CN102940171A

CN102940171A - Kiwi fruit jam powder

Info

Publication number: CN102940171A
Application number: CN2012104734626A
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 kiwi fruit jam powder. The kiwi fruit jam powder is composed of, by weight, 40% to 50% of white granulated sugar, 25% to 35% of glucose, 15% to 25% of kiwi fruit powder, 1.6% to 2.0% of xanthan gum, 0.6% to 0.8% of konjac glucomannan, 1.0% to 1.5% of citric acids, 0.5% to 1.0% of sodium citrate, 0.4% to 0.6% of kiwi fruit essences and 0.01% to 0.02% of gardenia green, and prepared through burdening and microwave sterilization. Preparation of kiwi fruit jam is simple, convenient and rapid when the kiwi fruit jam powder is used. Quantitative purified water at a temperature ranging from 60 DEG C to 65 DEG C is added in the kiwi fruit jam powder which is dissolved, the mixture is stirred evenly to obtain the kiwi fruit jam, and heating is no longer needed. The prepared kiwi fruit jam is bright in color and luster and moderate in sour and sweet, and has pure kiwi fruit tastes and no phenomena of layering, bleeding, crystallization and the like. As the kiwi fruit jam powder is powder products, the storage is facilitated.

Description

The Kiwi berry jam powder

Technical field

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

Kiwi berry jam powder of the present invention, by white granulated sugar, glucose, Kiwi berry powder, xanthans, konjac glucomannan, citric acid, natrium citricum, kiwi flavor, cape jasmine is green forms, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, Kiwi berry 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%, kiwi flavor 0.4%～0.6%, cape jasmine green 0.01%～0.02%.

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

Described kiwi flavor is Powdered edible kiwi flavor.

Kiwi berry jam powder making step is as follows:

(1) batching: after white granulated sugar, glucose, Kiwi berry powder, xanthans, konjac glucomannan, citric acid, natrium citricum, kiwi flavor, the green by weight percentage weighing of cape jasmine, mix;

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

The Kiwi berry powder has the commercially available prod.

Simple, convenient, fast when making Kiwi berry jam with Kiwi berry jam powder of the present invention, the Kiwi berry jam powder adds 60 ℃～65 ℃ quantitative hot water, dissolve and stir after be Kiwi berry jam, do not need to heat again.The Kiwi berry jam color and luster that makes is beautiful, and is sour-sweet moderate, pure Kiwi berry flavor arranged, without phenomenons such as layering, bleed, crystallizations.Because the Kiwi berry 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, Kiwi berry powder 200g, xanthans 18g, konjac glucomannan 7g, citric acid 12g, natrium citricum 8g, kiwi flavor 5g, the green 0.15g of cape jasmine, mix; The material that mixes carries out microwave sterilization, makes the Kiwi berry jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Kiwi berry 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 Kiwi berry jam powder, dissolve and stir after Kiwi berry jam.

Embodiment 2:

Take by weighing white granulated sugar 500g, glucose 350g, Kiwi berry powder 250g, xanthans 20g, konjac glucomannan 8g, citric acid 15g, natrium citricum 10g, kiwi flavor 6g, the green 0.2g of cape jasmine, mix; The material that mixes carries out microwave sterilization, makes the Kiwi berry jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

Embodiment 3:

Take by weighing white granulated sugar 400g, glucose 250g, Kiwi berry powder 150g, xanthans 16g, konjac glucomannan 6g, citric acid 10g, natrium citricum 5g, kiwi flavor 4g, the green 0.1g of cape jasmine, mix; The material that mixes carries out microwave sterilization, makes the Kiwi berry jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Kiwi berry 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. Kiwi berry jam powder of the present invention, by white granulated sugar, glucose, Kiwi berry powder, xanthans, konjac glucomannan, citric acid, natrium citricum, kiwi flavor, cape jasmine is green forms, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, Kiwi berry 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%, kiwi flavor 0.4%～0.6%, cape jasmine green 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 kiwi flavor according to kiwi flavor claimed in claim 1.