Red bean jelly and processing method thereof

Abstract

The invention aims to provide a jelly product which contains whole sugar curing red beans. The jelly product which contains whole sugar curing red beans is mainly processed from a jelly gel, high maltose syrup, and the sugar curing red beans, the obtained red bean jelly product is crystal clear, the sugar curing red beans and a transparent layer of the jelly are well-bedded and are not mixed, and red bean peels or fibers do not migrate into the transparent layer of the jelly. The sugar curing red beans are complete, are not broken obviously, are uniform in texture, taste soft and waxy, and are moderate in hardness, the gel layer of the jelly is crystal clear, the jelly tastes smooth and is elastic, and the product has good red bean flavor. The invention further provides a processing method of the red bean jelly.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a red bean jelly and a preparation method thereof. The red bean jelly of the invention contains whole small red beans and has good appearance and taste. Background technique [0002] Jelly is a food with high moisture content, soft and elastic, which originated in the West. Jelly is deeply loved by people, especially children, because of its crystal appearance, bright colors, soft and smooth taste, sweet and moist. With the improvement of living standards, people have higher and higher requirements for leisure food, not only requiring delicious, safe and hygienic, but also having certain health care functions. [0003] Red bean (in the present invention, sometimes also referred to as "red bean", "red bean", etc. below) is the seed of leguminous plant Chixiaodou or red bean. , dissipating evil blood, reducing fullness and other effects. Adzuki bean can be eaten as a w...

AI Technical Summary

Problems solved by technology

Invention patent CN 104207032A discloses a kind of red bean pudding and its production method. However, milk powder, emulsifier and oil are added to the transparent jelly layer. Whole candied red beans with full grains cannot be seen by the naked eye through the jelly cup, which cannot bring visual impact to consumers

[0008] Third, conventional candied red beans are easily broken during the jelly production process. The broken red bean skin or fine fibers during the high-pressure sterilization and cooling process will migrate to the transparent layer of the jelly, which looks like impurities and affects the appearance of the product. It is mistaken for Foreign matter; moreover, the pigment on the skin of the red bean itself is unstable, and it is prone to darkening and darkening, which in turn affects the appearance quality of the jelly product

[0009] Fourth, if ordinary maltose syrup or glucose syrup is used in the formula, the product will brown to dark yellow after autoclaving and during storage, which will affect the appearance of the product

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