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Method for processing low-sugar strawberry jam

A technology of strawberry jam and processing method, which is applied in the field of food processing, can solve the problems that the flavor of raw materials is easily covered by sugar, high sugar content in jam, and unfavorable to human health, etc., and achieve the effect of good spreadability, delicate taste and high nutrition

Inactive Publication Date: 2017-09-12
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional jams have high sugar content and high calorie value, and the flavor of raw materials is easily covered by sugar, which is not good for human health

Method used

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  • Method for processing low-sugar strawberry jam
  • Method for processing low-sugar strawberry jam
  • Method for processing low-sugar strawberry jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0065]

[0066] 1 Sensory evaluation method for low-sugar strawberry jam

[0067] In the sensory laboratory, the samples were provided to 10 trained evaluators, and each index was evaluated and scored respectively. The sensory scoring standards are shown in Table 1.

[0068]

[0069] 2 Texture determination method

[0070] The P / 0.5 probe was used to test the texture characteristics of pectin. The parameters of the texture analyzer were set as follows: initial speed: 1 mm / s, test speed: 1.5 mm / s, return speed: 10 mm / s, test distance: 33 mm, trigger type: Auto-6g.

[0071] 3 Color difference analysis

[0072] The CM-5 model spectrophotometer is used for determination, and the petri dish mode is selected for determination.

[0073] 4 Experimental design

[0074] 4.1 Addition of LMP and CaCl 2 Effect of Adding Amount on Gel Properties

[0075]Keep other process parameters unchanged, such as pH 3.4, dissolution temperature 80 °C, dissolution time 15 min, and stirring s...

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Abstract

The invention relates to a method for processing low-sugar strawberry jam. By the aid of the method, the problems that the traditional jam is high in sugar content and caloric value and unfavorable for human health and flavor of raw materials for the traditional jam can be easily concealed by sugar are solved. The method includes processing flow of 'strawberry cleaning, blanching, mashing, blending and concentrating, filling, sterilizing and cooling to obtain a finished product' by the aid of gel mechanisms of low-methoxyl pectin so as to obtain the low-sugar strawberry jam. The method has the advantages that the low-sugar strawberry jam prepared by the aid of the method is red, has delicate taste, is sour, sweet and palatable, has strong aroma of strawberries, is free of undesirable odor or impurities, excellent in smearing property and high in nutrition characteristics, is uniform and consistent, is in the shape of soft gel and has certain free-flowing properties, important significance and a broad market prospect, and reference can be provided for preparing low-sugar jam from other berries.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of low-sugar strawberry jam. Background technique [0002] Strawberries have high nutritional value, but they are seasonal and difficult to preserve. The storage period of strawberries after picking is very short. In addition to eating fresh, a large number of fresh strawberries need to be treated with special preservation techniques to ensure good quality and stable supply. Deep processing is an important way to increase the added value of strawberries. Strawberry processed products currently on the market mainly include strawberry juice, canned strawberries, strawberry wine, preserved strawberries, dried strawberries and strawberry jam. [0003] Jam is an effective way for deep processing of fruit, which can improve the comprehensive benefits of fruit. Traditional jams have high sugar content and high calorie value, and the flavor of raw materials...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L5/00A23L5/20
CPCA23V2002/00A23L5/00A23L5/21A23L21/12A23V2300/24A23V2250/628A23V2250/032A23V2250/1578A23V2250/50724A23V2250/5086
Inventor 常大伟刘婵刘树兴房宝钗任海燕柯蓉蓉
Owner SHAANXI UNIV OF SCI & TECH
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