CN105211676B - A kind of tough jelly of high transparency bullet and preparation method thereof - Google Patents
A kind of tough jelly of high transparency bullet and preparation method thereof Download PDFInfo
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- CN105211676B CN105211676B CN201510606751.2A CN201510606751A CN105211676B CN 105211676 B CN105211676 B CN 105211676B CN 201510606751 A CN201510606751 A CN 201510606751A CN 105211676 B CN105211676 B CN 105211676B
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 82
- 239000008274 jelly Substances 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000013329 compounding Methods 0.000 claims abstract description 25
- 239000002562 thickening agent Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 9
- 239000000711 locust bean gum Substances 0.000 claims abstract description 9
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 239000006188 syrup Substances 0.000 claims description 14
- 235000020357 syrup Nutrition 0.000 claims description 14
- 239000003292 glue Substances 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 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 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 4
- 239000001527 calcium lactate Substances 0.000 claims description 4
- 229960002401 calcium lactate Drugs 0.000 claims description 4
- 235000011086 calcium lactate Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000021433 fructose syrup Nutrition 0.000 claims description 4
- 239000000216 gellan gum Substances 0.000 claims description 4
- 235000010492 gellan gum Nutrition 0.000 claims description 4
- 239000001103 potassium chloride Substances 0.000 claims description 4
- 235000011164 potassium chloride Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims 2
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 claims 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 238000002834 transmittance Methods 0.000 abstract description 17
- 229920002752 Konjac Polymers 0.000 abstract description 10
- 235000013312 flour Nutrition 0.000 abstract description 10
- 239000000084 colloidal system Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000013078 crystal Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000004831 Hot glue Substances 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- LSMPOCWLUOIDOL-UHFFFAOYSA-L calcium potassium 2-hydroxypropanoate chloride Chemical compound C(C(O)C)(=O)[O-].[Ca+2].[Cl-].[K+] LSMPOCWLUOIDOL-UHFFFAOYSA-L 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice 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
- 239000003349 gelling agent Substances 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 230000011514 reflex Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 description 1
- 230000000007 visual effect Effects 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 present invention relates to food processing technology field, specially a kind of tough jelly of high transparency bullet and preparation method thereof.The present invention with xanthans and locust bean gum by replacing konjaku flour in the prior art, and form compounding thickener according to a certain percentage with other components, the each component in compounding thickener is set to play synergistic effect, in the case where not adding konjaku flour, keep the transparency that jelly is obviously improved while jelly stronger malleable, the light transmittance of jelly is up to 95%, light transmittance is close to water, keep jelly glittering and translucent such as crystal, the class for promoting jelly, the limitation that konjaku flour makes jelly have malleable can only be added by breaching the prior art.The present invention makes compounding thickener form stable reticular structure by taking each substance according to a specific ratio, reduces the prior art using hard brittleness existing for several colloid production jelly disclosed in this invention, enhances the transparency.Apparent water retention can be played using locust bean gum, greatly reduces the surface condensate rate of colloid.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of tough jelly of high transparency bullet and preparation method thereof.
Background technology
Jelly is that one kind adding semi-solid sweets made of water, sugar, fruit juice etc. edible gelatin, and appearance is sparkling and crystal-clear, color and luster
It is bright-coloured, it is smooth in taste.Chinese's preference malleable, the stronger jelly of Q, jelly chew sense preferably.Therefore, existing jelly one
As use the hydrophilic colloids such as carragheen, konjaku flour as gelling agent, especially konjaku flour, improve fruit using the characteristic of konjaku flour
The malleable of jelly meets the needs of consumer is to mouthfeel.But these plant colloids such as konjaku flour, carragheen were producing
A small amount of insoluble starch or other suspension little particle impurity, these insoluble starches or suspension little particle impurity can be remained in journey
Turbidity can be brought to jelly production to a certain extent, strong influence jelly production transparency keeps the penetrating degree of jelly remote
The remote penetrating degree for being less than water, without like the same reflecting effect of water, in jelly after the blocks such as addition pulp, fruit, shadow
Entirety visual effect is rung, the class of product is visually reduced.
Invention content
It the problem of present invention causes the transparency of jelly to reduce for the prior art in order to improve the malleable of jelly, carries
For the preparation method of a kind of tough jelly of bullet with the high grade of transparency and this kind of tough jelly of high transparency bullet.
To achieve the above object, the present invention uses following technical scheme.
A kind of tough jelly of high transparency bullet, is made of each component of following mass percent：The compounding of 2.0-2.5% thickens
Agent, the white granulated sugar of 10-20%, the syrup of 10-20%, the citric acid of 0.6-0.8%, the sodium citrate of 0.05-0.1%, surplus
For water.
Preferably, the tough jelly of high transparency bullet is made of each component of following mass percent：2.5% compounding thickening
Agent, 15% white granulated sugar, 15% syrup, 0.7% citric acid, 0.08% sodium citrate, surplus are water.
The compounding thickener is grouped as by each group of following mass percent：The carragheen of 30-50%, the Huang of 5-20%
The calcium lactate of virgin rubber, the locust bean gum of 15-30%, the gellan gum of 0.5-2%, the potassium chloride of 2-8%, 10-30%, composition compounding increase
The sum of thick dose each component is 100%.
Preferably, the compounding thickener is grouped as by each group of following mass percent：Carragheen, the 9- of 30-45%
The calcium lactate of 15% xanthans, the locust bean gum of 23-26%, the gellan gum of 1-1.5%, the potassium chloride of 4-6%, 15-20%, group
It is 100% at the sum of each component of compounding thickener.
The above-described tough jelly of high transparency bullet, further includes fruit pulp and/or fruit.
Above-described syrup is glucose syrup or fructose syrup.
The preparation method of the tough jelly of high transparency bullet described above, includes the following steps：
S1 is dry-mixed：Compounding thickener is uniformly mixed with white granulated sugar, obtains dry-blend.
S2 disperses：Dry-blend is added to the water, dry-blend is made to be dispersed in water, obtains glue.
S3 feed liquids：Syrup is added into glue, and is heated to 90 DEG C or more；It then proceedes to that citric acid is added into glue
Sodium, and continuous heating obtains feed liquid to boiling.
S4 is cooled down：Feed liquid is filtered, natural cooling obtains jelly.
Preferably, after feed liquid filtering, citric acid and essence, pigment is added when naturally cooling to 60-70 DEG C into feed liquid, adjusts
The flavor of material all in one piece liquid, obtains jelly.Preferably, the pH that acid solution is added to feed liquid into feed liquid is equal to or less than 4.5.
Further include step S5 filling, jelly is fills up in jelly cup, sterilization processing is then encapsulated.
Preferably, in step S5, fruit pulp and/or fruit are filled also into jelly cup.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention is existing by being replaced with xanthans and locust bean gum
Konjaku flour in technology, and form compounding thickener according to a certain percentage with other components, make each component in compounding thickener
Synergistic effect is played, in the case where not adding konjaku flour, keeps being obviously improved jelly while jelly stronger malleable
The light transmittance of transparency, jelly is up to 95%, and light transmittance keeps jelly glittering and translucent such as crystal close to water, promotes the shelves of jelly
Secondary, the limitation that konjaku flour makes jelly have malleable can only be added by breaching the prior art.In jelly add fruit pulp and/or
Fruit and other visible material, can play reflex, so as to promote the appearance of product.The present invention is specific by pressing
Ratio, which takes each substance, makes compounding thickener form stable reticular structure, reduces the prior art using disclosed in this invention
Hard brittleness existing for several colloid production jelly, enhances the transparency.Apparent water retention can be played using locust bean gum, is dropped significantly
The low surface condensate rate of colloid.
Jelly prepared by the present invention coordinates the jelly cup of high transparency and is reflected with aluminium foil film, the sense organ shape with existing jelly
At obvious differentiation.Jelly prepared by the present invention has larger breakthrough in product appearance, improves the class of jelly, is
Future develops more new model high transparency jelly and provides technology.
Specific implementation mode
In order to more fully understand the technology contents of the present invention, with reference to specific embodiment to technical scheme of the present invention
It is described further and illustrates.
Embodiment 1-27
Embodiment 1-27 provides a kind of tough jelly of high transparency bullet, and the method for preparing this kind of tough jelly of high transparency bullet.
The compounding thickener used in embodiment 1-27 and each component such as following table 1 for preparing the tough jelly of high transparency bullet and
Shown in table 2.
The composition for the compounding thickener used in 1 embodiment 1-27 of table
| Carragheen | Xanthans | Locust bean gum | Gellan gum | Potassium chloride | Calcium lactate | |
| ZCJ1 | 30 | 20 | 26 | 1.2 | 5 | 17.8 |
| ZCJ2 | 35 | 20 | 21 | 1.2 | 5 | 17.8 |
| ZCJ3 | 40 | 9 | 27 | 1.2 | 5 | 17.8 |
| ZCJ4 | 45 | 16 | 15 | 1.2 | 5 | 17.8 |
| ZCJ5 | 50 | 5 | 21 | 1.2 | 5 | 17.8 |
| ZCJ6 | 25 | 20 | 30 | 1.2 | 5 | 17.8 |
| ZCJ7 | 36 | 4 | 36 | 1.2 | 5 | 17.8 |
| ZCJ8 | 30 | 15 | 26 | 1.5 | 6 | 21.5 |
| ZCJ9 | 40 | 11 | 25 | 1.2 | 5 | 17.8 |
| ZCJ10 | 45 | 9 | 23 | 1 | 4 | 18 |
| ZCJ11 | 31 | 15 | 30 | 1.2 | 5 | 17.8 |
| ZCJ12 | 35 | 18 | 23 | 1.2 | 5 | 17.8 |
| ZCJ13 | 40 | 25 | 11 | 1.2 | 5 | 17.8 |
| ZCJ14 | 47 | 11 | 18 | 1.2 | 5 | 17.8 |
| ZCJ15 | 37 | 11 | 28 | 1.2 | 5 | 17.8 |
| ZCJ16 | 31.5 | 11 | 25 | 0.5 | 2 | 30 |
| ZCJ17 | 39 | 11 | 25 | 1 | 4 | 20 |
| ZCJ18 | 41.5 | 11 | 25 | 1.5 | 6 | 15 |
| ZCJ19 | 44 | 11 | 25 | 2 | 8 | 10 |
The each component of the tough jelly of high transparency bullet is used to prepare in 2 embodiment 1-27 of table
| Compound thickener | White granulated sugar | Glucose syrup | Citric acid | Sodium citrate | Water | |
| Embodiment 1 | ZCJ9,1.7 | 15 | 15 | 0.7 | 0.08 | 67.52 |
| Embodiment 2 | ZCJ9,2 | 15 | 15 | 0.7 | 0.08 | 67.22 |
| Embodiment 3 | ZCJ9,2.3 | 15 | 15 | 0.7 | 0.08 | 66.92 |
| Embodiment 4 | ZCJ9,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 5 | ZCJ9,3 | 15 | 15 | 0.7 | 0.08 | 66.22 |
| Embodiment 6 | ZCJ9,2.5 | 10 | 15 | 0.6 | 0.05 | 71.85 |
| Embodiment 7 | ZCJ9,2.5 | 20 | 15 | 0.8 | 0.1 | 61.6 |
| Embodiment 8 | ZCJ9,2.5 | 15 | 10 | 0.7 | 0.08 | 71.72 |
| Embodiment 9 | ZCJ9,2.5 | 15 | 20 | 0.7 | 0.08 | 61.72 |
| Embodiment 10 | ZCJ1,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 11 | ZCJ2,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 12 | ZCJ3,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 13 | ZCJ4,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 14 | ZCJ5,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 15 | ZCJ6,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 16 | ZCJ7,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 17 | ZCJ8,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 18 | ZCJ10,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 19 | ZCJ11,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 20 | ZCJ12,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 21 | ZCJ13,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 22 | ZCJ14,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 23 | ZCJ15,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 24 | ZCJ16,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 25 | ZCJ17,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 26 | ZCJ18,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
| Embodiment 27 | ZCJ19,2.5 | 15 | 15 | 0.7 | 0.08 | 66.72 |
The preparation method of the tough jelly of high transparency bullet, includes the following steps in embodiment 1-27：
(1) dry-mixed
The each component and white granulated sugar of composition compounding thickener are weighed respectively by mass percentage, then by composition compounding thickening
The each component and white granulated sugar of agent are uniformly mixed, and obtain dry-blend.
(2) disperse
Water is taken by mass percentage, and dry-blend is added to the water, and so that dry-blend is dispersed in water, is obtained glue.
(3) feed liquid processed
Glucose syrup, citric acid and sodium citrate are weighed by mass percentage, glucose syrup is added in glue, are then added
Hot glue liquid is to 90 DEG C or more.
When the temperature of glue reaches 90 DEG C or more, sodium citrate is added into glue, and continuous heating glue is obtained to boiling
To feed liquid.
(4) cooling
Feed liquid is filtered, large particle is removed, then makes feed liquid natural cooling.When feed liquid naturally cools to 60-70 DEG C, to
Citric acid is added in feed liquid and adjusts its pH to less than 4.5 (such as pH=4), essence and pigment is then added, adjusts the flavor of feed liquid,
Obtain jelly.
(5) it is in the milk
According to existing filling and sterilization technology, jelly is fills up to and is frozen in cup, sterilization processing is then encapsulated, obtains jelly
Product.
Jelly prepared by embodiment 1-27 is respectively labeled as GD1-GD27.
The transparency for the jelly that respectively prepared by detection embodiment 1-27：With UV detector, (Shimadzu uv1601pc is purple
Outer spectrophotometer) test jelly GD1-GD27 light transmittance；Testing conditions：Quartz colorimetric utensil：1cm；Wavelength：460nm：Water is
Reference.3 common transparent jelly (with reference to product 1-3) in the market are taken simultaneously, its light transmittance are detected, to compare.
In terms of light transmittance result, under phase co-wavelength, light transmittance is bigger, and transparency is higher.It can by the testing result of the following table 3
See, jelly prepared by the present invention is sent out normal transparent jelly hair transparency and is substantially higher more in the market, range of the light transmittance in 90-95
It is interior.And it can be found by the data in table 3, when the component of composition compounding thickener changes, compounding thickening can be significantly affected
The performance of agent, to significantly affect the light transmittance of jelly；It is used to prepare in the material of jelly, the dosage of thickener and other components
Proportioning can also significantly affect the light transmittance of jelly, GD1, GD5 for being prepared such as embodiment 1,5,15,16,21, GD15, GD16,
GD21, light transmittance of the light transmittance significantly lower than jelly prepared by other embodiments.
The light transmittance of jelly 1-27 prepared by 3 embodiment 1-27 of table
| Light transmittance (%) | Light transmittance (%) | Light transmittance (%) | |||
| Distilled water | 100 | GD8 | 90.7 | GD19 | 90.0 |
| With reference to product 1 | 80.0 | GD9 | 90.3 | GD20 | 91.6 |
| With reference to product 2 | 78.5 | GD10 | 92.5 | GD21 | 79.3 |
| With reference to product 3 | 75.2 | GD11 | 92.2 | GD22 | 92.4 |
| GD1 | 79.6 | GD12 | 90.9 | GD23 | 92.1 |
| GD2 | 90.1 | GD13 | 91.7 | GD24 | 91.4 |
| GD3 | 91.5 | GD14 | 92.0 | GD25 | 91.0 |
| GD4 | 95.0 | GD15 | 76.3 | GD26 | 91.3 |
| GD5 | 79.9 | GD16 | 78.4 | GD27 | 91.1 |
| GD6 | 92.1 | GD17 | 93.5 | ||
| GD7 | 91.8 | GD18 | 94.2 |
Syrup in above-described embodiment can also be fructose syrup, you can to substitute glucose syrup with fructose syrup, be made
Jelly malleable and transparency it is almost the same.
In other embodiments, can also be in filling step, while fruit pulp and/or fruit are filled into jelly cup
Deng, make jelly more diversity, have more multi-flavour.
It is described above only with embodiment come the technology contents that further illustrate the present invention, in order to which reader is easier to understand,
But embodiments of the present invention are not represented and are only limitted to this, any technology done according to the present invention extends or recreation, is sent out by this
Bright protection.
Claims (9)
1. a kind of tough jelly of high transparency bullet, which is characterized in that be made of each raw material of following mass percent：2.0-2.5%'s
Compound thickener, the white granulated sugar of 10-20%, the syrup of 10-20%, the citric acid of 0.6-0.8%, the citric acid of 0.05-0.1%
Sodium, surplus are water；
The compounding thickener is grouped as by each group of following mass percent：The carragheen of 30-50%, the xanthan of 5-20%
The calcium lactate of glue, the locust bean gum of 15-30%, the gellan gum of 0.5-2%, the potassium chloride of 2-8%, 10-30%, composition compounding thickening
The sum of each component of agent is 100%.
2. a kind of tough jelly of high transparency bullet according to claim 1, which is characterized in that the compounding thickener is by following quality
The each group of percentage is grouped as：The knot of the carragheen of 30-45%, the xanthans of 9-15%, the locust bean gum of 23-26%, 1-1.5%
The sum of each component of the calcium lactate of cold glue, the potassium chloride of 4-6%, 15-20%, composition compounding thickener is 100%.
3. a kind of tough jelly of high transparency bullet according to claim 2, which is characterized in that by each raw material of following mass percent
It is made：2.5% compounding thickener, 15% white granulated sugar, 15% syrup, 0.7% citric acid, 0.08% citric acid
Sodium, surplus are water.
4. a kind of tough jelly of high transparency bullet according to claim 2, which is characterized in that further include fruit pulp and/or fruit.
5. according to a kind of any one of claim 1-4 tough jelly of high transparency bullet, which is characterized in that the syrup is glucose
Slurry or fructose syrup.
6. a kind of preparation method of the tough jelly of high transparency bullet as described in claim 1, which is characterized in that include the following steps：
S1 is dry-mixed：Compounding thickener is uniformly mixed with white granulated sugar, obtains dry-blend；
S2 disperses：Dry-blend is added to the water, dry-blend is made to be dispersed in water, obtains glue；
S3 feed liquids：Syrup is added into glue, and is heated to 90 DEG C or more；It then proceedes to that sodium citrate is added into glue,
And continuous heating obtains feed liquid to boiling；
S4 is cooled down：Feed liquid is filtered, citric acid is added into feed liquid when naturally cooling to 60-70 DEG C, obtains jelly for feed liquid.
7. a kind of preparation method of the tough jelly of high transparency bullet according to claim 6, which is characterized in that further include that step S5 is filled
Dress, jelly is fills up in jelly cup, sterilization processing is then encapsulated.
8. a kind of preparation method of the tough jelly of high transparency bullet according to claim 7, which is characterized in that in step S5, also to
Fruit pulp and/or fruit are filled in jelly cup.
9. a kind of preparation method of the tough jelly of high transparency bullet according to claim 6, which is characterized in that in the step S4,
The pH that citric acid acid solution is added to feed liquid into feed liquid is equal to or less than 4.5.
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| CN113875955A (en) * | 2021-10-25 | 2022-01-04 | 宣城柏维力生物工程有限公司 | Chewing-resistant jelly with high water retention and production process thereof |
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