Low water content activity anti-high temperature jam and its producing method
A high-temperature, low-moisture technology, used in applications, food preparation, food science, etc., can solve problems such as poor taste, and achieve the effect of strong high temperature resistance
Inactive Publication Date: 2003-11-26
沐林营养科技(长沙)有限公司
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- Abstract
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AI Technical Summary
Problems solved by technology
In biscuit food, due to the high moisture content, domestic biscuit manufacturers have not used real jam in sandwich biscuit products. The sandwich jam biscu
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] Embodiment 1: After the selected fruit is cleaned, peeled, cored, chopped, blanched in boiling water for 2 minutes, smashed with a paddle machine, made into jam, concentrated in vacuum at 45 to 50°C until the soluble solid reaches 30-35%; take 48kg of jam, add 5kg of modified starch, 46kg of sugar, 0.7kg of glue, and 0.5kg of potassium sorbate, mix well; vacuum concentrate to soluble solids, generally 80-90%, PH4.0±0.2 ; When the end point of concentration is approaching, put the pigment, essence and citric acid dissolved in a small amount of warm water into the jam in sequence, and stir evenly.
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The heat resisting jam with low-activity water includes mashed fruit 40-50 wt%, modified starch 4-10 wt%, sugar 45-50 wt%, pectin 0.6-0.8 wt%, citric acid 0.6-0.8 wt% and potassium sorbate 0.5-0.6 wt%. Its production process includes the following steps: peeling fruit, stoning, slicing, boiling for 2 min, mashing in pulping machine to produce mashed fruit; vacuum concentration at 45-50 deg.c to soluble solid content of 30-35 %; mixing with modified starch, sugar, pectin and potassium sorbate; vacuum concentration to soluble solid content of 80-90 %, pH 4.0; and mixing with pigment, essence and citric acid via stirring. When the jam is contacted with biscuit and similar food with low water content, its water will not transfer and it is heat resistant, so that it is suitable for use in sandwich biscuit product.
Description
technical field [0001] The invention relates to a jam method, in particular to a low water activity high temperature resistant jam and a production method thereof. Background technique [0002] Fruit is a delicious food that is rich in nutrition and contains various vitamins and minerals needed by the human body. Fruits are often used instead of high-calorie, high-fat foods, which can greatly reduce the occurrence of diseases such as diabetes, high blood pressure, coronary heart disease, and stroke, and improve health. immunity. Because eating fresh fruit is often limited by conditions such as storage, transportation, and time, people process a large amount of fruit into jams that are easy to store, transport, and eat. Jam is a common daily consumption food in Western countries, northern China, and major cities, especially in developed countries such as the West. Jam has become an essential condiment for breakfast alongside butter. [0003] There are many kinds of jam prod...
Claims
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Inventor 肖国成刘新生吴青霞
Owner 沐林营养科技(长沙)有限公司
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