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A technology of jam powder and yellow peach powder, applied in the fields of jam powder and yellow peach jam powder, which can solve the problems of high water activity, dehydration of jam body, low osmotic pressure of low-sugar jam, etc., and achieve the effect of easy storage and preservation, and bright color
Inactive Publication Date: 2013-02-13
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 pr
Method used
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Effect test
Embodiment 1
[0013] Weigh 450g of white sugar, 300g of glucose, 200g of yellow peach powder, 18g of xanthan gum, 7g of konjac gum, 5g of citric acid, 2.5g of sodium citrate, 5g of peach essence, and 0.15g of sunset yellow, and mix them uniformly; Microwave sterilization, prepared yellow peach jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0014] How to use yellow peach jam powder: Add 250g of pure water at a temperature of 60°C to 65°C into an open, clean, heat-resistant container, slowly add 100g of yellow peach jam powder while stirring, dissolve and stir evenly, and then it will become yellow. peach jam.
Embodiment 2
[0016] Weigh 500g of white sugar, 350g of glucose, 250g of yellow peach powder, 20g of xanthan gum, 8g of konjac gum, 6g of citric acid, 3g of sodium citrate, 6g of peach essence, and 0.2g of sunset yellow, and mix them evenly; Sterilize to prepare yellow peach jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0017] The using method of yellow peach jam powder is all with embodiment 1.
Embodiment 3
[0019] Weigh 400g of white sugar, 250g of glucose, 150g of yellow peach powder, 16g of xanthan gum, 6g of konjac gum, 4g of citric acid, 2g of sodium citrate, 4g of peach essence, and 0.1g of sunset yellow, and mix them evenly; Sterilize to prepare yellow peach jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0020] Yellow peach jam powder using method is all with embodiment 1.
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Abstract
The invention discloses yellow peach jam powder. The yellow peach jam powder comprises the following components by weight percent: 40-50% of white granulated sugar, 25-35% of glucose, 15-25% of yellow peach powder, 1.6-2.0% of xanthan gum, 0.6-0.8% of konjac gum, 0.4-0.6% of citric acid, 0.2-0.3% of sodium citrate, 0.4-0.6% of yellow peach essence and 0.01-0.02% of sunset yellow, and is prepared by mixing the components and carrying out microwave sterilization. The yellow peach jam powder can be used to make yellow peach jam simply, conveniently and quickly, and the yellow peach jam powder is added with a fixed amount of purified water with the temperature of 60-65 DEG C, dissolved and uniformly stirred to obtain the yellow peach jam, which does not need to be reheated. The made yellow peach jam is bright in color and luster, proper in sweetness and acidity and pure in yellow peach flavor, and avoids the phenomena of layering, water separating, crystallizing and the like. As the yellow peach jam powder is a powdery product, the yellow peach jam powder is easier to store and keep.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to a jam powder, in particular to a yellow peach 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 ...
Claims
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Application Information
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