Black currant jam for bread with long quality guarantee period and preparation method thereof

Abstract

The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; andreducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.

Description

technical field [0001] The invention belongs to the technical field of jam, in particular to a blackcurrant jam used in bread with a long shelf life and a preparation method thereof. Background technique [0002] Jam has become one of the best companions of bread due to its high moisture content, soft texture, moist taste and rich taste. Black currant pulp is rich in vitamin C, anthocyanins, phenols and trace elements such as phosphorus, magnesium, potassium and calcium, and has health benefits such as preventing gout, anemia, edema, arthritis, rheumatism, oral and throat diseases, and coughing , its sweet and sour taste makes up for the lack of bread, can greatly increase the appetite of consumers, and is deeply loved by consumers of different age groups. Black currant jam is currently one of the most common and popular jam varieties on the market 1. It has been widely used in cakes, bread, ice cream, dairy products and other fields. [0003] At present, bread with a long...

AI Technical Summary

Problems solved by technology

[0003] At present, bread with a long shelf life on the market mainly uses fillings such as lotus seed paste, red bean paste, and winter melon paste as fillings, while bread products containing jam (mainly surface decoration, spread or sandwich jam) generally have a shelf life of less than one month at room temperature (25°C). and most of the shelf life is only seven days, the product shelf life is short, and it is difficult to expand the scope of circulation in the market. Moisture migration of bread embryos will cause quality deterioration such as hardening of jam, increased moisture content of bread embryos, and mold growth. At the same time, it will also affect the humidity of bread embryos, thereby affecting the fermentation situation, causing bread deformation and other adverse conditions during the baking process (2) The jam with too low moisture content has a hard mouthfeel, which cannot form a sharp contrast with the mouthfeel of bread, and cannot reflect the advantages of jam products; (3) The amylopectin content of bread embryo is high, which is easy to age, which affects the shelf life of jam bread inner quality

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