CN113951481A - Flower jam capable of being puffed, and preparation method and application thereof - Google Patents
Flower jam capable of being puffed, and preparation method and application thereof Download PDFInfo
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- CN113951481A CN113951481A CN202111321018.8A CN202111321018A CN113951481A CN 113951481 A CN113951481 A CN 113951481A CN 202111321018 A CN202111321018 A CN 202111321018A CN 113951481 A CN113951481 A CN 113951481A
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- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 5
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The application provides a flowered flower jam as well as a preparation method and an application thereof, and the flowered flower jam comprises the following components in parts by mass: 38-45% of fruit puree, 15-23% of granulated sugar, 10-13% of trehalose, 0.5-1% of peel freeze-dried powder, 2.95-8.1% of compound emulsifier, 0.05-0.09% of preservative, 0.2-0.8% of sour agent, 0.1-0.5% of sour regulator, 0.05-0.3% of edible pollen and the balance of water, wherein the fruit puree is rich in fruit juice, and a proper amount of original peel freeze-dried powder is added to match with pleasant edible pollen and does not contain grease, so that the fruit puree can be whipped by only rapid whipping to increase the volume by 3-4 times, and a product which is uniform in creamy state, strong in plasticity and similar to whipped cream is prepared.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a flowered flower jam and a preparation method and application thereof.
Background
The jam can be used as a good seasoning product for table and a convenient food for travel, can be directly eaten, and is also commonly applied to baked foods such as Chinese and western refreshments and the like to improve the flavor, enrich the mouthfeel, provide nutrition, promote human health and the like.
The traditional jam needs more cane sugar to be realized, the characteristics of high cane sugar content, uneven pulp distribution, insufficient brightness, less fiber content, strong essence flavor, poor taste, easy crystallization and easy founding generally exist, the defects of difficult smearing, incapability of inflating and leavening and the like caused by the viscosity caused by high sugar in the baking application are overcome, the original flavor and fragrance of the fruit are covered due to strong sweet and greasy feeling, the natural characteristics of the fruit cannot be well shown, the fruit is not beneficial to human health, the requirements of users cannot be met, the healthy development of the jam is restricted, and the market competitiveness is insufficient.
Disclosure of Invention
The first purpose of the invention is to solve the problem that the traditional jam is high in sugar content and viscous and cannot be foamed, and provide a flower jam product which has a foaming and inflating function, low fat, high fiber, convenience in application, nutrition and mouthfeel.
The second purpose of the invention is to provide a preparation method of the flower jam capable of being puffed aiming at the defects that the existing jam cannot be puffed, and has single nutrition flavor and poor taste, and the prepared flower jam capable of being puffed has the characteristics of high nutrition and fiber, good taste and flavor and convenient application.
The third purpose of the invention is to provide the application of the flower jam capable of being whipped against the defect that the existing jam cannot be aerated and whipped, the flower high-fiber jam product can be whipped and whipped directly before being smeared and applied, the process is simple and rapid, the industrial high-efficiency production mode can be adapted, the application range is wide, the flower high-fiber jam can be used as the jam and can also be used for replacing the traditional whipping cream, the preparation process is simple and rapid, and the flower high-fiber jam can be whipped and whipped directly to 3-4 times of the original volume.
In order to achieve the first purpose, the invention adopts the technical scheme that:
a flowered flower jam comprises the following components in parts by mass: 38-45% of fruit primary pulp, 15-23% of granulated sugar, 10-13% of trehalose, 0.5-1% of peel freeze-dried powder, 2.95-8.1% of compound emulsifier, 0.05-0.09% of preservative, 0.2-0.8% of sour agent, 0.1-0.5% of sour regulator, 0.05-0.3% of edible pollen and the balance of water.
