CN104187231A - Thickening agent for jellies - Google Patents
Thickening agent for jellies Download PDFInfo
- Publication number
- CN104187231A CN104187231A CN201410402963.4A CN201410402963A CN104187231A CN 104187231 A CN104187231 A CN 104187231A CN 201410402963 A CN201410402963 A CN 201410402963A CN 104187231 A CN104187231 A CN 104187231A
- Authority
- CN
- China
- Prior art keywords
- parts
- jelly
- thickening agent
- konjaku
- jellies
- 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
- 235000015110 jellies Nutrition 0.000 title claims abstract description 28
- 239000002562 thickening agent Substances 0.000 title claims abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 28
- 239000008274 jelly Substances 0.000 claims abstract description 25
- 108010010803 Gelatin Proteins 0.000 claims abstract description 9
- 239000008273 gelatin Substances 0.000 claims abstract description 9
- 229920000159 gelatin Polymers 0.000 claims abstract description 9
- 235000019322 gelatine Nutrition 0.000 claims abstract description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920001817 Agar Polymers 0.000 claims abstract description 8
- 239000008272 agar Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 4
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 4
- 239000000711 locust bean gum Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 14
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 5
- 240000008886 Ceratonia siliqua Species 0.000 claims description 5
- 244000247812 Amorphophallus rivieri Species 0.000 abstract description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract description 5
- 239000000252 konjac Substances 0.000 abstract description 5
- 235000010485 konjac Nutrition 0.000 abstract description 5
- 239000000499 gel Substances 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000010418 carrageenan Nutrition 0.000 abstract 2
- 239000000679 carrageenan Substances 0.000 abstract 2
- 229920001525 carrageenan Polymers 0.000 abstract 2
- 229940113118 carrageenan Drugs 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 239000008176 lyophilized powder Substances 0.000 abstract 2
- 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 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000100205 Robinia Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 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 1
- 239000002932 luster Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a thickening agent for jellies, which belongs to the field of a food additive and aims at solving the problem of phenomena of liquid exhaust, shrinkage and the like when a conventional single-ingredient thickening agent is subjected to gelling. The thickening agent is prepared from the following raw materials in parts by weight: 8-10 parts of konjac lyophilized powder, 8-10 parts of carrageenan, 4-5 parts of locust bean gum, 1-2 parts of agar, 2-3 parts of gelatin, 0.5-2 parts of xanthan gum and 0.5-1 part of sodium alginate. According to the thickening agent for the jellies disclosed by the invention, by combining the konjac lyophilized powder, the carrageenan, the robinia bean gum and the like, the prepared thickening agent can greatly improve gel performance of the jelly, and especially can reduce liquid exhaust and shrinkage rates of the jelly and can obviously improve the quality of the jelly.
Description
Technical field
The invention belongs to food additives field, be specifically related to a kind of thickener for jelly.
Background technology
Jelly is a kind of west sweet food, is mainly semi-solid or without fixing shape, adds water, sugar, fruit juice make by edible gelatin.Also claim gel, outward appearance is sparkling and crystal-clear, lovely luster, the soft cunning of mouthfeel.Jelly is as leisure food, and it is glittering and translucent, lucuriant in design, taste is sweet, is deeply subject to particularly liking of children of consumers in general.
Yet along with the raising of people's level of consumption, people are more tending towards nutrition, health care and back to nature to the requirement of jelly.People wish to have a kind of new food thickening agent, can effectively change the immanent structure of jelly, obviously improve the quality of jelly.
summary of the invention,
For addressing the above problem, the invention provides a kind of thickener for jelly, can the very large gelling performance that improves jelly, particularly reduced the Gelling properties of jelly, obviously improve the quality of jelly.The present invention adopts following technical scheme:
A thickener for jelly, is characterized in that, by the raw material of following weight portion, is made:
Konjaku freeze-dried powder 8-10 part; Carragheen 8-10 part; Locust bean gum 4-5 part; Agar 1-2 part; Gelatin 2-3 part; Xanthans 0.5-2 part; Sodium alginate 0.5-1 part.
As preferably, for the thickener of jelly, by the raw material of following weight portion, made:
9 parts of konjaku freeze-dried powders; 9 parts of carragheens; 4.5 parts of locust bean gums; 1.5 parts, agar; 2.5 parts, gelatin; 0.5 part of xanthans; 1 part of sodium alginate.
The present invention has following beneficial effect:
Thickener for jelly provided by the invention, carries out konjaku freeze-dried powder, carragheen and locust bean gum etc. composite, and the thickener being prepared from can the very large gelling performance that improves jelly, has particularly reduced the Gelling properties of jelly, obviously improves the quality of jelly.Can solve single component thickener and can produce the problems such as syneresis phenomenon when gel.
The specific embodiment
following examples are only for the present invention is described, and are not used in present protection scope of the present invention.
embodiment 1
For a thickener for jelly, by the raw material of following weight portion, made:
8 parts of konjaku freeze-dried powders; 10 parts of carragheens; 4 parts of locust bean gums; 2 parts, agar; 2 parts, gelatin; 2 parts of xanthans; 0.5 part of sodium alginate.
Wherein, described konjaku freeze-dried powder is to make by following steps:
A, by clean konjac slicing;
B, the konjaku after section is put into the vitamin c solution boiling 10-20min of 0.2w%;
C, konjaku is dried after, at-30 ℃, carry out freeze drying and process 20-40min;
D, the konjaku flour after freezing is broken to 500 orders, obtains described konjaku freeze-dried powder.
embodiment 2
For a thickener for jelly, by the raw material of following weight portion, made:
10 parts of konjaku freeze-dried powders; 8 parts of carragheens; 5 parts of locust bean gums; 1 part, agar; 3 parts, gelatin; 0.5 part of xanthans; 1 part of sodium alginate.
Wherein, described konjaku freeze-dried powder is to make by following steps:
A, by clean konjac slicing;
B, the konjaku after section is put into the vitamin c solution boiling 15min of 0.4w%;
C, konjaku is dried after, at-30 ℃, carry out freeze drying and process 30min;
D, the konjaku flour after freezing is broken to 500 orders, obtains described konjaku freeze-dried powder.
embodiment 3
For a thickener for jelly, by the raw material of following weight portion, made:
9 parts of konjaku freeze-dried powders; 9 parts of carragheens; 4.5 parts of locust bean gums; 1.5 parts, agar; 2.5 parts, gelatin; 0.5 part of xanthans; 1 part of sodium alginate.
Wherein, described konjaku freeze-dried powder is to make by following steps:
A, by clean konjac slicing;
B, the konjaku after section is put into the vitamin c solution boiling 10-20min of 0.1-0.5w%;
C, konjaku is dried after, at-30 ℃, carry out freeze drying and process 20-40min;
D, the konjaku flour after freezing is broken to 500 orders, obtains described konjaku freeze-dried powder.
Claims (2)
1. for a thickener for jelly, it is characterized in that, by the raw material of following weight portion, made:
Konjaku freeze-dried powder 8-10 part; Carragheen 8-10 part; Locust bean gum 4-5 part; Agar 1-2 part; Gelatin 2-3 part; Xanthans 0.5-2 part; Sodium alginate 0.5-1 part.
2. the thickener for jelly according to claim 1, is characterized in that, by the raw material of following weight portion, is made:
9 parts of konjaku freeze-dried powders; 9 parts of carragheens; 4.5 parts of locust bean gums; 1.5 parts, agar; 2.5 parts, gelatin; 0.5 part of xanthans; 1 part of sodium alginate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410402963.4A CN104187231A (en) | 2014-08-18 | 2014-08-18 | Thickening agent for jellies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410402963.4A CN104187231A (en) | 2014-08-18 | 2014-08-18 | Thickening agent for jellies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187231A true CN104187231A (en) | 2014-12-10 |
Family
ID=52072748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410402963.4A Pending CN104187231A (en) | 2014-08-18 | 2014-08-18 | Thickening agent for jellies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187231A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543628A (en) * | 2015-01-27 | 2015-04-29 | 江苏紫石化工科技有限公司 | Food thickening agent |
| CN105795170A (en) * | 2014-12-29 | 2016-07-27 | 何凯 | Emulsifying, stabilizing, water-retaining and thickening agent for food |
| CN106616906A (en) * | 2016-12-20 | 2017-05-10 | 钦州阜康农副食品有限公司 | Food thickening agent and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146867A (en) * | 1995-10-05 | 1997-04-09 | 刘述安 | Konjak jelly and its preparing method |
| CN101946874A (en) * | 2010-09-26 | 2011-01-19 | 济南圣泉唐和唐生物科技有限公司 | Fruit jelly capable of relieving asthenopia |
| CN102008032A (en) * | 2009-09-09 | 2011-04-13 | 许玉文 | Mulberry 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 |
| CN102389067A (en) * | 2011-10-11 | 2012-03-28 | 华南理工大学 | Complex gum as well as low-acidity jelly prepared from same and preparation method thereof |
| CN103416644A (en) * | 2013-08-08 | 2013-12-04 | 洽洽食品股份有限公司 | Konjak jelly and processing method thereof |
-
2014
- 2014-08-18 CN CN201410402963.4A patent/CN104187231A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146867A (en) * | 1995-10-05 | 1997-04-09 | 刘述安 | Konjak jelly and its preparing method |
| CN102008032A (en) * | 2009-09-09 | 2011-04-13 | 许玉文 | Mulberry jelly |
| CN101946874A (en) * | 2010-09-26 | 2011-01-19 | 济南圣泉唐和唐生物科技有限公司 | Fruit jelly capable of relieving asthenopia |
| 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 |
| CN102389067A (en) * | 2011-10-11 | 2012-03-28 | 华南理工大学 | Complex gum as well as low-acidity jelly prepared from same and preparation method thereof |
| CN103416644A (en) * | 2013-08-08 | 2013-12-04 | 洽洽食品股份有限公司 | Konjak jelly and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 胡国华主编: "《复合食品添加剂》", 30 June 2006 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795170A (en) * | 2014-12-29 | 2016-07-27 | 何凯 | Emulsifying, stabilizing, water-retaining and thickening agent for food |
| CN104543628A (en) * | 2015-01-27 | 2015-04-29 | 江苏紫石化工科技有限公司 | Food thickening agent |
| CN106616906A (en) * | 2016-12-20 | 2017-05-10 | 钦州阜康农副食品有限公司 | Food thickening agent and preparation method thereof |
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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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141210 |