CN109480243A - A kind of sorghum jelly manufacture craft - Google Patents
A kind of sorghum jelly manufacture craft Download PDFInfo
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- CN109480243A CN109480243A CN201811571470.8A CN201811571470A CN109480243A CN 109480243 A CN109480243 A CN 109480243A CN 201811571470 A CN201811571470 A CN 201811571470A CN 109480243 A CN109480243 A CN 109480243A
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- 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
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Abstract
The invention belongs to food technology fields, and in particular to a kind of sorghum jelly manufacture craft weighs each component according to following mass percent: composite glue powder 4~6%, white granulated sugar 13~16%, citric acid 0.3~0.4%, sorghum particle 5~6%, water supply 100%；Citric acid part aqueous solution, obtains citric acid solution；Composite glue powder and white granulated sugar are mixed well, are dissolved in water, citric acid solution is added, is mixed, 95~98 DEG C of heating water baths are cooled to close to room temperature to dissolving, sorghum particle is added, and gentle agitation is cooled to room temperature, and is sterilized, is obtained sorghum jelly finished product.The new coarse cereals jelly production of process exploitation of the invention, enriches the type of coarse cereals jelly.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of sorghum jelly manufacture craft.
Background technique
Sorghum is a kind of herbaceous plant, and grass family just had the record for just having plantation sorghum in the world before more than 3000 years,
It is the fifth-largest bread crop in the world.Sorghum generally has plantation in northern China, and sorghum type is more, and drought resistance is good, yield
Height, therefore there is critical role in the planting industry of sorghum China.Sorghum particle edible value with higher, containing compared with horn of plenty
Protein, carbohydrate, B family vitamin, dietary fiber etc., and its nutritional ingredient ratio disagrees other cereal, so
Sorghum has important nutritive value.
Jelly was firstly introduced China in 1985, and after decades of development, China has become maximum jelly in the world
Producing country has larger consumption market.Jelly has smooth mouthfeel, and bright appearance is moderate, so the majority of consumers
Enjoy a lot jelly based food, but the main component of regular jellies is sugar, edible glue, pigment, flavoring agent composition, therefore nutriture value
It is worth lower, the children for being not suitable for growth and development stage are edible.
The prior art is existing to show that jelly for corn is made, optimum proportioning be compound gel content be 1.1%, corn
Juice content is 16%, cane sugar content 11%, citric acid content 0.23%, KCE content are 0.08% etc., be can be improved general
The nutritive value of logical jelly.But it is less to the jelly research of addition coarse cereals both at home and abroad at present, coarse cereals jelly type is single, needs
Want the coarse cereals jelly production that continual exploitation is new.
Summary of the invention
A kind of sorghum jelly manufacture craft provided by the invention, develops new coarse cereals jelly production, enriches coarse cereals fruit
The type of jelly.
The present invention provides a kind of sorghum jelly manufacture crafts, comprising the following steps:
S1, sample pretreatment
Sorghum is spare after cooked；
Composite glue powder is made after jelly powder and OK a karaoke club rubber powder are mixed according to the mass ratio of 99:1, it is spare；
S2, weighing, jelly processed
Each component is weighed according to following mass percent: composite glue powder 4~6%, white granulated sugar 13~16%, citric acid 0.3
~0.4%, sorghum particle 5~6%, water supply 100%；
Citric acid part aqueous solution, obtains citric acid solution；Composite glue powder and white granulated sugar are mixed well, with remaining water
Citric acid solution is added in dissolution, mixes, and for 95~98 DEG C of heating water baths to dissolving, obtained mixture is cooling, and sorghum is added
Grain, is cooled to room temperature, and sterilizes, obtains sorghum jelly finished product.
Preferably, in S2, each component is weighed according to following mass percent: composite glue powder 4%, white granulated sugar 13%, lemon
Acid 0.3%, sorghum particle 5%, water supply 100%.
Preferably, the cooked mode of sorghum is as follows: water being added into sorghum, mixes thoroughly, then material moistening adds water, mix thoroughly
10~15min is boiled in water-bath afterwards；Excessive moisture is filtered out, water is added, 10~15min is boiled in water-bath again after mixing thoroughly, filters out superfluous water
Point, sorghum particle is obtained, is cooled to room temperature, it is spare.
Preferably, when material moistening, the solid-liquid ratio 300g:400mL of sorghum and water.
Preferably, the cooked water being added in the process of sorghum is 85~100 DEG C of hot water.
