CN106974237A - A kind of sea salt jelly and preparation method thereof - Google Patents
A kind of sea salt jelly and preparation method thereof Download PDFInfo
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- CN106974237A CN106974237A CN201710253130.XA CN201710253130A CN106974237A CN 106974237 A CN106974237 A CN 106974237A CN 201710253130 A CN201710253130 A CN 201710253130A CN 106974237 A CN106974237 A CN 106974237A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 244
- 239000008274 jelly Substances 0.000 title claims abstract description 244
- 235000002639 sodium chloride Nutrition 0.000 title claims abstract description 138
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 136
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 136
- 238000002360 preparation method Methods 0.000 title claims abstract description 105
- 239000000843 powder Substances 0.000 claims abstract description 129
- 239000000499 gel Substances 0.000 claims abstract description 96
- 230000002427 irreversible effect Effects 0.000 claims abstract description 89
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 79
- 239000007788 liquid Substances 0.000 claims abstract description 40
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 26
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 26
- 239000002253 acid Substances 0.000 claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 18
- 229920002752 Konjac Polymers 0.000 claims abstract description 15
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000000711 locust bean gum Substances 0.000 claims abstract description 14
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 13
- 239000001103 potassium chloride Substances 0.000 claims abstract description 13
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 13
- 238000013329 compounding Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 47
- 238000003756 stirring Methods 0.000 claims description 42
- 238000002156 mixing Methods 0.000 claims description 31
- 239000000686 essence Substances 0.000 claims description 24
- 229920002148 Gellan gum Polymers 0.000 claims description 19
- 239000000216 gellan gum Substances 0.000 claims description 19
- 235000010492 gellan gum Nutrition 0.000 claims description 19
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 15
- 229920002558 Curdlan Polymers 0.000 claims description 13
- 239000001879 Curdlan Substances 0.000 claims description 13
- 235000019316 curdlan Nutrition 0.000 claims description 13
- 229940078035 curdlan Drugs 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 238000007711 solidification Methods 0.000 claims description 9
- 230000008023 solidification Effects 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000012631 food intake Nutrition 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 230000006872 improvement Effects 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000002304 perfume Substances 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 239000002932 luster Substances 0.000 description 4
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 150000001768 cations Chemical class 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 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 2
- 230000017531 blood circulation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000003495 polar organic solvent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000016776 visual perception 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
Abstract
The present invention relates to a kind of sea salt jelly, the sea salt jelly includes the component of following parts by weight：64 parts~80 parts of water, 1 part~2 parts of sea salt, 2 parts~8 parts of white granulated sugar, 1. 3 parts~6 parts of jelly powder, 13 parts~17 parts of fructose syrup, 1 part~3 parts of acid, 0.1 part~10 parts of flavoring essence, wherein jelly powder 1. for carragheen, locust bean gum, xanthans and potassium chloride according to weight than 1.0~1.8：2.0~4.0：0.1~0.5：0.1~0.3 compounding is made.The sea salt jelly production of technical scheme production is using konjaku flour and sea salt as primary raw material, the compound jelly prepared both has abundant nutritive value and healthcare function, the not high food consumption trend of current high microsteping, heat relative amount is also complied with, thus there will be good application prospect.Present invention also offers a kind of preparation method of sea salt jelly, comprise the following steps：Step one, the preparation of sea salt jelly feed liquid；Step 2, the preparation of heat irreversible gel；Step 3, the preparation of sea salt jelly production.
Description
Technical field
The present invention relates to the preparation method of a kind of sea salt jelly, and the sea salt jelly, belong to jelly production technical field.
Background technology
Salt is a kind of required flavoring in everyone life, and usually touched in people's daily life be
Edible salt, what sea salt was contacted is less.Sea salt has good benefit to the health of heart, and the viscosity of body interior blood is too high
When, influence whether the normal blood circulation of heart.Secondly, it can also allow the plasma for being supplied to body certain, allow blood
Circulation becomes better.
Jelly industry development so far, has become a sales volume up to tens large-scale corporation, in jelly containing pair
Human body dietary fiber with health role, is a kind of healthy food.It is the leisure food that kind of the old and the young all like, in recent years
With the change of domestic and international market, food advocates green and healthy, healthcare function, thus new requirement is proposed to jelly quality.
Therefore a kind of green and healthy, jelly of health care for mixing sea salt is studied, can be improved people in diet and sea salt is taken the photograph
Enter, both with abundant nutritive value and healthcare function, also comply with the not high food consumption of current high microsteping, heat relative amount and become
Gesture, thus will have good application prospect.
The content of the invention
To solve problems of the prior art, the invention provides a kind of sea salt jelly, concrete technical scheme is as follows：
A kind of sea salt jelly, the sea salt jelly includes the component of following parts by weight：64 parts~80 parts of water, sea salt 1 part~2
Part, 2 parts~8 parts of white granulated sugar, 1. 3 parts~6 parts of jelly powder, 13 parts~17 parts of fructose syrup, 1 part of acid~3 parts, flavoring essence
0.1 part~10 parts, wherein jelly powder 1. for carragheen, locust bean gum, xanthans and potassium chloride according to weight than 1.0~1.8：
2.0~4.0：0.1~0.5：0.1~0.3 compounding is made.
As the improvement of above-mentioned technical proposal, heat irreversible gel, the heat irreversible are suspended with the sea salt jelly
Gel includes the component of following parts by weight：72 parts~80 parts of water, 1 part~3 parts of white granulated sugar, 2. 1 part~15 parts of jelly powder, fruit Portugal
16 parts~18 parts of syrup, 2 parts~4 parts of acid, 2. 0.1 part~10 parts of flavoring essence, the jelly powder is carragheen, konjaku
Powder, xanthans, gellan gum are by weight 1.0~4.0：3.5~4.8：1.0~1.9：3.0~5.0 compoundings are made.
As the improvement of above-mentioned technical proposal, the jelly powder 1. in also be added with curdlan.
As the improvement of above-mentioned technical proposal, the weight ratio of the curdlan and carragheen is 0.1~0.3：1.0~
1.8。
The sea salt jelly production of above-mentioned technical proposal production is using konjaku flour and sea salt as primary raw material, the compound fruit of preparation
Freezing both has abundant nutritive value and healthcare function, also complies with the not high food consumption of current high microsteping, heat relative amount and becomes
Gesture, thus will have good application prospect.
Present invention also offers a kind of preparation method of sea salt jelly, comprise the following steps：Step one, sea salt jelly feed liquid
Preparation；Step 2, the preparation of heat irreversible gel；Heat irreversible gel is added in step 3, the preparation of sea salt jelly production
Into sea salt jelly feed liquid, the sea salt jelly for being suspended with heat irreversible gel is made；The step one point is following four step,
（1）The preparation of jelly powder 1., first by carragheen, locust bean gum, xanthans and potassium chloride according to weight than 1.0~1.8：
2.0~4.0:0.1~0.5:1. 0.1~0.3 be mixed and made into jelly powder；
（2）Jelly powder is 1. dry-mixed with white granulated sugar, and to the jelly powder of preparation, 1. middle addition white granulated sugar progress is dry-mixed, mix thoroughly, obtains
The mixture of jelly powder 1. with white granulated sugar；
（3）Sea salt is mixed into, to jelly powder 1. with water, sea salt and fructose syrup are added in the mixture of white granulated sugar, stir simultaneously plus
Heat, is allocated filtrate addition blending vat after filtering；
（4）The preparation of sea salt jelly feed liquid, reduces the temperature of blending vat, acid and flavoring essence is added after stirring, after mixing
Obtain sea salt jelly feed liquid；
The step 2 is divided into following four step,
（1）The preparation of jelly powder 2., by carragheen, konjaku flour, xanthans, gellan gum by weight 1.0~4.0:3.5~4.8:
1.0~1.9:2. 3.0~5.0 be mixed and made into jelly powder；
（2）Jelly powder is 2. dry-mixed with white granulated sugar, and to the jelly powder of preparation, 2. middle addition white granulated sugar progress is dry-mixed, mix thoroughly, obtains
The mixture of jelly powder 2. with white granulated sugar；
（3）The preparation of heat irreversible gel stoste, to jelly powder 2. with water and fructose syrup are added in the mixture of white granulated sugar, stir
Mix and heat, and add flavoring essence, pigment and acid, stir and evenly mix, obtain heat irreversible gel stoste；
（4）The preparation of heat irreversible gel, heat irreversible gel stoste is poured into food-grade grinding tool, is made after cooling solidification
Heat irreversible gel.
As the improvement of above-mentioned technical proposal, the step one,（3）In being mixed into of sea salt, heating-up temperature is 95 DEG C~100
℃。
As the improvement of above-mentioned technical proposal, the step one,（4）In the preparation of sea salt jelly feed liquid, the temperature of blending vat
Degree is reduced to 70 DEG C~80 DEG C.
As the improvement of above-mentioned technical proposal, the step 2,（3）In the preparation of heat irreversible gel stoste, heating temperature
Spend for 80 DEG C~90 DEG C.
As the improvement of above-mentioned technical proposal, the step one,（1）In the preparation of jelly powder 1., jelly powder 1. in also plus
Enter to have curdlan.
