Kiwi fruit jam powder

Abstract

The invention relates to kiwi fruit jam powder. The kiwi fruit jam powder is composed of, by weight, 40% to 50% of white granulated sugar, 25% to 35% of glucose, 15% to 25% of kiwi fruit powder, 1.6% to 2.0% of xanthan gum, 0.6% to 0.8% of konjac glucomannan, 1.0% to 1.5% of citric acids, 0.5% to 1.0% of sodium citrate, 0.4% to 0.6% of kiwi fruit essences and 0.01% to 0.02% of gardenia green, and prepared through burdening and microwave sterilization. Preparation of kiwi fruit jam is simple, convenient and rapid when the kiwi fruit jam powder is used. Quantitative purified water at a temperature ranging from 60 DEG C to 65 DEG C is added in the kiwi fruit jam powder which is dissolved, the mixture is stirred evenly to obtain the kiwi fruit jam, and heating is no longer needed. The prepared kiwi fruit jam is bright in color and luster and moderate in sour and sweet, and has pure kiwi fruit tastes and no phenomena of layering, bleeding, crystallization and the like. As the kiwi fruit jam powder is powder products, the storage is facilitated.

Description

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

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