Preferably, the fruit puree is mango puree and/or dragon fruit puree, the fruit puree is rich in fruit puree, oil and essence are not added, the fruit puree is beneficial to human health, the fruit flavor is strong, the mouthfeel is rich due to pleasant flower fragrance, the color is bright and natural, the beaten jam is fine and smooth in mouthfeel due to inflation, the fruit flavor is strong, the product is fragrant and pleasant due to the added edible pollen, compared with the traditional beaten cream, the flower fragrance and the fruit fragrance complement each other to enable the mouthfeel to be rich, the quality is more stable (the fruit puree does not need to be stored in a freezing way, and the fruit puree is 4-20 degrees in storage), nutritional, high-fiber and more beneficial to health.
Preferably, the mango puree is a British mango concentrated puree of a smart brand in China, the content of soluble solids (20 ℃) is more than or equal to 28, the acidity (calculated by citric acid%) is 0.8-1.2, the pH value is 3.5-4.5, and the mango puree is rich in nutrition, low in fiber content and good in taste.
Preferably, the mango puree is NFC fruit juice frozen red dragon fruit puree of a smart brand of China, the content of soluble solids (20 ℃) is more than 9.5, the acidity (calculated by citric acid%) is 0.1-0.3, the pH value is 3.8-5.0, and the mango puree is bright in color, unique in flavor and pure in fragrance.
Preferably, the compound emulsifier comprises the following raw materials in parts by mass: 1-2% of edible glucose powder, 0.2-0.8% of monoglyceride and diglyceride fatty acid ester, 0.5-1% of sodium stearoyl lactate, 0.5-1% of sodium caseinate, 0.05-0.2% of lactic acid fatty glyceride, 0.3-1.1% of gelatin, 0.2-1% of pectin, 0.1-0.5% of methyl cellulose and 0.1-0.5% of propylene glycol alginate, wherein the mass components of the raw materials in the compound emulsifier are mass components in the flower jam capable of being beaten; compared with the traditional whipping cream, the product is not added with essence, has soft fragrance, fine, smooth and delicious taste, sufficient fiber, sufficient aftertaste and good aftertaste, more stable quality (no need of freezing storage and storage at 4-20 ℃), and is more beneficial to human health.
Preferably, the formula proportion of the flowered flower jam is as follows: 38-45% of mango puree, 18-20% of granulated sugar, 10-13% of trehalose, 22-27% of drinking water, 0.5-1% of freeze-dried mango peel powder, 1.2-1.8% of edible glucose powder, 0.4-0.6% of mono-diglycerol fatty acid ester, 0.5-1% of sodium stearoyl lactate, 0.5-1% of sodium caseinate, 0.05-0.2% of lactic acid fatty glyceride, 0.3-1.1% of gelatin, 0.2-1% of pectin, 0.1-0.5% of methyl cellulose, 0.1-0.5% of propylene glycol alginate, 0.2-0.8% of citric acid, 0.1-0.5% of sodium citrate, 0.05-0.09% of potassium sorbate and 0.05-0.3% of sweet osmanthus powder.
In another preferred mode, the formula proportion of the flowered flower jam is as follows: 40-44% of mango puree, 15-23% of granulated sugar, 10-13% of trehalose, 22-28% of drinking water, 1-2% of edible glucose powder, 0.5-1% of freeze-dried mango peel powder, 0.2-0.8% of mono-diglycerol fatty acid ester, 0.5-1% of sodium stearoyl lactate, 0.5-1% of sodium caseinate, 0.05-0.2% of lactic acid fatty glyceride, 0.5-1% of gelatin, 0.4-0.8% of pectin, 0.2-0.4% of methyl cellulose, 0.2-0.4% of propylene glycol alginate, 0.3-0.7% of citric acid, 0.2-0.4% of sodium citrate, 0.07-0.09% of potassium sorbate and 0.1-0.3% of sweet osmanthus powder
Preferably, the preservative is potassium sorbate, the sour agent is citric acid, and the sour regulator is sodium citrate, so that people begin to pursue low-sugar, low-heat, low-fat and high-fiber foods with public importance on nutrition and health care. The pursuit of healthy and beautiful life becomes a trend, consumers or users have new requirements on different foods, such as fruit tea or coffee needs a layer of foam without fat, birthday cake needs low fat and is not easy to paint, and the like.
