PREPARATION TECHNIQUE FOR ORGANIC TOMATO JAM WITH LOW-SUGAR

摘要

PURPOSE: A manufacturing method of organic tomato jam with low sugar content is provided to secure the oxygen-resistance function of tomato, by vacuum condensing the tomato, saccharides, and pectin. CONSTITUTION: A manufacturing method of organic tomato jam with low sugar content comprises the following steps: freezing tomato, and half-melting to remove the skin and the stem; mixing 30~80wt% tomato, 15~65wt% of organic sugar, 3~4wt% of oligosaccharide, 0.3~1.5wt% of pectin, 0.1~0.6wt% of citric acid, and 0.01~0.03wt% of salt of deep sea water to form a jam composition; vacuum condensing the mixture in 55~70 deg C, inserting the composition to a jar, and sealing; sterilizing the jar with water in 90~95deg C, and cooling.