Above-mentioned preparation method technique is concise, the sea salt jelly prepared, and delicate mouthfeel, soft, form are full, taste is fresh
U.S., even tissue immaculate, with the distinctive mouthfeel taste of this kind of sea salt jelly, and introduce in preparation method curdlan
Afterwards, the uniformity of the tissue morphology of sea salt jelly is significantly improved, and product anti-crack ability is significantly improved, wide market.
Embodiment
The invention provides a kind of sea salt jelly, the sea salt jelly includes the component of following parts by weight：Water 64 parts~80
Part, 1 part~2 parts of sea salt, 2 parts~8 parts of white granulated sugar, 1. 3 parts~6 parts of jelly powder, 13 parts~17 parts of fructose syrup, 1 part of acid
~3 parts, 1. 0.1 part~10 parts of flavoring essence, wherein jelly powder are carragheen, locust bean gum, xanthans and potassium chloride according to weight
Measure ratio 1.0~1.8：2.0~4.0：0.1~0.5：0.1~0.3 compounding is made.
Heat irreversible gel is suspended with above-mentioned sea salt jelly production, the heat irreversible gel includes following parts by weight
Component：72 parts~80 parts of water, 1 part~3 parts of white granulated sugar, 2. 1 part~15 parts of jelly powder, 16 parts~18 parts of fructose syrup, acid 2
Part~4 parts, 0.1 part~10 parts of flavoring essence, the jelly powder 2. for carragheen, konjaku flour, xanthans, gellan gum by weight
1.0~4.0：3.5~4.8：1.0~1.9：3.0~5.0 compoundings are made.
Actual production link, can add color according to product actual demand into sea salt jelly and/or heat irreversible gel
Element, forms the product pattern of different visual perceptions, and heat irreversible gel can be made animal-shaped, is equipped with different face
Color, the product made looks like animal-shaped heat irreversible gel and swum in inside sea salt jelly.
It is larger due to certain animal-shaped heat irreversible gel volume is made, after sea salt jelly inside is added to, by
It is different from the material of sea salt jelly main body in heat irreversible gel, and heat irreversible gel is independently of sea salt jelly main body and deposits
, it is therefore desirable to sea salt jelly production is considered in conveying process, and heat irreversible gel is rocked in jelly causes sea salt jelly
Main body is cracked, therefore, in order to improve the cracking resistance of sea salt jelly main body, can properly increase the viscous of sea salt jelly main body
Denseness, it is preferred to use the adding proportion of the reinforcement of curdlan progress sea salt jelly agent structure, curdlan and carragheen can
Using according to weight ratio as 0.1~0.3：1.0~1.8 are added.
In order to improve the reliability in product as animal-shaped heat irreversible gel, the present invention is cold using low acyl group knot
Glue and carragheen, konjaku flour, the innovation formula of xanthans compounding, make it is animal-shaped more stablize, swim in jelly, give people one
Plant travelling illusion.Wherein low-acyl gellan gum is heat-resisting, acid resistance is good, and the stability to enzyme is also high, and insoluble in non-
Polar organic solvent, is also insoluble in cold water, but stirring is dispersed in water slightly, and heating is dissolved into transparent solution, cools down
Afterwards, transparent and solid gel is formed.Also, the low ionic strength that the deionized water or integrated agent that gellan gum is dissolved in heat are present is molten
Liquid, the aqueous solution is in neutrality, and gellan gum generates hard brittle gel in the presence of cation when cooling down after the heating.Its hardness with
Gellan gum concentration is directly proportional, and the maximum solidifying low-acyl gellan gum hardness of generation in relatively low divalent cation concentration.Institute's shape
Into gel be rich in juice, with good Flavor release, there is the mouthfeel of just melt in the mouth.The setting temperature of gellan gum gel exists
In the range of 30 DEG C~45 DEG C, and the fusion temperature of gel both can be less than that can be higher than 100 DEG C, and this depends on cation type and dense
The conditions such as degree.Xanthans-locust bean gum is added into gellan gum, its gel hardness can be made to reduce and elasticity enhancing.
