CN105747150A - Shaddock and hawthorn fruit cakes and preparation method thereof - Google Patents
Shaddock and hawthorn fruit cakes and preparation method thereof Download PDFInfo
- Publication number
- CN105747150A CN105747150A CN201610119742.5A CN201610119742A CN105747150A CN 105747150 A CN105747150 A CN 105747150A CN 201610119742 A CN201610119742 A CN 201610119742A CN 105747150 A CN105747150 A CN 105747150A
- Authority
- CN
- China
- Prior art keywords
- shaddock
- hawthorn
- pomelo peel
- preparation
- haw 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.)
- Pending
Links
- 244000276331 Citrus maxima Species 0.000 title claims abstract description 141
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 73
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 73
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 73
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 73
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 73
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 73
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 73
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 73
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 73
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 73
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 61
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 72
- 239000000463 material Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 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 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 239000002253 acid Substances 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 235000015110 jellies Nutrition 0.000 claims description 56
- 239000008274 jelly Substances 0.000 claims description 56
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000084 colloidal system Substances 0.000 claims description 11
- 235000015067 sauces Nutrition 0.000 claims description 11
- 238000007493 shaping process Methods 0.000 claims description 11
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims description 8
- 239000010935 stainless steel Substances 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 10
- 239000000499 gel Substances 0.000 description 9
- 239000001814 pectin Substances 0.000 description 9
- 229920001277 pectin Polymers 0.000 description 9
- 235000010987 pectin Nutrition 0.000 description 9
- 229940037003 alum Drugs 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000002596 correlated effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001446187 Kermes Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000197580 Poria cocos Species 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 210000000593 adipose tissue white Anatomy 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- CXORMDKZEUMQHX-UHFFFAOYSA-N kermesic acid Chemical compound O=C1C2=C(O)C(O)=CC(O)=C2C(=O)C2=C1C=C(O)C(C(O)=O)=C2C CXORMDKZEUMQHX-UHFFFAOYSA-N 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses shaddock and hawthorn fruit cakes. The shaddock and hawthorn fruit cakes are prepared from the following raw materials in parts by weight: fruit materials, white sugar and water at the ratio of 3 to 1 to (2-4), wherein the fruit materials comprise hawthorn fruits and shaddock peels and the weight ratio of the hawthorn fruits to the shaddock peels is (2-9) to 1. The invention further discloses a preparation method of the shaddock and hawthorn fruit cakes. The preparation method comprises the following steps; mixing the hawthorn fruits, the white sugar and the water; raising the temperature and boiling; softening to obtain hawthorn fruit paste; carrying out enzymolysis treatment on the shaddock peels to obtain shaddock peel enzymolysis paste; mixing the hawthorn fruit paste and the shaddock peel enzymolysis paste, and sieving and removing impurities; then adjusting the mixture to be acidic with an acid; and carrying out cold treatment to obtain the shaddock and hawthorn fruit cakes. The preparation method disclosed by the invention is simple and the prepared shaddock and hawthorn fruit cakes have a smooth taste and a high nutritional value, and meet the ideas of pursuing health and nature of modern consumers.
Description
Technical field
The present invention relates to a kind of candied food, particularly relate to a kind of shaddock haw jelly and preparation side thereof
Method.
Background technology
Shaddock is the ripening fruits of savoury herb shaddock, in south such as China Fujian, Jiangxi, Guangdong, Guangxi
All there is commerial growing in area, side.China is the big country producing shaddock, and in shaddock, pomelo peel accounts for whole
More than the 30% of shaddock quality, if shaddock remaining a large amount of pomelo peels after eating or processing directly are lost
Abandon, not only waste resource, and pollute environment.
Additionally, in pomelo peel containing active polysaccharide, flavones, dietary fiber, uranidin, essential oil,
The various active compositions such as pectin, have anti-aging, antitumor, hypoglycemic, reducing blood lipid, raising immunity
Power etc. multiple efficacies.If shaddock ped can be developed and utilized, turn waste into wealth, good by producing
Economic and social benefit.
Haw jelly is the snacks that a kind of people like, according to detection: vitamin C (ascorbic acid) in the quarrel of mountain
Content is inferior to fresh jujube, for 89mg/100g, calcium 85mg/100g, possibly together with abundant iron, phosphorus, egg
White matter, fat and haematochrome, pectin etc..And the haw jelly being thus made, the most only invigorating the spleen
Appetizing, promotes the production of body fluid to quench thirst, is depressured eye-catching effect, long-pending, softening blood vessel, anti-cancer and the most scattered trace disappears
The drug effect such as anticancer, have " look such as kermes sweet like honey, solve acid helps digestion have merit concurrently " good reputation.
The production of haw jelly needs to add alum, in Publication No. CN 102450371A mostly
State's patent discloses the preparation method of a kind of haw jelly, water, white sugar, hawthorn, Poria cocos, alum mix
Conjunction, infusion, condensation form.The use of alum can increase the intake of human body aluminum metal, to life entity
Healthy unfavorable.
In prior art, also occur in that the preparation method of a little haw jelly without alum, such as publication number
Chinese patent for CN102283305A discloses a kind of haw jelly and preparation method thereof, described mountain
The raw material of short, bristly hair or beard cake includes: Fructus Crataegi, maltose, water；Described Fructus Crataegi, maltose, water
Weight ratio is 3-9:0.5-15:0.1-5.The haw jelly color and luster that the method prepares is general, and mouthfeel is the tightest
Cause, although its sugar content is relatively low, can reduce the absorption of people's sugar content diet, but just because of such as
This, generating this haw jelly does not has gel feature, lacks elasticity, and its preparation process relies primarily in raw material
Emplastic by haw jelly compacting be sticked together.
Summary of the invention
The invention provides a sweet and sour taste, there is the distinctive fragrance of jam, give sense of promoting the production of body fluid
Shaddock haw jelly and preparation method thereof.
A kind of shaddock haw jelly, parts by weight of raw materials consists of:
Fruit material 3；
White sugar 1；
Water 2-4；
Described fruit material is hawthorn and pomelo peel, and hawthorn is 2-9:1 with the weight ratio of pomelo peel.
In the present invention, pomelo peel is done auxiliary material and adds to haw jelly, be possible not only to utilize the acid of hawthorn
Sweet taste gets rid of the bitter taste entrained by pomelo peel, it is also possible to by the active component compatibility of pomelo peel to hawthorn
In cake, such as pectin polysaccharide, thus increase the nutritive value of haw jelly, make obtained shaddock hawthorn
Cake possesses certain health-care efficacy.
Present invention also offers the preparation method of a kind of shaddock haw jelly, including:
By hawthorn, white sugar, water mixing, intensification infusion, soften to obtain hawthorn；
Pomelo peel, through enzymolysis processing, obtains pomelo peel enzymolysis mud；
Hawthorn is mixed with pomelo peel enzymolysis mud, sieve, after impurity elimination with acid regulation to acid, then warp
Cold treatment obtains described shaddock haw jelly.
In this method, the preparation process of hawthorn and pomelo peel enzymolysis mud is fruit material preprocessing process (bag
Include hawthorn infusion, softening and pomelo peel enzyme degradation treatment), by fruit material is carried out above-mentioned pretreatment,
Can not only fully discharge the nutriment of fruit material, such as the pectin polysaccharide in pomelo peel；Institute can also be improved
The mouthfeel of the haw jelly prepared.Additionally, pectin polysaccharide also has good gel characteristic and security,
Can avoid adding alum in haw jelly production process, thus reduce the absorption of human body aluminum metal.This
Bright preparation method is simple, the smooth in taste of the shaddock haw jelly prepared, and is of high nutritive value, and meets existing
Health, natural theory is pursued for consumer.
During pomelo peel enzymolysis processing, add pectase and cellulase；With pomelo peel weight as base
Standard, the addition of described pectase is the 0.1-0.3wt% of pomelo peel weight；The interpolation of cellulase
Amount is the 0.1-0.3wt% of pomelo peel weight；Temperature is 40-50 DEG C, and pH is 4.0-5.0, and the time is
110-130min。
Under described enzyme, temperature, pH, carry out pomelo peel enzymolysis processing, can fully discharge shaddock
The beneficiating ingredients such as the pectin of intracutaneous, also can improve the quality of prepared shaddock haw jelly, such as mouthfeel, look
The aspects such as pool.
As preferably, the addition of described pectase is the 0.2wt% of pomelo peel weight；Cellulose
The addition of enzyme is the 0.1wt% of pomelo peel weight；Temperature is 45 DEG C, and pH is 4.5, and the time is 120
min。
In the preparation process of hawthorn, hawthorn is pulverized after removing seed, then mixes with white sugar and water, is warming up to
At 90-110 DEG C, infusion 0.5-1.5h obtains hawthorn.
