Passion fruit sugar-reduced jam and preparation method thereof

Abstract

The present invention relates to a passion fruit reduced-sugar jam and a preparation method thereof, and relates to the field of fruit and vegetable processing technology. The passion fruit reduced-sugar jam is processed by the steps of passion fruit pretreatment, premixing of sweeteners and fillers, heating and concentration, sterilization, exhaust, and cooling. The present invention utilizes an electronic tongue and sensory description analysis to obtain a "xylitol-sucralose" sweetener combination that is closest to the flavor of sucrose from both instrumental and sensory perspectives. This not only solves the problems of high sugar content and high calories in traditional jams, but also makes the flavor of the reduced-sugar jam more acceptable to consumers. Furthermore, the use of dietary fiber / cellulose as a filler improves the weakening of product texture after the sweetener replaces sucrose, satisfying today's consumers' dual pursuit of quality and nutrition.

Description

Technical Field

[0001] The invention belongs to the field of fruit and vegetable processing, and particularly relates to passion fruit sugar-reduced jam and a preparation method thereof. Background Art

[0002] Passion fruit (Passiflora edulis Sims) is a perennial, evergreen, climbing, woody vine of the genus Passiflora in the family Passifloraceae. It is also known as passion fruit and passion fruit. Passion fruit, rich in esters, terpenes, alcohols, and aldehydes, has a floral and fruity aroma, making it a favorite of people all over the world. Furthermore, passion fruit is rich in phenolic compounds such as chlorogenic acid, ferulic acid, rutin, quercetin, and apigenin, which possess significant antioxidant and anti-inflammatory properties. Passion fruit was introduced to my country in 1913, and is now cultivated on a large scale in Hainan, Guizhou, Guangxi, and Yunnan. As an emerging industry in rural revitalization, its production and quality are increasing. However, due to its very high acid content, it is rarely consumed fresh. Therefore, promoting the deep processing of passion fruit is of great practical significance.

[0003] Jam is a popular and easy-to-preserve processed fruit and vegetable product. Traditional jams commonly found on the market use high-methoxyl pectin as a thickener, and their sugar content is approximately 60% to 65%, which cannot meet consumers' growing demand for health. Consequently, reduced-sugar or low-sugar jam products are gradually emerging.

[0004] Methods for preparing low-sugar / reduced-sugar jams or gels have been reported in related literature.

[0005] CN101919507B discloses a method for preparing a low-sugar banana-pineapple composite jam. This method uses defective bananas and pineapples as raw materials and xylitol as a sweetener, significantly reducing the sweetness of the jam and expanding the target consumer base. However, the invention does not explore whether replacing sucrose with xylitol affects the flavor and texture of the jam.

[0006] CN111602804B discloses a method for preparing a low-ester pectin-sugar alcohol gel suitable for low-calorie foods. This method proposes using xylitol, erythritol, and sorbitol as sweeteners and texture modifiers, along with low-ester pectin and calcium chloride, to form a gel. The resulting gel has a stable network structure and strong water-holding capacity, completely replacing sucrose and meeting health food requirements. However, the invention does not screen the sweeteners for flavor, and does not use a sucrose-based gel as a control for comparison.

[0007] In short, through the search of existing literature, it can be found that the current preparation methods of reduced-sugar jam have the following problems:

[0008] (1) When selecting sweeteners as substitutes, no sensory or / and instrumental screening was performed. The flavor of the sweeteners was quite different from that of sucrose, making it difficult for consumers to accept them.

[0009] (2) Sweeteners can effectively compensate for the loss of sweetness caused by the reduction of sucrose, but they may weaken the gel and cannot replace the positive contribution of sucrose to the gel texture. Summary of the Invention

[0010] The purpose of this section is to summarize some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of this application to avoid obscuring the purpose of this section, the abstract and the title of the invention, and such simplifications or omissions should not be used to limit the scope of the present invention.

[0011] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0012] Therefore, the object of the present invention is to overcome the deficiencies in the prior art and provide a passion fruit sugar-reduced jam.

[0013] To solve the above technical problems, the present invention provides the following technical solution: a passion fruit sugar-reduced jam, characterized in that: the formula includes fresh passion fruit, water, a pH regulator, a compound sweetener, a thickener, and a dietary fiber / cellulose filler.

[0014] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing passion fruit sugar-reduced jam.

