Abstract
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.
Publication Date
4-28-2016
First Page
215
Last Page
218,230
DOI
10.13652/j.issn.1003-5788.2016.04.049
Recommended Citation
Zhongfeng, WANG; Tian, WEI; Yan, LIU; and Chao, DAI
(2016)
"Optimization on processing technology of strawberry jam with osmotic dehydrated fruit and konjac powder,"
Food and Machinery: Vol. 32:
Iss.
4, Article 49.
DOI: 10.13652/j.issn.1003-5788.2016.04.049
Available at:
https://www.ifoodmm.cn/journal/vol32/iss4/49
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