Production technique of vinegar sauce and product thereof

Abstract

A vinegar jam preparation process and a correspond product belong to the food technique field. The preparation process includes the following steps: fruit is washed well; pericarps, cores and stalks are respectively isolated after the fruit is crashed; the thickness of isolated pericarps is crushed into the thickness about 1mm and then the hot water of 100 DEG C is added to heat the isolated pericarps for 5 to 10 seconds; a certain amount of citric acid is added onto the processed pericarps and then the pericarps are steamed under a high pressure till the pectin is released to obtain the pericarp paste; the juice and flesh are steamed under the high pressure and are mixed with the pericarp paste and then the mixture is stirred equally to obtain the semi-manufactured jam; and then the vinegar and sugar polyol are respectively added into the semi-manufactured jam and then constant stirring, homogenizing, degassing and sterilizing are carried out sequentially to obtain the vinegar jam. The idea of the invention is novel and scientific and the prepared vinegar jam is provided with the harmonious and balanced acidity, sweetness and a little bitterness; the combination between vinegar and jam brings out the double health-preserving effects of both vinegar and fruit so as to enrich the nutrition and lead the sugar polyol to replace the maltose and granulated sugar adopted by the traditional jam.

Description

Technical field: [0001] The invention relates to a production process and product of vinegar sauce in the technical field of food. Background technique: [0002] The new consumption trends in recent years show that low-sugar jams that maintain the inherent color, aroma, taste and freshness of fruits are becoming more and more popular among consumers. And the jam on the market is all to be main raw material with fresh fruit, forms through deep processing such as peeling, only has kept the nutritive label in the pulp, fruit juice in the jam, is rich in the pericarp of abundant pectin quality and is wasted in vain. There is no vinegar jam product in China at present. After soaking the fruit peel and pulp softly with vinegar, the pectin can be made more delicate and soft, which is conducive to human digestion and absorption. At the same time, vinegar itself has the functions of appetizing, helping digestion, softening blood vessels and so on. It conforms to the current health...

AI Technical Summary

Problems solved by technology

The jams currently on the market are all made of fresh fruit as the main raw material, which is further processed through peeling and other processes. Only the nutritious ingredients in the pulp and juice are retained in the jam, and the fruit peel rich in pectin is indeed wasted.

At present, there is no vinegar jam product in China