Brightening cherry pectin powder

Abstract

The invention discloses brightening cherry pectin powder. The brightening cherry pectin powder comprises, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of cherry powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of cherry essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of monascus color which are proportioned and mixed with one another to form the brightening cherry pectin powder. The brightening cherry pectin powder has the advantages that brightening cherry pectin can be easily, conveniently and quickly made from the brightening cherry pectin powder; the brightening cherry pectin powder is slowly added into quantitative hot water at the temperature higher than 80 DEG C under quick stirring actions, is dissolved and is uniformly stirred to obtain the brightening cherry pectin; the brightening cherry pectin made from the brightening cherry pectin powder has bright colors, an obvious brightening effect can be realized after the brightening cherry pectin is coated on the surface of a cake, the cake has brilliant and natural colors, the brightening cherry pectin is good in coating property, is not easy to flow after being coated on the cake, tastes fresh and delicate, is moderately sour and sweet and has a pure and rich cherry taste, and the appetite of eaters can be tempted; the brightening cherry pectin powder is a powdery product and accordingly is easy to store and reserve.

Description

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

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 on a cherry fresh fruit cake, of course it should be red. Cherry-flavored bright pectin, for pineapple fresh fruit cake, it is recommended to use yellow pineapple-flavored brightened pectin, 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