[0015] In order to solve the above technical problems, the present invention provides the following technical solution: a method for preparing passion fruit sugar-reduced jam, characterized in that the preparation steps are as follows:

[0016] S1. Select fresh passion fruit with good appearance and no obvious damage, wash it, cut it in half, filter and remove the seeds to obtain passion fruit puree;

[0017] S2. Add water and a pH adjuster to the slurry in step S1 to adjust the pH to 2.80 to obtain a slurry-water mixture, which is heated at 90°C;

[0018] S3. The compound sweetener, thickener, dietary fiber / cellulose filler pre-dry mix, added to the slurry mixture described in S2, while stirring at high speed;

[0019] S4. Before the end of the preparation, the crosslinker solution was added and stirred at high speed. The entire heating process was 10 min.

[0020] S5. The product obtained after S4 is hot-filled and sterilized to obtain the passion fruit sugar-reduced jam.

[0021] As a preferred embodiment of the preparation method of the present invention, the passion fruit in step S1 is of the variety Zixiang No. 1, with a mass of 70 to 80 g.

[0022] As a preferred embodiment of the preparation method of the present invention, in the pulp-water mixture in step S2, the mass ratio of the seeded pulp to water is 1:1 to 3:1, and the subsequent addition ratios of other raw materials are all based on the pulp-water mixture as a reference.

[0023] As a preferred embodiment of the preparation method of the present invention, in step S3, the compound sweetener is one or more of xylitol, erythritol, aspartame, sucralose, and stevia, and the proportion of sucrose sweetness replaced is 0% to 100%; the sweetness power equation corresponding to the sweetener is obtained by sensory evaluation, and the compound sweetener is subject to targeted flavor screening, including sweetness characteristic curve drawing, flavor profile analysis, and flavor PCA dimensionality reduction analysis.

[0024] As a preferred embodiment of the preparation method of the present invention, in step S3, the thickeners are low-methoxyl pectin and kappa-carrageenan, and the addition amounts thereof are 1.225% and 0.3% to 0.5%, respectively.

[0025] As a preferred embodiment of the preparation method of the present invention, in step S3, the dietary fiber / cellulose filler is one of polydextrose, wheat fiber, soy fiber and microcrystalline cellulose, and the added amounts thereof are 1.0% to 2.0%, 0.1% to 0.3%, 0.1% to 0.3% and 0.1% to 0.3%, respectively.

[0026] As a preferred embodiment of the preparation method of the present invention, in step S4, the cross-linking agents are calcium chloride and potassium chloride, and the addition amount of the two is 0.05% to 0.20%.

[0027] As a preferred embodiment of the preparation method of the present invention, in steps S3 and S4, the high-speed stirring rate is 300 rpm.

[0028] As a preferred embodiment of the preparation method of the present invention, in step S5, the hot filling temperature is higher than 85°C; the sterilization conditions are: the sterilization intensity F value is 3 minutes, the sterilization temperature is 90-95°C, and the sterilization time is calculated from the heat transfer curve.

[0029] As a preferred embodiment of the preparation method of the present invention, the relative sweetness and sweetness power equation of the sweeteners are determined as follows: using sucrose at a concentration of 0% to 30% (w / w) as the standard, the sweetness score of each sweetener at a specific concentration is obtained by sensory scoring. The concentration range of erythritol is 3% to 42%, xylitol is 0% to 35%, stevia is 0.02% to 0.18%, aspartame is 0.02% to 0.25%, and sucralose is 0.005% to 0.115%. The sweetness power equations of the sweeteners are: y = -14.93 + 15.41x 0.0054 (erythritol), y = -1.54 + 2.22x 0.037 (xylitol), y = 390.06-196.17x 0.072 (aspartame), y = 65086.65-64502.64x 0.0014 (sucralose), y = 13438.62-13148.77x 0.0031 (Stevioside), where x is the sucrose concentration (%) (w / v), and y is the sweetness multiple of the sweetener relative to sucrose at the same concentration of sucrose.

[0030] As a preferred embodiment of the preparation method of the present invention, the sterilization F value refers to the time required to kill a certain number of specific target bacteria at a specific temperature. The calculation formula of the acidic food F value is:

[0031]

[0032] Where: F is the sterilization intensity, min; t is the sterilization time, min; T is the center temperature of the sample at the corresponding time point, °C; Z is the temperature sensitivity of the specific target bacteria, which is 8.89 °C for acidic foods.

