CN103519033A - Litchi jelly and manufacturing method thereof - Google Patents
Litchi jelly and manufacturing method thereof Download PDFInfo
- Publication number
- CN103519033A CN103519033A CN201210225227.7A CN201210225227A CN103519033A CN 103519033 A CN103519033 A CN 103519033A CN 201210225227 A CN201210225227 A CN 201210225227A CN 103519033 A CN103519033 A CN 103519033A
- Authority
- CN
- China
- Prior art keywords
- litchi
- jelly
- granulated sugar
- white granulated
- potassium citrate
- 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.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 15
- 239000008274 jelly Substances 0.000 title claims abstract description 15
- 241001629511 Litchi Species 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 239000001630 malic acid Substances 0.000 claims abstract description 6
- 235000011090 malic acid Nutrition 0.000 claims abstract description 6
- 239000001508 potassium citrate Substances 0.000 claims abstract description 6
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 6
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 6
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 abstract 1
- 229960001462 sodium cyclamate Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 230000000694 effects Effects 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
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a litchi jelly and a preparation method thereof. The litchi jelly is a food, which has the advantages of bright color and soft mouthfeel and is sweet and moist. The manufacturing method comprises the following steps: dissolving 2.6-3.0g of carrageenin, 2.0-2.3g of konjaku flour, 0.4-0.6g of xanthan gum, 150-160g of white granulated sugar, 1.5-1.8g of potassium citrate and 0.2-0.4g of sodium cyclamate in 850-900mL of pure water, heating, keeping the temperature, homogenating, cooling to 60-75 DEG C or so, adding 1.1-1.6g of citric acid, 0.8-1.2g of malic acid and peeled core-removed litchi flesh dices, uniformly stirring, filling, sealing and pasteurizing. The litchi jelly is sweet and tasty, has slight subtle fragrance of litchi, and is free of external pigments. The litchi jelly is a food which has unique flavor and health-care function.
Description
[technical field]
The present invention relates to a kind of casual health food, particularly a kind of lichee jelly and preparation method thereof.
[background technology]
Nowadays the jelly kind on market is limited, and especially the kind of pulp jelly is limited, and kind is single.The contained abundant sugar of lichee has makeup energy, and the effect having additional nutrients, studies have shown that, lichee has to cerebral tissue the effect of taking a tonic or nourishing food to build up one's health, and can obviously improve the symptoms such as insomnia, forgetful, god is tired; Litchi meat, containing abundant vitamin C and protein, contributes to enhanced machine body immunity function, improves resistance against diseases; Lichee has the effect of subdhing swelling and detoxicating, hemostasis and pain-relieving; Lichee has abundant vitamin, can promote the blood circulation of fine vascular.Lichee and jelly are arranged in pairs or groups, and are a kind of nutrition products of delicious food.
[summary of the invention]
The present invention aims to provide a kind of good lichee jelly with peculiar flavour and health care.
Preparation method of the present invention is:
(1) take 2.6g～3.0g carragheen, 2.0g～2.3g konjaku flour, 0.4g～0.6g xanthans, 150g～160g white granulated sugar, 1.5g～1.8g potassium citrate, 0.2g～0.4g is 850mL～900mL dissolved in purified water for honey element.
(2) use mixer agitating solution, solution is slowly heated to 80 ℃～90 ℃ left and right, then Fast Heating is dissolved solid completely, till colloid swelling.
(3) while being at room temperature cooled to 60 ℃～75 ℃, add citric acid 1.1g～1.6g, malic acid 0.8g～1.2g and peeling stoning litchi pulp fritter, stir.
(4) filling, sealing, carries out pasteurize.
Good result of the present invention
The prepared lichee jelly of the present invention is fresh and sweet tasty and refreshing, has light lichee delicate fragrance, does not contain external pigment in jelly.Made up the blank in market simultaneously.Can apply in large-scale production.
[specific embodiment]
Embodiment 1
Take 2.9g carragheen, 2.0g konjaku flour, 0.6g xanthans, 153g white granulated sugar, 1.5g potassium citrate, 0.2g honey element 900mL dissolved in purified water.
