Compound probiotic-containing fermented red jujube jam and preparation method thereof

Abstract

The invention discloses compound probiotic-containing fermented red jujube jam. The compound probiotic-containing fermented red jujube jam is prepared from the following components in parts by weight:100-200 parts of red jujube, 50-100 parts of raspberry, 100-150 parts of white granulated sugar, 0.1-1 part of citric acid, 0.01-0.1 part of cellulose and 0.1-14 parts of a fermenting agent. The invention further provides a preparation method of the compound probiotic-containing fermented red jujube jam. The compound probiotic-containing fermented red jujube jam utilizes red jujube skin very well, does not contain a thickening agent, is rich in pulp, delicious with slight sweetness and sour, long in storage life and delicate in mouth feel, is unlikely to layer and deteriorate, and is rich innutrient content.

Description

technical field [0001] The invention relates to a jam, in particular to a compound probiotic fermented jujube jam and a preparation method thereof. Background technique [0002] my country is a big jujube-producing country in the world, with production areas all over the country. However, the processing and utilization of jujube in my country is still in its infancy. Most of them are directly dried from raw materials, with low technical content and low added value of products. Every year to the peak season of harvesting red dates, a large amount of red dates rot and deteriorate due to too late processing, which brings huge economic losses to producers. Processing jam is an effective way to digest the yield of jujube. There is following defect in red date jam at present: [0003] 1. Most of the processing uses dried jujubes as raw materials, but due to the low pectin content in the dried jujube fruits, the jam gel effect is not good, and a thickener must be added to improve...

AI Technical Summary

Problems solved by technology

[0003] 1. Most of the processing uses dried jujubes as raw materials, but due to the low pectin content in the dried jujube fruits, the jam gel effect is not good, and a thickener must be added to improve the gel performance of the jam, which affects the quality of the product. mouthfeel and pulp content;

[0004] 2. Most of the traditional jujube jams have relatively high sugar content, and the color after processing is poor. Whether it is used as a filling or tasted alone, it is easy to get greasy;

[0005] 3. The production of traditional jujube jam requires continuous boiling process, which is labor-intensive and time-consuming, and the resulting jam has a rough taste and short shelf life, and is prone to stratification and corruption;

[0006] 4. The traditional jujube jam production must go through the peeling process, and the jujube skin cannot be well utilized, resulting in a lot of waste of jujube skin, which cannot save production costs very well

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