CN107198187A - Red bean jelly and preparation method thereof - Google Patents
Red bean jelly and preparation method thereof Download PDFInfo
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- CN107198187A CN107198187A CN201610149436.6A CN201610149436A CN107198187A CN 107198187 A CN107198187 A CN 107198187A CN 201610149436 A CN201610149436 A CN 201610149436A CN 107198187 A CN107198187 A CN 107198187A
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- red bean
- sugaring
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
Abstract
It is an object of the invention to provide a kind of jelly production for including whole grain sugaring red bean, it is mainly made up of jelly gel agent, high maltose syrup and sugaring red bean, the red bean jelly product obtained is glittering and translucent, sugaring red bean and the well arranged not batch mixing of jelly hyaline layer, no red bean skin and fiber transfer are into jelly hyaline layer.Sugaring red bean particle is complete, and without substantially crushing, homogeneous, mouthfeel is soft glutinous, neither too hard, nor too soft, and jelly colloid layer crystal jade-like stone is exquisitely carved, and smoother taste is flexible, and product has good red bean fragrance.Invention further provides the preparation method of above-mentioned red bean jelly.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of red bean jelly and preparation method thereof, red bean of the invention
Jelly includes whole grain red bean, and outward appearance, mouthfeel are good.
Background technology
Jelly is a kind of high, soft, the flexible food of moisture, from west.Jelly is because its outward appearance is sparkling and crystal-clear, color
The soft cunning of gorgeous, mouthfeel, fresh and sweet moisten and deep liked by people, especially children.With the improvement of living standards, people are to stopping
The requirement of not busy food also more and more higher, not exclusively requires tasty, safety and sanitation, and should have certain health care work(
Energy.
Red bean (in the present invention, being otherwise referred to as " red bean ", " red bean " etc. below) is legume rde bean or red
The seed of beans, red bean has the effects such as promoting lactation, clearing heat and detoxicating, defaecation diuresis, dispelling malignant blood, full dissipate-swelling to make inside traditional Chinese medical science medicinal material
With.Red bean can whole grain eat, be generally used for cooking, cook congee, do red bean soup or ice lolly, ice cream etc.There is " red bean for dish
Rib soup " etc..It is in silty sand after steaming because Red Bean Starch content is higher, and has the fragrance of uniqueness, therefore is commonly used to make beans
Sand, for the fillings of various pudding's millet cake.
Enterprise is had at present and is conceived to the jellies product that exploitation with the addition of red bean, to meet consumer to jelly production mouthful
Pursuit in terms of sense, taste and health-nutrition.Zhang Jieming patent application CN 102228170A disclose a kind of five cereals
Jelly and preparation method thereof, however, its product be mainly by the five cereals such as red bean be milled into slurries add to jelly its
In its raw material, the jelly made employs the natural color of five cereals in itself.For another example " red bean corn is really for Zhao Yu academic dissertation
Freeze the research of production technology " jelly being made using red bean and corn as raw material is disclosed, it into jelly raw material mainly by adding
Plus proper amount of red bean juice and corn juice complete production, products obtained therefrom is opaque.Patent of invention CN 104207032A are disclosed
A kind of red bean pudding and preparation method, however, milk powder, emulsifying agent, grease are with the addition of in jelly hyaline layer, after clipped emulsification
Jelly layer is no longer transparent, loses the glittering and translucent characteristic of jelly production, and full grains can not be seen through jelly cup naked eyes
Whole grain sugaring red bean, it is impossible to bring visual impact for consumer.
Do not occur the transparent jelly production for including whole grain sugaring red bean also in the market, include the jelly of whole grain red bean
Production there are following technological difficulties：
First, jelly solid content is usually Brix=15-25wt%, enterprise is typically difficult to produce Brix>25wt%
Jelly production, solid content is too high in jelly, then obvious increase cost, while solid content is higher, it is meant that use
More sweeteners (such as white granulated sugar, glucose syrup), its jelly sugariness increase, influence eating mouth feel, trigger consumer to strong
The worry of health.Research finds that the sugaring solid content of red bean cannot be below 50wt%, when less than 50wt%, sugaring red bean mouthful
Induct hard, lose viscous glutinous mouthfeel.Sugaring red bean is added in jelly, then requires that the solid content of jelly can not be too low, otherwise can send out
Sugar in raw sugaring red bean is migrated into jelly hyaline layer, and similarly the moisture in jelly layer can be migrated into sugaring red bean, most
Dynamic equilibrium is reached eventually, causes sugaring red bean solid content to be inducted firmly less than 50wt% deutostomas, mouthfeel when substantially reducing edible.
Second, jelly is processed into the acidulated acid food (pH of fruit taste mostly<4.6), using pasteurize (85
DEG C, 15-20min) technique.And sugaring red bean is not suitable for being fabricated to tart flavour, mainly the sugaring red bean taste of tart flavour, mouthfeel compared with
Difference, can be mistakenly considered the tapinoma-odour produced after red bean is rotten after eating.Accordingly, it would be desirable to which red bean jelly is processed into neutral food
(pH=5.0-6.5), to ensure edible safety, high pressure sterilization technique (121 DEG C, 20min) need to be taken.
Third, conventional sugaring red bean is easily broken in jelly production process, crushed in high pressure sterilization, cooling procedure
Red bean skin or fiber fines can be migrated into jelly hyaline layer, it appears that such as impurity, are influenceed product appearance, are mistakenly considered different
Thing；Also, the pigment that red bean epidermis is carried itself has unstability, easily darken dimmed, and then influence fruit
Freeze the exterior quality of product.
Fourth, common malt syrup or glucose syrup are used in formula, and after high pressure sterilization and in storage process, product meeting
Generation brown stain influences product appearance into dark yellow.
The content of the invention
To solve the above problems, the present inventor carries out in depth studying comprehensively to the materials of jelly, proportioning and manufacture craft,
Obtain the jelly production for including whole grain red bean of the present invention.The red bean jelly of the present invention is glittering and translucent, sugaring red bean and fruit
Freeze the clearly demarcated not batch mixing of transparent layer time, no red bean skin or fiber transfer are into jelly hyaline layer.Sugaring red bean particle is complete, without bright
Aobvious broken, homogeneous, mouthfeel is soft glutinous, neither too hard, nor too soft, and jelly hyaline layer smoother taste is flexible, and product has good red bean
Fragrance.
Therefore, in one aspect, the invention provides a kind of red bean jelly, the red bean jelly is made up of following raw material
's：Jelly gel agent 0.25wt%-0.6wt%, KCl 0.12wt%-0.17wt%, high maltose syrup 12wt%-20wt%,
White granulated sugar 25wt%-35wt%, sugaring red bean 20wt%-35wt%, surplus are pure water.
On the other hand, present invention also offers the preparation method of above-mentioned red bean jelly, it the described method comprises the following steps：
(1) sol solutionses are prepared：The jelly gel agent of formula ratio is mixed with part white granulated sugar, pure water is poured the mixture into
In, side bevelling is stirred to gel solvent swell formation sol solutionses；
(2) infusion：High maltose syrup and surplus white granulated sugar, under agitation infusion are added into gained sol solutionses, is obtained
Feed liquid after to infusion；
(3) allocate：The KCl aqueous solution is added into the feed liquid, jelly hyaline layer feed liquid is made in stirring；
(4) it is filling：Sugaring red bean is added in jelly cup, the filling jelly hyaline layer feed liquid is simultaneously sealed；And
(5) sterilize, cool down, dry.
The present invention is specifically described by paragraphs below：
[1] a kind of red bean jelly, the red bean jelly is made up of following raw material：Jelly gel agent 0.25wt%-
0.6wt%, KCl 0.12wt%-0.17wt%, high maltose syrup 12wt%-20wt%, white granulated sugar 25wt%-35wt%, sugar
Stain red bean 20wt%-35wt%, surplus are pure water.
[2] red bean jelly as described in paragraph [1], wherein, the jelly gel agent is included：Purify konjaku flour
0.05wt%-0.2wt%, Kappa type carragheen 0.1wt%-0.2wt%, xanthans 0.05wt%-0.1wt%, locust bean gum
0.05wt%-0.1wt%.
[3] red bean jelly as described in paragraph [1] or [2], wherein, the red bean jelly is made up of following raw material：
Purify konjaku flour 0.1wt%, Kappa type carragheen 0.12wt%, xanthans 0.06wt%, locust bean gum 0.05wt%, KCl
0.15wt%, high maltose syrup 15.2wt%, white granulated sugar 30wt%, sugaring red bean 20wt%, surplus are pure water.
[4] red bean jelly as described in either segment in paragraph [1]-[3], wherein, the sugaring red bean is by red bean
30wt%-45wt%, beans softening agent 0.3wt%-1wt%, calgon 0.3wt%-1wt%, high maltose syrup
What 25wt%-40wt%, white granulated sugar 5wt%-20wt% and surplus pure water were made.
[5] red bean jelly as described in paragraph [4], wherein, the sugaring red bean is soft by red bean 33.4wt%, beans
Agent 0.5wt%, calgon 0.5wt%, high maltose syrup 30wt%, the pure water of white granulated sugar 10wt% and surplus are made
's.
[6] red bean jelly as described in either segment in paragraph [1]-[5], wherein, the soluble solid of the red bean jelly
Thing content Brix >=40%, preferably 40-42%；PH=5.0-6.5.
[7] a kind of preparation method of red bean jelly, methods described includes preparing jelly hyaline layer feed liquid, then when filling
Add sugaring red bean.
[8] preparation method as described in paragraph [7], the described method comprises the following steps：
(1) sol solutionses are prepared：The jelly gel agent of formula ratio is mixed with part white granulated sugar, pure water is poured the mixture into
In, side bevelling is stirred to gel solvent swell formation sol solutionses；
(2) infusion：High maltose syrup and surplus white granulated sugar, under agitation infusion are added into gained sol solutionses, is obtained
Feed liquid after to infusion；
(3) allocate：The KCl aqueous solution is added into the feed liquid, jelly hyaline layer feed liquid is made in stirring；
(4) it is filling：Sugaring red bean is added in jelly cup, the filling jelly hyaline layer feed liquid is simultaneously sealed；And
(5) sterilize, cool down, dry.
[9] preparation method as described in paragraph [8], wherein, in step (1), the amount of the white granulated sugar added is solidifying for jelly
5 times of jelly weight；Preferably, the white granulated sugar is particle diameter 0.2-0.5mm white granulated sugar；Preferably, the stirring in step (1)
Speed is 30-50rpm.
[10] preparation method as described in paragraph [8], wherein, in step (2), mixing speed is 20-45rpm, in 3-
4kg/cm2Infusion 20-25min under steam pressure.
[11] preparation method as described in paragraph [10], wherein, step (2) further comprises the feed liquid heating after infusion
To 85-100 DEG C, preferably 95 DEG C, through 100-150 mesh, after preferably 120 mesh screens go the removal of impurity, 75-80 DEG C is cooled to.
[12] preparation method as described in paragraph [8], wherein, in step (3), KCl is dissolved with 10 times of 85 DEG C of pure water
Into KCl solution, the mixing speed of allocation process is 30-50rpm, preferably 45rpm.
[13] preparation method as described in paragraph [8], wherein, in step (4), the addition of sugaring red bean is product net weight
20wt%-35wt%.
[14] preparation method as described in either segment in paragraph [7]-[13], wherein, methods described after filling, sterilization before
Further comprise balance step：Red bean jelly semi-finished product after filling and sealing are placed in disk with holes in order, epiphragma down,
Cup bottom is upward.
[15] preparation method as described in either segment in paragraph [7]-[14], wherein, step takes pressure sterilizer in (5)
Sterilized, sterilization conditions are 120-135 DEG C, preferably 121 DEG C, preferably 10-20min, 20min；It is preferred that logical cooling water is carried out instead
Pressure is cooled to 20-35 DEG C；It is preferred that removing surface water droplet through tunnel drying, or take naturally ventilated drying.
[16] preparation method as described in either segment in paragraph [7]-[15], wherein, the sugaring red bean be by immersion,
Cook, three sugaring steps are prepared from.
[17] preparation method as described in paragraph 16, wherein, the preparation method of the sugaring red bean includes：
(1) soak：By red bean in water immersion treatment；
(2) cook：Pure water, the beans softening of 2-5 times, preferably 3 times weight are added into the red bean after immersion, draining
Agent and calgon, steam pressure are controlled in 2-3kg/cm2, cook about 20-25min, after boil, steam pressure turn down to
0.3-0.6kg/cm2, preferably 0.5kg/cm2, 3-8min, preferably 5min are cooked under slight boiling condition, 25-40 is soaked after closing steam
Minute；
(3) sugarings：Its 2 times of weight Brix=35-45% high wheat is poured into red bean after step (2) boiling
In bud syrup, 48-55 DEG C of sugaring temperature, preferably 50 DEG C filters syrup after sugaring 10-15h, preferably 12h；
(4) secondary sugaring：White granulated sugar is added in the syrup being filtrated to get after sugaring, Brix=after dissolving is boiled in heating
45-55%, is filtered after being cooled to the red bean added at 75-85 DEG C, preferably 80 DEG C after a sugaring, preferably sugaring 8-12h, 10h
Fall syrup；
(5) three sugarings：White granulated sugar is added in the syrup being filtrated to get after secondary sugaring again, heating is boiled after dissolving
Brix=65-75%, is cooled to the red bean added at 75-85 DEG C, preferably 80 DEG C after secondary sugaring, sugaring 10-15h, preferably
Syrup is filtered after 12h；
(6) dry：Red bean after sugaring swings through Brix=50% high maltose syrups to be washed, drains, and is placed in 60-65 DEG C of baking
In room, 30min is dried to sugaring red bean surface-brightening, tack-free, adhesion between red bean is cooled to 25-35 DEG C, preferably 30 DEG C
It is standby afterwards.
[18] preparation method as described in paragraph [17], wherein, soaking conditionses are selected from following any in step (1)：
10-30h, preferably 20h are soaked during water temperature >=30 DEG C；Water temperature soaks 15-35h, preferably 25h when being 20-30 DEG C；Water temperature is 10-20
DEG C when soak 20-35h, preferably 30h；27-31h, preferably 30h are soaked during water temperature≤10 DEG C.
Brief description of the drawings
Fig. 1 is the sugaring red bean fabrication processing figure of the invention as one of embodiment.
Fig. 2 shows the influence of soaking temperature, time to the conformal serviceability rate of red bean.
Fig. 3 is the red bean jelly fabrication processing figure of the invention as one of embodiment.
Embodiment
Term " conformal serviceability rate " used in the present invention refers to that the complete red bean weight of grain type accounts for red bean after cooking
The ratio of gross weight.
Below with reference to accompanying drawings, the embodiment to the present invention is described in detail.
In one aspect, present invention firstly provides the preparation method of sugaring red bean, it is red bean that it, which is formulated consumption,
30wt%-45wt%, beans softening agent 0.3wt%-1wt%, calgon 0.3wt%-1wt%, high maltose syrup
25wt%-40wt%, white granulated sugar 5wt%-20wt% and surplus pure water；A kind of embodiment of its fabrication processing is such as
Shown in Fig. 1, this method is mainly included the following steps that：
Raw material is selected：It is preferred that kind is when the deer beans produced per year, it is crushed with big, fuller than other kinds grain after boiling
The low advantage of rate.Classifying screen selects a diameter of 6-7mm use, it is desirable to which particle is complete, color and luster is consistent, and artificial removal damages by worms, mould
Become grain.
Red bean soaks：The red bean that classifying screen is selected is poured into stainless steel sink, plus the water of 2-5 times of weight soaks,
Soak time about 10-30h, preferably 20h (summer)；15-35h, preferably 25h (spring and autumn)；20-35h, preferably 30h (winter), leaching
The screened strong beans of rejecting of red bean after bubble processing.Process conditions that the temperature of immersion, time cook to follow-up red bean and
Effect has considerable influence, and soaking temperature is too low, soak time is not enough can cause beans expansion insufficient, causes follow-up cook to be stranded
Difficulty, brew time is long, and red bean epidermis percentage of damage is high, influences sugaring effect；Soaking temperature is too high, long soaking time is easily boiled
Make ripe rotten frangible, grain type is poor or does not have grain type, it is therefore desirable to the suitable immersion water temperature of control and soak time.It is suitable in order to determine
Soaking conditionses, inventor enters to different immersion water temperatures and corresponding influence of the soak time to the conformal serviceability rate of red bean
Experiment is gone, as a result as shown in table 1 and Fig. 2：
The soaking temperature of table 1, influence of the time to the conformal integrity of red bean
| Water temperature DEG C | 10h | 15h | 20h | 25h | 30h | 35h |
| 35℃ | 92% | 95% | 99% | 94% | 92% | 89% |
| 25℃ | 90% | 95% | 98% | 96% | 94% | 92% |
| 15℃ | 85% | 90% | 93% | 99% | 97% | 95% |
| 5℃ | 82% | 85% | 90% | 93% | 99% | 94% |
As a result：Can be seen that from above test data, soaking conditionses are 5 DEG C, 30h when, the conformal serviceability rate of red bean is up to 99%；
Soaking conditionses are 15 DEG C, 25h when, the conformal serviceability rate of red bean is up to 99%；Soaking conditionses be 25 DEG C, 20h when, red bean is conformal complete
Availability ratio is up to 98%；Soaking conditionses are 35 DEG C, 20h when the conformal serviceability rate of red bean up to 99%.It therefore, it can be become according to weather conditions
Change to adjust soak time, soaking temperature and soak time can also be fixed to operate.
Drain：Red bean after immersion is filtered out soaking water with sieve；
Swing and wash：Still there is loose colour (pinkiness) on red bean surface after immersion, it is necessary to be rinsed again once with water, red to remove
The loose colour on red bean surface；
Cook：Cooked beans uses the pure water that 2-5 times of weight of red bean is put into normal pressure cooking technology, steam-jacked kettle, plus
Enter beans softening agent and calgon, opening to stir and lead to steam and heat is completely dissolved beans softening agent, opens big cap relief valve
Door, steam pressure is controlled in 2-3kg/cm2, boil after about 20-25min (winter about 20min, summer about 25min), steam pressure
Turn down to 0.3-0.6kg/cm2, 3-8min closes natural immersion 25-40min after steam under slight boiling condition, is drained the water with screen cloth.
The present inventor is found through experiments that shadow can be produced to the conformality and degree of raw and cooked of red bean by closing the time of natural immersion after steam
Ring, as a result as shown in table 2：
Table 2 closes influence of the steam natural immersion time to the conformality and degree of raw and cooked of red bean
Degree of raw and cooked is evaluated：The finger afterturn of beans after cooking, feel powdery, without lump preferably, and should be broken without skin of beancurd
Split situation；Without hard core during chewing.
Test by contrast, soak time 30min is drawn from table 2, preferably, conformal serviceability rate is up to 98% for the degree of raw and cooked of its beans.
Because by immersion in advance before red bean boiling, the abundant water swelling of beans is effectively reduced starch gelatinization in red bean
Time, gelatinization effect is improved, beneficial to cooking, while improving the conformal serviceability rate of bean or pea.The present inventor was once tested, and red bean is cooked
If preceding without immersion treatment, cooked directly in steam-jacked kettle, natural immersion is for up to after 50min after closing steam
Could be ripe soft, conformal serviceability rate is 95%, and the skin of beancurd rupture during cooked beans of non-premenstruum (premenstrua) immersion treatment is serious, while in the presence of
The strong beans that part is not removed are stiff, and now non-strong beans are ripe soft, cause the inconsistent situation of degree of raw and cooked, to follow-up sugaring
Bring difficulty.Therefore, before cooking, early stage immersion treatment is preferably carried out.
To prevent in product storage process because the unstable color occurred of pigment that red bean epidermis is carried itself becomes
It is deep dimmed, 0.5% calgon is added when being cooked before red bean sugaring, can effectively stablize the coat color of red bean,
Protect product color.
Sugaring：High maltose syrup Brix=35-40% after 85 DEG C of hot water dilutions, drains the water after step 5 boiling
Red bean in pour into its 2 times of weight Brix=35-40% high malt sugar slurries, the sugared temperature 50 C of leaching, filter after leaching sugar 10-15h
Fall syrup.
Secondary sugaring：Once soak and white granulated sugar is added in the syrup being filtrated to get after sugar, Brix=45- after dissolving is boiled in heating
55%, added when being cooled to 75-85 DEG C and once soak the red bean after sugar, syrup is filtered after leaching sugar 8-12h.
Three sugarings：White granulated sugar is added again in the syrup being filtrated to get after secondary leaching sugar, and Brix after dissolving is boiled in heating
Syrup is filtered after=65-75%, the red bean added when being cooled to 75-85 DEG C after secondary leaching sugar, leaching sugar 10-15h.
Had shown that through research, if sugaring red bean has following problem using a sugaring technique：
1st, the sugaring red bean that a sugaring technique makes is due to syrup concentration height, and osmotic pressure is big, and red bean top layer is preferably permeated
Enter syrup, but red bean inner core is difficult immersion syrup, causes the sugaring red bean mouthfeel made to be hardened, and lacks and glues glutinous mouthfeel, surface
Intensely dark pool；
2nd, its conformal intact degree of the sugaring red bean that a sugaring technique makes is low compared with three sugaring red beans, and red bean epidermis is broken
Split, starch has dissolution in beans, be added in jelly again that red bean epidermis has and come off after high pressure sterilization.Starch dissolution is permeated in beans
Enter jelly hyaline layer, influence product appearance；
3rd, sweetened bean paste spilling is mixed into carbohydrate gum liquid during a sugaring, product appearance is deteriorated, is caused fraction defective to improve.This be by
Syrup concentration is too high when using a sugaring, then osmotic pressure is big, and the liquid glucose of high concentration easily blocks red bean infiltration lane, red bean
In moisture be not easy same syrup and enter line replacement, liquid glucose is difficult to penetrate into red bean centre, causes red bean center to reach requirement
The time of pol is longer, influences production efficiency.
