Egg-shaped wrapped fruit juice-containing jelly and production method thereof

Abstract

The invention discloses an egg-shaped wrapped fruit juice-containing jelly and a production method thereof. The method comprises the following steps: 1, preparing jelly powder; 2, preparing a solution; 3, heating: heating the solution prepared in step 2 to 70-90 DEG C, adding the jelly powder prepared in step 1, stirring and continuously heating the jelly powder and the solution until boiling, keeping boiling for 4-6 min, and filtering the boiled solution; 4, homogenizing: homogenizing a heated glue solution obtained in step 3 through a micro-jet high pressure homogenizer; 5, preparing liquid-containing spherical sodium alginate gel; and 6, bottling the gel. The egg-shaped wrapped fruit juice can be added to jelly to make the jelly have abundant mouthfeels and tastes. The egg-shaped wrapped fruit juice with different tastes and the jelly with different tastes are selected to enrich the taste. The egg-shaped wrapped fruit juice pops in the mouth under the wrapping of the jelly to generate magic mouthfeel. The egg-shaped wrapped fruit juice is made of sodium alginate and calcium lactate, and above raw materials have low prices. The mouthfeel of the egg-shaped wrapped fruit juice can be simply adjusted. The glue solution is homogenized to reach fine mouthfeel.

Description

[0001] Technical field:

[0002] The invention belongs to the field of food processing, and relates to a jelly product containing liquid spherical sodium alginate gel (popping egg) and a processing technology thereof.

[0003] Background technique:

[0004] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. It is a healthy food with low calorie and high dietary fiber. In 2005, China's jelly industry exceeded 20 billion. China has surpassed Japan to become the world's largest jelly producer and consumer market. According to the current development speed, the jelly industry will reach 30 billion in 2020.

[0005] The various jellies currently on the market are gradually losing their appeal to consumers, and there have been no new products that can stimulate consumers enough for many years.

[0006] The popping egg can wrap the juice in a thin...

Examples

Embodiment 1

[0031] The component weight percent of jelly is as follows:

[0032] Refined κ-carrageenan 0.23%, locust bean gum 0.06%, konjac gum 0.38%, potassium chloride 0.016%, calcium lactate 0.017%, glucose 2.5%, white sugar 8.0%, sucralose 0.09%, vitamin C 0.10%, D-sodium erythorbate 0.06%, potassium sorbate 0.04%, lactic acid 0.17%, L-malic acid 0.06%, citric acid 0.06%, sodium citrate 0.05%, concentrated strawberry juice 6.0%, water 82.167%.

[0033] The percentage by weight of the components of the juice in the popping egg is as follows:

[0034] Milk 98.5%, Calcium Lactate 1.5%.

[0035] Sodium alginate is added to purified water to prepare a sodium alginate solution with a mass concentration of 0.5%.

[0036] Preparation of milk popped eggs: add calcium lactate to milk, stir evenly and then vacuumize; add 0.5% sodium alginate solution through a popped egg canning machine, take it out after 10 seconds, and put it in distilled water.

[0037] Mix refined κ-carrageenan, locust be...

Embodiment 2

[0039] The component weight percent of jelly is as follows:

[0040] Refined kappa-carrageenan 0.20%, xanthan gum 0.07%, konjac gum 0.40%, potassium chloride 0.016%, calcium lactate 0.017%, glucose 3.0%, white sugar 7.5%, sucralose 0.09%, vitamin C 0.10%, D-sodium erythorbate 0.06%, potassium sorbate 0.04%, lactic acid 0.17%, L-malic acid 0.06%, citric acid 0.06%, sodium citrate 0.05%, concentrated black tea 5.0%, water 83.167%.

[0041] The component weight percent of quick-fried egg is as follows:

[0042] Concentrated apple juice 2.0%, L-malic acid 0.05%, glucose 2.0%, white sugar 1.0%, sucralose 0.05%, water 93.9%, sodium alginate 1.0%.

[0043] Calcium lactate was added to purified water to prepare a 0.7% calcium lactate solution.

[0044] Preparation of apple popping eggs: add L-malic acid, glucose, white granulated sugar, sucralose, water and sodium alginate to concentrated apple juice, stir well and then vacuumize; add mass fraction of 0.7 through popping egg filling...

[0001] Technical field:

[0002] The invention belongs to the field of food processing, and relates to a jelly product containing liquid spherical sodium alginate gel (popping egg) and a processing technology thereof.

[0003] Background technique:

[0004] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. It is a healthy food with low calorie and high dietary fiber. In 2005, China's jelly industry exceeded 20 billion. China has surpassed Japan to become the world's largest jelly producer and consumer market. According to the current development speed, the jelly industry will reach 30 billion in 2020.

[0005] The various jellies currently on the market are gradually losing their appeal to consumers, and there have been no new products that can stimulate consumers enough for many years.

[0006] The popping egg can wrap the juice in a thin...

Examples

Embodiment 1

[0031] The component weight percent of jelly is as follows:

[0032] Refined κ-carrageenan 0.23%, locust bean gum 0.06%, konjac gum 0.38%, potassium chloride 0.016%, calcium lactate 0.017%, glucose 2.5%, white sugar 8.0%, sucralose 0.09%, vitamin C 0.10%, D-sodium erythorbate 0.06%, potassium sorbate 0.04%, lactic acid 0.17%, L-malic acid 0.06%, citric acid 0.06%, sodium citrate 0.05%, concentrated strawberry juice 6.0%, water 82.167%.

[0033] The percentage by weight of the components of the juice in the popping egg is as follows:

[0034] Milk 98.5%, Calcium Lactate 1.5%.

[0035] Sodium alginate is added to purified water to prepare a sodium alginate solution with a mass concentration of 0.5%.

[0036] Preparation of milk popped eggs: add calcium lactate to milk, stir evenly and then vacuumize; add 0.5% sodium alginate solution through a popped egg canning machine, take it out after 10 seconds, and put it in distilled water.

[0037] Mix refined κ-carrageenan, locust be...

Embodiment 2

[0039] The component weight percent of jelly is as follows:

[0040] Refined kappa-carrageenan 0.20%, xanthan gum 0.07%, konjac gum 0.40%, potassium chloride 0.016%, calcium lactate 0.017%, glucose 3.0%, white sugar 7.5%, sucralose 0.09%, vitamin C 0.10%, D-sodium erythorbate 0.06%, potassium sorbate 0.04%, lactic acid 0.17%, L-malic acid 0.06%, citric acid 0.06%, sodium citrate 0.05%, concentrated black tea 5.0%, water 83.167%.

[0041] The component weight percent of quick-fried egg is as follows:

[0042] Concentrated apple juice 2.0%, L-malic acid 0.05%, glucose 2.0%, white sugar 1.0%, sucralose 0.05%, water 93.9%, sodium alginate 1.0%.

[0043] Calcium lactate was added to purified water to prepare a 0.7% calcium lactate solution.

[0044] Preparation of apple popping eggs: add L-malic acid, glucose, white granulated sugar, sucralose, water and sodium alginate to concentrated apple juice, stir well and then vacuumize; add mass fraction of 0.7 through popping egg filling...