CN105249353A - Alum-free crystal sheet jelly - Google Patents
Alum-free crystal sheet jelly Download PDFInfo
- Publication number
- CN105249353A CN105249353A CN201510571174.8A CN201510571174A CN105249353A CN 105249353 A CN105249353 A CN 105249353A CN 201510571174 A CN201510571174 A CN 201510571174A CN 105249353 A CN105249353 A CN 105249353A
- Authority
- CN
- China
- Prior art keywords
- sheet jelly
- parts
- bean sheet
- alum
- edible salt
- 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 76
- 239000008274 jelly Substances 0.000 title claims abstract description 76
- 239000013078 crystal Substances 0.000 title claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 21
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 16
- 229930195729 fatty acid Natural products 0.000 claims abstract description 16
- 239000000194 fatty acid Substances 0.000 claims abstract description 16
- -1 glycerin fatty acid ester Chemical class 0.000 claims abstract description 16
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 66
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 66
- 229940037003 alum Drugs 0.000 claims description 43
- 235000013312 flour Nutrition 0.000 claims description 14
- 240000004922 Vigna radiata Species 0.000 claims description 12
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 12
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 12
- 244000013123 dwarf bean Species 0.000 abstract description 2
- 239000000230 xanthan gum Substances 0.000 abstract description 2
- 229940082509 xanthan gum Drugs 0.000 abstract description 2
- 235000010493 xanthan gum Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 241001391944 Commicarpus scandens Species 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 1
- 235000011187 glycerol Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000002932 luster Substances 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 241000589636 Xanthomonas campestris Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 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 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 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 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 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 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HJYUZIDYQOZTBZ-UHFFFAOYSA-J [K+].S(=O)(=O)([O-])[O-].[Al+3].NN.S(=O)(=O)([O-])[O-] Chemical compound [K+].S(=O)(=O)([O-])[O-].[Al+3].NN.S(=O)(=O)([O-])[O-] HJYUZIDYQOZTBZ-UHFFFAOYSA-J 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- DIZPMCHEQGEION-UHFFFAOYSA-H aluminium sulfate (anhydrous) Chemical compound [Al+3].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O DIZPMCHEQGEION-UHFFFAOYSA-H 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 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 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000006386 memory function Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005040 sarson Nutrition 0.000 description 1
- 244000128879 sarson Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000001238 wet grinding Methods 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 alum-free crystal sheet jelly. The crystal sheet jelly comprises the following ingredients: 15-50 parts of potato powder, 40-80 parts of water, 3-8 parts of green bean powder or pea powder, 0.3-1.5 parts of edible salt, and 0.2-0.8 part of xanthan gum or single-double glycerin fatty acid ester. Matching of ingredients is reasonable, the prepared sheet jelly is bright in color and clear, the whole piece of sheet jelly has good toughness, dry sheet jelly is not easy to break, and transportation is convenient. The elasticity of the wet sheet jelly after soaking is good, the mouthfeel of the sheet jelly after cooked is good, and the sheet jelly is liked by consumers.
Description
Technical field
The present invention relates to starch food products, be specifically related to bean sheet jelly based food.
Background technology
Bean sheet jelly is to rice, starch from sweet potato, green starch, farina, Faba bean starch etc., the general designation of the thin slice food be made into.Bean sheet jelly is divided into fresh, dry two kinds, and fresh can eat at once, and dry being convenient to deposits transportation and sales.According to color and luster, bean sheet jelly is generally divided into white powder skin and green bean sheet jelly two kinds, and crystal bean sheet jelly is the one of white powder skin.
The manufacture craft of bean sheet jelly is the key determining bean sheet jelly mouthfeel, and the bean sheet jelly preparation method of various places has nothing in common with each other.Most bean sheet jelly can add certain alum as being food improver and leavening agent in its manufacture process, with the toughness once with bean sheet jelly, prevents fragmentation.Also having Some Enterprises for improving bean sheet jelly toughness, taking all to use peameal technology to produce bean sheet jelly, but cost can be made like this to increase considerably.
Alum i.e. 12 hydrazine aluminum sulfate potassium, and the aluminum sulfate of excess intake can affect the function of brain cell, and the consciousness of interference people and memory function, be harmful to the health of human body.Therefore the food additives that alum adds as finite quantity, country has carried out strict restriction to its use amount and appropriate products.Do not allow in the product such as clear stipulaties bean sheet jelly, powder fish and bean jelly in health ministry (2009) No. 508 file to use alum, therefore many bean sheet jelly manufacturing enterprises or in violation of rules and regulations continuation interpolation alum, do not re-use alum, but the bean sheet jelly intensity of producing is low, very easily broken, without chewiness.And require that the bright another aspect of color and luster requires good toughness on the one hand for crystal bean sheet jelly, and non-friable, to keep the integrality of whole of bean sheet jelly, thus higher for technological requirement.
In existing industry, most of bean sheet jelly factories commercial city find neither add alum can ensure not only bean sheet jelly color and luster but also can the good bean sheet jelly factory formula of bean sheet jelly toughness, fragility and preparation method thereof.
Summary of the invention
Main purpose of the present invention is open a kind of without alum crystal bean sheet jelly, and this without the collocation of alum crystal bean sheet jelly batching rationally, makes color and luster bright, fair and clear, and whole bean sheet jelly good toughness, dry bean sheet jelly is non-friable, convenient transport; Steep the wet-milling skin resilient enough after sending out, ripe rear mouthfeel is good, deeply likes by consumer.
For achieving the above object, technical scheme disclosed by the invention is: a kind of without alum crystal bean sheet jelly, described crystal bean sheet jelly comprises following component by number:
Dehydrated potato powder 15-50 part;
Water 40-80 part;
Mung bean flour or peameal 3-8 part;
Edible salt 0.3-1.5 part;
Xanthans or single diglycerine fatty acid ester 0.2-0.8 part.
Preferably, describedly following component is comprised without alum crystal bean sheet jelly by number:
Dehydrated potato powder 15-50 part;
Water 40-80 part;
Mung bean flour 3-8 part;
Edible salt 0.3-1.5 part;
Xanthans 0.2-0.8 part.
Preferably, describedly following component is comprised without alum crystal bean sheet jelly by number:
Dehydrated potato powder 20 parts;
60 parts, water;
Mung bean flour 3 parts;
Edible salt 0.3 part;
Single diglycerine fatty acid ester 0.2 part.
Preferably, describedly following component is comprised without alum crystal bean sheet jelly by number:
Dehydrated potato powder 30 parts;
70 parts, water;
Peameal 4 parts;
Edible salt 0.5 part;
Single diglycerine fatty acid ester 0.3 part.
Preferably, describedly following component is comprised without alum crystal bean sheet jelly by number:
Dehydrated potato powder 30 parts;
50 parts, water;
Peameal 8 parts;
Edible salt 0.6 part;
Xanthans 0.4 part.
Preferably, describedly following component is comprised without alum crystal bean sheet jelly by number:
Dehydrated potato powder 25 parts;
75 parts, water;
Peameal 4 parts;
Edible salt 0.55 part;
Single diglycerine fatty acid ester 0.35 part.
The each component without alum crystal bean sheet jelly described in the present invention can also can by volume number by mass fraction.
Of the present invention without in alum flour skin batching not containing alum, and utilize refining farina to coordinate with mung bean flour or peameal, by strict the control to formulation ratio, finally make the bean sheet jelly color and luster of preparation bright, pure white, and elasticity, toughness are better, and not containing alum, rich in taste and healthy.
