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Jelly and making method thereof

A production method and jelly technology, applied in the field of food processing, can solve the problems of affecting the taste and appearance of products, single taste of jelly products, easy to separate out water, etc., and achieve the effect of enhancing product value and enriching product content.

Active Publication Date: 2014-12-03
HEBEI STRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The current gel jelly product production technology is to use water, sugar, thickener (generally vegetable gum) as the main raw materials, and process through processes such as sol, deployment, and sterilization. The jelly product produced is dense, elastic and tough. The taste is mainly smooth and elastic, and lacks juice when chewing. However, the homogeneity of jelly products on the market is very serious, the degree of product innovation is low, and the taste of jelly products is single, only having the elasticity and smoothness of gel jelly The taste of juice is not strong, and the surface of the jelly colloid is easy to precipitate water after shrinking, which seriously affects the taste and appearance of the product

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Prepare raw materials by weight:

[0023] 5 parts of compound starch, 1.0 part of compound thickener, 5 parts of fruit pulp, 10 parts of white sugar, 10 parts of fructose syrup, 0.6 part of citric acid, 0.05 part of sodium citrate, 45 parts of process water, 0.001 part of pigment, 0.08 parts of essence and 10 parts of pulp. The weight ratio of the large-grained starch to the small-granular starch in the compound starch is 1:0.6; the particle diameter of the large-granule starch is 40-50 μm, and the particle diameter of the small-granule starch is 5-10 μm; the compound thickener consists of the following Mixing composition by weight ratio: 30 parts of carrageenan, 20 parts of konjac gum, 20 parts of locust bean gum, 1 part of gellan gum, 10 parts of xanthan gum, 2 parts of agar, 5 parts of potassium chloride, and 10 parts of calcium lactate.

[0024] The production method is as follows:

[0025] S1 Add the compound starch to the process water at room temperature to sti...

Embodiment 2

[0030] Prepare raw materials by weight:

[0031] 10 parts of compound starch, 2 parts of compound thickener, 10 parts of fruit pulp, 20 parts of white sugar, 15 parts of fructose syrup, 0.8 parts of citric acid, 0.1 part of sodium citrate, 75 parts of process water, 0.002 parts of pigment, 0.1 parts of essence, 20 parts of pulp. The weight ratio of large granule starch to small granule starch in the compound starch is 1:2.5; the particle size of the large granule starch is 50-65 μm, and the particle size of the small granule starch is 10-20 μm; the compound thickener consists of the following Mixing composition in parts by weight: 60 parts of carrageenan, 50 parts of konjac gum, 50 parts of locust bean gum, 3 parts of gellan gum, 20 parts of xanthan gum, 10 parts of agar, 9 parts of potassium chloride, and 30 parts of calcium lactate.

[0032] The production method is as follows:

[0033] S1 Add the compound starch to the process water at room temperature to stir and dispers...

Embodiment 3

[0038] Prepare raw materials by weight:

[0039] 8 parts of compound starch, 1.5 parts of compound thickener, 8 parts of fruit pulp, 15 parts of white sugar, 12 parts of fructose syrup, 0.7 parts of citric acid, 0.08 parts of sodium citrate, 60 parts of process water, 0.001 part of pigment, 0.1 parts of essence, 15 parts of pulp. The weight ratio of large granule starch to small granule starch in the compound starch is 1:1.6; the particle size of the large granule starch is 45-55 μm, and the particle size of the small granule starch is 8-15 μm; the compound thickener consists of the following Mixing composition in proportion by weight: 45 parts of carrageenan, 35 parts of konjac gum, 35 parts of locust bean gum, 2 parts of gellan gum, 15 parts of xanthan gum, 6 parts of agar, 7 parts of potassium chloride, and 20 parts of calcium lactate.

[0040] The production method is as follows:

[0041] S1 Add the compound starch to the process water at room temperature to stir and dis...

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Abstract

The invention discloses a jelly and a making method thereof, belonging to the field of food processing. The jelly comprises the following components in parts by weight: 5-10 parts of compound starch, 1.0-2.0 parts of thickening agent, 5-10 parts of fruit pulp, 10-20 parts of white granulated sugar, 10-15 parts of high fructose corn syrup, 0.6-0.8 part of citric acid, 0.05-0.1 part of sodium citrate and 45-75 parts of process water. In the Jelly disclosed in the invention, through the addition of the compound starch, a technological process is changed, the water dissolving amount on the colloid surface of the jelly can be reduced, the organization and texture of the jelly are both changed, and the jelly state achieves a taste close to that of true fruits. Through the control of the gelatinization temperature of the compound starch and the utilization of the mutual synergistic effect of the gelatinized starch and the thickening agent, a special texture is generated inside the jelly gel, water retention is achieved, and the prepared jelly has rich and juicy mouthfeel.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a jelly and a preparation method thereof. Background technique [0002] The current gel jelly product production technology is to use water, sugar, thickener (generally vegetable gum) as the main raw materials, and process through processes such as sol, deployment, and sterilization. The jelly product produced is dense, elastic and tough. The taste is mainly smooth and elastic, and lacks juice when chewing. However, the homogeneity of jelly products on the market is very serious, the degree of product innovation is low, and the taste of jelly products is single, only having the elasticity and smoothness of gel jelly The feeling of juice is not strong, and the surface of the jelly colloid is easy to precipitate water after shrinking, which seriously affects the taste and appearance of the product. Contents of the invention [0003] In order to solve the above-mentioned technical pr...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L21/12
CPCA23L21/12
Inventor 李永军
Owner HEBEI STRONG FOOD
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