Ready-to-eat bean jelly not easy to age and preparation method thereof

A jelly, not easy technology, applied in the field of non-aging instant jelly and its preparation, can solve the problem of jelly texture becoming hard

Inactive Publication Date: 2021-06-08
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to solve the problem that the texture of jelly becomes hard due to the aging of starch, and provide a kind of instant jelly that is not easy to age and its preparation method

Method used

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  • Ready-to-eat bean jelly not easy to age and preparation method thereof
  • Ready-to-eat bean jelly not easy to age and preparation method thereof
  • Ready-to-eat bean jelly not easy to age and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] In this embodiment, the ingredients of the non-aging instant jelly are 85kg of drinking purified water, 14kg of mung bean starch, 1kg of anti-aging agent (0.6kg of hydroxypropyl distarch phosphate, 0.3kg of β-cyclodextrin, 0.3kg of mono- and diglyceride fat Ester 0.06kg, carrageenan 0.04kg), its preparation method is as follows:

[0023] (1) pulping

[0024] Take 14kg of mung bean starch, add 14kg of drinking purified water, and stir evenly;

[0025] (2) Anti-aging agent solution preparation

[0026] Mix 0.6kg of hydroxypropyl distarch phosphate, 0.3kg of β-cyclodextrin, 0.06kg of monoglyceride fatty acid ester, and 0.04kg of carrageenan, then pour it into 71kg of drinking purified water at 65°C, and stir thoroughly dissolve;

[0027] (3) starch gelatinization

[0028] Pour the starch paste into the anti-aging agent solution under stirring, and heat until the starch paste is transparent;

[0029] (4) Filling and vacuum sealing

[0030] Put the starch paste into th...

Embodiment 2

[0034] In the present embodiment, the ingredients of the non-aging instant jelly are 86.3kg of drinking purified water, 7kg of broad bean starch, 6kg of white kidney bean starch, 0.7kg of anti-aging agent (0.39kg of hydroxypropyl distarch phosphate, β-cyclodextrin 0.24kg, mono-diglyceride fatty acid ester 0.04kg, carrageenan 0.03kg), its preparation method is as follows:

[0035] (1) pulping

[0036] Get 7kg of broad bean starch and 6kg of white kidney bean starch, add 19.5kg of drinking purified water, and stir evenly;

[0037] (2) Anti-aging agent solution preparation

[0038] After mixing 0.39kg of hydroxypropyl distarch phosphate, 0.24kg of β-cyclodextrin, 0.04kg of monoglyceride fatty acid esters, and 0.03kg of carrageenan, pour it into 66.8kg of drinking purified water at 70°C, fully Stir to dissolve;

[0039] (3) starch gelatinization

[0040] Pour the starch paste into the anti-aging agent solution under stirring, and heat until the starch paste is transparent;

...

Embodiment 3

[0046] In this embodiment, the ingredients of the non-aging instant jelly are 87.6kg of drinking purified water, 12kg of pea starch, 0.4kg of anti-aging agent (0.2kg of hydroxypropyl distarch phosphate, 0.16kg of β-cyclodextrin, single and double Glycerin fatty acid ester 0.02kg, carrageenan 0.02kg), its preparation method is as follows:

[0047] (1) pulping

[0048] Take 12kg of pea starch, add 24kg of drinking purified water, and stir evenly;

[0049] (2) Anti-aging agent solution preparation

[0050] After mixing 0.2kg of hydroxypropyl distarch phosphate, 0.16kg of β-cyclodextrin, 0.02kg of mono- and diglyceride fatty acid esters, and 0.02kg of carrageenan, pour 63.6kg of drinking purified water at 75°C, fully Stir to dissolve;

[0051] (3) starch gelatinization

[0052] Pour the starch paste into the anti-aging agent solution under stirring, and heat until the starch paste is transparent;

[0053] (4) Filling and vacuum sealing

[0054] Put the starch paste into the ...

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Abstract

The invention provides ready-to-eat bean jelly not easy to age and a preparation method thereof. The bean jelly is prepared from drinking purified water, bean starch and an anti-aging agent. A preparation process comprises the following steps: pulping, preparing an anti-aging agent solution, performing starch gelatinizing, performing filling, performing sealing in vacuum and performing sterilizing, wherein the anti-aging agent is prepared by compounding hydroxy propyl distarch phosphate, beta-cyclodextrine, mono / diglycerol fatty acid ester and carrageenan. The added anti-aging agent can significantly improve the aging phenomenon of the bean jelly, and the prepared ready-to-eat bean jelly can still keep smooth taste and appropriate hardness within a long shelf life.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a non-aging ready-to-eat jelly and a preparation method thereof. Background technique [0002] Jelly jelly is one of the traditional Chinese foods. It is a gel product made by adding water to gelatinize bean starch, grain starch and potato starch, cooling and moderately aging. It is usually eaten with soy sauce, vinegar and chili oil. , cool and smooth, for summer food. As a starch gel food, jelly is prone to aging, resulting in water loss, hard texture, and reduced elasticity and eating quality. [0003] Starch aging is the process in which amylose and amylopectin re-form an ordered structure through hydrogen bonding when gelatinized starch is cooled or stored, in which water is separated out, the flexibility of starch paste is weakened, and the hardness is increased. Many factors can affect the aging of starch, and the ratio of amylose to amylopectin is the most imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/10A23L3/3562A23L3/3517
CPCA23L29/30A23L29/10A23L3/3562A23L3/3517A23V2002/00A23V2200/222A23V2250/5118A23V2250/5112A23V2250/5036A23V2250/192A23V2250/182
Inventor 贾冬英王玲蓝绪悦徐文杜沁岭姚开
Owner SICHUAN UNIV
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