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A technology of jam powder and banana powder, which is applied in application, food preparation, food science, etc., can solve the problems of dehydration, high water activity, and deterioration of jam, and achieve the effect of bright color and easy storage and preservation
Inactive Publication Date: 2013-02-06
HAERBIN AIBOYA FOOD TECH DEV
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
Although the development of low-sugar jam has solved the problem that high sugar in jam is unhealthy, many low-sugar jam products currently developed are prone to dehydration of the jam during storage and due to the low osmotic pressure and water activity of low-sugar jam. High damage and deterioration problems
Method used
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Examples
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Effect test
Embodiment 1
[0013] Weigh 450g of white sugar, 300g of glucose, 200g of banana powder, 18g of xanthan gum, 7g of konjac gum, 7g of citric acid, 3g of sodium citrate, 5g of banana essence, and 0.15g of sunset yellow, and mix them evenly; Bacteria to prepare banana jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0014] How to use banana jam powder: Add 250g of purified water at a temperature of 60°C to 65°C into an open, clean, heat-resistant container, slowly add 100g of banana jam powder while stirring, dissolve and stir evenly to make banana jam.
Embodiment 2
[0016] Weigh 500g of white sugar, 350g of glucose, 250g of banana powder, 20g of xanthan gum, 8g of konjac gum, 8g of citric acid, 4g of sodium citrate, 6g of banana essence, and 0.2g of sunset yellow, and mix them evenly; Bacteria to prepare banana jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0017] The using method of banana jam powder is all with embodiment 1.
Embodiment 3
[0019] Weigh 400g of white sugar, 250g of glucose, 150g of banana powder, 16g of xanthan gum, 6g of konjac gum, 5g of citric acid, 2g of sodium citrate, 4g of banana essence, and 0.1g of sunset yellow, and mix them evenly; Bacteria to prepare banana jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0020] Banana jam powder using method is all with embodiment 1.
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Abstract
The invention discloses banana jam powder consisting of white granulated sugar, glucose, banana powder, xanthan gum, konjac glucomannan, citric acid, sodium citrate, banana essence and food yellow, wherein the percentages by weight of the ingredients are as follows: 40-50% of white granulated sugar, 25-35% of glucose, 15-25% of banana powder, 1.6-2.0% of xanthan gum, 0.6-0.8% of konjac glucomannan, 0.5-0.8% of citric acid, 0.2-0.4% of sodium citrate, 0.4-0.6% of banana essence and 0.01-0.02% of food yellow. The banana jam powder is prepared by material distribution and microwave sterilization. The banana jam powder disclosed by the invention is used for preparing banana jam in a simple, convenient and quick manner, and the banana jam is prepared by adding a fixed amount of 60-65 DEG C pure water in the banana jam power, and dissolving and uniformly stirring the mixture without heating. The prepared banana jam has brilliant color, proper sour and sweet, pure banana flavor while having no such phenomena as layering, bleeding or crystallization, etc. The banana jam powder is powdery product, so that the banana jam powder is easier to store and preserve.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to a jam powder, in particular to a banana jam powder. Background technique [0002] Jam, sweet and sour, is a convenient food for western food, picnic, home travel, and also one of the filling materials for pastry, bread, candy, ice cream and other foods. In order to obtain a good gel form and a long shelf life, traditional jams generally contain as high as 60%-65% sugar, resulting in an overly sweet and greasy taste. In addition, high sugar intake is not good for health, so people are jealous of it. Consumption is declining. In order to solve the above problems, a variety of low-sugar jam products have been developed on the market. Although the development of low-sugar jam has solved the problem that high sugar in jam is unhealthy, many low-sugar jam products currently developed are prone to dehydration of the jam during storage and due to the low osmotic pressure and water activit...
Claims
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Application Information
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