CN110200272A - A kind of honey black tea jelly and preparation method thereof - Google Patents
A kind of honey black tea jelly and preparation method thereof Download PDFInfo
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- CN110200272A CN110200272A CN201910458552.XA CN201910458552A CN110200272A CN 110200272 A CN110200272 A CN 110200272A CN 201910458552 A CN201910458552 A CN 201910458552A CN 110200272 A CN110200272 A CN 110200272A
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention belongs to field of food, a kind of honey black tea jelly and preparation method thereof is disclosed.Its formula material specifically includes that carragheen, konjaku powder, black tea powder, honey, citric acid and edible potassium chloride.The honey black tea jelly produced using the manufacture craft, honey and black tea are added in jelly in proportion, both the nutritive value of jelly can be improved, can use the nutrition of honey and the natural colored and fragrance of sweet taste and black tea again, be made quality it is truer, at the fragrant more natural no added jelly of pure natural non-pigment.Jelly gelation is complete, and elasticity, hardness are moderate, and smooth exquisiteness, color is various, and increases healthy nutritive value, while meeting the development trend to health-care food both at home and abroad, is the jelly new varieties of great market comsupton potentiality.
Description
Technical field
The invention belongs to field of food, in particular to a kind of honey black tea jelly and preparation method thereof.
Background technique
Jelly, also referred to as thermophilic curry refer to the jelly food being process using edible glue and sugar as main raw material(s).Cause
Its appearance is glittering and translucent, bright in colour, and smooth in taste is fine and smooth, and local flavor sour-sweet is palatable, is also a kind of low-calorie diet and deep by big
Crowd consumer especially young woman's and child likes, is a kind of current leisure snacks food suitable for all ages in the market.
With the continuous improvement of people's living standards, consumer increasingly pays close attention to the nutrition of food, the future development of jelly production tends to
Naturalization, functionality.But jelly intake excessively will affect absorption of the human body to inorganic salts such as fat, protein, iron, zinc.At present
Most of jelly in the market is all to belong to high saccharic acid product, by the food additives tune such as gelling agent, sweetener, pigment and essence
It makes, not only nutritive value is relatively low for these jelly, and healthcare function is limited, and is also added into the jelly of part excessive artificial
Synthetic dyestuff and preservative etc. are unfavorable for the food additives of health, it is more likely that unfavorable shadow can be caused to the health of consumer
It rings.But jelly is as a kind of low in calories, high dietary-fiber healthy food, also still very by the welcome of consumer and favor.
In recent years, as consumer all over the world is to the rapid growth of leisure snacks food demand, the development of jelly industry is also dashed forward
Fly to push ahead vigorously.As people's demands for quality of life are getting higher and higher, the requirement to fruit jelly food quality is naturally also higher and higher.People
Require this leisure snacks food not only to want tasty, safety and sanitation, but also wish to certain healthcare function.
Honey is not only rich in multivitamin and enzyme isoreactivity substance, the 8 kinds of essential amino acids also needed containing human body
With more than 20 kinds mineral elements.In terms of medicine, honey can prevent and treat saprodontia, treatment enterogastric diseases, nervous system disease
Sick and various wounds.In addition, honey also has the function of beauty and health care.Not only contain comprehensive nutrition in honey, but also contains
Energy abundant, it is more able to satisfy the needs of growth and development than white sugar, and can increase the disease resistance of children.Due to children and baby
Youngster's speed of growth is fast, and the assimilation process of their metabolism is greater than dissimilation, this period just needs a large amount of carbohydrate object
Matter meets psychological need.Contain a large amount of monosaccharide in honey, it is easier to which be absorbed by the body utilization.
Black tea, English are Black tea.The change centered on tea polyphenols enzymatic oxidation has occurred in black tea in process
Reaction is learned, the chemical composition change in fresh leaf is larger, and tea polyphenols reduce 90% or more, and it is new to produce theaflavin, thearubigin etc.
Material composition, aroma substance obviously increases than fresh leaf, therefore black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.
Black tea carrotene rich in, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, paddy ammonia
The various nutrient elements such as acid, alanine, asparatate.The chemical reaction of black tea polyphenols during the fermentation makes fresh leaf
In chemical composition change it is larger, the ingredients such as theaflavin, thearubigin can be generated, fragrance obviously increases compared with fresh leaf, formed
The distinctive color of black tea.Black tea can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and strong heart function
Energy is equal.The flavone compound being rich in black tea can eliminate free radical, have scavenging activity, reduce the morbidity of myocardial infarction
Rate.
