Avocado jam and preparation method thereof

Abstract

The invention discloses an avocado jam and a preparation method thereof. The avocado jam is prepared from, by weight, 100-200 parts of avocado, 30-60 parts of deep-sea fish meal, 10-20 parts of goosefat liver, 15-35 parts of jackfruit cores, 20-40 parts of durian cores, 50-80 parts of nut powder, 10-25 parts of black seed coat peanuts, 15-30 parts of black sesame, 2-20 parts of an emulsifier, 1-10 parts of a stabilizer, 5-20 parts of antioxidant, and 5-15 parts of a thickening agent. The content of unsaturated fatty acid in the jam can be effectively increased by adding a plurality of nuts and deep-sea fish, so that nutrition can be balanced, the taste of the jam can be improved, and the possibility of jam allergy can be reduced by decomposing macromolecular proteins; the stability of oil-bearing jam can be significantly improved by adding the stabilizer, the emulsifier and the thickening agent during preparation; and the possibility of jam browning and lipid oxidation can be reducedby adopting the antioxidant and inert gas filling and other measures, so that the nutrition and flavor of the product can be guaranteed.

Description

technical field [0001] The invention relates to the field of jam processing, in particular to an avocado jam and a preparation method thereof. Background technique [0002] Avocado is a tropical fruit with high fat content, very low cholesterol content and almost no sugar. It has anti-cancer, anti-oxidation, anti-microbial and lipid-inhibiting effects, and has excellent food health care and medicinal value. The energy of avocado is 2 times, 4 times, and 7.3 times that of bananas, cherries, and watermelons respectively; the fat content is dozens of times that of ordinary fruits; the carbohydrate content is lower than most fruits. The fatty acids in avocado are mainly unsaturated fatty acids, of which oleic acid accounts for about 47.2% of the total fat content, which is beneficial to cardiovascular health. A daily intake of half to one avocado plus cooking oil can basically meet the national recommended intake of about 8-10 grams of monounsaturated fatty acids. [0003] How...

AI Technical Summary

Problems solved by technology

[0010] The technical problem to be solved by the present invention: Aiming at the problems such as single unsaturated fatty acid, easy stratification and rancidity, poor sensory evaluation and allergens contained in the raw materials in the processing process of the animal-plant compound jam containing avocado, the present invention provides an avocado Jam solves the above problems

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