Why should we choose raw materials with high pectin content in jam processing?

Because the higher the pectin content, the higher the viscosity of the jam. Pectin will be different depending on the type of fruit, the content is also different, blackcurrant, orange contains more m, strawberry content is less, so the coagulation force is insufficient, will add powdered pectin to adjust.

In addition, when the fruit is overripe, the pectin will also be broken down and difficult to solidify. Therefore, when making jam, the amount of sugar, lemon juice or citric acid and powdered pectin added to the recipe will be changed according to the type of fruit, the ripeness of the fruit, the sourness and sweetness, etc.: when you want to control the sweetness or sourness, you can use powdered pectin or other coagulants or tackifiers to make the jam produce the necessary hardness.

Raw material of pectin.

Pectin is found in all higher plants. In the plant cell wall, pectin is mainly covalently combined with cellulose, hemicellulose, lignin, etc., to form protopectin, which is a structural substance of plants and plays a vital role in maintaining the structure and hardness of plants. In addition, pectin regulates cell permeability and pH.

Pectin is the most abundant in plant cell walls, and in dicots, it is mainly found in the primary cell wall and intermediate lamellae of plant cell walls, accounting for 30% to 35%. At present, the raw materials used in the production of commercial pectin are mainly citrus and apple peel pomace. In addition, there is a great deal of research on the extraction of pectin from by-products such as tofu leaves, banana peels, sunflowers, sweet potatoes and lychees, but research on these raw materials is currently limited to basic laboratory research.

The content of pectin in different raw materials varies greatly.

It doesn't matter if the pectin content in the raw materials for jam processing is not high enough. It can be thickened and stabilized by adding Shihua pectin, which improves the taste and smoothness.

<> pectin is widely used in food around the world, and in the European Commission of Experts of the FAO WHO, it is determined that there is no maximum daily consumption because pectin is considered healthy and safe.

Thickening and stabilizing the effect of preventing jam precipitation Jam, jelly, jelly: play a gelling role, the finished product is delicate, elastic and tough, increase the fragrance, make the taste smooth and refreshing, dosage reference:.

If you add pectin to the jam, it can enhance the refreshing taste, get rid of the starchy paste taste, and help release the flavor of the fruit itself! It plays a different role in different jams

In low-sugar sauces: low-sugar sauces are mainly thickened and stabilized by starch, and there will be a mouthy texture. After adding Shihua pectin, the taste and flavor of the low-sugar sauce are refreshing, and the quality is improved.

In high candy sauce: made of pure pectin, the gelatinity is stronger, the taste is more refreshing, especially suitable for bread spreading, filling, etc.;

In the jam: with a shiny surface and just the right amount of fluidity, the addition of pectin can significantly enhance the appearance and flavor of the product, making it an excellent partner for cakes, breads and desserts.

In sandwich jams: used in bread and cakes to give products rich color and multi-layered taste. The baking-resistant sandwich jam has higher requirements, and it will not collapse and deform after adding pectin and baking at high temperature, so it is also a very technically difficult one in jam;

Shihua pectin uses citrus peel, has a full range of products such as pectin and compound stabilizers, stable quality, and has jams, purees, mirror pastes, and candy solutions.

Hello introduces you to several different flavors of methods.

It's all relatively simple. But the point is that it's delicious.

The method is almost the same, and once you learn it, you can make it to your own taste.

Ingredients for strawberry jam:

Ingredients: 500 grams of strawberries, 100 grams of lemon.

Seasoning: 350 grams of sugar, 30 grams of jelly.

1.Choose strawberries of medium shape, consistent size, remove the stems, wash them with salted water, and then dry them with water.

2.Add cold boiled water to the jelly, stir well and set aside.

3.Squeeze the lemon juice and put it in a large bowl with strawberries, sugar and jelly, after 20 minutes on medium heat, stir several times in the middle of the process, and when the eye congeals into a thick form, you can take it out and put it in a bottle after cooling.

Ingredients for fragrant mango jam:

Ingredients: 600 grams of mango.

Excipients: 2 grams of soil notoginseng.

Seasoning: 10 grams of lemon juice, 300 grams of maltose.

1.Cut the mango pulp into small pieces for later use;

2.Bring the water to a boil, add the stevia and cook for 10 minutes, until half of the water remains.

3.Remove the stevia, then add maltose and cook until dissolved;

4.Add the mango pulp, lemon juice and continue to cook over low heat, stirring with a wooden spoon when boiling;

5.to avoid burning, and to remove the foam frequently during the cooking process;

6.Slowly cook over low heat until the mango flesh softens and becomes smaller, and the juice becomes thicker, then turn off the heat, and let it cool after bottling and refrigerate for storage.

Tips for making fragrant mango jam:

Mango should be bought with a lot of flesh and sweet and soft, which is more suitable for making jam, and avoid using earthy mangoes with more fiber, which has a poor taste.

Ingredients for pineapple jam:

Ingredients: 600 grams of pineapple.

Excipients: 2 grams of soil notoginseng.

Seasoning: 300 grams of maltose.

1.Cut the pineapple into small pieces, put half of it in the juicer and puree it for later use;

2.Bring the water to a boil, add the stevia and cook for 10 minutes, until half of the water remains.

3.Remove the stevia, then add maltose and cook until dissolved;

4.Add pineapple pieces and pineapple puree and continue to cook over low heat;

5.When boiling, stir with a wooden spoon from time to time to avoid burning;

6.And in the process of cooking, the foam should be removed frequently;

7.Slowly cook over low heat until the juice thickens, then turn off the heat, let it cool after bottling, and refrigerate for storage.

Tips for making pineapple jam:

It is recommended to taste the sweetness of the pineapple first, and if the fruit itself is sweet enough, you can reduce the amount of maltose.

Hope this helps......