CN109846006A - A kind of sandwich jelly and preparation method thereof - Google Patents
A kind of sandwich jelly and preparation method thereof Download PDFInfo
- Publication number
- CN109846006A CN109846006A CN201910106780.0A CN201910106780A CN109846006A CN 109846006 A CN109846006 A CN 109846006A CN 201910106780 A CN201910106780 A CN 201910106780A CN 109846006 A CN109846006 A CN 109846006A
- Authority
- CN
- China
- Prior art keywords
- parts
- sandwich
- sodium
- citric acid
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of sandwich jelly and preparation method thereof, mainly as made by the raw material of following parts by weight: 0.05-0.1 parts of essence for food, 0.4-1 parts of compound adhesive, 0.04-0.08 parts of potassium chloride, 0.04-0.08 parts of sodium citrate, 0.12-0.18 parts of citric acid, 0.03-0.06 parts of lactic acid, 0.02-0.05 parts of potassium sorbate, 0.005-0.02 parts of sweetener, 0.04-0.08 parts of sodium tripolyphosphate, 14-18 parts of white granulated sugar, 10-30 parts of sandwich material.The sandwich jelly mouthfeel that the present invention is prepared is special, on the basis of the characteristics of keeping strong traditional jelly low-heat satiety, high microsteping ease constipation, it increases sandwich, there are two different mouthfeels when edible, transparent appearance can not find out two kinds of mouthfeels, it is sandwich itself because specially treated is there is also outer tough interior tender mouthfeel, increase the interest of product, unique flavor, mouthfeel are excellent.
Description
Technical field
The invention belongs to the food-processing methods of field of food, and in particular to a kind of sandwich jelly and preparation method thereof.
Background technique
Jelly sweet and sour taste currently sold on the market, convenient, deep to be liked by child, jelly base on the market
It is all to be formed by addition fruit juice or pulp as Raw material processing in sheet, the variation that cannot provide mouthfeel meets people's modern life
The diversified demand of health.It is added to sandwich in jelly, not only makes jelly mouthfeel changeable, it is more soft, while also maintaining
The strong feature of the high fine ease constipation satiety of jelly, meets consumer well and pursues health and diversified demand.Market is current
Sandwich mouthfeel and jelly part difference it is little, cannot embody as that the striking contrast sense of wine heart sweets with centre, needle of the present invention
To this problem, researching and developing a sandwich, there are biggish sensory differences with sandwich peripheral part, increase the diversity of mouthfeel.
Summary of the invention
Goal of the invention: in view of the problems of the existing technology, the present invention provides a kind of sandwich fruit, and the sandwich jelly mouthfeel is special
Very, the characteristics of keeping strong traditional jelly low-heat satiety, high microsteping ease constipation on the basis of, increase sandwich, there are two when eating
The different mouthfeel of kind, transparent appearance can not find out two kinds of mouthfeels, sandwich in itself because there is also outer tough interior tender for specially treated
Mouthfeel increases the interest of product.Unique flavor, mouthfeel are excellent.
The present invention also provides a kind of preparation methods of sandwich jelly.
Technical solution: to achieve the goals above, a kind of sandwich jelly as described herein, mainly by following parts by weight
Made by raw material: 0.05-0.1 parts of essence for food, 0.4-1 parts of compound adhesive, 0.04-0.08 parts of potassium chloride, sodium citrate 0.04-
0.08 part, 0.12-0.18 parts of citric acid, 0.3-0.6 parts of lactic acid, 0.02-0.05 parts of potassium sorbate, sweetener 0.005-0.02
Part, 0.4-0.8 parts of sodium tripolyphosphate, 14-18 parts of white granulated sugar, 10-30 parts of sandwich material；
The sandwich material is mainly as made by the raw material of following parts by weight: 0.05-0.09 parts of gellan gum, carragheen 0.1-
0.2 part, 0.1-0.2 parts of konjaku flour, 0.05-0.2 parts of agar, 0.4-0.8 parts of sodium alginate, 0.06 part of potassium chloride, citric acid
0.14 part, 0.05 part of sodium citrate, 21 parts of fructose syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, sodium tripolyphosphate 0.06
Part, 0.06 part of D-araboascorbic acid sodium, 0.05-0.1 parts of essence for food, 40-60 parts of water.
Preferably, described mainly as made by the raw material of following parts by weight: 0.06-0.075 parts of essence for food, compound
0.5-0.8 parts of glue, 0.04-0.08 parts of potassium chloride, sodium citrate 0.04-0.08,0.12-0.18 parts of citric acid, lactic acid 0.03-
0.06 part, 0.02-0.05 parts of potassium sorbate, 0.005-0.02 parts of sweetener, 0.04-0.08 parts of sodium tripolyphosphate, white granulated sugar 14-
18 parts, 10-30 parts of sandwich material；
The sandwich material is mainly as made by the raw material of following parts by weight: 0.05-0.07 parts of gellan gum, carragheen 0.1-
0.15 part, 0.1-0.15 parts of konjaku flour, 0.05-0.08 parts of agar, 0.4-0.8 parts of sodium alginate, 0.06 part of potassium chloride, citric acid
0.14 part, 0.05 part of sodium citrate, 21 parts of fructose syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, sodium tripolyphosphate 0.06
Part, 0.06 part of D-araboascorbic acid sodium, 0.05-0.1 parts of essence for food, 40-60 parts of water.
