CN100387149C - Preparation of composite food glue of jelly - Google Patents
Preparation of composite food glue of jelly Download PDFInfo
- Publication number
- CN100387149C CN100387149C CNB2005100299781A CN200510029978A CN100387149C CN 100387149 C CN100387149 C CN 100387149C CN B2005100299781 A CNB2005100299781 A CN B2005100299781A CN 200510029978 A CN200510029978 A CN 200510029978A CN 100387149 C CN100387149 C CN 100387149C
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- jelly
- composite food
- gel
- preparation
- food gel
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Abstract
The present invention relates to composite food gel for preparing a fruit jelly capable of being sucked, which is prepared from 60 to 70 wt% of carrageenan, 10 to 30 wt% of konjaku flour, 5 to 15 wt% of agar and 10 to 15 wt% edible KCl. The composite food gel of the present invention is mainly characterized in that the effect and the cost of the raw material are ideal and the price ratio is high when the composite food gel is used for preparing a fruit jelly capable of being sucked.
Description
Technical field
The present invention relates to a kind of composite food gel, particularly a kind of composite food gel that is used to prepare the jelly that to inhale.
Background technology
The food glue batching of jelly normally adopts agar, gelatin, konjac glucomannan, locust bean gum, xanthans, pectin and carragheen isocolloid.The jelly gel made from agar is strong and crisp, and elasticity and shade deviation and syneresis are serious, and use amount is big, the cost height; Using the shortcoming of gelatin is that freezing point and melting point are low, and making and storage need refrigeration; This is just can't form gel under the condition in jelly body for konjac glucomannan at all; Locust bean gum and xanthans do not have the independent ability that becomes glue yet; The shortcoming of high-ester pectin is that the sugar and the lower pH value that need add high concentration just can solidify, and low-ester pectin uses inconvenience, and cost is higher, has all brought limitation to production; The shortcoming of carragheen is also apparent in view, and the jelly of making is easily bleed contraction also, and chewiness is not strong.And the jelly that the jelly powder that uses the numerous food colloid composite is made into can solve well that the jelly gel is strong and crisp, poor flexibility, syneresis are serious, shade deviation, can not become shortcomings such as glue and materials cost height separately, has remarkable advantages at aspects such as gel strength, elasticity and retentivenesses.
The jelly that can inhale is a kind of novel jelly production, and characteristics are to flow to inhale, and mouthfeel is satiny pure and fresh, and children and the elderly are not had the danger of bringing because of eating.
Composite food gel is the most representative in composite food additive, and is also maximum to its research and application both at home and abroad at present.Composite food gel (also can be composite food glue) is meant the food additives product that two or more food colloid is composited according to certain ratio.And the composite food gel of broad sense definition also comprises following situation: the compound and additive that obtains of the food additives of one or more food glue and non-food stuff glue classification (or edible chemicals, as salt).The composite food gel of compound batchings such as agar, carragheen just may be produced strong gelation fully, the high grade of transparency, glittering and translucent, meat jelly food that elasticity is strong.Yet existing be used to prepare the jelly that can inhale food glue (no matter being single glue or compound adhesive), in use, the higher market competitiveness of gel that is added or cost is not strong, or the effect that can inhale is undesirable or gel effect is undesirable, and cost performance is generally not high yet.
Summary of the invention
The objective of the invention is to, a kind of composite food gel that is used to prepare the jelly that can inhale is provided, jelly effect of inhaling that this composite food gel is prepared and batching cost are all very desirable, and cost performance is very high.
Purpose of the present invention can be achieved through the following technical solutions.
A kind ofly be used to prepare the composite food gel that can inhale jelly, mix under normal temperature (20～30 ℃), normal pressure by following component and make:
Carragheen 60～70wt%
Konjaku flour 10～30wt%
Agar 5～15wt%
Edible KCl 10～15wt%
Wherein: the gel strength 〉=700g/cm of said carragheen
2(mensuration concentration is 1.5wt%), the content 〉=80wt% of glucomannans in the said konjaku flour (KGM).Above-mentioned each component is commercially available product.
The step of the said composite food gel of the present invention in the jelly that can inhale of preparation the time is:
(1) in container with composite food gel and white granulated sugar with weight ratio be 1: 5 dried be mixed even, in order to using;
(2) preparation method: composite food gel that will make by step (1) and white granulated sugar be by weight 1: 5 in container dried be mixed even, adding water stirs, add remaining white granulated sugar simultaneously, heating for dissolving together, cooling cooling back adding citric acid, essence, anticorrisive agent etc., the bottling, seal, after the sterilization product.
The characteristics of composite food gel maximum of the present invention are, when it was used for preparation and can inhales jelly, effect and batching cost were all very desirable, and cost performance is very high.
The specific embodiment
The invention will be further described below by embodiment, and its purpose only is better to understand content of the present invention and unrestricted protection scope of the present invention:
Embodiment 1
1, the component of composite food gel and content:
Carragheen 0.5 gram
Konjaku flour 0.1 gram
Agar 0.05 gram
Edible KCl 0.1 gram
The component of the jelly that can inhale and content:
Composite food gel 0.75 gram
White granulated sugar 10 grams
Citric acid 0.1g
Natrium citricum 0.1g
Essence, anticorrisive agent are an amount of
Surplus is that water adds to 100 grams
The preparation of composite food gel:
With 0.75 gram carragheen (gel strength 〉=700g/cm
2), 0.1 gram konjaku flour [content 〉=80wt% of glucomannans (KGM)], 0.05 gram agar and the edible KCl of 0.1 gram mix standby under normal temperature (25 ℃) normal pressure;
The preparation of the jelly that can inhale:
With the composite food gel that makes and white granulated sugar is in container dried to be mixed even at 1: 5 by weight, adds water and stirs, and adds remaining white granulated sugar simultaneously, heating for dissolving is lowered the temperature and is cooled off back adding citric acid, essence, anticorrisive agent etc., bottling together, seal, after the sterilization product.
Embodiment 2
The component of composite food gel and content:
Carragheen 55 grams
Konjaku flour 10 grams
Agar 5 grams
Edible KCl 10 grams
The component of the jelly that can inhale and content:
Composite food gel 80 grams
White granulated sugar 1000 grams
Citric acid 15g
Natrium citricum 10 grams
Essence, anticorrisive agent are an amount of
Surplus is that water adds to 10000 grams
The preparation of composite food gel:
With 55 gram carragheen (gel strength 〉=700g/cm
2), 10 gram konjaku flours [content 〉=80wt% of glucomannans (KGM)], 5 gram agar and the edible KCl of 10 grams mix standby under normal temperature (25 ℃) normal pressure;
Can inhale the preparation of fruit jelly food:
With the composite food gel that makes and white granulated sugar is in container dried to be mixed even at 1: 5 by weight, adds water and stirs, and adds remaining white granulated sugar simultaneously, heating for dissolving is lowered the temperature and is cooled off back adding citric acid, essence, anticorrisive agent etc., bottling together, seal, after the sterilization product.
Claims (1)
1. one kind is used to prepare the composite food gel that can inhale jelly, it is characterized in that: mixed under normal temperature, normal pressure by following component and make:
Carragheen 60～70wt%
Konjaku flour 10～30wt%
Agar 5～15wt%
Edible KCl 10～15wt%
Gel strength 〉=the 700g/cm of carragheen wherein
2, the content 〉=80wt% of glucomannans in the said konjaku flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100299781A CN100387149C (en) | 2005-09-23 | 2005-09-23 | Preparation of composite food glue of jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100299781A CN100387149C (en) | 2005-09-23 | 2005-09-23 | Preparation of composite food glue of jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1745649A CN1745649A (en) | 2006-03-15 |
| CN100387149C true CN100387149C (en) | 2008-05-14 |
Family
ID=36165496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100299781A Expired - Fee Related CN100387149C (en) | 2005-09-23 | 2005-09-23 | Preparation of composite food glue of jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100387149C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947558B (en) * | 2006-11-03 | 2010-05-12 | 上海师范大学 | Novel compound edible gelatin for producing sucking-in type jelly |
| CN102265997A (en) * | 2011-08-02 | 2011-12-07 | 福建省天线宝宝食品有限公司 | Compound food gum for preparing fruit salad |
| CN103202417B (en) * | 2013-04-22 | 2015-07-22 | 青岛利邦达海洋科技有限公司 | Absorbable agar jelly |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092949A (en) * | 1993-03-30 | 1994-10-05 | 萧山市星火培训基地 | Agent of a kind of jelly plural gel and preparing process |
| CN1227723A (en) * | 1998-01-19 | 1999-09-08 | 雀巢制品公司 | Refrigerated water jelly and process for its preparation |
| CN1409988A (en) * | 2002-11-25 | 2003-04-16 | 梁庆钧 | Sugar reducing fruit and vegetable juice jelly containing no sucrose and its making method |
-
2005
- 2005-09-23 CN CNB2005100299781A patent/CN100387149C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092949A (en) * | 1993-03-30 | 1994-10-05 | 萧山市星火培训基地 | Agent of a kind of jelly plural gel and preparing process |
| CN1227723A (en) * | 1998-01-19 | 1999-09-08 | 雀巢制品公司 | Refrigerated water jelly and process for its preparation |
| CN1409988A (en) * | 2002-11-25 | 2003-04-16 | 梁庆钧 | Sugar reducing fruit and vegetable juice jelly containing no sucrose and its making method |
Non-Patent Citations (4)
| Title |
|---|
| 复合魔芋胶果冻的研制. 刘树兴等.食品科技，第10期. 2002 |
| 复合魔芋胶果冻的研制. 刘树兴等.食品科技，第10期. 2002 * |
| 魔芋-卡拉胶果冻的生产工艺及质量控制. 张进业等.广州食品工业科技，第3期. 1999 |
| 魔芋-卡拉胶果冻的生产工艺及质量控制. 张进业等.广州食品工业科技，第3期. 1999 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1745649A (en) | 2006-03-15 |
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Granted publication date: 20080514 Termination date: 20100923 |