CN106974236A - A kind of preparation method for noting heart jelly and its note heart jelly - Google Patents
A kind of preparation method for noting heart jelly and its note heart jelly Download PDFInfo
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- CN106974236A CN106974236A CN201710207368.9A CN201710207368A CN106974236A CN 106974236 A CN106974236 A CN 106974236A CN 201710207368 A CN201710207368 A CN 201710207368A CN 106974236 A CN106974236 A CN 106974236A
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- jelly
- heart
- feed liquid
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- note heart
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Abstract
The invention discloses a kind of preparation method for noting heart jelly and its note heart jelly, this method comprises the following steps：(1) first layer jelly feed liquid is filled in jelly cup, feed liquid is cooled and shaped, note heart pin is inserted into first layer jelly feed liquid feed liquid or first layer jelly feed liquid feed liquid surface is suspended from；Note heart material is injected inside first layer jelly feed liquid or first layer jelly feed liquid surface is cast in, to form different note heart figures；(2) second layer jelly feed liquid is filled, full of jelly cup, the second layer jelly feed liquid is identical feed liquid with first layer jelly feed liquid；(3) seal, sterilize, cool down, be note heart jelly finished product after packaging.Note heart jelly mouthfeel prepared by the present invention is more rich and changeful, and local flavor contrast is strong, forms brand-new taste jelly；Outward appearance is more diversified simultaneously, rich and varied；Preparation method of the present invention is simple, and cost is low, it is not necessary to which a large amount of moulds, space-consuming is few, can be used for large-scale production and application.
Description
Technical field
The invention belongs to the food-processing method of field of food, more particularly to further improve fruit jelly food mouthfeel and local flavor
Note heart jelly preparation method and its note heart jelly.
Background technology
The colloid additive of traditional main pre-production definite shape of fruit jelly food, jelly is added to by the colloid additive
In, this method requires that the colloid of pre-production has can not mutually mix during high temperature with jelly feed liquid.With following limitation：It is only
The colloid formed using irreversible glue, mouthfeel, mouthfeel is single；Specific installation need to be used to make colloid additive, making apparatus is multiple
It is miscellaneous；The independent mould of pre-production is needed, separately formed in a mold, mould usage amount is big, and space-consuming is big.
The content of the invention
Goal of the invention：The problem of existing for prior art, the present invention provides a kind of preparation method for noting heart jelly and should
Note heart jelly prepared by method.The preparation method simple and fast, cost are low, the note heart jelly rich in taste of preparation, local flavor contrast
Strongly, and various patterns can be formed, outward appearance is more diversified.
Technical scheme：To achieve these goals, a kind of preparation method for noting heart jelly, including as follows as described herein
Step：
(1) first layer jelly feed liquid is filled in jelly cup, feed liquid is cooled and shaped, by note heart pin insertion first layer jelly material
Liquid material liquid is suspended from first layer jelly feed liquid feed liquid surface；Note heart material is injected inside first layer jelly feed liquid or in cast first
Layer jelly feed liquid surface, to form different note heart figures；
(2) second layer jelly feed liquid is filled, full of jelly cup, is cooled and shaped or is not cooled and shaped, the second layer jelly
Feed liquid is identical feed liquid with first layer jelly feed liquid；
(3) seal, sterilize, cool down, be note heart jelly finished product after packaging.
Wherein, the note heart pin is the note heart pin of hollow needle, and note heart pin carries out the note heart or many by a note heart pin
Individual note heart pin composition array pattern carries out the note heart.Note heart pin is made up of food grade materials, and note heart principle is similar with injector for medical purpose,
Inlet valve is first turned on, feed liquid is sucked, inlet valve is closed, note heart valve is opened, feed liquid is advanced to interiors of products or surface, note the heart
Pin controls volume to determine note heart amount or control to note heart amount by way of the control note heart time quantitation tube.
Wherein, the jelly feed liquid is high temperature indissolvable component is constituted again after being cooled and shaped.
The note heart material constitutes for water insoluble component, and the main component with jelly feed liquid is immiscible or mutually not permeable
Thoroughly.Can be that sauce body, lotion, high temperature is fusible or solid of non-melt.
