CN109846006B - Sandwich jelly and preparation method thereof - Google Patents
Sandwich jelly and preparation method thereof Download PDFInfo
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- CN109846006B CN109846006B CN201910106780.0A CN201910106780A CN109846006B CN 109846006 B CN109846006 B CN 109846006B CN 201910106780 A CN201910106780 A CN 201910106780A CN 109846006 B CN109846006 B CN 109846006B
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Abstract
The invention discloses a sandwich jelly and a preparation method thereof, and the sandwich jelly is mainly prepared from the following raw materials in parts by weight: 0.05-0.1 part of essence for food, 0.4-1 part of compound gum, 0.04-0.08 part of potassium chloride, 0.04-0.08 part of sodium citrate, 0.12-0.18 part of citric acid, 0.03-0.06 part of lactic acid, 0.02-0.05 part of potassium sorbate, 0.005-0.02 part of sweetener, 0.04-0.08 part of sodium tripolyphosphate, 14-18 parts of white granulated sugar and 10-30 parts of sandwich material. The sandwich jelly prepared by the invention has special taste, and on the basis of keeping the characteristics of strong low-heat satiety and high-fiber intestine moistening of the traditional jelly, the sandwich is added, two different tastes exist during eating, the two tastes cannot be seen in the transparent appearance, the mouthfeel with tough outside and tender inside also exists in the sandwich due to special treatment, the interestingness of the product is increased, the flavor is unique, and the mouthfeel is excellent.
Description
Technical Field
The invention belongs to a food processing method in the field of foods, and particularly relates to a sandwich jelly and a preparation method thereof.
Background
The current sold jelly in the market is sour, sweet, delicious and convenient to eat, is deeply popular with children, is basically processed by adding fruit juice or pulp as a raw material, and cannot provide the change of taste to meet the healthy and diversified requirements of modern life of people. The jelly with the filling is added, so that the jelly tastes changeable and tender, the characteristic of strong high-fiber intestine moistening satiety of the jelly is kept, and the requirements of consumers on health and diversification are well met. The current sandwich taste in the market is not greatly different from the jelly part, and the strong contrast feeling like a wine-filled sandwich candy can not be reflected.
Disclosure of Invention
The purpose of the invention is as follows: aiming at the problems in the prior art, the invention provides a sandwich fruit jelly which is special in taste, on the basis of keeping the characteristics of strong low-heat satiety and high-fiber intestine moistening of the traditional jelly, the sandwich is added, two different tastes exist in eating, the two tastes cannot be seen in transparent appearance, the tough and tender mouthfeel exists in the sandwich due to special treatment, and the interestingness of the product is increased. Unique flavor and good taste.
The invention also provides a preparation method of the sandwich jelly.
The technical scheme is as follows: in order to achieve the purpose, the sandwich jelly is mainly prepared from the following raw materials in parts by weight: 0.05-0.1 part of essence for food, 0.4-1 part of compound gum, 0.04-0.08 part of potassium chloride, 0.04-0.08 part of sodium citrate, 0.12-0.18 part of citric acid, 0.3-0.6 part of lactic acid, 0.02-0.05 part of potassium sorbate, 0.005-0.02 part of sweetener, 0.4-0.8 part of sodium tripolyphosphate, 14-18 parts of white granulated sugar and 10-30 parts of sandwich material;
the sandwich material is mainly prepared from the following raw materials in parts by weight: 0.05-0.09 part of gellan gum, 0.1-0.2 part of carrageenan, 0.1-0.2 part of konjac flour, 0.05-0.2 part of agar, 0.4-0.8 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 high fructose syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, 0.06 part of D-sodium erythorbate, 0.05-0.1 part of food essence and 40-60 parts of water.
Preferably, the material is mainly prepared from the following raw materials in parts by weight: 0.06-0.075 part of food essence, 0.5-0.8 part of compound gum, 0.04-0.08 part of potassium chloride, 0.04-0.08 part of sodium citrate, 0.12-0.18 part of citric acid, 0.03-0.06 part of lactic acid, 0.02-0.05 part of potassium sorbate, 0.005-0.02 part of sweetener, 0.04-0.08 part of sodium tripolyphosphate, 14-18 parts of white granulated sugar and 10-30 parts of sandwich material;
the sandwich material is mainly prepared from the following raw materials in parts by weight: 0.05-0.07 part of gellan gum, 0.1-0.15 part of carrageenan, 0.1-0.15 part of konjaku flour, 0.05-0.08 part of agar, 0.4-0.8 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, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, 0.06 part of D-sodium erythorbate, 0.05-0.1 part of food essence and 40-60 parts of water.
