CN108618060B - Method for making multilayer jelly - Google Patents
Method for making multilayer jelly Download PDFInfo
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- CN108618060B CN108618060B CN201810431553.0A CN201810431553A CN108618060B CN 108618060 B CN108618060 B CN 108618060B CN 201810431553 A CN201810431553 A CN 201810431553A CN 108618060 B CN108618060 B CN 108618060B
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- jelly
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- jam
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- 239000008274 jelly Substances 0.000 title claims abstract description 154
- 235000015110 jellies Nutrition 0.000 title claims abstract description 152
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 93
- 238000007710 freezing Methods 0.000 claims abstract description 50
- 230000008014 freezing Effects 0.000 claims abstract description 49
- 239000007788 liquid Substances 0.000 claims abstract description 33
- 238000001816 cooling Methods 0.000 claims abstract description 25
- 238000002347 injection Methods 0.000 claims abstract description 22
- 239000007924 injection Substances 0.000 claims abstract description 22
- 238000007789 sealing Methods 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000007599 discharging Methods 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 2
- 241000220317 Rosa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000013526 supercooled liquid Substances 0.000 description 1
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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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A method for preparing a multilayer jelly comprises the following steps: (1) filling a first jelly material layer in the jelly cup, moving the freezing material injection head downwards into the jelly cup to contact with the surface of the first jelly material layer, staying for a period of time, and cooling the first jelly material layer; (2) the freezing material injection head is lifted to leave the first jelly material layer, the discharge hole of the freezing material injection head is opened to enable the jam to flow out, a fruit jam layer is formed on the surface of the first jelly material layer, jelly material liquid pre-filled in the jelly cup is cooled through the freezing material injection head to form the jelly material layer, the jam is filled into the jelly cup through the freezing material injection head, and the cooling of the jelly material liquid and the filling of the jam can be completed through the freezing material injection head.
Description
Technical Field
The invention belongs to a food processing method in the field of food, and particularly relates to a method for making multilayer jelly.
Background
The traditional jelly food is mainly prepared with colloid additives in a certain shape in advance, the colloid additives are added into jelly, the method requires that the colloid prepared in advance cannot be mixed with the jelly liquid at high temperature, only irreversibly formed colloid can be used due to the limitation, the taste is single, the colloid additives are prepared by using independent equipment, the preparation equipment is complex, an independent mold needs to be prepared in advance, the colloid additives are formed in the mold independently, the usage amount of the mold is large, and the occupied space is large.
In order to solve the above problems, chinese patent 201710207368.9 discloses a method for preparing a center-filled jelly and a center-filled jelly thereof, which comprises filling a first layer of jelly liquid in a jelly cup, cooling the liquid for molding, inserting a center-filled needle into the first layer of jelly liquid or suspending the center-filled needle on the surface of the first layer of jelly liquid, then injecting a center-filled material into the first layer of jelly liquid or on the surface of the first layer of jelly liquid to form different center-filled patterns, filling a second layer of jelly liquid, and finally sealing, sterilizing, cooling and packaging to obtain a finished center-filled jelly product.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a method for making multilayer jelly capable of realizing one-step completion of jelly liquid cooling and jam filling.
The invention adopts the following technical scheme:
a method for preparing a multilayer jelly comprises the following steps:
(1) filling a first jelly material layer in the jelly cup, moving the freezing material injection head downwards into the jelly cup to contact with the surface of the first jelly material layer, staying for a period of time, and cooling the first jelly material layer;
(2) and lifting the freezing material injection head away from the first jelly material layer, and opening a discharge hole of the freezing material injection head to enable the jam to flow out, so that a jam layer is formed on the surface of the first jelly material layer.
Further, the method also comprises the step (3): filling the second jelly material layer on the jam layer to fill the jelly cup, sealing, sterilizing, and cooling to obtain multilayer jelly.
Furthermore, the pouring speed of the second jelly material layer is from slow to fast.
Further, the step (1) comprises: filling a first jelly material layer in the jelly cup, moving the freezing material injection head downwards into the jelly cup to contact with the surface of the first jelly material layer, staying for a period of time, and spraying cooling water at the bottom and around the jelly cup to cool the first jelly material layer.
Furthermore, the first jelly material layer and the second jelly material layer are the same material liquid.
Further, the temperature of the jam is 12-18 deg.C
Furthermore, the temperature of the first jelly material layer and the second jelly material layer is 65-75 ℃.
As can be seen from the above description of the present invention, compared with the prior art, the beneficial effects of the present invention are: according to the manufacturing method of the multilayer jelly, the jelly material liquid poured into the jelly cup in advance is cooled through the freezing material injection head to form the jelly material layer, the jelly is poured into the jelly cup through the freezing material injection head, and the cooling of the jelly material liquid and the pouring of the jelly can be completed through the freezing material injection head.
Drawings
FIG. 1 is a schematic view of the structure of a sauce filling device;
FIG. 2 is an enlarged view taken at A in FIG. 1;
FIG. 3 is a schematic view showing the state of frozen jelly feed liquid of the sauce-injecting device;
FIG. 4 is a schematic view showing a state where jam is poured into the frozen state by the sauce pouring device;
FIG. 5 is a schematic diagram of a process for producing a multi-layer jelly;
fig. 6 is a schematic view of the process of producing the heart-filled jelly.
In the figure, 1-freezing material filling head, 11-cavity, 12-material outlet, 2-cooler, 3-material outlet pipe, 4-circulating pipe, 5-conveying pump, 6-sealing component, 61-sealing component, 62-connecting piece, 63-first cylinder, 7-lifting frame, 71-base, 72-guide rail, 73-moving seat, 74-second cylinder, 8-belt conveyer belt, 9-jelly filling device, 91-hopper, 92-first filling head, 93-second filling head and 0-jelly cup.
Detailed Description
The invention is further described below by means of specific embodiments.
Referring to fig. 1 to 6, a jelly production line includes a belt conveyer 8, a jelly pouring device 9, and a paste pouring device;
the belt conveyer belt 8 is used for placing the jelly cup 0, conveying the jelly cup 0 to the jelly filling device 9 and the jam injecting device from left to right along the horizontal direction, and filling jelly liquid and jam to the jelly cup 0;
the jelly pouring device 9 comprises a hopper 91, a first pouring head 92 and a second pouring head 93, wherein the hopper 91 is used for storing jelly feed liquid; the first pouring head 92 is connected with the hopper 91, arranged above the belt conveyer belt 8 and positioned at the front end of the belt conveyer belt 8, and is used for pouring a first jelly liquid into the jelly cup 0 to form a first jelly material layer; the second pouring head 93 is connected with the hopper 91, arranged above the belt conveyer belt 8 and behind the sauce pouring device, and is used for pouring a second jelly material liquid into the jelly cup 0 to form a second jelly material layer, and specifically, the first jelly material liquid and the second jelly material liquid are the same material liquid;
the jam filling device is used for filling jam into the jelly cup 0 and comprises a freezing filling head 1, a cooler 2, a discharge pipe 3, a circulating pipe 4, a delivery pump 5, a sealing assembly 6 and a lifting frame 7;
the lifting frame 7 comprises a base 71, a guide rail 72 which is arranged on the base 71 in an extending manner along the vertical direction, a moving seat 73 which can be arranged on the guide rail 72 in a vertically moving manner, and a driving assembly for driving the moving seat 73 to move, wherein the driving assembly is a second air cylinder 74 which is arranged on the base 71 and drives the moving seat 73 to move vertically;
the freezing filling head 1 is arranged on the movable seat 73 and moves up and down along with the movable seat 73, a cavity 11 for fruit jam to circularly enter and exit is arranged, a discharge hole 12 communicated with the cavity 11 is arranged at the bottom, when the freezing filling head 1 is used, jam cooled by the cooler 2 circularly enters and exits the cavity 11, so that the freezing filling head 1 keeps low temperature, the freezing filling head 1 can cool first jelly liquid to form a first jelly material layer when contacting with the first jelly liquid, and particularly, a flat contact surface is formed at the bottom of the freezing filling head 1, so that the structure of the first jelly material layer is not damaged when the freezing filling head 1 contacts with the first jelly liquid;
cooler 2 sets up on base 71 for cooling jam, and its top is provided with the input port, and the bottom is provided with the delivery outlet, to the jam cooling of entering to the assigned temperature, and transport again to freezing stub bar 1 of annotating, and is specific, and cooler 2 is common cooling device among the prior art, and its basic structure mainly includes cooling chamber, evaporimeter, compressor, condenser, capillary, and its theory of operation is: after refrigeration and throttling and pressure reduction through a capillary tube, the jelly liquid in the cooling chamber is cooled to a specified temperature through circulation by quickly evaporating and absorbing heat in the evaporator, absorbing heat in the cooling chamber, entering a condenser to release the heat to the outside under the action of a compressor, condensing the heat into supercooled liquid, throttling and pressure reduction through the capillary tube again;
one end of a discharge pipe 3 is connected with an output port of the cooler 2, the other end of the discharge pipe is connected with the freezing filling head 1, cooled jam is sent into the freezing filling head 1 from the cooler 2, specifically, one end of the discharge pipe 3 connected with the freezing filling head 1 extends into the bottom of the cavity 11, and further, the discharge pipe 3 is a hose;
one end of a circulating pipe 4 is connected with an inlet and an outlet of the cooler 2, the other end of the circulating pipe 4 is connected with the freezing feeding head 1, jam coming out of the freezing feeding head 1 is sent into the cooler 2 to be cooled, specifically, one end of the circulating pipe 4 connected with the freezing feeding head 1 extends into the top of the cavity 11, and further, the circulating pipe 4 is a hose;
