Jam containing seaweed dietary fibers and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to jam containing seaweed dietary fibers and a preparation method of the jam, and the jam containing the seaweed dietary fibers is prepared from the following raw materials in parts by weight: 21-25 parts of a sweetening agent; 23 to 25 parts of sugar; 30 to 35 parts of fruits; 0.1 to 0.5 part of seaweed dietary fiber; and 0.1 to 0.12 part of an acidity regulator. The dietary fiber jam has the beneficial effects that the dietary fiber is used as a food raw material to replace food additives (sodium alginate, xanthan gum, sodium carboxymethyl cellulose, guar gum and the like), the effects of thickening, gelling and stabilizing are achieved in the jam preparation process, water in the jam is prevented from being separated out, the product quality is improved, and the taste of the jam can be improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a jam containing seaweed dietary fiber and a preparation method thereof. Background Art

[0002] Jam is a gel-like substance rich in fruit flavor and nutrients, which is made by mixing fruits, sugar and acid in a certain proportion. According to the GB / T 22474-2008 multiple standards, it can be classified from the raw materials: fruit jam, vegetable jam and mixed jam. The first two types of jam are more common in the market. Mixed jam is a new product developed in recent years. It can not only change the nutrition and flavor of jam, but also make up for the shortcomings in color and taste. Secondly, according to the ratio of raw materials: generally, when the raw material addition amount is ≥25%, it is called jam, otherwise, when the addition amount is ≤25%, it is called fruit jam; according to the canning method, the jam produced by canning technology is called canned jam, and the jam produced by bagging and other packaging methods is called other jams; according to the use of the product, it is mainly divided into: raw material jam, frozen drink jam, yogurt jam, baking jam, table jam and other jams.

[0003] The traditional method of making jam is mainly to use high acid, high sugar and high methoxyl pectin to make a gel-like solid. Its advantage is that it can not only make the product have better gel properties but also effectively extend the storage period of the product. As people's awareness and attention to healthy and green diets continue to increase, low-sugar jam is becoming more and more the mainstream trend of jam processing products. The disadvantage of low-sugar jam is that it cannot form the texture of high methoxyl pectin products, which is still different from traditional jams. Therefore, food thickeners such as sodium alginate, xanthan gum, low methyl cellulose sodium, guar gum, etc. need to be added during the production process to improve the problem of water analysis during the processing. A variety of food additives are needed to be compounded and used in large quantities to solve the problem of water analysis. Usually, a certain amount of starch is added to the jam to solve this problem. The amount of starch added is also relatively large, and the taste brought by the starch is relatively "paste-like", not smooth enough, which will seriously affect the taste characteristics of the jam. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a jam containing seaweed dietary fiber, which uses seaweed dietary fiber to replace various additives, and a preparation method thereof.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is: to provide a jam containing seaweed dietary fiber, comprising the following raw materials in parts by weight: Sweetener: 21~25 parts; Sugar: 23-25 ​​parts; Fruit: 30-35 servings; Seaweed dietary fiber: 0.1~0.5 portions; Acidity regulator: 0.1~0.12 parts.

[0006] Furthermore, in the above-mentioned jam containing seaweed dietary fiber, the sweetener is fructose syrup, maltose syrup, maltitol liquid, sorbitol liquid, oligofructose liquid, idaxin syrup, or zero-sugar dietary flavor syrup.

[0007] Furthermore, in the above-mentioned jam containing seaweed dietary fiber, the sugar is sucrose, maltitol, sorbitol, erythritol, isomaltulose, isomalt, xylitol, arabinose, psicose, lactitol, sucralose, monk fruit extract, steviol glycoside, acesulfame potassium, neotame or advantame.

[0008] Furthermore, in the above-mentioned jam containing seaweed dietary fiber, the fruit is diced strawberry, diced apple, grape, orange, diced mango, passion fruit, blueberry, red raspberry, cranberry, lemon, blackberry, black currant, pomegranate, mulberry, pineapple, peach, elderberry or sour cherry.

[0009] Furthermore, in the above-mentioned jam containing seaweed dietary fiber, the acidity regulator is one or more of citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid, adipic acid, lactic acid or glacial acetic acid.

[0010] Furthermore, the jam containing seaweed dietary fiber also includes 0.05-0.06 parts of pH regulator; The pH regulator is sodium citrate, monosodium citrate, potassium citrate, sodium malate, sodium acetate, phosphates, sodium gluconate or calcium lactate.

[0011] Furthermore, the jam containing seaweed dietary fiber also includes 0.05-0.06 parts of preservatives; The preservative is potassium sorbate, benzoic acid and its sodium salt, p-hydroxybenzoic acid esters and its sodium salt, or ε-polylysine hydrochloride.

[0012] Furthermore, the jam containing seaweed dietary fiber also includes 0.05-0.06 parts of antioxidants; The antioxidant is sodium D-isoascorbate, ascorbic acid, sodium ascorbate, calcium ascorbate, calcium lactate, sulfur dioxide, potassium pyrosulfite, sodium pyrosulfite, sodium sulfite, sodium bisulfite or sodium hyposulfite.

[0013] Furthermore, the jam containing seaweed dietary fiber is prepared from the following raw materials in parts by weight: Fructose syrup: 21~25 parts; Sucrose: 23-25 ​​parts; Diced strawberries: 30-35 servings; Seaweed dietary fiber: 0.1~0.5 portions; Starch: 1.5~2 parts; Citric acid: 0.1~0.12 parts; Sodium citrate: 0.05~0.06 parts; Potassium sorbate: 0.05~0.06 parts; D-sodium isoascorbate: 0.05-0.06 parts; Edible flavor: 0.02~0.2 parts.

[0014] Another technical solution of the present invention is to provide a method for preparing the jam containing seaweed dietary fiber, comprising the following steps: S1: adding fructose-glucose syrup, 80% by weight of sucrose and water into a boiling pot, and mixing the remaining 20% ​​by weight of sucrose with starch, seaweed dietary fiber and sodium citrate and adding the mixture into the boiling pot; Start stirring the S2 boiling pot at a speed of 30-50 r / min and raise the temperature to 90-95°C; S3 Add diced strawberries, sodium D-isoascorbate, and potassium sorbate to the boiling pot, continue stirring and boiling for 10 to 15 minutes; S4 is used for cooling down, and the temperature drops to 70~75℃; S5 Add citric acid solution dissolved in hot water, adjust pH to 3.2-3.5, add edible flavor, stir evenly, and keep for 5-10 minutes; S6 continues stirring and cooling to 40-45°C, and then filling to obtain jam.

[0015] The beneficial effect of the present invention is that the present invention uses Seaweed Dietary Fiber TM (seaweed dietary fiber) as a food raw material to replace food additives (sodium alginate, xanthan gum, sodium low methyl cellulose, guar gum, etc.), which plays a role of thickening, gelling and stabilization in the preparation of jam, avoids the precipitation of water in the jam, improves the quality of the product, and can improve the taste of the jam. Specifically, the addition of seaweed dietary fiber increases the dietary fiber content in the jam, increases the nutritional value of the jam, and the prepared jam has a good "smooth" taste, can also avoid water precipitation, and improve the stability of the product. At the same time, food raw materials are used to replace food additives, making the product label cleaner. DETAILED DESCRIPTION

[0016] In order to explain the technical content, achieved objectives and effects of the present invention in detail, the following is an explanation in conjunction with the implementation methods.

[0017] The key concept of the present invention is that adding seaweed dietary fiber to jam can significantly prevent water from being separated out, and adding seaweed dietary fiber and starch in combination can not only improve the stability of the product, but also improve the taste of the jam, and relatively reduce the use cost. Adding Seaweed Dietary Fiber™ (seaweed dietary fiber) as a food raw material to jam can not only supplement dietary fiber, but also make the jam have a good smooth taste and high quality, and enhance the value of the jam, and also make the jam label cleaner.

[0018] Seaweed TM (Seaweed dietary fiber) refers to: food raw materials obtained from one or more seaweeds through pre-treatment, homogenization, enzymatic hydrolysis, drying, crushing and other processes, with a dietary fiber content ≥ 60%.

[0019] The seaweed dietary fiber used in the present application can be the seaweed dietary fiber prepared by the Chinese invention with publication number CN117530410. The seaweed dietary fiber used in the specific embodiment of the present invention is prepared as follows: S1. Alkali treatment: Gracilaria was added to tap water, soaked and washed to remove the accompanying mud and shell impurities; the washed seaweed was added to 5% wt of sodium hydroxide solution, heated to 85 degrees, and stirred for 4 hours; S2. Washing: Soak the algae after alkali treatment in tap water, drain the water, repeat until the washing solution is neutral, and soak in clean water for 30 minutes; S3. Bleaching: Soak the algae in a 1%wt sodium hypochlorite solution at room temperature and stir for 30 minutes; S4. Washing: Rinse the bleached algae with tap water until there is no obvious odor; S5. Acidification: Immerse the washed algae in 1% wt room temperature oxalic acid solution and stir for 30 min; S6. Washing: Soak and wash the acidified algae in tap water, repeating the process until it becomes neutral; S7. Grinding and homogenizing: adding the washed and acidified algae into a grinder and grinding and homogenizing until there are no obvious particles; S8. Enzyme hydrolysis: add a certain amount of clean water, heat to 50 degrees, add 1.5% cellulase and 1.5% pectinase, stir and react for 3 hours, then add 1.5% papain and react for 3 hours. After the enzymatic hydrolysis is completed, heat to 95 degrees to inactivate; S9. Drying and crushing: drying the enzymatic hydrolysate at 60 degrees for one day, and crushing it into powder with a crusher to 60 mesh to obtain seaweed dietary fiber.

[0020] The present invention provides a jam containing seaweed dietary fiber, which is prepared from the following raw materials in parts by weight: Fructose syrup: 21~25 parts; Sucrose: 23-25 ​​parts; Diced strawberries: 30-35 servings; Seaweed dietary fiber 0.1~0.5 parts; Starch: 1.5~2 parts; Citric acid: 0.1~0.12 parts; Sodium citrate: 0.05~0.06 parts; Potassium sorbate: 0.05~0.06 parts; D-sodium isoascorbate: 0.05-0.06 parts; Edible flavor: 0.02~0.2 parts; Water: the remainder; The preparation method of the jam containing seaweed dietary fiber comprises the following steps: S1 Ingredients: According to the product formula, weigh the relevant raw materials and set them aside; S2 Fruit selection: Select fresh fruits with suitable maturity and no rot or insect damage; S3 Fruit pretreatment: Wash the fruits, peel and core some fruits, and protect the color at the same time; S4 Fruit Dicing: The pre-processed fruits are put into dicing machine for dicing. The size of dices depends on the specific products and requirements.

[0021] S5 Material mixing: Add fructose syrup, 80% sucrose and water into the boiling pot. Mix the remaining 20% ​​sucrose with starch, seaweed dietary fiber and sodium citrate and add them into the boiling pot.

[0022] S6 stirring and heating: start stirring, the speed is 30~50r / min, and the temperature rises to 90℃~95℃.

[0023] S7 is for boiling: adding processed fruit cubes, sodium D-isoascorbate and potassium sorbate into the boiling pot, and continuing to stir and boil for 10 to 15 minutes.

[0024] S8 stirring and cooling: cooling down the temperature to 70~75℃.

[0025] S9 Acidification and flavoring: Add citric acid solution dissolved in hot water, adjust the pH to 3.2~3.5, add edible flavoring, stir evenly, and keep for 5~10 minutes.

[0026] S10: Continue cooling: Continue stirring and cool down to about 40-45°C.

[0027] S11 Filling and storage: Fill the jam samples and store them under appropriate conditions.

[0028] Example 1 A method for preparing jam comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose, 4g of starch and 0.1g of sodium citrate are mixed and added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry essence at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0029] Example 2 A method for preparing jam containing seaweed dietary fiber comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose, 0.8g of seaweed dietary fiber and 0.1g of sodium citrate are mixed and added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry flavor at the same time, stir and mix, and keep for 8min. Continue to cool down to 40℃, fill, and store under appropriate conditions.

[0030] Example 3 A method for preparing jam containing seaweed dietary fiber comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose is mixed with 4g of starch, 0.2g of seaweed dietary fiber, and 0.1g of sodium citrate, and then added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry flavor at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0031] Example 4 A method for preparing jam containing seaweed dietary fiber comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose is mixed with 4g of starch, 0.4g of seaweed dietary fiber, and 0.1g of sodium citrate, and then added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry essence at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0032] Example 5 A method for preparing jam containing seaweed dietary fiber comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose is mixed with 4g of starch, 0.6g of seaweed dietary fiber, and 0.1g of sodium citrate, and then added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry flavor at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0033] Example 6 A method for preparing jam containing seaweed dietary fiber comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose is mixed with 4g of starch, 0.8g of seaweed dietary fiber, and 0.1g of sodium citrate, and then added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry flavor at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0034] Comparative Example 1 (same as Example 1) A method for preparing jam comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose, 4g of starch and 0.1g of sodium citrate are mixed and added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry essence at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0035] Comparative Example 2 A method for preparing jam comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose, 1.6g of high-ester pectin and 0.1g of sodium citrate are mixed and added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry essence at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0036] Comparative Example 3 A method for preparing jam comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose is mixed with 4g of starch, 0.2g of high-ester pectin and 0.1g of sodium citrate, and then added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry essence at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0037] Comparative Example 4 A method for preparing jam comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose is mixed with 4g of starch, 0.4g of high-ester pectin and 0.1g of sodium citrate, and then added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry essence at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0038] Comparative Example 5 A method for preparing jam comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose is mixed with 4g of starch, 0.6g of high-ester pectin and 0.1g of sodium citrate, and then added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry essence at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0039] Comparative Example 6 A method for preparing jam comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose is mixed with 4g of starch, 0.8g of high-ester pectin and 0.1g of sodium citrate, and then added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry essence at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0040] Comparative Example 7 A method for preparing jam comprises the following steps: Select the strawberries that meet the requirements, remove the leaves, wash and dice them into 5-inch cubes. 5mm, and the processed strawberry cubes are set aside. Weigh 42g of fructose syrup, 40g of sucrose and 33.4g of water and add them to the boiling pot. The remaining 10g of sucrose is mixed with 4g of starch, 1.6g of high-ester pectin and 0.1g of sodium citrate, and then added to the boiling pot. Turn on the stirring, speed 30r / min, and heat to 90℃. Add 70g of processed strawberry cubes, 0.1g of sodium D-isoascorbate, and 0.12g of potassium sorbate, and stir and boil at 90℃ for 15min. Cool down to 75℃, add 0.24g of citric acid dissolved in hot water, adjust the pH to 3.5, and add 0.04g of strawberry essence at the same time, stir and mix, and keep for 8min. Continue to cool to 40℃, fill, and store under appropriate conditions.

[0041] The comparative analysis of the above embodiment and the comparative example is as follows: Method for determining viscosity of jam containing seaweed dietary fiber: Viscometer: NDJ-8S digital rotational viscometer Determination method: (1) Place the jam sample at room temperature and measure the temperature; (2) Evenly take an appropriate amount of sample into the cylinder and vibrate to remove bubbles; (3) Use NDJ-8S digital rotational viscometer, select the appropriate rotor, speed and measurement time, Determine the viscosity of jam; (4) Repeat sampling and measurement to calculate the average viscosity: Repeat the measurement three times for each sample according to the above method and measurement conditions.

[0042] Determination method of water separation rate of jam containing seaweed dietary fiber: High-speed centrifuge: TG20-WS Determination method: (1) Place the jam sample at room temperature, stir it evenly and measure the temperature; (2) Accurately weigh an appropriate amount of sample into a centrifuge tube and record the mass m1; (3) Place in a high-speed centrifuge and centrifuge at 4500 rpm for 15 min; (4) Take out the centrifuge tube, pour out the supernatant and weigh its mass m2; (5) Calculation: water separation rate = m2 / m1 100%.

[0043] Table 1 Jam water separation rate determination results

[0044] Jam dehydration rate is an important indicator for evaluating the quality and stability of jam products. Generally speaking, the lower the dehydration rate, the better the sensory state and stability of the product. It is mainly related to the gel performance and water holding performance of the colloid or thickening stabilizer. From the comparison of the dehydration rates of the embodiments and comparative examples in Table 1, it can be seen that the increase in the addition amount of seaweed dietary fiber and high-ester pectin leads to a lower dehydration rate. Seaweed dietary fiber can ensure that the dehydration rate of jam is 0 at an addition amount of 0.4%, and its usage amount is also lower. In Example 5, when the starch addition amount is 2% + the seaweed dietary fiber addition amount is about 0.3%, its dehydration rate is 0, while when the starch addition amount is 2% + the high-ester pectin addition amount is 0.8% in Comparative Example 7, the dehydration rate is still 24.3%, which shows that seaweed dietary fiber can better avoid the dehydration of jam compared with high-ester pectin, has better water holding performance, and improves the stability of jam products.

[0045] Table 2 Jam viscosity measurement results

[0046] Viscosity is another important index for evaluating jam products. Viscosity is a physical quantity that describes the flow properties of liquids. The viscosity of jam has a crucial impact on its convenience of use, taste, stability, etc., which is mainly related to temperature, pH value, solid content, thickening stabilizer type and addition amount. From the viscosity comparison of the embodiment and the comparative example in Table 2, it can be seen that the viscosity-increasing effect of seaweed dietary fiber is significantly higher than that of high-ester pectin. Under the requirements of products with equal viscosity, the addition amount of seaweed dietary fiber is lower and can meet the requirements.

