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Preparation method for novel jelly

A jelly, a new type of technology, applied in the fields of food science, application, food ingredients, etc., can solve the problems of low nutritional value, no health care effect, harmful to the health of consumers, etc., and achieve the effect of high water quality, no syneresis, and improved hygiene standards.

Inactive Publication Date: 2016-02-10
FUJIAN TIAN XIAN BAO BAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most of the jellies currently sold in the market have low nutritional value, and some jellies have even added excessive artificial pigments, which not only have no health care effect, but are also harmful to the health of eaters.

Method used

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  • Preparation method for novel jelly
  • Preparation method for novel jelly
  • Preparation method for novel jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A novel method for preparing jelly, wherein every 100g of yogurt crystal jelly is mainly prepared from the following components:

[0060] White sugar 6g

[0061] High fructose syrup 6g

[0062] AK sugar 0.015g

[0063] Gel 0.7g

[0064] Sodium carboxymethyl cellulose 0.6g

[0065] Coagulant and thickener 0.1g

[0066] Acidity Regulator 0.45g

[0067] Food flavor 0.07g

[0068] The balance is process water.

[0069] Wherein, the gelling agent includes carrageenan, Wenlun gum, potassium alginate, wherein carrageenan is 0.3g, Wenlun gum is 0.3g, potassium alginate is 0.1g, coagulant and thickener include potassium chloride and calcium lactate , wherein potassium chloride 0.05g, calcium lactate 0.05g, acidity regulators include malic acid, citric acid and sodium citrate, wherein malic acid is 0.1g, citric acid is 0.2g, and sodium citrate is 0.15g.

[0070] (1) Taking materials: Weigh 6g white granulated sugar, 6g fructose syrup, 0.015g AK sugar, 0.7g gelling agent, ...

Embodiment 2

[0083] A novel method for preparing jelly, wherein every 100g of yogurt crystal jelly is mainly prepared from the following components:

[0084] White sugar 5g

[0085] High fructose syrup 6g

[0086] AK sugar 0.02g

[0087] Gel 0.7g

[0088] Sodium carboxymethyl cellulose 0.4g

[0089] Coagulant and thickener 0.08g

[0090] Acidity Regulator 0.55g

[0091] Food flavor 0.07g

[0092] The balance is process water.

[0093] Wherein, the gelling agent includes carrageenan, Wenlun gum, potassium alginate, wherein carrageenan is 0.3g, Wenlun gum is 0.3g, potassium alginate is 0.1g, coagulant and thickener include potassium chloride and calcium lactate , wherein potassium chloride 0.04g, calcium lactate 0.04g, acidity regulators include malic acid, citric acid and sodium citrate, wherein malic acid is 0.2g, citric acid is 0.2g, and sodium citrate is 0.15g.

[0094] (1) Taking materials: Weigh 5g of white granulated sugar, 6g of fructose syrup, 0.02g of AK sugar, 0.7g of gell...

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PUM

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Abstract

The invention discloses a preparation method for novel jelly. The preparation method includes the following steps of 1, material taking, wherein raw materials are prepared according to a formula; 2, jelly cooking; 3, filtering, wherein cooked jelly water is directly filtered through a screen of 100 meshes to obtain a transparent clarified glycine solution, and then the transparent clarified glycine solution is pumped into a cooling pot through a pump; 4, cooling and blending; 5, filling, wherein the prepared jelly water is automatically pumped into a sealing machine material barrel from a storage pot, and cups are automatically filled with the jelly water to be full; 6, sealing, wherein the jelly cups full of the jelly water are subjected to reverse moulding and then subjected to heat sealing; 7, normal-pressure sterilization, wherein the jelly cups are sterilized in hot water at 82-85 DEG C; 8, cooling, wherein the sterilized jelly water is cooled through cold water so that the surface of jelly can be rapidly cooled to 35 DEG C or so; 9, drying; 10, product inspection; 11, packaging and encasing; 12, finished product warehousing. The prepared jelly has the advantages of being good in taste, low in calorie, healthy, harmless and the like.

Description

technical field [0001] The invention relates to a preparation method of jelly, in particular to a novel preparation method of jelly. Background technique [0002] Jelly is a food with high moisture content, soft and elastic, which originated in the West. Jelly is very popular because of its crystal appearance, bright colors, soft taste, sweet and moist. [0003] Jelly is essentially a gel, non-dispersing, non-cracking, tough, textured, fine-textured, and uniform snack food. Its raw materials are mainly white sugar, food glue, citric acid, essence, etc., according to the amount of sugar added 15% calculation, each 15-gram jelly produces 8.93 kcal of heat in the body, and the daily heat supply of an ordinary adult is about 2500 kcal, so the proportion of heat generated in the body is extremely low, which is a A healthy food with low calorie and high dietary fiber; dietary fiber has a large expansion coefficient after absorbing water, and has a filling effect in the stomach, ...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L33/125A23L29/256
CPCA23V2002/00A23V2250/5036A23V2250/5026A23V2250/032A23V2250/044
Inventor 许志忠王宝忠
Owner FUJIAN TIAN XIAN BAO BAO FOOD
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