CN107125717A - A kind of sweet potato bean jelly without alum and preparation method thereof - Google Patents
A kind of sweet potato bean jelly without alum and preparation method thereof Download PDFInfo
- Publication number
- CN107125717A CN107125717A CN201710239165.8A CN201710239165A CN107125717A CN 107125717 A CN107125717 A CN 107125717A CN 201710239165 A CN201710239165 A CN 201710239165A CN 107125717 A CN107125717 A CN 107125717A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- starch
- bean jelly
- jelly
- potato bean
- 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.)
- Granted
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 80
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 80
- 235000015110 jellies Nutrition 0.000 title claims abstract description 72
- 239000008274 jelly Substances 0.000 title claims abstract description 72
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 59
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 59
- 229940037003 alum Drugs 0.000 title abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 61
- 235000019698 starch Nutrition 0.000 claims abstract description 61
- 239000008107 starch Substances 0.000 claims abstract description 58
- 229920002261 Corn starch Polymers 0.000 claims abstract description 17
- 239000008120 corn starch Substances 0.000 claims abstract description 17
- 229940099112 cornstarch Drugs 0.000 claims abstract description 17
- 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 abstract description 16
- 239000011734 sodium Substances 0.000 claims abstract description 16
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 16
- 239000002253 acid Substances 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 12
- 239000000661 sodium alginate Substances 0.000 claims abstract description 12
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims description 14
- 235000011837 pasties Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims 1
- 229940100486 rice starch Drugs 0.000 claims 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 239000000499 gel Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 229920000856 Amylose Polymers 0.000 description 5
- 230000008719 thickening Effects 0.000 description 5
- 239000004411 aluminium Substances 0.000 description 4
- 229910052782 aluminium Inorganic materials 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 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
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008394 flocculating agent Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- -1 nipalgin Chemical compound 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229940050271 potassium alum Drugs 0.000 description 1
- GNHOJBNSNUXZQA-UHFFFAOYSA-J potassium aluminium sulfate dodecahydrate Chemical compound O.O.O.O.O.O.O.O.O.O.O.O.[Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GNHOJBNSNUXZQA-UHFFFAOYSA-J 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of sweet potato bean jelly without alum and preparation method thereof, the primary raw material of the sweet potato bean jelly includes starch from sweet potato, cornstarch, pea starch, sodium alginate, dehydroactic acid sodium.The sweet potato bean jelly of the present invention can as alum sweet potato bean jelly favorable substitutes, compared to the sweet potato bean jelly that with the addition of alum, sweet potato bean jelly of the invention substantially increases the healthy attribute of product while original organoleptic quality and shelf-life is retained.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of sweet potato bean jelly without alum and preparation method thereof.
Background technology
Sweet potato also known as sweet potato, sweet potato, pachyrhizus etc., are the main grains of China the features such as with high yield, stable yields, strong adaptability
One of food crop, planting range is quite varied, produces more than hundred million tons per year.Sweet potato contains abundant starch；Dietary fiber；Carrotene；
Vitamin A, B, C, E；And the trace element such as potassium, iron, copper, selenium, calcium, it is of high nutritive value, is loved by people.Starch from sweet potato belongs to
In high-quality starch, with high viscosity, the paste liquid of high-consistency can be modulated, viscosity is quickly reduced after further heating and stirring, and is had
Have that bonding force is strong, the low feature of gelatinization point.
Bean jelly is a kind of starch gel food, glittering and translucent, soft tasty and refreshing, with relieve summer heat and dietotherapy effect.Making
It is typically necessary during bean jelly and uses alum（Also known as alum, potassium aluminium alum, 12 hydrazine aluminum sulfate potassium）Flocculating agent is made, so
And, long-term consumption alum is very big to human injury, and especially children growth and development are impacted, and is also easy to cause old be crazy about
It is slow-witted.Therefore, on July 1st, 2014, country defends the agencies dictate of planning commission etc. five, the Flour product such as steamed bun, steamed sponge cake（Except fried Flour product, extension
The batter of slurry, wrap up in powder, frying powder outside）It can not add in the alum of leavening agent containing aluminium and alum, dilated food no longer
Allow to use any food additives containing aluminium.
In order to find Alum substitute, harm of the aluminium to human body is reduced, is developed without alum sweet potato bean jelly to sweet potato processing industry
Sustainable and healthy development have great importance.
The content of the invention
Therefore, it is an object of the invention to provide close in terms of a kind of organoleptic quality, but not aluminated sweet potato bean jelly and
Its preparation method.
Sodium alginate（Also known as sodium alginate, seaweed gel）It is the natural macromolecule amylose extracted from brown alga plant, is one
Water-soluble dietary fiber is planted, with thickening property, tissue improvement, hydrophily, the characteristic such as gelation, film forming.Have been reported（Example
Such as, Chinese patent application 01107907.X）It can be added using sodium alginate and anhydrous calcium chloride to substitute alum as food
Agent.Sodium alginate is as the substitute of alum, and not only consumption is few, easy mold release, and makes products taste chewy, soft and smooth property, has
Elastic, not easy to break, yield rate is high, China《Food additives use sanitary standard》GB2760 also provides, sodium alginate can be
Used in right amount by production needs in varieties of food items.However, substituting alum only with sodium alginate makes bean jelly, the gel formed
Really up to the mark, elasticity and chewiness be not good, and the shelf-life is too short, in addition it is also necessary to which adding other dispensings is improved.In addition, inventor exists
It is also noted that the content of amylose is about 20% in starch from sweet potato in research, its granular size is similar to cornstarch, paste
It is 75 DEG C~84 DEG C to change temperature range, and the transparency of gelatinized corn starch is similar to farina, and ratio of viscosities cereal starch is high；Corn
The content of amylose is about 28% in starch, and gelatinization temperature range is 66 DEG C~71 DEG C；Amylose contains in pea starch
Amount is about 43%, and gelatinization temperature range is 62 DEG C~69 DEG C.Amylose content height is easily formed nucleus in starch, and then promotees
Make the generation of starch recrystallization and form gel.The present invention, which mixes cornstarch and pea starch, to be added in starch from sweet potato,
The time of starch from sweet potato formation gel is shortened into half, the gel strength of bean jelly is improved, and starch from sweet potato can be prepared
The amount of water of bean jelly is by 1:4（Mass volume ratio, mass unit g；Volume unit mL）Bring up to 1:6, improve sweet potato bean jelly
Yield rate, reduces the production cost of sweet potato bean jelly.
Dehydroactic acid sodium has the antibacterial ability of wide spectrum, especially strong to the antibacterial ability of mould and yeast, dehydrogenation acid sodium salt
It is the another Dai Xin after sodium benzoate, nipalgin, potassium sorbate to causing the saccharomycete of food spoilage, mould to act on extremely strong
Food preservative freshness retaining agent.Inventor is had found, dehydroactic acid sodium is added in sweet potato bean jelly formula, can extend the production of sweet potato bean jelly
The shelf-life of product, make it close with the sweet potato bean jelly for adding 0.1% alum, be 7 days or so.
Research is found based on more than, by being optimized to formula and content, the invention provides one kind without alum sweet potato
Bean jelly, the primary raw material of the sweet potato bean jelly includes starch from sweet potato, cornstarch, pea starch, sodium alginate, dehydroactic acid
Sodium.
In a preferred embodiment, the total amount of cornstarch and pea starch for starch from sweet potato quality 12% ~ 18%, it is excellent
Select 15%.Preferably, the mass ratio of cornstarch and pea starch is 1:0.8~1:1.2nd, more preferably 1:1.
In a preferred embodiment, the consumption of sodium alginate is 5% ~ 7%, preferably the 6% of starch gross mass.Preferred
In embodiment, the consumption of dehydroactic acid sodium is 0.08% ~ 0.12%, preferably the 0.1% of starch gross mass.The starch gross mass
For the summation of starch from sweet potato, cornstarch and pea starch quality.
On the other hand, present invention also offers the preparation method of above-mentioned sweet potato bean jelly, methods described includes：
（1）The cornstarch of weighing and pea starch are mixed, then mixed with starch from sweet potato, mixing starch is obtained；
（2）To step（1）With mass volume ratio in the mixing starch of acquisition（The mass unit of starch is g；The volume unit of water is
mL）1:4~1:6th, preferably 1:6 ratio adds water, stirs to scattered paste shape, adds the sodium alginate and dehydroactic acid sodium of weighing,
Stirring to obtain pasty solutions；
（3）By step（2）The pasty solutions heating of acquisition, and be stirred continuously, when temperature rises to 78 DEG C~83 DEG C, insulation 2
The min of min~3, has white translucent jelly to be formed；
（4）By step（3）The jelly of acquisition is poured into mould, cooling, produces the sweet potato bean jelly of the present invention.