Preferably, the peel freeze-dried powder is prepared by taking mango peel and/or dragon fruit peel as raw materials, the peel powder disclosed by the invention is prepared from local materials, is good at fully utilizing resources, is used for freeze-drying and crushing high-fiber raw peel which is not eaten in general, is completely eaten, and is low-carbon and environment-friendly.
Preferably, the edible pollen is prepared by taking sweet osmanthus as a raw material; the existing jam preparation technology has more researches on fruit and vegetable compound jam, such as: the cherry blossom and snow pear low-sugar compound jam is prepared by taking cherry blossom and snow pear as raw materials; the preparation method comprises the following steps of preparing the broom composite jam by taking the broom, the carrot and the red date as main raw materials; preparing compound jam by using blueberry roses as main materials; the red-heart pitaya and the wild five-leaf strawberry are used as raw materials to prepare the pitaya and five-leaf strawberry compound jam; preparing raspberry and hawthorn jam by taking raspberry and hawthorn as raw materials; the dragon fruit-pumpkin composite jam is prepared by taking dragon fruits and pumpkins as raw materials, adjusting acidity and sweetness and adding a thickening agent; the fresh akebia trifoliata fruits and the dried mulberries are used as raw materials to be processed into compound jam and the like, but the method is not sufficient. However, the research on the flower and fruit compound jam is very little, and the research report on the flower-fruit compound ready-mixed whipped inflatable flower high-fiber jam is relatively irrelevant, but the edible pollen provided by the invention enables the product to be fragrant and pleasant, and compared with the traditional whipped cream, the flower and fruit flavors complement each other to make the taste richer.
In order to achieve the second object, the invention adopts the technical scheme that:
a preparation method of flowered flower jam comprises the following steps:
s1, freeze-drying granulated sugar, trehalose and pericarp, and mixing with a compound emulsifier to obtain a mixed material;
s2, preheating 150% of water relative to the uniformly mixed material to 80-90 ℃, adding the uniformly mixed material, and stirring at the speed of 800-1200 rpm for 4-8 minutes until no particles are visible to naked eyes;
s3, adding the fruit puree, and stirring uniformly at 80-90 ℃;
s4, evaporating until the solid content is 73-78%;
s5, adding sour agent, sour regulator, antiseptic, and edible pollen, and stirring.
Preferably, the preparation of the peel freeze-dried powder comprises the following steps:
(1) cleaning raw materials: selecting mango peel and/or dragon fruit peel as raw materials, and cleaning;
(2) pre-freezing: pre-freezing the raw materials at the temperature lower than-40 ℃ for 8-10 hours;
(3) vacuum freeze drying: freeze-drying the pre-frozen raw materials, setting the temperature of a heating plate to be 44-48 ℃, the vacuum degree in a drying bin to be 10Pa, and setting the freeze-drying time to be 48-52 hours;
(4) pulverizing the lyophilized material to 120 mesh or more.
Preferably, the edible pollen preparation comprises the following steps: blanching edible sweet osmanthus in boiling water for 3-5 seconds, fishing out and draining, drying at the constant temperature of 50-58 ℃ until the water content is below 3%, and crushing to 120 meshes for later use.
Compared with the prior art, the invention has the following advantages:
the application provides a flower jam capable of being puffed, which comprises the following components in parts by mass: 38-45% of fruit puree, 15-23% of granulated sugar, 10-13% of trehalose, 0.5-1% of peel freeze-dried powder, 2.95-8.1% of compound emulsifier, 0.05-0.09% of preservative, 0.2-0.8% of sour agent, 0.1-0.5% of sour regulator, 0.05-0.3% of edible pollen and the balance of water, wherein the fruit puree is rich in fruit juice, and a proper amount of original peel freeze-dried powder is added to match with pleasant edible pollen and does not contain grease, so that the fruit puree can be whipped by only rapid whipping to increase the volume by 3-4 times, and a product which is uniform in creamy state, strong in plasticity and similar to whipped cream is prepared.