After hawthorn has processed, it is cooled to be not less than at a temperature of 65 DEG C, adds pomelo peel enzymolysis mud.
Pomelo peel enzymolysis mud (pomelo peel mud) mixes with hawthorn, sieves, removes impurity, prepares mixing puree.
After having sieved, it is slowly added to acid, the pH of regulation mixing puree.As preferably, described
Acid is food acids.With described acid for adjusting pH to 2-4.
Further preferably, described acid is citric acid.
Use the pH to 2.9～3.1 of citric acid regulation mixing puree.
Being poured into by the puree sauce obtained after acid adjustment in shaping vessel, cold treatment, solidification i.e. obtain described
Shaddock haw jelly, as preferably, cold treatment temperature is less than 10 DEG C, and the cold treatment time is 12-36h.
Further preferably, the cold treatment time is 24h.
As preferably, the preparation method of described shaddock haw jelly, comprise the steps:
Step (1): fruit material pretreatment:
Hawthorn soften: hawthorn grinds with colloid mill after removing seed, puts in stainless-steel pan, add white sugar,
Water, boiling softens 0.5 hour, until the central temperature boiling material pot (refers to boil material pot temperature probe detection
Temperature) rise to stop softening when 105 DEG C, obtain hawthorn；
Pomelo peel enzymolysis processing: pomelo peel stripping and slicing, carries out enzymolysis processing system with colloid mill after grinding
Obtaining pomelo peel enzymolysis mud, during enzymolysis processing, the addition of pectase is pomelo peel weight
0.2%, the addition of cellulase is the 0.1% of pomelo peel weight, and the time is 120min, temperature
Being 45 DEG C, pH is 4.5；
Step (2): sieve:
Hawthorn maintains more than 65 DEG C, adds pomelo peel enzymolysis mud, and mixing is sieved, and removing impurity must mix
Close puree；
Step (3): acidifying:
In mixing puree, it is slowly added to citric acid, between regulation pH to 2.9～3.1, obtains puree
Sauce；
Step (4): cooling shaping:
Step (3) is processed the puree sauce obtained and pours in shaping vessel, 10 DEG C of cool below 24h,
Prepare shaddock haw jelly.
The water content of the shaddock haw jelly that this method for optimizing prepares is 46.7% ± 1.7%, and moisture is relatively
Low, total sugar content is 39.8% ± 2.4%；Indices is all up to state standards " GB/T 10782-2006
Preserved fruit general rule " relevant regulations；And gel piece is fine and smooth uniformly, (uses cutter cutting without lamination, cut
Face is the gel state of packed uniform)；Colloid grumeleuse high resilience；Uniform color is consistent；Without naked eyes
Visible foreign, mouth is chewed without sand tooth sense.
Further preferably, in step (1), parts by weight of raw materials consists of:
Fruit material 3；
White sugar 1；
Water 2.7；
Described fruit material is hawthorn and pomelo peel, and hawthorn is 7:3 with the weight ratio of pomelo peel.
In the further preferred embodiment of the present invention, hawthorn and the reasonable mixture ratio of pomelo peel, prepare shaddock
Haw jelly is best: be embodied in following aspect:
Color and luster: color and luster is dark red, be translucent shape, and slightly there is graininess shade local；
Form: cake body exquisiteness is soft, slightly elastic, and surfacing；
Tissue: internal stickiness is relatively big, elastic preferable；
Flavour: sweet and sour taste, has slight shaddock fragrance；
Smell: there is the distinctive fragrance of jam, give sense of promoting the production of body fluid.
The haw jelly that the present invention provides adds the pomelo peel after enzymolysis, on the one hand adds in haw jelly
Physiological activator, good for health；On the other hand, owing to pomelo peel containing abundant pectin substance,
After enzymolysis, its esterification degree reduces, and changes for LM, and LM exists
Soluble solid content > 10% time just there is gel characteristic, haw jelly gel can be effectively facilitated, make
Its elasticity with QQ and gel characteristic；The third aspect, the pomelo peel LM after enzymolysis
In the presence of the while of HM naturally occurring with hawthorn, gel effect can be strengthened, matter can be obtained
Tightr and the uniform haw jelly in ground.
