Yellow peach jam powder

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 ...

AI Technical Summary

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