CN103005244A - Dried fruit jam of layer cake for industrial production and preparation method and applications thereof - Google Patents
Dried fruit jam of layer cake for industrial production and preparation method and applications thereof Download PDFInfo
- Publication number
- CN103005244A CN103005244A CN2012105046445A CN201210504644A CN103005244A CN 103005244 A CN103005244 A CN 103005244A CN 2012105046445 A CN2012105046445 A CN 2012105046445A CN 201210504644 A CN201210504644 A CN 201210504644A CN 103005244 A CN103005244 A CN 103005244A
- Authority
- CN
- China
- Prior art keywords
- dried fruit
- jam
- industrial production
- sandwich biscuits
- fruit jam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a dried fruit jam of a layer cake for industrial production and a preparation method and applications thereof. The jam comprises the following components: 20-35% of granulated sugar, 30-40% of high fructose corn syrup, 10-20% of d-sorbitol solution, 5-10% of modified starch, 2-8% of edible glycerol, 0.5-0.7% of composite colloid, 0.6-0.8% of composite chelate salt, 0.1-0.3% of citric acid and 2-5% of dried fruit. According to the dried fruit jam, the modified starch, the composite colloid, the composite chelate salt are evenly mixed, water is added and then the mixture is stirred for dissolving until no obvious particle exists to obtain slurry; the high fructose corn syrup, the d-sorbitol solution and the granulated sugar are stirred and mixed, the slurry is added and the mixture is stirred while being heated; the mixture is heated and pasted to volatilize water until the content of solid content is 80-82%; the edible glycerol is added and the mixture is evenly mixed and cooled to 85-95 DEG C; and the dried fruit and the citric acid solution are added and the mixture is evenly stirred to obtain the jam. According to the dried fruit jam, the water activity of the jam is below 0.45, the mouthfeel is smooth and fine. The jam does not stick to teeth and the melting degree in mouth is high. The gel-state jam has a low heating temperature and can conveniently industrially prepare layer cakes.
Description
Technical field
The present invention relates to a kind of jam, particularly a kind of industrial production sandwich biscuits dried fruit jam and preparation method and application.
Background technology
Biscuit is as a kind of food that mainly occupies circulation market, and product is uneven.Sandwich class biscuit is the outstanding person in the biscuit always, but existing commercially available sandwich class biscuit mainly is take shortening as main sandwich, and the sandwich grease of this kind, sugared content are high, from the angle of nutrient health, and the long-term edible health that is unfavorable for human body; An other class is sandwich to be that jam type is sandwich, and existing jam sandwich is aided with pigment, essence mainly take syrup as main, with low cost, the general mouthfeel of product is strong to stick to one's teeth, is of low nutritive value, and wire drawing is grown, annotated the sauce inconvenient operation in the production process in addition, and the market acceptance is general.Containing true pulp, nutritious, sapid jam sandwich biscuit has become the focus of high-quality sandwich biscuits research and development.
What be different from chain pastry shop manual operations formula and short shelf-life cures the jam product, and the long shelf-life is the necessary condition of the sandwich biscuits jam of suitability for industrialized production.Pulp type jam mainly is made take fresh fruit or industrial processes pulp as primary raw material since fresh fruit or pulp often water content is larger, cause finished product jam water activity high, can not adapt to the biscuit product of long shelf-life; If the finished product jam that the industrial production solid content is high need to expend long digestion time and more mechanical electric power on the one hand, on the other hand, long digestion time can destroy nutrition and the local flavor of fresh fruit or pulp, has reduced widely the quality of finished product jam.
Summary of the invention
The shortcoming that primary and foremost purpose of the present invention is to overcome prior art provides a kind of industrial production sandwich biscuits dried fruit jam with not enough.This industrial production with sandwich biscuits dried fruit jam mouthfeel do not stick to one's teeth, wire drawing is short, water activity is low, more is convenient to simultaneously the industrial production operation.
Another object of the present invention is to provide the preparation method of described industrial production with sandwich biscuits dried fruit jam.
A further object of the present invention is to provide the application of described industrial production with sandwich biscuits dried fruit jam.
