CN102919645A

CN102919645A - Raspberry jam powder

Info

Publication number: CN102919645A
Application number: CN2012104736119A
Authority: CN
Inventors: 谭毅
Original assignee: HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Current assignee: HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority date: 2012-11-21
Filing date: 2012-11-21
Publication date: 2013-02-13

Abstract

The invention discloses a raspberry jam powder, which comprises the following ingredients according to the weight percentages: 40 to 50% of white granulated sugar, 30 to 40% of glucose, 10 to 20% of raspberry powder, 1.6 to 2.0% of xanthan gum, 0.6 to 0.8% of konjac gum, 1.2 to 1.8% of citric acid, 0.6 to 1.0% of sodium citrate, 0.5 to 0.7% of raspberry essence and 0.08 to 0.1% of monascus red, wherein all the ingredients are mixed and processed in a microwave sterilization manner. The process for preparing a raspberry jam from the raspberry jam powder is simple, convenient and quick. After the definite quantity of pure water of 60 to 65 DEG C is added to the raspberry jam powder to be dissolved and stirred evenly, the raspberry jam is obtained without reheating. The produced raspberry jam has advantages of bright color, moderate sweet and sour, pure raspberry taste, and no delamination, water separation and crystallization. As a powdery product, the raspberry jam powder can be stored and preserved easily.

Description

The raspberry jam powder

Technical field

The invention belongs to food processing field, relate to a kind of jam powder, especially a kind of raspberry 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 raspberry jam powder, simple, convenient, fast when making raspberry 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, the resting period is very short, 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 raspberry jam of excellent performance, also more be conducive to health.

Raspberry jam powder of the present invention, be comprised of white granulated sugar, glucose, raspberry powder, xanthans, konjac glucomannan, citric acid, natrium citricum, raspberry essence, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 30%～40%, raspberry powder 10%～20%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, citric acid 1.2%～1.8%, natrium citricum 0.6%～1.0%, raspberry essence 0.5%～0.7%, Monascus color 0.08%～0.1%.

Described white granulated sugar is through pulverizing, cross the white granulated sugar of 60 mesh sieves;

Described raspberry essence is Powdered edible raspberry essence;

Described Monascus color is Powdered edible Monascus color.

Raspberry jam powder making step is as follows:

(1) batching: white granulated sugar, glucose, raspberry powder, xanthans, konjac glucomannan, citric acid, natrium citricum, raspberry essence, Monascus color in proportion after the weighing, are mixed;

(2) sterilization: the material that mixes carries out microwave sterilization, makes the raspberry jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The raspberry powder has the commercially available prod, is take bright raspberry or quick-frozen raspberry as raw material, and selected, cleaning, making beating, filtration, Vacuum Concentration, spray-drying or freeze drying, the technique such as sieve are made.

Simple, convenient, fast when making raspberry jam with raspberry jam powder of the present invention, the raspberry jam powder adds 60 ℃～65 ℃ quantitative hot water, dissolve and stir after be raspberry jam, do not need to heat again.The raspberry jam color and luster that makes is beautiful, and is sour-sweet moderate, pure raspberry flavor arranged, without phenomenons such as layering, bleed, crystallizations.Because the raspberry 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 350g, raspberry powder 150g, xanthans 18g, konjac glucomannan 7g, citric acid 15g, natrium citricum 8g, raspberry essence 6g, Monascus color 0.9g, mix; The material that mixes carries out microwave sterilization, makes the raspberry jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Raspberry 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 raspberry jam powder, dissolve and stir after raspberry jam.

Embodiment 2:

Take by weighing white granulated sugar 500g, glucose 400g, raspberry powder 200g, xanthans 20g, konjac glucomannan 8g, citric acid 18g, natrium citricum 10g, raspberry essence 7g, Monascus color 1g, mix; The material that mixes carries out microwave sterilization, makes the raspberry jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of raspberry jam powder is all with embodiment 1.

Embodiment 3:

Take by weighing white granulated sugar 400g, glucose 300g, raspberry powder 100g, xanthans 16g, konjac glucomannan 6g, citric acid 12g, natrium citricum 6g, raspberry essence 5g, Monascus color 0.8g, mix; The material that mixes carries out microwave sterilization, makes the raspberry jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Raspberry 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

1. raspberry jam powder of the present invention, be comprised of white granulated sugar, glucose, raspberry powder, xanthans, konjac glucomannan, citric acid, natrium citricum, raspberry essence, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 30%～40%, raspberry powder 10%～20%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, citric acid 1.2%～1.8%, natrium citricum 0.6%～1.0%, raspberry essence 0.5%～0.7%, Monascus color 0.08%～0.1%.

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 raspberry essence according to raspberry essence claimed in claim 1.

4. be Powdered edible Monascus color according to Monascus color claimed in claim 1.