CN103783347A - Rock candy-snow pear jelly powder - Google Patents
Rock candy-snow pear jelly powder Download PDFInfo
- Publication number
- CN103783347A CN103783347A CN201210456511.5A CN201210456511A CN103783347A CN 103783347 A CN103783347 A CN 103783347A CN 201210456511 A CN201210456511 A CN 201210456511A CN 103783347 A CN103783347 A CN 103783347A
- Authority
- CN
- China
- Prior art keywords
- snow pear
- jelly
- powder
- rock candy
- pear
- 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
- 235000015110 jellies Nutrition 0.000 title claims abstract description 45
- 239000008274 jelly Substances 0.000 title claims abstract description 45
- 239000011435 rock Substances 0.000 title claims abstract description 44
- 239000000843 powder Substances 0.000 title claims abstract description 40
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 21
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 38
- 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
- 241000220324 Pyrus Species 0.000 claims abstract description 24
- 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
- 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 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 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 5
- 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
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- OIQPTROHQCGFEF-QIKYXUGXSA-L Sunset Yellow FCF Chemical compound [Na+].[Na+].OC1=CC=C2C=C(S([O-])(=O)=O)C=CC2=C1\N=N\C1=CC=C(S([O-])(=O)=O)C=C1 OIQPTROHQCGFEF-QIKYXUGXSA-L 0.000 abstract 1
- 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
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000012751 sunset yellow FCF Nutrition 0.000 abstract 1
- 239000004173 sunset yellow FCF Substances 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
- 238000002156 mixing Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000021017 pears Nutrition 0.000 description 4
- 239000000499 gel Substances 0.000 description 3
- 244000088401 Pyrus pyrifolia Species 0.000 description 2
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 2
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 2
- 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
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 238000010009 beating Methods 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
- 230000000694 effects Effects 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
- 238000001914 filtration Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 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
- 239000000047 product Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000013589 supplement Substances 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 discloses rock candy-snow pear jelly powder which comprises the following components by weight percent: 40-50% of rock candy, 25-35% of glucose, 15-20% of snow pear powder, 2.5-3.5% of carrageenan, 2.5-3.0% of locust bean gum, 0.8-1.2% of citric acid, 0.6-0.8% of potassium citrate, 0.5-0.7% of pear essence, and 0.015-0.02% of sunset yellow fcf. The raw materials are subjected to preparing and microwave sterilization to obtain the rock candy-snow pear jelly powder. The preparation of rock candy-snow pear jelly prepared from the rock candy-snow pear jelly powder is easy and convenient, and time and labor are saved; the rock candy-snow pear jelly powder is added with quantitative water, so that the preparing process is completed; the trouble that all the materials are required to be weighed and then are mixed during preparing is omitted, so that the preparation process is greatly simplified. The prepared rock candy-snow pear jelly is attractive in appearance, is smooth and fine in taste, and has the pure snow pear flavor; the content of soluble solids is more than or equal to 15% and can fully meet the requirements in the national standard GB19883-2005 'jelly'.
Description
Technical field
The invention belongs to food processing field, relate to a kind of jelly powder, especially a kind of rock sugar snow pear 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 make with it the suitableeest addition that jelly not only needs oneself to grope according to its recommendation amount jelly powder, 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 rock sugar snow pear jelly powder, make rock sugar snow pear jelly simple, convenient with it, rock sugar snow pear jelly powder adds quantitative water and has completed blending process.
Rock sugar snow pear jelly powder of the present invention, be made up of rock sugar, glucose, snow pear powder, carragheen, locust bean gum, citric acid, potassium citrate, pear essence, sunset yellow, the percentage by weight of each component is as follows: rock sugar 40%～50%, glucose 25%～35%, snow pear powder 15%～20%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, citric acid 0.8%～1.2%, potassium citrate 0.6%～0.8%, pear essence 0.5%～0.7 %, sunset yellow 0.015%～0.02%.
Described rock sugar is the rock sugar through pulverizing, cross 60 mesh sieves;
Described pear essence is Powdered edible pear essence.
Rock sugar snow pear jelly powder making step is as follows:
(1) batching: after rock sugar, glucose, snow pear powder, carragheen, locust bean gum, citric acid, potassium citrate, pear essence, sunset yellow are weighed by proportioning, mix;
(2) sterilization: the material mixing carries out microwave sterilization, makes rock sugar snow pear jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Chinese pear, is called for short snow pear, is a kind of pears (Pear), mainly originates in Hebei province of China.The suitability of pears is also more extensive than apple, and the people who does not like to eat pears is little.Pears have moistening lung, reduce phlegm, cough-relieving, the effect of bringing down a fever, falling fire, clearing away heart-fire, separating sore and wine poison, the nutrition that normal food can supplement human body.Snow pear powder has commercially available prod, is take Chinese pear as raw material, selected, clean, go the base of a fruit, stoning, making beating, filtration, concentrated, spraying is dry or the technique such as freeze drying is made.
Simple while making rock sugar snow pear jelly with rock sugar snow pear jelly powder of the present invention, convenient, save time, saving of labor, rock sugar snow pear 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 rock sugar snow pear jelly outward appearance of preparing with rock sugar snow pear jelly powder of the present invention is tempting, and mouthfeel is smooth, fine and smooth, has pure snow pear taste, and soluble solid >=15% has reached the requirement of GB GB 19883-2005 " jelly " completely.Owing to being powder product, be easier to store and keeping.
