CN102907553A - Orange jelly ice-lolly and processing technology thereof - Google Patents
Orange jelly ice-lolly and processing technology thereof Download PDFInfo
- Publication number
- CN102907553A CN102907553A CN 201110218688 CN201110218688A CN102907553A CN 102907553 A CN102907553 A CN 102907553A CN 201110218688 CN201110218688 CN 201110218688 CN 201110218688 A CN201110218688 A CN 201110218688A CN 102907553 A CN102907553 A CN 102907553A
- Authority
- CN
- China
- Prior art keywords
- processing technology
- fragrant citrus
- lolly
- jelly ice
- essence
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to an orange jelly ice-lolly and a processing technology thereof. The invention provides an orange jelly ice-lolly with smooth and delicious taste, flexibility and rich elasticity, and rich nutrients, and a processing technology thereof. The invention adopts a technical scheme that: the orange jelly ice-lolly is prepared from, by weight: 15-20% of white granulated sugar, 20-25% of glucose syrup, 0.6-0.8% of carrageenan, 0.2-0.4% of konjac gum, 0.3-0.4% of composite gum, 0.1-0.2% of sodium citrate, 0.2-0.3% of an essence, and 5-10% of an orange juice concentrate.
Description
Technical field:
The present invention relates to a kind of ice-cream stick and processing technology thereof.
Background technology:
Jelly is a kind of fashion class leisure food, and it is glittering and translucent, lucuriant in design, clean taste is fine and smooth and high resilience is subjected to especially liking of children of consumers in general deeply.Ice-cream stick then is a kind of frozen, take drinking water, white granulated sugar etc. as primary raw material, adds thickener, spices or beans, fruit etc., through mixing, sterilization, filling mould, freeze to form, is the traditional food of relieving summer heat summer and quenching one's thirst.Jelly is incorporated ice-cream stick, by selecting gelling agent, add the supplementary materials such as white granulated sugar, glucose syrup, inspissated juice, citric acid, just can produce gelatinous jelly ice bar.It not only has smooth mouthfeel as the jelly, and product organizes pliable and tough high resilience, has broken through the very hard structure of traditional ice-cream stick, and market prospects are very wide.
Yet, added a large amount of sugar and food additives in the existing jelly ice bar, if children are edible for a long time, be unfavorable for the growth of health and intelligence.
Summary of the invention:
The present invention is exactly for the problems referred to above, and a kind of smooth good to eat, pliable and tough high resilience, nutritious fragrant citrus jelly ice bar and processing technology thereof are provided.
In order to realize above-mentioned purpose of the present invention, the present invention adopts following technical scheme, and proportioning by weight is: white granulated sugar 15～20%, glucose syrup 20～25%, carragheen 0.6～0.8%, konjac glucomannan 0.2～0.4%, compound adhesive 0.3～0.4%, natrium citricum 0.1～0.2%, essence 0.2～0.3%, fragrant citrus inspissated juice 5～10%.
Beneficial effect of the present invention:
1. smooth, the just melt in the mouth of mouthfeel of the present invention, pliable and tough high resilience;
2. sugar content of the present invention is low, nutritious.
The specific embodiment:
The present invention's proportioning by weight is: white granulated sugar 15～20%, glucose syrup 20～25%, carragheen 0.6～0.8%, konjac glucomannan 0.2～0.4%, compound adhesive 0.3～0.4%, natrium citricum 0.1～0.2%, essence 0.2～0.3%, fragrant citrus inspissated juice 5～10%.
Embodiment 1: white granulated sugar 15%, glucose syrup 20%, carragheen 0.8%, konjac glucomannan 0.2%, compound adhesive 0.3%, natrium citricum 0.2%, essence 0.15%, fragrant citrus inspissated juice 10%.
Embodiment 2: white granulated sugar 20%, glucose syrup 25%, carragheen 0.6%, konjac glucomannan 0.4%, compound adhesive 0.4%, natrium citricum 0.1%, essence 0.2%, fragrant citrus inspissated juice 7.5%.
Embodiment 3: white granulated sugar 17.5%, glucose syrup 22.5%, carragheen 0.7%, konjac glucomannan 0.3%, compound adhesive 0.35%, natrium citricum 0.15%, essence 0.2%, fragrant citrus inspissated juice 5%.
In the production of jelly ice bar, at first to select suitable gelling agent, since its smooth mouthfeel, pliable and tough and whippy design feature, mainly be to rely on the network structure that forms after the gelling agent dissolving, this not only requires gelling agent to have suitable gelling characteristic, and good machining property and flowability will be arranged, so that pipeline is carried, perfusion is the fast accelerated gum of energy in saline slot afterwards, gel stability draws water few, can the resisting temperature fluctuation.
The present invention selects the plural gel of konjac glucomannan and carragheen as gel.Konjac glucomannan is to extract from the stem tuber of konjaku plant, is the condensate of glucose syrup and mannose, has higher viscosity, with carragheen stronger synergy is arranged.
