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

Inactive Publication Date: 2019-08-27
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When baking jam, the baking resistance is very important. Usually, if the jam standard is not up to standard, when it is baked as a sandwich or filling, it is very prone to collapse and water loss; Baking when used as a surface decoration is prone to peeling, dry wrinkles, and bubbles, which seriously affects the quality and appearance of the product
Most of the traditional baking jams are added with pectin, but the price of pectin is very high, which increases the cost of food production. Traditional baking jams also add a lot of sugar such as sucrose, which is easy to cause problems such as dental caries, obesity and diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses baking jam containing modified starch and a preparation method thereof. The baking jam is prepared from the following raw materials in parts by weight: 30-60 parts of compoundjuice, 5-10 parts of the modified starch, 20-40 parts of a sweetening agent, 0.01-0.05 part of an antioxidant, and 0.2-0.6 part of an acidity regulator, wherein the modified starch is prepared by mixing corn starch acetate and corn hydroxypropyl starch according to the mass ratio of 1 to (1 to 3), the sweetening agent is one or more of xylitol, maltitol, stevioside and lactitol, the antioxidant isone or more of ascorbic acid, potassium sorbate, sorbic acid and tea polyphenol, and the acidity regulator is one or more of potassium carbonate, sodium carbonate, lactic acid, citric acid and potassium citrate. The baking jam disclosed by the invention is rich in natural fruit nutrition, and has high-temperature baking resistance, high transparency and good taste at the same time; in addition, the production method is simple and practicable, the cost is low, and the preparation method is suitable for industrialized production and application.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a modified starch-containing baked jam and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of people's living standards, domestic baked goods have developed rapidly in recent years, and various bakeries and baked food industrial enterprises have sprung up like mushrooms after rain. As we all know, baked goods require high temperature, so the performance requirements of many auxiliary materials are particularly high, especially high temperature resistance. When baking jam, the baking resistance is very important. Usually, if the jam standard is not up to standard, when it is baked as a sandwich or filling, it is very prone to collapse and water loss; Baking when used as a surface decoration is prone to peeling, dry wrinkles, and bubbles, which seriously affect the quality and appearance of the product. M...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L29/30A23L27/30A23L33/125
CPCA23L21/11A23L21/15A23L27/34A23L27/36A23L29/30A23L33/125A23V2002/00A23V2200/132A23V2200/312A23V2250/5118A23V2250/6422A23V2250/6416A23V2250/6414A23V2250/262
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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