CN103109888A - Blueberry bright face pectin powder - Google Patents
Blueberry bright face pectin powder Download PDFInfo
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- CN103109888A CN103109888A CN2012104981178A CN201210498117A CN103109888A CN 103109888 A CN103109888 A CN 103109888A CN 2012104981178 A CN2012104981178 A CN 2012104981178A CN 201210498117 A CN201210498117 A CN 201210498117A CN 103109888 A CN103109888 A CN 103109888A
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- blueberry
- pectin
- powder
- bright
- bright face
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Abstract
The invention discloses blueberry bright face pectin powder which comprises maltodextrin, white granulated sugar, maltitol, blueberry powder, pectin, citric acid, blueberry essence, sodium citrate and purple sweet potato pigment. The components, by weight, are that the maltodextrin of 35-40, the white granulated sugar of 25-30, the maltitol of 20-25, the blueberry powder of 15-20, the pectin of 1-1.5, the citric acid of 0.5-0.7, the blueberry essence of 0.3-0.4, the sodium citrate of 0.3-0.4, and the purple sweet potato pigment of 0.01-0.02. The blueberry bright face pectin powder is prepared by dosing and mixing. When the blueberry bright face pectin powder is used for preparing blueberry bright face pectin, simpleness, convenience and quickness can be achieved. The blueberry bright face pectin powder is slowly added into quantitative hot water with the temperature above 80 DEG C during quick stirring, the blueberry bright face pectin powder is dissolved and stirred evenly, and the blueberry bright face pectin is prepared. The prepared blueberry bright face pectin is bright in color, lucency effect is obvious when the blueberry bright face pectin is coated on the surface of a cake, color is bright and natural, hanging-coating performance is good, flowing off cannot easily happen when the blueberry bright face pectin is coated, mouthfeel is fresh and fine, sweetness and sourness are pleasant, blueberry flavor is pure and strong, and appetite of a person is triggered. Due to the fact that the blueberry bright face pectin powder is a powder product so that storage and keeping are easy.
Description
Technical field
The invention belongs to food processing field, relate to a kind of bright jelly powder, bright jelly powder of especially a kind of blueberry.
Background technology
Bright pectin, also claim minute surface pectin or minute surface fruit cream, be mainly used in decoration or the moulding on the baked goods such as curtain this cake, cream cake surface, can directly be applied to cake surface, it can form thinner light layer at product surface, not only increased brightness effect, the effect that also has moisturizing and extend open date, and can bring the dazzling special decorative effect of light to cake.
bright the pectin product of selling in the market is pulpous state or paste product, minimum packing is all in the 1kg left and right, normal packing is generally 3kg, concerning general small-sized baking the shop, bright pectin of this packing can't once be finished substantially, and bright pectin divides multiple color and local flavor, substantially can't be general, generally need to select according to products characteristics color and the taste of bright pectin, such as being applied on strawberry fresh fruit cake, certainly should be red bright pectin of strawberry flavor, be coated in bright the pectin that recommending on pineapple fresh fruit cake distinguished the flavor of with yellow pineapple, etc..If once too many or too much for use after bright pectin of commodity breaks a seal, the preservation that remains bright pectin is trouble, preserves improper or use unclean utensil to take all to cause pollution, causes bright pectin rotten and unrenewable.
Summary of the invention
The object of the present invention is to provide bright jelly powder of a kind of blueberry, only need add water when making bright pectin of blueberry with it and stir, manufacturing process is simple, convenient, fast, and can measure as required and namely do i.e. use, does not have the keeping problem of surplus products.Because bright jelly powder of blueberry is powder product, is easy to keeping and stores.
Bright jelly powder of blueberry of the present invention, be comprised of maltodextrin, white granulated sugar, maltitol, blueberry powder, pectin, citric acid, blueberry essence, natrium citricum, Ipomoea batatas(L.)Lam, the parts by weight of each component are as follows: maltodextrin 35～40, white granulated sugar 25～30, maltitol 20～25, blueberry powder 15～20, pectin 1～1.5, citric acid 0.5～0.7, blueberry essence 0.3～0.4, natrium citricum 0.3～0.4, Ipomoea batatas(L.)Lam 0.01～0.02.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 60 mesh sieves;
The blueberry powder is spray-drying blueberry powder;
Described pectin is low-ester pectin;
Described blueberry essence is Powdered edible blueberry essence;
Described Ipomoea batatas(L.)Lam is Powdered Ipomoea batatas(L.)Lam.
Bright jelly powder preparation method of blueberry is as follows: maltodextrin, white granulated sugar, maltitol, blueberry powder, pectin, citric acid, blueberry essence, natrium citricum, Ipomoea batatas(L.)Lam in proportion after weighing, are mixed, make bright jelly powder of blueberry.
When bright jelly powder of blueberry of the present invention uses, the water addition ratio example is bright jelly powder: water=1:2 of blueberry, and water temperature requires more than 80 ℃.Simple, convenient, fast when making bright pectin of blueberry with bright jelly powder of blueberry of the present invention.Concrete grammar is as follows: under rapid stirring, bright jelly powder of blueberry slowly joined in the quantitative hot water more than 80 ℃, dissolve and stir and namely make bright pectin of blueberry.Bright pectin color and luster of the blueberry that makes is beautiful, be applied to cake surface after brightness effect obvious, nature bright in luster is hung being coated with property good, be difficult for pouring out after smearing, the pure and fresh exquisiteness of mouthfeel, sour-sweet moderate, blue berry flavor is pure, strong, tempting appetite.Namely do i.e. use owing to measuring as required, do not have the keeping problem of surplus products, and bright jelly powder of blueberry is powder product, be easier to store and keeping.
Four, the specific embodiment
Embodiment 1
Take respectively maltodextrin 350g, white granulated sugar 250g, maltitol 200g, blueberry powder 150g, pectin 10g, citric acid 5g, blueberry essence 3g, natrium citricum 3g, Ipomoea batatas(L.)Lam 0.1g, mix, make bright jelly powder of blueberry.
Bright jelly powder using method of blueberry: be that 82 ℃ of hot water add in a mixing bowl with 200g, temperature, rapid stirring limit, limit slowly adds bright jelly powder of 100g blueberry, dissolve and stir after namely make bright pectin of blueberry.
Embodiment 2
Take respectively maltodextrin 400g, white granulated sugar 300g, maltitol 250g, blueberry powder 200g, pectin 15g, citric acid 7g, blueberry essence 4g, natrium citricum 4g, Ipomoea batatas(L.)Lam 0.2g, mix, make bright jelly powder of blueberry.
Bright jelly powder using method of blueberry: be that 90 ℃ of hot water add in a mixing bowl with 400g, temperature, rapid stirring limit, limit slowly adds bright jelly powder of 200g blueberry, dissolve and stir after namely make bright pectin of blueberry.
Embodiment 3
Take respectively maltodextrin 375g, white granulated sugar 275g, maltitol 225g, blueberry powder 175g, pectin 12g, citric acid 6g, blueberry essence 3.5g, natrium citricum 3.5g, Ipomoea batatas(L.)Lam 0.15g, mix, make bright jelly powder of blueberry.
Bright jelly powder using method of blueberry: be that 85 ℃ of hot water add in a mixing bowl with 300g, temperature, rapid stirring limit, limit slowly adds bright jelly powder of 150g blueberry, dissolve and stir after namely make bright pectin of blueberry.
Claims (6)
1. bright jelly powder of blueberry of the present invention, be comprised of maltodextrin, white granulated sugar, maltitol, blueberry powder, pectin, citric acid, blueberry essence, natrium citricum, Ipomoea batatas(L.)Lam, the parts by weight of each component are as follows: maltodextrin 35～40, white granulated sugar 25～30, maltitol 20～25, blueberry powder 15～20, pectin 1～1.5, citric acid 0.5～0.7, blueberry essence 0.3～0.4, natrium citricum 0.3～0.4, Ipomoea batatas(L.)Lam 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 spray-drying blueberry powder according to claim 1 blueberry powder.
4. be low-ester pectin according to pectin claimed in claim 1.
5. be Powdered edible blueberry essence according to blueberry essence claimed in claim 1.
6. be Powdered Ipomoea batatas(L.)Lam according to Ipomoea batatas(L.)Lam claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104981178A CN103109888A (en) | 2012-11-29 | 2012-11-29 | Blueberry bright face pectin powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104981178A CN103109888A (en) | 2012-11-29 | 2012-11-29 | Blueberry bright face pectin powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103109888A true CN103109888A (en) | 2013-05-22 |
Family
ID=48408276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104981178A Pending CN103109888A (en) | 2012-11-29 | 2012-11-29 | Blueberry bright face pectin powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103109888A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317360A (en) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | Preparation of jam |
| US20060292290A1 (en) * | 2003-02-14 | 2006-12-28 | Michele Hester | Confectionery composition and methods of using the same for decorating |
| CN101385770A (en) * | 2008-10-24 | 2009-03-18 | 上海应用技术学院 | Blueberry chrysanthemum capsules and preparation method thereof |
-
2012
- 2012-11-29 CN CN2012104981178A patent/CN103109888A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317360A (en) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | Preparation of jam |
| US20060292290A1 (en) * | 2003-02-14 | 2006-12-28 | Michele Hester | Confectionery composition and methods of using the same for decorating |
| CN101385770A (en) * | 2008-10-24 | 2009-03-18 | 上海应用技术学院 | Blueberry chrysanthemum capsules and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130522 |