CN102283305A - Haw jelly and preparation method thereof - Google Patents
Haw jelly and preparation method thereof Download PDFInfo
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- CN102283305A CN102283305A CN 201110245748 CN201110245748A CN102283305A CN 102283305 A CN102283305 A CN 102283305A CN 201110245748 CN201110245748 CN 201110245748 CN 201110245748 A CN201110245748 A CN 201110245748A CN 102283305 A CN102283305 A CN 102283305A
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Abstract
The invention relates to a haw jelly and a preparation method thereof. The haw jelly comprises the following raw materials: haw fruits, malt extract and water; and the weight ratio of the haw fruits to the malt extract to the water is 3-9 to 0.5-15 to 0.1-5; the raw materials do not contain alum so that the damage of the alum on the human body is avoided and the efficacy of the haw is more greatly maintained and expressed. The main raw material of the haw jelly provided by the invention is the fresh natural pure haw or the frozen fresh natural pure haw so that the mouth feel is comfortable and the taste is delicious; the haw jelly does not utilize the alum in the traditional formulation so that the aluminum element is not ingested when consumers eat the haw jelly and the bad influence of the aluminum element on the human body is avoided; the aluminum element is not detected from the haw jelly; the raw materials of the haw jelly do not contain the alum so that the water content is lower and the content of the haw solid component is higher; compared with the traditional haw jelly product, the haw jelly provided by the invention is more fine, smooth, and pliable and tough; and the original flavor of the haw fruits is further maintained.
Description
Technical field
The present invention relates to a kind of haw jelly and preparation method thereof, comprise Fructus Crataegi, maltose, water in the raw material of this haw jelly; Do not contain alum in the described haw jelly raw material, the injury that can avoid alum that human body is produced, the bigger effect of rendeing a service ground reservation and performance hawthorn.
Background technology
Hawthorn, Latin formal name used at school Crataegus pinnatifida; Another name: fruit in the mountain, large-fruited Chinese hawthorn, red in the acid, large-fruited Chinese hawthorn fruit, wild jujube, haw, red fruit; Binomial nomenclature name: Fructus Crataegi Pinnatifidae; Belong to rose family May.Contain multivitamin, tartaric acid, citric acid, crataegolic acid, malic acid etc. in the hawthorn, also contain mineral matters such as brass class, lactone, carbohydrate, protein, fat and calcium, phosphorus, iron, contained lipolytic enzyme can promote the digestion of fat food.Promote functions such as gastric secretion and increase stomach endoenzyme element.The traditional Chinese medical science thinks that hawthorn has effects such as long-pendingization of disappearing stagnates, convergence ends dysentery, activate blood circulation and disperse blood clots.Cure mainly diseases such as eating accumulation, chest diaphragm ruffian are full, the amenorrhoea of hernia blood stasis.Contain drug ingedients such as mountain terpene and flavonoids in the hawthorn, have significant hemangiectasis and hypotensive effect, the function that strengthens cardiac muscle, arrhythmia, adjusting blood fat and cholesterol level is arranged, so hawthorn and goods thereof are since ancient times always by people's favor.
Chinese patent 01142099 has been announced a kind of prescription of haw jelly strips, and concrete component is: 45 kilograms≤hawthorn≤55 kilograms, and 45 kilograms≤white sugar≤55 kilograms, 1.25 kilograms of edible alums, carmine 10 grams, 27 kilograms in water has used alum in this prescription.Alum is 12 hydrazine aluminum sulfate potassium (KAL (SO
4)
212H
2O), be extensive use of as food additives now.Aluminium element in the alum can damage the intelligence of human body, and may cause dementia.The World Health Organization once classified alum as harmful food additives in 2003.Therefore, need on the market to propose not contain in a kind of raw material alum, bigger effectiveness keeps and the effect of performance hawthorn does not have alum haw jelly and preparation method thereof.
Summary of the invention
The object of the present invention is to provide a kind of haw jelly and preparation method thereof, comprise in the raw material of described haw jelly: Fructus Crataegi, maltose, water; The weight ratio of described Fructus Crataegi, maltose, water is 3-9:0.5-15:0.1-5; Do not contain alum in the raw material of the present invention, the injury that can avoid alum that human body is produced, the bigger effect of rendeing a service ground reservation and performance hawthorn.