Preferably, the cooling temperature of mixture is 20~25 DEG C before sorghum particle is added.
Compared with prior art, sorghum jelly manufacture craft of the invention has the advantages that
(1) development of coarse cereals jelly changes cognition of the people to traditional jelly, is that one of jelly converted products is new
Research direction, again containing important human body institutes such as various a large amount of B vitamins, inorganic salts, carbohydrate, protein in coarse cereals
Nutritional ingredient is needed, and jelly is the very favorite snack food of present children and young man, therefore coarse cereals are mutually tied with jelly
It closes, can not only increase the nutritive value of traditional jelly, also have great importance to the industry development of jelly.
(2) with the quickening of social life rhythm, more and more young men like eating snack food, the cereal but ignored
Nutritive value of food, especially children eat cereal due to not liking, and it is unbalanced often to impact nutrition intake,
Lead to depauperation.If sorghum and jelly are combined, it is made into the sorghum jelly of sweet and sour taste, jelly not only can be improved
Nutritive value, people can also be changed to the traditional cognitive of jelly and push the development of jelly industry.The solution of the present invention
For the first time using sorghum jelly as research topic, there is important practice significance to the research of sorghum jelly.
(3) sorghum jelly manufacture craft of the invention is simple, low in cost, reaches and product as traditional pulp jellies
Effect, and the sorghum jelly effect of visualization of suspension is stronger, market potential is larger.
Detailed description of the invention
Fig. 1 is the side view of sorghum jelly prepared by embodiment 1；
Fig. 2 is the bottom view of sorghum jelly prepared by embodiment 1.
Specific embodiment
The present invention is described in detail combined with specific embodiments below, but should not be construed as limitation of the invention.It is following
The test method of actual conditions is not specified in embodiment, operates usually according to normal condition, due to not being related to inventive point, thus it is not right
Its step is described in detail.
Embodiment 1
A kind of sorghum jelly manufacture craft, comprising the following steps:
S1, sample pretreatment
Sorghum obtains sorghum particle after being cooked twice, places spare；
The boiling mode of sorghum is as follows: taking sorghum 300g, water 400mL is added, mixes thoroughly, material moistening, then adds 1.3L 90
DEG C hot water, boils 10min after mixing thoroughly；Naturally excessive moisture is filtered out, 90 DEG C of hot water of 1.5L are added, heating is boiled again after mixing thoroughly
10min filters out excessive moisture naturally, obtains sorghum particle, is cooled to room temperature, and places spare.
Composite glue powder is made after taking 99g jelly powder and 1g OK a karaoke club rubber powder to mix, it is spare；
S2, weighing, jelly processed
Each component is weighed according to following mass percent: composite glue powder 4%, white granulated sugar 13%, citric acid 0.3%, sorghum
Particle 5%, water supply 100%；
Citric acid part aqueous solution, obtains citric acid solution；Composite glue powder and white granulated sugar are mixed well, are added remaining
Citric acid solution is added in water, mixes, and for 95 DEG C of heating water baths to dissolving, obtained mixture is cooled to 25 DEG C, and sorghum is added
Grain, gentle agitation are cooled to room temperature, and obtain sorghum jelly finished product.
Sorghum jelly finished product prepared by embodiment 1 sorghum particle as shown in Figs. 1-2, high-visible, it is beautiful, have good
Market prospects.
Embodiment 2
A kind of sorghum jelly manufacture craft, comprising the following steps:
S1, sample pretreatment
Sorghum obtains sorghum particle after being cooked twice, places spare；
The boiling mode of sorghum is the same as embodiment 1.
Composite glue powder is made after taking 99g jelly powder and 1g OK a karaoke club rubber powder to mix, it is spare；
S2, weighing, jelly processed
Each component is weighed according to following mass percent: composite glue powder 6%, white granulated sugar 13%, citric acid 0.3%, sorghum
Particle 5%, water supply 100%；
Citric acid part aqueous solution, obtains citric acid solution；Composite glue powder and white granulated sugar are mixed well, are added remaining
Citric acid solution is added in water, mixes, and to dissolving, obtained mixture is cooled to close to 25 DEG C 95 DEG C of heating water baths, and sorghum is added
Particle, gentle agitation are cooled to room temperature, and obtain sorghum jelly finished product.
Embodiment 3
A kind of sorghum jelly manufacture craft, comprising the following steps:
S1, sample pretreatment
Sorghum obtains sorghum particle after being cooked twice, places spare；
The boiling mode of sorghum is the same as embodiment 1.
Composite glue powder is made after taking 99g jelly powder and 1g OK a karaoke club rubber powder to mix, it is spare；
S2, weighing, jelly processed
Each component is weighed according to following mass percent: composite glue powder 4%, white granulated sugar 16%, citric acid 0.3%, sorghum
Particle 5%, water supply 100%；
Citric acid part aqueous solution, obtains citric acid solution；Composite glue powder and white granulated sugar are mixed well, are added remaining
Citric acid solution is added in water, mixes, and 95 DEG C of heating water baths are cooled to 25 DEG C to dissolving, and sorghum particle is added, and gentle agitation is cold
But to room temperature, sterilizing obtains sorghum jelly finished product.
Embodiment 4
A kind of sorghum jelly manufacture craft, comprising the following steps:
S1, sample pretreatment
Sorghum obtains sorghum particle after being cooked twice, places spare；
The boiling mode of sorghum is as follows: taking sorghum 300g, water 400mL is added, mixes thoroughly, material moistening, then add 1.3L heat
Water boils 10min after mixing thoroughly；Naturally excessive moisture is filtered out, 1.5L hot water is added, 10min is boiled in heating again after mixing thoroughly, is filtered naturally
Except excessive moisture, sorghum particle is obtained, is cooled to room temperature, placed spare.90 DEG C of hot water temperature.
Composite glue powder is made after taking 99g jelly powder and 1g OK a karaoke club rubber powder to mix, it is spare；
S2, weighing, jelly processed
Each component is weighed according to following mass percent: composite glue powder 4%, white granulated sugar 13%, citric acid 0.4%, sorghum
Particle 5%, water supply 100%；
Citric acid part aqueous solution, obtains citric acid solution；Composite glue powder and white granulated sugar are mixed well, are added remaining
Citric acid solution is added in water, mixes, and for 95 DEG C of heating water baths to dissolving, obtained mixture is cooled to 25 DEG C, and sorghum is added
Grain, gentle agitation are cooled to room temperature, and are sterilized, are obtained sorghum jelly finished product.
Embodiment 5
A kind of sorghum jelly manufacture craft, comprising the following steps:
S1, sample pretreatment
Sorghum obtains sorghum particle after being cooked twice, places spare；
The boiling mode of sorghum is as follows: taking sorghum 300g, water 400mL is added, mixes thoroughly, material moistening, then add 1.3L heat
Water boils 10min after mixing thoroughly；Naturally excessive moisture is filtered out, 1.5L hot water is added, 10min is boiled in heating again after mixing thoroughly, is filtered naturally
Except excessive moisture, sorghum particle is obtained, is cooled to room temperature, placed spare.90 DEG C of hot water temperature.
Composite glue powder is made after taking 99g jelly powder and 1g OK a karaoke club rubber powder to mix, it is spare；
S2, weighing, jelly processed
Each component is weighed according to following mass percent: composite glue powder 4%, white granulated sugar 13%, citric acid 0.3%, sorghum
Particle 6%, water supply 100%；
Citric acid part aqueous solution, obtains citric acid solution；Composite glue powder and white granulated sugar are mixed well, are added remaining
Citric acid solution is added in water, mixes, and for 95 DEG C of heating water baths to dissolving, obtained mixture is cooled to 25 DEG C, and sorghum is added
Grain, gentle agitation are cooled to room temperature, and are sterilized, are obtained sorghum jelly finished product.
Embodiment 6
A kind of sorghum jelly manufacture craft, comprising the following steps:
S1, sample pretreatment
Sorghum obtains sorghum particle after being cooked twice, places spare；
The boiling mode of sorghum is as follows: taking sorghum 300g, water 400mL is added, mixes thoroughly, material moistening, then add 1.3L heat
Water boils 15min after mixing thoroughly；Naturally excessive moisture is filtered out, 1.5L hot water is added, 15min is boiled in heating again after mixing thoroughly, is filtered naturally
Except excessive moisture, sorghum particle is obtained, is cooled to room temperature, placed spare.85 DEG C of hot water temperature.
Composite glue powder is made after taking 99g jelly powder and 1g OK a karaoke club rubber powder to mix, it is spare；
S2, weighing, jelly processed
Each component is weighed according to following mass percent: composite glue powder 4%, white granulated sugar 15%, citric acid 0.4%, sorghum
Particle 5%, water supply 100%；
Citric acid part aqueous solution, obtains citric acid solution；Composite glue powder and white granulated sugar are mixed well, are added remaining
Citric acid solution is added in water, mixes, and to dissolving, obtained mixture is cooled to close to 20 DEG C 98 DEG C of heating water baths, and sorghum is added
Particle, gentle agitation are cooled to room temperature, and obtain sorghum jelly finished product.
Embodiment 7
A kind of sorghum jelly manufacture craft, comprising the following steps:
S1, sample pretreatment
Sorghum obtains sorghum particle after being cooked twice, places spare；
The boiling mode of sorghum is as follows: taking sorghum 300g, water 400mL is added, mixes thoroughly, material moistening, then add 1.3L heat
Water boils 10min after mixing thoroughly；Naturally excessive moisture is filtered out, 1.5L hot water is added, 10min is boiled in heating again after mixing thoroughly, is filtered naturally
Except excessive moisture, sorghum particle is obtained, is cooled to room temperature, placed spare.100 DEG C of hot water temperature.
Composite glue powder is made after taking 99g jelly powder and 1g OK a karaoke club rubber powder to mix, it is spare；
S2, weighing, jelly processed
Each component is weighed according to following mass percent: composite glue powder 4%, white granulated sugar 16%, citric acid 0.3%, sorghum
Particle 5%, water supply 100%；
Citric acid part aqueous solution, obtains citric acid solution；Composite glue powder and white granulated sugar are mixed well, are added remaining
Citric acid solution is added in water, mixes, and for 96 DEG C of heating water baths to dissolving, obtained mixture is cooled to 22 DEG C, and sorghum is added
Grain, gentle agitation are cooled to room temperature, and are sterilized, are obtained sorghum jelly finished product.
The operation notice of embodiment 1-5:
1, composite glue powder and granulated sugar will be sufficiently mixed, and otherwise be not readily dissolved during heating.
2, heating water bath is used during heating, stops heating after completely dissolution to solid content.
3, the temperature change that monitor mixing sol solution in cooling procedure, is rapidly added when close to 20~25 DEG C of room temperature
Otherwise sorghum particle can make sorghum particle largely sink or float.
4, the water being added in the digestion process of sorghum is 85~100 DEG C of hot water, cooling temperature before sorghum particle is added
It is 20~25 DEG C, any number in the two temperature ranges can be used.
5, the water that sorghum jelly manufacture craft uses can be tap water and be also possible to distilled water, and the embodiment of the present invention uses
Be distilled water.
6, composite glue powder, white granulated sugar, citric acid dampness or water and other liquid is avoided to be splashed into use process, it otherwise can shadow
Ring experimental result.
7, it to sterilize according to mode as defined in jelly before finished product is made, and guarantee to keep cleaning during whole operation
It is pollution-free.
Comparative example 1
A kind of five cereals jelly: it is made of the raw material below according to parts by weight: 4 parts of paddy, 5 parts of soya bean, sweet potato 2.5
Part, 3 parts of red bean, 5 parts of wheat, 8 parts of semen sojae atricolor, 7 parts of black rice, 1.5 parts of oat, 6 parts of glutinous rice, 0.5 part of sesame, 5 parts of lotus seeds, milk 20
Part.Emphasize with rich in nutrition content, in good taste, more foods can also play certain health-care effect, especially suitable for children and
The food of old man.Different from Examples 1 to 5, which proposes that a variety of coarse cereals are compound, although having certain health-care effect
And target user, but since raw material is more, preparation method is complicated.And the embodiment of the present invention 1~5 is single sorghum as former
Material, simple process are feasible.
In order to verify effect of the invention, We conducted following a series of experiments:
1, subjective appreciation requirement
Subjective appreciation plays an important role in food industry research and production process.Using subjective appreciation method from
The structural state of food, mouthfeel, color etc. can accurately judge out the physical property and quality status of food.Therefore originally
Sorghum jelly quality status is mainly analyzed in experiment with the method for subjective appreciation.
The total score of subjective appreciation is 10 points, and wherein structural state 6 divides (whether suspend and have bubble-free), and mouthfeel 4 is divided.Evaluation
Analysis method is mainly valuation officer totally 10 people, and men and women each 5,10 people are without the notable difference on taste and smell, after trial test
It scores immediately.Such as Tables 1 and 2.
