CN101120748A - Method for manufacturing vegetable mud jelly tasted immediately chewy when put into the mouth - Google Patents

Abstract

The utility model provides a making method of a vegetable paste jelly which can melt as soon as putting the vegetable paste jelly into the mouth. The making method belongs to the technical field of fruit and vegetable processing and convenience food processing. The invention uses the pumpkin paste, green soybean paste or carrot paste and so on as the raw materials, adopts xylitol as sweet agent, uses pre-gelatinized starch and gellan gum as thickener, and uses gluconic acid-triangle-lactones and sodium citrate as acidity regulator. The vegetable paste jelly products making procedure can be described as follows. Firstly, various accessories should be blended sufficiently; secondly the accessories should be heated and mixed to make the accessories dissolve; and then the vegetable paste is added to mix evenly; next procedure is to adjust the pH value to 5.0-5.5; and the last procedure is a series of de-aerating, canning, sterilizing by boiling with water for 20 minutes under the 90 centigrade condition. Finally the vegetable paste jelly can be produced after cooling. The product uses the fresh vegetables or the vegetables processing leftovers as raw materials, which improves the utilization ratio of the vegetable. The product is edible instantly, and can be cooked as vegetable together with other materials. The vegetable paste jelly will not be burnt in the process of cooking and will melt as soon as putting the jelly into the mouth. The product is lustrous, has a good taste, keeps full-bodied vegetable aroma, is suitable for people of all ages, and is healthy vegetable food.

Description

A kind of preparation method of vegetable puree jelly of just melt in the mouth

Technical field

A kind of preparation method of vegetable puree jelly of just melt in the mouth belongs to garden stuff processing and instant food processing technique field.

Background technology

Vegetable puree is emerging a kind of victual, and the demand of Japanese market is bigger, and along with being on the rise of ageing phenomenon, the elderly's diet problem has also caused concern.Various vegetables contain different nutrients, as vitamin A, B, C class, and protein, calcium, iron, zinc, selenium and other trace elements, and dietary fiber.Vegetable puree had both kept the original flavor and the various nutrient of natural food, did not need teeth chewing again, just can digest and assimilate.Therefore vegetable puree not only is fit to designed for old people, equally also is fit to children population, also is one of first-selected food of hospital patient simultaneously.The vegetable puree jelly of just melt in the mouth of the present invention is a kind of molded food product, can reach just melt in the mouth, can not be stuck in the throat, is subjected to the elderly and child's welcome deeply, is a kind of vegetable food of new type health safety.

Patent of invention ZL92100304.8 has introduced the mixed food production method of a kind of marine alga, protein and vegetables etc., 0.2%～5.0% alginic acid or sodium alginate soln, 0～90% protein solution, 0～99.8% vegetable puree (juice) are hybridly prepared into slip, are the food that soluble calcium salts such as 0.1%～10.0% calcium chloride or calcium acetate are frozen into different shape with calcium ion concentration.But, according to embodiment, the final product of this patent of invention is to belong to dehydrating prods, can't reach the effect of just melt in the mouth, still can't adapt to the elderly and patient's food requirement, and product is a coagulating agent with soluble calcium salts such as calcium chloride or calcium acetates, inevitably can more residual bitter tastes, and mouthfeel is bad.

Application number 02152032.1 patent of invention has been introduced a kind of sucrose free hypoglycemic Juice jelly and preparation method thereof, and mainly be by the Juice with certain blood sugar reducing function, low heat value or do not produce the sweetener of heat, gel, water constitutes.But according to embodiment, the raw material of the patented product is a Juice, can't reach the nutritional requirements such as dietary fiber that we adopt vegetable puree, can't satisfy the elderly and patient's nutritional need.

Summary of the invention

The purpose of this invention is to provide a kind of is the method that raw material is made the vegetable puree jelly of just melt in the mouth with minced pumpkin, green soy bean mud, mashed carrot etc.

Technical scheme of the present invention: a kind of main process of making of vegetable puree jelly of just melt in the mouth is with pumpkin, green soy bean or carrot etc. are broken into mud as the vegetable puree raw material, with xylitol as sweetener, renting gellan gum with pre-gelatinized starch is thickener, adjust agent with glucono-and natrium citricum as acidity, earlier with xylitol, pre-gelatinized starch, gellan gum and natrium citricum and part water carry out 10 minutes stirring and dissolving of 90 ℃ of heating after fully mixing by prescription, add again to stir again the vegetable puree raw material is heated to 70 ℃ in jacketed pan after and mixed in 1 minute, add the glucono-aqueous solution and regulate pH value 5.0～5.5, through the degassing, canned, seal, the poach sterilization is 20 minutes under 90 ℃ of conditions, cooling makes instant, cook dual-purpose vegetable puree jelly production;

Formula for a product: vegetable puree 53%～60%, xylitol 8%～10%, pre-gelatinized starch 0.8%～1.9%, gellan gum 0.1%～0.2%, glucono-0.25%～0.45%, natrium citricum 0.05%, Yi Shui supply 100%.

Beneficial effect of the present invention: the present invention is a raw material with common vegetable puree, by technologies such as allotment, the degassing, jar bag, sterilization, coolings, this product vegetable content is reached more than 50%, and product can be instant, also can be used as vegetables and cook still with other material and do not stick with paste, just melt in the mouth when edible, glossiness, mouthfeel are better, keep strong vegetables flavor, all-ages, be a kind of victual of health.

ZL92100304.8 compares with patent of invention, and product is the thickening coagulating agent with pre-gelatinized starch and gellan gum, does not have bitter taste, and this product inlet is promptly changed suitable the elderly and patient's food requirement.

Compare with the patent of invention (application number 02152032.1) of application, product contains the vegetables more than 50%, and the dietary fiber content height has kept strong vegetables flavor, is a kind of victual of health.

The specific embodiment

Substantive distinguishing features that the present invention gives prominence to and remarkable result can be further specified from following instantiation, but never are that the present invention is imposed any restrictions.

Embodiment 1: mashed carrot jelly

By weight, take by weighing 8.5 parts xylitol, 1 part of pre-gelatinized starch, 0.18 part gellan gum and 0.05 part natrium citricum, fully mix, and add while stirring in 25 parts of water, be heated to 90 ℃ of timing 10 minutes.Broken good mashed carrot as raw material, is taken by weighing the mashed carrot of 60 parts of weight, stirred again 1 minute after in jacketed pan, being heated to 70 ℃, mashed carrot is fully mixed with auxiliary material.The dextrose-delta-lactone that takes by weighing 0.4 part is dissolved in 5 parts of water, and the pH value is adjusted to 5.0～5.5, replenishes the moisture that evaporates, and add water and make the system total amount supply 100 parts, the degassing, jar bag seals, and the poach sterilization is 20 minutes under 90 ℃ of conditions, cooling.Promptly get the mashed carrot jelly of just melt in the mouth.

Embodiment 2: green soy bean mud jelly

By weight, take by weighing 9.5 parts xylitol, 1.5 parts of pre-gelatinized starches, 0.13% gellan gum and 0.05% natrium citricum, fully mix, and add while stirring in 25 parts of water, be heated to 90 ℃ of timing 10 minutes.Broken good green soy bean mud as raw material, is taken by weighing the green soy bean mud of 55 parts of weight, stirred again 1 minute after in jacketed pan, being heated to 70 ℃, green soy bean mud is fully mixed with auxiliary material.The dextrose-delta-lactone that takes by weighing 0.3 part is dissolved in 9 parts of water, and the pH value is adjusted to 5.0～5.5, replenishes the moisture that evaporates, and add water and make the system total amount supply 100 parts, the degassing, jar bag seals, and the poach sterilization is 20 minutes under 90 ℃ of conditions, cooling.Promptly get the green soy bean mud jelly of just melt in the mouth.

Embodiment 3: minced pumpkin jelly

Vegetables Lay mud raw material takes by weighing 53～60 parts minced pumpkin, and all the other accessory formulas and operating condition are described by technical scheme of the present invention, and be similar to embodiment 1 or 2.

Claims (1)

1. the preparation method of the vegetable puree jelly of a just melt in the mouth, it is characterized in that: with pumpkin, green soy bean or carrot are broken into mud as the vegetable puree raw material, with xylitol as sweetener, with pre-gelatinized starch and gellan gum is thickener, adjust agent with glucono-and natrium citricum as acidity, earlier with xylitol, pre-gelatinized starch, gellan gum and natrium citricum and part water carry out 10 minutes stirring and dissolving of 90 ℃ of heating after fully mixing by prescription, add again to stir again the vegetable puree raw material is heated to 70 ℃ in jacketed pan after and mixed in 1 minute, add the glucono-aqueous solution and regulate pH value 5.0～5.5, through the degassing, canned, seal, the poach sterilization is 20 minutes under 90 ℃ of conditions, cooling makes instant, cook dual-purpose vegetable puree jelly production;

Formula for a product: vegetable puree 53%～60%, xylitol 8%～10%, pre-gelatinized starch 0.8%～1.9%, gellan gum 0.1%～0.2%, glucono-0.25%～0.45%, natrium citricum 0.05%, Yi Shui supply 100%.