CN104206944A - Suspension method of granules in suckable jelly and application method of the suspension method in preparation of the jelly - Google Patents
Suspension method of granules in suckable jelly and application method of the suspension method in preparation of the jelly Download PDFInfo
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- CN104206944A CN104206944A CN201410367317.9A CN201410367317A CN104206944A CN 104206944 A CN104206944 A CN 104206944A CN 201410367317 A CN201410367317 A CN 201410367317A CN 104206944 A CN104206944 A CN 104206944A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 89
- 239000008274 jelly Substances 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 34
- 239000000725 suspension Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract 3
- 239000008187 granular material Substances 0.000 title abstract 7
- 238000001816 cooling Methods 0.000 claims abstract description 50
- 239000000463 material Substances 0.000 claims abstract description 42
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 238000011049 filling Methods 0.000 claims abstract description 22
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims description 76
- 239000002245 particle Substances 0.000 claims description 44
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- 239000013505 freshwater Substances 0.000 claims description 28
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 21
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 13
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 13
- 235000015197 apple juice Nutrition 0.000 claims description 13
- 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 13
- 235000011090 malic acid Nutrition 0.000 claims description 13
- 239000001630 malic acid Substances 0.000 claims description 13
- 239000001103 potassium chloride Substances 0.000 claims description 13
- 235000011164 potassium chloride Nutrition 0.000 claims description 13
- 244000060011 Cocos nucifera Species 0.000 claims description 12
- 241000206575 Chondrus crispus Species 0.000 claims description 11
- 229920002752 Konjac Polymers 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 238000010792 warming Methods 0.000 claims description 9
- 235000013339 cereals Nutrition 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
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 229920000297 Rayon Polymers 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000272194 Ciconiiformes Species 0.000 description 22
- 239000000654 additive Substances 0.000 description 7
- 230000000996 additive effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 238000007689 inspection Methods 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 238000012371 Aseptic Filling Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 241000737241 Cocos Species 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000010802 sludge 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a suspension method of granules in a suckable jelly and an application method of the suspension method in preparation of the jelly and relates to the field of food processing. The suspension method includes following steps: detecting sugar degree of a jelly material solution, adding the granules with mixing, performing a filling and sterilizing process and performing a cooling process. In the invention, granules in the jelly is distributed uniformly and suspended effectively with mouthfeel of the jelly being ensured meanwhile through control on the sugar degree of the granules added to the jelly material solution and through technologies including low-temperature inclined mixing and stirring, low-temperature filling and rolling-type cooling. Automatic addition of granules in different sizes can be achieved and especially problems of non-uniform suspension of large-size granules in the jelly, poor mouthfeel of the jelly or low automatic degree are solved.
Description
Technical field
The present invention relates to food processing field, particularly relate to and a kind ofly inhale particle suspension process in jelly and be applied to the method making jelly.
Background technology
Existing inhale additive in jelly mostly be coconut palm fruit and fruit grain, the suspension process of additive can inhale jelly feed liquid to be adjusted to consistent with additive density, and add the sinking speed that thickener reduces wherein additive.The jelly that this method makes, its additive dimensions entirety is less than normal, is about the small block of 3mm*3mm*3mm, if increase additive dimensions, as 5mm*5mm*5mm, even 10mm*10mm*10mm, then unstable the or Automated condtrol of undesirable, the skewness of suspending, filling rear particle addition is difficult to reach, to the suspension effect had, then jelly viscosity is enough large, but products taste can be poor like this, too dense thick, consumer is difficult to accept.Therefore; existing jelly particle adding technique can only realize the suspended dispersed can inhaling small dimension particle in jelly; for the suspended dispersed technology also Shortcomings adding large scale specification particle, usually there will be the uneven or problem such as mouthfeel is undesirable or automaticity is low that suspends.
Summary of the invention
The invention provides for the problems referred to above and a kind ofly inhale particle suspension process in jelly and be applied to the method making jelly, concrete scheme is as follows:
One can inhale particle suspension process in jelly, comprises the following steps:
S1 surveys pol: the pol measuring jelly feed liquid;
S2 mixes: in the jelly feed liquid of 44-53 DEG C, add the particle that pol is jelly feed liquid pol ± 0.5%, then 20-30r/min is uniformly mixed;
S3 sterilization: by the filling rear 85 DEG C of water dip sterilizations of feed liquid 25 minutes of mixing gained;
S4 cools: the filling jelly 10-15 DEG C water-bath after sterilization cools 15 minutes.
Further, in described step S2, the shaft for stirring tiltedly is located in material cylinder and is carried out inclination stirring, and the angle of shaft and vertical direction is 35 °.
Further, in described step S4, the jelly water-bath cooling after filling is carried out in cooling bay, and be provided with tracheae bottom cooling bay, the air-flow that tracheae is discharged makes filling jelly roll up and down in cooling bay.
Apply the method that said method makes particle suspension jelly, described jelly comprises following parts by weight of component:
White granulated sugar 14-18 part, carragheen 0.1-0.15 part, purifying konjaku flour 0.07-0.1 part, potassium chloride 0.12-0.18 part, concentrated apple juice 2-3 part, malic acid 0.2-0.24 part, natrium citricum 0.1-0.3 part, particle 8-20 part, fresh water (FW) 60-70 part;
Described particle is at least one in the saccharified coconut of its pol known, blob of viscose, fruit grain; Described fresh water (FW) hardness is with calcium carbonate≤10mg/L, pH6.0-7.0;
S1 boils material: boil material cylinder in add fresh water (FW), by white granulated sugar, carragheen, purifying konjaku flour mixing after drop into, feed liquid is warming up to 98 DEG C, and is incubated 5 minutes; When feed liquid is cooled to 85 DEG C, add concentrated apple juice successively, malic acid, potassium chloride, natrium citricum be uniformly mixed;
S2 surveys pol: measure the pol of boiling the rear jelly feed liquid of material;
S3 mixes: jelly feed liquid is cooled to 44-53 DEG C, and the pol of particle be modulated in jelly feed liquid pol ± 0.5% scope, then add in feed liquid, 20-30r/min is uniformly mixed;
S4 sterilization: by the filling rear 85 DEG C of water dip sterilizations of feed liquid 25 minutes of mixing gained;
S5 cools: the filling jelly 10-15 DEG C water-bath after sterilization cools 15 minutes.
Further, the dimensions of described particle is 5 ~ 10mm*5 ~ 10mm*5 ~ 10mm.
Further, in described step S1, the concentrated apple juice added need be preheated to 40-50 DEG C.
Further, in described step S1, the malic acid added, potassium chloride, natrium citricum need first to add with after dissolved in boiled water.
Further, in described step S3, the shaft for stirring tiltedly is located in material cylinder and is carried out inclination stirring, and the angle of shaft and vertical direction is 35 °.
Further, in described step S5, the jelly water-bath cooling after filling is carried out in cooling bay, and be provided with tracheae bottom cooling bay, the air-flow that tracheae is discharged makes filling jelly roll up and down in cooling bay.
Particle adds in the feed liquid of low temperature 44-53 DEG C and mixes by the present invention, and feed liquid is in this temperature range, and viscosity is comparatively large but can not gel, can reach large gauge sized particles thing suspend needed for viscosity.Simultaneously, because this feed temperature is on the low side, feed liquid viscosity promotes, if use common vertical stirring mode to carry out stirring at low speed, feed liquid can move in a circle with paddle, mixing effect does not reach requirement, be difficult to the abundant dispersion realizing particle, and high-speed stirred can make bulky grain thing additive broken, therefore, the present invention adopts shaft to be tiltedly located at the mode of carrying out inclination stirring at low speed in material cylinder, makes the Effective Suspension dispersion in material cylinder of bulky grain thing.
Sterilization after jelly feed liquid cold-aseptic filling after stirring, the temperature during sterilization of jelly feed liquid is relatively high, jelly after sterilization need cool, and viscosity of sludge under high-temperature hot state is low, particle free settling, as according to the common water-bath type of cooling, during cooling, feed liquid is geo-stationary, Particle distribution can be caused after cooling uneven, and then affect product quality; The present invention adopts rolling type to cool, and makes particle in feed liquid disperse further in roll procedure in cooling procedure, and final angiocarp is congealed glue and fixes, thus the semifluid obtained containing even suspension particle can inhale jelly production.
