PRODUCTION OF RASPBERRY JAM CONTAINING INHERENT TASTE AND FLAVOR OF RASPBERRY WITHOUT DESTRUCTION OF EFFECTIVE INGREDIENT THEREOF BY FLASH FREEZING RASPBERRY, MIXING WITH SUGARS AND ADDITIVE MATERIAL AND THEN STERILIZING

摘要

PURPOSE: Provided is a method for making raspberry jam by flash freezing raspberry(Rubus idaeus L.), mixing with sugars containing high fructose corn syrup, refined sugar, fructose, oligosaccharide, honey, maple syrup or other syrups and additive material selected from the group consisting of plum, Schizandrae Fructus, red ginseng or the like and then sterilizing. The product contains the inherent taste and flavor of raspberry without destruction of effective ingredients. CONSTITUTION: Rubus idaeus L. is flash frozen at about -40deg.C within 3hr after harvest and mixed with 35 to 60% by weight of sugars and selectively 5% by weight of additive material selected from the group consisting of plum, Schizandrae Fructus, red ginseng, ginseng, Acanthopanacis Cortex, chitosan, Corni Fructus, Fructus Rubi or the like. The mixture is sterilized at 70 to 80deg.C and bottled at 70deg.C. The sugars are selected from high fructose corn syrup, refined sugar, fructose, oligosaccharide, honey, maple syrup, other syrups, sugar, raw sugar, xylitol, taffy, Stevia or the like.