CN103798561A - Shiny tomato pectin powder - Google Patents
Shiny tomato pectin powder Download PDFInfo
- Publication number
- CN103798561A CN103798561A CN201210497543.XA CN201210497543A CN103798561A CN 103798561 A CN103798561 A CN 103798561A CN 201210497543 A CN201210497543 A CN 201210497543A CN 103798561 A CN103798561 A CN 103798561A
- Authority
- CN
- China
- Prior art keywords
- tomato
- pectin
- shiny
- parts
- bright
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 65
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 65
- 239000001814 pectin Substances 0.000 title claims abstract description 40
- 235000010987 pectin Nutrition 0.000 title claims abstract description 40
- 229920001277 pectin Polymers 0.000 title claims abstract description 40
- 239000000843 powder Substances 0.000 title claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 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
- 241000228347 Monascus <ascomycete fungus> Species 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
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 235000015110 jellies Nutrition 0.000 claims description 23
- 239000008274 jelly Substances 0.000 claims description 23
- 235000012054 meals Nutrition 0.000 claims description 12
- 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
- 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
- 238000013019 agitation Methods 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 239000002994 raw material 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
- 238000003756 stirring Methods 0.000 description 9
- 239000000203 mixture Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 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
- 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
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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses shiny tomato pectin powder which is prepared from 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 tomato powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acids, 0.3-0.4 part of tomato essences, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of monascus colors and is prepared by burdening and mixing the raw materials. The shiny tomato pectin powder disclosed by the invention is simple, convenient and fast when being applied to preparation of shiny tomato pectin; the shiny tomato pectin powder is slowly added to quantitative hot water being over 80 DEG C under rapid agitation, and dissolved and evenly agitated, so as to prepare the shiny tomato pectin. The prepared tomato shiny pectin is bright in color and luster, obvious in bright effect after the cake surface is coated with the pectin, smooth and natural in color and luster, good in hanging property, not easy to flow after being coated, fresh and fine in mouthfeel, moderate in sweetness and acidity, pure and strong in tomato flavor, and attractive in appetite. The shiny tomato pectin powder is a powdery product, and is relatively 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 tomato.
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 bright pectin of the yellow pineapple taste of recommendation on pineapple fresh fruit 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 tomato, the stirring that only need add water while making bright pectin of tomato 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 tomato is powder product, be easy to keeping and store.
Bright jelly powder of tomato of the present invention, be made up of maltodextrin, white granulated sugar, maltitol, tomato meal, pectin, citric acid, tomato flavour, natrium citricum, Monascus color, the parts by weight of each component are as follows: maltodextrin 35～40, white granulated sugar 25～30, maltitol 20～25, tomato meal 15～20, pectin 1～1.5, citric acid 0.3～0.5, tomato flavour 0.3～0.4, natrium citricum 0.1～0.15, Monascus color 0.02～0.04.
Described white granulated sugar is the white granulated sugar through pulverizing, cross 60 mesh sieves;
Tomato meal is the dry tomato meal of spraying;
Described pectin is low-ester pectin;
Described tomato flavour is Powdered edible tomato flavour.
Bright jelly powder preparation method of tomato is as follows: after maltodextrin, white granulated sugar, maltitol, tomato meal, pectin, citric acid, tomato flavour, natrium citricum, Monascus color are weighed in proportion, mix, make bright jelly powder of tomato.
Bright jelly powder of tomato of the present invention adds water ratio for bright jelly powder: water=1:2 of tomato while use, and water temperature requires more than 80 ℃.Simple, convenient, fast while making bright pectin of tomato with bright jelly powder of tomato of the present invention.Concrete grammar is as follows: under rapid stirring, a bright tomato jelly powder is slowly joined in quantitative 80 ℃ of above hot water, dissolve and stir and make bright pectin of tomato.Bright the pectin color and luster of tomato 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 pure and fresh exquisiteness of mouthfeel, sour-sweet moderate, tomato is pure, strong, 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 tomato 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, tomato meal 150g, pectin 10g, citric acid 3g, tomato flavour 3g, natrium citricum 1g, Monascus color 0.2g, mix, make bright jelly powder of tomato.