Beneficial effect：
The present invention prepares one kind without alum by being optimized to sweet potato bean jelly formula by techniques such as thickening, curing, coolings
Sweet potato bean jelly, the sweet potato bean jelly of sweet potato bean jelly of the invention and 0.1% alum of addition is in organoleptic quality（As hardness, gumminess,
Chewiness and elasticity etc.）And it is close in terms of the shelf-life.Therefore, replacing the invention provides a kind of good alum sweet potato bean jelly
Dai Pin, compared to the sweet potato bean jelly that with the addition of alum, sweet potato bean jelly of the invention is retaining original organoleptic quality and shelf-life
Meanwhile, substantially increase the healthy attribute of product.
Embodiment
Below by specific embodiment, the present invention is described in detail.
Embodiment 1：
According to formula as below and step prepare the present invention without alum sweet potato bean jelly：
（1）Starch is mixed
3.75g pea starches and 3.75g cornstarch are weighed respectively, is mixed again with 50g starch from sweet potato after mixing, are obtained mixing and are formed sediment
Powder；
（2）Thickening
To step（1）345mL pure water is added in the mixing starch of acquisition, scattered paste shape is evenly stirred until, adds 3.45g marine algas
Sour sodium and 0.0575g dehydroactic acid sodium, stirring to obtain pasty solutions；
（3）Curing
By step（2）The pasty solutions of acquisition are poured into pot and heated, and are stirred continuously, when temperature rises to 83 DEG C, insulation 2
Min, has white translucent jelly to be formed；
（4）Cooling
Rapidly by step（3）The jelly of acquisition is poured into mould, cooling, produces the sweet potato bean jelly of the present invention.
Embodiment 2：
According to formula as below and step prepare the present invention without alum sweet potato bean jelly：
（1）Starch is mixed
3.3g pea starches and 2.7g cornstarch are weighed respectively, is mixed again with 50g starch from sweet potato after mixing, are obtained mixing and are formed sediment
Powder；
（2）Thickening
To step（1）280mL pure water is added in the mixing starch of acquisition, scattered paste shape is evenly stirred until, adds 2.8g marine algas
Sour sodium and 0.0448g dehydroactic acid sodium, stirring to obtain pasty solutions；
（3）Curing
By step（2）The pasty solutions of acquisition are poured into pot and heated, and are stirred continuously, when temperature rises to 78 DEG C, insulation 3
Min, has white translucent jelly to be formed；
（4）Cooling
Rapidly by step（3）The jelly of acquisition is poured into mould, cooling, produces the sweet potato bean jelly of the present invention.
Embodiment 3：
According to formula as below and step prepare the present invention without alum sweet potato bean jelly：
（1）Starch is mixed
4.1g pea starches and 4.9g cornstarch are weighed respectively, is mixed again with 50g starch from sweet potato after mixing, are obtained mixing and are formed sediment
Powder；
（2）Thickening
To step（1）354mL pure water is added in the mixing starch of acquisition, scattered paste shape is evenly stirred until, adds 4.13g marine algas
Sour sodium and 0.0708g dehydroactic acid sodium, stirring to obtain pasty solutions；
（3）Curing
By step（2）The pasty solutions of acquisition are poured into pot and heated, and are stirred continuously, when temperature rises to 81 DEG C, insulation 2.5
Min, has white translucent jelly to be formed；
（4）Cooling
Rapidly by step（3）The jelly of acquisition is poured into mould, cooling, produces the sweet potato bean jelly of the present invention.
Comparative example 1
Using step and parameter similar to Example 1, no added sweet potato bean jelly is prepared：
345mL pure water is added into 50g starch from sweet potato, scattered paste shape solution is evenly stirred until, pasty solutions are poured into pot and added
Heat, and being stirred continuously, when temperature rises to 83 DEG C, insulation, after just thering is translucent jelly to be formed after 4 minutes；By the glue of formation
Shape thing is poured into mould, cooling, produces no added sweet potato bean jelly.
The sweet potato bean jelly gel is excessively soft, and less stable, and outward appearance blacks, and mouthfeel stickness, hardness is inadequate.
Comparative example 2
Using step and parameter similar to Example 1, the sweet potato bean jelly of 0.1% alum of addition is prepared：
345mL pure water is added into 50g starch from sweet potato, scattered paste shape solution is evenly stirred until, adds 0.05g alum, is stirred
Obtain pasty solutions；Pasty solutions are poured into pot and heated, and are stirred continuously, when temperature rises to 83 DEG C, insulation, 3.5 minutes
After there is translucent jelly to be formed；The jelly of formation is poured into mould, cooled down, the sweet potato for producing 0.1% alum of addition is cool
Powder.
