Hot-coated fast-setting cake jam and preparation method thereof

Abstract

The invention provides hot-coated fast-setting cake jam. The jam is prepared from carrageenan, konjac gum, gellan gum, pectin, white sugar, trehalose, glucose powder, sorbitol, glycerin, malt syrup, calcium lactate, potassium chloride, edible salt, hydroxypropyl distarch phosphate, concentrated juice, potassium sorbate, essence for food, citric acid, malic acid and water. The invention further provides a preparation method; the hot-coated fast-setting cake jam is prepared by mixing a prepared emulsifying colloid system and viscous mixed liquor under the condition of the temperature being 85 DEG C to 90 DEG C, and adding a mixture C solution, the essence for food and a premix D. The preparation method provided by the invention is simple; the prepared hot-coated quick-setting cake jam is directly coated on the surface of cake under the condition of the temperature being 85 DEG C; the setting time is short; the setting is fast and nutrition is locked; the appearance is crystal clear aftersetting, the taste is sweet and sour, and the melting performance in the mouth is good.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a hot-coated quick-setting cake jam and a preparation method thereof. Background technique [0002] With the increasing development of China's economy, consumers' demand for baked food is increasingly showing high-grade and high-quality requirements. Baked foods such as cakes are no longer synonymous with meal replacements. higher requirements. As an important baking material for making cake desserts, jam plays a pivotal role in the bakery food industry. It can well make up for the lack of vitamins in traditional cake desserts. Its crystal luster, sweet fragrance and sweet taste are enough. Double the deliciousness of baked goods. Therefore, the cake with jam filling is deeply loved by consumers. Although there are many kinds of baking jams on the market, most of them use sucrose, glucose syrup, and modified starch as the main raw materials, add or not add ...

AI Technical Summary

Problems solved by technology

Although there are many kinds of baking jams on the market, most of them use sucrose, glucose syrup, and modified starch as the main raw materials, add or not add fruit juice, and are boiled at high temperature. The same taste, but this kind of jam generally has a sticky taste and poor mouth-melting properties; currently, the jam coated on the surface of the cake must be baked and shaped after cold coating, which requires high equipment, and baking and shaping will speed up the loss of the jam. Water and nutrients are denatured or lost by heat, resulting in changes in the taste and color of the jam. During the baking and setting process, the rate of thermal oxidation of the jam increases. , the outer layer of jam tends to lose water, become discolored and harden, while the inner layer of jam cannot be evacuated in time due to the accumulated heat when heated, and the heat will break through the outer layer of jam from the inside, resulting in damage to the shape of the coated jam, and it is easy to cause Jam melts and flows, resulting in uneven coating after heating. If the temperature is too high, the jam is prone to scorching due to excessive water loss; moreover, baking jam requires the cake to be baked after the cake is shaped, and the moisture loss of the cake is too large. Serious Affects the taste of the cake