CN102349580A - Grape milk jelly and preparation method thereof - Google Patents

Grape milk jelly and preparation method thereof Download PDF

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Publication number
CN102349580A
CN102349580A CN 201110318530 CN201110318530A CN102349580A CN 102349580 A CN102349580 A CN 102349580A CN 201110318530 CN201110318530 CN 201110318530 CN 201110318530 A CN201110318530 A CN 201110318530A CN 102349580 A CN102349580 A CN 102349580A
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China
Prior art keywords
parts
grape
milk
jelly
juice
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CN 201110318530
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Chinese (zh)
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张芸薇
苏远芳
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张芸薇
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Priority to CN 201110318530 priority Critical patent/CN102349580A/en
Publication of CN102349580A publication Critical patent/CN102349580A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a grape milk jelly and a preparation method thereof. The jelly is prepared by the following raw materials in part by weight: 400 to 600 parts of grape juice, 40 to 50 parts of gelatine powder, 500 to 600 parts of milk, 20 to 40 parts of lemon juice and 40 to 60 parts of white sugar. The preparation method comprises the followings steps that: 1) fresh grapes are washed and peeled off, after the seeds of the grapes are removed, the grapes are squeezed to obtain the grape juice; 2) fresh lemons are washed and peeled off, after the seeds of the lemons are removed, the lemons are squeezed to obtain the lemon juice; 3) the grape juice, the milk and the lemon juice are uniformly mixed to obtain mixed liquid; 4) the gelatine powder is uniformly mixed with the white sugar to obtain mixed powder; 5) the mixed liquid is heated to 70 to 80 DEG C, the mixed powder is added into the mixed liquid to be cooked with slow fire for 10 to 15 minutes under the stirring state to obtain jelly liquid; and 6) the jelly liquid is poured into a mold to be frozen under minus 5 to minus 10 DEG C, and then the mold is removed to obtain the grape milk jelly. The grape milk jelly has smooth taste and is sweet and dainty, the majority of nutrients of fruits and the milk are maintained, and functions such as supplementing the nutrition, nourishing the skin, stimulating the appetite, invigorating the spleen and the like can be realized.

Description

Grape milk jelly and preparation method thereof
Technical field
The invention belongs to food technology field, specifically is grape milk jelly; The invention still further relates to the preparation method of this grape milk jelly.
Background technology
Jelly is also claimed gel, because of outward appearance sparkling and crystal-clear, lovely luster, the soft cunning of mouthfeel, fresh and sweet moist and very popular, jelly not only outward appearance is lovely, also is a kind of healthy food of low heat energy high dietary-fiber simultaneously.Existing jelly is of a great variety, taste is changeable, and for example publication number is: CN101336681, denomination of invention are the Chinese invention patent application of " fig fruit jelly and production method ", disclose fig fruit jelly and production method.This fig fruit jelly is to be fig juice 15%-50%, white sugar 8%-40%, citric acid 0.1%-0.4%, honey 1%-5%, nisin 0.005%-1%, fruit juice gel 1%-10%, potassium chloride 0.01%-0.5%, honey element 0.01%-0.8%, pectase 0.001%-0.01%, potassium sorbate 0.01%-0.1% by percentage by weight; Through mixing, making beating, enzymolysis, carry out colloidal sol, can, heat-sealing, sterilization, cooling again and process.That the fig fruit jelly of gained has is anticancer, antiviral, enhance immunity power and effect such as anti-oxidant.But contain anticorrisive agent in this fig fruit jelly raw material, human body is had certain harmful effect.
Summary of the invention
The grape milk jelly that the technical problem that the present invention will solve provides is healthy and safe, do not contain anticorrisive agent, delicate fragrance is good to eat; The present invention also will disclose the preparation method of grape milk jelly.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
Grape milk jelly is to be processed by following raw material in weight portion:
400~600 parts of grape juices, 40~50 parts in fish glue powder, 500~600 parts in milk, 20~40 parts of lemon juices, 40~60 parts of white granulated sugars.
The weight proportion of each raw material is preferably:
450~550 parts of grape juices, 42~48 parts in fish glue powder, 520~580 parts in milk, 25~35 parts of lemon juices, 45~55 parts of white granulated sugars.
The optimum weight proportioning of each raw material is:
500 parts of grape juices, 45 parts in fish glue powder, 550 parts in milk, 30 parts of lemon juices, 50 parts of white granulated sugars.
Said fish glue powder can be selected existing commercially available fish glue powder for use.
The preparation method of grape milk jelly of the present invention comprises the steps:
1) gets new fresh grape and clean, remove the peel, go seed, squeeze the juice, obtain grape juice;
2) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
3) get 400~600 weight portion grape juices, 500~600 weight portion milk, 20~40 weight portion lemon juices and mix, obtain mixed liquor;
4) get 40~50 weight portion fish glue powder and 40~60 weight portion white granulated sugars mix, obtain mixed powder;
5) mixed liquor with the step 3) gained is heated to 70~80 ℃, and to the mixed powder that wherein adds the step 4) gained, little fire boiled 10~15 minutes under stirring, obtained jelly liquid;
6) the jelly liquid of gained is poured in the model, places-5~-10 ℃ to be refrigerated to the moulding of condensing, and the demoulding promptly gets.
The nutrition of each raw material is abundant in the grape milk jelly prescription of the present invention: the grape sugar content is up to 10%-30%; With glucose is main; Also contain mineral calcium, potassium, phosphorus, iron, protein and multivitamin B1, B2, B6, C and P, amino acid etc. in the grape; Normal food grape is of great advantage to neurasthenia, excessive fatigue, and it also contains multiple material with physiological function in addition; The traditional Chinese medical science thinks, distinguish the flavor of sweet little acid, property of grape is flat, has the effect of filling liver kidney, replenishing qi and blood, appetizing power, born fluid and diuresis.The nutrition of milk is very high, and the mineral types in the milk is also very abundant, and except the calcium that we knew, the content of phosphorus, iron, zinc, copper, manganese, molybdenum is all a lot, also contains water, fat, phosphatide, protein, lactose, inorganic salts etc. in addition.The rareest is that milk is the best source of human calcium, and calcium phosphorus ration is very suitable, is beneficial to the absorption of calcium.Lemon is one of fruit that has in the world medical value; It is rich in vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amount sodium element etc., and is very useful to human body.
Grape milk jelly of the present invention is that primary raw material is prepared from grape juice, lemon juice and milk; The jelly that makes has fragrance, the smooth mouth feel, fresh and sweet tasty and refreshing of fruit and milk; The most nutrition that has kept fruit and milk; And do not contain any chemical preservative; Also having effects such as extra-nutrition, Glycerin, Appetizing spleen-tonifying, is the wholefood of a kind of health, green, safety.
The specific embodiment
With embodiment the present invention is described further below, but the present invention is not limited to these embodiment.
Below umber described in each embodiment be weight portion.
Embodiment 1
1) gets new fresh grape and clean, remove the peel, go seed, squeeze the juice, obtain grape juice;
2) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
3) get 400 portions of grape juices, 500 portions of milk, 20 portions of lemon juices and mix, obtain mixed liquor;
4) get 40 parts of fish glue powder and 40 portions of white granulated sugars mix, obtain mixed powder;
5) mixed liquor with the step 3) gained is heated to 70 ℃, and to the mixed powder that wherein adds the step 4) gained, little fire boiled 10 minutes under stirring, obtained jelly liquid;
6) the jelly liquid of gained is poured in the model, place-5 ℃ freezing 3 hours, make its moulding of condensing, the demoulding promptly gets.
Embodiment 2
1) gets new fresh grape and clean, remove the peel, go seed, squeeze the juice, obtain grape juice;
2) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
3) get 600 portions of grape juices, 600 portions of milk, 40 portions of lemon juices and mix, obtain mixed liquor;
4) get 50 parts of fish glue powder and 60 portions of white granulated sugars mix, obtain mixed powder;
5) mixed liquor with the step 3) gained is heated to 80 ℃, and to the mixed powder that wherein adds the step 4) gained, little fire boiled 15 minutes under stirring, obtained jelly liquid;
6) the jelly liquid of gained is poured in the model, place-10 ℃ freezing 2 hours, make its moulding of condensing, the demoulding promptly gets.
Embodiment 3
1) gets new fresh grape and clean, remove the peel, go seed, squeeze the juice, obtain grape juice;
2) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
3) get 500 portions of grape juices, 550 portions of milk, 30 portions of lemon juices and mix, obtain mixed liquor;
4) get 45 parts of fish glue powder and 50 portions of white granulated sugars mix, obtain mixed powder;
5) mixed liquor with the step 3) gained is heated to 75 ℃, and to the mixed powder that wherein adds the step 4) gained, little fire boiled 12 minutes under stirring, obtained jelly liquid;
6) the jelly liquid of gained is poured in the model, place-8 ℃ freezing 2 hours, make its moulding of condensing, the demoulding promptly gets.

