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Chocolate jelly powder

A technology of chocolate and jelly powder, which is applied in the field of food processing, can solve problems such as inconvenience, and achieve the effects of simplifying the production process, attractive appearance, and easy storage and preservation

Inactive Publication Date: 2013-02-06
HAERBIN AIBOYA FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the jelly powder on the market is mostly a compound of various colloids, that is, compound glue. If you use it to make jelly, you not only need to find out the optimum amount of jelly powder based on the recommended dosage, but also need to prepare other raw materials, such as sugar, Juice, potassium chloride, essence, pigment, etc., and the addition amount of the above raw materials needs to be determined. Whether the jelly produced can meet the requirements is still uncertain. Therefore, it is not convenient to make jelly with this compound type of jelly powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh 450g of white granulated sugar, 230g of glucose, 120g of cocoa powder, 130g of non-dairy creamer, 30g of carrageenan, 28g of locust bean gum, 6g of chocolate essence, and 2g of potassium chloride, and mix them uniformly; Chocolate jelly powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0015] Chocolate jelly powder usage method 1: Add 450g of purified water into an open, clean, heat-resistant container, slowly pour 100g of chocolate jelly powder, heat to 85°C±2°C while stirring, keep warm for 6-8 minutes, and cool to 50°C ± 2°C, pour into the mold, cool to room temperature and form, after demoulding, it will be ready-to-eat chocolate jelly. It can also be eaten chilled in the refrigerator.

[0016] Chocolate jelly powder usage method 2: Add 450g of purified water into an open, clean, heat-resistant container, slowly pour 100g of chocolate jelly powder, then add 0.2g of potassium sorbate, heat to 85°C±2°C while stirrin...

Embodiment 2

[0018] Weigh 500g of white granulated sugar, 250g of glucose, 150g of cocoa powder, 150g of non-dairy creamer, 35g of carrageenan, 30g of locust bean gum, 7g of chocolate essence, and 3g of potassium chloride, and mix them uniformly; Chocolate jelly powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0019] Two kinds of using methods of chocolate jelly powder are all the same as embodiment 1.

Embodiment 3

[0021] Weigh 400g of white sugar, 200g of glucose, 100g of cocoa powder, 100g of non-dairy creamer, 25g of carrageenan, 25g of locust bean gum, 5g of chocolate essence, and 1g of potassium chloride, and mix them uniformly; Chocolate jelly powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0022] Two kinds of using methods of chocolate jelly powder are all the same as embodiment 1.

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PUM

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Abstract

The invention discloses chocolate jelly powder consisting of white granulated sugar, glucose, cocoa powder, non-dairy creamer, carrageenan, locust bean gum, chocolate essence and potassium chloride, wherein the percentages by weight of the ingredients are as follows: 40-50% of white granulated sugar, 20-25% of glucose, 10-15% of cocoa powder, 10-15% of non-dairy creamer, 2.5-3.5% of carrageenan, 2.5-3.0% of locust bean gum, 0.5-0.7% of chocolate essence and 0.1-0.3% of potassium chloride. The chocolate jelly powder is prepared by material distribution and microwave sterilization. The chocolate jelly powder disclosed by the invention is used for preparing chocolate jelly in a simple, convenient, time-saving and labor-saving manner, the material distribution process is finished by adding fixed amount of water in the chocolate jelly powder, and the trouble of weighing and mixing each ingredient in the material distribution process is omitted, thereby greatly simplifying the preparation procedures. The prepared chocolate jelly has attractive appearance, fine and smooth taste and pure coco flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to jelly powder, in particular to chocolate jelly powder. Background technique [0002] Jelly, also known as jelly, is a snack food that is semi-solid and made of edible gelling agent, water, sugar, etc. The appearance of jelly is crystal clear, bright in color, smooth in taste, sweet and moist, and is a food with low calorie and high dietary fiber. In recent years, jelly products have become popular all over the country, and are deeply loved by consumers, especially young people and children. [0003] At present, the jelly powder on the market is mostly a compound of various colloids, that is, compound glue. If you use it to make jelly, you not only need to find out the optimum amount of jelly powder based on the recommended dosage, but also need to prepare other raw materials, such as sugar, Fruit juice, potassium chloride, essence, pigment, etc., and the addition amount of the abo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23P1/06A23L21/10A23P10/40
Inventor 霍春和
Owner HAERBIN AIBOYA FOOD TECH DEV