Claims (4)
1. fragrant citrus jelly ice bar and processing technology thereof, it is characterized in that, the present invention adopts following technical scheme, and proportioning by weight is: white granulated sugar 15～20%, glucose syrup 20～25%, carragheen 0.6～0.8%, konjac glucomannan 0.2～0.4%, compound adhesive 0.3～0.4%, natrium citricum 0.1～0.2%, essence 0.2～0.3%, fragrant citrus inspissated juice 5～10%.
2. fragrant citrus jelly ice bar according to claim 1 and processing technology thereof, it is characterized in that, the present invention's proportioning by weight is: white granulated sugar 15%, glucose syrup 20%, carragheen 0.8%, konjac glucomannan 0.2%, compound adhesive 0.3%, natrium citricum 0.2%, essence 0.15%, fragrant citrus inspissated juice 10%.
3. fragrant citrus jelly ice bar according to claim 1 and processing technology thereof, it is characterized in that, the present invention's proportioning by weight is: white granulated sugar 20%, glucose syrup 25%, carragheen 0.6%, konjac glucomannan 0.4%, compound adhesive 0.4%, natrium citricum 0.1%, essence 0.2%, fragrant citrus inspissated juice 7.5%.
4. fragrant citrus jelly ice bar according to claim 1 and processing technology thereof, it is characterized in that, the present invention's proportioning by weight is: white granulated sugar 17.5%, glucose syrup 22.5%, carragheen 0.7%, konjac glucomannan 0.3%, compound adhesive 0.35%, natrium citricum 0.15%, essence 0.2%, fragrant citrus inspissated juice 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110218688 CN102907553A (en) | 2011-08-02 | 2011-08-02 | Orange jelly ice-lolly and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110218688 CN102907553A (en) | 2011-08-02 | 2011-08-02 | Orange jelly ice-lolly and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102907553A true CN102907553A (en) | 2013-02-06 |
Family
ID=47606317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110218688 Pending CN102907553A (en) | 2011-08-02 | 2011-08-02 | Orange jelly ice-lolly and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102907553A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107920551A (en) * | 2015-08-21 | 2018-04-17 | 卡耶斯·法新有限公司 | It is used to prepare the sleeve for including gel of confectionery |
-
2011
- 2011-08-02 CN CN 201110218688 patent/CN102907553A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107920551A (en) * | 2015-08-21 | 2018-04-17 | 卡耶斯·法新有限公司 | It is used to prepare the sleeve for including gel of confectionery |
| CN107920551B (en) * | 2015-08-21 | 2021-08-03 | 卡耶斯·法新有限公司 | Sleeve for preparing confectionery products comprising a gel |
| US11406117B2 (en) | 2015-08-21 | 2022-08-09 | Katjes Fassin Gmbh. + Co. Kommanditgesellschaft | Gel-comprising cartridge for the preparation of confectionery |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101671146B1 (en) | Gelatin-jelly added with Peach Juice and the manufaturing mehtod thereof | |
| CN103416810A (en) | Compound drink of papaya and passion fruit | |
| CN102871153A (en) | Water chestnut and freshwater fish food and preparation method thereof | |
| CN103535505B (en) | Method for preparing original fruit ice-cream sticks | |
| CN102940290B (en) | Method for preparing Noni juice | |
| CN103976299A (en) | Composite fruit and vegetable powder and preparation method thereof | |
| CN103960450A (en) | Choerospondias axillaris peel nutritional jelly drops enriched with polyphenol and preparation method thereof | |
| CN102907553A (en) | Orange jelly ice-lolly and processing technology thereof | |
| CN106359831A (en) | Multi-flavored passiflora edulia ice shavings and preparation technology thereof | |
| CN102450382A (en) | Pulp ice cream | |
| CN103431153B (en) | Processing technology of frozen drink of bingtang (Chinese character) orange | |
| CN104187231A (en) | Thickening agent for jellies | |
| CN102265997A (en) | Compound food gum for preparing fruit salad | |
| CN102793215A (en) | Method for preparing natural seaweed jelly | |
| CN105495487A (en) | Konjak jelly | |
| CN101589755A (en) | A kind of preparation method of iced fruit drink and product | |
| CN103734333A (en) | Myrica rubra fresh milk beverage and preparation method thereof | |
| CN103385502B (en) | Apetala berry beverage | |
| CN108925971A (en) | A kind of preparation method of fruit bean jelly | |
| KR20150047740A (en) | Gelatin-Pudding added with Peach Juice and the manufaturing mehtod thereof | |
| Gani et al. | Evaluation of nutritive value of rind jelly prepared from jackfruit | |
| CN102894176B (en) | Salty pulp beverage containing mint leaf paste and sea sedge and manufacturing method thereof | |
| KR101695937B1 (en) | Method for manufacturing Sediment with ripe persimmon and Sediment with ripe persimmon manufactured by the mehtod | |
| CN105558963A (en) | Eggfruit jelly | |
| CN109717276A (en) | A kind of lemon apricot skin tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130206 |