CN104171777A - Yoghurt jelly and making method thereof - Google Patents
Yoghurt jelly and making method thereof Download PDFInfo
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- CN104171777A CN104171777A CN201410384956.6A CN201410384956A CN104171777A CN 104171777 A CN104171777 A CN 104171777A CN 201410384956 A CN201410384956 A CN 201410384956A CN 104171777 A CN104171777 A CN 104171777A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 59
- 239000008274 jelly Substances 0.000 title claims abstract description 59
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 34
- 229920002907 Guar gum Polymers 0.000 claims abstract description 18
- 239000000665 guar gum Substances 0.000 claims abstract description 18
- 235000010417 guar gum Nutrition 0.000 claims abstract description 18
- 229960002154 guar gum Drugs 0.000 claims abstract description 18
- 150000002148 esters Chemical class 0.000 claims abstract description 15
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 34
- 238000011049 filling Methods 0.000 claims description 30
- 239000013505 freshwater Substances 0.000 claims description 30
- 241000206575 Chondrus crispus Species 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000000265 homogenisation Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 239000002826 coolant Substances 0.000 claims description 6
- 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 description 6
- 238000005538 encapsulation Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 244000007835 Cyamopsis tetragonoloba Species 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 239000003240 coconut oil Substances 0.000 claims description 4
- 235000019864 coconut oil Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 210000000593 adipose tissue white Anatomy 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 230000002378 acidificating effect Effects 0.000 abstract description 7
- 230000001804 emulsifying effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000010008 shearing Methods 0.000 abstract description 2
- 239000000679 carrageenan Substances 0.000 abstract 2
- 235000010418 carrageenan Nutrition 0.000 abstract 2
- 229920001525 carrageenan Polymers 0.000 abstract 2
- 229940113118 carrageenan Drugs 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
- 238000009835 boiling Methods 0.000 abstract 1
- 238000009826 distribution Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 230000015556 catabolic process Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 2
- 206010021703 Indifference Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 238000003860 storage Methods 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
The invention discloses a yoghurt jelly and a making method thereof, belonging to the field of food processing. The yoghurt jelly comprises the following components in parts by weight: 1-5 parts of carrageenan, 0.5-3 parts of guar gum, 1-6 parts of polyglycerol ester, 1000-4000 parts of vegetable fat, 7000-10000 parts of white granulated sugar, 30000-50000 parts of process water and 0.1-6 parts of essence. The preparation method comprises the steps: boiling, emulsifying, homogenizing, sourness-conditioning, fragrance-conditioning, and sterilizing. According to the yoghurt jelly, by adopting a synergistic effect of the carrageenan, the guar gum and the polyglycerol ester, the problem of stability that emulsified oil is easy to demulsify in an acidic water solution is solved; the yoghurt jelly is turned and cooled in a cooling pond, and thus the problem of non-uniformity in distribution of pulp in the yoghurt jelly when the yoghurt jelly is conventionally cooled is solved; the yoghurt jelly produced by adopting one-time online shearing and two-stage homogenizing processes is milky white in color, and thin and mellow in mouth feel, and has a character and an appearance similar to set yoghurt; the making method has the advantages of being simple to operate, less in production links, low in production cost of equipment, and the like; the expiration date of the jelly can be prolonged, and the industrialized production is realized.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of excellent junket jelly and preparation method thereof.
Background technology
It is a kind of brand-new jelly manufacturing technology that excellent junket jelly is made, domestic opaque jelly production, the method of employing interpolation antholeucin or vegetable fat powder increases the turbidity of product mostly, products taste and common jelly indifference, and, the outward appearance of jelly production, mouthfeel are all not satisfactory, and antholeucin, vegetable fat powder in product are unstable, are prone to the problems such as breakdown of emulsion, layering.The problems such as the excellent junket jelly of Japan, need to prepare in advance oil emulsion and adopt sterile filling or stored refrigerated, exists production link many, and equipment investment is large, and product storage environmental condition requires highly, and the shelf-life is short, is generally 3-6 month.
Summary of the invention
For the problems referred to above, the present invention is for solving oil emulsion easy stability problem of breakdown of emulsion in acidic aqueous solution system, with and skewness problem, a kind of excellent junket jelly and preparation method thereof is provided, by technical scheme, extend this type of shelf life of products, realize suitability for industrialized production, concrete scheme is as follows:
An excellent junket jelly, comprises following weight portion composition: carragheen 1-5 part, guar gum 0.5-3 part, polyglycerol ester 1-6 part, vegetable fat 1000-4000 part, white granulated sugar 7000-10000 part, fresh water (FW) 30000-50000 part, essence 0.1-6 part.
Described carragheen is selected from Danisco hybrid type type carragheen, the molecule of this carragheen has the specific molecular structure of kappa type and iota type carragheen concurrently simultaneously, have the characteristic of kappa type and iota type carragheen concurrently, can strengthen gel strength and the malleable of jelly, can effectively reduce condensate rate, and strengthen the emulsion stability of system.
Described guar gum is selected from the sub-Meypro guar gum in French sieve ground, and this guar gum is through physical modification, and viscosity is lower, has good stable emulsifying performance.
Described fresh water (FW) hardness is in calcium carbonate≤10mg/L, pH6.5-8.0.
Further, described vegetable fat is selected from a kind of in coconut oil, palm oil.
Further, described essence is selected from least one in Yoghourt essence, fruit essence.
Preferably, described excellent junket jelly comprises following weight portion composition: carragheen 2-4 part, guar gum 1-2 part, polyglycerol ester 2-4 part, vegetable fat 2000-3000 part, white granulated sugar 7000-8000 part, fresh water (FW) 40000-45000 part, essence 1-4 part.
Preferably, described excellent junket jelly comprises following weight portion composition: 3 parts of carragheens, 2 parts of guar gums, 3 parts of polyglycerol esters, 2500 parts of vegetable fat, 7500 parts of white granulated sugars, 42500 parts of fresh water (FW)s, 3 parts, essence.
The preparation method of above-mentioned excellent junket jelly comprises:
S1 boils material: carragheen, guar gum, polyglycerol ester, vegetable fat, white granulated sugar, fresh water (FW) are mixed, be heated to 70-100 ℃, be stirred to completely and dissolve;
S2 emulsification: by well-done feed liquid 1000-5000r/min shear agitation 1-20 minute under 70-100 ℃ of condition;
S3 homogeneous: the feed liquid after emulsification is transferred to homogenizer and first carries out one-level homogeneous, and the condition of one-level homogeneous is: 2-9MPa, 50-80 ℃; Carry out double-stage homogenization, the condition of double-stage homogenization is again: 10-30MPa, 50-80 ℃;
S4 acid adjustment: add citric acid, natrium citricum in the feed liquid after homogeneous, regulate the pH to 3-4.5 of feed liquid;
S5 blending: the feed liquid after acid adjustment adds essence to be mixed into excellent junket jelly;
S6 sterilization: the excellent junket jelly after blending carries out filling machine filling, and add the pulp of filling weight portion 5%-30%, jelly after filling is placed in sterilization 5-30min under 75-90 ℃ of condition, then entering cooling bay carries out cooling, cooling bay coolant water temperature≤45 ℃, cooling bay bottom is provided with tracheae, and tracheae pulse injecting compressed air makes the jelly of filling encapsulation be cooled to below 50 ℃ in cooling bay rolling.
Preferably, in described step S1, mixed feed liquid is heated to 85 ℃, is stirred to completely and dissolves.
Preferably, in described step S2, well-done feed liquid 3000r/min under 85 ℃ of conditions carries out disposable shear agitation 15 minutes with duct type cutter.
Preferably, in described step S3, the condition of one-level homogeneous is: 5MPa, 65 ℃; The condition of double-stage homogenization is: 20MPa, 65 ℃.
Beneficial effect of the present invention: the present invention adopts hybrid type carragheen, Meypro guar gum and polyglycerol ester synergy, solves the stability problem of oil emulsion easy breakdown of emulsion in acidic aqueous solution system; After sterilization, by cooling in cooling bay rolling, solved the conventional pulp problem pockety in product when cooling that adopts.The excellent junket jelly going out by disposable on-line shearing, double-stage homogenization explained hereafter, product color is milky white, and delicate mouthfeel, mellow and full has quality and the outward appearance of similar solidification type yoghourt; The advantages such as this technique has simple to operate, and production link is few, and equipment cost is low, can extend shelf-life of jelly, realize suitability for industrialized production.
