CN105146259A - Method for making jelly and jelly - Google Patents
Method for making jelly and jelly Download PDFInfo
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- CN105146259A CN105146259A CN201510653894.9A CN201510653894A CN105146259A CN 105146259 A CN105146259 A CN 105146259A CN 201510653894 A CN201510653894 A CN 201510653894A CN 105146259 A CN105146259 A CN 105146259A
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Abstract
The invention discloses a method for making jelly and the jelly. The method for making jelly comprises the following steps: step A, preparing jelly material liquid, heating the material liquid to be 95-100 DEG C and keeping the temperature constant for 5-15 minutes, adjusting the pH of the material liquid to be 3.0-4.1; step B, heating the fruit pulp to 80-85 DEG C by using a fruit feeding machine which is provided with a heating device, and then feeding fruit automatically, wherein a filling hopper is provided with a constant-temperature device, the temperature of the jelly material liquid during feeding is 80-90 DEG C, and the filling volume ratio is 85-99%, so that vacuum is formed in a space between a cup and the surface of the packaging film through the high-temperature feed liquid; step C, keeping the temperature constant for 15-30 minutes; step D, cooling, forming and packaging. According to the invention, the heat of the jelly material liquid and that generated during the production and filling processes are utilized for sterilization, so that labor is reduced, pollution caused by manual fruit feeding is reduced, the product yield is improved, and the problem of hard treatment to the waste materials in jelly manufacturers is solved.
Description
Technical field
The invention belongs to food production field, especially a kind of jelly preparation method, and the jelly adopting the method to make.
Background technology
The jelly that existing market is sold, receives the welcome of consumer.But the jelly that jelly factory produces at present is all manually put fruit, and workload is large; Adopt brimmer filling in stowing operation, there is a large amount of expense material after epiphragma sealing needs to drop into environmental protection equipment process; Prior art adopts traditional water-bath pasteurize to waste a large amount of water and heat energy, and needs the flowing water disinfection equipment dropping into specialty.
Summary of the invention
Goal of the invention: provide a kind of jelly preparation method, to solve the problems referred to above that prior art exists.
Technical scheme: a kind of jelly preparation method, comprises the steps:
Steps A. preparation jelly feed liquid, is warming up to 95 ~ 100 DEG C and constant temperature 5 ~ 15 minutes, regulates the pH value of feed liquid, make pH value be 3.0 ~ 4.1;
Step B. throws fruit facility heater, automatic switching fruit after pulp being heated to 80 ~ 85 DEG C, and filling hopper is provided with thermostat, and the temperature of jelly feed liquid when filling is 80 ~ 90 DEG C; Filling amount is 85 ~ 99%, makes the surface of cup and encapsulating film utilize the liquid material of high temperature to form vacuum;
Step C. constant temperature 15 ~ 30 minutes;
Step D. cooling forming is packed.
A kind of jelly, comprises the raw material of following parts by weight: water 60 ~ 70, HFCS 0 ~ 13, white granulated sugar 4 ~ 15, compound adhesive 0.5 ~ 0.8, citric acid 0.1 ~ 0.3, natrium citricum 0.1 ~ 0.15, sweetener 0 ~ 0.03, essence 0.08 ~ 0.10, color stabilizer 0.03 ~ 0.1, anticorrisive agent 0.03 ~ 0.05, pigment 0.001 ~ 0.002.
Described compound adhesive is mixed by the raw material of following parts by weight: carragheen 0.2 ~ 0.35, konjac glucomannan 0.2 ~ 0.35, xanthans 0.02 ~ 0.05, perverse locust bean gum 0.02 ~ 0.05.
Beneficial effect: the present invention utilizes the heat of the heat of jelly feed liquid itself and production pouring process to carry out sterilization, has the pollution that saving is artificial, the artificial throwing of minimizing really brings, improves product yield simultaneously, and solve the unmanageable problem of jelly producer waste material.
