Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof

A pulp and fresh technology, applied in the field of biscuit sandwich jam and its preparation, to achieve the effect of good water retention, good flexibility and high gel degree

Inactive Publication Date: 2015-01-21
山西山里红食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems existing in the existing biscuit sandwich jam, the present invention provides a biscuit sandwich jam processed from fresh fruit pulp and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 (1kg each) (1kg each)

[0022] The steps of preparation of biscuit sandwich jam processed from fresh pulp, the steps are:

[0023] (1) 45kg of fresh apricots add water, heat and soften, beat fruit pulp, heat concentrated to soluble solid content with 52%pulp sauce;

[0024] (2) 45kg sucrose, 8kg fruit glutinating syrup, 8kg of acid modified corn starch, 6kg kara gum, 0.6kg of potassium chloride, calcium 0.7kg lactate, potassium sorbate, and water mixed with water and mix well to get mixed syrupIt

[0025] (3) Mix the pulp sauce and mixing syrup evenly to get mixed sauce, continue to heat and concentrate. When the content of soluble solids of the mixed sauce reached 76%, add 0.05kg sucrose, 5kg cream, stir well, get sauce to get sauceIt

[0026] (4) When the quality of the sauce is 88 ° C, add apricot flavor and 50%citric acid aquatic solution 1.5kg, and use colloid grinding mixing;

[0027] (5) Mixed sauces mixed with gel body grinding at 85 ° C, first -level pres...

Embodiment 2

[0028] Example 2 (1kg each) (1kg each)

[0029] The steps of preparation of biscuit sandwich jam processed from fresh pulp, the steps are:

[0030] (1) Add water to 50kg of fresh strawberries, heat and soften, be used to make fruit pulp, heated and concentrate to soluble solid content with 53%of the pulp sauce;

[0031] (2) 35kg sucrose, 10kg starch syrup, 13kg of acid -modified corn starch, 3kg pectin, 0.3kg potassium chloride, 1.0kg of calcium lactate, potassium sorbate, and water mixed with water and mix well to get mixed syrup;

[0032] (3) Mix the flesh sauce body and mixed syrup to get the mixed sauce and continue heating and concentration. When the soluble solid content of the mixed sauce is 75%, add 0.03kg of sucrose esters, 8kg of butter, stir well, get the sauce to get the sauceIt

[0033] (4) When the temperature of the sauce is 90 ° C, add 1kg of citric acid aquatic solution with a strawberry fragrance and a concentration of 50%, and mix with colloid grinding;

[0034]...

Embodiment 3

[0035] Example 3 (1kg each) (1kg each)

[0036] The steps of preparation of biscuit sandwich jam processed from fresh pulp, the steps are:

[0037] (1) Add water to 60kg fresh apple flesh, heat and softened, make fruit slurry, heated and concentrate to soluble solid content with 50%of the pulp sauce;

[0038] (2) 40kg sucrose, 12kg fruit glucose syrup, 5kg of acid modified corn starch, 1kg kara gum, 0.9kg potassium chloride, 1.2kg of calcium lactate, potassium sorbate, and water mixed with water and mix well to get mixed syrupIt

[0039] (3) Mix the flesh sauce body and mixing syrup and evenly get the mixed sauce body, continue to heat and concentrate. When the soluble solid content of the mixed sauce is 74%, add 0.07kg sucrose, 12kg cream, stir well, get the sauce to get the sauceIt

[0040] (4) When the quality of the sauce is at 85 ° C, add 2kg of citric acid water solution with green apple flavor and 50%concentration, and mix with colloid grinding;

[0041] (5) Mixed sauces mi...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to biscuit sandwich jam processed from fresh fruit pulp and a preparation method thereof. The biscuit sandwich jam described in the invention has high gel strength and strong cohesiveness. The moisture in the jam can remain unchanged for a long time, and the flexibility and good palatability of the jam body can be maintained for a long time. The sandwich biscuit after filling the jam Whether it is sealed or opened during storage and transportation, it can maintain the crispness of biscuits for a long time.

Description

Technical field [0001] The present invention involves the field of food processing, which is specifically a cooking sauce and preparation method processed from fresh pulp. Background technique [0002] At present, there is a major disadvantage of biscuit sandwich jams on the market. Because the water content of fresh flesh is too high, the jam made of jam is too large, which is not suitable for sandwich jam as biscuits.Therefore, dried fruit is generally used as the raw material for biscuit sandwich jam. In order to ensure the plasticity of the jam during production, glycerin is usually added as a diluent and a moisturizing agent, but at the same time, glycerin has moisture absorption.It is easy to soften, the original crispyness of the biscuits disappears, the taste is not good, and the adhesiveness of the jams will deteriorate, and the flexibility disappears. Invention content [0003] In order to solve the problems of existing biscuit sandwich jam, the present invention provi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/064A23L1/09A23L1/03A23L29/30
CPCA21D13/80A23L21/12A23V2002/00A23V2200/228A23V2200/20A23V2200/222A23V2250/5036A23V2250/5072A23V2250/5118A23V2250/1578A23V2250/16
Inventor 丁刚民冯爱霞
Owner 山西山里红食品有限公司
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