CN102940170A

CN102940170A - Mango jam powder

Info

Publication number: CN102940170A
Application number: CN2012104734611A
Authority: CN
Inventors: 邢春艳
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: 2013-02-27

Abstract

The invention relates to mango jam powder. The mango jam powder is composed of, by weight, 40% to 50% of white granulated sugar, 25% to 35% of glucose, 15% to 25% of mango powder, 1.6% to 2.0% of xanthan gum, 0.6% to 0.8% of konjac glucomannan, 0.8% to 1.2% of citric acids, 0.4% to 0.6% of sodium citrate, 0.4% to 0.6% of mango essences and 0.01% to 0.02% of sunset yellow, and prepared through burdening and microwave sterilization. Mango jam is simple, convenient and rapid to prepare by using the mango jam powder. Quantitative purified water at a temperature ranging from 60 DEG C to 65 DEG C is added in the mango jam powder, and the powder is dissolved and stirred evenly to obtain the mango jam. The prepared mango jam is bright in color and luster and moderate in sour and sweet, and has pure mango tastes and no phenomena of layering, bleeding, crystallization and the like. As the mango jam powder is powder products, the storage is facilitated.

Description

Mango jam powder

Technical field

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

Mango jam powder of the present invention, be comprised of white granulated sugar, glucose, mango powder, xanthans, konjac glucomannan, citric acid, natrium citricum, mango essence, sunset yellow, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, mango powder 15%～25%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, citric acid 0.8%～1.2%, natrium citricum 0.4%～0.6%, mango essence 0.4%～0.6%, sunset yellow 0.01%～0.02%.

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

Described mango essence is Powdered edible mango essence.

Mango jam powder making step is as follows:

(1) batching: after white granulated sugar, glucose, mango powder, xanthans, konjac glucomannan, citric acid, natrium citricum, mango essence, by weight percentage weighing of sunset yellow, mix;

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

Mango powder has the commercially available prod.

Simple, convenient, fast when making mango jam with mango jam powder of the present invention, mango jam powder adds 60 ℃～65 ℃ quantitative hot water, dissolve and stir after be mango jam, do not need to heat again.The mango jam color and luster that makes is beautiful, sour-sweet moderate, pure mango flavor is arranged, without phenomenons such as layering, bleed, crystallizations.Because mango 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, mango powder 200g, xanthans 18g, konjac glucomannan 7g, citric acid 10g, natrium citricum 5g, mango essence 5g, sunset yellow 0.15g, mix; The material that mixes carries out microwave sterilization, makes mango jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Mango 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 mango jam powder, dissolve and stir after mango jam.

Embodiment 2:

Take by weighing white granulated sugar 500g, glucose 350g, mango powder 250g, xanthans 20g, konjac glucomannan 8g, citric acid 12g, natrium citricum 6g, mango essence 6g, sunset yellow 0.2g, mix; The material that mixes carries out microwave sterilization, makes mango jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

Embodiment 3:

Take by weighing white granulated sugar 400g, glucose 250g, mango powder 150g, xanthans 16g, konjac glucomannan 6g, citric acid 8g, natrium citricum 4g, mango essence 4g, sunset yellow 0.1g, mix; The material that mixes carries out microwave sterilization, makes mango jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Mango 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. mango jam powder of the present invention, be comprised of white granulated sugar, glucose, mango powder, xanthans, konjac glucomannan, citric acid, natrium citricum, mango essence, sunset yellow, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, mango powder 15%～25%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, citric acid 0.8%～1.2%, natrium citricum 0.4%～0.6%, mango essence 0.4%～0.6%, sunset yellow 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 mango essence according to mango essence claimed in claim 1.