CN102742752A - Sugar-free jelly and preparation method thereof - Google Patents
Sugar-free jelly and preparation method thereof Download PDFInfo
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- CN102742752A CN102742752A CN2012102355112A CN201210235511A CN102742752A CN 102742752 A CN102742752 A CN 102742752A CN 2012102355112 A CN2012102355112 A CN 2012102355112A CN 201210235511 A CN201210235511 A CN 201210235511A CN 102742752 A CN102742752 A CN 102742752A
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- jelly
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- xylitol
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Abstract
The invention discloses a sugar-free jelly and a preparation method thereof. The sugar-free jelly is made of the following materials: 6.5-8.0% of xylitol, 3.5-4.5% of maltitol, 0.62-0.75% of jelly powder, 0.1-0.2% of citric acid, 0.05-0.15% of malic acid, 0.001-0.005% of sucralose, 0.03-0.04% of potassium sorbate, 0.06-0.15% of essence, 0.0006-0.0010% of pigment and the balance of water. The optimal additive amount and the compounding proportion of the xylitol and the maltitol are determined by adopting an orthogonal test, and the sucralose is sieved from various sweeteners, used as a sweetener of the sugar-free jelly and used for improving the flavor of the sugar-free jelly; and the jelly is proper in sweet and sour degree, not bitter and astringent, refreshing and slippery in taste and suitable for the specific crowd.
Description
Technical field
The present invention relates to a kind of jelly, particularly relate to a kind of sugar-free jelly and preparation method thereof.
Background technology
For a long time, edible sucrose is the main source that the mankind obtain sweet taste.Too much edible sucrose has caused the generation of various diseases, like onset diabetes rate fast lifting, and obese people and cause that by obesity the people of physiological function obstacle is more and more, people press for low-energy sweetener and substitute sucrose.
" prepackaged food label general rule " mentioned in (GB7718-2011), and all monose, disaccharide and polysaccharide total contents are not higher than 0.5 gram/100 grams (or milliliter) in solid or the liquid food, can in label, use claiming of " sugar-free ".Xylitol, maltitol belong to the auxotype functional sweetener, have low-yield, anti-caries, the absorption sugar alcohol does not influence effects such as blood glucose value.Jelly is as the leisure food of current social popularity, and mouthfeel is smooth and fine and smooth, and consumer groups mainly are confined to the young man of children and fashion.In general, the jelly sugar content of selling on the market is not less than 15.0 %, and part consumer (like overweight people, diabetes patient) hangs back to it.In jelly, add low-energy sweetener replacement such as xylitol, maltitol sucrose, can effectively satisfy the demand of this part consumer groups.
Application number 20110322924 X have introduced a kind of preparation method of sugar-free jelly; Mainly be with after natrium citricum mixes by a certain percentage with jelly powder; Heating melt into colloid also adds food additives such as potassium sorbate, substitutes the white sugar in the traditional handicraft with sweetener, satisfies the demand of human body to sweet taste.But there is certain defective in the patented product, just is not suitable for the propiophenone edible for patients like Aspartame, and this product can residual bitterness sense after edible, and mouthfeel is bad.
Summary of the invention
The technical problem that the present invention solved provides a kind of sugar-free jelly and preparation method thereof, improves the local flavor of sugar-free jelly.
For reaching above-mentioned purpose, the technical scheme that the present invention adopts:
A kind of sugar-free jelly is processed by following raw material: xylitol 6.5-8.0%, maltitol 3.5-4.5 % by weight percentage; Jelly powder 0.62-0.75%, citric acid 0.1-0.2%, malic acid 0.05-0.15%; Sucralose 0.001-0.005 %; Potassium sorbate 0.03-0.04%, essence 0.06-0.15%, pigment 0.0006-0.0010%, surplus is a water.
Concrete, process by following raw material by weight percentage: xylitol: 8.0%, maltitol 4.0%, jelly powder 0.71%; Citric acid 0.12%, malic acid 0.06%, Sucralose 0.003%, potassium sorbate 0.04%; Strawberry essence 0.08%, temptation haematochrome 0.006%, surplus is a water.
Concrete, process by following raw material by weight percentage: xylitol: 7.8%, maltitol 4.3%, jelly powder 0.65%; Citric acid 0.10%, malic acid 0.06%, Sucralose 0.0028%, potassium sorbate 0.04%; Flavoring pineapple essence 0.10%, lemon yellow pigment 0.008%, surplus is a water.
Step is:
(1) preparation feed liquid: weigh up xylitol, maltitol, jelly powder, potassium sorbate, Sucralose by above-mentioned prescription, after stirring, slowly add in the entry; Heating under stirring; Make abundant swelling of composite edible glue and dissolving fully, be heated to and stop heating after boiling, feed liquid;
(2) allotment: feed liquid is lowered the temperature, and treats that feed liquid is cooled to 85 ° of C, adds citric acid, malic acid, pigment and the essence of having used the above hot water dissolving of 85 ° of C, stirs, and filters with 120 order filter bags, removes impurity such as stain, gets the jelly feed liquid;
(3) can, sterilization, cooling: 85 ° of C insulations of gained jelly liquid are begun can after 30 minutes, seal; With the hot water sterilization 15min of 85 ° of C, immediately with the cooling of the cold water below 35 ° of C 10 minutes, promptly get sugar-free jelly then.
The present invention adopts orthogonal test to confirm the righttest addition and the compound proportion of xylitol and maltitol, and from numerous sweeteners, filters out the sweetener of Sucralose as sugar-free jelly, in order to improve the local flavor of sugar-free jelly; This jelly is sour-sweet moderate, no bitterness sense, and mouthfeel is smooth, and it is edible to be fit to specific crowd.
The specific embodiment
For further specifying the present invention, specify in conjunction with following examples:
A kind of sugar-free jelly is processed by following raw material: xylitol 6.5-8.0%, maltitol 3.5-4.5 % by weight percentage; Jelly powder 0.62-0.75%, citric acid 0.1-0.2%, malic acid 0.05-0.15%; Sucralose 0.001-0.005 %; Potassium sorbate 0.03-0.04%, essence 0.06-0.15%, pigment 0.0006-0.0010%, surplus is a water.
Concrete, process by following raw material by weight percentage: xylitol: 8.0%, maltitol 4.0%, jelly powder 0.71%; Citric acid 0.12%, malic acid 0.06%, Sucralose 0.003%, potassium sorbate 0.04%; Strawberry essence 0.08%, temptation haematochrome 0.006%, surplus is a water.
Concrete, process by following raw material by weight percentage: xylitol: 7.8%, maltitol 4.3%, jelly powder 0.65%; Citric acid 0.10%, malic acid 0.06%, Sucralose 0.0028%, potassium sorbate 0.04%; Flavoring pineapple essence 0.10%, lemon yellow pigment 0.008%, surplus is a water.
Step is:
(1) preparation feed liquid: weigh up xylitol, maltitol, jelly powder, potassium sorbate, Sucralose by above-mentioned prescription, after stirring, slowly add in the entry; Heating under stirring; Make abundant swelling of composite edible glue and dissolving fully, be heated to and stop heating after boiling, feed liquid;
(2) allotment: feed liquid is lowered the temperature, and treats that feed liquid is cooled to 85 ° of C, adds citric acid, malic acid, pigment and the essence of having used the above hot water dissolving of 85 ° of C, stirs, and filters with 120 order filter bags, removes impurity such as stain, gets the jelly feed liquid;
(3) can, sterilization, cooling: 85 ° of C insulations of gained jelly liquid are begun can after 30 minutes, seal; With the hot water sterilization 15min of 85 ° of C, immediately with the cooling of the cold water below 35 ° of C 10 minutes, promptly get sugar-free jelly then.
The present invention adopts orthogonal test to confirm the righttest addition and the compound proportion of xylitol and maltitol, and from numerous sweeteners, filters out the sweetener of Sucralose as sugar-free jelly, in order to improve the local flavor of sugar-free jelly; This jelly is sour-sweet moderate, no bitterness sense, and mouthfeel is smooth, and it is edible to be fit to specific crowd.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from know-why of the present invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (4)
1. sugar-free jelly is characterized in that: processed by following raw material by weight percentage:
Xylitol 6.5-8.0%, maltitol 3.5-4.5 %, jelly powder 0.62-0.75%; Citric acid 0.1-0.2%, malic acid 0.05-0.15%, Sucralose 0.001-0.005 %; Potassium sorbate 0.03-0.04%, essence 0.06-0.15%, pigment 0.0006-0.0010%, surplus is a water.
2. a kind of sugar-free jelly according to claim 1 is characterized in that: processed by following raw material by weight percentage: xylitol: 8.0%, and maltitol 4.0%; Jelly powder 0.71%, citric acid 0.12%, malic acid 0.06%; Sucralose 0.003%, potassium sorbate 0.04%, strawberry essence 0.08%; Temptation haematochrome 0.006%, surplus is a water.
3. a kind of sugar-free jelly according to claim 1 is characterized in that: processed by following raw material by weight percentage: xylitol: 7.8%, and maltitol 4.3%; Jelly powder 0.65%, citric acid 0.10%, malic acid 0.06%; Sucralose 0.0028%, potassium sorbate 0.04%, flavoring pineapple essence 0.10%; Lemon yellow pigment 0.008%, surplus are water.
4. the preparation method of claim 1, a kind of sugar-free jelly described in 2 or 3, it is characterized in that: step is:
(1) preparation feed liquid: weigh up xylitol, maltitol, jelly powder, potassium sorbate, Sucralose by above-mentioned prescription, after stirring, slowly add in the entry; Heating under stirring; Make abundant swelling of composite edible glue and dissolving fully, be heated to and stop heating after boiling, feed liquid;
(2) allotment: feed liquid is lowered the temperature, and treats that feed liquid is cooled to 85 ° of C, adds citric acid, malic acid, pigment and the essence of having used the above hot water dissolving of 85 ° of C, stirs, and filters with 120 order filter bags, removes impurity such as stain, gets the jelly feed liquid;
(3) can, sterilization, cooling: 85 ° of C insulations of gained jelly liquid are begun can after 30 minutes, seal; With the hot water sterilization 15min of 85 ° of C, immediately with the cooling of the cold water below 35 ° of C 10 minutes, promptly get sugar-free jelly then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012102355112A CN102742752A (en) | 2012-07-09 | 2012-07-09 | Sugar-free jelly and preparation method thereof |
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| CN2012102355112A CN102742752A (en) | 2012-07-09 | 2012-07-09 | Sugar-free jelly and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256228A (en) * | 2014-09-26 | 2015-01-07 | 无锡康顿生物科技有限公司 | Peach gum jelly and preparation method thereof |
| CN105982002A (en) * | 2015-02-13 | 2016-10-05 | 中国食品发酵工业研究院 | Jelly powder for making jelly with zero heat quantity |
| CN106036678A (en) * | 2016-05-31 | 2016-10-26 | 山东福田药业有限公司 | Jellies capable of slow release of energy and preparation method of jellies |
| CN108244572A (en) * | 2018-02-09 | 2018-07-06 | 米盈食品科技(苏州)有限公司 | Have effects that whitening and prebiotics without sucrose jelly item and preparation method |
| CN113712171A (en) * | 2021-08-07 | 2021-11-30 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of zero calorie jelly and cooking tank thereof |
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| 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 |
| CN1462588A (en) * | 2002-11-25 | 2003-12-24 | 梁庆钧 | Juice jelly prepared from garden spgarden stuff without cane sugar for lowering blood sugar and its creation method |
| CN101142974A (en) * | 2006-09-13 | 2008-03-19 | 黑龙江大学 | Ferrum replenishing jelly and its preparation technology |
| CN101601445A (en) * | 2009-06-26 | 2009-12-16 | 昆明七彩云花生物科技有限公司 | A kind of natural fresh flower jelly and processing method thereof |
| CN101946874A (en) * | 2010-09-26 | 2011-01-19 | 济南圣泉唐和唐生物科技有限公司 | Fruit jelly capable of relieving asthenopia |
| CN102406109A (en) * | 2011-11-28 | 2012-04-11 | 黄珊珊 | Gynura bicolor jelly |
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2012
- 2012-07-09 CN CN2012102355112A patent/CN102742752A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN1462588A (en) * | 2002-11-25 | 2003-12-24 | 梁庆钧 | Juice jelly prepared from garden spgarden stuff without cane sugar for lowering blood sugar and its creation method |
| CN101142974A (en) * | 2006-09-13 | 2008-03-19 | 黑龙江大学 | Ferrum replenishing jelly and its preparation technology |
| CN101601445A (en) * | 2009-06-26 | 2009-12-16 | 昆明七彩云花生物科技有限公司 | A kind of natural fresh flower jelly and processing method thereof |
| CN101946874A (en) * | 2010-09-26 | 2011-01-19 | 济南圣泉唐和唐生物科技有限公司 | Fruit jelly capable of relieving asthenopia |
| CN102406109A (en) * | 2011-11-28 | 2012-04-11 | 黄珊珊 | Gynura bicolor jelly |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256228A (en) * | 2014-09-26 | 2015-01-07 | 无锡康顿生物科技有限公司 | Peach gum jelly and preparation method thereof |
| CN105982002A (en) * | 2015-02-13 | 2016-10-05 | 中国食品发酵工业研究院 | Jelly powder for making jelly with zero heat quantity |
| CN106036678A (en) * | 2016-05-31 | 2016-10-26 | 山东福田药业有限公司 | Jellies capable of slow release of energy and preparation method of jellies |
| CN108244572A (en) * | 2018-02-09 | 2018-07-06 | 米盈食品科技(苏州)有限公司 | Have effects that whitening and prebiotics without sucrose jelly item and preparation method |
| CN113712171A (en) * | 2021-08-07 | 2021-11-30 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of zero calorie jelly and cooking tank thereof |
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Application publication date: 20121024 |