Complex gum as well as low-acidity jelly prepared from same and preparation method thereof

A technology of low-acidity, compound glue, applied in food preparation, application, food science, etc., can solve the problems of undeveloped low-acidity jelly products, improve diversity and innovation, uniform texture, and avoid the use of preservatives Effect

Inactive Publication Date: 2013-04-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These factors make the current domestic low-acid jelly market untapped

Method used

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  • Complex gum as well as low-acidity jelly prepared from same and preparation method thereof
  • Complex gum as well as low-acidity jelly prepared from same and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Preparation of compound gum: konjac gum 1.47kg, carrageenan 2.17kg, xanthan gum 2.59kg, locust bean gum 0.77kg, potassium chloride 0.543kg, dry mix the above substances evenly.

[0022] (2) Preparation of rice and soybean slurry: after soaking 3 kg of soybeans overnight, add 36 kg of water for beating, pass through 140-mesh gauze to remove slag, and then pass through a 140-mesh sieve to obtain soybean slurry. Add 10kg of rice flour to the soybean slurry, fully stir to form the rice soybean slurry.

[0023] (3) After dry-mixing 7.543kg of compound glue and 140kg of white granulated sugar evenly, add 700kg of water and stir while adding to make it fully dissolve. Then add the above-mentioned rice and soybean slurry, stir evenly, and add water to a total amount of 1000kg.

[0024] (4) After homogenizing the above-prepared glue to refine the particles, let the system fully absorb water and swell for 1 hour. Then the mixture was heated in a water bath at 90° C. for 15 ...

Embodiment 2

[0030] (1) Preparation of compound gum: konjac gum 1.47kg, carrageenan 2.17kg, xanthan gum 2.59kg, locust bean gum 0.77kg, potassium chloride 0.543kg, dry mix the above substances evenly.

[0031] (2) Dry mix 7.543kg of compound glue, 140kg of white granulated sugar, and 30kg of skimmed milk powder evenly, then add 700kg of water, stir while adding to make it fully dissolve, and add water to a total of 1000kg.

[0032] (3) After homogenizing the above-prepared glue to refine the particles, let the system fully absorb water and swell for 1 hour. Then the mixture was heated in a water bath at 85° C. for 15 min, and stirred while heating to make it fully sol.

[0033] (4) After the glue solution after the sol is hot filled and sealed, carry out high temperature back pressure sterilization. The sterilization conditions are: temperature 121°C, back pressure 1.55bar, bactericidal effect F value 3.6min.

Embodiment 3

[0035] (1) Preparation of compound gum: konjac gum 1.47kg, carrageenan 2.17kg, xanthan gum 2.59kg, locust bean gum 0.77kg, potassium chloride 0.543kg, dry mix the above substances evenly.

[0036] (2) Dry mix 7.543kg of compound glue, 140kg of white granulated sugar, and 30kg of skimmed milk powder evenly, then add 700kg of water, stir while adding to make it fully dissolve, and add water to a total of 1000kg.

[0037] (3) After homogenizing the above-prepared glue to refine the particles, let the system fully absorb water and swell for 1 hour. Then the mixture was heated in a water bath at 85° C. for 15 min, and stirred while heating to make it fully sol.

[0038] (4) After the glue solution after the sol is hot filled and sealed, carry out high temperature back pressure sterilization. The sterilization conditions are: temperature 115°C, back pressure 1.30bar, bactericidal effect F value 3.6min.

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Abstract

The invention provides complex gum as well as low-acidity jelly prepared from the same and a preparation method thereof. The complex gum comprises the following components in percentage by weight: 21%-29% of konjac gum, 22%-31% of carrageenan, 33%-41% of xanthan gum and 8%-15% of locust bean gum. The preparation method of the jelly comprises the following steps: (1) mixing 0.6-0.8 part of the complex gum with 10-18 parts of white granulated sugar and dissolving with water, adding rice-soybean milk prepared from 0.8-1.2 parts of rice meal and 0.2-0.4 part of soybean or 1-3 parts of skim milk powder, evenly mixing, adding water until the total amount reaches 100 parts, and then homogenizing for thinning gains; (2) water-absorbing for swelling the obtained gel solution, and then gel-melting;and (3) carrying out high-temperature counter-pressure sterilization, and cooling for forming the low-acidity jelly. The complex gum provided by the invention has the advantages of strong high-temperature resistance and good gel performance; and the jelly product prepared from the complex gum has no acid taste of acidic jelly so that the taste of the jelly is diversified.

Description

technical field [0001] The invention relates to the production technology of low-acid jelly, in particular to the formula of compound food glue and the sterilization technology of low-acid jelly. Background technique [0002] At present, the jelly on the market in my country is basically acid jelly. The pH value of acid jelly is generally below 4.5, and the taste is sweet and sour. Its product categories are mainly fruit and yogurt flavors, and most of the sterilization still uses atmospheric pressure sterilization technology (sterilization temperature ≤ 100°C). Though there is the jelly of cereal taste in the existing patent of our country at present, it still can't get rid of acid taste, and its pH value is below 4.5. The taste of jelly is still limited to acidic taste. For some low-acid foods, such as dairy products, grain products, etc., the use of atmospheric pressure sterilization technology cannot meet the requirements of commercial sterility and microbial indicator...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/053A23L1/0528A23L1/054A23L1/0526A23L1/06A23L29/25A23L21/10A23L29/238A23L29/244A23L29/269
Inventor 李汴生张晓银阮征
Owner SOUTH CHINA UNIV OF TECH
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