Described haw jelly, owing to the addition of pomelo peel, is lived rich in the nutriment in pomelo peel and physiology
Property composition, has higher nutritive value and health care.Pectin polysaccharide in pomelo peel, has good
Good gel characteristic and security so that when making haw jelly, eliminate alum as dispensing, minimizing
The absorption of aluminum metal.On the other hand, the shaddock haw jelly that the present invention provides contains abundant pectin,
Having certain auxiliary norcholesterol, preventing hypertension, prevention of arterial harden, prevent and treat the works such as diabetes
With, meet the consumption concept that modern consumer is safe and healthy, natural, keep healthy.
Detailed description of the invention
Embodiment 1
Step (1): fruit material pretreatment:
Fruit material (hawthorn and pomelo peel): white sugar: the amount ratio of water is 3:1:2.7；In fruit material, hawthorn
It is 7:3 with the amount ratio of pomelo peel.
Hawthorn softens: according to above shaddock haw jelly raw material proportion, select fresh hawthorn, after removing seed
Grind with colloid mill.Putting in stainless-steel pan, add white sugar, add water, it is little that boiling softens about 0.5
Time, until the central temperature boiling material pot rises to stop softening when 105 DEG C, obtain hawthorn.
Pomelo peel pulverizes enzymolysis: after pomelo peel is cut into small pieces, grind rear enzymolysis with colloid mill,
To pomelo peel enzymolysis mud.Enzymatic hydrolysis condition is: pectase addition 0.2%, cellulase addition 0.1%,
Enzymolysis time 120min, hydrolysis temperature 45 DEG C, pH 4.5.
Step (2): sieve:
After softening in stainless-steel pan, the temperature of hawthorn maintains more than 65 DEG C, adds the pomelo peel after enzymolysis
Mud, mixing is sieved, and removes impurity, obtains mixing puree.
Step (3): acidifying:
Be slowly added to citric acid so that the PH of hawthorn and pomelo peel mixing puree between 2.9～3.1,
Obtain puree sauce.
Step (4): cooling shaping:
Puree sauce is poured in shaping vessel, and 10 DEG C of cool below times are 24 hours, prepares shaddock mountain
Short, bristly hair or beard cake.
The water content of the shaddock haw jelly that the present embodiment prepares is 46.7% ± 1.7%, and total sugar content is
39.8% ± 2.4%, transparency > 40%, color and luster is dark red the most penetrating.Evaluate organoleptic indicator, indices
Being divided into best result, delicate mouthfeel degree with 10 is 9.8 points, and elasticity is 9.8 points, and smooth degree is 9.5 points.
This shaddock haw jelly physical and chemical index of being correlated with is up to state standards " GB/T 10782-2006 preserved fruit general rule "
In for the relevant regulations of fruitcake class.
Embodiment 2
Step (1): fruit material pretreatment:
Fruit material (hawthorn and pomelo peel): white sugar: the amount ratio of water is 3:1:2；In fruit material, hawthorn
It is 6:1 with the amount ratio of pomelo peel.
Hawthorn softens: according to above shaddock haw jelly raw material proportion, select fresh hawthorn, after removing seed
Grind with colloid mill.Putting in stainless-steel pan, add white sugar, add water, it is little that boiling softens about 0.5
Time, until the central temperature boiling material pot rises to stop softening when 105 DEG C, prepare hawthorn.
Pomelo peel pulverizes enzymolysis: after pomelo peel is cut into small pieces, grind rear enzymolysis with colloid mill, system
Obtain pomelo peel enzymolysis mud.Enzymatic hydrolysis condition is: pectase addition 0.2%, cellulase addition 0.1%,
Enzymolysis time 120min, hydrolysis temperature 45 DEG C, pH 4.5.
Step (2): sieve:
After softening in stainless-steel pan, the temperature of hawthorn maintains more than 65 DEG C, adds the pomelo peel after enzymolysis
Mud, mixing is sieved, and removes impurity, obtains mixing puree.
Step (3): acidifying:
Be slowly added to citric acid so that the PH of hawthorn and pomelo peel mixing puree between 2.9～3.1,
Prepare puree sauce.
Step (4): cooling shaping:
Puree sauce is poured in shaping vessel, and 10 DEG C of cool below times are 24 hours, prepares shaddock mountain
Short, bristly hair or beard cake.
