Strawberry fruit granule jam and preparation method thereof

Abstract

The invention discloses strawberry fruit granule jam and a preparation method thereof, and relates to the field of jam preparation. The strawberry fruit granule jam is prepared from the following rawmaterials in parts by weight: strawberries, malt syrup, high fructose corn syrup, water, a thickening agent, EDTA, an acidity regulator, potassium sorbate, strawberry essence, a sweetening agent, carmine, lemons, celery, apples, a green tea extract, walnuts and Chinese yams. The strawberry fruit granule jam disclosed by the invention has the advantages of refreshing breath and removing halitosis.The preparation method comprises the following steps: cleaning and dicing the strawberries, the apples, the celery and the Chinese yams for later use, juicing the lemons, grinding the walnuts into powder, mixing the raw materials, adding the malt syrup and the high fructose corn syrup, performing mixing, adding dissolved modified starch, carrageenan and xanthan gum, adding other raw materials andresidual water, and performing decocting, bottling, and sealing to obtain the finished product. The preparation method has the advantages of simplicity and convenience in operation and convenience inproduction.

Description

technical field [0001] The invention relates to the field of jam preparation, more specifically, it relates to a strawberry fruit jam and a preparation method thereof. Background technique [0002] Jam is a gel substance made by mixing fruit, sugar and an acidity regulator, and boiling it at a temperature exceeding 100 ° C. It is also called jam; jam is a gel substance mixed with fruit, sugar and an acidity regulator. Making jam is A method of preserving fruit for a long time, mainly used to spread on bread or toast. [0003] In the prior art, a patent application document with application publication number CN104920928A discloses a strawberry jam and a production method thereof. The strawberry jam of the invention is prepared by blending strawberries, lemons, grapefruit, pear juice, rock sugar, sodium salt, and gelatin. Successfully, the strawberry jam produced by this invention is red and bright in color, rich in fruity aroma, and the sauce tastes sweet and sour. Nutrien...

AI Technical Summary

Problems solved by technology

[0004] Existing strawberry jam has a high sugar content. Strawberry jam is often used to smear bread or toast during eating. Both strawberry jam and bread are rich in carbohydrates. The cariogenic bacteria in the oral cavity mainly include Streptococcus mutans and Lactobacillus, after eating, the teeth continue to chew strawberry jam and bread. The sugar in strawberry jam and bread adheres to the surface of the teeth. The cariogenic bacteria on the teeth can ferment the carbohydrates in the food to produce acid. The organic acid adheres to the surface of the teeth. After a period of time Erosion of tooth enamel, eventually leading to dental caries, dental caries provides an environment for the growth and reproduction of anaerobic bacteria in the oral cavity, Lactobacillus is anaerobic bacteria, Streptococcus mutans is facultative anaerobic bacteria, anaerobic bacteria in the oral cavity decompose Sulfur protein produces volatile sulfur compounds, which are released from the back of the tongue and throat, resulting in "bad breath"; "bad breath" affects people's communication and communication

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