CN102907596A - Purple sweet potato jelly powder - Google Patents
Purple sweet potato jelly powder Download PDFInfo
- Publication number
- CN102907596A CN102907596A CN2012104635813A CN201210463581A CN102907596A CN 102907596 A CN102907596 A CN 102907596A CN 2012104635813 A CN2012104635813 A CN 2012104635813A CN 201210463581 A CN201210463581 A CN 201210463581A CN 102907596 A CN102907596 A CN 102907596A
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- sweet potato
- purple sweet
- powder
- jelly
- purple
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Abstract
The invention provides purple sweet potato jelly powder. The purple sweet potato jelly powder consists of, by weight, white granulated sugar 40%-50%, glucose 25%-35%, purple sweet potato powder 15%-25%, carrageenan 2.5%-3.5%, locust bean gum 2.5%-3.0%, purple sweet potato essence 0.5%-0.7% and potassium chloride 0.1%-0.2% and is prepared by material preparation and microwave sterilization. The purple sweet potato jelly powder is simple and convenient in the manufacture process of purple sweet potato jelly, time-saving and labor-saving, the material preparation process can be finished by adding an appropriate amount of water into the purple sweet potato jelly powder, the trouble that ingredients are required to be weighed and then mixed in preparation is omitted, and the manufacture process is simplified greatly. The manufactured purple sweet potato jelly is attractive in appearance and smooth and fine in taste and has pure purple sweet potato taste, and soluble solid of the purple sweet potato jelly is greater than or equal to 15% and fully meets the requirement for current national standard GB19883-2005 'jelly'.
Description
Technical field
The invention belongs to food processing field, relate to a kind of jelly powder, especially a kind of purple potato jelly powder.
Background technology
Jelly is also to claim gel, is a kind of snack food, is semi-solid, is added by edible gelling agent that water, sugar etc. make.The jelly outward appearance sparkling and crystal-clear transparent, bright in colour, mouthfeel is smooth, fresh and sweet moisten, and is a kind of food of high dietary-fiber low in calories.In recent years, jelly production sweeps the country, and deeply is subjected to especially liking of young people and children of consumers in general, has become people's presenting friends, the excellent gift of deduction emotional affection, friendship, love.
Mostly jelly powder in the market is the composite of various colloids, it is compound gel, if making jelly with it not only needs oneself to grope the suitableeest addition of jelly powder according to its recommendation amount, also need to prepare other raw material, such as sugar, fruit juice, citric acid, essence, pigment etc., and the addition of the definite above-mentioned raw materials of needs, it is also uncertain that can the jelly quality of producing reach standard-required, therefore, make jelly and inconvenient with the jelly powder of this compound gel type.
Summary of the invention
The object of the present invention is to provide a kind of purple potato jelly powder, it is simple, convenient to make purple potato jelly with it, and purple potato jelly powder adds quantitative water and namely finished blending process.
Purple potato jelly powder of the present invention, be comprised of white granulated sugar, glucose, purple sweet potato powder, carragheen, locust bean gum, purple potato essence, potassium chloride, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, purple sweet potato powder 15%～25%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, purple potato essence 0.5%～0.7 %, potassium chloride 0.1%～0.2%.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 60 mesh sieves;
Described purple sweet potato powder is instant purple sweet potato powder;
Described purple potato essence is Powdered edible purple potato essence.
Purple potato jelly powder making step is as follows:
(1) batching: white granulated sugar, glucose, purple sweet potato powder, carragheen, locust bean gum, purple potato essence, potassium chloride by after the proportioning weighing, are mixed;
(2) sterilization: the material that mixes carries out microwave sterilization, makes purple potato jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Instant purple sweet potato powder has the commercially available prod.
Simple when making purple potato jelly with purple potato jelly powder of the present invention, convenient, save time, the saving of labor, purple potato jelly powder adds quantitative water and has just finished blending process, saved grope before the batching every kind of the suitableeest addition of raw material and when batching every kind of component all want weighing, decomposite trouble, greatly simplified production process.Purple potato jelly outward appearance with purple potato jelly powder preparation of the present invention is tempting, and mouthfeel is smooth, fine and smooth, and pure purple potato flavor is arranged, and its soluble solid 〉=15% has reached the requirement of existing GB GB 19883-2005 " jelly " fully.Because product of the present invention is powder product, be easier to store and keeping.
