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A brightening pectin and red bean powder technology, applied in food science, food preparation, food coating, etc., can solve the problems of brightening pectin that cannot be used up at one time, deterioration of brightening pectin, improper preservation and pollution, etc. Achieve the effects of easy storage and preservation, 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
[0014] Weigh 350g of maltodextrin, 250g of white sugar, 200g of maltitol, 150g of red bean powder, 10g of pectin, 3g of calcium gluconate, 3g of red bean essence, and 0.2g of red yeast rice, and mix them evenly to obtain red bean bright pectin powder .
[0015] How to use red bean brightening pectin powder: Add 200g of hot water at 82℃ into the mixing tank, slowly add 100g of red bean brightening pectin powder while stirring rapidly, dissolve and stir evenly to make red bean brightening pectin .
Embodiment 2
[0017] Weigh respectively 400g of maltodextrin, 300g of white granulated sugar, 250g of maltitol, 200g of red bean powder, 15g of pectin, 5g of calcium gluconate, 4g of red bean essence, and 0.4g of red yeast rice, and mix them evenly to obtain red bean bright pectin powder .
[0018] How to use red bean brightening pectin powder: Add 400g of hot water at a temperature of 90°C into the mixing tank, slowly add 200g of red bean brightening pectin powder while stirring rapidly, dissolve and stir evenly to make red bean brightening pectin .
Embodiment 3
[0020] Weigh 375g of maltodextrin, 275g of white granulated sugar, 225g of maltitol, 175g of red bean powder, 12g of pectin, 4g of calcium gluconate, 3.5g of red bean essence, and 0.3g of red yeast rice, and mix them evenly to obtain red bean bright pectin pink.
[0021] How to use red bean brightening pectin powder: Add 300g of hot water at 85℃ into the mixing tank, slowly add 150g of red bean brightening pectin powder while stirring rapidly, dissolve and stir evenly to make red bean brightening pectin .
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Abstract
The invention discloses red bean-mirror pectin powder which comprises the following raw materials by weight parts: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of red bean powder, 1-1.5 parts of pectin, 0.3-0.5 part of calcium gluconate, 0.3-0.4 part of red bean essence, and 0.02-0.04 part of monascus color; the red bean-mirror pectin powder is obtained by preparing and mixing the raw materials. The preparation of red bean-mirror pectin prepared from the red bean-mirror pectin powder is easy, convenient and fast; the prepared red bean-mirror pectin is bright in color and luster; after the surface of a cake is coated with the red bean-mirror pectin, the bright effect is obvious, the color and luster is smooth and natural, the suspending and coating performances are good, the flowing after coating is not prone, the mouthfeel is smooth and fine, the pure and thick red bean flavor is obtained, and the appetite is promoted. As the red bean-mirror pectin powder can be used while being produced according to needed amount, the storage of residual products is avoided; as being a powdery product, the red bean-mirror pectin powder is relatively easy to store and manage.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to brightening pectin powder, in particular to red bean 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 o...
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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