Hami melon bright surface jelly powder

Abstract

The invention relates to hami melon bright surface jelly powder. The jelly powder comprises the following components in parts by weight: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of hami melon powder, 1-1.5 parts of pectine, 0.3-0.5 part of citric acid, 0.3-0.4 part of hami melon essence, 0.1-0.15 parts of sodium citrate, and 0.02-0.04 part of chlorophyllin copper complex sodium salt. The hami melon bright surface jelly powder is prepared by compounding and mixing the components. A hami melon bright surface jelly is prepared by the Hami melon bright-surface jelly powder in a simple, convenient and quick way. Under rapid stirring, the hami melon bright surface jelly powder is slowly added into a fixed amount of hot water with the temperature being more than 80 DEG C, is dissolved in the hot water and uniformly stirred to obtain the hami melon bright surface jelly. The prepared hami melon bright surface jelly has a bright color, after the surface of a cake is coated with the hami melon bright surface jelly, the bright effect of the jelly is obvious, and the color of the jelly is smooth and natural. The coating effect is good, and after the cake is coated with the jelly, the jelly does not easily run off. The jelly tastes fresh and exquisite, and moderate sour-sweet and has an unadulterated and heavy hami melon flavor, so that the jelly tempts the appetite. The hami melon bright surface jelly powder is a powder product, so that the hami melon bright surface jelly is relatively easy to store and keep.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to brightening pectin powder, in particular to cantaloupe brightening pectin powder. Background technique [0002] Bright pectin, also known as mirror pectin or mirror fruit paste, is mainly used for decoration or modeling on the surface of bakery products such as mousse cakes and cream cakes. It can be directly applied to the surface of cakes, which will form a thinner gloss on the surface of the product Layer, not only increases the bright effect, but also has the function of moisturizing and prolonging the shelf life of food, and will bring a bright and dazzling special decorative effect to the cake. [0003] At present, the bright pectin products sold in the market are all pulp or paste products. The smallest packaging is about 1kg, and the normal packaging is generally 3kg. For general small bakeries, the bright pectin in this kind of packaging Basically, it cannot be used up at ...

AI Technical Summary

Problems solved by technology

[0003] At present, the bright pectin products sold on the market are all pulp or paste products. The smallest packaging is about 1kg, and the normal packaging is generally 3kg. For general small bakeries, the bright pectin in this kind of packaging Basically, it cannot be used up at one time, and the bright pectin has many colors and flavors, which is basically not universal. Generally, the color and taste of the bright pectin need to be selected according to the characteristics of the product. For example, if it is applied to strawberry fresh fruit cake, of course it should be red. strawberry-flavored bright pectin, and yellow pineapple-flavored brightened pectin is recommended for pineapple fresh fruit cakes, etc.

If the commercial bright pectin can not be used up once after opening, the storage of the remaining bright pectin is troublesome. Improper storage or use of unclean utensils will cause pollution, resulting in deterioration of the bright pectin and making it unusable