Fermented low-sugar mango jam and preparation method thereof

A fermented, mango-based technology, applied in the direction of bacteria used in food preparation, food ingredients as thickeners, food ultrasonic treatment, etc., can solve the problem of difficulty in forming a gel state, the influence of spreadability and appearance of jam products, and low-sugar mango jam Less problems, to achieve the effect of enhancing adsorption, promoting gel effect, and improving stability

Inactive Publication Date: 2019-01-15
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are also many studies on low-sugar mango jam, but because the low-sugar mango jam has less solid content and lower pectin content, it is difficult to form a gel state. Therefore, it is necessary to add a thickener to promote the gelation of the jam. At present, the thickener added in low-sugar jam is usually a single component, such as peach gum, sodium carboxymethyl cellulose, etc. In order to obtain a better gel state, it is usually necessary to add more pectin, which will affect the quality of the jam. affect the spreadability and appearance of the finished product

Method used

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  • Fermented low-sugar mango jam and preparation method thereof
  • Fermented low-sugar mango jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Thickener preparation: in parts by weight, weigh 5 parts of sodium carboxymethylcellulose and 2 parts of apple pectin, mix and stir the apple pectin and water according to the mass ratio of 1:1 until After uniformity, add citric acid whose mass is 0.2% of the apple pectin mass and stir until uniform, then use 35KHz ultrasonic treatment for 5min, then add the weighed sodium carboxymethylcellulose and mix until uniform, then use 22KHz Ultrasonic treatment at 80°C for 3 minutes, finally dialysis and freeze-drying to obtain the thickener for future use.

[0025] 2. Weighing raw materials of fermented low-sugar mango jam: weigh 90 parts of mango, 7 parts of protein sugar and 0.6 part of thickener in parts by weight.

[0026] 3. Preparation: Apply the above-mentioned weighed raw materials to the preparation of the fermented low-sugar mango jam according to the following steps:

[0027] (1) Mango treatment: After cutting the mango into strips, blanching in 90°C water for 3...

Embodiment 2

[0032]1. Thickener preparation: in parts by weight, weigh 7 parts of sodium carboxymethylcellulose and 3 parts of apple pectin, mix and stir the weighed apple pectin and water at a mass ratio of 1:1 until uniform , add citric acid with a mass of 0.4% of the apple pectin mass and stir until uniform, then use 38KHz ultrasonic treatment for 8min, then add the weighed sodium carboxymethylcellulose and mix until uniform, then use 23KHz ultrasonic to Treat at 82°C for 5 minutes, finally dialyze and freeze-dry to obtain the thickener for future use.

[0033] 2. Weighing raw materials of fermented low-sugar mango jam: in parts by weight, weigh 98 parts of mango, 8 parts of protein sugar and 0.7 part of thickener.

[0034] 3. Preparation: Apply the above-mentioned weighed raw materials to the preparation of the fermented low-sugar mango jam according to the following steps:

[0035] (1) Mango treatment: After cutting the mango into strips, blanching in water at 92°C for 4 minutes, the...

Embodiment 3

[0040] 1. Thickener preparation: in parts by weight, weigh 8 parts of carboxymethylcellulose sodium and 5 parts of apple pectin, mix and stir the apple pectin and water according to the mass ratio of 1:1 until After uniformity, add citric acid with a mass of 0.5% of the apple pectin mass and stir until uniform, then use 40KHz ultrasonic treatment for 10min, then add the weighed sodium carboxymethylcellulose and mix until uniform, then use 25KHz Ultrasonic treatment at 85°C for 7 minutes, finally dialysis and freeze-drying to obtain the thickener for future use.

[0041] 2. Weighing raw materials of fermented low-sugar mango jam: weigh 100 parts of mango, 10 parts of protein sugar and 1 part of thickener in parts by weight.

[0042] 3. Preparation: Apply the above-mentioned weighed raw materials to the preparation of the fermented low-sugar mango jam according to the following steps:

[0043] (1) Mango treatment: After cutting the mango into strips, blanching in water at 95°C ...

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses a fermented low-sugar mango jam and a preparation method thereof. The fermented low-sugar mango jam of the present invention comprises the following raw materials in parts by weight: 90-100 parts of mangoes, 7-10 parts of egg white and sugar, and 0.6-1 part of a thickener. The thickener is mainly obtained by matching sodium carboxymethyl cellulose with apple pectin and carrying out ultrasonic treatment. The above-mentioned weighed mangoes are treated by beating and fermentation, and are subjected to mixing and heating concentration together with other raw materials so as to obtain the low-sugar mango jam. The fermented low-sugar mango jam of the invention is prepared from a compound of the sodium carboxymethyl cellulose and the apple pectin as a thickener, so that the gelatination of the mango jam is effectively improved. The jam is good in spreadability and high in quality, and the prepared jamhas a sugar content of only 25-30%, and is low in sugar and healthy.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a fermented low-sugar mango jam and a preparation method thereof. 【Background technique】 [0002] Most of the jam products in our country are currently produced by traditional techniques. In traditional techniques, the sugar content of jam is as high as 60%-65%, so that the taste of jam is too sweet and greasy, and the taste is monotonous; and high-sugar foods It is not conducive to people's health, and the jam made by traditional crafts is increasingly unable to meet the current consumers' requirements for low-sugar, low-fat, low-calorie food, that is, "three lows". Therefore, the consumption of jam in the market is declining day by day. In order to meet the needs of consumers, it is an urgent task in the market to develop a new type of low-sugar jam to replace high-sugar jam. [0003] As a characteristic fruit in Guangxi, mango has high nutritional value. It is rich ...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L27/30A23L29/00A23L29/231A23L29/262A23L5/30A23L33/00
CPCA23L5/32A23L21/12A23L27/32A23L29/035A23L29/065A23L29/231A23L29/262A23L33/00A23V2002/00A23V2400/125A23V2200/048A23V2200/242A23V2200/32A23V2250/032A23V2250/1614A23V2250/2482A23V2250/708A23V2250/5072A23V2250/51088A23V2300/48
Inventor 黄娇丽苏仕林李岚陈庆金麦馨允班燕冬
Owner BAISE UNIV
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