Baking jam containing modified starch and preparation method thereof
A modified starch and baking technology, which is applied in the field of food processing, can solve the problems of easily causing dental caries, obesity and diabetes, affecting the quality and appearance of products, and the high price of pectin. Effect
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Embodiment 1
[0024] A baking jam containing modified starch, comprising the following raw materials in parts by weight: 45 parts of compound fruit juice, 8 parts of modified starch, 30 parts of sweetener, 0.03 part of antioxidant and 0.4 part of acidity regulator; Ester starch and corn hydroxypropyl starch are mixed according to the mass ratio of 1:2.
[0025] The preparation method of the compound fruit juice is as follows: select fresh and ripe fruits, wash, peel and remove the core, add 2-6 times of pure water, squeeze the juice, add pectinase, and enzymolyze 10-10- After 30 minutes, it can be filtered; the fruit is at least two or more of apple, citrus, strawberry, blueberry, mango, grapefruit, grape and passion fruit.
[0026] The sweetener is one or more of xylitol, maltitol, stevioside and lactitol.
[0027] The antioxidant is one or more of ascorbic acid, potassium sorbate, sorbic acid and tea polyphenols.
[0028] The acidity regulator is one or more of potassium carbonate, sodi...
Embodiment 2
[0033] A baking jam containing modified starch, comprising the following raw materials in parts by weight: 30 parts of compound fruit juice, 5 parts of modified starch, 20 parts of sweetener, 0.01 part of antioxidant and 0.2 part of acidity regulator; Ester starch and corn hydroxypropyl starch are mixed according to the mass ratio of 1:1.
[0034] The preparation method of the compound fruit juice is as follows: select fresh and ripe fruits, wash, peel and remove the core, add 2-6 times of pure water, squeeze the juice, add pectinase, and enzymolyze 10-10- After 30 minutes, it can be filtered; the fruit is at least two or more of apple, citrus, strawberry, blueberry, mango, grapefruit, grape and passion fruit.
[0035] The sweetener is one or more of xylitol, maltitol, stevioside and lactitol.
[0036] The antioxidant is one or more of ascorbic acid, potassium sorbate, sorbic acid and tea polyphenols.
[0037] The acidity regulator is one or more of potassium carbonate, sodi...
Embodiment 3
[0042] A baking jam containing modified starch, comprising the following raw materials in parts by weight: 60 parts of compound fruit juice, 10 parts of modified starch, 40 parts of sweetener, 0.05 part of antioxidant and 0.6 part of acidity regulator; Ester starch and corn hydroxypropyl starch are mixed according to the mass ratio of 1:3.
[0043] The preparation method of the compound fruit juice is as follows: select fresh and ripe fruits, wash, peel and remove the core, add 2-6 times of pure water, squeeze the juice, add pectinase, and enzymolyze 10-10- After 30 minutes, it can be filtered; the fruit is at least two or more of apple, citrus, strawberry, blueberry, mango, grapefruit, grape and passion fruit.
[0044] The sweetener is one or more of xylitol, maltitol, stevioside and lactitol.
[0045] The antioxidant is one or more of ascorbic acid, potassium sorbate, sorbic acid and tea polyphenols.
[0046] The acidity regulator is one or more of potassium carbonate, sod...
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