Pineapple surface-brightening pectin powder

Abstract

The invention discloses pineapple surface-brightening pectin powder which is formed by, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of pineapple powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of pineapple flavor, 0.1-0.15 part of sodium citrate and 0.002-0.004 part of lemon yellow through burdening and blending. Using the pineapple surface-brightening pectin powder to prepare pineapple surface-brightening pectin is simple, convenient and quick. A method for preparing the pineapple surface-brightening pectin includes slowing adding the pineapple surface-brightening pectin powder while quickly stirring into hot water in a fixed amount and at temperature higher than 80 DEG C, dissolving and stirring uniformly to obtain the pineapple surface-brightening pectin. The prepared pineapple surface-brightening pectin is bright in color and luster, obvious in brightening effect after being coated on the surface of a cake, smooth and natural in color and luster, high in coating performance, less prone to draining after being coated, clear and exquisite in taste, moderate in sourness and sweetness, pure and strong in pineapple flavor and tempting in appetite. The pineapple surface-brightening pectin powder is a powdery product, thereby being easier to store and preserve.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to brightening pectin powder, in particular to pineapple 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 o...

AI Technical Summary

Problems solved by technology

[0003] At present, the bright pectin products sold on 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, if it is applied to strawberry fresh fruit cake, of course it should be red. strawberry-flavored bright pectin, and yellow pineapple-flavored brightened pectin is recommended for pineapple fresh fruit cakes, 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