阅读说明：本技术 一种速冻粉皮及其制备方法 (Quick-frozen sheet jelly and preparation method thereof ) 是由 陈卫江 张玉兰 张中利 张伟 于 2021-07-27 设计创作，主要内容包括：本申请涉及食品加工技术领域,更具体地说,它涉及一种速冻粉皮及其制备方法。一种速冻粉皮,其制备所需总原料,按重量百分比计算,包括如下组分：水、小麦淀粉、马铃薯淀粉、抗冻剂、酶制剂；其中,抗冻剂由海藻糖、羧甲基纤维素钠与海藻酸钠混合组成；其制备方法为：将水、小麦淀粉、马铃薯淀粉、抗冻剂、酶制剂、复合淀粉、蜂蜜干粉和面后,得到面糊；将面糊熟化后,得到熟化后的面糊；将熟化后的面糊制成粉皮,将粉皮在-5～0℃冷冻1-3h后,再在-20～-19℃速冻4-6h,得到冷冻后的粉皮,将冷冻后的粉皮化冰后,得到粉皮。本申请的粉皮可控制粉皮中冰晶的生长,加强粉皮中面筋的网络结构,降低速冻粉皮在冷藏过程中弹性的损失。(The application relates to the technical field of food processing, in particular to quick-frozen sheet jelly and a preparation method thereof. The quick-frozen sheet jelly comprises the following components in percentage by weight: water, wheat starch, potato starch, an antifreeze agent and an enzyme preparation; wherein the antifreeze agent is prepared by mixing trehalose, sodium carboxymethylcellulose and sodium alginate; the preparation method comprises the following steps: kneading water, wheat starch, potato starch, an antifreeze agent, an enzyme preparation, composite starch, and honey dry powder to obtain a batter; curing the batter to obtain a cured batter; and preparing the cooked flour paste into sheet jelly, freezing the sheet jelly at-5-0 ℃ for 1-3h, then quickly freezing at-20-19 ℃ for 4-6h to obtain frozen sheet jelly, and melting ice on the frozen sheet jelly to obtain the sheet jelly. The growth of ice crystal in the controllable sheet jelly of this application, the network structure of gluten in the enhancement sheet jelly reduces the elastic loss of quick-freeze sheet jelly in cold-stored process.)

1. The quick-frozen sheet jelly is characterized by comprising the following components in parts by weight:

1000 portions of water and 1200 portions of water;

80-100 parts of wheat starch;

10-20 parts of potato starch;

3-6 parts of salt;

4-8 parts of an anti-freezing agent;

1-4 parts of an enzyme preparation;

wherein the antifreeze agent is prepared by mixing trehalose, sodium carboxymethylcellulose and sodium alginate.

2. The quick-frozen sheet jelly of claim 1, which is characterized by comprising the following components in parts by weight:

1080 and 1240 parts of water;

84-92 parts of wheat starch;

12-16 parts of potato starch;

3.6-4.8 parts of salt;

4.8-6.4 parts of an antifreeze agent;

1.6-2.8 parts of enzyme preparation;

wherein, the antifreeze agent is composed of trehalose, sodium carboxymethylcellulose and sodium alginate.

3. The quick-frozen sheet jelly of claim 2, wherein the antifreeze agent is prepared by mixing trehalose, sodium carboxymethylcellulose and sodium alginate according to the weight ratio of 1 (0.8-1.2) to (1.0-1.4).

4. The quick-frozen sheet jelly of claim 3, wherein 5 to 10 parts by weight of composite starch is further added to the total raw materials for preparing the quick-frozen sheet jelly, and the composite starch is one or two of quinoa flour and waxy wheat flour.

5. The quick-frozen sheet jelly of claim 4, wherein the composite starch is prepared by mixing quinoa flour and waxy wheat flour in a weight ratio of 1 (1.2-1.6).

6. The quick-frozen sheet jelly of claim 1, wherein 10 to 20 parts by weight of honey dry powder is further added to the total raw materials for preparing the quick-frozen sheet jelly.

7. The quick-frozen sheet jelly of claim 1, wherein the enzyme preparation is one or both of glutamine transaminase and alpha-fungal amylase.

8. The quick-frozen sheet jelly of claim 7, wherein the enzyme preparation is prepared by mixing glutamine transaminase and alpha-fungal amylase in a weight ratio of 1 (2.5-3.5).

9. The preparation method of the quick-frozen sheet jelly is characterized by comprising the following steps of:

s1, kneading water, wheat starch, potato starch, salt, an antifreeze agent, an enzyme preparation, composite starch and honey dry powder to obtain a batter;

s2: curing the batter to obtain a cured batter;

s3: and preparing the cooked flour paste into sheet jelly, freezing the sheet jelly at-5-0 ℃ for 1-3h, then quickly freezing at-20-18 ℃ for 4-6h to obtain quick-frozen sheet jelly, and melting ice on the quick-frozen sheet jelly to obtain the quick-frozen sheet jelly.

Technical Field

The application relates to the technical field of food processing, in particular to quick-frozen sheet jelly and a preparation method thereof.

Background

The quick freezing generally refers to that the temperature of the food is reduced to a certain temperature below the freezing point of the food in the shortest possible time by using the modern freezing technology, the food is quickly frozen to form tiny ice crystals, the cell tissues are not seriously damaged, and therefore, the original juice and the fragrance of the food are preserved, and the food can be preserved for a long time.

The quick-frozen sheet jelly is also a method which has the same principle, the quick freezing ensures that all or most of water contained in the sheet jelly is dispersed with the heat inside the sheet jelly to form reasonable micro ice crystals, thereby reducing the microbial life activity in the sheet jelly and the liquid water required by the biochemical change of the nutrient components of the sheet jelly to the maximum extent and keeping the original natural quality of the sheet jelly to the maximum extent.

When quick-frozen sheet jelly is sold, the sheet jelly is generally stored in a refrigerator at-4-0 ℃, but when people take and place the sheet jelly in the refrigerator, the refrigerator door can be repeatedly opened, temperature fluctuation is generated in the refrigerator, and the ice crystal in the sheet jelly can be recrystallized due to the fluctuation of the temperature, so that the network structure in the sheet jelly is damaged, and the elasticity of the sheet jelly is reduced.

Disclosure of Invention

In order to reduce the loss of elasticity of the quick-frozen sheet jelly in the cold storage process, the application provides the quick-frozen sheet jelly and a preparation method thereof.

In a first aspect, the application provides a quick-frozen sheet jelly, which adopts the following technical scheme:

the quick-frozen sheet jelly comprises the following components in parts by weight:

1000 portions of water and 1200 portions of water;

80-100 parts of wheat starch;

10-20 parts of potato starch;

3-6 parts of salt;

4-8 parts of an antifreeze agent;

1-4 parts of an enzyme preparation;

wherein, the antifreeze agent is composed of trehalose, sodium carboxymethylcellulose and sodium alginate.

By adopting the technical scheme, the wheat starch has high water absorption, after the wheat starch is mixed with water, wheat starch granules are closely stacked, wheat protein in the wheat starch forms protein of a gluten network, and the sheet jelly can be formed after subsequent processing. In the course of processing at the sheet jelly, mix above-mentioned antifreeze with wheat flour, make the even gluten network of inlaying between the gluten of sheet jelly of starch granule in the quick-freeze sheet jelly, the gluten network structure of quick-freeze sheet jelly has been strengthened, make the clear complete of protein network structure, and make the inside tissue of quick-freeze sheet jelly pile up evenly inseparably, make the gluten network structure in the quick-freeze sheet jelly be in the best hydration state, strengthen the bonding of protein and starch, reduce the migration of free water in the sheet jelly, the growth of ice crystal in the control sheet jelly, thereby reduce the harm of cold-stored yeast and gluten structure in to the sheet jelly, strengthen the network structure of gluten in the sheet jelly, the frost resistance of sheet jelly has been improved, thereby be favorable to reducing the elastic loss of quick-freeze sheet jelly in cold-stored process.

Preferably, the composition comprises the following components in parts by weight:

1080 and 1240 parts of water;

84-92 parts of wheat starch;

12-16 parts of potato starch;

3.6-4.8 parts of salt;

4.8-6.4 parts of an antifreeze agent;

1.6-2.8 parts of enzyme preparation;

wherein, the antifreeze agent is composed of trehalose, sodium carboxymethylcellulose and sodium alginate.

By adopting the technical scheme, the ratio of the raw materials is further optimized, so that the elasticity of the finally prepared quick-frozen sheet jelly is 0.868-0.872 in 5 days of refrigeration, 0.865-0.869 in 10 days of refrigeration, and 0.860-0.865 in 15 days of refrigeration. Compared with the elasticity of the sheet jelly before optimization, the quick-frozen sheet jelly prepared by optimization under the above conditions can effectively reduce the elasticity loss in the refrigeration process.

Preferably, the antifreeze agent is prepared by mixing trehalose, sodium carboxymethylcellulose and sodium alginate according to the weight ratio of 1 (0.8-1.2) to 1.0-1.4.

By adopting the technical scheme, the antifreeze agent in the proportion is compounded and then added into wheat starch, the trehalose, the sodium carboxymethylcellulose and the alpha-fungal amylase have a synergistic effect, and the elasticity of the finally prepared quick-frozen sheet jelly is 0.876-0.879 when the sheet jelly is refrigerated for 5 days, 0.872-0.876 when the sheet jelly is refrigerated for 10 days and 0.867-0.872 when the sheet jelly is refrigerated for 15 days. Compared with the elasticity of the sheet jelly before optimization, the quick-frozen sheet jelly prepared by optimization under the above conditions can effectively reduce the elasticity loss in the refrigeration process.

Preferably, 5-10 parts by weight of composite starch is also added into the total raw materials for preparing the quick-frozen sheet jelly, and the composite starch is one or two of quinoa flour and waxy wheat flour.

By adopting the technical scheme, the waxy wheat flour, the quinoa flour and the wheat flour are compounded, so that the gelling capacity and the water absorption rate of the wheat flour can be improved, the protein with uniform and compact gluten network can be formed, the elasticity and the toughness of the quick-frozen sheet jelly can be improved, the oil content of dough is reduced, the strength of gluten is reduced, the elasticity of the finally prepared quick-frozen sheet jelly can be improved, and the loss of the elasticity of the quick-frozen sheet jelly in the refrigeration process can be reduced.

Preferably, the composite starch is prepared by mixing quinoa flour and waxy wheat flour according to the weight ratio of 1 (1.2-1.6).

By adopting the technical scheme, the quinoa flour and the waxy wheat flour are compounded according to the proportion and are used in the total raw materials for preparing the quick-frozen sheet jelly, the elasticity of the quick-frozen sheet jelly is 0.888-0.890 when the sheet jelly is refrigerated for 5 days, the elasticity of the quick-frozen sheet jelly is 0.884-0.885 when the sheet jelly is refrigerated for 10 days, and the elasticity of the quick-frozen sheet jelly is 0.880-0.882 when the sheet jelly is refrigerated for 15 days. Compared with the elasticity of the quick-frozen sheet jelly before optimization, the elasticity loss of the quick-frozen sheet jelly prepared by optimization under the above conditions can be effectively reduced in the refrigeration process.

Preferably, 10-20 parts by weight of honey dry powder is also added into the total raw materials prepared from the quick-frozen sheet jelly.

By adopting the technical scheme, the honey dry powder is added in the preparation process of the quick-frozen sheet jelly, the honey dry powder can promote the fermentation of wheat starch, improve the content of the yeast, reduce the consumption of the yeast in the refrigeration process of the quick-frozen sheet jelly, and soften gluten, so that the strength of the gluten is reduced, and the loss of the elasticity of the quick-frozen sheet jelly in the refrigeration process is favorably reduced. Meanwhile, the raw materials in the honey dry powder and the antifreeze agent are uniformly embedded between gluten networks of the quick-frozen sheet jelly, so that the smoothness of the surface of the quick-frozen sheet jelly is improved, and the phenomenon of foaming of the surface of the sheet jelly after freezing is reduced.

Preferably, the enzyme preparation is one or both of a transglutaminase and an alpha-fungal amylase.

By adopting the technical scheme, the enzyme preparation is added in the preparation process of the quick-frozen sheet jelly, the enzyme preparation can play a synergistic effect with the antifreeze, the enzyme preparation is combined with the gluten protein in the sheet jelly, and the network structure of gluten in the sheet jelly is enhanced, so that the standing structure of the sheet jelly is good, the elastic loss of the quick-frozen sheet jelly in the refrigeration process is favorably reduced, and the quality of the refrigerated sheet jelly is improved.

Preferably, the enzyme preparation is formed by mixing glutamine transaminase and alpha-fungal amylase according to the weight ratio of 1 (2.5-3.5).

By adopting the technical scheme, the elasticity of the quick-frozen sheet jelly is 0.917-0.920 when the quick-frozen sheet jelly is refrigerated for 5 days, the elasticity of the quick-frozen sheet jelly is 0.912-0.914 when the quick-frozen sheet jelly is refrigerated for 10 days, and the elasticity of the quick-frozen sheet jelly is 0.907-0.909 when the quick-frozen sheet jelly is refrigerated for 15 days. Compared with the elasticity of the quick-frozen sheet jelly before optimization, the elasticity of the quick-frozen sheet jelly prepared by optimization under the conditions is improved when the sheet jelly is refrigerated for 5 days, 10 days and 15 days.

In a second aspect, the application provides a preparation method of quick-frozen sheet jelly, which adopts the following technical scheme:

a preparation method of quick-frozen sheet jelly comprises the following steps:

s1, kneading water, wheat starch, potato starch, salt, an antifreeze agent, an enzyme preparation, composite starch and honey dry powder to obtain a batter;

s2: curing the batter to obtain a cured batter;

s3: and preparing the cooked flour paste into sheet jelly, freezing the sheet jelly at-5-0 ℃ for 1-3h, then quickly freezing at-20-18 ℃ for 4-6h to obtain quick-frozen sheet jelly, and melting ice on the quick-frozen sheet jelly to obtain the quick-frozen sheet jelly.

By adopting the technical scheme, the method has simple steps and simple and convenient operation, and the raw materials are fully mixed, so that the starch granules in the quick-frozen sheet jelly are uniformly embedded between the gluten protein networks of the quick-frozen sheet jelly, the gluten network structure in the quick-frozen sheet jelly is in the optimal hydration state, the network structure of gluten in the quick-frozen sheet jelly is enhanced, the frost resistance of the quick-frozen sheet jelly is improved, and the elasticity of the quick-frozen sheet jelly after refrigeration is favorably improved.

