CN103947918A - Sugar-free jam - Google Patents
Sugar-free jam Download PDFInfo
- Publication number
- CN103947918A CN103947918A CN201410207567.6A CN201410207567A CN103947918A CN 103947918 A CN103947918 A CN 103947918A CN 201410207567 A CN201410207567 A CN 201410207567A CN 103947918 A CN103947918 A CN 103947918A
- Authority
- CN
- China
- Prior art keywords
- sugar
- free jam
- free
- glue
- maltodextrin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 6
- 239000004376 Sucralose Substances 0.000 claims abstract description 6
- 239000000711 locust bean gum Substances 0.000 claims abstract description 6
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 6
- 239000001814 pectin Substances 0.000 claims abstract description 6
- 235000010987 pectin Nutrition 0.000 claims abstract description 6
- 229920001277 pectin Polymers 0.000 claims abstract description 6
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 6
- 235000019408 sucralose Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- -1 polyglucose Substances 0.000 claims abstract description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract 2
- 239000003292 glue Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 5
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 244000307700 Fragaria vesca Species 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 241000220223 Fragaria Species 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- 229940112822 chewing gum Drugs 0.000 description 2
- 235000015218 chewing gum Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008447 perception Effects 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000010641 Tooth disease Diseases 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000000386 athletic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001149 cognitive effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a formula and a production method of sugar-free jam in the food processing field. According to the formula, the sugar-free jam is prepared from water, strawberries, pectin, locust bean gum, xanthan gum, maltodextrin, polyglucose, citric acid, sodium citrate and sucralose; the sugar-free jam is prepared through the following steps: pretreatment of fruits, degelatinizing, auxiliary dissolving, boiling, sterilizing, filling and cooling. The sugar-free jam has the advantages of reasonable formula, advanced process, healthy and nutritional product and the like.
Description
Technical field
The present invention relates to formula and the preparation method of a kind of sugar-free jam of food processing field.
Background technology
Sugar-free concept is exactly very popular trend America and Europe always, before 2007, just starts.At that time, the such concept of U.S.'s popular " low-carb ".Since 2011, the ascendant trend of sugar-free concept is very fast.Sugarless products is constantly emerged in large numbers on market, and a lot of main brands are now all in exploitation sugarless products.As emerged with regard to the product that has more sugar-free concept in Japan, hard candy, xylitol, sugar-free that the brands such as carefree, Mingzhi are produced are sandwich etc. is all advocating this concept.There is the comparison of classification numeral in one group of candy field: it is sugar-free that there is 94% compressing tablet peppermint candy in Japan, and China only has 2%; In dropped goods, German sugarless products has accounted for 35%, and the ratio of China is only 1.4%; As for chewing gum product, Britain and German sugar-free chewing gum have accounted for the market share 80%, and the corresponding data of China is 28%, illustrates that sugarfree foods just just starts at home.Along with improving constantly and some modern life styles of China's living standard, hypertension, crowd's ratio of hyperglycaemia is more and more higher, the incidence of disease of various diseases also increases, and modern, in order to control from diet and to improve, starts to pursue healthy, nutrition, the food of sugar-free as " zero natural heat energy " sweetener, is applicable to diabetes patient and the crowd with health perception very much.
Summary of the invention
The object of the invention is to overcome the deficiency of current China field of food, a kind of applicable diabetes patient is provided and there is health perception crowd's health, the sugarfree foods of nutrition, a kind of sugar-free jam.
The object of the invention is to be achieved through the following technical solutions:
A kind of sugar-free jam formulations, the mass percent of its formula is:
Water 36%
Strawberry 52%
Pectin 0.4%
Locust bean gum 0.2%
Xanthans 0.1%
Maltodextrin 4%
Polyglucose 7%
Citric acid 0.001%
Natrium citricum 0.2%
Sucralose 0.008-0.1%.
The processing step of making by above-mentioned sugar-free jam formulations is as follows:
1) pre-treatment: strawberry selects, rinsing;
2) endure glue: pectin, locust bean gum and xanthans are distributed in water and cross 200 order colloid mills, form glue;
3) auxiliary material dissolves: maltodextrin, polyglucose, citric acid, natrium citricum and Sucralose are dissolved respectively;
4) infusion: glue and fruit input jacketed pan are heated and stirred, the auxiliary material mixing infusion that then adds step 3) to dissolve;
5) sterilization: high temperature sterilization, sterilization temperature >=89 DEG C, time >=11min;
6) filling;
7) cooling.
The present invention has following beneficial effect:
1. formula is reasonable, technique advanced person;
2. product health-nutrition.
