Triticale-yellow peach jam and processing method thereof

Abstract

The invention relates to triticale-yellow peach jam comprises the following components: 8-15% of water, 5-8% of hydroxypropyl distarch phosphate, 12-18% of triticale, 30-35% of diced yellow peaches (IQF is 5mm), 30-35% of white granulated sugar, 0.999% of sodium citrate and 0.001% of citric acid (-water). Compared with the prior art, the triticale-yellow peach jam is unique in taste to fill up theblank of jam varieties; the heating temperature is low; and nutritional ingredients of fruits are preserved completely.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a triticale yellow peach jam and a processing method thereof. Background technique [0002] Although there are many kinds of jams at present, such as strawberry jam, blueberry jam, grape jam, rose jam, plum jam, orange jam, apple jam and peach jam, etc., they are all mixed with fruit, sugar and acidity regulator, with more than 100 The gel substance boiled at ℃ temperature can be said to be a veritable jam. There is no report of adding grain (triticale) and fruit together to make jam. In addition, the boiling temperature of the jam processing technology in the prior art exceeds 100°C, and if the fruit is heated at a temperature exceeding 100°C, some of the vitamins will become invalid and the nutritional value will be reduced. Therefore, research a kind of jam that grain (trigite) and fruit (yellow peach) are added together and processing method thereof, to fill up the ...

AI Technical Summary

Problems solved by technology

There are no reports of combining grain (triticale) and fruit to make jam

In addition, the cooking temperature of the existing jam processing technology exceeds 100°C, and if the fruit is heated at a temperature exceeding 100°C, some of the vitamins will become invalid and the nutritional value will be reduced.