CN111387456A - Low-sugar jam and preparation method thereof - Google Patents
Low-sugar jam and preparation method thereof Download PDFInfo
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- CN111387456A CN111387456A CN201910362578.4A CN201910362578A CN111387456A CN 111387456 A CN111387456 A CN 111387456A CN 201910362578 A CN201910362578 A CN 201910362578A CN 111387456 A CN111387456 A CN 111387456A
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Images
Classifications
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- 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
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of low-sugar jam, and belongs to the technical field of food processing. The low-sugar jam is prepared by selecting okra polysaccharide and high methoxyl pectin which are extracted by vacuum microwave assisted hot water and have the purity of 80-85% as gels, taking strawberry, lemon, blueberry, prune, plum, pineapple, hawthorn, peach and other fruits as raw materials and taking a mixture of sucrose, sorbitol and xylitol compounded according to a certain proportion as a coagulant. The formula proportion is as follows: 30-50 parts of fruit raw materials, 0.1-0.5 part of okra polysaccharide, 0.2-0.5 part of high methoxyl pectin, 3-5 parts of coagulant and 0-0.1 part of citric acid. The main manufacturing method comprises the following steps: (1) preparing okra polysaccharide; (2) cleaning, pre-boiling, pulping and deslagging the fruit raw materials; (3) mixing and stirring; (4) homogenizing and concentrating; (5) and (5) sterilizing. According to the invention, the okra polysaccharide is added as an auxiliary gelling agent, so that the low-sugar jam and jam matrix which have the sucrose content of 5-20%, uniform texture and good spreadability and are suitable for high-acidity raw materials can be prepared.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a low-sugar jam and a preparation method of the jam by taking okra polysaccharide and high-methoxyl pectin as gelling agents.
Background
The jam prepared from fresh fruits is delicious and nutritious, can be directly eaten or eaten together with rice or bread, and can also be used as an auxiliary material for processing foods such as cakes, biscuits, ice cream and the like. Most fruits can be made into jam, such as strawberry, blueberry, grape, apple, peach, pear, loquat rake, apricot, mango, pineapple, etc. High methoxyl pectins are ubiquitous in fruits. The traditional jam preparation mainly adopts the concentration or exogenous addition and other modes to control the concentration of the high methoxyl pectin to be 0.5-1.5%, and adds sucrose accounting for 50-60% of the total concentration as a coagulant to form the viscous and spreadable jam. The interaction of high methoxyl pectin and high concentration of sucrose is an essential condition for the formation of thick, spreadable and high water binding properties of the jam. The jam has sticky mouthfeel due to high-concentration sucrose, and the high sugar content is not beneficial to human health, so that the jam has obvious defects in the existing jam preparation process. The sugar consumption is reduced through natural and healthy raw materials or auxiliary materials, the low-sugar jam is produced, and the pursuit of consumers for low-sugar, natural and healthy products can be met.
Okra is originally produced in Africa, is widely planted in tropical and subtropical regions, is planted in large quantities in provinces and regions such as Hunan, Hubei, Shandong, Sichuan and Guangxi in China, and has rich sources. The okra polysaccharide is an important material basis for the health care effect of okra. The okra polysaccharide has physiological activities of resisting oxidation, reducing blood sugar, resisting cancer, resisting inflammation, enhancing immunity, etc.
The existing low-sugar jam preparation method mainly comprises the following steps: firstly, high methoxyl pectin is used as a gel, and high sugar alcohol (55-60%) is used as a coagulation promoting co-solute instead of high sucrose (55-60%); secondly, low methoxyl pectin is used as a gel, and calcium ions are added as a coagulant; and thirdly, gellan gum, konjac glucomannan, carboxymethyl cellulose and other food gums are adopted as gelling agents to reduce the dosage of sucrose.
Compared with the prior art, the invention has the innovativeness that:
① the okra polysaccharide and high methoxyl pectin mixed gel compounded in a specific proportion is firstly adopted, the gel is used for reducing the content of necessary cosolutes of gel such as sucrose, sugar alcohol and the like in the preparation of high methoxyl jam, the dosage of the cosolutes such as sucrose, sugar alcohol and the like is below 20%, the health problems of high heat, high sugar index and the like caused by high content of sucrose in jam products are solved, compared with the prior art, the preparation and production of low pH fruit (high acidity fruit, pH is lower than 3.7) jam and other high acidity sauce can be realized, the quality problems of crystallization, dehydration and the like caused by the precipitation of high content of sugar alcohol in the products can be avoided, and the gel has excellent smearing type, water retention property and taste.