Purpose of the present invention is achieved through the following technical solutions: a kind of industrial production sandwich biscuits dried fruit jam comprises following component by mass percentage:
Granulated sugar 20～35%, HFCS 30～40%, D-sorbitol solution 10～20%, converted starch 5～10%, edible glycerol 2～8%, composite colloid 0.5～0.7%, composite chelate salt 0.6～0.8%, citric acid 0.1～0.3% and dried fruit 2～5%;
Described industrial production only is above-mentioned main component with the composition of sandwich biscuits dried fruit jam, and the consumption of water is surplus;
Described industrial production also comprises a kind of in essence, pigment and the anticorrisive agent or at least two kinds with sandwich biscuits dried fruit jam; The consumption of essence, pigment and anticorrisive agent meets the food hygiene relevant criterion; At this moment, water is supplemented to 100%;
The consumption of described water preferably is controlled to be mass percent 5～10%;
Described HFCS is preferably the HFCS that fructose content is mass percent 42%;
It is 70.70% D-sorbitol solution that described D-sorbitol solution is preferably solid content;
Described converted starch is preferably the hydroxypropyl PASELLI EASYGEL;
Described composite colloid is preferably at least two kinds in carragheen, xanthans and the sodium alginate; More preferably carragheen, xanthans and sodium alginate in mass ratio the example (0.3～0.5): (0～0.1): (0～0.2) collocation, wherein, xanthans and sodium alginate can not be 0 simultaneously;
Described composite chelate salt is preferably at least two kinds in potassium citrate, potassium dihydrogen phosphate and the dipotassium hydrogen phosphate; More preferably potassium citrate, potassium dihydrogen phosphate and dipotassium hydrogen phosphate in mass ratio the example (0～0.4): (0～0.3): (0～0.5) collocation, wherein, have at least two kinds can not be 0 simultaneously in potassium citrate, potassium dihydrogen phosphate and the dipotassium hydrogen phosphate;
The moisture of described dried fruit is mass percent below 12%, can for raisins, dried hawthorn, red date do and the blueberry dried fruit in a kind of or at least two kinds; Described dried fruit format diameter is preferably 2～5mm, adopts pelleter to cut;
The described industrial production preparation method of sandwich biscuits dried fruit jam comprises following steps:
(1) converted starch, composite colloid and composite chelate salt are mixed after, add 50～60 ℃ water stirring and dissolving to without obvious particle, obtain slurry;
(2) HFCS, D-sorbitol solution and granulated sugar are mixed, add the slurry that step (1) prepares, while stirring heating makes moisture evaporation after the heating gelatinization, reaches 80～82% to solid content;
(3) then add edible glycerol and mix, be cooled to 85～95 ℃, the citric acid solution that adding dried fruit and water in advance dissolving citric acid obtain stirs, and cooling obtains industrial production sandwich biscuits dried fruit jam;
Wherein, the consumption of each composition is by percentage to the quality: granulated sugar 20～35%, HFCS 30～40%, D-sorbitol solution 10～20%, converted starch 5～10%, edible glycerol 2～8%, composite colloid 0.5～0.7%, composite chelate salt 0.6～0.8%, citric acid 0.1～0.3%, dried fruit 2～5% and water surplus;
When described industrial production also contained a kind of in essence, pigment and the anticorrisive agent or at least two kinds with sandwich biscuits dried fruit jam, the consumption of essence, pigment and anticorrisive agent met the food hygiene relevant criterion, and the consumption of water is for being supplemented to 100%; Wherein, essence and pigment are not very stable, need to add after step (3) cooling, and anticorrisive agent can in arbitrarily step interpolation, be preferably step (1) and add;
The temperature of the heating gelatinization described in the step (2) is preferably 100～120 ℃;
The temperature of the cooling described in the step (3) is preferably 20～30 ℃; More preferably 20～25 ℃;
Described industrial production is low to moderate below 0.45 with the water activity of sandwich biscuits dried fruit jam, is gel; Sealing is preserved after the cooling, and when carrying out the biscuit sandwich production operation, being heated to 55～60 ℃ is that tool is mobile, can annotate the sauce operation.
The present invention has following advantage and effect with respect to prior art:
(1) with respect to the commercially available biscuit sandwich jam hard mouthfeel that sticks to one's teeth, the present invention uses HFCS, D-sorbite, glycerine and cooperates hydrophilic colloid by rational proportion, makes the jam smooth mouth feel fine and smooth, does not stick to one's teeth, changes a mouthful degree height.
(2) control the water activity of jam by reducing jam moisture in the prior art, but usually can cause the jam mouthfeel strong.The present invention is by scientific optimization HFCS, D-sorbite, each component of the glycerine ratio in gross weight, make the jam water activity be low to moderate (0.4～0.41) below 0.45, guaranteed that not only the migration of moisture and cake body is few in this jam, the cake body still can keep fragility after reaching balance, and having guaranteed that the pliability of jam, sour-sweet degree and astringent taste are under control, overall flavour sense is good.
(3) the present invention makes jam have the reversible characteristic of heat by the composite utilization to different hydrophilic colloids and chelating salt, has greatly improved the convenience of industrial production operation.This jam is being curdled appearance below 50 ℃, is not prone to jam and the friction of cake body that may occur in jam infiltration, the transportation and produces the situations such as displacement; Be the tool certain fluidity when being heated to more than 55 ℃, and obvious more common syrup type jam low of stringiness, can repeatedly carry out heating for multiple times/cooling processing, easily realize annotating the sauce operation.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1
(1) 5.0kg converted starch (hydroxypropyl PASELLI EASYGEL), 0.4kg carragheen, 0.1kg xanthans, 0.3kg potassium citrate and 0.3kg potassium dihydrogen phosphate are mixed after, join the 9.55kg temperature and be in 50～60 ℃ the water stirring and dissolving to without obvious particle, obtain slurry;
(2) in jacketed pan, drop into 35.4kg HFCS (fructose content is mass percent 42%), 15.0kg D-sorbitol solution (solid content is 70.70%) and 20.0kg granulated sugar, mix, the slurry that adds step (1) preparation, heating up to stir mixes each component, be heated to and open wide pot cover after 100～120 ℃ of gelatinizations and make moisture evaporation, reach 82% to solid content;
(3) dropping into the 8.0kg edible glycerol mixes, be cooled to 90 ℃, (moisture is 11.6%, and size is 2～5mm) to stir after the pelletizing can to add citric acid solution (obtaining with the water-soluble solution of 0.44kg 0.3kg citric acid) and 0.2kg blueberry essence, 0.01kg blueberry pigment, 5.0kg blueberry dried fruit;
(4) discharging can is cooled to 25 ℃ of sealings and preserves, and obtains being gelatinous industrial production sandwich biscuits dried fruit jam.
Embodiment 2
(1) 8.0kg converted starch (hydroxypropyl PASELLI EASYGEL), 0.5kg carragheen, 0.2kg sodium alginate, 0.4kg potassium citrate and 0.2kg dipotassium hydrogen phosphate are mixed after, join the 6.7kg temperature and be in 50～60 ℃ the water stirring and dissolving to without obvious particle, obtain slurry;
(2) in jacketed pan, drop into 30.0kg HFCS (fructose content is mass percent 42%), 10.0kg D-sorbitol solution (solid content is 70.70%) and 35.0kg granulated sugar, mix, the slurry that adds step (1) preparation, heating up to stir mixes each component, be heated to and open wide pot cover after 100～120 ℃ of gelatinizations and make moisture evaporation, reach 82% to solid content;
(3) dropping into the 6.0kg edible glycerol mixes, be cooled to 95 ℃, (moisture is 11.4%, and size is 2～5mm) to stir after the pelletizing can to add citric acid solution (obtaining with the water-soluble solution of 0.3kg 0.2kg citric acid) and 0.2kg hawthorn essence, 0.005kg allured red pigment, 2.3kg dried hawthorn;
(4) discharging can is cooled to 25 ℃ of sealings and preserves, and obtains being gelatinous industrial production sandwich biscuits dried fruit jam.
Embodiment 3
(1) 10.0kg converted starch (hydroxypropyl PASELLI EASYGEL), 0.3kg carragheen, 0.1kg xanthans, 0.1kg sodium alginate, 0.5kg potassium dihydrogen phosphate and 0.3kg dipotassium hydrogen phosphate are mixed after, join the 4.6kg temperature and be in 50～60 ℃ the water stirring and dissolving to without obvious particle, obtain slurry;
(2) in jacketed pan, drop into 40.0kg HFCS (fructose content is mass percent 42%), 20.0kg D-sorbitol solution (solid content is 70.70%) and 19.6kg granulated sugar, mix, the slurry that adds step (1) preparation, heating up to stir mixes each component, be heated to and open wide pot cover after 100～120 ℃ of gelatinizations and make moisture evaporation, reach 82% to solid content;
(3) dropping into the 2.0kg edible glycerol mixes, be cooled to 85 ℃, (moisture is 10.8%, and size is 2～5mm) to stir after the pelletizing can to add citric acid solution (obtaining with the water-soluble solution of 0.15kg 0.1kg citric acid) and 0.2kg grape essence, 0.05kg grape skin red pigment, 2.0kg raisins;
(4) discharging can is cooled to 25 ℃ of sealings of normal temperature and preserves, and obtains being gelatinous industrial production sandwich biscuits dried fruit jam.
Comparative Examples
(1) 10.0kg converted starch (hydroxypropyl PASELLI EASYGEL), 1kg low-ester pectin and 18.7kg granulated sugar are mixed after, join in the 9.85kg water stirring and dissolving to without obvious particle, obtain slurry;
(2) in jacketed pan, drop into 60.0kg malt syrup (solid content is 85%), the slurry that adds step (1) preparation, heat up to stir each component is mixed, be heated to and open wide pot cover after 100～120 ℃ of gelatinizations and make moisture evaporation, reach 85% to solid content;
(3) be cooled to 85 ℃, can add citric acid solution (obtaining with the water-soluble solution of 0.1kg 0.1kg citric acid) and 0.2kg grape essence, the 0.05kg grape skin red pigment stirs;
(4) discharging can is cooled to 25 ℃ of sealings of normal temperature and preserves, and obtains a kind of jam.
Embodiment and the commercially available jam Contrast on effect that cures are tested:
Adopt jam that above embodiment (comprising Comparative Examples) makes and the representative commercially available jam that cures to do matter structure and water activity test experiments, specific as follows:
(1) specimen: embodiment 1～3, Comparative Examples, Jia Shili sandwich biscuits jam (pineapple taste), " large Lao Guo " board cure jam;
(2) tester: use respectively hardness, viscous force and the viscosity of texture analyser (Brookfield CT3) test jam, admeasuring apparatus for measuring moisture content of substance (NOVASINA Lab Swift) testing moisture activity, hand-held saccharometer (LB90A) test solid content;
(3) sandwich jam dumpling is drying does technological process:
Preprocessing raw material and auxiliary material → dough modulation → rolling → moulding → baking → cooling → folder sauce → packing → finished product
Preparation method:
1. dough modulation: (actual temp is as the criterion with the temperature of the dough that is modulated into 180g Icing Sugar, 210g palm oil, 8g salt, 20g egg liquid, 30g invert syrup and 200g warm water, with reference to following description) in dough mixing machine, stir well, the mixture that adds 1kg Plain flour and 6g sodium acid carbonate continues to beat.In modulated process, be taken up in order of priority to add 15g carbonic hydroammonium (using the 30g cold-water solution), 0.4g sodium pyrosulfite (using the 10g cold-water solution), continue to beat, muscle degree smooth to dough and can pull into that beef is thread to be got final product.About 30～40 minutes of whipping time front and back.After the dough modulation, leave standstill more than 10 minutes, to keep the dough stable performance, can carry out the roll forming operation.Annotate: the temperature of the dough that is modulated into, be controlled at 32～35 ℃ winter, be controlled at 35～38 ℃ summer.
2. dough rolling: dough is carried out 9～13 rollings, repeatedly fold and the half-twist angle during rolling, after rolling process, dough is pressed into the dough sheet of certain thickness.
3. moulding: through the dough sheet that rolling process rolls into, make biscuit with mould.
