CN102423030A - Formula and preparation technology of jelly - Google Patents
Formula and preparation technology of jelly Download PDFInfo
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- CN102423030A CN102423030A CN201110326213XA CN201110326213A CN102423030A CN 102423030 A CN102423030 A CN 102423030A CN 201110326213X A CN201110326213X A CN 201110326213XA CN 201110326213 A CN201110326213 A CN 201110326213A CN 102423030 A CN102423030 A CN 102423030A
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Abstract
The invention discloses a formula and a preparation technology of a jelly. The jelly is prepared from raw materials of, by weight: 11.2-16.8% of white granulated sugar, 2.8-4.2% of marine fish oligopeptide powder, 0.16-0.24% of citric acid, 0.04-0.06% of malic acid, 0.024-0.036% of sodium citrate, 0.4-0.6% of concentrated mango juice, 0.4-0.6% of concentrated apple juice, 0.08-0.12% of L-calcium lactate, 0.016-0.024% of vitamin C, 0.08-0.12% of potassium chloride, 0.08-0.12% of carrageenan, 0.08-0.12% of gellan gum, 0.032-0.048% of konjac powder, 0.048-0.072% of xanthan gum, 0.12-0.18% of a flavor, and balance of water. The formula and the preparation technology are advantaged in that: (1) with the marine fish oligopeptide powder, the jelly is rich in nutrients; (2) as a foodstuff additive in the jelly, L-calcium lactate has a function of calcium supplementation, such that the jelly is especially suitable for adolescents.
Description
Technical field
The present invention relates to the preparation of food, especially relate to a kind of jelly prescription and preparation technology.
Background technology
Jelly is as a kind of healthy food of low heat energy high dietary-fiber,, mouthfeel soft cunning tasty and refreshing, fresh and sweet moistening and extensively receive liking of consumer with it, and jelly normally is processed into raw materials such as fruit syrup, sugar and jelly powders.
With ocean fish-skin, fish-bone or the flesh of fish is primary raw material; Use enzymatic isolation method production, can be referred to as marine fish oligopeptide powder at the peptide 1000 below as the Powdered oligopeptide product of main component by trichloroacetic acid solution dissolving, relative molecular weight, the difference according to raw material is divided into usually: fish skin collagen oligopeptide powder, fish-bone collagen oligopeptide powder, oppress the oligopeptide powder.Marine fish oligopeptide powder can be used as the raw material of making collagen soft capsule, but for the jelly production field its utilization is remained blank.
Summary of the invention
The object of the invention is exactly in order to address the above problem, and a kind of jelly prescription and preparation technology are provided.
To achieve these goals, the present invention adopts following technical scheme:
A kind of jelly is characterized in that, said jelly is processed by following raw material by weight percentage:
White granulated sugar 11.2～16.8%;
Marine fish oligopeptide powder 2.8～4.2%;
Citric acid 0.16～0.24%;
Malic acid 0.04～0.06%;
Natrium citricum 0.024～0.036%;
Mango concentrated juice 0.4～0.6%;
AJC 0.4～0.6%%;
L-calcium lactate 0.08～0.12%;
Vitamin C 0.016～0.024%;
Potassium chloride 0.08～0.12%;
Carragheen 0.08～0.12%;
Gellan gum 0.08～0.12%;
Konjaku flour 0.032～0.048%;
Xanthans 0.048～0.072%;
Flavorant 0.12～0.18%;
Surplus is a water.
Further, the raw material weight proportioning of said jelly is: white granulated sugar 14%, marine fish oligopeptide powder 3.5%, citric acid 0.2%, malic acid 0.05%, natrium citricum 0.03%, mango concentrated juice 0.5%, AJC 0.5%, L-calcium lactate 0.1%, vitamin C 0.02%, potassium chloride 0.1%, carragheen 0.1%, gellan gum 0.1%, konjaku flour 0.04%, xanthans 0.06%, flavorant 0.15%, surplus are water.
For reaching this purpose, the invention provides the preparation technology of said jelly, comprise the steps:
1) dissolve sugar: the white granulated sugar that will account for white granulated sugar total amount 85%-95% is dissolved in water temperature in 95 ± 2 ℃ water; 28 ° of Brix-33 ° of Brix of control soluble solid content when molten sugar adds water; Filter through duplex strainer then, afterwards filtering solution is stirred duration 5min～10min;
2) colloidal sol: the white granulated sugar that will account for white granulated sugar gross weight 5%-15% evenly mixes with marine fish oligopeptide, carragheen, gellan gum, xanthans, konjaku flour; Slowly drop into and contain water temperature in 95 ± 2 ℃ dissolving tank; Dissolving must fully be filtered through 100 order filters then;
3) with step 1) and step 2) in system join solution and place blend tank to mix, and insulation deposits, its temperature is not less than 85 ℃;
4) citric acid, natrium citricum and flavorant are dissolved with an amount of water in premixing tank in advance, its solution temperature is put into the solution that step 3) system is joined at 60～80 ℃ behind the dissolving premix;
5) in the solution that malic acid, mango concentrated juice, AJC, L-calcium lactate, vitamin C and potassium chloride are joined according to the proportioning step 4) system that drops into; Material warming while stirring in the blend tank; Temperature rises to 95 ± 2 ℃, detects soluble solid content and prepares can;
6) can: temperature remains on 93 ± 3 ℃ during can, the necessary can limit, limit of the material in blend tank stirring at low speed, and can finishes to packaging seal;
7) insulation sterilization: the jelly to can carries out the sterilization of heat water-spraying's formula, and the hot water temperature is controlled at 95 ± 1 ℃, and sterilizing time continues 4～6min;
8) cooling: cooling water available chlorine content 5～8ppm, 30～40 ℃ of cooling water temperatures are no more than 15min cool time.
9) at last through drying up the surface of package residual moisture and jelly carried out quality testing, qualified can dispatching from the factory.
The weight of water need be continued to employ an amount of water and uses in order to colloidal sol and premix citric acid, natrium citricum and flavorant step except that being used for dissolving among the present invention the sugar.
Preferably, dissolve in the sugared process, the white granulated sugar that accounts for white granulated sugar total amount 85%-95% is dissolved in water temperature in 95 ± 2 ℃ water, the control soluble solid content was 30 ° of Brix when molten sugar added water.
The invention has the beneficial effects as follows:
(1) marine fish oligopeptide powder makes jelly nutritious;
(2) the L-calcium lactate can play the effect of replenishing the calcium as food additives in jelly, is particularly suitable for the teenager and eats.
The specific embodiment
In order to understand better and to implement, below in conjunction with the similar explanation the present invention of embodiment.
A kind of jelly, said jelly is processed by following raw material by weight percentage: white granulated sugar 11.2～16.8%; Marine fish oligopeptide powder 2.8～4.2%; Citric acid 0.16～0.24%; Malic acid 0.04～0.06%; Natrium citricum 0.024～0.036%; Mango concentrated juice 0.4～0.6%; AJC 0.4～0.6%%; L-calcium lactate 0.08～0.12%; Vitamin C 0.016～0.024%; Potassium chloride 0.08～0.12%; Carragheen 0.08～0.12%; Gellan gum 0.08～0.12%; Konjaku flour 0.032～0.048%; Xanthans 0.048～0.072%; Flavorant 0.12～0.18%; Surplus is a water.
Embodiment 1
The raw material weight proportioning of said jelly is: white granulated sugar 14Kg, marine fish oligopeptide powder 3.5Kg, citric acid 0.2Kg, malic acid 0.05Kg, natrium citricum 0.03Kg, mango concentrated juice 0.5Kg, AJC 0.5Kg, L-calcium lactate 0.1Kg, vitamin C 0.02Kg, potassium chloride 0.1Kg, carragheen 0.1Kg, gellan gum 0.1Kg, konjaku flour 0.04Kg, xanthans 0.06Kg, flavorant 0.15Kg, water 80.55Kg.
The preparation technology of said jelly comprises the steps:
1) dissolve sugar: the white granulated sugar that will account for white granulated sugar total amount 95% is dissolved in water temperature in 95 ± 2 ℃ water; 28 ° of Brix-33 ° of Brix of control soluble solid content when molten sugar adds water; Filter through duplex strainer then, afterwards filtering solution is stirred duration 5min～10min;
2) colloidal sol: the white granulated sugar that will account for white granulated sugar gross weight 5% evenly mixes with marine fish oligopeptide, carragheen, gellan gum, xanthans, konjaku flour; Slowly drop into and contain water temperature in 95 ± 2 ℃ dissolving tank; Dissolving must fully be filtered through 100 order filters then;
3) with step 1) and step 2) in system join solution and place blend tank to mix, and insulation deposits, its temperature is not less than 85 ℃;
4) citric acid, natrium citricum and flavorant are dissolved with an amount of water in premixing tank in advance, its solution temperature is put into the solution that step 3) system is joined at 60～80 ℃ behind the dissolving premix;
5) in the solution that malic acid, mango concentrated juice, AJC, L-calcium lactate, vitamin C and potassium chloride are joined according to the proportioning step 4) system that drops into; Material warming while stirring in the blend tank; Temperature rises to 95 ± 2 ℃, detects soluble solid content and prepares can;
6) can: temperature remains on 93 ± 3 ℃ during can, the necessary can limit, limit of the material in blend tank stirring at low speed, and can finishes to packaging seal;
7) insulation sterilization: the jelly to can carries out the sterilization of heat water-spraying's formula, and the hot water temperature is controlled at 95 ± 1 ℃, and sterilizing time continues 4～6min;
8) cooling: cooling water available chlorine content 5～8ppm, 30～40 ℃ of cooling water temperatures are no more than 15min cool time.
9) at last through drying up the surface of package residual moisture and jelly carried out quality testing, qualified can dispatching from the factory.
Claims (3)
1. a jelly is characterized in that, said jelly is processed by following raw material by weight percentage:
White granulated sugar 11.2～16.8%;
Marine fish oligopeptide powder 2.8～4.2%;
Citric acid 0.16～0.24%;
Malic acid 0.04～0.06%;
Natrium citricum 0.024～0.036%;
Mango concentrated juice 0.4～0.6%;
AJC 0.4～0.6%%;
L-calcium lactate 0.08～0.12%;
Vitamin C 0.016～0.024%;
Potassium chloride 0.08～0.12%;
Carragheen 0.08～0.12%;
Gellan gum 0.08～0.12%;
Konjaku flour 0.032～0.048%;
Xanthans 0.048～0.072%;
Flavorant 0.12～0.18%;
Surplus is a water.
2. jelly according to claim 1; It is characterized in that the raw material weight proportioning of said jelly is: white granulated sugar 14%, marine fish oligopeptide powder 3.5%, citric acid 0.2%, malic acid 0.05%, natrium citricum 0.03%, mango concentrated juice 0.5%, AJC 0.5%, L-calcium lactate 0.1%, vitamin C 0.02%, potassium chloride 0.1%, carragheen 0.1%, gellan gum 0.1%, konjaku flour 0.04%, xanthans 0.06%, flavorant 0.15%, surplus are water.
3. the preparation technology of jelly according to claim 1 is characterized in that, comprises the steps:
1) dissolve sugar: the white granulated sugar that will account for white granulated sugar total amount 85%-95% is dissolved in water temperature in 95 ± 2 ℃ water; 28 ° of Brix-33 ° of Brix of control soluble solid content when molten sugar adds water; Filter through duplex strainer then, afterwards filtering solution is stirred duration 5min～10min;
2) colloidal sol: the white granulated sugar that will account for white granulated sugar gross weight 5%-15% evenly mixes with marine fish oligopeptide, carragheen, gellan gum, xanthans, konjaku flour; Slowly drop into and contain water temperature in 95 ± 2 ℃ dissolving tank; Dissolving must fully be filtered through 100 order filters then;
3) with step 1) and step 2) in system join solution and place blend tank to mix, and insulation deposits, its temperature is not less than 85 ℃;
4) citric acid, natrium citricum and flavorant are dissolved with an amount of water in premixing tank in advance, its solution temperature is put into the solution that step 3) system is joined at 60～80 ℃ behind the dissolving premix;
5) in the solution that malic acid, mango concentrated juice, AJC, L-calcium lactate, vitamin C and potassium chloride are joined according to the proportioning step 4) system that drops into; Material warming while stirring in the blend tank; Temperature rises to 95 ± 2 ℃, detects soluble solid content and prepares can;
6) can: temperature remains on 93 ± 3 ℃ during can, the necessary can limit, limit of the material in blend tank stirring at low speed, and can finishes to packaging seal;
7) insulation sterilization: the jelly to can carries out the sterilization of heat water-spraying's formula, and the hot water temperature is controlled at 95 ± 1 ℃, and sterilizing time continues 4～6min;
8) cooling: cooling water available chlorine content 5～8ppm, 30～40 ℃ of cooling water temperatures are no more than 15min cool time.
9) at last through drying up the surface of package residual moisture and jelly carried out quality testing, qualified can dispatching from the factory.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110326213XA CN102423030B (en) | 2011-10-24 | 2011-10-24 | Formula and preparation technology of jelly |
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|---|---|---|---|
| CN201110326213XA CN102423030B (en) | 2011-10-24 | 2011-10-24 | Formula and preparation technology of jelly |
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| CN102423030A true CN102423030A (en) | 2012-04-25 |
| CN102423030B CN102423030B (en) | 2013-03-13 |
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| CN201110326213XA Expired - Fee Related CN102423030B (en) | 2011-10-24 | 2011-10-24 | Formula and preparation technology of jelly |
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Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440346A (en) * | 2011-12-08 | 2012-05-09 | 吉林大学 | Protein nutritive jellies prepared from oviductus ranae enzymatic hydrolysate and byproduct |
| CN103250928A (en) * | 2013-04-28 | 2013-08-21 | 漯河联泰食品有限公司 | Jelly capable of promoting growth of intestinal probiotics and preparation method thereof |
| CN103564278A (en) * | 2012-08-08 | 2014-02-12 | 福建天线宝宝食品股份有限公司 | Jelly powder for preparing fruit salad |
| CN103750092A (en) * | 2013-12-28 | 2014-04-30 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of vitamin nutrient jelly |
| CN104323058A (en) * | 2014-10-27 | 2015-02-04 | 福州品行科技发展有限公司 | Multifunctional jellies and preparation method thereof |
| CN104323064A (en) * | 2014-10-22 | 2015-02-04 | 重庆千口食品有限公司 | Jelly |
| CN104757351A (en) * | 2015-04-29 | 2015-07-08 | 山东农业大学 | Carrot jelly and preparation method thereof |
| CN104783032A (en) * | 2015-04-03 | 2015-07-22 | 泰州麦凯乐生物科技有限公司 | Polypeptide and inulin compound jelly and preparation method thereof |
| CN105054163A (en) * | 2015-07-09 | 2015-11-18 | 安徽农业大学 | Vitamin absorbable jelly beverage and preparation method thereof |
| CN105982277A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | New-flavor cordyceps militaris jelly and production method thereof |
| CN106616362A (en) * | 2016-12-16 | 2017-05-10 | 安徽省林锦记食品工业有限公司 | Blueberry pudding and preparation method thereof |
| CN107252071A (en) * | 2017-07-14 | 2017-10-17 | 集美大学 | A kind of spirulina lichee health-care fruit jelly and preparation method thereof |
| CN107302991A (en) * | 2016-04-21 | 2017-10-31 | 广西福芝燕贸易有限公司 | A kind of formula of bird's nest jelly and preparation method thereof |
| CN108157878A (en) * | 2018-01-09 | 2018-06-15 | 纽斯葆广赛（广东）生物科技股份有限公司 | A kind of high fine calcium fortification collagen jelly and preparation method thereof |
| CN108685072A (en) * | 2017-04-12 | 2018-10-23 | 安徽新选择食品科技开发有限公司 | A kind of jelly prescription and preparation process being added to small-molecular peptides |
| CN108684817A (en) * | 2017-04-12 | 2018-10-23 | 安徽新选择食品科技开发有限公司 | It is a kind of being added to small-molecular peptides Yoghourt freeze formula and preparation process |
| CN110613093A (en) * | 2018-06-20 | 2019-12-27 | 贾召鹏 | Health food composition with physical fatigue relieving function |
| CN111772140A (en) * | 2020-06-15 | 2020-10-16 | 单贺珍 | A series of Chinese medicinal jelly formula and its preparation method |
| CN112106947A (en) * | 2020-09-25 | 2020-12-22 | 荣成市慧海创达生物科技有限公司 | Sea cucumber jelly, preparation method thereof and application of sea cucumber jelly as health-care product |
| CN112335867A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Alcohol jelly convenient to eat and preparation process thereof |
| CN113875958A (en) * | 2021-10-25 | 2022-01-04 | 宣城柏维力生物工程有限公司 | Suction type functional sleep jelly and production process thereof |
| CN114698755A (en) * | 2022-04-24 | 2022-07-05 | 广州芬曼生物科技有限公司 | Plectranthus citrinopileatus jelly carbonated beverage and preparation method thereof |
| CN114868877A (en) * | 2022-05-31 | 2022-08-09 | 苏州金猫咖啡有限公司 | Cheese pudding and preparation method thereof |
| CN115152979A (en) * | 2022-06-30 | 2022-10-11 | 苏州金猫咖啡有限公司 | Mesona chinensis jelly and preparation method thereof |
| CN115226869A (en) * | 2022-07-06 | 2022-10-25 | 佳禾食品工业股份有限公司 | NFC fruit juice jelly and preparation method thereof |
| CN115606769A (en) * | 2022-10-12 | 2023-01-17 | 上海来伊份股份有限公司 | Low-water-permeability jelly and preparation method thereof |
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Cited By (31)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102440346A (en) * | 2011-12-08 | 2012-05-09 | 吉林大学 | Protein nutritive jellies prepared from oviductus ranae enzymatic hydrolysate and byproduct |
| CN103564278A (en) * | 2012-08-08 | 2014-02-12 | 福建天线宝宝食品股份有限公司 | Jelly powder for preparing fruit salad |
| CN103250928A (en) * | 2013-04-28 | 2013-08-21 | 漯河联泰食品有限公司 | Jelly capable of promoting growth of intestinal probiotics and preparation method thereof |
| CN103750092B (en) * | 2013-12-28 | 2016-03-23 | 蜡笔小新（福建）食品工业有限公司 | A kind of preparation method of vitamin jelly |
| CN103750092A (en) * | 2013-12-28 | 2014-04-30 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of vitamin nutrient jelly |
| CN104323064A (en) * | 2014-10-22 | 2015-02-04 | 重庆千口食品有限公司 | Jelly |
| CN104323058A (en) * | 2014-10-27 | 2015-02-04 | 福州品行科技发展有限公司 | Multifunctional jellies and preparation method thereof |
| CN104783032A (en) * | 2015-04-03 | 2015-07-22 | 泰州麦凯乐生物科技有限公司 | Polypeptide and inulin compound jelly and preparation method thereof |
| CN104757351A (en) * | 2015-04-29 | 2015-07-08 | 山东农业大学 | Carrot jelly and preparation method thereof |
| CN105054163A (en) * | 2015-07-09 | 2015-11-18 | 安徽农业大学 | Vitamin absorbable jelly beverage and preparation method thereof |
| CN105982277A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | New-flavor cordyceps militaris jelly and production method thereof |
| CN107302991A (en) * | 2016-04-21 | 2017-10-31 | 广西福芝燕贸易有限公司 | A kind of formula of bird's nest jelly and preparation method thereof |
| CN106616362A (en) * | 2016-12-16 | 2017-05-10 | 安徽省林锦记食品工业有限公司 | Blueberry pudding and preparation method thereof |
| CN108684817A (en) * | 2017-04-12 | 2018-10-23 | 安徽新选择食品科技开发有限公司 | It is a kind of being added to small-molecular peptides Yoghourt freeze formula and preparation process |
| CN108685072A (en) * | 2017-04-12 | 2018-10-23 | 安徽新选择食品科技开发有限公司 | A kind of jelly prescription and preparation process being added to small-molecular peptides |
| CN107252071A (en) * | 2017-07-14 | 2017-10-17 | 集美大学 | A kind of spirulina lichee health-care fruit jelly and preparation method thereof |
| CN108157878A (en) * | 2018-01-09 | 2018-06-15 | 纽斯葆广赛（广东）生物科技股份有限公司 | A kind of high fine calcium fortification collagen jelly and preparation method thereof |
| CN110613093A (en) * | 2018-06-20 | 2019-12-27 | 贾召鹏 | Health food composition with physical fatigue relieving function |
| CN111772140A (en) * | 2020-06-15 | 2020-10-16 | 单贺珍 | A series of Chinese medicinal jelly formula and its preparation method |
| CN112106947A (en) * | 2020-09-25 | 2020-12-22 | 荣成市慧海创达生物科技有限公司 | Sea cucumber jelly, preparation method thereof and application of sea cucumber jelly as health-care product |
| CN112335867A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Alcohol jelly convenient to eat and preparation process thereof |
| CN113875958A (en) * | 2021-10-25 | 2022-01-04 | 宣城柏维力生物工程有限公司 | Suction type functional sleep jelly and production process thereof |
| CN114698755B (en) * | 2022-04-24 | 2023-11-10 | 广州芬曼生物科技有限公司 | A carbonic acid beverage containing green and orange jelly and its preparation method |
| CN114698755A (en) * | 2022-04-24 | 2022-07-05 | 广州芬曼生物科技有限公司 | Plectranthus citrinopileatus jelly carbonated beverage and preparation method thereof |
| CN114868877A (en) * | 2022-05-31 | 2022-08-09 | 苏州金猫咖啡有限公司 | Cheese pudding and preparation method thereof |
| CN114868877B (en) * | 2022-05-31 | 2024-01-30 | 苏州金猫咖啡有限公司 | Cheese pudding and preparation method thereof |
| CN115152979A (en) * | 2022-06-30 | 2022-10-11 | 苏州金猫咖啡有限公司 | Mesona chinensis jelly and preparation method thereof |
| CN115152979B (en) * | 2022-06-30 | 2023-11-10 | 苏州金猫咖啡有限公司 | Mesona chinensis jelly and preparation method thereof |
| CN115226869A (en) * | 2022-07-06 | 2022-10-25 | 佳禾食品工业股份有限公司 | NFC fruit juice jelly and preparation method thereof |
| CN115606769A (en) * | 2022-10-12 | 2023-01-17 | 上海来伊份股份有限公司 | Low-water-permeability jelly and preparation method thereof |
| CN115606769B (en) * | 2022-10-12 | 2024-04-19 | 上海来伊份股份有限公司 | Jelly with low water seepage rate and preparation method thereof |
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| CN102423030B (en) | 2013-03-13 |
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