The shaddock haw jelly that the present embodiment prepares, water content is 37.22% ± 0.85%, and total sugar content is
55.80% ± 2.80%, 20% < transparency < 30%, color and luster is dark red.Evaluating organoleptic indicator, indices is
10 to be divided into best result, delicate mouthfeel degree be 9.0 points, and elasticity is 8.6 points, and smooth degree is 9.0 points.
Indices is all up to state standards in " GB/T 10782-2006 preserved fruit general rule " for fruitcake class
Relevant regulations.
Embodiment 3
Step (1): fruit material pretreatment:
Fruit material (hawthorn and pomelo peel): white sugar: the amount ratio of water is 3:1:4；In fruit material, hawthorn
It is 9:3 with the amount ratio of pomelo peel.
Hawthorn softens: according to above shaddock haw jelly raw material proportion, select fresh hawthorn, after removing seed
Grind with colloid mill.Putting in stainless-steel pan, add white sugar, add water, it is little that boiling softens about 0.5
Time, until the central temperature boiling material pot rises to stop softening when 105 DEG C, prepare hawthorn.
Pomelo peel pulverizes enzymolysis: after pomelo peel is cut into small pieces, grind rear enzymolysis with colloid mill, system
Obtain pomelo peel enzymolysis mud.Enzymatic hydrolysis condition is: pectase addition 0.2%, cellulase addition 0.1%,
Enzymolysis time 120min, hydrolysis temperature 45 DEG C, pH 4.5.
Step (2): sieve:
After softening in stainless-steel pan, the temperature of hawthorn maintains more than 65 DEG C, adds the pomelo peel after enzymolysis
Mud, mixing is sieved, and removes impurity, obtains mixing puree.
Step (3): acidifying:
Be slowly added to citric acid so that the PH of hawthorn and pomelo peel mixing puree between 2.9～3.1,
Obtain puree sauce.
Step (4): cooling shaping:
Puree sauce is poured in shaping vessel, and 10 DEG C of cool below times are 24 hours, prepare shaddock
Haw jelly.
The shaddock haw jelly that the present embodiment prepares, water content is 52.18% ± 2.05%, and total sugar content is
34.65% ± 1.62%, 30% < transparency < 40%, color and luster is dark red.Evaluate organoleptic indicator, indices
10 to be divided into best result, delicate mouthfeel degree be 9.5 points, and elasticity is 9.6 points, and smooth degree is 9.5 points.
This shaddock haw jelly physical and chemical index of being correlated with is up to state standards " GB/T 10782-2006 preserved fruit general rule "
In for the relevant regulations of fruitcake class.
Comparative example 1
Comparing with embodiment 1, difference is, in fruit material, hawthorn is 1:1 with the amount ratio of pomelo peel.
The water content of shaddock haw jelly prepared is 52.8% ± 1.9%, total sugar content is 30.8% ±
2.4%, transparency > 40%, but color and luster to have been out the due hawthorn of haw jelly red, color and luster is the most shallow, and
Flavour contains the bitter taste of pomelo peel.Evaluating organoleptic indicator, indices is divided into best result with 10,
Delicate mouthfeel degree is 7.5 points, and elasticity is 9.5 points, and smooth degree is 8.8 points.
Comparative example 2
Comparing with embodiment 1, difference is, in fruit material, hawthorn is 12 with the amount ratio of pomelo peel:
1。
The water content of shaddock haw jelly prepared is 30.3% ± 1.9%, total sugar content is 60.3% ±
1.6%, < 20%, color and luster is dark red for transparency.Evaluating organoleptic indicator, indices is divided into the highest with 10
Point, delicate mouthfeel degree is 8.5 points, and elasticity is 6.5 points, and smooth degree is 7.6 points.
Comparative example 3
Comparing with embodiment 1, difference is, fruit material: white sugar: the amount ratio of water is 3:1:6.
The water content of the shaddock haw jelly prepared is 53.8% ± 1.6%, and total sugar content is 30.8% ± 2.6%,
Transparency < 20%, color and luster chocolate.Evaluating organoleptic indicator, indices is divided into best result with 10,
Delicate mouthfeel degree is 8.5 points, and elasticity is 7.8 points, and smooth degree is 8.9 points.
Claims (8)
1. a shaddock haw jelly, it is characterised in that parts by weight of raw materials consists of:
Fruit material 3；
White sugar 1；
Water 2-4；
Described fruit material is hawthorn and pomelo peel, and hawthorn is 2-9:1 with the weight ratio of pomelo peel.
