Preparation method of high-temperature-resistant jam for baking

A technology of high temperature resistance and jam, which is applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems of sweet and greasy jam flavor, poor heat resistance, etc., and achieve good flavor and taste, excellent heat resistance, taste and appearance. good effect

Inactive Publication Date: 2018-11-23
句容市华达农产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The gel formed by gelatin, carrageenan, and agar gum is thermally reversible and has poor heat resistance; the gel with high methoxyl pectin in pectin has good heat resistance, but this gel needs to be processed in a high-sugar and high-acid environment. It can only be formed under certain conditions, making the flavor of the jam too sweet and greasy

Method used

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  • Preparation method of high-temperature-resistant jam for baking
  • Preparation method of high-temperature-resistant jam for baking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing a high-temperature-resistant jam for baking, comprising the steps of:

[0022] (1) Preparation of concentrated fruit pulp: select fresh and high-quality fresh fruits, first wash with clear water, remove the inedible core and peel, and after sterilizing at 100°C, add a total of 0.02% food-grade sodium chloride, 0.02% antioxidant tea polyphenols are then squeezed out, the temperature of the squeezed juice is controlled at 40°C, no filtration is required after the juice is squeezed, and the vacuum concentration is directly carried out to 40% of the original volume, and the concentrated fruit pulp is obtained after pasteurization Standby; the pressure of the vacuum concentration is -0.05MPa;

[0023] (2) Preparation of modified pectin: mix chitosan, methoxy pectin, hydroxyethyl cellulose, and curdlan in a ratio of 1:4:1:1 by mass, and heat to 90°C After heat preservation for use;

[0024] (3) Preparation of modified starch syrup: adopt β-mannase to ...

Embodiment 2

[0027] A method for preparing a high-temperature-resistant jam for baking, comprising the steps of:

[0028] (1) Preparation of concentrated fruit pulp: select fresh and high-quality fresh fruits, first wash with clear water, remove the inedible core and peel, and after sterilizing at 110°C, add a total of 0.02% food-grade sodium chloride, 0.02% antioxidant tea polyphenols are then squeezed for juicing. The temperature of the juice is controlled at 45°C. After the juice is squeezed, there is no need to filter it, and it is directly vacuum concentrated to 60% of the original volume. After pasteurization, concentrated fruit pulp is obtained. Standby; the pressure of the vacuum concentration is -0.05MPa;

[0029] (2) Preparation of modified pectin: mix chitosan, methoxy pectin, hydroxyethyl cellulose, and curdlan in a ratio of 1:4:1:1 by mass, and heat to 95°C After heat preservation for use;

[0030] (3) Preparation of modified starch syrup: adopt β-mannase to carry out modifi...

Embodiment 3

[0033] A method for preparing a high-temperature-resistant jam for baking, comprising the steps of:

[0034] (1) Preparation of concentrated fruit pulp: select fresh and high-quality fresh fruits, first wash with clear water, remove the inedible core and peel, and after sterilizing at 105°C, add a total of 0.02% food-grade sodium chloride, 0.02% antioxidant tea polyphenols are then squeezed for juicing. The temperature of the juice is controlled at 43°C. After the juice is squeezed, there is no need to filter it, and it is directly vacuum concentrated to 50% of the original volume. After pasteurization, concentrated fruit pulp is obtained. Standby; the pressure of the vacuum concentration is -0.05MPa;

[0035] (2) Preparation of modified pectin: mix chitosan, methoxy pectin, hydroxyethyl cellulose, and curdlan in a ratio of 1:4:1:1 by mass, and heat to 93°C After heat preservation for use;

[0036] (3) Preparation of modified starch syrup: adopt β-mannase to carry out modifi...

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Abstract

The invention discloses a preparation method of high-temperature-resistant jam for baking. According to the method, firstly fresh fruit is used for preparing concentrated fruit pulp; then, the jam isformed in a wide soluble solid range through a composite thickening agent formed via the cooperated effects of modified starch syrup and modified pectin including chitosan, methoxyl pectin, hydroxyethyl cellulose and curdlan; the heat resistant performance, the flavor and the mouthfeel are good; the gel characteristics, the water holding performance, the acid performance and the heat resistant performance at the high temperature are superior to the excellent level. The thickening agent is subjected to composite modification treatment; the fruit pulp treatment is used as an auxiliary measure; the most proper preparation process condition and method are used for preparing the jam; the low sugar content and pure mouthfeel of the prepared jam are ensured; meanwhile, the collapse, loss and dryness avoidance under the high-temperature baking condition is maintained; the mouthfeel and the appearance are good.

Description

technical field [0001] The invention relates to the field of jam preparation, in particular to a method for preparing a high-temperature-resistant jam for baking. Background technique [0002] Nowadays, with the rise of baking technology, the application of jam is more extensive. At the same time, the high temperature resistance requirements of jam are also getting higher and higher. on bread and cakes. Due to the processing characteristics of baked food and the consideration of flavor, jams are required to have good high-temperature baking performance, that is, after being subjected to high-temperature baking conditions, the jam will not collapse, not lose, and not dry out, etc. Traditional jams are not easy to meet these requirements. And many jams are prone to changes in color and taste after high temperature, which affects the taste and appearance. [0003] At present, there are not many domestic studies on high-temperature baking jam. The high-temperature baking resis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15
CPCA23V2002/00A23L21/15A23L29/03A23V2200/14
Inventor 赵学鹏童斌许立润张明洪文龙杨薇红韩艳丽操庆国曹淼许俊齐
Owner 句容市华达农产品加工有限公司
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