4. baking: dough is through rolling, the laggard baking oven baking of moulding, and furnace temperature is 240～260 ℃, toasts 3.5～5 minutes.
5. cooling: toast complete biscuit placement and be cooled to room temperature.
6. press from both sides sauce: jam is preheated to 60 ℃ ± 5 ℃, and with biscuit: the jam in mass ratio ratio of 7:3 presss from both sides sauce.
7. pack: get final product with air-locked plastic bag packaging.
(4) CT3 matter structure setup parameter is as shown in table 1:
Table 1
| Test-types: | Compression | ? | But recovery time | 0 | s |
| Target: | 35 | mm | Same trigger point: | No | ? |
| Stand-by period: | 0 | s | Pretest speed: | 2 | mm/s |
| The trigger point load: | 5 | g | Data frequency: | 30 | Point/second |
| Test speed | 1 | mm/s | Probe | TA2/100 | ? |
| Return speed: | 1 | mm/s | Anchor clamps: | TA-DEC | ? |
| Cycle-index | 1 | ? | Load unit: | 10000g? |
(5) data analysis, the result who records is as shown in table 2:
Table 2
Can draw from above data, each index of jam that embodiment 1～3 makes roughly all is in Comparative Examples, Jia Shili sandwich biscuits jam and large Lao Guo and cures between the jam, after being applied to sandwich biscuits, the jam pliability is moderate, neither have Comparative Examples, Jia Shili jam is strong, thickness sticks to one's teeth mouthfeel, do not have also that large Lao Guo jam is thin, the characteristics of easy slip; And water activity and commercially available Jia Shili jam approach, and can make biscuit keep fragility within 1 year shelf-life.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. an industrial production is characterized in that comprising following component by mass percentage: granulated sugar 20～35%, HFCS 30～40%, D-sorbitol solution 10～20%, converted starch 5～10%, edible glycerol 2～8%, composite colloid 0.5～0.7%, composite chelate salt 0.6～0.8%, citric acid 0.1～0.3% and dried fruit 2～5% with sandwich biscuits dried fruit jam;
Described composite colloid is at least two kinds in carragheen, xanthans and the sodium alginate;
Described composite chelate salt is at least two kinds in potassium citrate, potassium dihydrogen phosphate and the dipotassium hydrogen phosphate.
2. industrial production according to claim 1 is characterized in that with sandwich biscuits dried fruit jam: described industrial production also comprises a kind of in essence, pigment and the anticorrisive agent or at least two kinds with sandwich biscuits dried fruit jam; The consumption of essence, pigment and anticorrisive agent meets the food hygiene relevant criterion.
3. industrial production according to claim 1 is with sandwich biscuits dried fruit jam, and it is characterized in that: described HFCS is that fructose content is the HFCS of mass percent 42%.
4. industrial production according to claim 1 is with sandwich biscuits dried fruit jam, and it is characterized in that: described D-sorbitol solution is that solid content is 70.70% D-sorbitol solution.
5. industrial production according to claim 1 is with sandwich biscuits dried fruit jam, and it is characterized in that: described converted starch is the hydroxypropyl PASELLI EASYGEL.
6. industrial production according to claim 1 is with sandwich biscuits dried fruit jam, it is characterized in that: described composite colloid is in mass ratio example (0.3～0.5) of carragheen, xanthans and sodium alginate: (0～0.1): (0～0.2) collocation, wherein, xanthans and sodium alginate can not be 0 simultaneously;
Described composite chelate salt is in mass ratio example (0～0.4) of potassium citrate, potassium dihydrogen phosphate and dipotassium hydrogen phosphate: (0～0.3): (0～0.5) collocation, wherein, have at least two kinds can not be 0 simultaneously in potassium citrate, potassium dihydrogen phosphate and the dipotassium hydrogen phosphate.
7. industrial production according to claim 1 is characterized in that with sandwich biscuits dried fruit jam: the moisture of described dried fruit is mass percent below 12%, and format diameter is 2～5mm.
