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Blackcurrant jam powder

A technology of fruit juice powder and powder, which is applied in the field of jam powder and blackcurrant jam powder, which can solve the problems of high water activity, dehydration and deterioration of sauce body, and achieve the effect of easy storage and preservation and bright color

Inactive Publication Date: 2013-02-13
HAERBIN AIBOYA FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh 450g of white sugar, 350g of glucose, 150g of blackcurrant juice powder, 18g of xanthan gum, 7g of konjac gum, 18g of citric acid, 9g of sodium citrate, 6g of blackcurrant essence, 1.1g of grape skin red, and mix well; The materials are sterilized by microwaves to obtain black currant jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0015] How to use blackcurrant jam powder: Add 250g of pure water at a temperature of 60°C to 65°C into an open, clean, heat-resistant container, slowly add 100g of blackcurrant jam powder while stirring, dissolve and stir evenly, then it will become black gallons of jam.

Embodiment 2

[0017] Weigh 500g of white sugar, 400g of glucose, 200g of blackcurrant juice powder, 20g of xanthan gum, 8g of konjac gum, 20g of citric acid, 10g of sodium citrate, 7g of blackcurrant essence, and 1.2g of grape skin red, and mix well; The materials are sterilized by microwaves to obtain black currant jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0018] The using method of blackcurrant jam powder is all with embodiment 1.

Embodiment 3

[0020] Weigh 400g of white sugar, 300g of glucose, 100g of blackcurrant juice powder, 16g of xanthan gum, 6g of konjac gum, 15g of citric acid, 8g of sodium citrate, 5g of blackcurrant essence, and 1g of grape skin red, and mix well; Microwave sterilization was carried out to obtain black currant jam powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0021] Black currant jam powder using method is all the same as embodiment 1.

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PUM

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Abstract

The invention discloses blackcurrant jam powder. The blackcurrant jam powder comprises the following components by weight percent: 40-50% of white granulated sugar, 30-40% of glucose, 10-20% of blackcurrant juice powder, 1.6-2.0% of xanthan gum, 0.6-0.8% of konjac gum, 1.5-2.0% of citric acid, 0.8-1.0% of sodium citrate, 0.5-0.7% of blackcurrant essence and 0.1-0.12% of grape skin red, and is prepared by mixing the components and carrying out microwave sterilization. The blackcurrant jam powder can be used to make blackcurrant jam simply, conveniently and quickly, and the blackcurrant jam powder is added with a fixed amount of purified water with the temperature of 60-65 DEG C, dissolved and uniformly stirred to obtain the blackcurrant jam, which does not need to be reheated. The made blackcurrant jam is bright in color and luster, proper in sweetness and acidity and pure in blackcurrant flavor, and avoids the phenomena of layering, water separating, crystallizing and the like. As the blackcurrant jam powder is a powdery product, the blackcurrant jam powder is easier to store and keep.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a jam powder, in particular to a blackcurrant 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 a...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L21/10
Inventor 邢春艳
Owner HAERBIN AIBOYA FOOD TECH DEV
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