Optimization on processing technology of strawberry jam with osmotic dehydrated fruit and konjac powder
With fresh strawberry as raw material, the osmotic dehydration conditions, and the technological process and the formula for strawberry jam were studied. Each strawberry fruit was cut longitudinally into 4 equal parts, and impregnated in fructose syrup of 70 °Brix at 40 ℃ and atmospheric pressure for 2 h, which could make the water loss by 42% (based on original water content in fresh fruit). The osmotic dehydrated fruits were mashed into jam with 25 g/kg of konjac powder, 0.15 g/kg of sodium cyclamate and 0.03 g/kg of monascus pigment. The strawberry jam with high konjac glucomannan and low sugar was processed without thermal concentration. The final product contained 3.85% of dietary fiber and 20.41% of sugar, which was better than traditional jam.
Zhongfeng, WANG; Tian, WEI; Yan, LIU; and Chao, DAI
"Optimization on processing technology of strawberry jam with osmotic dehydrated fruit and konjac powder,"
Food and Machinery: Vol. 32:
4, Article 49.
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/49
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