Four, the specific embodiment
Embodiment 1:
Take by weighing white granulated sugar 450g, glucose 300g, purple sweet potato powder 200g, carragheen 30g, locust bean gum 28g, purple potato essence 6g, potassium chloride 1.5g, mix; The material that mixes carries out microwave sterilization, makes purple potato jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Purple potato jelly powder using method 1: the 450g pure water is added in uncovered, clean, the heat-resisting container, slowly pour the purple potato jelly powder of 100g into, be heated to while stirring 85 ℃ ± 2 ℃, insulation 6～8 min, be cooled to 50 ℃ ± 2 ℃, pouring into mould, be cooled to room temperature forming, is namely to do instant purple potato jelly after the demoulding.Also can be edible after refrigerator and cooled is hidden.
Purple potato jelly powder using method 2: the 450g pure water is added in uncovered, clean, the heat-resisting container, slowly pour the purple potato jelly powder of 100g into, add again the 0.2g potassium sorbate, be heated to while stirring 85 ℃ ± 2 ℃, be incubated 6～8 minutes, be cooled to 60 ℃ ± 2 ℃, pour into immediately the jelly cup, carry out water dip sterilization behind the hot-seal, 85 ℃ of sterilization temperatures, sterilizing time 20min is cooled to room temperature, is the purple potato jelly of longer shelf-life.
Embodiment 2:
Take by weighing white granulated sugar 500g, glucose 350g, purple sweet potato powder 250g, carragheen 35g, locust bean gum 30g, purple potato essence 7g, potassium chloride 2g, mix; The material that mixes carries out microwave sterilization, makes purple potato jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Two kinds of usings method of purple potato jelly powder are all with embodiment 1.
Embodiment 3:
Take by weighing white granulated sugar 400g, glucose 250g, purple sweet potato powder 150g, carragheen 25g, locust bean gum 25g, purple potato essence 5g, potassium chloride 1g, mix; The material that mixes carries out microwave sterilization, makes purple potato jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Two kinds of usings method of purple potato jelly powder are all with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (4)
1. purple potato jelly powder of the present invention, be comprised of white granulated sugar, glucose, purple sweet potato powder, carragheen, locust bean gum, purple potato essence, potassium chloride, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, purple sweet potato powder 15%～25%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, purple potato essence 0.5%～0.7 %, potassium chloride 0.1%～0.2%.
2. be through pulverizing, cross the white granulated sugar of 60 mesh sieves according to white granulated sugar claimed in claim 1.
3. be instant purple sweet potato powder according to purple sweet potato powder claimed in claim 1.
4. be Powdered edible purple potato essence according to purple potato essence claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104635813A CN102907596A (en) | 2012-11-18 | 2012-11-18 | Purple sweet potato jelly powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104635813A CN102907596A (en) | 2012-11-18 | 2012-11-18 | Purple sweet potato jelly powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102907596A true CN102907596A (en) | 2013-02-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104635813A Pending CN102907596A (en) | 2012-11-18 | 2012-11-18 | Purple sweet potato jelly powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN102907596A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609943A (en) * | 2013-12-02 | 2014-03-05 | 青岛一球通海产品专业合作社 | Preparation method of colorful compound bean jelly |
| CN103876012A (en) * | 2014-04-19 | 2014-06-25 | 普宁市梅塘桂金红食品厂 | Selenium-enriched health-care purple sweet potato jelly and production process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864528A (en) * | 2006-04-27 | 2006-11-22 | 中国日用化学工业研究院 | Method for preparing polypeptide fruit jelly |
| CN102106495A (en) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Konjac jelly powder and method for making jellies by using same |
| CN102406107A (en) * | 2011-11-18 | 2012-04-11 | 大连兆阳软件科技有限公司 | Heath jam and preparation method thereof |
-
2012
- 2012-11-18 CN CN2012104635813A patent/CN102907596A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864528A (en) * | 2006-04-27 | 2006-11-22 | 中国日用化学工业研究院 | Method for preparing polypeptide fruit jelly |
| CN102106495A (en) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Konjac jelly powder and method for making jellies by using same |
| CN102406107A (en) * | 2011-11-18 | 2012-04-11 | 大连兆阳软件科技有限公司 | Heath jam and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 窦勇: "紫甘薯营养果冻的开发", 《安徽农业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609943A (en) * | 2013-12-02 | 2014-03-05 | 青岛一球通海产品专业合作社 | Preparation method of colorful compound bean jelly |
| CN103876012A (en) * | 2014-04-19 | 2014-06-25 | 普宁市梅塘桂金红食品厂 | Selenium-enriched health-care purple sweet potato jelly and production process thereof |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130206 |