CN103798346A - Glossy green tea pectin powder - Google Patents
Glossy green tea pectin powder Download PDFInfo
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- CN103798346A CN103798346A CN201210498209.6A CN201210498209A CN103798346A CN 103798346 A CN103798346 A CN 103798346A CN 201210498209 A CN201210498209 A CN 201210498209A CN 103798346 A CN103798346 A CN 103798346A
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- green tea
- pectin
- powder
- bright
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- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
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Abstract
The invention discloses glossy green tea pectin powder which comprises components in parts by weight as follows: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of green tea powder, 1-1.5 parts of pectin, 0.3-0.5 part of calcium gluconate, 0.3-0.4 part of green tea essence and 0.02-0.04 part of sodium copper chlorophyllin, and the glossy green tea pectin powder is prepared by blending and mixing the components. Glossy green tea pectin can be simply, conveniently and rapidly prepared by the glossy green tea pectin powder. The prepared glossy green tea pectin has bright color and luster, the brightness effect is obvious after the surface of a cake is coated with the glossy green tea pectin, the color and the luster are bright and natural, the brushability is good, the glossy green tea pectin is not prone to flow after coated, tastes smooth and fine, has a rich green tea flavor and is appetizing; the glossy green tea pectin powder is prepared and used up according to required quantity, so that a storage problem of residual product is avoided; and the glossy green tea pectin powder is a powder product and is easier to store.
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 green tea.
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 surfaces such as this cake of curtain, cream cake, can directly be applied to cake surface, it can form thinner light layer at product surface, not only increase brightness effect, the effect that also there is moisturizing and extend open date, and can bring the dazzling special decorative effect of light to cake.
Bright the pectin product of selling is in the market pulpous state or paste product, minimum packing is all in 1kg left and right, normal packing is generally 3kg, concerning general small-sized baking shop, bright pectin of this packing cannot once be finished substantially, and bright pectin divides multiple color and local flavor, substantially cannot 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 taste, be coated in recommending with chocolate flavoured bright brown pectin on chocolate decorating cake, etc..If bright pectin of commodity once toos many or too much for use behind Kaifeng, the preservation that remains bright pectin is trouble, preserves improper or uses unclean utensil to take all can to cause pollution, cause 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 green tea, the stirring that only need add water while making bright pectin of green tea with it, manufacturing process is simple, convenient, fast, and can measure as required and do i.e. use, does not have the keeping problem of surplus products.Because bright jelly powder of green tea is powder product, be easy to keeping and store.
Bright jelly powder of green tea of the present invention, be made up of maltodextrin, white granulated sugar, maltitol, green tea powder, pectin, calcium gluconae, green tea essence, sodium copper chlorophyllin, the parts by weight of each component are as follows: maltodextrin 35～40, white granulated sugar 25～30, maltitol 20～25, green tea powder 5～10, pectin 1～1.5, calcium gluconae 0.3～0.5, green tea essence 0.3～0.4, sodium copper chlorophyllin 0.02～0.04.
Described white granulated sugar is the white granulated sugar through pulverizing, cross 60 mesh sieves;
Green tea powder is instant green tea powder;
Described pectin is low-ester pectin;
Described green tea essence is Powdered edible green tea essence;
Bright jelly powder preparation method of green tea is as follows: after maltodextrin, white granulated sugar, maltitol, green tea powder, pectin, calcium gluconae, green tea essence, sodium copper chlorophyllin are weighed in proportion, mix, make bright jelly powder of green tea.
Bright jelly powder of green tea of the present invention adds water ratio for bright jelly powder: water=1:2 of green tea while use, and water temperature requires more than 80 ℃.Simple, convenient, fast while making bright pectin of green tea with bright jelly powder of green tea of the present invention.Concrete grammar is as follows: under rapid stirring, a bright green tea jelly powder is slowly joined in quantitative 80 ℃ of above hot water, dissolve and stir and make bright pectin of green tea.Bright the pectin color and luster of green tea making is beautiful, be applied to cake surface after brightness effect obvious, nature bright in luster, hang be coated with property good, after smearing, be difficult for pouring out, the lubricious exquisiteness of mouthfeel, has strong green tea taste, tempting appetite.Do i.e. use owing to measuring as required, do not have the keeping problem of surplus products, and bright jelly powder of green tea 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, green tea powder 50g, pectin 10g, calcium gluconae 3g, green tea essence 3g, sodium copper chlorophyllin 0.2g, mix, make bright jelly powder of green tea.
