CN1029540C - Method for preparing jelly from apple waste - Google Patents
Method for preparing jelly from apple waste Download PDFInfo
- Publication number
- CN1029540C CN1029540C CN88109667A CN88109667A CN1029540C CN 1029540 C CN1029540 C CN 1029540C CN 88109667 A CN88109667 A CN 88109667A CN 88109667 A CN88109667 A CN 88109667A CN 1029540 C CN1029540 C CN 1029540C
- Authority
- CN
- China
- Prior art keywords
- jelly
- acid
- pomace
- add
- sulfurous acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 24
- 239000008274 jelly Substances 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000002699 waste material Substances 0.000 title claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 14
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims abstract description 14
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 4
- 108090000790 Enzymes Proteins 0.000 claims abstract description 4
- 239000002893 slag Substances 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims 1
- 230000007062 hydrolysis Effects 0.000 abstract description 6
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000013078 crystal Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000008399 tap water Substances 0.000 abstract 1
- 235000020679 tap water Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 238000001879 gelation Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241001092040 Crataegus Species 0.000 description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000015927 pasta Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for preparing jelly with sugar content of more than 50% by using apple waste, belonging to the field of food processing. Fresh apple pomace, peel and kernels are dried to enable the water content to reach 4-9%, and then the apple pomace, peel and kernels can be stored in a dry and ventilated place for years. When the fruit jelly is prepared, the fruit jelly is washed by water, drained, inactivated enzyme, squeezed, added with tap water 3-4 times, then added with analytically pure hydrochloric acid and sulfurous acid or sulfuric acid and sulfurous acid which account for 0.1-0.6% of the total weight of the jelly, heated for hydrolysis, and the juice obtained by filter pressing is added with sugar and auxiliary materials to prepare the jelly. The method does not need vacuum concentration, and has low cost, and the obtained jelly has crystal transparent feeling and palatable sour and sweet taste.
Description
The present invention relates to a kind of food-processing method, particularly a kind of method of utilizing apple waste to make pectin jelly.
At present, making the method for jelly, manyly at home make coagulating agent or use the hawthorn gelation with sodium alginate, report recently that useful hawthorn adds and join apple leather jelly, mainly is to utilize hawthorn to be rich in the character of pectin.According to US3,622,559 patents need precipitate when making pectin, concentrate abroad; Denmark A/SK φ BENHAVNS PEKTINFABRIK(The copenhagen pectin Factory) (td), think that the main application of jelly powder is to make jelly.84 years SU1076064 patents of the Soviet Union propose to utilize bright slag fresh or sulfiting to produce the technology of pasta pectini, be that the pomace in the reactor is carried out sulfiting, with hydrolysis of 1.75atm live steam and blanching, need a whole set of complicated process equipment, obtained pasta pectini, in vacuum, be condensed at last the pasta pectini that dry matter content reaches 10-12% and make jelly etc. again.Above method all adopts the sulfurous acid hydrolysis, because the complexity of technology is unsuitable for small business and township enterprise and produces.
The objective of the invention is to make full use of pomace, skin and examine these waste materials, oven dry through mixed-acid hydrolysis, need not purify and concentrate, and makes the apple jelly of the sour and sweet palatability with transparent feel with simple and easy method, thereby makes waste material become precious, reaches the purpose of long-term production.
The present invention finishes as follows: make raw material with fresh pomace or through the bright slag of sulfurous acid corrosion-resistant, skin and nuclear, through 70-90 ℃ of temperature oven dry (or drying), make dried slag water content reach 4-9%, put dry ventilation and preserve throughout the year.During making, take by weighing the proper amount of dry slag, with water logging from the beginning, wash, steep, drain, add the 90-100 ℃ of hot water enzyme that goes out and live, extract, add running water again and embathe and extract, three to five times repeatedly, through 8-15 hour, flush away influenced the starch of jelly transparency.In not stating the pomace of handling and extracting, add 3 to 4 times of running water of this pomace weight, adding the analysis pure hydrochloric acid of 0.1-0.6% of gained gross weight and the mixed acid of sulfurous acid or sulfuric acid and sulfurous acid again is hydrolyzed, and the weight ratio of hydrochloric acid or sulfuric acid and sulfurous acid is 1-2: 1, in temperature is 70-85 ℃ of hydrolysis 1-1.5 hour, again through press filtration, in extruding juice, add the pulverizing white sugar of 50-65%, promptly make jelly with transparent feel.
It is simple that the present invention has method, with low cost, do not need vacuum to concentrate, and is fit to vast township enterprise and produces, and dried slag can store throughout the year, produces throughout the year, and the jelly of making has sparkling and crystal-clear transparent feel, sour and sweet palatability, and device therefor is simple, method simple and feasible, small investment.
Below with reference to embodiment the present invention is described in further detail.
Embodiment 1:
Fresh pomace, skin and nuclear are sent in drying room or the far-infrared ray drying oven, intensification reaches 85 ℃, freeze-day with constant temperature is to dried slightly, temperature is lowered gradually, reach at last about 70 ℃, stop when dried slag water content 4-9%, the disintegrating slag of this moment or clinker are inside and outside all dried faint yellow, this dried slag is put dry ventilation, preserves throughout the year.When the system pectin jelly, for example take by weighing the dried slag of 1700 grams, soak, drain twice repeatedly with running water, add about 95 ℃ of boiling water in stirring then, make the pectase deactivation, add the cold water cooling again, get slag 5100 grams after extracting, available running water embathes four times repeatedly, flush away starch is extracted at last, can increase the transparent feel of jelly.The pomace of extracting like this need add 11.2 liters in cold boiling water if take out 2800 grams, adds 20 milliliter 36.5% analysis pure hydrochloric acid after the mixing earlier, adds 12 milliliters again and analyzes the pure SO of containing
2Be 6% sulfurous acid, hydrochloric acid has high hydrolysis ability, and sulfurous acid has strong decolouring antiseptic power.Mixture is put into jacketed pan, the control hydrolysis temperature is between 70-85 ℃, behind the stirring reaction 45 minutes, add 15 milliliters of sulfurous acid again, continue to stir, total cohydrolysis adopted spiral press-down type filter press (or other filtering equipments) to carry out press filtration about 1.2 hours, use the nylon filter cloth, available individual layer or bilayer.Do not contain solid suspension and be as the criterion to leach juice, add 55% pulverizing granulated sugar in the juice of press filtration, transfer sugar-acid ratio with citric acid again, pH should be controlled at 2.0-3.5, adds a small amount of vitamin C, can increase the fruit delicate flavour, and can prevent brown stain and increase antiseptic power.As making orange flavor jelly, every box 60 grams add an emulsification flavoring orange essence approximately and get final product, and pour in the box about 20 minutes to 1 hour gelations into.Gelation hardness is inverted not come off and is not advisable to remove lid, or is as the criterion with spoonful having dug into piece.Storage life, generally more than three months, as using the sealing capsule, storage life can reach more than half a year in aeration-drying place.
Embodiment 2:
Leading portion is handled identical with embodiment 1, promptly live, extract, get and extract 5 kilograms of slags, add the 15-17 liter and contain 0.2% the sulfuric acid and the sulfurous acid aqueous solution through the enzyme of drying, embathe, go out, it is adjustable that the dosage of acid is looked the jelly color and luster, be advisable to get faint yellow jelly, add the acid back and stir hydrolysis 1.5 hours, temperature is controlled at 70-80 ℃, juice adding citric acid with the press filtration gained, transfer pH3.0, sugaring 60%, the gelation time can be in ten minutes.
Reaction pot among the present invention is stainless steel jacketed pan, the direct heating kettle of electric food warmer or coal fire, and temperature is controlled between 70-85 ℃, might not require constant temperature, preferably is controlled between 75-85 ℃ to get final product.(above percentage all is weight percentage)
Claims (1)
1, a kind ofly contain the method for sugar greater than 50% pectin jelly with what apple waste was made, comprise and use fresh pomace, skin and nuclear are made raw material, it is characterized in that, the above raw material is that 70-90 ℃ of oven dry is to dried slag water content 4-9% in temperature, it is clean that dried slag is added washing, soak, drain, adding the 90-100 ℃ of hot water enzyme that goes out lives, after extracting, add running water again and embathe and extract, 3-5 time repeatedly, through 8-15 hour, in the pomace of extracting, add 3-4 times of running water of this pomace weight, add the mixed acid of the 0.1-0.6% of gained gross weight again, this mixed acid is analytically pure hydrochloric acid and sulfurous acid or sulfuric acid and sulfurous acid, and analytically pure hydrochloric acid or sulfuric acid and sulfurous acid weight ratio are 1-2: 1, under 70-85 ℃ temperature, be hydrolyzed, got final product, and sugaring requirement jelly sugar content is 50-65% through 1-1.5 hour.
(the above percentage that does not have to specify all is weight percentage)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88109667A CN1029540C (en) | 1988-10-10 | 1988-10-10 | Method for preparing jelly from apple waste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88109667A CN1029540C (en) | 1988-10-10 | 1988-10-10 | Method for preparing jelly from apple waste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1041865A CN1041865A (en) | 1990-05-09 |
| CN1029540C true CN1029540C (en) | 1995-08-23 |
Family
ID=4835395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN88109667A Expired - Fee Related CN1029540C (en) | 1988-10-10 | 1988-10-10 | Method for preparing jelly from apple waste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1029540C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7070826B2 (en) * | 2003-07-15 | 2006-07-04 | Pacific Rim Marketing Limited | Process and formulation for producing a multipurpose, multi-functional apple base |
| CN101073384B (en) * | 2006-05-17 | 2011-04-13 | 烟台安德利果胶有限公司 | Production of low-methoxy apple pectin |
| CN102174611A (en) * | 2010-12-27 | 2011-09-07 | 安徽金枫果胶有限公司 | Process for degreasing low methoxyl pectin |
| CN102161713B (en) * | 2011-03-24 | 2015-05-13 | 帝斯曼（中国）有限公司 | Method for continuously preparing high-purity pectin by using enzymolysis-ultrafiltration concentration-spray drying process |
| CN106509754A (en) * | 2016-11-04 | 2017-03-22 | 中南林业科技大学 | Dragon fruit peel jelly and preparation method thereof |
-
1988
- 1988-10-10 CN CN88109667A patent/CN1029540C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1041865A (en) | 1990-05-09 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |