CN103859246A - Formula and preparation process of honey whey protein jelly - Google Patents
Formula and preparation process of honey whey protein jelly Download PDFInfo
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- CN103859246A CN103859246A CN201410123032.0A CN201410123032A CN103859246A CN 103859246 A CN103859246 A CN 103859246A CN 201410123032 A CN201410123032 A CN 201410123032A CN 103859246 A CN103859246 A CN 103859246A
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- honey
- jelly
- whey protein
- formula
- water
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- 235000012907 honey Nutrition 0.000 title claims abstract description 34
- 235000015110 jellies Nutrition 0.000 title claims abstract description 26
- 239000008274 jelly Substances 0.000 title claims abstract description 26
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 20
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 20
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000009472 formulation Methods 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000499 gel Substances 0.000 claims abstract description 13
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000003292 glue Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000000686 essence Substances 0.000 claims abstract description 3
- 239000000049 pigment Substances 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 102000004407 Lactalbumin Human genes 0.000 claims description 17
- 108090000942 Lactalbumin Proteins 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 241000206575 Chondrus crispus Species 0.000 claims 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims 1
- 235000021552 granulated sugar Nutrition 0.000 claims 1
- 230000036571 hydration Effects 0.000 claims 1
- 238000006703 hydration reaction Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 230000006870 function Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 7
- 239000005862 Whey Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 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 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 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 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 230000029663 wound healing Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000168036 Populus alba Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- -1 moisture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- SUYJZKRQHBQNCA-UHFFFAOYSA-N pinobanksin Natural products O1C2=CC(O)=CC(O)=C2C(=O)C(O)C1C1=CC=CC=C1 SUYJZKRQHBQNCA-UHFFFAOYSA-N 0.000 description 1
- SUYJZKRQHBQNCA-LSDHHAIUSA-N pinobanksin Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC=CC=C1 SUYJZKRQHBQNCA-LSDHHAIUSA-N 0.000 description 1
- URFCJEUYXNAHFI-UHFFFAOYSA-N pinocembrin Chemical compound O1C2=CC(O)=CC(O)=C2C(=O)CC1C1=CC=CC=C1 URFCJEUYXNAHFI-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 230000037303 wrinkles Effects 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a formula and a preparation process of honey whey protein jelly, belonging to the technical field of food processing. According to the formula, the honey whey protein jelly comprises honey, concentrated whey protein powder, a sweetening agent, gel, essence, an acidity regulator and a stabilizer. The preparation method comprises the following steps: sufficiently mixing the gel, the concentrated whey protein powder, the honey and the sweetening agent; adding water to dissolve the components and agitating uniformly; heating and boiling glue; adding less amount of water to dissolve the acidity regulator, the essence and pigment; agitating sufficiently and pouring into the glue; filling and sealing jelly mixed liquid when the jelly mixed liquid is hot; sterilizing in the hot water; and cooling the sterilized jelly to finally prepare the product. The product has a smooth and fine appearance, a smooth and delicious mouth feel, a fragrant and sweet taste and rich flavor and aroma, and has abundant nutritive values and health functions; the honey whey protein jelly integrates many advantages of safety and deliciousness, convenience for eating, easiness for carrying, long guarantee period and the like.
Description
Technical field
The invention belongs to the technical field of functional food, relate to a kind of formula and preparation technology of honey lactalbumin jelly.
Background technology
Lactalbumin is the byproduct whey producing in cheesemaking process, through advanced technology and the protein that makes, because its purity is high, absorptivity is high and reasonable etc. the advantage of amino acid composition, makes it to become " king of albumen ".Essential amino acid A wide selection of colours and designs in lactalbumin, its compositional model is very similar to human body, easily digests and assimilates, and has high biological utilisation and tires; The diverse in function of lactalbumin, derives from wholefood, is one of obtainable most economical food protein resource.
