Baking-resistant fruity jam

A fruity sauce and baking-resistant technology, which is applied in food science, food preservation, food ingredients as anti-microbial preservation, etc. It can solve the problems of affecting the taste of food, the decrease of smoothness, and poor heat resistance, so as to achieve a unique taste , Translucent texture, excellent elasticity and flavor release performance

Inactive Publication Date: 2017-08-18
BENGBU JINWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since some pastries and breads need to be baked at high temperature during the preparation process, the common fruit sauces currently available on the market have poor heat resistance, and are prone to poor elasticity and smoothness during the baking process, and even There will be phenomena such as changing the taste and affecting the taste of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A baking-resistant fruity sauce, made of the following components by weight: 25 parts of starch, 30 parts of sucrose, 3 parts of salad oil, 10 parts of Baiziren, 8 parts of Chixiaodou, 4 parts of Shegan, 1 part of Qumai, and nasturtium 6 parts, 5 parts of roses, 2 parts of viola, 0.04 parts of food flavor, the preparation method includes the following steps: (1) Divide the sucrose into two parts on average, one part is used to make syrup for later use, and the other (2) Dried Baiziren and Chixiaodou to a water content of 10%, and crushed to 120 mesh for later use; (3) Add Shegan and Qumai to boiling water 5 times their weight In the middle, continue to boil for 50 minutes on low heat, add nasturtium, rose, and viola chinensis into it, continue to boil for 15 minutes, filter the filtrate, and cool the filtrate to room temperature for later use; (4) Put step (1) Mix the starch mixed with sugar prepared in step (2) and the mixed powder prepared in step (2) evenly, add the ...

Embodiment 2

[0014] A baking-resistant fruity sauce, made from the following components in parts by weight: 27 parts of starch, 35 parts of sucrose, 4 parts of salad oil, 13 parts of Baiziren, 9 parts of Chixiaodou, 5 parts of Shegan, 2 parts of Qumai, nasturtium 7 parts, 6 parts of roses, 3 parts of viola, and 0.05 parts of food flavor. The preparation method includes the following steps: (1) Divide the sucrose into two parts on average, one part is used to make syrup for later use, and the other (2) Dried Baiziren and Chixiaodou to a water content of 13%, and crushed to 120 mesh for later use; (3) Add Shegan and Qumai to 6 times their weight in boiling water In the middle, after continuing to boil for 60 minutes on a low heat, add nasturtium, rose, and Viola chinensis into it, continue to boil for 15 minutes, filter the filtrate, and cool the filtrate to room temperature for later use; (4) Put step (1) Mix the starch mixed with sugar prepared in step (2) and the mixed powder prepared in ...

Embodiment 3

[0017] A baking-resistant fruity sauce, made of the following components by weight: 30 parts of starch, 40 parts of sucrose, 5 parts of salad oil, 15 parts of Baiziren, 10 parts of red bean, 6 parts of Shegan, 3 parts of Qumai, nasturtium 8 parts, 7 parts of roses, 4 parts of viola, and 0.06 parts of edible essence. The preparation method includes the following steps: (1) Divide the sucrose into two parts on average, one part is used to make syrup for later use, and the other (2) Dried Baiziren and Chixiaodou to a water content of 15%, and crushed to 120 mesh for later use; (3) Add Shegan and Qumai to boiling water 7 times their weight In the middle, after continuing to boil for 70 minutes on a low heat, add nasturtium, rose, and Viola lily to it, continue to boil for 15 minutes, filter the filtrate, and cool the filtrate to room temperature for later use; (4) Put step (1) Mix the starch mixed with sugar prepared in step (2) and the mixed powder prepared in step (2) evenly, ad...

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PUM

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Abstract

The invention discloses baking-resistant fruity jam which is prepared from, by weight, 25-30 parts of starch, 30-40 parts of sucrose, 3-5 parts of salad oil, 10-15 parts of semen boitae, 8-10 parts of semen phaseoli, 4-6 parts of rhizoma belamcandae, 1-3 parts of dianthus superbus, 6-8 parts of trollius chinensis, 5-7 parts of rose, 2-4 parts of herba violae and 0.04-0.06 part of edible essence. The baking-resistant fruity jam is unique in taste, transparent in texture, elastic, rich in nutrition, free of thickener and emulsifier and safer to eat; in the process of baking, elasticity and smoothness are unaffected, and the baking-resistant fruity jam has certain high-temperature resistance.

Description

technical field [0001] The invention belongs to the field of fruit sauce preparation, in particular to a baking-resistant fruit sauce. Background technique [0002] In order to meet the needs of consumers' tastes and improve the flavor of food, it is often necessary to add fruit jam to pastry and bread. The fruit jam used as a filling requires a transparent texture, elasticity, good flavor release performance, and can be compatible with pastries. And the bread forms a strong contrast to enrich the flavor and texture of the product. Since some pastries and breads need to be baked at high temperature during the preparation process, the common fruit sauces currently available on the market have poor heat resistance, and are prone to poor elasticity and smoothness during the baking process, and even There will be phenomena such as changing the taste and affecting the taste of the food. Contents of the invention [0003] In order to solve the above problems, the present inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L3/015A23L29/30
CPCA23L3/0155A23V2002/00A23V2200/10A23V2250/21
Inventor 黄劲松
Owner BENGBU JINWANG FOOD
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