CN1907094A - Milk containing jelly and method for its manufacture - Google Patents
Milk containing jelly and method for its manufacture Download PDFInfo
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- CN1907094A CN1907094A CNA2006101126445A CN200610112644A CN1907094A CN 1907094 A CN1907094 A CN 1907094A CN A2006101126445 A CNA2006101126445 A CN A2006101126445A CN 200610112644 A CN200610112644 A CN 200610112644A CN 1907094 A CN1907094 A CN 1907094A
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Abstract
The invention discloses a jelly and its preparing method, wherein each 100g of the jelly comprises the following constituents: milk 30-60g, sugar 6.0-12.0g, stabilizing agent 0.06-0.15g, acidness modifier 0.2-0.5g, edible flavoring essence 0.04-0.2g, and balancing water.
Description
Technical field
The present invention relates to milk containing jelly and production method thereof.
Background technology
The main consumer groups of jelly are children, keep the normal intake of dietary fiber, children are had the benefit of following three aspects:
1, improving eyesight dietary fiber food needs firmly to chew behind inlet, has increased the motion of facial muscle in this process, and optic nerve is upset, and the motion of eye muscle can reduce the morbidity chance of myopia.
2, improve the intelligence municipal pollution children's health is caused than grievous injury, as heavy metals such as lead, and organic pollution etc.Dietary fiber can promote the eliminating of other toxin in heavy metal such as lead and the intestines, by removing vivotoxin, alleviates children's blood burden, strengthened resistance against diseases, improve the cerebral oxygen supply amount, improved the ability of resisting environmental pollution, reached the effect of having improved intelligence naturally.
3, cleaning teeth is constantly chewed and can be helped the people to remove bacterium in the teeth crevice, keeps oral cleaning, and the protection body is not subjected to the infection of bacterium, reduces the probability of inflammation morbidity, alleviates anxiety.Medical research shows that masticatory function can relax anxiety, anxiety, increases adrenergic secretion, make the people in high spirits, loosen.
But at present, the jelly of production and sales is of a great variety on the market, the jelly of selling on production and the market in the factory is various fruit types, mainly to taste local flavor, even contain pulp or fruit juice, its content also seldom, its nutritional labeling is few and single, does not have the comprehensive nutrient effect; And existing jelly gel strength is higher, a lot of children is taken place eat little jelly incident till death, has potential safety hazard.
Summary of the invention
The purpose of this invention is to provide a kind of milk containing jelly and production method thereof.
Milk containing jelly provided by the present invention, every 100g contains following component:
Milk 30-60g,
Sugar 6.0-12.0g,
Stabilizing agent 0.06-0.15g,
Acidity regulator 0.2-0.5g,
Flavoring essence 0.04-0.2g
Add water to 100g.
Nutritive value and local flavor taste in order to improve milk containing jelly of the present invention also contain 0.5-20g Juice or particle in the milk containing jelly, and/or the 0.01-0.5g trace element.
Wherein, fruit-vegetable granules can be selected from really one or more the combination of grain, celery particle, the operatic circle grain, cucumber particle, radish kind particle, aloe gel particle of tomato particle, peach particle, coconut palm fruit granule, orange fruit grain, mango fruit grain, grape fruit, pawpaw fruit grain, pineapple fruit grain, strawberry; Usually selecting diameter for use is graininess fruit grain or the pulp class fruit grain of 1-20mm, or length is 1-20mm, the fibrous fruit grain of width 1-10mm.Juice can be selected from one or more the combination in cider, strawberry juice, blueberry juice, Chinese flowering quince juice, bananas juice, orange juice, pineapple juice, mango juice, tomato juice, carrot juice, asparagus juice, spinach juice, peach juice, apricot juice, pear juice, grape juice, asparagus juice, kiwi-fruit juice, Lychee juice, lemon juice, the Coconut Juice.Trace element can be selected from one or more the combination in vitamin A, vitamin B complex, vitamin D, vitamin C, vitamin E, calcium lactate, taurine, folic acid, the nicotinic acid.