The application provides a preparation method of flower jam capable of being puffed, which is prepared by adopting flower-fruit matching and special heating, stirring and cooling processes, is a preposed production raw material, is suitable for an industrial high-efficiency production mode, has greater process simplification and use convenience, reduces the application technical difficulty and cost of products, and improves the production efficiency.
The application provides application of flowered flower jam, which can be directly smeared on bread or cakes for eating; can also be sprinkled on ice cream or yoghourt for tea drink and coffee milk capping application, and has dual purposes of decoration and flavor adjustment; or smearing and decorating the birthday cake after beating; or applying the extract on cake, waffle and sandwich cake; it can also be frozen to make mousse cake or eaten as ice cream, or added directly to the batter or dough for application.
Detailed Description
The following describes a specific technical scheme of the present invention with reference to specific examples 1 to 4:
example 1:
a flowered flower jam comprises the following components in parts by mass:
38% of mango puree, 19.20% of granulated sugar, 13% of trehalose, 22% of drinking water, 0.5% of freeze-dried mango peel powder, 1.4% of edible glucose powder, 0.6% of mono-diglycerol fatty acid ester, 1% of sodium stearoyl lactate, 0.66% of sodium caseinate, 0.05% of lactic acid fatty glyceride, 0.3% of gelatin, 1% of pectin, 0.1% of methyl cellulose, 0.5% of propylene glycol alginate, 0.8% of citric acid, 0.5% of sodium citrate, 0.09% of potassium sorbate and 0.3% of sweet osmanthus powder.
The preparation method of the flowered flower jam comprises the following steps:
s1, preparing mango peel freeze-dried powder: (1) cleaning raw materials: selecting mango peel raw materials meeting the requirements, and cleaning; (2) pre-freezing: pre-freezing the raw materials at-40 deg.C for 8 hr; (3) vacuum freeze drying: freeze drying the pre-frozen raw materials. Setting the temperature of a heating plate to be 45 ℃, the vacuum degree in a drying bin to be 10Pa, and the freeze-drying time to be 50 hours; (4) crushing the freeze-dried raw material to be more than 120 meshes, sealing and vacuum-packaging for later use;
s2, blanching edible sweet osmanthus with boiling water for 3-5 seconds, taking out, draining, drying at the constant temperature of 55 ℃ until the water content is below 3%, and crushing to 120 meshes for later use;
s3, mixing granulated sugar, trehalose, edible glucose powder, mango peel lyophilized powder, monoglyceride and diglyceride fatty acid ester, sodium stearoyl lactylate, sodium caseinate, lactic acid fatty glyceride, gelatin, pectin, methyl cellulose and propylene glycol alginate uniformly to obtain a mixed material;
s4, preheating 150% of water relative to the water in the step S3 to 85 ℃, adding a uniformly mixed material, and rapidly stirring for about 5 minutes at the speed of about 1000r.pm until no particles can be seen by naked eyes;
s5, adding mango puree, and stirring uniformly at 85 ℃ to obtain a uniformly mixed material;
s6, evaporating to a solid content of about 75-78%;
s7, adding citric acid, sodium citrate, potassium sorbate and sweet osmanthus powder at a time, and stirring uniformly;
and S8, filling into a clean food-grade packaging bag to obtain the finished product.
Example 2:
a flowered flower jam comprises the following components in parts by mass:
39% of dragon fruit primary pulp, 18.0% of granulated sugar, 10% of trehalose, 27% of drinking water, 1% of freeze-dried dragon fruit peel powder, 1.2% of edible glucose powder, 0.4% of monoglyceride and diglyceride fatty acid ester, 0.5% of sodium stearoyl lactate, 0.5% of sodium caseinate, 0.1% of lactic acid fatty glyceride, 1.1% of gelatin, 0.2% of pectin, 0.5% of methyl cellulose, 0.1% of propylene glycol alginate, 0.2% of citric acid, 0.1% of sodium citrate, 0.05% of potassium sorbate and 0.05% of sweet osmanthus powder.
The preparation method of the flowered flower jam comprises the following steps:
s1, preparing dragon fruit peel freeze-dried powder: (1) cleaning raw materials: selecting a dragon skin raw material which meets the requirement, and cleaning; (2) pre-freezing: pre-freezing the raw materials at-40 deg.C for 10 hr; (3) vacuum freeze drying: freeze drying the pre-frozen raw materials. Setting the temperature of a heating plate to be 48 ℃, the vacuum degree in a drying bin to be 10Pa, and the freeze-drying time to be 48 hours; (4) crushing the freeze-dried raw material to be more than 120 meshes, sealing and vacuum-packaging for later use;
s2, blanching edible osmanthus by boiling water for 3-5 seconds, taking out, draining, drying at a constant temperature of 58 ℃ until the moisture is below 3%, and crushing to 120 meshes for later use;
s3, mixing granulated sugar, trehalose, edible glucose powder, mango peel lyophilized powder, monoglyceride and diglyceride fatty acid ester, sodium stearoyl lactylate, sodium caseinate, lactic acid fatty glyceride, gelatin, pectin, methyl cellulose and propylene glycol alginate uniformly to obtain a mixed material;
s4, preheating 150% of water relative to the water in the step S3 to 85 ℃, adding a uniformly mixed material, and rapidly stirring for about 5 minutes at the speed of about 1000r.pm until no particles can be seen by naked eyes;
s5, adding the dragon fruit primary pulp, and stirring uniformly at 85 ℃ to obtain a uniformly mixed material;
s6, evaporating to a solid content of about 75-78%;
s7, adding citric acid, sodium citrate, potassium sorbate and sweet osmanthus powder at a time, and stirring uniformly;
and S8, filling into a clean food-grade packaging bag to obtain the finished product.
Example 3:
a flowered flower jam comprises the following components in parts by mass:
40% of mango puree, 20% of granulated sugar, 10% of trehalose, 23% of drinking water, 0.8% of freeze-dried mango peel powder, 2% of edible glucose powder, 0.2% of mono-diglycerol fatty acid ester, 0.8% of sodium stearoyl lactate, 0.5% of sodium caseinate, 0.15% of lactic acid fatty glyceride, 0.5% of gelatin, 0.4% of pectin, 0.4% of methyl cellulose, 0.4% of propylene glycol alginate, 0.3% of citric acid, 0.38% of sodium citrate, 0.07% of potassium sorbate and 0.1% of sweet osmanthus powder.
The preparation method of the flowered flower jam comprises the following steps:
s1, preparing mango peel freeze-dried powder: (1) cleaning raw materials: cleaning raw materials: selecting mango peel raw materials meeting the requirements, and cleaning; (2) pre-freezing: pre-freezing the raw materials at-40 deg.C for 8 hr; (3) vacuum freeze drying: freeze drying the pre-frozen raw materials. Setting the temperature of a heating plate to be 45 ℃, the vacuum degree in a drying bin to be 10Pa, and the freeze-drying time to be 50 hours; (4) crushing the freeze-dried raw material to be more than 120 meshes, sealing and vacuum-packaging for later use;
s2, blanching edible sweet osmanthus with boiling water for 3-5 seconds, taking out, draining, drying at the constant temperature of 55 ℃ until the water content is below 3%, and crushing to 120 meshes for later use;
s3, mixing granulated sugar, trehalose, edible glucose powder, mango peel lyophilized powder, monoglyceride and diglyceride fatty acid ester, sodium stearoyl lactylate, sodium caseinate, lactic acid fatty glyceride, gelatin, pectin, methyl cellulose and propylene glycol alginate uniformly to obtain a mixed material;
s4, preheating 150% of water relative to the water in the step S3 to 85 ℃, adding a uniformly mixed material, and rapidly stirring for about 5 minutes at the speed of about 1000r.pm until no particles can be seen by naked eyes;
s5, adding mango puree, and stirring uniformly at 85 ℃ to obtain a uniformly mixed material;
s6, evaporating to a solid content of about 75-78%;
s7, adding citric acid, sodium citrate, potassium sorbate and sweet osmanthus powder at a time, and stirring uniformly;
and S8, filling into a clean food-grade packaging bag to obtain the finished product.
