CN114451536A - Low-temperature-resistant frozen jelly and preparation method thereof - Google Patents
Low-temperature-resistant frozen jelly and preparation method thereof Download PDFInfo
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 75
- 239000008274 jelly Substances 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- 238000007710 freezing Methods 0.000 claims abstract description 39
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- 239000002562 thickening agent Substances 0.000 claims abstract description 27
- 150000001875 compounds Chemical class 0.000 claims abstract description 25
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 19
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000001630 malic acid Substances 0.000 claims abstract description 19
- 235000011090 malic acid Nutrition 0.000 claims abstract description 19
- 239000000049 pigment Substances 0.000 claims abstract description 19
- 239000001509 sodium citrate Substances 0.000 claims abstract description 19
- 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 abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims description 36
- 239000007788 liquid Substances 0.000 claims description 32
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 23
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 15
- 229920002752 Konjac Polymers 0.000 claims description 15
- 239000000252 konjac Substances 0.000 claims description 15
- 235000010485 konjac Nutrition 0.000 claims description 15
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 14
- 239000001527 calcium lactate Substances 0.000 claims description 14
- 229960002401 calcium lactate Drugs 0.000 claims description 14
- 235000011086 calcium lactate Nutrition 0.000 claims description 14
- 239000000679 carrageenan Substances 0.000 claims description 14
- 235000010418 carrageenan Nutrition 0.000 claims description 14
- 229940113118 carrageenan Drugs 0.000 claims description 14
- 229920001525 carrageenan Polymers 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 14
- 239000001103 potassium chloride Substances 0.000 claims description 14
- 235000011164 potassium chloride Nutrition 0.000 claims description 14
- 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 14
- 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 9
- 239000008103 glucose Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000686 essence Substances 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 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
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 2
- 241001312219 Amorphophallus konjac Species 0.000 claims 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims 1
- 229920002581 Glucomannan Polymers 0.000 claims 1
- 235000021433 fructose syrup Nutrition 0.000 claims 1
- 229940046240 glucomannan Drugs 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000003860 storage Methods 0.000 abstract description 5
- 238000007711 solidification Methods 0.000 abstract description 4
- 230000008023 solidification Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 7
- 235000013361 beverage Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 238000005034 decoration Methods 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000011888 snacks Nutrition 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the technical field of food processing, and provides low-temperature-resistant frozen jelly and a preparation method thereof. The jelly is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of compound thickening agent, 20-40 parts of saccharide, 0.1-0.3 part of citric acid, 0.03-0.1 part of malic acid, 0.03-0.1 part of sodium citrate, 0.03-0.2 part of essence pigment and 55-80 parts of water. The invention adopts the quick freezing refrigeration house solidification forming process, has short cooling time, can reduce the loss of aroma components in the ingredients to the utmost extent, thereby keeping better flavor of the product, simultaneously providing special texture of the product in a freezing state, and further providing special taste of the edible jelly in a low temperature state. The invention can adopt a low-temperature refrigeration storage and transportation mode and a normal-temperature storage and transportation mode, and can greatly meet different requirements of different sales modes.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to low-temperature-resistant frozen jelly and a preparation method thereof.
Background
The jelly is a snack which is eaten more in daily life, and the production raw materials mainly comprise carbohydrate, a thickening agent and an acidulant, and pigment and essence are properly added, and fruit juice or fruit blocks and the like can be added for enrichment. However, the currently marketed jelly has the following disadvantages: firstly, the materials are generally prepared at a high temperature of more than 90 ℃, then are naturally cooled to 60-70 ℃, added with the sour agent, the essence and the pigment, refilled into a container, packaged and sterilized, naturally cooled and packaged for sale. Thus, the flavor is damaged more because the cooling time of the feed liquid at a relatively high temperature is long; secondly, because of the common high crystallization point according to the formula of the traditional jelly, the jelly can be sold, stored and eaten at normal temperature. Once frozen at low temperature and stored at low temperature, its texture is difficult to eat even when thawed; when the temperature is recovered to normal temperature, the texture of the jelly does not have the unique soft and tender or Q-elastic texture of normal jelly, and the commercial value is not achieved.
Disclosure of Invention
The invention aims to provide low-temperature-resistant freezing jelly and a preparation method thereof. Meanwhile, the special texture of the product in a frozen state is provided, and the special taste and flavor of the edible jelly in a low-temperature state are further provided.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a low-temperature-resistant frozen jelly which is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of compound thickening agent, 20-40 parts of saccharide, 0.1-0.3 part of citric acid, 0.03-0.1 part of malic acid, 0.03-0.1 part of sodium citrate, 0.03-0.2 part of essence pigment and 55-80 parts of water.
Further, the compound thickener comprises the following components: the beverage comprises carrageenan, konjac flour, calcium lactate and potassium chloride, wherein the carrageenan, the konjac flour, the calcium lactate and the potassium chloride are in a mass ratio of: 30-50: 10-30: 1-10: 10-30.
Further, the sugar is one or more of white granulated sugar, edible glucose, high fructose corn syrup, maltose and glucose syrup.
Furthermore, the raw materials of the low-temperature-resistant freezing-type jelly also comprise one or more of fruit juice, jam, diced fruit and pulp.
The invention also provides a preparation method of the low-temperature-resistant frozen jelly, which comprises the following steps:
(1) uniformly mixing a compound thickener and saccharides, and mixing and dissolving the mixture with water to obtain a first material liquid, wherein the mixing and dissolving temperature is 90-100 ℃;
(2) cooling the first material liquid to 60-70 ℃, and mixing with citric acid, malic acid, sodium citrate and essence pigment to obtain a second material liquid;
(3) and freezing, solidifying and forming the second feed liquid to obtain the low-temperature-resistant frozen jelly.
Further, the mixing and dissolving time in the step (1) is 10-40 min.
Further, the temperature of the freezing solidification molding in the step (3) is-50 to-15 ℃.
Further, the time for freezing, solidifying and forming in the step (3) is 6-12 min.
The invention has the beneficial effects that:
(1) the jelly prepared from the limited raw materials and the ratio can present the tastes of the jelly with different textures at different stages of thawing, meets more diversified consumption requirements of consumers, and realizes completely different consumption aesthetic feelings of the jelly at a low temperature. Moreover, when the normal temperature state is recovered after thawing, the unique soft and tender or Q elastic texture and taste of the normal jelly can be still kept;
(2) the preparation method adopts the quick freezing refrigeration house solidification forming process to enable the jelly to be quickly coagulated, so that the retention time of the jelly in a high-temperature state is reduced, the loss of aroma components in ingredients can be reduced to the maximum extent, and the better flavor of the jelly is maintained;
(3) the jelly obtained by the invention can be stored and transported in a low-temperature freezing mode and a normal-temperature storage and transportation mode. Thus, different requirements of different sales modes can be greatly met. When the mode of normal-temperature storage and transportation is adopted, consumers can eat the jelly directly at normal temperature or can eat the jelly after being frozen by using a refrigerator of a family; when the mode of low-temperature freezing storage and transportation is adopted, consumers can directly eat the jelly in a frozen state or eat the jelly when the temperature of the jelly is raised to the normal temperature.
Detailed Description
The invention provides a low-temperature-resistant frozen jelly which is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of compound thickening agent, 20-40 parts of saccharide, 0.1-0.3 part of citric acid, 0.03-0.1 part of malic acid, 0.03-0.1 part of sodium citrate, 0.03-0.2 part of essence pigment and 55-80 parts of water.
In the invention, the components for preparing the low-temperature freezing resistant jelly comprise 0.5-1.5 parts of compound thickening agent, preferably 0.6-1.2 parts, and more preferably 0.7-1.0 part.
In the invention, the low-temperature freezing-resistant jelly comprises a compound thickener, wherein the compound thickener comprises the following components: the beverage comprises carrageenan, konjac flour, calcium lactate and potassium chloride, wherein the carrageenan, the konjac flour, the calcium lactate and the potassium chloride are in a mass ratio of: 30-50: 10-30: 1-10: 10-30, preferably 35-45: 15-25: 2-8: 15-25, more preferably 38-42: 18-22: 4-6: 18-22.
In the invention, the components for preparing the low-temperature freezing-resistant jelly comprise 20-40 parts of saccharides, preferably 25-35 parts of saccharides, and more preferably 28-32 parts of saccharides.
In the invention, the low-temperature-resistant freezing jelly comprises saccharides, wherein the saccharides are preferably one or more of white granulated sugar, edible glucose, fructose-glucose syrup, maltose and glucose syrup, and more preferably white granulated sugar and glucose.
In the invention, the components for preparing the low-temperature freezing resistant jelly comprise 0.1-0.3 part of citric acid, preferably 0.15-0.25 part of citric acid, and more preferably 0.18-0.22 part of citric acid.
In the invention, the components for preparing the low-temperature freezing resistant jelly comprise 0.03-0.1 part of malic acid, preferably 0.05-0.08 part of malic acid, and more preferably 0.06-0.07 part of malic acid.
In the invention, the components for preparing the low-temperature freezing resistant jelly comprise 0.03-0.1 part of sodium citrate, preferably 0.05-0.08 part of sodium citrate, and more preferably 0.06-0.07 part of sodium citrate.
In the invention, the components for preparing the low-temperature freezing resistant jelly comprise 0.03-0.2 part of essence and pigment, preferably 0.05-0.15 part, and more preferably 0.08-0.12 part.
In the invention, the components for preparing the low-temperature freezing resistant jelly comprise 55-80 parts of water, preferably 60-75 parts of water, and more preferably 65-70 parts of water.
In the invention, the raw materials of the low-temperature-resistant freezing-type jelly also comprise one or more of fruit juice, jam, diced fruit and pulp.
The invention also provides a preparation method of the low-temperature-resistant frozen jelly, which comprises the following steps:
(1) uniformly mixing a compound thickener and saccharides, and mixing and dissolving the mixture with water to obtain a first material liquid, wherein the mixing and dissolving temperature is 90-100 ℃;
(2) cooling the first material liquid to 60-70 ℃, and mixing with citric acid, malic acid, sodium citrate and essence pigment to obtain a second material liquid;
(3) and freezing, solidifying and forming the second feed liquid to obtain the low-temperature-resistant frozen jelly.
In the invention, after the compound thickener and the saccharides are uniformly mixed, the mixture is dissolved with water to obtain a first feed liquid; the temperature of the mixing and dissolving is 90-100 ℃, preferably 92-98 ℃, and more preferably 94-96 ℃; the mixing and dissolving time is 10-40 min, preferably 15-35 min, and more preferably 20-30 min.
In the invention, the first feed liquid is cooled to 60-70 ℃, and then is mixed with citric acid, malic acid, sodium citrate and essence pigment to obtain the mixture; preferably, the temperature is cooled to 60 to 70 ℃, and more preferably to 62 to 68 ℃.
In the invention, the second feed liquid is frozen, solidified and molded to obtain the low-temperature-resistant frozen jelly; the temperature of the freezing solidification molding is-50 to-15 ℃, preferably-45 to-20 ℃, and more preferably-40 to-25 ℃; the time for freezing, solidifying and forming is 6-12 min, preferably 8-10 min, and more preferably 8.5-9.5 min.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides a low-temperature-resistant frozen jelly which is prepared from the following raw materials in parts by weight: 0.8 part of compound thickening agent, 15 parts of white granulated sugar, 12 parts of edible glucose, 0.15 part of citric acid, 0.09 part of malic acid, 0.05 part of sodium citrate, 0.15 part of essence and pigment and 71.76 parts of water. The compound thickener comprises the following components: the beverage comprises carrageenan, konjac flour, calcium lactate and potassium chloride, wherein the carrageenan, the konjac flour, the calcium lactate and the potassium chloride are in a mass ratio of: 35:20:8:25.
The preparation method of the low-temperature-resistant frozen jelly comprises the following steps: (1) uniformly mixing a compound thickener and saccharides, and mixing and dissolving the mixture with water to obtain a first material liquid, wherein the mixing and dissolving temperature is 95 ℃, and the mixing and dissolving time is 25 min; (2) cooling the first material liquid to 60 ℃, and mixing with citric acid, malic acid, sodium citrate and essence pigment to obtain a second material liquid; (3) and freezing, solidifying and forming the second feed liquid to obtain the low-temperature-resistant frozen jelly, wherein the temperature of freezing, solidifying and forming is-38 ℃, and the time of freezing, solidifying and forming is 6 min.
Example 2
The embodiment provides a low-temperature-resistant frozen jelly which is prepared from the following raw materials in parts by weight: 1 part of compound thickening agent, 10 parts of white granulated sugar, 18 parts of edible glucose, 0.15 part of citric acid, 0.07 part of malic acid, 0.09 part of sodium citrate, 0.05 part of essence and pigment and 70.64 parts of water. The compound thickener comprises the following components: the beverage comprises carrageenan, konjac flour, calcium lactate and potassium chloride, wherein the carrageenan, the konjac flour, the calcium lactate and the potassium chloride are in a mass ratio of: 40:25:2:15.
The preparation method of the low-temperature-resistant frozen jelly comprises the following steps: (1) uniformly mixing a compound thickener and saccharides, and mixing and dissolving the mixture with water to obtain a first material liquid, wherein the mixing and dissolving temperature is 95 ℃, and the mixing and dissolving time is 25 min; (2) cooling the first material liquid to 65 ℃, and mixing with citric acid, malic acid, sodium citrate and essence pigment to obtain a second material liquid; (3) and freezing, solidifying and forming the second feed liquid to obtain the low-temperature-resistant frozen jelly, wherein the temperature of freezing, solidifying and forming is-25 ℃, and the time of freezing, solidifying and forming is 10 min.
Example 3
The embodiment provides a low-temperature-resistant frozen jelly which is prepared from the following raw materials in parts by weight: 1.2 parts of compound thickening agent, 5 parts of white granulated sugar, 5 parts of high fructose corn syrup, 20 parts of maltose, 0.2 part of citric acid, 0.05 part of malic acid, 0.07 part of sodium citrate, 0.1 part of essence and pigment and 68.38 parts of water. The compound thickener comprises the following components: the beverage comprises carrageenan, konjac flour, calcium lactate and potassium chloride, wherein the carrageenan, the konjac flour, the calcium lactate and the potassium chloride are in a mass ratio of: 45:15:5:20.
The preparation method of the low-temperature-resistant frozen jelly comprises the following steps: (1) uniformly mixing a compound thickener and saccharides, and mixing and dissolving the mixture with water to obtain a first material liquid, wherein the mixing and dissolving temperature is 95 ℃, and the mixing and dissolving time is 25 min; (2) cooling the first material liquid to 70 ℃, and mixing with citric acid, malic acid, sodium citrate and essence pigment to obtain a second material liquid; (3) and freezing, solidifying and forming the second feed liquid to obtain the low-temperature-resistant frozen jelly, wherein the temperature of freezing, solidifying and forming is-20 ℃, and the time of freezing, solidifying and forming is 12 min.
Comparative example
The comparative example is a preparation method of the conventional jelly, and the formula and the preparation method are as follows:
the material is prepared from the following raw materials in parts by weight: 6 parts of compound thickening agent, 15 parts of white granulated sugar, 0.2 part of citric acid, 0.05 part of malic acid, 0.07 part of sodium citrate, 0.1 part of essence and pigment and 78.58 parts of water. The compound thickener comprises the following components: the beverage comprises carrageenan, konjac flour, calcium lactate and potassium chloride, wherein the carrageenan, the konjac flour, the calcium lactate and the potassium chloride are in a mass ratio of: 45:15:5:20.
The preparation method of the low-temperature-resistant frozen jelly comprises the following steps: (1) uniformly mixing a compound thickener and saccharides, and mixing and dissolving the mixture with water to obtain a first material liquid, wherein the mixing and dissolving temperature is 95 ℃, and the mixing and dissolving time is 25 min; (2) cooling the first material liquid to 70 ℃, and mixing with citric acid, malic acid, sodium citrate and essence pigment to obtain a second material liquid; (3) and naturally solidifying and forming the second feed liquid at normal temperature (25 ℃) to obtain the normal-temperature jelly, wherein the solidifying and forming time is 30 min.
Experimental example 1
The jelly prepared in example 1, example 2, example 3 and comparative example was subjected to sensory quality evaluation at room temperature, which is an effective method for objectively reflecting the quality of food, and the evaluation methods were as follows: a sensory evaluation group was composed of 10 professionals having a sensory evaluation experience, and the jelly was evaluated from 3 aspects of the texture, flavor, color and texture, and was given a full score of 100, and the average value thereof was taken as the final result, the evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.
TABLE 1 evaluation criteria
TABLE 2 evaluation results
| Taste and flavor (fen) | Color and luster (fen) | Organization state (minute) | General score (score) | |
| Example 1 | 36 | 30 | 29 | 95 |
| Example 2 | 35 | 28 | 28 | 91 |
| Example 3 | 37 | 27 | 30 | 94 |
| Comparative example | 33 | 24 | 25 | 82 |
As can be seen from table 2, the jelly prepared by the present invention has relatively better sensory quality at room temperature compared to the conventional jelly.
Experimental example 2
The jellies prepared in example 1, example 2, example 3 and comparative example were frozen at-18 ℃ for 4 hours, and the influence on the taste and texture of the jellies after freezing and returning to normal temperature was observed, and the results are shown in table 3.