The present invention in each sugaring process, gradually steps up the concentration of liquid glucose using three sugaring techniques, it can be ensured that production
Product particle shape is complete, bright in color, mouthfeel soft durometer are moderate, pol is uniform.As preferred embodiment, first time sugar concentration
40%, sugaring time 12h；Second of sugar concentration is 50%, sugaring time 10h；Third time sugar concentration 70%, sugaring time
12h, can reach the sugared effect of preferably leaching.Pass through three sugaring techniques, it is ensured that product particle shape is complete, bright in color, mouthfeel are soft
The good characteristics such as hardness is moderate, pol is uniform.The liquid glucose reusable edible being filtrated to get, reduces cost of material.
3 three sugaring parameters of table and interpretation of result
It can be seen from the experimental result described in upper table, when a 40% sugaring syrup concentration (experiment 1vs comparative tests
1-2), 50% secondary sugaring syrup concentration (experiment 1vs comparative test 3-4), 70% three sugaring syrup concentrations (experiment
1vs comparative test 5-6) when, sugaring red bean of the invention has optimal color and luster, mouthfeel and profile (integrity degree), from above-mentioned knot
Fruit understands, influences maximum factor to be three syrup concentrations sugaring red bean profile, mouthfeel.Maximum factor is influenceed on color and luster is
Secondary syrup concentration.
On the other hand, the present invention carries out sugaring instead of part white granulated sugar using high maltose syrup to red bean, and it has
Following advantage：
1st, part white granulated sugar is replaced with high maltose syrup has that sugariness is low, sugariness is gentle, mouthfeel is viscous to make sugaring red bean
The advantage of glutinous good toughness；Compared with white granulated sugar, the sugariness of high maltose syrup is 40% of white granulated sugar or so,
2nd, what is more important high maltose syrup can play a part of preventing age of starch in sugaring red bean, and moisture retention is good,
Its surface of long-time storage will not be dried, the characteristics of mouthfeel will not be hardened.
Syrup, which swings, to be washed：Red bean after soaking sugar through third time, because surface is stained with the syrup of high concentration, it is difficult to which drip is except clean
Cause surfaces of tacky.Solid content Brix=50%, 70 DEG C of high malt sugar slurries are prepared, by the red bean after sugaring in the syrup
In swing and wash a viscous liquid glucose to remove surface, drain again.
Drying：It is placed in 60-65 DEG C of drying room, dries 30min and do not glued not firmly to surface, is cooled to standby after 25-35 DEG C.
Sugaring red bean index
Organoleptic indicator：Bright in colour, light, particle is complete, sweet and dilitious, in good taste, soft durometer is consistent.
Physical and chemical index：Brix=66-70%, pH=6.7-7.3
Sugaring red bean manufacture craft used in the present invention is simple, takes three sugaring techniques, solves sugar in the past and soaks uneven,
Skin of beancurd is easily rupturable during cooked beans waits technical barrier, and the sugaring red bean that the present invention makes has complete particle, lovely luster, sugariness
And soft durometer it is moderate, it is in good taste the features such as.Red bean soaking conditionses (temperature, time), cooking technology, sugar in the preparation method
Stain technique is to ensure that the key factor of sugaring red bean quality.The distinctive color of red bean, shape are remained, maximum feature is to protect
Shape serviceability rate is up to 96%.
In another aspect, the invention provides a kind of preparation method of red bean jelly, it is jelly gel that it, which is formulated consumption,
Agent 0.25wt%-0.6wt% (purifying konjaku flour 0.05wt%-0.2wt%, Kappa type carragheen 0.1wt%-0.2wt%, Huang
Virgin rubber 0.05wt%-0.1wt%, locust bean gum 0.05wt%-0.1wt%), KCl 0.12wt%-0.17wt%, high malt sugar
It is pure water to starch 12wt%-20wt%, white granulated sugar 25wt%-35wt%, sugaring red bean 20wt%-35wt%, surplus, and its is specific
A kind of embodiment of technological process is as shown in figure 3, methods described is mainly included the following steps that：
It is prepared by sol solutionses：The pure water of formula consumption is put into steam-jacked kettle, jelly gel agent (purifying konjaku is weighed
Powder, K-type-carragheen, xanthans, locust bean gum) it is well mixed with the particulate white granulated sugar (particle diameter 0.2-0.5mm) of 5 times of weight, delay
Slowly at the uniform velocity pour into jacketed pan, to prevent caking, while stirring (30-50rpm) is opened, until gel solvent swell is uniform, no knot
Block.
Influence of the present inventor to gel to red bean jelly texture and mouthfeel is studied, as a result as shown in the table：
Influence of the gel of table 4 to red bean jelly texture and mouthfeel
It can be seen from the experimental result described in upper table, when the purifying konjaku powder using 0.1wt%, (1 ' vs of experiment compares
Experiment 1 ' -2 '), 0.12wt% Kappa types carragheen (1 ' vs comparative tests 3 ' -4 ' of experiment), 0.06wt% xanthans (examination
Test 1 ' vs comparative tests 5 ' -6 ') and 0.05wt% locust bean gum (experiment 1 ' vs comparative tests 7 ' -8 ') when, it is of the invention in
Property whole grain red bean jelly there is optimal mouthfeel, material viscosity is relatively low, filling big without that will not be produced in hangover and jelly cup
Aeration product appearance is measured, the moderate mouthfeel just with sugaring red bean of gel strength has good balance.From the above
Understand, the factor influenceed on products taste by being by force to weak：Purify konjaku powder>Kappa type carragheens>Locust bean gum>Xanthan
Glue.The factor influenceed on product viscosity by being by force to weak：Purify konjaku powder>Xanthans>Locust bean gum>Kappa type carragheens.
The factor influenceed on product syneresis rate by being by force to weak：Locust bean gum>Purify konjaku powder>Xanthans>Kappa type carragheens.
It therefore, it can selection as needed and use one or more gels.
Infusion：High maltose syrup and the particulate white granulated sugar of surplus are put into sol solutionses, opening stirring, (speed is 20-
45rpm) steam pressure control is in 3-4kg/cm2Infusion is crossed 100-150 mesh sieves and removed to 85-100 DEG C (lasting about 20-25min)
It is pumped into after impurity in the temporary storage tank of sandwich, interlayer leads to cold water fast cooling to 75-80 DEG C.
To ensure, the present inventor wheat to infusion consistent with red bean jelly content color and luster in the shelf-life after production
Bud syrup, glucose syrup are screened, as a result as shown in table 5：
Table 5
Interpretation of result：High maltose syrup is because with low sugariness, low viscosity, low reduced sugar, good Flavor release, and its is right
The color and luster influence of red bean jelly is minimum, while the sugariness of high maltose syrup is low and gentle, palatability is strong, in good taste, due to high wheat
Maltose in bud syrup is more stable to heat and acid, will not cause under typical temperature because of the decomposition of maltose food spoilage or
Sweet taste is changed, and Maillard reaction is not susceptible to during heating, and for having in red bean jelly production, DE values are low, it is high excellent to endure temperature
Point, it is especially obvious to extending the shelf life effect of product.And maltose content low common malt syrup or glucose syrup, sugared group
General glucose (G1) content is more in point, because content of reducing sugar is high, easily occurs Maillard reaction in the case of a high temperature and becomes
Color.
Allotment：KCl is dissolved with 10 times of 85 DEG C of hot water, is slowly added in the feed liquid after cooling, quick stirring and dissolving is uniform, stirs
Speed is mixed for 30-50rpm.
It is filling：The artificial addition sugaring red bean in jelly cup, addition is advisable for the 20wt%-35wt% of product net weight,
Filling and sealing is carried out on jelly bottle placer, is 50-200g/ according to the net content that cup Capacity design can be filling.
Balance：Red bean jelly semi-finished product after filling and sealing are placed in stainless steel disc with holes in order, it is desirable to epiphragma
Down, cup bottom upward, so that sugaring red bean is located at cup bottom in red bean jelly sterilization, cooling procedure, has product preferably outer
See and uniformity, it is to avoid sugaring red bean position it is uncertain.
Sterilization, cooling：Pressure sterilizer is taken to be sterilized, sterilization conditions, 120-135 DEG C, 10-20min.Logical cooling water
Carry out back-pressure and be cooled to 20-35 DEG C.
Drying：Whole grain red bean jelly surface removes surface water droplet, summer because there is a small amount of water droplet through tunnel drying after sterilization cooling
Season can take naturally ventilated drying.
Select：To seal loosely, inclined film, there is air pocket and product containing foreign matter to pick out.
Packaging and storage：Product is fitted into 5 layers of corrugated case, finished product storage.
Whole grain red bean jelly quality standard
Organoleptic indicator：Product is glittering and translucent, red bean and the well arranged not batch mixing of jelly colloid, no red bean skin or fiber transfer
Into jelly hyaline layer.Sugaring red bean particle is complete, and without substantially crushing, homogeneous, jelly layer smoother taste is flexible, tissue
It is soft moderate, with good red bean fragrance.
Physical and chemical index：Brix=40-42%, sugaring red bean content >=20wt%, pH=4.8-6.5
Usual jelly is fabricated to fruit taste (orange, peach, pineapple, apple, grape etc.), in acid (PH=3.4-4.2), tool
The features such as having simple production, low cost, edible safety, acid jelly uses pasteurize mostly.Jelly prepared by the present invention is in
Neutrality, the complete sugaring red bean of inclusion granule, product is agreeably sweet, can be as dessert or motion, tourism supplement energy.This
Invention author attempts red bean jelly being fabricated to acid (pH=3.8-4.2), and with fruit taste jelly, the same sour, takes bar
Family name's process for sterilizing (85 DEG C, 15min), shelf life of products was up to 9 months, but acidulated red bean jelly, and its mouthfeel is poor, because
Red bean makes dessert or as Food stuff (such as smashed bean bun, sweetened bean paste cake, the rice dumpling), band tart flavour mostly as the raw material of sweet food
Red bean jelly in taste, mouthfeel substantially not as neutral red bean jelly, another people is difficult to receive.
Storage requirement：Room temperature, cool place are dried, and are had no special requirements, the shelf-life was up to 12 months.The red bean class of dining room field fabrication
Dessert, its shelf-life only has several days, and different with personal preference by cook's technical merit, its mouth of the red bean class dessert of making
Taste, mouthfeel have larger difference.
Embodiment
Next, the present invention is illustrated in further detail by embodiment, but the present invention is not limited only to these realities
Apply example.
Material supplier
Purify konjaku flour (Hubei johnsen konjaku science and technology, model KT15, brand johnsen)；(Shanghai north is even for Kappa types carragheen
Biotechnology, brand BLG, model BLK1120)；Xanthans (Zibo Zhong Xuan biological products)；(Cpkelco Si is than triumphant for locust bean gum
Can), KCl (the emerging biotechnology food-grade in Wuhan one hundred), beans softening agent (Zhengzhou Hai Deli food), calgon (Guangzhou fringe
Glad chemical industry food-grade), high maltose syrup (the happy biotechnology of Jinan moral, maltose content (in terms of dry) >=70wt%, stir off
Temperature >=150 DEG C), white granulated sugar (romote antiquity (Guangzhou) sugar industry, romote antiquity brand, top grade), (the happy paddy field field agricultural in Wuchang City is complete for red bean
Whole grain >=95%), surplus are pure water.
