CN103783346A - 菠萝果冻粉 - Google Patents
菠萝果冻粉 Download PDFInfo
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- CN103783346A CN103783346A CN201210456510.0A CN201210456510A CN103783346A CN 103783346 A CN103783346 A CN 103783346A CN 201210456510 A CN201210456510 A CN 201210456510A CN 103783346 A CN103783346 A CN 103783346A
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- pineapple
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- powder
- granulated sugar
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- 241000234671 Ananas Species 0.000 title claims abstract description 59
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 59
- 239000000843 powder Substances 0.000 title claims abstract description 21
- 235000015110 jellies Nutrition 0.000 title abstract description 26
- 239000008274 jelly Substances 0.000 title abstract description 26
- 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
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 9
- 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
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 239000000711 locust bean gum Substances 0.000 claims abstract description 9
- 235000010420 locust bean gum Nutrition 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
- 229920001817 Agar Polymers 0.000 claims description 20
- 239000008272 agar Substances 0.000 claims description 20
- 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
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 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
- 239000003205 fragrance Substances 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
- 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
- 238000004519 manufacturing process Methods 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
- 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
- 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
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
本发明的菠萝果冻粉，由白砂糖、葡萄糖、菠萝粉、卡拉胶、刺槐豆胶、柠檬酸、柠檬酸钾、菠萝香精、柠檬黄组成，各组分的重量百分比如下：白砂糖40%～50%、葡萄糖25％～35％、菠萝粉15%～20%、卡拉胶2.5%～3.5%、刺槐豆胶2.5%～3.0%、柠檬酸0.8%～1.2%、柠檬酸钾0.6%～0.8%、菠萝香精0.5%～0.7%、柠檬黄0.015%～0.02%，经配料、微波杀菌制成。用本发明的菠萝果冻粉制作菠萝果冻时简单、方便，省时、省工，菠萝果冻粉加定量的水就完成了配料过程，省去了配料时每种成分都要称量、再混合的麻烦，大大简化了制作工序。制得的菠萝果冻外观诱人，口感爽滑、细腻，有纯正的菠萝味，可溶性固形物≥15%，完全达到了国标GB19883-2005《果冻》的要求。
Description
技术领域
本发明属食品加工领域，涉及一种果冻粉，尤其是一种菠萝果冻粉。
背景技术
果冻是也称啫喱，是一种休闲小食品，呈半固体状，由食用胶凝剂加水、糖、果汁、柠檬酸等制成。果冻外观晶莹透明、色泽鲜艳、口感爽滑、清甜滋润，是一种低热量高膳食纤维的食品。近年来，果冻产品风靡全国，深受广大消费者尤其是青年人及儿童的喜爱，已成为人们馈赠亲友，演绎亲情、友情、爱情的上佳礼品。
目前市场上的果冻粉多是各种胶体的复配，即复配胶，若用其制作果冻不但需要根据其推荐使用量自己摸索果冻粉最适添加量，还需要准备其它原料，如糖、果汁、柠檬酸、香精、色素等，并需要确定上述原料的添加量，制作出的果冻质量能否达到国家标准还不确定，因此，用这种复配胶类型的果冻粉制作果冻并不方便。
发明内容
本发明的目的在于提供一种菠萝果冻粉，用其制作菠萝果冻简单、方便，菠萝果冻粉加定量的水即完成了配料过程。
本发明的菠萝果冻粉，由白砂糖、葡萄糖、菠萝粉、卡拉胶、刺槐豆胶、柠檬酸、柠檬酸钾、菠萝香精、柠檬黄组成，各组分的重量百分比如下：白砂糖40%～50%、葡萄糖25％～35％、菠萝粉15%～20%、卡拉胶2.5%～3.5%、刺槐豆胶2.5%～3.0%、柠檬酸0.8%～1.2%、柠檬酸钾0.6%～0.8%、菠萝香精0.5%～0.7 %、柠檬黄0.015%～0.02%。
所述的白砂糖为经粉碎、过60目筛的白砂糖；
所述的菠萝香精为粉末状食用菠萝香精。
菠萝果冻粉制作步骤如下：
(1)配料：将白砂糖、葡萄糖、菠萝粉、卡拉胶、刺槐豆胶、柠檬酸、柠檬酸钾、菠萝香精、柠檬黄按配比称量后，混合均匀；
(2)杀菌：混合均匀的物料进行微波灭菌，制得菠萝果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
菠萝粉有市售产品，如天津市真如果食品工业有限公司即有菠萝粉出售。
用本发明的菠萝果冻粉制作菠萝果冻时简单、方便，省时、省工，菠萝果冻粉加定量的水就完成了配料过程，省去了配料前摸索每种原料最适添加量及配料时每种组分都要称量、再混合的麻烦，大大简化了制作工序。用本发明的菠萝果冻粉制备的菠萝果冻外观诱人，口感爽滑、细腻，有纯正的菠萝味，可溶性固形物≥15%，完全达到了国标GB 19883-2005《果冻》的要求。由于是粉状产品，更易于贮存和保管。