The present invention is controlled by the pol of jelly feed liquid being added to particle, and utilize the technique that low temperature tilting is uniformly mixed, cold-aseptic filling, rolling type cool, while ensureing products taste, make that the particle in jelly is uniformly dispersed, Effective Suspension, the automation of specification particle of can realizing varying in size is added, and especially solves the problem that suspension is uneven or mouthfeel is undesirable or automaticity is low of large gauge particle in jelly.
Detailed description of the invention
In order to more fully understand technology contents of the present invention, below in conjunction with specific embodiment technical scheme of the present invention being introduced further and illustrating.
In following examples, described fresh water (FW) hardness is with calcium carbonate≤10mg/L, pH6.0-7.0.
Embodiment 1
Boil material cylinder in add 60-70 part fresh water (FW), by 14-18 part white granulated sugar, 0.1-0.15 part carragheen, 0.07-0.1 part purifying konjaku flour mixing after drop into boil material cylinder, will boil material cylinder in feed liquid be warming up to 98 DEG C be incubated 5 minutes; When feed liquid is cooled to 85 DEG C, add the 2-3 part concentrated apple juice, 0.2-0.24 part malic acid, 0.12-0.18 part potassium chloride and the 0.1-0.3 part natrium citricum with after dissolved in boiled water that are preheated to 40-50 DEG C successively, be uniformly mixed, measure the pol of boiling the rear jelly feed liquid of material; Be that the pol of the particle of 5 ~ 10mm*5 ~ 10mm*5 ~ 10mm is modulated in jelly feed liquid pol ± 0.5% scope by dimensions, treat that jelly feed liquid is cooled to 44-53 DEG C, add in feed liquid, employing shaft and vertical direction angle are that the shaft 20-30r/min of 35 ° stirs 3 minutes; The feed liquid of mixing gained is filled in penguin bag, then 85 DEG C of water dip sterilizations 25 minutes; Jelly penguin bag after sterilization is placed in water-bath cooling bay, and the water temperature of cooling bay controls at 10-15 DEG C, and the air-flow that bottom cooling bay, tracheae is discharged makes penguin wrap in cooling bay to roll up and down, cool 15 minutes.
Described particle is at least one in the saccharified coconut of its pol known, blob of viscose, fruit grain.
Embodiment 2
Adding 65 parts of fresh water (FW)s boiling in material cylinder, boiling material cylinder by dropping into after 16 portions of white granulated sugars, 0.12 part of carragheen, 0.09 part of purifying konjaku flour mixing, will boil feed liquid in material cylinder and be warming up to 98 DEG C and be incubated 5 minutes; When feed liquid is cooled to 85 DEG C, add successively be preheated to 45 DEG C 2.5 parts of concentrated apple juices, with part malic acid of 0.22 after dissolved in boiled water, 0.15 part of potassium chloride and 0.2 part of natrium citricum, be uniformly mixed, measuring and boiling the pol of jelly feed liquid after material is 16.7%; Be that the pol of 5mm*5mm*5mm blob of viscose is modulated to 16.7% by dimensions, treat that jelly feed liquid is cooled to 53 DEG C, add in feed liquid, adopt shaft and vertical direction angle to be that the shaft 20r/min of 35 ° stirs 3 minutes; The feed liquid of mixing gained is filled in penguin bag, then 85 DEG C of water dip sterilizations 25 minutes; Jelly penguin bag after sterilization is placed in water-bath cooling bay, and the water temperature of cooling bay controls at 15 DEG C, and the air-flow that bottom cooling bay, tracheae is discharged makes penguin wrap in cooling bay to roll up and down, cool 15 minutes.
