CN103190552A - Method for preparing milk-containing agar jelly - Google Patents
Method for preparing milk-containing agar jelly Download PDFInfo
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- CN103190552A CN103190552A CN2013101389900A CN201310138990A CN103190552A CN 103190552 A CN103190552 A CN 103190552A CN 2013101389900 A CN2013101389900 A CN 2013101389900A CN 201310138990 A CN201310138990 A CN 201310138990A CN 103190552 A CN103190552 A CN 103190552A
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Abstract
The invention belongs to the technical field of food processing, and relates to a method for preparing milk-containing agar jelly. The method comprises the following steps of: mixing agar and a sweetener uniformly, adding the mixture into water, heating for dissolving to obtain an agar solution, cooling, and pumping the agar solution to a proportioning tank; adding milk, an acidity regulator, a stabilizer, essence, a thickener, an emulsifier, fruit and vegetable juice or fruit and vegetable grains and water into the proportioning tank respectively, stirring for dissolving, and homogenizing to obtain homogenized agar jelly liquid; filling the homogenized agar jelly liquid into a container for high-temperature sterilization, or filling the homogenized agar jelly liquid into a clean container in a sterile mode after sterilization to obtain sterile agar jelly liquid; and cooling and solidifying the sterile agar jelly liquid, thus obtaining the milk-containing agar jelly. The preparation method is simple, facilitates production, and is beneficial to reducing the cost.
Description
Technical field:
The invention belongs to the food processing preparing technical field, relate to a kind of processing and preparing technology that contains newborn formula jelly that contains the agar that from sea-plant, extracts, particularly a kind of preparation method who contains newborn formula agar jelly.
Background technology:
Jelly is a kind of leisure food, because of its lovely luster, lubricious, the unique flavor of mouthfeel, be subjected to especially liking of children of people deeply, that jelly has is low in calories, the characteristics of low fat, high fiber, be healthy food preferably, jelly can add a certain amount of vitamin, mineral matter and the functional components carrier of nutriment as a supplement in preparation process.Jelly is primary raw material with edible glue and sugar, through boiling the gel food that operations such as glue, allotment, can and sterilization process, the colloid of preparation jelly is generally carragheen, konjaku flour (glue), locust bean gum, xanthans or gellan gum, jelly elasticity and toughness with these colloid for preparing are bigger, be difficult for fragmentation, if but suck or this jelly of eating, enter tracheae easily, change shape with tracheaectasy, be difficult for discharging and cause danger.Agar is a kind of natural seaweed extract, be rich in dietary fiber, empty calory has very strong satiety and the function that relaxes bowel, and the water holding capacity of agar is strong especially, can solidify be equivalent to himself the amount more than 200 times water, passing through digestive organs during this stage, water is slowly absorbed in the body, and moisture makes stool keep soft in large intestine, defecation time shortens, and promotes the nature defaecation; Agar also has cholesterol level, inhibition blood sugar and the control body weight function that reduces in the serum; Be the milk containing jelly of main gel preparation with agar, the mouthfeel that is fragility is easy to fragmentation in mouth, can not choke when edible, as safe as a house, and this milk containing jelly also contains milk constituents, the mouthfeel uniqueness, and local flavor is outstanding, be rich in dietary fiber, have higher nutritive value, but have not yet to see the production and selling of this jelly, also do not see the bibliographical information that related-art process is arranged.
Summary of the invention:
The objective of the invention is to overcome the shortcoming that prior art exists, seeking to design provides a kind of preparation method who contains newborn formula agar jelly, preparation contain newborn formula agar jelly mouthfeel uniqueness, local flavor is outstanding, be rich in dietary fiber, have higher nutritive value, and edible safety is good.
To achieve these goals, the preparation technology of the inventive method is:
(1), earlier agar and sweetener are mixed 1:0～200 by weight proportion, be added to the water heating for dissolving and obtain agar solution, solution temperature is 80～100 ℃, and dissolution time is 1～30min; Agar solution after will dissolving again is cooled to 40～80 ℃ and squeezes into material-compound tank;
(2), again add stirring and dissolving behind milk, acidity regulator, stabilizing agent, essence, thickener, emulsifying agent, Juice (slurry) or fruit and vegetable and the water in the material-compound tank respectively, the agar jelly feed liquid that obtains preparing;
(3), again the agar jelly feed liquid for preparing is carried out homogeneous and handle under 15-90 ℃ of temperature conditions, homogenization pressure is 5-35MPa, obtains the agar jelly feed liquid behind the homogeneous;
(4), the agar jelly feed liquid can behind the homogeneous is carried out conventional high-temperature sterilization treatment to container, or sterile filling is to clean container after sterilization processing, and the can temperature is 40～90 ℃, and sterilization temperature is 80-140 ℃, sterilizing time is 4s-30min, gets aseptic agar jelly feed liquid;
(5), then, with aseptic agar jelly feed liquid cooled and solidified under 0～40 ℃ of condition of temperature, make and contain newborn formula agar jelly raw material, become product through packing.
