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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

AI Technical Summary

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 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

Method used

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  • Flavor bead jelly and making method thereof

Examples

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preparation example Construction

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

[0061] A, prepare quick-fried beads;

[0062] B, preparing jelly products;

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

[0064] B2. Pour the stirred raw materials into the cooking tank, add sodium citrate, citric acid, malic acid, and potassium sorbate, heat up to 94-96°C, cook for 15-30 minutes, and 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 to obtain a jelly liquid;

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

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

[0068] In said step A, the specific production steps of popp...

Embodiment 1

[0080] In the present embodiment, the raw materials of the flavored pop-ball jelly include 60 parts by weight of pop-ball granules, 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 parts of citric acid. part, 0.2 part of malic acid, and 350 parts of water. Among them, the raw materials of jelly powder include 23% gellan gum, 20% potassium chloride, 16% carrageenan, 15% konjac flour, 12% locust bean gum, 4% potassium citrate, 4% non-dairy creamer, Maltodextrin 3%, glucose 3%.

[0081] In this embodiment, the popcorn added to the jelly is rich in the flavor of fermented apple juice. The specific processing steps of the popcorn are as follows:

[0082] (1) Pour 58g of purified water, 30g of white sugar, 5g of fermented apple juice, 3g of calcium lactate, 1g of potassium sorbate, and 3g of xanthan gum into the blender at room temperature, and form a center solution after completely dissolvin...

Embodiment 2

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

[0091] The quick-fried pearls added to the jelly in this embodiment are rich in coffee-flavored quick-fried pearls, and the specific processing steps of the quick-fried pearls are as follows:

[0092] (1) Pour 67.3g of purified water, 25g of white sugar, 2.5g of coffee extract, 1.2g of calcium lactate, 1g of potassium sorbate, and 3g of xanthan gum into the mixer at room temperature, and dissolve them complet...

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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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