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Formula and preparation technology of jelly

A technology for jelly and mango is applied in the field of jelly formulation and preparation technology, and can solve the problems such as the remaining gaps in the field of jelly production.

Inactive Publication Date: 2012-04-25
日加满饮品(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Marine fish oligopeptide powder can be used as a raw material for making collagen soft capsules, but there is still a blank in the field of jelly production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The raw material weight ratio of the jelly is: white granulated sugar 14Kg, marine fish oligopeptide powder 3.5Kg, citric acid 0.2Kg, malic acid 0.05Kg, sodium citrate 0.03Kg, mango juice concentrate 0.5Kg, apple juice concentrate 0.5Kg , L-Calcium Lactate 0.1Kg, Vitamin C 0.02Kg, Potassium Chloride 0.1Kg, Carrageenan 0.1Kg, Gellan Gum 0.1Kg, Konjac Powder 0.04Kg, Xanthan Gum 0.06Kg, Food Flavor 0.15Kg, Water 80.55Kg.

[0043] The preparation technology of described jelly, comprises the steps:

[0044] 1) Dissolving sugar: dissolving white granulated sugar accounting for 95% of the total amount of white granulated sugar in water with a water temperature of 95±2°C, controlling the soluble solids content at 28°Brix-33°Brix when dissolving sugar and adding water, and then passing through a double filter Filter, and then stir the filtered solution for 5 minutes to 10 minutes;

[0045] 2) Sol: Evenly mix white granulated sugar accounting for 5% of the total weight of white ...

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PUM

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Abstract

The invention discloses a formula and a preparation technology of a jelly. The jelly is prepared from raw materials of, by weight: 11.2-16.8% of white granulated sugar, 2.8-4.2% of marine fish oligopeptide powder, 0.16-0.24% of citric acid, 0.04-0.06% of malic acid, 0.024-0.036% of sodium citrate, 0.4-0.6% of concentrated mango juice, 0.4-0.6% of concentrated apple juice, 0.08-0.12% of L-calcium lactate, 0.016-0.024% of vitamin C, 0.08-0.12% of potassium chloride, 0.08-0.12% of carrageenan, 0.08-0.12% of gellan gum, 0.032-0.048% of konjac powder, 0.048-0.072% of xanthan gum, 0.12-0.18% of a flavor, and balance of water. The formula and the preparation technology are advantaged in that: (1) with the marine fish oligopeptide powder, the jelly is rich in nutrients; (2) as a foodstuff additive in the jelly, L-calcium lactate has a function of calcium supplementation, such that the jelly is especially suitable for adolescents.

Description

technical field [0001] The invention relates to the preparation of food, in particular to a jelly formula and a preparation process. Background technique [0002] As a healthy food with low calorie and high dietary fiber, jelly is widely loved by consumers for its refreshing taste, soft taste, sweetness and moistness. Jelly is usually made of raw materials such as fruit juice, sugar and jelly powder. [0003] The powdered oligopeptide product, which uses marine fish skin, fish bone or fish meat as the main raw material, is produced by enzymatic hydrolysis, can be dissolved by trichloroacetic acid solution, and has a relative molecular weight below 1000 as the main component, is called marine fish low. Polypeptide powder is usually divided into: fish skin collagen oligopeptide powder, fish bone collagen oligopeptide powder, and fish meat oligopeptide powder according to different raw materials. Marine fish oligopeptide powder can be used as a raw material for making collagen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L1/305A23L1/30A23L21/15
Inventor 荣炜
Owner 日加满饮品(上海)有限公司
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