Low-sugar sophora flower and carrot jam capable of clearing heat and preparation method thereof

Abstract

The invention discloses a low-sugar sophora flower and carrot jam capable of clearing heat. The low-sugar sophora flower and carrot jam capable of clearing heat is prepared from the following raw materials in parts by weight: 100-120 parts of fresh carrots, 100-120 parts of fresh sweet potatoes, 18-20 parts of fresh milk, 5-6 parts of filbert, 10-12 parts of sophora flower, 6-8 parts of egg white, 2-3 parts of honeysuckle flowers, 0.7-0.9 part of seed of feather cockscomb, 1-1.2 parts of fructus forsythiae, 0.08-0.10 part of tea polyphenol, 50-60 parts of white granulated sugar, 0.6-1 part of citric acid, 1-1.2 parts of calcium chloride and a proper amount of water. The low-sugar sophora flower and carrot jam is a low-sugar compound jam with a healthcare function, has sugar content of 30%-35%, not only is excellent in original fruit flavor, but also conforms to the development tendency of low-sugar and low-heat healthy foods, is relatively rich in nutrition, and can better meet the demands of consuming public; in addition, adopted auxiliaries such as the sophora flower have the functions of removing pathogenic heat from blood and preventing stroke conditions, and are combined with herb ingredients such as the honeysuckle flowers, so that the low-sugar sophora flower and carrot jam has the efficacies of clearing away heat and toxic materials, dispelling wind and heat, relieving summer heat and relieving restlessness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Sophora japonica heat-clearing and low-sugar carrot jam and a preparation method thereof. Background technique [0002] At present, most of the jams produced in my country are high-sugar products, and the sugar content generally reaches 60% to 65%, which makes the jam taste too sweet and greasy, and is not conducive to human health, and does not meet the requirements of modern food health. In view of the fact that there are fewer varieties of low-sugar jams on the market and the reduced demand of consumers for high-sugar jams, low-sugar jam products have a large potential market. The jam products sold on the market are mainly strawberries, apples, hawthorns and apricots, and other varieties are seldom seen. [0003] Carrots are rich in nutrition, containing carotene, various amino acids, dietary fiber, and minerals such as zinc, calcium, phosphorus, and iron. Promote ...

AI Technical Summary

Problems solved by technology

However, there are two main difficulties in the production of low-sugar jam: first, browning occurs, which directly affects the appearance of the jam product and reduces product performance; second, with the reduction of sugar content, the water holding capacity of the jam gel decreases, The sauce body is easy to precipitate moisture, which seriously affects the appearance of the product