CN102948702A - Steamed freezing bean jelly and manufacture technology thereof - Google Patents

Abstract

The invention relates to steamed freezing bean jelly and a manufacture technology thereof. The steamed freezing bean jelly is prepared from 85.3 parts of water, 2.2 parts of composite base material and 12.5 parts of starch, wherein the composite base material is obtained by evenly mixing 45% of konjaku flour, 35% of soybean protein, 5% of gellan agent, 10% of carrageenan and 5% of sodium carbonate. According to the invention, the traditional food material for manufacturing the bean jelly is scientifically prepared, steamed and frozen, and the bean jelly manufactured by the technology has the characteristics of abundant nutrition, good taste, toughness, long quality guarantee period time, small possibility of being affected, time and labor saving and no waste, and can be produced on a large scale.

Description

A kind of freezing bean jelly and manufacture craft thereof of steaming

Technical field

The invention belongs to field of food, be specifically related to a kind of freezing bean jelly and manufacture craft thereof of steaming.

Background technology

Along with the raising of living standards of the people, the people require the instant food of better more more nutrition, to meet colourful dietetic life.Currently, the market's major production jelly: sweet jelly, konjac jelly, potato jelly, jelly beans, peas, jelly, etc., are all cooked from its production process, labor intensive, and can not be frozen, shelf-life time is short; during the summer people want to eat and eat jelly less cool, low yields, complicated operation and paste pot should be wasted, taste unhappy with paste flavor, by the loss of nutrients, inappropriate scale production.

Summary of the invention

The objective of the invention is to overcome the prior art deficiency provide a kind of nutritious, mouthfeel good, but flexible Produce on a large scale, time shelf-life are long, not easy infection, time saving and energy saving freezing bean jelly and the manufacture craft thereof of steaming.

For achieving the above object, the present invention has taked following technical scheme.A kind ofly steam freezing bean jelly, it is to be made by the raw material of following weight portion proportioning: 85.3 parts, water, 2.2 parts of composite base-materials, 12.5 parts of starch.

Described composite base-material is that: Amorphophalus rivieri powder 45%, soybean protein 35%, knot cryogen 5%, carragheen 10%, sodium carbonate 5% evenly mix.

Described major ingredient starch is: any in starch of acorn, celestial careless starch, starch from sweet potato, French beans starch, pea starch, Faba bean starch, marine alga starch.

The described preparation method who steams freezing bean jelly is:

(1), by prescription, take above-mentioned each raw material;

(2), the water taken is heated to 35 ℃, then with composite base-material, at homogenizer Inner, stirs Uniform and obtain mixed liquor A, then put into Leng Zang Shi Static only stand-by after 8 to 10 hours;

(3), mixed liquor A is sprinkled into to starch with high speed agitator stirring simultaneously, the time is 15 minutes, and Wu Shengpao is gelatinized corn starch B;

(4), the gelatinized corn starch B that will obtain through step (3) pours in quantitative plate or mould, puts into the steaming car, pushes steamer, by the temperature of 90 ℃-95 ℃, steamed, steaming time 40-50 minutes, make its central temperature reach 90 ℃, is the bean jelly shape;

(5), steamed bean jelly is pulled out from steamer, push chilling room and carry out cooling;

(6), push-35 ℃ of quick-frozen chambers after cooling and carry out freezingly, seal after freezing and pack and case, put into afterwards-18 ℃ of freezer freezer storage.

Attached: the second packing storage means: as after step (5) is cooling, directly to carry out vacuum packaging vanning, put into afterwards 0 ~ 5 ℃ of fresh-keeping warehouse and stored.

The present invention carries out science preparation by the food materials of traditional fabrication bean jelly and steams freezing production, but that the bean jelly made from this technology has is nutritious, mouthfeel good, flexible Produce on a large scale, time shelf-life are long, not easy infection, time saving and energy saving, the characteristics of not wasting.

The present invention steams the advantage of freezing bean jelly:

1. the standardization Workshop Production that whole production procedure separates in the stream of people, logistics, the workshop hygiene condition is good, and in whole production, storage, transportation, product all is not vulnerable to outside contamination, meets state food safety certification standard.

2. the composition of major ingredient, base-material, batching is through Majors of Food personage scientific appraisal, harmless, and nutrition, health, all meets the state food security regulations.

