CN117796514A - Preparation method of oil vinegar juice containing pop jelly - Google Patents
Preparation method of oil vinegar juice containing pop jelly Download PDFInfo
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- CN117796514A CN117796514A CN202211171794.9A CN202211171794A CN117796514A CN 117796514 A CN117796514 A CN 117796514A CN 202211171794 A CN202211171794 A CN 202211171794A CN 117796514 A CN117796514 A CN 117796514A
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- Prior art keywords
- jelly
- pop
- vinegar
- oil
- beads
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- 239000000052 vinegar Substances 0.000 title claims abstract description 116
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 108
- 235000015110 jellies Nutrition 0.000 title claims abstract description 100
- 239000008274 jelly Substances 0.000 title claims abstract description 100
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 41
- 239000011324 bead Substances 0.000 claims abstract description 89
- 238000011049 filling Methods 0.000 claims abstract description 31
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000000243 solution Substances 0.000 claims description 53
- 238000002156 mixing Methods 0.000 claims description 51
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 229920002752 Konjac Polymers 0.000 claims description 36
- 239000000463 material Substances 0.000 claims description 35
- 235000010485 konjac Nutrition 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 34
- 125000003118 aryl group Chemical group 0.000 claims description 30
- 238000009835 boiling Methods 0.000 claims description 30
- 239000002360 explosive Substances 0.000 claims description 29
- 239000002994 raw material Substances 0.000 claims description 29
- 239000000252 konjac Substances 0.000 claims description 27
- 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 description 25
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 25
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 25
- 229920002581 Glucomannan Polymers 0.000 claims description 25
- 235000010418 carrageenan Nutrition 0.000 claims description 25
- 239000000679 carrageenan Substances 0.000 claims description 25
- 229920001525 carrageenan Polymers 0.000 claims description 25
- 229940113118 carrageenan Drugs 0.000 claims description 25
- 229940046240 glucomannan Drugs 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 25
- 238000003860 storage Methods 0.000 claims description 25
- 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 25
- 238000010438 heat treatment Methods 0.000 claims description 23
- 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 19
- 229960002401 calcium lactate Drugs 0.000 claims description 19
- 239000001527 calcium lactate Substances 0.000 claims description 19
- 235000011086 calcium lactate Nutrition 0.000 claims description 19
- 239000012153 distilled water Substances 0.000 claims description 19
- 229920002907 Guar gum Polymers 0.000 claims description 18
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 18
- 239000000665 guar gum Substances 0.000 claims description 18
- 235000010417 guar gum Nutrition 0.000 claims description 18
- 229960002154 guar gum Drugs 0.000 claims description 18
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 18
- 239000000811 xylitol Substances 0.000 claims description 18
- 235000010447 xylitol Nutrition 0.000 claims description 18
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 18
- 229960002675 xylitol Drugs 0.000 claims description 18
- 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 17
- 235000010413 sodium alginate Nutrition 0.000 claims description 17
- 239000000661 sodium alginate Substances 0.000 claims description 17
- 229940005550 sodium alginate Drugs 0.000 claims description 17
- 238000001914 filtration Methods 0.000 claims description 15
- 239000004386 Erythritol Substances 0.000 claims description 11
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 11
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 11
- 235000019414 erythritol Nutrition 0.000 claims description 11
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 11
- 229940009714 erythritol Drugs 0.000 claims description 11
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose 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@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 11
- 229940013618 stevioside Drugs 0.000 claims description 11
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 11
- 235000019202 steviosides Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 239000004744 fabric Substances 0.000 claims description 9
- 238000001746 injection moulding Methods 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 230000008961 swelling Effects 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000015094 jam Nutrition 0.000 claims description 2
- 235000019823 konjac gum Nutrition 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 8
- 235000021581 juice product Nutrition 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 34
- 229960000583 acetic acid Drugs 0.000 description 16
- 239000003292 glue Substances 0.000 description 15
- 238000004880 explosion Methods 0.000 description 14
- 239000000416 hydrocolloid Substances 0.000 description 14
- 230000001105 regulatory effect Effects 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 10
- 230000009172 bursting Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 8
- 229910001424 calcium ion Inorganic materials 0.000 description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 7
- 238000005054 agglomeration Methods 0.000 description 7
- 230000002776 aggregation Effects 0.000 description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 7
- MKJXYGKVIBWPFZ-CEOVSRFSSA-L calcium;(2s)-2-hydroxypropanoate Chemical compound [Ca+2].C[C@H](O)C([O-])=O.C[C@H](O)C([O-])=O MKJXYGKVIBWPFZ-CEOVSRFSSA-L 0.000 description 7
- 239000011344 liquid material Substances 0.000 description 7
- 239000001630 malic acid Substances 0.000 description 7
- 235000011090 malic acid Nutrition 0.000 description 7
- 238000000465 moulding Methods 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 229920001542 oligosaccharide Polymers 0.000 description 6
- 150000002482 oligosaccharides Chemical class 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 239000012467 final product Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000010410 calcium alginate Nutrition 0.000 description 2
- 239000000648 calcium alginate Substances 0.000 description 2
- 229960002681 calcium alginate Drugs 0.000 description 2
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 2
- 239000000017 hydrogel Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
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- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- AEMOLEFTQBMNLQ-BZINKQHNSA-N D-Guluronic Acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@@H](O)[C@H]1O AEMOLEFTQBMNLQ-BZINKQHNSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-VANFPWTGSA-N D-mannopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-VANFPWTGSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000013076 target substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
- 239000013585 weight reducing 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of oil vinegar juice containing a pop jelly. Adding the popping beads in the process of making the jelly to obtain a jelly wrapped with the popping beads, then adding the jelly wrapped with the popping beads after filling the oil vinegar juice, and sterilizing to obtain the oil vinegar juice containing the popping bead jelly. The invention provides novel oil vinegar juice, which is added with jelly wrapping the popped beads, enriches the taste of the oil vinegar juice, and is a healthy oil vinegar juice product by adding dietary fibers.
Description
Technical Field
The invention relates to a preparation method of oil vinegar juice containing a pop jelly, and belongs to the technical field of food processing.
Background
In recent years, with the improvement of the consumption level of people, the pursuit of life style such as health weight reduction, etc., the oil vinegar juice is used as the essential seasoning for making vegetable salad, and the consumers have corresponding demands on taste, nutritional value and rich multi-level mouthfeel while increasing the delicacy.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a preparation method of the oil vinegar containing the pop jelly, provides a new oil vinegar, enriches the taste experience of the oil vinegar, and simultaneously has the effects of health and slimming.
The invention is realized by the following technical scheme:
a preparation method of oil vinegar containing pop jelly comprises adding pop jelly during the preparation process of the jelly to obtain jelly coated with pop jelly, filling the oil vinegar, adding the jelly coated with pop jelly, and sterilizing to obtain oil vinegar containing pop jelly.
The preparation method of the oil vinegar juice containing the pop jelly comprises the following steps:
a1, raw material treatment: mixing Zhenjiang aromatic vinegar acidity and calcium lactate solution, dripping into 1% sodium alginate solution, standing for 15-25min, and shaping;
a2, secondary embedding: and C, sequentially cleaning the explosive beads in the step A1 by using distilled water and ethanol, then placing the explosive beads in a calcium lactate solution, standing for 5-10min, and sequentially cleaning the explosive beads by using distilled water and ethanol to obtain the final explosive beads.
The preparation method of the oil vinegar juice containing the pop jelly comprises the steps that the molar concentration of calcium lactate in a calcium lactate solution in the step A1 is 0.1-0.2mol/L, and the molar concentration of calcium lactate in the calcium lactate solution in the step A2 is 0.05-0.1mol/L.
The preparation method of the oil vinegar juice containing the pop jelly comprises the following steps of:
b1, blending: centrifugally filtering Zhenjiang aromatic vinegar, and fully mixing with konjac glucomannan, carrageenan, xylitol and isomaltooligosaccharide to obtain a mixture;
b2, sol boiling: adding the mixture obtained in the step B1 into water at the temperature of 40-50 ℃, stirring for 10-15min, uniformly mixing and fully swelling; then heating to 80-90 ℃ to boil the jelly, and allowing the completely dissolved jelly solution to enter a filling storage tank through a 100-mesh filter cloth;
b3, blending and injection molding cooling: and (3) feeding jelly liquid into a filling storage tank, adding dietary fiber, stirring uniformly, filtering a blended material liquid filter screen while hot, injecting the blended material liquid filter screen into a mold required to be molded, and simultaneously adding and sealing the popped beads together to obtain jelly wrapped with the popped beads.
In the step B1, the weight percentage of each raw material in the mixture is 15-25% of Zhenjiang aromatic vinegar, 0.2-0.8% of konjak gum, 0.5-0.8% of carrageenan, 1-2% of xylitol, 1-2% of isomaltooligosaccharide and the balance of water in the step B2.
The preparation method of the oil vinegar juice containing the pop jelly comprises the following steps: mixing fruit vinegar, light soy sauce, jam, erythritol, konjac glucomannan, guar gum, stevioside and water, and packaging to obtain the oil vinegar juice.
The preparation method of the oil vinegar juice containing the pop jelly comprises the following raw materials in percentage by weight: 15-20% of fruit vinegar, 15-20% of light soy sauce, 3-8% of jam, 0.3-0.9% of erythritol, 0.03-0.09% of konjac gum, 0.03-0.09% of guar gum, 0.003-0.009% of stevioside and the balance of water.
The preparation method of the oil vinegar juice containing the pop jelly comprises the step of preparing the fruit vinegar which is constant apple vinegar.
The preparation method of the oil vinegar juice containing the pop jelly comprises the step of preparing the light soy sauce which is a constant and smooth delicious light soy sauce.
The preparation method of the oil vinegar juice containing the pop jelly comprises the step of preparing the jam, wherein the jam is apple jam.
Sodium alginate, which is mainly composed of mannuronic acid and guluronic acid, is a biodegradable, low-cost and biocompatible biopolymer, and can be combined with multivalent cations (cross-linking agents) such as calcium ions to form gel under mild conditions to prepare hydrogel beads. The spheroidization techniques can be divided into two categories according to the preparation method: alkaline spheroidization and reverse spheroidization. Taking sodium alginate and calcium ions as examples, a method of adding sodium alginate solution to a solution containing calcium ions is called alkaline spheroidization. This allows calcium ions to penetrate into the sodium alginate droplets and form calcium alginate from the surface to the inside of the droplets. In contrast, in the reverse spheroidization, a calcium ion solution is injected into sodium alginate, and calcium ions are combined with the sodium alginate and form a calcium alginate shell.
Alkaline spheroidization may occur due to gelation when sodium alginate is mixed with low pH, low polarity substances (such as alcohol solution, vinegar, fruit juice) before being combined with calcium ions, and cannot function to embed the target substances into hydrogel beads. The reverse spheroidization method can mix the calcium ion solution with other various materials and then drop the mixture into the sodium alginate solution. Therefore, the invention adopts a method of combining reverse spheroidization and alkaline spheroidization to carry out secondary embedding to form the explosion beads.
The shelf life experiment test of the pop-up beads in the low-pH sauce of the oil-vinegar juice is short, so that the novel functional product of the oil-vinegar juice containing the dietary fiber pop-up beads jelly is prepared in a mode that the pop-up beads are stored in the jelly and then are integrally stored in the oil-vinegar juice, and the novel functional product is slightly shaken when being used, is combined with various food materials to increase the flavor, has rich mouthfeel, and accords with the pursuit of young people on novel experience.
The invention has the beneficial effects that:
the invention provides novel oil vinegar juice, which is added with jelly wrapping the popped beads, enriches the taste of the oil vinegar juice, and is a healthy oil vinegar juice product by adding dietary fibers.
The pop beads of the invention take aromatic vinegar as raw materials, have the same taste as the oil vinegar juice, are properly matched, are liquid and solid, and have multi-layer taste.
The preparation method is simple, the explosion beads are formed by secondary embedding, the explosion beads are stable, meanwhile, the jelly is used for wrapping the explosion beads, the swelling rate of the explosion beads is improved, and the explosion beads are added into the oil vinegar juice, so that the taste of the oil vinegar juice is enriched.
The raw materials of the oil vinegar juice are simple in source, low in overall cost and good in nutrition.
Drawings
Fig. 1 is a flow chart of the present invention.
FIG. 2 is a schematic diagram of the structure of the vinegar juice of the present invention.
In the figure: 1. packaging bag 2, vinegar juice 3, jelly 4, and pop beads.
Detailed Description
The invention is further described below. The following examples are only for more clearly illustrating the technical aspects of the present invention, and are not intended to limit the scope of the present invention.
Example 1 of the bead explosion
1. Preparation of explosive beads
A1, raw material treatment: the Zhenjiang aromatic vinegar acidity (calculated by acetic acid) is regulated to be less than 2g/100ml, and then is mixed with 0.121mol/L calcium lactate solution, and is dripped into the prepared 1% sodium alginate solution. Standing for 17min, and then performing bead explosion molding.
A2 secondary embedding: the bursting beads in the step 1 are washed by distilled water and 95 percent ethanol in sequence, then are placed in a calcium lactate solution with the concentration of 0.068mol/L, and are washed by distilled water and 95 percent ethanol in sequence after being stood for 6 min.
2. Preparation of jelly coated with pop beads
B1, blending: 20kg of Zhenjiang aromatic vinegar is fully mixed with 0.6kg of hydrocolloid konjak gum, 0.6kg of carrageenan, 1.1kg of xylitol and 1.5kg of isomaltooligosaccharide, and then water is added to 100kg of the mixture, so that the influence of agglomeration of hydrocolloid raw materials on the process effect of the post-sol is avoided.
B2, sol boiling: adding the mixed raw materials in the step 1 into hot water at 40-50 ℃, stirring for 15min to uniformly mix and fully swell, and boiling the glue at a proper heating temperature and time to avoid long-time high-temperature heating of the glue solution. Because carrageenan molecules are easy to decompose at the temperature of more than 90 ℃, the heating temperature is selected to be 80-90 ℃ for 45-50min; the completely dissolved jelly solution passes through a 100-mesh filter cloth to fully extend carrageenan and konjac glucomannan molecules to form a uniform sol system, and the uniform sol system enters a filling storage tank.
B3, blending and injection molding cooling: when the jelly liquid entering a filling storage tank is cooled to 65-70 ℃, 100mg of dietary fiber is added, auxiliary materials such as xylitol, oligosaccharide dietary fiber and the like are supplemented according to the required sweetness, the Zhenjiang aromatic vinegar and malic acid (0.04%) after centrifugal filtration are regulated, the mixed liquid is stirred uniformly, a filter screen of the prepared liquid is filled into a mould which needs to be formed, and meanwhile, the explosive beads manufactured in the previous step are added in proper amount and sealed.
3. Preparation of oil vinegar juice of jelly wrapped with pop beads
C1, blending of the vinegar juice:
the formula comprises the following components:
and C2, mixing and preparing:
mixing konjac glucomannan and guar gum with erythritol and stevioside, and adding the mixture into a liquid material to ensure that the konjac glucomannan and the guar gum can be uniformly dispersed in the liquid; adding jam; the stirring paddle is always turned on when the frying pan starts to dose ingredients, the ingredients are dosed under the stirring state, the materials in the storage tank and the filling machine are always stirred, the materials are boiled until boiling, and the materials are filled after boiling for 5 min.
And (3) after the prepared oil vinegar juice is filled, adding jelly wrapped with the popped beads, and finally sterilizing at the temperature of 85-90 ℃ for 10min to obtain the final product.
Example 2
1. Preparation of explosive beads
A1, raw material treatment: the Zhenjiang aromatic vinegar acidity (calculated by acetic acid) is regulated to be less than 2g/100ml, and then is mixed with 0.121mol/L calcium lactate solution, and is dripped into the prepared 1% sodium alginate solution. Standing for 17min, and then performing bead explosion molding.
A2 secondary embedding: the bursting beads in the step 1 are washed by distilled water and 95 percent ethanol in sequence, then are placed in a calcium lactate solution with the concentration of 0.068mol/L, and are washed by distilled water and 95 percent ethanol in sequence after being stood for 6 min.
2. Preparation of jelly coated with pop beads
B1, blending: 18kg of Zhenjiang aromatic vinegar is centrifugally filtered and fully mixed with 0.6kg of hydrocolloid konjak gum, 0.6kg of carrageenan, 1.1kg of xylitol and 1.5kg of isomaltooligosaccharide, and then water is added to 100kg of the mixture, so that the influence of agglomeration of hydrocolloid raw materials on the process effect of the post-sol is avoided.
B2, sol boiling: adding the mixed raw materials in the step 1 into hot water at 40-50 ℃, stirring for 15min to uniformly mix and fully swell, and boiling the glue at a proper heating temperature and time to avoid long-time high-temperature heating of the glue solution. Because carrageenan molecules are easy to decompose at the temperature of more than 90 ℃, the heating temperature is selected to be 80-90 ℃ for 45-50min; the completely dissolved jelly solution passes through a 100-mesh filter cloth to fully extend carrageenan and konjac glucomannan molecules to form a uniform sol system, and the uniform sol system enters a filling storage tank.
B3, blending and injection molding cooling: when the jelly liquid entering a filling storage tank is cooled to 65-70 ℃, 100mg of dietary fiber is added, auxiliary materials such as xylitol, oligosaccharide dietary fiber and the like are supplemented according to the required sweetness, the Zhenjiang aromatic vinegar and malic acid (0.04%) after centrifugal filtration are regulated, the mixed liquid is stirred uniformly, a filter screen of the prepared liquid is filled into a mould which needs to be formed, and meanwhile, the explosive beads manufactured in the previous step are added in proper amount and sealed.
3. Preparation of oil vinegar juice of jelly wrapped with pop beads
C1, blending of the vinegar juice:
the formula comprises the following components:
and C2, mixing and preparing:
mixing konjac glucomannan and guar gum with erythritol and stevioside, and adding the mixture into a liquid material to ensure that the konjac glucomannan and the guar gum can be uniformly dispersed in the liquid; adding jam; the stirring paddle is always turned on when the frying pan starts to dose ingredients, the ingredients are dosed under the stirring state, the materials in the storage tank and the filling machine are always stirred, the materials are boiled until boiling, and the materials are filled after boiling for 5 min.
And (3) after the prepared oil vinegar juice is filled, adding jelly wrapped with the popped beads, and finally sterilizing at the temperature of 85-90 ℃ for 10min to obtain the final product.
Comparative example 1
1. Preparation of explosive beads
A1, raw material treatment: the Zhenjiang aromatic vinegar acidity (calculated by acetic acid) is regulated to be less than 2g/100ml, and then is mixed with 0.121mol/L calcium lactate solution, and is dripped into the prepared 1% sodium alginate solution. Standing for 17min, and then performing bead explosion molding.
A2 secondary embedding: the bursting beads in the step 1 are washed by distilled water and 95 percent ethanol in sequence, then are placed in a calcium lactate solution with the concentration of 0.068mol/L, and are washed by distilled water and 95 percent ethanol in sequence after being stood for 6 min.
2. Preparation of jelly coated with pop beads
B1, blending: after being centrifugally filtered, 30kg of Zhenjiang aromatic vinegar is fully mixed with 0.6kg of hydrocolloid konjak gum, 0.6kg of carrageenan, 1.1kg of xylitol and 1.5kg of isomaltooligosaccharide, and then water is added to 100kg, so that the influence of the agglomeration of hydrocolloid raw materials on the process effect of the post-sol is avoided.
