CN101874575B - Green plum fruit jelly and preparation method thereof - Google Patents
Green plum fruit jelly and preparation method thereof Download PDFInfo
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- CN101874575B CN101874575B CN2010101886191A CN201010188619A CN101874575B CN 101874575 B CN101874575 B CN 101874575B CN 2010101886191 A CN2010101886191 A CN 2010101886191A CN 201010188619 A CN201010188619 A CN 201010188619A CN 101874575 B CN101874575 B CN 101874575B
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Abstract
The invention relates to a green plum fruit jelly and a preparation method thereof, wherein the green plum fruit jelly is characterized in that the green plum fruit jelly is prepared from fresh green plum fruit, green plum juice, compound gelatinizing agent, sugar, acid, and water; the green plum fruit jelly comprises the following raw materials according to mass percent: 1-5 wt% of green plum juice, 5-7 wt% of green plum fruit, 25-30 wt% of white sugar, 0.1-0.4 wt% of citric acid, 6-8 wt% of compound gelatinizing agent, and rest of water; the jelly has the characteristics of suitable sour and sweet, smooth mouthfeel, good elasticity and rich nourishment; therefore, the green plum fruit jelly is popular with consumers.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically be meant green plum fruit jelly and preparation method thereof.
Background technology
Green plum is a kind of characteristic fruit resource in Fujian Province; It has higher nutritive value; Be rich in organic acid, reduced sugar, vitamin C, vitamin A, vitamin E, iron, phosphorus, zinc etc., the green plum fruit also contains the l6 seed amino acid in addition, and 8 kinds of essential amino acids of needed by human body are wherein arranged.Green plum is a strong basicity food, in the ability and acidic food, makes blood be alkalescence, keeps human health status.But because the organic acid content of Mei Guozhong is high, add the existence of a large amount of semen armeniacae amarae alkali, its palatability is poor, and puckery sense is strong, therefore seldom eats raw, often is used to be processed into candied product, except that as the processing preserved fruit, seldom is processed into other products.
Summary of the invention
The object of the invention promptly is to provide the green plum fruit jelly of a kind of convenience and suitable people's taste and the preparation method of this green plum fruit jelly.
Technical scheme of the present invention:
Green plum fruit jelly of the present invention; It is characterized in that: formulated by fresh green plum fruit, green plum juice and plural gel agent, sugar, acid and water, wherein the mass fraction of green plum fruit jelly raw material is following: green plum juice 1-5 wt%, green plum fruit 5-7 wt%; White sugar 25-30 wt%; Citric acid 0.1-0.4 wt%, plural gel agent 6-8 wt%, surplus is a water.
The carragheen in the plural gel agent wherein: konjac glucomannan: gellan gum: calcium lactate mass ratio=30-40: 30-40: 3-5: 10-20.
The preparation method of green plum fruit jelly of the present invention is characterized in that: may further comprise the steps:
(1) green plum fruit is protected crisp: the quality fresh green plum with plucking after clean, is placed on 0.5-1.5 wt%CaCl
2Soak 4-8h in the solution;
(2) green plum fruit protects look: will protect in the aqueous ascorbic acid of citric acid and 0.05-0.10wt% that green plum fruit after crisp is placed on 0.05-0.15 wt% and protect look 30-50min, and subsequent use;
(3) preparation of green plum juice: green plum is after the blanching preliminary treatment, and stoning is pulled an oar; The Vc solution that adds 0.1-0.5wt% before the making beating protects look, after squeezing the juice, uses the 0.40-0.50um micro porous filtration;
(4) molten sugar is subsequent use: with subsequent use behind the dissolution filter in 60 ℃ of-80 ℃ of hot water of weight such as white sugar adds;
(5) plural gel agent preliminary treatment: carragheen, konjac glucomannan, gellan gum and calcium lactate are mixed, add the water of 20-25 times of weight, fully after the imbibition, it is subsequent use that heating for dissolving is filtered the back;
(6) carbohydrate gum infusion: the water of liquid glucose after will filtering and gross mass 70% is mixed and heated to 70-80 ℃, adds promptly to get green plum fruit jelly carbohydrate gum solution after the plural gel agent solution boils 10-15min;
(7) allotment: after in carbohydrate gum solution, adding natrium citricum, flavoring essence, food coloring, add citric acid and green plum juice at last, and add excess water, stir by prescription;
(8) can, seal, sterilization: the gradation can is taked in can, earlier the green plum fruit of handling well is packed in the large size jelly cup, the more above-mentioned jelly sweet acid solution for preparing is poured into and seals, and puts into 80-100 ℃ of hot water sterilization 15-20min then;
(9) cooling: adopt the spray cooling means, be cooled to normal temperature, make it to congeal, get product.
The present invention utilizes the green plum juice fruit grain of Fujian Province to be applied in traditional jelly production; Thereby the technical merit that makes traditional jelly obtains upgrading, improves the quality of products, and the nutritive value of green plum is condensed among the jelly; Make leisure food jelly be rich in nutritional labeling; Also improve the green plum added value of product, open up jelly market, open up the road of a processing for green plum.The jelly production outward appearance that the present invention produces is glittering and translucent, sour and sweet palatability, malleable is good, mouthfeel is smooth, receives vast jelly fan's favor.
The specific embodiment
For the technical scheme that the present invention is implemented is understood easily,, further set forth the present invention below in conjunction with embodiment.
Embodiment 1:
Formulated by fresh green plum fruit, green plum juice and plural gel agent, sugar, acid and water, wherein the mass fraction of green plum fruit jelly products material is following: green plum juice 1wt%, green plum fruit 7 wt%; White sugar 25wt%, citric acid 0.3wt%, plural gel agent 6wt%; Surplus is a water, wherein the carragheen in the plural gel agent: konjac glucomannan: gellan gum: calcium lactate=30: 40: 5: 10.
The preparation method of above-mentioned green plum fruit jelly may further comprise the steps:
1, the green plum fruit guarantor is crisp, and the quality fresh green plum with plucking after clean, is placed on 1.0%CaCl
2Soak 6h in the solution.
2, green plum fruit protects look, protects protect in the aqueous ascorbic acid that green plum fruit after crisp is placed on 0.1% citric acid and 0.05% from look 30min, and is subsequent use.
3, the preparation of green plum juice, green plum are after the blanching preliminary treatment, and stoning is pulled an oar; The Vc solution of adding 0.5% protects look before the making beating, after squeezing the juice, uses the 0.45um micro porous filtration.
4, molten sugar is subsequent use, with subsequent use behind the dissolution filter in 60 ℃ of hot water of weight such as white sugar adds.
5, plural gel agent preliminary treatment mixes carragheen, konjac glucomannan, gellan gum and calcium lactate, adds the water of 20 times of weight, and fully after the imbibition, it is subsequent use that heating for dissolving is filtered the back.
6, carbohydrate gum infusion is mixed and heated to 80 ℃ with the liquid glucose after filtering and the water of gross mass 70%, adds promptly to get green plum fruit jelly carbohydrate gum solution after the plural gel agent solution boils 10min.
7, allotment, in carbohydrate gum solution, add natrium citricum, flavoring essence, food coloring (this natrium citricum, flavoring essence, food coloring can add and can not add) after, add citric acid and green plum juice at last, and add excess water by prescription, stir.
8, can, seal, sterilization, the gradation can is taked in can, earlier the green plum fruit of handling well is packed in the large size jelly cup, the more above-mentioned jelly sweet acid solution for preparing is poured into and seals, and puts into 85 ℃ of hot water sterilization 20min then.
9, the spray cooling means is adopted in cooling, is cooled to 30 ℃, makes it to congeal, and gets product.
Embodiment 2:
Formulated by fresh green plum fruit, green plum juice and plural gel agent, sugar, acid and water; Wherein the mass fraction of green plum fruit jelly products material is following: green plum juice 2 wt%, green plum fruit 6 wt%, white sugar 23wt%; Citric acid 0.2wt%; Plural gel agent 5.5wt%, surplus is a water, wherein the carragheen in the plural gel agent: konjac glucomannan: gellan gum: calcium lactate=25: 45: 4: 15.
The preparation method of above-mentioned green plum fruit jelly may further comprise the steps:
1, the green plum fruit guarantor is crisp, and the quality fresh green plum with plucking after clean, is placed on 0.8%CaCl
2Soak 7h in the solution.
2, green plum fruit protects look, protects protect in the aqueous ascorbic acid that green plum fruit after crisp is placed on 0.2% citric acid and 0.03% from look 30min, and is subsequent use.
3, the preparation of green plum juice, green plum are after the blanching preliminary treatment, and stoning is pulled an oar; The Vc solution of adding 0.4% protects look before the making beating, after squeezing the juice, uses the 0.50um micro porous filtration.
4, molten sugar is subsequent use, and is with dissolving in 60 ℃ of hot water of weight such as white sugar adds, subsequent use after filter cloth filters.
5, plural gel agent preliminary treatment mixes carragheen, konjac glucomannan, gellan gum and calcium lactate, adds the water of 20 times of weight, and fully after the imbibition, it is subsequent use that heating for dissolving is filtered the back.
6, carbohydrate gum infusion is mixed and heated to 75 ℃ with the liquid glucose after filtering and the water of gross mass 70%, adds promptly to get green plum fruit jelly carbohydrate gum solution after the plural gel agent solution boils 15min.
7, allotment, in carbohydrate gum solution, add natrium citricum, flavoring essence, food coloring (this natrium citricum, flavoring essence, food coloring can add and can not add) after, add citric acid and green plum juice at last, and add excess water by prescription, stir.
8, can, seal, sterilization, the gradation can is taked in can, earlier the green plum fruit of handling well is packed in the large size jelly cup, the more above-mentioned jelly sweet acid solution for preparing is poured into and seals, and puts into 90 ℃ of hot water sterilization 20in then.
9, the spray cooling means is adopted in cooling, is cooled to 30 ℃, makes it to congeal, and gets product.
Embodiment 3:
Formulated by fresh green plum fruit, green plum juice and plural gel agent, sugar, acid and water; Wherein the mass fraction of green plum fruit jelly products material is following: green plum juice 2.5 wt%, green plum fruit 6wt%, white sugar 30wt%; Citric acid 0.15wt%; Plural gel agent 10wt%, surplus is that water is prepared from, wherein the carragheen in the plural gel agent: konjac glucomannan: gellan gum: calcium lactate=30: 40: 3: 10.
The preparation method of above-mentioned green plum fruit jelly may further comprise the steps:
(1) the green plum fruit guarantor is crisp, and the quality fresh green plum with plucking after clean, is placed on 2.0%CaCl
2Soak 3-4h in the solution.
(2) green plum fruit protects look, protects protect in the aqueous ascorbic acid that green plum fruit after crisp is placed on 0.3% citric acid and 0.1% from look 30min, and is subsequent use.
(3) preparation of green plum juice, green plum are after the blanching preliminary treatment, and stoning is pulled an oar, and the Vc solution of adding 0.5% protects look before the making beating, after squeezing the juice, uses the 0.45um micro porous filtration.
(4) molten sugar is subsequent use, with subsequent use behind the dissolution filter in 80 ℃ of hot water of weight such as white sugar adds.
(5) plural gel agent preliminary treatment mixes carragheen, konjac glucomannan, gellan gum and calcium lactate, adds the water of 20 times of weight, and fully after the imbibition, it is subsequent use that heating for dissolving is filtered the back.
(6) carbohydrate gum infusion with 85 ℃ of the water Hybrid Heating of the liquid glucose after filtering and gross mass 70%, promptly gets green plum fruit jelly carbohydrate gum solution after adding plural gel agent solution boils 15min.
(7) allotment, in carbohydrate gum solution, add natrium citricum, flavoring essence, food coloring (this natrium citricum, flavoring essence, food coloring can add and can not add) after, add citric acid and green plum juice at last, and add excess water by prescription, stir.
(8) can, seal, sterilization, the gradation can is taked in can, earlier the green plum fruit of handling well is packed in the large size jelly cup, the more above-mentioned jelly sweet acid solution for preparing is poured into and seals, and then put into 90 ℃ of hot water sterilization 20min.
(9) the spray cooling means is adopted in cooling, is cooled to 30 ℃, makes it to congeal, and gets product.
Claims (2)
1. green plum fruit jelly; It is characterized in that: formulated by fresh green plum fruit, green plum juice and plural gel agent, sugar, acid and water, wherein the mass fraction of green plum fruit jelly raw material is following: green plum juice 1-5 wt%, green plum fruit 5-7 wt%; White sugar 25-30 wt%; Citric acid 0.1-0.4 wt%, plural gel agent 6-8 wt%, surplus is a water; Wherein the plural gel agent is formed its mass ratio=30-40: 30-40: 3-5: 10-20 by carragheen, konjac glucomannan, gellan gum, four kinds of food additives of calcium lactate.
2. the preparation method of green plum fruit jelly as claimed in claim 1 is characterized in that: may further comprise the steps:
(1) green plum fruit is protected crisp: the quality fresh green plum with plucking after clean, is placed on 0.5-1.5 wt%CaCl
2Soak 4-8h in the solution;
(2) green plum fruit protects look: will protect in the aqueous ascorbic acid of citric acid and 0.05-0.10wt% that green plum fruit after crisp is placed on 0.05-0.15 wt% and protect look 30-50min, and subsequent use;
(3) preparation of green plum juice: green plum is after the blanching preliminary treatment, and stoning is pulled an oar; The Vc solution that adds 0.1-0.5wt% before the making beating protects look, after squeezing the juice, uses the 0.40-0.50um micro porous filtration;
(4) molten sugar is subsequent use: with subsequent use behind the dissolution filter in 60 ℃ of-80 ℃ of hot water of weight such as white sugar adds;
(5) plural gel agent preliminary treatment: the plural gel agent of being made up of carragheen, konjac glucomannan, gellan gum and four kinds of food additives of calcium lactate is by mass ratio=30-40: 30-40: 3-5: the 10-20 proportioning mixes; The water that adds 20-25 times of weight; Fully after the imbibition, it is subsequent use that heating for dissolving is filtered the back;
(6) carbohydrate gum infusion: the liquid glucose after will filtering is mixed and heated to 70-80 ℃ with the water that accounts for carbohydrate gum solution gross mass 70%, adds promptly to get green plum fruit jelly carbohydrate gum solution after the plural gel agent solution boils 10-15min;
(7) allotment: after in carbohydrate gum solution, can adding natrium citricum, flavoring essence, food coloring, add citric acid and green plum juice at last, and add excess water, stir by prescription;
(8) can, seal, sterilization: the gradation can is taked in can, earlier the green plum fruit of handling well is packed in the large size jelly cup, and the jelly sweet acid solution that again step (7) is prepared pours into and seals, and puts into 80-100 ℃ of hot water sterilization 15-20min then;
(9) cooling: adopt the spray cooling means, be cooled to normal temperature, make it to congeal, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101886191A CN101874575B (en) | 2009-11-14 | 2010-06-02 | Green plum fruit jelly and preparation method thereof |
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| CN200910309732 | 2009-11-14 | ||
| CN200910309732.8 | 2009-11-14 | ||
| CN2010101886191A CN101874575B (en) | 2009-11-14 | 2010-06-02 | Green plum fruit jelly and preparation method thereof |
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| CN101874575A CN101874575A (en) | 2010-11-03 |
| CN101874575B true CN101874575B (en) | 2012-07-25 |
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| CN2010101886191A Expired - Fee Related CN101874575B (en) | 2009-11-14 | 2010-06-02 | Green plum fruit jelly and preparation method thereof |
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| CN102669516A (en) * | 2012-05-04 | 2012-09-19 | 王玉兰 | Crystal cherry jelly |
| CN103519034A (en) * | 2012-07-03 | 2014-01-22 | 蜡笔小新(天津)有限公司 | Beer jelly and manufacturing method thereof |
| CN103519033A (en) * | 2012-07-03 | 2014-01-22 | 蜡笔小新(天津)有限公司 | Litchi jelly and manufacturing method thereof |
| CN103110039A (en) * | 2012-11-29 | 2013-05-22 | 哈尔滨贵迪软件有限公司 | Glossy dried plum pectin powder |
| CN103168981A (en) * | 2013-03-11 | 2013-06-26 | 大连理想食品有限公司 | Soft jelly and its making method |
| JP5409947B1 (en) * | 2013-06-24 | 2014-02-05 | 株式会社マルハニチロ食品 | Gelling agent suitable for the production of jelly-like food containing plant tissue disrupting enzyme activity |
| CN103750092B (en) * | 2013-12-28 | 2016-03-23 | 蜡笔小新（福建）食品工业有限公司 | A kind of preparation method of vitamin jelly |
| CN103766679A (en) * | 2014-01-28 | 2014-05-07 | 广东喜之郎集团有限公司 | Color protecting technology of pulps in jelly |
| CN104206944A (en) * | 2014-07-29 | 2014-12-17 | 南京喜之郎食品有限公司 | Suspension method of granules in suckable jelly and application method of the suspension method in preparation of the jelly |
| CN104381762A (en) * | 2014-11-08 | 2015-03-04 | 沈阳农业大学 | Diced raspberry fruit jelly and preparation method thereof |
| CN106135981A (en) * | 2016-06-25 | 2016-11-23 | 韶关绿之源包装食品有限公司 | Passion fruit juice beverage production process |
| CN106107798A (en) * | 2016-06-28 | 2016-11-16 | 惠州同富康生物科技有限公司 | A kind of fruit juice fruit jelly with cosmetic slimming function containing Armeniaca mume Sieb. and preparation method thereof |
| CN106136164A (en) * | 2016-07-14 | 2016-11-23 | 深圳市四季优美贸易有限公司 | A kind of fruit juice fruit jelly with cosmetic slimming function and preparation method thereof |
| CN106490552A (en) * | 2016-11-04 | 2017-03-15 | 中南林业科技大学 | A kind of pitaya peel crystal fruit jelly and preparation method thereof |
| CN108283295A (en) * | 2017-12-09 | 2018-07-17 | 新疆阜丰生物科技有限公司 | A method of preparing jelly using jelly powder |
| CN108813498A (en) * | 2018-06-26 | 2018-11-16 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of fruit juice jelly |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS6083549A (en) * | 1983-10-12 | 1985-05-11 | Yukio Yanagimoto | Preparation of acidic jelly food |
| CN1907094A (en) * | 2006-08-28 | 2007-02-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk containing jelly and method for its manufacture |
| CN101288444A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Combined gel fruit jelly and preparation method thereof |
| CN101461477B (en) * | 2007-12-21 | 2012-02-15 | 朱锦全 | Method for producing fresh fruit pure jelly |
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