Use mixer agitating solution, solution is slowly heated to 85 ℃ of left and right, then Fast Heating is dissolved solid completely, till colloid swelling.
While being at room temperature cooled to 70 ℃, add citric acid 1.1g, malic acid 1.2g and peeling stoning litchi pulp fritter, stir.
Filling, sealing, carries out pasteurize.
Embodiment 2
Take 2.7g carragheen, 2.3g konjaku flour, 0.5g xanthans, 152g white granulated sugar, 1.7g potassium citrate, 0.3g honey element 880mL dissolved in purified water.
Use mixer agitating solution, solution is slowly heated to 80 ℃ of left and right, then Fast Heating is dissolved solid completely, till colloid swelling.
While being at room temperature cooled to 65 ℃, add citric acid 1.3g, malic acid 1.0g and peeling stoning litchi pulp fritter, stir.
Filling, sealing, carries out pasteurize.
Claims (2)
1. a lichee jelly, is characterized in that basic composition is: carragheen, konjaku flour, xanthans, white granulated sugar, potassium citrate, honey element, citric acid, malic acid, litchi pulp.
2. lichee jelly according to claim 1, is characterized in that preparation method of the present invention is:
(1) take 2.6g～3.0g carragheen, 2.0g～2.3g konjaku flour, 0.4g～0.6g xanthans, 150g～160g white granulated sugar, 1.5g～1.8g potassium citrate, 0.2g～0.4g is 850mL～900mL dissolved in purified water for honey element.
(2) use mixer agitating solution, solution is slowly heated to 80 ℃～90 ℃ left and right, then Fast Heating is dissolved solid completely, till colloid swelling.
(3) while being at room temperature cooled to 60 ℃～75 ℃, add citric acid 1.1g～1.6g, malic acid 0.8g～1.2g and peeling stoning litchi pulp fritter, stir.
(4) filling, sealing, carries out pasteurize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210225227.7A CN103519033A (en) | 2012-07-03 | 2012-07-03 | Litchi jelly and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210225227.7A CN103519033A (en) | 2012-07-03 | 2012-07-03 | Litchi jelly and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519033A true CN103519033A (en) | 2014-01-22 |
Family
ID=49921671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210225227.7A Pending CN103519033A (en) | 2012-07-03 | 2012-07-03 | Litchi jelly and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519033A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252071A (en) * | 2017-07-14 | 2017-10-17 | 集美大学 | A kind of spirulina lichee health-care fruit jelly and preparation method thereof |
| CN116918954A (en) * | 2023-07-20 | 2023-10-24 | 岭南现代农业科学与技术广东省实验室茂名分中心 | Litchi flavored jelly and preparation method thereof |
Citations (4)
| 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 |
| CN101773221A (en) * | 2010-01-21 | 2010-07-14 | 蜡笔小新(天津)有限公司 | Synbiotics fruit jelly and production method thereof |
| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
| CN102228170A (en) * | 2011-06-16 | 2011-11-02 | 张杰明 | Five-cereal jelly and preparation method thereof |
-
2012
- 2012-07-03 CN CN201210225227.7A patent/CN103519033A/en active Pending
Patent Citations (4)
| 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 |
| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
| CN101773221A (en) * | 2010-01-21 | 2010-07-14 | 蜡笔小新(天津)有限公司 | Synbiotics fruit jelly and production method thereof |
| CN102228170A (en) * | 2011-06-16 | 2011-11-02 | 张杰明 | Five-cereal jelly and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 秦慧彬，李晋毅: "爽口鲜果啤酒果冻制作工艺", 《山西农业大学学报》 * |
| 舒肇甦: "两种荔枝加工品的生产工艺", 《中国南方果树》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252071A (en) * | 2017-07-14 | 2017-10-17 | 集美大学 | A kind of spirulina lichee health-care fruit jelly and preparation method thereof |
| CN116918954A (en) * | 2023-07-20 | 2023-10-24 | 岭南现代农业科学与技术广东省实验室茂名分中心 | Litchi flavored jelly and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140122 |