In summary, the present application has the following beneficial effects:

1. the antifreeze agent, the enzyme preparation and the wheat flour are mixed, the antifreeze agent and the starch granules are uniformly embedded among gluten protein networks of the quick-frozen sheet jelly, and the antifreeze agent and the starch granules are uniformly and tightly stacked, so that the gluten network structure in the quick-frozen sheet jelly is in an optimal water state, the damage of refrigeration to yeast and gluten structures in the quick-frozen sheet jelly is reduced, the frost resistance of the quick-frozen sheet jelly is improved, and the elastic loss of the quick-frozen sheet jelly in the refrigeration process is favorably reduced;

2. the method is simple to operate, and by fully mixing the raw materials, the raw materials are tightly stacked, so that the gluten network structure in the frozen sheet jelly can reach the optimal water state, the growth of ice crystals in the frozen sheet jelly is controlled during refrigeration, the frost resistance of the frozen sheet jelly is improved, and the elastic loss of the frozen sheet jelly in the refrigeration process is reduced.

Detailed Description

The present application will be described in further detail with reference to examples.

The raw materials used in the examples of the present application are commercially available, except for the following specific descriptions:

wheat starch and potato starch, both purchased from Wuhan PolyCan Biotech, Inc.;

trehalose, CAS number 149-32-6, available from Wuhan Poncil Biotech Ltd;

sodium carboxymethylcellulose, CAS number 11138-66-2, available from Wuhan PolyCan scientific Co., Ltd;

sodium alginate, CAS No. 9004-99-3, purchased from Wuhan Po Biotech Ltd;

waxy wheat flour, collected from wheat savory food, ltd;

quinoa flour, having a lot number LM99, purchased from seido excellent biotechnology limited; alpha-fungal amylase, lot 201660220, purchased from magnificent quadrangle Biotech limited;

glucose oxidase, CAS number 2594141, purchased from Wuhan PolyCan Biotech, Inc.;

glutamine transaminase, CAS number 80146-85-6, available from Simarone Biotech, Inc.;

dry honey powder purchased from hibiscus biosciences ltd;

dough mixer, model HWJ125K, purchased from Huayou machines, Inc., all cities;

the steam engine, model number FY640, was purchased from Zhengzhou, Yangzhou, Yu mechanical Equipment, Inc.;

a forming machine, model 300, purchased from zhengzhou sail lifting machinery equipment ltd;

the refrigerator, model number HDSD-100, was purchased from Dingyuan electric appliances, Inc. of all cities.

The quick-frozen sheet jelly prepared in the examples and comparative examples of the application is subjected to elasticity test at the temperature of-4-0 ℃ for 5 days, 10 days and 15 days in a cold storage mode

The elasticity test was performed using a texture analyzer, model CTA-10H, purchased from Shangzhou Shanghai Ruizing instruments, Inc. Cutting the refrigerated sheet jelly into sheets with the thickness of 2mm, selecting a P25 aluminum cylindrical TA probe with the diameter of 25mm, carrying out texture detection on the elasticity of the sheet jelly which is refrigerated for 5 days, 10 days and 15 days at the temperature of-4-0 ℃, detecting the same sheet jelly for 3 times, and averaging the detection results. Wherein, the parameters of the texture analyzer are set as follows: and (3) a pressure measuring mode: compression, pre-measurement speed: 1.00 mm/sec; target mode: strain displacement, test speed: 2.00 mm/sec; strain displacement: 50.00 percent; and (3) measuring the speed: 2.00 mm/sec; initiation mode: automatic (force) initiation force: 5.0 g.

Example 1

The quick-frozen sheet jelly comprises the following components in parts by weight shown in Table 1 and is prepared by the following steps:

s1: adding water, wheat starch, potato starch, salt, antifreeze agent, enzyme preparation, composite starch and honey dry powder into a dough mixer at 50 deg.C and rotation speed of 450r/min, and stirring for 20min to obtain paste;

s2: putting the batter into a steam machine, and curing at 100 ℃ for 30s to obtain cured batter;

s3: adding the cured paste into a forming machine under the condition of the rotating speed of 40r/min to prepare sheet jelly with the length of 45cm, the width of 20cm and the thickness of 10mm, freezing the sheet jelly in a sheet jelly freezer at the temperature of minus 5 ℃ for 1h after the sheet jelly is naturally cooled to 15-20 ℃, then quickly freezing for 4h at the temperature of minus 20 ℃ to obtain frozen sheet jelly, putting the frozen sheet jelly into water at the temperature of 20 ℃ for deicing for 10min to obtain the quick-frozen sheet jelly.

Wherein the antifreeze agent is prepared by mixing trehalose, sodium carboxymethylcellulose and sodium alginate according to the weight ratio of 1:0.6: 0.8; the enzyme preparation is glucose oxidase.

Examples 2 to 6

A quick-frozen sheet jelly is different from example 1 in that each component and the corresponding weight thereof are shown in Table 1.

TABLE 1 Components and weights (kg) thereof in examples 1-6

The elasticity of the quick-frozen sheet jelly prepared in examples 1 to 6 was measured at-4 to 0 ℃ in a cold storage for 5 days, 10 days, and 15 days, and the measurement results are shown in table 2 below.

TABLE 2 results of elasticity test of quick-frozen sheet jelly of examples 1 to 6 at 5, 10 and 15 days of cold storage

As can be seen from the data analysis in Table 2, the elasticity of the quick-frozen sheet jelly prepared in examples 1-6 is 0.860-0.872 when the sheet jelly is refrigerated for 5 days, 0.856-0.869 when the sheet jelly is refrigerated for 10 days, and 0.851-0.865 when the sheet jelly is refrigerated for 15 days. Therefore, the elasticity values of the quick-frozen sheet jelly prepared in the embodiments 1 to 6 are close to 1 in the cold storage for 5 days, 10 days and 15 days, which shows that the trehalose, the sodium carboxymethylcellulose and the sodium alginate have a synergistic effect and can reduce the elasticity loss of the quick-frozen sheet jelly in the cold storage process.

In particular, in the quick-frozen sheet jelly prepared by the embodiments 2-4, when the quick-frozen sheet jelly is prepared by 1080-1240 parts of water, 84-92 parts of wheat starch, 12-16 parts of potato starch, 3.6-4.8 parts of salt, 4.8-6.4 parts of antifreeze and 1.6-2.8 parts of enzyme preparation in the preparation process of the total raw materials of the quick-frozen sheet jelly, the elasticity of the quick-frozen sheet jelly is 0.868-0.872 when the sheet jelly is refrigerated for 5 days, the elasticity of the quick-frozen sheet jelly is 0.865-0.869 when the sheet jelly is refrigerated for 10 days, and the elasticity of the quick-frozen sheet jelly is 0.860-0.865 when the sheet jelly is refrigerated for 15 days. In particular, the frozen sheet jelly obtained in example 3 exhibited the best elasticity after refrigeration.

Comparative examples 1 to 5

A quick-frozen sheet jelly was different from example 3 in that each component and the corresponding weight thereof are shown in Table 3.

TABLE 3 Components and weights (kg) thereof in examples 1-6

The quick-frozen sheet jelly prepared in the comparative example 1-5 is subjected to elasticity detection when being refrigerated for 5 days, 10 days and 15 days at the temperature of-4-0 ℃, and the measurement results are shown in the following table 4.

TABLE 4 results of elasticity test of comparative examples 1 to 5 quick-frozen sheet jelly in cold storage for 5 days, 10 days and 15 days

As can be seen from the data analysis in Table 2, the elasticity of the quick-frozen sheet jelly prepared in comparative examples 1 to 5 is 0.790 to 0.826 when the sheet jelly is refrigerated for 5 days, 0.781 to 0.818 when the sheet jelly is refrigerated for 10 days, and 0.776 to 0.811 when the sheet jelly is refrigerated for 15 days. Compared with the quick-frozen sheet jelly prepared in the example 3, the quick-frozen sheet jelly prepared in the examples 1 to 5 has the advantages that the elasticity of the sheet jelly is relatively reduced by 0.045 to 0.082 when the sheet jelly is refrigerated for 5 days; when the sheet jelly is refrigerated for 10 days, the elasticity of the sheet jelly is relatively reduced by 0.042-0.079; when the sheet jelly is refrigerated for 15 days, the elasticity of the sheet jelly is relatively reduced by 0.038-0.075. Therefore, in the preparation process of the total raw materials, the trehalose, the sodium carboxymethyl cellulose and the sodium alginate have a synergistic effect, and the elastic loss of the quick-frozen sheet jelly in refrigeration can be effectively reduced.

Examples 7 to 10

A quick-frozen sheet jelly is different from example 3 in that the weight ratio of trehalose, sodium carboxymethylcellulose and sodium alginate in an antifreeze is different from that in example 3, the weight ratio of trehalose, sodium carboxymethylcellulose and sodium alginate and the corresponding weight are shown in Table 5.

TABLE 5 compositions and weights (kg) thereof in examples 7-10

The elasticity of the quick-frozen sheet jelly prepared in examples 7 to 10 was measured at-4 to 0 ℃ in a cold storage for 5 days, 10 days, and 15 days, and the measurement results are shown in table 6 below.

