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Preparation method of low-sugar strawberry jam

A strawberry jam, strawberry technology, applied in the functions of food ingredients, preservation of food ingredients as antimicrobials, food science and other directions, can solve problems such as change and loss, and achieve long storage time, less loss of nutrients, and extended shelf life. Effect

Inactive Publication Date: 2018-03-06
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high temperature in the thermal sterilization process largely changes or loses the color, flavor, texture and nutritional content of food

Method used

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  • Preparation method of low-sugar strawberry jam
  • Preparation method of low-sugar strawberry jam
  • Preparation method of low-sugar strawberry jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The invention provides a kind of preparation method of low-sugar strawberry jam, comprising the following steps:

[0036] 1) Remove the fruit stalk and fruit pedicle of the strawberry, wash and drain;

[0037] 2) Soak the strawberries in the color-protecting solution for 6 minutes, the color-protecting solution is composed of the following components in mass concentration: 0.2% citric acid, 0.2% ascorbic acid, 0.2% zinc chloride, 0.08% glucose oxidase and melanin Vegetarian 0.3%;

[0038] 3) adding the color-protected strawberries to drinking water and crushing to obtain mixture I, the particle diameter of the crushed strawberry particles is 1 / 10 of the particle diameter of the whole fruit;

[0039] 4) Blend the mixture I with white sugar, citric acid, apple pectin, vitamin C and lactobacillus and then homogenate to obtain mixture II; specifically: add white sugar to the mixture I so that the sugar content of the mixture I is 10 °Brix; Add citric acid to the mixture I...

Embodiment 2

[0042] The invention provides a kind of preparation method of low-sugar strawberry jam, comprising the following steps:

[0043] 1) Remove the fruit stalk and fruit pedicle of the strawberry, wash and drain;

[0044] 2) Soak the strawberries in the color-protecting solution for 8 minutes. The color-protecting solution is composed of the following components in mass concentration: 0.4% citric acid, 0.5% ascorbic acid, 0.5% zinc chloride, 0.11% glucose oxidase and melanin. Vegetarian 0.4%;

[0045] 3) adding the color-protected strawberries to drinking water and crushing to obtain mixture I, the particle diameter of the crushed strawberry particles is 1 / 9 of the particle diameter of the whole fruit;

[0046] 4) Blend the mixture I with white sugar, citric acid, apple pectin, vitamin C and lactobacillus and then homogenate to obtain mixture II; specifically: add white sugar to the mixture I so that the sugar content of the mixture I is 11 °Brix; Add citric acid to the mixture I...

Embodiment 3

[0049] The invention provides a kind of preparation method of low-sugar strawberry jam, comprising the following steps:

[0050] 1) Remove the fruit stalk and fruit pedicle of the strawberry, wash and drain;

[0051] 2) Soak the strawberries in the color-protecting solution for 9 minutes, the color-protecting solution is composed of the following components in mass concentration: 0.5% citric acid, 0.8% ascorbic acid, 0.8% zinc chloride, 0.14% glucose oxidase and melanin Vegetarian 0.6%;

[0052] 3) adding the color-protected strawberries to drinking water and crushing to obtain mixture I, the particle diameter of the crushed strawberry particles is 1 / 8 of the particle diameter of the whole fruit;

[0053] 4) Blend the mixture I with white sugar, citric acid, apple pectin, vitamin C and lactobacillus and then homogenate to obtain mixture II; specifically: add white sugar to the mixture I so that the sugar content of the mixture I is 12 °Brix; Add citric acid to the mixture I to...

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PUM

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Abstract

The invention discloses a preparation method of low-sugar strawberry jam. The preparation method comprises the following steps: firstly, removing carpopodium and pedicel of strawberries and cleaning;protecting color and then crushing; blending the crushed strawberries with white granulated sugar, citric acid, apple pectin, vitamin C and lactein and homogenizing; decocting the homogenized strawberries at constant temperature for a certain time, and degassing to obtain raw materials of the strawberry jam for preparing the low-sugar strawberry jam. According to the preparation method of the low-sugar strawberry jam, provided by the invention, the apple pectin is added in the process of blending the strawberry jam, so that the stability of anthocyanin in the strawberry jam in the decoction and sterilization process can be improved; the citric acid is used for adjusting a pH value of strawberry juice; and the lactein is added for improving the super-high-pressure sterilization efficiency.The strawberry jam prepared by the method and a formula, disclosed by the invention, has the advantages of less loss of nutrients, outstanding strawberry fruit flavor, bright red color, mellow mouth feel, appropriate sourness and sweetness, no addition of preservatives and long storage time.

Description

technical field [0001] The present invention relates to the technical field of agricultural product processing, more specifically, the present invention relates to a kind of preparation method of low-sugar strawberry jam. Background technique [0002] Strawberries are rich in nutritional value and known as the "Queen of Fruits". They are rich in vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine , pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanins and other nutrients. In recent years, the output of strawberries has shown a trend of rapid increase, but due to the failure to better solve the problem of its storage and preservation, it is limited to local sales, and the time to market is concentrated, resulting in the rot of strawberries not sold in time, resulting in serious waste of resources, Economic losses and environmental pollution have greatly affected the enthusia...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L29/00A23L3/3472A23L3/3571A23L3/015
CPCA23L3/0155A23L3/3472A23L3/3571A23V2002/00A23L21/12A23L29/035A23V2200/048A23V2200/10A23V2250/032A23V2250/1642A23V2250/708A23V2250/5072A23V2250/21A23V2300/46Y02A40/90
Inventor 刘伟宋弋王志东林琼张洁吴杰解新方关文强
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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