CN103783337A - 猕猴桃亮面果胶粉 - Google Patents
猕猴桃亮面果胶粉 Download PDFInfo
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- CN103783337A CN103783337A CN201210498120.XA CN201210498120A CN103783337A CN 103783337 A CN103783337 A CN 103783337A CN 201210498120 A CN201210498120 A CN 201210498120A CN 103783337 A CN103783337 A CN 103783337A
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 70
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 67
- 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
- 244000298715 Actinidia chinensis Species 0.000 title claims description 45
- 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
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 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
- 229940079841 sodium copper chlorophyllin Drugs 0.000 claims abstract description 9
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 claims abstract description 9
- 235000021028 berry Nutrition 0.000 claims description 43
- 235000015110 jellies Nutrition 0.000 claims description 23
- 239000008274 jelly Substances 0.000 claims description 23
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 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
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 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
- 239000002932 luster Substances 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
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 2
- 238000000576 coating method Methods 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000008369 fruit flavor Substances 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
- 238000000034 method Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 241000220223 Fragaria Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 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
- 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
- 238000004519 manufacturing process Methods 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
- 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
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- 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
本发明的猕猴桃亮面果胶粉，由麦芽糊精、白砂糖、麦芽糖醇、猕猴桃粉、果胶、柠檬酸、猕猴桃香精、柠檬酸钠、叶绿素铜钠盐组成，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、猕猴桃粉15～20、果胶1～1.5、柠檬酸0.3～0.5、猕猴桃香精0.3～0.4、柠檬酸钠0.1～0.15、叶绿素铜钠盐0.02～0.04，经配料、混合制成。用本发明的猕猴桃亮面果胶粉制作猕猴桃亮面果胶时简单、方便、快捷。在快速搅拌下，将猕猴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猕猴桃亮面果胶。制得的猕猴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，猕猴桃味纯正、浓郁，诱人食欲。由于猕猴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，尤其是一种猕猴桃亮面果胶粉。
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，涂在猕猴桃鲜果蛋糕上的则推荐用绿色的猕猴桃味的亮面果胶，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猕猴桃亮面果胶粉，用其制作猕猴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。由于猕猴桃亮面果胶粉为粉状产品，易于保管和贮存。
本发明的猕猴桃亮面果胶粉，由麦芽糊精、白砂糖、麦芽糖醇、猕猴桃粉、果胶、柠檬酸、猕猴桃香精、柠檬酸钠、叶绿素铜钠盐组成，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、猕猴桃粉15～20、果胶1～1.5、柠檬酸0.3～0.5、猕猴桃香精0.3～0.4、柠檬酸钠0.1～0.15、叶绿素铜钠盐0.02～0.04 。
所述的白砂糖为经粉碎、过60目筛的白砂糖；
猕猴桃粉为喷雾干燥猕猴桃粉；
所述的果胶为低酯果胶；
所述的猕猴桃香精为粉末状食用猕猴桃香精。
猕猴桃亮面果胶粉制作方法如下：将麦芽糊精、白砂糖、麦芽糖醇、猕猴桃粉、果胶、柠檬酸、猕猴桃香精、柠檬酸钠、叶绿素铜钠盐按比例称量后，混合均匀，制得猕猴桃亮面果胶粉。
本发明的猕猴桃亮面果胶粉使用时加水比例为猕猴桃亮面果胶粉：水=1:2，水温要求在80℃以上。用本发明的猕猴桃亮面果胶粉制作猕猴桃亮面果胶时简单、方便、快捷。具体方法如下：在快速搅拌下，将猕猴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猕猴桃亮面果胶。制得的猕猴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，猕猴桃味纯正、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，而猕猴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、猕猴桃粉150g、果胶10g、柠檬酸3g、猕猴桃香精3g、柠檬酸钠1g、叶绿素铜钠盐0.2g，混合均匀，制得猕猴桃亮面果胶粉。
猕猴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猕猴桃亮面果胶粉，溶解并搅拌均匀后即制成猕猴桃亮面果胶。
实施例2
分别称取麦芽糊精400g、白砂糖300g、麦芽糖醇250g、猕猴桃粉200g、果胶15g、柠檬酸5g、猕猴桃香精4g、柠檬酸钠1.5g、叶绿素铜钠盐0.4g，混合均匀，制得猕猴桃亮面果胶粉。
猕猴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猕猴桃亮面果胶粉，溶解并搅拌均匀后即制成猕猴桃亮面果胶。
实施例3
分别称取麦芽糊精375g、白砂糖275g、麦芽糖醇225g、猕猴桃粉175g、果胶12g、柠檬酸4g、猕猴桃香精3.5g、柠檬酸钠1.2g、叶绿素铜钠盐0.3g，混合均匀，制得猕猴桃亮面果胶粉。
猕猴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猕猴桃亮面果胶粉，溶解并搅拌均匀后即制成猕猴桃亮面果胶。
Claims (5)
1.本发明的猕猴桃亮面果胶粉，由麦芽糊精、白砂糖、麦芽糖醇、猕猴桃粉、果胶、柠檬酸、猕猴桃香精、柠檬酸钠、叶绿素铜钠盐组成，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、猕猴桃粉15～20、果胶1～1.5、柠檬酸0.3～0.5、猕猴桃香精0.3～0.4、柠檬酸钠0.1～0.15、叶绿素铜钠盐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猕猴桃粉为喷雾干燥猕猴桃粉。
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所述的猕猴桃香精为粉末状食用猕猴桃香精。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498120.XA CN103783337A (zh) | 2012-11-29 | 2012-11-29 | 猕猴桃亮面果胶粉 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210498120.XA CN103783337A (zh) | 2012-11-29 | 2012-11-29 | 猕猴桃亮面果胶粉 |
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| CN103783337A true CN103783337A (zh) | 2014-05-14 |
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| CN201210498120.XA Pending CN103783337A (zh) | 2012-11-29 | 2012-11-29 | 猕猴桃亮面果胶粉 |
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Citations (5)
| 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 |
| CN1144050A (zh) * | 1995-01-24 | 1997-03-05 | 北京恒明技术开发中心 | 降糖功能食品 |
| CN1923853A (zh) * | 2005-09-01 | 2007-03-07 | 中南大学 | 柑橘类果皮中果胶的提取与制备工艺 |
| CN102224891A (zh) * | 2011-06-01 | 2011-10-26 | 安徽鸿汇食品（集团）有限公司 | 一种糖醇蜂蜜苹果酱及其制备方法 |
| WO2012057451A2 (ko) * | 2010-10-27 | 2012-05-03 | 씨제이제일제당(주) | 플락토을리고당을 포함하는 베이커리 과일도포용 글레이즈 및 이의 제조방법 |
-
2012
- 2012-11-29 CN CN201210498120.XA patent/CN103783337A/zh active Pending
Patent Citations (5)
| 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 |
| CN1144050A (zh) * | 1995-01-24 | 1997-03-05 | 北京恒明技术开发中心 | 降糖功能食品 |
| CN1923853A (zh) * | 2005-09-01 | 2007-03-07 | 中南大学 | 柑橘类果皮中果胶的提取与制备工艺 |
| WO2012057451A2 (ko) * | 2010-10-27 | 2012-05-03 | 씨제이제일제당(주) | 플락토을리고당을 포함하는 베이커리 과일도포용 글레이즈 및 이의 제조방법 |
| CN102224891A (zh) * | 2011-06-01 | 2011-10-26 | 安徽鸿汇食品（集团）有限公司 | 一种糖醇蜂蜜苹果酱及其制备方法 |
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Application publication date: 20140514 |