Dried fruit jam of layer cake for industrial production and preparation method and applications thereof

Abstract

The invention discloses a dried fruit jam of a layer cake for industrial production and a preparation method and applications thereof. The jam comprises the following components: 20-35% of granulated sugar, 30-40% of high fructose corn syrup, 10-20% of d-sorbitol solution, 5-10% of modified starch, 2-8% of edible glycerol, 0.5-0.7% of composite colloid, 0.6-0.8% of composite chelate salt, 0.1-0.3% of citric acid and 2-5% of dried fruit. According to the dried fruit jam, the modified starch, the composite colloid, the composite chelate salt are evenly mixed, water is added and then the mixture is stirred for dissolving until no obvious particle exists to obtain slurry; the high fructose corn syrup, the d-sorbitol solution and the granulated sugar are stirred and mixed, the slurry is added and the mixture is stirred while being heated; the mixture is heated and pasted to volatilize water until the content of solid content is 80-82%; the edible glycerol is added and the mixture is evenly mixed and cooled to 85-95 DEG C; and the dried fruit and the citric acid solution are added and the mixture is evenly stirred to obtain the jam. According to the dried fruit jam, the water activity of the jam is below 0.45, the mouthfeel is smooth and fine. The jam does not stick to teeth and the melting degree in mouth is high. The gel-state jam has a low heating temperature and can conveniently industrially prepare layer cakes.

Description

technical field [0001] The invention relates to a jam, in particular to a sandwich biscuit dried fruit jam for industrial production and its preparation method and application. Background technique [0002] As a food that mainly occupies the circulation market, biscuits have uneven products. Sandwich biscuits have always been the best among biscuits, but the existing sandwich biscuits on the market are mainly shortening-based sandwiches, which contain high fat and sugar content. From the perspective of nutrition and health, long-term consumption is not enough It is beneficial to the health of the human body; another type of sandwich is jam-type sandwich. The existing jam sandwich is mainly syrup, supplemented by pigments and flavors, and the cost is low. The product generally has a hard and sticky taste and low nutritional value. The drawing is long, the operation of injecting sauce is inconvenient, and the market acceptance is average. Jam-filled biscuits with real pulp, ...

AI Technical Summary

Problems solved by technology

Fruit pulp type jam is mainly made of fresh fruit or industrially processed fruit pulp as the main raw material. Since fresh fruit or fruit pulp often has a high water content, the finished jam has a high water activity and cannot be suitable for biscuit products with a long shelf life; if industrial production of solid On the one hand, the finished jam with high content of fruit requires a longer cooking time and more mechanical power; on the other hand, a longer cooking time will destroy the nutrition and flavor of the fresh fruit or pulp, greatly reducing the quality of the finished jam

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