Carragheen (Carrageenan), also known as Eucheuma glue, agar glue, antler glue, carrageenan are from Qi
A kind of high molecular weight hydrophilic Polysaccharide being extract in the red algaes sea grass such as unicorn dish, agar, pelvetia silquosa, its chemistry knot
Structure is the calcium of polysaccharide sulfuric ester, potassium, sodium, ammonium salt as composed by galactolipin and Anhydrogalactose, and carragheen is a kind of common
Food additives.Since carragheen has stickiness, coagulability, the physics of complex compound etc. is formed with negative electrical charge and some substances
Chemical characteristic is widely used among thickener, coagulator, suspending agent, emulsifier and the stabilizer of food service industry.Carragheen
It is that the α-D- galactopyranose residues that the β-D- galactopyranose residues being bonded by 1,3- glycosidic bond and 1,4- glycosidic bond are bonded alternately connect
Linear polysaccharide made of connecing.Commercialized carragheen can due to the difference of sulfuric ester combining form in carragheen there are three types of type
It is divided into κ-type (Kappa), ι-type (Iota) and λ-type (Lambda), the carragheen of three of the above type and belongs to acidic polysaccharose.
κ-type carragheen is sensitive to potassium ion, most strong gel easy to form；ι-type carragheen is sensitive to calcium ion, easy to form strong
Spend not high gel；And λ-type carragheen cannot then form gel.The carragheen sold on open market as do not marked strictly excessively
It is bright, it is all often to have a small amount of unsegregated ι-type and λ-type concurrently based on κ-type.
Konjaku powder is also known as konjaku flour or konjacmannan.Konjaku is beneficial basic food, to edible animal,
The excessive people of acid food, collocation eats konjaku, can achieve food acid-base equilibrium, advantageous to human health.Konjaku underground stem tuber
Oblateness, just like big size water chestnut, nutrition very abundant also contain containing the mineral matter elements such as multivitamin and potassium, phosphorus, selenium
There is konjac polysaccharide required for the mankind, and has the characteristics that low in calories, low fat and high-cellulose.Not only taste is fresh for konjak food
Beauty, mouthfeel is pleasant, and there are also body-building and weight-reducing, anticancer and other effects of curing the disease, the fashionable whole world, and by people be described as " magic power food ",
" magical food ", " healthy food " etc..The main component of konjaku powder be glucomannans, belong to soluble polysacchrides, be by
The polysaccharide that D-Glucose is bonded in the ratio of 1:1.6mol with β -1,4 with D-MANNOSE.Wherein, every 19 saccharide residues and one
Acetyl group is combined in the form of ester bond.Konjaku powder can be swollen to form highly viscous colloidal sol in water, can be with κ-type OK a karaoke club
Glue reaction, forms elastomeric heat-convertible gel.
Up to the present, honey black tea jelly production and its related report were at home and abroad temporarily had not yet seen in the market
Road.
Most of jelly is all to belong to high saccharic acid product at present, is added by food such as gelling agent, sweetener, pigment and essence
Agent is modulated, and not only nutritive value is relatively low for these jelly, and healthcare function is limited, and is also added into the jelly of part excessive
Synthetic food color and preservative etc. are unfavorable for the food additives of health, it is more likely that it is unfavorable to cause to the health of consumer
Influence.
Currently, the basis of jelly available on the market is carragheen and water.Carragheen is a kind of dietary fiber, to people
The function of intestinal canal of body has certain benefit, but if edible too many, can hinder absorption of the human body to nutritional ingredients such as minerals.City
The jelly sold on field is substantially free of fruit juice, and sweet taste therein is from refined sugar, and fragrance and quality are then from perfume (or spice)
Smart fragrance and artificial color.Such jelly cannot not only supplement the nutrients, but also human body can be hindered to certain nutriments
It absorbs.And the sugar content in jelly also can not be ignored.It therefore, is main former with honey, black tea powder, carragheen and konjaku powder
What material was produced has the jelly of healthcare function, and not only nutrition is delicious, and materials are natural, moreover it is possible to pre- anti-caries.Carragheen is in jelly
In using relatively broad, with konjaku powder production jelly also gradually popular, become the new trend of healthy food.The glue of jelly
The selection of solidifying agent is made by a kind of single colloid, such as pectin and agar, is developed to and is compounded by carragheen, konjaku powder
It is made etc. various composite gellants.The mixing in proportion of carragheen and konjaku powder can form very outstanding jelly gelling agent.
It is epoch-making that the use of especially konjaku powder plays the role of jelly to the conversion in functional health food direction.In jelly
Food-safety problem this respect, konjaku powder at home and abroad respectively obtain already as new resource food and food stabilizer
Law recognizes.The negative events such as the dead child of jelly choke, responsibility are not the ingredient carragheen and konjaku in jelly gelling agent out
In fine powder, but go out jelly gel is too hard, toughness is too big and volume is too small and child is without chewing ability or chewing consciousness
Excessively caused by weakness.The problem of about jelly bleed is to use novel evil spirit caused by the physical characteristic of jelly colloform texture
Taro fine powder can greatly improve the retentiveness of jelly, reduce condensate rate.In terms of healthy value, konjaku powder is a kind of function
Complete high-quality dietary fiber, thermal content is low, and energy is hypoglycemic, drop blood ester, helps control weight-reducing and defaecation.The classic meals of nature
Food fiber --- konjaku powder has irresistible gesture as the application of the raw material of jelly.
Summary of the invention
In order to overcome shortcoming and defect existing in the prior art, the primary purpose of the present invention is that it is red to provide a kind of honey
Tea fruit freezes.Present invention research is one of honey black tea jelly processing technology series of products, it is intended to improve the trophism of fruit jelly food
With functional and acceleration honey, black tea, carragheen and konjaku powder industrialization process.
Another object of the present invention is to provide a kind of preparation methods of above-mentioned honey black tea jelly.
The purpose of the invention is achieved by the following technical solution:
A kind of honey black tea jelly, the jelly are prepared by following raw material according to parts by weight: composite gellant
0.5-1.5 parts, 0.5-1 parts of black tea powder, 20-30 parts of honey, 0.1-0.3 parts of citric acid, 0.1-0.3 parts of edible potassium chloride, water
66.9-78.8 parts；The composite gellant is made of the carragheen and konjaku powder of weight ratio 6:4.
Preferably, which is prepared by following raw material according to parts by weight: 0.8-1 parts of composite gellant, black tea
0.6-0.8 parts of powder, 25-30 parts of honey, 0.1-0.2 parts of citric acid, 0.1-0.3 parts of edible potassium chloride, 66.9-78.8 parts of water.
A kind of preparation method of above-mentioned honey black tea jelly, including following operating procedure:
(1) black tea powder is brewed to black tea powder juice with warm water, stirs 5-10min while warm water, obtains black tea powder
Juice；
(2) carragheen and konjaku powder is dry-mixed uniformly, it is fed the mixture into cold water under 2000r/min stirring condition
Dissolution impregnates 20-30 minutes, makes the abundant water absorption and swelling of composite gellant, then be heated to boiling under agitation, and keep micro-
Boiling state 8-10 minutes；The foam for finally removing scalping, is made glue；
(3) glue is cooled to 85-90 DEG C, and black tea powder juice is added；When temperature continues to be down to 70 DEG C or less, addition honey,
The aqueous solution of citric acid and edible potassium chloride, 5-10min stirring while adding are allowed to uniformly mixed；Use the stainless steel mistake of 120 mesh
Strainer is filtered, and obtains mixing sol solution；
(4) mixing sol solution is filled into jelly cup and is sealed while hot with hand pressure capper, it will be canned after sealing
Jelly is put into digital display electric-heated thermostatic water bath with 70 DEG C of sterilization treatment 30min；Make jelly production natural cooling after sterilizing or puts
Enter in the cold water of flowing, be rapidly cooled to room temperature, obtains honey black tea jelly finished product.
The time of step (1) described stirring is 8min.
The time of step (2) described immersion is 30min, and the time for keeping slight boiling condition is 8min.
Step (3) described glue is cooled to 85 DEG C；The time of the stirring is 10min.
Composite gellant selection of the present invention is made of the carragheen and konjaku powder of weight ratio 6:4, this proportion is lower obtained
Jelly production transparency is moderate, and bubble is less, and gel strength is moderate, flexible and have good chewiness.Composite gellant
Additive amount selects the range of more preferred 0.8-1 parts by weight, because if composite gellant within the scope of 0.5-1.5 parts by weight
Additive amount it is few, the gelling performance of jelly is then poor and soft；If the additive amount of composite gellant is more, if the mouthfeel of jelly can it is hard and
Difference.As the additive amount of composite gellant increases, the elasticity and gel strength of jelly all gets a promotion.But with compound adhesive
The incrementss of the additive amount of solidifying agent have been more than certain numerical value, and the quality of jelly will gradually be hardened, to affect jelly
Mouthfeel.
The present invention selects the additive amount range of black tea powder within the scope of 0.5-1 parts by weight, more preferred 0.6-0.8 parts by weight
Range.When the additive amount of black tea powder is less than 0.5 parts by weight, it is more difficult to embody the distinctive tea smell of black tea and nutritive value；
And when the additive amount of black tea powder is greater than 1.0 parts by weight, although tea flavour is denseer, slightly astringent taste will affect the flavor of jelly
And mouthfeel, the cost of product will also increase in addition.
The present invention selects addition honey 20-30 parts by weight, citric acid 0.1-0.3 parts by weight, more preferred honey 25-30 weight
Measure part, citric acid 0.1-0.2 parts by weight.The mouthfeel and sugar-acid ratio (ratio of honey and citric acid) of jelly are related, and too sweet tea is then greasy,
Too sour then puckery, sugar-acid ratio appropriate can make jelly taste sweet and sour taste, smooth exquisiteness.
Heating waterside stirring in side is that black tea powder cannot be completely dissolved and clustering phenomena occurs in order to prevent in step (1).
It feeds the mixture into cold water and dissolves under stirring condition in step (2), improve the dispersibility of composite gellant, prevent
Only its mutual conglomeration.Immersion makes the abundant water absorption and swelling of composite gellant, in favor of the performance of gelling performance.
Step (3) if in honey be added and boil together with glue too early, will affect its nutritional ingredient and flavor
The reservation of matter；If citric acid is added too early, gel strength can be made acutely to decline, mainly high temperature, peracid, prolonged effect
Colloid can be made to hydrolyze.Therefore honey, citric acid and Klorvess Liquid are added until glue temperature drops to 70 DEG C or less, be added
When to stir evenly, in order to avoid causing localized acidity higher, influence the flavor and quality of finished product.During boiling glue, due to not
It is disconnected glue to be made to generate more foam with glass bar stirring, so subsequent need to carry out using the stainless steel filter screen of 120 mesh
Transparent, stick-slip glue can be just made to remove micro impurity and foam in filter, and jelly mouthfeel obtained just can smooth exquisiteness.
Therefore, glue should be filtered with the stainless steel filter screen of 120 mesh while hot, to remove wherein micro impurity, foam and some possibility
Existing undissolved micelle can be prepared by the mixing sol solution of transparent clarification, stick-slip；
In step (4) in honey other than glucose and fructose containing 65% to 80%, enzyme also rich in, dimension life
Substances, these nutriments such as element and minerals can be easily broken at high temperature.The enzyme contained in honey is sent out in human body
Important role is waved, and most of enzyme is very sensitive to heat, high-temperature process can be such that the activity of enzyme is decreased obviously.Therefore jelly
Sterilising temp is selected as 70 DEG C, and the time keeps 30min, and jelly production natural cooling is made after sterilizing or is put into the cold water of flowing,
It is rapidly cooled to room temperature, honey black tea jelly finished product can be obtained.
The present invention have the following advantages compared with the existing technology and the utility model has the advantages that
(1) present invention uses honey that white granulated sugar, sweetener etc. is replaced to supplement as the sweet taste of jelly, because of containing in honey
Sugar amount is up to 75%, and the type of sugar is mainly glucose and fructose.In the honey of general kind, the total sugar of glucose Zhan
47% or more of the total sugar of 40% or more, fructose Zhan.The honey resource very abundant in China, and honey is not only sweet and delicious,
It is also easy to digest, compared with white granulated sugar, honey is more suitable for the carbon water of youngsters and children and the healthy women to like to be beautiful of everybody love
The source of nutrition of compound.
(2) addition black tea can play tired, clearing heat and promoting fluid, diuresis, anti-inflammation and sterilization, removing toxic substances, the strong bone of disappearing of refreshing oneself again in formula
Bone and other effects.
(3) retentiveness of jelly can be greatly improved using novel konjaku powder, reduce condensate rate.It is worth in health
Aspect, konjaku powder are a kind of multiple functional high-quality dietary fibers, and thermal content is low, and energy is hypoglycemic, drop blood ester, control is helped to lose weight
And defaecation.
(4) present invention has healthcare function using honey, black tea powder, carragheen and konjaku powder as what main raw material(s) was produced
Jelly, not only materials are natural, and taste is splendid, and full of nutrition.The honey black tea fruit produced using manufacture craft of the present invention
Freeze, honey and black tea are added in jelly in proportion, the nutritive value of jelly not only can be improved, but also can use the battalion of honey
The natural colored and fragrance with sweet taste and black tea are supported, it is truer, no added at fragrant more natural pure natural non-pigment that quality is made
Jelly.Jelly gelation is complete, and elasticity, hardness are moderate, and smooth exquisiteness, color is various, and increases healthy nutritive value,
Meet the development trend to health-care food both at home and abroad simultaneously, is the jelly new varieties of great market comsupton potentiality.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Embodiment 1
A kind of honey black tea jelly, the jelly are prepared by following raw material according to parts by weight: composite gellant 0.5
Part, 0.5 part of black tea powder, 25 parts of honey, 0.1 part of citric acid, 0.1 part of edible potassium chloride, 73.8 parts of water；The composite gellant is
It is made of the carragheen and konjaku powder of weight ratio 6:4.
Jelly as shown above is prepared, is included the following steps:
(1) black tea powder is brewed to black tea powder juice with warm water, stirs 8min while warm water, obtain black tea powder juice；
(2) by carragheen and konjaku powder be put into beaker it is dry-mixed uniformly, by mixture under 2000r/min stirring condition
It is added in cold water and dissolves, impregnate 30 minutes, make the abundant water absorption and swelling of composite gellant, then be heated to boiling under agitation,
And keep slight boiling condition 8 minutes；The foam for finally removing scalping, is made glue；
(3) glue is cooled to 85 DEG C, and black tea powder juice is added；When temperature continues to be down to 70 DEG C or less, honey, lemon is added
The aqueous solution of acid and edible potassium chloride, 10min stirring while adding are allowed to uniformly mixed；Using 120 mesh stainless steel filter screen into
Row filtering obtains mixing sol solution to remove micro impurity and foam；
(4) mixing sol solution is filled into jelly cup and is sealed while hot with hand pressure capper, it will be canned after sealing
Jelly is put into digital display electric-heated thermostatic water bath with 70 DEG C of sterilization treatment 30min；Make jelly production natural cooling after sterilizing or puts
Enter in the cold water of flowing, be rapidly cooled to room temperature, obtains honey black tea jelly finished product.
Embodiment 2
A kind of novel jelly, the jelly are prepared by following raw material according to parts by weight: 0.9 part of composite gellant,
0.6 part of black tea powder, 28 parts of honey, 0.16 part of citric acid, 0.1 part of edible potassium chloride, 70.24 parts of water；The composite gellant is
It is made of the carragheen and konjaku powder of weight ratio 6:4.
Jelly as shown above is prepared, is included the following steps:
(1) black tea powder is brewed to black tea powder juice with warm water, stirs 8min while warm water, obtain black tea powder juice；
(2) by carragheen and konjaku powder be put into beaker it is dry-mixed uniformly, by mixture under 2000r/min stirring condition
It is added in cold water and dissolves, impregnate 30 minutes, make the abundant water absorption and swelling of composite gellant, then be heated to boiling under agitation,
And keep slight boiling condition 8 minutes；The foam for finally removing scalping, is made glue；
(3) glue is cooled to 85 DEG C, and black tea powder juice is added；When temperature continues to be down to 70 DEG C or less, honey, lemon is added
The aqueous solution of acid and edible potassium chloride, 10min stirring while adding are allowed to uniformly mixed；Using 120 mesh stainless steel filter screen into
Row filtering obtains mixing sol solution to remove micro impurity and foam；
(4) mixing sol solution is filled into jelly cup and is sealed while hot with hand pressure capper, it will be canned after sealing
Jelly is put into digital display electric-heated thermostatic water bath with 70 DEG C of sterilization treatment 30min；Make jelly production natural cooling after sterilizing or puts
Enter in the cold water of flowing, be rapidly cooled to room temperature, obtains honey black tea jelly finished product.
Embodiment 3
A kind of honey black tea jelly, the jelly are prepared by following raw material according to parts by weight: composite gellant 1.5
Part, 1 part of black tea powder, 30 parts of honey, 0.3 part of citric acid, 0.3 part of edible potassium chloride, 66.9 parts of water；The composite gellant be by
The carragheen and konjaku powder of weight ratio 6:4 forms.
Jelly as shown above is prepared, is included the following steps:
(1) black tea powder is brewed to black tea powder juice with warm water, stirs 8min while warm water, obtain black tea powder juice；
(2) carragheen and konjaku powder is dry-mixed uniformly, it is fed the mixture into cold water under 2000r/min stirring condition
Dissolution impregnates 30 minutes, makes the abundant water absorption and swelling of composite gellant, then be heated to boiling under agitation, and keep slightly boiled
State 8 minutes；The foam for finally removing scalping, is made glue；
(3) glue is cooled to 85-90 DEG C, and black tea powder juice is added；When temperature continues to be down to 70 DEG C or less, addition honey,
The aqueous solution of citric acid and edible potassium chloride, 5-10min stirring while adding are allowed to uniformly mixed；Use the stainless steel mistake of 120 mesh
Strainer is filtered, and to remove micro impurity and foam, obtains mixing sol solution；
(4) mixing sol solution is filled into jelly cup and is sealed while hot with hand pressure capper, it will be canned after sealing
Jelly is put into digital display electric-heated thermostatic water bath with 70 DEG C of sterilization treatment 30min；Make jelly production natural cooling after sterilizing or puts
Enter in the cold water of flowing, be rapidly cooled to room temperature, obtains honey black tea jelly finished product.
Comparative example 1
A kind of jelly, the jelly are prepared by following raw material according to parts by weight: 1.5 parts of carragheen, black tea powder 2
Part, 30 parts of honey, 0.3 part of citric acid, 0.3 part of edible potassium chloride, 65.9 parts of water.
Jelly as shown above is prepared, is included the following steps:
(1) black tea powder is brewed to black tea powder juice with warm water, stirs 8min while warm water, obtain black tea powder juice；
(2) carragheen for weighing parts by weight, it is molten in the case where 2000r/min stirring carragheen to be slowly added into cold water
Solution；It impregnates 30 minutes, after colloid swelling, then is heated to boiling in the case of stirring, and keep slight boiling condition 8 minutes；Finally
The foam for removing its superficial layer, is made glue；
(3) it deploys, after glue boiling, previously deployed spare black tea powder juice is added when being slightly cooled to 85 DEG C；To
When temperature drops to 70 DEG C or less, the honey, citric acid and potassium chloride of parts by weight is added, and (honey, citric acid and potassium chloride are being added
Preceding Ying Xianjia suitable quantity of water dissolution, is made solution), 10min is stirred in sugaring acid.
(4) it filters, is filtered using the stainless steel filter screen of 120 mesh, to remove micro impurity and foam；
(5) deployed filtered glue is filled into jelly cup and is sealed while hot with hand pressure capper, after sealing
Canned jelly is put into digital display electric-heated thermostatic water bath and carries out 70 DEG C, 30min sterilization treatment.
Comparative example 2
A kind of jelly, the jelly are prepared by following raw material according to parts by weight: 1.5 parts of konjaku powder, black tea powder
0.2 part, 30 parts of white granulated sugar, 0.3 part of citric acid, 0.3 part of edible potassium chloride, 65.9 parts of water.
Jelly as shown above is prepared, is included the following steps:
(1) black tea powder is brewed to black tea powder juice with warm water, do not stirred, obtain black tea powder juice；
(2) konjaku powder is slowly added into cold by the konjaku powder for weighing parts by weight in the case where 2000r/min stirring
Water dissolution.It impregnates 30 minutes, after colloid swelling, then is heated to boiling in the case of stirring, and keep slight boiling condition 8 minutes.
The foam for finally removing its superficial layer, is made glue；
(3) it deploys, after glue boiling, previously deployed spare black tea powder juice is added when being slightly cooled to 85 DEG C.To
When temperature drops to 70 DEG C or less, the honey, citric acid and potassium chloride of parts by weight is added, and (honey, citric acid and potassium chloride are being added
Preceding Ying Xianjia suitable quantity of water dissolution, is made solution), 10min is stirred in sugaring acid.
(4) it filters, is filtered using the stainless steel filter screen of 120 mesh, to remove micro impurity and foam；
(5) deployed filtered glue is filled into jelly cup and is sealed while hot with hand pressure capper, after sealing
Canned jelly is put into digital display electric-heated thermostatic water bath and carries out 70 DEG C, 30min sterilization treatment.
The result shows that the gelatin concentration needed when pure addition carragheen formation gel in comparative example 1 is low, the transparency of jelly
Height, toughness is larger, but gel elastomer is small, easily occurs shrinking de- liquid phenomenon, and black tea powder additive amount excessively causes jelly more bitter,
And cause black tea powder that cannot be completely dissolved and clustering phenomena occur without stirring in step (1).Pure addition konjaku in comparative example 2
Fine powder makes solution viscosity very big, and transparency and stability are preferable, but cannot form into gel at room temperature, and are sunken to container mostly
The black tea powder of bottom, addition is less, and mouthfeel is soft glutinous, no tea smell, and adds white granulated sugar and lead to the very greasy larynx of sweet taste, unclear
It is refreshing, and cause black tea powder that cannot be completely dissolved and clustering phenomena occur without stirring in step (1), but the black tea due to adding
Powder is fewer, so smaller.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (6)
1. a kind of honey black tea jelly, it is characterised in that: the jelly is prepared by following raw material according to parts by weight: compound
0.5-1.5 parts of gelling agent, 0.5-1 parts of black tea powder, 25-30 parts of honey, 0.1-0.2 parts of citric acid, edible potassium chloride 0.1-0.3
Part, 66.9-78.8 parts of water；The composite gellant is made of the carragheen and konjaku powder of weight ratio 6:4.
2. a kind of honey black tea jelly according to claim 1, it is characterised in that: the jelly by it is following according to parts by weight
Raw material be prepared: 0.8-1 parts of composite gellant, 0.6-0.8 parts of black tea powder, 20-30 parts of honey, 0.1-0.3 parts of citric acid,
0.1-0.3 parts of edible potassium chloride, 66.9-78.8 parts of water.
3. a kind of preparation method of honey black tea jelly according to claim 1 or 2, it is characterised in that including following operation
Step:
(1) black tea powder is brewed to black tea powder juice with warm water, stirs 5-10min while warm water, obtain black tea powder juice；
(2) carragheen and konjaku powder is dry-mixed uniformly, it is fed the mixture under 2000r/min stirring condition molten in cold water
Solution impregnates 20-30 minutes, makes the abundant water absorption and swelling of composite gellant, then be heated to boiling under agitation, and keep slightly boiled
State 8-10 minutes；The foam for finally removing scalping, is made glue；
(3) glue is cooled to 85-90 DEG C, and black tea powder juice is added；When temperature continues to be down to 70 DEG C or less, honey, lemon is added
The aqueous solution of acid and edible potassium chloride, 5-10min stirring while adding are allowed to uniformly mixed；Use the stainless steel filter screen of 120 mesh
It is filtered, obtains mixing sol solution；
(4) mixing sol solution is filled into jelly cup and is sealed while hot with hand pressure capper, by canned jelly after sealing
It is put into digital display electric-heated thermostatic water bath with 70 DEG C of sterilization treatment 30min；Make jelly production natural cooling after sterilizing or is put into stream
In dynamic cold water, it is rapidly cooled to room temperature, obtains honey black tea jelly finished product.
4. preparation method according to claim 3, it is characterised in that: the time of step (1) described stirring is 8min.
5. preparation method according to claim 3, it is characterised in that: the time of step (2) described immersion is 30min,
The time for keeping slight boiling condition is 8min.
6. preparation method according to claim 3, it is characterised in that: step (3) described glue is cooled to 85 DEG C；It is described
The time of stirring is 10min.
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| CN112244250A (en) * | 2020-10-21 | 2021-01-22 | 湖南新中意食品有限公司 | Jelly and production method thereof |
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Application publication date: 20190906 |