| 摘要 |
A Rubi fructus jam and a preparation method thereof are provided to extend its shelf life while maintaining the taste and flavor of Rubi fructus by adding edible polysaccharide selected among xanthan gum, gellan gum and carrageenan. A method for preparing a Rubi fructus jam comprises the following steps of: pulverizing, squeezing and centrifuging Rubi fructus; mixing 45-54wt% of Rubi fructus juice, 45-54wt% of sugar, 0.4-0.6wt% of pectin and 0.1-0.2wt% of water-soluble macromolecule polysaccharide selected among xanthan gum, gellan gum and carrageenan; heating the mixture at 90~100°C for 2~3 hours; and adding 0.1-0.3wt% of carboxylmethyl cellulose to the mixture and cooling to room temperature. |