Example 4:
a flowered flower jam comprises the following components in parts by mass:
44% of dragon fruit primary pulp, 15.0% of granulated sugar, 11% of trehalose, 22% of drinking water, 0.7% of freeze-dried dragon fruit peel powder, 1% of edible glucose powder, 0.8% of monoglyceride and diglyceride fatty acid ester, 0.9% of sodium stearoyl lactate, 1% of sodium caseinate, 0.2% of lactic acid fatty glyceride, 1.0% of gelatin, 0.8% of pectin, 0.2% of methyl cellulose, 0.2% of propylene glycol alginate, 0.7% of citric acid, 0.2% of sodium citrate, 0.09% of potassium sorbate and 0.21% of sweet osmanthus powder.
The preparation method of the flowered flower jam comprises the following steps:
s1, preparing dragon fruit peel freeze-dried powder: (1) cleaning raw materials: selecting a dragon skin raw material which meets the requirement, and cleaning; (2) pre-freezing: pre-freezing the raw materials at-40 deg.C for 9 hr; (3) vacuum freeze drying: freeze-drying the pre-frozen raw materials; setting the temperature of a heating plate to be 44 ℃, the vacuum degree in a drying bin to be 10Pa, and the freeze-drying time to be 52 hours; (4) crushing the freeze-dried raw material to be more than 120 meshes, sealing and vacuum-packaging for later use;
s2, blanching edible sweet osmanthus with boiling water for 3-5 seconds, taking out, draining, drying at constant temperature of 50 ℃ until the water content is below 3%, and crushing to 120 meshes for later use;
s3, mixing granulated sugar, trehalose, edible glucose powder, mango peel lyophilized powder, monoglyceride and diglyceride fatty acid ester, sodium stearoyl lactylate, sodium caseinate, lactic acid fatty glyceride, gelatin, pectin, methyl cellulose and propylene glycol alginate uniformly to obtain a mixed material;
s4, preheating 150% of water relative to the water in the step S3 to 85 ℃, adding a uniformly mixed material, and rapidly stirring for about 5 minutes at the speed of about 1000r.pm until no particles can be seen by naked eyes;
s5, adding the dragon fruit primary pulp, and stirring uniformly at 85 ℃ to obtain a uniformly mixed material;
s6, evaporating to a solid content of about 75-78%;
s7, adding citric acid, sodium citrate, potassium sorbate and sweet osmanthus powder at a time, and stirring uniformly;
and S8, filling into a clean food-grade packaging bag to obtain the finished product.
The properties of the whipped flower jam products obtained in inventive examples 1 to 4 were evaluated, and the results are shown in Table 1.
Table 1:
characteristics of the products of examples 1 to 4 of the invention:
1. the fruit juice beverage is rich in fruit juice, is not added with grease or essence, and is beneficial to human health;
2. the raw fruit peel is high in fiber content, resources are fully utilized, local materials are used, the high-fiber fruit peel which is not eaten in general is freeze-dried and crushed, and the method is low-carbon and environment-friendly.
3. The manufacturing process is simple and quick, and the material can be directly stirred and raised to 3-4 times of the original volume;
4. the product has strong plasticity and high stability;
5. the fruit has rich flavor, and has pleasant flower fragrance, rich mouthfeel and bright and natural color;
6. the application range is wide, and the fruit jam can be used as fruit jam and can also be used for replacing the traditional whipping cream.