The percentage by weight that contains newborn formula agar jelly each component of the present invention's preparation is: milk 5%～60%, sweetener 0.001%～30%, agar 0.01%～1.0%, acidity regulator 0.001%～2%, stabilizing agent 0.1%～1.0%, essence 0.0001～2%, thickener 0.01%～0.5%, emulsifying agent 0.01%～0.3%, Juice (slurry) 0.1%～99.9% or fruit and vegetable 0.1～50%, all the other are water, and the percentage by weight summation of each component is 100%.
Milk of the present invention make a living sweet milk or reconstituted milk; Described sweetener comprises one or more the combination in white granulated sugar, maltose, glucose, fructose, sugar alcohol, compound sugar, syrup and the high sweetener; Described acidity regulator comprises one or more the combination in citric acid, lactic acid, malic acid, tartaric acid, phosphoric acid, acetic acid, natrium citricum, sodium lactate, natrium malicum, sodium tartrate, sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium carbonate, sodium acid carbonate, NaOH, sodium acetate, potassium citrate, potassium lactate, potassium malate, potassium tartrate, potassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potash, saleratus, potassium hydroxide and the potassium acetate; Described essence comprises one or more the combination in flavoring apple essence, flavoring pineapple essence, grape essence, strawberry essence, blueberry essence, mango essence, orange essence, peach essence, pear essence, hawthorn essence, kiwi flavor, lemon extract, lychee flavor, flavoring banana essence, cherry essence, cocoanut flavour, aloe essence, carrot essence, tomato flavour, pawpaw essence, spinach essence, milk flavour and the sour milk essence; Described stabilizing agent comprises one or more the combination in sodium carboxymethylcellulose, pectin, soybean polyoses and the propylene glycol alginate (PGA); Described thickener comprises one or more the combination in konjaku flour (glue), locust bean gum, xanthans, gellan gum, carragheen and the Caesalpinia spinosaKuntze glue; Described emulsifying agent comprises one or more the combination in single diglycerol aliphatic acid, sucrose fatty ester, polyglyceryl fatty acid ester and the diacetyl tartarate list double glyceride; Described Juice (slurry) comprises one or more the combination in apple, pineapple, grape, strawberry, blueberry, mango, orange, peach, pears, hawthorn, Kiwi berry, lemon, lichee, banana, cherry, coconut, aloe, carrot, tomato, pawpaw, the spinach Juice (slurry); Described fruit and vegetable comprises one or more the combination in apple, pineapple, grape, strawberry, blueberry, mango, orange, peach, pears, hawthorn, Kiwi berry, lemon, lichee, banana, cherry, coconut palm fruit, aloe, carrot and the pawpaw fruit and vegetable; Describedly contain in the newborn formula agar jelly component or add one or more nutritional labelings that are combined into that comprise in proteins,vitamins,minerals, nutrition fortifier and the functional components, its addition is 0.01～0.05% of gross weight.
The agar that the present invention relates to does not contain artificial synthetic ingredient and element for the agar of the natural matter extracted from sea-plant.
The present invention uses stabilizing agent to improve the water-retaining property of milk containing jelly, stable protein in adding acid and sterilization process, prevent its sex change cohesion under acid condition, wherein sodium carboxymethylcellulose, pectin, soybean polyoses, propylene glycol alginate (PGA) have stabilization preferably to protein, when the content of stabilizing agent less than 0.1% the time, sex change cohesion under acid condition can not be played good effect to protein, when the content of stabilizing agent greater than 1.0% the time, can produce tangible sticky sense, mouthfeel is relatively poor.
The present invention compared with prior art, milk containing jelly gel with the agar preparation is easy to fragmentation in mouth, do not have potential safety hazard when edible, the smooth uniqueness of mouthfeel, local flavor discharges, the effect that is conducive to control body weight and has fat-reducing has great health care function, benefits health, to nutrition is unbalanced important regulatory role arranged, preparation technology is simple, is easy to produce, and is conducive to save cost.
The specific embodiment:
The invention will be further described below by embodiment.
