CN104996859A - A starch jelly and a preparation method thereof - Google Patents
A starch jelly and a preparation method thereof Download PDFInfo
- Publication number
- CN104996859A CN104996859A CN201510347336.XA CN201510347336A CN104996859A CN 104996859 A CN104996859 A CN 104996859A CN 201510347336 A CN201510347336 A CN 201510347336A CN 104996859 A CN104996859 A CN 104996859A
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- CN
- China
- Prior art keywords
- starch
- jelly
- combination
- flavoring essence
- edible
- 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.)
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Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 54
- 235000019698 starch Nutrition 0.000 title claims abstract description 54
- 239000008107 starch Substances 0.000 title claims abstract description 54
- 235000015110 jellies Nutrition 0.000 title claims abstract description 46
- 239000008274 jelly Substances 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 11
- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000002904 solvent Substances 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 3
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 3
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 5
- 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 claims description 4
- 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 claims description 4
- 241000219780 Pueraria Species 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 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 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims 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 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 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 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 241001465754 Metazoa Species 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims 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 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 229940072056 alginate Drugs 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 238000005238 degreasing Methods 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 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 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 229940046240 glucomannan Drugs 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 229920000591 gum Polymers 0.000 claims description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000020122 reconstituted milk Nutrition 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 239000001488 sodium phosphate Substances 0.000 claims description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000013638 trimer Substances 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000007812 deficiency Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 6
- 238000001816 cooling Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
Abstract
The present invention discloses a starch jelly, wherein, compounded raw materials (per 100 parts by weight) for preparing the jelly include: sweetener 0.1-30%, potassium sorbate 0.01%-0.1%, starch solvent 20%-85%, starch contents 0.05-18%, edible gums 0.1-6%, edible oil 0.05-12%, edible essence 0.05-1%, a proper amount of acidity regulator and water as the remainder. The starch jelly, produced by compounding raw materials and adjusting production process, has starch nutrition, and the addition of edible oil improves the deficiency that the prior jelly is single in taste and lower in nutritional value. Compared with the prior jelly, advantages of the starch jelly are that the starch jelly is higher in nutritional value, more delicate in texture state, fine and smooth in mouthfeel, refreshing and smooth, uniform and stable, and long in shelf life.
Description
Art
The present invention relates to food processing technology field, especially a kind of starch jelly and preparation method thereof.
Background technology
Jelly is a kind of gelatinous semi-solid dairy products, mostly be make it be gel solids shape by adding a large amount of foodstuff glues, jelly outward appearance is sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel, fresh and sweet moist and very popular, along with growth in the living standard, people are often very dissatisfied to existing food variety, but more focus on nutrient health, and existing jelly taste is single on market, and nutritive value is very low, can not meet the masses to nutrition and healthy consumption demand.
Starch, be widely used in the catering trade, it is the high polymer of glucose, the trace element such as the calcium containing needed by human, iron, zinc, copper, selenium, vitamin B1, B2 and several amino acids, the aliphatic acid of needed by human body is had in edible vegetable oil, and containing multivitamin, give food distinctive local flavor simultaneously.In existing jelly process technology, application number is: the Chinese patent of 200910250992.2 discloses a kind of instant nutrient pueraria cream, its batching is: pueraria starch 13-17, jelly 0.1-0.2, evil spirit powder 0.1-0.2, soluble calcium salt 0.15-0.25, sylvite 0.05-0.1 and citric acid 0.05-0.1 surplus are deionized water. the defect of this technology be this product nutrition and taste single, application number is: the Chinese patent of 200810056806.7 discloses a kind of milk pudding and preparation method thereof, its batching is: the milk pudding raw material composition of every 100 weight portions comprises: liquid milk material 30-80 part, sugar 4.0-20.0 part, stabilizing agent 0.1-5.0 part and excess water, sterilization 4-15s at 90-141 DEG C, product keeps uniform and stable pasty state or semifluid shape.The defect of this technology is that nutrition and quality are comparatively single, cannot realize local flavor, mouthfeel abundant.Therefore, it may be necessary the improvement of production technology, break through traditional product form, improve existing jelly taste single, and the deficiency that nutritive value is very low, realize the expansion of jelly nutrition and local flavor, meet the consumption demand of consumer to jelly.
Summary of the invention
Object of the present invention is exactly for the problems referred to above, provides a kind of its preparation method of starch jelly that can ensure nutrient balance, multiple tastes, nutrition delicious food.Improve jelly local flavor and conciliate the single problem of breach taste, make jelly realize merchandized handling, overcome the deficiencies in the prior art with this.
Concrete scheme is as follows:
The present invention solves the problems of the technologies described above one of adopted technical scheme, a kind of starch jelly, wherein, comprise with the raw material composition of every 100 weight portions for the preparation of this jelly: sweetener 0.1 ~ 30%, potassium sorbate 0.01%-0.1%, starch solvent 20% ~ 85%, content of starch 0.05 ~ 18%, edible glue 0.1 ~ 6 %, edible oil 0.05 ~ 12 %, flavoring essence 0.05 ~ 1 %, acidity regulator are appropriate, water surplus.
In the present invention, described edible glue can be selected from one in sodium carboxymethylcellulose, Arabic gum, carragheen, jelly powder, gellan gum, melon bean gum, starch, dextrin, agar, gelatin, konjac glucomannan, xanthans, Na-alginate, locust bean gum and pectin or its several combination.
In the present invention, described starch solvent can be selected from one or more the combination in starch and pure water, sweet milk, reconstituted milk, full-cream, degreasing, half skimmed milk.
In the present invention, described starch is one in common starch and converted starch or its several combination, preferred pueraria starch, cornstarch.
In the present invention, described sweetener is selected from one or more the combination in white granulated sugar, sucrose, beet sugar, maltose, high maltose syrup, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element.
In the present invention, described edible oil is edible vegetable oil, preferred coconut oil, palm oil.
In the present invention, described acidity regulator is the combination of a kind of material in lactic acid, citric acid, natrium citricum, malic acid and tartaric acid or two or more material.
In the present invention, the combination of wherein said starch jelly also containing a kind of material in potassium chloride, sodium chloride, sodium phosphate trimer and calgon or two or more material.
In the present invention, described flavoring essence is selected from: the one or more combination in fruits flavoring essence, five cereals flavoring essence, milk flavoring essence, animal class flavoring essence, plant flavoring essence etc.
The method preparing starch jelly of the present invention preferably technological process is: raw material detection → raw material standard → dissolve → boil glue → filtration → cooling → batching → sterile filling → cooling → inspection → finished product.
The beneficial effect that compared with prior art the present invention obtains is: starch jelly provided by the invention, by the adjustment to raw material composition and production technology, the starch jelly produced, there is the nutrition of starch, in jelly, add edible oil, improve existing jelly taste single, and the deficiency that nutritive value is very low, this starch jelly has higher nutritive value than existing jelly, and structural state is finer and smoother, the advantage of delicate mouthfeel, smooth, uniform and stable, long shelf-life.
Accompanying drawing illustrates:
Fig. 1: be present invention process schematic flow sheet
Detailed description of the invention
Embodiment 1
First by edible glue, the materials such as part sweetener and water are in proportion, carry out heating mixing, be warmed up to 75-95 DEG C, and hold mode 5-15 min, excessively routine with 100 order stainless steel mesh, obtain mixed liquor 1, starch water is fully swelling, obtain starch solvent, then edible oil and residue sweetener is added, carry out heating mixing, be warmed up to 75-95 DEG C, and hold mode 5-15 min, excessively routine with 100 order stainless steel mesh, obtain mixed liquor 2, mixed liquor 1 and mixed liquor 2 are heated mixing, obtain mixed liquor, when mixed liquor is down to about 70 DEG C, add surplus stock to mix, through after the assay was approved, sterilization, namely starch jelly is obtained after cooling.
Embodiment 2
First by edible glue, the materials such as part sweetener and water are in proportion, carry out heating mixing, be warmed up to 75-95 DEG C, and hold mode 5-15 min, excessively routine with 100 order stainless steel mesh, obtain mixed liquor 1, starch water is fully swelling, add through clean breast, sweet milk after sterilization, obtain starch solvent, then edible oil and residue sweetener is added, carry out heating mixing, be warmed up to 75-95 DEG C, and hold mode 5-15min, excessively routine with 100 order stainless steel mesh, obtain mixed liquor 2, mixed liquor 1 and mixed liquor 2 are heated mixing, obtain mixed liquor, when mixed liquor is down to about 70 DEG C, add surplus stock to mix, through after the assay was approved, sterilization, namely starch jelly is obtained after cooling.
Claims (9)
1. a starch jelly, is characterized in that: comprise with the raw material composition of every 100 weight portions for the preparation of this jelly: sweetener 0.1 ~ 30%, potassium sorbate 0.01%-0.1%, starch solvent 20% ~ 85%, content of starch 0.05 ~ 18%, edible glue 0.1 ~ 6 %, edible oil 0.05 ~ 12 %, flavoring essence 0.05 ~ 1 %, acidity regulator are appropriate, water surplus.
