Coconut jelly powder

A technology for coconut flour and coconut fruit, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of uncertain quality and inconvenience of jelly, and achieve the effects of easy storage and storage, simplified production process and attractive appearance.

Inactive Publication Date: 2013-02-13
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, Fruit juice, citric acid, essence, pigment, etc., and the addition amount of the above raw materials needs to be determined. Whether the quality of the jelly produced can meet the standard 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

[0015] Weigh 450g of white granulated sugar, 250g of glucose, 120g of non-dairy creamer, 130g of coconut powder, 30g of carrageenan, 28g of locust bean gum, 6g of coconut essence, and 1.5g of potassium chloride, and mix them evenly; Get coconut jelly powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0016] Coconut jelly powder usage method 1: Add 450g of purified water into an open, clean, heat-resistant container, slowly pour 100g of coconut jelly powder, heat to 85°C±2°C while stirring, keep warm for 6-8 minutes, and cool to 50 ℃ ± 2 ℃, pour into the mold, cool to room temperature and shape, after demoulding, it will be ready-to-eat coconut jelly. It can also be eaten chilled in the refrigerator.

[0017] Coconut jelly powder usage method 2: Add 450g of purified water into an open, clean, heat-resistant container, slowly pour 100g of coconut jelly powder, then add 0.2g of potassium sorbate, heat to 85°C±2°C while stirring, Keep...

Embodiment 2

[0019] Weigh 500g of white granulated sugar, 300g of glucose, 150g of non-dairy creamer, 150g of coconut powder, 35g of carrageenan, 30g of locust bean gum, 7g of coconut essence, and 2g of potassium chloride, and mix them uniformly; Coconut Jelly Powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0020] Two kinds of using methods of coconut jelly powder are all the same as embodiment 1.

Embodiment 3

[0022] Weigh 400g of white granulated sugar, 200g of glucose, 100g of non-dairy creamer, 100g of coconut powder, 25g of carrageenan, 25g of locust bean gum, 5g of coconut essence, and 1g of potassium chloride, and mix them uniformly; Coconut Jelly Powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0023] Two kinds of using methods of coconut jelly powder are all the same as embodiment 1.

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PUM

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Abstract

The invention discloses coconut jelly powder. The coconut jelly powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 20%-30% of glucose, 10%-15% of non-dairy creamer, 10%-15% of coconut powder, 2.5%-3.5% of carrageenan, 2.5%-3.0% of locust bean gum, 0.5%-0.7% of coconut essence and 0.1%-0.2% of potassium chloride. The coconut jelly powder is prepared from the following steps: dosing and micro-wave sterilizing. The coconut jelly powder provided by the invention is simple, convenient, time-saving and force-saving in preparing coconut jelly; a dosing process is achieved by adding quantitative water into the coconut jelly powder, so that processes for weighing and mixing each component in the dosing process are saved, and a preparation process is greatly simplified. The prepared coconut jelly is attractive in appearance, smooth and fine in mouthfeel, and pure in coconut flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to jelly powder, in particular to coconut jelly powder. Background technique [0002] Jelly, also known as jelly, is a snack food that is semi-solid and made of edible gelling agent plus 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, citric acid, essence, pigment, etc., and the addition amount of the above ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L21/10
Inventor 谭毅
Owner HAERBIN AIBOYA FOOD TECH DEV
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