② the invention adopts the vacuum microwave assisted hot water extraction method to extract the okra polysaccharide for the first time, compared with the prior art of ultrasonic assisted hot water extraction, enzyme assisted extraction, normal pressure microwave extraction, acid or alkali extraction and the like, the extraction method has high extraction rate, has little influence on the physiological activity of the okra polysaccharide, can improve the solubility of the okra polysaccharide, and is beneficial to the application of the okra polysaccharide in the preparation of jam.
③ the invention adopts okra polysaccharide with antioxidant, blood sugar lowering, anticancer, anti-inflammatory and immunity enhancing effects as a gel, so that the jam product has high nutritional and health care values.
Disclosure of Invention
Aiming at the defects of the existing low-sugar jam preparation method and the existing products, the invention provides a novel low-sugar jam preparation method. The method uses okra polysaccharide and high methoxyl pectin as gelling agents, and uses a mixture of sucrose, sorbitol and xylitol compounded according to a certain proportion as a coagulant to prepare the low-sugar jam, solves the problem of overhigh sugar content of the traditional jam, and has the health-care effects of maintaining the blood sugar level, resisting oxidation and the like.
The technical scheme of the product is as follows: a preparation method of low-sugar jam comprises the following steps:
(1) preparing okra polysaccharide: extracting okra polysaccharide by vacuum microwave assisted hot water extraction, precipitating with ethanol, and freeze drying;
(2) pulp pretreatment: removing impurities from fruits, cleaning, slicing or not slicing, pulping, and pre-cooking;
(3) mixing materials: mixing pulp, okra polysaccharide and pectin, heating and decocting, and adding citric acid to adjust acidity;
(4) homogenizing and concentrating: adding xylitol, sorbitol and sucrose, mixing with a homogenizer, heating for concentrating, and stirring continuously to prevent the sauce from coking;
(5) and (3) sterilization: sterilizing the jam with high pressure steam, sealing and packaging.
Preferably, the vacuum degree in the step (1) is 0.08-0.09MPa, the microwave time is 60-120s, the microwave power is 500-800W, the freeze-drying temperature is-18 to-60 ℃, and the freeze-drying time is 12-24 hours.
Preferably, the mixture in the step (3) is 0.1-0.5 part of okra polysaccharide, 30-50 parts of pulp and 0.2-0.5 part of pectin, the decocting time is 15-20 min, and the acidity is adjusted to be pH 2-4.
Preferably, the concentration time in the step (4) is 20-30 min, and the concentration temperature is 80 ℃.
The invention has the beneficial effects that:
(1) according to the invention, the okra polysaccharide and high methoxyl pectin mixed gel compounded according to a specific proportion is adopted, the consumption of the sucrose, sugar alcohol and other cosolvents necessary for forming the jam is remarkably reduced to 5% -20%, and the prepared jam product has low sugar content, low heat and appropriate taste, and meets the pursuit of consumers for low-sugar, natural and healthy foods.
(2) According to the invention, by reducing the consumption (5-20%) of cosolutes such as sucrose and sugar alcohol, the phenomena of crystallization, hard lumps, spots, dehydration and the like caused by precipitation of high-concentration sugar alcohol (more than 55%) in the preparation technology of the low-sugar jam directly adopting sugar alcohol to replace sucrose are effectively improved, and the stability and improvement of the product quality are facilitated.
(3) The invention can form jam paste with good spreadability, uniformity and good water binding property within the range of pH2-4, supplements the most suitable pH range of jam formed by low methoxyl pectin, and can be used for preparing high-acidity fruit jam such as passion fruit, lemon, strawberry, sour apricot and the like and other high-acidity food paste materials; meanwhile, the acidic environment suitable for the invention is beneficial to the presentation and storage stability of natural pigments in fruits and vegetables such as anthocyanin, anthocyanin and hesperetin.
(4) The okra polysaccharide and high methoxyl pectin mixed gel is compounded according to a specific proportion, and compared with jam paste prepared from non-pectin gel, the okra polysaccharide and high methoxyl pectin mixed gel has a better smearing effect and improves the product quality.
The formula of the invention takes okra and pectin as one of the main gels, and based on the physiological activities of okra polysaccharide such as oxidation resistance, blood sugar reduction, cancer resistance, anti-inflammation, immunity enhancement and the like, and the effects of pectin on relaxing bowel and the like, the jam prepared by the method meets the pursuit of consumers for healthy food.
Drawings
FIG. 1 is a jam picture of the first embodiment.
FIG. 2 is a jam picture of example two.
FIG. 3 is a jam picture of example three.
Detailed Description
The present invention is illustrated by the following specific examples.
Example one
A strawberry low-sugar jam and a preparation method thereof are disclosed, and the strawberry low-sugar jam comprises the following formula components by weight: 300g of strawberry, 500g of okra, 10g of sucrose, 10g of sorbitol, 30g of xylitol, 4g of pectin and a proper amount of citric acid.
