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46 results about "PH increase" patented technology

All-natural low-sugar bacteriostatic strawberry jam and preparation method thereof

The invention discloses all-natural low-sugar bacteriostatic strawberry jam and a preparation method thereof and belongs to the technical field of a preparation technology of the strawberry jam. Raw materials for preparation of the low-sugar bacteriostatic strawberry jam comprise strawberry syrup, orange peel syrup, konjac flour, chitosan and xanthan gum, and auxiliary materials comprise citric acid, ascorbic acid and granulated sugar. Meanwhile, the invention further provides the preparation method of the low-sugar bacteriostatic strawberry jam. The preparation method comprises the steps that orange peel is subjected to enzymolysis; the orange peel syrup is prepared through squeezing; strawberries are mashed; the strawberry syrup, the granulated sugar, the citric acid and the ascorbic acid are mixed; the konjac flour, the chitosan, the xanthan gum and the orange peel syrup are mixed at the temperature of 60-70 DEG C, and the strawberry mixed liquid A and the orange peel mixed liquid B are mixed at temperature of 40-50 DEG C; vacuum concentration is performed; canning is performed. The prepared strawberry jam has low sucrose content, pH increase is slowed down, mould emergence time is retarded greatly, sensory properties including appearance, color, taste and the like are kept, and the shelf time of the low-sugar strawberry jam is prolonged.
Owner:ANHUI AGRICULTURAL UNIVERSITY
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