CN108283295A - A method of preparing jelly using jelly powder - Google Patents
A method of preparing jelly using jelly powder Download PDFInfo
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- CN108283295A CN108283295A CN201711361796.3A CN201711361796A CN108283295A CN 108283295 A CN108283295 A CN 108283295A CN 201711361796 A CN201711361796 A CN 201711361796A CN 108283295 A CN108283295 A CN 108283295A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 81
- 239000008274 jelly Substances 0.000 title claims abstract description 81
- 239000000843 powder Substances 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 239000012530 fluid Substances 0.000 claims description 14
- 241000206575 Chondrus crispus Species 0.000 claims description 10
- 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 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
- 239000001103 potassium chloride Substances 0.000 claims description 9
- 235000011164 potassium chloride Nutrition 0.000 claims description 9
- 239000004302 potassium sorbate Substances 0.000 claims description 9
- 229940069338 potassium sorbate Drugs 0.000 claims description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 229920002148 Gellan gum Polymers 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 8
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 8
- 239000001527 calcium lactate Substances 0.000 claims description 8
- 229960002401 calcium lactate Drugs 0.000 claims description 8
- 235000011086 calcium lactate Nutrition 0.000 claims description 8
- 239000000216 gellan gum Substances 0.000 claims description 8
- 235000010492 gellan gum Nutrition 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 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 claims description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 7
- 229920002581 Glucomannan Polymers 0.000 claims description 7
- 238000007580 dry-mixing Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000013569 fruit product Nutrition 0.000 claims description 7
- 229940046240 glucomannan Drugs 0.000 claims description 7
- 239000000252 konjac Substances 0.000 claims description 7
- 235000010485 konjac Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 238000003860 storage Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000009514 concussion Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 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 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- -1 transparency Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to food technology fields, disclose a kind of method preparing jelly using jelly powder comprising following steps：Step 1) prepares jelly powder, and step 2) stirring and homogeneous, step 3) adjust pH, filtering and sterilizing.Jelly powder quality in product of the present invention has usage amount few, and production cost is low, makes and storage is not required to refrigerate, safe to use, conveniently, and curing condition requires low advantage, is suitble to industrialized production.
Description
Technical field
The present invention relates to a kind of methods preparing jelly using jelly powder, belong to food technology field.
Background technology
Jelly original is a kind of a kind of Western-style sweets snack developing to industrialized production from Japanese family kitchen, because of its color and luster
Bright-coloured various, appearance is glittering and translucent, and mouthfeel is smooth, fine and smooth, unique flavor, strong fruit flavor and novel packaged form, together
When be a kind of healthy food low in calories, high dietary-fiber, it is deep by vast teen-age welcome.
The raw materials for production of industrial jelly are mainly carragheen, sugar, water etc., and fruit can be also added according to different flavors
The nutrients such as meat, milk powder, calcium, vitamin, bifidus factor.It is improved with the continuous development of jelly production level, manufacturer
Also certain methods are being constantly searched for, to improve the quality of jelly.At present assistant officer it is to be solved be exactly poor taste, gel it is strong and crisp,
Machinery concussion occurred in transportational process, institutional framework can be caused to be damaged the problems such as poor flexibility, serious bleed and syneresis
It is bad, influence the appearance of product：Shelf-life is generally shorter, cannot meet room temperature storage and transportation requirement.The novel jelly powder of the present invention can
It is effective to prevent the above problem, jelly quality is improved, and few with usage amount, production cost is low, makes and storage is not required to refrigerate,
Safe to use, conveniently, curing condition requires low, the advantages that being suitble to industrialized production.
Invention content
It is serious to solve strong and the crisp poor taste occurred in current jelly production, gel, poor flexibility, bleed and syneresis
The problem of, the present invention provides a kind of method preparing jelly using jelly powder, jelly prepared by this method is strong in mouthfeel, gel
The aspect of performance such as degree, elasticity, toughness, retentiveness, the transparency have a clear superiority.
The present invention is achieved by the following technical solution：
A method of preparing jelly using jelly powder comprising following steps：Step 1) prepares jelly powder, and step 2) is stirred
Homogeneous is mixed and stirred, step 3) adjusts pH, filtering and sterilizing.
Further,
Described method includes following steps：
Step 1) prepares jelly powder：2-5 parts of pectin, 2-7 parts of gellan gum, 8-15 parts of carragheen, konjaku are taken according to parts by weight
8-15 parts of glue, 5-10 parts of potassium chloride, 5-10 parts of calcium lactate, 5-10 parts of sodium citrate, 1-2 parts of potassium sorbate；It at normal temperatures, will be upper
It states raw material and is ground into powder, be uniformly mixed obtained jelly powder；
Step 2) stirs and homogeneous：By jelly powder and white granulated sugar mixing dry mixing to uniform, with 90 DEG C of hot water, 5- is stirred
10min is cooled to 65 DEG C, then under 65 DEG C, 25MPa pressure carry out first time homogeneous, under 60 DEG C, 18MPa pressure into
Then second of homogeneous of row carries out third time homogeneous under 55 DEG C, 12MPa pressure, obtains homogenizing fluid；
Step 3) adjusts pH, filtering and sterilizing：By homogenizing fluid lemon acid for adjusting pH to 4.0-4.2 obtained by step 2)；Again
Filtered with 80 mesh filter screens, it is as needed, appropriate to add essence and flavoring agent and fruit product, after packing, 95 DEG C, 20min sterilizings to get
Jelly finished product.
Preferably,
In the step 2), the mass ratio of jelly powder, white granulated sugar and hot water is 0.6-0.7: 14-17: 82-85.
Preferably,
In the step 2), the mass ratio of jelly powder, white granulated sugar and hot water is 0.7: 17: 85.
Preferably,
Step 1) prepares jelly powder, includes the following steps：3 parts of pectin, 3 parts of gellan gum, carragheen 8 are taken according to parts by weight
Part, 10 parts of konjac glucomannan, 7 parts of potassium chloride, 8 parts of calcium lactate, 6 parts of sodium citrate, 2 parts of potassium sorbate；At normal temperatures, by above-mentioned raw materials
It is ground into powder, is uniformly mixed obtained jelly powder.
Jelly prepared by the above-mentioned method being allowed to described in one is also claimed in the present invention.
Beneficial effects of the present invention include but is not limited to mainly the following aspects：
Jelly powder in product of the present invention has usage amount few, and production cost is low, makes and storage is not required to refrigerate, use peace
Entirely, conveniently, curing condition requires low advantage, is suitble to industrialized production；
The present invention forms stable reticular structure by taking each substance according to a specific ratio, reduces the hard crisp of jelly
Property, enhance the transparency, keep jelly glittering and translucent such as crystal, promotes the class of jelly；
The present invention is using special jelly powder formula and coordinates homogeneous three times, efficiently solves product stability and shelf-life
The product quality of short problem, preparation is uniform, and mouthfeel is finer and smoother and smooth, and the shelf-life extends 3-6 than market similar product
Month；It is amenable to machinery concussion and temperature fluctuation in transportational process, deforming, be crushed and seep water etc. and showing for product can be effectively prevent
As occurring；
Jelly reasonable component formula of the present invention, preparation process is unique, and the product of preparation is very popular, market prospects
It is wide, achieve preferable commercial value.
Specific implementation mode
In order to make those skilled in the art better understand the technical solutions in the application, having below in conjunction with the application
The technical solution of the application is clearly and completely described in body embodiment, it is clear that described embodiment is only this Shen
Please a part of the embodiment, instead of all the embodiments.Based on the embodiment in the application, those of ordinary skill in the art are not having
There is the every other embodiment obtained under the premise of making creative work, should all belong to the scope of protection of the invention.
Embodiment 1
A method of preparing jelly using jelly powder comprising following steps：
2 parts of pectin, 2 parts of gellan gum, 10 parts of carragheen, 10 parts of konjac glucomannan, 6 parts of potassium chloride, calcium lactate 7 are taken according to parts by weight
Part, 6 parts of sodium citrate, 1 part of potassium sorbate；At normal temperatures, above-mentioned raw materials are ground into powder, are uniformly mixed obtained jelly powder；
By jelly powder and white granulated sugar mixing dry mixing to uniform, with 90 DEG C of hot water, 6min is stirred, is cooled to 65 DEG C, then
First time homogeneous is carried out under 65 DEG C, 25MPa pressure, second of homogeneous is carried out under 60 DEG C, 18MPa pressure, then in 55
DEG C, third time homogeneous is carried out under 12MPa pressure, obtain homogenizing fluid；The mass ratio of jelly powder, white granulated sugar and hot water is 0.6: 14:
82；
By above-mentioned homogenizing fluid lemon acid for adjusting pH to 4.0；It is filtered again with 80 mesh filter screens, as needed, appropriate addition is fragrant
Smart fragrance and fruit product, after packing, 95 DEG C, 20min sterilizing to get jelly finished product.
Embodiment 2
A method of preparing jelly using jelly powder comprising following steps：
3 parts of pectin, 3 parts of gellan gum, 8 parts of carragheen, 10 parts of konjac glucomannan, 7 parts of potassium chloride, calcium lactate 8 are taken according to parts by weight
Part, 6 parts of sodium citrate, 2 parts of potassium sorbate；At normal temperatures, above-mentioned raw materials are ground into powder, are uniformly mixed obtained jelly powder；
By jelly powder and white granulated sugar mixing dry mixing to uniform, with 90 DEG C of hot water, 7min is stirred, is cooled to 65 DEG C, then
First time homogeneous is carried out under 65 DEG C, 25MPa pressure, second of homogeneous is carried out under 60 DEG C, 18MPa pressure, then in 55
DEG C, third time homogeneous is carried out under 12MPa pressure, obtain homogenizing fluid；The mass ratio of jelly powder, white granulated sugar and hot water is 0.7: 17:
85。
By above-mentioned homogenizing fluid lemon acid for adjusting pH to 4.1；It is filtered again with 80 mesh filter screens, as needed, appropriate addition is fragrant
Smart fragrance and fruit product, after packing, 95 DEG C, 20min sterilizing to get jelly finished product.
Embodiment 3
A method of preparing jelly using jelly powder comprising following steps：
4 parts of pectin, 2 parts of gellan gum, 12 parts of carragheen, 8 parts of konjac glucomannan, 5 parts of potassium chloride, calcium lactate 7 are taken according to parts by weight
Part, 6 parts of sodium citrate, 1 part of potassium sorbate；At normal temperatures, above-mentioned raw materials are ground into powder, are uniformly mixed obtained jelly powder；
By jelly powder and white granulated sugar mixing dry mixing to uniform, with 90 DEG C of hot water, 8min is stirred, is cooled to 65 DEG C, then
First time homogeneous is carried out under 65 DEG C, 25MPa pressure, second of homogeneous is carried out under 60 DEG C, 18MPa pressure, then in 55
DEG C, third time homogeneous is carried out under 12MPa pressure, obtain homogenizing fluid；The mass ratio of jelly powder, white granulated sugar and hot water is 0.6: 16:
83。
By above-mentioned homogenizing fluid lemon acid for adjusting pH to 4.2；It is filtered again with 80 mesh filter screens, as needed, appropriate addition is fragrant
Smart fragrance and fruit product, after packing, 95 DEG C, 20min sterilizing to get jelly finished product.
Comparative example 1
A method of preparing jelly using jelly powder comprising following steps：
2 parts of xanthans, 2 parts of locust bean gum, 10 parts of carragheen, 10 parts of konjac glucomannan, 6 parts of potassium chloride, breast are taken according to parts by weight
7 parts of sour calcium, 6 parts of sodium citrate, 1 part of potassium sorbate；At normal temperatures, above-mentioned raw materials are ground into powder, are uniformly mixed obtained fruit
Agar；
By jelly powder and white granulated sugar mixing dry mixing to uniform, with 90 DEG C of hot water, 6min is stirred, is cooled to 65 DEG C, then
First time homogeneous is carried out under 65 DEG C, 25MPa pressure, second of homogeneous is carried out under 60 DEG C, 18MPa pressure, then in 55
DEG C, third time homogeneous is carried out under 12MPa pressure, obtain homogenizing fluid；The mass ratio of jelly powder, white granulated sugar and hot water is 0.6: 14:
82；
By above-mentioned homogenizing fluid lemon acid for adjusting pH to 4.0；It is filtered again with 80 mesh filter screens, as needed, appropriate addition is fragrant
Smart fragrance and fruit product, after packing, 95 DEG C, 20min sterilizing to get jelly finished product.
Comparative example 2
A method of preparing jelly using jelly powder comprising following steps：
2 parts of xanthans, 2 parts of % of gellan gum, 10 parts of % of carragheen, 6 parts of potassium chloride, 7 parts of calcium lactate, lemon are taken according to parts by weight
6 parts of lemon acid sodium, 1 part of potassium sorbate；At normal temperatures, above-mentioned raw materials are ground into powder, are uniformly mixed obtained jelly powder；
By jelly powder and white granulated sugar mixing dry mixing to uniform, with 90 DEG C of hot water, 6min is stirred, is cooled to 65 DEG C, then
First time homogeneous is carried out under 65 DEG C, 25MPa pressure, second of homogeneous is carried out under 60 DEG C, 18MPa pressure, then in 55
DEG C, third time homogeneous is carried out under 12MPa pressure, obtain homogenizing fluid；The mass ratio of jelly powder, white granulated sugar and hot water is 0.6: 14:
82；
By above-mentioned homogenizing fluid lemon acid for adjusting pH to 4.0；It is filtered again with 80 mesh filter screens, as needed, appropriate addition is fragrant
Smart fragrance and fruit product, after packing, 95 DEG C, 20min sterilizing to get jelly finished product.
Embodiment 4
Product quality test of the present invention：
The jelly production that embodiment 1-3 and comparative example 1-2 are made carries out quality sensory evaluation, selects 80 surveys at random
Examination person carries out product sensory evaluation, gives a mark to color and luster, transparency, flavor, sugariness, elasticity, tissue morphology, carries out comparison and comments
It surveys.
Evaluation criterion is：Color and luster is with whole uniformity, immaculate, as full marks reference；Transparency is under twenty-twenty vision
Penetrating, free from admixture, as full marks reference；Flavor is with sea salt normal flavor, free from extraneous odour, as full marks reference；Sugariness is with a population
Sense carries out discretion；Mouthfeel is smooth after excellent, entrance with elasticity after product disengaging packaging for elasticity, as full marks reference；Tissue
Form is with product gel stability, the consistency of structure after repeatedly rocking, and form is complete after disengaging packaging, as full
Divide reference.The full marks of five indices are 10 points, and score is higher, illustrate that effect is better.Respective classes are carried out to 80 bit test persons
Evaluation counted after be averaged, and average results are recorded in the following table 1, and score of all categories is summed it up, as
Product total score.
1 product sensory of table is evaluated
Conclusion：As can be seen from Table 1, jelly of the invention is compared with comparative example, on color and luster and transparency, has and obviously changes
It is kind, and elasticity and tissue morphology are promoted, and product quality is uniform, and mouthfeel is finer and smoother and smooth.
Although above having used general explanation, specific implementation mode and experiment, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (6)
1. a kind of method preparing jelly using jelly powder comprising following steps：Step 1) prepares jelly powder, step 2) stirring
And homogeneous, step 3) adjust pH, filtering and sterilizing.
2. according to the method described in claim 1, it is characterized in that, described method includes following steps：
Step 1) prepares jelly powder：2-5 parts of pectin, 2-7 parts of gellan gum, 8-15 parts of carragheen, konjac glucomannan 8- are taken according to parts by weight
15 parts, 5-10 parts of potassium chloride, 5-10 parts of calcium lactate, 5-10 parts of sodium citrate, 1-2 parts of potassium sorbate；At normal temperatures, by above-mentioned original
Feed powder is broken into powder, is uniformly mixed obtained jelly powder；
Step 2) stirs and homogeneous：By jelly powder and white granulated sugar mixing dry mixing to uniform, with 90 DEG C of hot water, 5-10min is stirred,
65 DEG C are cooled to, first time homogeneous is then carried out under 65 DEG C, 25MPa pressure, second is carried out under 60 DEG C, 18MPa pressure
Then secondary homogeneous carries out third time homogeneous under 55 DEG C, 12MPa pressure, obtains homogenizing fluid；
Step 3) adjusts pH, filtering and sterilizing：By homogenizing fluid lemon acid for adjusting pH to 4.0-4.2 obtained by step 2)；Again with 80
Mesh filter screen filters, as needed, appropriate to add essence and flavoring agent and fruit product, after packing, 95 DEG C, 20min sterilizings are to get jelly
Finished product.
3. according to the method described in claim 2, it is characterized in that, in the step 2), jelly powder, white granulated sugar and hot water matter
Amount is than being 0.6-0.7: 14-17: 82-85.
4. according to the method described in claim 2, it is characterized in that, in the step 2), jelly powder, white granulated sugar and hot water matter
Amount is than being 0.7: 17: 85.
5. according to the method described in claim 2, it is characterized in that, step 1) prepares jelly powder, include the following steps：According to weight
Amount part takes 3 parts of pectin, 3 parts of gellan gum, 8 parts of carragheen, 10 parts of konjac glucomannan, 7 parts of potassium chloride, 8 parts of calcium lactate, 6 parts of sodium citrate,
2 parts of potassium sorbate；At normal temperatures, above-mentioned raw materials are ground into powder, are uniformly mixed obtained jelly powder.
6. being allowed to the jelly of the preparation of the method described in one according to claim 1-5.
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| CN201711361796.3A CN108283295A (en) | 2017-12-09 | 2017-12-09 | A method of preparing jelly using jelly powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711361796.3A CN108283295A (en) | 2017-12-09 | 2017-12-09 | A method of preparing jelly using jelly powder |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567106A (en) * | 2019-01-10 | 2019-04-05 | 广西子持医药科技有限公司 | A kind of preparation method of wax gourd jelly |
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