Green tea and averrhoa carambola low-sugar jam and making method thereof

A production method and candy technology, which are applied in the directions of oligosaccharide-containing food ingredients, food ingredients as antioxidants, and food ingredients as taste improvers, etc. Even and delicate, natural and bright color effect

Inactive Publication Date: 2017-04-26
ZHANGZHOU COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the traditional brewing tea drinking mode, many nutrients in green tea cannot be absorbed and utilized. If green tea can be eaten directly, it will help the human body to fully absorb the nutrients such as vitamins, minerals and dietary fiber in green tea, so as to achieve nutrition and health. Even multiple functions of disease prevention and treatment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A green tea carambola low-sugar jam, the raw materials used are: 52% carambola, 6% superfine green tea powder (fineness: 200 mesh), 35% sucrose, 5% isomaltooligosaccharide, 0.5% xylooligosaccharide %, citric acid 0.5%, L-ascorbic acid 0.5%, carrageenan 0.5%.

[0028] Its preparation includes the following operations:

[0029] 1) Material selection and pre-treatment: Use eight mature carambolas that are fresh and free from rot, pests, frostbite and mechanical damage, wash them with clean water, remove the core and seeds, remove the hard edges, and cut the flesh into pieces;

[0030] 2) Precooking for color protection: add half of the citric acid in the formula to water to prepare a citric acid solution with a mass fraction of 0.2%, and then immediately put the cut carambola fruit pieces into the obtained citric acid solution to soak for 5 minutes to prevent Oxidative browning of pulp;

[0031] 3) Microwave blanching: Take out the carambola fruit pieces after color prot...

Embodiment 2

[0039] A green tea carambola low-sugar jam, the raw materials used are: 60% carambola, 5% ultrafine green tea powder (500 mesh fineness), 30% sucrose, 3% isomalto-oligosaccharide, 1% xylo-oligosaccharide by weight percentage %, citric acid 0.4%, L-ascorbic acid 0.3%, carrageenan 0.3%.

[0040] Its preparation includes the following operations:

[0041] 1) Material selection and pre-treatment: Use fresh nine-ripe carambola that is free from rot, pests, frostbite and mechanical damage, wash it with water, remove the core and seeds, remove the hard edges, and cut the flesh into pieces;

[0042] 2) Precooking for color protection: add half of the citric acid in the formula to water to prepare a citric acid solution with a mass fraction of 0.2%, and then immediately put the cut carambola fruit pieces into the obtained citric acid solution to soak for 5 minutes to prevent Oxidative browning of pulp;

[0043] 3) Microwave blanching: Take out the carambola fruit pieces after color p...

Embodiment 3

[0051] A green tea carambola low-sugar jam, the raw materials used are: 70% carambola, 4% ultrafine green tea powder (fineness: 1000 mesh), 20% sucrose, 2% isomaltooligosaccharide, 3% xylooligosaccharide %, citric acid 0.5%, L-ascorbic acid 0.2%, carrageenan 0.3%.

[0052] Its preparation includes the following operations:

[0053] 1) Material selection and pre-treatment: Use eight mature carambolas that are fresh and free from rot, pests, frostbite and mechanical damage, wash them with clean water, remove the core and seeds, remove the hard edges, and cut the flesh into pieces;

[0054] 2) Precooking for color protection: add half of the citric acid in the formula to water to prepare a citric acid solution with a mass fraction of 0.2%, and then immediately put the cut carambola fruit pieces into the obtained citric acid solution to soak for 5 minutes to prevent Oxidative browning of pulp;

[0055] 3) Microwave blanching: Take out the carambola fruit pieces after color prote...

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PUM

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Abstract

The invention discloses green tea and averrhoa carambola low-sugar jam and a making method thereof. The making method comprises the following steps of compounding green tea and averrhoa carambola, and adding functional oligosaccharide, so that the green tea and averrhoa carambola low-sugar jam is obtained. The obtained jam is yellowish green in color and low in sugar content, has rich fragrance of the averrhoa carambola and green grass fragrance of the green tea, has the nutrient and health-care functions of the green tea, the averrhoa carambola and the functional oligosaccharide, has the efficacies of removing wind heat, promoting the production of body fluid to quench thirst, preventing cancer, resisting ageing, beautifying faces, nourishing faces, regulating the health of the intestinal tracts and preventing dental caries, and is broad in market prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-sugar green tea carambola jam and a preparation method thereof. Background technique [0002] Carambola Linn (Averrhoa carambola Linn), also known as Sanlian, Carambola, Wulengzi, Wulianzi, etc., is a tropical evergreen tree belonging to the family Averrhoa carambola, mainly distributed in the southern provinces of my country. Ripe carambola fruit is blue-yellow or red-yellow, sweet and sour, juicy, unique flavor, rich in nutrition, containing 10% sugar, 0.78% acid, 0.71% protein, 0.75% fat, 1.28% fiber, vitamin C (350mg / 100g) And trace amounts of calcium, iron, phosphorus and other minerals, and its medicinal value is quite high. [0003] Green tea is unfermented tea, which retains the natural substances of fresh leaves and is rich in tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients. It has anti-aging, anti-cancer, ant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/10A23L33/125A23L5/41A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/02A23V2200/048A23V2200/30A23V2200/308A23V2200/302A23V2200/318A23V2200/312A23V2250/032A23V2250/628A23V2250/28A23V2250/5036A23V2300/26A23V2200/16A23V2200/32
Inventor 叶丹榕郑政晓蔡香珍彭小燕蔡烈伟
Owner ZHANGZHOU COLLEGE OF SCI & TECH
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