Single diglycerine fatty acid ester described in the present invention is national food safety standard, food additives use the food additives mentioned in standard GB2760-2011, specifically can see this standard and explanation thereof.According to the Ministry of Public Health about carrying out marking in " prepackaged food label general rule " (GB7718-2011) question and answer.Good viscosity regulates, lubrication to utilize single diglycerine fatty acid ester that farina and green starch or pea starch are played in the present invention, makes bean sheet jelly resilient enough.
Xanthans described in the present invention, is commonly called as corn carbohydrate gum, xanthan gum, is the complex polysaccharide that a kind of carbohydrate (glucose, sucrose, lactose) produces via yellow sporangium (en:Xanthomonascampestris) fermentation of sarson.Xanthans, normally via manufactured by cornstarch, is primary raw material by cabbage black rot xanthomonas campestris with carbohydrate, through aerobic fermentation biotechnology, cut off 1,6-glycosidic bond, after opening side chain, by the outer heteroglycan of the acid born of the same parents of the one of Isosorbide-5-Nitrae-be bonded to straight chain composition.Xanthans is white or lurid powder, has excellent thickening property, suspension, emulsibility and water-soluble, and has good heat, ph stability, so be widely used in various food.
Utilize edible salt and xanthans or single diglycerine fatty acid ester to arrange in pairs or groups in the present invention to use, thus realize the effect substituting alum, make the bean sheet jelly of making neither keep again elasticity and toughness containing harmful material, convenient storage and transport.
The invention has the beneficial effects as follows: the present invention is bright, pure white without alum flour color of the leather pool, good toughness, nutrient health, and cost is lower.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
embodiment 1:a kind of without alum crystal bean sheet jelly, described crystal bean sheet jelly comprises following component by number:
Dehydrated potato powder 15-50 part;
Water 40-80 part;
Mung bean flour or peameal 3-8 part;
Edible salt 0.3-1.5 part;
Xanthans 0.2-0.8 part.
embodiment 2:a kind of without alum crystal bean sheet jelly, describedly comprise following component without alum crystal bean sheet jelly by number:
Dehydrated potato powder 15-50 part;
Water 40-80 part;
Mung bean flour 3-8 part;
Edible salt 0.3-1.5 part;
Single diglycerine fatty acid ester 0.2-0.8 part.
embodiment 3:a kind of without alum crystal bean sheet jelly, describedly comprise following component without alum crystal bean sheet jelly by mass fraction:
Dehydrated potato powder 20 parts;
60 parts, water;
Mung bean flour 3 parts;
Edible salt 0.3 part;
Single diglycerine fatty acid ester 0.2 part.
embodiment 4:a kind of without alum crystal bean sheet jelly, describedly comprise following component without alum crystal bean sheet jelly by mass fraction:
Dehydrated potato powder 30 parts;
70 parts, water;
Peameal 4 parts;
Edible salt 0.5 part;
Xanthans 0.3 part.
embodiment 5:a kind of without alum crystal bean sheet jelly, describedly comprise following component without alum crystal bean sheet jelly by mass fraction:
Dehydrated potato powder 30 parts;
50 parts, water;
Peameal 8 parts;
Edible salt 0.6 part;
Xanthans 0.4 part.
embodiment 6:a kind of without alum crystal bean sheet jelly, described without alum crystal bean sheet jelly by volume number comprise following component:
Dehydrated potato powder 25 parts;
75 parts, water;
Peameal 4 parts;
Edible salt 0.55 part;
Single diglycerine fatty acid ester 0.35 part.
embodiment 7:a kind of without alum crystal bean sheet jelly, described without alum crystal bean sheet jelly by volume number comprise following component:
Dehydrated potato powder 15 parts;
75 parts, water;
Mung bean flour 4 parts;
Edible salt 0.3 part;
Single diglycerine fatty acid ester 0.8 part.
embodiment 8:a kind of without alum crystal bean sheet jelly, described without alum crystal bean sheet jelly by volume number comprise following component:
Dehydrated potato powder 30 parts;
80 parts, water;
Mung bean flour 6 parts;
Edible salt 0.6 part;
Xanthans 0.8 part.