2. the preparation method of the shaddock haw jelly described in a claim 1, it is characterised in that bag
Include:
By hawthorn, white sugar, water mixing, intensification infusion, soften to obtain hawthorn；
Pomelo peel, through enzymolysis processing, obtains pomelo peel enzymolysis mud；
Hawthorn is mixed with pomelo peel enzymolysis mud, sieve, after impurity elimination with acid regulation to acid, then warp
Cold treatment obtains described shaddock haw jelly.
3. the preparation method of shaddock haw jelly as claimed in claim 2, it is characterised in that shaddock
During skin enzymolysis processing, add pectase and cellulase；On the basis of pomelo peel weight, described
The 0.1-0.3wt% that addition is pomelo peel weight of pectase；The addition of cellulase is shaddock
The 0.1-0.3wt% of tare weight amount；Temperature is 40-50 DEG C, and pH is 4.0-5.0, and the time is 110-130min.
4. the preparation method of shaddock haw jelly as claimed in claim 3, it is characterised in that described
The 0.2wt% that addition is pomelo peel weight of pectase；The addition of cellulase is pomelo peel
The 0.1wt% of weight；Temperature is 45 DEG C, and pH is 4.5, and the time is 120min.
5. the preparation method of shaddock haw jelly as claimed in claim 2, it is characterised in that hawthorn
In the preparation process of mud, hawthorn is pulverized after removing seed, then mixes with white sugar and water, is warming up to 90-110 DEG C
Lower infusion 0.5-1.5h obtains hawthorn.
6. the preparation method of shaddock haw jelly as claimed in claim 2, it is characterised in that described
Acid be citric acid.
7. the preparation method of shaddock haw jelly as claimed in claim 2, it is characterised in that include
Following steps:
Step (1): fruit material pretreatment:
Hawthorn soften: hawthorn grinds with colloid mill after removing seed, puts in stainless-steel pan, add white sugar,
Water, boiling softens 0.5 hour, until the central temperature boiling material pot rises to stop softening when 105 DEG C,
Obtain hawthorn；
Pomelo peel enzymolysis processing: pomelo peel stripping and slicing, carries out enzymolysis processing system with colloid mill after grinding
Obtaining pomelo peel enzymolysis mud, during enzymolysis processing, the addition of pectase is pomelo peel weight
0.2%, the addition of cellulase is the 0.1% of pomelo peel weight, and the time is 120min, temperature
Being 45 DEG C, pH is 4.5；
Step (2): sieve:
Hawthorn maintains more than 65 DEG C, adds pomelo peel enzymolysis mud, and mixing is sieved, and removing impurity must mix
Close puree；
Step (3): acidifying:
In mixing puree, it is slowly added to citric acid, between regulation pH to 2.9～3.1, obtains puree
Sauce；
Step (4): cooling shaping:
Step (3) is processed the puree sauce obtained and pours in shaping vessel, 10 DEG C of cool below 24h,
Prepare shaddock haw jelly.
8. the preparation method of shaddock haw jelly as claimed in claim 7, it is characterised in that step
(1), in, parts by weight of raw materials consists of:
Fruit material 3；
White sugar 1；
Water 2.7；
Described fruit material is hawthorn and pomelo peel, and hawthorn is 7:3 with the weight ratio of pomelo peel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610119742.5A CN105747150A (en) | 2016-03-02 | 2016-03-02 | Shaddock and hawthorn fruit cakes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610119742.5A CN105747150A (en) | 2016-03-02 | 2016-03-02 | Shaddock and hawthorn fruit cakes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747150A true CN105747150A (en) | 2016-07-13 |
Family
ID=56331691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610119742.5A Pending CN105747150A (en) | 2016-03-02 | 2016-03-02 | Shaddock and hawthorn fruit cakes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747150A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722129A (en) * | 2016-11-30 | 2017-05-31 | 广西大学 | A kind of radish Guangdong formula fragrant shaddock millet cake health food |
| CN109247527A (en) * | 2018-08-28 | 2019-01-22 | 广州市华琪生物科技有限公司 | A kind of instant fish bean curd of grapefruit flavor and preparation method thereof |
| CN110934218A (en) * | 2019-11-28 | 2020-03-31 | 安阳工学院 | Preparation method of hawthorn cake rich in pomelo peel dices |
