Flavor bead jelly and making method thereof

A technology of popping beads and jelly, applied in the direction of food science, etc., can solve problems such as decline and lack of novelty

Pending Publication Date: 2017-06-20
脱瑞涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But in fact the form of mixing edible pulp and jelly has been used since a long time ago. Due to the lack of novelty, people's liking for this type of product has

Method used

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  • Flavor bead jelly and making method thereof
  • Flavor bead jelly and making method thereof

Examples

Experimental program
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Example Embodiment

[0060] The following is the preparation method of flavor popped jelly, including the following steps:

[0061] A. Preparation of explosive beads;

[0062] B. Preparation of jelly products;

[0063] B1. Take the white sugar and jelly according to the recipe, put them into a container and stir them evenly, and then weigh the corresponding proportion of water and put them into a blender and stir them evenly;

[0064] B2. Pour the stirred raw materials into the cooking tank, add sodium citrate, citric acid, malic acid, potassium sorbate, heat up to 94-96 ° C, cook the ingredients for 15-30 minutes, keep stirring during the cooking process, And add the corresponding amount of fructose;

[0065] B3. The feed liquid prepared in step B2 is filtered through a 100-400 mesh filter screen to obtain a jelly liquid;

[0066] B4. Filling and adding prepared explosive beads;

[0067] B5. Fill jelly liquid, sterilize, cool and solidify, and pack.

[0068] In the described step A, the conc...

Example Embodiment

[0079] Example 1

[0080] In this embodiment, the raw materials of the flavored popped jelly include, by weight, 60 parts of popped beads, 20 parts of white sugar, 67 parts of fructose, 4 parts of jelly powder, 0.1 part of potassium sorbate, 0.2 part of sodium citrate, and 0.3 part of citric acid. parts, 0.2 parts of malic acid, and 350 parts of water. Among them, the raw materials of the jelly powder include, by weight percentage, gellan gum 23%, potassium chloride 20%, carrageenan 16%, konjac flour 15%, locust bean gum 12%, potassium citrate 4%, non-dairy creamer 4%, Maltodextrin 3%, Glucose 3%.

[0081] The popped beads added to the jelly in the present embodiment are popped beads rich in the flavor of fermented apple juice, and the concrete processing method steps of the popped beads are as follows:

[0082] (1), pour the pure water of 58g, the white granulated sugar of 30g, the fermented apple juice of 5g, the calcium lactate of 3g, potassium sorbate 1g, xanthan gum 3g ...

Example Embodiment

[0089] Example 2

[0090] In this embodiment, the raw materials of the flavored popped jelly include 70 parts by weight of popped beads, 26 parts of white sugar, 70 parts of fructose, 4 parts of jelly powder, 0.05 part of potassium sorbate, 0.3 part of sodium citrate, and 0.3 part of citric acid. , 0.2 parts of malic acid, 400 parts of water. The raw materials of jelly powder include gellan gum 27%, potassium chloride 18%, carrageenan 20%, konjac flour 15%, locust bean gum 13%, potassium citrate 3%, non-dairy creamer 2%, malt paste Semen 1%, Glucose 1%.

[0091] The popped beads added to the jelly in the present embodiment are popped beads rich in coffee flavor, and the concrete processing method steps of the popped beads are as follows:

[0092] (1) Pour 67.3g of purified water, 25g of white granulated sugar, 2.5g of coffee extract, 1.2g of calcium lactate, 1g of potassium sorbate, and 3g of xanthan gum into the mixer in sequence at room temperature, and after completely di...

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Abstract

The invention discloses flavor bead jelly and a making method thereof. The flavor bead jelly is characterized by comprising a jelly main body and a plurality of bead particles which are suspended in the jelly main body, wherein the bead particles comprise coatings and central liquid in the coating. The flavor bead jelly has a simple structure, is convenient to make, and meets various mouthfeel and flavor demands; compared with products of the same type, the flavor bead jelly has more superior performance.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of Western sweet food. It is in semi-solid shape. It is made of edible carrageenan and other thickeners, water, sugar, and fruit juice. In order to improve the flavor of jelly, people usually add various fruit particles or fruit juices in the process of preparing jelly to form peach pulp jelly, orange jelly, tangerine pulp jelly, lemon flavor jelly, blueberry pulp jelly, fruit juice, etc. Jelly, because of its rich taste, is very popular among children. But in fact the form of mixing edible pulp and jelly has been used since a long time ago. Due to the lack of novelty, people's liking for this type of product has also gradually declined with the passage of time. For this reason, it is necessary to develop new products. Jelly products to meet the needs of people and markets. Contents of the in...

Claims

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Application Information

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IPC IPC(8): A23L21/18
Inventor 脱瑞涛
Owner 脱瑞涛
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