| abstract |
The invention relates to a wolfberry calcium jam and a preparation method thereof. Its characteristics are that, in parts by weight, the composition is as follows: 50-80 parts of wolfberry fresh fruit, 10-40 parts of calcium fruit juice, 30-60 parts of white sugar, 5-10 parts of fructooligosaccharides, 0.02-0.06 parts of pectin, purified 0 to 30 parts of water. The invention relates to a wolfberry calcium fruit jam and a preparation method thereof. The jam is mainly composed of fresh wolfberry fruit, and is obtained by compounding calcium fruit juice through preparation, vacuum concentration, filling and sterilization. The method of the invention removes the wolfberry seeds, retains a large amount of fresh wolfberry pulp, compound calcium fruit juice to increase product fragrance and adjust acidity, and obtain a wolfberry calcium fruit with rich nutrition, unique flavor, bright red color, delicate and chewy taste jam. |