Accompanying drawing explanation
Fig. 1: jelly Making programme figure of the present invention.
Detailed description of the invention
As shown in Figure 1, a kind of jelly preparation method, specifically comprises the steps:
Steps A 1, in pill tank, add the water of predetermined temperature, add one or more in white granulated sugar, white granulated sugar and fruit glucose syrup, white sand syrup, white sand syrup and fruit glucose syrup, add thermal agitation;
Steps A 2, by compound adhesive with pigment machine mixing, add pill tank after being dissolved in the fresh water (FW) of 55 ~ 65 DEG C;
Steps A 3, heating, constant volume, be warming up to 95 ~ 100 DEG C, constant temperature 5 ~ 15 minutes;
Steps A 4, add the natrium citricum after dissolving and citric acid;
Steps A 5, add anticorrisive agent, color stabilizer, essence and sweetener, regulate the pH of jelly feed liquid, and filter, pH is 3.0 ~ 4.1.
Step B1, according to technological requirement throw in pulp, block pulp and syrup are heated to 80 ~ 85 DEG C, constant temperature 10 ~ 15 minutes; Throw fruit facility and have thermostat, automatic switching fruit when setting pulp temperature is 80 ~ 85 DEG C;
Step B2, casting resin bucket have thermostat, ensure that feed temperature is 80 ~ 90 DEG C;
When step B3, filling, controlling filling amount is 85 ~ 99%, makes the surface of cup and film utilize feed liquid to form vacuum.
Step C, in the room or streamline of sealing constant temperature 15 ~ 30 minutes.
Step D. cooling forming is packed.
Simultaneously, there is provided a kind of jelly prescription, it is made primarily of the raw material of following parts by weight: water 60 ~ 70, HFCS 0 ~ 13, white granulated sugar 4 ~ 15, compound adhesive 0.5 ~ 0.8, citric acid 0.1 ~ 0.3, natrium citricum 0.1 ~ 0.15, sweetener 0 ~ 0.03, essence 0.08 ~ 0.10, color stabilizer 0.03 ~ 0.1, anticorrisive agent 0.03 ~ 0.05, pigment 0.001 ~ 0.002.
Wherein, compound adhesive is mixed by the raw material of following parts by weight: carragheen 0.2 ~ 0.35, konjac glucomannan 0.2 ~ 0.35, xanthans 0.02 ~ 0.05, perverse locust bean gum 0.02 ~ 0.05.
Embodiment 1
Jelly is made up of the raw material of following parts by weight: water 63, HFCS 15, white granulated sugar 5, citric acid 0.25, natrium citricum 0.15, honey element 0.03, Hami melon essence 0.08, sodium phosphate trimer 0.03, potassium sorbate 0.03, sunset yellow 0.001, carragheen 0.25, konjac glucomannan 0.30, xanthans 0.02, perverse locust bean gum 0.03, coconut palm fruit 15.
The preparation method of jelly:
(1) raw material is made into jelly feed liquid: in pill tank, add boiling water, then adds fructose syrup and white granulated sugar adds thermal agitation, and the fresh water (FW) that compound adhesive water-powder mixer is used for 50 degree is added pill tank, and constant volume is warmed up to 95 degree, constant temperature 10 minutes; Be sequentially added into the natrium citricum after dissolving, citric acid, add honey element, flavoring pineapple essence, sodium phosphate trimer, potassium sorbate, sunset yellow, the pH value measuring feed liquid is 3.8 rear filtrations;
(2) first the coconut palm of pulp 50% is really warmed to 84 degree, constant temperature 15 minutes with the syrup of 50%; Thermostat opened by throwing fruit machine, ensures pulp temperature automatic switching fruit after 80 DEG C;
(3) in filling hopper, open thermostat, ensure that feed temperature is at 82 DEG C;
(4) with diameter be 38mm 30g cup in filling amount be 29.6g, the surface of cup and film utilizes the feed liquid of high temperature to form vacuum;
(5) utilize the heat of jelly constant temperature 16 minutes in the room or streamline of sealing itself after filling, carry out pasteurize;
(6) in the cold water of 25 degree, 15 minutes shaping rear packagings are cooled.
