CN111011790A - Jelly powder and preparation method thereof - Google Patents
Jelly powder and preparation method thereof Download PDFInfo
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- CN111011790A CN111011790A CN201911375867.4A CN201911375867A CN111011790A CN 111011790 A CN111011790 A CN 111011790A CN 201911375867 A CN201911375867 A CN 201911375867A CN 111011790 A CN111011790 A CN 111011790A
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- powder
- jelly
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- mixture
- colloid
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- 239000000843 powder Substances 0.000 title claims abstract description 133
- 235000015110 jellies Nutrition 0.000 title claims abstract description 81
- 239000008274 jelly Substances 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title description 13
- 238000002156 mixing Methods 0.000 claims abstract description 41
- 239000000203 mixture Substances 0.000 claims abstract description 38
- 239000000084 colloidal system Substances 0.000 claims abstract description 27
- 235000000346 sugar Nutrition 0.000 claims abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 25
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 18
- 235000020235 chia seed Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 229920002148 Gellan gum Polymers 0.000 claims description 11
- 235000010492 gellan gum Nutrition 0.000 claims description 11
- 239000000216 gellan gum Substances 0.000 claims description 11
- 229920000161 Locust bean gum Polymers 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000010420 locust bean gum Nutrition 0.000 claims description 10
- 239000000711 locust bean gum Substances 0.000 claims description 10
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims description 8
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims description 7
- 239000001521 potassium lactate Substances 0.000 claims description 7
- 235000011085 potassium lactate Nutrition 0.000 claims description 7
- 229960001304 potassium lactate Drugs 0.000 claims description 7
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000001540 sodium lactate Substances 0.000 claims description 5
- 235000011088 sodium lactate Nutrition 0.000 claims description 5
- 229940005581 sodium lactate Drugs 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 244000134552 Plantago ovata Species 0.000 claims description 4
- 235000003421 Plantago ovata Nutrition 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 235000019823 konjac gum Nutrition 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 229910000031 sodium sesquicarbonate Inorganic materials 0.000 claims description 4
- 235000018341 sodium sesquicarbonate Nutrition 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- WCTAGTRAWPDFQO-UHFFFAOYSA-K trisodium;hydrogen carbonate;carbonate Chemical compound [Na+].[Na+].[Na+].OC([O-])=O.[O-]C([O-])=O WCTAGTRAWPDFQO-UHFFFAOYSA-K 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims description 3
- 235000010401 Prunus avium Nutrition 0.000 claims description 3
- 235000014441 Prunus serotina Nutrition 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 3
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 235000004634 cranberry Nutrition 0.000 claims description 3
- 235000015205 orange juice Nutrition 0.000 claims description 3
- 235000013525 pomegranate juice Nutrition 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 239000009223 Psyllium Substances 0.000 claims description 2
- 239000000905 isomalt Substances 0.000 claims description 2
- 235000010439 isomalt Nutrition 0.000 claims description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 229940070687 psyllium Drugs 0.000 claims description 2
- 229960001790 sodium citrate Drugs 0.000 claims description 2
- 235000013948 strawberry juice Nutrition 0.000 claims description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims 1
- 244000007021 Prunus avium Species 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 17
- 239000000499 gel Substances 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 238000013329 compounding Methods 0.000 description 8
- 238000007580 dry-mixing Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000001508 potassium citrate Substances 0.000 description 3
- 229960002635 potassium citrate Drugs 0.000 description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 3
- 235000011082 potassium citrates Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 240000008296 Prunus serotina Species 0.000 description 2
- 229940023476 agar Drugs 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229960002737 fructose Drugs 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000018481 Hylocereus undatus Nutrition 0.000 description 1
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 241000195954 Lycopodium clavatum Species 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 240000002624 Mespilus germanica Species 0.000 description 1
- 235000017784 Mespilus germanica Nutrition 0.000 description 1
- 235000000560 Mimusops elengi Nutrition 0.000 description 1
- 235000003805 Musa ABB Group Nutrition 0.000 description 1
- 241001127637 Plantago Species 0.000 description 1
- 235000015266 Plantago major Nutrition 0.000 description 1
- 235000008422 Schisandra chinensis Nutrition 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- 241001506047 Tremella Species 0.000 description 1
- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 239000002562 thickening agent Substances 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention discloses jelly powder which comprises 73.5-94.85% of powdered sugar, 3-5% of colloid, 0-20% of fruit and vegetable powder, 0-5% of chia seed and 0-0.15% of sour agent, wherein the percentage is that the mass of each component accounts for the mass of the raw materials. The invention also discloses a method for preparing the jelly powder, which comprises the following steps: (1) mixing sugar powder, sour agent and colloid to prepare a mixture A; (2) crushing the mixture A to obtain a mixture B; (3) and uniformly mixing the mixture B, the fruit and vegetable powder and chia seeds to obtain the jelly powder. The invention has the advantages that the jelly can be obtained by adding water with the temperature of 20-40 ℃ without heating and boiling to form gel, and the prepared jelly has the advantages of fine and smooth mouthfeel and the like.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to jelly powder and a preparation method thereof.
Background
Jelly is a food in a semi-solid state. The jelly in the market is a product prepared from jelly glue, a sweetening agent, a thickening agent, essence and the like, and can be directly eaten. The jelly has smooth mouthfeel and various tastes, is deeply favored by consumers and is also the most popular leisure food.
CN 108125172A discloses jelly powder, which comprises 20-30 parts of compound gum, 8-10 parts of compound juice powder, 0.8-1 part of sweetening agent and 0.8-1 part of sour agent.
CN 109043424A discloses jelly powder for refreshing brain, which comprises the following raw materials in percentage by weight: 2 to 3.5 percent of mint, 5 to 8 percent of semen cassiae after slight stir-frying, 10 to 15 percent of fructus alpiniae oxyphyllae, 10 to 15 percent of medlar, 5 to 8 percent of schisandra chinensis, 5 to 8 percent of lycopodium clavatum, 2 to 4 percent of carrageenan, 30 to 40 percent of white granulated sugar and 20 to 30 percent of glucose.
CN 108925925A discloses a full vegetable and fruit nutritious jelly powder and a preparation method thereof, which comprises 40-50 parts of vegetable and fruit fine powder, 2-4 parts of lemon fine powder, 4-8 parts of oat fine powder, 5-8 parts of dragon fruit fine powder, 20-30 parts of tremella fine powder and 25-35 parts of sugar powder.
CN 105982001A discloses jelly powder for household self-made jelly, which mainly comprises the following components in percentage by weight: 72 to 95 percent of white sugar, 1.2 to 3.0 percent of carrageenan, 1.2 to 4.4 percent of konjaku flour, 1.8 to 2.5 percent of citric acid, 0.1 to 0.5 percent of calcium carbonate, 0 to 0.6 percent of natural/synthetic pigment and 0 to 0.6 percent of natural/synthetic essence.
The invention relates to a preparation method and application of jelly powder, but the jelly powder needs to be heated and boiled when being prepared into jelly, is time-consuming, labor-consuming, complex in operation, narrow in application scene and not suitable for being used in scenes where hot water is inconvenient, so that the jelly powder is difficult to accept by consumers.
Disclosure of Invention
Aims to solve the problems that the jelly powder can not be used after being mixed with water and needs to be heated and boiled in the prior art. The invention provides jelly powder and a preparation method thereof. The jelly powder disclosed by the invention can be eaten without being heated and boiled to form gel, and the jelly can be obtained by adding water with the temperature of 20-40 ℃, and the prepared jelly has the advantages of fine and smooth mouthfeel and the like.
In order to achieve the purpose, the invention provides the following technical scheme: the invention provides jelly powder, which comprises 73.5-94.85% of powdered sugar, 3-5% of colloid, 0-20% of fruit and vegetable powder, 0-5% of chia seed and 0-0.15% of sour agent, wherein the percentage is that the mass of each component accounts for the mass of the raw material.
Further, the sugar powder comprises one or more of white granulated sugar, crystalline fructose, glucose, sucralose, isomaltulose and isomalt.
Further, the colloid comprises one or more of carrageenan, pectin, gellan gum, locust bean gum, konjac gum, guar gum, psyllium powder, agar and sodium alginate.
Further, the fruit and vegetable powder comprises one or more of wild cherry juice powder, cranberry juice powder, blueberry juice powder, strawberry juice powder, orange juice powder and pomegranate juice powder.
Further, the sour agent comprises one or more of sodium citrate, potassium lactate, sodium lactate and sodium sesquicarbonate.
The invention also provides a method for preparing the jelly powder, which comprises the following steps:
(1) mixing sugar powder, sour agent and colloid to prepare a mixture A;
(2) crushing the mixture A to obtain a mixture B;
(3) and uniformly mixing the mixture B, the fruit and vegetable powder and chia seeds to obtain the jelly powder.
Further, the mixing in the step (1) is carried out at normal temperature and under the condition that the relative humidity of air is less than or equal to 50 percent; during mixing, sugar powder and sour agent are added, and colloid is added for mixing.
Further, the mesh number of the mixture B obtained after the crushing in the step (2) is 50-80 meshes.
Further, the mixing in the step (3) is carried out under the conditions of normal temperature and air relative humidity less than or equal to 50%.
By adopting the technical scheme, the invention has the following beneficial effects: the jelly powder solves the problems that the jelly powder can not be used after being mixed with water and needs to be heated and boiled in the prior art, and simultaneously, the processing technology of the jelly powder solves the problem that agglomeration is easy to occur after the colloid is mixed with water in a dry mode, so that the prepared jelly powder can be dissolved and frozen by adding warm water at the temperature of 20-40 ℃, and the prepared jelly has the advantages of fine and smooth taste and the like.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions. The starting materials or reagents used are all commercially available.
The first embodiment is as follows:
the invention discloses jelly powder, which comprises 94.85% of powdered sugar, 5% of colloid and 0.15% of sour agent.
Wherein the sugar powder is white granulated sugar;
the colloid is formed by compounding gellan gum and locust bean gum according to a mass ratio of 3: 2;
the sour agent is formed by compounding potassium citrate and sodium citrate according to the mass ratio of 1: 1.
The preparation method of the jelly powder comprises the following steps,
(1) mixing sugar powder, sour agent and colloid, adding white sugar, sodium citrate and potassium citrate, adding gellan gum and locust bean gum, and mixing to obtain mixture A;
(2) crushing the mixture A by a crusher, and preparing a mixture B, wherein the discharge mesh number is 50-80 meshes;
(3) and (4) subpackaging the mixture B to obtain the jelly powder.
Example two:
the invention discloses jelly powder, which comprises 91.95% of powdered sugar, 3% of colloid, 5% of chia seed and 0.05% of sour agent.
Wherein the sugar powder is formed by compounding isomaltulose and isomaltitol according to the mass ratio of 2: 1;
the colloid is formed by compounding gellan gum and locust bean gum according to the mass ratio of 2: 1;
the chia seeds are conventional chia seeds in the field;
the sour agent is potassium lactate.
The preparation method of the jelly powder comprises the following steps,
(1) mixing sugar powder, sour agent and colloid, adding isomaltulose, isomaltitol and potassium lactate, adding gellan gum and locust bean gum, and mixing to obtain mixture A;
(2) crushing the mixture A by a crusher, and preparing a mixture B, wherein the discharge mesh number is 50-80 meshes;
(3) mixing the mixture B and the chia seeds by a dry mixer, wherein the rotation number of the dry mixer is 1000-; and (4) mixing, and packaging to obtain the jelly powder.
Example three:
the invention discloses jelly powder, which comprises 85.25% of powdered sugar, 4% of colloid, 10% of mixed fruit and vegetable powder and 0.15% of sour agent.
Wherein the sugar powder is formed by compounding isomaltulose and crystalline fructose according to the mass ratio of 1: 1;
the colloid is gellan gum, locust bean gum and plantain seed powder according to a ratio of 2: 1: 0.5 is compounded;
the mixed fruit and vegetable powder is conventional mixed fruit and vegetable powder in the field and is prepared by compounding wild cherry juice powder, cranberry juice powder and blueberry juice powder according to the mass ratio of 1:1: 2.
The sour agent is formed by compounding sodium lactate and potassium lactate according to a ratio of 4: 1.
The preparation method of the jelly powder comprises the following steps,
(1) mixing sugar powder, sour agent and colloid, adding isomaltulose, crystalline fructose, sodium lactate, potassium lactate, gellan gum, locust bean gum and Plantago ovata seed powder, and mixing to obtain mixture A;
(2) crushing the mixture A by a crusher, and preparing a mixture B, wherein the discharge mesh number is 50-80 meshes;
(3) mixing the mixture B and the mixed fruit and vegetable powder by a dry mixer, wherein the rotation number of the dry mixer is 1200-1600r/min during dry mixing; and (4) mixing, and packaging to obtain the jelly powder.
Example four:
the invention discloses jelly powder, which comprises 73.5% of powdered sugar, 3.5% of colloid, 20% of mixed fruit and vegetable powder and 3% of chia seed.
Wherein the powdered sugar is a mixture of glucose and sucralose which are mixed according to any mass ratio;
the colloid is muddy shocking obtained by mixing konjac gum, guar gum, agar and sodium alginate according to any mass ratio;
the mixed fruit and vegetable powder is conventional mixed fruit and vegetable powder in the field and is prepared by compounding orange juice powder and pomegranate juice powder according to a ratio of 1: 3.
The sour agent is sodium sesquicarbonate.
The preparation method of the jelly powder comprises the following steps,
(1) mixing sugar powder, sour agent and colloid, adding glucose, sucralose and sodium sesquicarbonate, adding konjac gum, guar gum, agar and sodium alginate, and mixing to obtain mixture A;
(2) crushing the mixture A by a crusher, and preparing a mixture B, wherein the discharge mesh number is 50-80 meshes;
(3) mixing the mixture B, the mixed fruit and vegetable powder and chia seeds by a dry mixer, wherein the rotation number of the dry mixer is 1200-1600r/min during dry mixing; and (4) mixing, and packaging to obtain the jelly powder.
Comparative example 1
The raw materials of the jelly powder are the same as those in the second embodiment.
The preparation method of the jelly powder comprises the following steps,
(1) mixing sugar powder, sour agent and colloid, adding isomaltulose, isomaltitol and potassium citrate, adding gellan gum and locust bean gum, and mixing to obtain mixture A;
(2) mixing the mixture A and the chia seeds by a dry mixer, wherein the rotation number of the dry mixer is 1000-; and (4) mixing, and packaging to obtain the jelly powder.
Comparative example 2
The raw materials of the jelly powder are the same as those in the third embodiment.
The preparation method of the jelly powder comprises the following steps,
(1) mixing sugar powder, sour agent and colloid, adding isomaltulose, crystalline fructose, sodium lactate, potassium lactate, gellan gum, locust bean gum and Plantago ovata seed powder, and mixing to obtain mixture A;
(2) mixing the mixture A and the mixed fruit and vegetable powder by a dry mixer, wherein the rotation number of the dry mixer is 1200-1600r/min during dry mixing; and (4) mixing, and packaging to obtain the jelly powder.
Comparative example 3
The raw material of the jelly powder is the same as that of the fourth embodiment.
The preparation method of the jelly powder comprises the following steps,
(1) mixing sugar powder, sour agent and colloid, adding white sugar, adding gellan gum, and mixing to obtain mixture A;
(2) mixing the mixture A, the mixed fruit and vegetable powder and chia seeds by a dry mixer, wherein the rotation number of the dry mixer is 1200-1600r/min during dry mixing; and (4) mixing, and packaging to obtain the jelly powder.
The comparative example is different from the technical scheme of the invention and different from the processing method, the comparative example is obtained by simply dry-mixing raw and auxiliary materials, the first step of the invention is dry mixing, then crushing, and crushing is a very important step, so that the effective dispersion and combination of important components can be ensured, and the later-stage water flushing and gelling are facilitated.
Effect example 1
The jelly powders of examples one to four were subjected to a water-gelling test, and 10g each of the jelly powders was subjected to a dissolution-gelling test using a 150mL beaker. The amount of water is 6 times of the jelly powder, and the water temperature is 20 deg.C, 30 deg.C, and 40 deg.C. Adding water to form gel, placing water at certain temperature in a beaker, adding jelly powder, stirring with a glass rod for 1-2min for dissolving, standing to form gel, and performing sensory evaluation. Specific results are shown in table 1.
Table 1: sensory evaluation results
The results in table 1 show that the jelly powders of examples one to four can be gelled with only 20-40 ℃ warm water, and the jelly prepared is uniform in gel, smooth in mouthfeel, and natural. The jelly powder can well solve the problem of warm water gelatinization of the jelly powder.
Effect example 2
The jelly powders of examples two to four and comparative examples 1 to 3 were subjected to sol-gel comparative experiments, each of which was prepared by dispensing 5g of the jelly powder into 50mL baglets (transparent plastic bags) with a mouthpiece, adding 40g of water at a temperature of 30 ℃ and gently and repeatedly squeezing the baglets to dissolve the jelly powder, and then observing the dissolution rate of the powder, the presence or absence of lumps and the like in the jelly sol. Each formulation was run in 9 replicates. Specific evaluation criteria are shown in table 2.
Table 2: evaluation score
Table 3: evaluation results
The results of evaluation in Table 3 show that none of the jelly powder sols of examples two to four exhibited flocs or poorly soluble particles, indicating that the jelly powder of the present invention is excellent in warm water gelling property; while the insoluble small particles appear after the jelly powder is dissolved in the comparative example 1, the flocculate appears when the jelly powder in the comparative examples 2-3 is dissolved and gelatinized, and the jelly powder in the comparative examples 1-3 can not form colloid with uniform color after being dissolved for a long time, which indicates that the processing technology in the comparative examples is not suitable for processing the jelly powder, and simultaneously indicates that the processing technology of the invention can well solve the problem of warm water gelatinization of the jelly powder.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The jelly powder is characterized in that raw materials comprise 73.5-94.85% of powdered sugar, 3-5% of colloid, 0-20% of fruit and vegetable powder, 0-5% of chia seed and 0-0.15% of sour agent, wherein the percentage is that the mass of each component accounts for the mass percentage of the raw materials.
2. The jelly powder according to claim 1, wherein the sugar powder comprises one or more of white granulated sugar, crystalline fructose, glucose, sucralose, isomaltulose, and isomalt.
3. The jelly powder according to claim 1, wherein the colloid comprises one or more of carrageenan, pectin, gellan gum, locust bean gum, konjac gum, guar gum, psyllium powder, agar, and sodium alginate.
4. The jelly powder of claim 1, wherein the fruit and vegetable powder comprises one or more of a wild cherry juice powder, a cranberry juice powder, a blueberry juice powder, a strawberry juice powder, an orange juice powder and a pomegranate juice powder.
5. The jelly powder of claim 1, wherein the sour agent comprises one or more of sodium citrate, potassium lactate, sodium lactate, and sodium sesquicarbonate.
6. A method of preparing a jelly powder according to any one of claims 1 to 5, comprising the steps of:
(1) mixing sugar powder, sour agent and colloid to prepare a mixture A;
(2) crushing the mixture A to obtain a mixture B;
(3) and uniformly mixing the mixture B, the fruit and vegetable powder and chia seeds to obtain the jelly powder.
7. The method according to claim 6, wherein the mixing in the step (1) is performed under the conditions of normal temperature and air relative humidity of 50% or less; during mixing, sugar powder and sour agent are added, and colloid is added for mixing.
8. The method according to claim 6, wherein the mesh number of the mixture B obtained after the pulverization in the step (2) is 50 to 80 mesh.
9. The method according to claim 6, wherein the mixing in step (3) is carried out at normal temperature and air relative humidity of 50% or less.
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| CN201911375867.4A CN111011790A (en) | 2019-12-27 | 2019-12-27 | Jelly powder and preparation method thereof |
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| CN201911375867.4A CN111011790A (en) | 2019-12-27 | 2019-12-27 | Jelly powder and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728168A (en) * | 2020-07-01 | 2020-10-02 | 中国农业大学 | Wheat germ jelly and preparation method thereof |
| RU2783182C1 (en) * | 2021-12-24 | 2022-11-09 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" | Method for obtaining jelly candies |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB596731A (en) * | 1945-08-01 | 1948-01-09 | George Katz | Jelly powder |
| CN105982001A (en) * | 2015-02-13 | 2016-10-05 | 中国食品发酵工业研究院 | DIY jelly powder |
| CN109170669A (en) * | 2018-09-13 | 2019-01-11 | 合肥膳之纤生物科技有限公司 | A kind of Japanese Premna pectin agar and preparation method thereof |
-
2019
- 2019-12-27 CN CN201911375867.4A patent/CN111011790A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB596731A (en) * | 1945-08-01 | 1948-01-09 | George Katz | Jelly powder |
| CN105982001A (en) * | 2015-02-13 | 2016-10-05 | 中国食品发酵工业研究院 | DIY jelly powder |
| CN109170669A (en) * | 2018-09-13 | 2019-01-11 | 合肥膳之纤生物科技有限公司 | A kind of Japanese Premna pectin agar and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728168A (en) * | 2020-07-01 | 2020-10-02 | 中国农业大学 | Wheat germ jelly and preparation method thereof |
| RU2783182C1 (en) * | 2021-12-24 | 2022-11-09 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" | Method for obtaining jelly candies |
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