8. industrial production claimed in claim 1 is characterized in that comprising following steps with the preparation method of sandwich biscuits dried fruit jam:
(1) converted starch, composite colloid and composite chelate salt are mixed after, add 50～60 ℃ water stirring and dissolving to without obvious particle, obtain slurry;
(2) HFCS, D-sorbitol solution and granulated sugar are mixed, add the slurry that step (1) prepares, while stirring heating makes moisture evaporation after the heating gelatinization, reaches 80～82% to solid content;
(3) then add edible glycerol and mix, be cooled to 85～95 ℃, the citric acid solution that adding dried fruit and water in advance dissolving citric acid obtain stirs, and cooling obtains industrial production sandwich biscuits dried fruit jam;
Wherein, the consumption of each composition is by percentage to the quality: granulated sugar 20～35%, HFCS 30～40%, D-sorbitol solution 10～20%, converted starch 5～10%, edible glycerol 2～8%, composite colloid 0.5～0.7%, composite chelate salt 0.6～0.8%, citric acid 0.1～0.3%, dried fruit 2～5% and water surplus.
9. industrial production according to claim 8 is with the preparation method of sandwich biscuits dried fruit jam, and it is characterized in that: the temperature of the heating gelatinization described in the step (2) is 100～120 ℃;
The temperature of the cooling described in the step (3) is 20～30 ℃.
Industrial production claimed in claim 1 with sandwich biscuits dried fruit jam application: described industrial production with sandwich biscuits dried fruit jam when the sandwich biscuits production operation, described industrial production is heated to 55～60 ℃ with sandwich biscuits dried fruit jam, can annotates sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210504644.5A CN103005244B (en) | 2012-11-30 | 2012-11-30 | Dried fruit jam of sanwiched cake for industrial production and preparation method and applications thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210504644.5A CN103005244B (en) | 2012-11-30 | 2012-11-30 | Dried fruit jam of sanwiched cake for industrial production and preparation method and applications thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103005244A true CN103005244A (en) | 2013-04-03 |
| CN103005244B CN103005244B (en) | 2014-04-30 |
Family
ID=47954773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210504644.5A Active CN103005244B (en) | 2012-11-30 | 2012-11-30 | Dried fruit jam of sanwiched cake for industrial production and preparation method and applications thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103005244B (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284089A (en) * | 2013-05-31 | 2013-09-11 | 广州合诚实业有限公司 | Baking-resistant simulated fruit and preparation method and application thereof |
| CN103478517A (en) * | 2013-09-28 | 2014-01-01 | 山西山里红食品有限公司 | Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof |
| CN104116020A (en) * | 2014-07-17 | 2014-10-29 | 广东嘉士利食品集团有限公司 | Lemon jam used as biscuit stuffing and preparation method thereof |
| CN104146285A (en) * | 2014-08-13 | 2014-11-19 | 广州合诚实业有限公司 | Slightly sweet egg tart sauce with long shelf life and low water activity, preparation method and application thereof |
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN104542819A (en) * | 2013-10-15 | 2015-04-29 | 镇江拜因诺生物科技有限公司 | A ham biscuit |
| CN104738124A (en) * | 2013-12-29 | 2015-07-01 | 王世华 | Jam sandwich biscuit and processing method thereof |
| CN105266037A (en) * | 2015-12-07 | 2016-01-27 | 戴女便 | Sweet bean paste sandwich filling |
| CN106923276A (en) * | 2015-12-28 | 2017-07-07 | 中粮集团有限公司 | Jam for bakery and its preparation method and application |
| CN109380640A (en) * | 2018-10-31 | 2019-02-26 | 恩格乐香精香料（上海）有限公司 | A kind of cookies are faric to use fruity sauce |
