Method for manufacturing vegetable mud jelly tasted immediately chewy when put into the mouth
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A production method and technology of vegetable puree, applied in food preparation, application, food science, etc., can solve problems such as inability to meet the nutritional requirements of dietary fiber, the inability to meet the nutritional needs of the elderly and patients, and achieve high dietary fiber content and good taste Effect
Inactive Publication Date: 2008-02-13
南京喜之郎食品有限公司
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Problems solved by technology
However, according to its embodiment, the raw material of this patented product is fruit and vegetable juice, which cannot meet the nutritional requirements such as dietary fiber that we use vegetable puree, and cannot meet the nutritional needs of the elderly and patients.
Method used
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Examples
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Effect test
Embodiment 1
[0012] Example 1: Carrot Puree Jelly
[0013] By weight, weigh 8.5 parts of xylitol, 1 part of pregelatinized starch, 0.18 parts of gellan gum and 0.05 parts of sodium citrate, mix thoroughly, add 25 parts of water while stirring, and heat to 90 °C timer for 10 minutes. The crushed carrot puree is used as a raw material, and 60 parts by weight of the carrot puree are weighed, heated to 70° C. in a jacketed pot and then stirred for 1 minute to fully mix the carrot puree and auxiliary materials. Weigh 0.4 parts of glucose-δ-lactone and dissolve in 5 parts of water, adjust the pH value to 5.0-5.5, replenish the evaporated water, add water to make up the total system to 100 parts, degas, jar bag, seal, 90 Under the condition of ℃, boil and sterilize for 20 minutes, and cool down. Instantly melt-in-your-mouth carrot puree jelly.
Embodiment 2
[0014] Example 2: Edamame Jelly
[0015] By weight, weigh 9.5 parts of xylitol, 1.5 parts of pregelatinized starch, 0.13% of gellan gum and 0.05% of sodium citrate, mix thoroughly, and add 25 parts of water while stirring, heat to 90 °C timer for 10 minutes. The crushed edamame is used as a raw material, and 55 parts by weight of edamame is weighed, heated to 70° C. in a sandwich pot and then stirred for 1 minute to fully mix the edamame and auxiliary materials. Weigh 0.3 parts of glucose-δ-lactone and dissolve it in 9 parts of water, adjust the pH value to 5.0-5.5, replenish the evaporated water, add water to make up the total system to 100 parts, degas, jar bag, seal, 90 Under the condition of ℃, boil and sterilize for 20 minutes, and cool down. Instant edamame jelly that melts in your mouth.
Embodiment 3
[0016] Example 3: Pumpkin Puree Jelly
[0017] The vegetable puree raw material weighs 53 to 60 parts of pumpkin puree, and the formulations and operating conditions of the other auxiliary materials are similar to those in Example 1 or 2 according to the technical solution of the present invention.
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Abstract
The utility model provides a making method of a vegetable paste jelly which can melt as soon as putting the vegetable paste jelly into the mouth. The making method belongs to the technical field of fruit and vegetable processing and convenience food processing. The invention uses the pumpkin paste, green soybean paste or carrot paste and so on as the raw materials, adopts xylitol as sweet agent, uses pre-gelatinized starch and gellan gum as thickener, and uses gluconic acid-triangle-lactones and sodium citrate as acidity regulator. The vegetable paste jelly products making procedure can be described as follows. Firstly, various accessories should be blended sufficiently; secondly the accessories should be heated and mixed to make the accessories dissolve; and then the vegetable paste is added to mix evenly; next procedure is to adjust the pH value to 5.0-5.5; and the last procedure is a series of de-aerating, canning, sterilizing by boiling with water for 20 minutes under the 90 centigrade condition. Finally the vegetable paste jelly can be produced after cooling. The product uses the fresh vegetables or the vegetables processing leftovers as raw materials, which improves the utilization ratio of the vegetable. The product is edible instantly, and can be cooked as vegetable together with other materials. The vegetable paste jelly will not be burnt in the process of cooking and will melt as soon as putting the jelly into the mouth. The product is lustrous, has a good taste, keeps full-bodied vegetable aroma, is suitable for people of all ages, and is healthy vegetable food.
Description
technical field [0001] The invention discloses a method for making vegetable puree jelly which melts in the mouth, and belongs to the technical fields of fruit and vegetable processing and convenience food processing. Background technique [0002] Vegetable puree is an emerging vegetable product, and the demand in the Japanese market is relatively large. With the aging phenomenon becoming more and more serious, the dietary problems of the elderly have also attracted attention. Various vegetables contain different nutrients, such as vitamins A, B, C, protein, trace elements such as calcium, iron, zinc, selenium, and dietary fiber. Vegetable puree not only retains the original flavor and various nutrients of natural food, but also can be digested and absorbed without teeth chewing. Therefore, vegetable puree is not only suitable for the elderly, but also suitable for children, and it is also one of the first-choice foods for hospital patients. The melt-in-the-mouth vegetable...
Claims
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Application Information
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