B2, sol boiling: adding the mixed raw materials in the step 1 into hot water at 40-50 ℃, stirring for 15min to uniformly mix and fully swell, and boiling the glue at a proper heating temperature and time to avoid long-time high-temperature heating of the glue solution. Because carrageenan molecules are easy to decompose at the temperature of more than 90 ℃, the heating temperature is selected to be 80-90 ℃ for 45-50min; the completely dissolved jelly solution passes through a 100-mesh filter cloth to fully extend carrageenan and konjac glucomannan molecules to form a uniform sol system, and the uniform sol system enters a filling storage tank.
B3, blending and injection molding cooling: when the jelly liquid entering a filling storage tank is cooled to 65-70 ℃, 100mg of dietary fiber is added, auxiliary materials such as xylitol, oligosaccharide dietary fiber and the like are supplemented according to the required sweetness, the Zhenjiang aromatic vinegar and malic acid (0.04%) after centrifugal filtration are regulated, the mixed liquid is stirred uniformly, a filter screen of the prepared liquid is filled into a mould which needs to be formed, and meanwhile, the explosive beads manufactured in the previous step are added in proper amount and sealed.
3. Preparation of oil vinegar juice of jelly wrapped with pop beads
C1, blending of the vinegar juice:
the formula comprises the following components:
and C2, mixing and preparing:
mixing konjac glucomannan and guar gum with erythritol and stevioside, and adding the mixture into a liquid material to ensure that the konjac glucomannan and the guar gum can be uniformly dispersed in the liquid; adding jam; the stirring paddle is always turned on when the frying pan starts to dose ingredients, the ingredients are dosed under the stirring state, the materials in the storage tank and the filling machine are always stirred, the materials are boiled until boiling, and the materials are filled after boiling for 5 min.
And (3) after the prepared oil vinegar juice is filled, adding jelly wrapped with the popped beads, and finally sterilizing at the temperature of 85-90 ℃ for 10min to obtain the final product.
Example 3 of bursting beads
1. Preparation of explosive beads
A1, raw material treatment: the Zhenjiang aromatic vinegar acidity (calculated by acetic acid) is regulated to be less than 2g/100ml, and then is mixed with 0.121mol/L calcium lactate solution, and is dripped into the prepared 1% sodium alginate solution. Standing for 17min, and then performing bead explosion molding.
A2, secondary embedding: the bursting beads in the step 1 are washed by distilled water and 95 percent ethanol in sequence, then are placed in a calcium lactate solution with the concentration of 0.068mol/L, and are washed by distilled water and 95 percent ethanol in sequence after being stood for 6 min.
2. Jelly preparation
B1, blending: blending: 20kg of Zhenjiang aromatic vinegar after centrifugal filtration is fully mixed with 0.8kg of hydrocolloid konjak gum, 0.5kg of carrageenan, 1.1kg of xylitol and 1.5kg of isomaltooligosaccharide, and then water is added to 100kg. Avoiding the agglomeration of the hydrocolloid raw material from affecting the effect of the post-sol process.
B2, sol boiling: and (3) adding the mixed raw materials in the step (1) into hot water at 40-50 ℃, and stirring for 15min to uniformly mix and fully swell. The glue boiling is carried out at a proper heating temperature and time, so that the long-time high-temperature heating of the glue solution is avoided. Because carrageenan molecules are easy to decompose at the temperature of more than 90 ℃, the heating temperature is selected to be 80-90 ℃ for 45-50min; the completely dissolved jelly solution passes through a 100-mesh filter cloth to fully extend carrageenan and konjac glucomannan molecules to form a uniform sol system, and the uniform sol system enters a filling storage tank.
B3, blending and injection molding cooling: when the jelly liquid entering a filling storage tank is cooled to 65-0 ℃, 100mg of dietary fiber is added, auxiliary materials such as xylitol, oligosaccharide dietary fiber and the like are supplemented according to the required sweetness, the Zhenjiang aromatic vinegar and malic acid (0.04%) after centrifugal filtration are regulated, the mixed liquid is stirred uniformly, a filter screen of the prepared liquid is filled into a mould which needs to be formed, and meanwhile, the explosive beads manufactured in the previous step are added in proper amount and sealed.
3. Preparation method of oil vinegar juice of jelly containing explosive beads
C1, blending of the vinegar juice:
the formula comprises the following components:
and C2, mixing and preparing:
mixing konjac glucomannan and guar gum with erythritol and stevioside, and adding the mixture into a liquid material to ensure that the konjac glucomannan and the guar gum can be uniformly dispersed in the liquid; adding jam; the frying pan starts to dose materials, the stirring paddle is always turned on, and the materials are dosed under the stirring state. The materials in the storage tank and the filling machine are stirred all the time, boiled to be boiling, kept boiling for 5min and then filled.
And (3) filling the prepared vinegar juice, adding the jelly wrapped with the pop beads, and finally sterilizing at 85-90 ℃ for 10min.