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 (6)
1. without an alum crystal bean sheet jelly, it is characterized in that, described crystal bean sheet jelly comprises following component by number:
Dehydrated potato powder 15-50 part;
Water 40-80 part;
Mung bean flour or peameal 3-8 part;
Edible salt 0.3-1.5 part;
Xanthans or single diglycerine fatty acid ester 0.2-0.8 part.
2. according to claim 1ly it is characterized in that without alum crystal bean sheet jelly, described crystal bean sheet jelly comprises following component by number:
Dehydrated potato powder 15-50 part;
Water 40-80 part;
Mung bean flour 3-8 part;
Edible salt 0.3-1.5 part;
Xanthans 0.2-0.8 part.
3. according to claim 1ly it is characterized in that without alum crystal bean sheet jelly, described crystal bean sheet jelly comprises following component by number:
Dehydrated potato powder 20 parts;
60 parts, water;
Mung bean flour 3 parts;
Edible salt 0.3 part;
Single diglycerine fatty acid ester 0.2 part.
4. according to claim 1ly it is characterized in that without alum crystal bean sheet jelly, described crystal bean sheet jelly comprises following component by number:
Dehydrated potato powder 30 parts;
70 parts, water;
Peameal 4 parts;
Edible salt 0.5 part;
Single diglycerine fatty acid ester 0.3 part.
5. according to claim 1ly it is characterized in that without alum crystal bean sheet jelly, described crystal bean sheet jelly comprises following component by number:
Dehydrated potato powder 30 parts;
50 parts, water;
Peameal 8 parts;
Edible salt 0.6 part;
Xanthans 0.4 part.
6. according to claim 1ly it is characterized in that without alum crystal bean sheet jelly, described crystal bean sheet jelly comprises following component by number:
Dehydrated potato powder 25 parts;
75 parts, water;
Peameal 4 parts;
Edible salt 0.55 part;
Single diglycerine fatty acid ester 0.35 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571174.8A CN105249353A (en) | 2015-09-10 | 2015-09-10 | Alum-free crystal sheet jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571174.8A CN105249353A (en) | 2015-09-10 | 2015-09-10 | Alum-free crystal sheet jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249353A true CN105249353A (en) | 2016-01-20 |
Family
ID=55089550
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510571174.8A Pending CN105249353A (en) | 2015-09-10 | 2015-09-10 | Alum-free crystal sheet jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249353A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805201A (en) * | 2016-12-26 | 2017-06-09 | 重庆市潼南区豪迈粉丝厂 | Without alum flour skin and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669605A (en) * | 2012-06-02 | 2012-09-19 | 黑龙江港进食品科技开发有限公司 | Alum-free starch noodles and sheet jelly as well as a preparation method thereof |
| CN102919913A (en) * | 2012-10-24 | 2013-02-13 | 南京农业大学 | New technology for processing crystal silk noodles and crystal silk noodles |
| CN103250949A (en) * | 2013-05-31 | 2013-08-21 | 西南科技大学 | Direct-extruded vermicelli and process |
-
2015
- 2015-09-10 CN CN201510571174.8A patent/CN105249353A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669605A (en) * | 2012-06-02 | 2012-09-19 | 黑龙江港进食品科技开发有限公司 | Alum-free starch noodles and sheet jelly as well as a preparation method thereof |
| CN102919913A (en) * | 2012-10-24 | 2013-02-13 | 南京农业大学 | New technology for processing crystal silk noodles and crystal silk noodles |
| CN103250949A (en) * | 2013-05-31 | 2013-08-21 | 西南科技大学 | Direct-extruded vermicelli and process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805201A (en) * | 2016-12-26 | 2017-06-09 | 重庆市潼南区豪迈粉丝厂 | Without alum flour skin and preparation method thereof |
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Application publication date: 20160120 |