Bright jelly powder using method of green tea: be that 82 ℃ of hot water add in a mixing bowl by 200g, temperature, rapid stirring limit, limit slowly adds bright jelly powder of 100g green tea, dissolve and stir after make bright pectin of green tea.
Embodiment 2
Take respectively maltodextrin 400g, white granulated sugar 300g, maltitol 250g, green tea powder 100g, pectin 15g, calcium gluconae 5g, green tea essence 4g, sodium copper chlorophyllin 0.4g, mix, make bright jelly powder of green tea.
Bright jelly powder using method of green tea: be that 90 ℃ of hot water add in a mixing bowl by 400g, temperature, rapid stirring limit, limit slowly adds bright jelly powder of 200g green tea, dissolve and stir after make bright pectin of green tea.
Embodiment 3
Take respectively maltodextrin 375g, white granulated sugar 275g, maltitol 225g, green tea powder 75g, pectin 12g, calcium gluconae 4g, green tea essence 3.5g, sodium copper chlorophyllin 0.3g, mix, make bright jelly powder of green tea.
Bright jelly powder using method of green tea: be that 85 ℃ of hot water add in a mixing bowl by 300g, temperature, rapid stirring limit, limit slowly adds bright jelly powder of 150g green tea, dissolve and stir after make bright pectin of green tea.
Claims (5)
1. bright jelly powder of green tea of the present invention, be made up of maltodextrin, white granulated sugar, maltitol, green tea powder, pectin, calcium gluconae, green tea essence, sodium copper chlorophyllin, the parts by weight of each component are as follows: maltodextrin 35～40, white granulated sugar 25～30, maltitol 20～25, green tea powder 5～10, pectin 1～1.5, calcium gluconae 0.3～0.5, green tea essence 0.3～0.4, sodium copper chlorophyllin 0.02～0.04.
2. be the white granulated sugar through pulverizing, cross 60 mesh sieves according to white granulated sugar claimed in claim 1.
3. be instant green tea powder according to claim 1 green tea powder.
4. be low-ester pectin according to pectin claimed in claim 1.
5. be Powdered edible green tea essence according to green tea essence claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498209.6A CN103798346A (en) | 2012-11-29 | 2012-11-29 | Glossy green tea pectin powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498209.6A CN103798346A (en) | 2012-11-29 | 2012-11-29 | Glossy green tea pectin powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798346A true CN103798346A (en) | 2014-05-21 |
Family
ID=50696121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210498209.6A Pending CN103798346A (en) | 2012-11-29 | 2012-11-29 | Glossy green tea pectin powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798346A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317360A (en) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | Preparation of jam |
| CN1123114A (en) * | 1994-11-24 | 1996-05-29 | 廖文波 | Pectin powder of nicandra physaloides and production method thereof |
| 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 |
| WO2012071035A1 (en) * | 2010-11-23 | 2012-05-31 | Vivek Savant | Jelly confectionery products having a stabilizer/fiber blend |
-
2012
- 2012-11-29 CN CN201210498209.6A patent/CN103798346A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317360A (en) * | 1988-06-20 | 1989-12-22 | Deirii Foods Kk | Preparation of jam |
| CN1123114A (en) * | 1994-11-24 | 1996-05-29 | 廖文波 | Pectin powder of nicandra physaloides and production method thereof |
| 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 |
| WO2012071035A1 (en) * | 2010-11-23 | 2012-05-31 | Vivek Savant | Jelly confectionery products having a stabilizer/fiber blend |
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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: 20140521 |