CN103750092A - Preparation method of vitamin nutrient jelly - Google Patents
Preparation method of vitamin nutrient jelly Download PDFInfo
- Publication number
- CN103750092A CN103750092A CN201310735252.4A CN201310735252A CN103750092A CN 103750092 A CN103750092 A CN 103750092A CN 201310735252 A CN201310735252 A CN 201310735252A CN 103750092 A CN103750092 A CN 103750092A
- Authority
- CN
- China
- Prior art keywords
- preparation
- vitamin
- feed liquid
- add
- jelly
- 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.)
- Granted
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 26
- 239000008274 jelly Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 229940088594 vitamin Drugs 0.000 title claims abstract description 17
- 235000013343 vitamin Nutrition 0.000 title claims abstract description 17
- 239000011782 vitamin Substances 0.000 title claims abstract description 17
- 229930003231 vitamin Natural products 0.000 title claims abstract description 17
- 150000003722 vitamin derivatives Chemical class 0.000 title claims abstract description 17
- 235000015097 nutrients Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000011049 filling Methods 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 11
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 8
- 239000001527 calcium lactate Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 25
- 230000008569 process Effects 0.000 claims description 24
- 235000015203 fruit juice Nutrition 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 4
- 239000003082 abrasive agent Substances 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 241001092040 Crataegus Species 0.000 claims 1
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 238000005070 sampling Methods 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- 239000000686 essence Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- CFNJLPHOBMVMNS-UHFFFAOYSA-N pentyl butyrate Chemical compound CCCCCOC(=O)CCC CFNJLPHOBMVMNS-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- 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
- 229920001817 Agar Polymers 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 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
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 239000011280 coal tar Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- -1 isopentyl ester Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 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
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- 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
- 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
Abstract
The invention discloses a preparation method of a vitamin nutrient jelly. The preparation method comprises the following process steps: adding sugar water into a pot, grinding materials, adding processed antholeucin, boiling the materials to be 85-95 DEG C, adding processed milk powder, stirring for 0.5-2 minutes, adding a processed calcium lactate solution, continuing boiling the materials until boiling, maintaining the temperature for 3-5 minutes, cooling a material solution to be 85-95 DEG C, adding processed pulp or juice, and adding processed seasonings after the material solution is cooled to be 80-90 DEG C, so as to prepare 500 L of material solution; continuing stirring for 1-3 minutes, sampling 15-20g of the material solution, and detecting the material solution; after the material solution is qualified, filling a material storage tank with the material solution; and carrying out sterilization, so as to obtain the finished product. According to preparation method, by adding the pulp/juice into the fruity jelly, the taste is smooth; most nutrient substances such as mineral substances and soluble dietary fibers in raw materials are preserved.
Description
Technical field
The present invention relates to food processing field, specifically a kind of preparation method of vitamin jelly.
Background technology
Existing jelly is to add various artificial compound essences, colouring agent, sweetener, acid formulated with thickener (carragheen, konjaku flour, locust bean gum etc.).Although from marine alga and terrestrial plant, in leaching process through PROCESS FOR TREATMENT such as peracid, alkali, bleachings, the nutritional labelings such as its original vitamin, inorganic salts are all exhausted.Sodium alginate, agar etc. belong to dietary fiber class, but take in too much can affect human body to absorption, the especially inorganic salts such as iron, zinc of fat, protein owing to being combined into insolubility mixture, reduced the absorption of human body to trace elements such as iron, zinc.How artificial compound essence, be generally dissolved in alcohol formulated by ester class and aldehydes chemicals.The fragrance of pineapple jelly is mainly to have added take ethyl butyrate as main artificial compound essence; Apple jelly contains isopentyl ester; Banana jelly contains amyl butyrate etc.The fresh colour of jelly is the result that adds artificial tanning agent.These artificial tanning agents, are take coal tar as raw material is through chemical synthesis, and what nutritive value these materials do not have to human body, how unhelpfully eat, and even also have certain toxicity.
