Strawberry surface-brightening pectin powder

A brightening pectin and strawberry powder technology, which is applied in the field of food processing, can solve the problems of brightening pectin that cannot be used up at one time, improper storage, pollution, and deterioration of brightening pectin, so as to achieve fresh and delicate taste, attractive appetite, bright color effect

Inactive Publication Date: 2014-05-14
HARBIN GOLDIDEA SOFTWARE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Weigh 350g of maltodextrin, 250g of white sugar, 200g of maltitol, 150g of strawberry powder, 10g of pectin, 3g of citric acid, 3g of strawberry essence, 1g of sodium citrate, and 0.02g of amaranth. Pectin powder.

[0014] How to use strawberry brightening pectin powder: Add 200g of hot water at 82℃ into the mixing tank, slowly add 100g of strawberry brightening pectin powder while stirring rapidly, dissolve and stir evenly to make strawberry brightening pectin .

Embodiment 2

[0016] Weigh 400g of maltodextrin, 300g of white sugar, 250g of maltitol, 200g of strawberry powder, 15g of pectin, 5g of citric acid, 4g of strawberry essence, 1.5g of sodium citrate, and 0.04g of amaranth, and mix them evenly to obtain strawberry bright Flour pectin powder.

[0017] How to use strawberry brightening pectin powder: Add 400g of hot water at 90℃ into the mixing tank, slowly add 200g of strawberry brightening pectin powder while stirring quickly, dissolve and stir evenly to make strawberry brightening pectin .

Embodiment 3

[0019] Weigh respectively 375g of maltodextrin, 275g of white granulated sugar, 225g of maltitol, 175g of strawberry powder, 12g of pectin, 4g of citric acid, 3.5g of strawberry essence, 1.2g of sodium citrate, and 0.03g of amaranth, and mix evenly to obtain strawberry Brightening pectin powder.

[0020] How to use strawberry brightening pectin powder: Add 300g of hot water at 85℃ into the mixing tank, slowly add 150g of strawberry brightening pectin powder while stirring quickly, dissolve and stir evenly to make strawberry brightening pectin .

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PUM

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Abstract

The invention discloses strawberry 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 strawberry powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of strawberry flavor, 0.1-0.15 part of sodium citrate and 0.002-0.004 part of amaranth through burdening and blending. Using the strawberry surface-brightening pectin powder to prepare strawberry surface-brightening pectin is simple, convenient and quick. A method for preparing the strawberry surface-brightening pectin includes slowing adding the strawberry 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 strawberry surface-brightening pectin. The prepared strawberry 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 strawberry flavor and tempting in appetite. The strawberry 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 strawberry 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 products 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 a...

Claims

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Application Information

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IPC IPC(8): A21D15/08
Inventor 霍云峰
Owner HARBIN GOLDIDEA SOFTWARE
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