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A technology of kiwi fruit powder and kiwi fruit, applied in application, food preparation, food science, etc., can solve the problems of sauce dehydration, high water activity, deterioration, etc., and achieve the effect of bright color and easy storage and preservation
Inactive Publication Date: 2013-02-27
HAERBIN AIBOYA FOOD TECH DEV
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Summary
Abstract
Description
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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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Examples
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Example Embodiment
[0012] Example 1:
[0013] Weigh 450g white granulated sugar, 300g glucose, 200g kiwi fruit powder, 18g xanthan gum, 7g konjac gum, 12g citric acid, 8g sodium citrate, 5g kiwi essence, 0.15g gardenia green, and mix them evenly; microwave the well-mixed materials Sterilize to prepare kiwi fruit jam powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.
[0014] How to use kiwi fruit jam powder: add 250g of purified water at a temperature of 60℃~65℃ into an open, clean, heat-resistant container, slowly add 100g of kiwi fruit jam powder while stirring, dissolve and stir well, and then serve as kiwi fruit jam.
Example Embodiment
[0015] Example 2:
[0016] Weigh 500g white granulated sugar, 350g glucose, 250g kiwi fruit powder, 20g xanthan gum, 8g konjac gum, 15g citric acid, 10g sodium citrate, 6g kiwi essence, and 0.2g gardenia green, and mix them evenly; microwave the well-mixed materials Sterilize to prepare kiwi fruit jam powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.
[0017] The method of using kiwi fruit jam powder is the same as in Example 1.
Example Embodiment
[0018] Example 3:
[0019] Weigh 400g white granulated sugar, 250g glucose, 150g kiwi fruit powder, 16g xanthan gum, 6g konjac gum, 10g citric acid, 5g sodium citrate, 4g kiwi essence, and 0.1g gardenia green, and mix them evenly; microwave the well-mixed materials Sterilize to prepare kiwi fruit jam powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.
[0020] The usage method of kiwi fruit jam powder is the same as in Example 1.
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Abstract
The invention relates to kiwi fruit jam powder. The kiwi fruit jam powder is composed of, by weight, 40% to 50% of white granulated sugar, 25% to 35% of glucose, 15% to 25% of kiwi fruit powder, 1.6% to 2.0% of xanthan gum, 0.6% to 0.8% of konjac glucomannan, 1.0% to 1.5% of citric acids, 0.5% to 1.0% of sodium citrate, 0.4% to 0.6% of kiwi fruit essences and 0.01% to 0.02% of gardenia green, and prepared through burdening and microwave sterilization. Preparation of kiwi fruit jam is simple, convenient and rapid when the kiwi fruit jam powder is used. Quantitative purified water at a temperature ranging from 60 DEG C to 65 DEG C is added in the kiwi fruit jam powder which is dissolved, the mixture is stirred evenly to obtain the kiwi fruit jam, and heating is no longer needed. The prepared kiwi fruit jam is bright in color and luster and moderate in sour and sweet, and has pure kiwi fruit tastes and no phenomena of layering, bleeding, crystallization and the like. As the kiwi fruit 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 kiwi fruit 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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