Low-sugar jam and making method thereof

A technology for candy and pulp, applied in the field of low-sugar jam and jam preparation, can solve the problem of high sugar content, and achieve the effects of low sugar content, suitable taste and good water holding capacity

Pending Publication Date: 2020-07-10
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method uses okra polysaccharides and high methoxyl pectin as gelling agents, and uses a mixture of sucrose, sorbitol, and xylitol compounded in a certain proportion as coagulants to prepare low-sugar jam, which solves the problem of sugar content in traditional jams. The problem of excessive dosage, and has health care effects such as maintaining blood sugar levels and anti-oxidation

Method used

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  • Low-sugar jam and making method thereof
  • Low-sugar jam and making method thereof
  • Low-sugar jam and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A low-sugar strawberry jam and its preparation, the formula components and weight are: 300g of strawberries, 500g of okra, 10g of sucrose, 10g of sorbitol, 30g of xylitol, 4g of pectin and an appropriate amount of citric acid.

[0031] Preparation:

[0032] (1) Preparation of okra polysaccharide: 2 g of okra polysaccharide was obtained by vacuum microwave-assisted extraction of 500 g of freshly washed okra;

[0033] (2) Clean 300g of strawberries, precook them for 20 minutes, and beat them to soften the pulp;

[0034] (3) Add okra polysaccharides and pectin to the strawberry pulp, boil for 20 minutes, and adjust the pH to 3.0 with citric acid;

[0035] (4) Add sucrose, sorbitol and xylitol to the mixed pulp, after homogenization, further heat and concentrate for 30 min;

[0036] (5) Use high-pressure steam to sterilize, the sterilization temperature is 121°C, and the sterilization time is 20 minutes.

Embodiment 2

[0038] An apricot low-sugar jam and its preparation, the formula components and weight are: 350g apricot, 700g okra, 20g sucrose, 20g xylitol, 20g sorbitol and 5g pectin.

[0039] Preparation:

[0040] (1) Preparation of okra polysaccharide: 700 g of freshly washed okra was extracted with vacuum microwave assistance to obtain 3 g of okra polysaccharide;

[0041] (2) Remove impurities and wash the apricots, cut them into pieces and beat them, and pre-cook them for 25 minutes;

[0042] (3) Add okra polysaccharides and pectin to the pulp pulp, cook for 20 minutes, mix well, and adjust the pH to 2.2 with citric acid;

[0043] (4) Add sucrose, xylitol and sorbitol to the mixed slurry, homogenize, heat and concentrate for 20 minutes;

[0044] (5) Use high-pressure steam to sterilize, the sterilization temperature is 121°C, and the sterilization time is 15 minutes.

Embodiment 3

[0046] An apple low-sugar jam, the formula components and weight of which are: 500g of apples, 600g of okra, 10g of sucrose, 10g of xylitol, 10g of sorbitol, 3g of pectin and an appropriate amount of citric acid.

[0047] Preparation:

[0048] (1) Preparation of okra pulp: 2.4 g of okra polysaccharides were obtained by vacuum microwave extraction of 600 g of freshly washed okra;

[0049] (2) Remove impurities and wash 500g of apples, pre-cook them for 20 minutes, beat them, and soften the pulp;

[0050] (3) Add okra polysaccharides and pectin to apple pulp, boil for 15 minutes, add citric acid to adjust the pH to 3.5;

[0051] (4) Add sucrose, xylitol and sorbitol to the mixed pulp, continue to boil and concentrate for 20 minutes after homogenization;

[0052] (5) Use high-pressure steam to sterilize, the sterilization temperature is 121°C, and the sterilization time is 25 minutes.

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Abstract

The invention discloses a making method of a low-sugar jam and belongs to the technical field of food processing. According to the making method, an okra polysaccharide which is made through vacuum microwave auxiliary hot water digestion extraction and has the purity of 80-85%, and high methoxyl pectin are adopted as gel agents, fruits such as strawberries, lemons, blue berries, prunes, plums, pineapples, hawthorn fruits and peaches are taken as raw materials, a mixture of cane sugar, sorbitol and xylitol compounded according to a certain ratio is adopted as a coagulation accelerator, and thelow-sugar jam is made. The ratios of the formula are as follows: 30-50 parts of the fruit raw materials, 0.1-0.5 part of the okra polysaccharide, 0.2-0.5 part of the high methoxyl pectin, 3-5 parts ofthe coagulation accelerator and 0-0.1 part of citric acid. The main making method comprises the following steps: (1) preparing the okra polysaccharide; (2) cleaning, pre-boiling, pulping and de-dragging the fruit raw material; (3) performing material mixing and stirring; (4) performing homogenization and concentration; and (5) performing sterilization. As the okra polysaccharide is adopted as anauxiliary gel agent, the low-sugar jam and a jam medium which are uniform in texture, good in coating property and applicable to high-acidity raw materials.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing low-sugar jam and jam using okra polysaccharide and high-methoxyl pectin as gelling agents. Background technique [0002] The delicious and nutritious jam made of fresh fruit can be eaten directly or served as a meal, and can also be used as an auxiliary material for the processing of pastries, biscuits, ice cream and other foods. Most fruits can be made into jam, such as strawberries, blueberries, grapes, apples, peaches, pears, loquats, apricots, mangoes, pineapples, etc. High methoxyl pectin is ubiquitous in fruits. The preparation of traditional jam mainly controls the concentration of high methoxy pectin to 0.5%-1.5% through concentration or external source addition, and adds sucrose accounting for 50%-60% of the total concentration as a coagulant to form a viscous, Spreadable jam. The interaction of high methoxyl pectin and high...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L29/206A23L29/231A23L33/125
CPCA23L21/12A23L29/206A23L29/231A23L33/125A23V2002/00A23V2200/228A23V2250/50722A23V2250/51A23V2250/21A23V2250/628A23V2250/6422A23V2250/642A23V2250/032A23V2200/30A23V2200/328A23V2200/308A23V2200/324A23V2200/32
Inventor 段飞霞李晓张紫涵高鸿
Owner SICHUAN UNIV
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