Suche Bilder Maps Play YouTube News Gmail Drive Mehr »
Anmelden
Nutzer von Screenreadern: Klicke auf diesen Link, um die Bedienungshilfen zu aktivieren. Dieser Modus bietet die gleichen Grundfunktionen, funktioniert aber besser mit deinem Reader.

Patentsuche

  1. Erweiterte Patentsuche
VeröffentlichungsnummerCN102934766 A
PublikationstypAnmeldung
AnmeldenummerCN 201210473463
Veröffentlichungsdatum20. Febr. 2013
Eingetragen21. Nov. 2012
Prioritätsdatum21. Nov. 2012
Veröffentlichungsnummer201210473463.0, CN 102934766 A, CN 102934766A, CN 201210473463, CN-A-102934766, CN102934766 A, CN102934766A, CN201210473463, CN201210473463.0
Erfinder邢春艳
Antragsteller哈尔滨艾博雅食品科技开发有限公司
Zitat exportierenBiBTeX, EndNote, RefMan
Externe Links:  SIPO, Espacenet
Pawpaw jam powder
CN 102934766 A
Zusammenfassung
The invention relates to pawpaw jam powder. The pawpaw jam powder is composed of white granulated sugar, glucose, pawpaw powder, xanthan gum, konjac gum, citric acid, sodium citrate, pawpaw extract and sunset yellow, and is manufactured by, by weight, white granulated sugar 40%-50%, glucose 25%-35%, pawpaw powder 15%-25%, xanthan gum 1.6%-2.0%, konjac gum 0.6%-0.8%, citric acid 0.5%-0.7%, sodium citrate 0.2%-0.4%, pawpaw extract 0.4%-0.6% and sunset yellow 0.01%-0.02% through burdening and microwave sterilization. Manufacture of pawpaw jam by adopting the pawpaw jam powder is simple, convenient and fast, quantitative 60-65 DEG C of purified water is added in the pawpaw jam powder, after dissolving and evenly stirring, pawpaw jam can be obtained, and no heating is required. Manufactured pawpaw jam is bright in color and moderate in sour and sweet, has pure pawpaw taste, and has no layering, bleeding, crystallizing and the like. The pawpaw jam powder is a powder product, thereby being easier to store and reserve.
Ansprüche(3)  übersetzt aus folgender Sprache: Chinesisch
1.本发明的木瓜果酱粉,由白砂糖、葡萄糖、木瓜粉、黄原胶、魔芋胶、柠檬酸、柠檬酸钠、木瓜香精、日落黄组成,各组分的重量百分比如下:白砂糖40%〜50%、葡萄糖25 %〜35%、木瓜粉15%〜25%、黄原胶I. 6%〜2. 0%、魔芋胶O. 6%〜O. 8%、柠檬酸O. 5%〜O. 7%、柠檬酸钠O. 2%〜O. 4%、木瓜香精O. 4%〜O. 6%、日落黄O. 01%〜O. 02%。 Papaya jam powder 1 of the present invention, the white sugar, dextrose, papaya powder, xanthan gum, konjac gum, citric acid, sodium citrate, papaya flavor, sunset yellow composition, the weight percentage of each component are as follows: white sugar 40 % ~ 50%, ~ 35% glucose, 25%, 15% ~ 25% papaya powder, xanthan gum I. 6% ~2. 0%, konjac gum O. 6% ~O. 8%, citric O. 5 % ~O. 7%, sodium citrate O. 2% ~O. 4%, papaya flavors O. 4% ~O. 6%, Sunset Yellow O. 01% ~O. 02%.
2.按照权利要求I所述的白砂糖为经粉碎、过60目筛的白砂糖。 2. The claim I wherein the sugar is crushed, over 60 mesh sieve of white sugar.
3.按照权利要求I所述的木瓜香精为粉末状食用木瓜香精。 According to Claim I wherein the powdery edible flavor papaya papaya flavors.
Beschreibung  übersetzt aus folgender Sprache: Chinesisch

木瓜果酱粉 Papaya jam powder

技术领域 Technical Field

[0001] 本发明属食品加工领域,涉及一种果酱粉,尤其是一种木瓜果酱粉。 [0001] The present invention belongs to the field of food processing, to a jam powder, especially a powder papaya jam.

背景技术 Background

[0002] 果酱,酸甜可口,是西餐、野餐、居家旅行的方便食品,也是糕点、面包、糖果、冰淇淋等食品的夹心原料之一。 [0002] jam, sweet and sour, is Western, picnic, home travel convenience foods, is one of the sandwich material pastry, bread, sweets, ice cream and other foods. 传统的果酱为了获得良好的凝胶形态和较长的保质期,其含糖量一般都高达60%-65%,致使口感过于甜腻,加之高糖的摄入对健康不利,故人们对它的消费量日趋下降。 Traditional jam gel form in order to get a good and long shelf life, its sugar content is generally up to 60% -65%, resulting in overly sweet taste, combined with a high sugar intake bad for your health, it is in it consumption is declining. 为了解决上述问题,市场上开发出了多种低糖果酱产品。 In order to solve the above problems, the development of the market a variety of low-sugar jam products. 低糖果酱的开发虽然解决了果酱高糖对健康不利的问题,但目前开发出的许多低糖果酱产品都存在着存放过程中易发生酱体脱水现象及因低糖果酱的渗透压较低、水份活性高造成的败坏、变质问题。 Although the development of low-sugar jam jam solve high sugar adverse health problems, but many low-sugar jam developed products are stored there during the prone body butter dehydration and low sugar jam due to osmotic pressure, water activity caused by high corruption, deterioration problems.

发明内容 DISCLOSURE

[0003] 本发明的目的在于提供一种木瓜果酱粉,用其制作木瓜果酱时简单、方便、快捷,可根据需要量即做即用。 [0003] The object of the present invention is to provide a powder papaya jam, quince jam time with its production of simple, convenient, fast, ready to use that is made according to requirements. 由于果酱粉为粉状产品,易于保管和贮存,不会出现低糖果酱存放过程中出现的问题。 Since the jam powder powdery product, easy storage and storage, low-sugar jam does not occur during storage problems. 由于果酱可以做到即做即用,因此可以用比市场上低糖果酱更低的含糖量、含胶量及不加防腐剂的配料制备出性能优异的木瓜果酱,更有利于人体健康。 Since the jam can do that is to do that is to use, so you can use low-sugar jam on the market than a lower sugar content, gel content of ingredients and no preservatives in the preparation of the excellent performance of papaya jam, more conducive to human health.

[0004] 本发明的木瓜果酱粉,由白砂糖、葡萄糖、木瓜粉、黄原胶、魔芋胶、柠檬酸、柠檬酸钠、木瓜香精、日落黄组成,各组分的重量百分比如下:白砂糖40%〜50%、葡萄糖25%〜35%、木瓜粉15%〜25%、黄原胶I. 6%〜2. 0%、魔芋胶O. 6%〜O. 8%、柠檬酸O. 5%〜O. 7%、柠檬酸钠O. 2%〜O. 4%、木瓜香精O. 4%〜O. 6%、日落黄O. 01%〜O. 02%。 [0004] The present invention papaya jam powder, from white sugar, dextrose, papaya powder, xanthan gum, konjac gum, citric acid, sodium citrate, papaya flavor, sunset yellow composition, the weight percentage of each component are as follows: white sugar 40% ~ 50%, ~ 35% glucose, 25%, 15% ~ 25% papaya powder, xanthan gum I. 6% ~2. 0%, konjac gum O. 6% ~O. 8%, citric O. 5% ~O. 7%, sodium citrate O. 2% ~O. 4%, papaya flavors O. 4% ~O. 6%, Sunset Yellow O. 01% ~O. 02%.

[0005] 所述的白砂糖为经粉碎、过60目筛的白砂糖; [0005] The white sugar was crushed, passed through a 60 mesh screen, white sugar;

所述的木瓜香精为粉末状食用木瓜香精。 The papaya flavors of powdered edible papaya flavors.

[0006] 木瓜果酱粉制作步骤如下: [0006] papaya jam powder produced as follows:

(1)配料:将白砂糖、葡萄糖、木瓜粉、黄原胶、魔芋胶、柠檬酸、柠檬酸钠、木瓜香精、日落黄按重量百分比称量后,混合均匀; (1) Ingredients: the sugar, glucose, papaya powder, xanthan gum, konjac gum, citric acid, sodium citrate, papaya flavor, sunset yellow weight percent weighing, mixing well;

(2)杀菌:混合均匀的物料进行微波灭菌,制得木瓜果酱粉。 (2) Sterilization: mixing of materials for microwave sterilization prepared papaya jam powder. 灭菌温度75〜80°C、灭菌时间2〜3min。 Sterilization temperature 75~80 ° C, sterilization time 2~3min.

[0007] 木瓜粉有市售产品。 [0007] papaya is commercially available products.

[0008] 用本发明的木瓜果酱粉制作木瓜果酱时简单、方便、快捷,木瓜果酱粉加定量的60°C〜65°C热水,溶解并搅拌均匀后即为木瓜果酱,不需再加热。 [0008] The jam papaya powder papaya jam when making the present invention is simple, convenient, fast, papaya jam powder and quantitative 60 ° C~65 ° C hot water and stir to dissolve as soon as papaya jam without reheating . 制得的木瓜果酱色泽亮丽,酸甜适中,有纯正的木瓜味,无分层、析水、结晶等现象。 Prepared papaya jam bright color, sweet and sour moderate, there is pure papaya flavor, no stratification, analysis of water, crystallization and so on. 由于木瓜果酱粉是粉状产品,更易于贮存和保管。 Because papaya jam powder powdered product, easier storage and safekeeping.

[0009] 四、具体实施方式实施例I: [0009] Fourth, the implementation of specific embodiments Example I:

称取白砂糖450g、葡萄糖300g、木瓜粉200g、黄原胶18g、魔芋胶7g、柠檬酸6g、柠檬酸钠3g、木瓜香精5g、日落黄O. 15g,混合均勻;混合均勻的物料进行微波灭菌,制得木瓜果酱粉。 Weigh white sugar 450g, glucose 300g, papaya powder 200g, xanthan gum 18g, konjac gum 7g, citric acid 6g, sodium citrate 3g, papaya flavors 5g, sunset yellow O. 15g, mixing; mixing of materials for microwave sterilization prepared papaya jam powder. 灭菌温度75〜80°C、灭菌时间2〜3min。 Sterilization temperature 75~80 ° C, sterilization time 2~3min.

[0010] 木瓜果酱粉使用方法:将250g、温度为60°C〜65°C纯净水加入敞口、干净、耐热的容器中,边搅拌边缓慢加入IOOg木瓜果酱粉,溶解并搅拌均匀后即成木瓜果酱。 [0010] papaya jam powder Usage: 250g, a temperature of 60 ° C~65 ° C pure water was added to the open, clean, heat-resistant container, stirring slowly added IOOg papaya jam powder, and stir to dissolve after Serve papaya jam.

[0011] 实施例2: [0011] Example 2:

称取白砂糖500g、葡萄糖350g、木瓜粉250g、黄原胶20g、魔芋胶8g、柠檬酸7g、柠檬酸钠4g、木瓜香精6g、日落黄O. 2g,混合均匀;混合均匀的物料进行微波灭菌,制得木瓜果酱粉。 Weigh white sugar 500g, glucose 350g, papaya powder 250g, xanthan gum 20g, konjac gum 8g, citric acid 7g, sodium citrate 4g, papaya flavors 6g, sunset yellow O. 2g, mixing; mixing of materials for microwave sterilization prepared papaya jam powder. 灭菌温度75〜80°C、灭菌时间2〜3min。 Sterilization temperature 75~80 ° C, sterilization time 2~3min.

[0012] 木瓜果酱粉的使用方法均同实施例I。 [0012] The use of papaya jam powder were the same as in Example I.

[0013] 实施例3: [0013] Example 3:

称取白砂糖400g、葡萄糖250g、木瓜粉150g、黄原胶16g、魔芋胶6g、朽1檬酸5g、朽1檬酸钠2g、木瓜香精4g、日落黄O. lg,混合均匀;混合均匀的物料进行微波灭菌,制得木瓜果酱粉。 Weigh white sugar 400g, glucose 250g, papaya powder 150g, xanthan gum 16g, konjac gum 6g, rotten 1 citric acid 5g, sodium citrate rotten 1 2g, papaya flavors 4g, Sunset Yellow O. lg, mixing; mixing microwave sterilization material prepared papaya jam powder. 灭菌温度75〜80°C、灭菌时间2〜3min。 Sterilization temperature 75~80 ° C, sterilization time 2~3min.

[0014] 木瓜果酱粉使用方法均同实施例I。 [0014] papaya jam powder use are the same Example I.

[0015] 以上详细说明了本发明的实施方式,但这只是为了便于理解而举的实例,不应被视为是对本发明范围的限制。 A detailed description of the above [0015] embodiment of the present invention, but this is only for ease of understanding and cite examples should not be construed as limiting the scope of the invention. 同样,任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或替换。 Similarly, any person skilled in the art can be based on technical scheme of the invention and description of the preferred embodiments, made possible equivalents changed or replaced.

Patentzitate
Zitiertes PatentEingetragen Veröffentlichungsdatum Antragsteller Titel
CN102106495A *24. Jan. 201129. Juni 2011湖北一致魔芋生物科技有限公司Konjac jelly powder and method for making jellies by using same
CN102669510A *10. Mai 201219. Sept. 2012沈阳农业大学Pawpaw and konjak healthcare jelly and making method thereof
CN102669517A *8. Juni 201219. Sept. 2012天津市鹏帆呈食品有限公司Novel multifunctional jam
JPH01317360A * Titel nicht verfügbar
US20100136168 *3. Dez. 20083. Juni 2010Mchaney Blair CSupplemented fruit or vegetable product
Klassifizierungen
Internationale KlassifikationA23L21/10
Juristische Ereignisse
DatumCodeEreignisBeschreibung
20. Febr. 2013C06Publication
27. März 2013C10Entry into substantive examination
4. Juni 2014C02Deemed withdrawal of patent application after publication (patent law 2001)