2. the starch jelly according to claims 1, is characterized in that: described edible glue can be selected from one in sodium carboxymethylcellulose, Arabic gum, carragheen, jelly powder, gellan gum, melon bean gum, starch, dextrin, agar, gelatin, konjac glucomannan, xanthans, Na-alginate, locust bean gum and pectin or its several combination.
3. the starch jelly according to claims 1, is characterized in that: described starch solvent can be selected from one or more the combination in starch and pure water, sweet milk, reconstituted milk, full-cream, degreasing, half skimmed milk.
4. the starch jelly according to claims 1, is characterized in that: described starch is one in common starch and converted starch or its several combination, preferred pueraria starch, cornstarch.
5. the starch jelly according to claims 1, is characterized in that: described sweetener is selected from one or more the combination in white granulated sugar, sucrose, beet sugar, maltose, high maltose syrup, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element.
6. the starch jelly according to claims 1, is characterized in that: described edible oil is edible vegetable oil, preferred coconut oil, palm oil.
7. the starch jelly according to claims 1, is characterized in that: described acidity regulator is the combination of a kind of material in lactic acid, citric acid, natrium citricum, malic acid and tartaric acid or two or more material.
8. the starch jelly according to claims 1, is characterized in that: the combination of wherein said starch jelly also containing a kind of material in potassium chloride, sodium chloride, sodium phosphate trimer and calgon or two or more material.
9. the starch jelly according to claims 1, is characterized in that: described flavoring essence is selected from: the one or more combination in fruits flavoring essence, five cereals flavoring essence, milk flavoring essence, animal class flavoring essence, plant flavoring essence etc.
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| CN201510347336.XA CN104996859A (en) | 2015-06-23 | 2015-06-23 | A starch jelly and a preparation method thereof |
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| CN201510347336.XA CN104996859A (en) | 2015-06-23 | 2015-06-23 | A starch jelly and a preparation method thereof |
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| CN104996859A true CN104996859A (en) | 2015-10-28 |
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| CN106616291A (en) * | 2017-01-13 | 2017-05-10 | 漯河市平平食品有限责任公司 | Novel seasoned flour product and preparation method thereof |
| CN106722604A (en) * | 2016-12-27 | 2017-05-31 | 巫山县天煜奇叶农业开发有限公司 | Japanese Premna jelly and preparation method thereof |
| CN107198187A (en) * | 2016-03-16 | 2017-09-26 | 中粮集团有限公司 | Red bean jelly and preparation method thereof |
| CN110463779A (en) * | 2019-08-22 | 2019-11-19 | 上海应用技术大学 | A kind of beans base fabric fourth and preparation method thereof |
| CN111838607A (en) * | 2020-07-20 | 2020-10-30 | 南昌大学 | Rice starch jelly with health care function and preparation method thereof |
| CN112335867A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Alcohol jelly convenient to eat and preparation process thereof |
| CN115606791A (en) * | 2021-12-03 | 2023-01-17 | 上海辉文生物技术股份有限公司 | Fruity food lubricant and preparation method and application thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107198187A (en) * | 2016-03-16 | 2017-09-26 | 中粮集团有限公司 | Red bean jelly and preparation method thereof |
| CN106722604A (en) * | 2016-12-27 | 2017-05-31 | 巫山县天煜奇叶农业开发有限公司 | Japanese Premna jelly and preparation method thereof |
| CN106616291A (en) * | 2017-01-13 | 2017-05-10 | 漯河市平平食品有限责任公司 | Novel seasoned flour product and preparation method thereof |
| CN110463779A (en) * | 2019-08-22 | 2019-11-19 | 上海应用技术大学 | A kind of beans base fabric fourth and preparation method thereof |
| CN111838607A (en) * | 2020-07-20 | 2020-10-30 | 南昌大学 | Rice starch jelly with health care function and preparation method thereof |
| CN111838607B (en) * | 2020-07-20 | 2023-04-07 | 南昌大学 | Rice starch jelly with health care function and preparation method thereof |
| CN112335867A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Alcohol jelly convenient to eat and preparation process thereof |
| CN115606791A (en) * | 2021-12-03 | 2023-01-17 | 上海辉文生物技术股份有限公司 | Fruity food lubricant and preparation method and application thereof |
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Application publication date: 20151028 |