| CN111165541A (en) * | 2020-01-03 | 2020-05-19 | 广东嘉士利食品集团有限公司 | Jam sandwich suitable for jam sandwich biscuits at normal temperature and low temperature, processing method of jam sandwich and jam sandwich biscuits |
| CN112655946A (en) * | 2021-01-08 | 2021-04-16 | 广东省佳彩食品有限公司 | Edible biscuit glue |
| CN114586816A (en) * | 2022-03-07 | 2022-06-07 | 大连工业大学 | Gel jelly filled crisp biscuit |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457672A (en) * | 2003-05-29 | 2003-11-26 | 湖南沐林现代食品有限公司 | Low water content activity anti-high temperature jam and its producing method |
| CN1792267A (en) * | 2005-12-30 | 2006-06-28 | 山东师范大学 | Method for making cake with filling taken at rest-time |
| CN101095425A (en) * | 2007-07-04 | 2008-01-02 | 美晨集团股份有限公司 | Stuffing material for bakery products |
| CN101129172A (en) * | 2007-10-18 | 2008-02-27 | 江苏省中国科学院植物研究所 | Method for processing blackberry fruit pulp with low sugar |
| CN101214003A (en) * | 2008-01-18 | 2008-07-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing oligofructose |
| CN101720880A (en) * | 2009-11-20 | 2010-06-09 | 上海荣港工贸发展有限公司 | Preparation process of long-acting jam |
| CN101836702A (en) * | 2010-04-08 | 2010-09-22 | 邓振强 | Novel sucrose-free fruity sauce and preparation method thereof |
| CN101843306A (en) * | 2009-12-03 | 2010-09-29 | 广州合诚实业有限公司 | High-temperature baking resistant jam and preparation method and application thereof |
| CN102550903A (en) * | 2011-12-27 | 2012-07-11 | 广州合诚实业有限公司 | Rose jam and preparation method thereof |
-
2012
- 2012-11-30 CN CN201210504644.5A patent/CN103005244B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457672A (en) * | 2003-05-29 | 2003-11-26 | 湖南沐林现代食品有限公司 | Low water content activity anti-high temperature jam and its producing method |
| CN1792267A (en) * | 2005-12-30 | 2006-06-28 | 山东师范大学 | Method for making cake with filling taken at rest-time |
| CN101095425A (en) * | 2007-07-04 | 2008-01-02 | 美晨集团股份有限公司 | Stuffing material for bakery products |
| CN101129172A (en) * | 2007-10-18 | 2008-02-27 | 江苏省中国科学院植物研究所 | Method for processing blackberry fruit pulp with low sugar |
| CN101214003A (en) * | 2008-01-18 | 2008-07-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing oligofructose |
| CN101720880A (en) * | 2009-11-20 | 2010-06-09 | 上海荣港工贸发展有限公司 | Preparation process of long-acting jam |
| CN101843306A (en) * | 2009-12-03 | 2010-09-29 | 广州合诚实业有限公司 | High-temperature baking resistant jam and preparation method and application thereof |
| CN101836702A (en) * | 2010-04-08 | 2010-09-22 | 邓振强 | Novel sucrose-free fruity sauce and preparation method thereof |
| CN102550903A (en) * | 2011-12-27 | 2012-07-11 | 广州合诚实业有限公司 | Rose jam and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 张忠盛: "典型夹心糖制作、工艺简介", 《食品科学》, no. 07, 30 July 1984 (1984-07-30) * |
| 汪敬生: "高纤维带皮苹果酱的加工", 《今日科技》, no. 10, 31 October 1997 (1997-10-31) * |
| 黄蕴芝: "特殊天然淀粉提高焙烤食品夹心质量", 《中国食品工业》, no. 04, 30 April 1999 (1999-04-30) * |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284089B (en) * | 2013-05-31 | 2014-09-17 | 广州合诚实业有限公司 | Baking-resistant simulated fruit and preparation method and application thereof |
| CN103284089A (en) * | 2013-05-31 | 2013-09-11 | 广州合诚实业有限公司 | Baking-resistant simulated fruit and preparation method and application thereof |
| CN103478517A (en) * | 2013-09-28 | 2014-01-01 | 山西山里红食品有限公司 | Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof |
| CN103478517B (en) * | 2013-09-28 | 2015-01-21 | 山西山里红食品有限公司 | Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof |
| CN104542819A (en) * | 2013-10-15 | 2015-04-29 | 镇江拜因诺生物科技有限公司 | A ham biscuit |
| CN104738124A (en) * | 2013-12-29 | 2015-07-01 | 王世华 | Jam sandwich biscuit and processing method thereof |
| CN104116020B (en) * | 2014-07-17 | 2015-06-24 | 广东嘉士利食品集团有限公司 | Lemon jam used as biscuit stuffing and preparation method thereof |
