CN102919640A - Hami melon jam powder - Google Patents
Hami melon jam powder Download PDFInfo
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- CN102919640A CN102919640A CN2012104638474A CN201210463847A CN102919640A CN 102919640 A CN102919640 A CN 102919640A CN 2012104638474 A CN2012104638474 A CN 2012104638474A CN 201210463847 A CN201210463847 A CN 201210463847A CN 102919640 A CN102919640 A CN 102919640A
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- hami
- powder
- hami melon
- jam
- melon
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Abstract
The invention discloses hami melon jam powder. The hami melon jam powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 25%-35% of glucose, 15%-25% of hami melon powder, 1.6%-2.0% of xanthan gum, 0.6%-0.8% of konjac glucomannan, 0.3%-0.5% of citric acid, 0.2%-0.4% of sodium citrate, 0.4%-0.6% of hami melon essence and 0.01%-0.02% of jasmine green.The hami melon jam powder is prepared from the following steps: dosing and micro-wave sterilizing. The hami melon jam powder provided by the invention is simple, quick and convenient in preparing hami melon jam; the hami melon jam is prepared by adding quantitative pure water of 60 DEG C to 65 DEG C into the hami melon jam powder, dissolving and uniformly stirring mixture without re-heating. The prepared hami melon jam is bright in color, moderate in sweetness and pure in hami melon flavor without such phenomena as layering, bleeding and crystallizing. The hami melon jam powder is a powder product, and is easier to store and keep.
Description
Technical field
The invention belongs to food processing field, relate to a kind of jam powder, especially a kind of "Hami" melon jam powder.
Background technology
Jam, sweet and sour taste is the instant food of western-style food, picnic, house travelling, also is one of sandwich raw material of the food such as cake, bread, candy, ice cream.Traditional jam is in order to obtain good gel form and long shelf-life, and its sugar content causes mouthfeel too sweet greasy generally all up to 60%-65%, and the absorption of high sugar is unfavorable to health in addition, and old friends descend increasingly to its consumption figure.In order to address the above problem, developed multiple low-sugar jam product on the market.Although the exploitation of low-sugar jam has solved the high sugar of jam to the disadvantageous problem of health, many low-sugar jam products of developing at present all exist easily occur in the process of depositing sauce body dehydration phenomenon and, moisture content lower because of the osmotic pressure of low-sugar jam active high cause ruin, spoilage problems.
Summary of the invention
The object of the present invention is to provide a kind of "Hami" melon jam powder, simple, convenient, fast when making "Hami" melon jam with it, can measure as required namely to do namely and use.Because the jam powder is powder product, be easy to keeping and storage, low-sugar jam can not occur and deposit the problem that occurs in the process.Because jam can accomplish namely to do i.e. usefulness, therefore can with the sugar content lower than low-sugar jam on the market, gel content and not the batching of adding preservative agent prepare the "Hami" melon jam of excellent performance, more be conducive to health.
"Hami" melon jam powder of the present invention, by white granulated sugar, glucose, "Hami" melon powder, xanthans, konjac glucomannan, citric acid, natrium citricum, "Hami" melon essence, cape jasmine is green forms, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, "Hami" melon powder 15%～25%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, citric acid 0.3%～0.5%, natrium citricum 0.2%～0.4%, "Hami" melon essence 0.4%～0.6%, cape jasmine green 0.01%～0.02%.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 60 mesh sieves;
Described "Hami" melon essence is Powdered edible "Hami" melon essence.
"Hami" melon jam powder making step is as follows:
(1) batching: after white granulated sugar, glucose, "Hami" melon powder, xanthans, konjac glucomannan, citric acid, natrium citricum, "Hami" melon essence, the green by weight percentage weighing of cape jasmine, mix;
(2) sterilization: the material that mixes carries out microwave sterilization, makes "Hami" melon jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
The "Hami" melon powder has the commercially available prod.
Simple, convenient, fast when making "Hami" melon jam with "Hami" melon jam powder of the present invention, "Hami" melon jam powder adds 60 ℃～65 ℃ quantitative hot water, dissolve and stir after be "Hami" melon jam, do not need to heat again.The "Hami" melon jam color and luster that makes is beautiful, sour-sweet moderate, pure "Hami" melon flavor is arranged, without phenomenons such as layering, bleed, crystallizations.Because "Hami" melon jam powder is powder product, be easier to store and keeping.
Four, the specific embodiment
Embodiment 1:
Take by weighing white granulated sugar 450g, glucose 300g, "Hami" melon powder 200g, xanthans 18g, konjac glucomannan 7g, citric acid 7g, natrium citricum 3g, "Hami" melon essence 4g, the green 0.15g of cape jasmine, mix; The material that mixes carries out microwave sterilization, makes "Hami" melon jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
"Hami" melon jam powder using method: be that 60 ℃～65 ℃ pure water add in uncovered, clean, the heat-resisting container with 250g, temperature, slowly add while stirring 100g "Hami" melon jam powder, dissolve and stir after "Hami" melon jam.
Embodiment 2:
Take by weighing white granulated sugar 500g, glucose 350g, "Hami" melon powder 250g, xanthans 20g, konjac glucomannan 8g, citric acid 8g, natrium citricum 4g, "Hami" melon essence 5g, the green 0.2g of cape jasmine, mix; The material that mixes carries out microwave sterilization, makes "Hami" melon jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
The using method of "Hami" melon jam powder is all with embodiment 1.
Embodiment 3:
Take by weighing white granulated sugar 400g, glucose 250g, "Hami" melon powder 150g, xanthans 16g, konjac glucomannan 6g, citric acid 5g, natrium citricum 2g, "Hami" melon essence 3g, the green 0.1g of cape jasmine, mix; The material that mixes carries out microwave sterilization, makes "Hami" melon jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
"Hami" melon jam powder using method is all with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (3)
1. "Hami" melon jam powder of the present invention, by white granulated sugar, glucose, "Hami" melon powder, xanthans, konjac glucomannan, citric acid, natrium citricum, "Hami" melon essence, cape jasmine is green forms, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, "Hami" melon powder 15%～25%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, citric acid 0.3%～0.5%, natrium citricum 0.2%～0.4%, "Hami" melon essence 0.4%～0.6%, cape jasmine green 0.01%～0.02%.
2. be through pulverizing, cross the white granulated sugar of 60 mesh sieves according to white granulated sugar claimed in claim 1.
3. be Powdered edible "Hami" melon essence according to "Hami" melon essence claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104638474A CN102919640A (en) | 2012-11-18 | 2012-11-18 | Hami melon jam powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104638474A CN102919640A (en) | 2012-11-18 | 2012-11-18 | Hami melon jam powder |
Publications (1)
| Publication Number | Publication Date |
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| CN102919640A true CN102919640A (en) | 2013-02-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104638474A Pending CN102919640A (en) | 2012-11-18 | 2012-11-18 | Hami melon jam powder |
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| CN (1) | CN102919640A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645395A (en) * | 2018-12-27 | 2019-04-19 | 浙江师范大学行知学院 | A method of preparing "Hami" melon fruit powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101273782A (en) * | 2008-05-12 | 2008-10-01 | 钟春燕 | Edible antifreezing fibre fruit and method for preparing the same |
| CN101843306A (en) * | 2009-12-03 | 2010-09-29 | 广州合诚实业有限公司 | High-temperature baking resistant jam and preparation method and application thereof |
-
2012
- 2012-11-18 CN CN2012104638474A patent/CN102919640A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101273782A (en) * | 2008-05-12 | 2008-10-01 | 钟春燕 | Edible antifreezing fibre fruit and method for preparing the same |
| CN101843306A (en) * | 2009-12-03 | 2010-09-29 | 广州合诚实业有限公司 | High-temperature baking resistant jam and preparation method and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 徐新风等: "低糖哈密瓜果酱的研制", 《新疆农垦科技》, vol. 34, no. 196, 25 March 2011 (2011-03-25), pages 68 - 70 * |
| 王元兰等: "黄原胶与魔芋胶复配体系的流变特性及影响因素", 《中南林业科技大学学报》, vol. 30, no. 113, 30 November 2010 (2010-11-30) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645395A (en) * | 2018-12-27 | 2019-04-19 | 浙江师范大学行知学院 | A method of preparing "Hami" melon fruit powder |
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Application publication date: 20130213 |