Preparation method of lemon and yellow peach jam, and jam thereof
A technology of peach jam and tartrazine, which is applied in food science, food preservation, plant protein processing, etc. It can solve the problems of affecting the appearance quality of jam, poor chewing feeling of jam, and loss of nutrients, so as to shorten the air-drying time and chewiness. Good, growth-inhibiting effect
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preparation example 1
[0048] Preparation Example 1: Weigh 8 kg of soybean protein isolate, 30 kg of milk, and anhydrous Na 2 SO 3 0.3kg, glycerin 3kg, water 54kg, edible alcohol 3kg; put soybean protein isolate in a sandwich pot, add milk and keep stirring, then add water and edible alcohol, continue stirring, after the soybean protein isolate is completely dissolved, add anhydrous Na 2 SO 3 Heat to 50 degrees Celsius and continue stirring at a stirring speed of 35 r / min, add glycerin and continue stirring for 10 minutes, and then obtain a soybean protein film liquid.
preparation example 2
[0049] Preparation example 2: Weigh 6kg of soybean protein isolate, 25kg of milk, anhydrous Na 2 SO 3 0.1kg, glycerin 1kg, water 50kg, edible alcohol 3kg; put soybean protein isolate in a sandwich pot, add milk and keep stirring, then add water and edible alcohol, continue stirring, after the soybean protein isolate is completely dissolved, add anhydrous Na 2 SO 3 Heat to 50 degrees Celsius and continue stirring at a stirring speed of 35 r / min, add glycerin and continue stirring for 10 minutes, and then obtain a soybean protein film liquid.
preparation example 3
[0050] Preparation example 3: Weigh 10kg of soybean protein isolate, 35kg of milk, anhydrous Na 2 SO 3 0.5kg, glycerin 5kg, water 60kg, edible alcohol 3kg; put soybean protein isolate in a sandwich pot, add milk and keep stirring, then add water and edible alcohol, continue stirring, after the soybean protein isolate is completely dissolved, add anhydrous Na 2 SO 3 Heat to 50 degrees Celsius and continue stirring at a stirring speed of 35 r / min, add glycerin and continue stirring for 10 minutes, and then obtain a soybean protein film liquid.
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