CN102934766A - Pawpaw jam powder - Google Patents

Pawpaw jam powder Download PDF

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Publication number
CN102934766A
CN102934766A CN 201210473463 CN201210473463A CN102934766A CN 102934766 A CN102934766 A CN 102934766A CN 201210473463 CN201210473463 CN 201210473463 CN 201210473463 A CN201210473463 A CN 201210473463A CN 102934766 A CN102934766 A CN 102934766A
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CN
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Prior art keywords
pawpaw
jam
powder
papaya
sugar
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CN 201210473463
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Chinese (zh)
Inventor
邢春艳
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哈尔滨艾博雅食品科技开发有限公司
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Abstract

The invention relates to pawpaw jam powder. The pawpaw jam powder is composed of white granulated sugar, glucose, pawpaw powder, xanthan gum, konjac gum, citric acid, sodium citrate, pawpaw extract and sunset yellow, and is manufactured by, by weight, white granulated sugar 40%-50%, glucose 25%-35%, pawpaw powder 15%-25%, xanthan gum 1.6%-2.0%, konjac gum 0.6%-0.8%, citric acid 0.5%-0.7%, sodium citrate 0.2%-0.4%, pawpaw extract 0.4%-0.6% and sunset yellow 0.01%-0.02% through burdening and microwave sterilization. Manufacture of pawpaw jam by adopting the pawpaw jam powder is simple, convenient and fast, quantitative 60-65 DEG C of purified water is added in the pawpaw jam powder, after dissolving and evenly stirring, pawpaw jam can be obtained, and no heating is required. Manufactured pawpaw jam is bright in color and moderate in sour and sweet, has pure pawpaw taste, and has no layering, bleeding, crystallizing and the like. The pawpaw jam powder is a powder product, thereby being easier to store and reserve.

Description

木瓜果酱粉 Papaya jam powder

技术领域 FIELD

[0001] 本发明属食品加工领域,涉及一种果酱粉,尤其是一种木瓜果酱粉。 [0001] The present invention belongs to the field of food processing, to a jam powder, in particular a jam papaya powder.

背景技术 Background technique

[0002] 果酱,酸甜可口,是西餐、野餐、居家旅行的方便食品,也是糕点、面包、糖果、冰淇淋等食品的夹心原料之一。 [0002] jam, sweet and sour, is Western, picnic, home travel convenience foods, is one of the raw materials sandwich cakes, bread, candy, ice cream and other foods. 传统的果酱为了获得良好的凝胶形态和较长的保质期,其含糖量一般都高达60%-65%,致使口感过于甜腻,加之高糖的摄入对健康不利,故人们对它的消费量日趋下降。 The traditional jam in order to obtain a good gel form and a longer shelf life, its sugar content is generally up to 60% -65%, resulting in overly sweet taste, combined with a high sugar intake bad for your health, it is in it consumption is declining. 为了解决上述问题,市场上开发出了多种低糖果酱产品。 In order to solve the above problems, the market has developed a variety of low-sugar jam products. 低糖果酱的开发虽然解决了果酱高糖对健康不利的问题,但目前开发出的许多低糖果酱产品都存在着存放过程中易发生酱体脱水现象及因低糖果酱的渗透压较低、水份活性高造成的败坏、变质问题。 Although the development of low-sugar jam jam solve the high sugar bad for your health problems, but the current development of many of the products are low-sugar jam exists due to lower sugar jam osmotic pressure, water activity during storage body butter and prone to dehydration high corruption caused by the deterioration of the problem.

发明内容 SUMMARY

[0003] 本发明的目的在于提供一种木瓜果酱粉,用其制作木瓜果酱时简单、方便、快捷,可根据需要量即做即用。 [0003] The object of the present invention to provide a jam papaya powder, papaya jam when making use of its simple, convenient, fast, i.e., can be used in accordance with requirements i.e. do. 由于果酱粉为粉状产品,易于保管和贮存,不会出现低糖果酱存放过程中出现的问题。 Since the jam powder powdery product, easy storage and storage, low-sugar jam problems occur during storage does not appear. 由于果酱可以做到即做即用,因此可以用比市场上低糖果酱更低的含糖量、含胶量及不加防腐剂的配料制备出性能优异的木瓜果酱,更有利于人体健康。 Since the jam can be done to do that is ready to use, so you can use less sugar than the market jam sugar content, gel content of ingredients and no preservatives Preparation many excellent quince jam, more conducive to human health.

