CN101803694B - Waxberry fruit jelly and preparing method thereof - Google Patents
Waxberry fruit jelly and preparing method thereof Download PDFInfo
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- CN101803694B CN101803694B CN2010101406048A CN201010140604A CN101803694B CN 101803694 B CN101803694 B CN 101803694B CN 2010101406048 A CN2010101406048 A CN 2010101406048A CN 201010140604 A CN201010140604 A CN 201010140604A CN 101803694 B CN101803694 B CN 101803694B
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Abstract
The invention relates to a waxberry fruit jelly, comprising fruit jelly material liquid and arbutus in syrup embedded in the fruit jelly material liquid; the arbutus in syrup is soaked in white sugar liquid with the sugar degree of 21-23 degrees; the fruit jelly material liquid comprises the following materials according to ratio by mass and white granulated sugar, citric acid, proper amount of sweetener, proper amount of antiseptic agent and water: 15%-30% of waxberry juice, 0.6%-1.2% of fruit jelly power, 10%-15% of high fructose corn syrup, 0.003%-0.006% of sodium citrate, proper amount of white granulated sugar so that the sugar degree of the fruit jelly material liquid is 15.0-18.0 degrees, proper amount of citric acid so that the total acidity of the fruit jelly material liquid is 3.5-5.0 g/L, and the balance of water. The preparation method comprises the following steps: A, weighing and mixing materials; B, adding white granulated sugar to adjust the sugar degree of material liquid; C, filling and packing; D, bactericidal standing.
Description
(1) technical field
The present invention relates to a kind of Waxberry fruit jelly and preparation method thereof.
(2) background technology
Jelly also claims gel as a kind of leisure food, because of outward appearance sparkling and crystal-clear, lovely luster, the soft cunning of mouthfeel, fresh and sweet moisten is subjected to particularly liking of women and children of consumers in general deeply, is a kind of healthy food of low calorie high dietary-fiber.Jelly is take edible glue, sugar and food additives etc. as raw material, the jelly food that processes through boiling the operations such as glue, allotment, can, sterilization.In order to strengthen the trophism of jelly, main fruit type jelly is main in the market, is added with fruit syrup or pulp exactly in producing jelly, such as pineapple, oranges and tangerines, peach, pears etc.
Red bayberry originates in China southeast, the subtropical fruit that belongs to Myricales, Myruca ceas, Myrica(Myrica), claim again white Supreme Being plum, bright red, holy monk plum etc., China's red bayberry variety source is abundant, representative improved seeds mainly contain water chestnut kind, eastern stalwart red bayberry, fourth Ao plum, late rice red bayberry, look etc. early, wherein especially beautiful with Biqi bayberry look delicate flavour, unique flavor.
Since ancient times, red bayberry just is used to treat diarrhea and enterogastric diseases in that China is among the people.Put down in writing according to Compendium of Material Medica: Waxberry fruit " smell acid, sweet, temperature, nontoxic ", " quench the thirst, and the five internal organs, can wash stomach, the muddled bad odor of relieving restlessness.The ashing clothes, disconnected diarrhea is very tested.The salt person often contains one piece, pharynx juice, the sharp the five internal organs therapeutic method to keep the adverse qi flowing downward ".Modern science studies show that red bayberry is except moisture, and the main carbohydrate containing of red bayberry (sugar) also contains a small amount of protein and fat, and the content of vitamin and mineral matter enriches comprehensively.Red Pigment of Mynica rubra Siedet Zucc, polyphenols, GABA and flavone compound are the main function compositions of red bayberry, with the ability of removing hydroxy radical and ultra-oxygen anion free radical more significant correlation are arranged, and have obvious antioxidation activity.
The sour-sweet succulence of Waxberry fruit, with rich flavor, but because most of fruits are all ripe the season of high temperature and rainy, and without the exocarp parcel, storage and transportation are very difficult, saying of " head day being gathered, and inferior sunlight becomes, and flavor became on 3rd " arranged, it is very serious to adopt rear loss.Up to the present, red bayberry storage and preservation technique are not yet ripe, and the longest freshness date is 21 days, and just rests on the laboratory research stage.Gather concentratedly in order to solve red bayberry, the problem that storage time is short must give more attention to the research of red bayberry processing.
Red bayberry is the special product of China, and the various researchs of red bayberry are mainly carried out in China.For the research of red bayberry converted products and process technology thereof, mainly concentrate on red bayberry preserved fruit, red bayberry fruit jelly, canned arbutu, red hayberry wine, cranberry juice etc., the research of Waxberry fruit jelly be there is not yet report.
At present a lot of for the research of various fruit type jelly, but also do not have about document and the patent of Waxberry fruit jelly.Li Zhongxi has applied for the patent (application number is 01114639.7) of a kind of guava jelly and preparation method thereof, take the former fruit of guava as raw material, boil, squeeze the juice and add the jelly of making behind the edible coagulating agent through secondary, have the advantages such as product natural health, process equipment is less demanding, preparation cost is cheap; Gu Mingxin, Tan Xiaolun have applied for the patent (application number is 200810027306.0) of a kind of pomelo fruit jelly and preparation method thereof, adopt shaddock ped, shaddock meat to be processed into jelly, its unique flavor, mouthfeel suit, keep the original abundant vitamin of shaddock and dietary fiber, strengthen the human consumption function, the taste that is fit to numerous teenagers and old man, Effective Raise the comprehensive utilization ratio of shaddock product and shaddock substandard products, increase value-added content of product.Zhang Yongjun, Li Jia have applied for the patent (application number is 200910095581.0) of a kind of tangerine peel jelly and preparation method thereof, the tangerine peel jelly color clear of invention gained, mouthfeel is good, taste is pure, thick flavor simultaneously has again very high nutritive value, and a kind of new citrus byproduct is provided.
At present the processing technology of jelly is very ripe, and form is also very abundant, especially with fruit type jelly for, such as haw jelly, guava jelly, pomelo fruit jelly etc., but have no product and the relevant report of the Waxberry fruit jelly that contains whole red bayberry.
(3) summary of the invention
In view of Waxberry fruit jelly is not yet arranged at present, the invention provides a kind of free of contaminationly with the active ingredient of red bayberry and the Waxberry fruit jelly of the effective combination of jelly production, and provide the preparation method of this kind jelly.
The technical scheme that the present invention solves its technical problem is: a kind of Waxberry fruit jelly, this Waxberry fruit jelly is comprised of jelly material liquid and the arbutus in syrup that is embedded in the described jelly material liquid, and described arbutus in syrup is in pol (Brix) being impregnated arbutus in syrup in 21 °～23 ° the white sugar liquid glucose;
Described jelly material liquid is comprised of the raw material of following quality proportioning and white granulated sugar, citric acid, an amount of sweetener, an amount of anticorrisive agent and water:
Cranberry juice: 15%～30%,
Jelly powder: 0.6%～1.2%,
HFCS: 10～15%,
Natrium citricum: 0.3 ‰～0.6 ‰,
The amount of white granulated sugar is: the pol (Brix) that makes jelly material liquid is 15.0 °～18.0 °,
The amount of citric acid is: making the total acidity (TA) of jelly material liquid is 3.5～5.0g/L,
Surplus is water.
The interpolation of jelly powder is the technology that those of ordinary skills know, therefore those of ordinary skills can add according to the common sense of this area, described jelly powder is preferably mixed by the raw material of following quality proportioning: konjac glucomannan: 35%, carragheen: 35%, potassium chloride: 20%, oral glucose: 10%.
The interpolation of sweetener and anticorrisive agent is the technology that those of ordinary skills know, so those of ordinary skills can add according to the common sense of this area.Described sweetener is preferably Aspartame, and its mass percent in jelly material liquid is 0.22 ‰; Described anticorrisive agent is preferably potassium sorbate, and its mass percent in jelly material liquid is 1 ‰.
Preferably, in each jelly cup 2～3 arbutus in syrup are housed.
