CN102919636A

CN102919636A - Coconut jelly powder

Info

Publication number: CN102919636A
Application number: CN2012104635851A
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 discloses coconut jelly powder. The coconut jelly powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 20%-30% of glucose, 10%-15% of non-dairy creamer, 10%-15% of coconut powder, 2.5%-3.5% of carrageenan, 2.5%-3.0% of locust bean gum, 0.5%-0.7% of coconut essence and 0.1%-0.2% of potassium chloride. The coconut jelly powder is prepared from the following steps: dosing and micro-wave sterilizing. The coconut jelly powder provided by the invention is simple, convenient, time-saving and force-saving in preparing coconut jelly; a dosing process is achieved by adding quantitative water into the coconut jelly powder, so that processes for weighing and mixing each component in the dosing process are saved, and a preparation process is greatly simplified. The prepared coconut jelly is attractive in appearance, smooth and fine in mouthfeel, and pure in coconut flavor.

Description

The coconut fruit agar

Technical field

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

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 coconut fruit agar, make coconut jelly with it simple, convenient, the coconut fruit agar adds quantitative water and has namely finished blending process.

Coconut fruit agar of the present invention, be comprised of white granulated sugar, glucose, vegetable fat powder, coconut powder, carragheen, locust bean gum, cocoanut flavour, potassium chloride, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 20%～30%, vegetable fat powder 10%～15%, coconut powder 10%～15%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, cocoanut flavour 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 coconut powder is instant coconut powder;

Described cocoanut flavour is Powdered edible cocoanut flavour.

Coconut fruit agar making step is as follows:

(1) batching: white granulated sugar, glucose, vegetable fat powder, coconut powder, carragheen, locust bean gum, cocoanut flavour, potassium chloride by after the proportioning weighing, are mixed;

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

Instant coconut powder also claims coconut powder, coconut slurry powder, coconut palm powder.South of Hainan sends Industrial Co., Ltd. to have instant coconut powder to sell.

Simple when making coconut jelly with coconut fruit agar of the present invention, convenient, save time, the saving of labor, the coconut fruit agar 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.Coconut jelly outward appearance with coconut fruit agar preparation of the present invention is tempting, and mouthfeel is smooth, fine and smooth, and pure coconut 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 250g, vegetable fat powder 120g, coconut powder 130g, carragheen 30g, locust bean gum 28g, cocoanut flavour 6g, potassium chloride 1.5g, mix; The material that mixes carries out microwave sterilization, makes the coconut fruit agar.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

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

Embodiment 2:

Take by weighing white granulated sugar 500g, glucose 300g, vegetable fat powder 150g, coconut powder 150g, carragheen 35g, locust bean gum 30g, cocoanut flavour 7g, potassium chloride 2g, mix; The material that mixes carries out microwave sterilization, makes the coconut fruit agar.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Two kinds of usings method of coconut fruit agar are all with embodiment 1.

Embodiment 3:

Take by weighing white granulated sugar 400g, glucose 200g, vegetable fat powder 100g, coconut powder 100g, carragheen 25g, locust bean gum 25g, cocoanut flavour 5g, potassium chloride 1g, mix; The material that mixes carries out microwave sterilization, makes the coconut fruit agar.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Two kinds of usings method of coconut fruit 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. coconut fruit agar of the present invention, be comprised of white granulated sugar, glucose, vegetable fat powder, coconut powder, carragheen, locust bean gum, cocoanut flavour, potassium chloride, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 20%～30%, vegetable fat powder 10%～15%, coconut powder 10%～15%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, cocoanut flavour 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 coconut powder according to coconut powder claimed in claim 1.

4. be Powdered edible cocoanut flavour according to cocoanut flavour claimed in claim 1.