Low-sugar fingered citron jam and preparation method thereof

[0024] A kind of low-sugar bergamot jam, its preparation method comprises the following steps:

[0025] (1) Raw material pretreatment: select fresh bergamot, wash the impurities on the surface with water, and cut into uniform small pieces.

[0026] (2) Precooking: Cook at 90°C for 5 minutes to soften the pulp tissue, and the ratio of material to water is 1:3.

[0027] (3) Beating: use a beater for beating, and the ratio of material to water is 1:5 to obtain bergamot pulp.

[0028] (4) Preparation: Mix 60 parts of bergamot pulp, 20 parts of stachyose, 14 parts of isomaltooligosaccharide, 5 parts of pectin, 0.2 part of L-ascorbic acid, and 0.8 part of citric acid, and stir evenly.

[0029] (5) Concentration: The homogenized jam is concentrated in a concentration pot until the jam becomes thick and has a certain fluidity.

[0030] (6) Filling: The concentrated jam is filled while it is hot and sealed in time.

[0031] (7) Sterilization: use steam sterilization, and sterilize at 9

[0033] A kind of low-sugar bergamot jam, its preparation method comprises the following steps:

[0034] (1) Raw material pretreatment: select fresh bergamot, wash the impurities on the surface with water, and cut into uniform small pieces.

[0035] (2) Pre-cooking: Cook at 100°C for 3 minutes to soften the pulp tissue, and the ratio of material to water is 1:3.

[0036] (3) Beating: use a beater for beating, and the ratio of material to water is 1:5 to obtain bergamot pulp.

[0037] (4) Preparation: Mix 70 parts of bergamot pulp, 7 parts of stachyose, 13 parts of isomaltooligosaccharide, 9 parts of pectin, 0.5 part of L-ascorbic acid, and 0.5 part of citric acid, and stir evenly.

[0038] (5) Concentration: The homogenized jam is concentrated in a concentration pot until the jam becomes thick and has a certain fluidity.

[0039] (6) Filling: The concentrated jam is filled while it is hot and sealed in time.

[0040] (7) Sterilization: use steam sterilization, and sterilize at

[0042] A kind of low-sugar bergamot jam, its preparation method comprises the following steps:

[0043] (1) Raw material pretreatment: select fresh bergamot, wash the impurities on the surface with water, and cut into uniform small pieces.

[0044] (2) Precooking: Cook at 95°C for 3 minutes to soften the pulp tissue, and the ratio of material to water is 1:3.

[0045] (3) Beating: use a beater for beating, and the ratio of material to water is 1:5 to obtain bergamot pulp.

[0046] (4) Preparation: Mix 65 parts of bergamot pulp, 13 parts of stachyose, 10 parts of isomaltooligosaccharide, 10 parts of pectin, 1 part of L-ascorbic acid, and 1 part of citric acid, and stir evenly.

[0047] (5) Concentration: The homogenized jam is concentrated in a concentration pot until the jam becomes thick and has a certain fluidity.

[0048] (6) Filling: The concentrated jam is filled while it is hot and sealed in time.

[0049] (7) Sterilization: use steam sterilization, and sterilize at 95°C