The preparation method of the sea salt jelly of the present invention is as follows：
Step one, the preparation of sea salt jelly feed liquid；Step 2, the preparation of heat irreversible gel；Step 3, sea salt jelly production
Prepare, heat irreversible gel is added in sea salt jelly feed liquid, the sea salt jelly for being suspended with heat irreversible gel is made；
The step one point is following four step,
（1）The preparation of jelly powder 1., first by carragheen, locust bean gum, xanthans and potassium chloride according to weight than 1.0~1.8：
2.0~4.0:0.1~0.5:1. 0.1~0.3 be mixed and made into jelly powder, in order to improve the crack resistance of jelly production, can be to fruit
The adding proportion of agar 1. middle addition curdlan, curdlan and carragheen is referred to weight than 0.1~0.3：1.0~
It 1.8 is added；
（2）Jelly powder is 1. dry-mixed with white granulated sugar, and to the jelly powder of preparation, 1. middle addition white granulated sugar progress 3min~5min is dry-mixed,
Then stir, obtain mixture of the jelly powder 1. with white granulated sugar；
（3）Sea salt is mixed into, to jelly powder 1. with water, sea salt and fructose syrup are added in the mixture of white granulated sugar, stir simultaneously plus
Heat, heating-up temperature is 95 DEG C~100 DEG C, is allocated filtrate addition blending vat after filtering；
（4）The preparation of sea salt jelly feed liquid, reduces the temperature of blending vat, and the temperature of blending vat is reduced to 70 DEG C~80 DEG C, stirring
After add sea salt jelly feed liquid obtained after appropriate acid and flavoring essence, mixing；
The step 2 is divided into following four step,
（1）The preparation of jelly powder 2., by carragheen, konjaku flour, xanthans, gellan gum by weight 1.0~4.0:3.5~4.8:
1.0~1.9:2. 3.0~5.0 be mixed and made into jelly powder；
（2）Jelly powder is 2. dry-mixed with white granulated sugar, and to the jelly powder of preparation, 2. middle addition white granulated sugar progress 3min~5min is dry-mixed,
Then stir, obtain mixture of the jelly powder 2. with white granulated sugar；
（3）The preparation of heat irreversible gel stoste, to jelly powder 2. with water and fructose syrup are added in the mixture of white granulated sugar, stir
Mix and heat, heating-up temperature is 80 DEG C~90 DEG C, and adds flavoring essence, pigment and acid, is stirred and evenly mixed, obtaining heat can not
Inverse gel stoste；
（4）The preparation of heat irreversible gel, heat irreversible gel stoste is poured into food-grade grinding tool, is made after cooling solidification
Heat irreversible gel.
Described in detail with reference to specific embodiment.
Embodiment one
Follow the steps below the preparation of sea salt jelly：
Step one, the preparation of sea salt jelly feed liquid：
（1）The preparation of jelly powder 1., first compares 1.8 by carragheen, locust bean gum, xanthans and potassium chloride according to weight：4.0:
0.5:1. 0.3 be mixed and made into jelly powder, takes out 6kg standby；
（2）Jelly powder is 1. dry-mixed with white granulated sugar, and to 6kg jelly powders, 1. middle addition white granulated sugar 8kg progress 3min~5min is dry-mixed,
Then stir, obtain mixture of the jelly powder 1. with white granulated sugar；
（3）Sea salt is mixed into, to jelly powder 1. with water 64L, sea salt 2kg and fructose syrup are added in the mixture of white granulated sugar
17kg, stirs and heats, and heating-up temperature is 98 DEG C, is allocated filtrate addition blending vat after filtering；
（4）The preparation of sea salt jelly feed liquid, the temperature of reduction blending vat adds appropriate acid and edible perfume to 75 DEG C, after stirring
Sea salt jelly feed liquid is obtained after essence, mixing；
Step 2, the preparation of heat irreversible gel：
（1）The preparation of jelly powder 2., by carragheen, konjaku flour, xanthans, gellan gum by weight 4.0: 4.8: 1.9:5.0
It is mixed and made into jelly powder 2., takes out 1.5kg standby；
（2）Jelly powder is 2. dry-mixed with white granulated sugar, and to 1.5kg jelly powders, 2. middle addition 0.3kg white granulated sugars progress 3min is dry-mixed, so
After stir, obtain mixture of the jelly powder 2. with white granulated sugar；
（3）The preparation of heat irreversible gel stoste, to jelly powder 2. with 8L water and 1.8kg fruits Portugal are added in the mixture of white granulated sugar
Syrup, stirs and heats, and heating-up temperature is 85 DEG C, keeping temperature 30min, and adds flavoring essence, pigment and acid, is stirred
Mix, obtain heat irreversible gel stoste；
（4）The preparation of heat irreversible gel, heat irreversible gel stoste is poured into food-grade grinding tool, is made after cooling solidification
Heat irreversible gel.
Heat irreversible gel is added in sea salt jelly feed liquid, suspension is made by step 3, the preparation of sea salt jelly production
There is the sea salt jelly of heat irreversible gel.
Embodiment two
Follow the steps below the preparation of sea salt jelly：
Step one, the preparation of sea salt jelly feed liquid：
（1）The preparation of jelly powder 1., first compares 1.0 by carragheen, locust bean gum, xanthans and potassium chloride according to weight：2.0:
0.1:1. 0.1 be mixed and made into jelly powder, takes out 3.6kg standby；
（2）Jelly powder is 1. dry-mixed with white granulated sugar, and to 3.6kg jelly powders, 1. middle addition white granulated sugar 3.2kg progress 5min is dry-mixed, so
After stir, obtain mixture of the jelly powder 1. with white granulated sugar；
（3）Sea salt is mixed into, to jelly powder 1. with water 67.2L, sea salt 1.2kg and fructose syrup are added in the mixture of white granulated sugar
13.8kg, stirs and heats, and heating-up temperature is 98 DEG C, is allocated filtrate addition blending vat after filtering；
（4）The preparation of sea salt jelly feed liquid, the temperature of reduction blending vat adds appropriate acid and edible perfume to 75 DEG C, after stirring
Sea salt jelly feed liquid is obtained after essence, mixing；
Step 2, the preparation of heat irreversible gel：
（1）The preparation of jelly powder 2., by carragheen, konjaku flour, xanthans, gellan gum by weight 4.0: 4.8: 1.9:5.0
It is mixed and made into jelly powder 2., takes out 0.1kg standby；
（2）Jelly powder is 2. dry-mixed with white granulated sugar, and to 0.1kg jelly powders, 2. middle addition 0.1kg white granulated sugars progress 3min is dry-mixed, so
After stir, obtain mixture of the jelly powder 2. with white granulated sugar；
（3）The preparation of heat irreversible gel stoste, to jelly powder 2. with the mixture of white granulated sugar add 7.2L water and 0.1kg fruit
Glucose is starched, and is stirred and is heated, and heating-up temperature is 85 DEG C, keeping temperature 30min, and adds proper amount of edible essence, pigment and tart flavour
Agent, is stirred and evenly mixed, and obtains heat irreversible gel stoste；
（4）The preparation of heat irreversible gel, heat irreversible gel stoste is poured into food-grade grinding tool, is made after cooling solidification
Heat irreversible gel；
Heat irreversible gel is added in sea salt jelly feed liquid, is made and is suspended with heat by step 3, the preparation of sea salt jelly production
The sea salt jelly of irreversible gel.
Embodiment three
Follow the steps below the preparation of sea salt jelly：
Step one, the preparation of sea salt jelly feed liquid：
（1）The preparation of jelly powder 1., first compares 1.5 by carragheen, locust bean gum, xanthans and potassium chloride according to weight：3.0:
0.3:1. 0.2 be mixed and made into jelly powder, takes out 3kg standby；
（2）Jelly powder is 1. dry-mixed with white granulated sugar, and to 3kg jelly powders, 1. middle addition white granulated sugar 2kg progress 5min is dry-mixed, then stirs
Mix uniform, obtain mixture of the jelly powder 1. with white granulated sugar；
（3）Sea salt is mixed into, to jelly powder 1. with water 80L, sea salt 1kg and fructose syrup are added in the mixture of white granulated sugar
13kg, stirs and heats, and heating-up temperature is 97 DEG C, is allocated filtrate addition blending vat after filtering；
（4）The preparation of sea salt jelly feed liquid, the temperature of reduction blending vat adds appropriate acid and edible perfume to 76 DEG C, after stirring
Sea salt jelly feed liquid is obtained after essence, mixing；
Step 2, the preparation of heat irreversible gel：
（1）The preparation of jelly powder 2., by carragheen, konjaku flour, xanthans, gellan gum by weight 4.0: 4.8: 1.9:5.0
It is mixed and made into jelly powder 2., takes out 0.4kg standby；
（2）Jelly powder is 2. dry-mixed with white granulated sugar, and to 0.4kg jelly powders, 2. middle addition 0.2kg white granulated sugars progress 3min is dry-mixed, so
After stir, obtain mixture of the jelly powder 2. with white granulated sugar；
（3）The preparation of heat irreversible gel stoste, to jelly powder 2. with the mixture of white granulated sugar add 7.5L water and 0.2kg fruit
Glucose is starched, and is stirred and is heated, and heating-up temperature is 85 DEG C, keeping temperature 30min, and adds proper amount of edible essence, pigment and tart flavour
Agent, is stirred and evenly mixed, and obtains heat irreversible gel stoste；
（4）The preparation of heat irreversible gel, heat irreversible gel stoste is poured into food-grade grinding tool, is made after cooling solidification
Heat irreversible gel.
Heat irreversible gel is added in sea salt jelly feed liquid, suspension is made by step 3, the preparation of sea salt jelly production
There is the sea salt jelly of heat irreversible gel.
