CN102919632A

CN102919632A - Banana jelly powder

Info

Publication number: CN102919632A
Application number: CN2012104635809A
Authority: CN
Inventors: 谭毅
Original assignee: HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Current assignee: HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority date: 2012-11-18
Filing date: 2012-11-18
Publication date: 2013-02-13

Abstract

The invention relates to a banana jelly powder, which comprises the following ingredients according to the weight percentage: 40% to 50% of white granulated sugar, 25% to 35% of glucose, 15% to 20% of banana powder, 2.5% to 3.5% of carrageenan, 2.5% to 3.0% of locust bean gum, 0.5% to 0.7% of banana essence, 0.1% to 0.3% of citric acid, 0.1% to 0.2% of potassium citrate and 0.01% to 0.012% of lemon yellow, wherein all the ingredients are mixed and processed in a microwave sterilization manner. The process for preparing a banana jelly from the banana jelly powder is simple, convenient and time and labor saving. The preparation process is accomplished by adding the definite quantity of f water to the banana jelly powder, so that the troubles of weighing and mixing the ingredients during the ingredient proportioning are omitted, and the preparing process is greatly simplified. The prepared banana jelly is attractive in appearance and smooth and fine in taste, and has a pure banana flavor. The content of the soluble solid of the banana jelly powder is greater than or equal to 15%, so that the banana jelly powder completely meets the requirement of the existing National Standard GB19883-2005 of Jelly.

Description

The banana jelly powder

Technical field

The invention belongs to food processing field, relate to a kind of jelly powder, especially a kind of banana jelly powder.

Background technology

Jelly is also to claim gel, is a kind of snack food, is semi-solid, adds water, sugar, fruit juice, citric acid etc. by edible gelling agent and makes.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 banana jelly powder, make banana jelly with it simple, convenient, the banana jelly powder adds quantitative water and has namely finished blending process.

Banana jelly powder of the present invention, be comprised of white granulated sugar, glucose, banaina, carragheen, locust bean gum, flavoring banana essence, citric acid, potassium citrate, lemon yellow, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, banaina 15%～20%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, flavoring banana essence 0.5%～0.7 %, citric acid 0.1%～0.3%, potassium citrate 0.1%～0.2%, lemon yellow 0.01%～0.02%.

Described white granulated sugar is through pulverizing, cross the white granulated sugar of 60 mesh sieves;

Described flavoring banana essence is Powdered food banana flavor.

Banana jelly powder making step is as follows:

(1) batching: white granulated sugar, glucose, banaina, carragheen, locust bean gum, flavoring banana essence, citric acid, potassium citrate, lemon yellow by after the proportioning weighing, are mixed;

(2) sterilization: the material that mixes carries out microwave sterilization, makes the banana jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Banaina has the commercially available prod.

Simple when making banana jelly with banana jelly powder of the present invention, convenient, save time, the saving of labor, the banana 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.Banana jelly outward appearance with banana jelly powder preparation of the present invention is tempting, and mouthfeel is smooth, fine and smooth, and pure banana flavor is arranged, and its soluble solid 〉=15% has reached the requirement of existing GB GB 19883-2005 " jelly " fully.Owing to being powder product, be easier to store and keeping.

Four, the specific embodiment

Embodiment 1:

Take by weighing white granulated sugar 450g, glucose 300g, banaina 175g, carragheen 30g, locust bean gum 28g, flavoring banana essence 6g, citric acid 2g, potassium citrate 1.5g, lemon yellow 0.15g, mix; The material that mixes carries out microwave sterilization, makes the banana jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Banana jelly powder using method 1: the 450g pure water is added in uncovered, clean, the heat-resisting container, slowly pour 100g banana jelly powder 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 banana jelly after the demoulding.Also can be edible after refrigerator and cooled is hidden.

Banana jelly powder using method 2: the 450g pure water is added in uncovered, clean, the heat-resisting container, slowly pour 100g banana jelly powder 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 banana jelly of longer shelf-life.

Embodiment 2:

Take by weighing white granulated sugar 500g, glucose 350g, banaina 200g, carragheen 35g, locust bean gum 30g, flavoring banana essence 7g, citric acid 3g, potassium citrate 2g, lemon yellow 0.2g, mix; The material that mixes carries out microwave sterilization, makes the banana jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Two kinds of usings method of banana jelly powder are all with embodiment 1.

Embodiment 3:

Take by weighing white granulated sugar 400g, glucose 250g, banaina 150g, carragheen 25g, locust bean gum 25g, flavoring banana essence 5g, citric acid 1g, potassium citrate 1g, lemon yellow 0.1g, mix; The material that mixes carries out microwave sterilization, makes the banana jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Two kinds of usings method of banana 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

1. banana jelly powder of the present invention, be comprised of white granulated sugar, glucose, banaina, carragheen, locust bean gum, flavoring banana essence, citric acid, potassium citrate, lemon yellow, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, banaina 15%～20%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, flavoring banana essence 0.5%～0.7 %, citric acid 0.1%～0.3%, potassium citrate 0.1%～0.2%, lemon yellow 0.01%～0.02%.

2. be through pulverizing, cross the white granulated sugar of 60 mesh sieves according to white granulated sugar claimed in claim 1.

3. be Powdered food banana flavor according to flavoring banana essence claimed in claim 1.