A kind of method of making aforesaid Waxberry fruit jelly is characterized in that comprising the following steps:
A. take by weighing jelly powder and white granulated sugar, and with jelly powder and white granulated sugar mixing mixing, then evenly be sprinkled in the little material-compound tank that boils of water, slowly stir; Then HFCS, natrium citricum, sweetener and anticorrisive agent are dissolved with warm water, 200 order filter-cloth filterings are poured material-compound tank into; At last cranberry juice, citric acid are poured in the material-compound tank, stirred, add the water constant volume;
Wherein, the preparation method of cranberry juice is:
A. new arbutus is cleaned with running water in bubble washer:
C. in stoner the red bayberry raw material is carried out the stoning making beating, the mesh diameter of screen cloth is 2.5mm in the stoner;
D. adopt secondary separation that pulp is separated, once separate with the horizontal spiral seperator, the secondary disk centrifugal separator, the control insoluble solid is controlled at below 3%;
E. can is freezing, and is for subsequent use;
B. with white granulated sugar the pol (Brix) of material liquid is adjusted, the pol (Brix) that makes material liquid is 15.0 °～18.0 °; Adding citric acid is adjusted the total acidity of material liquid, and the total acidity that makes material liquid is 3.5g/L～5.0g/L; Then deployed material liquid is heated to and littlely boils and keep carrying out in one minute sterilization;
C. after arbutus in syrup being washed with filtered water, drain away the water, fill 2～3 arbutus in syrup in each jelly cup, the complete material liquid of sterilization among the while hot can step B is finished the vacuum sealer at the canned sealing machine of jelly after the filling at once;
Wherein, the concrete preparation method of arbutus in syrup is:
A. red bayberry is immersed in the common salt aqueous solution of 5 ° of salinity 15～25 minutes, is attached to small worm inside and outside the fruit with expeling, and fruit is shunk, increase hardness, red bayberry must through the flowing water rinsing, then contain draining in the plastic crate after soaking saline treatment; Behind the draining red bayberry packed in the bottle;
B. white sugar is mixed with pol (Brix) and is 21 °～23 ° liquid glucose, 100 orders filtered after heating was boiled, and temperature remains on more than 85 ℃, injected syrup extremely with the red bayberry submergence in the bottle of populated red bayberry;
C. in auto capper in time with the bottle capping, immediately sterilization 7～10 minutes in the sterilization groove of water temperature more than 95 ℃; Two sections water coolings of employing after sterilization is finished, 60～70 ℃ of first paragraph coolant-temperature gages, second segment normal temperature circulating water are cooled to about 40 ℃ of product center temperature, and it is for subsequent use namely to obtain described arbutus in syrup after drying;
D. 85 ℃ of pasteurizes 15～20 minutes after the sealer; Be cooled under the natural conditions below 35 ℃, leave standstill under the normal temperature and dry surface moisture, must not rock in 24 hours.
Beneficial effect of the present invention is: 1. enriched the category of red bayberry byproduct, postponed the short disadvantage of new arbutus storage time; 2. have fresh and clean red bayberry fragrance, the color and luster nature, unique flavor, sour and sweet palatability, smooth exquisiteness can be had whole red bayberry when edible, give good, the pure positive sensation of taste of a kind of mouthfeel of people; 3. have higher nutritive value, satisfied the dual requirements of people to leisure snack and health-nutrition.4. adopt arbutus in syrup as filler, the soluble solid content of syrup and jelly material liquid is suitable in the arbutus in syrup, and jelly does not have elutriation and goes out in the later stage storage, can not affect aesthetics and the gelation of jelly.
(4) specific embodiment
Below in conjunction with the specific embodiment the present invention is described in further detail.
Embodiment one
A kind of Waxberry fruit jelly, this Waxberry fruit jelly is equipped with 2 arbutus in syrup by jelly material liquid and the arbutus in syrup that is embedded in the described jelly material liquid in each jelly cup.Described arbutus in syrup is for being impregnated arbutus in syrup in 21 ° the white sugar liquid glucose in pol;
Described jelly material liquid is comprised of raw material and white granulated sugar, citric acid and the water of following quality proportioning:
Cranberry juice: 20%,
Jelly powder: 1%,
HFCS: 10%,
Natrium citricum: 0.6 ‰,
The sweetener Aspartame: 0.22 ‰,
Potassium sorbate preservative: 1 ‰.
The amount of white granulated sugar is: the pol that makes jelly material liquid is 15 °,
The amount of citric acid is: the total acidity that makes jelly material liquid is 4g/L,
Surplus is water.
Wherein, described jelly powder is mixed by the raw material of following quality proportioning:
Konjac glucomannan: 35%,
Carragheen: 35%,
Potassium chloride: 20%,
Oral glucose: 10%.
The method of above-mentioned Waxberry fruit jelly comprises the following steps:
A. take by weighing jelly powder and white granulated sugar, and with jelly powder and white granulated sugar mixing mixing, then evenly be sprinkled in the little material-compound tank that boils of water, slowly stir; Then HFCS, natrium citricum, sweetener and anticorrisive agent are dissolved with warm water, 200 order filter-cloth filterings are poured material-compound tank into; At last cranberry juice, citric acid are poured in the material-compound tank, stirred, add the water constant volume;
Wherein, the preparation method of cranberry juice is:
A. new arbutus is cleaned with running water in bubble washer:
C. in stoner the red bayberry raw material is carried out the stoning making beating, the mesh diameter of screen cloth is 2.5mm in the stoner;
D. adopt secondary separation that pulp is separated, once separate with the horizontal spiral seperator, the secondary disk centrifugal separator, the control insoluble solid is controlled at below 3%;
E. can is freezing, and is for subsequent use;
B. with white granulated sugar the pol of material liquid is adjusted, the pol that makes material liquid is 15.0 °; Adding citric acid is adjusted the total acidity of material liquid, and the total acidity that makes material liquid is 4g/L; Then deployed material liquid is heated to and littlely boils and keep carrying out in one minute sterilization;
C. after arbutus in syrup being washed with filtered water, drain away the water, fill 2 arbutus in syrup in each jelly cup, the complete material liquid of sterilization among the while hot can step B is finished the vacuum sealer at the canned sealing machine of jelly after the filling at once;
Wherein, the concrete preparation method of arbutus in syrup is:
A. red bayberry is immersed in the common salt aqueous solution of 5 ° of salinity 25 minutes, is attached to small worm inside and outside the fruit with expeling, and fruit is shunk, increase hardness, red bayberry must through the flowing water rinsing, then contain draining in the plastic crate after soaking saline treatment; Behind the draining red bayberry packed in the bottle;
B. white sugar is mixed with pol and is 21 ° liquid glucose, 100 orders filtered after heating was boiled, and temperature remains on more than 85 ℃, injected syrup extremely with the red bayberry submergence in the bottle of populated red bayberry;
C. in auto capper in time with the bottle capping, immediately sterilization 7 minutes in the sterilization groove of water temperature more than 95 ℃; Two sections water coolings of employing after sterilization is finished, 60～70 ℃ of first paragraph coolant-temperature gages, second segment normal temperature circulating water are cooled to about 40 ℃ of product center temperature, and it is for subsequent use namely to obtain described arbutus in syrup after drying;
D. 85 ℃ of pasteurizes 18 minutes after the sealer; Be cooled under the natural conditions below 35 ℃, leave standstill under the normal temperature and dry surface moisture, must not rock in 24 hours.
Embodiment two
A kind of Waxberry fruit jelly, this Waxberry fruit jelly is equipped with 3 arbutus in syrup by jelly material liquid and the arbutus in syrup that is embedded in the described jelly material liquid in each jelly cup.Described arbutus in syrup is for being impregnated arbutus in syrup in 23 ° the white sugar liquid glucose in pol;
Described jelly material liquid is comprised of raw material and white granulated sugar, citric acid and the water of following quality proportioning:
Cranberry juice: 25%,
Jelly powder: 0.6%,
HFCS: 14%,
Natrium citricum: 0.4 ‰,
The sweetener Aspartame: 0.22 ‰,
Potassium sorbate preservative: 1 ‰.
The amount of white granulated sugar is: the pol that makes jelly material liquid is 17 °,
The amount of citric acid is: the total acidity that makes jelly material liquid is 3.5g/L,
Surplus is water.
Wherein, described jelly powder is mixed by the raw material of following quality proportioning:
Konjac glucomannan: 35%,
Carragheen: 35%,
Potassium chloride: 20%,
Oral glucose: 10%.
The method of above-mentioned Waxberry fruit jelly comprises the following steps:
A. take by weighing jelly powder and white granulated sugar, and with jelly powder and white granulated sugar mixing mixing, then evenly be sprinkled in the little material-compound tank that boils of water, slowly stir; Then HFCS, natrium citricum, sweetener and anticorrisive agent are dissolved with warm water, 200 order filter-cloth filterings are poured material-compound tank into; At last cranberry juice, citric acid are poured in the material-compound tank, stirred, add the water constant volume;
Wherein, the preparation method of cranberry juice is:
A. new arbutus is cleaned with running water in bubble washer:
C. in stoner the red bayberry raw material is carried out the stoning making beating, the mesh diameter of screen cloth is 2.5mm in the stoner;
D. adopt secondary separation that pulp is separated, once separate with the horizontal spiral seperator, the secondary disk centrifugal separator, the control insoluble solid is controlled at below 3%;
E. can is freezing, and is for subsequent use;
B. with white granulated sugar the pol of material liquid is adjusted, the pol that makes material liquid is 17.0 °; Adding citric acid is adjusted the total acidity of material liquid, and the total acidity that makes material liquid is 3.5g/L; Then deployed material liquid is heated to and littlely boils and keep carrying out in one minute sterilization;
C. after arbutus in syrup being washed with filtered water, drain away the water, fill 3 arbutus in syrup in each jelly cup, the complete material liquid of sterilization among the while hot can step B is finished the vacuum sealer at the canned sealing machine of jelly after the filling at once;
Wherein, the concrete preparation method of arbutus in syrup is:
A. red bayberry is immersed in the common salt aqueous solution of 5 ° of salinity 15 minutes, is attached to small worm inside and outside the fruit with expeling, and fruit is shunk, increase hardness, red bayberry must through the flowing water rinsing, then contain draining in the plastic crate after soaking saline treatment; Behind the draining red bayberry packed in the bottle;
B. white sugar is mixed with pol and is 23 ° liquid glucose, 100 orders filtered after heating was boiled, and temperature remains on more than 85 ℃, injected syrup extremely with the red bayberry submergence in the bottle of populated red bayberry;
C. in auto capper in time with the bottle capping, immediately sterilization 10 minutes in the sterilization groove of water temperature more than 95 ℃; Two sections water coolings of employing after sterilization is finished, 60～70 ℃ of first paragraph coolant-temperature gages, second segment normal temperature circulating water are cooled to about 40 ℃ of product center temperature, and it is for subsequent use namely to obtain described arbutus in syrup after drying;
D. 85 ℃ of pasteurizes 16 minutes after the sealer; Be cooled under the natural conditions below 35 ℃, leave standstill under the normal temperature and dry surface moisture, must not rock in 24 hours.
Embodiment three
A kind of Waxberry fruit jelly, this Waxberry fruit jelly is equipped with 2 arbutus in syrup by jelly material liquid and the arbutus in syrup that is embedded in the described jelly material liquid in each jelly cup.Described arbutus in syrup is for being impregnated arbutus in syrup in 22 ° the white sugar liquid glucose in pol;
Described jelly material liquid is comprised of raw material and white granulated sugar, citric acid and the water of following quality proportioning:
Cranberry juice: 15%,
Jelly powder: 0.8%,
HFCS: 15%,
Natrium citricum: 0.5 ‰,
The sweetener Aspartame: 0.22 ‰,
Potassium sorbate preservative: 1 ‰.
The amount of white granulated sugar is: the pol that makes jelly material liquid is 18 °,
The amount of citric acid is: the total acidity that makes jelly material liquid is 5g/L,
Surplus is water.
Wherein, described jelly powder is mixed by the raw material of following quality proportioning:
Konjac glucomannan: 35%,
Carragheen: 35%,
Potassium chloride: 20%,
Oral glucose: 10%.
The method of above-mentioned Waxberry fruit jelly comprises the following steps:
A. take by weighing jelly powder and white granulated sugar, and with jelly powder and white granulated sugar mixing mixing, then evenly be sprinkled in the little material-compound tank that boils of water, slowly stir; Then HFCS, natrium citricum, sweetener and anticorrisive agent are dissolved with warm water, 200 order filter-cloth filterings are poured material-compound tank into; At last cranberry juice, citric acid are poured in the material-compound tank, stirred, add the water constant volume;
Wherein, the preparation method of cranberry juice is:
A. new arbutus is cleaned with running water in bubble washer:
C. in stoner the red bayberry raw material is carried out the stoning making beating, the mesh diameter of screen cloth is 2.5mm in the stoner;
D. adopt secondary separation that pulp is separated, once separate with the horizontal spiral seperator, the secondary disk centrifugal separator, the control insoluble solid is controlled at below 3%;
E. can is freezing, and is for subsequent use;
B. with white granulated sugar the pol of material liquid is adjusted, the pol that makes material liquid is 18.0 °; Adding citric acid is adjusted the total acidity of material liquid, and the total acidity that makes material liquid is 5g/L; Then deployed material liquid is heated to and littlely boils and keep carrying out in one minute sterilization;
C. after arbutus in syrup being washed with filtered water, drain away the water, fill 2 arbutus in syrup in each jelly cup, the complete material liquid of sterilization among the while hot can step B is finished the vacuum sealer at the canned sealing machine of jelly after the filling at once;
Wherein, the concrete preparation method of arbutus in syrup is:
A. red bayberry is immersed in the common salt aqueous solution of 5 ° of salinity 20 minutes, is attached to small worm inside and outside the fruit with expeling, and fruit is shunk, increase hardness, red bayberry must through the flowing water rinsing, then contain draining in the plastic crate after soaking saline treatment; Behind the draining red bayberry packed in the bottle;
B. white sugar is mixed with pol and is 22 ° liquid glucose, 100 orders filtered after heating was boiled, and temperature remains on more than 85 ℃, injected syrup extremely with the red bayberry submergence in the bottle of populated red bayberry;
C. in auto capper in time with the bottle capping, immediately sterilization 9 minutes in the sterilization groove of water temperature more than 95 ℃; Two sections water coolings of employing after sterilization is finished, 60～70 ℃ of first paragraph coolant-temperature gages, second segment normal temperature circulating water are cooled to about 40 ℃ of product center temperature, and it is for subsequent use namely to obtain described arbutus in syrup after drying;
D. 85 ℃ of pasteurizes 20 minutes after the sealer; Be cooled under the natural conditions below 35 ℃, leave standstill under the normal temperature and dry surface moisture, must not rock in 24 hours.
Embodiment four
A kind of Waxberry fruit jelly, this Waxberry fruit jelly is equipped with 3 arbutus in syrup by jelly material liquid and the arbutus in syrup that is embedded in the described jelly material liquid in each jelly cup.Described arbutus in syrup is for being impregnated arbutus in syrup in 22 ° the white sugar liquid glucose in pol;
Described jelly material liquid is comprised of raw material and white granulated sugar, citric acid and the water of following quality proportioning:
Cranberry juice: 30%,
Jelly powder: 1.2%,
HFCS: 12%,
Natrium citricum: 0.3 ‰,
The sweetener Aspartame: 0.22 ‰,
Potassium sorbate preservative: 1 ‰.
The amount of white granulated sugar is: the pol that makes jelly material liquid is 16 °,
The amount of citric acid is: the total acidity that makes jelly material liquid is 4.5g/L,
Surplus is water.
Wherein, described jelly powder is mixed by the raw material of following quality proportioning:
Konjac glucomannan: 35%,
Carragheen: 35%,
Potassium chloride: 20%,
Oral glucose: 10%.
The method of above-mentioned Waxberry fruit jelly comprises the following steps:
A. take by weighing jelly powder and white granulated sugar, and with jelly powder and white granulated sugar mixing mixing, then evenly be sprinkled in the little material-compound tank that boils of water, slowly stir; Then HFCS, natrium citricum, sweetener and anticorrisive agent are dissolved with warm water, 200 order filter-cloth filterings are poured material-compound tank into; At last cranberry juice, citric acid are poured in the material-compound tank, stirred, add the water constant volume;
Wherein, the preparation method of cranberry juice is:
A. new arbutus is cleaned with running water in bubble washer:
C. in stoner the red bayberry raw material is carried out the stoning making beating, the mesh diameter of screen cloth is 2.5mm in the stoner;
D. adopt secondary separation that pulp is separated, once separate with the horizontal spiral seperator, the secondary disk centrifugal separator, the control insoluble solid is controlled at below 3%;
E. can is freezing, and is for subsequent use;
B. with white granulated sugar the pol of material liquid is adjusted, the pol that makes material liquid is 16.0 °; Adding citric acid is adjusted the total acidity of material liquid, and the total acidity that makes material liquid is 4.5g/L; Then deployed material liquid is heated to and littlely boils and keep carrying out in one minute sterilization;
C. after arbutus in syrup being washed with filtered water, drain away the water, fill 3 arbutus in syrup in each jelly cup, the complete material liquid of sterilization among the while hot can step B is finished the vacuum sealer at the canned sealing machine of jelly after the filling at once;
Wherein, the concrete preparation method of arbutus in syrup is:
A. red bayberry is immersed in the common salt aqueous solution of 5 ° of salinity 18 minutes, is attached to small worm inside and outside the fruit with expeling, and fruit is shunk, increase hardness, red bayberry must through the flowing water rinsing, then contain draining in the plastic crate after soaking saline treatment; Behind the draining red bayberry packed in the bottle;
B. white sugar is mixed with pol and is 22 ° liquid glucose, 100 orders filtered after heating was boiled, and temperature remains on more than 85 ℃, injected syrup extremely with the red bayberry submergence in the bottle of populated red bayberry;
C. in auto capper in time with the bottle capping, immediately sterilization 8 minutes in the sterilization groove of water temperature more than 95 ℃; Two sections water coolings of employing after sterilization is finished, 60～70 ℃ of first paragraph coolant-temperature gages, second segment normal temperature circulating water are cooled to about 40 ℃ of product center temperature, and it is for subsequent use namely to obtain described arbutus in syrup after drying;
D. 85 ℃ of pasteurizes 15 minutes after the sealer; Be cooled under the natural conditions below 35 ℃, leave standstill under the normal temperature and dry surface moisture, must not rock in 24 hours.
Claims (4)
1. method of making Waxberry fruit jelly, this Waxberry fruit jelly is comprised of jelly material liquid and the arbutus in syrup that is embedded in the described jelly material liquid, and described arbutus in syrup is in pol being impregnated arbutus in syrup in 21 °～23 ° the white sugar liquid glucose;
Described jelly material liquid is comprised of the raw material of following quality proportioning:
Cranberry juice: 15%～30%,
Jelly powder: 0.6%～1.2%,
HFCS: 10～15%,
Natrium citricum: 0.3 ‰～0.6 ‰,
White granulated sugar, the amount of white granulated sugar is: the pol that makes jelly material liquid is 15.0 °～18.0 °,
Citric acid, the amount of citric acid is: the total acidity that makes jelly material liquid is 3.5～5.0g/L,
An amount of sweetener except white granulated sugar,
An amount of anticorrisive agent,
Surplus is water;
It is characterized in that the method comprises the following steps:
A. take by weighing jelly powder and white granulated sugar, and with jelly powder and white granulated sugar mixing mixing, then evenly be sprinkled in the little material-compound tank that boils of water, slowly stir; Then HFCS, natrium citricum, sweetener and anticorrisive agent except white granulated sugar are dissolved with warm water, 200 order filter-cloth filterings are poured material-compound tank into; At last cranberry juice, citric acid are poured in the material-compound tank, stirred, add the water constant volume;
Wherein, the preparation method of cranberry juice is:
A. new arbutus is cleaned with running water in bubble washer;
C. in stoner the red bayberry raw material is carried out the stoning making beating, the mesh diameter of screen cloth is 2.5mm in the stoner;
D. adopt secondary separation that pulp is separated, once separate with the horizontal spiral seperator, the secondary disk centrifugal separator, the control insoluble solid is controlled at below 3%;
E. can is freezing, and is for subsequent use;
B. with white granulated sugar the pol of material liquid is adjusted, the pol that makes material liquid is 15.0 °～18.0 °; Adding citric acid is adjusted the total acidity of material liquid, and the total acidity that makes material liquid is 3.5g/L～5.0g/L; Then deployed material liquid is heated to and littlely boils and keep carrying out in one minute sterilization;
C. after arbutus in syrup being washed with filtered water, drain away the water, fill 2～3 arbutus in syrup in each jelly cup, the complete material liquid of sterilization among the while hot can step B is finished the vacuum sealer at the canned sealing machine of jelly after the filling at once;
Wherein, the concrete preparation method of arbutus in syrup is:
A. red bayberry is immersed in the common salt aqueous solution of 5 ° of salinity 15～25 minutes, is attached to small worm inside and outside the fruit with expeling, and fruit is shunk, increase hardness, red bayberry must through the flowing water rinsing, then contain draining in the plastic crate after soaking saline treatment; Behind the draining red bayberry packed in the bottle;
B. white sugar is mixed with pol and is 21 °～23 ° liquid glucose, 100 orders filtered after heating was boiled, and temperature remains on more than 85 ℃, injected syrup extremely with the red bayberry submergence in the bottle of populated red bayberry;
C. in auto capper in time with the bottle capping, immediately sterilization 7～10 minutes in the sterilization groove of water temperature more than 95 ℃; Two sections water coolings of employing after sterilization is finished, 60～70 ℃ of first paragraph coolant-temperature gages, second segment normal temperature circulating water are cooled to about 40 ℃ of product center temperature, and it is for subsequent use namely to obtain described arbutus in syrup after drying;
D. 85 ℃ of pasteurizes 15～20 minutes after the sealer; Be cooled under the natural conditions below 35 ℃, leave standstill under the normal temperature and dry surface moisture, must not rock in 24 hours.
2. the method for making Waxberry fruit jelly as claimed in claim 1, it is characterized in that: described jelly powder is mixed by the raw material of following quality proportioning:
Konjac glucomannan: 35%,
Carragheen: 35%,
Potassium chloride: 20%,
Oral glucose: 10%.
3. the method for making Waxberry fruit jelly as claimed in claim 1, it is characterized in that: described sweetener is Aspartame, its mass percent in jelly material liquid is 0.22 ‰; Described anticorrisive agent is potassium sorbate, and its mass percent in jelly material liquid is 1 ‰.
4. the method for making Waxberry fruit jelly as claimed in claim 1 is characterized in that: 2～3 arbutus in syrup are housed in each jelly cup.
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| CN101803694B true CN101803694B (en) | 2013-03-20 |
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| CN102265998A (en) * | 2011-07-25 | 2011-12-07 | 安徽米乐食品有限公司 | Production formula of organic jelly |
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| CN102771685B (en) * | 2012-07-30 | 2013-10-16 | 陆建益 | Health-care jelly of red bayberry |
| CN103783344A (en) * | 2012-11-14 | 2014-05-14 | 哈尔滨艾博雅食品科技开发有限公司 | Blackcurrant jelly powder |
| CN102919630A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Pawpaw jelly powder |
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| CN103355575A (en) * | 2013-07-30 | 2013-10-23 | 苏州苏东庭生物科技有限公司 | Waxberry jelly processing method |
| CN103719650B (en) * | 2013-12-28 | 2015-03-11 | 蜡笔小新（福建）食品工业有限公司 | Double-layered mousse sprinkled jelly and producing method thereof |
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| CN104381762A (en) * | 2014-11-08 | 2015-03-04 | 沈阳农业大学 | Diced raspberry fruit jelly and preparation method thereof |
| CN104489236A (en) * | 2014-12-22 | 2015-04-08 | 慈溪市硕实杨梅有限公司 | Preparation method of waxberry ice shavings having functions of refreshing and relieving summer-heat |
| CN106174281B (en) * | 2016-07-22 | 2019-10-11 | 广东农工商职业技术学院 | A kind of grape wine jelly and preparation method thereof |
| RU2674594C1 (en) * | 2017-12-12 | 2018-12-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Jelly marmalade production method |
| CN109907274A (en) * | 2019-04-28 | 2019-06-21 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields Li Chun jelly |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1382387A (en) * | 2001-04-20 | 2002-12-04 | 李仲熙 | Guava jelly and its preparing process |
| US20050170058A1 (en) * | 2002-04-03 | 2005-08-04 | Toshimitsu Baba | Jelly food containing soybean 7s-protein |
| CN101461477B (en) * | 2007-12-21 | 2012-02-15 | 朱锦全 | Method for producing fresh fruit pure jelly |
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