CN103783340A - Strawberry jelly powder - Google Patents
Strawberry jelly powder Download PDFInfo
- Publication number
- CN103783340A CN103783340A CN201210456489.4A CN201210456489A CN103783340A CN 103783340 A CN103783340 A CN 103783340A CN 201210456489 A CN201210456489 A CN 201210456489A CN 103783340 A CN103783340 A CN 103783340A
- Authority
- CN
- China
- Prior art keywords
- strawberry
- powder
- jelly
- jelly powder
- strawberry jelly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 59
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 59
- 235000015110 jellies Nutrition 0.000 title claims abstract description 45
- 239000008274 jelly Substances 0.000 title claims abstract description 45
- 239000000843 powder Substances 0.000 title claims abstract description 42
- 244000307700 Fragaria vesca Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 58
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 9
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 9
- 239000000711 locust bean gum Substances 0.000 claims abstract description 9
- 239000001508 potassium citrate Substances 0.000 claims abstract description 9
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 9
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 9
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 235000001727 glucose Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 17
- 238000002156 mixing Methods 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract 2
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 11
- 238000000034 method Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000499 gel Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002996 emotional effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to strawberry jelly powder. The powder comprises the following components in percentage by weight: 40-50% of white granulated sugar, 25-35% of glucose, 15-20% of strawberry powder, 2.5-3.5% of carrageenan, 2.5-3.0% of locust bean gum, 1.0-1.2% of citric acid, 0.6-0.8% of potassium citrate, 0.5-0.7% of strawberry essence, and 0.04-0.06% of monascus color. The strawberry jelly powder is prepared by compounding the raw material and sterilizing by micro-wave. A strawberry jelly is prepared by the strawberry jelly powder in a simple, convenient, time-saving, and labor-saving way. A fixed amount of water is added into the strawberry jelly powder to accomplish the preparation process, the trouble of individual weighing of each raw material and mixing of the raw materials in the preparation process is avoided, and the production process is greatly simplified. The prepared strawberry jelly has an attractive appearance, smooth and fine mouth feel, and pure strawberry flavor, and completely meets the requirement on the existing national standard of the 'jelly' GB19883-2005 with soluble solids being more than or equal to 15%.
Description
Technical field
The invention belongs to food processing field, relate to a kind of jelly powder, especially a kind of strawberry jelly powder.
Background technology
Jelly is also to claim gel, is a kind of snack food, is semi-solid, by edible gelling agent add water, sugar, fruit juice, citric acid etc. makes.Jelly outward appearance sparkling and crystal-clear transparent, bright in colour, mouthfeel is smooth, fresh and sweet moisten, be a kind of food of high dietary-fiber low in calories.In recent years, jelly production sweeps the country, and is deeply subject 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 is in the market 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, as sugar, fruit juice, citric acid, essence, pigment etc., and need to determine the addition of above-mentioned raw materials, can the jelly quality of producing be up to state standards also uncertain, therefore, make jelly 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 strawberry jelly powder, make strawberry jelly simple, convenient with it, strawberry jelly powder adds quantitative water and has completed blending process.
Strawberry jelly powder of the present invention, be made up of white granulated sugar, glucose, strawberry powder, carragheen, locust bean gum, citric acid, potassium citrate, strawberry essence, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, strawberry powder 15%～20%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, citric acid 1.0%～1.2%, potassium citrate 0.6%～0.8%, strawberry essence 0.5%～0.7 %, Monascus color 0.04%～0.06%.
Described white granulated sugar is the white granulated sugar through pulverizing, cross 60 mesh sieves;
Described strawberry essence is Powdered edible strawberry essence.
Strawberry jelly powder making step is as follows:
(1) batching: after white granulated sugar, glucose, strawberry powder, carragheen, locust bean gum, citric acid, potassium citrate, strawberry essence, Monascus color are weighed by proportioning, mix;
(2) sterilization: the material mixing carries out microwave sterilization, makes strawberry jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Strawberry powder has commercially available prod, makes, as Tianjin have strawberry powder to sell just like fruit food industry Co., Ltd take fresh strawberry as raw material through squeeze the juice, concentrate, spray dry or section, vacuum freeze drying, the technique such as pulverize, sieve.
Simple while making strawberry jelly with strawberry jelly powder of the present invention, convenient, save time, saving of labor, strawberry jelly powder adds quantitative water and has just completed blending process, saved grope before batching every kind of the suitableeest addition of raw material and when batching every kind of component all to weigh, decomposite trouble, greatly simplified production process.The strawberry jelly outward appearance of preparing with strawberry jelly powder of the present invention is tempting, and mouthfeel is smooth, fine and smooth, has pure strawberry taste, and soluble solid >=15% has reached the requirement of existing GB GB 19883-2005 " jelly " completely.Owing to being powder product, be easier to store and keeping.
