Processing method of Tibetan pea jelly
A processing method and a technology for Tibetan peas are applied in the processing field of Tibetan pea jelly to achieve the effect of complete color and fragrance
Inactive Publication Date: 2018-04-24
TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI +1
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- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
However, this production process is only suitable for eating now, and it is difficult for the Tibetan people to promote the special products in their hometown. Therefore, the patent of the present invention researches and develops a method for the packaging and preservation of Tibetan pea jelly.
Method used
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Embodiment Construction
[0017] single factor test
[0018] 1. Experimental design
[0019] The amount of water added, the amount of water added, and the amount of pea starch added were taken as single factors, and the taste, smell, and color of the jelly made were evaluated as evaluation indicators. The amount of ingredients added (cooking oil, Tibetan onion, edible salt and other additives are all the same).
[0020] Table 1 Evaluation criteria for sensory quality of "Pengbi"
[0021]
[0022] 2. Experimental results
[0023] Table 2 Raw material ratio and results
[0024]
[0025] Table 3 Orthogonal test factor level table of stabilizer addition amount
[0026]
[0027] Table 4 Orthogonal test design and results of stabilizer ratio
[0028] Test No.
A
B
C
D
Shelf life / day
1
1
1
1
1
8
2
1
2
2
2
10
3
1
3
3
3
15
4
2
1
2
3
9
5
2
2
3
1
11
6
2
3
1...
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The present invention discloses a processing method of Tibetan pea jelly. The processing method comprises the following steps: screened Tibetan peas are soaked in clean water at a temperature of 5 DEGC-20 DEG C, am amount of the water is 20%-30% of mass of the peas, and soaking time is 10-12 hours; the soaked Tibetan peas and soaking water are stirred together, the stirred materials are ground into slurry using a slurry grinding machine and fineness is controlled at 60 meshes or more; the ground material liquid mixture is transported to a sedimentation tank for sedimentation, and the materialliquid is naturally fermented at a temperature condition of 25 DEG C-30 DEG C for 30-35 hours; the fermented material liquid is subjected to material-liquid separation using a filter bag, the obtained material liquid is Tibetan pea starch and liquid is pea jelly water; the pea jelly water, drinking tap water and a stabilizer are added into a jacketed pan, the mixture is heated to 75 DEG C-80 DEGC with steam, the heated mixture is stirred repeatedly, the Tibetan pea starch is added during stirring, and pea juice is boiled into paste; the paste pea jelly is transferred to an automatic packaging machine for filling through a pipeline, and when the pea jelly is cooled, the cooled pea jelly is sealed; and the filled and sealed Tibetan pea jelly is put into water at 80 DEG C to be sterilized for 30 minutes.
Description
technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of Tibetan pea jelly. Background technique [0002] At present, jelly is mainly made of potato starch as a fresh food. In Tibet, when mentioning jelly, people will think of Shigatse jelly. Tibetans call Shigatse jelly "Pengbi". It is processed by blending, heating, filling, sterilization and other processes. However, this production process is only suitable for eating now, and it is difficult for the Tibetan people to promote the special products in their hometown. Therefore, the patent research of the present invention has developed a method for packaging and fresh-keeping of Tibetan pea jelly. Contents of the invention [0003] For the problems in the above-mentioned background technology, the present invention aims to provide a processing method of Tibetan pea jelly. [0004] For this reason, the present invention adopts following technical sch...
Claims
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Login to View More IPC IPC(8): A23L29/30A23L11/00
CPCA23L29/30A23L11/50
Inventor 廖文华许娟妮张文会文华英魏新虹王波洛桑次旦高小丽戴相林
Owner TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI