CN107279867A - Box-packed bean jelly and preparation method thereof and packing material - Google Patents
Box-packed bean jelly and preparation method thereof and packing material Download PDFInfo
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- CN107279867A CN107279867A CN201710406748.5A CN201710406748A CN107279867A CN 107279867 A CN107279867 A CN 107279867A CN 201710406748 A CN201710406748 A CN 201710406748A CN 107279867 A CN107279867 A CN 107279867A
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- box
- bean jelly
- chinese mesona
- mesona herb
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 58
- 239000008274 jelly Substances 0.000 title claims abstract description 58
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 56
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 56
- 238000012856 packing Methods 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000463 material Substances 0.000 title claims abstract description 14
- 241001646834 Mesona Species 0.000 claims abstract description 43
- 239000000284 extract Substances 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920002752 Konjac Polymers 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 9
- 235000019408 sucralose Nutrition 0.000 claims abstract description 6
- 239000004376 Sucralose Substances 0.000 claims abstract description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 25
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 20
- 238000000605 extraction Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 10
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000009924 canning Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 239000001103 potassium chloride Substances 0.000 claims description 4
- 235000011164 potassium chloride Nutrition 0.000 claims description 4
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims 1
- 229910052782 aluminium Inorganic materials 0.000 claims 1
- 239000004411 aluminium Substances 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 238000007765 extrusion coating Methods 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 3
- 244000247812 Amorphophallus rivieri Species 0.000 abstract description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract description 3
- 229920002581 Glucomannan Polymers 0.000 abstract description 3
- 229940046240 glucomannan Drugs 0.000 abstract description 3
- 239000000252 konjac Substances 0.000 abstract description 3
- 235000010485 konjac Nutrition 0.000 abstract description 3
- 238000006467 substitution reaction Methods 0.000 abstract description 3
- 230000000903 blocking effect Effects 0.000 abstract 1
- 244000025254 Cannabis sativa Species 0.000 description 6
- 238000009434 installation Methods 0.000 description 6
- 239000002131 composite material Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 238000012946 outsourcing Methods 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001502 supplementing effect 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
-
- 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
A kind of box-packed bean jelly includes following component by weight percentage：Chinese mesona herb extract 1~3, konjaku flour 0.3~1, carragheen 0.2~1, white granulated sugar 3~8, Sucralose 0.01~0.1, softened water 86.9~95.49.Present invention also offers a kind of preparation method of box-packed bean jelly and packing material.The present invention not only makes obtained bean jelly quality, in good taste by adding the most of carragheen of konjaku flour substitution, and cost is low in preparation process.In addition, can avoid blocking the heat exchanger tube of ultra high temperature short time sterilization equipment because high temperature, high pressure and high shear forces make konjac glucomannan property change by adding the konjaku flour of 200~250 mesh, ultra high temperature short time sterilization equipment is set continuously to produce more than 20 hours.On the other hand, obtained bean jelly is packed by box packing box, and spoon is externally provided with packing box, be not only convenient for transporting and be sold, and be easy to consumer to eat, edible safety health.
Description
【Technical field】
The present invention relates to summer food, more particularly to one kind is easy to edible consumer, quality better, safety and sanitation, is easy to
Retail and storage, cost are low and can the box-packed bean jelly of quantity-produced and preparation method thereof and packing material.
【Background technology】
Bean jelly Yin Qinei contains substantial amounts of flavonoid substances, can play clearing damp of relieving summer heat, heat-clearing inflammation relieving effect, thus in China
Southern area is loved by all, very popular summer food.It extracts herb rubber by Chinese mesona herb infusion with traditional bean jelly, then adds
Plus tapioca dissolving, colloid is formed after cooling and forms bean jelly, can add flavor substances such as white granulated sugar, honey etc. before eating.But it is obtained
The bean jelly mouthfeel arrived is sticky single, and without crisp and refreshing sense, and it has preparation process time and effort consuming, the problem of utilization of materials is low.
On the other hand, the packaging that traditional bean jelly is not fixed so that it is transported and storage inconvenience, and inconvenient consumer eats, taken
Band.Therefore, how to provide it is a kind of it is in good taste, be easy to consumer to eat, and the simple bean jelly of preparation process and its packing material just into
For a kind of objective demand.