[0047] Combining the data in Tables 1 and 2, there is a certain correlation between viscosity and water separation rate. Under the same single or compound thickener and stabilizer, the higher the viscosity, the lower the water separation rate. This shows that adding seaweed dietary fiber to jam can not only increase the dietary fiber content and enhance the value of the product, but also improve the taste of the product, and effectively avoid water separation and improve the stability of the product.

[0048] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent transformations made using the contents of the present invention specification, or directly or indirectly applied in related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A jam containing seaweed dietary fiber, characterized in that: The method is prepared by comprising the following raw materials in parts by weight: Sweetener: 21~25 parts; Sugar: 23-25 ​​parts; Fruit: 30-35 servings; Seaweed dietary fiber: 0.1~0.5 portions; Acidity regulator: 0.1~0.12 parts.

2. The jam containing seaweed dietary fiber according to claim 1, characterized in that: The sweetener is fructose syrup, maltose syrup, maltitol liquid, sorbitol liquid, oligofructose liquid, idaxin syrup, or zero-sugar dietary flavor syrup.

3. The jam containing seaweed dietary fiber according to claim 1, characterized in that: The sugar is sucrose, maltitol, sorbitol, erythritol, isomaltulose, isomalt, xylitol, arabinose, psicose, lactitol, sucralose, monk fruit extract, steviol glycoside, acesulfame potassium, neotame or adventitone.

4. The jam containing seaweed dietary fiber according to claim 1, characterized in that: The fruit is diced strawberry, diced apple, grape, orange, diced mango, passion fruit, blueberry, red raspberry, cranberry, lemon, blackberry, black currant, pomegranate, mulberry, pineapple, peach, elderberry or sour cherry.

5. The jam containing seaweed dietary fiber according to claim 1, characterized in that: The acidity regulator is one or more of citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid, adipic acid, lactic acid or glacial acetic acid.

6. The jam containing seaweed dietary fiber according to claim 1, characterized in that: Also includes 0.05-0.06 parts of pH adjuster; The pH regulator is sodium citrate, monosodium citrate, potassium citrate, sodium malate, sodium acetate, phosphates, sodium gluconate or calcium lactate.

7. The jam containing seaweed dietary fiber according to claim 1, characterized in that: It also includes 0.05-0.06 parts of preservatives; The preservative is potassium sorbate, benzoic acid and its sodium salt, p-hydroxybenzoic acid esters and its sodium salt, or ε-polylysine hydrochloride.

8. The jam containing seaweed dietary fiber according to claim 1, characterized in that: It also includes 0.05-0.06 parts of antioxidant; The antioxidant is sodium D-isoascorbate, ascorbic acid, sodium ascorbate, calcium ascorbate, calcium lactate, sulfur dioxide, potassium pyrosulfite, sodium pyrosulfite, sodium sulfite, sodium bisulfite or sodium hyposulfite.

9. The jam containing seaweed dietary fiber according to claim 1, characterized in that: The method is prepared by comprising the following raw materials in parts by weight: Fructose syrup: 21~25 parts; Sucrose: 23-25 ​​parts; Diced strawberries: 30-35 servings; Seaweed dietary fiber: 0.1~0.5 portions; Starch: 1.5~2 parts; Citric acid: 0.1~0.12 parts; Sodium citrate: 0.05~0.06 parts; Potassium sorbate: 0.05~0.06 parts; D-sodium isoascorbate: 0.05-0.06 parts; Edible flavor: 0.02~0.2 parts.

10. The method for preparing jam containing seaweed dietary fiber according to claim 9, characterized in that: The steps include: S1: adding fructose-glucose syrup, 80% by weight of sucrose and water into a boiling pot, and mixing the remaining 20% ​​by weight of sucrose with starch, seaweed dietary fiber and sodium citrate and adding the mixture into the boiling pot; Start stirring the S2 boiling pot at a speed of 30-50 r / min and raise the temperature to 90-95°C; S3 Add diced strawberries, sodium D-isoascorbate, and potassium sorbate to the boiling pot, continue stirring and boiling for 10 to 15 minutes; S4 is used for cooling down, and the temperature drops to 70~75℃; S5 Add citric acid solution dissolved in hot water, adjust pH to 3.2-3.5, add edible flavor, stir evenly, and keep for 5-10 minutes; S6 continues stirring and cooling to 40-45°C, and then filling to obtain jam.

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