CN104381762A - Diced raspberry fruit jelly and preparation method thereof - Google Patents

Abstract

The invention discloses a raspberry fruit jelly and a preparation method thereof. The formula of the raspberry fruit jelly is: the total rubber powder addition amount is: 1%, and the ratio of carrageenan, konjac gum and CMC is 10:7 : 3, add 10% white granulated sugar, 10% raspberry juice, 5% raspberry pulp, 0.2% citric acid, 0.1% malic acid and 5% honey, and the remainder 68.7% is water. The invention also provides a preparation method of raspberry fruit jelly. The product of the invention has low cost and rich nutritional value, utilizes the nutritional characteristics of the raspberry fruit, and the produced raspberry fruit jelly also has multiple health care functions, and has a very good market prospect.

Description

A kind of raspberry fruit jelly and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and relates to a raspberry fruit jelly and a preparation method thereof.

Background technique

Purine is a class of organic compounds that mainly exist in the form of purine nucleotides in the human body. Purine is metabolized in the human body and finally excreted in the form of uric acid. Uric acid can be maintained at a certain level in a normal human body. The deficiency of hypoxanthine guanine phosphoribosyltransferase can cause abnormal purine metabolism. When a large amount of exogenous substances with high purine content are ingested, the uric acid level of the patient will increase, which will cause gout. In addition, the uric acid content in the blood of patients increases, and urate crystals can be deposited in joints, soft tissues, cartilage and kidneys, etc., leading to arthritis, urinary tract stones and kidney diseases. Therefore, people with abnormal purine metabolism should take Pay attention to taboos.

Raspberry, also known as Rubus, is known as the "third-generation fruit". The fruit has a delicate taste, sweet and sour taste, aromatic flavor and rich nutrition. In addition to eating fresh, its fruit can also be used to make beverages, fruit wine, jams, cakes, candies, dairy products and tea and other foods. Raspberry is a high-potassium and low-sodium berry, rich in minerals, flavonoids, anthocyanins, volatile oils, phenolic acids, terpenes and other active ingredients. Some kinds of fruits, seeds, roots and leaves can be used as medicine, and the medicinal names are respectively Rubus, Rubus stem and Rubus root. Regarding its function, doctors of past dynasties expressed their opinions. Tao Hongjing of the Jin Dynasty listed it as the top grade in "Famous Doctors", which can "benefit Qi and lighten the body, so that the hair does not turn white"; "Compendium of Materia Medica" records: "Its stems, roots, leaves, and seeds can all be used as medicine. , non-toxic; nourishing the kidney and strengthening the essence, nourishing the liver and improving eyesight, reducing urination. Root: soaked in wine to eat, can nourish tendons and blood circulation, reduce redness and swelling; stem and leaf: decoct in water, can be used externally to relieve itching, cure frostbite, and treat blisters; The leaves are smashed and can be used to apply to evil blisters." The ancients called raspberry "the product of gold and jade". Modern medicine shows that: raspberry has the functions of antibacterial and anti-inflammatory, hemostasis and promoting blood circulation, analgesic and anticancer activities. Raspberry has the highest natural tannic acid content and has the reputation of "cancer nemesis" and "cancer killer". It is rich in superoxide dismutase, which is necessary for beauty and longevity. Good product, containing salicylic acid, phenolic acid and other substances known as "natural aspirin". Since raspberry planting cannot be mechanized, the cost of harvesting is high, and the international demand is still large, the development of raspberry industry in my country has labor advantages and positive significance. In recent years, my country's raspberry planting area has expanded rapidly, ranking first in the world. However, raspberry processing-related industries are in their infancy, only selling quick-frozen raspberry raw materials, and their processing capacity is limited, which makes my country's raspberry industry subject to fluctuations in the international market. The severe impact of the raspberry industry urgently requires the development of raspberry products and the extension of the industrial chain.

There are many types of jelly on the market, which can be divided into gel jelly and inhalable jelly according to the shape of jelly. Gel jelly means that the content can maintain the original shape after being poured out of the packaging container, and it is in the form of a gel; absorbable jelly means that the content is in an indeterminate shape after being poured out of the packaging container, and the gel does not flow or break. , can be sucked directly with a straw. According to the content of the jelly, it is divided into fruity type, juice type, pulp type, milk type and other types of jelly. Fruit-flavored jelly refers to jelly with juice content less than 15%; juice-type jelly refers to jelly with juice content not less than 15%; pulp-type jelly refers to jelly with not less than 15% natural fruit pieces or natural fruit particles ; Milk-containing jelly refers to the jelly processed by adding raw materials such as milk or dairy products; other type of jelly refers to jelly other than the above-mentioned types. With the change of nutritional status and dietary concepts, people's consumption is more and more inclined to nutritional and health food with reasonable nutrition and health functions, so the requirements for the function and quality of jelly are getting higher and higher, prompting jelly products to change from a single snack food Gradually move closer to healthy food, for example, the added dietary fiber is a fat-free, low-calorie healthy element; and the solidified agar can also improve people's troubles caused by constipation to a certain extent. In the domestic jelly market, there are already some functional health care products, such as AD calcium jelly, vitamin C jelly, intestinal health jelly, bifidus factor jelly, etc.; there are also nutritious products added with pulp and juice, such as oranges, pineapples, and cherries. , yellow peaches, apples, grapes and other fruits have been widely used in jelly products.

The pursuit of health care is a new trend in the development of jelly. As a leisure food, jelly has been popular for more than ten years, but as people's requirements for the quality of life are getting higher and higher, people require that leisure food should not only be delicious, safe and hygienic, but also have certain health functions. is also a common trend.

Raspberry is the fastest-growing third-generation fruit in recent years, and is known as the "golden fruit" in the world. Raspberries are rich in fructose, vitamins, amino acids and other nutrients, and have health-care medicinal functions such as improving human immunity, beautifying, anti-aging, anti-cancer, antipyretic and analgesic, anti-coagulation and reducing the incidence of cerebral thrombosis. Raspberry fruit is tender and juicy, with strong fragrance, unique flavor and attractive color, so it is a good raw material for processing.

Jelly is a popular snack food for children and teenagers. But most of the currently commercially available jellies are made of gelling agents, sweeteners, essences and pigments, etc., without nutrition and health care functions. Using raspberry as raw material, adding honey and sugar and other nutrients, a compound jelly with strong fragrance, smooth and delicious, and integrating nutrition and health care functions has been developed, which has a good development prospect.

The natural environment in Liaoning is suitable for the survival and growth of raspberries. In recent years, more new varieties of raspberries have been introduced, which has increased the planting of raspberries in Liaoning, and the output of raspberries has increased. However, the deep processing of raspberries is still relatively weak. status quo. Most of the sales of existing raspberries are fresh food sales and frozen exports, and there are fewer raspberry processed products in the Chinese market. At the same time, due to the impact of international raspberry prices, the price of raspberries on the market is relatively low, resulting in the current market situation of low volume and low sales.

Contents of the invention

In order to solve the problems and deficiencies in the prior art, the invention provides a kind of raspberry fruit jelly and its preparation method. The best production process conditions and formula are used to make a new type of jelly product with rich nutrition and excellent flavor. Applying the raspberry to the jelly industry, condensing the nutritional value and medicinal value of the raspberry in the jelly, and applying the leisure and eating convenience of the jelly to the raspberry processing not only improves the utilization value of the raspberry, but also develops The market has increased the technical content in the raspberry processing process and expanded the source of raw materials for jelly production, so it has broad development prospects. Its technical solution is:

A kind of raspberry fruit jelly, its formula is: the addition amount of total rubber powder is: 1%, wherein the ratio of carrageenan, konjac gum, CMC is 10:7:3, add 10% white granulated sugar, 10% raspberry Juice, 5% raspberry pulp, 0.2% citric acid, 0.1% malic acid and 5% honey, the balance 68.7% is water.

A preparation method of raspberry fruit jelly, comprising the following steps:

1) Raspberry color protection: add a compound color protection solution with a weight ratio of 0.07 to 0.1% when soaking in sugar;

2) Enzyme treatment of raspberry pulp: select 0.1% hydrolytic enzyme by weight, add it to raspberry juice, and enzymatically hydrolyze for 1.5 hours at 30-35°C;

3) preparation of raspberry fruit

Crush the frozen raspberries into small granules, thaw and immerse them in 50% sugar solution to make them rich in the unique flavor of raspberries and keep their fresh color, and store them for later use;

4) Processing of auxiliary materials

Dry mix white sugar, carrageenan, konjac gum, and CMC according to the formula ratio to prevent them from agglomerating each other, add cold water to dissolve them while stirring, soak for 15 minutes to fully swell the glue, filter, place on an electric stove and heat to Boil and keep boiling for 2-3 minutes to form a transparent and uniform colloidal solution;

5) deployment

After the glue boils, wait until the temperature drops to about 70°C, add citric acid and malic acid in proportion, and stir while adding the acid to ensure uniform mixing; then weigh 5% of the raspberry fruit soaked in sugar and put them into the solution. mix;

6) Filling, pumping bubbles, sterilization

Quickly put the liquid into the packaging container, quickly pump out the air bubbles and seal it, and sterilize it in a water bath at 85°C for 15 minutes.

Preferably, the composite color protection solution in step 1) contains: disodium edetate, VB3, and Vc in a ratio of 1:1:5, respectively.

Preferably, the hydrolase described in step 2) is pectin methylesterase, cellulase, glycosidase.

Compared with prior art, the beneficial effect of the present invention is:

1. The beverage produced is bright red in color, has the fragrance of raspberry, is sweet and sour, and has the typical flavor of fermented raspberry fruit jelly. 2. It is rich in nutrition, good in taste, and has various health care functions. 3. No pollution to the production environment. 4. The process is simple, low in cost and easy for industrialized production.

Description of drawings

Figure 1 is a texture loading map of raspberry fruit jelly.

Detailed ways

The technical solution of the present invention will be further described below in conjunction with specific embodiments.

Product Quality Index

1 sensory quality

Table 1 Sensory evaluation of red raspberry fruit jelly

2 physical and chemical indicators

Total acid (calculated as citric acid) ≥ 0.3%

Soluble solid content ≥ 17%

Jelly Strength M=141.0g

Load (g): as shown in Figure 1.

3 microbial indicators

The total number of bacteria (CFU/100g)≤100

Escherichia coli (MPN/100g)≤30

Pathogenic bacteria not detected

The product has moderate transparency, small bubbles, moderate gel strength, good elasticity and chewiness. The sterilization condition is 85°C in a water bath for 15 minutes. The red raspberry fruit jelly made according to the processing technology and formula researched by the present invention has no clots, uniform texture and no cracks; the gel state is good, the elasticity and toughness are good; it is pink; it contains the unique fragrance of red raspberry ; The taste is smooth and delicate, and the physical and chemical indicators and microbial indicators are in line with the national food hygiene standards. It is an ideal leisure food suitable for children, teenagers and the elderly for leisure and entertainment.

A kind of raspberry fruit jelly, its formula is: the addition amount of total rubber powder is: 1%, wherein the ratio of carrageenan, konjac gum, CMC is 10:7:3, add 10% white granulated sugar, 10% raspberry Juice, 5% raspberry pulp, 0.2% citric acid, 0.1% malic acid and 5% honey, the balance 68.7% is water.

A preparation method of raspberry fruit jelly, comprising the following steps:

1) Raspberry color protection: add a compound color protection solution with a weight ratio of 0.07 to 0.1% when soaking in sugar;

2) Enzyme treatment of raspberry pulp: select 0.1% hydrolytic enzyme by weight, add it to raspberry juice, and enzymatically hydrolyze for 1.5 hours at 30-35°C;

3) preparation of raspberry fruit

Crush the frozen raspberries into small granules, thaw and immerse them in 50% sugar solution to make them rich in the unique flavor of raspberries and keep their fresh color, and store them for later use;

4) Processing of auxiliary materials

Dry mix white sugar, carrageenan, konjac gum, and CMC in proportion to prevent them from agglomerating, add cold water to dissolve while stirring, soak for 15 minutes to fully swell the glue, filter, place on an electric stove and heat to boiling while stirring , keep boiling for 2 to 3 minutes to form a transparent and uniform colloidal solution;

5) deployment

After the glue solution boils, wait until the temperature drops to about 70°C, add citric acid and malic acid in proportion, and stir while adding the acid to ensure uniform mixing; then weigh 5% of the raspberry fruit soaked in sugar and put them into the solution. mix;

6) Filling, pumping bubbles, sterilization

Quickly put the liquid into the packaging container, quickly pump out the air bubbles and seal it, and sterilize it in a water bath at 85°C for 15 minutes.

The composite color protecting solution in step 1) contains: disodium edetate, VB ₃ , and Vc in a ratio of 1:1:5 respectively.

The hydrolase described in step 2) is pectin methylesterase, cellulase, glycosidase.

The present invention selects the raspberry fruit jelly that is bright in color, refreshing and juicy, and rich in flavor and nutrition as a raw material, and the product cost is low, and the nutritional value is rich. Fruit jelly also has multiple health functions, and the market prospect is very good.

The above is only a specific embodiment of the present invention, and the protection scope of the present invention is not limited thereto. Any person familiar with the technical field can obviously obtain the simple transformation or modification of the technical solution within the technical scope disclosed in the present invention. Equivalent replacements all fall within the protection scope of the present invention.

Claims (4)

1. a raspberry fruit granule jelly, it is characterized in that, its formula is: total rubber powder addition is: 1%, wherein the proportioning of carragheen, konjac glucomannan, CMC is 10: 7: 3, add 10% white granulated sugar, 10% raspberry juice, 5% raspberry pulp, 0.2% citric acid, 0.1% malic acid and 5% honey, surplus 68.7% is water.

2. a preparation method for raspberry fruit granule jelly, comprises the following steps:

1) raspberry protects look: the compound colour protecting liquid adding weight ratio 0.07 ~ 0.1% when soaking sugar;

2) raspberry slurry ferment treatment: select weight ratio 0.1% hydrolase, join in raspberry juice, under 30 ~ 35 DEG C of conditions, enzymolysis 1.5h;

3) preparation of raspberry fruit grain

Freezing raspberry is broken into fine granularity, is immersed in after thawing in the liquid glucose of 50% concentration, make its local flavor being rich in raspberry uniqueness and keep fresh color and luster, placing for subsequent use;

4) auxiliary material process

White granulated sugar, carragheen, konjac glucomannan, CMC are dry mixed by formula rate, prevent its mutual conglomeration, cold-water solution is added when stirring, after immersion 15min makes the abundant swelling of glue filter, be placed on electric furnace and be heated to boiling while stirring, azeotropic 2 ~ 3min, makes it form transparent homogeneous colloidal solution;

5) allocate

After glue boiling, treat that temperature reduces to 70 DEG C, add citric acid, malic acid in proportion, acid adding limit, limit is stirred, and ensures to mix; Take the fruit of the raspberry after 5% leaching sugar grain again and put into solution, mixing;

6) filling, bleed bubble, sterilization

Liquid is loaded rapidly in packing container, extracts bubble out fast and seal, the water dip sterilization 15min of 85 DEG C.

3. the preparation method of raspberry according to claim 1 fruit grain fruit, is characterized in that, step 1) described in contain in compound colour protecting liquid: disodium ethylene diamine tetraacetate, VB3, Vc, ratio is respectively 1: 1: 5.

4. the preparation method of raspberry fruit granule jelly according to claim 1, is characterized in that, step 2) described in hydrolase be pectinesterase, cellulase, glycosidase.