Concentrated whey protein powder is to adopt hyperfiltration technique that lactalbumin is filtered, and then carries out that low temperature process spraying is dry makes.Concentrated whey protein powder has retained lactose, moisture, mineral matter and other nutritional labelings a large amount of in whey, has higher dissolubility and a high nutritive value.Concentrated whey protein powder still retains the functional characteristic of lactalbumin, can strengthen body immunity, reduces the ill risks of disease such as heart disease, cancer, diabetes, is the functional food of baby's breast milk of high-quality; Contribute to, raising movement effects physical with enhancing with muscle-bound; Can improve people's the state of mind, raising work, learning efficiency; Can strong bone; Be conducive to maintain optimal body weight; For the allergy sufferers of lactose intolerance, casein and glutelin provides the protein of high-quality; Can reduce wrinkle of skin and aging, help lend some impetus to wound healing; People is promoted longevity.
Honey nectar the honey class of brew and mixture of other compound in honeycomb that what to be insect honeybee adopt from the spending of flowering plant.With respect to carbohydrate, honey is mainly fructose (approximately 38.5%) and glucose (approximately 31.0%), makes it be similar to the synthetic invert sugar syrup producing, and it is approximately 48% fructose, 47% glucose, 5% sucrose.The residual carbon hydrate of honey comprises maltose, sucrose and other complicated carbohydrate.As all auxotype sweeteners, honey is mainly sugar, and only comprises micro-vitamin or mineral matter.Honey also contains some minor compounds and is considered to antioxidant, comprises white poplar, pinobanksin, vitamin C, catalase and 5,7-dihydroxy-2-phenyl-4-chromanone.Honey has the composition that can improve blood, and informal dress contributes to the state of an illness of cardiovascular patient to recover with honey; Can protect liver, promote liver cell regeneration, suppress the generation of fatty liver; Improve body immunity; The effect such as relax bowel.
Jelly is a kind of a kind of casual health food with many merits such as mouthfeel is smooth, taste is fragrant and sweet, instants, is deeply subject to vast teen-age welcome.In jelly preparation process, adding vitamin, mineral matter, protein etc., can strengthen the nutritive value of jelly production, because it is easy to moulding, be convenient for carrying, easy to use, is good food processing nutrients carrier.Along with the fast development of modern food technology, quality, local flavor, outward appearance and the product category of people to food requires to uprise, and becomes the new direction of contemporary food technology progress for the product of developing a kind of mouthfeel uniqueness, product form novelty, be of high nutritive value and liked by consumer.
Summary of the invention
The object of the invention is, for the utilization rate problem that improves concentrated whey protein powder, provides one to be easy to carry about with one and has preserved, functional strong honey lactalbumin jelly prescription and preparation method.
Formula of the present invention comprises concentrated whey protein powder, honey, gel, thickener, essence, acidity regulator, stabilizing agent.Preparation method is, take lactalbumin as major function composition addition is as 10%～30%, and honey 5%～20%, gel 0.04%～2%, essence 0.03%～0.2%, acidity regulator 0.05%～0.4%, stabilizing agent 0.5%～2%, water 50%～70%.Make product through raw material mixing, homogeneous, sterilizing, heating, the process such as filling, freezing.
Manufacture craft of the present invention comprises the following steps:
(1) first gel, concentrated whey protein powder, honey are fully mixed, be dissolved in water.
(2) feed liquid after dissolving is fully stirred, at 60～100 ℃ of temperature, heat 30～50min, boil glue, until solution becomes thick.
(3) heating after, after add a small amount of water-soluble solution acidity regulator, essence, pigment, fully stir, pour in well-done glue.
(4) jelly mixed liquor is poured in ready jelly mould while hot, carried out filling and sealing, water-bath in 60～80 ℃ of hot water, carries out sterilizing 10～20min.
(5) jelly after sterilizing is placed in cold water and carries out cooling forming, finally make product.
The formula of honey lactalbumin jelly provided by the present invention and preparation technology can better keep nutritive value and the activity thereof of lactalbumin, be easy to absorption of human body, and there is raising immunity, help wound healing and reduce the functions such as heart disease, cancer, the ill probability of diabetes.Its finished product is easy to carry, preserves, instant edible, and mouthfeel is smooth.Technological process is reasonable, and operating procedure is simple, is easy to sales promotion.
