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Cherry jam powder

A technology of jam powder and cherry powder, applied in the fields of jam powder and cherry jam powder, which 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 preservation

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

[0014] Weigh 450g of white sugar, 300g of glucose, 200g of cherry powder, 18g of xanthan gum, 7g of konjac gum, 12g of citric acid, 8g of sodium citrate, 5g of cherry essence, and 0.7g of red yeast rice, and mix them evenly; Sterilize to prepare cherry jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

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

Embodiment 2

[0017] Weigh 500g of white sugar, 350g of glucose, 250g of cherry powder, 20g of xanthan gum, 8g of konjac gum, 15g of citric acid, 10g of sodium citrate, 6g of cherry essence, and 0.8g of red yeast rice, and mix them evenly; Sterilize to prepare cherry jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

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

Embodiment 3

[0020] Weigh 400g of white sugar, 250g of glucose, 150g of cherry powder, 16g of xanthan gum, 6g of konjac gum, 10g of citric acid, 6g of sodium citrate, 4g of cherry essence, and 0.6g of red yeast rice, and mix them evenly; Sterilize to prepare cherry jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

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

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PUM

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Abstract

The invention relates to cherry jam powder. The cherry jelly powder is composed of, by weight, 40% to 50% of white granulated sugar, 25% to 35% of glucose, 15% to 25% of cherry 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 cherry essences and 0.01% to 0.02% of monascus red and prepared through burdening and microwave sterilization. Preparation of cherry jam is simple, convenient and rapid when the cherry jam powder is used. Quantitative purified water at a temperature ranging from 60 DEG C to 65 DEG C is added in the cherry jam powder which is dissolved, the mixture is stirred evenly to obtain the cherry jam, and heating is no longer needed. The prepared cherry jam is bright in color and luster and moderate in sour and sweet, and has pure cherry tastes and no phenomena of layering, bleeding, crystallization and the like. The cherry jelly powder is powder products, so that 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 cherry 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 activit...

Claims

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Application Information

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