EXPERIMENTAL EXAMPLE 1
Using Texture instrument（TMS-Pro）Sweet potato bean jelly, the no added sweet potato bean jelly of comparative example 1 and right obtained to embodiment 1
The sweet potato bean jelly of the alum of addition 0.1% of ratio 2 is measured, as follows using parameter：Cylindrical probe（Φ10mm）Speed before test
120mm/min, compression ratio 50%, starting point induction force 1.0N.As a result it is as shown in table 1：
| Hardness | Elasticity | Adhesivity | Chewiness | ||
| Embodiment 1 | The sweet potato bean jelly of the present invention | 3.1N | 2.67mm | 1.0N | 2.66mj |
| Comparative example 1 | No added sweet potato bean jelly | 2.4N | 1.71mm | 0.9N | 1.47mj |
| Comparative example 2 | Add the sweet potato bean jelly of 0.1% alum | 3.0 N | 2.39mm | 1.0N | 2.43mj |
As can be seen from the above table, sweet potato bean jelly of the invention compared to comparative example 1 no added sweet potato bean jelly, hardness, elasticity,
Made moderate progress in terms of adhesivity, chewiness, and each character is close with the sweet potato bean jelly for adding 0.1% alum.
Claims (8)
1. a kind of sweet potato bean jelly, the primary raw material of the sweet potato bean jelly includes starch from sweet potato, cornstarch, pea starch, marine alga
Sour sodium, dehydroactic acid sodium.
2. sweet potato bean jelly as claimed in claim 1, it is characterised in that the total amount of the cornstarch and the pea starch is
12% ~ 18%, preferably the 15% of the starch from sweet potato quality.
3. sweet potato bean jelly as claimed in claim 1 or 2, it is characterised in that the matter of the cornstarch and the pea starch
Amount is than being 1:0.8~1:1.2nd, preferably 1:1.
4. sweet potato bean jelly as claimed in claim 1 or 2, it is characterised in that the consumption of the sodium alginate is starch from sweet potato, jade
5% ~ 7%, preferably the 6% of rice starch and pea starch gross mass.
5. sweet potato bean jelly as claimed in claim 1 or 2, it is characterised in that the consumption of the dehydroactic acid sodium be starch from sweet potato,
0.08% ~ 0.12%, preferably the 0.1% of cornstarch and pea starch gross mass.
6. preparing the method for the sweet potato bean jelly as any one of claim 1-5, methods described includes：
（1）The cornstarch of weighing and pea starch are mixed, then mixed with starch from sweet potato, mixing starch is obtained；
（2）To step（1）With mass volume ratio 1 in the mixing starch of acquisition:4~1:6 ratio adds water, stirs to scattered paste shape,
Add the sodium alginate and dehydroactic acid sodium of weighing, stirring to obtain pasty solutions, wherein, the mass unit of starch is g；Water
Volume unit is mL；
（3）By step（2）The pasty solutions heating of acquisition, and be stirred continuously, when temperature rises to 78 DEG C~83 DEG C, insulation 2
The min of min~3, has white translucent jelly to be formed；
（4）By step（3）The jelly of acquisition is poured into mould, cooling, produces the sweet potato bean jelly of the present invention.
7. method as claimed in claim 6, it is characterised in that step（2）In, the mass volume ratio of the mixing starch and water
For 1:6, wherein, the mass unit of starch is g；The volume unit of water is mL.
