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Strawberry jam powder

A technology of strawberry jam and strawberry powder, applied in the fields of jam powder and strawberry 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
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh 450g of white sugar, 300g of glucose, 200g of strawberry powder, 18g of xanthan gum, 7g of konjac gum, 12g of citric acid, 8g of sodium citrate, 5g of strawberry essence, and 0.5g of red yeast rice, and mix them evenly; Sterilize to prepare strawberry jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0015] How to use strawberry 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 strawberry jam powder while stirring, dissolve and stir evenly to make strawberry jam.

Embodiment 2

[0017] Weigh 500g of white sugar, 350g of glucose, 250g of strawberry powder, 20g of xanthan gum, 8g of konjac gum, 15g of citric acid, 10g of sodium citrate, 6g of strawberry essence, and 0.6g of red yeast rice, and mix them evenly; Sterilize to prepare strawberry jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0018] The using method of strawberry jam powder is all with embodiment 1.

Embodiment 3

[0020] Weigh 400g of white sugar, 250g of glucose, 150g of strawberry powder, 16g of xanthan gum, 6g of konjac gum, 10g of citric acid, 6g of sodium citrate, 4g of strawberry essence, and 0.4g of red yeast rice, and mix them evenly; Sterilize to prepare strawberry jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0021] Strawberry jam powder using method is all with embodiment 1.

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PUM

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Abstract

The invention discloses strawberry jam powder. The strawberry jam powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 25%-35% of glucose, 15%-25% of strawberry powder, 1.6%-2.0% of xanthan gum, 0.6%-0.8% of konjac glucomannan, 1.0%-1.5% of citric acid, 0.5%-1.0% of sodium citrate, 0.4%-0.6% of strawberry essence and 0.04%-0.06% of monascus color.The strawberry jam powder is prepared from the following steps: dosing and micro-wave sterilizing. The strawberry jam powder provided by the invention is simple, quick and convenient in preparing strawberry jam; the strawberry jam is prepared by adding quantitative pure water of 60 DEG C to 65 DEG C into the strawberry jam powder, dissolving and uniformly stirring mixture without re-heating. The prepared strawberry jam is bright in color, moderate in sweetness and pure in strawberry flavor without such phenomena as layering, bleeding, crystallizing. The strawberry jam powder is a powder product, and 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 strawberry 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 act...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 谭毅
Owner HAERBIN AIBOYA FOOD TECH DEV
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