【The content of the invention】
Present invention seek to address that above mentioned problem, and one kind is provided and is easy to edible consumer, quality better, safety and sanitation, is easy to
Retail and storage, cost are low and can the box-packed bean jelly of quantity-produced.
Present invention also offers a kind of preparation method of the box-packed bean jelly.
Present invention also offers a kind of packing material of the box-packed bean jelly.
To realize the purpose of the present invention, the invention provides box-packed bean jelly, the bean jelly is comprising by weight percentage
The composition of following component：
Preferably, the bean jelly is the composition for including following component by weight percentage：
The granularity of the konjaku flour is 200~250 mesh.
The Chinese mesona herb extract is that the red stalk Chinese mesona herb for being equal to or more than 1.5 meters by length is filtered after high pressure extraction
Arrive.
The Chinese mesona herb extract is jelly.
Present invention also offers a kind of preparation method of box-packed bean jelly, this method comprises the following steps：
A, the red stalk Chinese mesona herb by length equal to or more than 1.5 meters are placed in clear water and cleaned；
B, by weight percentage for 1~3% clean after Chinese mesona herb, 40~70% softened water, 0.03% chlorine
Change potassium and 0.03% sodium carbonate is placed in extract in high pressure extraction pot and obtains within 1~2 hour Chinese mesona herb liquid, the pressure of high pressure extraction pot
For 1 kg/cm2, temperature is 100~150 degrees Celsius；
C, the Chinese mesona herb liquid obtained in step b through 200~250 mesh filters is filtrated to get Chinese mesona herb extract；
D, by weight percentage be 0.2~1% carragheen, 0.3~1% konjaku flour and 1.2~3.2% white sand
Sugar is placed in high-speed stirred cylinder and mixed, and it is the Chinese mesona herb extract in 50% step c, stirring mixing to add weight percentage
Filter, and be transferred in blending vat by 200~250 mesh filters；
E, weight percentage added in high-speed stirred cylinder for 1.8~4.8% white granulated sugar, and add weight percent and contain
Measure as the Chinese mesona herb extract in 50% step c, filtered after dissolving through 200~250 mesh filters, and after softened water is diluted
And weight percentage is transferred along into blending vat for 0.01~0.1% Sucralose；
F, with softened water by the mixing liquid constant volume in blending vat, then with sodium carbonate pH value is adjusted to 7.0；
G, the bean jelly feed liquid obtained in step f is placed in the ultra high temperature short time sterilization equipment that temperature is 120~150 degrees Celsius
Middle sterilizing 3~5 seconds, 40~60 degrees Celsius are then cooled in gnotobasis and carries out aseptic canning in packing material, i.e.,
When bean jelly.
In step d, the mixed liquor is filtered through 200 mesh filters.
In step g, the ultra high temperature short time sterilization equipment can be continuously run in 20~25 hours.
Present invention also offers a kind of packing material of box-packed bean jelly, the packing material is provided with and formed by food-grade aluminium-plastic composite paper
Profile be cuboid packing box, the spoon of edible bean jelly being provided with the packaging box outer surfac.
The spoon is affixed on packaging box outer surfac by pasting spoon machine.
The present invention contribution be, its efficiently solve single existing bean jelly mouthfeel, preparation process time and effort consuming, transport and
The problem of inconvenient eating.The present invention not only makes obtained bean jelly quality, mouthfeel by adding the most of carragheen of konjaku flour substitution
It is good, and cost is low in preparation process.In addition, can be avoided because of high temperature, high pressure and height by the konjaku flour for adding 200~250 mesh
Shear action makes konjac glucomannan property change and block the heat exchanger tube of ultra high temperature short time sterilization equipment, makes ultra high temperature short time sterilization
Equipment can be continuously run more than 20 hours.On the other hand, obtained bean jelly is packed by packing box, and be externally provided with packing box
The spoon of edible bean jelly, is not only convenient for transporting and is sold, and is easy to consumer to eat, edible safety health.
【Brief description of the drawings】
Fig. 1 is the structural upright schematic diagram of the box-packed bean jelly of the present invention.
【Embodiment】
The following example is being explained further and supplementing to the present invention, and the present invention is not limited in any way.
Embodiment 1
The box-packed bean jelly preparation process of the present embodiment is：
(1) sorting：It is equal to 1.5 meters of red stalk Chinese mesona herb from through removing dead grass, triurid and length, and is placed on clear water
In clean silt it is stand-by；
(2) grass is boiled：Red stalk Chinese mesona herb, 2000 kilograms of softened waters, 1.5 kilograms of potassium chloride and 1.5 after 50 kilograms are cleaned
Kilogram sodium carbonate, which is placed in extract in high pressure extraction pot, obtains Chinese mesona herb liquid in 1 hour, wherein, the pressure of high pressure extraction pot for 1 kilogram/
Centimetre2, temperature is 100 degrees Celsius；
(3) filter：The Chinese mesona herb liquid obtained in step (2) is filtrated to get Chinese mesona herb extract through 200 mesh filters, treated
With；
(4) colloidal sol：The konjaku flour and 60 kilograms of white granulated sugars of 10 kilograms of carragheens, 15 kilogram of 200 mesh are placed in high-speed stirred
Mix, the Chinese mesona herb extract added in 25 kilograms of steps (3), filtered after stirring mixing through 200 mesh filters, and turn in cylinder
Move in 5 tons of blending vats；
(5) molten sugar：90 kilograms of white granulated sugars are added in high-speed stirred cylinder, and the Chinese mesona herb added in 25 kilograms of steps (3)
Extract, is filtered after dissolving through 200 mesh filters, and by 0.5 kilogram of Sucralose after 10 kilograms of softened water dilutions together
It is transferred in 5 tons of blending vats；
(6) constant volume：The mixing liquid in blending vat is settled to 5 tons with softened water, then pH value is adjusted to 7.0 with sodium carbonate；
(7) sterilization packaging：The bean jelly feed liquid obtained in step (6) is placed in the superhigh temperature that temperature is 120 degrees Celsius instantaneous
Sterilized 3 seconds in sterilizing installation, wherein, ultra high temperature short time sterilization equipment continuously-running 25 hours is then cold in gnotobasis
But aseptic canning is carried out in aluminium-plastic composite paper packing box 10 to 40 degrees Celsius, the profile of the packing box is cuboid；
(8) spoon is pasted：The paper pack of step (7) is transported to patch spoon machine through conveyer belt and pastes spoon 20, then through outsourcing
Installation packaging, obtains box-packed bean jelly, as shown in Figure 1.Its outward appearance of the bean jelly is glittering and translucent, and local flavor gives off a strong fragrance, and crispy is felt well
It is sliding, and be easy to carry storage and retail, instant and safety and sanitation.
Embodiment 2
The box-packed bean jelly preparation process of the present embodiment is：
(1) sorting：It is more than 1.5 meters of red stalk Chinese mesona herb from through removing dead grass, triurid and length, and is placed on clear water
In clean silt it is stand-by；
(2) grass is boiled：Red stalk Chinese mesona herb, 3000 kilograms of softened waters, 1.5 kilograms of potassium chloride and 1.5 after 80 kilograms are cleaned
Kilogram sodium carbonate, which is placed in extract in high pressure extraction pot, obtains Chinese mesona herb liquid in 1.2 hours, wherein, the pressure of high pressure extraction pot is 1,000
Gram per centimeter2, temperature is 121 degrees Celsius；
(3) filter：The Chinese mesona herb liquid obtained in step (2) is filtrated to get Chinese mesona herb extract through 200 mesh filters, treated
With；
(4) colloidal sol：The konjaku flour and double centner white granulated sugar of 20 kilograms of carragheens, 30 kilogram of 200 mesh are placed in high-speed stirred
Mix, the Chinese mesona herb extract added in 40 kilograms of steps (3), filtered after stirring mixing through 200 mesh filters, and turn in cylinder
Move in 5 tons of blending vats；
(5) molten sugar：150 kilograms of white granulated sugars are added in high-speed stirred cylinder, and the Chinese mesona herb added in 40 kilograms of steps (3)
Extract, is filtered after dissolving through 200 mesh filters, and 2 kilograms of Sucraloses after 10 kilograms of softened water dilutions are together turned
Move in 5 tons of blending vats；
(6) constant volume：The mixing liquid in blending vat is settled to 5 tons with softened water, then pH value is adjusted to 7.0 with sodium carbonate；
(7) sterilization packaging：The bean jelly feed liquid obtained in step (6) is placed in the superhigh temperature that temperature is 137 degrees Celsius instantaneous
Sterilized 4 seconds in sterilizing installation, wherein, ultra high temperature short time sterilization equipment continuously-running 25 hours is then cold in gnotobasis
But aseptic canning is carried out in aluminium-plastic composite paper packing box 10 to 50 degrees Celsius, the profile of the packing box 10 is cuboid；
(8) spoon is pasted：The paper pack of step (7) is transported to patch spoon machine through conveyer belt and pastes spoon 20, then through outsourcing
Installation packaging, obtains box-packed bean jelly, as shown in Figure 1.Its outward appearance of the bean jelly is glittering and translucent, and local flavor gives off a strong fragrance, and crispy is felt well
It is sliding, and be easy to carry storage and retail, instant and safety and sanitation.