Wherein, the compound adhesive includes the raw material of following parts by weight: 20-30 parts of agar, 30-40 parts of carragheen, konjaku
25-35 parts of powder, 3-6 parts of locust bean gum, 5 parts of xanthan gum.
Further, the sandwich material need to first be impregnated with soak, and the soak includes following parts by weight
0.2-0.8 parts of material acid calcium, 0.1-0.2 parts of citric acid, 40-120 parts of water.
The preparation method of sandwich jelly of the present invention, includes the following steps:
The production of sandwich material:
(1) boil glue: gellan gum, carragheen, konjaku flour, agar, sodium alginate be uniformly mixed, by Water powdery mixer plus
Enter into water, be heated rapidly to 85-90 DEG C under stirring condition, is heated slowly to 95 DEG C, constant temperature 5-8 minutes；
(2) it deploys: continuously adding fructose syrup, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, trimerization
Sodium phosphate, D-araboascorbic acid sodium, essence for food are deployed, 85-90 DEG C heat preservation 3-10 minutes；
(3) it is poured into cooler pan and is cooled and shaped；
(4) it cuts, is added in soak, impregnate and strengthen molding, drain and obtain sandwich material for use, the soak is by cream
Sour calcium, citric acid are added in cold water, and all dissolution obtains；
The production of sandwich jelly:
(5) it boils glue: compound adhesive being added to the water by Water powdery mixer, is heated rapidly to 85-90 DEG C under stirring condition,
It is heated slowly to 95 DEG C, constant temperature 5-8 minutes；
(6) it deploys: continuously adding white granulated sugar, citric acid, sodium citrate, potassium chloride, essence for food lactic acid, sorbic acid
Potassium, sodium tripolyphosphate, is deployed sweetener, 85-90 DEG C heat preservation 3-10 minutes, addition or do not add pigment；
(7) deployed mixed liquor is added in container, adds sandwich material simultaneously in container, sealed；
(8) it sterilizes: the container of sealing being sterilized and dries to obtain finished product again.
It is wherein, described to be added in soak to cut to be added in soak after step (3) cooling and shaping and flood,
It impregnates 2-3 hours.
Preferably, the container of sealing is is immersed into 85-100 DEG C of water by step (7) sterilization, central temperature reaches
To 81-85 DEG C, kept for 3 minutes or more.
Sandwich jelly prepared by the present invention can according to need bigger sandwich, the raising production capacity of production.The present invention also solves
Moulding process difficult problem when production, gellan gum in sandwich material of the present invention, carragheen are pre-formed as fragile shape, lead to
It crosses and impregnates sandwich material using soak, so that sodium alginate is immersed in calcium lactate, sodium alginate and calcium ion generate alginic acid
Calcium forms protective film, increases sandwich surface forming intensity, at the same the present invention when being sterilized by calcium alginate and gellan gum not again
The characteristic of colloidal sol carrys out retaining clip heart shape.
For raw material of the invention all by commercially available, the essence that the present invention uses is purchased from the limited public affairs of Nanjing Far East flavors and fragrances
It takes charge of, the essence in sandwich material is various emulsified essence, general to select emulsifying milk essence.
The utility model has the advantages that compared with prior art, the present invention has the advantage that
Sandwich jelly production unique flavor prepared by the present invention, mouthfeel are special；The taste and health for meeting modern people need
It asks, on the basis of the sandwich jelly that the present invention is prepared is the characteristics of keeping strong traditional jelly low-heat satiety, high microsteping ease constipation,
Increase sandwich, there are two different mouthfeels when edible, transparent appearance can not find out two kinds of mouthfeels, it is sandwich itself because of spy
Different processing increases the interest of product, unique flavor, mouthfeel are excellent there is also outer tough interior tender mouthfeel.
Meanwhile the present invention increases the diversity of similar product mouthfeel, the selection of sandwich material ingredient because of special processing technology
It is the key that guarantee mouthfeel, suitable ingredient selection can guarantee molding effect, ensures that sandwich mouthfeel, presss from both sides in the present invention
There are apparent sensory difference, the concentration and soaking time of soak are the key that guarantee technological feasibility for the heart and surrounding feed liquid,
If soaking time is long, calcium alginate film is thicker, influences to chew, excessive concentration, and calcium alginate film intensity is high, it is tougher also can shadow
Ring mouthfeel；Soaking time is short, and low can sterilize in the later period of concentration will cause sandwich breakage, and soak concentration of the present invention is suitable for, after immersion
Centre-filled shaped stabilization, while mouthfeel is excellent.
Preparation method of the invention, at low cost, simple process reduce the secondary dirt of product by pre-packaged rear process for sterilizing
Risk is contaminated, energy consumption is greatly lowered；Packaged semi-finished product are sterilized, nutritional components of the product loss is reduced, are had wide
Wealthy market prospects.
Specific embodiment
The invention will be further described with reference to embodiments.
Embodiment 1
The sandwich jelly of banana milk
Component:
0.06 part of flavoring banana essence, 0.6 part of compound adhesive, 0.05 part of potassium chloride, 0.05 part of sodium citrate, 0.18 part of citric acid,
0.03 part of lactic acid, 0.03 part of potassium sorbate, 0.006 part of sweetener, 0.04 part of sodium tripolyphosphate, 15 parts of white granulated sugar, sandwich material 15
Part.