Jelly calculates by white sugar addition 15%, and the heat energy that the jelly of each 15 grammes per square metres produces is in vivo 40 kilojoules, and normal adult human heat energy every day quantity delivered is about 8400 kilojoules, and therefore to produce in vivo heat energy proportion extremely low for jelly.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of vitamin jelly, to solve the problem proposing in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A preparation method for vitamin jelly, comprises following processing step:
(1) to add in pot the processed good antholeucin of syrup 100-150L → abrasive material that mass concentration is 40-60% → add → boil expect to 85-95 ℃ → add the processed good calcium lactate solution of processed good milk powder → stirring 0.5-2 minute → add → continue to boil material to 3-5 minute → feed liquid of boiling → insulation to be cooled to 85-95 ℃, add processed good pulp or fruit juice → when feed liquid is cooled to 80-90 ℃, add processed good small powder, make the feed liquid of 500L;
(2) then continue to stir 1-3min, get color and luster, smell, mouthfeel, pH value, soluble solid and the feed liquid forming degree of 15～20g sample detection feed liquid; Feed liquid physics and chemistry requires: pH is 3.70-4.10, and the mass fraction of soluble solid is 17.0%～18.0%;
(3) detect qualified after through being fills up to storage tank; Feed liquid after allotment must be filling complete in 60min;
(4) after sterilization processing, be finished product.
As the further scheme of the present invention: the treatment process of described antholeucin: with hot water dissolving 500-600g antholeucin.
As the further scheme of the present invention: described milk powder treatment process: with the hot water dissolving 2-4kg milk powder of 7-9L, 50-60 ℃.
As the further scheme of the present invention: described calcium lactate treatment process: with 10-12L, 85 ℃ of above hot water dissolving 0.8-1.5kg calcium lactates.
As the further scheme of the present invention: described pulp or fruit juice treatment process: 85 ℃ of above hot water dissolvings that the weight such as use.
As the further scheme of the present invention: the treatment process of described small powder: with 4-6L, 85 ℃ of 1.0-1.5kg acid, appropriate pigment, 0.4-1.2kg essence that above hot water fully dissolves.
As further scheme of the present invention: described pulp or fruit juice are red date slurry+AJC or hawthorn slurry or pears inspissated juice.
As the further scheme of the present invention: described filling procedure is: filter: filling machine material cylinder filter bag configuration: 1 × 120 order; Filling: feed temperature >=70 ℃.
As the further scheme of the present invention: described sterilization processing operation comprises:
A. process for sterilizing: sterilization temperature 80-85 ℃, sterilizing time 10-15min;
B. process for cooling: cooling water temperature≤35 ℃, cool time 8-12min; Guarantee that product is after cooling, its central temperature is answered≤35 ℃;
C. dry: bake out temperature is not higher than 45 ℃
Compared with prior art, the invention has the beneficial effects as follows: the fruity jelly of this explained hereafter has added pulp/fruit juice, and mouthfeel is smooth, retained the most of nutriment in raw material, as mineral matter, soluble dietary fiber.
The specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Based on the embodiment in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
The preparation method of a kind of vitamin jelly of the present invention, comprises following processing step:
1 boils material process (by 500L/ pot):
1.1 charging technology parameters
1.2 charging technology flow processs
The processed good antholeucin of sweet water adding → abrasive material → add → boil material to 90 ℃ → add the processed good calcium lactate solution of processed good milk powder → stirrings 1 minute → add → continue to boil material to boiling → be incubated 3-5 minute → feed liquid to be cooled to 90 ℃, add the processed good small powder of processed good fruit juice → add when feed liquid is cooled to 85 ℃;
1.4 technology points:
1.4.1 by charging technology parameter, carry out setting parameter;
1.4.2 add syrup, ground auxiliary material, require batching to dissolve fully, must not have caking;
1.4.3 after having ground auxiliary material, through colloid mill, be grinding into and use the uniform white liquid of 5kg hot water dissolving;
1.4.4 heat up and boil material:
1.4.5 when feed liquid is warming up to 90 ℃, slowly add processed good milk powder;
Milk powder treatment process: with hot water dissolving's milk powder of 50-60 ℃ of 8L;
1.4.6 add milk powder and stir after 2 minutes, slowly add processed good calcium lactate solution;
Calcium lactate treatment process: with 85 ℃ of above hot water dissolving's calcium lactates of 11L;
1.4.7 continue to be warming up to, boil; Boil rear insulation 3 minutes, sampling simultaneously detects its soluble solid and feed liquid moulding situation; Carry out cooling;
1.4.8 when feed liquid is cooled to 90 ℃, slowly add processed pulp (fruit juice);
Pulp (fruit juice) treatment process: 85 ℃ of above hot water dissolvings that the weight such as use;
1.4.9 when feed liquid is cooled to 85 ℃, slowly add the acid, pigment, the essence (small powder) that with 85 ℃ of above hot water of 5kg, have fully dissolved;
1.4.10 after acid adjustment, continue to stir 2min, get color and luster, smell, mouthfeel, pH value, soluble solid and the feed liquid forming degree of 15～20g sample detection feed liquid;
1.4.11 detect qualified rear use 120 order filter bags and be filtered to storage tank.
