Milk containing jelly and method for its manufacture

A milk fruit and fruit granule technology, which is applied in the field of milk-containing jelly and its production, can solve the problems of children's health damage, low nutritional content and low content, and achieve the effects of expanding the sales range, reducing the gel strength, and making the tissue soft and moderate.

Inactive Publication Date: 2007-02-07
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 2. Improve intelligence Urban pollution causes serious damage to children's health, such as heavy metals such as lead, and organic pollutants
[0006] But at present, the jelly that produces and sells on the market is of a great variety, and the jelly that produces in the factory and sells on the market is all kinds of fruit types, mainly based on tasting flavor, even if containing pulp or fruit juice, its content is also very little, its The nutritional components are few and single, and do not have comprehensive nutritional effects; moreover, the existing jelly gel strength is relatively high, and there have been many incidents of children eating small jelly to death, which has potential safety hazards

Method used

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  • Milk containing jelly and method for its manufacture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Formula (according to 1 ton):

[0029] Milk 300.0 kg white sugar 30.0 kg fructose syrup 60.0 kg sucrose fatty acid ester 1.0 kg gelatin 0.3 kg locust bean gum 0.1 kg carrageenan 0.2 kg grape juice 66.0 kg lactic acid 1.3 kg citric acid 2.5 kg essence 1.82 kg purified water 536.78 kg.

[0030] Raw material standard:

[0031] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0032] White granulated sugar: in line with the national first-class standard.

[0033] High fructose syrup: F≥42.0%.

[0034] Grape Juice:

[0035] grape puree;

[0036] Pulp system pH3.7;

[0037] Brix 35BX.

[0038] Purified water, lactic acid, citric acid: in line with national standards.

[0039] Milk-containing jelly of the present invention presses figure 1 The shown process route is produced, and the preparation process is as follows:

[0040] 1) Pour cold milk at 4°C into the chemical tank, and slowly raise the temperature to 55°C. Pour into the ingredients jar.

[00...

Embodiment 2

[0052] Formula (according to 1 ton):

[0053] Milk 460.0 kg white sugar 30.0 kg fructose syrup 55.0 kg pectin 0.8 kg konjac gum 0.2 kg polyglyceride 0.3 kg vitamin A, vitamin D, calcium lactate 2.3 kg malic acid 1.1 kg citric acid 1.3 kg essence 1.64 kg purified water 497.36 kg .

[0054] Raw material standard:

[0055] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0056] White granulated sugar: in line with the national first-class standard.

[0057] High fructose syrup: F≥42.0%.

[0058] Vitamin A, D, calcium: in line with national standards.

[0059] Purified water, lactic acid, citric acid: in line with national standards.

[0060] Preparation Process:

[0061] 1) Pour cold milk at 6°C into the chemical tank, and slowly raise the temperature to 45°C. Pour into the ingredients jar.

[0062]2) Dissolution of the stabilizer: mix the stabilizer, vitamins A, D, calcium and white sugar evenly, take an appropriate amount of pure water and heat it to 80°C...

Embodiment 3

[0073] Formula (according to 1 ton):

[0074] Milk 500.0 kg white sugar 55.0 kg fructose syrup 53.0 kg glycerin fatty acid ester 0.3 kg gellan gum 0.7 kg pectin 0.4 kg lactic acid 1.7 kg citric acid 2.0 kg essence 0.67 kg purified water 386.23 kg.

[0075] Raw material standard:

[0076] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0077] White granulated sugar: in line with the national first-class standard.

[0078] High fructose syrup: F≥42.0%.

[0079] Purified water, lactic acid, citric acid: in line with national standards.

[0080] Preparation Process:

[0081] 1) Pour 8°C cold milk into the chemical tank and slowly raise the temperature to 50°C. Pour into the ingredients jar.

[0082] 2) Dissolution of the stabilizer: Mix the stabilizer and white sugar evenly, take an appropriate amount of pure water and heat it to 76°C, add the mixture of the stabilizer into the hot water, dissolve for 12 minutes, and pour the mixture into the Ingredient jar,...

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PUM

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Abstract

The invention discloses a jelly and its preparing method, wherein each 100g of the jelly comprises the following constituents: milk 30-60g, sugar 6.0-12.0g, stabilizing agent 0.06-0.15g, acidness modifier 0.2-0.5g, edible flavoring essence 0.04-0.2g, and balancing water.

Description

technical field [0001] The present invention relates to milk-containing jelly and its production method. Background technique [0002] The main consumers of jelly are children. Maintaining a normal intake of dietary fiber has the following three benefits for children: [0003] 1. Improving eyesight Dietary fiber food needs to be chewed vigorously after eating. During this process, the movement of facial muscles is increased to stimulate the optic nerve. The movement of eye muscles can reduce the incidence of myopia. [0004] 2. Improving intelligence Urban pollution causes serious damage to children's health, such as heavy metals such as lead, and organic pollutants. Dietary fiber can promote the elimination of heavy metals such as lead and other toxins in the intestines. By removing toxins from the body, it can reduce the blood burden of children, enhance disease resistance, increase brain oxygen supply, and improve the ability to resist environmental pollution. Intellect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23C9/154A23L21/10
Inventor 康正雄母智深李洪亮
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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