The type of cooling is water cooling, air-cooled or natural cooling mode.
It is described to form different figures for according to note heart material characteristic or by noting the combination that the formation of heart pin array combination needs
Shape.It can combine note heart pin formation dot matrix according to purpose of design and be combined into different graphic or word, such as colour bar, cloud and mist, ball
Shape, word that is various animals shaped or having symbolic meaning.
Heart jelly is noted as made from the above-mentioned preparation method of the present invention.
Beneficial effect：Compared with prior art, the invention has the advantages that：
(1) the note heart jelly for preparing of the present invention can be injected after self-existent sauce body, lotion, high-temperature fusion solid or
Colloid, adds that sauce body, lotion, high temperature is fusible or solid mouthfeel of non-melt, and mouthfeel is more rich and changeful with jelly
Glue sense is arranged in pairs or groups, and local flavor contrast is strong, forms brand-new taste jelly；And traditional jelly only has single colloid, multilayer colloid or addition
Fruit flesh enriches mouthfeel, and local flavor is single, changes less.Note heart jelly prepared by the present invention utilizes the heat irreversible of jelly colloid
Property, it is ensured that note heart figure is indeformable during following process, while noting the mutual not permeable of heart district and whole jelly feed liquid
It is thoroughly incompatible, it is ensured that to note the different colours and different local flavor difference of heart district and jelly feed liquid so that whole jelly color is more
Plus it is abundant.
(2) preparation method of note heart jelly of the invention, can form the shape such as colour bar, cloud and mist, spherical in fruit juice gel body,
Brand-new outward appearance is formed, traditional jelly more single outward appearance is changed, rich color, outward appearance is more diversified.
(3) preparation method of the present invention is simple, and cost is low, it is not necessary to independent space place apparatus, on jelly filling machine
It is that can be used directly to install note center device, and every note scheming need to only make a set of note center device, less investment, the pin combination spirit of the note heart
It is living, it is not necessary to which that a large amount of moulds, space-consuming is few, can be used for large-scale production and application.
Embodiment
The present invention is described further with reference to embodiments.
Embodiment 1
The material of soft heart note heart jelly prepares：
Mayonnaise notes heart material formula：15 parts of egg yolk, 69 parts of salad oil, 10 parts of white granulated sugar, 6 parts of vinegar, xanthans 0.1
Part, 0.9 part of other food additives.
Jelly prescription：0.35 part of carragheen, 0.3 part of konjac glucomannan, 0.1 part of gellan gum, 15 parts of white granulated sugar, potassium chloride 0.04
Part, 0.06 part of sodium citrate, 0.26 part of citric acid, 1 part of flavoring essence, 0.001 part of lemon yellow pigment, 82.91 parts of water.
Mayonnaise making step：
Egg yolk, salad oil, vinegar are well mixed in pill tank, shutoff type cutter is sheared 15 minutes, by white sand
Sugar is dry-mixed uniform with xanthans, is slowly uniformly sprinkled into pill tank, is sheared with colloid mill, other foods are slowly added in shear history
Product additive, it is with colloid mill polishing once, stand-by.
Jelly feed liquid making step：
Water, carragheen, konjac glucomannan, gellan gum, white granulated sugar are added in pill tank to be well mixed, and are poured slowly into pill tank
In, stirring opens steam and is heated slowly to 90-95 DEG C simultaneously, is incubated 5 minutes, cools to 75-85 DEG C, sequentially add potassium chloride, lemon
Lemon acid sodium, citric acid, essence pigment, supply moisture, stand-by.
Soft heart notes the preparation method of heart jelly：
(1) jelly feed liquid is filled in 200g jelly cups, the air-cooled shaping of feed liquid forms first layer jelly feed liquid, installs battle array
Row note heart pin is combined into simple vervet shape, and adjusting volume by quantitation tube determines note heart amount, addition is adjusted, to note heart amount
Linear can be connected on the first jelly feed liquid surface, note heart note heart material is air-cooled to be cooled to less than 30 DEG C.
(2) second layer jelly feed liquid is filled, inserts temperature control system will not rush note heart material with filling temp at 35-70 DEG C
Hit deformation to be defined, full of jelly cup, be cooled and shaped；
(3) sealed with plastic foil, 80-100 DEG C is sterilized 5-25 minutes, natural cooling, be note heart jelly finished product after packaging.
