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Lemon jam used as biscuit stuffing and preparation method thereof

A technology of lemon jam and lemon peel, which is applied in the field of food processing to achieve the effects of reduced consumption, high production efficiency and soft taste

Active Publication Date: 2014-10-29
GUANGDONG JIASHILI FOOD GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic functional jams are only researched and developed on low-sugar orange peel and carrot functional jams; while foreign countries have sold special functional jams, such as SHEIL FOODS and other brands, but the research on sandwich biscuits and products with a shelf life of one year is still limited. blank

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] A lemon jam used as a biscuit sandwich and a preparation method thereof, the raw materials according to mass percentages include:

[0028] Low DE value glucose syrup is 60%~70%, fructose syrup is 10%~20%, fructooligosaccharide is 10%~20%, white sugar is 1%~5%, lemon peel powder is 1%~5% , 0.5% to 1.5% of food glue, 1% to 3% of water; the food glue includes sodium alginate, pectin and carrageenan, and the proportioning ratio of the three food glues is 7:2:1.

Embodiment 1

[0030] A kind of lemon jam used as a biscuit sandwich and a preparation method thereof, the raw materials by quality include:

[0031] Sodium alginate 70g, pectin 20g, carrageenan 10g, white sugar 200g, low DE value glucose syrup 6Kg, fructose syrup 2Kg, fructooligosaccharide 2Kg and lemon peel powder 200g;

[0032] The processing step of described lemon peel powder:

[0033] (1) take by weighing fresh lemon fruit 10Kg, rinse well with tap water, then coat one deck edible salt on the lemon fruit surface;

[0034] (2) Soak the lemon fruit coated with edible salt in warm water at about 40°C for 6 minutes;

[0035] (3) cut the lemon fruit after soaking, remove the pulp, and keep the peel;

[0036] (4) Cut the lemon peel into 1cm square granules, put in boiling water and boil for 6 minutes;

[0037] (5) Quickly remove the granulated lemon peel from the boiling water, spread it flat on a tray, and place it in a blast drying oven to dry, the temperature is set at 60°C, and the dr...

Embodiment 2

[0047] A kind of lemon jam used as a biscuit sandwich and a preparation method thereof, the raw materials by quality include:

[0048] Sodium alginate 70g, pectin 20g, carrageenan 10g, white sugar 200g, low DE value glucose syrup 6Kg, fructose syrup 1.5Kg, fructooligosaccharide 2.5Kg and lemon peel powder 250g;

[0049] The processing step of described lemon peel powder:

[0050] (1) take by weighing fresh lemon fruit 10Kg, rinse well with tap water, then coat one deck edible salt on the lemon fruit surface;

[0051] (2) Soak the lemon fruit coated with edible salt in warm water at about 40°C for 6 minutes;

[0052] (3) cut the lemon fruit after soaking, remove the pulp, and keep the peel;

[0053] (4) Cut the lemon peel into 1cm square granules, put in boiling water and boil for 6 minutes;

[0054] (5) Quickly remove the granulated lemon peel from the boiling water, spread it flat on a tray, and place it in a blast drying oven to dry, the temperature is set at 60°C, and the ...

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PUM

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Abstract

The invention discloses lemon jam used as biscuit stuffing and a preparation method thereof. The lemon jam comprises the following raw materials in percentage by weight: 60-70 percent of low-DE (Digestible Energy) glucose syrup, 10-20 percent of high fructose corn syrup, 10-20 percent of fructo-oligose, 1-5 percent of white granulated sugar, 1-5 percent of lemon peel powder, 0.5-1.5 percent of food gum and 1-3 percent of water. The lemon jam has the beneficial effects that beneficial ingredients of lemons are reserved in the jam, and fructo-oligose beneficial to intestinal bacteria is added; by virtue of the low-DE glucose syrup and the high fructose corn syrup, the consumption of white granulated sugar in the lemon jam is greatly reduced; in the lemon jam prepared by the preparation method, the water content is between 5 percent and 10 percent and the water activity is between 0.60 and 0.65, as biscuit stuffing, the lemon jam can be prepared into jam sandwiched biscuits with excellent flavor and taste, and within a shelf life of one year, the water of the biscuits is not remarkably increased.

Description

technical field [0001] The invention relates to food processing, in particular to a lemon jam used as a biscuit sandwich and a preparation method thereof. Background technique [0002] As a large category of baked food, biscuits have the characteristics of easy portability, storage resistance, and long shelf life. They are typical convenience foods, are deeply loved by consumers, and have a broad market prospect. According to literature reports, among all convenience foods, biscuits have a huge market potential, with an average annual increase of 20% in total output and annual sales, and the growth rate is in a leading position in the entire food industry. [0003] According to the taste, biscuits can be divided into crisp biscuits and tough biscuits; according to whether the dough is fermented, they can be divided into fermented biscuits and non-fermented biscuits. Crispy biscuits are formed and baked from crispy dough. Crispy sweet biscuits, cookies, shortbread, muffins, ...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/29A23L21/12A23L33/00
CPCA23L21/12
Inventor 方明杰吴小勇胡丽娜冯滢滢
Owner GUANGDONG JIASHILI FOOD GRP CO LTD
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