Pawpaw bright face pectin powder

Abstract

The invention discloses pawpaw bright face pectin powder which comprises maltodextrin, white granulated sugar, maltitol, pawpaw powder, pectin, citric acid, pawpaw essence, sodium citrate and gardenia yellow. The components, by weight, are that the maltodextrin of 35-40, the white granulated sugar of 25-30, the maltitol of 20-25, the pawpaw powder of 15-20, the pectin of 1-1.5, the citric acid of 0.3-0.5, the pawpaw essence of 0.3-0.4, the sodium citrate of 0.1-0.15 and the gardenia yellow of 0.02-0.04. The pawpaw bright face pectin powder is prepared by dosing and mixing. When the pawpaw bright face pectin powder is used for preparing pawpaw bright face pectin, simpleness, convenience and quickness can be achieved. The pawpaw bright face pectin powder is slowly added into quantitative hot water with the temperature above 80 DEG C during quick stirring, the pawpaw bright face pectin powder is dissolved and stirred evenly, and the pawpaw bright face pectin is prepared. The prepared pawpaw bright face pectin is bright in color, lucency effect is obvious when the pawpaw bright face pectin is coated on the surface of a cake, color is bright and natural, hanging-coating performance is good, flowing off cannot easily happen when the pawpaw bright face pectin is coated, mouthfeel is fresh and fine, sweetness and sourness are pleasant, pawpaw flavor is pure and strong, and appetite of a person is triggered. Due to the fact that the pawpaw bright face pectin powder is a powder product so that storage and keeping are easy.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to brightening pectin powder, in particular to papaya brightening pectin powder. Background technique [0002] Bright pectin, also known as mirror pectin or mirror fruit paste, is mainly used for decoration or modeling on the surface of bakery products such as mousse cakes and cream cakes. It can be directly applied to the surface of cakes, which will form a thinner gloss on the surface of the product Layer, not only increases the bright effect, but also has the function of moisturizing and prolonging the shelf life of food, and will bring a bright and dazzling special decorative effect to the cake. [0003] At present, the bright pectin products sold in the market are all pulp or paste products. The smallest packaging is about 1kg, and the normal packaging is generally 3kg. For general small bakeries, the bright pectin in this kind of packaging Basically, it cannot be used up at one ...

AI Technical Summary

Problems solved by technology

[0003] At present, the bright pectin products sold in the market are all pulp or paste products. The smallest packaging is about 1kg, and the normal packaging is generally 3kg. For general small bakeries, the bright pectin in this kind of packaging Basically, it cannot be used up at one time, and the bright pectin has many colors and flavors, which is basically not universal. Generally, the color and taste of the bright pectin need to be selected according to the characteristics of the product. For example, it should be red when applied to strawberry fresh fruit cake. Strawberry-flavored bright pectin, yellow papaya-flavored bright pectin is recommended for papaya fresh fruit cake, etc.

If the commercial bright pectin can not be used up once after opening, the storage of the remaining bright pectin is troublesome. Improper storage or use of unclean utensils will cause pollution, resulting in deterioration of the bright pectin and making it unusable