Among the present invention, stabilizing agent is emulsifying agent or thickener; Perhaps, combined by emulsifying agent and thickener, wherein, the mass ratio of emulsifying agent and thickener is 1: 1-60.Described emulsifying agent is selected from one or more combination of sucrose fatty ester, fatty acid glyceride and polyglycerol ester; Thickener is selected from one or more the combination in carragheen, gelatin, gellan gum, xanthans, konjac glucomannan, locust bean gum and the pectin.
Acidity regulator can be selected from one or more combination of citric acid, lactic acid, phosphoric acid, tartaric acid and malic acid; Flavoring essence can be selected from sour milk essence, milk flavour, orange essence, grape essence, peach essence, cocoanut flavour, strawberry essence, lychee flavor, flavoring apple essence, close melon essence, mango essence, passionflower essence, grapefruit essence, lemon extract, blueberry essence, pawpaw essence, flavoring banana essence, flavoring pineapple essence, tomato flavour, carrot essence, asparagus essence, spinach essence, apricot essence, pear essence, kiwi flavor, vanilla, flavoring rose essence, chocolate essence, walnut essence, the wheat essence, the combination of one or more of cherry essence.Sugar can be any one or a few mixing of white granulated sugar, syrup or sweetener, and conversion is carried out for the white granulated sugar pol when calculating pol.
In the present invention, milk is defined as: common cow's milk comprises full-cream, degreasing and half degreasing; Or with the formulated recombined milk of other components of milk powder, cream, protein hydrolysate, whey powder or milk.
The production method of milk containing jelly of the present invention comprises the steps:
1) sugar, stabilizing agent and acidity regulator are separated with water-soluble, joined in the milk and mix;
2) with the mixing material homogeneous that mixes;
3) add flavoring essence, mix with mixing material;
4) sterilization, cooling obtains described milk containing jelly.
Product of the present invention is a milky, and tissue is soft moderate, high resilience, and exquisiteness evenly, after content poured out from packing container, is indefinite shape, and gel is wandering, crack-free, available suction pipe or suction nozzle are directly sucked.The present invention reduces gel strength by changing gel, produces a kind of jelly that can inhale, has eliminated danger; In jelly prescription, add milk constituents, and can add fruits and vegetables or trace element as required, make jelly have more the comprehensive nutrient effect; Adopt high-temperature short-time sterilization technology and aseptic packaging technology to use aborning, kept the nutritional labeling of cow's milk to the full extent, the shelf-life that makes product has enlarged the sales range of product more than six months.
Description of drawings
Fig. 1 is the technological process of production figure of milk containing jelly of the present invention.
The specific embodiment
Embodiment 1,
Prescription (in 1 ton):
536.78 kilograms of 2.5 kilograms of essence of 1.3 kilograms of citric acids of 66.0 kilograms of lactic acid of 0.2 kilogram of grape juice of 0.1 kilogram of carragheen of 0.3 kilogram of locust bean gum of 1.0 kilograms of gelatin of 60.0 kilograms of sucrose fatty esters of 30.0 kilograms of HFCSs of 300.0 kilograms of white granulated sugars of milk, 1.82 kg of pure water purification.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
HFCS: F 〉=42.0%.
Grape juice:
Grape magma;
Pulp system pH3.7;
Pol 35BX.
Pure water, lactic acid, citric acid: meet national standard.
Milk containing jelly of the present invention is produced by process route shown in Figure 1, and preparation process is as follows:
1) with in 4 ℃ squeezing into of the cold milk material cylinder, slowly is warming up to 55 ℃.Squeeze into material-compound tank.
2) dissolving of stabilizing agent: stabilizing agent, grape juice and white granulated sugar are mixed, get an amount of pure water and be heated to 85 ℃, in the mixture adding hot water with stabilizing agent, dissolved 15 minutes, temperature is squeezed into material-compound tank in 55-65 ℃ of scope, fully mix with milk.
3) dissolving of acidity regulator: get an amount of normal temperature pure water (22 ℃) acidity regulator is fully dissolved, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4) homogeneous: feed liquid is preheated to 55 ℃, pressure 12Mpa.
5) buffer tank is temporary: will be temporarily stored in the buffer tank behind the feed liquid homogeneous, temperature must not be lower than 55 ℃.
6) essence is joined 5) in, fully mix with milk.
7) sterilization: 90 ℃, 10 minutes.
8) be cooled to 45 ℃ and carry out can, obtain product of the present invention.
Product is a milky, and tissue is soft moderate, high resilience, and exquisiteness evenly, after content poured out from packing container, is indefinite shape, and gel is wandering, crack-free, available suction pipe or suction nozzle are directly sucked.
The detection index of product:
Protein: 1.02% fat: 1.10% soluble solid: 11.0% pol: 10.0%pH:4.05
Embodiment 2,
Prescription (in 1 ton):
497.36 kilograms of 0.3 kilogram of vitamin As of 460.0 kilograms of white granulated sugars of milk, 0.2 kilogram of polyglycerol ester of 0.8 kilogram of konjac glucomannan of 30.0 kilograms of HFCSs, 55.0 kilograms of pectin, vitamin D, 1.3 kilograms of essence of 1.1 kilograms of citric acids of 2.3 kilograms of malic acid of calcium lactate, 1.64 kg of pure water purification.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
HFCS: F 〉=42.0%.
Vitamin A, D, calcium: meet national standard.
Pure water, lactic acid, citric acid: meet national standard.
Preparation process:
1) with in 6 ℃ squeezing into of the cold milk material cylinder, slowly is warming up to 45 ℃.Squeeze into material-compound tank.
2) dissolving of stabilizing agent: stabilizing agent, vitamin A, D, calcium and white granulated sugar are mixed, get an amount of pure water and be heated to 80 ℃, in the mixture adding hot water with stabilizing agent, dissolved 13 minutes, temperature is squeezed into material-compound tank in 50-70 ℃ of scope, fully mix with milk.
3) dissolving of acidity regulator: get an amount of normal temperature pure water (23 ℃) acidity regulator is fully dissolved, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4) homogeneous: feed liquid is preheated to 60 ℃, pressure 14Mpa.
5) buffer tank is temporary: will be temporarily stored in the buffer tank behind the feed liquid homogeneous, temperature must not be lower than 50 ℃.
6) essence is joined 5) in, fully mix with milk.
7) sterilization: 100 ℃, 5 minutes.
8) be cooled to 40 ℃ and carry out can, obtain product of the present invention.
Product is a milky, and tissue is soft moderate, high resilience, and exquisiteness evenly, after content poured out from packing container, is indefinite shape, and gel is wandering, crack-free, available suction pipe or suction nozzle are directly sucked.
The detection index of product:
Protein: 1.12% fat: 1.22% soluble solid: 13.0% pol: 12.3% calcium (mg/100g) 60-80 vitamin A (IU/100g) 200-300 vitamin D (IU/100g) 40-160 pH:4.13
Embodiment 3,
Prescription (in 1 ton):
386.23 kilograms of 2.0 kilograms of essence of 53.0 kilograms of fatty acid glycerides of 55.0 kilograms of HFCSs of 500.0 kilograms of white granulated sugars of milk, 1.7 kilograms of citric acids of 0.4 kilogram of lactic acid of 0.3 kilogram of gellan gum, 0.7 kilograms of pectin, 0.67 kg of pure water purification.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
HFCS: F 〉=42.0%.
Pure water, lactic acid, citric acid: meet national standard.
Preparation process:
1) with in 8 ℃ squeezing into of the cold milk material cylinder, slowly is warming up to 50 ℃.Squeeze into material-compound tank.
2) dissolving of stabilizing agent: stabilizing agent and white granulated sugar are mixed, get an amount of pure water and be heated to 76 ℃, in the mixture adding hot water with stabilizing agent, dissolved 12 minutes, temperature is squeezed into material-compound tank in 60-75 ℃ of scope, fully mix with milk.
3) dissolving of acidity regulator: get an amount of normal temperature pure water (24 ℃) acidity regulator is fully dissolved, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4) homogeneous: feed liquid is preheated to 58 ℃, pressure 13Mpa.
5) buffer tank is temporary: will be temporarily stored in the buffer tank behind the feed liquid homogeneous, temperature must not be lower than 45 ℃.
6) essence is joined 5) in, fully mix with milk.
7) sterilization: 115 ℃, 2 minutes.
