Low water content activity anti-high temperature jam and its producing method

Abstract

The heat resisting jam with low-activity water includes mashed fruit 40-50 wt%, modified starch 4-10 wt%, sugar 45-50 wt%, pectin 0.6-0.8 wt%, citric acid 0.6-0.8 wt% and potassium sorbate 0.5-0.6 wt%. Its production process includes the following steps: peeling fruit, stoning, slicing, boiling for 2 min, mashing in pulping machine to produce mashed fruit; vacuum concentration at 45-50 deg.c to soluble solid content of 30-35 %; mixing with modified starch, sugar, pectin and potassium sorbate; vacuum concentration to soluble solid content of 80-90 %, pH 4.0; and mixing with pigment, essence and citric acid via stirring. When the jam is contacted with biscuit and similar food with low water content, its water will not transfer and it is heat resistant, so that it is suitable for use in sandwich biscuit product.

Description

technical field

[0001] The invention relates to a jam method, in particular to a low water activity high temperature resistant jam and a production method thereof. Background technique

[0002] Fruit is a delicious food that is rich in nutrition and contains various vitamins and minerals needed by the human body. Fruits are often used instead of high-calorie, high-fat foods, which can greatly reduce the occurrence of diseases such as diabetes, high blood pressure, coronary heart disease, and stroke, and improve health. immunity. Because eating fresh fruit is often limited by conditions such as storage, transportation, and time, people process a large amount of fruit into jams that are easy to store, transport, and eat. Jam is a common daily consumption food in Western countries, northern China, and major cities, especially in developed countries such as the West. Jam has become an essential condiment for breakfast alongside butter.

[0003] There are many kinds of jam prod...