Example IV
Follow the steps below the preparation of sea salt jelly：
Step one, the preparation of sea salt jelly feed liquid：
（1）The preparation of jelly powder 1., first compares 1.5 by carragheen, locust bean gum, xanthans and potassium chloride according to weight：3.0:
0.3:1. 0.2 be mixed and made into jelly powder, takes out 4.3kg standby；
（2）Jelly powder is 1. dry-mixed with white granulated sugar, and to 4.3kg jelly powders, 1. middle addition white granulated sugar 4.4kg progress 5min is dry-mixed, so
After stir, obtain mixture of the jelly powder 1. with white granulated sugar；
（3）Sea salt is mixed into, to jelly powder 1. with water 70.4L, sea salt 1.4kg and fructose syrup are added in the mixture of white granulated sugar
14.6kg, acid 1.8kg, stir and heat, and heating-up temperature is 97 DEG C, are allocated filtrate addition blending vat after filtering；
（4）The preparation of sea salt jelly feed liquid, the temperature of reduction blending vat adds appropriate acid and edible perfume to 76 DEG C, after stirring
Sea salt jelly feed liquid is obtained after essence, mixing；
Step 2, the preparation of heat irreversible gel：
（1）The preparation of jelly powder 2., by carragheen, konjaku flour, xanthans, gellan gum by weight 1.0: 3.4: 1.0:3.0
It is mixed and made into jelly powder 2., takes out 1kg standby；
（2）Jelly powder is 2. dry-mixed with white granulated sugar, and to 1kg jelly powders, 2. middle addition 0.2kg white granulated sugars progress 3min is dry-mixed, then
Stir, obtain mixture of the jelly powder 2. with white granulated sugar；
（3）The preparation of heat irreversible gel stoste, to jelly powder 2. with 7.5L water and high fructose corn are added in the mixture of white granulated sugar
1.7kg is starched, stirs and heats, heating-up temperature is 85 DEG C, keeping temperature 30min, and adds flavoring essence 0.5kg, acid
0.3kg, is stirred and evenly mixed, and obtains heat irreversible gel stoste；
（4）The preparation of heat irreversible gel, heat irreversible gel stoste is poured into food-grade grinding tool, is made after cooling solidification
Heat irreversible gel；
Heat irreversible gel is added in sea salt jelly feed liquid, is made and is suspended with heat by step 3, the preparation of sea salt jelly production
The sea salt jelly of irreversible gel.
Embodiment five
Follow the steps below the preparation of sea salt jelly：
Step one, the preparation of sea salt jelly feed liquid：
（1）The preparation of jelly powder 1., first by carragheen, locust bean gum, xanthans, potassium chloride and curdlan according to weight ratio
1.5：3.0: 0.3: 0.2：1. 0.1 be mixed and made into jelly powder, takes out 4.8kg standby；
（2）Jelly powder is 1. dry-mixed with white granulated sugar, and to 4.8kg jelly powders, 1. middle addition white granulated sugar 5.6kg progress 5min is dry-mixed, so
After stir, obtain mixture of the jelly powder 1. with white granulated sugar；
（3）Sea salt is mixed into, to jelly powder 1. with water 73.6L, sea salt 1.6kg and fructose syrup are added in the mixture of white granulated sugar
15.4kg, acid 2.2kg, stir and heat, and heating-up temperature is 99 DEG C, are allocated filtrate addition blending vat after filtering；
（4）The preparation of sea salt jelly feed liquid, the temperature of reduction blending vat adds appropriate acid and edible perfume to 78 DEG C, after stirring
Sea salt jelly feed liquid is obtained after essence, mixing；
Step 2, the preparation of heat irreversible gel：
（1）The preparation of jelly powder 2., by carragheen, konjaku flour, xanthans, gellan gum by weight 3.0: 2.4: 1.5:4.0
It is mixed and made into jelly powder 2., takes out 1kg standby；
（2）Jelly powder is 2. dry-mixed with white granulated sugar, and to 1kg jelly powders, 2. middle addition 0.2kg white granulated sugars progress 3min is dry-mixed, then
Stir, obtain mixture of the jelly powder 2. with white granulated sugar；
（3）The preparation of heat irreversible gel stoste, to jelly powder 2. with 7.4L water and high fructose corn are added in the mixture of white granulated sugar
1.8kg is starched, stirs and heats, heating-up temperature is 85 DEG C, keeping temperature 30min, and adds proper amount of edible essence, pigment and tart flavour
Agent, is stirred and evenly mixed, and obtains heat irreversible gel stoste；
（4）The preparation of heat irreversible gel, heat irreversible gel stoste is poured into food-grade grinding tool, is made after cooling solidification
Heat irreversible gel；
Heat irreversible gel is added in sea salt jelly feed liquid, is made and is suspended with heat by step 3, the preparation of sea salt jelly production
The sea salt jelly of irreversible gel.
