CN103798564A - 绿茶果冻粉 - Google Patents
绿茶果冻粉 Download PDFInfo
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- CN103798564A CN103798564A CN201210459836.9A CN201210459836A CN103798564A CN 103798564 A CN103798564 A CN 103798564A CN 201210459836 A CN201210459836 A CN 201210459836A CN 103798564 A CN103798564 A CN 103798564A
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- green tea
- powder
- jelly powder
- jelly
- tea jelly
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Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 65
- 235000009569 green tea Nutrition 0.000 title claims abstract description 65
- 239000000843 powder Substances 0.000 title claims abstract description 47
- 235000015110 jellies Nutrition 0.000 title claims abstract description 45
- 239000008274 jelly Substances 0.000 title claims abstract description 45
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 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 10
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 10
- 239000000711 locust bean gum Substances 0.000 claims abstract description 10
- 239000001103 potassium chloride Substances 0.000 claims abstract description 10
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 10
- 235000001727 glucose Nutrition 0.000 claims abstract description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 17
- 238000000034 method Methods 0.000 abstract description 10
- 239000000463 material Substances 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
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000010418 carrageenan Nutrition 0.000 abstract 2
- 239000000679 carrageenan Substances 0.000 abstract 2
- 229940113118 carrageenan Drugs 0.000 abstract 2
- 229920001525 carrageenan Polymers 0.000 abstract 2
- 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 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 11
- 239000000203 mixture Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 150000001875 compounds Chemical class 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
- 235000015165 citric acid Nutrition 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
- 230000002996 emotional effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 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 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
- 239000007787 solid Substances 0.000 description 1
- 235000000346 sugar 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
-
- 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
本发明的绿茶果冻粉，由白砂糖、葡萄糖、绿茶粉、卡拉胶、刺槐豆胶、绿茶香精、氯化钾组成，各组分的重量百分比如下：白砂糖40%～50%、葡萄糖35％～45％、绿茶粉8%～12%、卡拉胶2.5%～3.5%、刺槐豆胶2.5%～3.0%、绿茶香精0.5%～0.7%、氯化钾0.1%～0.2%，经配料、微波杀菌制成。用本发明的绿茶果冻粉制作绿茶果冻时简单、方便，省时、省工，绿茶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。制得的绿茶果冻外观诱人，口感爽滑、细腻，有纯正的绿茶味。
Description
技术领域
本发明属食品加工领域，涉及一种果冻粉，尤其是一种绿茶果冻粉。
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、糖等制成的。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，制作出的果冻能否达到要求还不确定，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绿茶果冻粉，用其制作绿茶果冻简单、方便，绿茶果冻粉加定量的水即完成了配料过程。
本发明的绿茶果冻粉，由白砂糖、葡萄糖、绿茶粉、卡拉胶、刺槐豆胶、绿茶香精、氯化钾组成，各组分的重量百分比如下：白砂糖40%～50%、葡萄糖35％～45％、绿茶粉8%～12%、卡拉胶2.5%～3.5%、刺槐豆胶2.5%～3.0%、绿茶香精0.5%～0.7 %、氯化钾0.1%～0.2%。
所述的白砂糖为经粉碎、过60目筛的白砂糖；
所述的绿茶粉为速溶绿茶粉；
所述的绿茶香精为粉末状食用绿茶香精。
绿茶果冻粉制作步骤如下：
(1)配料：将白砂糖、葡萄糖、绿茶粉、卡拉胶、刺槐豆胶、绿茶香精、氯化钾按配比称量后，混合均匀；
(2)杀菌：混合均匀的物料进行微波灭菌，制得绿茶果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
速溶绿茶粉有市售产品。
用本发明的绿茶果冻粉制作绿茶果冻时简单、方便，省时、省工，绿茶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。用本发明的绿茶果冻粉制备的绿茶果冻外观诱人，口感爽滑、细腻，有纯正的绿茶味。由于本发明的产品是粉状产品，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400g、绿茶粉100g、卡拉胶30g、刺槐豆胶28g、绿茶香精6g、氯化钾1.5g，混合均匀；混合均匀的物料进行微波灭菌，制得绿茶果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
绿茶果冻粉使用方法1：将450g纯净水加入敞口、干净、耐热的容器中，缓慢倒入100g绿茶果冻粉，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绿茶果冻。亦可在冰箱中冷藏后食用。
绿茶果冻粉使用方法2：将450g纯净水加入敞口、干净、耐热的容器中，缓慢倒入100g绿茶果冻粉，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绿茶果冻。
实施例2：
称取白砂糖500g、葡萄糖450g、绿茶粉120g、卡拉胶35g、刺槐豆胶30g、绿茶香精7g、氯化钾2g，混合均匀；混合均匀的物料进行微波灭菌，制得绿茶果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
绿茶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350g、绿茶粉80g、卡拉胶25g、刺槐豆胶25g、绿茶香精5g、氯化钾1g，混合均匀；混合均匀的物料进行微波灭菌，制得绿茶果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
绿茶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 (4)
1.本发明的绿茶果冻粉，由白砂糖、葡萄糖、绿茶粉、卡拉胶、刺槐豆胶、绿茶香精、氯化钾组成，各组分的重量百分比如下：白砂糖40%～50%、葡萄糖35％～45％、绿茶粉8%～12%、卡拉胶2.5%～3.5%、刺槐豆胶2.5%～3.0%、绿茶香精0.5%～0.7 %、氯化钾0.1%～0.2%。
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所述的绿茶粉为速溶绿茶粉。
4.按照权利要求1所述的绿茶香精为粉末状食用绿茶香精。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210459836.9A CN103798564A (zh) | 2012-11-15 | 2012-11-15 | 绿茶果冻粉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210459836.9A CN103798564A (zh) | 2012-11-15 | 2012-11-15 | 绿茶果冻粉 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798564A true CN103798564A (zh) | 2014-05-21 |
Family
ID=50696335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210459836.9A Pending CN103798564A (zh) | 2012-11-15 | 2012-11-15 | 绿茶果冻粉 |
Country Status (1)
| Country | Link |
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| CN (1) | CN103798564A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686882A (zh) * | 2015-02-13 | 2015-06-10 | 高深 | 一种百香果果冻及其制备方法 |
| CN109329821A (zh) * | 2018-10-24 | 2019-02-15 | 江西农业大学 | 一种即冲或煮制两用型凉茶风味果冻粉及其制备方法 |
| CN116195665A (zh) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | 一种果冻状果汁茶及其制备方法 |
-
2012
- 2012-11-15 CN CN201210459836.9A patent/CN103798564A/zh active Pending
Non-Patent Citations (4)
| Title |
|---|
| 付红军等: "绿茶果冻关键工艺研究", 《食品工业》 * |
| 程道梅: "绿茶果冻的制作", 《农产品加工(学刊)》 * |
| 许红: "果冻粉和果冻粉制造 ", 《食品科学》 * |
| 许红: "果冻粉和果冻粉制造", 《食品科学》, no. 11, 30 November 1986 (1986-11-30) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686882A (zh) * | 2015-02-13 | 2015-06-10 | 高深 | 一种百香果果冻及其制备方法 |
| CN109329821A (zh) * | 2018-10-24 | 2019-02-15 | 江西农业大学 | 一种即冲或煮制两用型凉茶风味果冻粉及其制备方法 |
| CN116195665A (zh) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | 一种果冻状果汁茶及其制备方法 |
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Application publication date: 20140521 |