Green apple bright-surface pectin powder

Abstract

The invention provides green apple bright-surface pectin powder. The green apple bright-surface pectin powder is prepared by compounding and mixing the following ingredients in parts by weight: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of apple power, 1-1.5 parts of pectin, 0.3-0.5 part of malic acid, 0.3-0.4 parts of green apple essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of fructus gardeniae marennin. The green apple bright-surface pectin powder provided by the invention is used for preparing green apple bright-surface pectin simply, conveniently and rapidly. Under rapid agitation, the green apple bright-surface pectin powder is slowly added into a certain amount of hot water being more than 80 DEG C, and is dissolved and uniformly agitated to prepare the green apple bright-surface pectin. The prepared green apple bright-surface pectin is bright in color and luster; after the surface of a piece of cake is coated with the green apple bright-surface pectin, the bright effect is obvious, the color and the luster are bright and natural and the coating performance is good; after being coated, the prepared green apple bright-surface pectin does not easily flow; the mouth feel is fresh, fine and smooth; the green apple bright-surface pectin has a moderate sour and sweet taste and has a rich apple taste to induce the appetite. The green apple bright-surface pectin powder is a powdery product so that the green apple bright-surface pectin powder is relatively easy to store.

Description

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

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