Embodiment six
Follow the steps below the preparation of sea salt jelly：
Step one, the preparation of sea salt jelly feed liquid：
（1）The preparation of jelly powder 1., first by carragheen, locust bean gum, xanthans, potassium chloride and curdlan according to weight ratio
1.5：3.0: 0.3: 0.2：1. 0.3 be mixed and made into jelly powder, takes out 5.4kg standby；
（2）Jelly powder is 1. dry-mixed with white granulated sugar, and to 5.4kg jelly powders, 1. middle addition white granulated sugar 5.6kg progress 5min is dry-mixed, so
After stir, obtain mixture of the jelly powder 1. with white granulated sugar；
（3）Sea salt is mixed into, to jelly powder 1. with water 76.8L, sea salt 1.8kg and fructose syrup are added in the mixture of white granulated sugar
16.2kg, acid 2.6kg, stir and heat, and heating-up temperature is 99 DEG C, are allocated filtrate addition blending vat after filtering；
（4）The preparation of sea salt jelly feed liquid, the temperature of reduction blending vat adds appropriate acid and edible perfume to 78 DEG C, after stirring
Sea salt jelly feed liquid is obtained after essence, mixing；
Step 2, the preparation of heat irreversible gel：
（1）The preparation of jelly powder 2., by carragheen, konjaku flour, xanthans, gellan gum by weight 3.0: 2.4: 1.5:4.0
It is mixed and made into jelly powder 2., takes out 1kg standby；
（2）Jelly powder is 2. dry-mixed with white granulated sugar, and to 1.2kg jelly powders, 2. middle addition 0.3kg white granulated sugars progress 3min is dry-mixed, so
After stir, obtain mixture of the jelly powder 2. with white granulated sugar；
（3）The preparation of heat irreversible gel stoste, to jelly powder 2. with 7.6L water and high fructose corn are added in the mixture of white granulated sugar
1.8kg is starched, stirs and heats, heating-up temperature is 85 DEG C, keeping temperature 30min, and adds proper amount of edible essence, pigment and tart flavour
Agent, is stirred and evenly mixed, and obtains heat irreversible gel stoste；
（4）The preparation of heat irreversible gel, heat irreversible gel stoste is poured into food-grade grinding tool, is made after cooling solidification
Heat irreversible gel；
Heat irreversible gel is added in sea salt jelly feed liquid, is made and is suspended with heat by step 3, the preparation of sea salt jelly production
The sea salt jelly of irreversible gel.
The sea salt jelly that embodiment one to six is made carries out quality sensory evaluation, the customer in the range of 17 years old~40 years old
In it is random select 100 progress product sensory evaluations, color and luster, transparency, local flavor, sugariness, elasticity, tissue morphology are beaten
Point, and, carry out contrast evaluation and test with the common fruit-flavor type jelly of our company as a control group.
Evaluation criterion is：Color and luster is with overall uniformity, immaculate, as full marks reference；Transparency is with twenty-twenty vision
Penetrating, free from admixture, is used as full marks reference；Local flavor is used as full marks reference with sea salt normal flavor, free from extraneous odour；Sugariness is with individual population
Sense carries out free building layout；Elasticity is smooth with mouthfeel after elastic excellent, entrance after product disengaging packaging, is used as full marks reference；Tissue
Form is with product gel stability, the uniformity of structure after repeatedly rocking, and form is complete after disengaging packaging, as full
Divide reference.Averaged after being counted to the evaluation that 100 bit test persons carry out respective classes, and average results recorded
In table 1 below, and fraction of all categories is added and is used as product total score.
The product quality sensory evaluation of table 1
| Classification | Control group | Embodiment one | Embodiment two | Example IV | Embodiment three | Embodiment five | Embodiment six |
| Color and luster（10 points） | 7 | 9 | 9 | 9 | 9 | 10 | 9 |
| Transparency（10 points） | 8 | 9 | 10 | 10 | 10 | 10 | 9 |
| Local flavor（20 points） | 17 | 20 | 18 | 18 | 19 | 19 | 18 |
| Sugariness（20 points） | 16 | 17 | 15 | 17 | 18 | 16 | 16 |
| Elasticity（20 points） | 17 | 17 | 15 | 16 | 16 | 15 | 15 |
| Tissue morphology（20 points） | 16 | 17 | 17 | 15 | 15 | 18 | 19 |
| Total score | 88 |
The more existing product of sea salt jelly of the present invention is on local flavor and color and luster it can be seen from data above, compared with existing product
Have clear improvement, and nutritive value and mouthfeel have been lifted, and embodiment five, embodiment six are in jelly powder 1. middle addition
After appropriate curdlan, the uniformity of tissue morphology is significantly improved, and illustrates that the anti-crack ability of sea salt jelly main body is significantly improved,
For this jelly production that heat irreversible gel is suspended with bulk of the present invention, the reliability in product course of conveying is able to
Ensure, have broad prospects wide.
Claims (9)
1. a kind of sea salt jelly, it is characterised in that the sea salt jelly includes the component of following parts by weight：Water 64 parts~80
Part, 1 part~2 parts of sea salt, 2 parts~8 parts of white granulated sugar, 1. 3 parts~6 parts of jelly powder, 13 parts~17 parts of fructose syrup, 1 part of acid
~3 parts, 1. 0.1 part~10 parts of flavoring essence, wherein jelly powder are carragheen, locust bean gum, xanthans and potassium chloride according to weight
Measure ratio 1.0~1.8：2.0~4.0：0.1~0.5：0.1~0.3 compounding is made.
2. a kind of sea salt jelly as claimed in claim 1, it is characterised in that heat irreversible is suspended with the sea salt jelly and is coagulated
Glue, the heat irreversible gel includes the component of following parts by weight：72 parts~80 parts of water, 1 part of white granulated sugar~3 parts, jelly powder
2. 1 part~15 parts, 16 parts~18 parts of fructose syrup, 2 parts~4 parts of acid, 0.1 part~10 parts of flavoring essence, the jelly powder
2. it is carragheen, konjaku flour, xanthans, gellan gum by weight 1.0~4.0：3.5~4.8：1.0~1.9：3.0~5.0 answer
With obtained.
3. a kind of sea salt jelly as claimed in claim 2, it is characterised in that the jelly powder 1. in also added with can obtain so
Glue.
4. a kind of sea salt jelly as claimed in claim 3, it is characterised in that the weight ratio of the curdlan and carragheen is
0.1~0.3：1.0~1.8.
5. a kind of preparation method of the sea salt jelly described in claim 2, comprises the following steps：Step one, sea salt jelly feed liquid
Preparation；Step 2, the preparation of heat irreversible gel；Heat irreversible gel is added in step 3, the preparation of sea salt jelly production
Into sea salt jelly feed liquid, the sea salt jelly for being suspended with heat irreversible gel is made；Characterized in that,
The step one point is following four step,
（1）The preparation of jelly powder 1., first by carragheen, locust bean gum, xanthans and potassium chloride according to weight than 1.0~1.8：
2.0~4.0:0.1~0.5:1. 0.1~0.3 be mixed and made into jelly powder；
（2）Jelly powder is 1. dry-mixed with white granulated sugar, and to the jelly powder of preparation, 1. middle addition white granulated sugar progress is dry-mixed, mix thoroughly, obtains
The mixture of jelly powder 1. with white granulated sugar；
（3）Sea salt is mixed into, to jelly powder 1. with water, sea salt and fructose syrup are added in the mixture of white granulated sugar, stir simultaneously plus
Heat, is allocated filtrate addition blending vat after filtering；
（4）The preparation of sea salt jelly feed liquid, reduces the temperature of blending vat, acid and flavoring essence is added after stirring, after mixing
Obtain sea salt jelly feed liquid；
The step 2 is divided into following four step,
（1）The preparation of jelly powder 2., by carragheen, konjaku flour, xanthans, gellan gum by weight 1.0~4.0:3.5~4.8:
1.0~1.9:2. 3.0~5.0 be mixed and made into jelly powder；
（2）Jelly powder is 2. dry-mixed with white granulated sugar, and to the jelly powder of preparation, 2. middle addition white granulated sugar progress is dry-mixed, mix thoroughly, obtains
The mixture of jelly powder 2. with white granulated sugar；
（3）The preparation of heat irreversible gel stoste, to jelly powder 2. with water and fructose syrup are added in the mixture of white granulated sugar, stir
Mix and heat, and add flavoring essence, pigment and acid, stir and evenly mix, obtain heat irreversible gel stoste；
（4）The preparation of heat irreversible gel, heat irreversible gel stoste is poured into food-grade grinding tool, is made after cooling solidification
Heat irreversible gel.
6. preparation method as claimed in claim 5, it is characterised in that the step one,（3）In being mixed into of sea salt, heating temperature
Spend for 95 DEG C~100 DEG C.
7. preparation method as claimed in claim 5, it is characterised in that the step one,（4）The preparation of sea salt jelly feed liquid
In, the temperature of blending vat is reduced to 70 DEG C~80 DEG C.
8. preparation method as claimed in claim 5, it is characterised in that the step 2,（3）The system of heat irreversible gel stoste
In standby, heating-up temperature is 80 DEG C~90 DEG C.
9. preparation method as claimed in claim 5, it is characterised in that the step one,（1）In the preparation of jelly powder 1., fruit
Agar 1. in be additionally added curdlan.
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| CN112617157A (en) * | 2020-12-21 | 2021-04-09 | 新希望乳业股份有限公司 | Jelly base material, jelly-containing beverage and preparation method thereof |
| 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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