CN104206940A - Compound jelly powder and preparation method thereof - Google Patents
Compound jelly powder and preparation method thereof Download PDFInfo
- Publication number
- CN104206940A CN104206940A CN201410425162.XA CN201410425162A CN104206940A CN 104206940 A CN104206940 A CN 104206940A CN 201410425162 A CN201410425162 A CN 201410425162A CN 104206940 A CN104206940 A CN 104206940A
- Authority
- CN
- China
- Prior art keywords
- jelly
- jelly powder
- powder
- composite
- compound
- 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
- 235000015110 jellies Nutrition 0.000 title claims abstract description 48
- 239000008274 jelly Substances 0.000 title claims abstract description 48
- 239000000843 powder Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 150000001875 compounds Chemical class 0.000 title abstract 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000001814 pectin Substances 0.000 claims abstract description 8
- 235000010987 pectin Nutrition 0.000 claims abstract description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 8
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 7
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 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 claims abstract description 6
- 239000000049 pigment Substances 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000002131 composite material Substances 0.000 claims description 21
- 239000002994 raw material 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 5
- 238000000034 method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000007580 dry-mixing Methods 0.000 claims description 2
- 239000000499 gel Substances 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 229920001817 Agar Polymers 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 241000206575 Chondrus crispus Species 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000002562 thickening agent Substances 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
- A23L21/18—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 relates to a compound jelly powder and a preparation method thereof, belonging to the field of processing methods of food, in particular jelly. The compound jelly powder is mainly prepared from the following materials by weight: 10-20 g of flaxseed gum, 25-35 g of pectin, 45-55 g of sucrose, 1.0-3.0 g of citric acid, 1.0-3.0 g of sodium citrate and 0.5-1.5 g of essence pigment per 100 g of compound jelly powder. Jelly prepared from the compound jelly powder disclosed in the invention has obvious advantages in terms of gel strength, viscoelastic properties, transparency, water binding capacity, taste and the like. When the jelly powder is used for producing jelly, defects of strong and crisp jelly gel, poor elasticity, serious syneresis, poor taste and the like commonly found in the jelly production can be well overcome.
Description
Technical field
The present invention relates to a kind of composite jelly powder and preparation method thereof, belong to food especially jelly processing method field.
Background technology
The primary raw material of jelly normally adopts agar, gelatin, pectin and carragheen etc.The jelly gel made with agar is strong and crisp, and poor flexibility and syneresis are serious, and use amount is large, and cost is high; The shortcoming using gelatin is that freezing point and melting point are low, and making and storage need refrigeration; And the shortcoming of pectin needs the sugar of high concentration and lower pH value just can solidify, bring limitation to production.
Flaxseed gum is a multifunctional pure natural green food additive newly developed, can as thickener, emulsifying agent, foaming stabiliser, and suspension stabilizer is widely used in varieties of food items processing industry.
Develop a kind of functional and cheap composite jelly powder and there is obvious economic benefit.
Summary of the invention
The present invention aims to provide a kind of functional and cheap composite jelly powder and preparation method thereof.
Composite jelly powder of the present invention, be mainly made up of the raw material of following weight portion:
The composite jelly powder of every 100g contains flaxseed gum: 10-20g, pectin: 25-35g, sucrose 45-55g, citric acid 1.0-3.0g, natrium citricum 1.0-3.0g, essence pigment 0.5-1.5g.
Be preferably:
The composite jelly powder of every 100g contains flaxseed gum: 15g, pectin: 30g, sucrose 50g, citric acid 2.0g, natrium citricum 2.0g, essence pigment 1.0g.
The method of preparation and use of composite jelly powder of the present invention, this method comprises the following steps:
(1) take each raw material by described weight ratio, dry mixing mixes and obtains composite jelly powder, for subsequent use;
(2) composite jelly powder is added 5 times of stirring and dissolving in the water of weight, and be heated to 95-100 DEG C of maintenance 5-10min, cool to when about 65 DEG C and filter (80 mesh filter screen);
(3) by filling for filtrate to Fruit yelly case and at 85 DEG C sterilization 15min, cooling gets product jelly.
The jelly that composite jelly powder of the present invention is made all has clear superiority in properties such as gel strength, viscoplasticity, the transparency, retentiveness, mouthfeels, produces well can solve the shortcomings such as jelly gel common in jelly production is strong and crisp, poor flexibility, syneresis are serious, mouthfeel is poor for jelly.
Detailed description of the invention
Embodiment one:
Accurately take flaxseed gum: 15g, pectin: 30g, sucrose 50g, citric acid 2.0g, natrium citricum 2.0g, essence pigment 1.0g, mix and obtain composite jelly powder 100g.
Using method: composite for above-mentioned 100g jelly powder is added stirring and dissolving in the water of 500mL, and be heated to 95-100 DEG C of maintenance 5-10min, cool to when about 65 DEG C and filter (80 mesh filter screen), then by filling for filtrate to Fruit yelly case and at 85 DEG C sterilization 15min, cooling gets product jelly 600g.
Embodiment two:
Jelly the present invention prepared and commercially available jelly compare in gel strength, viscoplasticity, retentiveness, the transparency, dissolubility, mouthfeel etc., as shown in Table-1:
As shown in Table-1, the jelly that composite jelly powder of the present invention is made has in properties such as gel strength, viscoplasticity, the transparency, retentiveness, mouthfeels and all has clear superiority, produces well can solve the shortcomings such as jelly gel common in jelly production is strong and crisp, poor flexibility, syneresis are serious, mouthfeel is poor for jelly.
Claims (3)
1. composite jelly powder, be mainly made up of the raw material of following weight portion:
The composite jelly powder of every 100g contains flaxseed gum: 10-20g, pectin: 25-35g, sucrose 45-55g, citric acid 1.0-3.0g, natrium citricum 1.0-3.0g, essence pigment 0.5-1.5g.
2. composite jelly powder as claimed in claim 1, is characterized in that the consumption of described raw material is:
The composite jelly powder of every 100g contains flaxseed gum: 15g, pectin: 30g, sucrose 50g, citric acid 2.0g, natrium citricum 2.0g, essence pigment 1.0g.
3. the method for preparation and use of composite jelly powder as claimed in claim 1 or 2, is characterized in that comprising the following steps:
(1) take each raw material by described weight ratio, dry mixing mixes and obtains composite jelly powder, for subsequent use;
(2) composite jelly powder is added 5 times of stirring and dissolving in the water of weight, and be heated to 95-100 DEG C of maintenance 5-10min, cool to when about 65 DEG C and filter (80 mesh filter screen);
(3) by filling for filtrate to Fruit yelly case and at 85 DEG C sterilization 15min, cooling gets product jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410425162.XA CN104206940A (en) | 2014-08-27 | 2014-08-27 | Compound jelly powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410425162.XA CN104206940A (en) | 2014-08-27 | 2014-08-27 | Compound jelly powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104206940A true CN104206940A (en) | 2014-12-17 |
Family
ID=52089154
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410425162.XA Pending CN104206940A (en) | 2014-08-27 | 2014-08-27 | Compound jelly powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104206940A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783024A (en) * | 2015-04-01 | 2015-07-22 | 广西大学 | Compound-flavor roselle jelly powder |
| CN107594484A (en) * | 2017-11-06 | 2018-01-19 | 青岛海之林生物科技开发有限公司 | A kind of minute surface pectin and preparation method thereof |
-
2014
- 2014-08-27 CN CN201410425162.XA patent/CN104206940A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783024A (en) * | 2015-04-01 | 2015-07-22 | 广西大学 | Compound-flavor roselle jelly powder |
| CN107594484A (en) * | 2017-11-06 | 2018-01-19 | 青岛海之林生物科技开发有限公司 | A kind of minute surface pectin and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |