Melt-in-mouth jelly and preparation method thereof

Abstract

The invention discloses melt-in-mouth jelly and a preparation method thereof. The melt-in-mouth jelly comprises the following raw constituents in parts by weight: 75-85 parts of softened water, 0.2-0.4 part of starch, 0.1-0.2 part of konjac flour, 0.1-0.2 part of carrageenan, 16-22 parts of white granulated sugar, 0.1-0.4 part of calcium lactate, 0.1-0.4 part of citric acid, 0.1-0.4 part of malic acid, 0.1-0.4 part of sodium citrate and 0.1-0.3 part of food flavor. The preparation method comprises the following steps: cooking, emulsifying for cutting, concoction, filling, sealing, disinfection, cooling and drying. The melt-in-mouth jelly has the advantages that the dose of the starch is increased while the konjac flour and the carrageenan are used, so that the connections between the molecular bonds of the carrageenan and the molecular bonds of the konjac flour are weakened; as the process step of pipeline-type shear emulsification is added after the process step of cooking, parts of the meshed structures already formed between the carrageenan and the konjac flour are broken, the friability is improved as the gel elasticity is lowered, the gel strength is relatively low, and the taste can be smooth and soft. Therefore, the melt-in-mouth jelly has a melt-in-mouth taste.

Description

technical field [0001] The invention relates to a jelly composition formula and a preparation method thereof, in particular to a melt-in-your-mouth jelly and a preparation method thereof. Background technique [0002] Jelly is made of water, white sugar, konjac powder, carrageenan, calcium lactate, citric acid, sodium citrate, and food flavors, and is processed through sol, blending, filling, disinfection, cooling, drying, and packaging. Jelly food. Because of its crystal appearance, bright color, soft taste and certain elasticity, it is deeply loved by consumers, especially teenagers and children. But because the traditional jelly mainly utilizes the synergistic effect of konjac gum and carrageenan to make it form an elastic gel with a certain gel strength, the entrance has a certain chewiness, but because the self-protection mechanism of the child's body is not complete, When eating jelly, it is easy to cause the jelly to enter the trachea or bronchi due to excessive eat...

AI Technical Summary

Problems solved by technology

But because the traditional jelly mainly utilizes the synergistic effect of konjac gum and carrageenan to make it form an elastic gel with a certain gel strength, the entrance has a certain chewiness, but because the self-protection mechanism of the child's body is not complete, When eating jelly, it is easy to cause the jelly to enter the trachea or bronchi due to eating too fast or chewing poorly, and then form a foreign body in the organ and cause suffocation

Although most of the jelly packaging is generally marked with the safety warnings and usage methods of "Caution: Do not swallow in one bite; children under three years old are not suitable for eating, and the elderly and children need to eat under supervision", but due to the characteristics of traditional jelly itself, it is still unavoidable. Accidents of choking to death caused by eating jelly