Preparation method of low-sugar low-energy multi-flavor almond jelly

A production method, low-energy technology, applied in dairy products, milk preparations, applications, etc., to achieve the effects of rich taste and layers, smooth taste, and healthy product quality

Inactive Publication Date: 2020-05-22
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there is no almond jelly product containing ginger on the market

Method used

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  • Preparation method of low-sugar low-energy multi-flavor almond jelly

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Embodiment Construction

[0024] A method for preparing low-sugar and low-energy multi-flavor almond jelly, the specific steps are as follows:

[0025] (1) beating

[0026] Weigh 50g of almond powder, add water in a weight ratio of 1:10, then add 0.3g of sodium bicarbonate to adjust the pH to more than 7.0, and after beating at 22000 rpm for 1min, filter to obtain the almond pulp filtrate; wherein the compound sour agent is An equal-volume mixed preparation of 1.5g / 100mL citric acid aqueous solution and 0.8g / 100mL sodium citrate aqueous solution;

[0027] (2) boiled pulp

[0028] Add a compound sour agent to the almond pulp filtrate obtained in step (1) to adjust the pH to 5.9-6.5, then add 20 g of skimmed milk powder, and place it in a constant temperature water bath at 85°C for 30 minutes to obtain the boiled slurry;

[0029] (3) Deployment

[0030] Mix the boiled slurry prepared in step (2) with the premixed solution of gellan gum and white granulated sugar, fully dissolve at 80°C to 85°C, then a...

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Abstract

The invention discloses a making method of low-sugar low-energy multi-flavor almond jelly, and relates to the technical field of food processing. The method specifically consists of the following sixsteps: pulping, pulp boiling, blending, ginger brewing, packaging and index measuring. The method utilizes the solidification effect of ginger protease and transglutaminase on almond protein, a certain amount of gellan gum is added to assist in stabilizing the product state, and an almond jelly beverage with certain elasticity is prepared under the combined action of the above components. The almond jelly is smooth in taste, and can be eaten together with crisps, crushed nuts and freeze-dried strawberries, so that the taste and the level of a product are enriched. Through detection, the protein content of the almond jelly is 1.12 g / 100 g, the carbohydrate content is 4.8 g / 100 g, the moisture content is 92.1 g / 100 g, and the energy content is 167 KJ / 100 g. The sugar content and the energy of the product are low, so that the product is healthier in quality, and has better market influence.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-sugar, low-energy and multi-flavor almond jelly. Background technique: [0002] Almonds are rich in nutrients and have good medicinal value, such as good medicinal effect on laxative. Modern medicine has found that almonds also have the effects of improving the body's immunity against diseases, enhancing body vitality, improving intelligence and brain, detoxifying and beautifying, reducing blood sugar and blood lipid concentrations, anti-aging, preventing and treating tumors and other diseases. Ginger is rich in nutritional value, and has strong bactericidal, fresh-keeping, and color-protecting effects. But there is no almond jelly product containing ginger on the market. Invention content: [0003] The object of the present invention is to provide a low-sugar, low-energy and multi-flavored almond jelly preparation method in order to overco...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23C9/13A23C9/12
CPCA23C9/1315A23C9/1307A23C9/1322A23C9/13A23C9/12A23C9/1216
Inventor曹荣安季瑞雪黄萌欣左锋籍星旭金成浩陈美健代宏超王长远鞠昊达姜雨彤丁弋芯鹿保鑫魏春红贾建
OwnerHEILONGJIANG BAYI AGRICULTURAL UNIVERSITY