CN105394301A - Method for making soft grape candy through grapes - Google Patents
Method for making soft grape candy through grapes Download PDFInfo
- Publication number
- CN105394301A CN105394301A CN201510820488.7A CN201510820488A CN105394301A CN 105394301 A CN105394301 A CN 105394301A CN 201510820488 A CN201510820488 A CN 201510820488A CN 105394301 A CN105394301 A CN 105394301A
- Authority
- CN
- China
- Prior art keywords
- grape
- grapes
- vitamin
- xylitol
- yeast
- 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
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 44
- 241000219095 Vitis Species 0.000 title claims abstract description 43
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 43
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title abstract description 7
- 235000009508 confectionery Nutrition 0.000 title abstract description 6
- 241000219094 Vitaceae Species 0.000 title abstract 4
- 235000021021 grapes Nutrition 0.000 title abstract 4
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000002002 slurry Substances 0.000 claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 7
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 7
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 claims abstract description 7
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 235000015110 jellies Nutrition 0.000 claims description 9
- 239000008274 jelly Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 2
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 239000000252 konjac Substances 0.000 abstract 2
- 235000010485 konjac Nutrition 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940054288 iron and multivitamin Drugs 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly relates to a method for making soft grape candy through grapes. The method comprises the following steps: peeling and removing seeds of fresh grapes, grinding the grapes without seeds to be grape slurry, mixing the grape slurry with konjac flour, kudzuvine root powder, yeast, vitamin c, xylitol, tea polyphenol and rosmarinic acid according to the weight ratio of the konjac flour, kudzuvine root powder, yeast, vitamin c, xylitol, tea polyphenol to rosmarinic acid of 1: 0.5: 0.1: 0.01: 0.015: 0.1: 0.007: 0.0012, stirring the mixture to be uniform, kneading the mixture to be lumpy, fermenting for 1-2 hours at 25-28 DEG C, placing the mixture into a mould for forming, insulating with the pressure of 5-7 kg/cm<2> and the temperature of 58-60 DEG C for 20-30 minutes after forming is completed, vacuumizing, and packing to obtain the soft grape candy.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of method utilizing grape to make grape jelly.
Background technology
Grape is the fruit that a kind of nutritive value is very high, and it is mainly containing the glucose that can directly be absorbed by the body, also containing mineral calcium, potassium, phosphorus, iron and multivitamin, and multiple essential amino acid.The output of grape almost accounts for 1/4th of whole world fruits output, but its storage performance is poor, shelf-life after gathering is shorter, therefore except direct edible fresh grape, major part grape is all processed to raisins, grape jam, grape juice and grape wine, seldom has the method for seeing and making soft sweets of grape.
Summary of the invention
The object of this invention is to provide a kind of nutritious, the preparation method of healthy harmless grape jelly.
The technical solution used in the present invention is, a kind of preparation method of grape jelly, comprises the following steps:
By the de-seed of new fresh grape peeling, grape after de-seed is ground to form grape slurries, by equal for the weight ratio mix and blend that grape slurries and konjaku flour, kudzu-vine root powder, yeast, vitamin c, xylitol, Tea Polyphenols, Rosmarinic acid press 1:0.5:0.1:0.01:0.015:0.1:0.007:0.0012, be kneaded into bulk, at 25-28 DEG C of bottom fermentation 1-2 hour, put into die for molding, after shaping, be 5-7kg/cm2 at pressure, temperature is under the condition of 58-60 DEG C, be incubated after 20-30 minute, vacuumize and pack.
Preparation method of the present invention is simple, the grape jelly obtained is not containing additive, sour and sweet palatability, can improve elasticity and the toughness of finished product after fermentation, process nutrient loss is few, is rich in abundant vitamin in the soft sweets obtained, extremely be applicable to children to eat, can be used to supplementary daily required vitamin, also there is the effect of necessarily falling fire, defaecation, can preserve 3 months under normal temperature.
Detailed description of the invention
1, a preparation method for grape jelly, comprises the following steps:
By the de-seed of new fresh grape peeling, grape after de-seed is ground to form grape slurries, weight ratio mix and blend grape slurries and konjaku flour, kudzu-vine root powder, yeast, vitamin c, xylitol, Tea Polyphenols, Rosmarinic acid being pressed 1:0.5:0.1:0.01:0.015:0.1:0.007:0.0012 was equal, is kneaded into bulk, 25 DEG C of bottom fermentations 1 hour, put into die for molding, after shaping, be 5kg/cm2 at pressure, temperature is under the condition of 58 DEG C, be incubated after 20 minutes, vacuumize and pack.
2, a preparation method for grape jelly, comprises the following steps:
By the de-seed of new fresh grape peeling, grape after de-seed is ground to form grape slurries, weight ratio mix and blend grape slurries and konjaku flour, kudzu-vine root powder, yeast, vitamin c, xylitol, Tea Polyphenols, Rosmarinic acid being pressed 1:0.5:0.1:0.01:0.015:0.1:0.007:0.0012 was equal, is kneaded into bulk, 28 DEG C of bottom fermentations 2 hours, put into die for molding, after shaping, be 7kg/cm2 at pressure, temperature is under the condition of 60 DEG C, be incubated after 30 minutes, vacuumize and pack.
3, a preparation method for grape jelly, comprises the following steps:
By the de-seed of new fresh grape peeling, grape after de-seed is ground to form grape slurries, weight ratio mix and blend grape slurries and konjaku flour, kudzu-vine root powder, yeast, vitamin c, xylitol, Tea Polyphenols, Rosmarinic acid being pressed 1:0.5:0.1:0.01:0.015:0.1:0.007:0.0012 was equal, is kneaded into bulk, 26 DEG C of bottom fermentations 1.5 hours, put into die for molding, after shaping, be 6kg/cm2 at pressure, temperature is under the condition of 59 DEG C, be incubated after 25 minutes, vacuumize and pack.
Claims (1)
1. a preparation method for grape jelly, is characterized in that, comprises the following steps:
By the de-seed of new fresh grape peeling, grape after de-seed is ground to form grape slurries, by equal for the weight ratio mix and blend that grape slurries and konjaku flour, kudzu-vine root powder, yeast, vitamin c, xylitol, Tea Polyphenols, Rosmarinic acid press 1:0.5:0.1:0.01:0.015:0.1:0.007:0.0012, be kneaded into bulk, at 25-28 DEG C of bottom fermentation 1-2 hour, put into die for molding, after shaping, be 5-7kg/cm2 at pressure, temperature is under the condition of 58-60 DEG C, be incubated after 20-30 minute, vacuumize and pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510820488.7A CN105394301A (en) | 2015-11-24 | 2015-11-24 | Method for making soft grape candy through grapes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510820488.7A CN105394301A (en) | 2015-11-24 | 2015-11-24 | Method for making soft grape candy through grapes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394301A true CN105394301A (en) | 2016-03-16 |
Family
ID=55460351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510820488.7A Pending CN105394301A (en) | 2015-11-24 | 2015-11-24 | Method for making soft grape candy through grapes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394301A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035946A (en) * | 2016-05-30 | 2016-10-26 | 安徽兆龙生物科技有限公司 | Fruit wine soft candy |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141656A (en) * | 2013-03-28 | 2013-06-12 | 柳州市博隆食品有限公司 | Making method of grape cake and grape soup |
-
2015
- 2015-11-24 CN CN201510820488.7A patent/CN105394301A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141656A (en) * | 2013-03-28 | 2013-06-12 | 柳州市博隆食品有限公司 | Making method of grape cake and grape soup |
Non-Patent Citations (1)
| Title |
|---|
| 范智玲: "简易葡萄软糖制作", 《北方园艺》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035946A (en) * | 2016-05-30 | 2016-10-26 | 安徽兆龙生物科技有限公司 | Fruit wine soft candy |
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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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160316 |