1.5 feed liquid physics and chemistry require: pH:3.70-4.10, and the mass fraction of soluble solid is 17.0%～18.0%;
1.6 points for attention: the feed liquid after allotment must be filling complete in 60min.
2 filling procedures
2.1 filter: filling machine material cylinder filter bag configuration: 1 × 120 order;
2.2 fillings: feed temperature >=70 ℃.
3 sterilization process
3.1 process for sterilizing: 82 ℃ of sterilization temperatures, sterilizing time 13min;
3.2 process for cooling: cooling water temperature≤35 ℃, cool time 10min; Guarantee that product is after cooling, its central temperature is answered≤35 ℃;
3.3 dry: bake out temperature should be higher than 45 ℃.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned example embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other concrete form.Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims rather than above-mentioned explanation, is therefore intended to all changes that drop in the implication and the scope that are equal to important document of claim to include in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but be not that each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (9)
1. a preparation method for vitamin jelly, is characterized in that, comprises following processing step:
(1) to add in pot the processed good antholeucin of syrup 100-150L → abrasive material that mass concentration is 40-60% → add → boil expect to 85-95 ℃ → add the processed good calcium lactate solution of processed good milk powder → stirring 0.5-2 minute → add → continue to boil material to 3-5 minute → feed liquid of boiling → insulation to be cooled to 85-95 ℃, add processed good pulp or fruit juice → when feed liquid is cooled to 80-90 ℃, add processed good small powder, make the feed liquid of 500L;
Then continue to stir 1-3min, get color and luster, smell, mouthfeel, pH value, soluble solid and the feed liquid forming degree of 15～20g sample detection feed liquid; Feed liquid physics and chemistry requires: pH is 3.70-4.10, and the mass fraction of soluble solid is 17.0%～18.0%;
Detect qualified after through being fills up to storage tank; Feed liquid after allotment must be filling complete in 60min;
It after sterilization processing, is finished product.
2. the preparation method of a kind of vitamin jelly according to claim 1, is characterized in that, the treatment process of described antholeucin: with hot water dissolving 500-600g antholeucin.
3. the preparation method of a kind of vitamin jelly according to claim 1, is characterized in that, described milk powder treatment process: with the hot water dissolving 2-4kg milk powder of 7-9L, 50-60 ℃.
4. the preparation method of a kind of vitamin jelly according to claim 1, is characterized in that, described calcium lactate treatment process: with 10-12L, 85 ℃ of above hot water dissolving 0.8-1.5kg calcium lactates.
5. the preparation method of a kind of vitamin jelly according to claim 1, is characterized in that, described pulp or fruit juice treatment process: 85 ℃ of above hot water dissolvings that the weight such as use.
6. the preparation method of a kind of vitamin jelly according to claim 1, is characterized in that, the treatment process of described small powder: with 4-6L, 85 ℃ of 1.0-1.5kg acid, appropriate pigment, 0.4-1.2kg essence that above hot water fully dissolves.
7. a kind of preparation method of vitamin jelly according to claim 1 or 5, is characterized in that, described pulp or fruit juice are red date slurry+AJC or hawthorn slurry or pears inspissated juice.
8. the preparation method of a kind of vitamin jelly according to claim 1, is characterized in that, described filling procedure is: filter: filling machine material cylinder filter bag configuration: 1 × 120 order; Filling: feed temperature >=70 ℃.
