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Mango jam powder

A technology of jam powder and mango powder, applied in the field of jam powder and mango jam powder, can solve the problems of dehydration, high water activity and deterioration of the jam, and achieve the effect of bright color and easy storage and storage.

Inactive Publication Date: 2013-02-27
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

[0013] Weigh 450g of white sugar, 300g of glucose, 200g of mango powder, 18g of xanthan gum, 7g of konjac gum, 10g of citric acid, 5g of sodium citrate, 5g of mango essence, and 0.15g of sunset yellow, and mix them evenly; Bacteria to produce mango jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0014] How to use mango 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 mango jam powder while stirring, dissolve and stir evenly to make mango jam.

Embodiment 2

[0016] Weigh 500g of white sugar, 350g of glucose, 250g of mango powder, 20g of xanthan gum, 8g of konjac gum, 12g of citric acid, 6g of sodium citrate, 6g of mango essence, and 0.2g of sunset yellow, and mix them evenly; Bacteria to produce mango jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0017] The using method of mango jam powder is all with embodiment 1.

Embodiment 3

[0019] Weigh 400g of white sugar, 250g of glucose, 150g of mango powder, 16g of xanthan gum, 6g of konjac gum, 8g of citric acid, 4g of sodium citrate, 4g of mango essence, and 0.1g of sunset yellow, and mix them evenly; Bacteria to produce mango jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0020] Mango jam powder using method is all with embodiment 1.

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PUM

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Abstract

The invention relates to mango jam powder. The mango jam powder is composed of, by weight, 40% to 50% of white granulated sugar, 25% to 35% of glucose, 15% to 25% of mango powder, 1.6% to 2.0% of xanthan gum, 0.6% to 0.8% of konjac glucomannan, 0.8% to 1.2% of citric acids, 0.4% to 0.6% of sodium citrate, 0.4% to 0.6% of mango essences and 0.01% to 0.02% of sunset yellow, and prepared through burdening and microwave sterilization. Mango jam is simple, convenient and rapid to prepare by using the mango jam powder. Quantitative purified water at a temperature ranging from 60 DEG C to 65 DEG C is added in the mango jam powder, and the powder is dissolved and stirred evenly to obtain the mango jam. The prepared mango jam is bright in color and luster and moderate in sour and sweet, and has pure mango tastes and no phenomena of layering, bleeding, crystallization and the like. As the mango jam powder is powder products, the storage is facilitated.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a jam powder, in particular to a mango 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 activity...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L21/10
Inventor 邢春艳
Owner HAERBIN AIBOYA FOOD TECH DEV
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