[0033] Beneficial effects of the present invention:

[0034] (1) The present invention uses a combination of low-methoxyl pectin and kappa-carrageenan as thickeners, solving the problem of using low-methoxyl pectin alone, which requires a large amount of addition and is prone to water precipitation in the later stages of product storage. Compared with low-methoxyl pectin, kappa-carrageenan has better gelling properties, requires a small amount of use, and has a low overall cost. In addition, the jam made from the combined thickeners has a texture and rheological properties similar to those of traditional commercial jams.

[0035] (2) The present invention provides a high-quality sugar reduction method: using sweetness characteristic curve drawing, sensory description analysis, electronic tongue and PCA dimensionality reduction analysis to obtain a sweetener combination that is closest to the flavor of sucrose, which not only effectively reduces the calories of the product but is also easily accepted by consumers.

[0036] (3) The present invention utilizes a variety of dietary fibers / celluloses as fillers, providing both functional and physiological benefits. Functionally, dietary fibers / celluloses act as texture modifiers to address the weakening of jam gel texture caused by the partial substitution of sucrose with sweeteners. Physiologically, dietary fibers can prevent the occurrence of certain diseases, such as coronary heart disease, hypertension, and diabetes. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. Those skilled in the art can also derive other drawings based on these drawings without inventive effort. Among them:

[0038] Figure 1 This is the sweetness characteristic curve of the single sweetener solution in Examples 1-5 of the present invention.

[0039] Figure 2 1-5 are the flavor profiles of the single sweetener solutions in Examples 1-5 of the present invention; (a) sensory analysis; (b) electronic tongue analysis).

[0040] Figure 3 The electronic tongue PCA analysis diagram of the single sweetener solution in Examples 1-5 of the present invention; ((a) attribute loading diagram; (b) PCA sample score diagram).

[0041] Figure 4 PCA analysis diagram of the sensory flavor of the sweetener solutions in Examples 1-5 of the present invention; ((a) single sweetener attribute loading diagram; (b) single sweetener PCA sample score diagram; (c) compound sweetener attribute loading diagram; (d) compound sweetener PCA sample score diagram).

[0042] Figure 5 The textural properties of passion fruit jams with different sweeteners / fillers in Examples 1-5 of the present invention are shown, where the negative sign of cohesion in (a-3), (b-3), (c-3), and (d-3) only represents the direction of the force.

[0043] Figure 6 The rheological properties of passion fruit jams with different sweeteners / fillers in Examples 1-5 of the present invention (sucrose group: samples with added sucrose; control group: samples with added sweetener but no filler; other named groups: samples with added sweetener and corresponding filler).

[0044] Figure 7 The proton density weighted image of passion fruit jam during storage in Examples 1-5 of the present invention is DETAILED DESCRIPTION

[0045] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0046] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0047] Secondly, the term "one embodiment" or "embodiment" herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in various places throughout this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive of other embodiments.

[0048] The analytical testing methods involved in the present invention are as follows:

[0049] 1. Drawing of sweetness characteristic curve

[0050] Ten sensory evaluators were recruited and screened, and were systematically trained on sweetness intensity using sucrose solutions of different concentrations as standard samples.

[0051] The test was conducted as follows: 30 mL of sample was placed into a transparent, disposable plastic tasting cup, each randomly numbered with a three-digit number. To minimize fatigue, each panelist evaluated two to three samples per round. Purified water and soda crackers were provided to remove any residual flavor and aftertaste. Each panelist evaluated all samples in a random order, rating the sweetness intensity 5, 10, 20, 30, 40, 50, and 60 seconds after tasting.

[0052] 2. Quantitative descriptive analysis

[0053] After tasting the samples, sensory evaluators generate as many descriptive terms as possible. After discussion and integration, the most frequently used descriptive terms and definitions are identified, and a reference sample is determined. The samples are then scored using quantitative descriptive analysis.

[0054] The test was conducted as follows: 30 mL or 30 g of sample was placed in a transparent, disposable plastic tasting cup, randomly numbered with a three-digit number. To minimize fatigue, each panelist evaluated two to three samples per round. Purified water and soda crackers were provided to remove any residual flavor and aftertaste. Each panelist evaluated all samples in a random order. Sensory descriptors and definitions for the sweetener samples are shown in Table 1.

[0055] Table 1 Descriptor definitions and reference sample descriptions

[0056]

[0057] 2. Electronic tongue analysis

[0058] Place 33 mL of sample in a special cup for the electronic tongue, and collect and clean it alternately, with each sample collected three times in a cycle.

[0059] 3. Texture determination

[0060] The texture properties of the samples were determined using a TA.XTPlus physical analyzer. A P / 0.5 probe (0.5-inch diameter) was used. The test conditions were as follows: reverse extrusion mode, pre-test speed of 2 mm / s, test speed of 1 mm / s, post-test speed of 2 mm / s, and a trigger force of 2 g. The jam samples were placed in a glass cylindrical container (40 mm diameter, 45 mm height). After preparation, all samples were placed in a 4°C refrigerator for 24 hours to form a stable structural network. Before testing, the samples were taken out and allowed to cool to room temperature.

[0061] 4. Rheological determination

[0062] The rheological properties of the samples were measured using a DISCOVERY HR-3 rheometer. A 40 mm plate was used with a 1000 μm gap between the plates and a loading interval of 1050 μm. After loading, excess sample was wiped off, and the edges of the sample exposed to air were evenly coated with silicone oil. The samples were allowed to cool to room temperature before testing.

[0063] Frequency sweep: The sweep was performed at room temperature with an oscillatory strain of 1% and a frequency of 0.1 to 25 Hz.

[0064] Example 1: Sweetener Flavor Screening

[0065] Sample preparation: Prepare 5% sucrose and other sweetener solutions, including 6.13% xylitol solution, 8.14% erythritol solution, 0.02% stevia solution, 0.03% aspartame solution, and 0.011% sucralose solution.

[0066] The sweetness power equations of sweeteners are: y = -14.93 + 15.41x 0.0054 (erythritol), y = -1.54 + 2.22x 0.037 (xylitol), y = 390.06-196.17x 0.072 (aspartame), y = 65086.65-64502.64x 0.0014 (sucralose), y = 13438.62-13148.77x 0.0031(Stevioside), where x is the sucrose concentration (%) (w / v), and y is the sweetness multiple of the sweetener relative to sucrose at the same concentration of sucrose.

[0067] The sweetness characteristic curves of each sweetener measured by sensory evaluation are Figure 1 shown.

[0068] The sweetness profile results show that among the five sweeteners, erythritol has the strongest sweetness and is perceived the fastest in the mouth, while stevia is the slowest. Among them, xylitol's overall sweetness profile is closest to that of sucrose, followed by sucralose.

[0069] The quantitative description analysis and electronic tongue results were used to draw flavor profiles ( Figure 2 ), and perform PCA dimensionality reduction analysis (such as Figure 3 and Figure 4 shown).

[0070] The results of electronic tongue analysis showed that: in the flavor profile diagram measured by electronic tongue, the intuitive flavor profiles of the sweeteners were not much different ( Figure 2 (a) This may be due to the limited number of attribute categories available for the electronic tongue, which cannot accurately describe the characteristics of sweeteners. However, PCA dimensionality reduction analysis of the results obtained by the electronic tongue showed that the electronic tongue can separate the various attributes of the samples, and it is feasible to use the electronic tongue to analyze and distinguish different sweetener samples. The first principal component is mainly positively correlated with bitterness; the second principal component is mainly positively correlated with the bitter aftertaste and negatively correlated with saltiness and astringency. ( Figure 3 (a)). Xylitol and sucralose have the closest flavor to sucrose, while aspartame has the biggest difference in flavor from sucrose, followed by erythritol and stevia ( Figure 3 (b)).

[0071] The results of quantitative descriptive analysis showed that in the flavor profiles obtained from sensory evaluation, the overall flavor profiles of xylitol and sucralose were closest to that of sucrose, although xylitol and sucralose had slightly stronger sweet aftertaste and cooling sensation, and sucralose had slightly stronger astringency. The flavor profiles of erythritol, stevia, and sucrose were quite different ( Figure 2 (b)). PCA dimensionality reduction analysis of the sensory evaluation results showed that sensory evaluation can also separate the various attributes of the samples. It is feasible to use quantitative descriptive analysis to distinguish the sweetener samples, and similar results were obtained as with the electronic tongue. In the experiment with a single sweetener, the first principal component was mainly positively correlated with astringency, bitterness, green tea flavor, and licorice aftertaste; the second principal component was mainly positively correlated with sweetness and sweet aftertaste ( Figure 4 (a)). Sucralose and xylitol have the closest flavor to sucrose and are good choices for replacing sucrose in low-calorie foods ( Figure 4(b)). Among the compound sweeteners, the sample with a xylitol:sucralose sweetness ratio of 1:3, i.e., a combination of 7.67% xylitol and 0.082% sucralose, has the closest flavor to sucrose ( Figure 4 (d)), and thus this sweetener combination was subsequently used as the base sweetener formulation for the bulking jam.

[0072] Example 2

[0073] S1. Select fresh passion fruit with good appearance and no obvious damage, wash it, cut it in half, filter and remove the seeds to obtain passion fruit puree;

[0074] S2. Add water and a pH adjuster to the slurry in step S1 to adjust the pH to 2.80 to obtain a slurry-water mixture, which is heated at 90°C;

[0075] S3. Pre-dry mix the composite sweetener (7.67% xylitol, 0.082% sucralose), thickener (1.225% low methoxy pectin and 0.4% kappa-carrageenan), and dietary fiber / cellulose fillers (1.0%, 1.5%, and 2.0% polydextrose) and add them to the slurry mixture described in S2 while stirring at high speed;

[0076] S4. Before the end of the preparation, a crosslinker solution (0.1% CaCl2, 0.1% KCl) was added and stirred at high speed. The entire heating process was 10 min;

[0077] S5. The product obtained after S4 is hot-filled and sterilized to obtain the passion fruit sugar-reduced jam.

[0078] The passion fruit sugar-reduced jam obtained in Example 2 was subjected to a texture test. The test results are as follows: Figures 5-6 As shown, it can be seen that with the increase of polydextrose addition, the firmness and consistency of the jam show a trend of first increasing and then decreasing.

[0079] Example 3

[0080] S1. Select fresh passion fruit with good appearance and no obvious damage, wash it, cut it in half, filter and remove the seeds to obtain passion fruit puree;

[0081] S2. Add water and a pH adjuster to the slurry in step S1 to adjust the pH to 2.80 to obtain a slurry-water mixture, which is heated at 90°C;

[0082] S3. Pre-dry mix the composite sweetener (7.67% xylitol, 0.082% sucralose), thickener (1.225% low methoxy pectin and 0.4% kappa-carrageenan), and dietary fiber / cellulose fillers (0.1%, 0.2%, and 0.3% soy fiber) and add them to the slurry mixture described in S2 while stirring at high speed;

[0083] S4. Before the end of the preparation, a crosslinker solution (0.1% CaCl2, 0.1% KCl) was added and stirred at high speed. The entire heating process was 10 min;

[0084] S5. The product obtained after S4 is hot-filled and sterilized to obtain the passion fruit sugar-reduced jam.

[0085] The passion fruit sugar-reduced jam obtained in Example 3 was subjected to a texture test. The test results are as follows: Figures 5-6 As shown, it can be seen that with the increase of soybean fiber addition, the firmness and consistency of the jam show a trend of first increasing and then stabilizing.

[0086] Example 4

[0087] S1. Select fresh passion fruit with good appearance and no obvious damage, wash it, cut it in half, filter and remove the seeds to obtain passion fruit puree;

[0088] S2. Add water and a pH adjuster to the slurry in step S1 to adjust the pH to 2.80 to obtain a slurry-water mixture, which is heated at 90°C;

[0089] S3. Pre-dry mix the composite sweetener (7.67% xylitol, 0.082% sucralose), thickener (1.225% low-methoxy pectin and 0.4% kappa-carrageenan), and dietary fiber / cellulose fillers (0.1%, 0.2%, and 0.3% wheat fiber) and add them to the slurry-water mixture described in S2 while stirring at high speed;

[0090] S4. Before the end of the preparation, a crosslinker solution (0.1% CaCl2, 0.1% KCl) was added and stirred at high speed. The entire heating process was 10 min;

[0091] S5. The product obtained after S4 is hot-filled and sterilized to obtain the passion fruit sugar-reduced jam.

[0092] The passion fruit sugar-reduced jam obtained in Example 4 was subjected to a texture test. The test results are as follows: Figures 5-6 As shown, it can be seen that with the increase of wheat fiber addition, the firmness and consistency of the jam first increase and then stabilize.

