The preparation method of jelly liquid is relatively simple. Generally, gelatin is soaked first, then melted in water, and then the required ingredients, that is, the mixed jelly liquid, are added. According to the different solidification materials used, there are two common methods to prepare jelly liquid: jelly powder or gelatin.
(1) It is the most convenient and time-saving method to prepare jelly liquid with jelly powder and jelly liquid with jelly powder. Because all the solidified raw materials-jelly powder have been prepared and disinfected in the factory, and then dried and packaged for the market. Users only need to use it according to the instructions on the product package and the dosage ratio table, which is very convenient to use.
(2) Using gelatin to prepare jelly liquid It is a common method to make jelly with gelatin. The trade names of commonly used gelatin are white gelatin, gelatin film, rubber powder, gelatin tablets, rubber powder and so on. In actual use, it should be used according to the instructions of different raw materials. If transparent film and adhesive sheet are used, it is necessary to soak the adhesive sheet in cold water before preparation. If binder powder is used, it should be soaked in a small amount of cold water before blending.
Question 2: What kind of food gel is better for jelly? What pectin is the formula, but generally speaking, only jelly will use several kinds of gums, such as carrageenan and konjac gum.
The production technology of konjac-carrageenan pectin jelly is as follows:
The formula of (1) (based on100k * *) is 0.3kg of konjac flour, 0.3kg of K- carrageenan, 0.00kg ~12kg of sugar, 5 kg of raw juice and 0/5g ~ 30g of citric acid/kloc-0.
(2) Key points of operation
(1) Glue boiling ingredients: mix konjac powder, carrageenan and white sugar evenly according to the ratio of 1: 1: 6, slowly sprinkle the stirred mixture into cold water, and soak it for 20-30 minutes to make jelly powder fully absorb water and expand, stir and heat it to boiling, and keep it in a slightly boiling state for 8-30 minutes.
(2) adding the remaining sugar into the fruit juice, heating to boiling, and filtering after being completely dissolved to obtain solution B. ..
(3) Mix the solution A and the solution B while they are hot, and when the temperature drops to about 70℃, after passing the inspection, slowly add the pigment, essence, citric acid solution and hot potassium chloride solution in turn under the condition of stirring.
(4) Filling and sealing the prepared glue, immediately filling into the sterilized jelly cup, and sealing in time.
⑤ After sterilization and cooling, send the sealed jelly to a hot water tank at 85℃ for soaking and sterilization for about 9 minutes, then spray it or soak it in cold water and cool it to about 40℃ as soon as possible.
⑥ Dry and package the outer surface of the jelly cup with hot air at 50℃ ~ 60℃, and then inspect and package.
Question 3: Is gelatin or agar good for jelly? Gelatin is rich in protein. Its decomposition products are water and amino acids. When the content of high-quality gelatin in the formula exceeds 65,438+0%, it will gel. In the case of jelly, gelatin above 1% can be added to the total formula. If the jelly is slightly tough, 2-3% is enough. If gelatin is used for QQ sugar, the content should exceed 8%. Gelatin is reversible, that is, it can be melted by repeated heating and gelled by repeated cooling, and it is a kind of colloid with very good operability.
Fat is a carbohydrate. Its decomposition product is sugar. When the concentration of agar in the formula is 0.5%, a relatively stable gel can be formed at room temperature, but agar is unstable and easily affected by acid or salt. Adding these two substances will lose part or all of their gelling ability at high temperature, which should be avoided as far as possible in practical operation. The processing performance of agar is much worse than that of gelatin.
