CN103783343A - Tomato jelly powder - Google Patents
Tomato jelly powder Download PDFInfo
- Publication number
- CN103783343A CN103783343A CN201210456465.9A CN201210456465A CN103783343A CN 103783343 A CN103783343 A CN 103783343A CN 201210456465 A CN201210456465 A CN 201210456465A CN 103783343 A CN103783343 A CN 103783343A
- Authority
- CN
- China
- Prior art keywords
- tomato
- percent
- jelly
- powder
- jelly powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 59
- 235000015110 jellies Nutrition 0.000 title claims abstract description 46
- 239000008274 jelly Substances 0.000 title claims abstract description 46
- 239000000843 powder Substances 0.000 title claims abstract description 31
- 240000003768 Solanum lycopersicum Species 0.000 title abstract description 52
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 9
- 239000000711 locust bean gum Substances 0.000 claims abstract description 9
- 239000001508 potassium citrate Substances 0.000 claims abstract description 9
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 9
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 9
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 9
- 235000012054 meals Nutrition 0.000 claims description 10
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 235000012730 carminic acid Nutrition 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 235000001727 glucose Nutrition 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 241000227653 Lycopersicon Species 0.000 claims 7
- 230000001954 sterilising effect Effects 0.000 abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000007787 solid Substances 0.000 abstract description 3
- 238000005303 weighing Methods 0.000 abstract description 2
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- SWGJCIMEBVHMTA-ZRUFZDNISA-K ponceau 4r Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(/N=N/C3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-ZRUFZDNISA-K 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000499 gel Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002996 emotional effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses tomato jelly powder, which consists of the following components in percentage by weight: 40 to 50 percent of white granulated sugar, 25 to 35 percent of glucose, 15 to 20 percent of tomato powder, 2.5 to 3.5 percent of carrageenan, 2.5 to 3.0 percent of locust bean gum, 0.8 to 1.2 percent of citric acid, 0.6 to 0.8 percent of potassium citrate, 0.5 to 0.7 percent of tomato flavor and 0.015 to 0.02 percent of ponceau 4r. The tomato jelly powder is prepared by batching and microwave sterilization. The tomato jelly powder can be used for simply and conveniently making tomato jelly in time-saving and labor-saving ways, and a batching process is implemented by adding a fixed amount of water to the tomato jelly powder, so that troubles in the weighing and mixing of each component during batching are eliminated, and making procedures are greatly simplified; the prepared tomato jelly is attractive in appearance, and has smooth and delicate mouth-feel and pure tomato flavor, the content of soluble solids in the tomato jelly is more than or equal to 15 percent, and the requirements of a conventional national standard GB19883-2005 Jelly are completely met.
Description
Technical field
The invention belongs to food processing field, relate to a kind of jelly powder, especially a kind of tomato jelly powder.
Background technology
Jelly is also to claim gel, is a kind of snack food, is semi-solid, by edible gelling agent add water, sugar, fruit juice, citric acid etc. makes.Jelly outward appearance sparkling and crystal-clear transparent, bright in colour, mouthfeel is smooth, fresh and sweet moisten, be a kind of food of high dietary-fiber low in calories.In recent years, jelly production sweeps the country, and is deeply subject to especially liking of young people and children of consumers in general, has become people's presenting friends, the excellent gift of deduction emotional affection, friendship, love.
Mostly jelly powder is in the market the composite of various colloids, it is compound gel, if making jelly with it not only needs oneself to grope the suitableeest addition of jelly powder according to its recommendation amount, also need to prepare other raw material, as sugar, fruit juice, citric acid, essence, pigment etc., and need to determine the addition of above-mentioned raw materials, can the jelly quality of producing be up to state standards also uncertain, therefore, make jelly inconvenient with the jelly powder of this compound gel type.
Summary of the invention
The object of the present invention is to provide a kind of tomato jelly powder, make tomato jelly simple, convenient with it, tomato jelly powder adds quantitative water and has completed blending process.
Tomato jelly powder of the present invention, be made up of white granulated sugar, glucose, tomato meal, carragheen, locust bean gum, citric acid, potassium citrate, tomato flavour, famille rose, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, tomato meal 15%～20%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, citric acid 0.8%～1.2%, potassium citrate 0.6%～0.8%, tomato flavour 0.5%～0.7 %, carmine 0.015%～0.02%.
Described white granulated sugar is the white granulated sugar through pulverizing, cross 60 mesh sieves;
Described tomato flavour is Powdered edible tomato flavour.
Tomato jelly powder making step is as follows:
(1) batching: by white granulated sugar, glucose, tomato meal, carragheen, locust bean gum, citric acid, potassium citrate, tomato flavour, carmine by after proportioning weighing, mix;
(2) sterilization: the material mixing carries out microwave sterilization, makes tomato jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Tomato meal has commercially available prod, as Tianjin have tomato meal to sell just like fruit food industry Co., Ltd.
