CN103110039A - Glossy dried plum pectin powder - Google Patents
Glossy dried plum pectin powder Download PDFInfo
- Publication number
- CN103110039A CN103110039A CN2012104980902A CN201210498090A CN103110039A CN 103110039 A CN103110039 A CN 103110039A CN 2012104980902 A CN2012104980902 A CN 2012104980902A CN 201210498090 A CN201210498090 A CN 201210498090A CN 103110039 A CN103110039 A CN 103110039A
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- pectin
- powder
- dried plum
- glossy
- plum
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Abstract
The invention discloses glossy dried plum pectin powder. The dried plum glossy pectin powder is prepared by burdening and mixing the following components in parts by weight: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of dried plum powder, 1-1.5 parts of pectin, 0.5-0.7 part of citric acid, 0.3-0.4 part of dried plum essence, 0.3-0.4 part of sodium citrate and 0.01-0.02 part of sodium copper chlorophyllin. The preparation of the glossy dried plum pectin by using the glossy dried plum pectin powder provided by the invention is simple, convenient and quick. Under high-speed stirring, the glossy dried plum pectin powder is slowly added to quantitative hot water being more than 80 DEG C, and then is dissolved and uniformly stirred to obtain the glossy dried plum pectin powder. The prepared glossy dried plum pectin powder is bright in color, remarkable in bright effect after being coated on the surface of a cake, smooth and natural in color, good in coating, hard to flow after being coated, fresh and fine in mouthtaste, moderate in sweet and sour, pure and thick in dried plum flavor, and appetite-tempting. The glossy dried plum pectin powder is a powder product, and easy to store and keep.
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 smoked plum.
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 smoked plum, only need add water when making bright pectin of smoked plum 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 smoked plum is powder product, is easy to keeping and stores.
Bright jelly powder of smoked plum of the present invention, be comprised of maltodextrin, white granulated sugar, maltitol, plum powder, pectin, citric acid, smoked plum essence, natrium citricum, sodium copper chlorophyllin, the parts by weight of each component are as follows: maltodextrin 35～40, white granulated sugar 25～30, maltitol 20～25, plum powder 15～20, pectin 1～1.5, citric acid 0.5～0.7, smoked plum essence 0.3～0.4, natrium citricum 0.3～0.4, sodium copper chlorophyllin 0.01～0.02.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 60 mesh sieves;
Plum powder is the spray-drying plum powder;
Described pectin is low-ester pectin;
Described smoked plum essence is Powdered edible smoked plum essence;
Bright jelly powder preparation method of smoked plum is as follows: maltodextrin, white granulated sugar, maltitol, plum powder, pectin, citric acid, smoked plum essence, natrium citricum, sodium copper chlorophyllin in proportion after weighing, are mixed, make bright jelly powder of smoked plum.
Plum powder has the commercially available prod, produces by spray drying technology just like the SD plum powder that fruit food industry Co., Ltd produces as Tianjin.
When bright jelly powder of smoked plum of the present invention uses, the water addition ratio example is bright jelly powder: water=1:2 of smoked plum, and water temperature requires more than 80 ℃.Simple, convenient, fast when making bright pectin of smoked plum with bright jelly powder of smoked plum of the present invention.Concrete grammar is as follows: under rapid stirring, bright jelly powder of smoked plum slowly joined in the quantitative hot water more than 80 ℃, dissolve and stir and namely make bright pectin of smoked plum.Bright pectin color and luster of the smoked plum 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, pure smoked plum flavor is arranged, 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 smoked plum 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, plum powder 150g, pectin 10g, citric acid 5g, smoked plum essence 3g, natrium citricum 3g, sodium copper chlorophyllin 0.1g, mix, make bright jelly powder of smoked plum.
Bright jelly powder using method of smoked plum: 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 smoked plum, dissolve and stir after namely make bright pectin of smoked plum.