Bright jelly powder using method of tomato: 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 tomato, dissolve and stir after make bright pectin of tomato.
Embodiment 2
Take respectively maltodextrin 400g, white granulated sugar 300g, maltitol 250g, tomato meal 200g, pectin 15g, citric acid 5g, tomato flavour 4g, natrium citricum 1.5g, Monascus color 0.4g, mix, make bright jelly powder of tomato.
Bright jelly powder using method of tomato: 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 tomato, dissolve and stir after make bright pectin of tomato.
Embodiment 3
Take respectively maltodextrin 375g, white granulated sugar 275g, maltitol 225g, tomato meal 175g, pectin 12g, citric acid 4g, tomato flavour 3.5g, natrium citricum 1.2g, Monascus color 0.3g, mix, make bright jelly powder of tomato.
Bright jelly powder using method of tomato: 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 tomato, dissolve and stir after make bright pectin of tomato.
Claims (5)
1. bright jelly powder of tomato of the present invention, be made up of maltodextrin, white granulated sugar, maltitol, tomato meal, pectin, citric acid, tomato flavour, natrium citricum, Monascus color, the parts by weight of each component are as follows: maltodextrin 35～40, white granulated sugar 25～30, maltitol 20～25, tomato meal 15～20, pectin 1～1.5, citric acid 0.3～0.5, tomato flavour 0.3～0.4, natrium citricum 0.1～0.15, Monascus color 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 the dry tomato meal of spraying according to claim 1 tomato meal.
4. be low-ester pectin according to pectin claimed in claim 1.
5. be Powdered edible tomato flavour according to tomato flavour claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210497543.XA CN103798561A (en) | 2012-11-29 | 2012-11-29 | Shiny tomato pectin powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210497543.XA CN103798561A (en) | 2012-11-29 | 2012-11-29 | Shiny tomato pectin powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798561A true CN103798561A (en) | 2014-05-21 |
Family
ID=50696332
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210497543.XA Pending CN103798561A (en) | 2012-11-29 | 2012-11-29 | Shiny tomato pectin powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798561A (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 |
| EP0904703A2 (en) * | 1997-09-30 | 1999-03-31 | Katjes Fassin GmbH + Co. KG | Slice-shaped filling for sandwiches |
| CN1343455A (en) * | 2000-09-18 | 2002-04-10 | 吉建军 | Process and apparatus for separating out leftover of tomato sauce |
| CN1460426A (en) * | 2003-06-19 | 2003-12-10 | 哈尔滨冠邦食品有限公司 | Sygarless decorative jam (sugarless fruit coated with sweets, fruit jam and jingjingliang fruit paste) |
| CN102370125A (en) * | 2010-08-18 | 2012-03-14 | 中国农业大学 | Low-sugar flavorful jam and preparation method thereof |
-
2012
- 2012-11-29 CN CN201210497543.XA patent/CN103798561A/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 |
| EP0904703A2 (en) * | 1997-09-30 | 1999-03-31 | Katjes Fassin GmbH + Co. KG | Slice-shaped filling for sandwiches |
| CN1343455A (en) * | 2000-09-18 | 2002-04-10 | 吉建军 | Process and apparatus for separating out leftover of tomato sauce |
| CN1460426A (en) * | 2003-06-19 | 2003-12-10 | 哈尔滨冠邦食品有限公司 | Sygarless decorative jam (sugarless fruit coated with sweets, fruit jam and jingjingliang fruit paste) |
| CN102370125A (en) * | 2010-08-18 | 2012-03-14 | 中国农业大学 | Low-sugar flavorful jam and preparation method thereof |
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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: 20140521 |