Milk-containing type agar jelly

A technology of agar and jelly, which is applied in the field of milk-containing jelly and milk-containing agar jelly, which can solve the problems of lowering cholesterol content, shortening defecation time, and easy entry into the trachea, etc., and achieves benefits for human health, good flavor release, and weight loss. Effect

Inactive Publication Date: 2013-06-26
QINGDAO LIBANGDA MARINE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jelly is a gel food that uses edible gum and sugar as the main raw materials, and is processed through cooking, blending, filling, and sterilization. The colloids used to prepare jelly are generally carrageenan, konjac powder (glue), locust bean gum, yellow jelly, etc. Raw gum or gellan gum, the jelly prepared with these colloids has greater elasticity and toughness, and is not easy to break. However, if this kind of jelly is sucked or swallowed, it is easy to enter the trachea, change shape with the expansion of the trachea, and is not easy to discharge and cause danger.
Agar is a natural seaweed extract, rich in dietary fiber, free of calories, and has a strong satiety and laxative function. The water retention capacity of agar is particularly...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The weight components of the milk-containing agar jelly involved in this embodiment are: 30% fresh milk, 10% white granulated sugar, 0.01% agar, 0.35% citric acid, 0.25% sodium carboxymethylcellulose, 10% mango juice, mango Essence 0.08%, the rest is water, the total amount is 100%; its preparation method is:

[0018] (1) Mix agar, sodium carboxymethyl cellulose and white sugar evenly, take an appropriate amount of pure water and heat to above 80°C, add the mixture containing agar into hot water, dissolve for 15 minutes, and the temperature drops to 50-60°C into the batching tank;

[0019] (2) Add the remaining water, fresh milk, citric acid, mango essence and mango juice into the batching tank and stir to dissolve to obtain the prepared feed liquid;

[0020] (3) Homogenize the prepared feed liquid at 50-60°C with a homogenization pressure of 15-25Mpa to obtain a homogenized feed liquid;

[0021] (4) Fill the homogenized feed liquid into a container at 50-60°C, seal i...

Embodiment 2

[0025] The weight components of the milk-containing agar jelly involved in this embodiment are: 2% skimmed milk powder, 3% white granulated sugar, 15% apple juice, 0.35% agar, 0.2% locust bean gum, 0.5% pectin, and 0.18% citric acid , malic acid 0.1%, sodium citrate 0.08%, apple essence 0.05%, aspartame 0.03%, acesulfame potassium 0.02%, water 78.49%; its preparation method is as follows:

[0026] (1) Mix agar, locust bean gum, pectin and white sugar evenly, take an appropriate amount of pure water and heat it above 90°C, add the mixture containing agar into hot water, dissolve it for 20 minutes, and beat it when the temperature drops to 50°C into the batching tank;

[0027] (2) Add skimmed milk powder to an appropriate amount of hot water at 50°C to prepare reconstituted milk;

[0028] (3) Add the remaining water, reconstituted milk, citric acid, malic acid, sodium citrate, apple essence, aspartame, acesulfame potassium and apple juice into the batching tank, stir and dissol...

Embodiment 3

[0034] The weight components of the milk-containing agar jelly involved in this embodiment are: 40% fresh milk, 6% white sugar, 8% fructose syrup, 0.3% agar, 0.08% konjac powder (glue), 0.05% carrageenan, soybean Polysaccharide 1.0%, citric acid 0.35%, potassium citrate 0.15%, strawberry juice 20%, strawberry essence 0.1%, water 23.97%; its preparation method is:

[0035] (1) Mix agar, konjac flour (glue), carrageenan, soybean polysaccharide and white sugar evenly, take an appropriate amount of pure water and heat it to above 95°C, add the mixture containing agar into the hot water, dissolve for 10 minutes, and the temperature drops Pour into the batching tank at 70°C;

[0036](2) Add the remaining water, fresh milk, fructose syrup, citric acid, potassium citrate, strawberry juice and strawberry essence into the batching tank, stir and dissolve to obtain the prepared feed liquid;

[0037] (3) Homogenize the prepared feed liquid at 60°C with a homogenization pressure of 22Mpa ...

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PUM

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Abstract

The invention belongs to the technical field of food machining and preparation, and relates to milk-containing type agar jelly which comprises the following ingredients by weight percent: 5-60% of milk, 0.001-30% of a sweetening agent, 0.01-1.0% of agar, 0.001-2% of an acidity regulator, 0.1-1.0% of a stabilizer, 0.0001-2% of essence, 0.01-0.5% of a thickening agent, 0.01-0.3% of an emulsifying agent, 0.1-99.9% of fruit and vegetable juice, 0.1-50% of fruit and vegetable grains, and the balance of water. The milk-containing type agar jelly prepared from agar is easy to crush in mouth; when the jelly is taken, no potential safety hazard exists, the taste is smooth and unique, the flavor is released well, the body weight control is facilitated, the function of lose weight is provided, good health-care function is provided, the human body health is benefited, the important conditioning function for nutrition unbalance is provided, the preparation process is simple, the production is easy, and the cost conservation is benefited.

Description

Technical field: [0001] The invention belongs to the technical field of food processing and preparation, and relates to a milk-containing jelly containing agar extracted from marine plants, in particular to a milk-containing agar jelly. Background technique: [0002] Jelly is a kind of leisure food, because of its bright color, smooth taste and unique flavor, it is deeply loved by people, especially children. Jelly has the characteristics of low calorie, low fat and high fiber, and is a good health food. A certain amount of vitamins, minerals and functional ingredients can be added during the process as a carrier for supplementing nutrients. Jelly is a gel food that uses edible gum and sugar as the main raw materials, and is processed through cooking, blending, filling, and sterilization. The colloids used to prepare jelly are generally carrageenan, konjac powder (glue), locust bean gum, yellow jelly, etc. Raw gum or gellan gum, the jelly prepared with these colloids has hi...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
Inventor 孙利军辛修锋
Owner QINGDAO LIBANGDA MARINE TECH
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