Zero-sucrose flavored jam subjected to biological enzymolysis as well as preparation method and application of zero-sucrose flavored jam

Abstract

The invention discloses bio-enzymolysis sucrose-free flavor jam as well as a preparation method and application thereof, and relates to the field of foods. The biological enzymolysis sucrose-free flavor jam is prepared from the following raw materials in percentage by mass: 90 to 95 percent of strawberries, 3 to 5 percent of saccharomycetes and 0.5 to 1 percent of sucrase. The raw materials contain the sucrase, and the sucrase can decompose sucrose in the strawberries into glucose and fructose, so that the strawberry juice is free of sucrose, and thus the strawberry juice is allowed to be eaten by diabetics.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to jam. Background Art

[0002] Most existing jams contain sucrose, but sucrose is a disaccharide that cannot be directly absorbed and metabolized by the human body. In addition, the glucose it decomposes can quickly increase blood sugar, making it unsuitable for diabetic patients. Summary of the invention

[0003] The purpose of the present invention is to provide a bio-enzymatically hydrolyzed zero-sucrose flavored jam and a preparation method and application thereof, so as to solve the above technical problems.

[0004] The technical problem solved by the present invention can be achieved by adopting the following technical solutions:

[0005] A zero-sucrose flavored jam produced by biological enzymolysis, characterized in that it comprises the following raw materials in percentage by mass: 90-95% of strawberries, 3-5% of yeast, and 0.5-1% of sucrase.

[0006] Preferably, the bio-enzymatically hydrolyzed zero-sucrose flavored jam may further include the following raw materials in percentage by mass: 0.5-1% of food additives.

[0007] Preferably, the bio-enzymatically hydrolyzed zero-sucrose flavored jam may further include the following raw materials: ethanol solution.

[0008] A method for preparing a bio-enzymatically hydrolyzed zero-sucrose flavored jam, characterized in that it comprises the following steps:

[0009] Step 1: remove the stems of strawberries and wash them; Step 2: beat the washed strawberries to obtain strawberry pulp; Step 3: add yeast and sucrase to the strawberry pulp, ferment at 30-50° C. for more than 5 hours to obtain fruit pulp; Step 4: heat the fruit pulp to 90-100° C. and stir for 8-12 minutes, concentrate to a soluble solid content of 42-45 brix, and obtain zero-sucrose flavored jam after cooling.

[0010] Preferably, in step 4, food additives are added to the concentrated pulp before cooling.

[0011] Preferably, in step 4, after adding the ethanol solution into the pulp, the pulp and the ethanol solution are heated and stirred.

[0012] The invention discloses an application of a bio-enzymatically hydrolyzed zero-sucrose flavored jam, which is characterized in that the jam can be directly eaten as the jam.

[0013] Beneficial effects: The raw materials of the present invention contain sucrase, which can decompose the sucrose in strawberries into glucose and fructose, so that the present invention is zero sucrose, and thus can be eaten by diabetics. DETAILED DESCRIPTION

[0014] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further described below.

[0015] A bio-enzymatically hydrolyzed zero-sucrose flavored jam comprises the following raw materials in percentage by mass: 90-95% of strawberries, 3-5% of yeast, and 0.5-1% of sucrase. Specific embodiment 1

[0017] A bio-enzymatically hydrolyzed zero-sucrose flavored jam is composed of the following raw materials in percentage by mass: 95% strawberry, 4% yeast and 1% sucrase.

[0018] Preparation method: step 1: remove the stems of strawberries and wash them; step 2: beat the washed strawberries to obtain strawberry pulp; step 3: add yeast and sucrase to the strawberry pulp, ferment at 37°C for more than 5 hours to obtain fruit pulp; step 4: heat the fruit pulp to 95°C and stir for 10 minutes, concentrate it to a soluble solid content of 45 brix, and obtain zero-sucrose flavored jam after cooling.