8) be cooled to 46 ℃ and carry out can, obtain product of the present invention.
Product is a milky, and tissue is soft moderate, high resilience, and exquisiteness evenly, after content poured out from packing container, is indefinite shape, and gel is wandering, crack-free, available suction pipe or suction nozzle are directly sucked.
The detection index of product:
Protein: 1.22% fat: 1.34% soluble solid: 13.5% pol: 13.4% pH:4.11
Embodiment 4,
Prescription (in 1 ton):
267.27 kilograms of 2.0 kilograms of essence of 2.7 kilograms of citric acids of 1.1 kilograms of lactic acid of 120.0 kilograms of calcium lactates of 0.5 kilogram of peach grain of 0.1 kilogram of xanthans of 0.3 kilogram of gelatin of 20.0 kilograms of polyglycerol esters of 35.0 kilograms of HFCSs of 550.0 kilograms of white granulated sugars of milk, 1.03 kg of pure water purification.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
HFCS: F 〉=42.0%.
The peach grain:
Flesh-content 〉=55.0%;
The fruit particle size is 2-5mm;
The fruit plastochondria is pH3.6;
Pol 20BX.
Calcium powder: meet national standard.
Pure water, lactic acid, citric acid: meet national standard.
Preparation process:
1) with in 5 ℃ squeezing into of the cold milk material cylinder, slowly is warming up to 53 ℃.Squeeze into material-compound tank.
2) dissolving of stabilizing agent: stabilizing agent, calcium powder and white granulated sugar are mixed, get an amount of pure water and be heated to 83 ℃, in the mixture adding hot water with stabilizing agent, dissolved 10 minutes, temperature is squeezed into material-compound tank in 53-64 ℃ of scope, fully mix with milk.
3) dissolving of acidity regulator: get an amount of normal temperature pure water (20 ℃) acidity regulator is fully dissolved, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4) homogeneous: feed liquid is preheated to 53 ℃, pressure 10Mpa.
5) buffer tank is temporary: will be temporarily stored in the buffer tank behind the feed liquid homogeneous, add the peach grain, temperature must not be lower than 42 ℃.
6) essence is joined 5) in, fully mix with milk.
7) sterilization: 105 ℃, 4 minutes.
8) be cooled to 43 ℃ and carry out can, obtain product of the present invention.
Product is a milky, and tissue is soft moderate, high resilience, and exquisiteness evenly, after content poured out from packing container, is indefinite shape, and gel is wandering, crack-free, available suction pipe or suction nozzle are directly sucked.
The detection index of product:
Protein: 1.28% fat: 1.30% soluble solid: 13.6% pol: 10.5% calcium (mg/100g) 60-80 pH:4.35
Embodiment 5,
Prescription (in 1 ton):
318.26 kilograms of 1.4 kilograms of essence of 31.0 kilograms of carragheens of 35.0 kilograms of HFCSs of 570.0 kilograms of white granulated sugars of milk, 2.3 kilograms of citric acids of 0.3 kilogram of lactic acid of 40.0 kilograms of taurines of 0.4 kilogram of Coconut Juice of 0.1 kilogram of gellan gum, 0.1 kilograms of pectin, 1.14 kg of pure water purification.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
HFCS: F 〉=42.0%.
Taurine: meet national standard.
Coconut Juice:
5 times of inspissated juices;
Fruit juice is fresh;
Fruit juice system pH3.2;
Pol: 40BX.
Pure water, lactic acid, citric acid: meet national standard.
Preparation process:
1) with in 5 ℃ squeezing into of the cold milk material cylinder, slowly is warming up to 53 ℃.Squeeze into material-compound tank.
2) dissolving of stabilizing agent: stabilizing agent, Ye juice, taurine and white granulated sugar are mixed; get an amount of pure water and be heated to 83 ℃, in the mixture adding hot water with stabilizing agent, dissolved 10 minutes; temperature is squeezed into material-compound tank in 53-64 ℃ of scope, fully mix with milk.
3) dissolving of acidity regulator: get an amount of normal temperature pure water (20 ℃) acidity regulator is fully dissolved, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4) homogeneous: feed liquid is preheated to 53 ℃, pressure 10Mpa.
