阅读说明：本技术 樱桃亮面果胶粉 (Cherry bright face pectin powder ) 是由 郝鹏 于 2018-08-05 设计创作，主要内容包括：本发明的樱桃亮面果胶粉,由麦芽糊精、白砂糖、麦芽糖醇、樱桃粉、果胶、柠檬酸、樱桃香精、柠檬酸钠、红曲红组成,各组分的重量份数如下：麦芽糊精35～40、白砂糖25～30、麦芽糖醇20～25、樱桃粉15～20、果胶1～1.5、柠檬酸0.3～0.5、樱桃香精0.3～0.4、柠檬酸钠0.1～0.15、红曲红0.02～0.04,经配料、混合制成。用本发明的樱桃亮面果胶粉制作樱桃亮面果胶时简单、方便、快捷。在快速搅拌下,将樱桃亮面果胶粉缓慢加入到定量的80℃以上的热水中,溶解并搅拌均匀即制得樱桃亮面果胶。制得的樱桃亮面果胶色泽亮丽,涂于蛋糕表面后光亮效果明显,色泽光润自然,挂涂性好,涂抹后不易流泻,口感清新细腻,酸甜适中,樱桃味纯正、浓郁,诱人食欲。由于樱桃亮面果胶粉是粉状产品,更易于贮存和保管。(The invention relates to cherry bright face pectin powder, which consists of maltodextrin, white granulated sugar, maltitol, cherry powder, pectin, citric acid, cherry essence, sodium citrate and monascus red, wherein the components in parts by weight are as follows: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of cherry powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of cherry essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of monascus color, and the red yeast rice is prepared by mixing and blending. The cherry bright face pectin prepared by the cherry bright face pectin powder is simple, convenient and quick. Slowly adding the cherry bright face pectin powder into quantitative hot water with the temperature of more than 80 ℃ under the condition of rapid stirring, dissolving and uniformly stirring to obtain the cherry bright face pectin. The prepared cherry bright face pectin is bright in color, obvious in bright effect after being coated on the surface of a cake, smooth and natural in color, good in hanging coating property, not prone to running off after being coated, fresh and fine in taste, moderate in sour and sweet, pure and strong in cherry taste, and attractive in appetite. The cherry bright face pectin powder is a powdery product, so that the storage and the preservation are easy.)

1. The invention relates to cherry bright face pectin powder, which consists of maltodextrin, white granulated sugar, maltitol, cherry powder, pectin, citric acid, cherry essence, sodium citrate and monascus red, wherein the components in parts by weight are as follows: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of cherry powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of cherry essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of monascus red.

2. The white granulated sugar according to claim 1, which is crushed and sieved with a 60-mesh sieve.

3. The cherry flour of claim 1 being a spray dried cherry flour.

4. The pectin of claim 1 being a low ester pectin.

5. The cherry flavor of claim 1 being a powdered cherry flavor.

Technical Field

The invention belongs to the field of food processing, and relates to glossy pectin powder, in particular to cherry glossy pectin powder.

Background

The bright surface pectin, also called as mirror surface pectin or mirror surface fruit paste, is mainly used for decorating or modeling the surfaces of baking products such as a cake, a cream cake and the like, can be directly coated on the surface of the cake, can form a thinner bright layer on the surface of the product, not only increases the bright effect, but also has the effects of preserving moisture and prolonging the shelf life of food, and can bring bright and dazzling special decorative effect to the cake.

The bright face pectin products sold in the market at present are all pasty or pasty products, the minimum package is about 1kg, the normal package is generally 3kg, for a common small bakery, the packaged bright face pectin can not be used up at one time basically, the bright face pectin has various colors and flavors and can not be used universally basically, the color and the taste of the bright face pectin generally need to be selected according to the characteristics of the products, for example, the bright face pectin is coated on a cherry fresh fruit cake, the bright face pectin has a red cherry taste, and the bright face pectin has a yellow pineapple taste and is recommended to be coated on the pineapple fresh fruit cake. If the commercial bright face pectin is not used for one time after the seal is opened, the storage of the residual bright face pectin is troublesome, and the bright face pectin is deteriorated and can not be used any more due to pollution caused by improper storage or use of an unclean utensil.

Disclosure of Invention

The invention aims to provide cherry bright face pectin powder which is prepared by adding water and stirring, has simple, convenient and quick preparation process, can be used as required and does not have the problem of storage of residual products. The cherry bright face pectin powder is a powdery product, so that the storage and the preservation are easy.

The invention relates to cherry bright face pectin powder, which consists of maltodextrin, white granulated sugar, maltitol, cherry powder, pectin, citric acid, cherry essence, sodium citrate and monascus red, wherein the components in parts by weight are as follows: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of cherry powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of cherry essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of monascus red.

The white granulated sugar is crushed and sieved by a 60-mesh sieve;

the cherry powder is spray-dried cherry powder;

the pectin is low-ester pectin;

the cherry essence is powdered edible cherry essence.

The preparation method of the cherry bright face pectin powder comprises the following steps: and (3) weighing maltodextrin, white granulated sugar, maltitol, cherry powder, pectin, citric acid, cherry essence, sodium citrate and monascus red according to a ratio, and uniformly mixing to obtain the cherry bright face pectin powder.

The cherry powder is a commercial product, such as SD cherry powder produced by Ningjin Zhenguo food industry Co., Ltd, which is produced by spray drying technology.

When the cherry bright face pectin powder is used, the water is added in the proportion of the cherry bright face pectin powder: the water temperature is required to be above 80 ℃ when the ratio of water to water is 1: 2. The cherry bright face pectin prepared by the cherry bright face pectin powder is simple, convenient and quick. The specific method comprises the following steps: slowly adding the cherry bright face pectin powder into quantitative hot water with the temperature of more than 80 ℃ under the condition of rapid stirring, dissolving and uniformly stirring to obtain the cherry bright face pectin. The prepared cherry bright face pectin is bright in color, obvious in bright effect after being coated on the surface of a cake, smooth and natural in color, good in hanging coating property, not prone to running off after being coated, fresh and fine in taste, moderate in sour and sweet, pure and strong in cherry taste, and attractive in appetite. The cherry bright face pectin powder is a powdery product and is easy to store and preserve because the cherry bright face pectin powder can be used as required.

Detailed Description