Four, the specific embodiment
Embodiment 1:
Take rock sugar 450g, glucose 300g, snow pear powder 175g, carragheen 30g, locust bean gum 28g, citric acid 10g, potassium citrate 7g, pear essence 6g, sunset yellow 0.18g, mix; The material mixing carries out microwave sterilization, makes rock sugar snow pear jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Rock sugar snow pear jelly powder using method 1: 450g pure water is added in uncovered, clean, heat-resisting container, slowly pour 100g rock sugar snow pear 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 rock sugar snow pear jelly after the demoulding.Also can be edible after refrigerator and cooled is hidden.
Rock sugar snow pear jelly powder using method 2: 450g pure water is added in uncovered, clean, heat-resisting container, slowly pour 100g rock sugar snow pear 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 rock sugar snow pear jelly of longer shelf-life.
Embodiment 2:
Take rock sugar 500g, glucose 350g, snow pear powder 200g, carragheen 35g, locust bean gum 30g, citric acid 12g, potassium citrate 8g, pear essence 7g, sunset yellow 0.2g, mix; The material mixing carries out microwave sterilization, makes rock sugar snow pear jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
The using method of rock sugar snow pear jelly powder is with embodiment 1.
Embodiment 3:
Take rock sugar 400g, glucose 250g, snow pear powder 150g, carragheen 25g, locust bean gum 25g, citric acid 8g, potassium citrate 6g, pear essence 5g, sunset yellow 0.15g, mix; The material mixing carries out microwave sterilization, makes rock sugar snow pear jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
The using method of rock sugar snow pear jelly powder is 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. rock sugar snow pear jelly powder of the present invention, be made up of rock sugar, glucose, snow pear powder, carragheen, locust bean gum, citric acid, potassium citrate, pear essence, sunset yellow, the percentage by weight of each component is as follows: rock sugar 40%～50%, glucose 25%～35%, snow pear powder 15%～20%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, citric acid 0.8%～1.2%, potassium citrate 0.6%～0.8%, pear essence 0.5%～0.7 %, sunset yellow 0.015%～0.02%.
2. be the rock sugar through pulverizing, cross 60 mesh sieves according to rock sugar claimed in claim 1.
3. be Powdered edible pear essence according to pear essence claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210456511.5A CN103783347A (en) | 2012-11-14 | 2012-11-14 | Rock candy-snow pear jelly powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210456511.5A CN103783347A (en) | 2012-11-14 | 2012-11-14 | Rock candy-snow pear jelly powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783347A true CN103783347A (en) | 2014-05-14 |
Family
ID=50659733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210456511.5A Pending CN103783347A (en) | 2012-11-14 | 2012-11-14 | Rock candy-snow pear jelly powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783347A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146197A (en) * | 2014-07-24 | 2014-11-19 | 山东宏济堂制药集团有限公司 | Jelly powder for invigorating stomach and improving digestion of infants and preparation method of jelly powder |
| CN104543651A (en) * | 2014-12-31 | 2015-04-29 | 漯河联泰食品有限公司 | Rock sugar and snow pear strengthened nutritional jelly and preparation method thereof |
| CN108323734A (en) * | 2017-12-20 | 2018-07-27 | 正大青春宝药业有限公司 | A kind of pear syrup jelly and preparation method thereof |
| CN111109567A (en) * | 2020-02-24 | 2020-05-08 | 郑晔 | Preserved pear jelly |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090724A (en) * | 1993-02-09 | 1994-08-17 | 蒋兴民 | A kind of Chinese herbal medicine jelly |
| CN101991031A (en) * | 2009-08-27 | 2011-03-30 | 李桃桃 | Jelly capable of relieving cough and reducing sputum |
| 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 |
| CN102423024A (en) * | 2011-10-25 | 2012-04-25 | 毕金友 | Gynostemma pentaphyllum paste juice jelly |
-
2012
- 2012-11-14 CN CN201210456511.5A patent/CN103783347A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090724A (en) * | 1993-02-09 | 1994-08-17 | 蒋兴民 | A kind of Chinese herbal medicine jelly |
| CN101991031A (en) * | 2009-08-27 | 2011-03-30 | 李桃桃 | Jelly capable of relieving cough and reducing sputum |
| 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 |
| CN102423024A (en) * | 2011-10-25 | 2012-04-25 | 毕金友 | Gynostemma pentaphyllum paste juice jelly |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146197A (en) * | 2014-07-24 | 2014-11-19 | 山东宏济堂制药集团有限公司 | Jelly powder for invigorating stomach and improving digestion of infants and preparation method of jelly powder |
| CN104543651A (en) * | 2014-12-31 | 2015-04-29 | 漯河联泰食品有限公司 | Rock sugar and snow pear strengthened nutritional jelly and preparation method thereof |
| CN108323734A (en) * | 2017-12-20 | 2018-07-27 | 正大青春宝药业有限公司 | A kind of pear syrup jelly and preparation method thereof |
| CN111109567A (en) * | 2020-02-24 | 2020-05-08 | 郑晔 | Preserved pear jelly |
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| 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 |