[0093] Example 5

[0094] S1. Select fresh passion fruit with good appearance and no obvious damage, wash it, cut it in half, filter and remove the seeds to obtain passion fruit puree;

[0095] S2. Add water and a pH adjuster to the slurry in step S1 to adjust the pH to 2.80 to obtain a slurry-water mixture, which is heated at 90°C;

[0096] S3. Pre-dry mix the composite sweetener (7.67% xylitol, 0.082% sucralose), thickener (1.225% low-methoxy pectin and 0.4% kappa-carrageenan), and dietary fiber / cellulose fillers (0.1%, 0.2%, and 0.3% microcrystalline cellulose) and add them to the slurry-water mixture described in S2 while stirring at high speed;

[0097] S4. Before the end of the preparation, a crosslinker solution (0.1% CaCl2, 0.1% KCl) was added and stirred at high speed. The entire heating process was 10 min;

[0098] S5. The product obtained after S4 is hot-filled and sterilized to obtain the passion fruit sugar-reduced jam.

[0099] The passion fruit sugar-reduced jam obtained in Example 5 was subjected to a texture test. The test results are as follows: Figures 5-6 As shown, it can be seen that with the increase of the amount of microcrystalline cellulose added, the firmness and consistency of the jam first increase and then stabilize.

[0100] Comparative Example 1

[0101] S1. Select fresh passion fruit with good appearance and no obvious damage, wash it, cut it in half, filter and remove the seeds to obtain passion fruit puree;

[0102] S2. Add water and a pH adjuster to the slurry in step S1 to adjust the pH to 2.80 to obtain a slurry-water mixture, which is heated at 90°C;

[0103] S3. Sweeteners (i.e., 0%, 8.80%, 16.41%, 23.66%, 30.68% xylitol) with sweet concentrations of 0%, 25%, 50%, 75%, and 100% sucrose, and thickeners (1.225% low methoxyl pectin and 0.4% kappa-carrageenan) were pre-dry mixed and added to the slurry mixture described in S2 while stirring at high speed;

[0104] S4. Before the end of the preparation, a crosslinker solution (0.1% CaCl2, 0.1% KCl) was added and stirred at high speed. The entire heating process was 10 min;

[0105] S5. The product obtained after S4 is hot-filled and sterilized to obtain the passion fruit sugar-reduced jam.

[0106] Comparative Example 2

[0107] S1. Select fresh passion fruit with good appearance and no obvious damage, wash it, cut it in half, filter and remove the seeds to obtain passion fruit puree;

[0108] S2. Add water and a pH adjuster to the slurry in step S1 to adjust the pH to 2.80 to obtain a slurry-water mixture, which is heated at 90°C;

[0109] S3. Pre-dry mix sweeteners (i.e., 0%, 0.019%, 0.044%, 0.074%, 0.11% sucralose) and thickeners (1.225% low methoxyl pectin and 0.4% kappa-carrageenan) replacing 0%, 25%, 50%, 75%, and 100% sucrose, and add them to the slurry mixture described in S2 while stirring at high speed;

[0110] S4. Before the end of the preparation, a crosslinker solution (0.1% CaCl2, 0.1% KCl) was added and stirred at high speed. The entire heating process was 10 min;

[0111] S5. The product obtained after S4 is hot-filled and sterilized to obtain the passion fruit sugar-reduced jam.

[0112] Comparative Example 3

[0113] S1. Select fresh passion fruit with good appearance and no obvious damage, wash it, cut it in half, filter and remove the seeds to obtain passion fruit puree;

[0114] S2. Add water and a pH adjuster to the slurry in step S1 to adjust the pH to 2.80 to obtain a slurry-water mixture, which is heated at 90°C;

[0115] S3 30% sucrose, thickener (1.225% low methoxy pectin and 0.4% kappa-carrageenan) pre-dry mix, added to the slurry mixture described in S2, while stirring at high speed;

[0116] S4. Before the end of the preparation, a crosslinker solution (0.1% CaCl2, 0.1% KCl) was added and stirred at high speed. The entire heating process was 10 min;

[0117] S5. The product obtained after S4 is hot-filled and sterilized to obtain the passion fruit sugar-reduced jam.

[0118] The present invention constructs a sweetness power equation by analyzing sensory scoring data and sweetness, which is used as a calculation formula for the addition amount of sweetener instead of use.

[0119] The passion fruit jams prepared in Examples 2 to 5 and Comparative Examples 1 to 3 were subjected to texture and rheological tests. The results are as follows: Figures 5 and 6 .

[0120] according to Figure 5 It can be seen that the addition of dietary fiber / cellulose can significantly improve the texture of jam gel (P<0.05).

