Blueberry jam without edible sugar and preparation method of blueberry jam

Abstract

The invention provides blueberry jam without edible sugar and a preparation method of the blueberry jam. The blueberry jam is prepared from raw materials in percentage by mass as follows: 40% of blueberry, 50% of compound concentrated fruit juice, 0.8%-0.9% of pectin and 9.1%-9.2% of water. The preparation method of the blueberry jam comprises the following steps: S1, raw material supply; S2, blueberry dicing; S3, preparation of the compound concentrated fruit juice; S4, mixed boiling; S5, preparation of a pectin solution; S6, concentration boiling; S7, high-temperature filling and sterilization. Therefore, the sour and sweet taste and color are adjusted by the compound concentrated fruit juice, the thickness of the jam is realized by adding a proper amount of pectin, calcium ions are not added for support, pregel production is prevented only under the thickening action of the pectin, and the problems of water releasing and granular sensation of low-sugar jam are solved. The blueberry jam is rich in real blueberry dices and rich in taste; the jam is moderately sour-sweet, and the purplish red thick jam body has a specific flavor of blueberry.

Description

technical field [0001] The invention relates to the technical field of jam preparation, in particular to a blueberry jam without adding edible sugar and a preparation method thereof. Background technique [0002] As the "king of berries", blueberries contain a variety of biologically active substances, such as anthocyanins, ellagic acid and pterostilbene, etc. Blueberries have strong nutritional and health effects, and are considered by the World Health Organization to be the most antioxidant one of the fruits. [0003] It is worth noting that because fresh blueberries have a short shelf life and are not easy to preserve, they are often processed into products that are resistant to storage such as jam. In order to achieve good mouthfeel, gel properties and preservation purposes, the sugar content of traditional jam products is generally 60-65wt%, and white sugar is used to increase the viscosity to reduce or avoid water separation in jam; The adverse effects on health are ...

AI Technical Summary

Problems solved by technology

In order to achieve good taste, gel properties and preservation purposes, the sugar content of traditional jam products is generally 60-65wt%, and white granulated sugar is used to increase the viscosity to reduce or avoid water separation in the jam; The adverse effects on health are increasingly unable to meet the current consumers' requirements for food "three lows" (low sugar, low salt, low fat)

[0004] At present, the solution to the phenomenon of easy water separation of low-sugar jam is usually to add calcium chloride to use the "bridging" reaction to make the jam reach a stable state, but this reaction process is affected by many factors, such as pH value, soluble solid content, The concentration of calcium ions, the speed of adding calcium ions and temperature, etc., and the method of adding calcium chloride is easy to cause pre-gelation in jam, and the texture of pre-gelled jam is similar to applesauce, with a colloidal graininess , and the formed gel is low-strength, uneven, and the gel tissue is brittle and easy to bleed

In addition, in the current method of preventing the generation of pre-gelation phenomenon, in addition to strict control of various influencing indicators, factors such as the order of adding raw materials, time, temperature and speed also need to be strictly controlled, which complicates the blueberry jam production process. Not good for mass production

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