Jelly with high transparency, high elasticity and high toughness and preparation method of jelly

Abstract

The invention belongs to the technical field of food processing, and particularly relates to jelly with high transparency, high elasticity and high toughness and a preparation method of the jelly. According to the jelly disclosed by the invention, xanthan gum and locust bean gum are used for substituting konjaku flour in the prior art, besides, a compounding thickening agent consists of the xanthan gum, the locust bean gum and other components in definite proportion, so that the components in the compounding thickening agent have synergistic reactions, under the condition that the konjaku flour is not added, high elasticity and high toughness of the jelly are maintained, and besides, the transparency of the jelly is obviously promoted. The transmittance of the jelly is as high as 95% which is close to that of water, so that the jelly is glittering and translucent like crystals, the grade of the jelly is promoted, and the limit that the jelly has the elasticity and the toughness only by when the konjaku flour in the prior art is added can be broken through. According to the jelly disclosed by the invention, substances are taken and used according to a specific proportion, so that the compounding thickening agent is formed into a stable mesh structure, the hard and brittle properties of the jelly produced from several kinds of colloid disclosed by the invention in the prior art are reduced, and the transparency is improved. The locust bean gum is applied, so that an obvious water retention effect can be realized, and the water releasing amount of the surface of the colloid is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a highly transparent elastic jelly and a preparation method thereof. Background technique [0002] Jelly is a semi-solid dessert made of edible gelatin plus water, sugar, fruit juice, etc. It has a crystal appearance, bright color, and soft and smooth taste. Chinese people prefer jelly with strong elasticity and Q property, and the jelly has a better chewing feeling. Therefore, existing jellies generally use hydrophilic colloids such as carrageenan and konjac flour as gelling agents, especially konjac flour. The characteristics of konjac flour can be used to improve the elasticity and toughness of jelly to meet consumers' needs for mouthfeel. However, plant colloids such as konjac flour and carrageenan will leave a small amount of insoluble starch or other suspended small particle impurities in the production process. These insoluble starch or suspended small particle im...

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problem in the prior art that the transparency of the jelly is reduced in order to improve the elasticity and toughness of the jelly, the present invention provides a highly transparent elastic and tough jelly and a preparation method of the highly transparent elastic and tough jelly