Compound adhesive includes the raw material of following parts by weight: 25 parts of agar, 30 parts of carragheen, 35 parts of konjaku flour, locust bean gum 5
Part, 5 parts of xanthan gum.
Sandwich material: 0.05 part of gellan gum, 0.1 part of carragheen, 0.1 part of konjaku flour, 0.08 part of agar, 0.5 part of sodium alginate,
0.06 part of potassium chloride, 0.14 part of citric acid, 0.05 part of sodium citrate, 21 parts of fructose syrup, 15 parts of white granulated sugar, potassium sorbate 0.04
Part, 0.06 part of sodium tripolyphosphate, 0.06 part of D-araboascorbic acid sodium, 0.05 part of emulsifying milk essence, 60 parts of water.
Sandwich material need to first be impregnated with soak, and soak includes the raw material of following parts by weight: 0.5 part of calcium lactate,
0.2 part of citric acid, 100 parts of water.
Manufacturing process:
1, the production of sandwich material:
(1) boil glue: gellan gum, carragheen, konjaku flour, agar, sodium alginate be uniformly mixed, by Water powdery mixer plus
Enter into water, 85 DEG C are heated rapidly under stirring condition, is heated slowly to 95 DEG C, constant temperature 8 minutes；
(2) it deploys: continuously adding fructose syrup, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, trimerization
The different anti-sodium ascorbate of sodium phosphate, D-, emulsifying milk essence are deployed, and 85 DEG C keep the temperature 10 minutes；
(3) it is poured into cooler pan and is cooled and shaped；
(4) it cuts, is added in soak, floods, impregnate 2 hours, impregnate and strengthen molding, drain and pressed from both sides for use
Heart material, soak are added in cold water by calcium lactate, citric acid, and all dissolution obtains；
2, the production of sandwich jelly:
(1) it boils glue: compound adhesive being added to the water by Water powdery mixer, is heated rapidly to 85-90 DEG C under stirring condition,
It is heated slowly to 95 DEG C, constant temperature 5-8 minutes；
(2) it deploys: continuously adding white granulated sugar, citric acid, sodium citrate, potassium chloride, lactic acid, potassium sorbate, sweetener, three
Polyphosphate sodium, is deployed flavoring banana essence, and 85 DEG C keep the temperature 10 minutes；
(3) deployed mixed liquor is added in container, adds sandwich material simultaneously in container, sealed；
(4) it sterilizes: the container of sealing is immersed into 85-100 DEG C of water, central temperature reaches 81-85 DEG C, is kept for 3 points
It more than clock is sterilized, drying obtains finished product.
Embodiment 2
The sandwich jelly of blueberry milk
Component:
0.06 part of blueberry flavor, 0.6 part of compound adhesive, 0.05 part of potassium chloride, sodium citrate 0.05,0.18 part of citric acid, cream
Sour 0.03 part, 0.03 part of potassium sorbate, 0.006 part of sweetener, 0.04 part of sodium tripolyphosphate, 15 parts of white granulated sugar, 15 parts of sandwich material.
Compound adhesive includes the raw material of following parts by weight: 25 parts of agar, 30 parts of carragheen, 35 parts of konjaku flour, locust bean gum 5
Part, 5 parts of xanthan gum.
Sandwich material: 0.05 part of gellan gum, 0.1 part of carragheen, 0.1 part of konjaku flour, 0.08 part of agar, 0.5 part of sodium alginate,
0.06 part of potassium chloride, 0.14 part of citric acid, 0.05 part of sodium citrate, 21 parts of fructose syrup, 15 parts of white granulated sugar, potassium sorbate 0.04
Part, 0.06 part of sodium tripolyphosphate, 0.06 part of D-araboascorbic acid sodium, 0.05 part of emulsifying milk essence, 60 parts of water.
Sandwich material need to first be impregnated with soak, and the soak includes the raw material of following parts by weight: calcium lactate 0.5
Part, 0.2 part of citric acid, 100 parts of water.
Manufacturing process:
1, the production of sandwich material:
(1) boil glue: gellan gum, carragheen, konjaku flour, agar, sodium alginate be uniformly mixed, by Water powdery mixer plus
Enter into water, 90 DEG C are heated rapidly under stirring condition, is heated slowly to 95 DEG C, constant temperature for 5 minutes；
(2) it deploys: continuously adding fructose syrup, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, trimerization
Sodium phosphate, D-araboascorbic acid sodium, emulsifying milk essence are deployed, and 90 DEG C keep the temperature 3 minutes；
(3) it is poured into cooler pan and is cooled and shaped；
(4) it cuts, is added in soak, floods, impregnate 3 hours, impregnate and strengthen molding, drain and pressed from both sides for use
Heart material, soak are added in cold water by calcium lactate, citric acid, and all dissolution obtains；
2, the production of sandwich jelly:
(1) it boils glue: compound adhesive being added to the water by Water powdery mixer, 90 DEG C are heated rapidly under stirring condition, delay
Slowly 95 DEG C are heated to, constant temperature for 5 minutes；
(2) it deploys: continuously adding white granulated sugar, citric acid, sodium citrate, potassium chloride, lactic acid, potassium sorbate, sweetener, three
Polyphosphate sodium, is deployed blueberry flavor, and 90 DEG C keep the temperature 10 minutes, adds food grade colorant；
(3) deployed mixed liquor is added in container, adds sandwich material simultaneously in container, sealed；
(4) it sterilizes: the container of sealing is immersed into 85-100 DEG C of water, central temperature reaches 81-85 DEG C, is kept for 3 points
It more than clock is sterilized, drying obtains finished product.
Embodiment 3
The sandwich jelly of mango milk
Component:
0.06 part of mango essence, 0.6 part of compound adhesive, 0.05 part of potassium chloride, sodium citrate 0.05,0.18 part of citric acid, cream
Sour 0.03 part, 0.03 part of potassium sorbate, 0.006 part of sweetener, 0.04 part of sodium tripolyphosphate, 15 parts of white granulated sugar, 15 parts of sandwich material.
Compound adhesive includes the raw material of following parts by weight: 25 parts of agar, 30 parts of carragheen, 35 parts of konjaku flour, locust bean gum 5
Part, 5 parts of xanthan gum.
Sandwich material: 0.05 part of gellan gum, 0.1 part of carragheen, 0.1 part of konjaku flour, 0.08 part of agar, 0.5 part of sodium alginate,
0.06 part of potassium chloride, 0.14 part of citric acid, 0.05 part of sodium citrate, 21 parts of fructose syrup, 15 parts of white granulated sugar, potassium sorbate 0.04
Part, 0.06 part of sodium tripolyphosphate, 0.06 part of D-araboascorbic acid sodium, 0.05 part of emulsifying milk essence, 60 parts of water.
Sandwich material need to first be impregnated with soak, and soak includes the raw material of following parts by weight: 0.5 part of calcium lactate,
0.2 part of citric acid, 100 parts of water.
Manufacturing process:
1, the production of sandwich material:
(1) boil glue: gellan gum, carragheen, konjaku flour, agar, sodium alginate be uniformly mixed, by Water powdery mixer plus
Enter into water, 85 DEG C are heated rapidly under stirring condition, is heated slowly to 95 DEG C, constant temperature 8 minutes；
(2) it deploys: continuously adding fructose syrup, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, trimerization
The different anti-sodium ascorbate of sodium phosphate, D-, emulsifying milk essence are deployed, and 90 DEG C keep the temperature 3 minutes；
(3) it is poured into cooler pan and is cooled and shaped；
(4) it cuts, is added in soak, floods, impregnate 2.5 hours, impregnate and strengthen molding, drain and obtain for use
Sandwich material, soak are added in cold water by calcium lactate, citric acid, and all dissolution obtains；
2, the production of sandwich jelly:
(1) it boils glue: compound adhesive being added to the water by Water powdery mixer, is heated rapidly to 85-90 DEG C under stirring condition,
It is heated slowly to 95 DEG C, constant temperature 5-8 minutes；
(2) it deploys: continuously adding white granulated sugar, citric acid, sodium citrate, potassium chloride, lactic acid, potassium sorbate, sweetener, three
Polyphosphate sodium, is deployed mango essence, and 90 DEG C keep the temperature 10 minutes；
(3) deployed mixed liquor is added in container, adds sandwich material simultaneously in container, sealed；
(4) it sterilizes: the container of sealing is immersed into 85-100 DEG C of water, central temperature reaches 81-85 DEG C, is kept for 3 points
It more than clock is sterilized, drying obtains finished product.
Embodiment 4
0.05 part of flavoring banana essence, 0.4 part of compound adhesive, 0.04 part of potassium chloride, 0.04 part of sodium citrate, 0.12 part of citric acid,
0.03 part of lactic acid, 0.02 part of potassium sorbate, 0.005 part of sweetener, 0.04 part of sodium tripolyphosphate, 14 parts of white granulated sugar, sandwich material 10
Part.
Compound adhesive includes the raw material of following parts by weight: 20 parts of agar, 30 parts of carragheen, 25 parts of konjaku flour, locust bean gum 3
Part, 5 parts of xanthan gum.
Sandwich material: 0.05 part of gellan gum, 0.1 part of carragheen, 0.1 part of konjaku flour, 0.05 part of agar, 0.4 part of sodium alginate,
0.06 part of potassium chloride, 0.14 part of citric acid, 0.05 part of sodium citrate, 21 parts of fructose syrup, 15 parts of white granulated sugar, potassium sorbate 0.04
Part, 0.06 part of sodium tripolyphosphate, 0.06 part of D-araboascorbic acid sodium, 0.05 part of emulsifying milk essence, 40 parts of water.
Sandwich material need to first be impregnated with soak, and soak includes the raw material of following parts by weight: 0.2 part of calcium lactate,
0.1 part of citric acid, 40 parts of water.
The preparation method is the same as that of Example 1.
Embodiment 5
0.1 part of blueberry flavor, 1 part of compound adhesive, 0.08 part of potassium chloride, sodium citrate 0.08,0.18 part of citric acid, lactic acid
0.06 part, 0.05 part of potassium sorbate, 0.02 part of sweetener, 0.08 part of sodium tripolyphosphate, 18 parts of white granulated sugar, 30 parts of sandwich material.