the conveying pump 5 is arranged on the discharging pipe 3 or the circulating pipe 4, so that the jam can circularly pass in and out between the cooler 2 and the freezing feeding head 1 to keep low temperature, specifically, the conveying pump 5 is arranged on the discharging pipe 3, the jam can be cooled in the cooler 2 through the conveying pump 5, then enters the freezing feeding head 1 through the discharging pipe 3 and returns to the cooler 2 through the circulating pipe 4 to form a circulation, so that the jam keeps low temperature;
the sealing assembly 6 is used for sealing a discharge port 12 of the freezing filling head 1 and comprises a sealing element 61, a connecting element 62 and a driving device, wherein the sealing element 61 can be vertically moved and arranged in a cavity 11 of the freezing filling head 1 and used for sealing the discharge port 12, the sealing element 61 is arranged to cool a first jelly liquid in the freezing filling head 1 when sealing the discharge port 12, the sealing element 61 is far away from the discharge port 12, the cooling filling head 1 fills jam into the jelly cup 0, specifically, the shape of the sealing element 61 is matched with that of the discharge port 12, further, a sealing ring 611 is arranged on the periphery of the sealing element 61, and the jam can not flow out of the discharge port 12 when the sealing element 61 seals the discharge port 12; one end of the connecting piece 62 is connected with the sealing piece 61, and the other end is connected with the driving device to drive the sealing piece 61 to move up and down; the driving device is used for driving the connecting piece 62 to move up and down and comprises a first air cylinder 63 arranged on the moving seat 73, the first air cylinder 63 is connected with the top end of the connecting piece 62 and drives the connecting piece 62 to move up and down;
various types of jelly, such as jelly or filled jelly, can be produced by the jelly production line;
example 1
A method for preparing a multilayer jelly comprises the following steps:
(1) filling a first jelly material layer in the jelly cup 0 through the first filling head 92, driving the movable seat 73 to move downwards through the second air cylinder 74 to drive the freezing filling head 1 to move downwards to enter the jelly cup 0 to be contacted with the surface of the first jelly material layer, staying for a period of time, and spraying cooling water at the bottom and the periphery of the jelly cup 0 to cool the first jelly material layer;
(2) the second cylinder 94 drives the movable seat 73 to ascend to drive the freezing material injection head 1 to ascend to leave a first jelly material layer, and meanwhile the first cylinder 63 drives the connecting piece 62 to drive the sealing piece 61 to ascend to open the discharge hole 12 of the freezing material injection head 1 to enable jam to flow out, so that a jam layer is formed on the surface of the first jelly material layer.
(3) Filling a second jelly material layer on the jelly layer through a second filling head 93 until the jelly cup 0 is filled;
(4) sealing, sterilizing, and cooling to obtain the final product.
Specifically, the pouring speed of the second jelly material layer is reduced from low to high, so that the jam layer is prevented from being damaged;
the first jelly material layer and the second jelly material layer are the same material liquid;
keeping the jam at a low temperature of 12-18 ℃ after the jam circularly enters and exits in the cooling process;
the temperature of the first jelly material liquid and the second jelly material liquid is 65-75 ℃.
Example 2
A method for preparing heart-pouring jelly comprises the following steps:
(1) filling a jelly material layer in the jelly cup 0 through the first filling head 92, driving the movable seat 73 to move downwards through the second air cylinder 74 to drive the freezing filling head 1 to move downwards to enter the jelly material layer, discharging the pre-filled jelly material, staying for a period of time, spraying cooling water at the bottom and the periphery of the jelly cup 0, and cooling the jelly material layer at the periphery of the freezing filling head 1 to form a material filling area in the jelly material layer;
(2) the second cylinder 74 drives the moving seat 73 to ascend to drive the freezing filling head 1 to ascend to leave a jelly material layer, and meanwhile, the first cylinder 63 drives the connecting piece 62 to drive the sealing piece 61 to ascend to open the discharge hole 12 of the freezing filling head 1 to enable jam to flow out and to be filled into a filling area;
(3) sealing, sterilizing, and cooling to obtain jelly.
Specifically, the shape of the material injection area is consistent with that of the freezing material injection head 1, the shape of the freezing material injection head 1 can be various shapes such as a cylinder shape, a rose shape, an animal shape and the like, and jam shapes with different shapes and colors can be injected by arranging a plurality of freezing material injection heads 1 in a combined mode, so that the types of the core-injection jelly are increased;
the temperature of the jam is (-5) -20 deg.C;
the temperature of the jelly material layer is 65-75 deg.C.
This production line of jelly, through freezing stub bar 1 of annotating in the sauce device, cooler 2, discharging pipe 3, circulating pipe 4 and delivery pump 5, make freezing jam and freezing stub bar 1 keep low temperature of annotating, thereby the jelly feed liquid that fills in advance in the cooling jelly cup 0, compared with the prior art, cold wind cooling system among the prior art has been saved, equipment is simplified, production facility has been saved, can once accomplish the cooling and fill jam through annotating the sauce device simultaneously, need not to divide into two steps again with the cooling of jelly feed liquid and the filling of jam, accomplish through two devices, the preparation time has been saved, and the production efficiency is improved.
The above description is only a preferred embodiment of the present invention, and therefore should not be taken as limiting the scope of the invention, which is defined by the appended claims and their equivalents and modifications within the scope of the description.
Claims (4)
1. A method for preparing multilayer jelly is characterized in that: the method comprises the following steps:
(1) filling a first jelly material layer in the jelly cup, moving the freezing material injection head downwards into the jelly cup to contact with the surface of the first jelly material layer, staying for a period of time, and cooling the first jelly material layer;
(2) lifting the freezing filling head away from the first jelly material layer, opening a discharge hole of the freezing filling head to enable the jam to flow out, and forming a finished jam layer on the surface of the first jelly material layer;
the temperature of the jam is 12-18 ℃; the temperature of the first jelly material layer and the second jelly material layer is 65-75 ℃;
the step (1) comprises the following steps: filling a first jelly material layer in the jelly cup, moving the freezing material injection head downwards into the jelly cup to contact with the surface of the first jelly material layer, staying for a period of time, and spraying cooling water at the bottom and around the jelly cup to cool the first jelly material layer.
2. The method for preparing the multilayer jelly according to claim 1, wherein the method comprises the following steps: further comprising the step (3): filling the second jelly material layer on the jam layer to fill the jelly cup, sealing, sterilizing, and cooling to obtain multilayer jelly.
3. The method for preparing the multilayer jelly according to claim 2, wherein the method comprises the following steps: the pouring speed of the second jelly layer is from slow to fast.
4. The method for preparing the multilayer jelly according to claim 1, wherein the method comprises the following steps: the first jelly material layer and the second jelly material layer are made of the same material liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810431553.0A CN108618060B (en) | 2018-05-08 | 2018-05-08 | Method for making multilayer jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810431553.0A CN108618060B (en) | 2018-05-08 | 2018-05-08 | Method for making multilayer jelly |
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| Publication Number | Publication Date |
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| CN108618060A CN108618060A (en) | 2018-10-09 |
| CN108618060B true CN108618060B (en) | 2022-01-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810431553.0A Active CN108618060B (en) | 2018-05-08 | 2018-05-08 | Method for making multilayer jelly |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273692B (en) * | 2020-09-17 | 2021-12-14 | 德州职业技术学院（德州市技师学院） | Multilayer colloidal food processing forming device |
| CN114234554B (en) * | 2021-12-23 | 2023-05-09 | 湖南新中意食品有限公司 | A quick cooling device for jelly production |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101142974A (en) * | 2006-09-13 | 2008-03-19 | 黑龙江大学 | Ferrum replenishing jelly and its preparation technology |
| CN106962858A (en) * | 2017-03-31 | 2017-07-21 | 南京来口食品有限公司 | The preparation method and its stamp jelly of a kind of stamp jelly |
| CN106974236A (en) * | 2017-03-31 | 2017-07-25 | 南京来口食品有限公司 | A kind of preparation method for noting heart jelly and its note heart jelly |
| CN107712754A (en) * | 2017-11-01 | 2018-02-23 | 安徽省林锦记食品工业有限公司 | A kind of polychrome jelly production equipment |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2266418A1 (en) * | 2009-06-26 | 2010-12-29 | Nestec S.A. | Container having ingredients for preparing a frozen confection, container holder and device for preparing a frozen confection |
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2018
- 2018-05-08 CN CN201810431553.0A patent/CN108618060B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101142974A (en) * | 2006-09-13 | 2008-03-19 | 黑龙江大学 | Ferrum replenishing jelly and its preparation technology |
| CN106962858A (en) * | 2017-03-31 | 2017-07-21 | 南京来口食品有限公司 | The preparation method and its stamp jelly of a kind of stamp jelly |
| CN106974236A (en) * | 2017-03-31 | 2017-07-25 | 南京来口食品有限公司 | A kind of preparation method for noting heart jelly and its note heart jelly |
| CN107712754A (en) * | 2017-11-01 | 2018-02-23 | 安徽省林锦记食品工业有限公司 | A kind of polychrome jelly production equipment |
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| CN108618060A (en) | 2018-10-09 |
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