Low-viscosity, baking-resisting and oil-free fruit jam with long shelf life and preparation method thereof

A baking-resistant, low-viscosity technology, applied in the field of fruit jam, can solve the problems of short shelf life of fruit jam, high blood pressure, high blood fat, easy color change, etc., to achieve attractive product color, improve moisture absorption, and fullness Effect

Inactive Publication Date: 2018-03-09
GREEN JUICE IND TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The fillings in baked food are mainly bean paste, five kernels, and fruit jam. The traditional practice of fruit jam is to add native starch and maltodextrin to thicken the product, but the product is often accompanied by high viscosity and easy Sticky teeth, and after high-temperature baking, it is easy to collapse after losing water, and the skin is also prone to dry wrinkles; traditional baking-resistant jams often add oil, and oil is easy to oxidize, and high-fat jams are easy to cause people's high blood pressure. Health problems such as hyperlipidemia; in addition, the shelf life of traditional fruit jam is short and the color is prone to change

Method used

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  • Low-viscosity, baking-resisting and oil-free fruit jam with long shelf life and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment mainly introduces the steps of utilizing the method to prepare strawberry jam for baking:

[0024] (1) Strawberries with a concentration of 30% are beaten, and the mass fraction is 0.01% anhydrous sodium sulfite and 0.08% sodium erythorbate;

[0025] (2) Then add wax gourd puree, which is obtained by enzymatically hydrolyzing wax gourd at 50°C for 3 hours with 0.01% amylase, removing seeds, pressing and filtering;

[0026] (3) Food colloid (0.25% pectin and 0.02% xanthan gum) is mixed with white granulated sugar, then added to the above-mentioned strawberry pulp and stirred evenly;

[0027] (4) 6% modified starch hydroxypropyl distarch phosphate was dissolved in 7% cold water and mixed evenly, then added to strawberry pulp, heated to 85°C, and gelatinized for 30 minutes;

[0028] (5) adding 21% glucose powder and 21% maltose syrup for heating, and evaporating excess moisture;

[0029] (6) Add 0.5% citric acid and 0.1% sodium citrate at last, and select...

Embodiment 2

[0031] This embodiment mainly introduces the steps of utilizing the method to prepare hawthorn jam for baking:

[0032] (1) Add 0.008% anhydrous sodium sulfite and 0.05% sodium erythorbate in the hawthorn with a concentration of 30%, and then beat;

[0033] (2) Wax gourd is treated with 0.015% amylase at 45° C. for 4 hours, and added to the hawthorn pulp in step (1) after deseeding, pressing and filtering;

[0034] (3) Add the solution after mixing uniformly with 4% oxidized hydroxypropyl starch and 5% cold water in the slurry;

[0035] (4) Add 0.6% citric acid to 25% white granulated sugar and heat at 101°C for 20 minutes to obtain invert syrup: white granulated sugar can be hydrolyzed and converted in high-temperature acidic environment; then mixed with 0.25% sodium alginate and 0.03 % xanthan gum is added to the slurry in step (3) after mixing, then heated to 80°C for gelatinization for 50min, and evaporates excess water,

[0036] (5) Add 0.05% sodium citrate and 0.09% pr...

Embodiment 3

[0038] This embodiment mainly introduces the steps of utilizing the method to prepare pineapple jam for baking:

[0039] (1) using 0.03% amylase to enzymatically treat wax gourd at 40° C. for 3 hours, then remove the seeds of wax gourd and squeeze to obtain sugar-free wax gourd puree;

[0040] (2) adding 40% pineapple pulp, adding mass fraction in the pineapple pulp is 0.005% anhydrous sodium sulfite and 0.01% sodium erythorbate;

[0041] (3) mix with 3% oxidized hydroxypropyl starch and 3% adipic acid cross-linked acetate waxy cornstarch and 7% cold water, evenly add in the slurry in step (2);

[0042] (4) Mix 5% white sugar and food colloid (0.3% sodium alginate and 0.15% sodium carboxymethylcellulose), add 10% maltose syrup, and heat to 90°C for gelatinization for 20 minutes;

[0043] (5) Then add 25% white granulated sugar, 20% glucose powder, 10% maltose syrup, and evaporate excess water;

[0044] (6) Finally, 0.6% of citric acid, 0.1% of sodium citrate and 0.09% of pre...

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PUM

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Abstract

The invention creatively provides low-viscosity, baking-resisting and oil-free fruit jam with long shelf life and a preparation method thereof. The fruit jam prepared by the method has the advantagesof high temperature resistance, relatively less water loss and no collapsing; the content of solid matters of finished-product jam is 60 percent to 70 percent and the water activity is 0.70 to 0.80; the fruit jam has a wet mouthfeel and is not stuck on teeth and nutrients and flavor can be ensured; and meanwhile, oil is not added, the fruit jam can be stored for a long period and has a more fine and smooth mouthfeel; and the fruit jam is suitable for more consumers to eat.

Description

technical field [0001] The invention belongs to the technical field of fruit jam, and in particular relates to a low-viscosity, baking-resistant, fat-free, long-shelf-life fruit jam and a preparation method thereof. Background technique [0002] The fillings in baked food are mainly bean paste, five kernels, and fruit jam. The traditional practice of fruit jam is to add native starch and maltodextrin to thicken the product, but the product is often accompanied by high viscosity and easy Sticky teeth, and after high-temperature baking, it is easy to collapse after losing water, and the skin is also prone to dry wrinkles; traditional baking-resistant jams often add oil, and oil is easy to oxidize, and high-fat jams are easy to cause people's high blood pressure. Hyperlipidemia and other health problems; in addition, traditional fruit jams have a short shelf life and are prone to color changes. [0003] With the rapid development of baked food and the enhancement of health con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L29/30A23L29/20A23L5/41
CPCA23L5/41A23L21/12A23L21/15A23L29/20A23L29/30
Inventor 欧尔智苏慧娜王庆军
Owner GREEN JUICE IND TIANJIN
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