Millet jelly and production method thereof

A technology of millet jelly and millet, which is applied in the fields of application, food preparation, food science, etc., can solve problems affecting the stability of beverages, unseen products on the market, and precipitation of millet beverages, etc., to achieve novel product forms, multi-nutrition and delicious taste, The effect of increasing product variety

Active Publication Date: 2010-01-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional way of eating millet is to make porridge, but for modern urbanites with a fast-paced life, it is difficult to spend a lot of time cooking millet porridge. Therefore, if millet can be processed into food products that are convenient and fast , which is of great significance for making full use of my country's rich millet resources and meeting consumers' needs for nutritious and convenient food
[0004] The existing research reports on millet deep processing mainly process millet into beverages, and because millet contains a large amount of easily precipitated starch, the matured millet beverage is prone to precipitation and freezing, which will affect the stability of the beverage. Currently, millet beverage The main content of the research focuses on how to avoid the precipitation and freezing of millet drinks
[0005] At present, there is no technical report on processing millet into millet jelly, and no related products have been listed

Method used

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  • Millet jelly and production method thereof
  • Millet jelly and production method thereof
  • Millet jelly and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The millet jelly of this embodiment is produced according to the following formula (based on one ton of product):

[0048] Millet granules 100 kg

[0049] Millet noodles 5 kg

[0050] Gelatin 3.0 kg

[0051] Carrageenan 0.3 kg

[0052] White granulated sugar 50 kg

[0053] Multivitamin A / D 0.2 kg

[0054] Food flavor 1.0 kg

[0055] Water margin.

[0056] Raw material standard: millet particles are uniform in color, rich in luster, normal smell, free of impurities, and the content of broken rice is not more than 6%; the selection of raw materials meets the requirements of relevant quality standards.

[0057] The production method of the millet jelly containing millet particles in this embodiment can be referred to figure 1 As shown, the main steps are:

[0058] 1. Prepare the basic liquid:

[0059] Dissolving and mixing: fully dissolve the white sugar and stabilizers (gelatin, carrageenan) in the batching water (usually the temperature of the stabilizer is about 85°C), add millet flour...

Embodiment 2

[0065] The millet jelly of this embodiment is produced according to the following formula (based on one ton of product, the quality of each raw material meets the relevant national or industry standards):

[0066] Millet particles 80 kg

[0067] Millet flour 3 kg

[0068] Gellan gum 1.5 kg

[0069] Microcrystalline cellulose 2.0 kg

[0070] Food flavor 0.8 kg

[0071] 800 kg milk

[0072] Water margin.

[0073] The production method of the millet jelly containing millet particles in this embodiment is basically the same as that in Embodiment 1, in which the ingredient milk is used to replace part of the ingredient water for compounding, and the millet jelly containing millet particles of this embodiment is produced.

[0074] The product characteristics of the millet jelly of this embodiment are: millet content is about 8% (dry weight), while containing about 2.9% milk fat and about 2.5% milk protein, it is nutritious, and the product pH is about 6.6. The overall state is uniform, and the r...

Embodiment 3

[0076] The millet jelly of this embodiment is produced according to the following formula (based on one ton of product, the quality of each raw material meets the relevant national or industry standards):

[0077] Millet pellets 140 kg

[0078] Corn flour 5 kg

[0079] Gelatin 1.0 kg

[0080] Carrageenan 0.15 kg

[0081] Monoglyceride 1 kg

[0082] White granulated sugar 40 kg

[0083] Dietary fiber 1 kg

[0084] Food flavor 1.0 kg

[0085] 350 kg milk

[0086] Water margin.

[0087] In the production method of the millet jelly containing millet particles in this embodiment, the dietary fiber is added together with the stabilizer to prepare the base liquid. The other processes are basically the same as in Example 2, to obtain the millet jelly containing millet particles of this embodiment.

[0088] The product characteristics of the millet jelly containing millet particles in this embodiment are: millet content is about 14% (dry weight), sucrose content is about 4.0%, and it contains about 1.1...

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Abstract

The invention provides millet jelly and a production method thereof, the millet jelly comprises 3.0%-15% of millet particles on the basis of the total weight of the millet jelly. The millet jelly production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet jelly formula into basic feed liquid; mixing the basic feed liquid with the millet particles, and then carrying out sterilization and encapsulation to obtain the product. By the reasonable formula and the proper process, the millet jelly and the production method of the invention can realize good stability of the product within the shelf life.

Description

Technical field [0001] The invention relates to a millet jelly and a production method thereof, in particular to a millet jelly containing millet particles and a production method thereof, and belongs to the field of deep processing of food crops. Background technique [0002] Millet, also known as corn or millet, is native to our country and has a long history of planting and eating in our country. It is a nutritious and high-quality food crop with health care effects. The average protein content of millet is higher than that of other grains, and the ratio of amino acids is coordinated. The content of glutamic acid that enhances brain cell function and aspartic acid that can eliminate body fatigue is very rich, and millet is rich in B vitamins and dietary fiber. Chinese medicine It is believed that millet has the effects of nourishing kidney qi, strengthening the spleen and stomach, and clearing deficiency and heat. Millet is especially suitable for people with busy lives and i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/06A23L1/05A23L1/035A23L7/10A23L21/10A23L29/10A23L29/20
Inventor 付永刚樊启程苏桄宇孙超张丽媛
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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