| CN104116020A (en) * | 2014-07-17 | 2014-10-29 | 广东嘉士利食品集团有限公司 | Lemon jam used as biscuit stuffing and preparation method thereof |
| CN104146285A (en) * | 2014-08-13 | 2014-11-19 | 广州合诚实业有限公司 | Slightly sweet egg tart sauce with long shelf life and low water activity, preparation method and application thereof |
| CN104146285B (en) * | 2014-08-13 | 2017-01-11 | 广州合诚实业有限公司 | Slightly sweet egg tart sauce with long shelf life and low water activity, preparation method and application thereof |
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN105266037A (en) * | 2015-12-07 | 2016-01-27 | 戴女便 | Sweet bean paste sandwich filling |
| CN106923276A (en) * | 2015-12-28 | 2017-07-07 | 中粮集团有限公司 | Jam for bakery and its preparation method and application |
| CN109380640A (en) * | 2018-10-31 | 2019-02-26 | 恩格乐香精香料（上海）有限公司 | A kind of cookies are faric to use fruity sauce |
| CN111165541A (en) * | 2020-01-03 | 2020-05-19 | 广东嘉士利食品集团有限公司 | Jam sandwich suitable for jam sandwich biscuits at normal temperature and low temperature, processing method of jam sandwich and jam sandwich biscuits |
| CN112655946A (en) * | 2021-01-08 | 2021-04-16 | 广东省佳彩食品有限公司 | Edible biscuit glue |
| CN114586816A (en) * | 2022-03-07 | 2022-06-07 | 大连工业大学 | Gel jelly filled crisp biscuit |
| CN114586816B (en) * | 2022-03-07 | 2024-01-02 | 大连工业大学 | Gel jelly core-injection crisp biscuit |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103005244B (en) | 2014-04-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005244B (en) | Dried fruit jam of sanwiched cake for industrial production and preparation method and applications thereof | |
| CN101106909A (en) | Method of lowering oil absorbing capacity of bread crumb, process for producing bread crumb and bread crumb | |
| CN103005383A (en) | Salty sauce containing meat particles for bread with long shelf life and preparation method thereof | |
| CN107006572A (en) | A kind of dietary fiber cookies and preparation method thereof | |
| CN101843324A (en) | Method for preparing tapioca taro dumplings paper | |
| CN105211167A (en) | Crystal moon cake of a kind of energy suitability for industrialized production and preparation method thereof | |
| CN102948449A (en) | Sugar-free burdock bean dreg biscuit and processing method thereof | |
| CN103284089B (en) | Baking-resistant simulated fruit and preparation method and application thereof | |
| CN106689308A (en) | Temperature adjustment nougat-mixed pastry and processing method thereof | |
| CN107927110A (en) | A kind of crisp short cakes with sesame and preparation method thereof | |
| CN106560037A (en) | Pizza base and making method thereof | |
| CN107637642A (en) | A kind of wheat malt biscuit and preparation method thereof | |
| CN104365729A (en) | L-arabinose functional sesame cake manufacturing method | |
| CN101766233A (en) | Grease composite and preparation method and application thereof | |
| CN103652237A (en) | Manufacturing method of tea-containing sandwich cake | |
| CN106509030A (en) | Preparation technology of egg tarts | |
| CN103621592B (en) | A kind of witloof sliced bread | |
| CN103783387A (en) | Preparation method of gold volume and coarse cereals gold volume | |
| CN108576138A (en) | A kind of sea sedge crispbread and preparation method thereof | |
| CN102907478A (en) | Waxy wheat fried food and preparation method thereof | |
| CN104170934A (en) | Tagatose-functional biscuit production method | |
| CN114009565A (en) | Sugar-free black tartary buckwheat caramel treats and preparation method thereof | |
| CN109953252A (en) | Starch lipids compound and preparation method | |
| JPS6034131A (en) | Making method of "karinto" (fried dough cake) containing aloe | |
| JP7323978B2 (en) | Method for producing baked confectionery having chewy texture |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |