CN102940175A - Grapefruit jam powder - Google Patents
Grapefruit jam powder Download PDFInfo
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- CN102940175A CN102940175A CN2012104744543A CN201210474454A CN102940175A CN 102940175 A CN102940175 A CN 102940175A CN 2012104744543 A CN2012104744543 A CN 2012104744543A CN 201210474454 A CN201210474454 A CN 201210474454A CN 102940175 A CN102940175 A CN 102940175A
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- grapefruit
- powder
- jam
- grapefruit jam
- jam powder
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Abstract
The invention discloses grapefruit jam powder. The grapefruit jam powder comprises, by weight, 40-50% of white granulated sugar, 25-35% of glucose, 15-25% of grapefruit powder, 1.6-2.0% of xanthan gum, 0.6-0.8% of konjac glucomannan, 1.0-1.5% of citric acid, 0.5-0.8% of sodium citrate, 0.4-0.6% of grapefruit essence and 0.01-0.02% of sun set yellow. The grapefruit jam powder is produced through mixing and microwave sterilization. When a grapefruit jam is produced through the grapefruit jam powder, the process is simple, convenient and quick. Quantitative pure water of 60-65 DEG C is added to the grapefruit jam powder, the grapefruit jam can be obtained after the grapefruit jam powder is dissolved and stirred evenly, and the heating is not required. The obtained grapefruit jam is bright in color, moderate in sweet and sour and genuine in grapefruit taste and phenomena of layering, bleeding and crystallization do not exist. The grapefruit jam powder is a powder product, so that the grapefruit jam powder is easy to store.
Description
Technical field
The invention belongs to food processing field, relate to a kind of jam powder, especially a kind of grapefruit 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 grapefruit jam powder, simple, convenient, fast when making grapefruit 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 grapefruit jam of excellent performance, more be conducive to health.
Grapefruit jam powder of the present invention, be comprised of white granulated sugar, glucose, grapefruit powder, xanthans, konjac glucomannan, citric acid, natrium citricum, grapefruit essence, sunset yellow, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, grapefruit powder 15%～25%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, citric acid 1.0%～1.5%, natrium citricum 0.5%～0.8%, grapefruit 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 grapefruit essence is Powdered edible grapefruit essence.
Grapefruit jam powder making step is as follows:
(1) batching: after white granulated sugar, glucose, grapefruit powder, xanthans, konjac glucomannan, citric acid, natrium citricum, grapefruit essence, by weight percentage weighing of sunset yellow, mix;
(2) sterilization: the material that mixes carries out microwave sterilization, makes grapefruit jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
The grapefruit powder has the commercially available prod, such as the grapefruit powder of Tianjin just like fruit food industry Co., Ltd product.
Simple, convenient, fast when making grapefruit jam with grapefruit jam powder of the present invention, grapefruit jam powder adds 60 ℃～65 ℃ quantitative hot water, dissolve and stir after be grapefruit jam, do not need to heat again.The grapefruit jam color and luster that makes is beautiful, sour-sweet moderate, pure grapefruit flavor is arranged, without phenomenons such as layering, bleed, crystallizations.Because grapefruit 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, grapefruit powder 200g, xanthans 18g, konjac glucomannan 7g, citric acid 12g, natrium citricum 6g, grapefruit essence 5g, sunset yellow 0.15g, mix; The material that mixes carries out microwave sterilization, makes grapefruit jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Grapefruit 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 grapefruit jam powder, dissolve and stir after grapefruit jam.
Embodiment 2:
Take by weighing white granulated sugar 500g, glucose 350g, grapefruit powder 250g, xanthans 20g, konjac glucomannan 8g, citric acid 15g, natrium citricum 8g, grapefruit essence 6g, sunset yellow 0.2g, mix; The material that mixes carries out microwave sterilization, makes grapefruit jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
The using method of grapefruit jam powder is all with embodiment 1.
Embodiment 3:
Take by weighing white granulated sugar 400g, glucose 250g, grapefruit powder 150g, xanthans 16g, konjac glucomannan 6g, citric acid 10g, natrium citricum 5g, grapefruit essence 4g, sunset yellow 0.1g, mix; The material that mixes carries out microwave sterilization, makes grapefruit jam powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Grapefruit 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. grapefruit jam powder of the present invention, be comprised of white granulated sugar, glucose, grapefruit powder, xanthans, konjac glucomannan, citric acid, natrium citricum, grapefruit essence, sunset yellow, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, grapefruit powder 15%～25%, xanthans 1.6%～2.0%, konjac glucomannan 0.6%～0.8%, citric acid 1.0%～1.5%, natrium citricum 0.5%～0.8%, grapefruit 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 grapefruit essence according to grapefruit essence claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104744543A CN102940175A (en) | 2012-11-21 | 2012-11-21 | Grapefruit jam powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104744543A CN102940175A (en) | 2012-11-21 | 2012-11-21 | Grapefruit jam powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102940175A true CN102940175A (en) | 2013-02-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104744543A Pending CN102940175A (en) | 2012-11-21 | 2012-11-21 | Grapefruit jam powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN102940175A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899092A (en) * | 2006-07-27 | 2007-01-24 | 河南科技大学 | Method for preparing health fruit jelly containing stachys floridana schuttl et benth particles |
| CN102349604A (en) * | 2011-10-19 | 2012-02-15 | 张唐子琰 | Jasmine jam and preparation method thereof |
| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN102613506A (en) * | 2012-04-10 | 2012-08-01 | 威海长寿康海洋食品有限公司 | Fig jam powder processing method |
-
2012
- 2012-11-21 CN CN2012104744543A patent/CN102940175A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899092A (en) * | 2006-07-27 | 2007-01-24 | 河南科技大学 | Method for preparing health fruit jelly containing stachys floridana schuttl et benth particles |
| CN102349604A (en) * | 2011-10-19 | 2012-02-15 | 张唐子琰 | Jasmine jam and preparation method thereof |
| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN102613506A (en) * | 2012-04-10 | 2012-08-01 | 威海长寿康海洋食品有限公司 | Fig jam powder processing method |
Non-Patent Citations (2)
| Title |
|---|
| 王元兰，等: "黄原胶与魔芋胶复配体系的流变特性及影响因素.", 《中南林业科技大学学报》, vol. 30, no. 11, 30 November 2010 (2010-11-30), pages 125 - 128 * |
| 袁利鹏，等: "低糖柚子皮菠萝复合果酱的工艺研究.", 《中国酿造》, no. 6, 30 June 2009 (2009-06-30), pages 182 - 185 * |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130227 |