CN103798565A - 绿豆果冻粉 - Google Patents
绿豆果冻粉 Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- mung bean
- bean jelly
- jelly powder
- powder
- granulated sugar
- 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
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 63
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 63
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 63
- 235000015110 jellies Nutrition 0.000 title claims abstract description 44
- 239000008274 jelly Substances 0.000 title claims abstract description 44
- 239000000843 powder Substances 0.000 title claims abstract description 36
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 26
- 239000001103 potassium chloride Substances 0.000 claims abstract description 17
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 17
- 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
- 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
- 235000013312 flour Nutrition 0.000 claims description 10
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 8
- 229930002875 chlorophyll Natural products 0.000 claims description 8
- 235000019804 chlorophyll Nutrition 0.000 claims description 8
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 8
- 239000010949 copper Substances 0.000 claims description 8
- 229910052802 copper Inorganic materials 0.000 claims description 8
- 239000000686 essence Substances 0.000 claims description 4
- 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
- 238000000034 method Methods 0.000 abstract description 10
- 238000002156 mixing Methods 0.000 abstract description 9
- 239000000463 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
- VDNXILQBKLFION-UHFFFAOYSA-N [K].[Cu] Chemical compound [K].[Cu] VDNXILQBKLFION-UHFFFAOYSA-N 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
- 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
- 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
- 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
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。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210459847.7A CN103798565A (zh) | 2012-11-15 | 2012-11-15 | 绿豆果冻粉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210459847.7A CN103798565A (zh) | 2012-11-15 | 2012-11-15 | 绿豆果冻粉 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798565A true CN103798565A (zh) | 2014-05-21 |
Family
ID=50696336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210459847.7A Pending CN103798565A (zh) | 2012-11-15 | 2012-11-15 | 绿豆果冻粉 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798565A (zh) |
Cited By (2)
| 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)
| 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 |
-
2012
- 2012-11-15 CN CN201210459847.7A patent/CN103798565A/zh active Pending
Patent Citations (1)
| 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)
| 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)
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104970060A (zh) | 一种含有奇亚籽原料的贝果面包及其制备方法 | |
| CN102919628A (zh) | 柠檬果冻粉 | |
| CN103783347A (zh) | 冰糖雪梨果冻粉 | |
| CN103798564A (zh) | 绿茶果冻粉 | |
| CN103783339A (zh) | 红豆果冻粉 | |
| CN102919630A (zh) | 木瓜果冻粉 | |
| CN102919634A (zh) | 树莓果冻粉 | |
| CN103798565A (zh) | 绿豆果冻粉 | |
| CN102919633A (zh) | 山楂果冻粉 | |
| CN102907596A (zh) | 紫薯果冻粉 | |
| CN103783346A (zh) | 菠萝果冻粉 | |
| CN103783341A (zh) | 红茶果冻粉 | |
| CN102919636A (zh) | 椰子果冻粉 | |
| CN103783344A (zh) | 黑加仑果冻粉 | |
| CN103380845A (zh) | 一种五豆什锦酥糖的制作方法 | |
| CN103798569A (zh) | 蔓越橘果冻粉 | |
| CN102919653A (zh) | 青苹果果冻粉 | |
| CN102919637A (zh) | 甜橙果冻粉 | |
| CN102919652A (zh) | 芒果果冻粉 | |
| CN106804670B (zh) | 一种柚皮点心馅料及其酥饼 | |
| CN103783340A (zh) | 草莓果冻粉 | |
| CN114766658A (zh) | 一种铝含量低的土豆粉及其制作方法 | |
| CN103783345A (zh) | 哈密瓜果冻粉 | |
| CN103783343A (zh) | 番茄果冻粉 | |
| CN102919629A (zh) | 猕猴桃果冻粉 |
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: 20140521 |