Question 4: What are the household uses of jelly glue? Jelly glue is mainly used as industrial adhesive, emulsifier and emulsion stabilizer, flocculant in mineral processing, sizing agent in papermaking and textile industry, plate making and ink roller manufacturing in printing industry, etc. In addition, animal glue is also widely used in food, photosensitive materials, medicines and cosmetics. Moisture-proof method of Kang Hua jelly glue: The environmental temperature and humidity in the workshop, the types of paper and paperboard, water content and cleanliness will all affect the bonding effect, and the water content of MDF, paper and finished products is less than 13%. Pay special attention to mildew and foaming in the hot and humid rainy season. If the air humidity exceeds 75%, or the MDF and paper are more than 13%, it will be sticky and blistered in the production process. Moisture-proof formula of Kang Hua jelly glue in production workshop: 1) Indoor heating method: burn a pot of charcoal fire or put a stove in the workshop to raise the indoor temperature so that water vapor can not condense, thus reducing the indoor humidity. This trick should pay attention to ventilation. 2) Lime moisture absorption method: 1 kg quicklime can absorb about 0.3 kg of water in the air, which can be wrapped in cloth or sacks and placed in various parts of the workshop to keep the indoor air dry. 3) Intermittent ventilation method: In the afternoon or evening when the climate is dry, close some doors and windows and open windows for ventilation.
Question 5: How do users of edible gum add jelly? Do you mean gelatine or agar? I also want to buy jelly, but I can't sell it anywhere. If you want to use this to make jelly, soak it in hot water directly, bake it on the fire until it melts, and then add the ingredients you want, such as juice, fruit granules, sugar water or others, and pour it into the mold. In cooler weather, it will solidify directly after cooling, which is jelly. You can put it in the refrigerator in hot weather, it will solidify faster and will be fine soon.
Question 6: Can jelly be made of gelatin? Add carrageenan (carrageenan is a kind of macromolecular hydrophilic polysaccharide extracted from seaweed) and eat it. Edible gelatin and inferior industrial gelatin are just like edible salt and industrial salt, but now it is reported in the news that adding inferior gelatin in dirty factories has a bad influence, and these bad guys should be convicted of endangering national security.
Milk jelly
Material preparation:
1, milk
2, a pack of marshmallows (bagged, sold in major supermarkets)
3, fruit (variety is not limited, see personal preferences)
Production method:
1. Pour the milk into the pot and heat it.
2. Pour the marshmallows into the pot and stir to melt.
3. After the marshmallows are completely melted, turn off the fire and pour them into the container for later use.
4. After the fruit is diced, add an appropriate amount into a container filled with milk marshmallows, and then put it in the refrigerator for 3 hours (preferably in the freezer, not in the freezer).
After 5 or 3 hours, take it out of the refrigerator ... ready!
Crystal clear, it feels like jelly in your mouth, slightly sweet, slippery and very delicious. You can also add chocolate to milk to make chocolate Mu Si!
Tomato jelly
Ingredients: tomato juice
Accessories: agar
Seasoning: white sugar
Exercise:
Cook tomato juice with white sugar until the sugar melts and cools slightly;
Dissolve gelatin in half a cup of warm water, mix well with tomato juice, and pour into the model to cool;
Once solidified, you can eat it backwards.
Special recommendation-making jelly
Hehe, it's super simple and super delicious
Preparation: 200ml pure milk, 1 1 QQ sugar, a little raisins.
Put the milk and QQ sugar together in the pot, then stir with a spoon while burning until QQ is saccharified, and then pour the liquid into the container.
Sprinkle some raisins in it. Cool and put in the refrigerator.
Because it's cooked at night, everything will be fine when it's taken out of the refrigerator in the morning.
Really good powder! ~ full of milk flavor and fresh jelly. ~ delicious.
If there is an opportunity, everyone can try it. And most importantly, it takes no time at all and is very convenient to do.
Simple jelly
Ingredients: Wangzai QQ, a packet of sugar and a box of milk.
Method: Pour QQ sugar into hot milk and cook it! Then put it in the refrigerator for one night!
You can eat it the next day!
It's not bad to add some fruit!
Question 7: What materials do you need to make jelly? Gelatin is better.
Gelatin: also known as gelatin or fish glue. It is a colloid extracted from animal bones (mostly bovine bones or fish bones), and its main component is protein.
