CN102919654A - Green apple jam powder - Google Patents
Green apple jam powder Download PDFInfo
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- CN102919654A CN102919654A CN201210481552XA CN201210481552A CN102919654A CN 102919654 A CN102919654 A CN 102919654A CN 201210481552X A CN201210481552X A CN 201210481552XA CN 201210481552 A CN201210481552 A CN 201210481552A CN 102919654 A CN102919654 A CN 102919654A
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- green apple
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- powder
- apple jam
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Abstract
The invention provides a green apple jam powder. The green apple jam powder comprises the following components by weight percent: 40-50 percent of white granulated sugar, 25-35 percent of glucose, 15-25 percent of apple powder, 1.6-2.0 percent of xanthan gum, 0.6-0.8 percent of konjac glucomannan, 1.0-1.5 percent of malic acid, 0.5-1.0 percent of sodium malate, 0.4-0.6 percent of green apple essence, 0.02-0.03 percent of lemon yellow and 0.01-0.02 percent of gardenia blue, and the components are dosed and subjected to microwave sterilization to prepare the green apple jam powder. Green apple jam can be manufactured simply, conveniently and quickly by the green apple jam powder only by adding a certain amount of purified water with the temperature of 60 DEG C-65 DEG C into the green apple jam powder, dissolving and uniformly stirring without reheating, and the prepared green apple jam is bright in color, has a moderate sour and sweet taste, is full of green apple flavor and is free from layering, bleeding, crystallizing and the like. And as the green apple jam powder is a powdery product, storage and conservation are easy.
Description
Technical field
The invention belongs to food processing field, relate to a kind of jam powder, especially a kind of green apple 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 lower because of the osmotic pressure of low-sugar jam, the active height of moisture content causes ruins, spoilage problems.
Summary of the invention
The object of the present invention is to provide a kind of green apple jam powder, simple, convenient, fast when making green apple 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 green apple jam of excellent performance, more be conducive to health.
Green apple jam powder of the present invention, be comprised of white granulated sugar, glucose, apple powder, xanthans, konjac glucomannan, malic acid, natrium malicum, green apple essence, lemon yellow, gardenia blue, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, apple powder 15%～25%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, malic acid 1.0%～1.5%, natrium malicum 0.5%～1.0%, green apple essence 0.4%～0.6%, lemon yellow 0.02%～0.03%, gardenia blue 0.01%～0.02%.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 60 mesh sieves;
Described green apple essence is Powdered edible green apple essence.
Green apple jam powder making step is as follows:
(1) batching: white granulated sugar, glucose, apple powder, xanthans, konjac glucomannan, malic acid, natrium malicum, green apple essence, lemon yellow, gardenia blue in proportion after the weighing, are mixed;
(2) sterilization: the material that mixes carries out microwave sterilization, makes green apple jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Apple powder has the commercially available prod, such as the SD apple powder of Tianjin just like fruit food industry Co., Ltd product.
Simple, convenient, fast when making green apple jam with green apple jam powder of the present invention, green apple jam powder adds 60 ℃～65 ℃ quantitative hot water, dissolve and stir after be green apple jam, do not need to heat again.The green apple jam color and luster that makes is beautiful, sour-sweet moderate, strong green apple flavor is arranged, without phenomenons such as layering, bleed, crystallizations.Because green apple 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, apple powder 200g, xanthans 18g, konjac glucomannan 7g, malic acid 12g, natrium malicum 8g, green apple essence 5g, lemon yellow 0.25g, gardenia blue 0.15g, mix; The material that mixes carries out microwave sterilization, makes green apple jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Green apple 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 green apple jam powder, dissolve and stir after green apple jam.
Embodiment 2:
Take by weighing white granulated sugar 500g, glucose 350g, apple powder 250g, xanthans 20g, konjac glucomannan 8g, malic acid 15g, natrium malicum 10g, green apple essence 6g, lemon yellow 0.3g, gardenia blue 0.2g, mix; The material that mixes carries out microwave sterilization, makes green apple jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
The using method of green apple jam powder is all with embodiment 1.
Embodiment 3:
Take by weighing white granulated sugar 400g, glucose 250g, apple powder 150g, xanthans 16g, konjac glucomannan 6g, malic acid 10g, natrium malicum 5g, green apple essence 4g, lemon yellow 0.2g, gardenia blue 0.1g, mix; The material that mixes carries out microwave sterilization, makes green apple jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Green apple 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. green apple jam powder of the present invention, be comprised of white granulated sugar, glucose, apple powder, xanthans, konjac glucomannan, malic acid, natrium malicum, green apple essence, lemon yellow, gardenia blue, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, apple powder 15%～25%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, malic acid 1.0%～1.5%, natrium malicum 0.5%～1.0%, green apple essence 0.4%～0.6%, lemon yellow 0.02%～0.03%, gardenia blue 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 green apple essence according to green apple essence claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210481552XA CN102919654A (en) | 2012-11-23 | 2012-11-23 | Green apple jam powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210481552XA CN102919654A (en) | 2012-11-23 | 2012-11-23 | Green apple jam powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919654A true CN102919654A (en) | 2013-02-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210481552XA Pending CN102919654A (en) | 2012-11-23 | 2012-11-23 | Green apple jam powder |
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| Country | Link |
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| CN (1) | CN102919654A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549557A (en) * | 2013-11-11 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Apple sauce powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN102669511A (en) * | 2012-05-19 | 2012-09-19 | 王玉全 | Manufacturing process of applesauce |
| CN102742754A (en) * | 2012-07-29 | 2012-10-24 | 合肥学院 | Low-sugar jam and preparation method thereof |
-
2012
- 2012-11-23 CN CN201210481552XA patent/CN102919654A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN102669511A (en) * | 2012-05-19 | 2012-09-19 | 王玉全 | Manufacturing process of applesauce |
| CN102742754A (en) * | 2012-07-29 | 2012-10-24 | 合肥学院 | Low-sugar jam and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549557A (en) * | 2013-11-11 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Apple sauce powder |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |