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A technology of glossy pectin and chocolate, applied in the fields of glossy pectin powder and chocolate glossy pectin powder, can solve the problems of inability to use up glossy pectin at one time, deterioration of glossy pectin, improper storage and pollution, etc. To achieve the effect of easy storage and storage, bright color and good hanging coating
Inactive Publication Date: 2014-05-14
HARBIN GOLDIDEA SOFTWARE
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Problems solved by technology
[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 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 characteristic
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Embodiment 1
[0013] Weigh 350g of maltodextrin, 250g of white granulated sugar, 200g of maltitol, 50g of cocoa powder, 10g of pectin, 3g of calcium gluconate, 3g of chocolate essence, and 0.6g of cocoa shell color, and mix them evenly to obtain chocolate bright pectin powder .
[0014] How to use chocolate bright pectin powder: Add 200g of hot water at 82℃ into the mixing tank, slowly add 100g of chocolate bright pectin powder while stirring rapidly, dissolve and stir evenly to make chocolate bright pectin .
Embodiment 2
[0016] Weigh 400g of maltodextrin, 300g of white granulated sugar, 250g of maltitol, 100g of cocoa powder, 15g of pectin, 5g of calcium gluconate, 4g of chocolate essence, and 0.8g of cocoa shell color, and mix them evenly to obtain chocolate bright pectin powder .
[0017] How to use chocolate bright pectin powder: Add 400g of hot water at 90℃ into the mixing tank, slowly add 200g of chocolate bright pectin powder while stirring quickly, dissolve and stir evenly to make chocolate bright pectin .
Embodiment 3
[0019] Weigh 375g of maltodextrin, 275g of white sugar, 225g of maltitol, 75g of cocoa powder, 12g of pectin, 4g of calcium gluconate, 3.5g of chocolate essence, and 0.7g of cocoa shell color, and mix them evenly to obtain chocolate bright pectin pink.
[0020] How to use chocolate bright pectin powder: Add 300g of hot water at 85℃ into the mixing tank, slowly add 150g of chocolate bright pectin powder while stirring quickly, dissolve and stir evenly to make chocolate bright pectin .
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Abstract
The invention relates to bright chocolate pectin powder. The bright chocolate pectin powder comprises, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 5-10 parts of cocoa powder, 1-1.5 parts of pectin, 0.3-0.5 part of calcium gluconate, 0.3-0.4 part of chocolate essence and 0.06-0.08 part of cacao pigment, and is made from the components by means of compounding and mixing. Simpleness, convenience and rapidness are realized when the bright chocolate pectin powder is used for making bright chocolate pectin. The made bright chocolate pectin is bright in color, obvious in brightness effect after the surface of a cake is smeared with the bright chocolate pectin, bright and natural in luster, good in hanging and smearing performance, less prone to flowing after smearing, smooth and delicate in taste, heavy in chocolate flavor and appetizing. Since the bright chocolate pectin can be made in a ready-to-use mode according to requirement, storage of residual products is avoided; the bright chocolate pectin powder is easier to preserve and store as being a powdery product.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to brightening pectin powder, in particular to chocolate 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
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Application Information
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