CN102919633A

CN102919633A - Hawthorn jelly powder

Info

Publication number: CN102919633A
Application number: CN2012104635828A
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 hawthorn 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 hawthorn powder, 2.5% to 3.5% of carrageenan, 2.5% to 3.0% of locust bean gum, 1.2% to 1.5% of citric acid, 0.9% to 1.1% of potassium citrate, 0.5% to 0.7% of hawthorn essence and 0.06% to 0.08% of monascus red, wherein all the ingredients are mixed and processed in a microwave sterilization manner. The process for preparing a hawthorn jelly from the hawthorn jelly powder is simple, convenient and time and labor saving. The preparation process is accomplished by adding the definite quantity of water to the hawthorn 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 hawthorn jelly is attractive in appearance and smooth and fine in taste, and has a pure hawthorn flavor. The content of soluble solid in the hawthorn jelly powder is greater than or equal to 15%, so that the hawthorn jelly powder completely meets the requirement of the existing National Standard GB19883-2005 of Jelly.

Description

The haw berry agar

Technical field

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

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 haw berry agar, it is simple, convenient to make haw jelly with it, and the water of the haw berry agar amount of reordering has namely been finished blending process.

Haw berry agar of the present invention, be comprised of white granulated sugar, glucose, hawthorn powder, carragheen, locust bean gum, citric acid, potassium citrate, hawthorn essence, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, hawthorn powder 15%～20%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, citric acid 1.2%～1.5%, potassium citrate 0.9%～1.1%, hawthorn essence 0.5%～0.7 %, Monascus color 0.06%～0.08 %.

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

Described hawthorn essence is Powdered edible haw essence.

Haw berry agar making step is as follows:

(1) batching: white granulated sugar, glucose, hawthorn powder, carragheen, locust bean gum, citric acid, potassium citrate, hawthorn essence, Monascus color by after the proportioning weighing, are mixed;

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

Hawthorn powder has the commercially available prod, namely has hawthorn powder to sell such as Tianjin just like fruit food industry Co., Ltd.

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

Four, the specific embodiment

Embodiment 1:

Take by weighing white granulated sugar 450g, glucose 300g, hawthorn powder 175g, carragheen 30g, locust bean gum 28g, citric acid 13g, potassium citrate 10g, hawthorn essence 6g, Monascus color 0.7g, mix; The material that mixes carries out microwave sterilization, makes the haw berry agar.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

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

Embodiment 2:

Take by weighing white granulated sugar 500g, glucose 350g, hawthorn powder 200g, carragheen 35g, locust bean gum 30g, citric acid 15g, potassium citrate 11g, hawthorn essence 7g, Monascus color 0.8g, mix; The material that mixes carries out microwave sterilization, makes the haw berry agar.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Two kinds of usings method of haw berry agar are all with embodiment 1.

Embodiment 3:

Take by weighing white granulated sugar 400g, glucose 250g, hawthorn powder 150g, carragheen 25g, locust bean gum 25g, citric acid 12g, potassium citrate 9g, hawthorn essence 5g, Monascus color 0.6g, mix; The material that mixes carries out microwave sterilization, makes the haw berry agar.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Two kinds of usings method of haw berry agar 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. haw berry agar of the present invention, be comprised of white granulated sugar, glucose, hawthorn powder, carragheen, locust bean gum, citric acid, potassium citrate, hawthorn essence, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, hawthorn powder 15%～20%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, citric acid 1.2%～1.5%, potassium citrate 0.9%～1.1%, hawthorn essence 0.5%～0.7 %, Monascus color 0.06%～0.08 %.

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 edible haw essence according to hawthorn essence claimed in claim 1.