Mulberry jam and preparation method thereof

Abstract

The invention discloses a mulberry jam which is prepared by the following components in percentage by weight: 47.05-58.5 percent of mulberry block, 40-50 percent of white sugar, 0.1-0.3 percent of citric acid, 0.01-0.05 percent of malic acid, 0.2-1.0 percent of hydroxymethyl cellulose, 1.0-1.5 percent of pectin and 0.01-0.1 percent of mulberry essence. The invention also discloses a preparation method of the mulberry jam, which comprises the following steps: selecting and cleaning mulberries, crushing, batching, concentrating in vacuum, filling up, sealing and sterilizing. The mulberry jam is prepared from fresh mulberries, thereby having natural taste and flavor of the natural mulberries and high nutrition. The preparation of the mulberry jam uses a vacuum-concentrating process, better stores original nutrition and flavor of the mulberry and overcomes the defects of large nutrition damage caused by steaming, boiling and concentrating the mulberry jam at normal temperature and heavily seasoned caramel and cooking.

Description

technical field [0001] The invention relates to the technical field of mulberry fruit processing, in particular to a mulberry jam with grains and a preparation method thereof. Background technique [0002] Mulberry, also known as mulberry, is very nutritious and contains glucose, minerals, vitamins and various amino acids. It is very beneficial to human health. It is one of the "medicine and food homologous" fruits approved by the Ministry of Health. King", "human blood bank" and "folk holy fruit". At present, due to the strong seasonality of mulberry fruit, fresh mulberry fruit is mostly eaten. In order to prolong the edible period of mulberry fruit and increase the added value of products, many mulberry juice drinks and mulberry fruit wine have appeared on the market. Consumer favorite. [0003] However, in the prior art, the processing procedure of mulberry is generally to squeeze the mulberry to obtain the mulberry juice for further processing, thereby destroying the o...

AI Technical Summary

Problems solved by technology

[0003] However, in the prior art, the processing procedure of mulberry is generally to squeeze the mulberry to obtain the mulberry juice for further processing, thereby destroying the original shape and nutritional components of the mulberry, and making the unique nutritional components, sense of reality and flavor of the mulberry Big discount

And the mulberry products on the existing market are all in the majority with the above-mentioned liquid mulberry beverage and mulberry wine, the nutritional effect is not outstanding, the mouthfeel local flavor, kind are also more single, even if there is the mulberry jam product also is that the raw material processing forms with fruit juice The muddy product lacks the proper natural, real and nutritious characteristics of mulberry fruit. Moreover, the existing mulberry jam is generally prepared by cooking and concentrating at room temperature, which easily destroys the nutritional components, causing caramel and heavy cooking, and other deficiencies. Added with preservatives, after eating, it is not conducive to the health of consumers, and it is also not conducive to the product's opening up in the international market