CN102919752A

CN102919752A - Strawberry jam powder

Info

Publication number: CN102919752A
Application number: CN2012104638421A
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: 2012-11-18
Filing date: 2012-11-18
Publication date: 2013-02-13

Abstract

The invention discloses strawberry jam powder. The strawberry 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 strawberry powder, 1.6%-2.0% of xanthan gum, 0.6%-0.8% of konjac glucomannan, 1.0%-1.5% of citric acid, 0.5%-1.0% of sodium citrate, 0.4%-0.6% of strawberry essence and 0.04%-0.06% of monascus color.The strawberry jam powder is prepared from the following steps: dosing and micro-wave sterilizing. The strawberry jam powder provided by the invention is simple, quick and convenient in preparing strawberry jam; the strawberry jam is prepared by adding quantitative pure water of 60 DEG C to 65 DEG C into the strawberry jam powder, dissolving and uniformly stirring mixture without re-heating. The prepared strawberry jam is bright in color, moderate in sweetness and pure in strawberry flavor without such phenomena as layering, bleeding, crystallizing. The strawberry jam powder is a powder product, and is easier to store and keep.

Description

The strawberry jam powder

Technical field

The invention belongs to food processing field, relate to a kind of jam powder, especially a kind of strawberry 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 strawberry jam powder, simple, convenient, fast when making strawberry 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 strawberry jam of excellent performance, more be conducive to health.

Strawberry jam powder of the present invention, be comprised of white granulated sugar, glucose, strawberry powder, xanthans, konjac glucomannan, citric acid, natrium citricum, strawberry essence, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, strawberry powder 15%～25%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, citric acid 1.0%～1.5%, natrium citricum 0.5%～1.0%, strawberry essence 0.4%～0.6%, Monascus color 0.04%～0.06%.

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

Described strawberry essence is Powdered edible strawberry essence;

Described Monascus color is Powdered edible Monascus color.

Strawberry jam powder making step is as follows:

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

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

Strawberry powder has the commercially available prod, take fresh strawberry as raw material by squeeze the juice, concentrate, the techniques such as spray-drying or section, vacuum freeze drying, pulverizing make, and namely have strawberry powder to sell such as Tianjin just like fruit food industry Co., Ltd.

Simple, convenient, fast when making strawberry jam with strawberry jam powder of the present invention, the strawberry jam powder adds 60 ℃～65 ℃ quantitative hot water, dissolve and stir after be strawberry jam, do not need to heat again.The strawberry jam color and luster that makes is beautiful, and is sour-sweet moderate, pure strawberry flavor arranged, without phenomenons such as layering, bleed, crystallizations.Because the strawberry 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, strawberry powder 200g, xanthans 18g, konjac glucomannan 7g, citric acid 12g, natrium citricum 8g, strawberry essence 5g, Monascus color 0.5g, mix; The material that mixes carries out microwave sterilization, makes the strawberry jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Strawberry 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 strawberry jam powder, dissolve and stir after strawberry jam.

Embodiment 2:

Take by weighing white granulated sugar 500g, glucose 350g, strawberry powder 250g, xanthans 20g, konjac glucomannan 8g, citric acid 15g, natrium citricum 10g, strawberry essence 6g, Monascus color 0.6g, mix; The material that mixes carries out microwave sterilization, makes the strawberry jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

Embodiment 3:

Take by weighing white granulated sugar 400g, glucose 250g, strawberry powder 150g, xanthans 16g, konjac glucomannan 6g, citric acid 10g, natrium citricum 6g, strawberry essence 4g, Monascus color 0.4g, mix; The material that mixes carries out microwave sterilization, makes the strawberry jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Strawberry 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. strawberry jam powder of the present invention, be comprised of white granulated sugar, glucose, strawberry powder, xanthans, konjac glucomannan, citric acid, natrium citricum, strawberry essence, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, strawberry powder 15%～25%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, citric acid 1.0%～1.5%, natrium citricum 0.5%～1.0%, strawberry essence 0.4%～0.6%, Monascus color 0.04%～0.06%.

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 strawberry essence according to strawberry essence claimed in claim 1.

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