How much pectin is used in sauces, and how much pectin is used in beverages?

Dosage. Jam, jelly, jelly: gelling, the finished product is delicate, elastic and tough, increases the fragrance, makes the taste smooth and refreshing, dosage reference:.

Popsicle and ice cream: play an emulsifying and stabilizing role, and the finished product has a delicate and smooth taste. Dosage reference:

Yogurt, lactic acid bacteria, fruit juices: to stabilize. Thickening effect, can prolong the shelf life of the product, with natural fruit flavor, dosage reference:

Melted baked food: improve the characteristics of the dough and enhance the taste. Extend the shelf life, dosage reference: flour amount.

How to use: Mix pectin with 3---4 times of fine sugar, add pure water at 80 degrees Celsius and stir to dissolve, and add it to various products in proportion after the dissolution concentration is dissolved.

I think there should be very little pectin added to the semi-liquid sauce. Personally, I think 5-10 grams of sauce for 500 grams is the most appropriate.

But I think it's more appropriate to add other food thickeners? For example, it shows that glue and casein are colorless and odorless. Gelatin should be relatively easy to grasp. It can also be added in small amounts. Do some research yourself.

Hope I can help you!

Thickening and stabilizing the effect of preventing jam precipitation Jam, jelly, jelly: play a gelling role, the finished product is delicate, elastic and tough, increase the fragrance, make the taste smooth and refreshing, dosage reference:.

If you add pectin to the jam, it can enhance the refreshing taste, get rid of the starchy paste taste, and help release the flavor of the fruit itself! It plays a different role in different jams

In low-sugar sauces: low-sugar sauces are mainly thickened and stabilized by starch, and there will be a mouthy texture. After adding Shihua pectin, the taste and flavor of the low-sugar sauce are refreshing, and the quality is improved.

In high candy sauce: made of pure pectin, the gelatinity is stronger, the taste is more refreshing, especially suitable for bread spreading, filling, etc.;

In the jam: with a shiny surface and just the right amount of fluidity, the addition of pectin can significantly enhance the appearance and flavor of the product, making it an excellent partner for cakes, breads and desserts.

In sandwich jams: used in bread and cakes to give products rich color and multi-layered taste. The baking-resistant sandwich jam has higher requirements, and it will not collapse and deform after adding pectin and baking at high temperature, so it is also a very technically difficult one in jam;

Shihua pectin uses citrus peel, has a full range of products such as pectin and compound stabilizers, stable quality, and has jams, purees, mirror pastes, and candy solutions.

Because the higher the pectin content, the higher the viscosity of the jam. Pectin will be different depending on the type of fruit, the content is also different, blackcurrant, orange contains more m, strawberry content is less, so the coagulation force is insufficient, will add powdered pectin to adjust.

In addition, when the fruit is overripe, the pectin will also be broken down and difficult to solidify. Therefore, when making jam, the amount of sugar, lemon juice or citric acid and powdered pectin added to the recipe will be changed according to the type of fruit, the ripeness of the fruit, the sourness and sweetness, etc.: when you want to control the sweetness or sourness, you can use powdered pectin or other coagulants or tackifiers to make the jam produce the necessary hardness.

Raw material of pectin.

Pectin is found in all higher plants. In the plant cell wall, pectin is mainly covalently combined with cellulose, hemicellulose, lignin, etc., to form protopectin, which is a structural substance of plants and plays a vital role in maintaining the structure and hardness of plants. In addition, pectin regulates cell permeability and pH.

Pectin is the most abundant in plant cell walls, and in dicots, it is mainly found in the primary cell wall and intermediate lamellae of plant cell walls, accounting for 30% to 35%. At present, the raw materials used in the production of commercial pectin are mainly citrus and apple peel pomace. In addition, there is a great deal of research on the extraction of pectin from by-products such as tofu leaves, banana peels, sunflowers, sweet potatoes and lychees, but research on these raw materials is currently limited to basic laboratory research.

The content of pectin in different raw materials varies greatly.

It doesn't matter if the pectin content in the raw materials for jam processing is not high enough. It can be thickened and stabilized by adding Shihua pectin, which improves the taste and smoothness.

<> pectin is widely used in food around the world, and in the European Commission of Experts of the FAO WHO, it is determined that there is no maximum daily consumption because pectin is considered healthy and safe.

Pectin Stabilizing Effect on Acidic Milk Pectin is very effective as a stabilizer for yogurt, and is now widely used in acidic milk beverages such as yogurt drinks. Add the necessary amount of pectin to the acidic milk, so that the surface of the yogurt particles in the product is covered by pectin molecules, and the particles are negatively charged, repelling each other and being stabilized, and curdling and precipitation will not occur even if it is heated and sterilized. This stabilizing effect is due to the fact that the methyl ester part of the pectin molecule containing galacturonic acid adsorbs on the yogurt particles, while the hydrophilic galacturonic acid part (negatively charged) remains in the whey layer.

Lactic acid drinks. Fruit juice Orange and pulp drinks.

Do you make milk drinks? The national standard stipulates that a maximum of 1.2 thousandths will be added. Don't think about exceeding the standard, the state is very strict.

In the national GB2760-1996 "Hygienic Standard for the Use of Food Additives", the maximum amount of sodium carboxymethyl cellulose (CMC) added in various beverages is grams per kilogram, and the sodium carboxymethyl cellulose (CMC) used by many domestic dairy enterprises exceeds the standard in large quantities.

Colloids commonly used in jam include: pectin, bean gum and three cents gum.

Jam is a gelatinous substance made by mixing fruits, sugars and acidity regulators and boiling them at a temperature of more than 100 °C. Making jam is one way to preserve fruits for a long time. It is mainly used to spread on bread or toast.

Small fruits such as strawberries, blueberries, grapes, and roses, and large fruits such as plums, oranges, apples, and peaches can also be used to make jam, but only one type of fruit is usually used at the same time. No candy jams, cheap jams or special jams (e.g. durian, pineapple) will be used.

Compared with the finished jelly powder, the amount of fish gelatin powder is more economical, and does not contain flavors, pigments and other additives, you can adjust the taste as you like during the production process, add coffee, juice, green tea powder, coconut milk, etc. to make a variety of unique flavor jelly, hehe, do it yourself, do not have to worry about preservatives and other harmful ingredients.

Comes with an additive-free spring jam method:

1.After rinsing the strawberries twice, soak them in lightly salted water for seven or eight minutes, then rinse them well and drain off the excess water.

2.Remove the strawberries from the stems and cut into small pieces. Add a little sugar, mix well, and let stand for 2-3 hours (the temperature is so high that you can put it in the refrigerator and let it stand).

After letting it sit for a while, you will find that the strawberries ooze a lot of juice. Pour the strawberry pulp and juice into the pot, then add a little water, simmer over low heat, and stir with a spoon when the water is almost dry.

3.The strawberry flesh is soft and easy to cook, and when you find that the jam has become more viscous, it means that the pectin has been released and the sauce is almost ready, so squeeze in the lemon juice at this time. And you can taste it.

Continue to cook for 3-4 minutes, until the juice is all wrapped together and very viscous, turn off the heat immediately. The pot is also placed away from the heat.

Fill the boiled jam into a bottle and scoop in 1-2 scoops of honey on the surface to form a seal. Cover and refrigerate.

Pectin powder is cheap, and xanthan gum, melon gum and other compounds should be better.