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A processing method, technology of jelly, applied in application, food preparation, food science, etc.
Inactive Publication Date: 2013-12-04
CHACHA FOOD CO LTD
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[0003]However, in recent years, jelly raw materials (gelatin) frequently have quality problems, and incidents of jelly choking children to death are constantly exposed, and various negative news are overwhelming. The industry has shrunk sharply
Qiaqia Foods has carried out technological innovation and research on the defects of traditional jelly: develop new type of vegetable jelly, so as to avoid gelatin and other animal material raw materials that were prone to problems some time ago; dosage, and add some nutrients), the product is soft and tough, and has low sugar content, high solid content, and rich nutrition. At present, there is no such product in the domestic market
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[0015] A konjac jelly, the weight (kg) of each raw material component is: high fructose syrup 15, concentrated fruit juice 8, white sugar 2, konjac powder 4, tara gum 0.3, locust bean gum 0.2, carrageenan 0.4, yellow Raw gum 0.15, pectin 0.2, maltodextrin 0.3, citric acid monohydrate 1.5, sodium citrate 0.4, potassium chloride 0.08, food flavor 0.2, water as appropriate.
[0016] The processing method of konjac jelly is carried out in accordance with the following steps:
[0017] (1) Add the main raw materials and auxiliary materials into the blending tank that has been added with quantitative water, stir and mix, and cook at 85°C for 20 minutes;
[0018] (2) Fill the prepared liquid, and then sterilize the filled jelly at a temperature of 85°C for 30 minutes;
[0019] (3) After the sterilization is completed, cool the jelly to 15°C, and the cooling time is 25 minutes;
[0020] (4) The cooled jelly is dried at a drying temperature of 70°C and a drying time of 3...
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Abstract
The invention discloses konjak jelly and a processing method thereof. The konjak jelly comprises the following ingredients in parts by weight: 14-17 parts of high fructose corn syrup, 5-10 parts of concentrated juice, 1-3 parts of white granulated sugar, 3-5 parts of konjak powder, 0.2-0.45 part of tara gum, 0.1-0.5 part of locust bean gum, 0.3-0.6 part of carrageen gum, 0.05-0.2 part of xanthan gum, 0.1-0.3 part of pectin, 0.2-0.5 part of maltodextrin, 0.6-3 parts of citric acid monohydrate, 0.3-0.6 part of sodium citrate, 0.06-0.15 part of potassium chloride, 0.2-0.3 part of food flavour, and proper amount of water. The jelly disclosed by the invention is mainly made of konjak powder combined with vegetable gums including tara gum, locust bean gum, carrageen gum, and xanthan gum as main gel raw material, gelatin made from animal substance raw material, which is susceptible to food problem, is avoided, and the product is rich in nutrition, low in sugar content, soft and elastic, and has a wide market prospect.
Description
technical field [0001] The invention mainly relates to the technical field of food processing and manufacturing, in particular to a konjac jelly and a processing method thereof. Background technique [0002] At present, jelly is deeply loved by consumers, especially teenagers, children and female friends, because of its crystal clear appearance, bright color, soft or elastic taste, and sweet and sour taste. Jelly is not only cute and attractive in appearance, but also a healthy food with low calorie and high dietary fiber. [0003] However, in recent years, there have been frequent quality problems with jelly raw materials (gelatin), and incidents of children being choked to death by jelly have been continuously exposed. All kinds of negative news have been overwhelming, and the jelly industry has shrunk sharply for a while. Qiaqia Foods has carried out technological innovation and research on the defects of traditional jelly: develop new type of vegetable jelly, so as to ...
Claims
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