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High-temperature-resistant heat-resisting fruit jam made of fresh pulp and manufacturing method of high-temperature-resistant heat-resisting fruit jam

A technology of high temperature resistance and pulp, applied in the field of food processing, can solve the problems of inconsistent appearance, quality degradation, and pulp explosion of baked goods, achieve good appearance quality, and maintain the effect of filling the sauce.

Inactive Publication Date: 2013-12-25
SHANXI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the baked food is baked at a high temperature of 260°C, the baked jam used as the sandwich is prone to bursting, which makes the baked food baked at high temperature inconsistent in appearance and reduced in quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1 (1kg per serving)

[0020] The preparation method of the high-temperature-resistant baking jam processed from fresh pulp, the steps are:

[0021] (1) Add water to 45kg of fresh apricots, heat to soften, beat into a pulp slurry, heat and concentrate until the soluble solid content reaches 51%, add 1.2kg of sodium citrate and stir evenly to obtain a pulp paste;

[0022] (2) Mix 35kg sucrose, 8kg fructose syrup, 8kg acid-modified cornstarch, 6kg pectin, 0.5kg potassium chloride, 0.7kg calcium lactate, 0.5kg sodium tripolyphosphate, potassium sorbate, and water miscible And stir evenly to obtain mixed syrup;

[0023] (3) Mix the pulp paste and mixed syrup evenly to obtain a mixed paste, continue to heat and concentrate, when the soluble solid content of the mixed paste reaches 76%, add 3kg of microcrystalline cellulose, stir evenly, and obtain a sauce;

[0024] (4) When the product temperature of the sauce is 88°C, add apricot essence and 2kg of citric acid aqu...

Embodiment 2

[0025] Example 2 (1kg per serving)

[0026] The preparation method of the high-temperature-resistant baking jam processed from fresh pulp, the steps are:

[0027] (1) Add water to 50kg of fresh strawberries, heat to soften, beat into a pulp slurry, heat and concentrate until the soluble solid content reaches 55%, add 0.8kg of sodium citrate and stir evenly to obtain a pulp paste;

[0028] (2) Mix 25kg sucrose, 10kg fructose syrup, 12kg acid-modified cornstarch, 3kg carrageenan, 0.3kg potassium chloride, 1.0kg calcium lactate, 0.6kg sodium tripolyphosphate, potassium sorbate, and water-miscible And stir evenly to obtain mixed syrup;

[0029] (3) Mix the pulp paste and mixed syrup evenly to obtain a mixed paste, continue to heat and concentrate, when the soluble solid content of the mixed paste reaches 75%, add 2kg of microcrystalline cellulose, stir evenly, and obtain a sauce;

[0030] (4) When the product temperature of the sauce is 80°C, add strawberry essence and 2.2 kg ...

Embodiment 3

[0031] Example 3 (1kg per serving)

[0032] The preparation method of the high-temperature-resistant baking jam processed from fresh pulp, the steps are:

[0033] (1) Add water to 65kg of fresh apple pulp, heat to soften, grind into a pulp slurry, heat and concentrate until the soluble solid content reaches 50%, add 0.5kg of sodium citrate and stir evenly to obtain a pulp paste;

[0034] (2) Mix 45kg sucrose, 14kg starch syrup, 5kg acid-modified cornstarch, 1kg carrageenan, 0.8kg potassium chloride, 1.3kg calcium lactate, 0.3kg sodium tripolyphosphate, potassium sorbate, and water-miscible Stir evenly to obtain a mixed syrup;

[0035] (3) Mix the pulp paste and mixed syrup evenly to obtain a mixed paste, continue to heat and concentrate, when the soluble solid content of the mixed paste reaches 74%, add 4kg of microcrystalline cellulose, stir evenly, and obtain a sauce;

[0036] (4) When the product temperature of the sauce is 90°C, add green apple essence and 1 kg of citr...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a high-temperature-resistant heat-resisting fruit jam made of fresh pulp and a manufacturing method of the high-temperature-resistant heat-resisting fruit jam. Water in the high-temperature-resistant heat-resisting fruit jam exists in a bound water mode, the content of free water is extremely low, the boiling point of the jam body is improved, and the technical effect that the sandwich heat-resisting fruit jam will not produce jam explosion under the baking temperature of 260 DEG C is achieved. In addition, the jam body can be kept full, sweet and pleasant, and baked food has good appearance quality. The high-temperature-resistant heat-resisting fruit jam not only is suitable for sandwiching of the baked food, but also is suitable for decoration and seasoning of stuffing and surfaces of the baked food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-temperature-resistant baked jam processed from fresh fruit pulp and a preparation method thereof. Background technique [0002] Bakery jams are widely used in sandwiches, fillings, surface decorations and seasonings of baked goods. In recent years, with the rapid development of the domestic baked food industry, the demand for baked jams has become more and more prosperous. Whether baked jam is used as a sandwich, filling, surface decoration or seasoning of baked food, baked jam needs to have good high temperature resistance. However, when the baked food is baked at a high temperature of 260°C, the baked jam used as the sandwich is prone to bursting, which makes the baked food baked at high temperature inconsistent in appearance and reduced in quality. Contents of the invention [0003] In order to solve the technical difficulty that the baked jam used as a sandwich is ...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/308A23L33/24
Inventor 冯爱霞丁刚民
Owner SHANXI UNIV
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