Strong-aroma health-preserving low-sugar apple jam and preparation method thereof

Abstract

The invention relates to a strong-aroma health-preserving low-sugar apple jam and a preparation method thereof. The preparation method comprises the following steps: raw material selection; color protection with saline water and cutting; pasteurizing; strain inoculation; static magnetic field assisted fermentation; secondary refining; vacuum concentration: a step of heating a mixed solution; and sealed canning: a step of canning a concentrated solution with a packaging bottle while the concentrated solution is hot, and carrying out rapid sealing. According to the invention, saccharides can bedecomposed into substances like ethanol through the metabolic action of torulopsis, and the substances like the ethanol can be subjected to an esterification reaction with organic acids in apple saucemash, so flavor substances like esters are generated to improve sauce flavor. Meanwhile, carbohydrates can be degraded into substances like lactic acid and acetic acid under the metabolic action of bifidobacterium longum; the pH value of the apple sauce mash can be adjusted under the acid production action of the bifidobacterium longum; and when the pH value in the apple sauce mash is reduced to4-6, growth and propagation of the torulopsis are facilitated.

Description

technical field [0001] The invention belongs to the field of jam, in particular to a strong-flavor and prebiotic low-sugar apple jam and a preparation method thereof. Background technique [0002] Applesauce is a processing method to preserve apple nutrition for a long time. Its convenient and delicious edible characteristics are deeply loved by consumers, but because of its single formula and abuse of additives, the nutritional value of applesauce is not high, and there are certain safety hazards , so it cannot well meet the needs of modern people for nutrition and safety. In addition, during the processing of applesauce, the pulp is easily oxidized when exposed to air, which shortens the nutritional quality, appearance and shelf life of the jam in the later stage, which affects the production and processing of applesauce and the development of the industry to a certain extent. [0003] For this reason, this patent conducts research on the problems of single jam formula, l...

AI Technical Summary

Problems solved by technology

There are problems in this patent: ①Blanching is used to protect the color of the cut apples. Although it plays a role in color protection, it causes excessive loss of nutritional components of the apple pieces, resulting in low nutritional value of jam in the later stage

②The taste of jam obtained by single yeast fermentation is not good, and it cannot meet the needs of harmonious and rich aroma, sweet and sour taste, complex and changeable

③ Concentrating the jam by boiling will deepen the browning of the jam in the later stage of processing, and during the cooking process, affected by the temperature, some nutrients will be lost, which will affect the appearance quality of the jam

There are problems in this patent: ① Adding supplementary materials for nutrition matching can supplement nutrients, but the bean sprouts themselves have a certain beany smell, so it will affect the original taste of applesauce

②The jam does not have a separate sterilization process, but is heated by other processing links, and then refrigerated at low temperature, which will greatly shorten the storage period of the jam

There are problems in this patent: ①Boiling and softening treatment will cause apples to produce browning and flavor loss. Although it is convenient for later-stage production and processing, it affects the overall sensory quality of applesauce; After the jam is absorbed, it will cause a heating phenomenon, and the heat-labile nutrients in the heated jam will be lost, which will reduce the nutritional quality; Short, the product will also face the problem of incomplete sterilization

Images