Embodiment 3
The box-packed bean jelly preparation process of the present embodiment is：
(1) sorting：It is more than 1.5 meters of red stalk Chinese mesona herb from through removing dead grass, triurid and length, and is placed on clear water
In clean silt it is stand-by；
(2) grass is boiled：Red stalk Chinese mesona herb, 3500 kilograms of softened waters, 1.5 kilograms of potassium chloride and 1.5 after 150 kilograms are cleaned
Kilogram sodium carbonate, which is placed in extract in high pressure extraction pot, obtains Chinese mesona herb liquid in 2 hours, wherein, the pressure of high pressure extraction pot for 1 kilogram/
Centimetre2, temperature is 150 degrees Celsius；
(3) filter：The Chinese mesona herb liquid obtained in step (2) is filtrated to get Chinese mesona herb extract through 250 mesh filters, treated
With；
(4) colloidal sol：The konjaku flour and 160 kilograms of white granulated sugars of 50 kilograms of carragheens, 50 kilogram of 250 mesh are placed in high-speed stirred
Mix, the Chinese mesona herb extract added in 75 kilograms of steps (3), filtered after stirring mixing through 250 mesh filters, and turn in cylinder
Move in 5 tons of blending vats；
(5) molten sugar：240 kilograms of white granulated sugars are added in high-speed stirred cylinder, and the Chinese mesona herb added in 75 kilograms of steps (3)
Extract, is filtered after dissolving through 250 mesh filters, and 5 kilograms of Sucraloses after 20 kilograms of softened water dilutions are together turned
Move in 5 tons of blending vats；
(6) constant volume：The mixing liquid in blending vat is settled to 5 tons with softened water, then pH value is adjusted to 7.0 with sodium carbonate；
(7) sterilization packaging：The bean jelly feed liquid obtained in step (6) is placed in the superhigh temperature that temperature is 150 degrees Celsius instantaneous
Sterilized 5 seconds in sterilizing installation, wherein, ultra high temperature short time sterilization equipment continuously-running 20 hours is then cold in gnotobasis
But aseptic canning is carried out in aluminium-plastic composite paper packing box 10 to 60 degrees Celsius, the profile of the packing box 10 is cuboid；
(8) spoon is pasted：The paper pack of step (7) is transported to patch spoon machine through conveyer belt and pastes spoon 20, then through outsourcing
Installation packaging, obtains box-packed bean jelly, as shown in Figure 1.Its outward appearance of the bean jelly is glittering and translucent, and local flavor gives off a strong fragrance, and crispy is felt well
It is sliding, and be easy to carry storage and retail, instant and safety and sanitation.
Take this, the present invention not only makes obtained bean jelly quality, mouthfeel by adding the most of carragheen of konjaku flour substitution
It is good, and cost is low in preparation process.In addition, can be avoided because of high temperature, high pressure and height by the konjaku flour for adding 200~250 mesh
Shear action makes konjac glucomannan property change and block the heat exchanger tube of ultra high temperature short time sterilization equipment, makes ultra high temperature short time sterilization
Equipment can be produced continuously more than 20 hours.On the other hand, obtained bean jelly is packed by packing box, and in the peripheral hardware of packing box 10
There is spoon 20, be not only convenient for transporting and be sold, and be easy to consumer to eat, edible safety health.
