A kind of production method of konjac donkey-hide gelatin jelly

A production method and Ejiao fruit technology are applied in the production field of konjac Ejiao jelly, which can solve the problems that the jelly is not easy to absorb water and the gel is not strong, and achieve the effects of improving immunity, good water retention and strong gelation

Active Publication Date: 2015-12-30
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although above-mentioned prior art discloses the preparation method of multiple jelly. But these preparation methods still have certain defect, as gel is not strong, jelly is not easy to absorb water etc.

Method used

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  • A kind of production method of konjac donkey-hide gelatin jelly

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Comparison scheme
Effect test

Embodiment 1

[0023] Present embodiment relates to a kind of production method of konjac donkey-hide gelatin jelly, comprising the following steps:

[0024] (1) Preparation of donkey-hide gelatin solution

[0025] 5 parts by weight of donkey-hide gelatin and 20 parts by weight of water are put into a boiling pot and boiled for 40 minutes, and after the donkey-hide gelatin is completely dissolved, filter to make a donkey-hide gelatin solution;

[0026] (2) Preparation of colloid

[0027] 3 parts by weight of konjac flour, 2 parts by weight of pectin, 1.5 parts by weight of carrageenan, 1.5 parts by weight of xanthan gum and 10 parts by weight of water are mixed and stirred to obtain a transparent and uniform glue solution after fully dissolving;

[0028] (3) Preparation of jelly

[0029] The donkey-hide gelatin solution of 2.5 parts by weight, the glue of 4.5 parts by weight, the fructose syrup of 2 parts by weight, the white granulated sugar of 1.5 parts by weight, the citric acid of 0.25...

Embodiment 2

[0031] Present embodiment relates to a kind of production method of konjac donkey-hide gelatin jelly, comprising the following steps:

[0032] (1) Preparation of donkey-hide gelatin solution

[0033] 4 parts by weight of donkey-hide gelatin and 20 parts by weight of water are put into a boiling pot and boiled for 30 minutes, after the donkey-hide gelatin is completely dissolved, filter to make a donkey-hide gelatin solution;

[0034] (2) Preparation of colloid

[0035] 2 parts by weight of konjac flour, 1.5 parts by weight of pectin, 2 parts by weight of carrageenan, 2 parts by weight of xanthan gum and 8 parts by weight of water are mixed and stirred to obtain a transparent and uniform glue solution after fully dissolving;

[0036] (3) Preparation of jelly

[0037] 3 parts by weight of donkey-hide gelatin solution, 5 parts by weight of glue, 1 part by weight of fructose syrup, 1.5 parts by weight of white sugar, 0.3 parts by weight of citric acid, 0.01 parts by weight of ac...

Embodiment 3

[0039] Present embodiment relates to a kind of production method of konjac donkey-hide gelatin jelly, comprising the following steps:

[0040] (1) Preparation of donkey-hide gelatin solution

[0041] 5 parts by weight of donkey-hide gelatin and 22 parts by weight of water are put into a boiling pot and boiled for 35 minutes, and after the donkey-hide gelatin is completely dissolved, filter to make a donkey-hide gelatin solution;

[0042] (2) Preparation of colloid

[0043] Mix and stir the konjac flour of 2.5 parts by weight, the pectin of 2 parts by weight, the carrageenan of 2.5 parts by weight, the xanthan gum of 1 part by weight and the water of 9 parts by weight, and obtain a transparent and uniform glue solution after fully dissolving;

[0044] (3) Preparation of jelly

[0045] 2 parts by weight of donkey-hide gelatin solution, 4 parts by weight of glue, 2 parts by weight of fructose syrup, 2 parts by weight of white sugar, 0.2 parts by weight of citric acid, 0.02 part...

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Abstract

The invention relates to a production method of a konjac and colla corii asini jelly. The production method comprises the following steps: placing colla corii asini and water in a boiling pot, boiling for 30-50 minutes, and filtering after completely dissolving the colla corii asini to prepare a colla corii asini solution; mixing and stirring konjac flour, pectin, carrageenan, xanthan gum and water, and fully dissolving to obtain a transparent and uniform colla corii asini solution; uniformly mixing the colla corii asini solution, high fructose corn syrup, white granulated sugar, acesulfame potassium, potassium chloride and water, filtering and filling after dissolving, and then sterilizing the filled jelly at a temperature of 85-90 DEG C for 20-30 minutes to obtain the konjac and colla corii asini jelly. According to the production method, the konjac with high dietary fiber and the colla corii asini with functions of enriching the blood and beautifying the skin are fully fused together, so that the provided konjac and colla corii asini jelly has the advantages of strong gel property and good water-retaining property, and can be used as a nutritional healthy jelly for being eaten.

Description

technical field [0001] The invention relates to a production method of jelly, in particular to a production method of konjac donkey-hide gelatin jelly. Background technique [0002] In recent years, with the continuous improvement of people's living standards and the acceleration of the pace of life and work, people's demand for food [0003] Foods with rich and balanced nutrition, good flavor, easy to carry and health care functions have become the first choice, and are more and more valued and loved by consumers. [0004] At present, the jelly in the market is mainly based on fruit type. For example, CN102008032A (public date: April 13, 2011) discloses a kind of mulberry jelly. coagulant. CN1011337841A (disclosed on March 5, 2008) discloses a loquat jelly, which contains edible gum, sugar and edible essence, and is characterized in that the weight percentage concentration of the edible gum is 0.6-1.2%, and the concentration of the sugar The weight percent concentration ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
CPCA23L21/10A23L33/00A23L33/21A23V2002/00A23V2200/30A23V2200/318A23V2250/204A23V2250/5066
Inventor 饶先军陈丽华汪立成
Owner ANHUI TRUELOVE FOODS
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