Embodiment 1:
The composition by weight that contains newborn formula agar jelly that present embodiment relates to is: fresh milk 30%, and white granulated sugar 10%, agar 0.01%, citric acid 0.35%, sodium carboxymethylcellulose 0.25%, mango juice 10%, mango essence 0.08%, all the other are water, total amount is 100%; Its preparation method is:
(1) agar, sodium carboxymethylcellulose and white granulated sugar are mixed, get an amount of pure water and be heated to more than 80 ℃, the mixture that will contain agar adds in the hot water, dissolves 15 minutes, squeezes into material-compound tank when temperature is down to 50-60 ℃;
(2) in material-compound tank, add remaining water, fresh milk, citric acid, mango essence and mango juice stirring and dissolving, the feed liquid that obtains preparing;
(3) feed liquid for preparing is carried out homogeneous under 50-60 ℃ of condition and handle, homogenization pressure is 15-25Mpa, obtains the feed liquid behind the homogeneous;
(4) the can sealing to the container under 50-60 ℃ of condition of the feed liquid behind the homogeneous was placed in the water-bath under 85 ℃ of conditions sterilization 20 minutes;
(6) product after the sterilization is cooled to normal temperature, obtains containing newborn formula agar jelly.
Present embodiment makes contains newborn formula agar jelly clean taste, and fruit-like flavour is outstanding, and gel is more crisp, be easy to fragmentation, can drink after container makes the gel fragmentation several times by shaking, and also can directly suck by suction pipe or suction nozzle.
Embodiment 2:
The composition by weight that contains newborn formula agar jelly that present embodiment relates to is: skimmed milk power 2%, white granulated sugar 3%, cider 15%, agar 0.35%, locust bean gum 0.2%, pectin 0.5%, citric acid 0.18%, malic acid 0.1%, natrium citricum 0.08%, flavoring apple essence 0.05%, Aspartame 0.03%, acesulfame potassium 0.02%, water 78.49%; Its preparation method is as follows:
(1) agar, locust bean gum, pectin and white granulated sugar are mixed, get an amount of pure water and be heated to more than 90 ℃, the mixture that will contain agar adds in the hot water, dissolves 20 minutes, squeezes into material-compound tank when temperature is down to 50 ℃;
(2) skimmed milk power is joined in 50 ℃ of an amount of hot water, be prepared into reconstituted milk;
(3) in material-compound tank, add remaining water, reconstituted milk, citric acid, malic acid, natrium citricum, flavoring apple essence, Aspartame, acesulfame potassium and cider, stirring and dissolving, the feed liquid that obtains preparing;
(4) feed liquid for preparing is carried out homogeneous under 60 ℃ of conditions and handle, homogenization pressure is 18Mpa, obtains the feed liquid behind the homogeneous;
(5) the can sealing to the container under 55 ℃ of conditions of the feed liquid behind the homogeneous is placed in the water-bath 95 ℃ of sterilizations 10 minutes;
(6) product after the sterilization is cooled to normal temperature, obtains containing newborn formula agar jelly.
Present embodiment makes, and to contain newborn formula agar jelly be low sugar, zero fat products, clean taste, and fruit-like flavour is outstanding, and gel is more crisp, be easy to fragmentation, can drink after container makes the gel fragmentation several times by shaking, and also can directly suck by suction pipe or suction nozzle.
Embodiment 3:
The composition by weight that contains newborn formula agar jelly that present embodiment relates to is: fresh milk 40%, white granulated sugar 6%, HFCS 8%, agar 0.3%, konjaku flour (glue) 0.08%, carragheen 0.05%, soybean polyoses 1.0%, citric acid 0.35%, potassium citrate 0.15%, strawberry fruit juice 20%, strawberry essence 0.1%, water 23.97%; Its preparation method is:
(1) agar, konjaku flour (glue), carragheen, soybean polyoses and white granulated sugar are mixed, get an amount of pure water and be heated to more than 95 ℃, the mixture that will contain agar adds in the hot water, dissolves 10 minutes, squeezes into material-compound tank when temperature is down to 70 ℃;
(2) in material-compound tank, add remaining water, fresh milk, HFCS, citric acid, potassium citrate, strawberry fruit juice and strawberry essence, stirring and dissolving, the feed liquid that obtains preparing;
(3) feed liquid for preparing is handled through homogeneous under 60 ℃ of conditions, homogenization pressure is 22Mpa, obtains the feed liquid behind the homogeneous;
(4) with the feed liquid behind the homogeneous through 121 ℃, 4s sterilization processing, in 80 ℃ of gnotobasis retrofillings to clean container;
(5) product after the filling is cooled to normal temperature, obtains containing newborn formula agar jelly.
Present embodiment makes contains the texture that newborn formula agar jelly has similar pulp, and fruit-like flavour is outstanding, and gel is flexible slightly, be easy to fragmentation, mouthfeel is smooth, good water-retaining property can be drunk after container makes the gel fragmentation several times by shaking, and also can directly suck by suction pipe or suction nozzle.
Embodiment 4:
The composition by weight that contains newborn formula agar jelly that present embodiment relates to is: whole milk powder 6%, white granulated sugar 12%, agar 1%, xanthans 0.15%, sodium carboxymethylcellulose 0.15%, PGA0.3%, citric acid 0.2%, natrium citricum 0.15%, glycerin monostearate 0.05%, sucrose fatty ester 0.05%, milk flavour 0.05%, all the other are water, and total amount is 100%; Its preparation method is as follows:
(1) agar, xanthans, sodium carboxymethylcellulose, PGA, glycerin monostearate, sucrose fatty ester and white granulated sugar are mixed, getting an amount of pure water is heated to more than 85 ℃, the mixture that will contain agar adds in the hot water, dissolved 20 minutes, and squeezed into material-compound tank when temperature is down to 55 ℃.
(2) whole milk powder being joined an amount of temperature is in 45 ℃ of hot water, is prepared into reconstituted milk;
(3) in material-compound tank, add remaining water, reconstituted milk, citric acid, natrium citricum and milk flavour, stirring and dissolving, the feed liquid that obtains preparing;
(4) feed liquid for preparing is handled through homogeneous under 65 ℃ of conditions, homogenization pressure is 15Mpa, obtains the feed liquid behind the homogeneous;
(5) with the feed liquid behind the homogeneous through 115 ℃, 15s sterilization processing, in 60 ℃ of gnotobasis retrofillings to clean container;
(6) product after the filling is cooled to normal temperature, obtains containing newborn formula agar jelly.
Present embodiment makes contains newborn formula agar jelly clean taste, and gel is more crisp, be easy to fragmentation, good water-retaining property, and local flavor is outstanding, can drink after container makes the gel fragmentation several times by shaking, and also can directly suck by suction pipe or suction nozzle.
Claims (4)
1. preparation method who contains newborn formula agar jelly is characterized in that preparation technology is:
(1), earlier agar and sweetener are mixed 1:0～200 by weight proportion, be added to the water heating for dissolving and obtain agar solution, solution temperature is 80～100 ℃, and dissolution time is 1～30min; Agar solution after will dissolving again is cooled to 40～80 ℃ and squeezes into material-compound tank;
(2), again add stirring and dissolving behind milk, acidity regulator, stabilizing agent, essence, thickener, emulsifying agent, Juice (slurry) or fruit and vegetable and the water in the material-compound tank respectively, the agar jelly feed liquid that obtains preparing;
(3), again the agar jelly feed liquid for preparing is carried out homogeneous and handle under 15-90 ℃ of temperature conditions, homogenization pressure is 5-35MPa, obtains the agar jelly feed liquid behind the homogeneous;
(4), the agar jelly feed liquid can behind the homogeneous is carried out conventional high-temperature sterilization treatment to container, or sterile filling is to clean container after sterilization processing, and the can temperature is 40～90 ℃, and sterilization temperature is 80-140 ℃, sterilizing time is 4s-30min, gets aseptic agar jelly feed liquid;
(5), then, with aseptic agar jelly feed liquid cooled and solidified under 0～40 ℃ of condition of temperature, make and contain newborn formula agar jelly raw material, become product through packing.
2. the preparation method who contains newborn formula agar jelly according to claim 1, it is characterized in that the percentage by weight that contains newborn formula agar jelly each component for preparing is: milk 5%～60%, sweetener 0.001%～30%, agar 0.01%～1.0%, acidity regulator 0.001%～2%, stabilizing agent 0.1%～1.0%, essence 0.0001～2%, thickener 0.01%～0.5%, emulsifying agent 0.01%～0.3%, Juice 0.1%～99.9% or fruit and vegetable 0.1～50%, all the other are water, the percentage by weight summation of each component is 100%.
