CN109674031A - A kind of sweet potato bean jelly and preparation method thereof - Google Patents
A kind of sweet potato bean jelly and preparation method thereof Download PDFInfo
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- CN109674031A CN109674031A CN201811427945.6A CN201811427945A CN109674031A CN 109674031 A CN109674031 A CN 109674031A CN 201811427945 A CN201811427945 A CN 201811427945A CN 109674031 A CN109674031 A CN 109674031A
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- starch
- bean jelly
- sweet potato
- stirring
- preparation
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 37
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 37
- 235000015110 jellies Nutrition 0.000 title claims abstract description 37
- 239000008274 jelly Substances 0.000 title claims abstract description 35
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 22
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 35
- 235000019698 starch Nutrition 0.000 claims abstract description 35
- 239000008107 starch Substances 0.000 claims abstract description 35
- 239000002002 slurry Substances 0.000 claims abstract description 22
- 238000003756 stirring Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 9
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 9
- 239000000230 xanthan gum Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 6
- 244000000626 Daucus carota Species 0.000 claims abstract description 5
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 5
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 5
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 5
- 239000010452 phosphate Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- 238000004378 air conditioning Methods 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000011169 microbiological contamination Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 235000013322 soy milk Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000000465 moulding Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 201000009032 substance abuse Diseases 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
-
- 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
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Mechanical Engineering (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of sweet potato bean jellies and preparation method thereof, it is made of each component of following mass percent, pea starch 10%~15%, starch from sweet potato 50~55%, composite phosphate 0.1~1.5%, salt 0.2~2%, carrot 1~5%, xanthan gum 0.1~1%, stirring and dissolving prevents from settling, high fire tanning becomes paste by white liquid to all starch slurries, after moderate heat boils 15min~30min, 5min~10min is heated using the residual temperature for enduring slurry pot, then cooling rotation silk molding and packaging are carried out, sweet potato bean jelly preparation method provided by the invention, bean jelly is handled by water conservation, controlled atmospheric packing processing, the shelf-life of product can be extended under the premise of guaranteeing product quality, the delicacy for maintaining product to greatest extent simultaneously is soft, it is delicious smooth, Product quality is improved, production cost is reduced, enhances water-retaining property, and enhance food safety and sanitation.
Description
Technical field
The present invention relates to food technology fields more particularly to a kind of sweet potato bean jelly and preparation method thereof.
Background technique
Bean jelly is a kind of food that people often eat, is typically made with starch, as cornstarch, pea starch,
Green starch etc., but mung bean and pea higher cost, will increase bean jelly cost of manufacture.Since sweet potato cultivated area is big, annual output
Height, and its is in good taste, nutritive value and added value are high, thus the bean jelly that city supplies at present is sweet potato bean jelly mostly.Many pedlars
The quality that bean jelly is pursued when making bean jelly, adds some additives such as alum etc., abuses additive or excessive addition, can be right
Human health generates harm, and for existing bean jelly preparation method there are the organoleptic quality of product is relatively poor, the shelf-life is short, is unfavorable for
A wide range of sale circulation.
Summary of the invention
The purpose of the present invention is to provide a kind of sweet potato bean jellies and preparation method thereof, it is intended to solve existing bean jelly preparation side
Method organoleptic quality is poor, and the shelf-life is very short, is unfavorable for selling circulation on a large scale and water content is lower, not delicate soft enough, delicious
Smooth problem.
To solve the above problems, The technical solution adopted by the invention is as follows:
A kind of sweet potato bean jelly and preparation method thereof, is made of each component of following mass percent, and pea starch 10%~
15%, starch from sweet potato 50~5%, composite phosphate 0.1-1.5%, salt 0.2~2%, carrot 1~5%, xanthan gum 0.1
~1%.