[0019] Firstly, the raw material of the present invention contains sucrase, which can decompose the sucrose in strawberries into glucose and fructose, so that the present invention is zero sucrose, and thus can be eaten by diabetics. Secondly, the raw material of the present invention also contains yeast, and the growth of yeast will consume the glucose in the pulp, thereby reducing the glucose content in the pulp, so as to further reduce the impact on human blood sugar. Specific embodiment 2

[0021] A bio-enzymatically hydrolyzed zero-sucrose flavored jam comprises the following raw materials in percentage by mass: 90-95% of strawberries, 3-5% of yeast, 0.5-1% of sucrase, and 0.5-1% of food additives.

[0022] Preparation method: step 1: remove the stems of strawberries and wash them; step 2: beat the washed strawberries to obtain strawberry pulp; step 3: add yeast and sucrase to the strawberry pulp, ferment at 35°C for more than 7 hours to obtain fruit pulp; step 4: heat the fruit pulp to 100°C and stir for 8 minutes, concentrate to a soluble solid content of 42 brix, add food additives and continue stirring for 2 minutes, and obtain zero-sucrose flavored jam after cooling.

[0023] Specific embodiment 2 adds food additives, which can be used to improve the taste, shelf life, etc. of jam. The food additive is preferably citric acid. Specific embodiment 3

[0025] A bio-enzymatically hydrolyzed zero-sucrose flavored jam comprises the following raw materials in percentage by mass: 90-95% of strawberries, 3-5% of yeast, 0.5-1% of sucrase, and also comprises an ethanol solution.

[0026] Preparation method: step 1: remove the stems of strawberries and wash them; step 2: beat the washed strawberries to obtain strawberry pulp; step 3: add yeast and sucrase to the strawberry pulp, ferment at 37°C for more than 5 hours to obtain fruit pulp; step 4: add ethanol solution to the jam, heat the fruit pulp and ethanol solution to 90°C and stir for 12 minutes, concentrate to a soluble solid content of 42 brix, and cool to obtain zero-sucrose flavored jam.

[0027] Specific embodiment 3: By adding ethanol solution, the ethanol solution can take away the glucose in the pulp during evaporation, thereby further reducing the impact of jam on human blood sugar.

[0028] The invention discloses an application of a bio-enzymatically hydrolyzed zero-sucrose flavored jam, which can be directly eaten as jam.

[0029] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A bio-enzymatically hydrolyzed zero-sucrose flavored jam, characterized in that: The invention comprises the following raw materials in percentage by mass: 90-95% of strawberry, 3-5% of yeast and 0.5-1% of sucrase.

2. The zero-sucrose flavored jam prepared by biological enzymolysis according to claim 1, characterized in that: It also includes the following raw materials in percentage by weight: food additives 0.5-1%.

3. The zero-sucrose flavored jam prepared by biological enzymolysis according to claim 1, characterized in that: The following raw materials are also included: ethanol solution.

4. A method for preparing a zero-sucrose flavored jam by bio-enzymatic hydrolysis, characterized in that: The steps include: Step 1: remove the stems of strawberries and wash them; Step 2: beat the washed strawberries to obtain strawberry pulp; Step 3: add yeast and sucrase to the strawberry pulp, ferment at 30-50° C. for more than 5 hours to obtain fruit pulp; Step 4: heat the fruit pulp to 90-100° C. and stir for 8-12 minutes, concentrate to a soluble solid content of 42-45 brix, and obtain zero-sucrose flavored jam after cooling.

5. The method for preparing the zero-sucrose flavored jam by biological enzymolysis according to claim 4, characterized in that: In step 4, food additives are added to the concentrated pulp before cooling.

6. The method for preparing the zero-sucrose flavored jam by biological enzymolysis according to claim 4, characterized in that: In step 4, after adding the ethanol solution into the fruit pulp, the fruit pulp and the ethanol solution are heated and stirred.

7. An application of a bio-enzymatically hydrolyzed zero-sucrose flavored jam, characterized in that: Serve directly as jam.