3. Amorphophalus rivieri and soybean protein are produced food itself just that mouthfeel is good, nutritious, flexible, the characteristics of flexible, adds special batching and production technology, and finished product has more and adds that mouthfeel is good, flexible, flexible; Owing to producing under specific process environments, base-material refrigeration is standing, join starch, finished product is freezing, and nutritional labeling not only should not be suffered a loss, and strengthens on the contrary the function that has improved each nutritional labeling.

4. the product stored frozen is deposited at specific temperature, is difficult for producing bacterium in normal temperature, Gu time shelf-life is long.

5. in summer, people like the food bean jelly, and product is steamed to freezing bean jelly after thawing, and still have certain cool degree, can meet the custom of people at the nice and cool food of happiness in summer food.

6. traditional bean jelly is all small workshop mode production, and sanitary condition is simple and crude, also can't long-distance transportation, and the sale of can only setting up a stall in locality, eating method is single, can't meet the demand to safety, health, relieved, convenient bean jelly of consumers in general more.

The specific embodiment:

A kind ofly steam freezing bean jelly, it is to be made by the raw material of following weight portion proportioning: 85.3 parts, water, 2.2 parts of composite base-materials, 12.5 parts of starch.

Described composite base-material is that: Amorphophalus rivieri powder 45%, soybean protein 35%, knot cryogen 5%, carragheen 10%, sodium carbonate 5% evenly mix.

Described major ingredient starch is: any in starch of acorn, celestial careless starch, starch from sweet potato, French beans starch, pea starch, Faba bean starch, marine alga starch.

The described preparation method who steams freezing bean jelly is:

(1), by prescription, take above-mentioned each raw material;

(2), the water taken is heated to 35 ℃, then with composite base-material, at homogenizer Inner, stirs Uniform and obtain mixed liquor A, then put into Leng Zang Shi Static only stand-by after 8 to 10 hours;

(3), mixed liquor A is sprinkled into to starch with high speed agitator stirring simultaneously, the time is 15 minutes, and Wu Shengpao is gelatinized corn starch B;

(4), the gelatinized corn starch B that will obtain through step (3) pours in quantitative plate or mould, puts into the steaming car, pushes steamer, by the temperature of 90 ℃-95 ℃, steamed, steaming time 40-50 minutes, make its central temperature reach 90 ℃, is the bean jelly shape;

(5), steamed bean jelly is pulled out from steamer, push chilling room and carry out cooling;

(6), push-35 ℃ of quick-frozen chambers after cooling and carry out freezingly, seal after freezing and pack and case, put into afterwards-18 ℃ of freezer freezer storage.

Attached: the second packing storage means: as after step (5) is cooling, directly to carry out vacuum packaging vanning, put into afterwards 0 ~ 5 ℃ of fresh-keeping warehouse and stored.

Claims (4)

1. one kind steams freezing bean jelly, it is characterized in that it is to be made by the raw material of following weight portion proportioning: 87.5 parts, water, 2.2 parts of composite base-materials, 12.5 parts of starch.

2. a kind of freezing bean jelly that steams according to claim 1 is characterized in that: composite base-material Shi You Amorphophalus rivieri powder 45%, soybean protein 35%, knot cryogen 5%, carragheen 105%, sodium carbonate 5% evenly mix.

3. a kind of freezing bean jelly that steams according to claim 1, it is characterized in that: described starch is any in starch of acorn, celestial careless starch, starch from sweet potato, French beans starch, pea starch, Faba bean starch, marine alga starch.

4. a kind of preparation method who steams freezing bean jelly according to claim 1 is characterized in that:

(1), by prescription, take above-mentioned each raw material;

(2), the water taken is heated to 35 ℃, then with composite base-material, at homogenizer Inner, stirs Uniform and obtain mixed liquor A, then put into Leng Zang Shi Static only stand-by after 8 to 10 hours;

(3), mixed liquor A is sprinkled into to starch with high speed agitator stirring simultaneously, the time is 15 minutes, and Wu Shengpao is gelatinized corn starch B;

(4), the gelatinized corn starch B that will obtain through step (3) pours in quantitative plate or mould, puts into the steaming car, pushes steamer, by the temperature of 90 ℃-95 ℃, steamed, steaming time 40-50 minutes, make its central temperature reach 90 ℃, is the bean jelly shape;

(5), steamed bean jelly is pulled out from steamer, push chilling room and carry out cooling;

(6), cooled bean jelly is carried out to vacuum packaging, get final product.