The composite adhesive comprises the following raw materials in parts by weight: 20-30 parts of agar, 30-40 parts of carrageenan, 25-35 parts of konjac flour, 3-6 parts of locust bean gum and 5 parts of xanthan gum.
Further, the sandwich material needs to be soaked by a soaking solution, and the soaking solution comprises, by weight, 0.2-0.8 part of calcium lactate, 0.1-0.2 part of citric acid and 40-120 parts of water.
The preparation method of the sandwich jelly comprises the following steps:
manufacturing the sandwich material:
(1) boiling the glue: uniformly mixing gellan gum, carrageenan, konjac flour, agar and sodium alginate, adding into water through a water-powder mixer, rapidly heating to 85-90 deg.C under stirring, slowly heating to 95 deg.C, and keeping the temperature for 5-8 min;
(2) blending: continuously adding the high fructose corn syrup, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, sodium tripolyphosphate, D-sodium erythorbate and food essence, blending, and keeping the temperature at 85-90 ℃ for 3-10 minutes;
(3) pouring the mixture into a cooling disc for cooling and forming;
(4) cutting, adding into soaking solution, soaking for strengthening formation, draining to obtain sandwich material, wherein the soaking solution is prepared by adding calcium lactate and citric acid into cold water, and dissolving completely;
preparing the sandwich jelly:
(5) boiling the glue: adding the composite adhesive into water through a water-powder mixer, rapidly heating to 85-90 ℃ under the stirring condition, slowly heating to 95 ℃, and keeping the temperature for 5-8 minutes;
(6) blending: adding white sugar, citric acid, sodium citrate, potassium chloride, food essence lactic acid, potassium sorbate, sweetener, and sodium tripolyphosphate, blending, keeping at 85-90 deg.C for 3-10 min, and optionally adding pigment;
(7) adding the mixed solution into a container, adding a sandwich material into the container at the same time, and sealing the container;
(8) and (3) sterilization: and sterilizing the sealed container and drying to obtain a finished product.
And (3) cooling and forming, cutting, and adding into the soaking solution to submerge for 2-3 hours.
Preferably, the sterilization in the step (7) is that the sealed container is immersed in water with the temperature of 85-100 ℃, the central temperature reaches 81-85 ℃, and the container is kept for more than 3 minutes.
The sandwich jelly prepared by the invention can be used for preparing larger sandwich according to the requirement, and the productivity is improved. The invention also solves the problem of difficult forming process in the manufacturing process, the preformed gellan gum and carrageenan in the sandwich material are in a fragile shape, the sandwich material is soaked by using soaking liquid, so that sodium alginate is soaked in calcium lactate, sodium alginate and calcium ions generate calcium alginate to form a protective film, the forming strength of the surface of the sandwich is increased, and meanwhile, the sandwich shape is kept by the characteristic that the calcium alginate and gellan gum are not re-dissolved when sterilized.
The raw materials of the invention are commercially available, the essence used in the invention is purchased from Nanjing far east essence and spice Co., Ltd, and the essence in the sandwich material is various emulsified essences, generally emulsified milk essence is selected.
Has the advantages that: compared with the prior art, the invention has the following advantages:
the sandwich jelly product prepared by the invention has unique flavor and special taste; the sandwich jelly prepared by the invention has two different tastes when being eaten, the two tastes cannot be seen due to the transparent appearance, the tough outside and tender inside tastes exist in the sandwich jelly due to special treatment, the interestingness of the product is increased, the flavor is unique, and the taste is excellent.
Meanwhile, the diversity of the mouthfeel of similar products is increased due to a special processing technology, the selection of ingredients of the sandwich material is the key for ensuring the mouthfeel, the forming effect can be ensured by proper selection of the ingredients, and the mouthfeel of the sandwich can also be ensured; the soaking time is short, the damage of the sandwich can be caused by the later sterilization due to low concentration, the concentration of the soaking solution is proper, the sandwich is stably formed after soaking, and meanwhile, the taste is good.
The preparation method has low cost and simple process, reduces the risk of secondary pollution of the product by a sterilization process after prepackaging, and greatly reduces the energy consumption; the packaged semi-finished product is sterilized, the loss of the nutrient content of the product is reduced, and the method has wide market prospect.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1
Banana milk sandwich jelly
The components are as follows:
0.06 part of banana essence, 0.6 part of compound gum, 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 and 15 parts of sandwich material.
The compound adhesive comprises the following raw materials in parts by weight: 25 parts of agar, 30 parts of carrageenan, 35 parts of konjac flour, 5 parts of locust bean gum and 5 parts of xanthan gum.
Filling materials: 0.05 part of gellan gum, 0.1 part of carrageenan, 0.1 part of konjac 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 high fructose corn syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, 0.06 part of D-sodium erythorbate, 0.05 part of emulsified milk essence and 60 parts of water.
The sandwich material needs to be soaked by a soaking solution, and the soaking solution comprises the following raw materials in parts by weight: 0.5 part of calcium lactate, 0.2 part of citric acid and 100 parts of water.
The manufacturing process comprises the following steps:
1. manufacturing the sandwich material:
(1) boiling the glue: uniformly mixing gellan gum, carrageenan, konjac flour, agar and sodium alginate, adding into water through a water-powder mixer, rapidly heating to 85 ℃ under stirring, slowly heating to 95 ℃, and keeping the temperature for 8 minutes;
(2) blending: continuously adding the high fructose corn syrup, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, sodium tripolyphosphate, D-sodium erythorbate and emulsified milk essence, blending, and keeping the temperature at 85 ℃ for 10 minutes;
(3) pouring the mixture into a cooling disc for cooling and forming;
(4) cutting, adding into soaking solution, soaking for 2 hr, soaking for strengthening, and draining to obtain sandwich material, wherein the soaking solution is prepared by adding calcium lactate and citric acid into cold water, and dissolving completely;
2. preparing the sandwich jelly:
(1) boiling the glue: adding the composite adhesive into water through a water-powder mixer, rapidly heating to 85-90 ℃ under the stirring condition, slowly heating to 95 ℃, and keeping the temperature for 5-8 minutes;
(2) blending: continuously adding white granulated sugar, citric acid, sodium citrate, potassium chloride, lactic acid, potassium sorbate, sweetener, sodium tripolyphosphate and banana essence, blending, and keeping the temperature at 85 ℃ for 10 minutes;
(3) adding the mixed solution into a container, adding a sandwich material into the container at the same time, and sealing the container;
(4) and (3) sterilization: immersing the sealed container in water at 85-100 deg.C, maintaining the central temperature at 81-85 deg.C for more than 3 min for sterilization, and oven drying to obtain the final product.
Example 2
Blueberry and milk sandwich jelly
The components are as follows:
0.06 part of blueberry essence, 0.6 part of compound gum, 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 and 15 parts of sandwich material.
The compound adhesive comprises the following raw materials in parts by weight: 25 parts of agar, 30 parts of carrageenan, 35 parts of konjac flour, 5 parts of locust bean gum and 5 parts of xanthan gum.
Filling materials: 0.05 part of gellan gum, 0.1 part of carrageenan, 0.1 part of konjac 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 high fructose corn syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, 0.06 part of D-sodium erythorbate, 0.05 part of emulsified milk essence and 60 parts of water.
The sandwich material needs to be soaked by a soaking solution, wherein the soaking solution comprises the following raw materials in parts by weight: 0.5 part of calcium lactate, 0.2 part of citric acid and 100 parts of water.
The manufacturing process comprises the following steps:
1. manufacturing the sandwich material:
(1) boiling the glue: uniformly mixing gellan gum, carrageenan, konjac flour, agar and sodium alginate, adding into water through a water-powder mixer, rapidly heating to 90 ℃ under stirring, slowly heating to 95 ℃, and keeping the temperature for 5 minutes;
(2) blending: continuously adding the high fructose corn syrup, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, sodium tripolyphosphate, D-sodium erythorbate and emulsified milk essence, blending, and keeping the temperature at 90 ℃ for 3 minutes;
(3) pouring the mixture into a cooling disc for cooling and forming;
(4) cutting, adding into soaking solution, soaking for 3 hr, soaking for strengthening, and draining to obtain sandwich material, wherein the soaking solution is prepared by adding calcium lactate and citric acid into cold water, and dissolving completely;
2. preparing the sandwich jelly:
(1) boiling the glue: adding the composite adhesive into water through a water-powder mixer, rapidly heating to 90 ℃ under the stirring condition, slowly heating to 95 ℃, and keeping the temperature for 5 minutes;
(2) blending: adding white sugar, citric acid, sodium citrate, potassium chloride, lactic acid, potassium sorbate, sweetener, sodium tripolyphosphate and blueberry essence, blending, keeping the temperature at 90 ℃ for 10 minutes, and adding food-grade pigment;
(3) adding the mixed solution into a container, adding a sandwich material into the container at the same time, and sealing the container;
(4) and (3) sterilization: immersing the sealed container in water at 85-100 deg.C, maintaining the central temperature at 81-85 deg.C for more than 3 min for sterilization, and oven drying to obtain the final product.
Example 3
Mango milk sandwich jelly
The components are as follows:
0.06 part of mango essence, 0.6 part of compound gum, 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 and 15 parts of filling material.
The compound adhesive comprises the following raw materials in parts by weight: 25 parts of agar, 30 parts of carrageenan, 35 parts of konjac flour, 5 parts of locust bean gum and 5 parts of xanthan gum.
Filling materials: 0.05 part of gellan gum, 0.1 part of carrageenan, 0.1 part of konjac 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 high fructose corn syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, 0.06 part of D-sodium erythorbate, 0.05 part of emulsified milk essence and 60 parts of water.
The sandwich material needs to be soaked by a soaking solution, and the soaking solution comprises the following raw materials in parts by weight: 0.5 part of calcium lactate, 0.2 part of citric acid and 100 parts of water.
The manufacturing process comprises the following steps:
1. manufacturing the sandwich material:
(1) boiling the glue: uniformly mixing gellan gum, carrageenan, konjac flour, agar and sodium alginate, adding into water through a water-powder mixer, rapidly heating to 85 ℃ under stirring, slowly heating to 95 ℃, and keeping the temperature for 8 minutes;
(2) blending: continuously adding the high fructose corn syrup, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, sodium tripolyphosphate, D-sodium erythorbate and emulsified milk essence, blending, and keeping the temperature at 90 ℃ for 3 minutes;
(3) pouring the mixture into a cooling disc for cooling and forming;
(4) cutting, adding into soaking solution, soaking for 2.5 hr, soaking for strengthening, and draining to obtain sandwich material, wherein the soaking solution is prepared by adding calcium lactate and citric acid into cold water, and dissolving completely;
2. preparing the sandwich jelly:
(1) boiling the glue: adding the composite adhesive into water through a water-powder mixer, rapidly heating to 85-90 ℃ under the stirring condition, slowly heating to 95 ℃, and keeping the temperature for 5-8 minutes;
(2) blending: continuously adding white granulated sugar, citric acid, sodium citrate, potassium chloride, lactic acid, potassium sorbate, sweetener, sodium tripolyphosphate and mango essence, blending, and keeping the temperature at 90 ℃ for 10 minutes;
(3) adding the mixed solution into a container, adding a sandwich material into the container at the same time, and sealing the container;
(4) and (3) sterilization: immersing the sealed container in water at 85-100 deg.C, maintaining the central temperature at 81-85 deg.C for more than 3 min for sterilization, and oven drying to obtain the final product.
Example 4
0.05 part of banana essence, 0.4 part of compound gum, 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 and 10 parts of sandwich material.
The compound adhesive comprises the following raw materials in parts by weight: 20 parts of agar, 30 parts of carrageenan, 25 parts of konjac flour, 3 parts of locust bean gum and 5 parts of xanthan gum.
Filling materials: 0.05 part of gellan gum, 0.1 part of carrageenan, 0.1 part of konjac 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 high fructose corn syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, 0.06 part of D-sodium erythorbate, 0.05 part of emulsified milk essence and 40 parts of water.
The sandwich material needs to be soaked by a soaking solution, and the soaking solution comprises the following raw materials in parts by weight: 0.2 part of calcium lactate, 0.1 part of citric acid and 40 parts of water.
The preparation method is the same as example 1.
Example 5
0.1 part of blueberry essence, 1 part of compound gum, 0.08 part of potassium chloride, 0.08 part of sodium citrate, 0.18 part of citric acid, 0.06 part of lactic acid, 0.05 part of potassium sorbate, 0.02 part of sweetener, 0.08 part of sodium tripolyphosphate, 18 parts of white granulated sugar and 30 parts of sandwich material.
The compound adhesive comprises the following raw materials in parts by weight: 30 parts of agar, 40 parts of carrageenan, 35 parts of konjac flour, 6 parts of locust bean gum and 5 parts of xanthan gum.
Filling materials: 0.09 part of gellan gum, 0.2 part of carrageenan, 0.2 part of konjac 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 high fructose corn syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, 0.06 part of D-sodium erythorbate, 0.1 part of emulsified milk essence and 60 parts of water.
The sandwich material needs to be soaked by a soaking solution, wherein the soaking solution comprises the following raw materials in parts by weight: 0.8 part of calcium lactate, 0.2 part of citric acid and 100 parts of water.
The preparation method is the same as example 2.
Example 6
0.06 part of banana essence, 0.5 part of compound gum, 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 and 10 parts of sandwich material.
The compound adhesive comprises the following raw materials in parts by weight: 20 parts of agar, 30 parts of carrageenan, 25 parts of konjac flour, 3 parts of locust bean gum and 5 parts of xanthan gum.
Filling materials: 0.05 part of gellan gum, 0.1 part of carrageenan, 0.1 part of konjac 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 high fructose corn syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, 0.06 part of D-sodium erythorbate, 0.05 part of emulsified milk essence and 40 parts of water.
The sandwich material needs to be soaked by a soaking solution, and the soaking solution comprises the following raw materials in parts by weight: 0.2 part of calcium lactate, 0.1 part of citric acid and 40 parts of water.
The preparation method is the same as example 1.
Example 7
0.075 part of blueberry essence, 0.8 part of compound gum, 0.08 part of potassium chloride, 0.08 part of sodium citrate, 0.18 part of citric acid, 0.06 part of lactic acid, 0.05 part of potassium sorbate, 0.02 part of sweetener, 0.08 part of sodium tripolyphosphate, 18 parts of white granulated sugar and 30 parts of filling materials.
The compound adhesive comprises the following raw materials in parts by weight: 30 parts of agar, 40 parts of carrageenan, 35 parts of konjac flour, 6 parts of locust bean gum and 5 parts of xanthan gum.
Filling materials: 0.07 part of gellan gum, 0.15 part of carrageenan, 0.15 part of konjac flour, 0.08 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 high fructose corn syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, 0.06 part of D-sodium erythorbate, 0.1 part of emulsified milk essence and 60 parts of water.
The sandwich material needs to be soaked by a soaking solution, wherein the soaking solution comprises the following raw materials in parts by weight: 0.8 part of calcium lactate, 0.2 part of citric acid and 120 parts of water.
The preparation method is the same as example 2.
Test example 1
The flavor, the overall mouthfeel, the fibrous mouthfeel, the granular mouthfeel and the appearance of the meal replacement beverage prepared by the invention are graded, and the sugar content is tested.
One hundred individuals, including the elderly, children and adults, were randomly located. The products prepared in examples 1 to 3 of the present invention were evaluated for flavor, mouthfeel and appearance, and were subjected to evaluation statistics, and at the same time, the sugar content was measured, and the results are shown in table 1.
The scoring method comprises the following steps:
| are very dislike | Dislike of | In general | Xi Huan | |
| Score value | 3 min or less | 3 to 5 points | 6 to 7 points | 7 minutes or more |
In the actual evaluation, the actual evaluation reaches more than 6.5 points due to individual difference and psychological effect of evaluators, the product reaches a better standard, and the product reaches a very good standard after 7 points.
Wherein, as the market has no similar products, the proportion is not compared.
Comparative example 1
The starting materials and preparation method of comparative example 1 were the same as example 3, except that: the amount of sodium alginate in the core material was increased from 0.5 parts to 2 parts.
Comparative example 2
The starting materials and preparation method of comparative example 2 were the same as example 3, except that: the emulsified essence is replaced by common water-soluble essence.
Comparative example 3
The starting materials and preparation method of comparative example 3 were the same as example 3, except that: sodium alginate was not added.
Comparative example 4
The starting materials and preparation method of comparative example 4 were the same as example 3, except that: soaking with soaking solution is not used.
Table 1 flavor, mouthfeel, appearance of the filled jelly prepared according to the present invention are compared:
| serial number | Flavor (I) and flavor (II) | Overall mouthfeel | Mouthfeel contrast | Appearance of the product |
| Example 1 | 7.5 | 7.2 | 7.2 | 7.3 |
| Example 2 | 7.2 | 7 | 7.1 | 7.2 |
| Example 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 can be seen from the results in table 1, the center-filled jellies prepared in examples 1 to 3 of the present invention were rated more than 7 points in terms of flavor, overall mouthfeel, mouthfeel contrast, and appearance, and the panelists showed that the center-filled jellies had a strong contrast with the surrounding mouthfeel, and the center-filled jellies were hidden in the product, giving a strong mouthfeel contrast to people.
