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A technology of alginate and sodium alginate, which is applied in the food field, can solve the problems of poor water retention performance of jelly, fast molding time, uneven gel, etc., and achieves the effects of long water retention rate, increased water retention, and simplified production process.
Active Publication Date: 2009-05-06
QINGDAO BRIGHT MOON SEAWEED BIO HEALTH TECH GRP CO LTD
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This process is relatively complicated, and the molding time is very fast. If it is slower, it will react locally and form an uneven gel, wh...
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[0032] Mix components A and B evenly, mix component A with 650g hot water and stir evenly, dilute component B with a small amount of water and stir well, stir solution A quickly in the same direction, add solution B, stir well, pour into the Put it in the mold and let it stand for about 2 hours to become jelly.
[0040] Mix components A and B evenly, mix component A with 1750g hot water and stir evenly, dilute component B with a small amount of water and stir well, quickly stir solution A along the same direction, add solution B, stir well, pour into the Put it in the mold and let it stand for about 125 minutes to become jelly.
[0050] Mix components A and B evenly, mix component A with 150kg hot water, add a certain amount of carrot juice to the hot water, stir evenly, let it stand for defoaming, dilute component B with a small amount of water and stir well, use a pump Mix A and B solutions, stir evenly, pour into molds, and let it stand for about 100 minutes to become carrot-flavored jelly.
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Abstract
The invention provides an alginate bean jelly and a preparation method thereof, which can solve the problems in the traditional method for producing bean jelly with sodium alginate, increase the water retention and elasticity of the bean jelly, cause the bean jelly to taste smooth and delicate, simplify production technique and render operation convenient. The technical proposal is as follows: the alginate bean jelly comprises an A component and a B component; calculated by weight percentage, the A component comprises 54 percent to 65 percent of alginate and 5 percent to 10 percent of water retention agent and the B component comprises 20 percent to 28 percent of gelling agent and 5 percent to 12 percent of retarder. The method adds macromolecule waterholding material and the retarder to the bean jelly formula, and guar gum, sodium carboxymethyl cellulose, konjaku powder and alginate added improve the rigidity and ductility of the bean jelly; consequently, the elasticity and taste are improved and the water retention is increased simultaneously.
Description
technical field [0001] The invention relates to the field of food, in particular to an alginate jelly ingredient and a preparation method of the jelly. Background technique [0002] There are many kinds of jelly on the market, such as starch jelly, red algae jelly, gelatin jelly and so on. Most of its production processes are similar, dissolving the raw materials with hot water and cooling them down. This kind of jelly has poor thermal stability, and the way of eating is greatly restricted, and the jelly is easy to leak out. [0003] The traditional method of making jelly with sodium alginate mainly has three steps: the first step is to dissolve sodium alginate, the second step is to weigh calcium carbonate in a certain proportion, dissolve and dilute it with water, pour it into the sodium alginate solution and stir evenly, and the second step The third step is to weigh citric acid or adipic acid, dissolve it in water, pour it into the above mixture, and stir rapidly. Thi...
Claims
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Application Information
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IPC IPC(8): A23L1/00A23L5/00
Inventor 张国防刘秀娟李可昌张思义徐军涛
Owner QINGDAO BRIGHT MOON SEAWEED BIO HEALTH TECH GRP CO LTD
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