Embodiment 2
Take respectively maltodextrin 400g, white granulated sugar 300g, maltitol 250g, plum powder 200g, pectin 15g, citric acid 7g, smoked plum essence 4g, natrium citricum 4g, sodium copper chlorophyllin 0.2g, mix, make bright jelly powder of smoked plum.
Bright jelly powder using method of smoked plum: 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 smoked plum, dissolve and stir after namely make bright pectin of smoked plum.
Embodiment 3
Take respectively maltodextrin 375g, white granulated sugar 275g, maltitol 225g, plum powder 175g, pectin 12g, citric acid 6g, smoked plum essence 3.5g, natrium citricum 3.5g, sodium copper chlorophyllin 0.15g, mix, make bright jelly powder of smoked plum.
Bright jelly powder using method of smoked plum: 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 smoked plum, dissolve and stir after namely make bright pectin of smoked plum.
Claims (5)
1. bright jelly powder of smoked plum of the present invention, be comprised of maltodextrin, white granulated sugar, maltitol, plum powder, pectin, citric acid, smoked plum essence, natrium citricum, sodium copper chlorophyllin, the parts by weight of each component are as follows: maltodextrin 35～40, white granulated sugar 25～30, maltitol 20～25, plum powder 15～20, pectin 1～1.5, citric acid 0.5～0.7, smoked plum essence 0.3～0.4, natrium citricum 0.3～0.4, sodium copper chlorophyllin 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 the spray-drying plum powder according to claim 1 plum powder.
4. be low-ester pectin according to pectin claimed in claim 1.
5. be Powdered edible smoked plum essence according to smoked plum essence claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104980902A CN103110039A (en) | 2012-11-29 | 2012-11-29 | Glossy dried plum pectin powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104980902A CN103110039A (en) | 2012-11-29 | 2012-11-29 | Glossy dried plum pectin powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103110039A true CN103110039A (en) | 2013-05-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104980902A Pending CN103110039A (en) | 2012-11-29 | 2012-11-29 | Glossy dried plum pectin powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN103110039A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3019815A1 (en) * | 2014-04-15 | 2015-10-16 | Saint Gobain Isover | SIZING COMPOSITION BASED ON NON-REDUCING SACCHARIDE AND HYDROGEN SACCHARIDE, AND INSULATING PRODUCTS OBTAINED. |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317360A (en) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | Preparation of jam |
| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
| WO2011061121A1 (en) * | 2009-11-19 | 2011-05-26 | Nestec S.A. | Water-based coating for frozen confection |
-
2012
- 2012-11-29 CN CN2012104980902A patent/CN103110039A/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 |
| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
| WO2011061121A1 (en) * | 2009-11-19 | 2011-05-26 | Nestec S.A. | Water-based coating for frozen confection |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3019815A1 (en) * | 2014-04-15 | 2015-10-16 | Saint Gobain Isover | SIZING COMPOSITION BASED ON NON-REDUCING SACCHARIDE AND HYDROGEN SACCHARIDE, AND INSULATING PRODUCTS OBTAINED. |
| WO2015159012A1 (en) * | 2014-04-15 | 2015-10-22 | Saint-Gobain Isover | Gluing composition based on non-reducing saccharide and hydrogenated saccharide, and insulating products obtained |
| CN106458739A (en) * | 2014-04-15 | 2017-02-22 | 圣戈班伊索福公司 | Gluing composition based on non-reducing saccharide and hydrogenated saccharide, and insulating products obtained |
| JP2017514029A (en) * | 2014-04-15 | 2017-06-01 | サン−ゴバン イゾベール | Sizing composition based on non-reducing sugar and hydrogenated sugar, and resulting insulating product |
| US10774466B2 (en) | 2014-04-15 | 2020-09-15 | Saint-Gobain Isover | Sizing composition based on a non-reducing saccharide and a hydrogenated saccharide, and insulating products obtained |
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Legal Events
| Date | Code | Title | Description |
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| 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 |