Bread jam and preparation method thereof

A technology of jam and bread, applied in the fields of application, food science, food preservation, etc., can solve the problems of high water content, high water activity, poor moisture retention, etc., and achieve the effect of stable quality, fresh taste, and good frost resistance

Inactive Publication Date: 2019-04-02
GUANGZHOU HAODAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the jams currently available on the market have high water content, high water activity, and poor moisture retention. Direct use in baked products will easily lead to water migration, causing food safety problems such as mold growth

Method used

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  • Bread jam and preparation method thereof
  • Bread jam and preparation method thereof
  • Bread jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The jam for panna toni bread in this example is prepared from the following raw materials in mass fractions: 25 parts of raisins, 15 parts of dried cranberries, 10 parts of longan meat, 1 part of dried orange peel, 0.8 part of dried lemon peel, and 2 parts of brandy 5 parts of rum, 5 parts of grape juice, 6 parts of lemon juice, 10 parts of orange juice, 8 parts of primary rapeseed oil, 5 parts of trehalose, 5 parts of maltitol, 0.15 parts of edible salt, hydroxypropyl distarch 1 part of phosphate ester, 0.5 part of starch sodium octenyl succinate, 0.15 part of propylene glycol alginate, 0.2 part of pectin, 0.2 part of locust bean gum, 0.05 part of cinnamon, 0.01 part of rosemary, 8 parts of water.

[0042] The preparation method of the present embodiment panna toni bread jam, concrete operation steps are:

[0043] (1) Put raisins, dried cranberries, longan meat, orange peel, and lemon peel through a quick-freezing machine below -35°C to a central temperature of about -...

Embodiment 2

[0049]The jam for panna toni bread in this example is prepared from the following raw materials in mass fractions: 25 parts of raisins, 10 parts of dried blueberries, 10 parts of dried mangoes, 0.5 parts of dried orange peels, 0.5 parts of dried lemon peels, 6 parts of rum 3 parts of dark beer, 5 parts of apple juice, 4 parts of grape juice, 6 parts of lemon juice, 7 parts of orange juice, 8 parts of first-grade soybean oil, 5 parts of white sugar, 8 parts of maltitol, 0.1 part of edible salt, acetylated 1.2 parts of distarch adipate, 0.5 parts of starch sodium octenyl succinate, 0.4 parts of microcrystalline cellulose, 0.2 parts of locust bean gum, 0.05 parts of cinnamon, 0.03 parts of cloves, and 10 parts of water.

[0050] The preparation method of the present embodiment panna toni bread jam, concrete operation steps are:

[0051] (1) Put raisins, dried blueberries, dried mangoes, dried orange peels, and dried lemon peels through a quick-freezing machine below -35°C to a ce...

Embodiment 3

[0057] The jam for panna toni bread in this example is prepared from the following raw materials in mass fractions: 20 parts of raisins, 12 parts of dried cranberries, 8 parts of dried blueberries, 8 parts of longan meat, 1.5 parts of dried orange peel, rum 4 parts, 4 parts of wine, 4 parts of apple juice, 5 parts of blueberry juice, 12 parts of orange juice, 4 parts of rapeseed oil, 4 parts of unsalted butter, 3 parts of glucose, 8 parts of fructose syrup, 0.15 parts of edible salt, oxidized hydroxyl 2 parts of propyl starch, 0.3 part of molecularly distilled monoglyceride, 0.4 part of microcrystalline cellulose, 0.2 part of sodium alginate, 0.05 part of cinnamon, 0.01 part of vanilla pod, 0.02 part of rosemary, 10 parts of water.

[0058] The preparation method of the present embodiment panna toni bread jam, concrete operation steps are:

[0059] (1) Quick-frozen raisins, dried cranberries, dried blueberries, dried longan meat, and dried orange peel through a quick-freezing ...

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PUM

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Abstract

The invention discloses a bread jam, wherein the bread jam comprises the following components: mixed dried fruits, a mixed juice, sweetening substances, edible colloid, an edible emulsifier, modifiedstarch, oil, wine, edible salt, spices and water. The bread jam is used in a Panettone bread processing technology and meets the market demand for product diversification. The Panettone bread jam hasfresh taste, rich fruit flavor, moderate sweet and sour taste and mellow aftertaste. The sugar degree is 55-60 degrees, the pH value is 3.2-3.8, and the water activity Aw is 0.86-0.89. No chemically synthetic preservatives are added.

Description

technical field [0001] The invention belongs to the field of baking processing, in particular to a jam for bread and a preparation method thereof. Background technique [0002] Panettone bread (Panettone) was founded in Milan, a fashion city in northern Italy. It is a typical western-style baked product with fruit. Panatoni bread is made by mixing orange peel, lemon peel, raisins, milk, egg yolk, rum, etc. into flour and water, and adding natural yeast for long-term low-temperature fermentation, so that the aroma of fruit, wine and dough Fully blended, the baked pannatoni bread is soft, fruity, and nutritionally balanced. It is a baked product loved by Chinese and Western consumers. [0003] The traditional pannatoni bread production process is complicated, the operation failure rate is high, and the product quality is uneven. In order to solve this difficult problem faced by bakery chain bakeries and industrialized bakery enterprises, so that Panatoni bread can be produce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L3/3472
CPCA23L3/3472A23V2002/00A23L21/12A23L21/15A23V2200/14
Inventor 尤小梅陈春香
Owner GUANGZHOU HAODAO FOOD CO LTD
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