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Lemon jelly powder
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A technology of lemon powder and frozen powder, applied in the field of lemon jelly powder and jelly powder, can solve problems such as inconvenience, and achieve the effects of simplified production process, easy storage and storage, and attractive appearance
Inactive Publication Date: 2013-02-13
HAERBIN AIBOYA FOOD TECH DEV
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Summary
Abstract
Description
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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, Fruit juice, citric acid, 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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Effect test
Embodiment 1
[0014] Weigh 450g of white sugar, 300g of glucose, 175g of lemon powder, 30g of carrageenan, 28g of locust bean gum, 13g of citric acid, 10g of potassium citrate, 6g of lemon essence, and 0.15g of tartrazine, and mix them evenly; Bacteria to produce lemon jelly powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0015] Lemon jelly powder usage method 1: Add 450g of purified water into an open, clean, heat-resistant container, slowly pour 100g of lemon 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 molds, cool to room temperature and form, after demoulding, it becomes ready-to-eat lemon jelly. It can also be eaten chilled in the refrigerator.
[0016] Lemon jelly powder usage method 2: Add 450g of purified water into an open, clean, heat-resistant container, slowly pour 100g of lemon jelly powder, then add 0.2g of potassium sorbate, heat to 85°C±2°C while stirring, Keep wa...
Embodiment 2
[0018] Weigh 500g of white sugar, 350g of glucose, 200g of lemon powder, 35g of carrageenan, 30g of locust bean gum, 15g of citric acid, 11g of potassium citrate, 7g of lemon essence, and 0.2g of tartrazine, and mix them evenly; Bacteria to produce lemon jelly powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0019] Two kinds of using methods of lemon jelly powder are all the same as embodiment 1.
Embodiment 3
[0021] Weigh 400g of white sugar, 250g of glucose, 150g of lemon powder, 25g of carrageenan, 25g of locust bean gum, 12g of citric acid, 9g of potassium citrate, 5g of lemon essence, and 0.1g of tartrazine, and mix them evenly; Bacteria to produce lemon jelly powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0022] Two kinds of using methods of lemon jelly powder are all the same as embodiment 1.
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Abstract
The invention relates to lemon jelly powder, which is composed of the following components in percentage by weight: 40% to 50% of white granulated sugar, 25% to 35% of glucose, 15% to 20% of lemon powder, 2.5% to 3.5% of carrageenan, 2.5% to 3.0% of locust bean gum, 1.2% to 1.5% of citric acid, 0.9% to 1.1% of potassium citrate, 0.5% to 0.7% of lemon essence and 0.01% to 0.02% of lemon yellow. The lemon jelly powder is prepared by burdening and microwave sterilization. When the lemon jelly powder provided by the invention is utilized to prepare the lemon jelly, the preparation process of the lemon jelly is simple and convenient, and time and labor are saved; and the burdening process is finished by adding a certain amount of water into the lemon jelly powder, so that troubles of weighing each component and then mixing the components while burdening are saved, and the preparation working process is greatly simplified. The prepared lemon jelly is attractive in appearance, smooth and fine in taste, and pure in lemon taste.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to a jelly powder, in particular to a lemon jelly powder. Background technique [0002] Jelly, also known as jelly, is a snack food in a semi-solid shape made of edible gelling agent plus water, sugar, fruit juice, citric acid, 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, citric acid, essence, pigment, etc., and the addi...
Claims
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Application Information
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