The specific embodiment
In order to more fully understand technology contents of the present invention, below in conjunction with specific embodiment, technical scheme of the present invention is further introduced and explanation.
In following examples, described carragheen is selected from Danisco hybrid type carragheen; Described guar gum is selected from the sub-Meypro guar gum in sieve ground; Described fresh water (FW) hardness is in calcium carbonate≤10mg/L, pH6.5-8.0.
Embodiment 1
1-5 part carragheen, 0.5-3 part guar gum, 1-6 part polyglycerol ester, 1000-4000 part palm oil, 7000-10000 part white granulated sugar, 30000-50000 part fresh water (FW) are mixed, be heated to 70-100 ℃, be stirred to completely and dissolve; Feed liquid after dissolving is used to the disposable shear agitation 1-20 minute of 1000-5000r/min duct type cutter under 70-100 ℃ of condition; Feed liquid is transferred to homogenizer 2-9MPa, and 50-80 ℃ is carried out one-level homogeneous, then 10-30MPa, and 50-80 ℃ is carried out double-stage homogenization; In feed liquid after homogeneous, add citric acid, natrium citricum, regulate the pH to 3-4.5 of feed liquid; Feed liquid after acid adjustment adds 0.1-6 fruits essence to mix; Excellent junket jelly after blending carries out filling machine filling, the pulp that adds filling weight portion 5%-30%, jelly after filling is placed in sterilization 5-30min under 75-90 ℃ of condition, then entering cooling bay carries out cooling, cooling bay coolant water temperature≤45 ℃, cooling bay bottom is provided with tracheae, and tracheae pulse injecting compressed air makes the jelly of filling encapsulation be cooled to below 50 ℃ in cooling bay rolling.
The excellent junket jelly shelf-life of preparation can reach 9 months, and in the acidic aqueous solution system of pH3.5-4.5,90 ℃ are incubated 90 minutes, there will not be separating oil layer.
Embodiment 2
2-4 part carragheen, 1-2 part guar gum, 2-4 part polyglycerol ester, 2000-3000 part coconut oil, 7000-8000 part white granulated sugar, 40000-45000 part fresh water (FW) are mixed, be heated to 70-100 ℃, be stirred to completely and dissolve; Feed liquid after dissolving is used to the disposable shear agitation 10-20 minute of 3000r/min duct type cutter under 90-100 ℃ of condition; Feed liquid is transferred to homogenizer 2-9MPa, and 50-80 ℃ is carried out one-level homogeneous, then 10-30MPa, and 50-80 ℃ is carried out double-stage homogenization; In feed liquid after homogeneous, add citric acid, natrium citricum, regulate the pH to 3-4.5 of feed liquid; Feed liquid after acid adjustment adds 1-4 part Yoghourt essence to mix; Excellent junket jelly after blending carries out filling machine filling, the pulp that adds filling weight portion 5-30%, jelly after filling is placed in sterilization 5-30min under 75-90 ℃ of condition, then entering cooling bay carries out cooling, cooling bay coolant water temperature≤45 ℃, cooling bay bottom is provided with tracheae, and tracheae pulse injecting compressed air makes the jelly of filling encapsulation be cooled to below 50 ℃ in cooling bay rolling.
The excellent junket jelly shelf-life of preparation can reach 9 months, and in the acidic aqueous solution system of pH3.5-4.5,90 ℃ are incubated 90 minutes, there will not be separating oil layer.
Embodiment 3
3 parts of carragheens, 2 parts of guar gums, 3 parts of polyglycerol esters, 7500 portions of white granulated sugars of 2500 parts of palm oils, 42500 parts of fresh water (FW)s are mixed, be heated to 85 ℃, be stirred to completely and dissolve; Feed liquid after dissolving is used to the disposable shear agitation of 3000r/min duct type cutter 15 minutes under 85 ℃ of conditions; Feed liquid is transferred to homogenizer 5MPa, and 65 ℃ are carried out one-level homogeneous, then 20MPa, and 65 ℃ are carried out double-stage homogenization; In feed liquid after homogeneous, add citric acid, natrium citricum, regulate the pH to 4.0 of feed liquid; Feed liquid after acid adjustment adds 3 fruits essence to mix; Excellent junket jelly after blending carries out filling machine filling, the pulp that adds filling weight portion 15%, jelly after filling is placed in sterilization 20min under 85 ℃ of conditions, then entering cooling bay carries out cooling, 25 ℃ of cooling bay coolant water temperatures, cooling bay bottom is provided with tracheae, and tracheae pulse injecting compressed air makes the jelly of filling encapsulation be cooled to below 30 ℃ in cooling bay rolling.
The excellent junket jelly shelf-life of preparation can reach 9 months, and in the acidic aqueous solution system of pH4.0,90 ℃ are incubated 90 minutes, there will not be separating oil layer.
Embodiment 4
3 parts of carragheens, 2 parts of guar gums, 3 parts of polyglycerol esters, 7500 portions of white granulated sugars of 2500 portions of coconut oil, 42500 parts of fresh water (FW)s are mixed, be heated to 75 ℃, be stirred to completely and dissolve; Feed liquid after dissolving is used to the disposable shear agitation of 2000r/min duct type cutter 10 minutes under 75 ℃ of conditions; Feed liquid is transferred to homogenizer 5MPa, and 70 ℃ are carried out one-level homogeneous, then 20MPa, and 60 ℃ are carried out double-stage homogenization; In feed liquid after homogeneous, add citric acid, natrium citricum, regulate the pH to 4.0 of feed liquid; Feed liquid after acid adjustment adds 3 parts of Yoghourt essence to mix; Excellent junket jelly after blending carries out filling machine filling, the pulp that adds filling weight portion 20%, jelly after filling is placed in sterilization 20min under 85 ℃ of conditions, then entering cooling bay carries out cooling, 15 ℃ of cooling bay coolant water temperatures, cooling bay bottom is provided with tracheae, and tracheae pulse injecting compressed air makes the jelly of filling encapsulation be cooled to below 20 ℃ in cooling bay rolling.
The excellent junket jelly shelf-life of preparation can reach 9 months, and in the acidic aqueous solution system of pH4.0,90 ℃ are incubated 90 minutes, there will not be separating oil layer.
The above only further illustrates technology contents of the present invention with embodiment, so that reader is easier to understand, but does not represent that embodiments of the present invention only limit to this, and any technology of doing according to the present invention is extended or recreation, is all subject to protection of the present invention.
Claims (10)
1. an excellent junket jelly, is characterized in that, comprises following weight portion composition:
Carragheen 1-5 part, guar gum 0.5-3 part, polyglycerol ester 1-6 part, vegetable fat 1000-4000 part, white granulated sugar 7000-10000 part, fresh water (FW) 30000-50000 part, essence 0.1-6 part;
Described carragheen is selected from Danisco hybrid type carragheen;
Described guar gum is selected from the sub-Meypro guar gum in French sieve ground;
Described fresh water (FW) hardness is in calcium carbonate≤10mg/L, PH6.5-8.0.
2. excellent junket jelly according to claim 1, is characterized in that: described vegetable fat is selected from a kind of in coconut oil, palm oil.
3. excellent junket jelly according to claim 1, is characterized in that: described essence is selected from least one in Yoghourt essence, fruit essence.
4. excellent junket jelly according to claim 1, it is characterized in that, comprise following weight portion composition: carragheen 2-4 part, guar gum 1-2 part, polyglycerol ester 2-4 part, vegetable fat 2000-3000 part, white granulated sugar 7000-8000 part, fresh water (FW) 40000-45000 part, essence 1-4 part.
5. excellent junket jelly according to claim 1, is characterized in that, comprises following weight portion composition: 3 parts of carragheens, 2 parts of guar gums, 3 parts of polyglycerol esters, 2500 parts of vegetable fat, 75000 parts of white granulated sugars, 42500 parts of fresh water (FW)s, 3 parts, essence.
6. the preparation method of excellent junket jelly as described in claim 1-4 any one, is characterized in that, described preparation method comprises:
S1 boils material: carragheen, guar gum, polyglycerol ester, vegetable fat, white granulated sugar, fresh water (FW) are mixed, be heated to 70-100 ℃, be stirred to completely and dissolve;
S2 emulsification: by well-done feed liquid 1000-5000r/min shear agitation 1-20 minute under 70-100 ℃ of condition;
S3 homogeneous: the feed liquid after emulsification is transferred to homogenizer and first carries out one-level homogeneous, and the condition of one-level homogeneous is: 2-9MPa, 50-80 ℃; Carry out double-stage homogenization, the condition of double-stage homogenization is again: 10-30MPa, 50-80 ℃;
S4 acid adjustment: add citric acid, natrium citricum in the feed liquid after homogeneous, regulate the pH to 3-4.5 of feed liquid;
S5 blending: the feed liquid after acid adjustment adds essence to be mixed into excellent junket jelly.
7. the preparation method of excellent junket jelly according to claim 6, it is characterized in that, after described step S5, also comprise step S6 sterilization: the excellent junket jelly after blending carries out filling machine filling, and add the pulp of filling weight portion 5-30%, jelly after filling is placed in sterilization 5-30min under 75-90 ℃ of condition, then entering cooling bay carries out cooling, cooling bay coolant water temperature≤45 ℃, cooling bay bottom is provided with tracheae, tracheae pulse injecting compressed air, makes the jelly of filling encapsulation be cooled to below 50 ℃ in cooling bay rolling.
8. the preparation method of excellent junket jelly according to claim 6, is characterized in that, in described step S1, mixed feed liquid is heated to 85 ℃, is stirred to completely and dissolves.
9. the preparation method of excellent junket jelly according to claim 6, is characterized in that, in described step S2, well-done feed liquid 3000r/min under 85 ℃ of conditions carries out disposable shear agitation 15 minutes with duct type cutter.
10. the preparation method of excellent junket jelly according to claim 6, is characterized in that, in described step S3, the condition of one-level homogeneous is: 5MPa, 65 ℃; The condition of double-stage homogenization is: 20MPa, 65 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410384956.6A CN104171777A (en) | 2014-08-06 | 2014-08-06 | Yoghurt jelly and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410384956.6A CN104171777A (en) | 2014-08-06 | 2014-08-06 | Yoghurt jelly and making method thereof |
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| CN104171777A true CN104171777A (en) | 2014-12-03 |
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| CN201410384956.6A Pending CN104171777A (en) | 2014-08-06 | 2014-08-06 | Yoghurt jelly and making method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146246A (en) * | 2015-07-28 | 2015-12-16 | 桐城市牯牛背农业开发有限公司 | Cress jelly and processing method thereof |
| CN107996710A (en) * | 2017-11-24 | 2018-05-08 | 安徽省林锦记食品工业有限公司 | A kind of processing method of colostrum nutrient and flavour jelly |
| RU2720467C1 (en) * | 2019-07-18 | 2020-04-30 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Jelly marmalade production method |
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| CN1907094A (en) * | 2006-08-28 | 2007-02-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk containing jelly and method for its manufacture |
| CN102511745A (en) * | 2011-12-22 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Acidic milk pudding and preparation method thereof |
| CN103704617A (en) * | 2013-12-25 | 2014-04-09 | 湖北神丹健康食品有限公司 | Egg pudding and production technology thereof |
| CN103719650A (en) * | 2013-12-28 | 2014-04-16 | 蜡笔小新（福建）食品工业有限公司 | Double-layered mousse sprinkled jelly and producing method thereof |
-
2014
- 2014-08-06 CN CN201410384956.6A patent/CN104171777A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907094A (en) * | 2006-08-28 | 2007-02-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk containing jelly and method for its manufacture |
| CN102511745A (en) * | 2011-12-22 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Acidic milk pudding and preparation method thereof |
| CN103704617A (en) * | 2013-12-25 | 2014-04-09 | 湖北神丹健康食品有限公司 | Egg pudding and production technology thereof |
| CN103719650A (en) * | 2013-12-28 | 2014-04-16 | 蜡笔小新（福建）食品工业有限公司 | Double-layered mousse sprinkled jelly and producing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146246A (en) * | 2015-07-28 | 2015-12-16 | 桐城市牯牛背农业开发有限公司 | Cress jelly and processing method thereof |
| CN107996710A (en) * | 2017-11-24 | 2018-05-08 | 安徽省林锦记食品工业有限公司 | A kind of processing method of colostrum nutrient and flavour jelly |
| RU2720467C1 (en) * | 2019-07-18 | 2020-04-30 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Jelly marmalade production method |
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Application publication date: 20141203 |