Embodiment 2
Jelly is made up of the raw material of following parts by weight: water 75, HFCS 10, white granulated sugar 10, citric acid 0.28, natrium citricum 0.15, honey element 0.02, fragrant citrus essence 0.08, sodium phosphate trimer 0.05, potassium sorbate 0.04, sunset yellow 0.0001, carragheen 0.28, konjac glucomannan 0.33, xanthans 0.01, perverse locust bean gum 0.03.
Preparation method is:
(1) raw material is made into jelly feed liquid: in pill tank, add running water, then adds white granulated sugar and add thermal agitation, and the dispersion of compound adhesive HFCS is added pill tank, and constant volume is warmed up to 95 degree, constant temperature 15 minutes; Be sequentially added into the natrium citricum after dissolving, citric acid, add honey element, flavoring pineapple essence, sodium phosphate trimer, potassium sorbate, sunset yellow, the pH value measuring feed liquid is 3.6 rear filtrations;
(2) in filling hopper, open thermostat, ensure that feed temperature is at 88 DEG C;
(3) with diameter be 60mm 100g cup in filling amount be 96g, the surface of cup and film utilizes the feed liquid of high temperature to form vacuum;
(4) utilize the heat of jelly constant temperature 25 minutes in the room or streamline of sealing itself after filling, carry out pasteurize;
(5) in the cold water of 25 degree, 15 minutes shaping rear packagings are cooled.
Embodiment 3
Jelly is made up of the raw material of following parts by weight: water 75, HFCS 10, white granulated sugar 10, citric acid 0.28, natrium citricum 0.15, honey element 0.02, Hami melon essence 0.08, sodium phosphate trimer 0.05, potassium sorbate 0.04, sunset yellow 0.001, carragheen 0.28, konjac glucomannan 0.38, xanthans 0.01, perverse locust bean gum 0.03, coconut palm fruit 20.
The preparation method of jelly:
(1) raw material is made into jelly feed liquid: in pill tank, add boiling water, then adds fructose syrup and white granulated sugar adds thermal agitation, and the fresh water (FW) that compound adhesive water-powder mixer is used for 50 degree is added pill tank, and constant volume is warmed up to 95 degree, constant temperature 15 minutes; Be sequentially added into the natrium citricum after dissolving, citric acid, add honey element, flavoring pineapple essence, sodium phosphate trimer, potassium sorbate, sunset yellow, the pH value measuring feed liquid is 4.1 rear filtrations;
(2) first the coconut palm of pulp 50% is really warmed to 85 degree, constant temperature 12 minutes with the syrup of 50%; Thermostat opened by throwing fruit machine, ensures pulp temperature automatic switching fruit after 83 DEG C;
(3) in filling hopper, open thermostat, ensure that feed temperature is at 82 DEG C;
(4) with diameter be 38mm 30g cup in filling amount be 29.6g, the surface of cup and film utilizes the feed liquid of high temperature to form vacuum;
(5) utilize the heat of jelly constant temperature 25 minutes in the room or streamline of sealing itself after filling, carry out pasteurize;
(6) in the cold water of 25 degree, 20 minutes shaping rear packagings are cooled.
Embodiment 4
Jelly is made up of the raw material of following parts by weight: water 60, HFCS 5, white granulated sugar 4, citric acid 0.15, natrium citricum 0.12, honey element 0.01, fragrant citrus essence 0.09, sodium phosphate trimer 0.06, potassium sorbate 0.05, sunset yellow 0.002, carragheen 0.2, konjac glucomannan 0.25, xanthans 0.04, perverse locust bean gum 0.04.
Preparation method is:
(1) raw material is made into jelly feed liquid: in pill tank, add running water, then adds white granulated sugar and add thermal agitation, and the dispersion of compound adhesive HFCS is added pill tank, and constant volume is warmed up to 95 degree, constant temperature 15 minutes; Be sequentially added into the natrium citricum after dissolving, citric acid, add honey element, flavoring pineapple essence, sodium phosphate trimer, potassium sorbate, sunset yellow, the pH value measuring feed liquid is 3.5 rear filtrations;
(2) in filling hopper, open thermostat, ensure that feed temperature is at 90 DEG C;
(3) with diameter be 60mm 100g cup in filling amount be 96g, the surface of cup and film utilizes the feed liquid of high temperature to form vacuum;
(4) utilize the heat of jelly constant temperature 10 minutes in the room or streamline of sealing itself after filling, carry out pasteurize;
(5) in the cold water of 25 degree, 30 minutes shaping rear packagings are cooled.
Embodiment 5
Jelly is made up of the raw material of following parts by weight: water 68, HFCS 3, white granulated sugar 12, citric acid 0.3, natrium citricum 0.11, honey element 0.015, Hami melon essence 0.1, sodium phosphate trimer 0.08, potassium sorbate 0.045, sunset yellow 0.001, carragheen 0.35, konjac glucomannan 0.2, xanthans 0.05, perverse locust bean gum 0.02, coconut palm fruit 25.
The preparation method of jelly:
(1) raw material is made into jelly feed liquid: in pill tank, add boiling water, then adds fructose syrup and white granulated sugar adds thermal agitation, and the fresh water (FW) that compound adhesive water-powder mixer is used for 50 degree is added pill tank, and constant volume is warmed up to 95 degree, constant temperature 10 minutes; Be sequentially added into the natrium citricum after dissolving, citric acid, add honey element, flavoring pineapple essence, sodium phosphate trimer, potassium sorbate, sunset yellow, the pH value measuring feed liquid is 3.8 rear filtrations;
(2) first the coconut palm of pulp 50% is really warmed to 80 degree, constant temperature 15 minutes with the syrup of 50%; Thermostat opened by throwing fruit machine, ensures pulp temperature automatic switching fruit after 84 DEG C;
(3) in filling hopper, open thermostat, ensure that feed temperature is at 84 DEG C;
(4) with diameter be 38mm 30g cup in filling amount be 29.6g, the surface of cup and film utilizes the feed liquid of high temperature to form vacuum;
(5) utilize the heat of jelly constant temperature 20 minutes in the room or streamline of sealing itself after filling, carry out pasteurize;
(6) in the cold water of 25 degree, 20 minutes shaping rear packagings are cooled.
Embodiment 6
Jelly is made up of the raw material of following parts by weight: water 72, HFCS 8, white granulated sugar 15, citric acid 0.1, natrium citricum 0.13, honey element 0.018, fragrant citrus essence 0.08, sodium phosphate trimer 0.09, potassium sorbate 0.04, sunset yellow 0.002, carragheen 0.2, konjac glucomannan 0.3, xanthans 0.04, perverse locust bean gum 0.05.
Preparation method is:
(1) raw material is made into jelly feed liquid: in pill tank, add running water, then adds white granulated sugar and add thermal agitation, and the dispersion of compound adhesive HFCS is added pill tank, and constant volume is warmed up to 95 degree, constant temperature 10 minutes; Be sequentially added into the natrium citricum after dissolving, citric acid, add honey element, flavoring pineapple essence, sodium phosphate trimer, potassium sorbate, sunset yellow, the pH value measuring feed liquid is 4.0 rear filtrations;
(2) in filling hopper, open thermostat, ensure that feed temperature is at 85 DEG C;
(3) with diameter be 60mm 100g cup in filling amount be 96g, the surface of cup and film utilizes the feed liquid of high temperature to form vacuum;
(4) utilize the heat of jelly constant temperature 25 minutes in the room or streamline of sealing itself after filling, carry out pasteurize;
(5) in the cold water of 25 degree, 15 minutes shaping rear packagings are cooled.
In a word, the present invention increases after thermostatic equipment from automatic switching fruit after the preparation of batching, pulp, stowage unit and adopts secretion, then utilizes the heat energy of feed liquid itself to carry out pasteurize.Remove former sterilisation step, and carry out sterilization process in the overall process of preparing burden and produce, simplify manufacturing process, improve germicidal efficiency.The present invention has carried out comprehensive innovation to after the processing parameter solidification of jelly, at jelly production front-end control feed temperature, avoids adopting traditional water-bath pasteurize after filling; First pulp pretreatment is heated putting in fruit process, utilize automatic switching fruit device to throw in pulp, both saved artificial, additionally reduce the artificial pollution problem of throwing fruit and bringing; Utilize the feed liquid of high temperature to define certain vacuum when not brimmer filling simultaneously, both improve product yield, solved again the unmanageable difficult problem of jelly producer waste material.
More than describe the preferred embodiment of the present invention in detail; but the present invention is not limited to the detail in above-mentioned embodiment, within the scope of technical conceive of the present invention; can carry out multiple equivalents to technical scheme of the present invention, these equivalents all belong to protection scope of the present invention.
Claims (8)
1. a jelly preparation method, is characterized in that, comprises the steps:
Steps A. preparation jelly feed liquid, is warming up to 95 ~ 100 DEG C, constant temperature 5 ~ 15 minutes, regulates the pH value of feed liquid, make pH value be 3.0 ~ 4.1;
Step B. adopts the throwing fruit machine heating pulp with heater, and setting be heated to 80 ~ 85 DEG C after automatic switching fruit, adopt and be provided with the filling hopper filling of thermostat, make the temperature of jelly feed liquid when filling be 80 ~ 90 DEG C; Filling amount is 85 ~ 99%, utilizes the liquid material of high temperature to form vacuum to make the surface of cup and encapsulating film;
Step C. constant temperature 15 ~ 30 minutes;
Step D. cooling forming is packed.
2. jelly preparation method as claimed in claim 1, it is characterized in that, described steps A is further:
Steps A 1, in pill tank, add the water of predetermined temperature, add one or more in white granulated sugar, white granulated sugar and fruit glucose syrup, white sand syrup, white sand syrup and fruit glucose syrup, add thermal agitation;
Steps A 2, by compound adhesive with pigment machine mixing, add pill tank after being dissolved in the fresh water (FW) of 55 ~ 65 DEG C;
Steps A 3, heating, constant volume, be warming up to 95 ~ 100 DEG C, constant temperature 5 ~ 15 minutes;
Steps A 4, add the natrium citricum after dissolving and citric acid;
Steps A 5, add anticorrisive agent, color stabilizer, essence and sweetener, regulate the pH of jelly feed liquid, and filter, pH is 3.0 ~ 4.1.
3. jelly preparation method as claimed in claim 1, it is characterized in that, described step B is further:
Step B1, according to technological requirement throw in pulp, block pulp and syrup are heated to 80 ~ 85 DEG C, constant temperature 10 ~ 15 minutes; Throw fruit facility and have thermostat, automatic switching fruit when setting pulp temperature is 80 ~ 85 DEG C;
Step B2, casting resin bucket have thermostat, ensure that feed temperature is 80 ~ 90 DEG C;
When step B3, filling, controlling filling amount is 85 ~ 99%, makes the surface of cup and film utilize feed liquid to form vacuum.
4. jelly preparation method as claimed in claim 1, it is characterized in that, described step C is further:
Constant temperature 15 ~ 30 minutes in the room or streamline of sealing.
5. adopt the jelly that the jelly preparation method described in any one of Claims 1-4 makes, it is characterized in that, be made up of the raw material of following parts by weight: water 60 ~ 70, HFCS 0 ~ 13, white granulated sugar 4 ~ 15, compound adhesive 0.5 ~ 0.8, citric acid 0.1 ~ 0.3, natrium citricum 0.1 ~ 0.15, sweetener 0 ~ 0.03, essence 0.08 ~ 0.10, color stabilizer 0.03 ~ 0.1, anticorrisive agent 0.03 ~ 0.05, pigment 0.001 ~ 0.002.
6. jelly preparation method as claimed in claim 5, it is characterized in that, described compound adhesive is mixed by the raw material of following parts by weight: carragheen 0.2 ~ 0.35, konjac glucomannan 0.2 ~ 0.35, xanthans 0.02 ~ 0.05, perverse locust bean gum 0.02 ~ 0.05.
7. a jelly, it is characterized in that, comprise the raw material of following parts by weight: water 60 ~ 70, HFCS 0 ~ 13, white granulated sugar 4 ~ 15, compound adhesive 0.5 ~ 0.8, citric acid 0.1 ~ 0.3, natrium citricum 0.1 ~ 0.15, sweetener 0 ~ 0.03, essence 0.08 ~ 0.10, color stabilizer 0.03 ~ 0.1, anticorrisive agent 0.03 ~ 0.05, pigment 0.001 ~ 0.002.
8. jelly as claimed in claim 7, it is characterized in that, described compound adhesive is mixed by the raw material of following parts by weight: carragheen 0.2 ~ 0.35, konjac glucomannan 0.2 ~ 0.35, xanthans 0.02 ~ 0.05, perverse locust bean gum 0.02 ~ 0.05.
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| CN201510653894.9A CN105146259B (en) | 2015-10-10 | 2015-10-10 | Jelly production method and jelly |
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| CN201510653894.9A CN105146259B (en) | 2015-10-10 | 2015-10-10 | Jelly production method and jelly |
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| CN105146259B CN105146259B (en) | 2018-11-16 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174277A (en) * | 2016-07-15 | 2016-12-07 | 惠州同富康生物科技有限公司 | A kind of fruit juice fruit jelly with weight losing function containing konjaku powder and preparation method thereof |
| CN106820019A (en) * | 2016-12-16 | 2017-06-13 | 安徽农业大学 | A kind of matcha powder can inhale the preparation method of jelly |
| CN108260787A (en) * | 2016-12-30 | 2018-07-10 | 中粮集团有限公司 | Eyeshield health-care fruit jelly and its manufacturing method |
| CN109846006A (en) * | 2019-02-02 | 2019-06-07 | 南京来一口食品有限公司 | A kind of sandwich jelly 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 |
| CN112655888A (en) * | 2020-11-26 | 2021-04-16 | 南京来一口食品有限公司 | Preparation process of jelly pudding at normal temperature and jelly |
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| CN101461477A (en) * | 2007-12-21 | 2009-06-24 | 朱锦全 | Fresh fruit pure jelly and method for producing the same |
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| CN101461477A (en) * | 2007-12-21 | 2009-06-24 | 朱锦全 | Fresh fruit pure jelly and method for producing the same |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174277A (en) * | 2016-07-15 | 2016-12-07 | 惠州同富康生物科技有限公司 | A kind of fruit juice fruit jelly with weight losing function containing konjaku powder and preparation method thereof |
| CN106820019A (en) * | 2016-12-16 | 2017-06-13 | 安徽农业大学 | A kind of matcha powder can inhale the preparation method of jelly |
| CN108260787A (en) * | 2016-12-30 | 2018-07-10 | 中粮集团有限公司 | Eyeshield health-care fruit jelly and its manufacturing method |
| CN109846006A (en) * | 2019-02-02 | 2019-06-07 | 南京来一口食品有限公司 | A kind of sandwich jelly 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 |
| CN112655888A (en) * | 2020-11-26 | 2021-04-16 | 南京来一口食品有限公司 | Preparation process of jelly pudding at normal temperature and jelly |
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|---|---|
| CN105146259B (en) | 2018-11-16 |
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