Further, a kind of sweet potato bean jelly preparation method, includes the following steps:
(1) water that 2~5 mass parts are added in the above-mentioned formula of 1~1.5 mass parts is dissolved, opens stirring, makes starch and water
Mixing sufficiently, is added trehalose 0.1%~0.5%, xanthan gum 0.1%~0.3%, cannot be stopped using preceding stirring, prevent from sinking
Drop；
(2) auxiliary material solution is added in paste mixer and is mixed with the starch slurry that step 1 mixes up, mixing time is not less than
10min；
(3) be added remaining 60%~65% water into the soymilk cooker through high temperature sterilization, high fire tanning be heated to 80 DEG C~
90 DEG C, turn on agitator is pumped into the starch slurry mixed up, and stirring while adding, mixing speed is constant, and high fire is maintained to continue in heating
Stirring, becomes paste by white liquid to all starch slurries, continues to be boiled with high fire after starch gelatinization, heat while stirring；
(4) high fire tanning after the completion of is changed to moderate heat tanning, boil time 15min~30min, mixing speed be 20rpm~
30rpm, pass hull closure heats valve after moderate heat boils, and heats 5min~10min using the residual temperature for enduring slurry pot；
(5) boiled starch slurry is poured into the container by disinfection treatment, is placed in chilling room, chilling room is at interval of 1h
Carry out ozone sterilization, cooling 10h~20h；
(6) rotation silk forms, and after bean jelly cooling and shaping, overturning is placed on station, carries out artificial rotation silk, rotation silk processing and forming
Workshop is equipped with plasma air sterilization equipment, avoids bean jelly microbiological contamination in rotation silk forming process；
(7) bean jelly spun is fitted into packing box, box is put into air conditioning packaging equipment mold frame, open continuous packet
Die-filling formula is exhausted, gas injection, sealing.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
Sweet potato bean jelly provided by the invention and preparation method can protected by bean jelly by water conservation processing, controlled atmospheric packing processing
Extend the shelf-life of product under the premise of demonstrate,proving product quality, in favor of the production and selling of product, while keeping to greatest extent
The delicacy of product is soft, delicious smooth, improves product quality, reduces production cost, enhances water-retaining property, and enhances food peace
Full health.
Specific embodiment
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
Embodiment 1
A kind of sweet potato bean jelly and preparation method thereof, is made of each component of following mass percent, and pea starch 10%~
15%, starch from sweet potato 50~55%, composite phosphate 0.1~1.5%, salt 0.2~2%, carrot 1~5%, xanthan gum
0.1~1%.
Further, a kind of sweet potato bean jelly preparation method, includes the following steps:
(1) water that 2~5 mass parts are added in the above-mentioned formula of 1~1.5 mass parts is dissolved, opens stirring, makes starch and water
Mixing sufficiently, is added trehalose 0.1%~0.5%, xanthan gum 0.1%~0.3%, cannot be stopped using preceding stirring, prevent from sinking
Drop；
(2) auxiliary material solution is added in paste mixer and is mixed with the starch slurry that step 1 mixes up, mixing time is not less than
10min；
(3) be added remaining 60%~65% water into the soymilk cooker through high temperature sterilization, high fire tanning be heated to 80 DEG C~
90 DEG C, turn on agitator is pumped into the starch slurry mixed up, and stirring while adding, mixing speed is constant, and high fire is maintained to continue in heating
Stirring, becomes paste by white liquid to all starch slurries, continues to be boiled with high fire after starch gelatinization, heat while stirring；
(4) high fire tanning after the completion of is changed to moderate heat tanning, boil time 15min~30min, mixing speed be 20rpm~
30rpm, pass hull closure heats valve after moderate heat boils, and heats 5min~10min using the residual temperature for enduring slurry pot；
(5) boiled starch slurry is poured into the container by disinfection treatment, is placed in chilling room, chilling room is at interval of 1h
Carry out ozone sterilization, cooling 10h~20h；
(6) rotation silk forms, and after bean jelly cooling and shaping, overturning is placed on station, carries out artificial rotation silk, rotation silk processing and forming
Workshop is equipped with plasma air sterilization equipment, avoids bean jelly microbiological contamination in rotation silk forming process；
(7) bean jelly spun is fitted into packing box, box is put into air conditioning packaging equipment mold frame, open continuous packet
Die-filling formula is exhausted, gas injection, sealing.
Embodiment 2
A kind of sweet potato bean jelly and preparation method thereof, is made of each component of following mass percent, pea starch 15%, red
Sweet potato starch 55%, composite phosphate 1.5%, salt 2%, carrot 5%, xanthan gum 1%.
Further, a kind of sweet potato bean jelly preparation method, includes the following steps:
(1) water that 5 mass parts are added in the above-mentioned formula of 1.5 mass parts is dissolved, opens stirring, mixed starch and water and fill
Point, trehalose 0.5%, xanthan gum 0.3% is added, cannot be stopped using preceding stirring, prevent from settling；
(2) auxiliary material solution is added in paste mixer and is mixed with the starch slurry that step 1 mixes up, mixing time is not less than
10min；
(3) remaining 65% water is added into the soymilk cooker through high temperature sterilization, high fire tanning is heated to 90 DEG C, opens stirring
Device is pumped into the starch slurry mixed up, and stirring while adding, mixing speed is constant, maintains high fire to continue to heat while stirring, to all shallow lakes
Slurry becomes paste by white liquid, continues to be boiled with high fire after starch gelatinization, heat while stirring；
(4) it is changed to moderate heat tanning after the completion of high fire tanning, boils time 30min, mixing speed 30rpm, moderate heat tanning
After pass hull closure heat valve, utilize endure slurry pot residual temperature heating 10min；
(5) boiled starch slurry is poured into the container by disinfection treatment, is placed in chilling room, chilling room is at interval of 1h
Carry out ozone sterilization, cooling 20h；
(6) rotation silk forms, and after bean jelly cooling and shaping, overturning is placed on station, carries out artificial rotation silk, rotation silk processing and forming
Workshop is equipped with plasma air sterilization equipment, avoids bean jelly microbiological contamination in rotation silk forming process；
(7) bean jelly spun is fitted into packing box, box is put into air conditioning packaging equipment mold frame, open continuous packet
Die-filling formula is exhausted, gas injection, sealing.
The present invention is not limited to above-mentioned specific embodiment, those skilled in the art are not departing from spirit and model of the invention
Under the premise of enclosing, several change and modification can be done.Protection scope of the present invention should be subject to claim of the invention.
Claims (2)
1. a kind of sweet potato bean jelly and preparation method thereof, it is characterised in that: be made of each component of following mass percent, pea forms sediment
Powder 10%~15%, starch from sweet potato 50~55%, composite phosphate 0.1~1.5%, salt 0.2~2%, carrot 1~5%,
Xanthan gum 0.1~1%.
2. a kind of sweet potato bean jelly according to claim 1 and preparation method thereof, includes the following steps:
(1) water that 2~5 mass parts are added in the above-mentioned formula of 1~1.5 mass parts is dissolved, opens stirring, mix starch and water
Sufficiently, trehalose 0.1%~0.5%, xanthan gum 0.1%~0.3% is added, cannot be stopped using preceding stirring, prevent from settling；
(2) auxiliary material solution is added in paste mixer and is mixed with the starch slurry that step 1 mixes up, mixing time is not less than 10min；
(3) remaining 60%~65% water is added into the soymilk cooker through high temperature sterilization, high fire tanning is heated to 80 DEG C~90 DEG C,
Turn on agitator is pumped into the starch slurry mixed up, and stirring while adding, mixing speed is constant, and high fire is maintained to continue to heat while stirring,
Paste is become by white liquid to all starch slurries, continues to be boiled with high fire after starch gelatinization, heat while stirring；
(4) high fire tanning after the completion of is changed to moderate heat tanning, boil time 15min~30min, mixing speed be 20rpm~
30rpm, pass hull closure heats valve after moderate heat boils, and heats 5min~10min using the residual temperature for enduring slurry pot；
(5) boiled starch slurry is poured into the container by disinfection treatment, is placed in chilling room, chilling room is carried out at interval of 1h
Ozone sterilization, cooling 10h~20h；
(6) rotation silk forms, and after bean jelly cooling and shaping, overturning is placed on station, carries out artificial rotation silk, rotation silk processing and forming workshop
Plasma air sterilization equipment is installed, bean jelly microbiological contamination in rotation silk forming process is avoided；
(7) bean jelly spun is fitted into packing box, box is put into air conditioning packaging equipment mold frame, open continuous packaging mould
Formula is exhausted, gas injection, sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811427945.6A CN109674031A (en) | 2018-11-27 | 2018-11-27 | A kind of sweet potato bean jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811427945.6A CN109674031A (en) | 2018-11-27 | 2018-11-27 | A kind of sweet potato bean jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109674031A true CN109674031A (en) | 2019-04-26 |
Family
ID=66185077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811427945.6A Pending CN109674031A (en) | 2018-11-27 | 2018-11-27 | A kind of sweet potato bean jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109674031A (en) |
-
2018
- 2018-11-27 CN CN201811427945.6A patent/CN109674031A/en active Pending
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190426 |
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| WD01 | Invention patent application deemed withdrawn after publication |