The preparation method comprises the following steps:
(1) preparing okra polysaccharide: performing vacuum microwave-assisted extraction on 500g of fresh and cleaned okra to obtain 2g of okra polysaccharide;
(2) removing impurities from 300g of strawberries, cleaning, pre-boiling for 20min, pulping, and softening pulp;
(3) adding okra polysaccharide and pectin into strawberry pulp, decocting for 20min, and adjusting pH to 3.0 with citric acid;
(4) adding sucrose, sorbitol and xylitol into the mixed pulp, homogenizing, and further heating and concentrating for 30 min;
(5) sterilizing with high pressure steam at 121 deg.C for 20 min.
Example two
The apricot low-sugar jam comprises the following formula components in parts by weight: 350g of apricot, 700g of okra, 20g of sucrose, 20g of xylitol, 20g of sorbitol and 5g of pectin.
The preparation method comprises the following steps:
(1) preparing okra polysaccharide: carrying out vacuum microwave-assisted extraction on 700g of fresh and cleaned okra to obtain 3g of okra polysaccharide;
(2) removing impurities from fructus Pruni, cleaning, cutting into pieces, pulping, and pre-cooking for 25 min;
(3) adding okra polysaccharide and pectin into pulp slurry, decocting for 20min, mixing, and adjusting pH to 2.2 with citric acid;
(4) adding sucrose, xylitol and sorbitol into the mixed pulp, homogenizing, heating and concentrating for 20 min;
(5) sterilizing with high pressure steam at 121 deg.C for 15 min.
EXAMPLE III
The apple low-sugar jam comprises the following formula components in parts by weight: 500g of apple, 600g of okra, 10g of sucrose, 10g of xylitol, 10g of sorbitol, 3g of pectin and a proper amount of citric acid.
The preparation method comprises the following steps:
(1) preparing okra pulp: performing vacuum microwave extraction on 600g of fresh and cleaned okra to obtain 2.4g of okra polysaccharide;
(2) removing impurities from 500g of apples, cleaning, pre-boiling for 20min, pulping, and softening pulp;
(3) adding okra polysaccharide and pectin into apple pulp, decocting for 15 min, adding citric acid, and adjusting pH to 3.5;
(4) adding sucrose, xylitol and sorbitol into the mixed pulp, homogenizing, decocting and concentrating for 20 min;
(5) sterilizing with high pressure steam at 121 deg.C for 25 min.
The above examples are only some of the preferred embodiments of the present invention, and it will be apparent to those skilled in the art that modifications and variations can be made in the above description, and all such modifications and variations are intended to fall within the scope of the appended claims.
Claims (4)
1. The preparation method of the low-sugar jam is characterized by comprising the following steps:
(1) comprises the following components: 0.1-0.5 part of okra polysaccharide, 30-50 parts of concentrated pulp, 0.2-0.5 part of high methoxyl pectin, 1-2 parts of xylitol, 1-2 parts of sorbitol, 1-2 parts of sucrose and 0-1 part of citric acid;
(2) the method comprises the following steps:
① preparation method of Abelmoschus esculentus polysaccharide comprises extracting Abelmoschus esculentus polysaccharide with vacuum microwave assisted hot water extraction method, precipitating with ethanol, and freeze drying;
② pretreating fruit pulp by removing impurities, cleaning, slicing or not slicing, pulping, and precooking;
③ mixing, mixing pulp, okra polysaccharide and pectin, heating and decocting, and adding citric acid to adjust acidity;
④ homogenizing, concentrating, adding xylitol, sorbitol and sucrose, mixing with homogenizer, heating, concentrating, and stirring to prevent the sauce from coking;
⑤ sterilizing, and sealing and packaging the jam after high pressure steam sterilization.
2. The method for preparing the low-sugar jam as claimed in claim 1, wherein the vacuum degree in the step ① is 0.08-0.09MPa, the microwave time is 60-120s, the microwave power is 500-800W, the freeze-drying temperature is-18-60 ℃, and the freeze-drying time is 12-24 hours.
3. The preparation method of the low-sugar jam according to claim 1, wherein the mixed materials in the step ③ comprise 0.1-0.5 part of okra polysaccharide, 30-50 parts of pulp and 0-0.5 part of high methoxyl pectin, the acidity is adjusted to pH2-4, and the cooking time is 5-20 minutes.
4. The method for preparing the low sugar jam according to the claim 1, wherein the concentration time in the step ④ is 20-40min, and the concentration temperature is 60-80 ℃.
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| CN114831238A (en) * | 2022-06-01 | 2022-08-02 | 中国农业科学院农产品加工研究所 | Method for improving high anthocyanin retention rate of freeze-dried fruit and vegetable solid beverage |
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