CN104799139A - High-alcoholicity jelly as well as preparation method and eating method thereof - Google Patents
High-alcoholicity jelly as well as preparation method and eating method thereof Download PDFInfo
- Publication number
- CN104799139A CN104799139A CN201510255561.0A CN201510255561A CN104799139A CN 104799139 A CN104799139 A CN 104799139A CN 201510255561 A CN201510255561 A CN 201510255561A CN 104799139 A CN104799139 A CN 104799139A
- Authority
- CN
- China
- Prior art keywords
- jelly
- alcohol content
- high alcohol
- wine
- alcoholicity
- 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 46
- 239000008274 jelly Substances 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title abstract 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000014101 wine Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 239000002562 thickening agent Substances 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 7
- 238000004040 coloring Methods 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 238000002156 mixing Methods 0.000 abstract 2
- 239000003086 colorant Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 230000001476 alcoholic effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 235000013522 vodka Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a high-alcoholicity jelly and a preparation method thereof. The preparation method comprises the following steps of adding water in sugar and a thickening agent for stirring and inverting sugar to obtain sol; heating and boiling the sol for 5 to 8 minutes; adding high-alcoholicity wine and boiling for 3 to 5 minutes; cooling and filtering the boiled material; adding essence, a coloring agent and a scour agent in the filtered material and then performing filling and sealing to obtain the jelly with higher alcoholicity. According to the preparation method disclosed by the invention, high-degree alcohol is added in the boiling process, so that the sterilizing action is realized, and the high-degree alcohol can be better fused with the sol; a blending agent is added at the later stage, so that the condition that the action of the blending agent is lost due to the influence of alcohol is prevented, and further the jelly with the alcoholicity more than or equal to 10 percent vol is prepared.
Description
Technical field
The present invention relates to a kind of leisure food, espespecially jelly production.
Background technology
Jelly adds various Prof. Du Yucang essence, colouring agent, sweetener, the formulated gel-like foodstuff of acid with water, sugar, thickener (sodium alginate, agar, gelatin, carragheen etc.), and because of its mouthfeel Q bullet, low in calories, taste is abundant deeply likes by consumer.More there is dealer to invent alcoholic jelly production at present, in jelly production process, namely add beer, grape wine, the fruit wine even alcoholic beverage such as whiskey, thus produce the novel jelly of special taste.
Existing jelly is owing to all will add flavoring essence, and essence is the very important link of the jelly sense of taste and mouthfeel, and the flavoring essence added in jelly industry is water quality essence, is characterized in completely water-soluble or low-concentration ethanol, and non-refractory heating.And the jelly production will giving birth to high alcohol content need boil heating production, therefore current spirituosity jelly is alcoholic strength low jelly or is referred to as vinosity jelly, major part be produced raw in do not heat boil when (60-70 DEG C) add a small amount of low wine, or add wine again after the medium cooling of production process, like this in order to avoid alcohol affects the effect of essence and then affects jelly mouthfeel.Therefore at present jelly production there is no people and makes jelly compared with high alcohol content.
Summary of the invention
The object of this invention is to provide a kind of containing the jelly compared with high alcohol content.
Another object of the present invention is to provide the manufacture method of producing containing compared with the jelly of high alcohol content.
Another object of the present invention is to provide containing the eating method compared with the jelly of high alcohol content.
For reaching above-mentioned purpose, a kind of high alcohol content jelly of the present invention, its alcoholic strength is for being more than or equal to 10%vol.
A kind of high alcohol content jelly, its proportioning is by weight water 60 ~ 80, high alcohol content wine 45 ~ 60, sugar 1 ~ 3, thickener 17 ~ 22, Prof. Du Yucang essence 0.4 ~ 0.5, colouring agent 0.15 ~ 0.3, acid 0.2 ~ 0.3.
Described thickener is HFCS 14 ~ 17, konjaku flour 3 ~ 5, carragheen 0.3 ~ 0.6.
A kind of manufacture method of high alcohol content, sugar, thickener are added water and carry out stirringization sugar, colloidal sol, colloidal sol heating is boiled 5 ~ 8 minutes, add high alcohol content wine and boil 3 ~ 5 minutes again, carry out filling and sealing after crossing essence, colouring agent and acid after material cooling after boiling being filtered, then carry out sterilization packaging.
A kind of high alcohol content jelly eating method, gets quantitative spirituosity jelly and adds water and stir and make jelly wine and drink.
After have employed said method, add in the process of boiling height alcohol not only play bactericidal action but also can preferably and colloidal sol merge, adding blender again in the later stage then can not be ineffective because of the impact of alcohol, thus makes the jelly compared with high alcohol content.
Detailed description of the invention
By describing technology contents of the present invention, structural feature in detail, being realized object and effect, be explained in detail below in conjunction with embodiment.
Embodiment 1
Take HFCS 14kg, konjaku flour 5kg, sugared 3kg adds carrying out of 60kg water sugar sol, after then boiling, boil 8 minutes, then add vodka 45kg and continue to boil 3 minutes.Colloid after boiling is cooled to 65 DEG C, crosses and filter Disabled slag, add colouring agent 0.15kg, acid 0.2kg, Prof. Du Yucang essence 0.4kg allocates; Then carry out filling filling, sealing, cool drying and packaging after sterilization.
Embodiment 2
Take HFCS 17kg, konjaku flour 3kg, sugared 1kg adds carrying out of 80kg water sugar sol, after then boiling, boil 5 minutes, then add vodka 80kg and continue to boil 5 minutes.Colloid after boiling is cooled to 65 DEG C, crosses and filter Disabled slag, add colouring agent 0.3kg, acid 0.3kg, Prof. Du Yucang essence 0.5kg allocates; Then carry out filling filling, sealing, cool drying and packaging after sterilization
In the present invention, alcoholic strength and the water of jelly is relevant with the amount of vodka (or other alcoholic strengths be greater than 40 degree white wine) that adds, the time of boiling after separately adding vodka is longer, alcohol volatilization is more, the alcoholic strength of jelly is lower, and the jelly wine precision of making like this can be controlled in and is more than or equal to 10%vol.In tradition jelly, essence generally only adds the amount that percentage is 0.2 ~ 0.3, the effect of essence can not be affected when adding low wine or measure less high wine, but add a large amount of high wines in the present invention and production process need be boiled, the effect of essence will be affected, therefore add the selection allotment stage after the cooling period in period of essence, the addition of essence is about one times of positive usual amounts.
Time edible, direct-edible, also jelly is put into the wine that cup adds appropriate water or other tastes and carry out modulating alcoholic beverage.Alcoholic strength height depends on the alcoholic strength of amount and the jelly putting into jelly itself.
Of the present invention focusing on adds high wine in the process of boiling colloidal sol, and add the essence of normal amount 1 times after the cooling period during allotment, obtained jelly wine precision is more than or equal to 10%vol.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. a high alcohol content jelly, is characterized in that: jelly wine precision is for being more than or equal to 10%vol.
2. a high alcohol content jelly, is characterized in that: jelly proportioning is by weight water 60 ~ 80, high alcohol content wine 45 ~ 60, sugar 1 ~ 3, thickener 17 ~ 22, Prof. Du Yucang essence 0.4 ~ 0.5, colouring agent 0.15 ~ 0.3, acid 0.2 ~ 0.3.
3. a kind of high alcohol content jelly as claimed in claim 2, is characterized in that: described thickener is HFCS 14 ~ 17, konjaku flour 3 ~ 5, carragheen 0.3 ~ 0.6.
4. the manufacture method of a high alcohol content jelly, it is characterized in that: sugar, thickener are added water and carry out stirringization sugar, colloidal sol, colloidal sol heating is boiled 5 minutes, add high alcohol content wine and boil 3 ~ 5 minutes again, carry out filling and sealing after crossing essence, colouring agent and acid after material cooling after boiling being filtered, then carry out sterilization packaging.
5. a high alcohol content jelly eating method, is characterized in that: get quantitative high alcohol content jelly and add water or wine and stir and make jelly wine and drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510255561.0A CN104799139A (en) | 2015-05-19 | 2015-05-19 | High-alcoholicity jelly as well as preparation method and eating method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510255561.0A CN104799139A (en) | 2015-05-19 | 2015-05-19 | High-alcoholicity jelly as well as preparation method and eating method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104799139A true CN104799139A (en) | 2015-07-29 |
Family
ID=53684699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510255561.0A Pending CN104799139A (en) | 2015-05-19 | 2015-05-19 | High-alcoholicity jelly as well as preparation method and eating method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104799139A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335866A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Jelly containing alcohol and production process thereof |
| CN114532507A (en) * | 2020-11-25 | 2022-05-27 | 江苏维尼食品有限公司 | Gel jelly and production process thereof |
-
2015
- 2015-05-19 CN CN201510255561.0A patent/CN104799139A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335866A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Jelly containing alcohol and production process thereof |
| CN114532507A (en) * | 2020-11-25 | 2022-05-27 | 江苏维尼食品有限公司 | Gel jelly and production process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150729 |
|
| WD01 | Invention patent application deemed withdrawn after publication |