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Egg or chocolate pudding jelly and producing method thereof

A production method and chocolate technology, applied in food preparation, application, food science and other directions, can solve the problems of inability to provide high nutrition, inability to meet comprehensive nutrition, etc., and achieve the effects of scientific and reasonable production and processing technology, convenient production and rich nutrition

Inactive Publication Date: 2016-01-13
NANJING LAIYIKOU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the jelly on the market is basically processed by adding fruit juice or pulp as a raw material, which cannot provide high nutrition and cannot meet the comprehensive nutritional needs of people's modern life.

Method used

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  • Egg or chocolate pudding jelly and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 10

[0053] The egg pudding jelly is made of the following raw materials in parts by weight: water 58, eggs 8, fructose syrup 15, white sugar 5, sodium citrate 0.15, cyclamate 0.03, white pigment 0.015, compound glue 0.8, refined coconut oil 1, Skimmed milk powder 2, monoglyceride 0.8, sucrose fatty acid ester 0.5, coconut 10, beta carotene 0.004, egg essence 0.8, deodorant liquid 0.4 (42% brandy 70 parts, 12% red wine 30 parts)

[0054] How to prepare egg pudding jelly:

[0055] 1. Preparation of emulsion

[0056] a. Dissolve refined coconut oil in boiling water, add emulsifiers such as monoglyceride and sucrose fatty acid ester, and dissolve in the oil;

[0057] b. Turn on the shearing machine and cut for 3 minutes; then add cold water to cool down to 45°C;

[0058] c. Stop the shearing machine, add white pigment, milk powder, and fresh egg liquid after shelling, and then cut for 3 minutes;

[0059] d. Homogenize the above-mentioned emulsion through a high-pressure homogenizer...

Embodiment 11

[0068] Egg pudding jelly is made of the following raw materials in parts by weight: water 60, eggs 10, fructose syrup 12, white sugar 5, sodium citrate 0.12, cyclamate 0.04, white pigment 0.018, compound glue 0.6, refined coconut oil 1, Skimmed milk powder 2.5, monoglyceride 0.9, sucrose fatty acid ester 0.6, coconut 12, β-carotene 0.003, egg essence 0.6, deodorant liquid 0.6 (70 parts of 42-degree brandy, 30 parts of 12-degree red wine)

[0069] How to prepare egg pudding jelly:

[0070] 1. Preparation of emulsion

[0071] a. Dissolve refined coconut oil in boiling water, add emulsifiers such as monoglyceride and sucrose fatty acid ester, and dissolve in the oil;

[0072] b. Turn on the shearing machine and cut for 3 minutes; then add cold water to cool down to 45°C;

[0073] c. Stop the shearing machine, add white pigment, milk powder, and fresh egg liquid after shelling, and then cut for 3 minutes;

[0074] d. Homogenize the above-mentioned emulsion through a high-pressu...

Embodiment 12

[0083] Egg pudding jelly is made from the following raw materials in parts by weight: 70 parts by weight of water, 15 eggs, 10 fructose syrup, 8 white sugar, 0.12 sodium citrate, 0.01 cyclamate, 0.09 white pigment, 0.5 compound glue, 1.5 refined coconut oil, Skimmed milk powder 3, monoglyceride 1.8, sucrose fatty acid ester 0.5, coconut 15, β-carotene 0.004, egg essence 0.1, deodorant liquid 0.5 (42% brandy 70 parts, 12% red wine 30 parts)

[0084] How to prepare egg pudding jelly:

[0085] 1. Preparation of emulsion

[0086] a. Dissolve refined coconut oil in boiling water, add emulsifiers such as monoglyceride and sucrose fatty acid ester, and dissolve in the oil;

[0087] b. Turn on the shearing machine and cut for 3 minutes; then add cold water to cool down to 50°C;

[0088] c. Stop the shearing machine, add white pigment, milk powder, and fresh egg liquid after shelling, and then cut for 2 minutes;

[0089] d. Homogenize the above-mentioned emulsion through a high-pres...

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Abstract

The invention discloses an egg or chocolate pudding jelly and a producing method thereof, wherein the egg or chocolate pudding jelly includes the following raw materials in parts by weight: 50-70 parts of water, 0-10 parts of fructose-glucose syrup, 2-10 parts of white granulated sugar, 3-20 parts of eggs or cocoa powder, 10-30 parts of an emulsion, 0.5-0.9 part of complex gum, 0.06-0.15 part of sodium citrate, 0.01-0.1 part of antholeucin, 0.004-0.01 part of a colorant, 0.05-0.1 part of an essence, 0-0.03 part of a sweetener, 0-13 parts of fruit pulp, 0.08-0.1 part of an emulsifier, and 0.1-0.5 part of a deodoring liquid. The egg or chocolate pudding jelly has the advantages of being rich in nutrition, simple and easy to obtain, convenient to produce, and convenient to carry and eat; and the production processing process is scientific and reasonable, and can well guarantee the quality of the product.

Description

technical field [0001] The invention relates to food production technology, in particular to a method for making jelly. Background technique [0002] At present, the jelly sold on the market is sweet and sour, delicious and convenient to eat, and is very popular among consumers such as children. But the jelly on the market all is processed by adding fruit juice or fruit pulp as raw material basically, can not provide high nutrition, can't satisfy people's demand of comprehensive nutrition in modern life. Contents of the invention [0003] Purpose of the invention: one purpose is to provide a kind of egg or chocolate pudding jelly, to solve the above-mentioned problems existing in the prior art. A further object is to provide a method for making egg or chocolate pudding jelly. [0004] Technical solution: an egg or chocolate pudding jelly, comprising the following raw materials in parts by weight: [0005] Water 50~70, fructose syrup 0~10, white sugar 2~10, eggs or cocoa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/187
Inventor 朱锦全
Owner NANJING LAIYIKOU FOOD CO LTD
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