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Strawberry jam and preparation method thereof

A strawberry jam and strawberry technology, applied in food ingredients as taste improvers, functions of food ingredients, food extraction, etc., can solve the problems of high sugar content and calorie value in strawberry jam

Inactive Publication Date: 2018-10-02
HUNAN AIDALUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The application provides a strawberry jam and its preparation method to solve the technical problems of the existing strawberry jam with high sugar content and high calorie value

Method used

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  • Strawberry jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] The present embodiment provides a kind of preparation method of strawberry, and this method comprises the steps:

[0063] S101: Put 500g of strawberries into a superfine pulverizer to pulverize to obtain superfine strawberry juice;

[0064] S102: Simultaneously extract pectin and water-soluble dietary fiber from part of the superfine strawberry juice, and set aside;

[0065] S103: set 40 g Momordica grosvenori and 40g erythritol prepare the grosvenor fruit-erythritol composite crystal, for subsequent use;

[0066] S104: Add the obtained Luo Han Guo-erythritol complex crystal, extracted pectin and water-soluble dietary fiber, 500ml of water and 20g of lemon juice into the ultrafine strawberry juice, stir evenly to obtain a mixed slurry, and refrigerate for 8 hours;

[0067] S105: Place the mixed slurry refrigerated for 8 hours in a pot and cook until boiling, then continue to cook for 10 minutes while stirring until the mixed slurry becomes thick, and turn off the heat...

Embodiment 2

[0070] The present embodiment provides a kind of preparation method of strawberry, and this method comprises the steps:

[0071] S201: set 600 g Strawberries are put into a superfine pulverizer to pulverize to obtain superfine strawberry juice;

[0072] S202: Rinse the ultrafine strawberry juice with water to obtain an extract; centrifuge the extract to obtain a centrifuge;

[0073] S203: adding 5 g of protease reagent to the centrifugation solution for enzymolysis to obtain an enzymolysis solution;

[0074] S204: Pass the enzymatic hydrolysis solution through the alumina chromatography column and activated carbon chromatography column connected in series, and collect the effluent;

[0075] S205: pass the effluent through the ultrafiltration membrane first, ultrafilter to a small volume, add water and dialyze the ultrafiltration membrane until the conductivity of the filtrate meets the requirements, and obtain the ultrafiltration filtrate and the ultrafiltration retentate re...

Embodiment 3

[0084] The present embodiment provides a kind of preparation method of strawberry, and this method comprises the steps:

[0085] S301: Put 700g of strawberries into a superfine pulverizer to pulverize to obtain superfine strawberry juice;

[0086] S302: Rinse the ultrafine strawberry juice with water to obtain an extract; centrifuge the extract to obtain a centrifuge;

[0087] S303: adding 7 g of protease reagent to the centrifugation solution for enzymolysis to obtain an enzymolysis solution;

[0088] S304: Pass the enzymatic hydrolysis solution through the alumina chromatography column and activated carbon chromatography column connected in series, and collect the effluent;

[0089] S305: pass the effluent through the ultrafiltration membrane first, ultrafilter to a small volume, add water and dialyze the ultrafiltration membrane until the conductivity of the filtrate meets the requirements, and obtain the ultrafiltration filtrate and the ultrafiltration retentate respectiv...

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Abstract

The invention provides a strawberry jam and a preparation method thereof. In a preparation method of the strawberry jam, cells are smashed and cell walls are disintegrated after superfine pulverization, and full release of intracellular mineral substances, dietary fibers, vitamins and other nutritional ingredients is promoted; a three-dimensional network structure is formed between pectin and water-soluble dietary fibers extracted from strawberry; water in the jam is cladded in the network structure in a form of osmotic bound water, water is difficult to separate, and the storage life of the strawberry jam is prolonged; mineral substances such as Ca<2+>, Mg<2+> and the like are rich in the strawberry, carboxyl in a pectin molecular chain forms bridging with Ca<2+> and Mg<2+> so as to formgel, and pectin molecules and the water-soluble dietary fibers increase the strength of the jam gel and improve the flexibility of the jam. Original sucrose is replaced by momordica grosvenorii-erythritol compound crystals. The strawberry jam provided by the invention has low calories and sugar content and high nutritional ingredients, and can meet health needs of a human body well.

Description

technical field [0001] The application relates to the technical field of agricultural food, in particular to a strawberry jam and a preparation method thereof. Background technique [0002] Strawberries are rich in vitamins, minerals, dietary fiber, etc., and are very popular among people; strawberry pulp is soft, lacks skin protection, and fresh fruit is difficult to preserve. Processing strawberries into strawberry jam is a good processing method; strawberry jam can be used as bread Sandwich, puff sandwich and surface modification materials, etc., to enrich the taste and enhance the taste of baked products. Therefore, strawberry jam plays an important role in the preparation of Western-style desserts. [0003] In order to obtain a good gel state and a long shelf life, the traditional strawberry jam generally contains as high as 60%-65% sugar, which leads to the taste of strawberry jam being too sweet and greasy, and high sugar intake is not good for health. It is not suit...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L29/30A23L33/22
CPCA23V2002/00A23L21/10A23L21/11A23L29/30A23L29/37A23L33/22A23V2200/132A23V2200/14A23V2200/332A23V2250/5072A23V2250/254A23V2250/6402A23V2300/14
Inventor 黄华学熊瑶龙伟岸刘永胜石建云赵冠宇贺进军叶桂芳黄伟陈江林
Owner HUNAN AIDALUN TECH CO LTD
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