Orange jelly ice-lolly and processing technology thereof

A processing technology and a technology for fragrant orange fruit, applied in the field of popsicle and its processing technology, can solve problems such as unfavorable intellectual development, and achieve the effects of low sugar content and rich nutrition

Inactive Publication Date: 2013-02-06
夏天
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, a large amount of sugar and food additives are added in the existing jelly popsicles. If children eat for a long time, it will be unfavorable for the development of body and intelligence

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: 15% white granulated sugar, 20% glucose syrup, 0.8% carrageenan, 0.2% konjac gum, 0.3% composite gum, 0.2% sodium citrate, 0.15% essence, 10% orange concentrated juice.

Embodiment 2

[0011] Example 2: 20% white granulated sugar, 25% glucose syrup, 0.6% carrageenan, 0.4% konjac gum, 0.4% composite gum, 0.1% sodium citrate, 0.2% essence, 7.5% orange concentrated juice.

Embodiment 3

[0012] Example 3: 17.5% white granulated sugar, 22.5% glucose syrup, 0.7% carrageenan, 0.3% konjac gum, 0.35% composite gum, 0.15% sodium citrate, 0.2% essence, 5% orange concentrated juice.

[0013] In the production of jelly popsicles, the first thing to choose is a suitable gelling agent, because its smooth taste, flexible and elastic structure mainly depends on the network structure formed after the gelling agent dissolves, which not only requires the gelling agent It has suitable gelling characteristics, and must have good mechanical processing performance and fluidity to facilitate pipeline transportation. After perfusion, it can quickly form a gel in a salt water tank. The gel is stable, absorbs less water, and can resist temperature fluctuations.

[0014] The present invention selects the composite gel of konjac gum and carrageenan as the gelling agent. Konjac gum is extracted from the tuber of the konjac plant. It is a polymer of glucose syrup and mannose. It has a hi...

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PUM

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Abstract

The invention relates to an orange jelly ice-lolly and a processing technology thereof. The invention provides an orange jelly ice-lolly with smooth and delicious taste, flexibility and rich elasticity, and rich nutrients, and a processing technology thereof. The invention adopts a technical scheme that: the orange jelly ice-lolly is prepared from, by weight: 15-20% of white granulated sugar, 20-25% of glucose syrup, 0.6-0.8% of carrageenan, 0.2-0.4% of konjac gum, 0.3-0.4% of composite gum, 0.1-0.2% of sodium citrate, 0.2-0.3% of an essence, and 5-10% of an orange juice concentrate.

Description

Technical field: [0001] The invention relates to a popsicle and a processing technology thereof. Background technique: [0002] Jelly is a fashionable snack food. It is crystal clear, colorful, refreshing, smooth and elastic, and is deeply loved by consumers, especially children. Popsicle is a kind of frozen drink, made of drinking water and white sugar as the main raw materials, adding thickeners, spices or beans, fruits, etc., mixed, sterilized, molded, and frozen. It is a traditional summer thirst quencher. food. Incorporate jelly into popsicles, select gelling agent, add white sugar, glucose syrup, concentrated fruit juice, citric acid and other raw materials to produce gelled jelly popsicles. It not only has a jelly-like smooth taste, but also has a flexible and elastic product structure, breaking through the hard structure of traditional popsicles, and has a very broad market prospect. [0003] However, a large amount of sugar and food additives are added in the exi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 夏天
Owner 夏天
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