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Papaya and mango low-sugar composite jam and preparation method

A technology of compound jam and papaya, which is applied in the direction of sugary food ingredients, food ingredient functions, food science, etc., to achieve the effect of moderate viscosity, no dehydration, and delicate taste

Inactive Publication Date: 2020-01-31
高州市大田顶农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no report on the research on the compound production of papaya and mango two kinds of raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A low-sugar compound jam of papaya and mango, the parts by weight of each raw material are:

[0026] 15 parts of papaya, 30 parts of mango, 8 parts of glucose, 2 parts of xylitol, 0.3 parts of carrageenan, 0.6 parts of xanthan gum, and 0.5 parts of citric acid.

[0027] A preparation method of papaya-mango low-sugar compound jam, comprising the steps of:

[0028] (1) Preparation of mango sauce: select fresh mangoes free from diseases and insect pests, wash, peel, chop and beat, then grind and homogenize;

[0029] (2) Preparation of papaya sauce: select high-quality fresh papaya, wash the skin with running water, cut the pulp into thin strips, pour 85 ℃ hot water (the amount added is 1 times the mass of papaya), and steam and blanch for 3 minutes , peeled and cored, and put the pulp into a small high-speed tissue grinder for beating for 3 minutes. In order to inhibit the discoloration of papaya pulp caused by enzymatic browning, 0.3% citric acid was added to destroy the...

Embodiment 2

[0037] A low-sugar compound jam of papaya and mango, the parts by weight of each raw material are:

[0038] 25 parts of papaya, 50 parts of mango, 15 parts of glucose, 1 part of xylitol, 0.1 part of carrageenan, 0.1 part of xanthan gum, and 0.2 part of citric acid.

[0039] A preparation method of papaya-mango low-sugar compound jam, comprising the steps of:

[0040] (1) Preparation of mango sauce: select fresh mangoes free from diseases and insect pests, wash, peel, chop and beat, then grind and homogenize;

[0041] (2) Preparation of papaya sauce: select high-quality fresh papaya, wash the skin with running water, cut the pulp into thin strips, pour 100 ℃ hot water (the amount added is 1 times the mass of papaya), and steam and blanch for 3 minutes , peeled and cored, and put the pulp into a small high-speed tissue grinder for beating for 3 minutes. In order to inhibit the discoloration of papaya pulp caused by enzymatic browning, 0.3% citric acid was added to destroy the e...

Embodiment 3

[0049] A low-sugar compound jam of papaya and mango, the parts by weight of each raw material are:

[0050] 20 parts of papaya, 30 parts of mango, 10 parts of glucose, 2 parts of xylitol, 0.2 parts of carrageenan, 0.5 parts of xanthan gum, and 0.3 parts of citric acid.

[0051] 15 parts of papaya, 30 parts of mango, 8 parts of glucose, 2 parts of xylitol, 0.3 parts of carrageenan, 0.6 parts of xanthan gum, and 0.5 parts of citric acid.

[0052] A preparation method of papaya-mango low-sugar compound jam, comprising the steps of:

[0053] (1) Preparation of mango sauce: select fresh mangoes free from diseases and insect pests, wash, peel, chop and beat, then grind and homogenize;

[0054] (2) Preparation of papaya sauce: select high-quality fresh papaya, wash the skin with running water, cut the pulp into thin strips, pour 90 ℃ hot water (the amount added is 1 times the mass of papaya), and steam and blanch for 3 minutes , peeled and cored, and put the pulp into a small high-...

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PUM

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Abstract

The invention relates to papaya and mango low-sugar composite jam and a preparation method, and belongs to the technical field of food processing. The papaya and mango low-sugar composite jam comprises the raw materials in parts by weight of 10-30 parts of papayas, 20-50 parts of mangoes, 5-15 parts of glucose, 1-5 parts of xylitol, 0.1-1 part of carrageenan, 0.1-1 part of xanthan gum and 0.1-1 part of citric acid. The preparation method comprises the steps of preparing mango jam, preparing papaya jam, mixing the papaya jam with the mango jam, performing homogenizing, adding sugar for mixing,adding a thickening agent, performing concentration, performing canning and sealing, performing sterilization, and performing cooling. The papaya and mango low-sugar composite jam prepared by the method is orange in color, free from impurities, uniform in jam body, moderate in glutinous degree, free from the dehydrating phenomenon, slow in scattering, fine and smooth in mouth feel, and moderate insour and sweet taste, the original flavor and the nutrient value of the papayas and the mangoes are well reserved, and the papaya and mango low-sugar composite jam is hygienic and high in safety.

Description

technical field [0001] The invention relates to a papaya-mango low-sugar compound jam and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Mango (Mango) is a famous tropical and subtropical fruit. It is widely cultivated in Hainan, Yunnan, Guangxi, Guangdong and other southern regions of China. It is one of the main economic crops for farmers in mountainous areas. Mango is known as the "King of Tropical Fruits" because of its sweet flesh, fragrant smell and rich nutrition. It is rich in sugar, acid, mangiferin, VA, VC, B vitamins, and a small amount of protein, fat, minerals and other nutrients. It can improve human immune function, resist lipid peroxidation, protect brain neurons, delay cell Anti-aging and other pharmacological effects can play the role of anti-cancer, beautifying skin, preventing arteriosclerosis, preventing constipation, and relieving cough. In addition to being eaten fresh, mango fruit can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L21/10A23L33/00A23L29/269A23L29/256
CPCA23L21/10A23L21/12A23L21/15A23L29/256A23L29/269A23L33/00A23V2002/00A23V2200/30A23V2250/032A23V2250/61A23V2250/6422A23V2250/5036A23V2250/5086
Inventor 赖梓洋
Owner 高州市大田顶农业发展有限公司
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