Thickening agent, jam containing thickening agent and preparation methods of thickening agent and jam

Abstract

The invention discloses a thickening agent. The thickening agent comprises the following components in percentage by weight: 50-70 percent of sodium carboxymethylcellulose, 10-40 percent of guar gum, 5-25 percent of xanthan gum, 0.1-10 percent of carrageenan and 0.1-10 percent of alpha-cyclodextrine. The thickening agent is prepared by mixing the components. The invention further discloses jam containing the thickening agent and a preparation method of the jam. The prepared jam can be applied to food such as dairy products containing fruits, fruit juice beverages, jam, jelly, candies, ice cream, ice cream bars, water ice, salad, cakes, baked food and stuffed food. The thickening agent has the characteristics of high transparency, high viscosity, good water retention performance and shear resistance; the jam, added with the thickening agent, is high in fluidity, high in uniformity, good in texture, low in cost and great in market promotion value, and the taste of fruit flavor is fully released.

Description

technical field [0001] The invention relates to an additive for jam, in particular to a thickener, jam containing the thickener and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the taste and nutrition requirements of food are getting higher and higher. As a fruit-based deep-processing product, jam is used in more and more foods, such as yogurt, colored milk, pastry, bread , beverages, glutinous rice balls, ice cream, popsicles and other products. Jam contains high fruit content, rich nutrition, full taste, and long shelf life. It solves the disadvantages of fresh fruit such as short shelf life, perishability, and strong seasonality. It is in a stage of rapid growth. [0003] Jam is a jam-like product made from fruit, fruit juice or pulp and sugar as the main raw materials, which are processed through pretreatment, cooking, beating (or crushing), batching, concentration, packaging and other processes. The mai...

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Problems solved by technology

[0006] As another example, pectin is a non-starch polysaccharide linked by linear D-galacturonic acid methyl esters. It belongs to dietary fiber and is a commonly used thickener, but its practical use has many restrictions. For example, high-methoxyl pectin is only suitable for use in the preparation of high-sugar jams, which is contrary to consumers' desire to pursue low-sugar and low-calorie jams; for example, the state of low-methoxyl pectin will produce a weak gel similar to jelly, It has a particle appearance and a special mouthfeel, which affects the mouthfeel of the jam after being added to the jam; in addition, due to the high price of pectin, it will increase the cost if it is used in large quantities; therefore, in the existing technology, the use of pectin in jam is restricted more restrictive

[0007] Patent CN100512657C discloses a dairy product containing fruit grains. The dairy product contains fruit grains, dairy products, and a stabilizer combination, wherein the stabilizer combination is composed of a modified bio-fermented polysaccharide and a thickener, and the modified Biological polysaccharides include xanthan gum, gellan gum, thermal gel, etc., but in this patent, there is no way to reduce the layering or water separation of jam during the preparation of jam

[0008] Therefore, it is urgent to do further research on solving the problem of uneven filling in the production process of jam, and problems of stratification or water separation in the process of storage, transportation and sales.

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