Compound adhesive includes the raw material of following parts by weight: 30 parts of agar, 40 parts of carragheen, 35 parts of konjaku flour, locust bean gum 6
Part, 5 parts of xanthan gum.
Sandwich material: 0.09 part of gellan gum, 0.2 part of carragheen, 0.2 part of konjaku flour, 0.2 part of agar, 0.8 part of sodium alginate,
0.06 part of potassium chloride, 0.14 part of citric acid, 0.05 part of sodium citrate, 21 parts of fructose syrup, 15 parts of white granulated sugar, potassium sorbate 0.04
Part, 0.06 part of sodium tripolyphosphate, 0.06 part of D-araboascorbic acid sodium, 0.1 part of emulsifying milk essence, 60 parts of water.
Sandwich material need to first be impregnated with soak, and the soak includes the raw material of following parts by weight: calcium lactate 0.8
Part, 0.2 part of citric acid, 100 parts of water.
Preparation method is the same as embodiment 2.
Embodiment 6
0.06 part of flavoring banana essence, 0.5 part of compound adhesive, 0.04 part of potassium chloride, 0.04 part of sodium citrate, 0.12 part of citric acid,
0.03 part of lactic acid, 0.02 part of potassium sorbate, 0.005 part of sweetener, 0.004 part of sodium tripolyphosphate, 14 parts of white granulated sugar, sandwich material 10
Part.
Compound adhesive includes the raw material of following parts by weight: 20 parts of agar, 30 parts of carragheen, 25 parts of konjaku flour, locust bean gum 3
Part, 5 parts of xanthan gum.
Sandwich material: 0.05 part of gellan gum, 0.1 part of carragheen, 0.1 part of konjaku flour, 0.05 part of agar, 0.4 part of sodium alginate,
0.06 part of potassium chloride, 0.14 part of citric acid, 0.05 part of sodium citrate, 21 parts of fructose syrup, 15 parts of white granulated sugar, potassium sorbate 0.04
Part, 0.06 part of sodium tripolyphosphate, 0.06 part of D-araboascorbic acid sodium, 0.05 part of emulsifying milk essence, 40 parts of water.
Sandwich material need to first be impregnated with soak, and soak includes the raw material of following parts by weight: 0.2 part of calcium lactate,
0.1 part of citric acid, 40 parts of water.
The preparation method is the same as that of Example 1.
Embodiment 7
0.075 part of blueberry flavor, 0.8 part of compound adhesive, 0.08 part of potassium chloride, sodium citrate 0.08,0.18 part of citric acid, cream
Sour 0.06 part, 0.05 part of potassium sorbate, 0.02 part of sweetener, 0.08 part of sodium tripolyphosphate, 18 parts of white granulated sugar, 30 parts of sandwich material.
Compound adhesive includes the raw material of following parts by weight: 30 parts of agar, 40 parts of carragheen, 35 parts of konjaku flour, locust bean gum 6
Part, 5 parts of xanthan gum.
Sandwich material: 0.07 part of gellan gum, 0.15 part of carragheen, 0.15 part of konjaku flour, 0.08 part of agar, sodium alginate 0.8
Part, 0.06 part of potassium chloride, 0.14 part of citric acid, 0.05 part of sodium citrate, 21 parts of fructose syrup, 15 parts of white granulated sugar, potassium sorbate
0.04 part, 0.06 part of sodium tripolyphosphate, 0.06 part of D-araboascorbic acid sodium, 0.1 part of emulsifying milk essence, 60 parts of water.
Sandwich material need to first be impregnated with soak, and the soak includes the raw material of following parts by weight: calcium lactate 0.8
Part, 0.2 part of citric acid, 120 parts of water.
Preparation method is the same as embodiment 2.
Test example 1
Flavor that the present invention is prepared for food and drink material, whole mouthfeel, fiber mouthfeel, particle mouthfeel, appearance scoring, and to containing
Sugar amount is tested.
100 people, including old man, child and adult are looked at random.Production to the preparation of 1-3 embodiment of the embodiment of the present invention
Product carry out flavor, mouthfeel, appearance assessment, and carry out assessment statistics, while testing sugar content, the results are shown in Table 1.
Point system:
| It does not like very much | It does not like | Generally | Like | |
| Score value | 3 points or less | 3-5 points | 6-7 points | 7 points or more |
In actually assessment, because of evaluation personnel individual difference and psychological application, actual evaluation reaches 6.5 points or more, the production
Product reach relatively good standard, and more than 7 points, which reaches extraordinary standard.
Wherein, it because market is without similar product, therefore is compared without comparative example
Comparative example 1
The raw material and preparation method of comparative example 1 are same as Example 3, the difference is that: in sandwich material sodium alginate by
0.5 part increases to 2 parts.
Comparative example 2
The raw material and preparation method of comparative example 2 are same as Example 3, the difference is that: emulsifying essence is substituted for commonly
Soluble perfume.
Comparative example 3
The raw material and preparation method of comparative example 3 are same as Example 3, the difference is that: do not add sodium alginate.
Comparative example 4
The raw material and preparation method of comparative example 4 are same as Example 3, the difference is that: it is impregnated without using soak.