The flaky gelatine tablets, also called gelatine tablets, are translucent yellow-brown, and the refined gelatine tablets after decoloration and deodorization are more transparent in color and higher in price. Gelatine tablets must be stored in a dry place, otherwise they will stick together when they are wet. When used, it should be soaked in cold water first, then drained and dissolved in hot water.
Rubber powder, also called gelatin powder, has exactly the same effect as gelatin tablets.
Agar: also known as agar, also known as cabbage. It is extracted from seaweed, also known as plant gelatin. It is a yellow-white transparent sheet or powder, which can absorb 20 times of water and needs heating to melt. When the temperature drops below 40℃, it will start to condense into colloid.
Gelatine needs a lower temperature than watercress to completely solidify. Snacks made with watercress do not feel trembling and will not melt quickly in the mouth. The dim sum made of watercress tastes hard and crisp. Gelatin is often used in West Point.
Question 8: What is jelly made of? Good quality jelly can still be eaten. Don't buy inferior and cheap goods. Cheap things are bad. It still makes sense, of course, expensive goods are not necessarily good goods ~ ~ homemade ones may be better. I like to use QQ candy or chewing gum, cotton candy and make it myself. It's simple (not easy to buy in jelly powder). It's delicious, and there's another way:
The secret of jelly nutrition
Jelly, also known as love jelly, is deeply loved by women and children because of its crystal clear appearance, bright color, soft and smooth taste, sweet and moist. Jelly is not only lovely in appearance, but also a healthy food with low heat energy and high dietary fiber.
The raw materials for producing jelly are mainly sugar, carrageenan, mannan gum, calcium, sodium and potassium salt.
According to the sugar addition of 15%, each piece of jelly weighing 15g generates 8.93 kilocalories in the body, while the daily heat supply of ordinary adults is about 2,500 kilocalories, so the proportion of jelly generating heat in the body is extremely low.
The colloid of jelly is made of carrageenan and mannan mixed sugar, which is boiled, cooled and solidified. The addition amount of these two substances in jelly is 0.8% ~ 1%. Carrageenan is a seaweed plant, and mannan is glucomannan extracted from Araceae. All are natural plant polysaccharides, which are safe and harmless. Both gums are water-soluble dietary fibers. Dietary fiber is a very important and internationally recognized functional food base. According to the survey, the intake of meat, protein and fat in the diet of many urban residents in China far exceeds the national average and approaches the level of developed countries. This "high protein and high fat" diet structure is easy to cause cardiovascular and cerebrovascular diseases, gastrointestinal discomfort, obesity and so on. The rich dietary fiber in jelly is of positive significance to prevent the above-mentioned "diseases of modern civilization".
In the process of making jelly, minerals such as calcium, potassium and sodium need to be added, which are also essential elements for human body. For example, human bones need a lot of calcium, and cell fluid and tissue fluid contain a certain proportion of sodium and potassium ions, which play an important role in maintaining the osmotic pressure of cells, the acid-base balance of the body and the transmission of nerve information.
Jelly with different colors also has its own unique nutrition, such as high-calcium jelly is rich in calcium, high-fiber coconut ice is rich in water-insoluble dietary fiber, AD calcium jelly is to strengthen vitamins A, D and calcium, and some kinds of jellies are added with carotene or spirulina. These different nutrients have special physiological effects on human health.
Jelly is not without nutrition.
It contains a large amount of dietary fiber and is extremely low in calories, which can treat constipation.
It is often heard that mothers educate their children like this: "Jelly has no nutrition, so don't eat it all the time." Actually, it's not.
Low in calories and rich in dietary fiber.
As the name implies, jelly should be a kind of food made of fruit. The important raw material that can turn fruit into jelly is "colloid".
