CN103798565A - 绿豆果冻粉 - Google Patents

绿豆果冻粉 Download PDF

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Publication number
CN103798565A
CN103798565A CN201210459847.7A CN201210459847A CN103798565A CN 103798565 A CN103798565 A CN 103798565A CN 201210459847 A CN201210459847 A CN 201210459847A CN 103798565 A CN103798565 A CN 103798565A
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China
Prior art keywords
mung bean
bean jelly
jelly powder
powder
granulated sugar
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Pending
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CN201210459847.7A
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English (en)
Inventor
霍春和
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HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
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HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
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Application filed by HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd filed Critical HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority to CN201210459847.7A priority Critical patent/CN103798565A/zh
Publication of CN103798565A publication Critical patent/CN103798565A/zh
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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

本发明的绿豆果冻粉,由白砂糖、葡萄糖、绿豆粉、卡拉胶、刺槐豆胶、绿豆香精、氯化钾、叶绿素铜钾盐组成,各组分的重量百分比如下:白砂糖40%~50%、葡萄糖25%~35%、绿豆粉15%~25%、卡拉胶2.5%~3.5%、刺槐豆胶2.5%~3.0%、绿豆香精0.5%~0.7%、氯化钾0.1%~0.2%、叶绿素铜钾盐0.1%~0.2%,经配料、微波杀菌制成。用本发明的绿豆果冻粉制作绿豆果冻时简单、方便,省时、省工,绿豆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。制得的绿豆果冻外观诱人,口感爽滑、细腻,有纯正的绿豆味。

Description

绿豆果冻粉
技术领域
 本发明属食品加工领域,涉及一种果冻粉,尤其是一种绿豆果冻粉。
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豆果冻粉,用其制作绿豆果冻简单、方便,绿豆果冻粉加定量的水即完成了配料过程。
本发明的绿豆果冻粉,由白砂糖、葡萄糖、绿豆粉、卡拉胶、刺槐豆胶、绿豆香精、氯化钾、叶绿素铜钾盐组成,各组分的重量百分比如下:白砂糖40%~50%、葡萄糖25%~35%、绿豆粉15%~25%、卡拉胶2.5%~3.5%、刺槐豆胶2.5%~3.0%、绿豆香精0.5%~0.7 %、氯化钾0.1%~0.2%、叶绿素铜钾盐0.1%~0.2%。
所述的白砂糖为经粉碎、过60目筛的白砂糖;
所述的绿豆粉为速溶绿豆粉;
所述的绿豆香精为粉末状食用绿豆香精。
绿豆果冻粉制作步骤如下:
(1)配料:将白砂糖、葡萄糖、绿豆粉、卡拉胶、刺槐豆胶、绿豆香精、氯化钾、叶绿素铜钾盐按配比称量后,混合均匀; 
(2)杀菌:混合均匀的物料进行微波灭菌,制得绿豆果冻粉。灭菌温度75~80℃、灭菌时间2~3min。
速溶绿豆粉有市售产品,如黑龙江省康派尔食品有限公司出品的康派尔牌速溶绿豆粉。
用本发明的绿豆果冻粉制作绿豆果冻时简单、方便,省时、省工,绿豆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。用本发明的绿豆果冻粉制备的绿豆果冻外观诱人,口感爽滑、细腻,有纯正的绿豆味。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300g、绿豆粉200g、卡拉胶30g、刺槐豆胶28g、绿豆香精6g、氯化钾1.5g、叶绿素铜钾盐1.5g,混合均匀;混合均匀的物料进行微波灭菌,制得绿豆果冻粉。灭菌温度75~80℃、灭菌时间2~3min。 
绿豆果冻粉使用方法1:将450g纯净水加入敞口、干净、耐热的容器中,缓慢倒入100g绿豆果冻粉,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豆果冻。亦可在冰箱中冷藏后食用。
绿豆果冻粉使用方法2:将450g纯净水加入敞口、干净、耐热的容器中,缓慢倒入100g绿豆果冻粉,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豆果冻。
实施例2: 
称取白砂糖500g、葡萄糖350g、绿豆粉250g、卡拉胶35g、刺槐豆胶30g、绿豆香精7g、氯化钾2g、叶绿素铜钾盐2g,混合均匀;混合均匀的物料进行微波灭菌,制得绿豆果冻粉。灭菌温度75~80℃、灭菌时间2~3min。
绿豆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、绿豆粉150g、卡拉胶25g、刺槐豆胶25g、绿豆香精5g、氯化钾1g、叶绿素铜钾盐1g,混合均匀;混合均匀的物料进行微波灭菌,制得绿豆果冻粉。灭菌温度75~80℃、灭菌时间2~3min。
绿豆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.本发明的绿豆果冻粉,由白砂糖、葡萄糖、绿豆粉、卡拉胶、刺槐豆胶、绿豆香精、氯化钾、叶绿素铜钾盐组成,各组分的重量百分比如下:白砂糖40%~50%、葡萄糖25%~35%、绿豆粉15%~25%、卡拉胶2.5%~3.5%、刺槐豆胶2.5%~3.0%、绿豆香精0.5%~0.7 %、氯化钾0.1%~0.2%、叶绿素铜钾盐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所述的绿豆粉为速溶绿豆粉。
4.按照权利要求1所述的绿豆香精为粉末状食用绿豆香精。
CN201210459847.7A 2012-11-15 2012-11-15 绿豆果冻粉 Pending CN103798565A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104351603A (zh) * 2014-11-18 2015-02-18 成都理想财富投资咨询有限公司 绿豆魔芋果冻的制备方法
GB2570952A (en) * 2018-02-07 2019-08-14 Ubeauty Global A tanning composition

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1416721A (zh) * 2002-11-24 2003-05-14 沈根林 一种中药清热果冻

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1416721A (zh) * 2002-11-24 2003-05-14 沈根林 一种中药清热果冻

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
张驰等: "绿豆魔芋果冻的研制", 《食品科学》, no. 08, 15 August 2007 (2007-08-15) *
许红: "果冻粉和果冻粉制造", 《食品科学》, no. 11, 30 November 1986 (1986-11-30) *
韩翠萍等: "绿豆蜂蜜果冻的研制", 《食品工业》, no. 02, 20 April 2006 (2006-04-20) *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104351603A (zh) * 2014-11-18 2015-02-18 成都理想财富投资咨询有限公司 绿豆魔芋果冻的制备方法
GB2570952A (en) * 2018-02-07 2019-08-14 Ubeauty Global A tanning composition
GB2570952B (en) * 2018-02-07 2020-03-11 Ubeauty Global A tanning composition

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Application publication date: 20140521