Although being disclosed by above example to the present invention, protection scope of the present invention is not limited thereto,
Under conditions of without departing from present inventive concept, deformation, replacement that each component is done to more than etc. will fall into the right of the present invention
In claimed range.
Claims (10)
1. a kind of box-packed bean jelly, it is characterised in that the bean jelly is the composition for including following component by weight percentage：
2. box-packed bean jelly as claimed in claim 1, it is characterised in that the bean jelly is comprising by weight percentage such as the following group
The composition divided：
3. box-packed bean jelly as claimed in claim 1, it is characterised in that the granularity of the konjaku flour is 200~250 mesh.
4. box-packed bean jelly as claimed in claim 1, it is characterised in that the Chinese mesona herb extract is to be equal to or more than by length
1.5 meters of red stalk Chinese mesona herb is filtrated to get after high pressure extraction.
5. box-packed bean jelly as claimed in claim 1, it is characterised in that the Chinese mesona herb extract is jelly.
6. a kind of preparation method of box-packed bean jelly as claimed in claim 1, it is characterised in that this method comprises the following steps：
A, the red stalk Chinese mesona herb by length equal to or more than 1.5 meters are placed in clear water and cleaned；
B, by weight percentage for 1~3% clean after Chinese mesona herb, 40~70% softened water, 0.03% potassium chloride
And 0.03% sodium carbonate is placed in extract in high pressure extraction pot and obtains within 1~2 hour Chinese mesona herb liquid, the pressure of high pressure extraction pot is 1
Kg/cm2, temperature is 100~150 degrees Celsius；
C, the Chinese mesona herb liquid obtained in step b through 200~250 mesh filters is filtrated to get Chinese mesona herb extract；
D, weight percentage put for 0.2~1% carragheen, 0.3~1% konjaku flour and 1.2~3.2% white granulated sugar
Mixed in high-speed stirred cylinder, it is the Chinese mesona herb extract in 50% step c to add weight percentage, is passed through after stirring mixing
200~250 mesh filters are filtered, and are transferred in blending vat；
E, weight percentage added in high-speed stirred cylinder for 1.8~4.8% white granulated sugar, and add weight percentage and be
Chinese mesona herb extract in 50% step c, is filtered after dissolving through 200~250 mesh filters, and by after the dilution of softened water and again
Amount percentage composition is transferred along into blending vat for 0.01~0.1% Sucralose；
F, with softened water by the mixing liquid constant volume in blending vat, then with sodium carbonate pH value is adjusted to 7.0；
G, the bean jelly feed liquid obtained in step f is placed in the ultra high temperature short time sterilization equipment that temperature is 120~150 degrees Celsius and gone out
Bacterium 3~5 seconds, 40~60 degrees Celsius are then cooled in gnotobasis and carries out aseptic canning in packing material, obtains immediately cool
Powder.
7. the preparation method of box-packed bean jelly as claimed in claim 6, it is characterised in that in step d, the mixed liquor is through 200
Mesh filter is filtered.
8. the preparation method of box-packed bean jelly as claimed in claim 6, it is characterised in that in step g, the superhigh temperature is instantaneously gone out
Bacterium equipment can be continuously run in 20~25 hours.
9. a kind of packing material of box-packed bean jelly as claimed in claim 1, it is characterised in that the packing material is provided with by food-grade aluminium
The profile for moulding extrusion coating paper formation is the packing box (10) of cuboid, the spoon for the edible bean jelly being provided with the packaging box outer surfac
(20)。
10. packing material as claimed in claim 9, it is characterised in that the spoon (20) is affixed on packing box by pasting spoon machine
(10) on outer surface.
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| CN201710406748.5A CN107279867A (en) | 2017-06-02 | 2017-06-02 | Box-packed bean jelly and preparation method thereof and packing material |
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Cited By (1)
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| CN108925907A (en) * | 2018-07-27 | 2018-12-04 | 贵州吉丰种业有限责任公司 | A kind of konjaku ice powder and preparation method thereof |
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Inventor after: Huang Chunming Inventor after: Zhao Fang Inventor before: Chen Zezhi |
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Application publication date: 20171024 |