Honey peach jam powder

Abstract

The invention discloses a honey peach jam powder, which is composed of white granulated sugar, glucose, honey peach powder, a xanthan gum, a konjac gum, a citric acid, a sodium citrate, honey peach essence and amaranth, wherein weight percentages of all components are as follows: 40%-50% of white granulated sugar, 25%-35% of glucose, 15%-25% of honey peach powder, 1.6%-2.0% of xanthan gum, 0.6%-0.8% of konjac gum, 0.3%-0.5% of citric acid, 0.2%-0.4% of sodium citrate, 0.4%-0.6% of honey peach essence and 0.008%-0.012% of amaranth; the honey peach jam powder is formed by dosing materials and sterilizing materials with microwave. The process for producing the honey peach jam by using the honey peach jam powder provided by the invention is simple, convenient and quick; the honey peach jam powder is added with quantitative pure water of 60 DEG C-65 DEG C, after dissolving and stirring evenly, the honey peach jam is obtained without re-heating. The produced honey peach jam has advantages of bright color, moderate sweet and sour, and pure honey peach taste; the honey peach jam has no phenomena of layering, separating water and crystallizing. Because the honey peach jam powder is a powdery product, so the honey peach jam powder is easy to store and safeguard.

Description

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

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