Embodiment 1
The making of sugaring red bean：
It is formulated consumption：Red bean 33.4wt%, beans softening agent 0.5wt%, calgon 0.5wt%, high malt sugar
Starch the pure water of 30wt%, white granulated sugar 10wt% and surplus
Raw material is selected：Classifying screen selects a diameter of 6-7mm deer beans, and particle is complete, color and luster is consistent, artificial removal worm
Moth, moldy kernel；
Red bean soaks：The red bean that classifying screen is selected pours into stainless steel sink the water immersion for adding 3 times of weight, during immersion
Between be 20h (summer, about 35 DEG C), the red bean after immersion treatment is screened to reject strong beans.
Drain：Red bean after immersion is filtered out soaking water with sieve；
Swing and wash：Rinsed again once with water, to remove the loose colour on red bean surface；
Cook：Cooked beans uses the pure water that 3 times of weight of red bean is put into normal pressure cooking technology, steam-jacked kettle, adds
Beans softening agent and calgon, opening to stir and lead to steam and heat is completely dissolved beans softening agent, opens big steam valve,
Steam pressure is controlled in 3kg/cm2, cook 25min；Then boil, steam pressure is turned down to 0.5kg/cm2, under slight boiling condition
5min closes natural immersion 30min after steam；
Sugaring：High maltose syrup Brix=40% after 85 DEG C of hot water dilutions, what is drained the water after step 5 boiling is red
Syrup is filtered after its 2 times of weight Brix=40% high malt sugar slurries, the sugared temperature 50 C of leaching, leaching sugar 12h are poured into red bean；
Secondary sugaring：Once soak and white granulated sugar is added in the syrup being filtrated to get after sugar, Brix=after dissolving is boiled in heating
50%, added when being cooled to 80 DEG C and once soak the red bean after sugar, syrup is filtered after leaching sugar 10h；
Three sugarings：White granulated sugar is added again in the syrup being filtrated to get after secondary leaching sugar, and Brix after dissolving is boiled in heating
=70%, the red bean added when being cooled to 80 DEG C after secondary leaching sugar filters syrup after soaking sugar 12h；
Syrup, which swings, to be washed：Solid content Brix=50wt%, 70 DEG C of high malt sugar slurries are prepared, the red bean after sugaring is existed
Swung in the syrup and wash a viscous liquid glucose to remove surface, drained again.
Drying：It is placed in 60-65 DEG C of drying room, dries 30min and do not glued not firmly to surface, is cooled to standby after 30 DEG C.
Sugaring red bean index
Organoleptic indicator：Bright in colour, light, particle is complete, sweet and dilitious, in good taste, soft durometer is consistent.
Physical and chemical index：Brix=66%, pH=6.8
The making of red bean jelly：
It is formulated consumption：Purify konjaku flour 0.1wt%, Kappa type carragheen 0.12wt%, xanthans 0.06wt%, locust tree
Bean gum 0.05wt%, KCl 0.15wt%, high maltose syrup 15.2wt%, white granulated sugar 30wt%, sugaring red bean 20wt%, surplus
For pure water.
It is prepared by sol solutionses：The pure water of formula consumption is put into steam-jacked kettle, jelly gel agent (purifying konjaku is weighed
Powder, K-type-carragheen, xanthans, locust bean gum) it is well mixed with the particulate white granulated sugar of 5 times of weight, slowly at the uniform velocity pour into interlayer
In pot, while stirring (40rpm) is opened, until gel solvent swell is uniform, no caking；
Infusion：High maltose syrup and the particulate white granulated sugar of surplus are put into sol solutionses, stirring steam pressure control is opened
In 3.5kg/cm2Infusion crosses 120 mesh sieves and goes after the removal of impurity to be pumped into the temporary storage tank of sandwich, press from both sides to 95 DEG C (lasting about 25min)
The logical cold water fast cooling of layer is to 75 DEG C；
Allotment：KCl is dissolved with 10 times of 85 DEG C of hot water, is slowly added in the feed liquid after cooling, quick stirring and dissolving is uniform；
It is filling：The artificial addition sugaring red bean in jelly cup, addition is the 20wt% of product net weight, in jelly bottle placer
Upper carry out filling and sealing, is 50-200g/ according to the net content that cup Capacity design can be filling；
Balance：Red bean jelly semi-finished product after filling and sealing are placed in stainless steel disc with holes in order, it is desirable to epiphragma
Down, cup bottom upward, so that sugaring red bean is located at cup bottom in red bean jelly sterilization, cooling procedure, has product preferably outer
See and uniformity, it is to avoid sugaring red bean position it is uncertain；
Sterilization, cooling：Pressure sterilizer is taken to be sterilized, 121 DEG C of sterilization conditions, 20min.Logical cooling water carries out back-pressure
It is cooled to 25 DEG C；
Drying：Whole grain red bean jelly surface removes surface water droplet, summer because there is a small amount of water droplet through tunnel drying after sterilization cooling
Take naturally ventilated drying season；
Select：To seal loosely, inclined film, there is air pocket and product containing foreign matter to pick out；
Packaging and storage：Product is fitted into 5 layers of corrugated case, finished product storage.
Physical and chemical index：Brix=42%, sugaring red bean content >=20wt%, pH=5.5
Organoleptic indicator：Product is glittering and translucent, red bean and the well arranged not batch mixing of jelly colloid, no red bean skin or fiber transfer
Into jelly hyaline layer.Sugaring red bean particle is complete, and without substantially crushing, homogeneous, jelly layer smoother taste is flexible, tissue
It is soft moderate, with good red bean fragrance.