[0004] 本发明的木瓜果酱粉,由白砂糖、葡萄糖、木瓜粉、黄原胶、魔芋胶、柠檬酸、柠檬酸钠、木瓜香精、日落黄组成,各组分的重量百分比如下:白砂糖40%〜50%、葡萄糖25%〜35%、木瓜粉15%〜25%、黄原胶I. 6%〜2. 0%、魔芋胶O. 6%〜O. 8%、柠檬酸O. 5%〜O. 7%、柠檬酸钠O. 2%〜O. 4%、木瓜香精O. 4%〜O. 6%、日落黄O. 01%〜O. 02%。 [0004] Jam papaya powder of the present invention, the white sugar, glucose, papaya powder, xanthan gum, konjac gum, citric acid, sodium citrate, papaya flavors, sunset yellow composition, the weight percentage of components is as follows: white sugar 40% ~ 50%, ~ 35% glucose, 25%, 15% ~ 25% papaya powder, xanthan gum I. 6% ~2. 0%, konjac gum O. 6% ~O. 8%, citric O. 5% ~O. 7%, sodium citrate O. 2% ~O. 4%, papaya flavors O. 4% ~O. 6%, sunset yellow O. 01% ~O. 02%.

[0005] 所述的白砂糖为经粉碎、过60目筛的白砂糖; [0005] The pulverized to white sugar, white sugar through a 60 mesh sieve;

所述的木瓜香精为粉末状食用木瓜香精。 The flavor of the papaya papaya flavors powdery food.

[0006] 木瓜果酱粉制作步骤如下: [0006] Jam papaya powder production steps as follows:

(1)配料:将白砂糖、葡萄糖、木瓜粉、黄原胶、魔芋胶、柠檬酸、柠檬酸钠、木瓜香精、日落黄按重量百分比称量后,混合均匀; (1) Ingredients: The sugar, glucose, papaya powder, xanthan gum, konjac gum, citric acid, sodium citrate, papaya flavors, sunset yellow percentages by weight were weighed and mixed uniformly;

(2)杀菌:混合均匀的物料进行微波灭菌,制得木瓜果酱粉。 (2) Sterilization: mixed materials microwave sterilizing, papaya jams prepared powder. 灭菌温度75〜80°C、灭菌时间2〜3min。 Sterilization temperature 75~80 ° C, sterilization time 2~3min.

[0007] 木瓜粉有市售产品。 [0007] papaya commercially available products.

[0008] 用本发明的木瓜果酱粉制作木瓜果酱时简单、方便、快捷,木瓜果酱粉加定量的60°C〜65°C热水,溶解并搅拌均匀后即为木瓜果酱,不需再加热。 [0008] with the production of the present invention is a simple jam papaya papaya powder jams, convenient, fast, quantitative powder and papaya jam 60 ° C~65 ° C hot water, and stir to dissolve as soon as papaya jam, without further heating . 制得的木瓜果酱色泽亮丽,酸甜适中,有纯正的木瓜味,无分层、析水、结晶等现象。 Made papaya jam bright color, sweet and sour moderate, there is pure papaya flavor, no stratification, analysis of water, crystal and so on. 由于木瓜果酱粉是粉状产品,更易于贮存和保管。 Since the powder was a powder and papaya jam, easier storage and safekeeping.

[0009] 四、具体实施方式实施例I: [0009] IV Example I DETAILED DESCRIPTION:

称取白砂糖450g、葡萄糖300g、木瓜粉200g、黄原胶18g、魔芋胶7g、柠檬酸6g、柠檬酸钠3g、木瓜香精5g、日落黄O. 15g,混合均勻;混合均勻的物料进行微波灭菌,制得木瓜果酱粉。 White sugar weighed 450g, glucose 300g, papaya powder 200g, xanthan gum 18g, konjac gum 7g, citric acid 6g, sodium citrate 3g, papaya flavors 5g, sunset yellow O. 15g, mixed; mixed materials subjected to microwave sterilization prepare papaya jam powder. 灭菌温度75〜80°C、灭菌时间2〜3min。 Sterilization temperature 75~80 ° C, sterilization time 2~3min.

[0010] 木瓜果酱粉使用方法:将250g、温度为60°C〜65°C纯净水加入敞口、干净、耐热的容器中,边搅拌边缓慢加入IOOg木瓜果酱粉,溶解并搅拌均匀后即成木瓜果酱。 After 250g, a temperature of 60 ° C~65 ° C was added purified water exposure, clean, heat-resistant vessel, was added slowly with stirring jam IOOg papaya powder, and stir to dissolve: [0010] Jam papaya powder method using Serve papaya jam.

[0011] 实施例2: [0011] Example 2:

称取白砂糖500g、葡萄糖350g、木瓜粉250g、黄原胶20g、魔芋胶8g、柠檬酸7g、柠檬酸钠4g、木瓜香精6g、日落黄O. 2g,混合均匀;混合均匀的物料进行微波灭菌,制得木瓜果酱粉。 White sugar weighed 500g, glucose 350g, papaya powder 250g, xanthan gum 20g, konjac gum 8g, citrate 7g, sodium citrate 4g, papaya flavors 6g, sunset yellow O. 2g, mixed; mixed materials subjected to microwave sterilization prepare papaya jam powder. 灭菌温度75〜80°C、灭菌时间2〜3min。 Sterilization temperature 75~80 ° C, sterilization time 2~3min.