In comparative example 1, the outer skin of the sandwich material is tough and the taste contrast evaluation is low due to the large addition amount of sodium alginate.
Comparative example 2 adding water soluble essence, the colloid can not block the essence, causes the mutual mixing of the fragrance, and when using the emulsified essence, the colloid can block the emulsified essence liquid drop, the fragrance differentiation is obvious.
Comparative example 3 no sodium alginate was added, which resulted in a mixture of center and jelly during sterilization, a cloudy appearance, no center in the clear area, a low score on the appearance, and an impaired mouthfeel.
Comparative example 4 is not soaked in a soaking solution, sodium alginate cannot generate calcium alginate with calcium ions, a protective film cannot be formed, a sandwich is weak and is not protected, and the appearance and the taste are affected by the damage of the sandwich caused by external force during sterilization; meanwhile, the concentration of the soaking solution is low, the soaking time is short, the calcium alginate film is very thin, and the appearance of the product is influenced due to the damage of the sandwich caused by external force during sterilization; but the soaking time is not easy to overlong, the soaking concentration of the soaking solution is high or the soaking time is long, so that the formed calcium alginate film is thick, the chewing is influenced, meanwhile, the toughness of the mouthfeel outside the sandwich is strong, and the mouthfeel of the product is poor.
Claims (1)
1. The sandwich jelly is characterized by comprising the following raw materials: 0.06 part by weight of mango essence, 0.6 part by weight of compound gum, 0.05 part by weight of potassium chloride, 0.05 part by weight of sodium citrate, 0.18 part by weight of citric acid, 0.03 part by weight of lactic acid, 0.03 part by weight of potassium sorbate, 0.006 part by weight of sweetener, 0.04 part by weight of sodium tripolyphosphate, 15 parts by weight of white granulated sugar, 15 parts by weight of core material and water;
the composite adhesive is prepared from the following raw materials in parts by weight: 25 parts of agar, 30 parts of carrageenan, 35 parts of konjac flour, 5 parts of locust bean gum and 5 parts of xanthan gum;
the sandwich material mainly comprises the following raw materials in parts by weight: 0.05 part of gellan gum, 0.1 part of carrageenan, 0.1 part of konjac 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 high fructose corn syrup, 15 parts of white granulated sugar, 0.04 part of potassium sorbate, 0.06 part of sodium tripolyphosphate, 0.06 part of D-sodium erythorbate, 0.05 part of emulsified milk essence and 60 parts of water;
the preparation process of the sandwich jelly comprises the following steps:
firstly, manufacturing a sandwich material:
(1) boiling the glue: uniformly mixing gellan gum, carrageenan, konjac flour, agar and sodium alginate, adding into water through a water-powder mixer, rapidly heating to 85 ℃ under stirring, slowly heating to 95 ℃, and keeping the temperature for 8 minutes;
(2) blending: continuously adding the high fructose corn syrup, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, sodium tripolyphosphate, D-sodium erythorbate and emulsified milk essence, blending, and keeping the temperature at 90 ℃ for 3 minutes;
(3) pouring the mixture into a cooling disc for cooling and forming;
(4) cutting, adding into soaking solution, soaking for 2.5 hr, soaking for strengthening, and draining to obtain sandwich material, wherein the soaking solution is prepared by adding calcium lactate and citric acid into cold water, and dissolving completely; the soaking solution is prepared from the following raw materials in parts by weight: 0.5 part of calcium lactate, 0.2 part of citric acid and 100 parts of water;
secondly, preparing the sandwich jelly:
(1) boiling the glue: adding the composite adhesive into water through a water-powder mixer, rapidly heating to 85-90 ℃ under the stirring condition, slowly heating to 95 ℃, and keeping the temperature for 5-8 minutes;
(2) blending: continuously adding white granulated sugar, citric acid, sodium citrate, potassium chloride, lactic acid, potassium sorbate, sweetener, sodium tripolyphosphate and mango essence, blending, and keeping the temperature at 90 ℃ for 10 minutes;
(3) adding the mixed solution into a container, adding a sandwich material into the container at the same time, and sealing the container;
(4) and (3) sterilization: immersing the sealed container in water at 85-100 deg.C, maintaining the central temperature at 81-85 deg.C for more than 3 min for sterilization, and oven drying to obtain the final product.
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| 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 |
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