CN102423030B - Formula and preparation technology of jelly - Google Patents

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

Jelly prescription and preparation technology

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 calorie high dietary-fiber,, mouthfeel soft cunning tasty and refreshing with it, fresh and sweet moistening and extensively be subjected to liking of consumer, and jelly is normally made with Raw material processings such as fruit syrup, sugar and jelly powders.

Take ocean fish-skin, fish-bone or the flesh of fish as primary raw material, with enzymatic isolation method production, can be that the Powdered oligopeptide product of main component is referred to as the oligomeric Gly-His-Lys of marine fish at the peptide below 1000 by trichloroacetic acid solution dissolving, relative molecular weight, the difference according to raw material is divided into usually: the oligomeric Gly-His-Lys of fish skin collagen, the oligomeric Gly-His-Lys of fish-bone collagen, oppress oligomeric Gly-His-Lys.The oligomeric Gly-His-Lys of marine fish 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

Purpose of the present 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, described jelly is made by following raw material by weight percentage:

White granulated sugar 11.2～16.8%;

The oligomeric Gly-His-Lys 2.8～4.2% of marine fish;

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%%;

Pfansteihl calcium 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 water.

Further, the raw material weight proportioning of described jelly is: white granulated sugar 14%, the oligomeric Gly-His-Lys 3.5% of marine fish, citric acid 0.2%, malic acid 0.05%, natrium citricum 0.03%, mango concentrated juice 0.5%, AJC 0.5%, Pfansteihl calcium 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 described jelly, comprise the steps:

1) molten 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, then filter through duplex strainer, 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, then be filtered through 100 order filters;

3) with step 1) with 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 is molten in advance with an amount of water in premixing tank, its solution temperature is at 60～80 ℃, puts into step 3 behind the dissolving premix) the system solution of joining;

5) malic acid, mango concentrated juice, AJC, Pfansteihl calcium, vitamin C and potassium chloride drop into step 4 according to proportioning) make in the solution of joining, 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 is complete 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) dry up the surface of package residual moisture and jelly is carried out quality testing, qualified can dispatching from the factory finally by crossing.

The weight of water is except using in order to colloidal sol and premix citric acid, natrium citricum and flavorant step for continuing to employ an amount of water the molten sugar among the present invention.

Preferably, in the molten 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) the oligomeric Gly-His-Lys of marine fish is so that jelly is nutritious;

(2) Pfansteihl calcium can play the effect of replenishing the calcium as food additives in jelly, is particularly suitable for the teenager and eats.

The specific embodiment

For Comprehension and Implementation better, below in conjunction with the similar explanation the present invention of embodiment.

A kind of jelly, described jelly is made by following raw material by weight percentage: white granulated sugar 11.2～16.8%; The oligomeric Gly-His-Lys 2.8～4.2% of marine fish; 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%%; Pfansteihl calcium 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 water.

Embodiment 1

The raw material weight proportioning of described jelly is: white granulated sugar 14Kg, the oligomeric Gly-His-Lys 3.5Kg of marine fish, citric acid 0.2Kg, malic acid 0.05Kg, natrium citricum 0.03Kg, mango concentrated juice 0.5Kg, AJC 0.5Kg, Pfansteihl calcium 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 described jelly comprises the steps:

1) molten 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, then filter through duplex strainer, 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, then be filtered through 100 order filters;

3) with step 1) with 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 is molten in advance with an amount of water in premixing tank, its solution temperature is at 60～80 ℃, puts into step 3 behind the dissolving premix) the system solution of joining;

5) malic acid, mango concentrated juice, AJC, Pfansteihl calcium, vitamin C and potassium chloride drop into step 4 according to proportioning) make in the solution of joining, 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 is complete 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) dry up the surface of package residual moisture and jelly is carried out quality testing, qualified can dispatching from the factory finally by crossing.

Claims (2)

1. jelly, it is characterized in that the raw material weight proportioning of described jelly is: white granulated sugar 14%, the oligomeric Gly-His-Lys 3.5% of marine fish, citric acid 0.2%, malic acid 0.05%, natrium citricum 0.03%, mango concentrated juice 0.5%, AJC 0.5%, Pfansteihl calcium 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.

2. the preparation technology of jelly as claimed in claim 1 is characterized in that, comprises the steps:

1) molten 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, then filter through duplex strainer, 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, then be filtered through 100 order filters;

3) with step 1) with 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 is molten in advance with an amount of water in premixing tank, its solution temperature is at 60～80 ℃, puts into step 3 behind the dissolving premix) the system solution of joining;

5) malic acid, mango concentrated juice, AJC, Pfansteihl calcium, vitamin C and potassium chloride drop into step 4 according to proportioning) make in the solution of joining, 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 is complete 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) dry up the surface of package residual moisture and jelly is carried out quality testing, qualified can dispatching from the factory finally by crossing.