5) buffer tank is temporary: will be temporarily stored in the buffer tank behind the feed liquid homogeneous, temperature must not be lower than 42 ℃.
6) essence is joined 5) in, fully mix with milk.
7) sterilization: 105 ℃, 4 minutes.
8) be cooled to 43 ℃ and carry out can, obtain product of the present invention.
Product is a milky, and tissue is soft moderate, high resilience, and exquisiteness evenly, after content poured out from packing container, is indefinite shape, and gel is wandering, crack-free, available suction pipe or suction nozzle are directly sucked.
The detection index of product:
Protein: 1.28% fat: 1.30% soluble solid: 13.6% pol: 10.2% taurine (IU/100g) 200-300 pH:4.35
Embodiment 6,
Prescription (in 1 ton):
390.69 kilograms of 2.0 kilograms of essence of 2.1 kilograms of citric acids of 50.0 kilograms of lactic acid of 0.4 kilogram of pear juice of 0.1 kilogram of locust bean gum of 0.3 kilogram of xanthans of 18.0 kilograms of konjac glucomannans of 55.0 kilograms of HFCSs of 480.0 kilograms of white granulated sugars of milk, 1.31 kg of pure water purification.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
HFCS: F 〉=42.0%.
Pear juice: meet national standard.
Pure water, lactic acid, citric acid: meet national standard.
Preparation process:
1) with in 5 ℃ squeezing into of the cold milk material cylinder, slowly is warming up to 53 ℃.Squeeze into material-compound tank.
2) dissolving of stabilizing agent: stabilizing agent, pear juice and white granulated sugar are mixed, get an amount of pure water and be heated to 83 ℃, in the mixture adding hot water with stabilizing agent, dissolved 10 minutes, temperature is squeezed into material-compound tank in 53-64 ℃ of scope, fully mix with milk.
3) dissolving of acidity regulator: get an amount of normal temperature pure water (20 ℃) acidity regulator is fully dissolved, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4) homogeneous: feed liquid is preheated to 53 ℃, pressure 10Mpa.
5) buffer tank is temporary: will be temporarily stored in the buffer tank behind the feed liquid homogeneous, temperature must not be lower than 42 ℃.
6) essence is joined 5) in, fully mix with milk.
7) sterilization: 105 ℃, 4 minutes.
8) be cooled to 43 ℃ and carry out can, obtain product of the present invention.
Product is a milky, and tissue is soft moderate, high resilience, and exquisiteness evenly, after content poured out from packing container, is indefinite shape, and gel is wandering, crack-free, available suction pipe or suction nozzle are directly sucked.
The detection index of product:
Protein: 1.28% fat: 1.30% soluble solid: 13.6% pol: 10.5% pH:4.35
The test effect of embodiment 7, product mouthfeel
With embodiment 1-6 product is laboratory sample, carries out taste tests:
Test number: 300 people;
Trial test mode: adopt the mode of blank marking to carry out.The full marks of local flavor, color and luster, mouthfeel, chewiness four indices are 10 minutes; The full marks of hardness, sour-sweet ratio and three indexs of nutritive value are 20 minutes; Mark is high more, and the expression effect is good more, carries out statistical analysis, result such as table 1 to tasting the result.
Table 1 product of the present invention is tasted the result data table
| Index and mark | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Local flavor (10) | 8.2 | 7.9 | 8.4 | 7.6 | 8.7 | 8.1 | |
| Color and luster (10) | 9.0 | 8.5 | 8.4 | 8.9 | 8.4 | 9.1 | |
| Mouthfeel (10) | 8.4 | 7.6 | 8.6 | 8.0 | 8.4 | 8.4 | |
| Chewiness (10) | 8.7 | 8.2 | 9.0 | 8.0 | 8.8 | 8.8 | |
| Hardness (20) | 18.4 | 17.5 | 19.0 | 17.5 | 19.0 | 17.6 | |
| Sour-sweet than (20) | 17.6 | 16.4 | 18.2 | 18.5 | 18.4 | 17.9 | |
| Nutritive value (20) | 17.2 | 18.1 | 18.4 | 19.0 | 18.8 | 17.9 | |
| Overall assessment (number) | Like | 227 | 245 | 224 | 253 | 260 | 242 |
| Well | 51 | 33 | 46 | 27 | 22 | 24 | |
| Generally | 23 | 22 | 30 | 20 | 18 | 34 | |
Experiment conclusion: above data show, of the present inventionly contain newborn type jelly not only in local flavor, mouthfeel, and tangible improvement is all arranged on nutritional labeling, are subjected to liking very much of consumer.
Claims (10)
1, a kind of milk containing jelly, every 100g contains following component:
Milk 30-60g,
Sugar 6.0-12.0g,
Stabilizing agent 0.06-0.15g,
Acidity regulator 0.2-0.5g,
Flavoring essence 0.04-0.2g
Add water to 100g.
2, milk containing jelly according to claim 1 is characterized in that: also contain 0.5-20g Juice or particle and/or 0.01-0.5g trace element in the described milk containing jelly.
3, milk containing jelly according to claim 2 is characterized in that: fruit-vegetable granules can be selected from really one or more the combination of grain, celery particle, the operatic circle grain, cucumber particle, radish kind particle, aloe gel particle of tomato particle, peach particle, coconut palm fruit granule, orange fruit grain, mango fruit grain, grape fruit, pawpaw fruit grain, pineapple fruit grain, strawberry; Usually selecting diameter for use is graininess fruit grain or the pulp class fruit grain of 1-20mm, or length is 1-20mm, the fibrous fruit grain of width 1-10mm.
4, milk containing jelly according to claim 2 is characterized in that: Juice can be selected from one or more the combination in cider, strawberry juice, blueberry juice, Chinese flowering quince juice, bananas juice, orange juice, pineapple juice, mango juice, tomato juice, carrot juice, asparagus juice, spinach juice, peach juice, apricot juice, pear juice, grape juice, asparagus juice, kiwi-fruit juice, Lychee juice, lemon juice, the Coconut Juice.
5, milk containing jelly according to claim 2 is characterized in that: trace element can be selected from one or more the combination in vitamin A, vitamin B complex, vitamin D, vitamin C, vitamin E, calcium lactate, taurine, folic acid, the nicotinic acid.
6, according to the arbitrary described milk containing jelly of claim 1-5, it is characterized in that: described stabilizing agent is emulsifying agent or thickener; Perhaps, combined by emulsifying agent and thickener, wherein, the mass ratio of emulsifying agent and thickener is 1: 1-60.
7, milk containing jelly according to claim 6 is characterized in that: described emulsifying agent is selected from one or more combination of sucrose fatty ester, fatty acid glyceride and polyglycerol ester; Thickener is selected from one or more the combination in carragheen, gelatin, gellan gum, xanthans, konjac glucomannan, locust bean gum and the pectin.
8, according to the arbitrary described milk containing jelly of claim 1-5, it is characterized in that: acidity regulator can be selected from one or more combination of citric acid, lactic acid, phosphoric acid, tartaric acid and malic acid; Flavoring essence can be selected from sour milk essence, milk flavour, orange essence, grape essence, peach essence, cocoanut flavour, strawberry essence, lychee flavor, flavoring apple essence, close melon essence, mango essence, passionflower essence, grapefruit essence, lemon extract, blueberry essence, pawpaw essence, flavoring banana essence, flavoring pineapple essence, tomato flavour, carrot essence, asparagus essence, spinach essence, apricot essence, pear essence, kiwi flavor, vanilla, flavoring rose essence, chocolate essence, walnut essence, the wheat essence, the combination of one or more of cherry essence.
9, according to the arbitrary described milk containing jelly of claim 1-5, it is characterized in that: sugar can be any one or a few mixing of white granulated sugar, syrup or sweetener.
10, the production method of claim 1 milk containing jelly comprises the steps:
1) sugar, stabilizing agent and acidity regulator are separated with water-soluble, joined in the milk and mix;
2) with the mixing material homogeneous that mixes;
3) add flavoring essence, mix with mixing material;
4) sterilization, cooling obtains described milk containing jelly.
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| CNA2006101126445A CN1907094A (en) | 2006-08-28 | 2006-08-28 | Milk containing jelly and method for its manufacture |
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