The specific embodiment
Below 4 embodiment of honey lactalbumin jelly prescription:
Embodiment 1
Each component precentagewise composition:
PURE WHEY 10%～30%, honey 5%～20%, sweetener 15～23%, gel 0.04%～2%, essence 0.03%～0.2%, acidity regulator 0.05%～0.4%, stabilizing agent 0.5%～2%, water 50%～70%., after filling cooling forming, carry out subjective appreciation.
Embodiment 2
Each component precentagewise composition:
PURE WHEY 8%～25%, honey 5%～20%, sweetener 15～20%, gel 0.04%～2%, essence 0.03%～0.2%, acidity regulator 0.01%～0.3%, stabilizing agent 0.8%～5%, water 50%～70%, carries out subjective appreciation after filling cooling forming.
Embodiment 3:
Each component precentagewise composition:
PURE WHEY 10%～35%, honey 5%～20%, sweetener 13～20%, gel 0.04%～2%, essence 0.03%～0.2%, acidity regulator 0.05%～0.4%, stabilizing agent 0.6%～2.5%, water 50%～70%, carries out subjective appreciation after filling cooling forming.
Embodiment 4
Each component precentagewise composition:
PURE WHEY 5%～20%, honey 5%～20%, sweetener 18～25%, gel 0.04%～2%, essence 0.03%～0.2%, acidity regulator 0.05%～0.4%, stabilizing agent 0.1%～1%, water 50%～70%, carries out subjective appreciation after filling cooling forming.
Claims (6)
1. the formula of a honey lactalbumin jelly, formed by concentrated whey protein powder, honey, sweetener, gel, essence, acidity regulator, stabilizing agent, wherein the mass fraction of each component is respectively: major ingredient 10%～30%, honey 5%～20%, gel 0.04%～2%, sweetener 15～23%, essence 0.03%～0.2%, acidity regulator 0.05%～0.4%, stabilizing agent 0.5%～2%, water 50%～70%.
2. according to the formula of honey lactalbumin jelly described in claims 1, it is characterized in that described sweetener is white granulated sugar.
3. according to the formula of honey lactalbumin jelly described in claims 1, it is characterized in that described gel is carragheen.
4. according to the formula of honey lactalbumin jelly described in claims 1, it is characterized in that described acidity regulator is citric acid, natrium citricum.
5. according to the formula of honey lactalbumin jelly described in claims 1, it is characterized in that described stabilizing agent is pectin.
6. implement the claims a preparation method of 1, it is characterized in that comprising the following steps:
(1) first gel, concentrated whey protein powder, honey are fully mixed, be dissolved in water, hydration 30～60min;
(2) feed liquid after dissolving is fully stirred, at 60～100 ℃ of temperature, heat 30～50min, boil glue, until solution becomes thick;
(3) heating after, after add a small amount of water-soluble solution acidity regulator, essence, pigment, fully stir, pour in well-done glue;
(4) jelly mixed liquor is poured in ready jelly mould while hot, carried out filling and sealing, water-bath in 60～90 ℃ of hot water, carries out sterilizing 10～20min;
(5) jelly after sterilizing is placed in cold water and carries out cooling forming, finally make product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410123032.0A CN103859246A (en) | 2014-03-28 | 2014-03-28 | Formula and preparation process of honey whey protein jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410123032.0A CN103859246A (en) | 2014-03-28 | 2014-03-28 | Formula and preparation process of honey whey protein jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859246A true CN103859246A (en) | 2014-06-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410123032.0A Pending CN103859246A (en) | 2014-03-28 | 2014-03-28 | Formula and preparation process of honey whey protein jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859246A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186699A (en) * | 2014-08-26 | 2014-12-10 | 光明乳业股份有限公司 | Whey pudding and preparation method thereof |
| CN109998065A (en) * | 2019-03-04 | 2019-07-12 | 武汉市华明达蜂业有限公司 | A kind of honey jelly and preparation method thereof |
-
2014
- 2014-03-28 CN CN201410123032.0A patent/CN103859246A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186699A (en) * | 2014-08-26 | 2014-12-10 | 光明乳业股份有限公司 | Whey pudding and preparation method thereof |
| CN109998065A (en) * | 2019-03-04 | 2019-07-12 | 武汉市华明达蜂业有限公司 | A kind of honey jelly and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |