Suspension method of granules in suckable jelly and application method of the suspension method in preparation of the jelly

A technology for particulate matter and jelly, applied in the field of making jelly and the suspension of particulate matter in absorbable jelly, can solve the problems of uneven distribution, difficult to achieve automatic control, unsatisfactory suspension, etc. Ideal or less automated effect

Pending Publication Date: 2014-12-17
南京喜之郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The size of the jelly made by this method is generally small, about 3mm*3mm*3mm. If the size of the additive is increased, such as 5mm*5mm*5mm, or even 10mm*10mm*10mm, The suspension is not ideal, the distribution is uneven, the amount of added particles after filling is unstable, or it is difficult to achieve automatic control. If there is a good suspension effect, the viscosity of the jelly must be large enough, but the taste of the product will be poor, too thick Thick, difficult for consumers to accept
Therefore, the existing technology of adding jelly particles can only realize the suspension and dispersion of small-sized particles in respirable jelly, and there are still deficiencies in the suspension-dispersion technology of adding large-size particles, usually resulting in uneven suspension or unsatisfactory taste or low degree of automation. question

Method used

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  • Suspension method of granules in suckable jelly and application method of the suspension method in preparation of the jelly
  • Suspension method of granules in suckable jelly and application method of the suspension method in preparation of the jelly
  • Suspension method of granules in suckable jelly and application method of the suspension method in preparation of the jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Add 60-70 parts of process water into the cooking tank, mix 14-18 parts of white sugar, 0.1-0.15 parts of carrageenan, and 0.07-0.1 parts of purified konjac powder, put them into the cooking tank, and heat up the liquid in the cooking tank Keep warm at 98°C for 5 minutes; when the feed liquid cools down to 85°C, add 2-3 parts of concentrated apple juice preheated to 40-50°C, 0.2-0.24 parts of malic acid dissolved in boiling water, 0.12-0.18 parts Potassium chloride and 0.1-0.3 parts of sodium citrate, stir and mix evenly, measure the sugar content of the jelly liquid after cooking; prepare the sugar content of the granules with a size of 5-10mm*5-10mm*5-10mm into the jelly liquid Within the range of sugar content ±0.5%, wait for the jelly feed liquid to cool down to 44-53°C, add it to the feed liquid, and use a stirring shaft with an angle of 35° between the stirring shaft and the vertical direction to stir for 3 minutes at 20-30r / min; The obtained feed liquid is filled...

Embodiment 2

[0033] Add 65 parts of process water into the cooking tank, mix 16 parts of white sugar, 0.12 parts of carrageenan, and 0.09 parts of purified konjac powder into the cooking tank, and heat the material liquid in the cooking tank to 98°C for 5 minutes; When the feed liquid cools down to 85°C, add 2.5 parts of concentrated apple juice preheated to 45°C, 0.22 parts of malic acid dissolved in boiling water, 0.15 parts of potassium chloride and 0.2 parts of sodium citrate, stir and mix evenly, and measure the cooking time. The sugar content of the jelly material liquid after the material is 16.7%; adjust the sugar content of the jelly block with a size of 5mm*5mm*5mm to 16.7%, wait for the jelly material liquid to cool down to 53°C, add it to the material liquid, and use a stirring shaft and a vertical Stir with a stirring shaft at an angle of 35° at 20r / min for 3 minutes; fill the mixed material liquid into penguin bags, and then sterilize in a water bath at 85°C for 25 minutes; pl...

Embodiment 3

[0035] Add 65 parts of process water into the cooking tank, mix 16 parts of white sugar, 0.12 parts of carrageenan, and 0.09 parts of purified konjac powder into the cooking tank, and heat the material liquid in the cooking tank to 98°C for 5 minutes; When the feed liquid cools down to 85°C, add 2.5 parts of concentrated apple juice preheated to 45°C, 0.22 parts of malic acid dissolved in boiling water, 0.15 parts of potassium chloride and 0.2 parts of sodium citrate, stir and mix evenly, and measure the cooking time. The sugar content of the jelly feed liquid is 16.7%; the sugar content of the saccharified coconut fruit with a size of 10mm*10mm*10mm is adjusted to 16.7%, and the jelly feed liquid is cooled to 50°C, then added to the feed liquid, using a stirring shaft and Stir with a stirring shaft at a vertical angle of 35° at 25r / min for 3 minutes; fill the mixed material into penguin bags, and then sterilize in a water bath at 85°C for 25 minutes; place the sterilized jelly...

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Abstract

The invention discloses a suspension method of granules in a suckable jelly and an application method of the suspension method in preparation of the jelly and relates to the field of food processing. The suspension method includes following steps: detecting sugar degree of a jelly material solution, adding the granules with mixing, performing a filling and sterilizing process and performing a cooling process. In the invention, granules in the jelly is distributed uniformly and suspended effectively with mouthfeel of the jelly being ensured meanwhile through control on the sugar degree of the granules added to the jelly material solution and through technologies including low-temperature inclined mixing and stirring, low-temperature filling and rolling-type cooling. Automatic addition of granules in different sizes can be achieved and especially problems of non-uniform suspension of large-size granules in the jelly, poor mouthfeel of the jelly or low automatic degree are solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for suspending particles in inhalable jelly and its application to making jelly. Background technique [0002] Most of the additives in the existing absorbable jelly are coconuts and fruit pieces. The suspension method of the additive is to adjust the density of the absorbable jelly liquid and the additive to be consistent, and add a thickener to reduce the sedimentation velocity of the additive. The size of the jelly made by this method is generally small, about 3mm*3mm*3mm. If the size of the additive is increased, such as 5mm*5mm*5mm, or even 10mm*10mm*10mm, The suspension is not ideal, the distribution is uneven, the amount of added particles after filling is unstable, or it is difficult to achieve automatic control. If there is a good suspension effect, the viscosity of the jelly must be large enough, but the taste of the product will be poor, too thick Thick, diffic...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/03A23L21/15A23L29/00
CPCA23L21/12A23L21/15A23P30/10A23V2002/00
Inventor 李永军
Owner 南京喜之郎食品有限公司
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