CN103621865A - Preparation method of crystal sheet jelly - Google Patents
Preparation method of crystal sheet jelly Download PDFInfo
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- CN103621865A CN103621865A CN201310538430.4A CN201310538430A CN103621865A CN 103621865 A CN103621865 A CN 103621865A CN 201310538430 A CN201310538430 A CN 201310538430A CN 103621865 A CN103621865 A CN 103621865A
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- sheet jelly
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Abstract
The invention discloses a preparation method of crystal sheet jelly. The preparation method comprises the following steps: 1. carrying out burdening, namely, preparing all required raw materials and ensuring the quality of the food materials; 2. adding water for blending, namely adding the raw materials into water in a ratio of the raw materials to the water being 1 to 3, and continuously stirring at the water temperature of 70-80 DEG C to form thick liquid; 3. feeding and stewing, namely, uniformly quantitatively feeding the thick liquid into a stewing basin and stewing to form sheet jelly; and 4. rapidly cooling, namely, quickly cooling the sheet jelly in cooling equipment by using ice water by stages. According to the preparation method, the sheet jelly blending and cooling technologies are enhanced on the basis of adjusting and optimizing the materials, white alum is not added, and the sheet jelly is crystal clear, good in glossiness and toughness and hard to break. At present, the sheet jelly and the technology are pioneering in the domestic.
Description
Technical field
The present invention relates to a kind of preparation method of edible bean sheet jelly, particularly a kind of preparation method of crystal bean sheet jelly.
Background technology
Bean sheet jelly belongs to wet starch product, is mainly to be formed through allotment, boiling, the link processing and fabricating such as cooling by bean starch such as farina or peas, and it is generally divided into two kinds of white powder skin and green bean sheet jelly, and crystal bean sheet jelly is that white powder skin is a kind of.
According to the current production technology of bean sheet jelly, during production, most of enterprise relies on the illegal food additives alum of interpolation to be used as food improver and leavening agent, to improve and to increase the toughness of bean sheet jelly, prevents fragmentation.Also have small part enterprise for improving bean sheet jelly toughness, take all to use peameal technology to produce bean sheet jelly, but cost will rise much.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of preparation method of crystal bean sheet jelly, can prepare the crystal bean sheet jelly of high-quality by the method.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of preparation method of crystal bean sheet jelly is provided, and the step of described processing method comprises:
The first, batching; By needed raw material on deck, guarantee food materials quality;
The second, enter water allotment; Raw material is added to the water and stirs into slurries, and the ratio of raw material and water is 1:3; And water temperature remains on 70 ~ 80 ℃, and constantly stir;
The 3rd, filling boiling; The filling of slurries equal and quantitative, in boiling basin, and boiling becomes bean sheet jelly;
The 4th, cooling rapidly; Bean sheet jelly is put into cooling device, and with frozen water, to carry out stage cooling rapidly.
Preferably, described second step, enters before water allotment, and raw material need be molten in advance with a small amount of hot water, and water temperature is 95 ℃.
Preferably, described the 3rd step, adopts stage cooking method, and the three sections of water temperatures of take are carried out boiling: wherein first paragraph water temperature is 88 ~ 92 ℃, and digestion time is 70 ~ 80 seconds; Second segment water temperature is 90 ~ 95 ℃, and digestion time is 30 ~ 40 seconds; The 3rd section of water temperature is 95 ~ 98 ℃, and digestion time is 10 ~ 20 seconds.
Preferably, described the 4th step, stage is cooling minute first stage and second stage rapidly; First stage water temperature is 15 ~ 20 ℃, cooling lasting 60 ~ 90 seconds; Second stage water temperature is 6 ~ 10 ℃, cooling lasting 150 ~ 180 seconds.
The invention has the beneficial effects as follows: a kind of preparation method of crystal bean sheet jelly is provided, and the method is to adjust and optimizing on the basis of batching allotment, the cooling technology of strengthening bean sheet jelly, do not add that alum produces completely, its product is glittering and translucent, and glossiness is good, good toughness, non-friable.
The specific embodiment
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
The embodiment of the present invention comprises: a kind of preparation method of crystal bean sheet jelly, and the step of described processing method comprises:
The first, batching; By needed raw material on deck, guarantee food materials quality;
The second, enter water allotment; Before raw material enters water allotment, all raw materials need be molten in advance with a small amount of hot water, and water temperature is 95 ℃; In the pre-solution of 20Kg farina and pea starch, add 75Kg hot water, and water temperature remains on 70 ~ 80 ℃, stir; In whipping process, add again other batchings 5Kg such as konjaku flour, continue to stir 2 ~ 3 minutes, regulate slurry temperature, make temperature maintain 75 ~ 85 ℃, and continuous stirring prevents precipitation.
The 3rd, filling boiling; The filling of slurries equal and quantitative, in boiling basin, and boiling becomes bean sheet jelly; Adopted stage cooking method, the three sections of water temperatures of take are carried out boiling: wherein first paragraph water temperature is 88 ~ 92 ℃, and digestion time is 70 ~ 80 seconds; Second segment water temperature is 90 ~ 95 ℃, and digestion time is 30 ~ 40 seconds; The 3rd section of water temperature is 95 ~ 98 ℃, and digestion time is 10 ~ 20 seconds
The 4th, cooling rapidly; Bean sheet jelly is put into cooling device, and with frozen water, to carry out stage cooling rapidly; Stage is cooling minute first stage and second stage rapidly; First stage water temperature is 15 ~ 20 ℃, cooling lasting 60 ~ 90 seconds; Second stage water temperature is 6 ~ 10 ℃, cooling lasting 150 ~ 180 seconds.
