Mango jelly powder

A technology of jelly powder and mango powder, which is applied in the field of jelly powder and mango jelly powder, which can solve the problems of inconvenience and achieve the effects of simplifying the production process, easy storage and storage, and smooth taste

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] Example 1:

[0014] Weigh 450g of white granulated sugar, 300g of glucose, 175g of mango powder, 30g of carrageenan, 28g of locust bean gum, 9g of citric acid, 7g of potassium citrate, 6g of mango flavor, and 0.5g of monascus yellow pigment, and mix them evenly; mix the materials evenly. Microwave sterilization to prepare mango jelly powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.

[0015] Mango jelly powder usage method 1: Add 450g of purified water to an open, clean, heat-resistant container, slowly pour 100g of mango jelly powder, heat to 85℃±2℃ while stirring, keep it warm for 6-8 min, and cool to 50℃±2℃, pour it into the mold, cool to room temperature and shape, after demolding, it will be ready-to-eat mango jelly. It can also be eaten after chilling in the refrigerator.

[0016] How to use mango jelly powder 2: Add 450g of purified water to an open, clean, heat-resistant container, slowly pour 100g of mango jelly powder, then add...

Example Embodiment

[0017] Example 2:

[0018] Weigh 500g white granulated sugar, 350g glucose, 200g mango powder, 35g carrageenan, 30g locust bean gum, 10g citric acid, 8g potassium citrate, 7g mango flavor, and 0.6g monascus yellow pigment, and mix them evenly; mix the materials evenly Microwave sterilization to prepare mango jelly powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.

[0019] The two methods of using mango jelly powder are the same as in Example 1.

Example Embodiment

[0020] Example 3:

[0021] Weigh 400g white granulated sugar, 250g glucose, 150g mango powder, 25g carrageenan, 25g locust bean gum, 8g citric acid, 6g potassium citrate, 5g mango flavor, and 0.4g monascus yellow pigment, and mix them evenly; mix the materials evenly. Microwave sterilization to prepare mango jelly powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.

[0022] The two methods of using mango jelly powder are the same as in Example 1.

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PUM

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Abstract

The invention discloses mango jelly powder. The mango jelly powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 25%-35% of glucose, 15%-20% of mango powder, 2.5%-3.5% of carrageenan, 2.5%-3.0% of locust bean gum, 0.8%-1.0% of citric acid, 0.6%-0.8% of potassium citrate, 0.5%-0.7% of mango essence and 0.04%-0.06% of monascus yellow color.The mango jelly powder is prepared from the following steps: dosing and micro-wave sterilizing. The mango jelly powder provided by the invention is simple, convenient, time-saving and force-saving in preparing mango jelly; a dosing process is achieved by adding quantitative water into the mango 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 mango jelly is attractive in appearance, smooth and fine in mouthfeel, and pure in mango flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to jelly powder, in particular to mango 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 addition...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L21/12
Inventor 霍春和
Owner HAERBIN AIBOYA FOOD TECH DEV
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