8. method as claimed in claim 6, it is characterised in that step（3）In, the pasty solutions are heated to 78 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710239165.8A CN107125717B (en) | 2017-04-13 | 2017-04-13 | Alum-free sweet potato bean jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710239165.8A CN107125717B (en) | 2017-04-13 | 2017-04-13 | Alum-free sweet potato bean jelly and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107125717A true CN107125717A (en) | 2017-09-05 |
| CN107125717B CN107125717B (en) | 2020-04-14 |
Family
ID=59715017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710239165.8A Active CN107125717B (en) | 2017-04-13 | 2017-04-13 | Alum-free sweet potato bean jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125717B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772094A (en) * | 2020-07-30 | 2020-10-16 | 四川东方主食产业技术研究院 | Low-GI instant bean jelly and preparation method thereof |
| CN112385684A (en) * | 2020-11-18 | 2021-02-23 | 安徽省宏伟制粉有限责任公司 | Dough cover modifier for improving bubble resistance |
| CN115428937A (en) * | 2022-08-26 | 2022-12-06 | 孙孝成 | Starch food and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341944A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Processing method for instant sheet jelly and bean jelly |
| CN104413401A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Coarse-cereals enteromorpha starch jelly |
| CN104431692A (en) * | 2014-12-30 | 2015-03-25 | 山东圣琪生物有限公司 | Sweet potato bean jelly and making method thereof |
| CN105685879A (en) * | 2016-02-22 | 2016-06-22 | 长乐致远技术开发有限公司 | Bean paste cake suitable for being eaten in summer and production method thereof |
| CN106473096A (en) * | 2015-08-25 | 2017-03-08 | 周山 | A kind of bean jelly powder |
-
2017
- 2017-04-13 CN CN201710239165.8A patent/CN107125717B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341944A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Processing method for instant sheet jelly and bean jelly |
| CN104413401A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Coarse-cereals enteromorpha starch jelly |
| CN104431692A (en) * | 2014-12-30 | 2015-03-25 | 山东圣琪生物有限公司 | Sweet potato bean jelly and making method thereof |
| CN106473096A (en) * | 2015-08-25 | 2017-03-08 | 周山 | A kind of bean jelly powder |
| CN105685879A (en) * | 2016-02-22 | 2016-06-22 | 长乐致远技术开发有限公司 | Bean paste cake suitable for being eaten in summer and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772094A (en) * | 2020-07-30 | 2020-10-16 | 四川东方主食产业技术研究院 | Low-GI instant bean jelly and preparation method thereof |
| CN112385684A (en) * | 2020-11-18 | 2021-02-23 | 安徽省宏伟制粉有限责任公司 | Dough cover modifier for improving bubble resistance |
| CN115428937A (en) * | 2022-08-26 | 2022-12-06 | 孙孝成 | Starch food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107125717B (en) | 2020-04-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105077086B (en) | The preparation method of particle konjaku and its purposes in meal replacement powder | |
| CN101797031B (en) | Production method of potato flour and vermicelli | |
| CN101606654B (en) | Method for adding potato starch during processing fine dried noodles and application | |
| CN102008046B (en) | Special powder for producing high-quality mochi and making method of powder | |
| CN108208768A (en) | A kind of 3D printing food material based on potato starch and preparation method thereof | |
| CN101632396A (en) | Production method for germinated brown rice nutritious biscuits | |
| CN107125717A (en) | A kind of sweet potato bean jelly without alum and preparation method thereof | |
| CN102511738B (en) | Microwave-puffed almond and grain nutrition chip and preparation method thereof | |
| CN105285814A (en) | Potato hot-and-dry noodles and preparation method thereof | |
| JP7545015B2 (en) | How to make high-fiber, low-phytic acid potato oat cake | |
| CN103229950A (en) | Tartary buckwheat spirulina fine dried noodles and preparation method thereof | |
| CN107787333A (en) | The starch of pulpous state quality is provided | |
| CN103549257A (en) | Summer rice cake powder and edible method thereof | |
| CN108813351A (en) | A kind of non-fried production method for squeezing out instant noodles of high-content potato | |
| CN101361545B (en) | Mung bean instant noodle and production method thereof | |
| CN110637973A (en) | Compound powder for making quick-frozen glue pudding, preparation method of compound powder and preparation method of quick-frozen glue pudding | |
| CN108323690A (en) | A kind of preparation method of soybean pudding powder, soybean pudding and soybean pudding | |
| CN105942561A (en) | Konjac glucomannan sticky steamed bun stuffed with sweetened bean paste and making method thereof | |
| CN102406037B (en) | Sticky rice dough cake containing waxy wheat flour and production method thereof | |
| JP2011087487A (en) | Konjac processed food product and method for producing the same | |
| CN103478572A (en) | Tartary buckwheat rice cake powder and eating method thereof | |
| CN107660785A (en) | A kind of preparation method of sweet potato, pea powder vermicelli | |
| CN114097994A (en) | Production method of instant fresh-keeping coarse cereal noodles | |
| Mensah | Modification of Bambara groundnuts starch, composited with defatted bambara groundnut flour for noodle formulation | |
| CN107660676A (en) | A kind of corn pattern rice noodles and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240913 Address after: Room 1509, no.2712, National Science and Technology Development Zone, Zhengzhou east ring, Henan Province Patentee after: Henan Yuan Natural Biotechnology Co.,Ltd. Country or region after: China Address before: Weidu District Bayi Road Xuchang city Henan province 461000 No. 88 Patentee before: XUCHANG University Country or region before: China |