CN106962858A - The preparation method and its stamp jelly of a kind of stamp jelly - Google Patents
The preparation method and its stamp jelly of a kind of stamp jelly Download PDFInfo
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- CN106962858A CN106962858A CN201710208546.XA CN201710208546A CN106962858A CN 106962858 A CN106962858 A CN 106962858A CN 201710208546 A CN201710208546 A CN 201710208546A CN 106962858 A CN106962858 A CN 106962858A
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- jelly
- stamp
- feed liquid
- preparation
- printing die
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Abstract
The invention discloses a kind of preparation method of stamp jelly and its stamp jelly, this method comprises the following steps：(1) jelly feed liquid is filled in jelly cup, printing die is pressed to inside jelly feed liquid, is cooled and shaped, irregular figure is carved on printing die；(2) printing die discharge feed liquid part forms one and figure identical depressed area on printing die；Printing die is taken out, stamp feed liquid is filled in the depressed area of jelly feed liquid, a stamp figure being made up of stamp feed liquid is formed in the depressed area, is cooled and shaped；(3) it is stamp jelly finished product to be finally full of with jelly feed liquid after jelly cup, sealing, sterilization, cooling, packaging.Stamp jelly mouthfeel prepared by the present invention is more rich and changeful, and stamp feed liquid and the contrast of jelly feed liquid local flavor are strong, form brand-new taste jelly；Outward appearance is more diversified simultaneously, rich and varied；Preparation method of the present invention is simple, and cost is low, it is not necessary to which a large amount of moulds, space-consuming is few, can be used for large-scale production and application.
Description
Technical field
The invention belongs to a kind of food-processing method of field of food, more particularly to further improve jelly outward appearance and increase
The preparation method and its stamp jelly of the stamp jelly of jelly local flavor.
Background technology
The colloid additive of traditional main pre-production definite shape of fruit jelly food, jelly is added to by the colloid additive
In, this method requires that the colloid of pre-production has can not mutually mix during high temperature with jelly feed liquid.With following limitation：It is only
The colloid formed using irreversible glue, mouthfeel, mouthfeel is single；Specific installation need to be used to make colloid additive, making apparatus is multiple
It is miscellaneous；The independent mould of pre-production is needed, separately formed in a mold, mould usage amount is big, and space-consuming is big.
The content of the invention
Goal of the invention：The problem of existing for prior art, the present invention provide a kind of stamp jelly preparation method and its
Stamp jelly, the preparation method simple and fast of the invention, cost are low, the stamp jelly stamp area of making and peripheral jelly mouthfeel pair
Than sharp contrast, stamp jelly rich in taste, and various patterns can be formed, outward appearance is more diversified.
Technical scheme：To achieve these goals, a kind of stamp jelly makees method as described herein, and its feature exists
In comprising the following steps：
(1) jelly feed liquid is filled in jelly cup, printing die is pressed to inside jelly feed liquid, is cooled and shaped, it is described
The figure with concave convex texture is carved on stamp mould in advance；
(2) printing die discharge feed liquid part forms one and figure identical depressed area on printing die；Take out stamp
Mould, stamp feed liquid is filled using jelly device for filling in the depressed area of jelly feed liquid, and one is formed in the depressed area by stamp
The stamp figure of feed liquid composition, is cooled and shaped；
(3) it is stamp jelly finished product to be finally full of with jelly feed liquid after jelly cup, sealing, sterilization, cooling, packaging.
Wherein, the figure that concave convex texture is carved with the printing die is word or pattern.Such as bless word, various lifes
Xiao's pattern, cartoon figure etc..
The printing die material is food grade plastic material or grade metal material.
The printing die has vent design, when being depressed into so as to mould in feed liquid, and residual air does not ensure to form figure
Incompleteness will not occur because of feed liquid underfill.
Wherein, the jelly feed liquid constitutes for high temperature indissolvable component after being cooled and shaped.
The stamp material is immiscible or mutually impermeable for the main component with jelly feed liquid.Can be sauce body, lotion,
High temperature is fusible or solid of non-melt, such as mayonnaise, mayonnaise, chocolate or cream.
Stamp jelly made from preparation method of the present invention.
Beneficial effect：Compared with prior art, the invention has the advantages that：
(1) stamp jelly prepared by the present invention utilizes the heat irreversible of jelly colloid, it is ensured that stamp area figure is rear
It is indeformable in continuous process, while stamp area is mutual impermeable incompatible with whole jelly feed liquid, it is ensured that stamp area
From the different colours and different local flavor difference of jelly feed liquid so that whole jelly color more enriches；And stamp jelly prints
Flower area adds the stamp feed liquid of different mouthfeels and peripheral jelly mouthfeel contrast sharp contrast, and local flavor is not mixed, it is ensured that stamp jelly
Rich in taste, and traditional jelly only has single colloid, multilayer colloid or addition fruit flesh to enrich mouthfeel, local flavor is single, change
It is less.
(2) preparation method of stamp of the invention, can form various decalcomanias in fruit juice gel body, form brand-new outer
See, change traditional jelly more single outward appearance, outward appearance is more diversified.
(3) preparation method of the present invention is simple, and cost is low, and usage quantity is few compared with traditional moulds, it is not necessary to a large amount of moulds, takes
Space is few, can be used for large-scale production and application.
Brief description of the drawings
Fig. 1 is the front view of the printing die comprising Chinese zodiac horse used in the embodiment of the present invention 1.
Fig. 2 is Fig. 1 top view.
Embodiment
The present invention is described further below in conjunction with drawings and examples.
Embodiment 1
Mayonnaise stamp jelly
Prescription：
The material of soft heart stamp jelly prepares：
Mayonnaise stamp material formula：15 parts of egg yolk, 69 parts of salad oil, 10 parts of white granulated sugar, 6 parts of vinegar, xanthans 0.1
Part, 0.9 part of other food additives.
Jelly feed liquid is formulated：0.35 part of carragheen, 0.3 part of konjac glucomannan, 0.1 part of gellan gum, 15 parts of white granulated sugar, potassium chloride
0.04 part, 0.06 part of sodium citrate, 0.26 part of citric acid, 1 part of flavoring essence, 0.001 part of lemon yellow pigment, 82.91 parts of water.
Mayonnaise making step：
Egg yolk, salad oil, vinegar are well mixed in pill tank, shutoff type cutter is sheared 15 minutes, by white sand
Sugar is dry-mixed uniform with xanthans, is slowly uniformly sprinkled into pill tank, is sheared with colloid mill, other foods are slowly added during cutting off
Product additive, it is with colloid mill polishing once, stand-by.
Jelly feed liquid making step：
Water, carragheen, konjac glucomannan, gellan gum, white granulated sugar are added in pill tank to be well mixed, and are poured slowly into pill tank
In, stirring opens steam and is heated slowly to 90-95 DEG C simultaneously, is incubated 5 minutes, cools to 75-85 DEG C, sequentially add potassium chloride, lemon
Lemon acid sodium, citric acid, essence pigment, supply moisture, stand-by.
Soft heart stamp jelly preparation method：
(1) jelly feed liquid is filled in jelly cup, the printing die of food grade plastic material is pressed in jelly feed liquid
Portion, and drop to certain depth inside feed liquid, it is fixed；Recessed Chinese zodiac monkey figure, water cooling are carved with printing die
It is cooled and shaped；
(2) printing die has vent design, and printing die discharge feed liquid part forms one and the Chinese zodiac on printing die
Monkey figure identical depressed area；Printing die is taken out, stamp feed liquid is filled in the depressed area using jelly device for filling, at this
Depressed area forms a stamp figure being made up of stamp feed liquid, natural cooling shaping；
(3) jelly cup is full of with jelly feed liquid, is sealed with plastic foil, 80-100 DEG C is sterilized 5-25 minutes, after natural cooling
It is stamp jelly finished product after packaging.
Wherein, jelly feed liquid is yellow gum jelly mouthfeel.Stamp feed liquid in stamp model is the class of milky sauce body
Like the mouthfeel of mayonnaise.
Embodiment 2
Solid chocolate stamp jelly
Prescription：
Jelly feed liquid is formulated：0.35 part of carragheen, 0.3 part of konjac glucomannan, 0.1 part of gellan gum, 15 parts of white granulated sugar, potassium chloride
0.04 part, 0.06 part of sodium citrate, 0.26 part of citric acid.0.005 part of lemon yellow pigment, 1 part of essence, 82.91 parts of water.
Chocolate cream stamp material formula；25 parts of cocoa butter, 44 parts of cream, 5 parts of whole milk powder, 15 parts of white granulated sugar, citric acid
0.4 part, 0.05 part of xanthans, 0.9 part of other food additives, supplied with water to 100 parts.
Solid chocolate stamp material making step：
Cocoa butter, substitute of cocoa fat, white granulated sugar are added in pill tank and is heated with stirring to liquid condition, the lemon of dissolving is added
Acid is well mixed, and the xanthans for adding premix white granulated sugar is well mixed, and is added other food additives, is sheared with colloid mill, is delayed
Slowly remaining water is added, forms Water-In-Oil feed liquid, it is stand-by.
Jelly feed liquid making step：
Water, carragheen, konjac glucomannan, gellan gum, white granulated sugar are added in pill tank to be well mixed, and are poured slowly into pill tank
In, stirring opens steam and is heated slowly to 90-95 DEG C simultaneously, is incubated 5 minutes, cools to 75-85 DEG C, sequentially add potassium chloride, lemon
Lemon acid sodium, citric acid, essence pigment, supply moisture, heat preservation for standby use.
Solid chocolate stamp jelly preparation method：
(1) jelly feed liquid is filled in jelly cup, the printing die of food grade plastic material is pressed in jelly feed liquid
Portion, and drop to certain depth inside feed liquid, it is fixed；Protrusion love figure is carved with printing die, it is air-cooled to be cooled to
Type；
(2) printing die has vent design, and printing die discharge feed liquid part forms one and love on printing die
Figure identical depressed area；Printing die is taken out, stamp feed liquid is filled in the depressed area using jelly device for filling, in the depression
Area forms a stamp figure being made up of stamp feed liquid, natural cooling shaping；
(3) jelly cup is full of with jelly feed liquid, is sealed with plastic foil, 80-100 DEG C is sterilized 5-25 minutes, after natural cooling
It is stamp jelly finished product after packaging.
Wherein, jelly feed liquid is yellow gum outward appearance and jelly mouthfeel.Feed liquid consolidating for chocolate in stamp model
Body chocolate mouthfeel.
Embodiment 3
The material of soft heart paste Yoghourt chocolate stamp jelly prepares：
Yoghourt chocolate cream stamp material formula：15 parts of cocoa butter, 64 parts of fermented yoghourt oil, 15 parts of white granulated sugar, citric acid 0.4
Part, 0.05 part of xanthans, 0.2 part of carragheen, 0.01 part of lemon yellow pigment, other 0.9 part of food additives are supplied with water
100 parts.
Jelly prescription：0.35 part of carragheen, 0.3 part of konjac glucomannan, 0.1 part of gellan gum, 15 parts of white granulated sugar, potassium chloride 0.04
Part, 0.06 part of sodium citrate, 0.26 part of citric acid.1 point of essence, 0.001 part of allured red pigment, 82.91 parts of water.
Soft heart paste Yoghourt chocolate cream stamp material making step：
Cocoa butter, fermented yoghourt oil, white granulated sugar are added in pill tank and is heated with stirring to liquid condition, the lemon of dissolving is added
Lemon acid is well mixed, adds the xanthans of premix white granulated sugar, carragheen and is well mixed, adds other food additives, use colloid
Mill polishing is once, stand-by.
Jelly feed liquid making step：
Water, carragheen, konjac glucomannan, gellan gum, white granulated sugar are added in pill tank to be well mixed, and are poured slowly into pill tank
In, stirring opens steam and is heated slowly to 90-95 DEG C simultaneously, is incubated 5 minutes, cools to 75-85 DEG C, sequentially add potassium chloride, lemon
Lemon acid sodium, citric acid, essence, pigment, supply moisture, stand-by.
Yoghourt chocolate stamp jelly preparation method：
(1) jelly feed liquid is filled in jelly cup, the printing die of food grade plastic material is pressed in jelly feed liquid
Portion, and drop to certain depth inside feed liquid, it is fixed；Printing die is carved with the Chinese zodiac horse figure of protrusion, such as Fig. 1 and 2
It is shown, it is air-cooled to be cooled and shaped；
(2) printing die has vent design, and printing die discharge feed liquid part forms one and the Chinese zodiac on printing die
Horse figure identical depressed area；Printing die is taken out, stamp feed liquid is filled in the depressed area using jelly device for filling, it is recessed at this
Fall into area and form a stamp figure being made up of stamp feed liquid, air-cooled cooling and shaping；
(3) jelly cup is full of with jelly feed liquid, is sealed with plastic foil, 80-100 DEG C is sterilized 5-25 minutes, after natural cooling
It is stamp jelly finished product after packaging.
Wherein, jelly feed liquid is that the feed liquid in red colloid outward appearance and jelly mouthfeel, stamp model is yellow lotion
Yoghourt mouthfeel.
The jelly local flavor of test example 1, mouthfeel, outward appearance scoring
Look for 50 people, including old man, child and adult at random.The product for preparing of the present invention is carried out local flavor,
Mouthfeel, outward appearance test and appraisal, and test and appraisal statistics is carried out, evaluation result is shown in Table 1.
Point system：
| Do not like very much | Do not like | Well | Like | |
| Score value | Less than 3 points | 3-5 points | 5-7 points | More than 7 points |
In actually test and appraisal, because of evaluation personnel individual difference and psychological application, actual evaluation reaches more than 6.5 points,
The product reaches relatively good standard, and more than 7 points, the product reaches extraordinary standard.
Comparative example 1 is that traditional jelly only has single colloid, multilayer colloid or the jelly for adding fruit flesh.
Jelly local flavor prepared by the present invention of table 1, mouthfeel, outward appearance compare (average value)
Overall merit：
As shown in Table 1, embodiment 2, mouthfeel is best, during jelly is tasted, while can taste and solid chalk
Power identical mouthfeel.Feel very surprised, mouthfeel is also fine.Embodiment 1, mouthfeel is also preferable, mainly jelly and mayonnaise, increase
The fragrance of jelly.Embodiment 3, scoring has also reached seven points, mainly jelly and Yoghourt chocolate so that the sour-sweet of jelly can
Mouthful, it is in good taste.The jelly outward appearance that simultaneously prepared by embodiment 1,2,3 is various abundant, also well received.And the evaluation of comparative example is obvious
Less than embodiments of the invention.
Claims (10)
1. a kind of preparation method of stamp jelly, it is characterised in that comprise the following steps：
(1) jelly feed liquid is filled in jelly cup, printing die is pressed to inside jelly feed liquid, is cooled and shaped, the stamp
The figure with concave convex texture is carved on mould in advance；
(2) printing die discharge feed liquid part forms one and figure identical depressed area on printing die；Take out printing die,
Stamp feed liquid is filled in the depressed area of jelly feed liquid, a stamp figure being made up of stamp feed liquid is formed in the depressed area, it is cold
But it is molded；
(3) it is stamp jelly finished product to be finally full of with jelly feed liquid after jelly cup, sealing, sterilization, cooling, packaging.
2. the preparation method of stamp jelly according to claim 1, it is characterised in that the figure of the concave convex texture is text
Word or pattern.
3. the preparation method of stamp jelly according to claim 1, it is characterised in that the printing die material is food
Level plastic material or grade metal material.
4. the preparation method of stamp jelly according to claim 1, it is characterised in that the printing die has exhaust to set
Meter, when being depressed into so as to mould in feed liquid, residual air does not ensure that incompleteness will not be occurred because of feed liquid underfill by forming figure.
5. the preparation method of stamp jelly according to claim 1, it is characterised in that the jelly feed liquid is cooling and shaping
High temperature indissolvable component is constituted afterwards.
6. the preparation method of stamp jelly according to claim 1, it is characterised in that the stamp material is water insoluble
Component is constituted.
7. the preparation method of stamp jelly according to claim 1, it is characterised in that the stamp feed liquid is sauce body, cream
Body, high temperature is fusible or solid of non-melt.
8. the preparation method of stamp jelly according to claim 1, it is characterised in that the master of stamp feed liquid and jelly feed liquid
It is immiscible or mutually impermeable to want composition.
9. the preparation method of stamp jelly according to claim 1, it is characterised in that the type of cooling is water cooling, wind
Cold or natural cooling mode.
10. stamp jelly made from a kind of preparation method as claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710208546.XA CN106962858A (en) | 2017-03-31 | 2017-03-31 | The preparation method and its stamp jelly of a kind of stamp jelly |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710208546.XA CN106962858A (en) | 2017-03-31 | 2017-03-31 | The preparation method and its stamp jelly of a kind of stamp jelly |
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| CN106962858A true CN106962858A (en) | 2017-07-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710208546.XA Pending CN106962858A (en) | 2017-03-31 | 2017-03-31 | The preparation method and its stamp jelly of a kind of stamp jelly |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618060A (en) * | 2018-05-08 | 2018-10-09 | 福建亲亲股份有限公司 | A kind of production method of Multi-layer jelly |
| CN108618059A (en) * | 2018-05-08 | 2018-10-09 | 福建亲亲股份有限公司 | A kind of production method of note heart jelly |
| CN111408245A (en) * | 2020-05-08 | 2020-07-14 | 嘉兴宇鸣科技有限公司 | Patterned formaldehyde scavenger and preparation method thereof |
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| CN2588781Y (en) * | 2002-11-12 | 2003-12-03 | 朱锦全 | Multi-layer jelly |
| CN2607784Y (en) * | 2003-01-23 | 2004-03-31 | 朱锦全 | Multilayer jelly with pattern |
| US20100310724A1 (en) * | 2007-11-06 | 2010-12-09 | Eiji Nakata | Composition of carbonic acid gas-containing soft jelly beverage in an airtight container and a method for producing the same |
| CN104381767A (en) * | 2014-11-04 | 2015-03-04 | 安徽科技学院 | Multicolored and multilayered vegetable jelly having patterns and capable of relieving asthenopia and production method of jelly |
| CN104397515A (en) * | 2014-12-03 | 2015-03-11 | 天津炳昂食品有限公司 | Orange jelly and preparation method thereof |
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2017
- 2017-03-31 CN CN201710208546.XA patent/CN106962858A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2588781Y (en) * | 2002-11-12 | 2003-12-03 | 朱锦全 | Multi-layer jelly |
| CN2607784Y (en) * | 2003-01-23 | 2004-03-31 | 朱锦全 | Multilayer jelly with pattern |
| US20100310724A1 (en) * | 2007-11-06 | 2010-12-09 | Eiji Nakata | Composition of carbonic acid gas-containing soft jelly beverage in an airtight container and a method for producing the same |
| CN104381767A (en) * | 2014-11-04 | 2015-03-04 | 安徽科技学院 | Multicolored and multilayered vegetable jelly having patterns and capable of relieving asthenopia and production method of jelly |
| CN104397515A (en) * | 2014-12-03 | 2015-03-11 | 天津炳昂食品有限公司 | Orange jelly and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618060A (en) * | 2018-05-08 | 2018-10-09 | 福建亲亲股份有限公司 | A kind of production method of Multi-layer jelly |
| CN108618059A (en) * | 2018-05-08 | 2018-10-09 | 福建亲亲股份有限公司 | A kind of production method of note heart jelly |
| CN108618060B (en) * | 2018-05-08 | 2022-01-14 | 福建亲亲股份有限公司 | Method for making multilayer jelly |
| CN108618059B (en) * | 2018-05-08 | 2022-01-14 | 福建亲亲股份有限公司 | Method for making jelly with filling |
| CN111408245A (en) * | 2020-05-08 | 2020-07-14 | 嘉兴宇鸣科技有限公司 | Patterned formaldehyde scavenger and preparation method thereof |
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Application publication date: 20170721 |
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