Embodiment 3
Adding 65 parts of fresh water (FW)s boiling in material cylinder, boiling material cylinder by dropping into after 16 portions of white granulated sugars, 0.12 part of carragheen, 0.09 part of purifying konjaku flour mixing, will boil feed liquid in material cylinder and be warming up to 98 DEG C and be incubated 5 minutes; When feed liquid is cooled to 85 DEG C, add successively be preheated to 45 DEG C 2.5 parts of concentrated apple juices, with part malic acid of 0.22 after dissolved in boiled water, 0.15 part of potassium chloride and 0.2 part of natrium citricum, be uniformly mixed, measuring and boiling the pol of jelly feed liquid after material is 16.7%; Be that the pol of the saccharified coconut of 10mm*10mm*10mm is modulated to 16.7% by dimensions, treat that jelly feed liquid is cooled to 50 DEG C, add in feed liquid, adopt shaft and vertical direction angle to be that the shaft 25r/min of 35 ° stirs 3 minutes; The feed liquid of mixing gained is filled in penguin bag, then 85 DEG C of water dip sterilizations 25 minutes; Jelly penguin bag after sterilization is placed in water-bath cooling bay, and the water temperature of cooling bay controls at 13 DEG C, and the air-flow that bottom cooling bay, tracheae is discharged makes penguin wrap in cooling bay to roll up and down, cool 15 minutes.
Embodiment 4
Adding 65 parts of fresh water (FW)s boiling in material cylinder, boiling material cylinder by dropping into after 16 portions of white granulated sugars, 0.12 part of carragheen, 0.09 part of purifying konjaku flour mixing, will boil feed liquid in material cylinder and be warming up to 98 DEG C and be incubated 5 minutes; When feed liquid is cooled to 85 DEG C, add successively be preheated to 45 DEG C 2.5 parts of concentrated apple juices, with part malic acid of 0.22 after dissolved in boiled water, 0.15 part of potassium chloride and 0.2 part of natrium citricum, be uniformly mixed, measuring and boiling the pol of jelly feed liquid after material is 16.7%; Be that the pol of the fruit grain of 10mm*10mm*10mm is modulated to 16.7% by dimensions, treat that jelly feed liquid is cooled to 50 DEG C, add in feed liquid, adopt shaft and vertical direction angle to be that the shaft 30r/min of 35 ° stirs 3 minutes; The feed liquid of mixing gained is filled in penguin bag, then 85 DEG C of water dip sterilizations 25 minutes; Jelly penguin bag after sterilization is placed in water-bath cooling bay, and the water temperature of cooling bay controls at 13 DEG C, and the air-flow that bottom cooling bay, tracheae is discharged makes penguin wrap in cooling bay to roll up and down, cool 15 minutes.
In the present invention, particle adds the type of cooling after mixing temperature in feed liquid, agitating mode, filling sterilization is affect particle suspension effect in jelly, for above three factors to carrying out Experimental Comparison to different mixing temperatures, agitating mode, the type of cooling respectively, scheme is as follows:
One, for the test of mixing temperature
Adding 65 parts of fresh water (FW)s boiling in material cylinder, boiling material cylinder by dropping into after 16 portions of white granulated sugars, 0.12 part of carragheen, 0.09 part of purifying konjaku flour mixing, will boil feed liquid in material cylinder and be warming up to 98 DEG C and be incubated 5 minutes; When feed liquid is cooled to 85 DEG C, add successively be preheated to 45 DEG C 2.5 parts of concentrated apple juices, with part malic acid of 0.22 after dissolved in boiled water, 0.15 part of potassium chloride and 0.2 part of natrium citricum, be uniformly mixed, measuring and boiling the pol of jelly feed liquid after material is 16.7%; Be that the pol of the saccharified coconut of 10mm*10mm*10mm is modulated to 16.7% by dimensions, treat that jelly feed liquid is cooled to different temperatures, add in feed liquid, adopt shaft and vertical direction angle to be that the shaft 20-30r/min of 35 ° stirs 3 minutes; The feed liquid of mixing gained is filled in penguin bag, then 85 DEG C of water dip sterilizations 25 minutes; Jelly penguin bag after sterilization is placed in water-bath cooling bay, and the water temperature of cooling bay controls at 13 DEG C, and the air-flow that bottom cooling bay, tracheae is discharged makes penguin wrap in cooling bay to roll up and down, cool 15 minutes; Inspection penguin is contracted for fixed output quotas the suspension effect of saccharified coconut in product and the filling amount stability of saccharified coconut, wherein, requires that the filling amount of saccharified coconut is 30 ± 5 grams/bag, test temperature and result as shown in table 1:
Table 1
Two, for the test of agitating mode
Adding 65 parts of fresh water (FW)s boiling in material cylinder, boiling material cylinder by dropping into after 16 portions of white granulated sugars, 0.12 part of carragheen, 0.09 part of purifying konjaku flour mixing, will boil feed liquid in material cylinder and be warming up to 98 DEG C and be incubated 5 minutes; When feed liquid is cooled to 85 DEG C, add successively be preheated to 45 DEG C 2.5 parts of concentrated apple juices, with part malic acid of 0.22 after dissolved in boiled water, 0.15 part of potassium chloride and 0.2 part of natrium citricum, be uniformly mixed, measuring and boiling the pol of jelly feed liquid after material is 16.7%; Be that the pol of the saccharified coconut of 10mm*10mm*10mm is modulated to 16.7% by dimensions, treat that jelly feed liquid is cooled to 50 DEG C, add in feed liquid, adopt 35 ° used in the present invention to tilt to stir and 25r/min stirring is carried out in normal vertical stirring; The feed liquid of mixing gained is filled in penguin bag, then 85 DEG C of water dip sterilizations 25 minutes; Jelly penguin bag after sterilization is placed in water-bath cooling bay, and the water temperature of cooling bay controls at 13 DEG C, and the air-flow that bottom cooling bay, tracheae is discharged makes penguin wrap in cooling bay to roll up and down, cool 15 minutes; Inspection penguin is contracted for fixed output quotas the suspended dispersed situation of saccharified coconut in product, and result of the test is as shown in table 2:
Table 2
Three, for the test of the type of cooling
Adding 65 parts of fresh water (FW)s boiling in material cylinder, boiling material cylinder by dropping into after 16 portions of white granulated sugars, 0.12 part of carragheen, 0.09 part of purifying konjaku flour mixing, will boil feed liquid in material cylinder and be warming up to 98 DEG C and be incubated 5 minutes; When feed liquid is cooled to 85 DEG C, add successively be preheated to 45 DEG C 2.5 parts of concentrated apple juices, with part malic acid of 0.22 after dissolved in boiled water, 0.15 part of potassium chloride and 0.2 part of natrium citricum, be uniformly mixed, measuring the pol of boiling the rear jelly feed liquid of material is 16.7%; Treat that jelly feed liquid is cooled to 50 DEG C, selection pol is that the saccharified coconut of 15 parts of 10mm*10mm*10mm sizes of 16.7% is added in feed liquid, adopts tiltedly to be located to boil and expects that the shaft 25r/min in cylinder carries out inclination stirring 3 minutes; The feed liquid of mixing gained is filled in penguin bag, then 85 DEG C of water dip sterilizations 25 minutes; Rolling type water-bath of the present invention is adopted to cool respectively and conventional water-bath cooling; Inspection penguin is contracted for fixed output quotas the suspended dispersed situation of saccharified coconut in product, and result of the test is as shown in table 3:
Table 3
The above only further illustrates technology contents of the present invention with embodiment, so that reader is easier to understand, but does not represent embodiments of the present invention and is only limitted to this, and any technology done according to the present invention extends or recreation, all by protection of the present invention.
Claims (9)
1. can inhale a particle suspension process in jelly, it is characterized in that, in the described jelly inhaled, particle suspension process comprises the following steps:
S1 surveys pol: the pol measuring jelly feed liquid;
S2 mixes: in the jelly feed liquid of 44-53 DEG C, add the particle that pol is jelly feed liquid pol ± 0.5%, then 20-30r/min is uniformly mixed;
S3 sterilization: by the filling rear 85 DEG C of water dip sterilizations of feed liquid 25 minutes of mixing gained;
S4 cools: the filling jelly 10-15 DEG C water-bath after sterilization cools 15 minutes.
2. according to claim 1ly inhale particle suspension process in jelly, it is characterized in that: in described step S2, the shaft for stirring tiltedly is located in material cylinder and is carried out inclinations stirring, and the angle of shaft and vertical direction is 35 °.
3. according to claim 1ly inhale particle suspension process in jelly, it is characterized in that: in described step S4, jelly water-bath cooling after filling is carried out in cooling bay, and be provided with tracheae bottom cooling bay, the air-flow that tracheae is discharged makes filling jelly roll up and down in cooling bay.
4. application rights requires that described in 1, preparation method makes a method for particle suspension jelly, and it is characterized in that, described jelly comprises following parts by weight of component:
White granulated sugar 14-18 part, carragheen 0.1-0.15 part, purifying konjaku flour 0.07-0.1 part, potassium chloride 0.12-0.18 part, concentrated apple juice 2-3 part, malic acid 0.2-0.24 part, natrium citricum 0.1-0.3 part, particle 8-20 part, fresh water (FW) 60-70 part;
Described particle is at least one in the saccharified coconut of its pol known, blob of viscose, fruit grain; Described fresh water (FW) hardness is with calcium carbonate≤10mg/L, pH6.0-7.0;
S1 boils material: boil material cylinder in add fresh water (FW), by white granulated sugar, carragheen, purifying konjaku flour mixing after drop into, feed liquid is warming up to 98 DEG C, and is incubated 5 minutes; When feed liquid is cooled to 85 DEG C, add concentrated apple juice, malic acid, potassium chloride, natrium citricum be uniformly mixed;
S2 surveys pol: measure the pol of boiling the rear jelly feed liquid of material;
S3 mixes: jelly feed liquid is cooled to 44-53 DEG C, and the pol of particle be modulated in jelly feed liquid pol ± 0.5% scope, then add in feed liquid, 20-30r/min is uniformly mixed;
S4 sterilization: by the filling rear 85 DEG C of water dip sterilizations of feed liquid 25 minutes of mixing gained;
S5 cools: the filling jelly 10-15 DEG C water-bath after sterilization cools 15 minutes.
5. the method for making particle suspension jelly according to claim 4, is characterized in that: the dimensions of described particle is 5 ~ 10mm*5 ~ 10mm*5 ~ 10mm.
6. the method for making particle suspension jelly according to claim 4, it is characterized in that: in described step S1, the concentrated apple juice added need be preheated to 40-50 DEG C.
7. the method for making particle suspension jelly according to claim 4, is characterized in that: in described step S1, and the malic acid added, potassium chloride, natrium citricum need first to add with after dissolved in boiled water.
8. the method for making particle suspension jelly according to claim 4, is characterized in that: in described step S3, and the shaft for stirring tiltedly is located in material cylinder and is carried out inclination stirring, and the angle of shaft and vertical direction is 35 °.
9. the method for making particle suspension jelly according to claim 4, it is characterized in that: in described step S5, jelly water-bath cooling after filling is carried out in cooling bay, and be provided with tracheae bottom cooling bay, the air-flow that tracheae is discharged makes filling jelly roll up and down in cooling bay.
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| CN201410367317.9A CN104206944A (en) | 2014-07-29 | 2014-07-29 | Suspension method of granules in suckable jelly and application method of the suspension method in preparation of the jelly |
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| CN201410367317.9A CN104206944A (en) | 2014-07-29 | 2014-07-29 | Suspension method of granules in suckable jelly and application method of the suspension method in preparation of the jelly |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686778A (en) * | 2015-03-11 | 2015-06-10 | 韩山师范学院 | Soft sugar-in-sugar and preparation method thereof |
| CN110226725A (en) * | 2019-04-26 | 2019-09-13 | 南京喜之郎食品有限公司 | A kind of Ilex paraguarensis can inhale jelly and preparation method thereof |
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| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
| CN201709359U (en) * | 2010-05-26 | 2011-01-19 | 阳江喜之郎果冻制造有限公司 | High-width large cup pulp jelly sterilization system |
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| CN104686778A (en) * | 2015-03-11 | 2015-06-10 | 韩山师范学院 | Soft sugar-in-sugar and preparation method thereof |
| CN104686778B (en) * | 2015-03-11 | 2017-09-01 | 韩山师范学院 | Sugar and preparation method thereof in a kind of soft sugar |
| CN110226725A (en) * | 2019-04-26 | 2019-09-13 | 南京喜之郎食品有限公司 | A kind of Ilex paraguarensis can inhale jelly and preparation method thereof |
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