TABLE 6 elasticity test results of examples 7-10 quick-frozen sheet jelly refrigerated for 5 days, 10 days, and 15 days

As can be seen from the data analysis in Table 6, the elasticity of the quick-frozen sheet jelly prepared in examples 7 to 9 was 0.876 to 0.879 when it was refrigerated for 5 days, 0.872 to 0.876 when it was refrigerated for 10 days, and 0.867 to 0.872 when it was refrigerated for 15 days. Compared with the quick-frozen sheet jelly prepared in example 3, the quick-frozen sheet jelly prepared in examples 7-9 has the advantages that the elasticity of the sheet jelly is relatively improved by 0.004-0.007 when the sheet jelly is refrigerated for 5 days; when the sheet jelly is refrigerated for 10 days, the elasticity of the sheet jelly is relatively improved by 0.003-0.007; when the sheet jelly is refrigerated for 15 days, the elasticity of the sheet jelly is relatively improved by 0.002-0.007. Therefore, in the preparation process of the total raw materials, when the antifreeze is prepared by mixing trehalose, sodium carboxymethylcellulose and sodium alginate according to the weight ratio of 1 (0.8-1.2) to (1.0-1.4), the prepared quick-frozen sheet jelly has better elasticity after refrigeration. In particular, the frozen sheet jelly obtained in example 8 had the best elasticity after refrigeration, compared with the frozen sheet jelly obtained in examples 7 and 9.

Compared with the quick-frozen sheet jelly prepared in example 3, the quick-frozen sheet jelly prepared in example 10 has the advantages that the elasticity of the sheet jelly is relatively reduced by 0.002 when the sheet jelly is refrigerated for 10 days; when the sheet jelly is refrigerated for 15 days, the elasticity of the sheet jelly is relatively reduced by 0.002. Therefore, in the preparation process of the total raw materials, when the antifreeze is prepared by mixing trehalose, sodium carboxymethylcellulose and sodium alginate according to the weight ratio of 1:1.4:1.6, the elastic loss of the prepared quick-frozen sheet jelly is increased during refrigeration.

Examples 11 to 13

A quick-frozen sheet jelly differs from example 8 in that 5-10 parts by weight of composite starch is added to the total raw materials prepared from the quick-frozen sheet jelly, wherein the composite starch is one or both of chenopodium quinoa and waxy wheat flour, the rest is the same as example 8, and the composite starch and the corresponding weight are shown in Table 7.

TABLE 7 Components and weights (kg) of examples 11-13

The elasticity of the quick-frozen sheet jelly obtained in examples 11 to 13 was examined at-4 to 0 ℃ for 5 days, 10 days and 15 days, and the results are shown in Table 8 below.

TABLE 8 elasticity test results of examples 11 to 13 quick-frozen sheet jelly refrigerated for 5 days, 10 days and 15 days

As is clear from the data analysis in Table 8, the elasticity of the quick-frozen sheet jelly prepared in examples 11 to 13 was 0.882 to 0.884 at 5 days of cold storage, 0.878 to 0.881 at 10 days of cold storage, and 0.874 to 0.877 at 15 days of cold storage. Compared with the quick-frozen sheet jelly prepared in example 8, the quick-frozen sheet jelly prepared in examples 11 to 13 has the advantage that the elasticity of the sheet jelly is relatively improved by 0.003 to 0.005 when the sheet jelly is refrigerated for 5 days; when the sheet jelly is refrigerated for 10 days, the elasticity of the sheet jelly is relatively improved by 0.002-0.005; when the sheet jelly is refrigerated for 15 days, the elasticity of the sheet jelly is relatively improved by 0.002-0.005. Therefore, in the preparation process of the total raw materials, when the composite starch is one or two of quinoa flour and waxy wheat flour, the prepared quick-frozen sheet jelly has better elasticity after being refrigerated for 5 days, 10 days and 15 days. In particular, the frozen sheet jelly obtained in example 13 had the best elasticity after refrigeration as compared with the frozen sheet jelly obtained in examples 11 and 12.

Examples 14 to 16

A quick-frozen sheet jelly was prepared in the same manner as in example 13 except that in the total raw materials prepared from the quick-frozen sheet jelly, composite starch was prepared by mixing quinoa flour and waxy wheat flour in a weight ratio of 1 (1.2-1.6), and the composite starch and the corresponding weights thereof are shown in Table 9.

TABLE 9 compositions and weights (kg) thereof in examples 14-16

The elasticity of the quick-frozen sheet jelly prepared in examples 14 to 16 was measured at-4 to 0 ℃ in a cold storage for 5 days, 10 days, and 15 days, and the measurement results are shown in Table 10 below.

