Fruity jam for cookie stuffing

Abstract

The invention discloses a fruity jam for cookie stuffing. The fruity jam comprises the following components in parts by weight: 15-30 parts of granulated sugar, 40-60 parts of 75% malt syrup, 2-10 parts of modified starch, 0.5-3 parts of edible gum, 5-10 parts of blueberry pulp, 3-6 parts of a 75% d-sorbitol solution, 2-5 parts of glycerinum, 0-2 parts of citric acid and 0.15-0.25 part of blueberry essence. The invention further provides a method for preparing the blueberry fruity jam for the cookie stuffing. The blueberry fruity jam for the cookie stuffing, prepared by using the method disclosed by the invention, is good in high-temperature resistance, relatively small in water loss and free of pulp explosion, moisture can be prevented from migrating from the stuffing, the content of solids of a finished product is 75-90%, the water activity is 0.5-0.6, and the fruity jam has a wet taste without tooth adhesion and can be stored for a long time without affecting the shelf life of cookies.

Description

Technical field [0001] The invention relates to the field of chemistry, in particular to foods, in particular to a fruity sauce for cookie filling. Background technique [0002] Jam is one of the commonly used raw materials in baked goods, such as making various cakes, bread, pies, etc. jams are used. Jams made by traditional methods mainly contain water, sucrose, syrup, starch, colloids, fruit juice concentrates, fruit pieces, etc. The solid content is generally less than 50%, and the solid content is too low to cause explosion when used in filling products. The water content of 50% in jam is much higher than that of baked products (generally no more than 30%). In addition, the water holding capacity of starch, sucrose and other raw materials in jam recipes is limited, so it must be Some water migrates from the filling to the baked products, and the loss of water will darken the color of the jam and harden the taste. In severe cases, it will become clumps, which not only affec...

AI Technical Summary

Problems solved by technology

Jams made by traditional methods mainly contain water, sucrose, syrup, starch, colloid, fruit juice concentrate, fruit granules, etc. The solid content is generally lower than 50%. If the solid content is too low, it will easily cause explosion when used in stuffed products. The water content of 50% in jam is much higher than that of baked products (generally no more than 30%), and the water holding capacity of raw materials such as starch and sucrose in jam formula is limited, so it will inevitably Part of the water migrates from the filling to the baked product, and the loss of water will cause the color of the jam to darken, the taste will harden, and in severe cases, it will become agglomerated, which not only affects the appearance and taste of the filling, but also Affected the shelf life of stuffed products