Tomato jam capable supplementing selenium

• Main Author: HUANG JINGSONG
• Format: Patent
• Language: Chinese; English
• Published: 20.04.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention mainly relates to the technical field of processing of jam, and discloses tomato jam capable of supplementing selenium. The tomato jam is made from the following raw materials of tomatoes, lactosyl fructoside, modified konjaku starch, table salt, citric acid, soybean protein and selenium-enriched yeast. The tomato jam is rich in raw materials, balanced in nutrients, fine, smooth, refreshing, and moderate in sour and sweet degrees. The selenium content can reach 5.82 [mu]g/100g, and the health-care functions of the tomato jam are obviously increased. The tomato jam is made throughthe following steps of peeling the tomatoes, performing mashing, adding the lactosyl fructoside, performing high-temperature steaming, and killing infectious microbes, so that the shelf life is prolonged, the flesh is fine and smooth, and the tomato jam is easy to digest and absorb; after steaming, adding the modified konjaku starch, so that the consistency and the stability of the tomato jam areimproved, and water separ