Preparation method and application of jam capable of being puffed through beating

A jam, puffing rate technology, applied in application, food preparation, food science and other directions, to achieve the effect of good stability, wonderful taste and sensory enjoyment

Active Publication Date: 2012-12-26
JIANGSU HUAWEI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no puffed jam in the market. It is mainly used in the upper layer of fermented yogurt. The specific gravity of jam itse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1

[0016] A method for preparing puffable jam. After the jam is prepared, the method is puffed to achieve a maximum puffing rate of more than 50%. The specific preparation steps are as follows:

[0017] (1) Fruit pretreatment (either fresh fruit or quick-frozen fruit): Strawberries are selected, washed and then beaten, passed through colloid milling, and the particle size is required to be 5 mesh.

[0018] (2) Disperse and swell the modified starch (sodium octenyl succinate starch) with a content of 2-5% with 2-6 times pure water for use. The dispersion swelling time is 10-14 hours.

[0019] Disperse pectin and xanthan gum evenly with 3-5 times icing sugar, heat 40-60 times water to dissolve, and set aside. The pectin content is 1-3‰, and the xanthan gum content is 3-6‰.

[0020] (3) Put 25-40% fruit syrup, 15-30% fructose syrup, 15-30% white sugar into the jacketed pot, preheat and cook, and put the dissolved colloid when the temperature is 60 degrees, stir for 5 minu...

Example Embodiment

[0024] Example 2

[0025] The preparation method is the same as in Example 1.

[0026] Weigh 200 grams of jam and place it in a Midea beater (MJ_250BP02A) for whipping. The whipping time is 15s. The puffing rate of jam on the surface of yogurt and ice cream is controlled at 15-25%. (It can also be based on specific application effects. It is required to control the puffing rate, and the puffing rate can reach 50% to 70%), and then add the puffed jam to the surface of yogurt and ice cream.

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PUM

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Abstract

The invention discloses a preparation method and application of jam capable of being puffed through beating. The jam is obtained mainly from processing fruits, high fructose corn syrup, white granulated sugar, a thickening agent, a stabilizing agent, water and the like. The greatest characteristic of the jam is that the jam can be puffed through beating. The puffing rate is above 50%. The jam canprovide exquisite, fresh, sweet and sour taste. The jam with different formulas is prepared according to the puffing rate and taste requirements of different food. The jam can be applied to the upperlayer of ice cream after being puffed and can be also puffed together with cream through beating, provides wonderful taste fusing cream and fruits and can be also put on the upper layer of yogurt. Asthe specific weight of the jam is usually greater than that of yogurt, the jam is hard to suspend on the surface of the yogurt in the shelf life, but the specific weight of the puffed jam is lower than that of the yogurt, so the jam can uniformly suspend on the yogurt in the shelf life.

Description

[0001] technical field [0002] The invention belongs to the field of food application, in particular to a preparation method of a puffable fruit sauce and an application of the obtained product. Background technique [0003] Jam is made of fruit, after cleaning, peeling, pitting, softening, beating, adding sugar, stabilizer, thickener, acidity regulator and other ingredients, after a series of processing such as boiling, concentration, filling, sterilization, etc. semi-fluid or solid food. Jam is a derivative of fruit. The original source is related to the difficulty of preserving the fruit, and it can also be said to be the continuation of the life of the fruit. Good jam processing technology can better maintain the original color, taste and aroma of the fruit, and most of the trace elements contained in the fruit are retained. In addition, it is artificially blended into a palatable sweet and sour feeling. It is widely used, convenient to buy, and easy to use. Storage, ...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/09A23L21/12
Inventor 何静梅杨敏张树林周春飞
Owner JIANGSU HUAWEI FOOD TECH CO LTD
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