CN102696937A - Method for preparing raspberry jelly - Google Patents
Method for preparing raspberry jelly Download PDFInfo
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- CN102696937A CN102696937A CN2012101751757A CN201210175175A CN102696937A CN 102696937 A CN102696937 A CN 102696937A CN 2012101751757 A CN2012101751757 A CN 2012101751757A CN 201210175175 A CN201210175175 A CN 201210175175A CN 102696937 A CN102696937 A CN 102696937A
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- raspberry
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- mixed liquor
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Abstract
The invention discloses a method for preparing raspberry jelly. The method comprises the following steps of processing 15 to 30 parts by weight of raspberry into raspberry pulp, juicing 2 to 5 parts by weight of lemon to obtain lemon juice, uniformly mixing 0.5 to 2 parts by weight of jelly powder, 4 to 7 parts by weight of sweetening agent, 50 to 100 parts by weight of water, the raspberry pulp and the lemon juice, and boiling, packing, sterilizing and cooling the mixture to obtain the raspberry jelly. In the whole production process of the raspberry jelly, no food additive is added, so the edible safety is guaranteed; moreover, the raspberry jelly prepared by the method has a bright color, fresh and slippery taste, appropriate sourness and sweetness, strong fragrance and rich nutrients, and is suitable for the young as well as the old.
Description
Technical field
The present invention relates to food deep processing field, relate generally to a kind of preparation method of raspberry jelly.
Background technology
Jelly is a kind of west sweet food, is semi-solid, and outward appearance is sparkling and crystal-clear, lovely luster, and the soft cunning of mouthfeel is liked by consumers in general deeply, especially receives liking of youngsters and children.Jelly generally is that to add sweetener, acid, colouring agent, artificial essence etc. with fruit juice gel formulated.How artificial compound essence generally is dissolved in the alcohol formulated by ester class and aldehydes chemicals.The artificial tanning agent is to be that raw material is through chemical synthesis with coal tar.Above-mentioned food additives are nonnutritive basically to human body, eat unhelpfully more, even also have certain toxicity.Like the described fresh fruit pure jelly of the patent of invention of publication number CN101461477A; Contain fresh fruit, nutritive value is higher, and it is also smooth good to eat to taste; But this fresh fruit pure jelly contains a large amount of food additives; Like essence, color stabilizer, anticorrisive agent, pigment etc., long-term edible, also can cause certain harmful effect to human body.
Summary of the invention
The technical problem that the present invention will solve provides a kind of pollution-free food--preparation method of raspberry jelly of sour-sweet suitable, nutritious and safety and Health.
For solving the problems of the technologies described above, the preparation method of raspberry jelly of the present invention comprises following steps:
1) gets the fresh raspberry of 15-30 weight portion through cleaning, cut, protect look, removing enzyme and sterilizing, obtain raspberry pulp;
2) lemon of 2-5 weight portion is pressed into lemon juice;
3) get raspberry pulp, the step 2 that step 1) makes) lemon juice that makes, the jelly powder of 0.5-2 weight portion, the sweetener of 4-7 weight portion and the water of 50-100 weight portion places container, stirs, and obtains mixed liquor;
4) mixed liquor is boiled, insulation is 20-40 minute under little condition of boiling, and promptly gets after can while hot, sterilization, the cooling.
Above-mentioned steps 1) in, the said look that protects is with the NaCl solution soaking of 1.0%-1.5% mass concentration 5-15 minute.
Above-mentioned steps 1) in, the said enzyme and sterilizing that removes is that heating-up temperature was 65-70 ℃ with micro-wave oven heating 4-6 minute.
Above-mentioned steps 3) in, said sweetener is selected from the wherein a kind of of white granulated sugar, xylitol, sweet mellow wine, sorbierite and stevioside.
Above-mentioned steps 3) in, said jelly powder is carragheen, sweet dew glue or fish glue powder.
Above-mentioned steps 3) in, said sterilization is meant that with the mixed liquor sterilization after the can, sterilization temperature is 90-140 ℃, and sterilizing time is 3-20 minute.
Fruit of raspberry contains rich saccharide, protein, organic acid, vitamin; Fruit of raspberry also contains 17 seed amino acids at least in addition, comprises 8 kinds of essential amino acids, and SOD content is up to 237.98 μ g/g.FW; The high-load of tanning acid reaches the 1.5-2.0mg/100g fresh fruit; Mineral element content is abundant, and especially therefore Se is called as " third generation gold fruit ".According to one's analysis, per 100 gram raspberry fresh fruits contain moisture 84.2 grams, protein 0.2 gram, fat 0.5 gram, carbohydrate 13.6 grams; Fiber 3 grams, ash content 0.5 gram, 22 milligrams of calcium, 22 milligrams in phosphorus, 20 milligrams in magnesium; 1 milligram in sodium, 168 milligrams in potassium, vitamin A 130 international units, 0.03 milligram of vitamin B1,0.09 milligram of vitamin B2; 0.9 milligram in nicotinic acid (nicotinic acid), 25 milligrams of vitamin Cs, Cobastab 9 0.2-0.25 milligrams, 240 milligrams of citrins.
Lemon 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.Lemon is called as the warehouse of citric acid because of it contains a large amount of citric acids.
Raspberry jelly of the present invention adopts lemon directly to squeeze lemon juice to replace citric acid, has avoided some bad metabolism impurity and chemical residues of producing in the preparation process of citric acid, and is useful to health.Do not add any chemical synthesis additive in this production process, raw material all are natural green food, and edible safety is healthy, satisfies the harsh requirement of modern to food security.The raspberry jelly mouthfeel of processing smooth, sour-sweet suitable, the smell of fruits is very sweet and nutritious, it is edible to be fit to whole family grown-ups and children.
The specific embodiment
Be described further with specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
1, get the fresh raspberry of 15kg and clean up, protected look in 5 minutes, put into the micro-wave oven heating and removed enzyme and sterilizing in 4 minutes with the NaCl solution soaking of 1.0% mass concentration, for use.
2, raspberry, 0.5kg carragheen, 4kg white granulated sugar and the 50kg water after will handling places container, stirs, and obtains mixed liquor.
3, mixed liquor is boiled, insulation is 20 minutes under little condition of boiling, and adds the citric acid of 0.5kg and the potassium sorbate of 0.1kg then, can while hot, after carrying out sterilization under 95 ℃ of conditions, cooling off, promptly gets raspberry jelly finished product.
Embodiment 2
1, get the fresh raspberry of 30kg and clean up, protected look in 15 minutes, put into the micro-wave oven heating and removed enzyme and sterilizing in 6 minutes with the NaCl solution soaking of 1.5% mass concentration, for use.
2, raspberry, 2kg fish glue powder, 7kg xylitol and the 100kg water after will handling places container, stirs, and obtains mixed liquor.
3, mixed liquor is boiled, insulation is 40 minutes under little condition of boiling, and adds the citric acid of 1kg and the potassium sorbate of 0.2kg then, can while hot, after carrying out sterilization under 100 ℃ of conditions, cooling off, promptly gets raspberry jelly finished product.
Embodiment 3
1, get the fresh raspberry of 20kg and clean up, protected look in 10 minutes, put into the micro-wave oven heating and removed enzyme and sterilizing in 5 minutes with the NaCl solution soaking of 1.2% mass concentration, for use.
2, raspberry, 1kg sweet dew glue, 5kg sorbierite and the 80kg water after will handling places container, stirs, and obtains mixed liquor.
3, mixed liquor is boiled, insulation is 30 minutes under little condition of boiling, and adds the citric acid of 0.8kg and the potassium sorbate of 0.15kg then, can while hot, after carrying out sterilization under 98 ℃ of conditions, cooling off, promptly gets raspberry jelly finished product.
Embodiment 4
1, get the fresh raspberry of 15kg and clean up, protected look in 5 minutes, put into the micro-wave oven heating and removed enzyme and sterilizing in 4 minutes with the NaCl solution soaking of 1.5% mass concentration, for use.
2, raspberry, 2kg fish glue powder, 4kg xylitol and the 100kg water after will handling places container, stirs, and obtains mixed liquor.
3, mixed liquor is boiled, insulation is 20 minutes under little condition of boiling, and adds the citric acid of 1kg and the potassium sorbate of 0.1kg then, can while hot, after carrying out sterilization under 95 ℃ of conditions, cooling off, promptly gets raspberry jelly finished product.
Embodiment 5
1, get the fresh raspberry of 30kg and clean up, protected look in 15 minutes, put into the micro-wave oven heating and removed enzyme and sterilizing in 6 minutes with the NaCl solution soaking of 1% mass concentration, for use.
2, raspberry, 0.5kg sweet dew glue, 7kg stevioside and the 50kg water after will handling places container, stirs, and obtains mixed liquor.
3, mixed liquor is boiled, insulation is 40 minutes under little condition of boiling, and adds the citric acid of 0.5kg and the potassium sorbate of 0.2kg then, can while hot, after carrying out sterilization under 100 ℃ of conditions, cooling off, promptly gets raspberry jelly finished product.
