Banana jam powder

Abstract

The invention discloses banana jam powder consisting of white granulated sugar, glucose, banana powder, xanthan gum, konjac glucomannan, citric acid, sodium citrate, banana essence and food yellow, wherein the percentages by weight of the ingredients are as follows: 40-50% of white granulated sugar, 25-35% of glucose, 15-25% of banana powder, 1.6-2.0% of xanthan gum, 0.6-0.8% of konjac glucomannan, 0.5-0.8% of citric acid, 0.2-0.4% of sodium citrate, 0.4-0.6% of banana essence and 0.01-0.02% of food yellow. The banana jam powder is prepared by material distribution and microwave sterilization. The banana jam powder disclosed by the invention is used for preparing banana jam in a simple, convenient and quick manner, and the banana jam is prepared by adding a fixed amount of 60-65 DEG C pure water in the banana jam power, and dissolving and uniformly stirring the mixture without heating. The prepared banana jam has brilliant color, proper sour and sweet, pure banana flavor while having no such phenomena as layering, bleeding or crystallization, etc. The banana jam powder is powdery product, so that the banana jam powder is easier to store and preserve.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a jam powder, in particular to a banana jam powder. Background technique [0002] Jam, sweet and sour, is a convenient food for western food, picnic, home travel, and also one of the filling materials for pastry, bread, candy, ice cream and other foods. In order to obtain a good gel form and a long shelf life, traditional jams generally contain as high as 60%-65% sugar, resulting in an overly sweet and greasy taste. In addition, high sugar intake is not good for health, so people are jealous of it. Consumption is declining. In order to solve the above problems, a variety of low-sugar jam products have been developed on the market. Although the development of low-sugar jam has solved the problem that high sugar in jam is unhealthy, many low-sugar jam products currently developed are prone to dehydration of the jam during storage and due to the low osmotic pressure and water activit...

AI Technical Summary

Problems solved by technology

Although the development of low-sugar jam has solved the problem that high sugar in jam is unhealthy, many low-sugar jam products currently developed are prone to dehydration of the jam during storage and due to the low osmotic pressure and water activity of low-sugar jam. High damage and deterioration problems