Comparative example 2
1. Preparation of explosive beads
A1, raw material treatment: the Zhenjiang aromatic vinegar acidity (calculated by acetic acid) is regulated to be less than 2g/100ml, and then is mixed with 0.121mol/L calcium lactate solution, and is dripped into the prepared 1% sodium alginate solution. Standing for 17min, and then performing bead explosion molding.
A2, secondary embedding: the bursting beads in the step 1 are washed by distilled water and 95 percent ethanol in sequence, then are placed in a calcium lactate solution with the concentration of 0.068mol/L, and are washed by distilled water and 95 percent ethanol in sequence after being stood for 6 min.
2. Jelly preparation
B1, blending: blending: 20kg of Zhenjiang aromatic vinegar after centrifugal filtration is fully mixed with 1.0kg of hydrocolloid konjak gum, 1.0kg of carrageenan, 1.1kg of xylitol and 1.5kg of isomaltooligosaccharide, and then water is added to 100kg. Avoiding the agglomeration of the hydrocolloid raw material from affecting the effect of the post-sol process.
B2, sol boiling: and (3) adding the mixed raw materials in the step (1) into hot water at 40-50 ℃, and stirring for 15min to uniformly mix and fully swell. The glue boiling is carried out at a proper heating temperature and time, so that the long-time high-temperature heating of the glue solution is avoided. Because carrageenan molecules are easy to decompose at the temperature of more than 90 ℃, the heating temperature is selected to be 80-90 ℃ for 45-50min; the completely dissolved jelly solution passes through a 100-mesh filter cloth to fully extend carrageenan and konjac glucomannan molecules to form a uniform sol system, and the uniform sol system enters a filling storage tank.
B3, blending and injection molding cooling: when the jelly liquid entering a filling storage tank is cooled to 65-0 ℃, 100mg of dietary fiber is added, auxiliary materials such as xylitol, oligosaccharide dietary fiber and the like are supplemented according to the required sweetness, the Zhenjiang aromatic vinegar and malic acid (0.04%) after centrifugal filtration are regulated, the mixed liquid is stirred uniformly, a filter screen of the prepared liquid is filled into a mould which needs to be formed, and meanwhile, the explosive beads manufactured in the previous step are added in proper amount and sealed.
3. Preparation method of oil vinegar juice of jelly containing explosive beads
C1, blending of the vinegar juice:
the formula comprises the following components:
and C2, mixing and preparing:
mixing konjac glucomannan and guar gum with erythritol and stevioside, and adding the mixture into a liquid material to ensure that the konjac glucomannan and the guar gum can be uniformly dispersed in the liquid; adding jam; the frying pan starts to dose materials, the stirring paddle is always turned on, and the materials are dosed under the stirring state. The materials in the storage tank and the filling machine are stirred all the time, boiled to be boiling, kept boiling for 5min and then filled.
And (3) filling the prepared vinegar juice, adding the jelly wrapped with the pop beads, and finally sterilizing at 85-90 ℃ for 10min.
Comparative example 3
1. Preparation of explosive beads
A1, raw material treatment: the Zhenjiang aromatic vinegar acidity (calculated by acetic acid) is regulated to be less than 2g/100ml, and then is mixed with 0.121mol/L calcium lactate solution, and is dripped into the prepared 1% sodium alginate solution. Standing for 17min, and then performing bead explosion molding.
A2, secondary embedding: the bursting beads in the step 1 are washed by distilled water and 95 percent ethanol in sequence, then are placed in a calcium lactate solution with the concentration of 0.068mol/L, and are washed by distilled water and 95 percent ethanol in sequence after being stood for 6 min.
2 preparation of jelly
B1, blending: blending: 20kg of Zhenjiang aromatic vinegar after centrifugal filtration is fully mixed with 0.1kg of hydrocolloid konjak gum, 0.3kg of carrageenan, 1.1kg of xylitol and 1.5kg of isomaltooligosaccharide, and then water is added to 100kg. Avoiding the agglomeration of the hydrocolloid raw material from affecting the effect of the post-sol process.
B2, sol boiling: and (3) adding the mixed raw materials in the step (1) into hot water at 40-50 ℃, and stirring for 15min to uniformly mix and fully swell. The glue boiling is carried out at a proper heating temperature and time, so that the long-time high-temperature heating of the glue solution is avoided. Because carrageenan molecules are easy to decompose at the temperature of more than 90 ℃, the heating temperature is selected to be 80-90 ℃ for 45-50min; the completely dissolved jelly solution passes through a 100-mesh filter cloth to fully extend carrageenan and konjac glucomannan molecules to form a uniform sol system, and the uniform sol system enters a filling storage tank.
B3, blending and injection molding cooling: when the jelly liquid entering a filling storage tank is cooled to 65-0 ℃, 100mg of dietary fiber is added, auxiliary materials such as xylitol, oligosaccharide dietary fiber and the like are supplemented according to the required sweetness, the Zhenjiang aromatic vinegar and malic acid (0.04%) after centrifugal filtration are regulated, the mixed liquid is stirred uniformly, a filter screen of the prepared liquid is filled into a mould which needs to be formed, and meanwhile, the explosive beads manufactured in the previous step are added in proper amount and sealed.
3. Preparation method of oil vinegar juice of jelly containing explosive beads
C1, blending of the vinegar juice:
the formula comprises the following components:
and C2, mixing and preparing:
mixing konjac glucomannan and guar gum with erythritol and stevioside, and adding the mixture into a liquid material to ensure that the konjac glucomannan and the guar gum can be uniformly dispersed in the liquid; adding jam; the frying pan starts to dose materials, the stirring paddle is always turned on, and the materials are dosed under the stirring state. The materials in the storage tank and the filling machine are stirred all the time, boiled to be boiling, kept boiling for 5min and then filled.
And (3) filling the prepared vinegar juice, adding the jelly wrapped with the pop beads, and finally sterilizing at 85-90 ℃ for 10min.
Example 4
1. Preparation of explosive beads
A1, raw material treatment: the Zhenjiang aromatic vinegar acidity (calculated by acetic acid) is regulated to be less than 2g/100ml, and then is mixed with 0.121mol/L calcium lactate solution, and is dripped into the prepared 1% sodium alginate solution. Standing for 17min, and then performing bead explosion molding.
A2, secondary embedding: the bursting beads in the step 1 are washed by distilled water and 95 percent ethanol in sequence, then are placed in a calcium lactate solution with the concentration of 0.068mol/L, and are washed by distilled water and 95 percent ethanol in sequence after being stood for 6 min.
2. Jelly preparation
B1, blending: blending: 20kg of Zhenjiang aromatic vinegar after centrifugal filtration is fully mixed with 0.6kg of hydrocolloid konjak gum, 0.6kg of carrageenan, 1.1kg of xylitol and 1.5kg of isomaltooligosaccharide, and then water is added to 100kg. Avoiding the agglomeration of the hydrocolloid raw material from affecting the effect of the post-sol process.
B2, sol boiling: adding the mixed raw materials in the step 1 into hot water at 40-50 ℃, stirring for 15min to uniformly mix and fully swell, and boiling the glue at a proper heating temperature and time to avoid long-time high-temperature heating of the glue solution. Because carrageenan molecules are easy to decompose at the temperature of more than 90 ℃, the heating temperature is selected to be 80-90 ℃ and the time is 45-50min. The completely dissolved jelly solution passes through a 100-mesh filter cloth to fully extend carrageenan and konjac glucomannan molecules to form a uniform sol system. And entering a filling storage tank.
B3, blending and injection molding cooling: when the jelly liquid entering a filling storage tank is cooled to 65-70 ℃, 600mg of water-soluble dietary fiber, 0.2kg of xylitol and other auxiliary materials, and 0.04% of Zhenjiang aromatic vinegar and malic acid after centrifugal filtration are added for adjustment, the mixture is stirred uniformly, a prepared material liquid filter screen is poured into a mold to be molded after being hot, and meanwhile, the explosive beads prepared in the previous step are added in proper amount and sealed.
3. Preparation method of oil vinegar juice of jelly containing explosive beads
C1, blending of the vinegar juice:
the formula comprises the following components:
and C2, mixing and preparing:
mixing konjac glucomannan and guar gum with erythritol and stevioside, and adding the mixture into a liquid material to ensure that the konjac glucomannan and the guar gum can be uniformly dispersed in the liquid; adding jam; the frying pan starts to dose materials, the stirring paddle is always turned on, and the materials are dosed under the stirring state. The materials in the storage tank and the filling machine are stirred all the time, boiled to be boiling, kept boiling for 5min and then filled.
And (3) filling the prepared vinegar juice, adding the jelly wrapped with the pop beads, and finally sterilizing at 85-90 ℃ for 10min.
Comparative example 4
The same as in example 3, but without jelly, i.e. the popping beads were added directly to the vinegar.
Comparative example 5
Common oil vinegar juice is commercially available.
7. The measuring method comprises the following steps:
(1) Ethanol content: reference is made to GB 30610-2014, "food additive ethanol";
(2) Measurement of the burst swelling Rate: the weight W1 of the explosive beads is weighed, the explosive beads are placed in 10ml of distilled water for 10min at room temperature, the explosive beads are taken out, and after the surface water stain is wiped by paper towels, the weight W2 is weighed. The swelling ratio (Y2) was calculated according to the following formula: y2= (W2-W1)/W1 is 100%;
(3) Dietary fiber content: reference GB 5009.88-2014 "determination of dietary fibre in food";
(4) Acetic acid content (calculated as acetic acid): reference is made to GB 5009.239-2016 determination of food acidity;
(5) Sensory and mouthfeel scores: the 30 professional evaluator selected by special training are summoned to score the sensory fragrance and the taste of the sample, select from 1-9 scores, dislike 1 score, generally like 5 scores and very like 9 scores.
Table 1 the results of the measurements of the examples and comparative examples.
Examples 1-2 and comparative example 1; by changing the addition proportion of Zhenjiang aromatic vinegar, on one hand, the thickness of the spherical wall is changed, the bursting beads are ensured to be thin and crisp, meanwhile, the damage is reduced, and the swelling rate is reduced; and the sweet and sour are more moderate, and meanwhile, the pop-up beads are thin, crisp and have better burst taste, and the addition amount of the aromatic vinegar in the embodiment 1 is optimal.
Example 3 the main purpose was also to reduce the burst damage and the swelling rate by changing the jelly glue ratio compared to comparative examples 2-3; on the other hand, the taste of the jelly matched with the popped beads is improved, the jelly is smooth and convenient to eat, and the embodiment 3 is the optimal addition amount of the jelly.
(example 7 increased dietary fiber content compared to example 1, had a slight effect on the sensory mouthfeel of the jelly while having a better health while sour and sweet taste.) compared to comparative example 4, example 1 encapsulated the popping beads in the jelly, improved the swelling rate of the popping beads; compared with comparative example 5, the pop-containing jelly oil vinegar juice of example 1 has a better taste than the common oil vinegar juice in the market, and has a more attractive appearance.
The foregoing is merely a preferred embodiment of the present invention, and it should be noted that modifications and variations could be made by those skilled in the art without departing from the technical principles of the present invention, and such modifications and variations should also be regarded as being within the scope of the invention.
Claims (10)
1. A preparation method of an oil vinegar juice containing a pop-up jelly is characterized in that the pop-up jelly is added in the preparation process of the jelly to obtain a jelly wrapped by the pop-up jelly, then the jelly wrapped by the pop-up jelly is added after the oil vinegar juice is filled, and the oil vinegar juice containing the pop-up jelly is obtained after sterilization.
2. The method for preparing the oil-vinegar juice containing the pop jelly according to claim 1, wherein the pop is obtained by the following steps:
a1, raw material treatment: mixing Zhenjiang aromatic vinegar acidity and calcium lactate solution, dripping into 1% sodium alginate solution, standing for 15-25min, and shaping;
a2, secondary embedding: and C, sequentially cleaning the explosive beads in the step A1 by using distilled water and ethanol, then placing the explosive beads in a calcium lactate solution, standing for 5-10min, and sequentially cleaning the explosive beads by using distilled water and ethanol to obtain the final explosive beads.
3. The method for preparing the oil-vinegar juice containing the pop jelly according to claim 2, wherein the molar concentration of calcium lactate in the calcium lactate solution in the step A1 is 0.1-0.2mol/L, and the molar concentration of calcium lactate in the calcium lactate solution in the step A2 is 0.05-0.1mol/L.
4. The method for preparing the oil-vinegar juice containing the pop-bead jelly according to claim 1, wherein the jelly wrapping the pop-bead is obtained by the following steps:
b1, blending: centrifugally filtering Zhenjiang aromatic vinegar, and fully mixing with konjac glucomannan, carrageenan, xylitol and isomaltooligosaccharide to obtain a mixture;
b2, sol boiling: adding the mixture obtained in the step B1 into water at the temperature of 40-50 ℃, stirring for 10-15min, uniformly mixing and fully swelling; then heating to 80-90 ℃ to boil the jelly, and allowing the completely dissolved jelly solution to enter a filling storage tank through a 100-mesh filter cloth;
b3, blending and injection molding cooling: and (3) feeding jelly liquid into a filling storage tank, adding dietary fiber, stirring uniformly, filtering a blended material liquid filter screen while hot, injecting the blended material liquid filter screen into a mold required to be molded, and simultaneously adding and sealing the popped beads together to obtain jelly wrapped with the popped beads.
5. The method for preparing the oil vinegar juice containing the pop jelly, according to claim 4, wherein in the step B1, the weight percentage of each raw material in the mixture is 15-25% of Zhenjiang aromatic vinegar, 0.2-0.8% of konjak gum, 0.5-0.8% of carrageenan, 1-2% of xylitol, 1-2% of isomaltooligosaccharide and the balance of water in the step B2.
6. The method for preparing the oil vinegar juice containing the pop jelly according to claim 1, wherein the oil vinegar juice is obtained by the following steps: mixing fruit vinegar, light soy sauce, jam, erythritol, konjac glucomannan, guar gum, stevioside and water, and packaging to obtain the oil vinegar juice.
7. The preparation method of the oil vinegar juice containing the pop jelly, which is characterized in that the oil vinegar juice comprises the following raw materials in percentage by weight: 15-20% of fruit vinegar, 15-20% of light soy sauce, 3-8% of jam, 0.3-0.9% of erythritol, 0.03-0.09% of konjac gum, 0.03-0.09% of guar gum, 0.003-0.009% of stevioside and the balance of water.
8. The method for preparing an oil vinegar containing a pop jelly as claimed in claim 7, wherein the fruit vinegar is Hengshun apple vinegar.
9. The method for preparing the oil-vinegar juice containing the pop jelly of claim 7, wherein the light soy sauce is a constant and delicious light soy sauce.
10. The method for preparing the oil-vinegar juice containing the pop jelly of claim 7, wherein the jam is apple jam.
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