CN102461772A - Method for processing fruit jelly - Google Patents
Method for processing fruit jelly Download PDFInfo
- Publication number
- CN102461772A CN102461772A CN2010105564252A CN201010556425A CN102461772A CN 102461772 A CN102461772 A CN 102461772A CN 2010105564252 A CN2010105564252 A CN 2010105564252A CN 201010556425 A CN201010556425 A CN 201010556425A CN 102461772 A CN102461772 A CN 102461772A
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- China
- Prior art keywords
- juice
- pectin
- calcium chloride
- sugar
- fruit jelly
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Abstract
The invention discloses a method for processing fruit jelly. The method for processing the fruit jelly is realized by the following technical scheme comprising the following steps of: cleaning and crushing fresh persimmons, adding water and citric acid, squeezing through a juicer, and filtering through a 60-mesh stainless steel screen, wherein the sugar degree of a filter liquor is 12%-15%, the PH value of the filter liquor is 3-4; concentrating persimmon juice into a 30% soluble solid material at a temperature of about 40 DEG C for later use; boiling sugar into 70%-75% sugar syrup, and filtering while heating; uniformly mixing pectin with sugar with weight being 2-4 times of that of the pectin, adding water with weight being 10-15 times of that of the pectin, stirring, heating, dissolving and filtering for later use; preparing calcium chloride into a 50% calcium chloride solution for later use; decocting through a vacuum concentrating pan, keeping the steam pressure in the pan as 1-1.5 kg/cm<3>, keeping the vacuum degree as 650-720 millimeters of mercury, and controlling the temperature in the range of 60-70 DEG C; concentrating the juice till the juice has the sugar degree of 58, then adding a pectin solution and a calcium chloride solution, and continuously concentrating the juice till the juice has the sugar degree of 60; and slowly releasing vacuum, continuously heating the slurry to 100 DEG C, and keeping the temperature for 15 minutes.
Description
Technical field:
The present invention relates to a kind of processing method of beverage, specifically a kind of processing method of fruit jelly.
Background technology:
The preparation method of persimmon beverage (CN97108604.4); A kind of is primary raw material with the persimmon; And the persimmon that will wash, pull an oar, filter the peeling slag heats, and under normal temperature condition, carries out sealing and fermenting, sterilization, filtration, then order in the persimmon juice that filters is added the preparation method that vegetation water, albumen sugar, sucrose are allocated the persimmon beverage of homogeneous.
Summary of the invention:
The washing of fresh persimmon, broken, add water, citric acid, squeezed 60 order stainless steel sifts with juice extractor, pol is 12%～15%, pH value 3～4, persimmon juice is concentrated into soluble solid 30% about 40 ℃ subsequent use.Earlier sugar is boiled into 70%～75% syrup, filters while hot.Pectin adds its heavy 2～4 times sucrose mixing earlier, adds 10～15 times of water agitating heating dissolvings again, filters subsequent use.Calcium chloride is made into 50% solution for standby.Boil with vacuum concentration pan, keep the pot inner vapor to press 1～1.5 kg/cm, vacuum 650～720 millimetress of mercury, 60～70 ℃ of temperature controls.Be concentrated into pol 58, add liquid pectin, calcium chloride solution again, continue to be concentrated into pol 60, slowly remove vacuum, continue again slurry is heated to 100 ℃, kept 15 minutes.
The specific embodiment:
Squeeze the juice.Fruit washing, fragmentation add water with the persimmon slurry by 1/3 of its weight, and add the citric acid of gross weight 0.25% simultaneously; Stir, be heated to boiling point rapidly, keep cooling immediately after 15～20 minutes; Squeezed 60 order stainless steel sifts with juice extractor then, and got coarse filtration liquid, pol is 12%～15%; PH value 3～4, persimmon juice is concentrated into soluble solid 30% about 40 ℃ subsequent use.
Batching.Inspissated juice 50%, pectin 2%, calcium chloride 0.1%.Earlier sugar is boiled into 70%～75% syrup, filters while hot.Pectin adds its heavy 2～4 times sucrose mixing earlier, adds 10～15 times of water agitating heating dissolvings again, filters subsequent use.Calcium chloride is made into 50% solution for standby.
Concentrate.Boil with vacuum concentration pan, when null representation is to 400 millimetress of mercury surely, open the inlet valve charging, suck fruit juice earlier; Suck syrup again, then valve-off heats up and heats; Keep the pot inner vapor to press 1～1.5 kg/cm, vacuum 650～720 millimetress of mercury, 60～70 ℃ of temperature controls.Be concentrated into pol 58, open valve again and suck liquid pectin, calcium chloride solution continues to be concentrated into pol 60.Open intake valve then, slowly remove vacuum, continue again slurry is heated to 100 ℃, kept 15 minutes, open discharge hole for discharge, while hot bottling.
Bottling.With empty bottle, the sterilization of bottle cap edulcoration.During bottling, keep the bottle temperature more than 40 ℃.After the bottling, clean bottleneck, sealing while hot, bottom clearance is no more than 6 centimetres and is advisable.To sealing, preferably be no more than 30 minutes from bottling, to reduce the microbial contamination chance.
Homogeneous.Add sweetener, thickener and emulsifying agent etc. in the peanut emulsion after boiling, also can add the adequate nutrition hardening agent, carry out homogeneous then, homogenizing temperature is 70～90 ℃.With the tinning immediately of the peanut emulsion behind homogeneous sealing, be to preserve under 4 ℃ the condition in temperature.
Claims (4)
1. fruit jelly processing method is characterized in that the raw materials used persimmon that is, through squeeze the juice, prepare burden, concentrate, homogeneous forms.
2. according to the said a kind of fruit jelly processing method of claim 1, it is characterized in that squeezing the juice is with persimmon washing, fragmentation, adds water by 1/3 of its weight; And add the citric acid of gross weight 0.25% simultaneously, and stir, be heated to boiling point rapidly; Keep cooling immediately after 15～20 minutes, squeezed 60 order stainless steel sifts with juice extractor then, get coarse filtration liquid; Pol is 12%～15%, and pH value 3～4 is concentrated into soluble solid 30% with persimmon juice about 40 ℃.
3. according to the said a kind of fruit jelly processing method of claim 1; It is characterized in that proportion scale is inspissated juice 50%, pectin 2%, calcium chloride 0.1%, earlier sugar is boiled into 70%～75% syrup, filter while hot; Pectin adds its heavy 2～4 times sucrose mixing earlier; Add 10～15 times of water agitating heating dissolvings again, filter, calcium chloride is made into 50% solution.
4. according to the said a kind of fruit jelly processing method of claim 1, it is characterized in that concentrating is to boil with vacuum concentration pan, when null representation is to 400 millimetress of mercury surely, opens the inlet valve charging; Suck fruit juice earlier, suck syrup again, then valve-off heats up and heats; Keep the pot inner vapor to press 1～1.5 kg/cm, vacuum 650～720 millimetress of mercury, 60～70 ℃ of temperature controls are concentrated into pol 58; Open valve again and suck liquid pectin, calcium chloride solution continues to be concentrated into pol 60, opens intake valve then; Slowly remove vacuum, continue again slurry is heated to 100 ℃, kept 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105564252A CN102461772A (en) | 2010-11-12 | 2010-11-12 | Method for processing fruit jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105564252A CN102461772A (en) | 2010-11-12 | 2010-11-12 | Method for processing fruit jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461772A true CN102461772A (en) | 2012-05-23 |
Family
ID=46066117
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105564252A Pending CN102461772A (en) | 2010-11-12 | 2010-11-12 | Method for processing fruit jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102461772A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918959A (en) * | 2014-04-13 | 2014-07-16 | 严斯文 | Jelly processing method |
| 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 |
| CN105433392A (en) * | 2010-01-18 | 2016-03-30 | 百事可乐公司 | Gel-based compositions and methods of making same |
| CN110024994A (en) * | 2019-03-26 | 2019-07-19 | 天津农学院 | A kind of persimmon jelly and preparation method |
-
2010
- 2010-11-12 CN CN2010105564252A patent/CN102461772A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433392A (en) * | 2010-01-18 | 2016-03-30 | 百事可乐公司 | Gel-based compositions and methods of making same |
| CN103918959A (en) * | 2014-04-13 | 2014-07-16 | 严斯文 | Jelly processing method |
| 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 |
| CN110024994A (en) * | 2019-03-26 | 2019-07-19 | 天津农学院 | A kind of persimmon jelly and preparation method |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120523 |