TABLE 3 Freeze comparison
As can be seen from table 3, the jelly prepared according to the present invention not only increased the refreshing taste of soft and fine sand in a low temperature state (after slightly thawing) after freezing, compared to the conventional jelly. And when the normal state is recovered after thawing, the unique soft and tender texture or Q elastic texture and taste of the normal jelly can be still maintained.
According to the embodiments, the invention provides the low-temperature freezing resistant jelly and the preparation method thereof, the invention adopts reasonable combination of monosaccharide or disaccharide and the thickening agent, and combines the low-temperature freezing process, so that the loss of aroma components in the ingredients can be reduced to the greatest extent, the product keeps better flavor, the special texture of the product in a frozen state is provided, and the special taste and flavor of the edible jelly in a low-temperature state are further provided.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (8)
1. The low-temperature-resistant frozen jelly is characterized by being prepared from the following raw materials in parts by weight: 0.5-1.5 parts of compound thickening agent, 20-40 parts of saccharide, 0.1-0.3 part of citric acid, 0.03-0.1 part of malic acid, 0.03-0.1 part of sodium citrate, 0.03-0.2 part of essence pigment and 55-80 parts of water.
2. The low-temperature freezing-resistant jelly according to claim 1, wherein the compound thickener comprises the following components: the konjac glucomannan product comprises carrageenan, konjac flour, calcium lactate and potassium chloride, wherein the mass ratio of the carrageenan to the konjac flour to the calcium lactate to the potassium chloride is as follows: 30-50: 10-30: 1-10: 10-30.
3. The low-temperature-resistant frozen jelly according to claim 1, wherein the sugar is one or more of white granulated sugar, edible glucose, high fructose syrup, maltose and glucose syrup.
4. The low-temperature-freezing-resistant jelly as claimed in claim 1, wherein the raw materials of the low-temperature-freezing-resistant jelly further comprise one or more of fruit juice, jam, diced fruit and fruit pulp.
5. The preparation method of the low-temperature freezing resistant jelly according to any one of claims 1 to 4, which is characterized by comprising the following steps:
(1) uniformly mixing a compound thickener and saccharides, and mixing and dissolving the mixture with water to obtain a first material liquid, wherein the mixing and dissolving temperature is 90-100 ℃;
(2) cooling the first material liquid to 60-70 ℃, and mixing with citric acid, malic acid, sodium citrate and essence pigment to obtain a second material liquid;
(3) and freezing, solidifying and forming the second feed liquid to obtain the low-temperature-resistant frozen jelly.
6. The preparation method according to claim 5, wherein the mixing and dissolving time in the step (1) is 10-40 min.
7. The method according to claim 5, wherein the temperature of the freeze-thaw molding in the step (3) is-50 to-15 ℃.
8. The method according to claim 5 or 7, wherein the time for the freeze-thaw molding in the step (3) is 6 to 12 min.
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| CN202210188138.3A CN114451536A (en) | 2022-02-28 | 2022-02-28 | Low-temperature-resistant frozen jelly and preparation method thereof |
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| CN202210188138.3A CN114451536A (en) | 2022-02-28 | 2022-02-28 | Low-temperature-resistant frozen jelly and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115606769A (en) * | 2022-10-12 | 2023-01-17 | 上海来伊份股份有限公司 | Low-water-permeability jelly and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0471456A (en) * | 1990-07-09 | 1992-03-06 | Kanebo Ltd | Freeze-resistant jelly |
| CN1631216A (en) * | 2005-01-24 | 2005-06-29 | 王桂林 | Jelly powder and method for making it |
| CN212994279U (en) * | 2020-09-17 | 2021-04-20 | 浙江依思味生物科技有限公司 | Quick freezing forming device of edible bird's nest collagen jelly |
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2022
- 2022-02-28 CN CN202210188138.3A patent/CN114451536A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0471456A (en) * | 1990-07-09 | 1992-03-06 | Kanebo Ltd | Freeze-resistant jelly |
| CN1631216A (en) * | 2005-01-24 | 2005-06-29 | 王桂林 | Jelly powder and method for making it |
| CN212994279U (en) * | 2020-09-17 | 2021-04-20 | 浙江依思味生物科技有限公司 | Quick freezing forming device of edible bird's nest collagen jelly |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115606769A (en) * | 2022-10-12 | 2023-01-17 | 上海来伊份股份有限公司 | Low-water-permeability jelly and preparation method thereof |
| CN115606769B (en) * | 2022-10-12 | 2024-04-19 | 上海来伊份股份有限公司 | Jelly with low water seepage rate and preparation method thereof |
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Application publication date: 20220510 |