A starch jelly and a preparation method thereof

A starch and jelly technology, applied in the field of food processing, can solve problems such as single taste, and achieve the effect of improving single taste, delicate texture and high nutritional value

Inactive Publication Date: 2015-10-28
刘鸿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Improve the flavor of jelly and solve the problem of single taste, so as to realize the commercial production of jelly, so as to overcome the deficiencies in the prior art

Method used

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  • A starch jelly and a preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] First, heat and mix edible gum, some sweeteners, and water in proportion, raise the temperature to 75-95°C, and keep it for 5-15 minutes. Pass it through a 100-mesh stainless steel screen to obtain the mixed solution 1. Fully swell the starch with water to obtain a starch solvent, then add edible oil and the remaining sweetener, heat and mix, raise the temperature to 75-95°C, and keep it for 5-15 minutes, pass it through a 100-mesh stainless steel screen to obtain a mixed solution 2. Heat and mix the mixed solution 1 and the mixed solution 2 to obtain the mixed material solution. When the mixed material solution drops to about 70°C, add the remaining raw materials and mix evenly. After passing the inspection, sterilize and cool to obtain the starch jelly.

Embodiment 2

[0021] First, heat and mix edible gum, some sweeteners and water in proportion, raise the temperature to 75-95°C, and keep it in the state for 5-15 minutes, pass it through a 100-mesh stainless steel screen to obtain the mixed solution 1, and mix it with The starch is fully swollen with water, and the fresh milk that has been cleaned and sterilized is added to obtain a starch solvent, then edible oil and remaining sweetener are added, heated and mixed, the temperature is raised to 75-95°C, and the state is maintained for 5-15 minutes. Mesh stainless steel sieve to obtain mixed solution 2, heat mixed solution 1 and mixed solution 2 to obtain mixed material liquid, when the mixed material liquid drops to about 70°C, add the remaining raw materials and mix evenly, after passing the inspection, sterilize After cooling, the starch jelly is obtained.

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Abstract

The present invention discloses a starch jelly, wherein, compounded raw materials (per 100 parts by weight) for preparing the jelly include: sweetener 0.1-30%, potassium sorbate 0.01%-0.1%, starch solvent 20%-85%, starch contents 0.05-18%, edible gums 0.1-6%, edible oil 0.05-12%, edible essence 0.05-1%, a proper amount of acidity regulator and water as the remainder. The starch jelly, produced by compounding raw materials and adjusting production process, has starch nutrition, and the addition of edible oil improves the deficiency that the prior jelly is single in taste and lower in nutritional value. Compared with the prior jelly, advantages of the starch jelly are that the starch jelly is higher in nutritional value, more delicate in texture state, fine and smooth in mouthfeel, refreshing and smooth, uniform and stable, and long in shelf life.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a starch jelly and a preparation method thereof. Background technique [0002] Jelly is a gelatinous semi-solid dairy product, most of which are made into a gelatinous solid by adding a large amount of food glue. With the improvement of living standards, people are often dissatisfied with the existing food types, but pay more attention to nutrition and health. However, the existing jelly on the market has a single taste and low nutritional value, which cannot meet the needs of the masses for nutrition and health. Consumer demand. [0003] Starch, widely used in the catering industry, is a high polymer of glucose. It contains trace elements such as calcium, iron, zinc, copper, selenium, vitamin B1, B2 and various amino acids necessary for the human body. Edible vegetable oil contains fatty acids required by the human body. And contains a variety of vitamins, while giving...

Claims

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Application Information

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IPC IPC(8): A23L1/072A23L1/0522A23L1/09A23L1/29A23L1/30A23L21/18A23L33/00
CPCA23D9/007A23V2002/00A23V2200/30A23V2250/242A23V2250/246A23V2250/2482A23V2250/264A23V2250/5024A23V2250/5028A23V2250/5036A23V2250/5072A23V2250/5086A23V2250/5114A23V2250/5118A23V2250/61A23V2250/606A23V2250/616A23V2250/628
Inventor 刘鸿
Owner 刘鸿
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