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Paper bag jelly and preparation process thereof

A preparation process and technology of jelly, applied in the directions of wrapping paper, flexible covering, packaging, etc., can solve the problems of destroying paper, etc., and achieve the effect of high safety, low calorie, sweetness and coolness

Pending Publication Date: 2021-11-30
汕头市华乐福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Conventional jelly uses white sugar and fructose syrup as the source of sweetness, or some merchants use high-multiple sweeteners instead of sugar or starch sugar to provide sweetness in order to reduce costs, and traditional jelly mostly uses PP, PE , aluminum film, etc. as packaging materials, the pasteurized water bath sterilization used in jelly will destroy the material of paper, so a special sterilization process is required; for this reason, we propose a paper bag jelly and its preparation process

Method used

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  • Paper bag jelly and preparation process thereof

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Experimental program
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Effect test

Embodiment 1

[0031] A kind of paper bag jelly, by percentage, including erythritol 17%, DL-malic acid 0.12%, food flavor 0.08%, calcium lactate 0.03%, sodium citrate 0.12%, potassium chloride 0.07%, locust bean gum 0.12%, carrageenan 0.5%, konjac flour 0.6% and water 81.36%.

[0032] In this plan, the product implements the GB / T 19883 national standard, and 17% erythritol is added. In GB2760, erythritol can be used in various foods according to production needs. The sweetness of erythritol The concentration is 0.65 times that of sucrose, and it has a refreshing feeling. Among the sugar alcohols allowed by the current regulations, erythritol is the only natural zero-calorie sweetener, and the human body has a high tolerance. It is easy to consume too much other sugar alcohols Cause diarrhea, erythritol is not metabolized by the human body, will not cause blood sugar to rise, and can be applied to all kinds of people, especially diabetics. From the production process, erythritol is the only ...

Embodiment 2

[0034] A kind of preparation technology of paper bag jelly, comprises the steps:

[0035] Step 1: Check and accept each raw material separately to ensure the quality, sanitation and safety of raw materials; including the relatively consistent shape and specification of each raw material to improve processing convenience;

[0036] Step 2: batching raw materials according to the content percentage of each raw material; completing the preliminary batching work is helpful for subsequent processing;

[0037] Step 3: Weigh the ingredients after the ingredients are completed to ensure the accuracy of the ingredients;

[0038] Step 4: Cook the raw materials after weighing and batching, and process and ripen them;

[0039] Step 5: Prepare and fill the cooking material to improve the completion of the operation;

[0040] Step 6: Seal the jelly;

[0041] Step 7: The jelly is heat sterilized after sealing to avoid pollution; at the same time, it will not damage the material of the pack...

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Abstract

The invention discloses paper bag jelly and a preparation process thereof, and relates to the technical field of food and food processing. The paper bag jelly comprises the following components in percentage: 17% of erythritol, 0.12% of DL-malic acid, 0.08% of food essence, 0.03% of calcium lactate, 0.12% of sodium citrate, 0.07% of potassium chloride, 0.12% of locust bean gum, 0.5% of carrageenan, 0.6% of konjaku flour and 81.36% of water. The paper bag jelly disclosed by the invention has great breakthrough in formula, process and packaging material, is delicious and satiety, does not provide energy, conforms to the concept of light food of modern young people, and has a very high popularization value.

Description

technical field [0001] The invention relates to the technical field of food and food processing, in particular to a paper bag jelly and a preparation process thereof. Background technique [0002] Jelly is a kind of sweet food, in semi-solid shape, made of edible gelatin, water, sugar, fruit juice, also known as jelly, with crystal appearance, bright color, soft and smooth taste, jelly is completely solidified by the gel action of colloid or thickener As a result, different molds can be used to produce finished products with different styles and shapes. Generally, jelly products are made through jelly liquid preparation, molding, refrigeration and other processing procedures; [0003] At present, there are many types of jelly on the market, with complete flavors and various packaging forms. The most common ones are cups, suction bags, and plastic soft bags. The jelly is smooth, sweet and sour. It is a snack that children like, and it is also favored by many young women. You...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L29/00A23L29/238A23L29/244A23L29/256A23L29/30B65D65/38B65D65/02
CPCA23L21/10A23L29/015A23L29/035A23L29/238A23L29/244A23L29/256A23L29/37B65D65/38B65D65/02A23V2002/00A23V2250/044A23V2250/5036A23V2250/5066A23V2250/507A23V2250/6402
Inventor 陈洪魏广智邱晓敏陈苗苗
Owner 汕头市华乐福食品有限公司