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A technology of bright pectin and watermelon powder, applied in the direction of coating preservation, etc., can solve the problems of bright pectin that cannot be used up at one time, improper storage pollution, and deterioration of bright pectin, so as to achieve a fresh, delicate and attractive taste Appetite, bright color effect
Inactive Publication Date: 2014-05-14
HARBIN GOLDIDEA SOFTWARE
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Abstract
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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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Embodiment 1
[0013] Weigh respectively 350g of maltodextrin, 250g of white granulated sugar, 200g of maltitol, 150g of watermelon powder, 10g of pectin, 3g of watermelon essence, 2g of citric acid, 0.8g of sodium citrate, and 0.2g of monascus red, and mix them evenly to obtain watermelon Brightening pectin powder.
[0014] How to use watermelon brightening pectin powder: Add 200g of hot water at 82℃ into the mixing tank, slowly add 100g of watermelon brightening pectin powder while stirring rapidly, dissolve and stir evenly to make watermelon brightening pectin .
Embodiment 2
[0016] Weigh respectively 400g of maltodextrin, 300g of white granulated sugar, 250g of maltitol, 200g of watermelon powder, 15g of pectin, 4g of watermelon essence, 3g of citric acid, 1.2g of sodium citrate, and 0.4g of monascus red, and mix well to obtain watermelon Brightening pectin powder.
[0017] How to use watermelon brightening pectin powder: Add 400g of hot water at 90℃ into the mixing tank, slowly add 200g of watermelon brightening pectin powder while stirring quickly, dissolve and stir evenly to make watermelon brightening pectin .
Embodiment 3
[0019] Weigh respectively 375g of maltodextrin, 275g of white granulated sugar, 225g of maltitol, 175g of watermelon powder, 12g of pectin, 3.5g of watermelon essence, 2.5g of citric acid, 1g of sodium citrate, and 0.3g of monascus red, and mix evenly to obtain Watermelon Brightening Pectin Powder.
[0020] How to use watermelon brightening pectin powder: Add 300g of hot water at 85℃ into the mixing tank, slowly add 150g of watermelon brightening pectin powder while stirring rapidly, dissolve and stir evenly to make watermelon brightening pectin .
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Abstract
The invention discloses watermelon mirror-side pectin powder. The watermelon mirror-side pectin powder is made by burdening and blending components including, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of watermelon powder, 1-1.5 parts of pectin, 0.3-0.4 part of watermelon flavor, 0.2-0.3 part of citric acid, 0.08-0.12 part of sodium citrate and 0.02-0.04 part of monascus color. The watermelon mirror-side pectin powder can be made into watermelon mirror-side pectin simply, conveniently and rapidly. Under rapid blending, the watermelon mirror-side pectin powder is slowly added into quantified hot water with the temperature of above 80DEG C prior to being dissolved and stirred evenly to obtain the watermelon mirror-side pectin. The obtained watermelon mirror-side pectin is bright in color, obvious in light effect when the watermelon mirror-side pectin is applied to the surface of a cake, smooth and natural in color and luster, good in stickiness, less prone to shedding after stickiness, fresh and delicate in taste, moderate in sweetness and sour, pure and rich in watermelon flavor and tempting in appetite. Being powdery products, the watermelon mirror-side pectin powder is easy 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 watermelon 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 at...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Application Information
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