The preparation method of a kind of crystal bean sheet jelly of the present invention, the method is to adjust and optimizing on the basis of batching, and allotment, the cooling technology of strengthening bean sheet jelly do not add that alum produces completely, and its product is glittering and translucent, and glossiness is good, and good toughness is non-friable.
Above-described embodiment is only explanation technical conceive of the present invention and feature; its object is to allow person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (4)
1. a preparation method for crystal bean sheet jelly, is characterized in that: the step of described processing method comprises:
The first, batching; By needed raw material on deck, guarantee food materials quality;
The second, enter water allotment; Raw material is added to the water and stirs into slurries, and the ratio of raw material and water is 1:3; And water temperature remains on 70 ~ 80 ℃, and constantly stir;
The 3rd, filling boiling; The filling of slurries equal and quantitative, in boiling basin, and boiling becomes bean sheet jelly;
The 4th, cooling rapidly; Bean sheet jelly is put into cooling device, and with frozen water, to carry out stage cooling rapidly.
2. the preparation method of a kind of crystal bean sheet jelly according to claim 1, is characterized in that: described second step, enter before water allotment, and raw material need be molten in advance with a small amount of hot water, and water temperature is 95 ℃.
3. the preparation method of a kind of crystal bean sheet jelly according to claim 1, is characterized in that: described the 3rd step, adopt stage cooking method, and the three sections of water temperatures of take are carried out boiling: wherein first paragraph water temperature is 88 ~ 92 ℃, and digestion time is 70 ~ 80 seconds; Second segment water temperature is 90 ~ 95 ℃, and digestion time is 30 ~ 40 seconds; The 3rd section of water temperature is 95 ~ 98 ℃, and digestion time is 10 ~ 20 seconds.
4. the preparation method of a kind of crystal bean sheet jelly according to claim 1, is characterized in that: described the 4th step, and stage is cooling minute first stage and second stage rapidly; First stage water temperature is 15 ~ 20 ℃, cooling lasting 60 ~ 90 seconds; Second stage water temperature is 6 ~ 10 ℃, cooling lasting 150 ~ 180 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538430.4A CN103621865A (en) | 2013-11-05 | 2013-11-05 | Preparation method of crystal sheet jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538430.4A CN103621865A (en) | 2013-11-05 | 2013-11-05 | Preparation method of crystal sheet jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103621865A true CN103621865A (en) | 2014-03-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310538430.4A Pending CN103621865A (en) | 2013-11-05 | 2013-11-05 | Preparation method of crystal sheet jelly |
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| CN (1) | CN103621865A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422545A (en) * | 2002-12-25 | 2003-06-11 | 四川国基实业有限公司 | Method for producing instant vermicell made of potato and the like |
| CN101341944A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Processing method for instant sheet jelly and bean jelly |
| CN102524712A (en) * | 2012-03-14 | 2012-07-04 | 贵州省印江县依仁食品有限公司 | Method for processing pure sweet potato starch noodles |
| CN102960606A (en) * | 2012-12-18 | 2013-03-13 | 淮安市农之源薯类粉业有限公司 | Alum-free vermicelli and preparation method thereof |
| CN102972718A (en) * | 2012-12-12 | 2013-03-20 | 四川金鼓食品有限责任公司 | Deep processing method of alum-free sweet potato vermicelli or purple sweet potato vermicelli |
| CN103250949A (en) * | 2013-05-31 | 2013-08-21 | 西南科技大学 | Direct-extruded vermicelli and process |
| CN103340372A (en) * | 2013-06-20 | 2013-10-09 | 湖南省永吉农业开发有限公司 | Processing method for sweet potato sheet jelly, and apparatus thereof |
-
2013
- 2013-11-05 CN CN201310538430.4A patent/CN103621865A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422545A (en) * | 2002-12-25 | 2003-06-11 | 四川国基实业有限公司 | Method for producing instant vermicell made of potato and the like |
| CN101341944A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Processing method for instant sheet jelly and bean jelly |
| CN102524712A (en) * | 2012-03-14 | 2012-07-04 | 贵州省印江县依仁食品有限公司 | Method for processing pure sweet potato starch noodles |
| CN102972718A (en) * | 2012-12-12 | 2013-03-20 | 四川金鼓食品有限责任公司 | Deep processing method of alum-free sweet potato vermicelli or purple sweet potato vermicelli |
| CN102960606A (en) * | 2012-12-18 | 2013-03-13 | 淮安市农之源薯类粉业有限公司 | Alum-free vermicelli and preparation method thereof |
| CN103250949A (en) * | 2013-05-31 | 2013-08-21 | 西南科技大学 | Direct-extruded vermicelli and process |
| CN103340372A (en) * | 2013-06-20 | 2013-10-09 | 湖南省永吉农业开发有限公司 | Processing method for sweet potato sheet jelly, and apparatus thereof |
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Application publication date: 20140312 |