Wherein, jelly feed liquid is yellow gum mouthfeel.Note mouthfeel of the heart material for the similar mayonnaise of milky sauce body.
Embodiment 2
The material of solid chocolate note heart jelly prepares：
Chocolate stamp material formula；25 parts of cocoa power, 44 parts of hydrogenated coconut oil, 5 parts of whole milk powder, 15 parts of white granulated sugar, lemon
0.4 part of lemon acid, 0.05 part of xanthans, 0.9 part of other food additives, are supplied with water to 100 parts.
Jelly prescription：0.35 part of carragheen, 0.3 part of konjac glucomannan, 0.1 part of gellan gum, 15 parts of white granulated sugar, potassium chloride 0.04
Part, 0.06 part of sodium citrate, 0.26 part of citric acid.1 part of flavoring essence, 0.5 part of caramel colorant, 82.91 parts of water.
Chocolate cream notes heart material making step：
Cocoa butter, hydrogenated coconut oil, white granulated sugar are added in pill tank and is heated with stirring to liquid condition, the lemon of dissolving is added
Lemon acid is well mixed, and the xanthans for adding premix white granulated sugar is well mixed, and adds other food additives, with colloid mill polishing one
It is secondary, it is stand-by.
Jelly feed liquid making step：
Water, carragheen, konjac glucomannan, gellan gum, white granulated sugar are added in pill tank to be well mixed, and are poured slowly into pill tank
In, stirring opens steam and is heated slowly to 90-95 DEG C simultaneously, is incubated 5 minutes, cools to 75-85 DEG C, sequentially add potassium chloride, lemon
Lemon acid sodium, citric acid, essence pigment, supply moisture, stand-by.
Solid chocolate notes the preparation method of heart jelly：
(1) jelly feed liquid is filled in 200g jelly cups, the air-cooled shaping of feed liquid forms first layer jelly feed liquid, installs battle array
Row note heart pin is combined into simple word shape, adjusts addition, and injection note heart material feed liquid, leads to inside first layer jelly feed liquid
Cross control note heart time control note heart amount, injection rate has no significantly deformation to form character and graphic and is defined, and note heart note heart material is natural
It is cooled to less than 30 DEG C；
(2) second layer jelly feed liquid is filled, the material temperature control of the note heart will not rush note heart material to note heart temperature at 35-70 DEG C
Hit deformation to be defined, full of jelly cup, water cooling shaping；
(3) sealed with plastic foil, 80-100 DEG C is sterilized 5-25 minutes；It is solid note heart jelly after natural cooling, packaging
Finished product.
Wherein, jelly feed liquid is chocolate colloid mouthfeel.Note the solid chocolate mouthfeel that heart material is chocolate.
Embodiment 3
The material of soft heart paste Yoghourt chocolate note heart jelly prepares：
Yoghourt chocolate cream notes heart material formula：15 parts of cocoa butter, 64 parts of fermented yoghourt oil, 15 parts of white granulated sugar, citric acid 0.4
Part, 0.05 part of xanthans, 0.2 part of carragheen, 0.01 part of lemon yellow pigment, other 0.9 part of food additives are supplied with water
100 parts.
Jelly prescription：0.35 part of carragheen, 0.3 part of konjac glucomannan, 0.1 part of gellan gum, 15 parts of white granulated sugar, potassium chloride 0.04
Part, 0.06 part of sodium citrate, 0.26 part of citric acid.1 point of essence, 0.001 part of allured red pigment, 82.91 parts of water.
Soft heart paste Yoghourt chocolate cream notes heart material making step：
Cocoa butter, fermented yoghourt oil, white granulated sugar are added in pill tank and is heated with stirring to liquid condition, the lemon of dissolving is added
Lemon acid is well mixed, adds the xanthans of premix white granulated sugar, carragheen and is well mixed, adds other food additives, use colloid
Mill polishing is once, stand-by.
Jelly feed liquid making step：
Water, carragheen, konjac glucomannan, gellan gum, white granulated sugar are added in pill tank to be well mixed, and are poured slowly into pill tank
In, stirring opens steam and is heated slowly to 90-95 DEG C simultaneously, is incubated 5 minutes, cools to 75-85 DEG C, sequentially add potassium chloride, lemon
Lemon acid sodium, citric acid, essence pigment, supply moisture, stand-by.
Soft heart Yoghourt chocolate notes the preparation method of heart jelly：
(1) heart jelly feed liquid is noted in 200g jelly cups, the air-cooled shaping of feed liquid forms first layer jelly feed liquid, installs one
Individual diameter 8mm notes heart pin, adjusts charging quantity, and adjusting volume by quantitation tube determines note heart amount, to note heart amount in first layer jelly
Feed liquid surface forms colour bar, and in first time jelly feed liquid surface injection note heart material, cooling by water is to less than 30 DEG C；
(2) second layer jelly feed liquid is filled, the material temperature control of the note heart will not rush note heart material to note heart temperature at 35-70 DEG C
Hit deformation to be defined, full of jelly cup, water cooling shaping；
(3) sealed with plastic foil, 80-100 DEG C is sterilized 5-25 minutes, natural cooling, be note heart jelly finished product after packaging.
Wherein, jelly feed liquid is red jelly mouthfeel.Note the Yoghourt mouthfeel that heart material is yellow lotion.
The jelly local flavor of test example 1, mouthfeel, outward appearance scoring
Look for 50 people, including old man, child and adult at random.The product for preparing of the present invention is carried out local flavor, mouthfeel,
Outward appearance is tested and assessed, and carries out test and appraisal statistics, and evaluation result is shown in Table 1.
Point system：
| Do not like very much | Do not like | Well | Like | |
| Score value | Less than 3 points | 3-5 points | 5-7 points | More than 7 points |
In actually test and appraisal, because of evaluation personnel individual difference and psychological application, actual evaluation reaches more than 6.5 points, the production
Product reach relatively good standard, and more than 7 points, the product reaches extraordinary standard.
Comparative example 1 is that traditional jelly only has single colloid, multilayer colloid or the jelly for adding fruit flesh.
Jelly local flavor prepared by the present invention of table 1, mouthfeel, outward appearance compare (average value)
Overall merit：
As shown in Table 1, embodiment 2, mouthfeel is best, during jelly is tasted, while can taste and solid chalk
Power identical mouthfeel.Feel very surprised, mouthfeel is also fine.Embodiment 1, mouthfeel is also preferable, mainly jelly and mayonnaise, increase
The fragrance of jelly.Embodiment 3, scoring has also reached seven points, mainly jelly and Yoghourt chocolate so that the sour-sweet of jelly can
Mouthful, it is in good taste.The jelly outward appearance that simultaneously prepared by embodiment 1,2,3 is various abundant, also well received.And the evaluation of comparative example is obvious
Less than embodiments of the invention.
Claims (10)
1. a kind of preparation method for noting heart jelly, it is characterised in that comprise the following steps：
(1) first layer jelly feed liquid is filled in jelly cup, feed liquid is cooled and shaped, by note heart pin insertion first layer jelly feed liquid material
Liquid is suspended from first layer jelly feed liquid surface；Note heart material is injected inside first layer jelly feed liquid or is cast in first layer jelly material
Liquid surface, to form different note heart figures；
(2) second layer jelly feed liquid is filled, full of jelly cup, the second layer jelly feed liquid is identical with first layer jelly feed liquid
Feed liquid；
(3) seal, sterilize, cool down, be note heart jelly finished product after packaging.
2. a kind of preparation method for noting heart jelly according to claim 1, it is characterised in that the note heart pin is hollow needle
The note heart pin of shape.
3. a kind of preparation method for noting heart jelly according to claim 1, it is characterised in that the note heart pin passes through one
Note heart pin and carry out the note heart or multiple note heart pins composition array pattern progress note heart.
4. a kind of preparation method for noting heart jelly according to claim 1, it is characterised in that the note heart pin is by fixed
Graduated cylinder adjustment volume determines that note heart amount or the mode of control note heart time control to note heart amount.
5. a kind of preparation method for noting heart jelly according to claim 1, it is characterised in that the jelly feed liquid is cooling
High temperature indissolvable component is constituted again after shaping.
6. it is according to claim 1 it is a kind of note heart jelly preparation method, it is characterised in that the note heart material be insoluble in
The component composition of water.
7. it is according to claim 1 it is a kind of note heart jelly preparation method, it is characterised in that the note heart material be sauce body,
Lotion, high temperature is fusible or solid of non-melt.
8. a kind of preparation method for noting heart jelly according to claim 1, it is characterised in that the type of cooling is water
Cold, air-cooled or natural cooling mode.
9. a kind of preparation method for noting heart jelly according to claim 1, it is characterised in that the different note heart of the formation
Figure is according to note heart material characteristic or by noting the combined shaped that the formation of heart pin array combination needs.
10. a kind of obtained note heart jelly of preparation method as claimed in claim 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710207368.9A CN106974236A (en) | 2017-03-31 | 2017-03-31 | A kind of preparation method for noting heart jelly and its note heart jelly |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710207368.9A CN106974236A (en) | 2017-03-31 | 2017-03-31 | A kind of preparation method for noting heart jelly and its note heart jelly |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618059A (en) * | 2018-05-08 | 2018-10-09 | 福建亲亲股份有限公司 | A kind of production method of note heart jelly |
| CN108618060A (en) * | 2018-05-08 | 2018-10-09 | 福建亲亲股份有限公司 | A kind of production method of Multi-layer jelly |
| CN108741046A (en) * | 2018-06-28 | 2018-11-06 | 山东师范大学 | A kind of tamarind crystal beer cake and preparation method thereof |
| CN111743124A (en) * | 2020-07-07 | 2020-10-09 | 四川根兴食品有限公司 | Production process of blood orange jelly |
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| US20100310724A1 (en) * | 2007-11-06 | 2010-12-09 | Eiji Nakata | Composition of carbonic acid gas-containing soft jelly beverage in an airtight container and a method for producing the same |
| CN203801643U (en) * | 2014-01-22 | 2014-09-03 | 宋劦钧 | Molding device for jelly processed products |
| CN104397515A (en) * | 2014-12-03 | 2015-03-11 | 天津炳昂食品有限公司 | Orange jelly and preparation method thereof |
| CN205455868U (en) * | 2016-01-27 | 2016-08-17 | 南京来一口食品有限公司 | Rich nutrition's novel jelly |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227723A (en) * | 1998-01-19 | 1999-09-08 | 雀巢制品公司 | Refrigerated water jelly and process for its preparation |
| US20100310724A1 (en) * | 2007-11-06 | 2010-12-09 | Eiji Nakata | Composition of carbonic acid gas-containing soft jelly beverage in an airtight container and a method for producing the same |
| CN203801643U (en) * | 2014-01-22 | 2014-09-03 | 宋劦钧 | Molding device for jelly processed products |
| CN104397515A (en) * | 2014-12-03 | 2015-03-11 | 天津炳昂食品有限公司 | Orange jelly and preparation method thereof |
| CN205455868U (en) * | 2016-01-27 | 2016-08-17 | 南京来一口食品有限公司 | Rich nutrition's novel jelly |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618059A (en) * | 2018-05-08 | 2018-10-09 | 福建亲亲股份有限公司 | A kind of production method of note heart jelly |
| CN108618060A (en) * | 2018-05-08 | 2018-10-09 | 福建亲亲股份有限公司 | A kind of production method of Multi-layer jelly |
| CN108618060B (en) * | 2018-05-08 | 2022-01-14 | 福建亲亲股份有限公司 | Method for making multilayer jelly |
| CN108618059B (en) * | 2018-05-08 | 2022-01-14 | 福建亲亲股份有限公司 | Method for making jelly with filling |
| CN108741046A (en) * | 2018-06-28 | 2018-11-06 | 山东师范大学 | A kind of tamarind crystal beer cake and preparation method thereof |
| CN108741046B (en) * | 2018-06-28 | 2021-08-27 | 山东师范大学 | Tamarind crystal beer cake and preparation method thereof |
| CN111743124A (en) * | 2020-07-07 | 2020-10-09 | 四川根兴食品有限公司 | Production process of blood orange jelly |
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Application publication date: 20170725 |
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