| CN114631588A (en) * | 2022-04-02 | 2022-06-17 | 河北科技大学 | Low-sugar hawthorn cake and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283305A (en) * | 2011-08-25 | 2011-12-21 | 北京红螺食品有限公司 | Haw jelly and preparation method thereof |
| CN102813043A (en) * | 2011-06-07 | 2012-12-12 | 李敏 | Preparation method of multi-vitamin hawthorn cake |
| CN104187958A (en) * | 2014-08-15 | 2014-12-10 | 王慧君 | Honey pomelo and kelp combined fruit and vegetable juice and preparation method thereof |
| CN104957452A (en) * | 2015-06-17 | 2015-10-07 | 广西容县锦香食品有限公司 | Shatian pomelo fruitcake and making method thereof |
-
2016
- 2016-03-02 CN CN201610119742.5A patent/CN105747150A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813043A (en) * | 2011-06-07 | 2012-12-12 | 李敏 | Preparation method of multi-vitamin hawthorn cake |
| CN102283305A (en) * | 2011-08-25 | 2011-12-21 | 北京红螺食品有限公司 | Haw jelly and preparation method thereof |
| CN104187958A (en) * | 2014-08-15 | 2014-12-10 | 王慧君 | Honey pomelo and kelp combined fruit and vegetable juice and preparation method thereof |
| CN104957452A (en) * | 2015-06-17 | 2015-10-07 | 广西容县锦香食品有限公司 | Shatian pomelo fruitcake and making method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722129A (en) * | 2016-11-30 | 2017-05-31 | 广西大学 | A kind of radish Guangdong formula fragrant shaddock millet cake health food |
| CN109247527A (en) * | 2018-08-28 | 2019-01-22 | 广州市华琪生物科技有限公司 | A kind of instant fish bean curd of grapefruit flavor and preparation method thereof |
| CN110934218A (en) * | 2019-11-28 | 2020-03-31 | 安阳工学院 | Preparation method of hawthorn cake rich in pomelo peel dices |
| CN114631588A (en) * | 2022-04-02 | 2022-06-17 | 河北科技大学 | Low-sugar hawthorn cake and preparation method thereof |
| CN114631588B (en) * | 2022-04-02 | 2023-11-24 | 河北科技大学 | Low-sugar haw jelly and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187361A (en) | Health-care noodle capable of regulating blood sugar and preparation method thereof | |
| CN103992917A (en) | Blueberry and Hibiscus sabdariffa tea wine and processing method thereof | |
| CN105747150A (en) | Shaddock and hawthorn fruit cakes and preparation method thereof | |
| CN104206942A (en) | Pineberry jam and preparation method thereof | |
| CN103750336A (en) | Spirit-raising and brain-strengthening flour and preparation method thereof | |
| CN104186860A (en) | Tea beverage capable of moistening lung and beautifying and preparation method thereof | |
| CN102894272A (en) | Jasmine tea fragrant noodles | |
| CN103989220A (en) | Blueberry and lotus root juice and processing method thereof | |
| CN104304978A (en) | Health noodles capable of improving immunity of human bodies and preparation method of health noodles | |
| CN106922879A (en) | A kind of Summer-autumn tea corn is compound to reconstitute powder and preparation method thereof | |
| CN102783685A (en) | Processing method for pitaya pulp beverage | |
| CN106579201A (en) | Dragon fruit jelly and preparation method thereof | |
| CN102246992A (en) | Fructus cannabis apricot kernel juice beverage and preparation method thereof | |
| CN104430848A (en) | Low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat and preparation method of low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat | |
| CN103704772A (en) | Fruit-vegetable sausage and preparation method thereof | |
| CN103734566A (en) | Low-sugar flavedo-water chestnut composite jam and preparation method thereof | |
| CN103989221B (en) | A kind of marine alga blueberry composite beverage and processing method thereof | |
| CN105995252A (en) | Method for preparing original-taste sagittaria sagittifolia linm juice through double enzymolysis | |
| CN104000250A (en) | Blueberry juice suitable for children to drink, and processing method thereof | |
| CN103598524A (en) | Processing method of waxberry-flavored noodle | |
| CN110613069B (en) | Method for preparing apple composite cloudy juice beverage by using sweet potato powder | |
| CN102246859A (en) | Fructus cannabis and cashew nut milk drink and preparation method thereof | |
| CN105746653A (en) | Kelp biscuit and preparation method thereof | |
| CN112841605A (en) | Chinese chestnut chicken flavor sauce containing peach gum polysaccharide and preparation method thereof | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings |
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: 20160713 |