Simple while making tomato jelly with tomato jelly powder of the present invention, convenient, save time, saving of labor, tomato jelly powder adds quantitative water and has just completed blending process, saved grope before batching every kind of the suitableeest addition of raw material and when batching every kind of component all to weigh, decomposite trouble, greatly simplified production process.The tomato jelly outward appearance of preparing with tomato jelly powder of the present invention is tempting, and mouthfeel is smooth, fine and smooth, has pure tomato, and soluble solid >=15% has reached the requirement of existing GB GB 19883-2005 " jelly " completely.Owing to being powder product, be easier to store and keeping.
Four, the specific embodiment
Embodiment 1:
Take white granulated sugar 450g, glucose 300g, tomato meal 175g, carragheen 30g, locust bean gum 28g, citric acid 10g, potassium citrate 7g, tomato flavour 6g, carmine 0.18g, mix; The material mixing carries out microwave sterilization, makes tomato jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Tomato jelly powder using method 1: 450g pure water is added in uncovered, clean, heat-resisting container, slowly pour 100g tomato jelly powder into, be heated to while stirring 85 ℃ ± 2 ℃, insulation 6～8 min, be cooled to 50 ℃ ± 2 ℃, pouring into mould, be cooled to room temperature forming, is to do instant tomato jelly after the demoulding.Also can be edible after refrigerator and cooled is hidden.
Tomato jelly powder using method 2: 450g pure water is added in uncovered, clean, heat-resisting container, slowly pour 100g tomato jelly powder into, then add 0.2g potassium sorbate, be heated to while stirring 85 ℃ ± 2 ℃, be incubated 6～8 minutes, be cooled to 60 ℃ ± 2 ℃, pour into immediately jelly cup, after hot-seal, carry out water dip sterilization, 85 ℃ of sterilization temperatures, sterilizing time 20min, is cooled to room temperature, is the tomato jelly of longer shelf-life.
Embodiment 2:
Take white granulated sugar 500g, glucose 350g, tomato meal 200g, carragheen 35g, locust bean gum 30g, citric acid 12g, potassium citrate 8g, tomato flavour 7g, carmine 0.2g, mix; The material mixing carries out microwave sterilization, makes tomato jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Two kinds of usings method of tomato jelly powder are all with embodiment 1.
Embodiment 3:
Take white granulated sugar 400g, glucose 250g, tomato meal 150g, carragheen 25g, locust bean gum 25g, citric acid 8g, potassium citrate 6g, tomato flavour 5g, carmine 0.15g, mix; The material mixing carries out microwave sterilization, makes tomato jelly powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Two kinds of usings method of tomato jelly powder are all with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can be according to the description of technical scheme of the present invention and preferred embodiment thereof, makes various possible being equal to and changes or replace.
Claims (3)
1. tomato jelly powder of the present invention, be made up of white granulated sugar, glucose, tomato meal, carragheen, locust bean gum, citric acid, potassium citrate, tomato flavour, famille rose, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, glucose 25%～35%, tomato meal 15%～20%, carragheen 2.5%～3.5%, locust bean gum 2.5%～3.0%, citric acid 0.8%～1.2%, potassium citrate 0.6%～0.8%, tomato flavour 0.5%～0.7 %, carmine 0.015%～0.02%.
2. be the white granulated sugar through pulverizing, cross 60 mesh sieves according to white granulated sugar claimed in claim 1.
3. be Powdered edible tomato flavour according to tomato flavour claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210456465.9A CN103783343A (en) | 2012-11-14 | 2012-11-14 | Tomato jelly powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210456465.9A CN103783343A (en) | 2012-11-14 | 2012-11-14 | Tomato jelly powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783343A true CN103783343A (en) | 2014-05-14 |
Family
ID=50659729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210456465.9A Pending CN103783343A (en) | 2012-11-14 | 2012-11-14 | Tomato jelly powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783343A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1462588A (en) * | 2002-11-25 | 2003-12-24 | 梁庆钧 | Juice jelly prepared from garden spgarden stuff without cane sugar for lowering blood sugar and its creation method |
| CN1864528A (en) * | 2006-04-27 | 2006-11-22 | 中国日用化学工业研究院 | Method for preparing polypeptide fruit jelly |
| CN102048064A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Method for making tomato-flavor jelly |
| CN102106495A (en) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Konjac jelly powder and method for making jellies by using same |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
-
2012
- 2012-11-14 CN CN201210456465.9A patent/CN103783343A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1462588A (en) * | 2002-11-25 | 2003-12-24 | 梁庆钧 | Juice jelly prepared from garden spgarden stuff without cane sugar for lowering blood sugar and its creation method |
| CN1864528A (en) * | 2006-04-27 | 2006-11-22 | 中国日用化学工业研究院 | Method for preparing polypeptide fruit jelly |
| CN102048064A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Method for making tomato-flavor jelly |
| CN102106495A (en) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Konjac jelly powder and method for making jellies by using same |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |