CN104256239A - Manufacture method of cherry brandy jelly - Google Patents
Manufacture method of cherry brandy jelly Download PDFInfo
- Publication number
- CN104256239A CN104256239A CN201410549773.5A CN201410549773A CN104256239A CN 104256239 A CN104256239 A CN 104256239A CN 201410549773 A CN201410549773 A CN 201410549773A CN 104256239 A CN104256239 A CN 104256239A
- Authority
- CN
- China
- Prior art keywords
- water
- jelly
- brandy
- cherry
- cooling
- 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 16
- 239000008274 jelly Substances 0.000 title claims abstract description 16
- 235000013532 brandy Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 241000167854 Bourreria succulenta Species 0.000 title abstract 4
- 235000019693 cherries Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 5
- 229930091371 Fructose Natural products 0.000 claims abstract description 5
- 229920002752 Konjac Polymers 0.000 claims abstract description 5
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000015120 cherry juice Nutrition 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000000252 konjac Substances 0.000 claims abstract description 5
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 5
- 239000001630 malic acid Substances 0.000 claims abstract description 5
- 235000011090 malic acid Nutrition 0.000 claims abstract description 5
- 238000012856 packing Methods 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- 229920002581 Glucomannan Polymers 0.000 claims description 4
- 229940046240 glucomannan Drugs 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 230000010412 perfusion Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 229960002737 fructose Drugs 0.000 abstract 1
- 235000019823 konjac gum Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a manufacture method of cherry brandy jelly. The method concretely comprises the following steps: weighing and uniformly mixing 10 g of fruit sugar, 0.4 g of carrageenan, 0.3 g of carob bean gum and 0.2 g of konjac Gum, feeding the raw material into 65mL of water, heating and boiling the water for 10min, cooling the water to 60 DEG C, feeding 15mL of cherry juice, 0.04 g of malic acid and 0.02 g of potassium sorbate into the water, uniformly stirring and filtering the raw material, cooling the water to 42 DEG C, feeding 20mL of brandy into the water, quantitatively filling the water into a packing container at 35 to 38 DEG C, sealing the container, performing sterilization for 15min at 80 DEG C, performing cooling, and then obtaining the cherry brandy jelly. The cherry brandy jelly meets the taste of youth loving pursuing various stimulations, and a complete new and fashionable drinking mode is created.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of Kirsh jelly.
Background technology
Jelly outward appearance is sparkling and crystal-clear, bright in colour, smooth in taste, fresh and sweetly to moisten, and is a kind of leisure food of high dietary-fiber low in calories, enjoys the favor of consumers in general especially young people all the time.Through development in recent years, jelly production has had very much progress in nutrition, quality, profile, taste, but raw material composition and taste aspect all do not have the change of matter, still with water, sugar, fruit juice, gelling agent, acid, flavoring essence, food coloring etc. for raw material.Along with improving constantly of quality of life and consuming capacity, young consumers requires higher to the taste of food, drink and intension, and they, except requiring tasty, safety and sanitation, prefer to pursue newly peculiar, creative, personnalité food.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of Kirsh jelly.
The object of the invention is to realize in the following manner: take fructose 10g, carragheen 0.4g, locust bean gum 0.3g, konjac glucomannan 0.2g, mix, join in 65mL water, 10min is boiled in heating, is cooled to 60 DEG C, adds cherry juice 15mL, malic acid 0.04g, potassium sorbate 0.02g, stir, filter, be cooled to 42 DEG C, add brandy 20mL, at 35 DEG C of-38 DEG C of temperature, quantitative perfusion is in packing container, sealing, 80 DEG C of sterilization 15min, cooling, is Kirsh jelly.
Kirsh jelly is except containing the common water of jelly, sugar, outside the raw materials such as fruit juice, also contain foreign wine---brandy, that the perfection that jelly and brandy grow smell is merged, it more meets the youthful taste liking pursuing various stimulation, become the optimal selection that they release the pressure, discharge oneself, and create a kind of completely newly, the drinking type of fashion, strongly pursuing of young consumers will be subject to.
Four, detailed description of the invention
Embodiment 1:
Take fructose 10g, carragheen 0.4g, locust bean gum 0.3g, konjac glucomannan 0.2g, mix, join in 65mL water, 10min is boiled in heating, is cooled to 60 DEG C, adds cherry juice 15mL, malic acid 0.04g, potassium sorbate 0.02g, stir, filter, be cooled to 42 DEG C, add brandy 20mL, at 35 DEG C of-38 DEG C of temperature, quantitative perfusion is in packing container, sealing, 80 DEG C of sterilization 15min, cooling, is Kirsh jelly.
Embodiment 2:
Take fructose 15g, carragheen 0.6g, locust bean gum 0.45g, konjac glucomannan 0.3g, mix, join in 97.5mL water, 10min is boiled in heating, is cooled to 60 DEG C, adds cherry juice 22.5mL, malic acid 0.06g, potassium sorbate 0.03g, stir, filter, be cooled to 42 DEG C, add brandy 30mL, at 35 DEG C of-38 DEG C of temperature, quantitative perfusion is in packing container, sealing, 80 DEG C of sterilization 15min, cooling, is Kirsh jelly.
More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.
Claims (1)
1. the invention provides a kind of preparation method of Kirsh jelly, its feature is as follows: take fructose 10g, carragheen 0.4g, locust bean gum 0.3g, konjac glucomannan 0.2g, mix, join in 65mL water, 10min is boiled in heating, is cooled to 60 DEG C, add cherry juice 15mL, malic acid 0.04g, potassium sorbate 0.02g, stir, filter, be cooled to 42 DEG C, add brandy 20mL, at 35 DEG C of-38 DEG C of temperature, quantitative perfusion is in packing container, sealing, 80 DEG C of sterilization 15min, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410549773.5A CN104256239A (en) | 2014-10-17 | 2014-10-17 | Manufacture method of cherry brandy jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410549773.5A CN104256239A (en) | 2014-10-17 | 2014-10-17 | Manufacture method of cherry brandy jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256239A true CN104256239A (en) | 2015-01-07 |
Family
ID=52147925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410549773.5A Pending CN104256239A (en) | 2014-10-17 | 2014-10-17 | Manufacture method of cherry brandy jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256239A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
| CN102113642A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Cherry jelly and preparation process thereof |
| CN103666894A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Grape jelly wine |
| CN103666981A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Lemon jelly wine |
| CN103666979A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Blueberry frozen wine |
-
2014
- 2014-10-17 CN CN201410549773.5A patent/CN104256239A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
| CN102113642A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Cherry jelly and preparation process thereof |
| CN103666894A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Grape jelly wine |
| CN103666981A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Lemon jelly wine |
| CN103666979A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Blueberry frozen wine |
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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: 20150107 |