Method for preparing suckable agar jelly

The technology of agar and jelly is applied in the field of preparation of inhalable agar jelly, can solve the problems that have not been seen before, and achieve the effects of good flavor release, simple preparation process, and unique smooth taste.

Inactive Publication Date: 2013-07-10
QINGDAO LIBANGDA MARINE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Agar also has the functions of lowering the cholesterol content in serum, suppressing blood sugar, and controlling body weight. The jelly or inhalable jelly prepared with agar as the main gelling agent has a brittle taste and is easy to break in the mouth. It will not choke when eaten. It is very safe, and the jelly or inhalable jelly has a unique taste, outstanding flavor, rich in dietary fiber, and high nutritional value; however, no inhalable agar products have come out yet, and there are no reports of relevant technical literature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] This embodiment relates to a kind of jelly containing agar, and its components by weight are as follows: white granulated sugar 15%, agar 0.01%, citric acid 0.2%, malic acid 0.15%, sodium citrate 0.2%, apple juice 10%, apple essence 0.08% %, the rest are water, the total amount is 100%; its preparation method is:

[0016] (1) Mix the agar and white sugar evenly, take an appropriate amount of pure water and heat it above 80°C, add the mixture containing agar into the hot water, dissolve it for 10 minutes, and put it into the batching tank after the temperature drops to 50-60°C;

[0017] (2) Add the remaining water, citric acid, malic acid, sodium citrate, apple essence and apple juice into the batching tank, stir and dissolve to obtain the prepared feed liquid;

[0018] (3) Fill the prepared liquid into the container at 50-60°C and seal it;

[0019] (4) Place the sealed container in a water bath and sterilize at 85°C for 20 minutes;

[0020] (5) Cool the sterilized pro...

Embodiment 2

[0023] This embodiment relates to a jelly containing agar, and its weight components are as follows: 5% white sugar, 0.5% agar, 0.1% locust bean gum, 0.35% citric acid, 0.2% sodium citrate, 10% sweet orange fruit, Sweet orange essence 0.05%, aspartame 0.03%, acesulfame potassium 0.02%, water 73.3%; its preparation method is:

[0024] (1) Mix agar, locust bean gum and white sugar evenly, take an appropriate amount of pure water and heat it to above 90°C, add the mixture containing agar into hot water, dissolve it for 20 minutes, and inject it when the temperature drops to 50-60°C batching tank;

[0025] (2) Add the remaining water, citric acid, sodium citrate, sweet orange fruit, sweet orange essence, aspartame and acesulfame potassium into the batching tank, stir evenly or dissolve to obtain the prepared feed liquid;

[0026] (3) Fill the prepared liquid into the container at 50-60°C and seal it;

[0027] (4) Place the sealed container in a water bath at 95°C for 10 minutes ...

Embodiment 3

[0031] This embodiment relates to a kind of jelly containing agar, and its weight components are as follows: white granulated sugar 10%, fructose syrup 8%, agar 0.4%, konjac powder (glue) 0.1%, carrageenan 0.1%, citric acid 0.3%, Potassium citrate 0.25%, strawberry fruit 30%, strawberry essence 0.1%, water 50.85%; its preparation method is:

[0032] (1) Mix agar, konjac flour (glue), carrageenan and white sugar evenly, take an appropriate amount of pure water and heat it to above 85°C, add the mixture containing agar into hot water, dissolve for 10 minutes, and the temperature drops to 50- Pour into the batching tank at 60°C;

[0033] (2) Add the remaining water, acidity regulator, essence, fruit pieces, fructose syrup and other materials into the batching tank, stir evenly or dissolve, and obtain the prepared material liquid;

[0034] (3) Fill the prepared liquid into the container at 50-60°C and seal it;

[0035] (4) Place the sealed container in a water bath at 95°C for 1...

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Abstract

The invention belongs to the technical field of food processing and preparation, and relates to a method for preparing suckable agar jelly. The method comprises the following steps of: mixing agar and a sweetener uniformly, adding the mixture into water in an amount which is half of the quantity of the mixture, heating for dissolving to obtain an agar solution, cooling, and pumping the agar solution to a proportioning tank; adding the rest water, an acidity regulator, essence, a thickener and fruit and vegetable juice or fruit and vegetable grains into the proportioning tank respectively, stirring for dissolving, filling the solution into a container for high-temperature sterilization, or filling the solution into a sterile clean container after sterilization to obtain a sterilized suckable agar jelly product; and cooling the sterilized suckable agar jelly product to the room temperature, thus obtaining the suckable agar jelly. The preparation method is simple, facilitates production, and reduces the cost; and various nutrients required by human body can be added.

Description

Technical field: [0001] The invention belongs to the technical field of food processing and preparation, and relates to a jelly containing natural agar extracted from marine plants and a processing technology for inhalable jelly, in particular to a preparation method for inhalable agar jelly. Background technique: [0002] Jelly and inhalable jelly are a kind of leisure food, which are bright in color, smooth in taste and unique in flavor, and are deeply loved by people, especially children. healthy food. During the preparation process of jelly and inhalable jelly, a certain amount of vitamins, minerals and functional ingredients can be added as carriers for supplementing nutrients. Jelly and inhalable jelly use edible gum and sugar as the main raw materials. Gel food processed by filling and sterilization processes. The colloids used to prepare jelly and inhalable jelly are generally carrageenan, konjac flour (glue), locust bean gum, xanthan gum, and gellan gum. These coll...

Claims

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Application Information

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