Four, the specific embodiment
Embodiment 1:
Take white granulated sugar 450g, glucose 300g, strawberry powder 175g, carragheen 30g, locust bean gum 28g, citric acid 11g, potassium citrate 7g, strawberry essence 6g, Monascus color 0.5g, mix; The material mixing carries out microwave sterilization, makes strawberry jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Strawberry jelly powder using method 1: 450g pure water is added in uncovered, clean, heat-resisting container, slowly pour 100g strawberry jelly powder 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 to do instant strawberry jelly after the demoulding.Also can be edible after refrigerator and cooled is hidden.
Strawberry jelly powder using method 2: 450g pure water is added in uncovered, clean, heat-resisting container, slowly pour 100g strawberry jelly powder into, then add 0.2g potassium sorbate, be heated to while stirring 85 ℃ ± 2 ℃, be incubated 6～8 minutes, be cooled to 60 ℃ ± 2 ℃, pour into immediately jelly cup, after hot-seal, carry out water dip sterilization, 85 ℃ of sterilization temperatures, sterilizing time 20min, is cooled to room temperature, is the strawberry jelly of longer shelf-life.
Embodiment 2:
Take white granulated sugar 500g, glucose 350g, strawberry powder 200g, carragheen 35g, locust bean gum 30g, citric acid 12g, potassium citrate 8g, strawberry essence 7g, Monascus color 0.6g, mix; The material mixing carries out microwave sterilization, makes strawberry jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Two kinds of usings method of strawberry jelly powder are all with embodiment 1.
Embodiment 3:
Take white granulated sugar 400g, glucose 250g, strawberry powder 150g, carragheen 25g, locust bean gum 25g, citric acid 10g, potassium citrate 6g, strawberry essence 5g, Monascus color 0.4g, mix; The material mixing carries out microwave sterilization, makes strawberry jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Two kinds of usings method of strawberry jelly powder 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 be according to the description of technical scheme of the present invention and preferred embodiment thereof, makes various possible being equal to and changes or replace.
Claims (3)
1. strawberry jelly powder of the present invention, be made up of white granulated sugar, glucose, strawberry powder, carragheen, locust bean gum, citric acid, potassium citrate, strawberry essence, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, strawberry powder 15%～20%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, citric acid 1.0%～1.2%, potassium citrate 0.6%～0.8%, strawberry essence 0.5%～0.7 %, Monascus color 0.04%～0.06%.
2. be the white granulated sugar through pulverizing, cross 60 mesh sieves according to white granulated sugar claimed in claim 1.
3. be Powdered edible strawberry essence according to strawberry essence claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210456489.4A CN103783340A (en) | 2012-11-14 | 2012-11-14 | Strawberry jelly powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210456489.4A CN103783340A (en) | 2012-11-14 | 2012-11-14 | Strawberry jelly powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783340A true CN103783340A (en) | 2014-05-14 |
Family
ID=50659726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210456489.4A Pending CN103783340A (en) | 2012-11-14 | 2012-11-14 | Strawberry jelly powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783340A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019140406A1 (en) * | 2018-01-15 | 2019-07-18 | Seattle Gummy Company | Semi-solid caffeinated composition and methods of making and using thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106495A (en) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Konjac jelly powder and method for making jellies by using same |
| CN102302101A (en) * | 2011-08-02 | 2012-01-04 | 福建省天线宝宝食品有限公司 | Jelly powder for preparing fruit jelly |
| CN102349603A (en) * | 2011-10-19 | 2012-02-15 | 张芸薇 | Longan-red date jelly and preparation method thereof |
| CN102524622A (en) * | 2012-02-10 | 2012-07-04 | 华东师范大学 | Soybean protein jelly and preparation method thereof |
-
2012
- 2012-11-14 CN CN201210456489.4A patent/CN103783340A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106495A (en) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Konjac jelly powder and method for making jellies by using same |
| CN102302101A (en) * | 2011-08-02 | 2012-01-04 | 福建省天线宝宝食品有限公司 | Jelly powder for preparing fruit jelly |
| CN102349603A (en) * | 2011-10-19 | 2012-02-15 | 张芸薇 | Longan-red date jelly and preparation method thereof |
| CN102524622A (en) * | 2012-02-10 | 2012-07-04 | 华东师范大学 | Soybean protein jelly and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019140406A1 (en) * | 2018-01-15 | 2019-07-18 | Seattle Gummy Company | Semi-solid caffeinated composition and methods of making and using thereof |
| US20210361661A1 (en) * | 2018-01-15 | 2021-11-25 | Seattle Gummy Company | Semi-solid caffeinated composition and methods of making and using thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |