CN103445040A - Novel jelly cake and preparation method thereof - Google Patents
Novel jelly cake and preparation method thereof Download PDFInfo
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- CN103445040A CN103445040A CN2012101715784A CN201210171578A CN103445040A CN 103445040 A CN103445040 A CN 103445040A CN 2012101715784 A CN2012101715784 A CN 2012101715784A CN 201210171578 A CN201210171578 A CN 201210171578A CN 103445040 A CN103445040 A CN 103445040A
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Abstract
The invention relates to a novel jelly cake and a preparation method thereof. The inner of the cake is replaced by jelly, and the outer surface of the cake is coated with cream and decorated with fruits. The manufacturing method of the jelly comprises the following steps: preparing following components in percentage by weight: 0.2% of carrageenan, 0.2 to 0.3% of konjac glucomannan, 0.015 to 0.03% of gellan gum, and 0.2% of potassium chloride, the balance being water; mixing the materials, heating to 90 to 100 DEG C to dissolve the materials in water, adding fruits, juice powder, toner, and flavoring agents to make the jelly into any flavors or colors, wherein the glue coagulator is not extracted from plants, but is prepared through a microbiological fermentation technology. The novel jelly cake has the advantages of novelty, abundant colors and flavors, smooth and fresh taste, toughness, low cost, and easy preparation.
Description
Technical field
The present invention relates to food processing field, particularly a kind of novel jelly " cake " and preparation method thereof.
Background technology
Cake is one of people's indispensable food of celebrating one's birthday, offering birthday congratulations, popular for a long time in China, but present cake is also very single on form and preparation method, and majority is exactly simple starchiness cake, and the inside adds fruit, jam, and outside adds milk wet goods material.Not only cost is high, and cream and cake one edible, will allow on a small quantity the people feel greasy.So allowing cake become clearly nice is also the direction of cake industry exploitation.
The jelly entrance is salubrious, satiny, be one of food of liking of people, but the coagulating agent of jelly is mostly plant extract, and nontoxic, cost is higher.The gellan gum that microbial fermentation technology makes is with low cost, and nonhazardous not only is heated and can be again melted, cooling can again solidifying, and acid-fast alkali-proof, and environmental protection, the quantity abundance, as the cake assistant agent, will obtain people's approval and application widely with it.
Summary of the invention
The present invention relates to a kind of novel jelly " cake " and preparation method thereof.Its inner cake is replaced by jelly, and outer surface covers cream and intersperses fruit.The preparation method of inner jelly: carragheen 0.2%, konjac glucomannan 0.2-0.3%, gellan gum 0.015-0.03%, potassium chloride 0.2%, surplus is water, heats 90 ℃ of-100 ℃ of dissolvings, then adds any taste of furnishing and the colors such as fruit, the precious powder of Fruit, toning flavor enhancement.Preferred preparation method is carragheen 0.2%, konjac glucomannan 0.25%, and gellan gum 0.02%, potassium chloride 0.2%, surplus is water, after adding the flavouring colour-regulating agent, is heated to 90 ℃ of-100 ℃ of dissolvings, adds fresh fruit or flavouring colour-regulating agent etc., cooling.Especially, jelly of the present invention glue paracoagulation agent used is not that plant extract gets but makes with microbial fermentation technology, not only harmless but also can increase the nutritional labeling of jelly " cake ", is applicable to the crowd of all ages and classes section, with the obvious advantage.
Novel jelly " cake " is not only novel, and color, taste enrich, smooth non-greasy, and flexible, and also cost is lower, is easy to make.
The specific embodiment
Below by the specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but with this, does not limit the present invention.
embodiment mono-
By preparation method: carragheen 0.2%, konjac glucomannan 0.2%, gellan gum 0.015%, potassium chloride 0.2%, surplus is water, is heated to 90 ℃ of-100 ℃ of dissolvings, cooling after, the mensuration gel strength is 1342g/cm
2, gel elastomer is good; Add the precious any taste of powder furnishing of 12.5% Fruit and color, heat 90 ℃ of-100 ℃ of dissolvings, cooling, after 4 ℃ of refrigeration 15h, gel strength is down to 251g/cm
2, good springiness, just melt in the mouth.
embodiment bis-
By preparation method: carragheen 0.2%, konjac glucomannan 0.3%, gellan gum 0.03%, potassium chloride 0.2%, add 12.5% the precious any taste of powder furnishing of Fruit and color, surplus is water, is heated to 90 ℃ of-100 ℃ of dissolvings, cooling after, gel strength is 1000g/cm
2, hardness is large and crisp, and toughness is little.
embodiment tri-
By preparation method: carragheen 0.2%, konjac glucomannan 0.25%, gellan gum 0.02%, potassium chloride 0.2%, surplus is water, after adding the flavouring colour-regulating agent, is heated to 90 ℃ of-100 ℃ of dissolvings, adds fresh fruit, cooling after, the mensuration gel strength is 2011g/cm
2, elasticity, transparent good, gel toughness is large; Add the precious any taste of powder furnishing of 12.5% Fruit and color, pH3.5, heat 90 ℃ of-100 ℃ of dissolvings, cooling, and after 4 ℃ of refrigeration 15h, gel strength is down to 270g/cm
2, entrance is soft and elasticity is better, and the transparency is good.The making of the most applicable jelly " cake ".