The above description is only exemplary of the present application and should not be taken as limiting the present application, as any modification, equivalent replacement, or improvement made within the spirit and principle of the present application should be included in the protection scope of the present application.
Claims (10)
1. The flower jam capable of being puffed is characterized by comprising the following components in parts by mass: 38-45% of fruit primary pulp, 15-23% of granulated sugar, 10-13% of trehalose, 0.5-1% of peel freeze-dried powder, 2.95-8.1% of compound emulsifier, 0.05-0.09% of preservative, 0.2-0.8% of sour agent, 0.1-0.5% of sour regulator, 0.05-0.3% of edible pollen and the balance of water.
2. The flowabie flower jam as claimed in claim 1, wherein: the fruit puree is mango puree and/or dragon fruit puree.
3. The flowered flower jam as claimed in claim 1, wherein: the compound emulsifier comprises the following raw materials in parts by mass: 1-2% of edible glucose powder, 0.2-0.8% of monoglyceride and diglyceride fatty acid ester, 0.5-1% of sodium stearoyl lactylate, 0.5-1% of sodium caseinate, 0.05-0.2% of lactic acid fatty glyceride, 0.3-1.1% of gelatin, 0.2-1% of pectin, 0.1-0.5% of methyl cellulose and 0.1-0.5% of propylene glycol alginate, wherein the mass components of the raw materials in the compound emulsifier are mass components in the flower jam capable of being beaten.
4. The flowered flower jam as claimed in claim 1, wherein: the preservative is potassium sorbate;
the sour agent is citric acid;
the acidity regulator is sodium citrate.
5. The flowered flower jam as claimed in claim 1, wherein: the peel freeze-dried powder is prepared by taking mango peel and/or dragon fruit peel as raw materials.
6. The flowered flower jam as claimed in claim 1, wherein: the edible pollen is prepared from sweet osmanthus as a raw material.
7. A method for preparing flowered flower jam according to any one of claims 1 to 6, comprising the steps of:
s1, freeze-drying granulated sugar, trehalose and pericarp, and mixing with a compound emulsifier to obtain a mixed material;
s2, preheating 150% of water relative to the uniformly mixed material to 80-90 ℃, adding the uniformly mixed material, and stirring at the speed of 800-1200 rpm for 4-8 minutes until no particles are visible to naked eyes;
s3, adding the fruit puree, and stirring uniformly at 80-90 ℃;
s4, evaporating until the solid content is 73-78%;
s5, adding sour agent, sour regulator, antiseptic, and edible pollen, and stirring.
8. The method for preparing flowered flower jam according to claim 7, wherein the preparation of the freeze-dried peel powder comprises the following steps:
(1) cleaning raw materials: selecting mango peel and/or dragon fruit peel as raw materials, and cleaning;
(2) pre-freezing: pre-freezing the raw materials at the temperature lower than-40 ℃ for 8-10 hours;
(3) vacuum freeze drying: freeze-drying the pre-frozen raw materials, setting the temperature of a heating plate to be 44-48 ℃, the vacuum degree in a drying bin to be 10Pa, and setting the freeze-drying time to be 48-52 hours;
(4) pulverizing the lyophilized material to 120 mesh or more.
9. The method for preparing flowered flower jam according to claim 7, wherein the preparation of the edible pollen comprises the following steps: blanching edible sweet osmanthus in boiling water for 3-5 seconds, fishing out and draining, drying at the constant temperature of 50-58 ℃ until the water content is below 3%, and crushing to 120 meshes for later use.
10. Use of the flowabie floral jam as claimed in any of claims 1 to 6 in the baking sector, in the yogurt sector and in the cold drink sector.
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| CN114766646A (en) * | 2022-04-02 | 2022-07-22 | 阿果安娜水果(大厂)有限公司 | Jam capable of being fermented and preparation method thereof |
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