Bean jelly gel and preparing technology of syrup bean jelly finished product

Abstract

The present invention discloses a bean jelly gel and a preparing technology of a syrup bean jelly finished product. The bean jelly gel is produced by starch, curdlan gum, sodium tripolyphosphate and konjac glucomannan through stirring and comprises the raw materials in parts by mass: starch 80 to 100 parts, curdlan gum 0.5 to 1.5 parts, sodium tripolyphosphate 3 to 5 parts and konjac gum 1.5 to 2.5 parts. The preparing technology of syrup bean jelly finished product includes ingredient gel melting, gel cooling, gel cutting and molding, soup preparing, canning, vacuum sealing, high-pressure sterilizing, inspecting and packing. All the ingredients used to prepare the syrup bean jelly finished product have health-care effects for the human body, and good gelling effect. The syrup bean jelly finished product has smooth taste, does not melt during the high temperature sterilizing process, can be produced through industrialized production, has long shelf life and can satisfy people's need of convenient consumption.

Description

Technical field: [0001] The invention belongs to the field of food processing, and more specifically relates to jelly jelly and its filling products. Background technique: [0002] "Jelly" is a traditional summer food with a long history in China. Its main feature is to form a gel after the edible thickener is hydrated. It is a popular food suitable for all ages. According to its product characteristics, it can be roughly divided into two types: "sugar jelly" in the southeast coast and "salty jelly" in the inland. [0003] There are many kinds of "sugar water jelly" in the southeast coast: represented by "Mulian tofu" (Shenli jelly), "Yangcai jelly" (agar jelly), and jelly jelly (xiancao starch jelly), the gelling agent has low-ester Pectin, agar, carrageenan, starch, etc., with sugar (or honey) as the main seasoning, accompanied by an appropriate amount of mint, mix the gelatin block with ice water (cold water) in a certain proportion, and its main function is to serve as...

AI Technical Summary

Problems solved by technology

[0005] At present, the traditional food "Jelly" is mainly produced in family workshops, lacks the corresponding production technology, specifications and product standards for industrial production, and the management department has no management basis. This will not only fail to form a product scale, but also is not conducive to food safety management. The product is aging, lacks innovation, and cannot keep up with the development of the times. Moreover, this product cannot be stored at high temperature, and the shelf life is short, so it is inconvenient to carry around