CN101352195A - Red wine chocolate jelly - Google Patents

Abstract

The invention discloses a red wine chocolate jelly and the preparation method thereof. The red wine chocolate jelly contains the red wine chocolate jelly and a chocolate coating. 0.2-0.4g of carrageenin, 0.1-0.2g konjac glucomannan, 0.05-0.1g locust bean gum, 6-10g sugar, 0.05-0.15g citric acid and 0.05-0.1g of potassium chloride carry out dissolution, heat preservation, and homogenate with hot water of 75-85 DEG C; when the mixture is cooled to about 55 DEG C, 6-10g of red wine is added, then the mixture is well stirred and put into a model; a specified volume of chocolate is weighed, and lecithin with mass ration of 0.3-0.5% is added to the chocolate to cause the chocolate to melt and is fully stirred to cause the lecithin is to be even distributed in chocolate; the clotted jelly is coated with chocolate with the thickness of 1-2mm; the bottom of a jelly mould is flapped slightly to discharge bubbles in chocolate; chocolate is condensed to solid by quickly cool, then the mould is sealed. The jelly of the invention does not contains alien pigment and is a first jelly with the coating of chocolate; the color of the jelly all comes from color of red wine and configuration state is novel.

Description

A kind of red wine chocolate jelly

Technical field

The present invention relates to a kind of jelly and preparation method thereof, particularly relate to a kind of red wine chocolate jelly and preparation method thereof.

Background technology

Present jelly production situation: commercially available jelly is characteristic mostly with the local flavor, can be divided into fruity jelly and breast flavor jelly substantially.It is characteristic to have health care that small part jelly is also arranged, as aloe jelly, high calcium jelly, green tea jelly etc.And its manufacture method is the manufacture of traditional jelly still, lacks the participation and the structural innovation of new element.

General jelly manufacture method, it mainly is sugar to be added water heating boil into syrup, adds after food coloring and jelly powder stir again, and pours in the container again, puts refrigerator cold-storage after cooling into, i.e. edible.Yet this general jelly only has the fragrance and the sweet taste of food coloring, and is unhelpful to human body, and overeating, it is harmful to health easily to get fat on the contrary.

So develop a kind of no essence, non-pigment, the leisure candy jelly food that has health care again becomes the problem of people's consideration of this area.

Summary of the invention

Technical problem to be solved by this invention just provides a kind of non-pigment essence, has a kind of red wine chocolate jelly of peculiar flavour and health care again.Overcoming the blank that alcoholic beverage in the prior art is applied to jelly, single jelly local flavor of planting can't diversification, and problem such as jelly structure unification.

The technical solution used in the present invention:

A kind of prescription of red wine chocolate jelly is as follows:

White granulated sugar 6～10g, claret 6～10g, citric acid 0.05～0.15g, potassium chloride 0.05～0.1g, carragheen 0.2～0.4g, konjac glucomannan 0.1～0.2g, locust bean gum 0.05～0.1g, water 75～85g, described chocolate coating consist of dark chocolate bar and lecithin, chocolate addition is decided according to the top surface area of jelly, be advisable at 1～2mm with thickness of thin layer, the lecithin addition is about 0.3%～0.5% of chocolate quality.

A kind of preparation method of red wine chocolate jelly comprises the following steps:

A, take by weighing carragheen 0.2～0.4g, konjac glucomannan 0.1～0.2g, locust bean gum 0.05～0.1, white granulated sugar 6～10g, citric acid 0.05～0.15g and potassium chloride 0.05～0.1g, with about 80 ℃ the hot water dissolving of 75～85g;

B, in 80 ℃ water-bath, be incubated,, dissolve fully to solid, till the colloid swelling with the speed stirring solution of homogenate mixer with 450r/min;

C, taking-up, the claret of adding 6～10g stirs when at room temperature being cooled to 55 ℃ of left and right sides, goes into mould;

D, put into cold compartment of refrigerator, cooling is cooled to colloid and condenses fully;

E, take by weighing a certain amount of chocolate, add mass ratio and be 0.3%～0.5% lecithin, place boiling water bath, make its fusing, fully stir, lecithin is evenly distributed in chocolate, but present good just coating when mobile when chocolate;

F, on the jelly that condenses, coat the thick chocolate of 1～2mm, pat the jelly mold bottom gently, discharge the bubble in the chocolate;

G, put into refrigerating chamber fast, be cooled to chocolate and be condensed into solid;

H, seal with sealing machine, stored refrigerated, promptly get product of the present invention.

Beneficial effect of the present invention:

Red wine chocolate jelly of the present invention is a new breakthrough on jelly local flavor variety development.Combining the local flavor and the nutrition of various raw materials, is a kind of leisure food with health care; It gives the glamour of jelly uniqueness, has improved the class of jelly, has also expanded the consumption market of jelly.

In addition, this jelly does not contain external pigment and essence, and its color and luster and fragrance all derive from the color and the smell of claret itself; Secondly, it is first jelly with chocolate coating, and configuration state is more novel.

The specific embodiment

The following examples are to further specify of the present invention, rather than limit the scope of the invention.

Embodiment 1

Accurately take by weighing carragheen 0.2g, konjac glucomannan 0.1g, locust bean gum 0.05g, white granulated sugar 10g, citric acid 0.1g and potassium chloride 0.05g, with the hot water dissolving of about 80 ℃ of 81.5g;

In 80 ℃ water-bath, be incubated,, dissolve fully to solid, till the colloid swelling with homogenate mixer speed stirring solution with 450r/min;

Take out, add claret 8g when room temperature is cooled to 55 ℃ of left and right sides, stir, go into mould while hot;

Put into cold compartment of refrigerator, cooling is cooled to colloid and condenses fully;

Take by weighing the 15g chocolate, add 0.045g lecithin, place boiling water bath, make its fusing, fully stir, lecithin is evenly distributed in chocolate, but present good just coating when mobile when chocolate;

On the jelly that condenses, coat the thick chocolate of about 2mm, pat the jelly mold bottom gently, discharge the bubble in the chocolate;

Put into refrigerating chamber rapidly, be cooled to chocolate and be condensed into solid;

Seal with sealing machine, stored refrigerated, promptly get red wine chocolate jelly.

Embodiment 2

Accurately take by weighing carragheen 0.4g, konjac glucomannan 0.2g, locust bean gum 0.1g, white granulated sugar 10g, citric acid 0.1g and potassium chloride 0.1g, with the hot water dissolving of about 80 ℃ of 79.1g;

In 80 ℃ water-bath, be incubated,, dissolve fully to solid, till the colloid swelling with homogenate mixer speed stirring solution with 450r/min;

Take out, add the 10g claret when room temperature is cooled to 55 ℃ of left and right sides, stir, go into mould while hot;

Put into cold compartment of refrigerator, cooling is cooled to colloid and condenses fully;

Take by weighing the 20g chocolate, add 0.06g lecithin, place boiling water bath, make its fusing, fully stir, lecithin is evenly distributed in chocolate, but present good just coating when mobile when chocolate;

On the jelly that condenses, coat the thick chocolate of about 2mm, pat the jelly mold bottom gently, discharge the bubble in the chocolate;

Put into refrigerating chamber rapidly, be cooled to chocolate and be condensed into solid;

Seal with sealing machine, stored refrigerated, promptly get red wine chocolate jelly.

Claims (2)

1. red wine chocolate jelly, its composition comprises: claret jelly and chocolate coating, it is characterized in that: the weight of described claret jelly consists of: white granulated sugar 6～10g, claret 6～10g, citric acid 0.05～0.15g, potassium chloride 0.05～0.1g, carragheen 0.2～0.4g, konjac glucomannan 0.1～0.2g, locust bean gum 0.05～0.1g, water 75～85g, described chocolate coating consist of dark chocolate bar and lecithin, chocolate addition is decided according to the top surface area of jelly, at 1～2mm, the lecithin addition is about 0.3%～0.5% of chocolate quality with thickness of thin layer.

2, a kind of preparation method of red wine chocolate jelly as claimed in claim 1 is characterized in that comprising the following steps:

A, take by weighing carragheen 0.2～0.4g, konjac glucomannan 0.1～0.2g, locust bean gum 0.05～0.1g, white granulated sugar 6～10g, citric acid 0.05～0.15g and potassium chloride 0.05～0.1g, with about 80 ℃ the hot water dissolving of 75～85g;

B, in 80 ℃ water-bath, be incubated,, dissolve fully to solid, till the colloid swelling with the speed stirring solution of homogenate mixer with 450r/min;

C, taking-up, the claret of adding 6～10g stirs when at room temperature being cooled to 55 ℃ of left and right sides, goes into mould;

D, put into cold compartment of refrigerator, cooling is cooled to colloid and condenses fully;

E, take by weighing a certain amount of chocolate, add mass ratio and be 0.3%～0.5% lecithin, place boiling water bath, make its fusing, fully stir, lecithin is evenly distributed in chocolate, but present good just coating when mobile when chocolate;

F, on the jelly that condenses, coat the thick chocolate of 1～2mm, pat the jelly mold bottom gently, discharge the bubble in the chocolate;

G, put into refrigerating chamber fast, be cooled to chocolate and be condensed into solid;

H, seal, stored refrigerated.