1 sensory evaluation scale table of table
2 sensory evaluation dimensional analysis table of table
2, comparative test designs
2.1, the determination of sorghum addition mass percent
Mass percent 4%, white granulated sugar addition mass percent 13%, citric acid, which are added, in composite glue powder adds quality hundred
The sorghum particle of mass percent 4%, 5%, 6%, 7%, 8% is added respectively under conditions of dividing than 0.3%, and is added water and supplied
100%, the production of jelly is carried out according to 1 experiment process of embodiment, and product is subjected to sensory evaluation scores, determines the addition quality of sorghum
Percentage range, such as table 3.
The experiment of single factor table of the different sorghum contents of table 3
2.2, the determination of composite glue powder (99% jelly powder and 1% OK a karaoke club rubber powder) addition mass percent
Mass percent 5%, white granulated sugar addition mass percent 13%, citric acid, which are added, in sorghum particle adds quality hundred
The composite glue powder of mass percent 2%, 4%, 6%, 8%, 10% is added respectively under conditions of dividing than 0.3%, and adds water benefit
Foot 100% carries out the production of jelly according to 1 experiment process of embodiment, product is carried out sensory evaluation scores, determines the addition matter of sorghum
Percentage range is measured, such as table 4.
The experiment of single factor table of 4 different composite rubber powder content of table
2.3, the determination of white granulated sugar addition mass percent
It is that 5%, composite glue powder adds mass percent 4%, citric acid addition in the addition mass percent of sorghum particle
The white granulated sugar of mass percent 4%, 7%, 10%, 13%, 16% is added under conditions of mass percent 0.3% respectively, and is added
Add water to supply 100%, the production of jelly is carried out according to 1 experiment process of embodiment, product is subjected to sensory evaluation scores, determines sorghum
Mass percent range is added, such as table 5.
The experiment of single factor table of the different white sugar contents of table 5
2.4, the determination of citric acid addition mass percent
It is that 5%, composite glue powder adds mass percent 4%, white granulated sugar addition in the addition mass percent of sorghum particle
The lemon of mass percent 0.2%, 0.3%, 0.4%, 0.5%, 0.6% is added under conditions of mass percent 13% respectively
Acid, and add water and supply 100%, the production of jelly is carried out according to 1 experiment process of embodiment, product is subjected to sensory evaluation scores, really
The addition mass percent range for determining sorghum, such as table 6.
The experiment of single factor table of the different citric acid contents of table 6
2.5, orthogonal test
Respectively choose sorghum particle mass percent be 5%, 6%, 7%, composite glue powder mass percent be 4%,
6%, 8%, the mass percent of white granulated sugar is 7%, 10%, 13%, carries out orthogonal test, experimental design such as table 7.
7 orthogonal experiments of table
3, test result
3.1, influence of the sorghum addition mass percent to the subjective appreciation of jelly, such as table 8.
Results of sensory evaluation of the sorghum of 8 different content of table to jelly
As can be seen from Table 8, when sorghum content be 5% when, i.e., embodiment 1 technical solution preparation sorghum jelly
Even tissue, particle suspend it is more, it is in good taste, score highest, therefore sorghum addition optimum content be 5%, embodiment 5 make
Standby sorghum jelly quality is taken second place.
3.2, the content of composite glue powder (99% jelly powder and 1% OK a karaoke club rubber powder) influences the subjective appreciation of jelly, such as table
9。
Results of sensory evaluation of the content of 9 composite glue powder of table (99% gelatin and 1% carragheen) to jelly
As can be seen from Table 9, when the addition mass percent of composite glue powder is 4%, i.e. 1 technical solution of embodiment
The sorghum jelly transparency of organization of preparation, bubble-free, elasticity is good, smooth in taste moderate, and score highest, therefore composite glue powder is most suitable
Adding mass percent is 4%, and sorghum jelly quality prepared by embodiment 2 is taken second place.
3.3, influence of the addition mass percent of granulated sugar to the subjective appreciation of jelly, such as table 10.
Result of the addition mass percent of 10 granulated sugar of table to the subjective appreciation of jelly
As can be seen from Table 10, when the addition mass percent of white granulated sugar is 13%, i.e. 1 technical solution of embodiment
The mouthfeel sweet taste and tart flavour of the sorghum jelly of preparation are moderate, and score highest, therefore the most suitable addition mass percent of white granulated sugar is
13%, sorghum jelly quality prepared by embodiment 3 is taken second place.
