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Beer jelly and manufacturing method thereof

A production method and beer technology, which are applied in the field of leisure health food, can solve the problems of harmful health, no health care effect, and low nutritional value of consumer groups, and achieve the effect of expanding the consumer market and light beer fragrance.

Inactive Publication Date: 2014-01-22
蜡笔小新(天津)有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a snack food that people like, most of the jelly has very limited health functions and low nutritional value. Excessive synthetic pigments and preservatives in some jellies not only have no health care effect, but are also harmful to the health of their main consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh 2.6g of carrageenan, 2.2g of konjac flour, 0.4g of xanthan gum, 153g of white granulated sugar, 1.6g of potassium citrate, and 0.4g of cyclamate and dissolve them in 700ml of purified water.

[0015] Stir the solution with a mixer, heat the solution slowly to about 75°C, and then heat rapidly to completely dissolve the solid until the colloid swells.

[0016] When cooling to 60°C at room temperature, add 1.3 g of citric acid, 1.0 g of malic acid and 250 mL of beer, and stir evenly.

[0017] Fill, seal, and pasteurize.

Embodiment 2

[0019] Weigh 2.8g carrageenan, 2.1g konjac flour, 0.5g xanthan gum, 152g white granulated sugar, 1.7g potassium citrate, 0.3g cyclamate and dissolve with 750ml purified water.

[0020] Stir the solution with a mixer, heat the solution slowly to about 75°C, and then heat rapidly to completely dissolve the solid until the colloid swells.

[0021] When cooling to 65°C at room temperature, add 1.2 g of citric acid, 1.3 g of malic acid and 200 mL of beer, and stir evenly.

[0022] Fill, seal, and pasteurize.

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PUM

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Abstract

The invention discloses a beer jelly and a preparation method thereof. The beer jelly is a food, which has the advantages of bright color and soft mouthfeel and is sweet and moist. The manufacturing method comprises the following steps: dissolving 2.5-2.9g of carrageenin, 2.1-2.4g of konjaku flour, 0.3-0.5g of xanthan gum, 150-155g of white granulated sugar, 1.4-1.8g of potassium citrate and 0.3-0.5g of sodium cyclamate in 700-800mL of pure water, heating, keeping the temperature, homogenating, cooling to 70-75 DEG C or so, adding 1.0-1.5g of citric acid, 1.0-1.4g of malic acid and 200-250mL of beer, stirring uniformly, filling, sealing and pasteurizing. The beer jelly is sweet and tasty, has the slight subtle fragrance of beer, and is free of external pigments (all colors are from the inherent color of beer). The beer jelly is a food which has unique flavor and health-care function.

Description

【Technical field】 [0001] The invention relates to a leisure health food, in particular to a beer jelly and a preparation method thereof. 【Background technique】 [0002] The national standard for jelly stipulates that jelly is a jelly food processed from water, sugar and thickener through sol, blending, filling, sterilization, cooling and other processes. [0003] As people's favorite snack food, most of the jelly has very limited health functions and low nutritional value. Excessive synthetic pigments and preservatives in some jellies not only have no health care effect, but are also harmful to the health of their main consumers. [0004] So inventing a kind of leisure jelly food without pigment and having health care function will be the trend of jelly product development. 【Content of invention】 [0005] The invention aims to provide a good beer jelly with unique flavor and health care function. [0006] The preparation method of the present invention is: [0007] (1) ...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L21/10
CPCA23L21/10A23V2002/00
Inventor 王艳萍郭金体闵军涛孙丽萍
Owner 蜡笔小新(天津)有限公司
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