Claims (9)
1. a kind of red bean jelly, the red bean jelly is made up of following raw material：Jelly gel agent 0.25wt%-0.6wt%,
KCl 0.12wt%-0.17wt%, high maltose syrup 12wt%-20wt%, white granulated sugar 25wt%-35wt%, sugaring red bean
20wt%-35wt%, surplus are pure water；Preferably, the jelly gel agent is included：Purify konjaku flour 0.05wt%-
0.2wt%, Kappa type carragheen 0.1wt%-0.2wt%, xanthans 0.05wt%-0.1wt%, locust bean gum 0.05wt%-
0.1wt%；It is highly preferred that the red bean jelly is made up of following raw material：Purify konjaku flour 0.1wt%, Kappa type OK a karaoke club
It is glue 0.12wt%, xanthans 0.06wt%, locust bean gum 0.05wt%, KCl0.15wt%, high maltose syrup 15.2wt%, white
Granulated sugar 30wt%, sugaring red bean 20wt%, surplus are pure water.
2. red bean jelly as claimed in claim 1, wherein, the sugaring red bean is by red bean 30wt%-45wt%, beans
Softening agent 0.3wt%-1wt%, calgon 0.3wt%-1wt%, high maltose syrup 25wt%-40wt%, white granulated sugar
What 5wt%-20wt% and the pure water of surplus were made；Preferably, the sugaring red bean is soft by red bean 33.4wt%, beans
Agent 0.5wt%, calgon 0.5wt%, high maltose syrup 30wt%, the pure water of white granulated sugar 10wt% and surplus are made
's.
3. red bean jelly as claimed in claim 1 or 2, wherein, the soluble solid content Brix of the red bean jelly >=
40%, preferably 40-42%；PH=5.0-6.5.
4. a kind of preparation method of red bean jelly, methods described includes preparing jelly hyaline layer feed liquid, then adds when filling
Sugaring red bean.
5. preparation method as claimed in claim 4, the described method comprises the following steps：
(1) sol solutionses are prepared：The jelly gel agent of formula ratio is mixed with part white granulated sugar, poured the mixture into pure water,
Side bevelling is stirred to gel solvent swell formation sol solutionses；
(2) infusion：High maltose syrup and surplus white granulated sugar, under agitation infusion are added into gained sol solutionses, is endured
Feed liquid after boiling；
(3) allocate：The KCl aqueous solution is added into the feed liquid, jelly hyaline layer feed liquid is made in stirring；
(4) it is filling：Sugaring red bean is added in jelly cup, the filling jelly hyaline layer feed liquid is simultaneously sealed；And
(5) sterilize, cool down, dry.
6. the preparation method as described in claim 4 or 5, wherein, methods described is after filling, sterilization takes a step forward including balance
Step：Red bean jelly semi-finished product after filling and sealing are placed in disk with holes in order, and down, cup bottom is upward for epiphragma.
7. the preparation method as any one of claim 4-6, wherein, the sugaring red bean is by immersion, cooking, three
What secondary sugaring step was prepared from.
8. preparation method as claimed in claim 7, wherein, the preparation method of the sugaring red bean includes：
(1) soak：By red bean in water immersion treatment；
(2) cook：Pure water, beans softening agent and the hexa metaphosphoric acid of 2-5 times of weight are added into the red bean after immersion, draining
Sodium, steam pressure is controlled in 2-3kg/cm2, cook about 20-25min, after boil, steam pressure is turned down to 0.3-0.6kg/cm2,
3-8min is cooked under slight boiling condition, closes after steam and soaks 25-40 minutes；
(3) sugarings：Its 2 times of weight Brix=35-45% high malt sugar is poured into red bean after step (2) boiling
In slurry, 48-55 DEG C of sugaring temperature filters syrup after sugaring 10-15h；
(4) secondary sugaring：White granulated sugar is added in the syrup being filtrated to get after sugaring, Brix=45- after dissolving is boiled in heating
55%, filter syrup after being cooled to the red bean added at 75-85 DEG C after a sugaring, sugaring 8-12h；
(5) three sugarings：White granulated sugar is added in the syrup being filtrated to get after secondary sugaring again, Brix=after dissolving is boiled in heating
Syrup is filtered after 65-75%, the red bean added when being cooled to 75-85 DEG C after secondary sugaring, sugaring 10-15h；
(6) dry：Red bean after sugaring swings through Brix=50% high maltose syrups to be washed, drains, and is placed in 60-65 DEG C of drying room
It is interior, 30min is dried to sugaring red bean surface-brightening, and tack-free, adhesion between red bean is cooled to standby after 25-35 DEG C.
9. preparation method as claimed in claim 8, wherein, soaking conditionses are selected from following any in step (1)：Water temperature >=
10-30h, preferably 20h are soaked at 30 DEG C；Water temperature soaks 15-35h, preferably 25h when being 20-30 DEG C；Water temperature is soaked when being 10-20 DEG C
Steep 20-35h, preferably 30h；27-31h, preferably 30h are soaked during water temperature≤10 DEG C.
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| CN201610149436.6A Pending CN107198187A (en) | 2016-03-16 | 2016-03-16 | Red bean jelly and preparation method thereof |
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| CN107853544A (en) * | 2017-11-17 | 2018-03-30 | 山东福田药业有限公司 | A kind of maltose red bean paste and preparation method thereof |
| CN110756250A (en) * | 2019-10-24 | 2020-02-07 | 北京京日东大食品有限公司 | Production process of sweetened bean paste |
| CN115715583A (en) * | 2022-12-23 | 2023-02-28 | 东莞市金旺食品有限公司 | Low-sugar coarse grain jelly containing mung bean and oat kernels and preparation method of jelly |
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