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Sandwich jelly and processing method thereof

A technology of jelly and jelly powder, which is applied in the field of food processing, can solve the problems of insufficient nutrition, complex methods, and loss of nutritional components, etc., and achieve the effects of good inhalation effect, rich taste, and increased nutritional function

Inactive Publication Date: 2015-01-21
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the thickener comes from seaweed and terrestrial plants, its original vitamins, inorganic salts and other nutrients are lost during the extraction process through acid, alkali, bleaching and other processes.
The patent application with the application number CN103181506A discloses a preparation method of whole plant-derived jelly, which is too complicated and not suitable for commercial production
The patent application of CN103250928A discloses a jelly that can promote the growth of intestinal probiotics and its preparation method. It is a new jelly product, but its nutrition is not comprehensive enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The method of making the heart-packed jelly is as follows:

[0024] 1) Add 3g white sugar and 80g grape juice to 0.8g jelly powder, then add 16.2g water, mix well to form a mixture, and filter;

[0025] 2) Adjust the pH value to 3 with citric acid, heat and concentrate, then sterilize and cool to viscous jelly liquid;

[0026] 3) Fresh milk is frozen into blocks;

[0027] 4) Take a small piece of fresh milk, then pour the viscous jelly liquid on the milk block, and continue to cool until the jelly liquid solidifies.

Embodiment 2

[0029] The method of making the heart-packed jelly is as follows:

[0030] 1) Add 5g of white sugar, 20g of hawthorn juice, 30g of fermented rice to 3g of jelly powder, then add 42g of water, mix well to form a mixture, and filter;

[0031] 2) Use citric acid to adjust the pH value to 5, heat and concentrate, then sterilize and cool to viscous jelly liquid;

[0032] 3) Strawberry juice is frozen into blocks;

[0033] 4) Take a small piece of fresh strawberry juice, then pour the viscous jelly on the strawberry juice, and continue to cool until the jelly solidifies.

Embodiment 3

[0035] The method of making the heart-packed jelly is as follows:

[0036] 1) Add 3g fructose, 80g green tea juice, 10g fermented rice to 0.5g konjac gum, then add 6.5g water, mix to form a mixture, and filter;

[0037] 2) Adjust the pH value to 4 with citric acid, heat and concentrate, then sterilize and cool to viscous jelly liquid;

[0038] 3) Soymilk and fresh milk are mixed at a ratio of 8:2 to form a soymilk-milk mixture, inoculated with 1% lactic acid bacteria, fermented at 37°C until the soymilk-milk mixture becomes a flocculated state, and frozen into blocks to form the core;

[0039] 4) Take the small pieces of the above-mentioned wrapping core, then pour the viscous jelly liquid on the wrapping core, and continue to cool until the jelly liquid solidifies.

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PUM

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Abstract

The invention relates to a sandwich jelly and a processing method thereof. The sandwich jelly comprises two layers, namely an outer jelly layer and an inner sandwich layer; the outer jelly layer is prepared by the following steps: adding sweet sugar, fruit and vegetable juice and / or fermented glutinous rice to jelly powder; adjusting the concentration by water; adjusting the pH by acid; and heating, concentrating, sterilizing and cooling to obtain a viscous jelly liquid; and the inner sandwich layer is frozen from fruit juice, fermented bean drink, or lactic acid bacteria fermentation liquor or liquid milk. The preparation method of the sandwich jelly comprises the following steps: spraying the viscous jelly liquid on the sandwich; further cooling; and solidifying the outer jelly layer. According to the sandwich jelly, a traditional jelly processing method is broken through; due to adoption of a traditional jelly sandwich method, the sandwich jelly is relatively abundant in taste in comparison with traditional jelly; and the sandwich is in a solid state in a frozen state, and is in a liquid state at room temperature while the outer jelly is in a solid state at room temperature, so that the sandwich jelly can be well sucked when being eaten.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a stuffed jelly and a processing method thereof. Background technique [0002] Jelly is generally formulated with thickeners such as sodium alginate, agar, edible gelatin, carrageenan, etc., by adding various artificial flavors, colorants, sweeteners, and sour agents. Although the thickener comes from seaweed and terrestrial plants, its original vitamins, inorganic salts and other nutrients are lost during the extraction process through acid, alkali, bleaching and other processes. The patent application whose application number is CN103181506A discloses a preparation method of whole plant-derived jelly, which is too complicated and not suitable for commercial production. The patent application of CN103250928A discloses a jelly that can promote the growth of intestinal probiotics and a preparation method thereof. It is a new jelly product, but its nutrition is not compr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L1/30A23L33/10A23L33/105
CPCA23L29/30A23L21/12A23L21/15A23L29/206A23L29/231A23L33/10A23V2002/00A23V2200/30A23V2250/5036A23V2250/5072
Inventor 赵小慧尹晨玲陈小娥
Owner ZHEJIANG OCEAN UNIV
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