9. the preparation method of a kind of vitamin jelly according to claim 1, is characterized in that, described sterilization processing operation comprises:
Process for sterilizing: sterilization temperature 80-85 ℃, sterilizing time 10-15min;
Process for cooling: cooling water temperature≤35 ℃, cool time 8-12min; Guarantee that product is after cooling, its central temperature is answered≤35 ℃;
Dry: bake out temperature is not higher than 45 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310735252.4A CN103750092B (en) | 2013-12-28 | 2013-12-28 | A kind of preparation method of vitamin jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310735252.4A CN103750092B (en) | 2013-12-28 | 2013-12-28 | A kind of preparation method of vitamin jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103750092A true CN103750092A (en) | 2014-04-30 |
| CN103750092B CN103750092B (en) | 2016-03-23 |
Family
ID=50517546
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310735252.4A Active CN103750092B (en) | 2013-12-28 | 2013-12-28 | A kind of preparation method of vitamin jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750092B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381769A (en) * | 2014-12-09 | 2015-03-04 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of probiotic fermented juice jelly |
| CN105166616A (en) * | 2015-10-12 | 2015-12-23 | 福建天线宝宝食品股份有限公司 | Jelly preparation method preventing flesh browning |
| CN105661428A (en) * | 2016-01-26 | 2016-06-15 | 郭淑兰 | Tremella jelly and preparation technology thereof |
| CN107302991A (en) * | 2016-04-21 | 2017-10-31 | 广西福芝燕贸易有限公司 | A kind of formula of bird's nest jelly and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60102152A (en) * | 1983-11-07 | 1985-06-06 | Hirotoshi Otori | Preparation of jelly containing fruit pulp |
| KR20100009289A (en) * | 2008-07-18 | 2010-01-27 | 주식회사 소이빌 | Manufacturing method of jelly for promoting health having korean herbal medicines and jelly manufactured thereby |
| 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 |
| CN102423030A (en) * | 2011-10-24 | 2012-04-25 | 日加满饮品(上海)有限公司 | Formula and preparation technology of jelly |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
-
2013
- 2013-12-28 CN CN201310735252.4A patent/CN103750092B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60102152A (en) * | 1983-11-07 | 1985-06-06 | Hirotoshi Otori | Preparation of jelly containing fruit pulp |
| KR20100009289A (en) * | 2008-07-18 | 2010-01-27 | 주식회사 소이빌 | Manufacturing method of jelly for promoting health having korean herbal medicines and jelly manufactured thereby |
| 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 |
| CN102423030A (en) * | 2011-10-24 | 2012-04-25 | 日加满饮品(上海)有限公司 | Formula and preparation technology of jelly |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
Non-Patent Citations (2)
| Title |
|---|
| 冯彩萍，等: ""杏仁保健果冻的研制"", 《吕梁学院学报》, vol. 3, no. 2, 30 April 2013 (2013-04-30), pages 33 - 36 * |
| 胡中泽，等: ""草莓原果果冻的研制"", 《武汉工业学院学报》, vol. 22, no. 3, 30 September 2003 (2003-09-30), pages 3 - 6 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381769A (en) * | 2014-12-09 | 2015-03-04 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of probiotic fermented juice jelly |
| CN105166616A (en) * | 2015-10-12 | 2015-12-23 | 福建天线宝宝食品股份有限公司 | Jelly preparation method preventing flesh browning |
| CN105661428A (en) * | 2016-01-26 | 2016-06-15 | 郭淑兰 | Tremella jelly and preparation technology thereof |
| CN107302991A (en) * | 2016-04-21 | 2017-10-31 | 广西福芝燕贸易有限公司 | A kind of formula of bird's nest jelly and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103750092B (en) | 2016-03-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103843970B (en) | Production method for preparing ossein oligopeptide meal, bone oil and bone meal | |
| CN103750092B (en) | A kind of preparation method of vitamin jelly | |
| CN101999567A (en) | Spirulina nutrient jelly | |
| CN107156775A (en) | A kind of green All Pure Nature intelligence development health type edible salt and preparation method thereof | |
| CN107242492A (en) | A kind of method that utilization cyperue esculentus dregs of rice manufacture cyperue esculentus dregs of rice fine powder | |
| CN104381769A (en) | Preparation method of probiotic fermented juice jelly | |
| CN101664218B (en) | Instant medlar juice solid beverage and processing method thereof | |
| CN107307175A (en) | A kind of method for comprehensively utilizing the cyperue esculentus dregs of rice | |
| CN103932347A (en) | Production method of instant nutritious purple sweet potato beverage powder | |
| CN106721694A (en) | A kind of wild fern fiber crops jujube plant beverage and preparation method thereof | |
| CN103907993A (en) | Sweet corn health drink and preparation method thereof | |
| CN105794996A (en) | Processing method for Premna microphylla turcz bean curd | |
| CN104938637A (en) | Purple sweet potato milk shake | |
| CN103783576A (en) | High-quality oil-frying saline-taste chestnut production process | |
| CN103098967B (en) | Natto sugar cake and preparation method thereof | |
| CN106262322A (en) | The processing method of red ferrum fruit nourishing jam powder | |
| CN102960591A (en) | Black date sauce | |
| CN105433087A (en) | Fish noodles and production method thereof | |
| CN104939246A (en) | Fruity seaweed beverage and preparation method thereof | |
| CN110101074A (en) | A kind of mycoprotein opsonin meat products and its processing method | |
| CN104719696A (en) | Novel natural food thickening agent | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| CN108125090A (en) | A kind of wheat embryo fruiting bodies of cordyceps militaris composite beverage and preparation method thereof | |
| CN103230068A (en) | Beverage containing roselle, red date and bamboo leaf | |
| CN106387067A (en) | Chocolate soybean milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |