CN103783335A - 黄桃亮面果胶粉 - Google Patents
黄桃亮面果胶粉 Download PDFInfo
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- CN103783335A CN103783335A CN201210496563.5A CN201210496563A CN103783335A CN 103783335 A CN103783335 A CN 103783335A CN 201210496563 A CN201210496563 A CN 201210496563A CN 103783335 A CN103783335 A CN 103783335A
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- bright
- pectin
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- powder
- yellow peach
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 51
- 239000000843 powder Substances 0.000 title claims abstract description 44
- 239000001814 pectin Substances 0.000 title claims abstract description 42
- 235000010987 pectin Nutrition 0.000 title claims abstract description 42
- 229920001277 pectin Polymers 0.000 title claims abstract description 42
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 50
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 239000009627 gardenia yellow Substances 0.000 claims abstract description 9
- 239000000845 maltitol Substances 0.000 claims abstract description 9
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 9
- 229940035436 maltitol Drugs 0.000 claims abstract description 9
- 235000010449 maltitol Nutrition 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 235000015110 jellies Nutrition 0.000 claims description 23
- 239000008274 jelly Substances 0.000 claims description 23
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 2
- 238000000576 coating method Methods 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明的黄桃亮面果胶粉,由麦芽糊精、白砂糖、麦芽糖醇、黄桃粉、果胶、柠檬酸、黄桃香精、柠檬酸钠、栀子黄组成,各组分的重量份数如下:麦芽糊精35~40、白砂糖25~30、麦芽糖醇20~25、黄桃粉15~20、果胶1~1.5、柠檬酸0.3~0.5、黄桃香精0.3~0.4、柠檬酸钠0.1~0.15、栀子黄0.02~0.04,经配料、混合制成。用本发明的黄桃亮面果胶粉制作黄桃亮面果胶时简单、方便、快捷。在快速搅拌下,将黄桃亮面果胶粉缓慢加入到定量的80℃以上的热水中,溶解并搅拌均匀即制得黄桃亮面果胶。制得的黄桃亮面果胶色泽亮丽,涂于蛋糕表面后光亮效果明显,色泽光润自然,挂涂性好,涂抹后不易流泻,口感清新细腻,酸甜适中,黄桃味纯正、浓郁,诱人食欲。由于黄桃亮面果胶粉是粉状产品,更易于贮存和保管。
Description
技术领域
本发明属食品加工领域,涉及一种亮面果胶粉,尤其是一种黄桃亮面果胶粉。
背景技术
亮面果胶,也称镜面果胶或镜面果膏,主要用于幕斯蛋糕、奶油蛋糕等焙烤制品表面的装饰或造型,可直接涂于蛋糕表面,其会在制品表面形成较薄的亮光层,不但增加了光亮效果,还具有保湿及延长食品保存期限的作用,并会给蛋糕带来光亮耀眼的特殊装饰效果。
目前市场上销售的亮面果胶产品均为浆状或膏状产品,最小的包装都在1kg左右,正常的包装一般为3kg,对一般小型焙烤店来说,这种包装的亮面果胶基本无法一次用完,而且亮面果胶分多种颜色和风味,基本无法通用,一般需要根据产品特点选择亮面果胶的颜色及口味,比如涂于草莓鲜果蛋糕上的,当然应该是红色的草莓味亮面果胶,涂在黄桃鲜果蛋糕上的则推荐用黄色的黄桃味的亮面果胶,等等。商品亮面果胶开封后若一次用不完,剩余亮面果胶的保存是麻烦事,保存不当或使用不洁器具取用都会引起污染,导致亮面果胶变质而无法再用。
发明内容
本发明的目的在于提供一种黄桃亮面果胶粉,用其制作黄桃亮面果胶时只需加水搅拌,制作过程简单、方便、快捷,且可根据需要量即做即用,不存在剩余产品的保管问题。由于黄桃亮面果胶粉为粉状产品,易于保管和贮存。
本发明的黄桃亮面果胶粉,由麦芽糊精、白砂糖、麦芽糖醇、黄桃粉、果胶、柠檬酸、黄桃香精、柠檬酸钠、栀子黄组成,各组分的重量份数如下:麦芽糊精35~40、白砂糖25~30、麦芽糖醇20~25、黄桃粉15~20、果胶1~1.5、柠檬酸0.3~0.5、黄桃香精0.3~0.4、柠檬酸钠0.1~0.15、栀子黄0.02~0.04 。
所述的白砂糖为经粉碎、过60目筛的白砂糖;
黄桃粉为喷雾干燥黄桃粉;
所述的果胶为低酯果胶;
所述的黄桃香精为粉末状食用黄桃香精。
黄桃亮面果胶粉制作方法如下:将麦芽糊精、白砂糖、麦芽糖醇、黄桃粉、果胶、柠檬酸、黄桃香精、柠檬酸钠、栀子黄按比例称量后,混合均匀,制得黄桃亮面果胶粉。
本发明的黄桃亮面果胶粉使用时加水比例为黄桃亮面果胶粉:水=1:2,水温要求在80℃以上。用本发明的黄桃亮面果胶粉制作黄桃亮面果胶时简单、方便、快捷。具体方法如下:在快速搅拌下,将黄桃亮面果胶粉缓慢加入到定量的80℃以上的热水中,溶解并搅拌均匀即制得黄桃亮面果胶。制得的黄桃亮面果胶色泽亮丽,涂于蛋糕表面后光亮效果明显,色泽光润自然,挂涂性好,涂抹后不易流泻,口感清新细腻,酸甜适中,黄桃味纯正、浓郁,诱人食欲。由于可根据需要量即做即用,不存在剩余产品的保管问题,而黄桃亮面果胶粉是粉状产品,更易于贮存和保管。
四、具体实施方式
实施例1
分别称取麦芽糊精350g、白砂糖250g、麦芽糖醇200g、黄桃粉150g、果胶10g、柠檬酸3g、黄桃香精3g、柠檬酸钠1g、栀子黄0.2g,混合均匀,制得黄桃亮面果胶粉。
黄桃亮面果胶粉使用方法:将200g 、温度为82℃ 热水加入搅拌缸中,边快速搅拌边缓慢加入100g黄桃亮面果胶粉,溶解并搅拌均匀后即制成黄桃亮面果胶。
实施例2
分别称取麦芽糊精400g、白砂糖300g、麦芽糖醇250g、黄桃粉200g、果胶15g、柠檬酸5g、黄桃香精4g、柠檬酸钠1.5g、栀子黄0.4g,混合均匀,制得黄桃亮面果胶粉。
黄桃亮面果胶粉使用方法:将400g 、温度为90℃ 热水加入搅拌缸中,边快速搅拌边缓慢加入200g黄桃亮面果胶粉,溶解并搅拌均匀后即制成黄桃亮面果胶。
实施例3
分别称取麦芽糊精375g、白砂糖275g、麦芽糖醇225g、黄桃粉175g、果胶12g、柠檬酸4g、黄桃香精3.5g、柠檬酸钠1.2g、栀子黄0.3g,混合均匀,制得黄桃亮面果胶粉。
黄桃亮面果胶粉使用方法:将300g 、温度为85℃ 热水加入搅拌缸中,边快速搅拌边缓慢加入150g黄桃亮面果胶粉,溶解并搅拌均匀后即制成黄桃亮面果胶。
Claims (5)
1.本发明的黄桃亮面果胶粉,由麦芽糊精、白砂糖、麦芽糖醇、黄桃粉、果胶、柠檬酸、黄桃香精、柠檬酸钠、栀子黄组成,各组分的重量份数如下:麦芽糊精35~40、白砂糖25~30、麦芽糖醇20~25、黄桃粉15~20、果胶1~1.5、柠檬酸0.3~0.5、黄桃香精0.3~0.4、柠檬酸钠0.1~0.15、栀子黄0.02~0.04 。
2.按照权利要求1所述的白砂糖为经粉碎、过60目筛的白砂糖。
3.按照权利要求1黄桃粉为喷雾干燥黄桃粉。
4.按照权利要求1所述的果胶为低酯果胶。
5.按照权利要求1所述的黄桃香精为粉末状食用黄桃香精。
Priority Applications (1)
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CN201210496563.5A CN103783335A (zh) | 2012-11-29 | 2012-11-29 | 黄桃亮面果胶粉 |
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CN201210496563.5A CN103783335A (zh) | 2012-11-29 | 2012-11-29 | 黄桃亮面果胶粉 |
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CN201210496563.5A Pending CN103783335A (zh) | 2012-11-29 | 2012-11-29 | 黄桃亮面果胶粉 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112493358A (zh) * | 2020-11-03 | 2021-03-16 | 苏州稻香村食品有限公司 | 一种改良型冰糕 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01317360A (ja) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | ジャム類の製造方法 |
CN1338901A (zh) * | 1999-02-01 | 2002-03-06 | 勒内·格舍温德 | 含有可乐果属香精的面包涂抹料以及制备这种面包涂抹料的工艺 |
-
2012
- 2012-11-29 CN CN201210496563.5A patent/CN103783335A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01317360A (ja) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | ジャム類の製造方法 |
CN1338901A (zh) * | 1999-02-01 | 2002-03-06 | 勒内·格舍温德 | 含有可乐果属香精的面包涂抹料以及制备这种面包涂抹料的工艺 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112493358A (zh) * | 2020-11-03 | 2021-03-16 | 苏州稻香村食品有限公司 | 一种改良型冰糕 |
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Application publication date: 20140514 |