The sandwich jelly flavor prepared by the present invention of table 1, mouthfeel, appearance compare
| Serial number | Flavor | Whole mouthfeel | Mouthfeel contrast | Appearance |
| Embodiment 1 | 7.5 | 7.2 | 7.2 | 7.3 |
| Embodiment 2 | 7.2 | 7 | 7.1 | 7.2 |
| Embodiment 3 | 7.5 | 7.3 | 7.4 | 7.3 |
| Comparative example 1 | 6.0 | 5.5 | 5.0 | 7.0 |
| Comparative example 2 | 5..0 | 6.5 | 6.5 | 7.0 |
| Comparative example 3 | 6.0 | 5.8 | 5.5 | 4.5 |
| Comparative example 4 | 6.0 | 5.8 | 5.8 | 4.5 |
As seen from the results in Table 1, the sandwich jelly of 1-3 of embodiment of the present invention preparation, in flavor, whole mouthfeel, mouthfeel comparison
The scoring of degree, appearance is all higher than 7 points, assessment personnel's reflection, sandwich strong with the comparison of surrounding mouthfeel, and sandwich is hidden in product
In, give a kind of strong mouthfeel comparison.
Comparative example 1 is because sodium alginate additive amount is larger, and for sandwich material crust than tougher, the evaluation of mouthfeel contrast is lower.
Comparative example 2 adds soluble perfume, and colloid cannot stop essence, fragrance is caused to be mutually mixed, and uses emulsification fragrant
When smart, colloid can stop emulsifying essence drop, and fragrance is distinguished obvious.
Not add sodium alginate sandwich when will cause sterilization mutually mixes with jelly for comparative example 3, turbid appearance, can not it is bright before distinguish
Sandwich material, appearance scoring is lower, and mouthfeel is also affected.
Comparative example 4 is impregnated without using soak, and sodium alginate can not generate calcium alginate with calcium ion, cannot form protection
Film, sandwich fragility are not protected, and damaged can influence appearance and mouthfeel because sandwich caused by external force when sterilization；Soak concentration is low simultaneously
The short calcium alginate film of soaking time is very thin, and when sterilization can influence product appearance because of sandwich breakage caused by external force；But when impregnating
Between be also not easy too long, soak soaking concentration is high or soaking time is long, so that the calcium alginate film formed is thicker, influences nozzle
It chews, while it is stronger to will cause sandwich external mouthfeel toughness, cause product taste bad.
Claims (7)
1. a kind of sandwich jelly, which is characterized in that mainly as made by the raw material of following parts by weight: essence for food 0.05-0.1
Part, 0.4-1 parts of compound adhesive, 0.04-0.08 parts of potassium chloride, 0.04-0.08 parts of sodium citrate, 0.12-0.18 parts of citric acid, lactic acid
0.03-0.06 parts, 0.02-0.05 parts of potassium sorbate, 0.005-0.02 parts of sweetener, 0.04-0.08 parts of sodium tripolyphosphate, white sand
It is 14-18 parts sugared, 10-30 parts of sandwich material；
The sandwich material is mainly as made by the raw material of following parts by weight: 0.05-0.09 parts of gellan gum, 0.1-0.2 parts of carragheen,
0.1-0.2 parts of konjaku flour, 0.05-0.2 parts of agar, 0.4-0.8 parts of sodium alginate, 0.06 part of potassium chloride, 0.14 part of citric acid, lemon
0.05 part of lemon acid sodium, 21 parts of fructose syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, D- are different anti-bad
0.06 part of hematic acid sodium, 0.05-0.1 parts of essence for food, 40-60 parts of water.
2. sandwich jelly according to claim 1, which is characterized in that the raw material mainly by following parts by weight is made
At: 0.06-0.075 parts of essence for food, 0.5-0.8 parts of compound adhesive, 0.04-0.08 parts of potassium chloride, sodium citrate 0.04-
0.08, citric acid 0.12-0.18 parts, 0.03-0.06 parts of lactic acid, 0.02-0.05 parts of potassium sorbate, sweetener 0.005-0.02
Part, 0.04-0.08 parts of sodium tripolyphosphate, 14-18 parts of white granulated sugar, 10-30 parts of sandwich material；
The sandwich material is mainly as made by the raw material of following parts by weight: 0.05-0.07 parts of gellan gum, carragheen 0.1-0.15
Part, 0.1-0.15 parts of konjaku flour, 0.05-0.08 parts of agar, 0.4-0.8 parts of sodium alginate, 0.06 part of potassium chloride, citric acid 0.14
Part, 0.05 part of sodium citrate, 21 parts of fructose syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, D-
0.06 part of sodium isoascorbate, 0.05-0.1 parts of essence for food, 40-60 parts of water.
3. sandwich jelly according to claim 1, which is characterized in that the compound adhesive includes the original of following parts by weight
Material: 20-30 parts of agar, 30-40 parts of carragheen, 25-35 parts of konjaku flour, 3-6 parts of locust bean gum, 5 parts of xanthan gum.
4. sandwich jelly according to claim 1, which is characterized in that the sandwich material need to first be impregnated with soak,
The soak preferably includes the raw material of following parts by weight: 0.2-0.8 parts of calcium lactate, 0.1-0.2 parts of citric acid, and water 40-120
Part.
5. a kind of preparation method of sandwich jelly, which comprises the steps of:
The production of sandwich material:
(1) it boils glue: gellan gum, carragheen, konjaku flour, agar, sodium alginate being uniformly mixed, are added to by Water powdery mixer
In water, it is heated rapidly to 85-90 DEG C under stirring condition, is heated slowly to 95 DEG C, constant temperature 5-8 minutes；
(2) it deploys: continuously adding fructose syrup, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, tripolyphosphate
Sodium, D-araboascorbic acid sodium, essence for food are deployed, 85-90 DEG C heat preservation 3-10 minutes；
(3) it is poured into cooler pan and is cooled and shaped；
(4) it cuts, is added in soak, impregnate and strengthen molding, drain and obtain sandwich material for use, the soak is by lactic acid
Calcium, citric acid are added in cold water, and all dissolution obtains；
The production of sandwich jelly:
(5) it boils glue: compound adhesive being added to the water by Water powdery mixer, 85-90 DEG C is heated rapidly under stirring condition, slowly
It is heated to 95 DEG C, constant temperature 5-8 minutes；
(6) it deploys: continuously adding white granulated sugar, citric acid, sodium citrate, potassium chloride, essence for food lactic acid, potassium sorbate, sweet tea
Taste agent, is deployed sodium tripolyphosphate, 85-90 DEG C heat preservation 3-10 minutes, addition or do not add pigment；
(7) deployed mixed liquor is added in container, adds sandwich material simultaneously in container, sealed；
(8) it sterilizes: the container of sealing being sterilized and dries to obtain finished product again.
6. preparation method according to claim 5, which is characterized in that described to be added in soak as step (3) cooling
Cutting, which is added in soak, after molding floods, and impregnates 2-3 hours.
7. preparation method according to claim 5, which is characterized in that step (7) sterilization is soaked for the container that will be sealed
It being less than in 85-100 DEG C of water, central temperature reaches 81-85 DEG C, kept for 3 minutes or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910106780.0A CN109846006B (en) | 2019-02-02 | 2019-02-02 | Sandwich jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910106780.0A CN109846006B (en) | 2019-02-02 | 2019-02-02 | Sandwich jelly and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109846006A true CN109846006A (en) | 2019-06-07 |
| CN109846006B CN109846006B (en) | 2022-08-05 |
Family
ID=66897562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910106780.0A Active CN109846006B (en) | 2019-02-02 | 2019-02-02 | Sandwich jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109846006B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110638014A (en) * | 2019-10-16 | 2020-01-03 | 杭州美特醇香食品有限公司 | Crystal jelly based on brown sugar and konjac glucomannan as raw materials and preparation method thereof |
| CN110720589A (en) * | 2019-10-17 | 2020-01-24 | 福建农林大学 | Konjac glucomannan steamed bun filling and preparation method thereof |
| CN111165767A (en) * | 2020-02-26 | 2020-05-19 | 上海奕方农业科技股份有限公司 | Formula and preparation process of pink cherry blossom-flavored flower-shaped jelly product |
| CN112617157A (en) * | 2020-12-21 | 2021-04-09 | 新希望乳业股份有限公司 | Jelly base material, jelly-containing beverage and preparation method thereof |
| CN113545463A (en) * | 2021-07-16 | 2021-10-26 | 晋江农家亲食品有限责任公司 | Flowing core bursting pulp jelly pudding and preparation method thereof |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3851709D1 (en) * | 1987-11-25 | 1994-11-03 | Meiji Seika Kaisha | Manufacture of gelatin jelly candies. |
| US20060198930A1 (en) * | 2005-03-04 | 2006-09-07 | Wm. Wrigley Jr. Company | Center-filled jelly confections |
| US20080032027A1 (en) * | 2006-08-07 | 2008-02-07 | Cp Kelco U.S., Inc | Process for Making Jelly Containing Pectin |
| CN101125008A (en) * | 2007-10-08 | 2008-02-20 | 刘东林 | Instant seaweed jelly and seaweed jelly cake |
| JP2008073023A (en) * | 2006-09-25 | 2008-04-03 | House Foods Corp | Method for producing jelly for energy supply |
| JP2010000060A (en) * | 2008-06-23 | 2010-01-07 | Hokuto Shoji Kk | Food jelly composition |
| RU2011120933A (en) * | 2011-05-25 | 2012-11-27 | Общество с ограниченной ответственностью "Славянка-люкс" | CANDY WITH JELLY CASE WITH FILLING |
| CN104171780A (en) * | 2014-07-01 | 2014-12-03 | 河北喜之郎食品有限公司 | Jelly and making method thereof |
| CN105146259A (en) * | 2015-10-10 | 2015-12-16 | 南京来一口食品有限公司 | Method for making jelly and jelly |
| CN105310039A (en) * | 2015-10-17 | 2016-02-10 | 福建天线宝宝食品股份有限公司 | Preparation method for novel jelly |
| CN106690199A (en) * | 2016-12-29 | 2017-05-24 | 陕西海升果业发展股份有限公司 | Viable-bacteria functional jelly and processing technique thereof |
-
2019
- 2019-02-02 CN CN201910106780.0A patent/CN109846006B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3851709D1 (en) * | 1987-11-25 | 1994-11-03 | Meiji Seika Kaisha | Manufacture of gelatin jelly candies. |
| US20060198930A1 (en) * | 2005-03-04 | 2006-09-07 | Wm. Wrigley Jr. Company | Center-filled jelly confections |
| US20080032027A1 (en) * | 2006-08-07 | 2008-02-07 | Cp Kelco U.S., Inc | Process for Making Jelly Containing Pectin |
| JP2008073023A (en) * | 2006-09-25 | 2008-04-03 | House Foods Corp | Method for producing jelly for energy supply |
| CN101125008A (en) * | 2007-10-08 | 2008-02-20 | 刘东林 | Instant seaweed jelly and seaweed jelly cake |
| JP2010000060A (en) * | 2008-06-23 | 2010-01-07 | Hokuto Shoji Kk | Food jelly composition |
| RU2011120933A (en) * | 2011-05-25 | 2012-11-27 | Общество с ограниченной ответственностью "Славянка-люкс" | CANDY WITH JELLY CASE WITH FILLING |
| CN104171780A (en) * | 2014-07-01 | 2014-12-03 | 河北喜之郎食品有限公司 | Jelly and making method thereof |
| CN105146259A (en) * | 2015-10-10 | 2015-12-16 | 南京来一口食品有限公司 | Method for making jelly and jelly |
| CN105310039A (en) * | 2015-10-17 | 2016-02-10 | 福建天线宝宝食品股份有限公司 | Preparation method for novel jelly |
| CN106690199A (en) * | 2016-12-29 | 2017-05-24 | 陕西海升果业发展股份有限公司 | Viable-bacteria functional jelly and processing technique thereof |
Non-Patent Citations (3)
| Title |
|---|
| 吴克刚 等: "《食品微胶囊技术》", 31 July 2006, 北京：中国轻工业出版社 * |
| 李波: "魔芋果冻工艺技术", 《适用技术之窗》 * |
| 郭少惠: "一种新型耐热果冻的探讨", 《广西轻工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110638014A (en) * | 2019-10-16 | 2020-01-03 | 杭州美特醇香食品有限公司 | Crystal jelly based on brown sugar and konjac glucomannan as raw materials and preparation method thereof |
| CN110720589A (en) * | 2019-10-17 | 2020-01-24 | 福建农林大学 | Konjac glucomannan steamed bun filling and preparation method thereof |
| CN111165767A (en) * | 2020-02-26 | 2020-05-19 | 上海奕方农业科技股份有限公司 | Formula and preparation process of pink cherry blossom-flavored flower-shaped jelly product |
| CN112617157A (en) * | 2020-12-21 | 2021-04-09 | 新希望乳业股份有限公司 | Jelly base material, jelly-containing beverage and preparation method thereof |
| CN113545463A (en) * | 2021-07-16 | 2021-10-26 | 晋江农家亲食品有限责任公司 | Flowing core bursting pulp jelly pudding and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109846006B (en) | 2022-08-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109846006A (en) | A kind of sandwich jelly and preparation method thereof | |
| CN102132932B (en) | Application of anion microbial polysaccharide in preparation of fruit granule products | |
| CN102488122B (en) | Black tea fungus jelly and preparation method thereof | |
| CN105532889B (en) | High-stability mango and coconut milk beverage containing fruit particles and preparation method thereof | |
| CN113892610A (en) | Popping bead product, jam containing popping beads and preparation method of popping bead product and jam | |
| CN105231137A (en) | Egg or chocolate pudding jelly and producing method thereof | |
| CN106820028A (en) | A kind of double-deck puree jelly and preparation method thereof | |
| CN107811236A (en) | A kind of low sugar cake made of fruits and vegetables and preparation method thereof | |
| CN105394185A (en) | Mango milk and preparation method thereof | |
| KR101156625B1 (en) | A jelly containing wet-infused blueberry and method for preparing the same | |
| CN108685066B (en) | Production process of pickled peppers | |
| CN106359831A (en) | Multi-flavored passiflora edulia ice shavings and preparation technology thereof | |
| KR101581214B1 (en) | The rice cake mixed enzyme and its method | |
| JP4095414B2 (en) | Guabakakechapp, method for producing the same, and method for using the same | |
| CN105053893A (en) | Making method of rehydrated seasoned dried leaf mustard | |
| CN105167044A (en) | Blueberry drink manufacture method | |
| CN107259466A (en) | A kind of passion fruit coconut freezes and its processing method | |
| JPH0731387A (en) | Preparation of jelly-containing food and drink and food and drink containing jelly | |
| CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
| CN111955571A (en) | Making method of refreshing pineapple fruit beer tea | |
| CN112220011A (en) | Flavored canned asparagus and preparation method thereof | |
| CN105011279A (en) | Sand pear juice beverage and preparation method thereof | |
| CN109497481A (en) | Natural honey peach children's peach jelly and preparation method thereof | |
| KR20040110307A (en) | Method for making processed food of dried figs | |
| JP3745481B2 (en) | Syrup pickled jelly |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220928 Address after: Room 102, 101 Taihe West Road, Shipai town, Dongguan, Guangdong 523000 Patentee after: DONGGUAN JINWANG FOOD Co.,Ltd. Address before: 211300 Building 9, No.1, Yonghua Road, Gaochun Economic Development Zone, Nanjing City, Jiangsu Province Patentee before: NANJING LAIYIKOU FOOD Co.,Ltd. |