CN103110041A - Blackcurrant glossy pectin powder - Google Patents
Blackcurrant glossy pectin powder Download PDFInfo
- Publication number
- CN103110041A CN103110041A CN2012104981924A CN201210498192A CN103110041A CN 103110041 A CN103110041 A CN 103110041A CN 2012104981924 A CN2012104981924 A CN 2012104981924A CN 201210498192 A CN201210498192 A CN 201210498192A CN 103110041 A CN103110041 A CN 103110041A
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- blackcurrant
- pectin
- glossy
- powder
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Abstract
The invention relates to blackcurrant glossy pectin powder, which is prepared by batching 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 blackcurrant powder, 1-1.5 parts of pectin, 0.5-0.7 part of citric acid, 0.3-0.4 part of blackcurrant essence, 0.3-0.4 part of sodium citrate, and 0.01-0.02 part of blackcurrant red. The blackcurrant glossy pectin powder disclosed by the invention is used for preparing blackcurrant glossy pectin simply, conveniently and rapidly. The blackcurrant glossy pectin is prepared by slowly adding blackcurrant glossy pectin powder into quantitative hot water with the temperature above 80 DEG C while rapidly stirring, and uniformly dissolving and stirring. The prepared blackcurrant glossy pectin is bright in colour, smooth and natural in colour and lustre, good in hanging property, fresh and exquisite in mouth feel and proper in sour and sweet; after being coated on the surface of a cake, the blackcurrant glossy pectin is obvious in bright effect and is difficult to discharge; blackcurrant flavour is pure and full-bodied and invites appetite; and in addition, because of being a powdery product, the blackcurrant glossy pectin powder is easier to store and preserve.
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 blackcurrant.
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 blackcurrant, only need add water when making bright pectin of blackcurrant 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 blackcurrant is powder product, is easy to keeping and stores.
Bright jelly powder of blackcurrant of the present invention, by maltodextrin, white granulated sugar, maltitol, blackcurrant powder, pectin, citric acid, blackcurrant essence, natrium citricum, blackcurrant is red forms, the parts by weight of each component are as follows: maltodextrin 35～40, white granulated sugar 25～30, maltitol 20～25, blackcurrant powder 15～20, pectin 1～1.5, citric acid 0.5～0.7, blackcurrant essence 0.3～0.4, natrium citricum 0.3～0.4, blackcurrant red 0.01～0.02.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 60 mesh sieves;
The blackcurrant powder is spray-drying blackcurrant powder;
Described pectin is low-ester pectin;
Described blackcurrant essence is Powdered edible blackcurrant essence;
Bright jelly powder preparation method of blackcurrant is as follows: after maltodextrin, white granulated sugar, maltitol, blackcurrant powder, pectin, citric acid, blackcurrant essence, natrium citricum, the red weighing in proportion of blackcurrant, mix, make bright jelly powder of blackcurrant.
When bright jelly powder of blackcurrant of the present invention uses, the water addition ratio example is bright jelly powder: water=1:2 of blackcurrant, and water temperature requires more than 80 ℃.Simple, convenient, fast when making bright pectin of blackcurrant with bright jelly powder of blackcurrant of the present invention.Concrete grammar is as follows: under rapid stirring, bright jelly powder of blackcurrant slowly joined in the quantitative hot water more than 80 ℃, dissolve and stir and namely make bright pectin of blackcurrant.Bright pectin color and luster of the blackcurrant 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, the blackcurrant 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 blackcurrant 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, blackcurrant powder 150g, pectin 10g, citric acid 5g, blackcurrant essence 3g, natrium citricum 3g, the red 0.1g of blackcurrant, mix, make bright jelly powder of blackcurrant.
Bright jelly powder using method of blackcurrant: 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 blackcurrant, dissolve and stir after namely make bright pectin of blackcurrant.
Embodiment 2
Take respectively maltodextrin 400g, white granulated sugar 300g, maltitol 250g, blackcurrant powder 200g, pectin 15g, citric acid 7g, blackcurrant essence 4g, natrium citricum 4g, the red 0.2g of blackcurrant, mix, make bright jelly powder of blackcurrant.
Bright jelly powder using method of blackcurrant: 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 blackcurrant, dissolve and stir after namely make bright pectin of blackcurrant.
Embodiment 3
Take respectively maltodextrin 375g, white granulated sugar 275g, maltitol 225g, blackcurrant powder 175g, pectin 12g, citric acid 6g, blackcurrant essence 3.5g, natrium citricum 3.5g, the red 0.15g of blackcurrant, mix, make bright jelly powder of blackcurrant.
Bright jelly powder using method of blackcurrant: 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 blackcurrant, dissolve and stir after namely make bright pectin of blackcurrant.
Claims (5)
1. bright jelly powder of blackcurrant of the present invention, by maltodextrin, white granulated sugar, maltitol, blackcurrant powder, pectin, citric acid, blackcurrant essence, natrium citricum, blackcurrant is red forms, the parts by weight of each component are as follows: maltodextrin 35～40, white granulated sugar 25～30, maltitol 20～25, blackcurrant powder 15～20, pectin 1～1.5, citric acid 0.5～0.7, blackcurrant essence 0.3～0.4, natrium citricum 0.3～0.4, blackcurrant red 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 blackcurrant powder according to claim 1 blackcurrant powder.
4. be low-ester pectin according to pectin claimed in claim 1.
5. be Powdered edible blackcurrant essence according to blackcurrant essence claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104981924A CN103110041A (en) | 2012-11-29 | 2012-11-29 | Blackcurrant glossy pectin powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104981924A CN103110041A (en) | 2012-11-29 | 2012-11-29 | Blackcurrant glossy pectin powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103110041A true CN103110041A (en) | 2013-05-22 |
Family
ID=48408432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104981924A Pending CN103110041A (en) | 2012-11-29 | 2012-11-29 | Blackcurrant glossy pectin powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103110041A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317360A (en) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | Preparation of jam |
| CN101069543A (en) * | 2007-06-12 | 2007-11-14 | 辽宁省微生物科学研究院 | Sweet-potato fruit jam and making technology |
| CN101507475A (en) * | 2009-03-25 | 2009-08-19 | 北京欧凯米特科技有限公司 | Composite food additive and preparation method thereof |
| WO2009115166A2 (en) * | 2008-03-19 | 2009-09-24 | Cargill, Incorporated | Pectin powder blends comprising dried salts of an edible acid |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
-
2012
- 2012-11-29 CN CN2012104981924A patent/CN103110041A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317360A (en) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | Preparation of jam |
| CN101069543A (en) * | 2007-06-12 | 2007-11-14 | 辽宁省微生物科学研究院 | Sweet-potato fruit jam and making technology |
| WO2009115166A2 (en) * | 2008-03-19 | 2009-09-24 | Cargill, Incorporated | Pectin powder blends comprising dried salts of an edible acid |
| CN101507475A (en) * | 2009-03-25 | 2009-08-19 | 北京欧凯米特科技有限公司 | Composite food additive and preparation method thereof |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
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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 |