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High-alcoholicity jelly as well as preparation method and eating method thereof

A technology of alcohol content and jelly, which is applied in the field of snack food and can solve problems such as high alcohol content and resistance to high temperature heating

Inactive Publication Date: 2015-07-29
XIAMEN ZHONGLU IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because the existing jelly needs to add food flavor, flavor is a very important link in the taste and taste of jelly, and the food flavor added in the jelly industry is water quality flavor, which is characterized by being completely soluble in water or low-concentration alcohol, and not resistant to alcohol. high temperature heating
The jelly products with high alcohol content need to be boiled and heated for production, so the current alcoholic jelly is low-alcohol jelly or called wine-flavored jelly, and most of them are under the situation of not heating and boiling during production (60 -70℃) add a small amount of low-alcohol wine, or add wine after cooling down during the production process, so as to prevent alcohol from affecting the effect of essence and thus affecting the taste of jelly
Therefore, there is still no one to produce jelly with higher alcohol content in jelly products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 14kg of fructose syrup, 5kg of konjac powder, 3kg of sugar and add 60kg of water to dissolve the sugar sol, then boil and cook for 8 minutes, then add 45kg of vodka and continue to cook for 3 minutes. Cool the boiled colloid to 65°C, filter to remove the residue, add 0.15kg of coloring agent, 0.2kg of sour agent, and 0.4kg of artificial essence to prepare; then fill, seal, and cool and dry the package after sterilization.

Embodiment 2

[0017] Weigh 17kg of fructose syrup, 3kg of konjac powder, 1kg of sugar and add 80kg of water to dissolve the sugar sol, then boil and cook for 5 minutes, then add 80kg of vodka and continue to cook for 5 minutes. Cool the boiled colloid to 65°C, filter to remove the residue, add 0.3kg of colorant, 0.3kg of sour agent, and 0.5kg of artificial essence for deployment; then fill, seal, and cool and dry the package after sterilization

[0018] Among the present invention, the alcohol content of jelly is related to the amount of water and vodka added (or other liquors with alcohol content greater than 40 degrees). The longer the cooking time after adding vodka in addition, the more alcohol volatilizes, and the alcohol content of jelly is lower. The alcohol content of the jelly produced in this way can be controlled to be greater than or equal to 10% vol. The essence in traditional jelly is generally only added with a percentage of 0.2 to 0.3, and the effect of essence will not be a...

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PUM

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Abstract

The invention discloses a high-alcoholicity jelly and a preparation method thereof. The preparation method comprises the following steps of adding water in sugar and a thickening agent for stirring and inverting sugar to obtain sol; heating and boiling the sol for 5 to 8 minutes; adding high-alcoholicity wine and boiling for 3 to 5 minutes; cooling and filtering the boiled material; adding essence, a coloring agent and a scour agent in the filtered material and then performing filling and sealing to obtain the jelly with higher alcoholicity. According to the preparation method disclosed by the invention, high-degree alcohol is added in the boiling process, so that the sterilizing action is realized, and the high-degree alcohol can be better fused with the sol; a blending agent is added at the later stage, so that the condition that the action of the blending agent is lost due to the influence of alcohol is prevented, and further the jelly with the alcoholicity more than or equal to 10 percent vol is prepared.

Description

technical field [0001] The invention relates to a snack food, especially a jelly product. Background technique [0002] Jelly is made of water, sugar, thickener (sodium alginate, agar, gelatin, carrageenan, etc.) and various artificial flavors, colorants, sweeteners, and sour agents. , low calorie, and rich taste are deeply loved by consumers. At present, some industry players have invented alcoholic jelly products, that is, alcoholic beverages such as beer, wine, fruit wine and even whiskey are added to the jelly production process to produce a new type of jelly with a unique taste. [0003] Because the existing jelly needs to add food flavor, flavor is a very important link in the taste and taste of jelly, and the food flavor added in the jelly industry is water quality flavor, which is characterized by being completely soluble in water or low-concentration alcohol, and not resistant to alcohol. Heat on high heat. The jelly products with high alcohol content need to be ...

Claims

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Application Information

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IPC IPC(8): A23L1/072A23L1/015A23L21/18A23L5/20
CPCA23V2002/00
Inventor 陈增结
Owner XIAMEN ZHONGLU IND