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Outline
As a traditional food with a long history, jam occupies an important position in the global food market with its unique flavor and diverse eating methods. With the vigorous development of the health industry and the increasing demand of consumers for functional food, the jam industry is facing a critical period of transformation and upgrading. In recent years, consumers’ demand for functional jam with low sugar, low calorie, high fiber and rich antioxidant substances has increased significantly, which promotes the continuous innovation and optimization of jam processing technology. This paper systematically reviewed the key technical elements in the process of jam processing, including raw material selection, sweetener optimization, thickener application and sterilization process innovation. The comprehensive application of these technologies not only improved the functionality and safety of jam, but also provided a theoretical basis and technical reference for the sustainable development of the industry, and promoted the transformation of jam from traditional food to high-end healthy food.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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