Detailed description of the invention
Introduction below in conjunction with concrete technology step and raw material function is described further content of the present invention:
The present invention to described formula material by the complete production of sugar-free jam of following technique:
1) pre-treatment: strawberry selects, rinsing;
2) endure glue: pectin, locust bean gum and xanthans are distributed in water and cross 200 order colloid mills, form glue;
3) auxiliary material dissolves: maltodextrin, polyglucose, citric acid, natrium citricum and Sucralose are dissolved respectively;
4) infusion: glue and fruit input jacketed pan are heated and stirred, the auxiliary material mixing infusion that then adds step 3) to dissolve;
5) sterilization: high temperature sterilization, sterilization temperature >=89 DEG C, time >=11min;
6) filling;
7) cooling.
Polydextrose described in raw material is the another name of water-soluble dietary fiber, is a kind of food component with heath-function, can supplement the water-soluble dietary fiber of needed by human body.Polydextrose, because it has the characteristic of low in calories, stable, high tolerance etc., is widely cognitive good dietary fiber source; Sugar in desirable food substitutes and fatty, is improved the effect of Food Texture and mouthfeel.
The good fluidity of the maltodextrin described in raw material, colourless, without starch and other foreign odor taste, sweetless or sweet taste extremely a little less than.When usage ratio is very high, also can not cover local flavor and the fragrance of the original food of product, be a kind of good carrier.Add maltodextrin can reduce the pre-preventing tooth diseases of sweet taste, hypertension and diabetes etc., can be used as child patient and athletic raw-food material.
Claims (2)
1. a sugar-free jam formulations, is characterized in that: the mass percent of described sugar-free jam formulations is:
Water 36%
Strawberry 52%
Pectin 0.4%
Locust bean gum 0.2%
Xanthans 0.1%
Maltodextrin 4%
Polyglucose 7%
Citric acid 0.001%
Natrium citricum 0.2%
Sucralose 0.008-0.1%.
2. a preparation method for sugar-free jam, is characterized in that: get the raw materials ready by sugar-free jam formulations claimed in claim 1, its concrete technology step is as follows:
1) pre-treatment: strawberry selects, rinsing;
2) endure glue: pectin, locust bean gum and xanthans are distributed in water and cross 200 order colloid mills, form glue;
3) auxiliary material dissolves: maltodextrin, polyglucose, citric acid, natrium citricum and Sucralose are dissolved respectively;
4) infusion: glue and fruit input jacketed pan are heated and stirred, the auxiliary material mixing infusion that then adds step 3) to dissolve;
5) sterilization: high temperature sterilization, sterilization temperature >=89 DEG C, time >=11min;
6) filling;
7) cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410207567.6A CN103947918A (en) | 2014-05-16 | 2014-05-16 | Sugar-free jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410207567.6A CN103947918A (en) | 2014-05-16 | 2014-05-16 | Sugar-free jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103947918A true CN103947918A (en) | 2014-07-30 |
Family
ID=51325389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410207567.6A Pending CN103947918A (en) | 2014-05-16 | 2014-05-16 | Sugar-free jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103947918A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692140A (en) * | 2017-09-13 | 2018-02-16 | 安徽有余跨越瓜蒌食品开发有限公司 | A kind of hawthorn mulberry jam |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247032A (en) * | 1998-07-31 | 2000-03-15 | 最佳食品公司 | Delicious vegetable's products and its prodn. method |
| CN101069543A (en) * | 2007-06-12 | 2007-11-14 | 辽宁省微生物科学研究院 | Sweet-potato fruit jam and making technology |
| CN101301041A (en) * | 2007-05-09 | 2008-11-12 | 黄广杰 | Method for producing and processing strawberry jam |
| CN103027278A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Strawberry jam and preparation method thereof |
-
2014
- 2014-05-16 CN CN201410207567.6A patent/CN103947918A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247032A (en) * | 1998-07-31 | 2000-03-15 | 最佳食品公司 | Delicious vegetable's products and its prodn. method |
| CN101301041A (en) * | 2007-05-09 | 2008-11-12 | 黄广杰 | Method for producing and processing strawberry jam |
| CN101069543A (en) * | 2007-06-12 | 2007-11-14 | 辽宁省微生物科学研究院 | Sweet-potato fruit jam and making technology |
| CN103027278A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Strawberry jam and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 王育红等: "低糖颗粒型草莓酱的研制与工业化生产的探讨", 《农产品加工.学刊》, no. 12, 31 December 2009 (2009-12-31), pages 69 - 72 * |
| 田金强等: "欧李果酱系列产品的加工工艺", 《农产品加工.学刊》, no. 5, 31 May 2011 (2011-05-31) * |
| 范洋等: "低甲氧基果胶制备草莓低糖果酱的研究", 《农产品加工.学刊》, no. 12, 31 December 2009 (2009-12-31), pages 73 - 77 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692140A (en) * | 2017-09-13 | 2018-02-16 | 安徽有余跨越瓜蒌食品开发有限公司 | A kind of hawthorn mulberry jam |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140730 |