Red wine chocolate jelly

A technology for red wine and chocolate, applied in frozen desserts, cocoa, food preparation and other directions, can solve the problems of single jelly structure and the inability to diversify the flavor of a single jelly, and achieve the effect of expanding the consumer market and improving the grade.

Inactive Publication Date: 2009-01-28
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To overcome the gap in the prior art that alcoholic beverages are applied to jelly, th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Accurately weigh 0.2g of carrageenan, 0.1g of konjac gum, 0.05g of locust bean gum, 10g of white sugar, 0.1g of citric acid and 0.05g of potassium chloride, and dissolve them in 81.5g of hot water at about 80°C;

[0024] Keep warm in a water bath at 80°C, stir the solution with a homogenizer at a speed of 450r / min until the solid is completely dissolved and the colloid swells;

[0025] Take it out, add 8g of red wine when the room temperature is cooled to about 55°C, stir evenly, and put it into the mold while it is hot;

[0026] Put it in the freezer of the refrigerator and cool down until the colloid is completely condensed;

[0027] Weigh 15g of chocolate, add 0.045g of lecithin, put it in a boiling water bath, melt it, and stir thoroughly to make the lecithin evenly distributed in the chocolate, and coat it when the chocolate shows good fluidity;

[0028] Spread chocolate about 2mm thick on the congealed jelly, and gently tap the bottom of the jelly mold to release...

Embodiment 2

[0032] Accurately weigh 0.4g of carrageenan, 0.2g of konjac gum, 0.1g of locust bean gum, 10g of white sugar, 0.1g of citric acid and 0.1g of potassium chloride, and dissolve them in 79.1g of hot water at about 80°C;

[0033] Keep warm in a water bath at 80°C, stir the solution with a homogenizer at a speed of 450r / min until the solid is completely dissolved and the colloid swells;

[0034] Take it out, add 10g of red wine when the room temperature is cooled to about 55°C, stir evenly, and put it into the mold while it is hot;

[0035] Put it in the freezer of the refrigerator and cool down until the colloid is completely condensed;

[0036] Weigh 20g of chocolate, add 0.06g of lecithin, put it in a boiling water bath, melt it, and stir thoroughly to make the lecithin evenly distributed in the chocolate, and it can be coated when the chocolate shows good fluidity;

[0037] Spread chocolate about 2mm thick on the congealed jelly, and gently tap the bottom of the jelly mold to ...

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Abstract

The invention discloses a red wine chocolate jelly and the preparation method thereof. The red wine chocolate jelly contains the red wine chocolate jelly and a chocolate coating. 0.2-0.4g of carrageenin, 0.1-0.2g konjac glucomannan, 0.05-0.1g locust bean gum, 6-10g sugar, 0.05-0.15g citric acid and 0.05-0.1g of potassium chloride carry out dissolution, heat preservation, and homogenate with hot water of 75-85 DEG C; when the mixture is cooled to about 55 DEG C, 6-10g of red wine is added, then the mixture is well stirred and put into a model; a specified volume of chocolate is weighed, and lecithin with mass ration of 0.3-0.5% is added to the chocolate to cause the chocolate to melt and is fully stirred to cause the lecithin is to be even distributed in chocolate; the clotted jelly is coated with chocolate with the thickness of 1-2mm; the bottom of a jelly mould is flapped slightly to discharge bubbles in chocolate; chocolate is condensed to solid by quickly cool, then the mould is sealed. The jelly of the invention does not contains alien pigment and is a first jelly with the coating of chocolate; the color of the jelly all comes from color of red wine and configuration state is novel.

Description

technical field [0001] The invention relates to a jelly and a preparation method thereof, in particular to a red wine chocolate jelly and a preparation method thereof. Background technique [0002] The current situation of jelly products: Most of the commercially available jellies are characterized by flavor, which can be basically divided into fruity jelly and milky jelly. There are also a small number of jellies that feature health care functions, such as aloe vera jelly, high calcium jelly, green tea jelly, etc. And its manufacturing method is still the manufacturing method of traditional jelly, lacks the participation of new element and the innovation on structure. [0003] The general jelly manufacturing method is mainly to add sugar and water to heat and boil to make sugar water, then add food coloring and jelly powder and stir evenly, then pour it into a container, put it in a refrigerator after cooling, and then eat it. However, this ordinary jelly only has the fra...

Claims

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Application Information

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IPC IPC(8): A23G1/00A23G1/32A23G1/54A23G9/04A23G9/32A23G9/48A23L1/29A23L1/06A23L21/10A23L33/00
Inventor 李娜金虹王小英
Owner SHANGHAI INST OF TECH
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