Sugar-free orange jam and making method thereof

Abstract

The invention discloses a sugar-free orange jam and a making method thereof. The sugar-free orange jam is prepared from, by weight, 25 to 35 parts of fresh orange pulp, 6 to 8 parts of fresh lemon juice and 18 to 22 parts of fresh grosvenor momordica fruit extract through decoction, cooling, bottling and sealing. The invention has the advantages that the orange is rich in protein and organic acid, contains a plurality of mineral matters and a great number of natural pigments, exerts certain treatment effect on hypertension, heart diseases and the like, can promote secretion of gastric acid and gastric digestive enzymes and is capable of whetting the appetite and promoting digestion; the make method does not use any food additive; the prepared sugar-free orange jam is rich in nutrients and can whet the appetite and supplement vitamins when smeared on bread, blended with yoghourt or brewed with water; and the making method is simple.

Description

technical field [0001] The invention relates to food, in particular to a sugar-free orange marmalade and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the fast-paced life of society, people live in a state of high-speed operation for a long time, but gradually ignore that health and diet structure are closely related, and people's health is challenged unprecedentedly. Therefore, healthy life is advocated , is an urgent need to ensure people's quality of life and work efficiency. In order to maintain its shelf life and mouthfeel, various food additives and preservatives must be added to the current canned food. Since preservatives are synthetic rather than natural products, they are harmful to the human body and have poor taste and unbalanced nutrition. Contents of the invention [0003] The purpose of the invention is to disclose a sugar-free orange marmalade which is rich in nutrition, sweet and sour, an...

AI Technical Summary

Problems solved by technology

In order to maintain the shelf life and taste of the current canned food, various food additives and preservatives must be added. Since preservatives are artificially synthesized rather than natural products, they are harmful to the human body and have poor taste and unbalanced nutrition.