The objective of the invention is to realize by following technical proposals:
A kind of haw jelly comprises in the raw material of described haw jelly: Fructus Crataegi, maltose, water; The weight ratio of described Fructus Crataegi, maltose, water is: 3-9:0.5-15:0.1-5;
Described haw jelly preparation method comprises the steps:
A, take by weighing Fructus Crataegi by said ratio and carry out go-no-go processing, cleaning, obtain clean Fructus Crataegi;
B, take by weighing maltose and water boils processing, obtain liquid glucose by said ratio;
C, described clean Fructus Crataegi is carried out blanching handle, obtain the Fructus Crataegi after the blanching;
D, the Fructus Crataegi after the described blanching and described liquid glucose mixed carry out slurrying and handle, obtain hawthorn slurry;
E, described hawthorn slurry is carried out stir process, obtain even hawthorn slurry;
F, described even hawthorn slurry is carried out cooling forming handle, obtain described haw jelly.
The objective of the invention is to realize by following another technical scheme:
A kind of preparation method of haw jelly comprises in the raw material of described haw jelly: Fructus Crataegi, maltose, water; The weight ratio of described Fructus Crataegi, maltose, water is: 3-9:0.5-15:0.1-5;
Described haw jelly preparation method comprises the steps:
A, take by weighing Fructus Crataegi by said ratio and carry out go-no-go processing, cleaning, obtain clean Fructus Crataegi;
B, take by weighing maltose and water boils processing, obtain liquid glucose by said ratio;
C, described clean Fructus Crataegi is carried out blanching handle, obtain the Fructus Crataegi after the blanching;
D, the Fructus Crataegi after the described blanching and described liquid glucose mixed carry out slurrying and handle, obtain hawthorn slurry;
E, described hawthorn slurry is carried out stir process, obtain even hawthorn slurry;
F, described even hawthorn slurry is carried out cooling forming handle, obtain described haw jelly.
The objective of the invention is to realize by following another technical scheme:
A kind of haw jelly comprises in the raw material of described haw jelly: Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and famille rose; Described Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and carmine weight ratio are: 3-9:0.5-15:0.1-5:0.1-0.5:0.0003-0.005:0.00003-0.0005;
The objective of the invention is to realize by following another technical scheme:
A kind of preparation method of haw jelly comprises in the raw material of described haw jelly: Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and famille rose; Described Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and carmine weight ratio are: 3-9:0.5-15:0.1-5:0.1-0.5:0.0003-0.005:0.00003-0.0005;
The preparation method of described haw jelly may further comprise the steps:
A, take by weighing Fructus Crataegi by said ratio and carry out go-no-go processing, cleaning, obtain clean Fructus Crataegi;
B, take by weighing maltose, water, sweet osmanthus, potassium sorbate and famille rose by said ratio and boil processing, obtain liquid glucose;
C, described clean Fructus Crataegi is carried out blanching handle, obtain the Fructus Crataegi after the blanching;
D, the Fructus Crataegi after the described blanching and described liquid glucose mixed carry out slurrying and handle, obtain hawthorn slurry;
E, described hawthorn slurry is carried out stir process, obtain even hawthorn slurry;
F, described even hawthorn slurry is carried out cooling forming handle, obtain described haw jelly.
Compared with the prior art the present invention has following advantage:
1, primary raw material of the present invention is fresh natural pure hawthorn, or is through freezing fresh natural pure hawthorn, comfortable taste, delicious flavour.
2, the present invention does not have to use according to the alum in traditional prescription, has avoided the consumer to take in aluminium element when eating this haw jelly, has avoided the harmful effect of aluminium element to human body; This haw jelly does not detect aluminium element after testing.
3, do not contain alum in the raw material of haw jelly of the present invention, so moisture is lower, hawthorn solid content component content is higher, and is finer and smoother, smooth, pliable and tough more than existing haw jelly product, kept original local flavor of Fructus Crataegi to a greater degree.
The specific embodiment
Embodiment 1:
A kind of haw jelly comprises in the raw material of described haw jelly: Fructus Crataegi, maltose, water; The weight ratio of described Fructus Crataegi, maltose, water is 3-9:0.5-15:0.1-5.
The unit of present embodiment is a kilogram, also can be ton.
Quality requirements for described Fructus Crataegi is as follows:
The sugar content of described Fructus Crataegi is 20%-30%, and water content is 60%-70%, and pectin content is 6%-7%;
Described Fructus Crataegi is preferably the Fructus Crataegi of organic grow, only adopt natural organic fertilizer in this planting process, has avoided the influence to the Fructus Crataegi quality of chemical fertilizer, agricultural chemicals; Described Fructus Crataegi also can be wild Fructus Crataegi.
The kind of described Fructus Crataegi is preferably " askew red "; Also can adopt " little Venus " to wait other Yanshan Mountain the foot of a mountain, mainly comprise the common kind that Chengde, Huairou Mountainous Area of North are produced.
In the harvesting of described Fructus Crataegi and the choosing fruit process, should be noted that: after treating that infested Fructus Crataegi lands, manually pluck (hand is plucked fruit); Attention regathers after fresh haw berry can not being beaten in fact and landing; Screen out stalk, leaf and other impurity after the harvesting, obtain qualified Fructus Crataegi; Especially will be with the fructus crataegi cuneatae fruit, pluck early prematurity Fructus Crataegi, the Fructus Crataegi of being not good at going mouldy because of storage, the Fructus Crataegi that residues of pesticides exceed standard, the Fructus Crataegi that there is wound on the surface get rid of outside qualified fresh haw berry is real.
The storage of described Fructus Crataegi and allotment: but above-mentioned qualified Fructus Crataegi cellar store, but also air-conditioned cold store store or quick-frozen after carry out frozen; Storage method has following 3 kinds: 1, freezing qualified Fructus Crataegi or without freezing qualified Fructus Crataegi after quick-frozen, under-18 ℃ condition, carry out frozen; 2, winter temperature is below zero ℃ the time, and above-mentioned freezing qualified Fructus Crataegi or without freezing qualified Fructus Crataegi can be deposited under usual conditions, should avoid Exposure to Sunlight and freezing before drench with rain; 3, can in cellar or air-conditioned cold store, carry out fresh-keeping storage without freezing qualified Fructus Crataegi.Forbid in bulk in the accent goods process to avoid sneaking into foreign matter in wound fruit and the cargo handling process; Above-mentioned is to be preferably the raw material of producing haw jelly in the present embodiment without freezing Fructus Crataegi, carries out frozen after the Fructus Crataegi of freezing mistake can not thaw again.
Will carry out an acceptance inspection to above-mentioned raw materials before production, wherein the link of raw material examination will be according to the quality standard of each raw material, and underproof raw material must not flow into production link;
A kind of preparation method of haw jelly comprises in the raw material of described haw jelly: Fructus Crataegi, maltose, water; The weight ratio of described Fructus Crataegi, maltose, water is 3-9:0.5-15:0.1-5, and preparation process is as follows:
A, take by weighing Fructus Crataegi by said ratio and carry out go-no-go processing, cleaning, obtain clean Fructus Crataegi;
Remove drifts such as remaining fruit leaf by bubbling cleaning machine or screw cleaning machine, clean dust, the foreign matter of the big proportion that may exist is fallen in sedimentation; In cleaning process, decayed fruit, wormed fruit are chosen; The bubbling cleaning machine is that Kunshan hundred million great food machinery Co., Ltd produces.
B, take by weighing maltose and water boils processing, obtain liquid glucose by said ratio;
Take by weighing the maltose and the water of above-mentioned weight ratio, put into jacketed pan and carry out the extremely abundant temperature of dissolving and guaranteeing liquid glucose of infusion, be preferably 90 ℃ at 85-100 ℃; The described jacketed pan electrical heating jacketed pan that to be Shandong produce with safe food machinery Co., Ltd;
C, described clean Fructus Crataegi is carried out blanching handle, obtain the Fructus Crataegi after the blanching;
During described blanching was handled, temperature was 85-100 ℃, is preferably 90 ℃; Time is at 3-10 minute, is preferably 5 minutes, gets final product thoroughly to the pulp blanching;
During described blanching is handled, adopt the fruits and vegetables precooker of record in the patent 201020288104.4, produce by Beijing Hongluo Food Co. Ltd.; Also can adopt other conventional precookers, as the continuous precooker of LYJ type of Jiangsu Suhai Machinery Manufacturing Co., Ltd.'s production;
D, the Fructus Crataegi after the described blanching and liquid glucose are carried out slurrying handle, obtain hawthorn slurry;
Fructus Crataegi after the described blanching and liquid glucose are dropped into beater in proportion, sift out the pulp that is rich in pectin through the sieve sheet; Fructus Crataegi when feeding intake after the described blanching of input earlier drops into described liquid glucose then successively, is hawthorn slurry until haw pulp all being smashed draw; The hawthorn fruit stone that produces in the slurrying processing procedure is emitted discarded by the waste material mouth of beater;
During described slurrying was handled, the beater of employing was the ZX series fruit and vegetable pulping machine of Shandong Province machinery plant of Qufu City remittance section;
The advantage that liquid glucose boils independent operation among blanching of hawthorn and the step B among the step D is: the requirement that liquid glucose boils and the requirement of hawthorn blanching are controlled, to control more precisely respectively; If finding to have maloperation also to correct easily, certain operation can reduce loss: because slurries there is the requirement of insulation, the temperature that independent operation is beneficial to Fructus Crataegi after the described blanching and described liquid glucose keeps, and especially is convenient to guarantee the temperature of described liquid glucose; Independent operation is most important to the scarlet color and luster that presents hawthorn.
Among the step D among blanching of hawthorn and the step B, the liquid glucose that is used for the clean Fructus Crataegi of each blanching and infusion must be according to the each consumption matching while using of beating equipment, each remaining batching can not be sneaked into the inferior batching of next pot, otherwise can influence the quality and the color of haw jelly gel.
E, described hawthorn slurry is carried out stir process, obtain even hawthorn slurry; Described stir process adopts the horizontal stainless steel food blending machine of Boxing County, Shandong Province two imperial food machinery Co., Ltd; The described hawthorn slurry that filters out from beater sieve sheet is collected and enters mixer, fully stirs until feed liquid evenly, obtains described even hawthorn slurry;
F, described even hawthorn slurry is carried out cooling forming handle, obtain described haw jelly.
Under the state that stirs, described uniform slurries are emitted from the discharging opening of mixer, inject the food plastic square box; Treat that described homogeneous slurry temperature reduces to room temperature, will condense becomes and can be described haw jelly by the haw jelly of cutting;
It is noted that in the operation in the mixer that the homogeneous slurry of each configuration must all be cleaned out at every turn from mixer, avoid surplus liquid to condense into the quality of the haw jelly of next batch of piece influence.
In the present embodiment, described haw jelly is passed through following subsequent processing steps again, is prepared as finished product to be sold:
Described subsequent treatment comprises: processing, sterilization processing, product detection are handled, are packed in cutting.
Cutting is handled: is required piece shape haw jelly with described haw jelly with cutter or equipment cutting; Operate according to the hygienic operation standard in the cutting process, food contact surface was cleared up sterilization in promptly per two hours;
Packing is handled:
Described shape haw jelly is put into packaging bag carry out the vacuum seal packing, obtain packed haw jelly; Can use vacuum that vacuum sealer that Nantong produces or Taiwan produces and fill the dual-purpose sealing machine of nitrogen;
Sterilization processing:
At first, described packed haw jelly is carried out full water-bath pasteurize, obtain aseptic packed haw jelly: temperature is smaller or equal to 80 ℃ more than or equal to 75 ℃; The operation limit of pasteurize time is calculated according to piece shape size and rate of heat transfer: reach 75 ℃ of insulations 20 minutes that pick up counting with central temperature; Described packed haw jelly before the pasteurize must not deposit above 8 hours at normal temperatures; The sterilization still that can use the Pasteur's continuous sterilizing machine or the sky, Jiangsu to produce carries out sterilization processing;
Then, with lowering the temperature in the described aseptic packed haw jelly input circulator bath, obtain the packed haw jelly of normal temperature; Described aseptic packed haw jelly should drop into circulator bath immediately lowers the temperature, and in 1 hour the central temperature of aseptic packed haw jelly is reduced to 20-25 ℃, becomes the packed haw jelly of described normal temperature;
At last, the packed haw jelly of described normal temperature is dried the packed haw jelly that obtains drying; The mode of drying is that nature dries or carries out air-dryly with air-dry machine, makes the moisture content bone dry on packaging bag surface;
The examination and test of products: the packed haw jelly that dries is carried out metal detection, and the underproof product that detects is done and is scrapped processing, and qualified product enters the warehouse for finished product chemical examination of sampling, and chemically examines qualified product and is finished product to be sold, the sale of can delivering.This haw jelly does not detect aluminium element after testing.
The physical and chemical standards of finished product to be sold:
The sense organ standard of finished product to be sold:
1, gel requires: gel piece is evenly fine and smooth, no lamination (use the cutter cutting, the cross section is closely knit even gel state); The high resilience of colloid grumeleuse.
2, color and luster requires: each production batch color and luster uniformity is orange red to brownish red.
3, mouthfeel and impression: the visible impurity of no naked eyes, mouth is chewed the sense of no sand tooth.
In the present embodiment, do not contain alum in the raw material of described haw jelly, avoided the consumer when eating this haw jelly, to take in aluminium element, avoided the harmful effect of aluminium element human body; The haw jelly moisture is lower simultaneously, and hawthorn solid content component content is higher, and is finer and smoother, pliable and tough more than existing haw jelly product, kept original local flavor of Fructus Crataegi to a greater degree.
Embodiment 2:
Present embodiment is the improvement on the basis of embodiment 1, and the part identical with embodiment 1 content repeats no more.The weight ratio of described Fructus Crataegi, maltose, water is: 5.75:4.7:1.
The unit of present embodiment is a kilogram, also can be ton.
The preparation method of present embodiment is referring to embodiment 1.
The testing result of present embodiment is as follows:
The quality of the haw jelly of present embodiment meets the requirement of standard GB/T 10782 preserved fruit general rules.Check data such as the following table of the sorbic acid of the haw jelly of present embodiment, famille rose, lead, total arsenic, copper, total plate count, coliform, pathogenic bacteria, mould:
The haw jelly of present embodiment does not detect aluminium element after testing.
The mouthfeel evaluation result of the conventional haw jelly in the haw jelly of present embodiment and market is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:
Embodiment 3:
Present embodiment is the improvement on the basis of embodiment 1, and the part identical with embodiment 1 content repeats no more.The weight ratio of described Fructus Crataegi, maltose, water is: 9:8:5.
The unit of present embodiment is a kilogram, also can be ton.
The preparation method of present embodiment is referring to embodiment 1.
The testing result of present embodiment is as follows:
The quality of the haw jelly of present embodiment meets the requirement of standard GB/T 10782-2006 preserved fruit general rule.Check data such as the following table of the sorbic acid of the haw jelly of present embodiment, famille rose, lead, total arsenic, copper, total plate count, coliform, pathogenic bacteria, mould:
The haw jelly of present embodiment does not detect aluminium element after testing.
The mouthfeel evaluation result of the conventional haw jelly in the haw jelly of present embodiment and market is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:
Embodiment 4:
Present embodiment is the improvement on the basis of embodiment 1, and the part identical with embodiment 1 content repeats no more.The weight ratio of described Fructus Crataegi, maltose, water is: 8.5:4.5:2.
The unit of present embodiment is a kilogram, also can be ton.
The preparation method of present embodiment is referring to embodiment 1.
The testing result of present embodiment is as follows:
The quality of the haw jelly of present embodiment meets the requirement of standard GB/T 10782 preserved fruit general rules.Check data such as the following table of the sorbic acid of the haw jelly of present embodiment, famille rose, lead, total arsenic, copper, total plate count, coliform, pathogenic bacteria, mould:
The haw jelly of present embodiment does not detect aluminium element after testing.
The mouthfeel evaluation result of the conventional haw jelly in the haw jelly of present embodiment and market is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:
Embodiment 5:
Present embodiment is the improvement on the basis of embodiment 1, and the part identical with embodiment 1 content repeats no more.The weight ratio of described Fructus Crataegi, maltose, water is: 9:15:3.
The unit of present embodiment is a kilogram, also can be ton.
The preparation method of present embodiment is referring to embodiment 1.
The testing result of present embodiment is as follows:
The quality of the haw jelly of present embodiment meets the requirement of standard GB/T 10782 preserved fruit general rules.Check data such as the following table of the sorbic acid of the haw jelly of present embodiment, famille rose, lead, total arsenic, copper, total plate count, coliform, pathogenic bacteria, mould:
The haw jelly of present embodiment does not detect aluminium element after testing.
The mouthfeel evaluation result of the conventional haw jelly in the haw jelly of present embodiment and market is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:
Embodiment 6:
A kind of haw jelly comprises in the raw material of described haw jelly: Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and famille rose; Described Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and carmine weight ratio are: 3-9:0.5-15:0.1-5:0.1-0.5:0.0003-0.005:0.00003-0.0005;
Identical among the quality of each raw material and the embodiment 1 in the present embodiment; Sweet osmanthus, potassium sorbate, the carmine target level of product quality that meets respectively separately.
The unit of present embodiment is a kilogram, also can be ton.
The preparation method of present embodiment is referring to the preparation method among the embodiment 1, and difference is:
In the B step, described maltose, sweet osmanthus, potassium sorbate and carmine water are boiled processing, obtain liquid glucose.
The testing result of present embodiment is as follows:
The quality of the haw jelly of present embodiment meets the requirement of standard GB/T 10782 preserved fruit general rules.Check data such as the following table of the sorbic acid of the haw jelly of present embodiment, famille rose, lead, total arsenic, copper, total plate count, coliform, pathogenic bacteria, mould:
The haw jelly of present embodiment does not detect aluminium element after testing.
Embodiment 7:
Present embodiment is the improvement on the basis of embodiment 6, and the part identical with embodiment four contents repeats no more.Described Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and carmine weight ratio are: 5.75:4.7:1:0.3:0.0045:0.00045.
The unit of present embodiment is a kilogram, also can be ton.
The preparation method of present embodiment is referring to embodiment 6.
The testing result of present embodiment is as follows:
The quality of the haw jelly of present embodiment meets the requirement of standard GB/T 10782-2006 preserved fruit general rule.Check data such as the following table of the sorbic acid of the haw jelly of present embodiment, famille rose, lead, total arsenic, copper, total plate count, coliform, pathogenic bacteria, mould:
The haw jelly of present embodiment does not detect aluminium element after testing.
The mouthfeel evaluation result of the conventional haw jelly in the haw jelly of present embodiment and market is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:
Embodiment 8:
Present embodiment is the improvement on the basis of embodiment 6,, the part identical with embodiment four contents repeats no more.Described Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and carmine weight ratio are: 9:8:5:0.5:0.0035:0.0004.
The unit of present embodiment is a kilogram, also can be ton.
The preparation method of present embodiment is referring to embodiment 6.
The testing result of present embodiment is as follows:
The quality of the haw jelly of present embodiment meets the requirement of standard GB/T 10782-2006 preserved fruit general rule.Check data such as the following table of the sorbic acid of the haw jelly of present embodiment, famille rose, lead, total arsenic, copper, total plate count, coliform, pathogenic bacteria, mould:
The haw jelly of present embodiment does not detect aluminium element after testing.
The mouthfeel evaluation result of the conventional haw jelly in the haw jelly of present embodiment and market is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:
Embodiment 9:
Present embodiment is the improvement on the basis of embodiment 6,, the part identical with embodiment four contents repeats no more.Described Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and carmine weight ratio are: 8:1.5:2.5: 0.2:0.003:0.00025.
The unit of present embodiment is a kilogram, also can be ton.
The preparation method of present embodiment is referring to embodiment 6.
The testing result of present embodiment is as follows:
The quality of the haw jelly of present embodiment meets the requirement of standard GB/T 10782-2006 preserved fruit general rule.Check data such as the following table of the sorbic acid of the haw jelly of present embodiment, famille rose, lead, total arsenic, copper, total plate count, coliform, pathogenic bacteria, mould:
The haw jelly of present embodiment does not detect aluminium element after testing.
The mouthfeel evaluation result of the conventional haw jelly in the haw jelly of present embodiment and market is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:
Embodiment 10:
Present embodiment is the improvement on the basis of embodiment 6,, the part identical with embodiment four contents repeats no more.Described Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and carmine weight ratio are: 8.5:12.5:3:0.4:0.001:0.0003.
The unit of present embodiment is a kilogram, also can be ton.
The preparation method of present embodiment is referring to embodiment 6.
The testing result of present embodiment is as follows:
The quality of the haw jelly of present embodiment meets the requirement of standard GB/T 10782-2006 preserved fruit general rule.Check data such as the following table of the sorbic acid of the haw jelly of present embodiment, famille rose, lead, total arsenic, copper, total plate count, coliform, pathogenic bacteria, mould:
The haw jelly of present embodiment does not detect aluminium element after testing.
The mouthfeel evaluation result of the conventional haw jelly in the haw jelly of present embodiment and market is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:
Claims (10)
1. a haw jelly is characterized in that: comprise in the raw material of described haw jelly: Fructus Crataegi, maltose, water; The weight ratio of described Fructus Crataegi, maltose, water is 3-9:0.5-15:0.1-5;
Described haw jelly preparation method comprises the steps:
A, take by weighing Fructus Crataegi by said ratio and carry out go-no-go processing, cleaning, obtain clean Fructus Crataegi;
B, take by weighing maltose and water boils processing, obtain liquid glucose by said ratio;
C, described clean Fructus Crataegi is carried out blanching handle, obtain the Fructus Crataegi after the blanching;
D, the Fructus Crataegi after the described blanching and described liquid glucose mixed carry out slurrying and handle, obtain hawthorn slurry;
E, described hawthorn slurry is carried out stir process, obtain even hawthorn slurry;
F, described even hawthorn slurry is carried out cooling forming handle, obtain described haw jelly.
2. a kind of haw jelly according to claim 1 is characterized in that: described Fructus Crataegi is fresh natural pure hawthorn, or is through freezing fresh natural pure hawthorn.
3. a kind of haw jelly according to claim 1 and 2 is characterized in that: the weight ratio of described Fructus Crataegi, maltose, water is: 5.75:4.7:1.
4. the preparation method of a haw jelly is characterized in that: comprise in the raw material of described haw jelly: Fructus Crataegi, maltose, water; The weight ratio of described Fructus Crataegi, maltose, water is 3-9:0.5-15:0.1-5;
Described haw jelly preparation method comprises the steps:
A, take by weighing Fructus Crataegi by said ratio and carry out go-no-go processing, cleaning, obtain clean Fructus Crataegi;
B, take by weighing maltose and water boils processing, obtain liquid glucose by said ratio;
C, described clean Fructus Crataegi is carried out blanching handle, obtain the Fructus Crataegi after the blanching;
D, the Fructus Crataegi after the described blanching and described liquid glucose mixed carry out slurrying and handle, obtain hawthorn slurry;
E, described hawthorn slurry is carried out stir process, obtain even hawthorn slurry;
F, described even hawthorn slurry is carried out cooling forming handle, obtain described haw jelly.
5. according to claim 1 or 4 described a kind of haw jelly, it is characterized in that: among preparation method's the step C, the described blanching time is 3-10 minute, and temperature is 85-100 ℃.
6. according to claim 1 or 4 described a kind of haw jelly, it is characterized in that: among preparation method's the step D, during described slurrying is handled, earlier the Fructus Crataegi after the described blanching is put into beater, and then add liquid glucose successively.
7. according to claim 1 or 4 described a kind of haw jelly, it is characterized in that: among preparation method's the step B, described boiling in the processing, the temperature of liquid glucose is 85-100 ℃.
8. a haw jelly is characterized in that: comprise in the raw material of described haw jelly: Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and famille rose; Described Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and carmine weight ratio are: 3-9:0.5-15:0.1-5:0.1-0.5:0.0003-0.005:0.00003-0.0005.
9. a kind of haw jelly according to claim 8 is characterized in that: described Fructus Crataegi is fresh natural pure hawthorn, or is through freezing fresh natural pure hawthorn.
10. it is characterized in that according to Claim 8 or 9 described a kind of haw jelly: described Fructus Crataegi, maltose, water, sweet osmanthus, potassium sorbate and carmine weight ratio are: 5.75:4.7:1:0.3:0.0045:0.00045.
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| CN102283305B CN102283305B (en) | 2012-12-26 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416575A (en) * | 2013-07-21 | 2013-12-04 | 杨玖玲 | Walnut hawthorn sugar and preparation method thereof |
| CN103461640A (en) * | 2013-09-26 | 2013-12-25 | 句容市白兔镇唐庄富民葡萄专业合作社 | Preparation method of hawthorn cakes |
| CN103493948A (en) * | 2013-09-02 | 2014-01-08 | 宿迁市项王食品有限公司 | Crystal hawthorn cake production process and device |
| CN103519099A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Method for preparing hawthorn jelly |
| CN105747150A (en) * | 2016-03-02 | 2016-07-13 | 浙江大学 | Shaddock and hawthorn fruit cakes and preparation method thereof |
| CN106135619A (en) * | 2016-06-30 | 2016-11-23 | 山东凤凰生物有限公司 | A kind of haw jelly with function of relaxing bowel and preparation method thereof |
| CN106720855A (en) * | 2016-11-17 | 2017-05-31 | 钟山县橙浩水果种植专业合作社 | A kind of refrigerant fructus crataegi pinnatifidae cake and preparation method thereof |
| CN107136285A (en) * | 2017-05-10 | 2017-09-08 | 青岛海澄知识产权事务有限公司 | A kind of haw jelly containing spirulina and Compound Water fruit |
| CN107927302A (en) * | 2017-12-26 | 2018-04-20 | 北京红螺食品有限公司 | A kind of low sugar haw jelly and preparation method thereof |
| CN110037152A (en) * | 2019-05-13 | 2019-07-23 | 天津农学院 | A kind of preparation method for the hawthorn ferment maltose food adjusting intestinal flora |
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|---|---|---|---|---|
| CN1033149A (en) * | 1988-06-22 | 1989-05-31 | 北京市金糕厂 | Haw jelly (haw jelly) preparation method |
| CN1044384A (en) * | 1990-03-13 | 1990-08-08 | 宋福华 | The preparation method of haw jelly containing no aluminium |
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- 2011-08-25 CN CN 201110245748 patent/CN102283305B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033149A (en) * | 1988-06-22 | 1989-05-31 | 北京市金糕厂 | Haw jelly (haw jelly) preparation method |
| CN1044384A (en) * | 1990-03-13 | 1990-08-08 | 宋福华 | The preparation method of haw jelly containing no aluminium |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416575A (en) * | 2013-07-21 | 2013-12-04 | 杨玖玲 | Walnut hawthorn sugar and preparation method thereof |
| CN103493948A (en) * | 2013-09-02 | 2014-01-08 | 宿迁市项王食品有限公司 | Crystal hawthorn cake production process and device |
| CN103461640A (en) * | 2013-09-26 | 2013-12-25 | 句容市白兔镇唐庄富民葡萄专业合作社 | Preparation method of hawthorn cakes |
| CN103519099A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Method for preparing hawthorn jelly |
| CN105747150A (en) * | 2016-03-02 | 2016-07-13 | 浙江大学 | Shaddock and hawthorn fruit cakes and preparation method thereof |
| CN106135619A (en) * | 2016-06-30 | 2016-11-23 | 山东凤凰生物有限公司 | A kind of haw jelly with function of relaxing bowel and preparation method thereof |
| CN106720855A (en) * | 2016-11-17 | 2017-05-31 | 钟山县橙浩水果种植专业合作社 | A kind of refrigerant fructus crataegi pinnatifidae cake and preparation method thereof |
| CN107136285A (en) * | 2017-05-10 | 2017-09-08 | 青岛海澄知识产权事务有限公司 | A kind of haw jelly containing spirulina and Compound Water fruit |
| CN107927302A (en) * | 2017-12-26 | 2018-04-20 | 北京红螺食品有限公司 | A kind of low sugar haw jelly and preparation method thereof |
| CN110037152A (en) * | 2019-05-13 | 2019-07-23 | 天津农学院 | A kind of preparation method for the hawthorn ferment maltose food adjusting intestinal flora |
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