Most jellies use seaweed gel. This is a natural food additive. In nutrition, it is called soluble dietary fiber. As we know, fruits, vegetables and coarse grains contain certain dietary fiber, and their main nutritional function to human body is to regulate intestinal function, especially to moisten intestines and relax bowels. Jelly has the same function as them. Eating more can increase intestinal wetness and improve constipation. At the same time, adding oligosaccharides to some jellies has the functions of regulating intestinal flora, increasing beneficial bacteria such as Bifidobacterium, strengthening digestion and absorption function and reducing the incidence of diseases. According to the survey, it is a common phenomenon that most people in China consume high-fat and high-calorie foods in their daily diet. When vegetables and fruits cannot be supplemented in time, it is a good choice to eat more jelly to improve digestion. In addition, another advantage of jelly is its low calorie. It contains almost no protein, fat and other heat energy nutrients, so people who want to lose weight or keep slim can safely eat it.
The nutrition of fruit is lost.
Jelly made of fruit juice and pulp retains most of the nutrients in raw materials, such as minerals, soluble dietary fiber and vitamins, but it will also cause certain losses in production and processing. Therefore, don't think that eating jelly can replace fruit.
Many jelly products also claim to have added nutrients such as calcium, but don't easily believe that eating it can supplement calcium. Because jelly contains a lot of dietary fiber, it is digested very quickly in the human body, and the supplementary nutrients will soon be lost with the metabolism of the human body, so the supplementary effect is not very good.
Pay attention to three questions when eating.
Jelly is a good snack, but we should pay attention to the following three problems when eating it: First, the production of jelly is inseparable from food additives. Although they are all safe, children should not eat more, and eat 50- 10...> & gt
Question 9: Which food is better for jelly? What pectin is the formula, but generally speaking, only jelly will use several kinds of gums, such as carrageenan and konjac gum.
The production technology of konjac-carrageenan pectin jelly is as follows:
The formula of (1) (based on100k * *) is 0.3kg of konjac flour, 0.3kg of K- carrageenan, 0.00kg ~12kg of sugar, 5 kg of raw juice and 0/5g ~ 30g of citric acid/kloc-0.
(2) Key points of operation
(1) Glue boiling ingredients: mix konjac powder, carrageenan and white sugar evenly according to the ratio of 1: 1: 6, slowly sprinkle the stirred mixture into cold water, and soak it for 20-30 minutes to make jelly powder fully absorb water and expand, stir and heat it to boiling, and keep it slightly boiling for 8-30 minutes.
(2) adding the remaining sugar into the fruit juice, heating to boiling, and filtering after being completely dissolved to obtain solution B. ..
(3) Mix the solution A and the solution B while they are hot, and when the temperature drops to about 70℃, after passing the inspection, slowly add the pigment, essence, citric acid solution and hot potassium chloride solution in turn under the condition of stirring.
(4) Filling and sealing the prepared glue, immediately filling into the sterilized jelly cup, and sealing in time.
⑤ After sterilization and cooling, send the sealed jelly to a hot water tank at 85℃ for soaking and sterilization for about 9 minutes, then spray it or soak it in cold water and cool it to about 40℃ as soon as possible.
⑥ Dry and package the outer surface of the jelly cup with hot air at 50℃ ~ 60℃, and then inspect and package.
Question 10: Is gelatin or agar better for jelly? Gelatin is rich in protein. Its decomposition products are water and amino acids. When the content of high-quality gelatin in the formula exceeds 65,438+0%, it will gel. In the case of jelly, gelatin above 1% can be added to the total formula. If the jelly is slightly tough, 2-3% is enough. If gelatin is used for QQ sugar, the content should exceed 8%. Gelatin is reversible, that is, it can be melted by repeated heating and gelled by repeated cooling, and it is a kind of colloid with very good operability.
Fat is a carbohydrate. Its decomposition product is sugar. When the concentration of agar in the formula is 0.5%, a relatively stable gel can be formed at room temperature, but agar is unstable and easily affected by acid or salt. Adding these two substances will lose part or all of their gelling ability at high temperature, which should be avoided as far as possible in practical operation. The processing performance of agar is much worse than that of gelatin.