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High-temperature baking resistant jam and preparation method and application thereof

A high temperature resistant and baking technology, which is applied in the field of food processing, can solve the problems of low transparency, easy to change taste, easy to deform, etc., and achieve the effect of high transparency, easy operation, and full body

Active Publication Date: 2010-09-29
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The primary purpose of the present invention is to overcome the characteristics of traditional jams that are not resistant to high temperature (150-250°C) baking, solve the technical difficulties of traditional jams that are easy to change color, easy to deform, easy to change taste, and low transparency when baking, and provide a fruit rich in natural fruit nutrition. , High temperature resistant baked jam with good high temperature resistance (150-250°C) baking performance, high transparency and good taste

Method used

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  • High-temperature baking resistant jam and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Prepare high temperature resistant baking jams as described below and figure 1 Shown:

[0042] The composition and content (mass percentage meter) of high-temperature resistant baking jam are as follows: fresh orange juice 25.0%, sucrose 10.0%, sorbitol 5.0%, glucose syrup 10.00%, maltose syrup 10.00%, thickener 4.46% (wherein modified starch 4.0% %, xanthan gum 0.01%, pectin 0.4%, sodium carboxymethyl cellulose 0.02%, konjac mannan 0.02%, gellan gum 0.01%), acidity regulator 0.42% (of which calcium lactate 0.02%, Na 2 HPO 4 0.05%, sodium citrate 0.10%, citric acid 0.25%), potassium sorbate 0.05%, edible β-carotene 0.003%, edible orange essence 0.03%, and the balance is water.

[0043] Weigh or measure the above substances according to the required amount. Then sucrose, sorbitol in thickeners, preservatives and sweeteners, and calcium lactate and Na in acidity regulators 2 HPO 4, sodium citrate dry mix into a uniform mixture, dissolved in water at room temperature,...

Embodiment 2

[0045] The ingredients and content of the baked jam are as follows: 40.0% of fresh pineapple fruit, 10.0% of sucrose, 5.0% of sorbitol, 10.00% of glucose syrup, 20.00% of malt syrup, 5.66% of thickener (wherein 5.0% of modified starch, xanthan gum 0.01%, pectin 0.6%, sodium carboxymethylcellulose 0.03%, konjac mannan 0.01%, gellan gum 0.01%), acidity regulator 0.42% (of which calcium lactate 0.02%, Na 2 HPO 4 0.05%, sodium citrate 0.10%, citric acid 0.25%), potassium sorbate 0.05%, edible β-carotene 0.004%, edible pineapple essence 0.03%, and the balance is water.

[0046] Weigh or measure the above substances according to the required amount. Then sucrose, sorbitol in thickeners, preservatives and sweeteners, and calcium lactate and Na in acidity regulators 2 HPO 4 , sodium citrate dry mix into a uniform mixture, dissolve in water at room temperature, heat up to 80-85°C during continuous stirring, add glucose syrup, maltose syrup, fresh fruit, stir while adding, and then h...

Embodiment 3

[0048] The ingredients and contents of the baked jam are as follows: fresh strawberry pulp 30.0%, sucrose 10.00%, sorbitol 5.0%, glucose syrup 15.00%, maltose syrup 10.00%, thickener 5.16% (wherein modified starch 4.5%, xanthan gum 0.02% %, pectin 0.6%, sodium carboxymethyl cellulose 0.02%, konjac mannan 0.01%, gellan gum 0.01%), acidity regulator 0.42% (of which calcium lactate 0.02%, Na 2 HPO 4 0.05%, sodium citrate 0.10%, citric acid 0.25%), potassium sorbate 0.05%, edible tomato red 0.004%, edible strawberry essence 0.03%, and the balance is water.

[0049] Weigh or measure the above substances according to the required amount. Then sucrose, sorbitol in thickeners, preservatives and sweeteners, and calcium lactate and Na in acidity regulators 2 HPO 4 , sodium citrate dry mix into a uniform mixture, dissolved in water at room temperature, and heated up to 80-85°C during continuous stirring, adding glucose syrup, maltose syrup, and fresh fruit pulp, stirring while adding,...

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Abstract

The invention discloses a high-temperature baking resistant jam and a preparation method and application thereof. The preparation method comprises the following steps of: uniformly mixing a thickening agent, a preservative, a solid sweetening agent and chelated salt, and dissolving the mixture in water; raising the temperature to a temperature of between 80 and 85 DEG C with continuous stirring, adding a liquid sweetening agent and fruit products, and sterilizing at the temperature of between 90 and 95 DEG C for 10 to 15 minutes; and cooling to the temperature of between 60 and 65 DEG C, and adding a food flavor, a food color and prepared organic acid solution to obtain the high-temperature baking resistant jam. The jam has good high temperature resistance, can be baked at a high temperature for more than 20 minutes without deformation, off-flavor and discoloration, has high transparency, and is suitable to be used as sandwich, stuffing, surface decoration and seasoning of baked goodssuch as cakes, bread and the like. The high-temperature baking resistant jam has the advantages of simpleness and wide sources of raw materials, simpleness and easy operation of the preparation method, and no need of complicated equipment, and can be produced by slightly adjusting the conventional production lines of manufacturers for fruit drinks and seasonings.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-temperature-resistant baked jam and a preparation method and application thereof. Background technique [0002] In recent years, with the improvement of living standards, people's eating patterns have also changed. Breakfast has gradually changed from millet refueling sticks to western-style baked foods such as bread and cakes. With the development of baked foods, jams are also becoming more and more popular. Walked into the family dining table of ordinary people. In the existing market, jams range from ordinary apples, oranges, pineapples, yuzu oranges to kiwis, seabuckthorns, etc., and are widely used in the filling, filling, surface decoration and seasoning of bread, cakes and western cakes. Fresh milk, yogurt, ice cream and other dairy products, frozen food. [0003] Heat-resisting fruit jam (HRFJ) is made of fresh fruit, fruit (meat) pulp or juic...

Claims

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Application Information

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IPC IPC(8): A23L1/06A21D13/00A23L21/10
Inventor 黄巍峰周雪松谷川曾建新蒋文真
Owner 广州合诚实业有限公司
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