四、具体实施方式
实施例1：
称取白砂糖450g、葡萄糖300g、菠萝粉175g、卡拉胶30g、刺槐豆胶28g、柠檬酸10g、柠檬酸钾7g、菠萝香精6g、柠檬黄0.18g，混合均匀；混合均匀的物料进行微波灭菌，制得菠萝果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
菠萝果冻粉使用方法1：将450g纯净水加入敞口、干净、耐热的容器中，缓慢倒入100g菠萝果冻粉，边搅拌边加热至85℃±2℃，保温 6～8 min，冷却至50℃±2℃，灌入模具，冷却至室温成型，脱模后为即做即食的菠萝果冻。亦可在冰箱中冷藏后食用。
菠萝果冻粉使用方法2：将450g纯净水加入敞口、干净、耐热的容器中，缓慢倒入100g菠萝果冻粉，再加入0.2g山梨酸钾，边搅拌边加热至85℃±2℃，保温 6～8分钟，冷却至60℃±2℃，立即灌入果冻杯，热封口后进行水浴杀菌，杀菌温度85℃，杀菌时间20min，冷却至室温，即为有较长保质期的菠萝果冻。
实施例2：
称取白砂糖500g、葡萄糖350g、菠萝粉200g、卡拉胶35g、刺槐豆胶30g、柠檬酸12g、柠檬酸钾8g、菠萝香精7g、柠檬黄0.2g，混合均匀；混合均匀的物料进行微波灭菌，制得菠萝果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
菠萝果冻粉两种使用方法均同实施例1。
实施例3：
称取白砂糖400g、葡萄糖250g、菠萝粉150g、卡拉胶25g、刺槐豆胶25g、柠檬酸8g、柠檬酸钾6g、菠萝香精5g、柠檬黄0.15g，混合均匀；混合均匀的物料进行微波灭菌，制得菠萝果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
菠萝果冻粉两种使用方法均同实施例1。
以上详细说明了本发明的实施方式，但这只是为了便于理解而举的实例，不应被视为是对本发明范围的限制。同样，任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述，做出各种可能的等同改变或替换。
Claims (3)
1.本发明的菠萝果冻粉，由白砂糖、葡萄糖、菠萝粉、卡拉胶、刺槐豆胶、柠檬酸、柠檬酸钾、菠萝香精、柠檬黄组成，各组分的重量百分比如下：白砂糖40%～50%、葡萄糖25％～35％、菠萝粉15%～20%、卡拉胶2.5%～3.5%、刺槐豆胶2.5%～3.0%、柠檬酸0.8%～1.2%、柠檬酸钾0.6%～0.8%、菠萝香精0.5%～0.7 %、柠檬黄0.015%～0.02%。
2.按照权利要求1所述的白砂糖为经粉碎、过60目筛的白砂糖。
3.按照权利要求1所述的菠萝香精为粉末状食用菠萝香精。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210456510.0A CN103783346A (zh) | 2012-11-14 | 2012-11-14 | 菠萝果冻粉 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210456510.0A CN103783346A (zh) | 2012-11-14 | 2012-11-14 | 菠萝果冻粉 |
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| Publication Number | Publication Date |
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| CN103783346A true CN103783346A (zh) | 2014-05-14 |
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| CN201210456510.0A Pending CN103783346A (zh) | 2012-11-14 | 2012-11-14 | 菠萝果冻粉 |
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| CN (1) | CN103783346A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256237A (zh) * | 2014-10-15 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | 一种菠萝啤酒果冻的制作方法 |
| CN106616956A (zh) * | 2015-11-02 | 2017-05-10 | 广西桂人堂金花茶产业集团股份有限公司 | 一种果冻型酵素及其加工工艺 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631216A (zh) * | 2005-01-24 | 2005-06-29 | 王桂林 | 果冻粉及其制作方法 |
| CN101756083A (zh) * | 2009-12-08 | 2010-06-30 | 中国海洋大学 | 一种褐藻酸钠缓释钙离子果冻及其制备方法 |
| CN102106495A (zh) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | 一种魔芋果冻粉及使用该魔芋果冻粉制作果冻的方法 |
-
2012
- 2012-11-14 CN CN201210456510.0A patent/CN103783346A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631216A (zh) * | 2005-01-24 | 2005-06-29 | 王桂林 | 果冻粉及其制作方法 |
| CN101756083A (zh) * | 2009-12-08 | 2010-06-30 | 中国海洋大学 | 一种褐藻酸钠缓释钙离子果冻及其制备方法 |
| CN102106495A (zh) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | 一种魔芋果冻粉及使用该魔芋果冻粉制作果冻的方法 |
Non-Patent Citations (1)
| Title |
|---|
| 杨定艳: "夏日清凉果冻", 《四川烹饪》, no. 08, 31 December 2007 (2007-12-31), pages 45 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256237A (zh) * | 2014-10-15 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | 一种菠萝啤酒果冻的制作方法 |
| CN106616956A (zh) * | 2015-11-02 | 2017-05-10 | 广西桂人堂金花茶产业集团股份有限公司 | 一种果冻型酵素及其加工工艺 |
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Application publication date: 20140514 |