Claims (4)

1. grape milk jelly is characterized in that it being to be processed by following raw material in weight portion:
400~600 parts of grape juices, 40~50 parts in fish glue powder, 500~600 parts in milk, 20~40 parts of lemon juices, 40~60 parts of white granulated sugars.
2. grape milk jelly according to claim 1 is characterized in that the weight proportion of each raw material is:
450~550 parts of grape juices, 42~48 parts in fish glue powder, 520~580 parts in milk, 25~35 parts of lemon juices, 45~55 parts of white granulated sugars.
3. grape milk jelly according to claim 2 is characterized in that the weight proportion of each raw material is:
500 parts of grape juices, 45 parts in fish glue powder, 550 parts in milk, 30 parts of lemon juices, 50 parts of white granulated sugars.
4. the preparation method of grape milk jelly comprises the steps:
1) gets new fresh grape and clean, remove the peel, go seed, squeeze the juice, obtain grape juice;
2) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
3) get 400~600 weight portion grape juices, 500~600 weight portion milk, 20~40 weight portion lemon juices and mix, obtain mixed liquor;
4) get 40~50 weight portion fish glue powder and 40~60 weight portion white granulated sugars mix, obtain mixed powder;
5) mixed liquor with the step 3) gained is heated to 70~80 ℃, and to the mixed powder that wherein adds the step 4) gained, little fire boiled 10~15 minutes under stirring, obtained jelly liquid;
6) the jelly liquid of gained is poured in the model, places-5~-10 ℃ to be refrigerated to the moulding of condensing, and the demoulding promptly gets.
CN 201110318530 2011-10-19 2011-10-19 Grape milk jelly and preparation method thereof Pending CN102349580A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN 201110318530 CN102349580A (en) 2011-10-19 2011-10-19 Grape milk jelly and preparation method thereof

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CN102349580A true CN102349580A (en) 2012-02-15

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987292A (en) * 2012-12-26 2013-03-27 山东瑞方食品工业有限公司 Milk-fruit cake and making method thereof
CN103392958A (en) * 2013-08-12 2013-11-20 佘延英 Grape jelly and processing method thereof
CN104171776A (en) * 2014-07-16 2014-12-03 胡美君 Health jelly containing mantis shrimp heads and mantis shrimp shells and preparation method thereof
CN104256241A (en) * 2014-10-21 2015-01-07 哈尔滨艾博雅食品科技开发有限公司 Method for making lemon whisky jelly
CN104585334A (en) * 2015-02-07 2015-05-06 哈尔滨工业大学 Special vitamin casein solid beverage for astronauts and preparation method of beverage
CN105795410A (en) * 2016-03-15 2016-07-27 安徽九禾农业发展有限公司 Digestion-promoting jelly utilizing grapes as main part and preparation method thereof
CN107048294A (en) * 2017-06-17 2017-08-18 丹凤县商山红葡萄酒有限公司 A kind of Blueberry, grape jelly and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN101874576A (en) * 2009-12-07 2010-11-03 郭景龙 Fruit jelly containing honeysuckle

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN101874576A (en) * 2009-12-07 2010-11-03 郭景龙 Fruit jelly containing honeysuckle

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
《食品科学》 19881231 龚新忠 葡萄果冻和葡萄凝胶糖果的制作 49-55 1-4 , 第1期 *
《食品科技》 20021231 张雁 显齿蛇葡萄保健果冻的研制 22-23 1-4 , 第7期 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987292A (en) * 2012-12-26 2013-03-27 山东瑞方食品工业有限公司 Milk-fruit cake and making method thereof
CN103392958A (en) * 2013-08-12 2013-11-20 佘延英 Grape jelly and processing method thereof
CN104171776A (en) * 2014-07-16 2014-12-03 胡美君 Health jelly containing mantis shrimp heads and mantis shrimp shells and preparation method thereof
CN104256241A (en) * 2014-10-21 2015-01-07 哈尔滨艾博雅食品科技开发有限公司 Method for making lemon whisky jelly
CN104585334A (en) * 2015-02-07 2015-05-06 哈尔滨工业大学 Special vitamin casein solid beverage for astronauts and preparation method of beverage
CN105795410A (en) * 2016-03-15 2016-07-27 安徽九禾农业发展有限公司 Digestion-promoting jelly utilizing grapes as main part and preparation method thereof
CN107048294A (en) * 2017-06-17 2017-08-18 丹凤县商山红葡萄酒有限公司 A kind of Blueberry, grape jelly and preparation method thereof

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Application publication date: 20120215

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