3.4, influence of the addition mass percent of citric acid to jelly subjective appreciation, such as table 11.
Result of the addition mass percent of 11 citric acid of table to jelly subjective appreciation
As can be seen from Table 11, when the addition mass percent of citric acid is 0.3%, i.e. 1 technical side of embodiment
The mouthfeel tart flavour of the sorghum jelly of case preparation is moderate, therefore the most suitable addition mass percent of citric acid is 0.3%, embodiment 3
The sorghum jelly quality of preparation is taken second place.
3.5 orthogonal test analysis, such as table 12.
The intuitive analytical table of 12 orthogonal test of table
As shown in Table 11, it is 5% that optimum combination, which is sorghum content, and composite glue powder content is 4%, and white sugar content is
13%, the sorghum jelly mouthfeel and best in quality of citric acid content 0.3%, i.e. 1 technical solution of embodiment preparation.
4, conclusion
By analysis of experiments, it is available to draw a conclusion that assessment analysis is carried out with subjective appreciation standard:
When sorghum addition mass percent is 5%, composite glue powder (99% jelly powder and 1% OK a karaoke club rubber powder) addition quality
When percentage is 4%, the addition mass percent of white granulated sugar is 13%, the addition mass percent of citric acid is 0.3%, sorghum
Jelly structural state and mouthfeel reach best.If the additive amount of each raw material changes, the sorghum jelly scoring prepared also becomes
Change it is larger, so cannot be arbitrarily adjusted to its content.
It should be noted that when the present invention provides numberical range, it should be appreciated that except non-present invention is otherwise noted, every number
Being worth any one numerical value between two endpoints and two endpoints of range can be selected.Unless otherwise defined, make in the present invention
All technical and scientific terms are identical as the normally understood meaning of those skilled in the art of the present technique.Although this hair has been described
Bright preferred embodiment, once a person skilled in the art knows basic creative concepts, then can be to these embodiments
Make other change and modification.So the following claims are intended to be interpreted as including preferred embodiment and falls into the present invention
All change and modification of range.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (6)
1. a kind of sorghum jelly manufacture craft, which comprises the following steps:
S1, sample pretreatment
Sorghum is spare after cooked；
Composite glue powder is made after jelly powder and OK a karaoke club rubber powder are mixed according to the mass ratio of 99:1, it is spare；
S2, weighing, jelly processed
Each component is weighed according to following mass percent: composite glue powder 4~6%, white granulated sugar 13~16%, citric acid 0.3~
0.4%, sorghum particle 5~6%, water supply 100%；
Citric acid part aqueous solution, obtains citric acid solution；Composite glue powder and white granulated sugar are mixed well, with remaining water-soluble
Citric acid solution is added in solution, mixes, and for 95~98 DEG C of heating water baths to dissolving, obtained mixture is cooling, and sorghum particle is added,
It is cooled to room temperature, sterilizes, obtain sorghum jelly finished product.
2. sorghum jelly manufacture craft according to claim 1, which is characterized in that in S2, according to following mass percent
Weigh each component: composite glue powder 4%, white granulated sugar 13%, citric acid 0.3%, sorghum particle 5%, water supply 100%.
3. sorghum jelly manufacture craft according to claim 1, which is characterized in that the cooked mode of sorghum is as follows: Xiang Gao
Water is added in fine strain of millet, mixes thoroughly, then material moistening adds water, mix rear water-bath thoroughly and boil 10~15min；Excessive moisture is filtered out, is added
Water, 10~15min is boiled in water-bath again after mixing thoroughly, filters out excessive moisture, is obtained sorghum particle, is cooled to room temperature, spare.
4. sorghum jelly manufacture craft according to claim 3, which is characterized in that when material moistening, the solid-liquid ratio of sorghum and water
300g:400mL.
5. sorghum jelly manufacture craft according to claim 3, which is characterized in that the cooked water being added in the process of sorghum
For 85~100 DEG C of hot water.
6. sorghum jelly manufacture craft according to claim 1, which is characterized in that mixture is cold before sorghum particle is added
But temperature is 20~25 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432415A (en) * | 2019-08-27 | 2019-11-12 | 黑龙江八一农垦大学 | Artificial sorghum, floating type sorghum beverage comprising artificial sorghum and preparation method thereof |
| CN111184069A (en) * | 2020-01-20 | 2020-05-22 | 黑龙江八一农垦大学 | Preparation method of low-sugar low-energy multi-flavor almond jelly |
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