[0121] With the increase of polydextrose addition, the firmness and consistency of the jam showed a trend of first increasing and then decreasing.

[0122] With the increase of the amount of soybean fiber, wheat fiber and microcrystalline cellulose added, the firmness, consistency and cohesion of the jam increased, but the effect was not obvious after further increase.

[0123] This may be because soy fiber, wheat fiber and microcrystalline cellulose all contain a large amount of insoluble parts. These insoluble components are fixed in the form of "fillers" in the gel pores formed by pectin, kappa-carrageenan and water, strengthening the gel network of the jam to a certain extent.

[0124] according to Figure 5 (b-1), (c-1) and (d-1), the addition amount of 0.3% does not produce a significant improvement in firmness compared to the addition amount of 0.2% (P>0.05). This may be because at the condition of 0.2% addition amount, the insoluble fiber, colloidal macromolecules and water have already formed a balance. Increasing the concentration of insoluble fiber will not play a positive role in strengthening the gel structure. Continuing to add may have an adverse effect on the taste.

[0125] Polydextrose is a soluble dietary fiber that can combine with water to form a viscous liquid. When added in low amounts (0% to 1.5%), it has a synergistic effect with pectin and kappa-carrageenan polysaccharide macromolecules, significantly increasing the firmness and consistency of the jam (P < 0.05). However, when the addition amount is too large, the combination of polydextrose and water hinders the combination of colloidal macromolecules with water, which has a negative impact on the construction of the gel network.

[0126] The storage modulus G' and loss modulus G" can effectively reflect the structure and gel strength of the jam sample. Figure 6 It can be seen that the addition of fillers can effectively improve the structural weakening caused by the addition of sweeteners and can well replace the non-sweet structural properties provided by sucrose. The rheological results reflect similar conclusions to those of the texture study.

[0127] In summary, the present invention uses kappa-carrageenan and low-methoxyl pectin as a thickener, which solves the problem of large addition amount of low-methoxyl pectin when used alone.

[0128] This invention screens the flavors of five commonly used sweeteners using both instrumental and sensory methods, ultimately determining a sweetener combination and ratio that most closely resembles sucrose in flavor and taste. Compared to products using any other sweetener substitute, the sweetener combination selected through this invention is more readily accepted by consumers.

[0129] The present invention utilizes dietary fiber / cellulose as a filler to improve the texture. The addition of dietary fiber / cellulose compensates for the weakened texture caused by the reduction of sucrose, enhances the gel strength of the jam, and improves the functional properties of the product.

[0130] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A passion fruit sugar-reduced jam, characterized by: include, Fresh passion fruit, water, pH adjuster, complex sweetener, thickener, dietary fiber / cellulose filler and cross-linking agent; The mass of the passion fruit fresh fruit is 70-80 g; The compound sweetener is a mixture of 7.67% xylitol and 0.082% sucralose; The thickeners are low methoxyl pectin and kappa-carrageenan, and the addition amounts thereof are 1.225% and 0.3% to 0.5% respectively; The dietary fiber / cellulose filler is polydextrose, and the added amount of polydextrose is 1% to 1.5%; The cross-linking agents are calcium chloride and potassium chloride, and the addition amount thereof is 0.05% to 0.20%; The preparation steps of the passion fruit reduced-sugar jam are as follows: selecting fresh passion fruit with good appearance and no obvious damage, washing and cutting in half, filtering and removing seeds to obtain passion fruit puree; adding water and a pH regulator to the puree to adjust the pH to 2.80 to obtain a pulp-water mixture, and heating at 90° C.; pre-dry-mixing a compound sweetener, a thickener, and a dietary fiber / cellulose filler, and adding the mixture to the pulp-water mixture while stirring at high speed; before the preparation is completed, adding a crosslinking agent solution, stirring at high speed, and the entire heating process is 10 minutes; hot-filling and sterilizing the product obtained after the completion to obtain the passion fruit reduced-sugar jam; In the pulp-water mixture, the mass ratio of the deseeded pulp to water is 1:1 to 3:1, and the subsequent addition ratios of other raw materials are all based on the pulp-water mixture as a reference.

2. The passion fruit sugar-reduced jam according to claim 1, characterized in that: The high-speed stirring has a stirring rate of 200-400 rpm.

3. The passion fruit sugar-reduced jam according to claim 1, characterized in that: The hot filling temperature is higher than 85°C.

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