Claims (6)
1. the preparation method of a raspberry jelly is characterized in that: comprise following step:
1) gets the fresh raspberry of 15-30 weight portion through cleaning, cut, protect look, removing enzyme and sterilizing, obtain raspberry pulp;
2) lemon of 2-5 weight portion is pressed into lemon juice;
3) get raspberry pulp, the step 2 that step 1) makes) lemon juice that makes, the jelly powder of 0.5-2 weight portion, the sweetener of 4-7 weight portion and the water of 50-100 weight portion places container, stirs, and obtains mixed liquor;
4) mixed liquor is boiled, insulation is 20-40 minute under little condition of boiling, and promptly gets after can while hot, sterilization, the cooling.
2. the preparation method of raspberry jelly according to claim 1 is characterized in that: in the step 3), said sweetener is selected from a kind of in white granulated sugar, xylitol, sweet mellow wine, sorbierite and the stevioside.
3. the preparation method of raspberry jelly according to claim 1 is characterized in that: in the step 3), said jelly powder is carragheen, sweet dew glue or fish glue powder.
4. the preparation method of raspberry jelly according to claim 1 is characterized in that: in the step 1), the said look that protects is to place the NaCl solution of 1.0%-1.5% mass concentration to soak 5-15 minute the raspberry that cuts.
5. follow the preparation method according to the described raspberry jelly of claim 1, it is characterized in that: in the step 1), the said enzyme and sterilizing that removes is with micro-wave oven heating 4-6 minute.
6. the preparation method of raspberry jelly according to claim 1 is characterized in that: in the step 4), said sterilization is meant that with the mixed liquor sterilization after the can, sterilization temperature is 90-140 ℃, and sterilizing time is 3-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101751757A CN102696937A (en) | 2012-05-31 | 2012-05-31 | Method for preparing raspberry jelly |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101751757A CN102696937A (en) | 2012-05-31 | 2012-05-31 | Method for preparing raspberry jelly |
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| Publication Number | Publication Date |
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| CN102696937A true CN102696937A (en) | 2012-10-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101751757A Pending CN102696937A (en) | 2012-05-31 | 2012-05-31 | Method for preparing raspberry jelly |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919645A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry jam powder |
| CN102919634A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry jelly powder |
| CN103766859A (en) * | 2014-01-06 | 2014-05-07 | 陈其钢 | Red raspberry jam production process capable of increasing ellagic acid content |
| 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 |
| CN104381762A (en) * | 2014-11-08 | 2015-03-04 | 沈阳农业大学 | Diced raspberry fruit jelly and preparation method thereof |
| CN104472978A (en) * | 2015-01-05 | 2015-04-01 | 安徽徽王食品有限公司 | Blueberry jelly and preparing method thereof |
| CN104783024A (en) * | 2015-04-01 | 2015-07-22 | 广西大学 | Compound-flavor roselle jelly powder |
| CN107969665A (en) * | 2017-12-26 | 2018-05-01 | 大连民族大学 | A kind of preparation method of raspberry taste multicomponent jelly powder |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461477A (en) * | 2007-12-21 | 2009-06-24 | 朱锦全 | Fresh fruit pure jelly and method for producing the same |
-
2012
- 2012-05-31 CN CN2012101751757A patent/CN102696937A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461477A (en) * | 2007-12-21 | 2009-06-24 | 朱锦全 | Fresh fruit pure jelly and method for producing the same |
Non-Patent Citations (1)
| Title |
|---|
| 梁文珍等: "树莓营养果冻的研制", 《农产品加工》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919634A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry jelly powder |
| CN102919645A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry jam powder |
| CN103766859A (en) * | 2014-01-06 | 2014-05-07 | 陈其钢 | Red raspberry jam production process capable of increasing ellagic acid content |
| 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 |
| CN104381762A (en) * | 2014-11-08 | 2015-03-04 | 沈阳农业大学 | Diced raspberry fruit jelly and preparation method thereof |
| CN104472978A (en) * | 2015-01-05 | 2015-04-01 | 安徽徽王食品有限公司 | Blueberry jelly and preparing method thereof |
| CN104783024A (en) * | 2015-04-01 | 2015-07-22 | 广西大学 | Compound-flavor roselle jelly powder |
| CN107969665A (en) * | 2017-12-26 | 2018-05-01 | 大连民族大学 | A kind of preparation method of raspberry taste multicomponent jelly powder |
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Application publication date: 20121003 |