Above-mentioned explanation is not limitation of the present invention, and the present invention also is not limited in above-mentioned giving an example, and the variation that those skilled in the art make in essential scope of the present invention, remodeling, interpolation or replacement, also should belong to protection scope of the present invention.
Claims (4)
1. novel jelly " cake ": its inner cake is replaced by jelly, and outer surface covers cream and intersperses fruit.
2. the preparation method of inner jelly according to claim 1: carragheen 0.2%, konjac glucomannan 0.2-0.3%, gellan gum 0.015-0.03%, potassium chloride 0.2%, surplus is water, heats 90 ℃ of-100 ℃ of dissolvings, then adds any taste of furnishing and the colors such as fruit, the precious powder of Fruit, toning flavor enhancement.
3. the preferred preparation method of inner jelly according to claim 1 is: carragheen 0.2%, konjac glucomannan 0.25%, gellan gum 0.02%, potassium chloride 0.2%, surplus is water, after adding the flavouring colour-regulating agent, be heated to 90 ℃ of-100 ℃ of dissolvings, add fresh fruit or flavouring colour-regulating agent etc., cooling.
4. jelly of the present invention according to claim 2 glue paracoagulation agent used is not that plant extract gets, but make with microbial fermentation technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101715784A CN103445040A (en) | 2012-05-30 | 2012-05-30 | Novel jelly cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101715784A CN103445040A (en) | 2012-05-30 | 2012-05-30 | Novel jelly cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103445040A true CN103445040A (en) | 2013-12-18 |
Family
ID=49728219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101715784A Pending CN103445040A (en) | 2012-05-30 | 2012-05-30 | Novel jelly cake and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103445040A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112656A (en) * | 2018-02-07 | 2018-06-05 | 贝投资无锡有限公司 | A kind of gel-type Western-style pastry cake premixed powder |
| CN108283295A (en) * | 2017-12-09 | 2018-07-17 | 新疆阜丰生物科技有限公司 | A method of preparing jelly using jelly powder |
| CN110402989A (en) * | 2019-08-09 | 2019-11-05 | 济南每日焙想食品有限公司 | A kind of production method of probiotics decorative cakes |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06327421A (en) * | 1993-05-21 | 1994-11-29 | Maameido:Kk | Gelatin-containing jelly and its preparation |
| CN2887072Y (en) * | 2006-03-09 | 2007-04-11 | 戚紫薇 | Cake with fruits blended jelly |
| CN101077087A (en) * | 2006-05-26 | 2007-11-28 | 沈玉鹏 | Edible fresh flower pure jelly non-baken cream cake |
| CN101125008A (en) * | 2007-10-08 | 2008-02-20 | 刘东林 | Instant seaweed jelly and seaweed jelly cake |
| CN101584423A (en) * | 2009-06-03 | 2009-11-25 | 浙江中肯生物科技有限公司 | A kind ofly be used to prepare the novel composite edible gum of jelly and by its jelly that makes |
-
2012
- 2012-05-30 CN CN2012101715784A patent/CN103445040A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06327421A (en) * | 1993-05-21 | 1994-11-29 | Maameido:Kk | Gelatin-containing jelly and its preparation |
| CN2887072Y (en) * | 2006-03-09 | 2007-04-11 | 戚紫薇 | Cake with fruits blended jelly |
| CN101077087A (en) * | 2006-05-26 | 2007-11-28 | 沈玉鹏 | Edible fresh flower pure jelly non-baken cream cake |
| CN101125008A (en) * | 2007-10-08 | 2008-02-20 | 刘东林 | Instant seaweed jelly and seaweed jelly cake |
| CN101584423A (en) * | 2009-06-03 | 2009-11-25 | 浙江中肯生物科技有限公司 | A kind ofly be used to prepare the novel composite edible gum of jelly and by its jelly that makes |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108283295A (en) * | 2017-12-09 | 2018-07-17 | 新疆阜丰生物科技有限公司 | A method of preparing jelly using jelly powder |
| CN108112656A (en) * | 2018-02-07 | 2018-06-05 | 贝投资无锡有限公司 | A kind of gel-type Western-style pastry cake premixed powder |
| CN110402989A (en) * | 2019-08-09 | 2019-11-05 | 济南每日焙想食品有限公司 | A kind of production method of probiotics decorative cakes |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131218 |