TABLE 10 elasticity test results of examples 14 to 16 quick-frozen sheet jelly refrigerated for 5 days, 10 days, and 15 days

As is clear from the data analysis in Table 10, the elasticity of the quick-frozen sheet jelly prepared in examples 14 to 16 was 0.888 to 0.889 at 5 days of cold storage, 0.884 to 0.885 at 10 days of cold storage, and 0.880 to 0.882 at 15 days of cold storage. Compared with the quick-frozen sheet jelly prepared in example 13, the quick-frozen sheet jelly prepared in examples 14 to 16 has the advantage that the elasticity of the sheet jelly is relatively improved by 0.004 to 0.005 when the sheet jelly is refrigerated for 5 days; when the sheet jelly is refrigerated for 10 days, the elasticity of the sheet jelly is relatively improved by 0.003-0.004; when the sheet jelly is refrigerated for 15 days, the elasticity of the sheet jelly is relatively improved by 0.003-0.005. Therefore, the elasticity of the prepared quick-frozen sheet jelly after refrigeration is better when the composite starch is prepared by mixing quinoa powder and waxy wheat powder according to the weight ratio of 1 (1.2-1.6) in the total raw materials prepared by the quick-frozen sheet jelly. In particular, the frozen sheet jelly obtained in example 15 has better elasticity after refrigeration than the frozen sheet jelly obtained in examples 14 and 16.

Examples 17 to 21

A quick-frozen sheet jelly differs from example 15 in that 10 to 20 parts by weight of honey dry powder is added to the total raw materials for preparing the quick-frozen sheet jelly, and the rest is the same as example 15, and the honey dry powder and the corresponding weight are shown in Table 11.

TABLE 11 Components and weights (kg) of examples 17-21

The elasticity of the quick-frozen sheet jelly prepared in examples 17 to 21 was measured at-4 to 0 ℃ in a cold storage for 5 days, 10 days, and 15 days, and the measurement results are shown in Table 12 below.

TABLE 12 elasticity test results of the quick-frozen sheet jelly of examples 17 to 21 refrigerated for 5 days, 10 days and 15 days

As is clear from the data analysis in Table 12, the elasticity of the quick-frozen sheet jelly obtained in examples 17 to 19 was 0.896 to 0.900 when it was refrigerated for 5 days, 0.891 to 0.894 when it was refrigerated for 10 days, and 0.890 to 0.892 when it was refrigerated for 15 days. Compared with the quick-frozen sheet jelly prepared in example 15, the quick-frozen sheet jelly prepared in examples 17 to 19 has the advantages that the elasticity of the sheet jelly is relatively improved by 0.006 to 0.01 when the sheet jelly is refrigerated for 5 days; when the sheet jelly is refrigerated for 10 days, the elasticity of the sheet jelly is relatively improved by 0.006 to 0.009; when the sheet jelly is refrigerated for 15 days, the elasticity of the sheet jelly is relatively improved by 0.008-0.01. Therefore, the elasticity of the prepared quick-frozen sheet jelly after refrigeration is better by adding 10-20 parts by weight of honey dry powder into the total raw materials prepared from the quick-frozen sheet jelly. In particular, the frozen sheet jelly obtained in example 18 has better elasticity after refrigeration than the frozen sheet jelly obtained in examples 17 and 19.

The elasticity of the quick-frozen sheet jelly prepared in examples 20 to 21 was 0.891 to 0.892 at 5 days of cold storage, 0.896 at 10 days of cold storage, and 0.883 at 15 days of cold storage. Compared with the quick-frozen sheet jelly prepared in the example 15, the quick-frozen sheet jelly prepared in the examples 20 to 21 has the advantages that the elasticity of the sheet jelly is relatively improved by 0.001 to 0.002 when the sheet jelly is refrigerated for 5 days; when the sheet jelly is refrigerated for 10 days, the elasticity of the sheet jelly is relatively improved by 0.001; when the sheet jelly is refrigerated for 15 days, the elasticity of the sheet jelly is relatively improved by 0.001. Therefore, the effect of reducing the elastic loss of the quick-frozen sheet jelly in the cold storage process is not obvious by adding 5 parts by weight of honey dry powder or 25 parts by weight of honey dry powder into the total raw materials for preparing the quick-frozen sheet jelly.

Examples 22 to 24

A quick-frozen sheet jelly was different from example 18 in that it was the same as example 18 except that the enzyme preparation was one or both of transglutaminase and alpha-fungal amylase, and the enzyme preparation and the corresponding weight thereof were as shown in Table 13.

TABLE 13 compositions and weights (kg) thereof in examples 22-24

The elasticity of the quick-frozen sheet jelly prepared in examples 22 to 24 was examined at-4 to 0 ℃ for 5 days, 10 days and 15 days, and the results are shown in Table 14 below.

TABLE 14 results of elasticity test of quick-frozen sheet jelly of examples 22 to 24 at 5, 10 and 15 days of cold storage

As is clear from the data analysis in Table 14, the elasticity of the quick-frozen sheet jelly obtained in examples 22 to 24 was 0.904 to 0.905 when it was refrigerated for 5 days, 0.898 to 0.900 when it was refrigerated for 10 days, and 0.894 to 0.896 when it was refrigerated for 15 days. Compared with the quick-frozen sheet jelly prepared in the example 18, the quick-frozen sheet jelly prepared in the examples 22 to 24 has the advantage that the elasticity of the sheet jelly is relatively improved by 0.004 to 0.005 when the sheet jelly is refrigerated for 5 days; when the sheet jelly is refrigerated for 10 days, the elasticity of the sheet jelly is relatively improved by 0.005-0.006; when the sheet jelly is refrigerated for 15 days, the elasticity of the sheet jelly is relatively improved by 0.002-0.004. Therefore, the elasticity of the prepared quick-frozen sheet jelly is better after refrigeration when the enzyme preparation is one or two of glutamine transaminase and alpha-fungal amylase in the total raw materials for preparing the quick-frozen sheet jelly. In particular, the frozen sheet jelly obtained in example 24 was most elastic after refrigeration, compared with the frozen sheet jelly obtained in examples 22 and 23.

Examples 25 to 29

A quick-frozen sheet jelly was prepared in the same manner as in example 24 except that the enzyme preparation was composed of a mixture of transglutaminase and alpha-fungal amylase, and the enzyme preparation and the corresponding weights thereof are shown in Table 15.

TABLE 15 compositions and weights (kg) thereof in examples 25-29

The elasticity of the quick-frozen sheet jelly prepared in examples 25 to 29 was measured at-4 to 0 ℃ in a cold storage for 5 days, 10 days, and 15 days, and the measurement results are shown in Table 14 below.

TABLE 16 elasticity test results of examples 25 to 29 quick-frozen sheet jelly refrigerated for 5 days, 10 days, and 15 days

As can be seen from the data analysis in Table 16, the elasticity of the quick-frozen sheet jelly prepared in examples 25 to 27 was 0.917 to 0.920 when it was refrigerated for 5 days, 0.912 to 0.914 when it was refrigerated for 10 days, and 0.907 to 0.909 when it was refrigerated for 15 days. Compared with the quick-frozen sheet jelly prepared in the embodiment 24, the quick-frozen sheet jelly prepared in the embodiments 25 to 27 has the advantages that the elasticity of the sheet jelly is relatively improved by 0.012 to 0.15 when the sheet jelly is refrigerated for 5 days; when the sheet jelly is refrigerated for 10 days, the elasticity of the sheet jelly is relatively improved by 0.011-0.014; when the sheet jelly is refrigerated for 15 days, the elasticity of the quick-frozen sheet jelly is relatively improved by 0.011-0.013. Therefore, the elasticity of the prepared quick-frozen sheet jelly after refrigeration is better when the glutamine transaminase and the alpha-fungal amylase are mixed according to the weight ratio of 1 (2.5-3.5) in the total raw materials for preparing the quick-frozen sheet jelly. In particular, the frozen sheet jelly obtained in example 26 had the best elasticity after refrigeration, compared with the frozen sheet jelly obtained in examples 25 and 27.

The elasticity of the quick-frozen sheet jelly obtained in example 28 was 0.907 at 5 days of cold storage, 0.901 at 10 days of cold storage, and 0.897 at 15 days of cold storage. Compared with the quick-frozen sheet jelly prepared in the example 24, the elasticity of the sheet jelly is relatively improved by 0.002 when the sheet jelly is refrigerated for 5 days according to the quick-frozen sheet jelly prepared in the example 28; when the sheet jelly is refrigerated for 10 days, the elasticity of the sheet jelly is relatively improved by 0.001; when the sheet jelly is refrigerated for 15 days, the elasticity of the sheet jelly is relatively improved by 0.001. Therefore, the effect of reducing the elastic loss of the quick-frozen sheet jelly in the refrigeration process is not obvious when the glutamine transaminase and the alpha-fungal amylase are mixed according to the weight ratio of 1: 2.0.

The elasticity of the quick-frozen sheet jelly obtained in example 29 was 0.908 at 5 days of cold storage, 0.902 at 10 days of cold storage, and 0.897 at 15 days of cold storage. Compared with the quick-frozen sheet jelly prepared in example 24, the quick-frozen sheet jelly prepared in example 29 has the advantages that the elasticity of the sheet jelly is relatively improved by 0.003 when the sheet jelly is refrigerated for 5 days; when the sheet jelly is refrigerated for 10 days, the elasticity of the sheet jelly is relatively improved by 0.002; when the sheet jelly is refrigerated for 15 days, the elasticity of the sheet jelly is relatively improved by 0.001. Therefore, the effect of reducing the elastic loss of the quick-frozen sheet jelly in the refrigeration process is not obvious when the glutamine transaminase and the alpha-fungal amylase are mixed according to the weight ratio of 1: 4.0.

Example 30

A quick-frozen sheet jelly was identical to example 26, except that it was frozen at-2.5 ℃ for 2 hours and at-19 ℃ for 5 hours in the quick-frozen sheet jelly preparation process S3.

Example 31

A quick-frozen sheet jelly was identical to example 26, except that it was frozen at-0 ℃ for 3 hours and at-18 ℃ for 6 hours in the quick-frozen sheet jelly preparation process S3.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.