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Making method of low-sugar strawberry jam

A strawberry jam and strawberry technology, applied in the field of food processing, can solve the problems of unhealthy food, sweet and greasy taste, preservation of jam and single processing raw materials, and achieve high nutritional value, health care function, and good flavor quality

Inactive Publication Date: 2018-03-20
朱洁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of jam preparation, traditional jams are generally high-sugar jams with a sugar content of more than 65%, and the taste is too sweet and greasy. In addition, jam preservation and processing raw materials are single, which does not meet the requirements of healthy food. The consumption of corresponding products downward trend

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of low-sugar strawberry jam, comprising the following steps:

[0021] (1) Select fresh, moderately mature, non-damaged and non-rotten strawberries, rinse them repeatedly with water, wash away the sediment, dead leaves and other sundries attached to the peel, drain the water, and send them to the tissue to mash and homogenate Beat the pulp in the machine to get strawberry slurry;

[0022] (2) Add an appropriate amount of buckwheat flour and white sugar to the strawberry slurry, heat and concentrate for 8 minutes, and stir while concentrating;

[0023] (3) Add an appropriate amount of low-methoxyl pectin, xanthan gum, and polydextrose to the mixed strawberry slurry and concentrate in a vacuum. During concentration, the temperature is controlled at 50°C and the vacuum degree is 80kPa to prevent the pulp from collapsing due to excessive temperature. When burnt paste occurs, when the soluble solid content in the slurry is close to 36%, add an appropriat...

Embodiment 2

[0032] A preparation method of low-sugar strawberry jam, comprising the following steps:

[0033] (1) Select fresh, moderately mature, non-damaged and non-rotten strawberries, rinse them repeatedly with water, wash away the sediment, dead leaves and other sundries attached to the peel, drain the water, and send them to the tissue to mash and homogenate Beat the pulp in the machine to get strawberry slurry;

[0034] (2) Add an appropriate amount of buckwheat flour and white sugar to the strawberry slurry, heat and concentrate for 9 minutes, and stir while concentrating;

[0035] (3) Add an appropriate amount of low-methoxyl pectin, xanthan gum, and polydextrose to the mixed strawberry slurry and concentrate in a vacuum. During concentration, the temperature is controlled at 53 ° C and the vacuum degree is 85 kPa to prevent the fruit pulp from collapsing due to excessive temperature. When burnt paste occurs, when the soluble solid content in the slurry is close to 36%, add an a...

Embodiment 3

[0044] A preparation method of low-sugar strawberry jam, comprising the following steps:

[0045] (1) Select fresh, moderately mature, non-damaged and non-rotten strawberries, rinse them repeatedly with water, wash away the sediment, dead leaves and other sundries attached to the peel, drain the water, and send them to the tissue to mash and homogenate Beat the pulp in the machine to get strawberry slurry;

[0046] (2) Add an appropriate amount of buckwheat flour and white sugar to the strawberry slurry, heat and concentrate for 10 minutes, and stir while concentrating;

[0047] (3) Add an appropriate amount of low-methoxyl pectin, xanthan gum, and polydextrose to the mixed strawberry slurry and concentrate in a vacuum. During concentration, the temperature is controlled at 55°C and the vacuum degree is 90kPa to prevent the fruit pulp from collapsing due to excessive temperature. When burnt paste occurs, when the soluble solid content in the slurry is close to 36%, add an app...

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PUM

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Abstract

The invention discloses a making method of low-sugar strawberry jam. Strawberries and buckwheat flour are used as main raw materials of the low-sugar strawberry jam. The jam made through reasonable compounding is good in flavor quality and has high nutrient value and good health-care functions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of low-sugar strawberry jam. Background technique [0002] Strawberries are rich in amino acids, fructose, sucrose, glucose, citric acid, malic acid, pectin, carotene, vitamin B1, B2, niacin and minerals calcium, magnesium, phosphorus, potassium, iron, etc. These nutrients are beneficial to growth and development. It has a very good promoting effect and is of great benefit to the elderly and children. Foreign scholars have found that the active ingredients in strawberries can inhibit the growth of cancer. Every 100 grams of strawberries contains 50-100 mg of vitamin C, which is more than 10 times higher than that of apples and grapes. Scientific research has confirmed that vitamin C can eliminate the relaxation and tension between cells, make the structure of brain cells firm, and the skin delicate and elastic, which has an important imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L7/10A23L33/00
CPCA23L21/12A23L7/10A23L33/00A23V2002/00A23V2200/30A23V2250/032A23V2250/5072A23V2250/5086
Inventor 朱洁
Owner 朱洁