3. the preparation method who contains newborn formula agar jelly according to claim 1 is characterized in that described milk make a living sweet milk or reconstituted milk; Described sweetener comprises one or more the combination in white granulated sugar, maltose, glucose, fructose, sugar alcohol, compound sugar, syrup and the high sweetener; Described acidity regulator comprises one or more the combination in citric acid, lactic acid, malic acid, tartaric acid, phosphoric acid, acetic acid, natrium citricum, sodium lactate, natrium malicum, sodium tartrate, sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium carbonate, sodium acid carbonate, NaOH, sodium acetate, potassium citrate, potassium lactate, potassium malate, potassium tartrate, potassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potash, saleratus, potassium hydroxide and the potassium acetate; Described essence comprises one or more the combination in flavoring apple essence, flavoring pineapple essence, grape essence, strawberry essence, blueberry essence, mango essence, orange essence, peach essence, pear essence, hawthorn essence, kiwi flavor, lemon extract, lychee flavor, flavoring banana essence, cherry essence, cocoanut flavour, aloe essence, carrot essence, tomato flavour, pawpaw essence, spinach essence, milk flavour and the sour milk essence; Described stabilizing agent comprises one or more the combination in sodium carboxymethylcellulose, pectin, soybean polyoses and the propylene glycol alginate; Described thickener comprises one or more the combination in konjaku flour, locust bean gum, xanthans, gellan gum, carragheen and the Caesalpinia spinosaKuntze glue; Described emulsifying agent comprises one or more the combination in single diglycerol aliphatic acid, sucrose fatty ester, polyglyceryl fatty acid ester and the diacetyl tartarate list double glyceride; Described Juice comprises one or more the combination in apple, pineapple, grape, strawberry, blueberry, mango, orange, peach, pears, hawthorn, Kiwi berry, lemon, lichee, banana, cherry, coconut, aloe, carrot, tomato, pawpaw, the spinach Juice; Described fruit and vegetable comprises one or more the combination in apple, pineapple, grape, strawberry, blueberry, mango, orange, peach, pears, hawthorn, Kiwi berry, lemon, lichee, banana, cherry, coconut palm fruit, aloe, carrot and the pawpaw fruit and vegetable; Describedly contain in the newborn formula agar jelly component or add one or more nutritional labelings that are combined into that comprise in proteins,vitamins,minerals, nutrition fortifier and the functional components, its addition is 0.01～0.05% of gross weight.
4. the preparation method who contains newborn formula agar jelly according to claim 1 is characterized in that the agar that relates to for the agar of the natural matter extracted, does not contain artificial synthetic ingredient and element from sea-plant.
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| CN2013101389900A CN103190552A (en) | 2013-04-22 | 2013-04-22 | Method for preparing milk-containing agar jelly |
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| CN2013101389900A CN103190552A (en) | 2013-04-22 | 2013-04-22 | Method for preparing milk-containing agar jelly |
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Cited By (6)
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| CN105166608A (en) * | 2015-10-10 | 2015-12-23 | 光明乳业股份有限公司 | Sucking jelly containing active probiotics and preparation method thereof |
| CN106174277A (en) * | 2016-07-15 | 2016-12-07 | 惠州同富康生物科技有限公司 | A kind of fruit juice fruit jelly with weight losing function containing konjaku powder and preparation method thereof |
| CN106665846A (en) * | 2017-02-09 | 2017-05-17 | 上海应用技术大学 | Tara gum-containing yoghurt stabilizing agent and application thereof to preparation of yoghurt |
| CN109042884A (en) * | 2018-07-05 | 2018-12-21 | 江苏豪蓓特食品有限公司 | A kind of stability production method of fermented juice milk drink |
| CN112335867A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Alcohol jelly convenient to eat and preparation process thereof |
| CN114794242A (en) * | 2021-01-28 | 2022-07-29 | 内蒙古鑫贝食品有限公司 | Formula and production process of milk-containing jelly pudding |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105166608A (en) * | 2015-10-10 | 2015-12-23 | 光明乳业股份有限公司 | Sucking jelly containing active probiotics and preparation method thereof |
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| CN106174277A (en) * | 2016-07-15 | 2016-12-07 | 惠州同富康生物科技有限公司 | A kind of fruit juice fruit jelly with weight losing function containing konjaku powder and preparation method thereof |
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| CN109042884A (en) * | 2018-07-05 | 2018-12-21 | 江苏豪蓓特食品有限公司 | A kind of stability production method of fermented juice milk drink |
| CN112335867A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Alcohol jelly convenient to eat and preparation process thereof |
| CN114794242A (en) * | 2021-01-28 | 2022-07-29 | 内蒙古鑫贝食品有限公司 | Formula and production process of milk-containing jelly pudding |
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Application publication date: 20130710 |