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Baking-resistant jam and preparation method thereof

A baked jam and baking-resistant technology, applied in food ingredients containing inorganic compounds, food ingredients containing natural extracts, food science, etc., can solve problems such as deformation, quality reduction, and bursting

Inactive Publication Date: 2017-08-18
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the processing characteristics of baked foods, jams are required to have good baking resistance, but usually jams are prone to deformation and bursting at high temperatures, especially when the temperature exceeds 250 degrees, resulting in inconsistent appearance and reduced quality of baked foods

Method used

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Embodiment Construction

[0023] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention will be further elaborated below.

[0024] A baking-resistant jam, comprising raw materials and an aqueous solution, the raw materials include the following components by mass percentage: 30-48% of blanched pulp, 25-30% of white sugar, 8-10% of corn syrup, low methoxy Pectin 2.3-8.6%, Potassium Sorbate 0-0.09%, Sodium Citrate 1.1-1.3%, Food Flavoring 0-0.2%, Food Coloring 0-0.02%, Pectin Esterase 0-0.1%, Calcium Lactate 0.2- 0.5%. This patent selects high-temperature-resistant low-methoxyl pectin, and only uses pectin as a thickener without adding starch that is easily deformed and denatured at high temperature, which can avoid starch deformation and denaturation from affecting the quality of jam. At the same time, the content of calcium ions is increased, which can further improve the baking resistance of the jam. ...

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Abstract

The invention relates to jam and a preparation method thereof, in particular to baking-resistant jam and a preparation method thereof. The baking-resistant jam comprises raw materials and a water solution, the raw materials include, by mass, 30-48% of pulp boiled in hot water, 25-30% of white granulated sugar, 8-10% of corn syrup, 2.3-8.6% of low-methoxy pectin, 0-0.09% of potassium sorbate, 1.1-1.3% of sodium citrate, 0.0.2% of edible flavoring agent, 0-0.2% of edible pigment, 0-0.1% of pectinesterase and 0-0.1% of calcium lactate. The low-methoxy pectin resistant to high temperature is selected and used as a thickener, and starch prone to deformation and modification is not added, so that influence on quality of the jam due to deformation and modification of the starch can be avoided. Content of calcium ions is increased, so that baking resistance of the jam can be further improved.

Description

technical field [0001] The invention relates to food, in particular to jam and a preparation method thereof. Background technique [0002] Jam is widely used in sandwiches, fillings and surface decorations of baked goods. Due to the processing characteristics of baked foods, jams are required to have good baking resistance, but usually jams are prone to deformation and pulp explosion at high temperatures, especially when the temperature exceeds 250 degrees, resulting in inconsistent appearance and reduced quality of baked foods. Contents of the invention [0003] The object of the present invention is to provide a baking-resistant jam to solve the above problems. [0004] The object of the present invention is also to provide a method for preparing baking-resistant jam, which is used for preparing the above-mentioned baking-resistant jam. [0005] The technical problem solved by the present invention can adopt following technical scheme to realize: [0006] A baking-res...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L5/10
CPCA23V2002/00A23V2250/032A23V2250/054A23V2250/042A23V2250/50724A23V2250/21A23V2250/1578A23V2250/1614A23V2250/16
Inventor 黄海瑚曹建
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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