[0012] 木瓜果酱粉的使用方法均同实施例I。 [0012] The method used was the same powder papaya jam Example I.

[0013] 实施例3: [0013] Example 3:

称取白砂糖400g、葡萄糖250g、木瓜粉150g、黄原胶16g、魔芋胶6g、朽1檬酸5g、朽1檬酸钠2g、木瓜香精4g、日落黄O. lg,混合均匀;混合均匀的物料进行微波灭菌,制得木瓜果酱粉。 White sugar weighed 400g, glucose 250g, papaya powder 150g, xanthan gum 16g, konjac gum 6g, citric acid rot 1 5g, a mortal sodium citrate 2g, papaya flavors 4g, sunset yellow O. lg, mixed; mixed microwave sterilization materials to prepare papaya jam powder. 灭菌温度75〜80°C、灭菌时间2〜3min。 Sterilization temperature 75~80 ° C, sterilization time 2~3min.

[0014] 木瓜果酱粉使用方法均同实施例I。 [0014] Jam papaya powder were the same as the method used in Example I.

[0015] 以上详细说明了本发明的实施方式,但这只是为了便于理解而举的实例,不应被视为是对本发明范围的限制。 [0015] The embodiment described in detail above embodiment of the present invention, this is for ease of understanding cited examples should not be considered as limiting the scope of the present invention. 同样,任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或替换。 Similarly, any person skilled in the art can According to the present invention and described preferred embodiments, made various possible equivalent modifications or substitutions.

Claims (3)

  1. 1.本发明的木瓜果酱粉,由白砂糖、葡萄糖、木瓜粉、黄原胶、魔芋胶、柠檬酸、柠檬酸钠、木瓜香精、日落黄组成,各组分的重量百分比如下:白砂糖40%〜50%、葡萄糖25 %〜35%、木瓜粉15%〜25%、黄原胶I. 6%〜2. 0%、魔芋胶O. 6%〜O. 8%、柠檬酸O. 5%〜O. 7%、柠檬酸钠O. 2%〜O. 4%、木瓜香精O. 4%〜O. 6%、日落黄O. 01%〜O. 02%。 1. Jam papaya powder of the present invention, the white sugar, glucose, papaya powder, xanthan gum, konjac gum, citric acid, sodium citrate, papaya flavors, sunset yellow composition, the weight percentage of components is as follows: Sugar 40 % ~ 50%, ~ 35% glucose, 25%, 15% ~ 25% papaya powder, xanthan gum I. 6% ~2. 0%, konjac gum O. 6% ~O. 8%, citric O. 5 % ~O. 7%, sodium citrate O. 2% ~O. 4%, papaya flavors O. 4% ~O. 6%, sunset yellow O. 01% ~O. 02%.
  2. 2.按照权利要求I所述的白砂糖为经粉碎、过60目筛的白砂糖。 2. I claim the sugar was pulverized, white sugar through a 60 mesh sieve.
  3. 3.按照权利要求I所述的木瓜香精为粉末状食用木瓜香精。 3. I claim the papaya flavors and edible powdery papaya flavors.
CN 201210473463 2012-11-21 2012-11-21 Pawpaw jam powder CN102934766A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01317360A (en) * 1988-06-20 1989-12-22 Deirii Foods Kk Preparation of jam
US20100136168A1 (en) * 2008-12-03 2010-06-03 Mchaney Blair C Supplemented fruit or vegetable product
CN102106495A (en) * 2011-01-24 2011-06-29 湖北一致魔芋生物科技有限公司 Konjac jelly powder and method for making jellies by using same
CN102669517A (en) * 2012-06-08 2012-09-19 天津市鹏帆呈食品有限公司 Novel multifunctional jam
CN102669510A (en) * 2012-05-10 2012-09-19 沈阳农业大学 Pawpaw and konjak healthcare jelly and making method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01317360A (en) * 1988-06-20 1989-12-22 Deirii Foods Kk Preparation of jam
US20100136168A1 (en) * 2008-12-03 2010-06-03 Mchaney Blair C Supplemented fruit or vegetable product
CN102106495A (en) * 2011-01-24 2011-06-29 湖北一致魔芋生物科技有限公司 Konjac jelly powder and method for making jellies by using same
CN102669510A (en) * 2012-05-10 2012-09-19 沈阳农业大学 Pawpaw and konjak healthcare jelly and making method thereof
CN102669517A (en) * 2012-06-08 2012-09-19 天津市鹏帆呈食品有限公司 Novel multifunctional jam

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