Jelly gel and making method thereof

A technology of jelly gel and production method, which is applied in the direction of food preparation, food ingredients as gelling agent, food ingredients as antioxidant, etc., to achieve the effect of ensuring texture and appearance and enhancing selectivity

Active Publication Date: 2014-12-03
南京喜之郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the limitation of jelly additives, the present invention provides a jelly gel and its production method. By screening various colloid combinations, developing pigment anti-migration technology and color protection technology, the synergistic effect between colloids and the coordination effect of corresponding ions, It solves the problem of col

Method used

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  • Jelly gel and making method thereof
  • Jelly gel and making method thereof
  • Jelly gel and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Dissolve 8-15 parts of white sugar in 10-20 parts of fructose syrup to make a mixed syrup; stir the mixed syrup and 60-65 parts of process water in a cooking tank to heat up, when the temperature reaches 75-85°C, add Stir 1-2 parts of mixed gel until dissolved, continue to stir and heat up to 96-100°C, and filter with a 120-mesh filter after stirring for 5 minutes; when the temperature of the filtered material liquid drops to 85°C, add 5-10 parts of flavor agent, heat and stir at 75-85°C for 10 minutes; dissolve 0.005-0.01 part of cochineal in warm water at 40-60°C (the weight of warm water is twice the weight of carmine), and add it to the cooking tank at 75-85°C for heat preservation and stirring Uniform; dissolve 0.75 parts of antioxidants in warm water at 40-60 ° C (the weight of warm water is twice the weight of antioxidants), add to the cooking tank at 75-85 ° C to keep warm and stir evenly; mix 0.1-0.15 parts of essence, 0.3 parts of citric acid After dissolving ...

Embodiment 2

[0031] Dissolve 8 parts of white sugar in 10 parts of fructose syrup with a DE value of 42 to make a mixed syrup; stir the mixed syrup and 60 parts of process water in a cooking tank to raise the temperature until the temperature reaches 75°C, then add 1 part of mixed Stir the gel until it dissolves, continue to stir and raise the temperature to 96°C, and then filter with a 120-mesh filter after stirring for 5 minutes; when the temperature of the filtered material liquid drops to 85°C, add 5 parts of fruit puree, stir evenly, and keep stirring at 75°C 10 minutes; Dissolve 0.005 parts of carmine with 0.01 parts of warm water at 40°C, add to the cooking tank at 85°C and keep stirring evenly; dissolve 0.75 parts of antioxidants with 1.5 parts of 40°C warm water, add to the cooking tank at 85°C and keep stirring Uniform; dissolve 0.1 parts of essence and 0.3 parts of citric acid in 0.8 parts of 40 ℃ warm water, add to the cooking tank at 85 ℃ and keep stirring evenly; Cool in wate...

Embodiment 3

[0034] Dissolve 15 parts of white sugar in 20 parts of fructose syrup with a DE value of 42 to make a mixed syrup; stir the mixed syrup and 65 parts of process water in a cooking tank to raise the temperature until the temperature reaches 85°C, and then add 2 parts of mixed Stir the gel until it dissolves, continue to stir and raise the temperature to 100°C, and then filter with a 120-mesh filter after stirring for 5 minutes; when the temperature of the filtered material liquid drops to 85°C, add 10 parts of jam, stir well, and then keep stirring at 85°C for 10 Minutes; Dissolve 0.01 part of cochineal in 0.02 parts of warm water at 60°C, add to the cooking pot at 85°C and keep stirring evenly; dissolve 0.75 parts of antioxidants in 1.5 parts of 60°C warm water, add to the cooking pot at 85°C and keep stirring evenly ; Dissolve 0.15 essence and 0.3 parts of citric acid in 0.9 parts of warm water at 60°C, add to the cooking tank at 85°C and keep stirring evenly; sterilize the res...

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Abstract

The invention discloses jelly gel and a making method thereof, and belongs to the field of food processing. The jelly gel is prepared from technical water, white granulated sugar, fructose corn syrup, mixed gel, a flavoring agent, pigment, an antioxidant, essence and citric acid, wherein the mixed gel is formed by mixing 30 percent of sodium alginate, 9 percent of gellan gum, 11 percent of xanthan gum, 9 percent of tara gum, 24 percent of potassium chloride, 15 percent of calcium lactate and 2 percent of sodium citrate. Under the synergistic effect of colloids in the mixed gel and a matching effect of corresponding ions, the problem that the colloids are inter-fused after a jelly product is subjected to high-temperature sterilization is solved; non-migrated cochineal red pigment and beta-carotene are screened out; the antioxidant mixed by sodium erythorbate and vitamin C is used; therefore, pigment is stable and cannot be migrated; the quality and the appearance of a final product are guaranteed.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a jelly gel and a preparation method thereof. Background technique [0002] Jelly additives are one of the essential ingredients in jelly, and their properties can directly affect the taste, quality and shelf life of jelly. Existing jelly additives are limited to several kinds of fruit pulps that have been applied, and mainly contain two categories: [0003] 1. Canned pulp represented by oranges, peaches, grapes, etc. are used as additives. This kind of additives is limited by the processing of agricultural products, and cannot be standardized, and the output and quality are limited; it is prone to various defects, high cost of use, and short shelf life. ; [0004] 2. With coconut fruit as an additive, its mouthfeel and appearance are single. [0005] These jelly additives cannot achieve more diversification, and the pulp raw materials are also affected by their own characteristic...

Claims

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Application Information

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IPC IPC(8): A23L1/05A23L29/20
CPCA23L29/20A23L29/25A23L29/256A23L29/294A23V2002/00A23V2200/02A23V2200/228A23V2250/16A23V2250/1578A23V2250/5026A23V2250/5086A23V2250/5082A23V2250/032A23V2250/708
Inventor 李永军
Owner 南京喜之郎食品有限公司
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