CN106490552A - A kind of pitaya peel crystal fruit jelly and preparation method thereof - Google Patents
A kind of pitaya peel crystal fruit jelly and preparation method thereof Download PDFInfo
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- CN106490552A CN106490552A CN201610960806.4A CN201610960806A CN106490552A CN 106490552 A CN106490552 A CN 106490552A CN 201610960806 A CN201610960806 A CN 201610960806A CN 106490552 A CN106490552 A CN 106490552A
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Abstract
A kind of pitaya peel crystal fruit jelly and preparation method thereof, the pitaya peel crystal fruit jelly include pitaya peel, white sugar, Konjac glucomannan, gellan gum, citric acid, ascorbic acid, Hylocereus undatuss essence and water.The preparation method is comprised the following steps：（1）Pitaya peel is cleaned, stripping and slicing, is subsequently placed in blanching in ascorbic acid solution, by blanching after pitaya peel and for blanching ascorbic acid solution mixing twist beat, obtain pitaya peel be homogenized；（2）The mixing of white sugar, Konjac glucomannan and gellan gum is stirred evenly, add water infusion, filtered, cooling obtains mixed glue solution；（3）Pitaya peel homogenate and citric acid, ascorbic acid and Hylocereus undatuss essence is added in mixed glue solution, is stirred evenly, is poured in mould, the demoulding after cooling,.Hylocereus undatuss hide jelly natural in color of the present invention, grace, fruit jelly are glittering and translucent, have the visual effect of oriental cherry rain, sweet and sour taste, flexible, entrance exquisiteness to have chewy texture；The inventive method is simple to operate, low cost, and repeatability is strong.
Description
Technical field
The present invention relates to a kind of fruit jelly and preparation method thereof, and in particular to a kind of pitaya peel crystal fruit jelly and its preparation side
Method.
Background technology
Hylocereus undatuss integrate fruit, alabastrum, vegetable, the advantage of medicine, and not only nutritious, function is unique, and seldom
There is pest and disease damage, hardly can normal growth using any pesticide.Therefore, Hylocereus undatuss are a kind of green organically fruit and tools
There is the health food of certain effect.
The peel of Hylocereus undatuss contains anthocyanidin, dietary fiber, water-soluble natural pigment, vegetable albumin, vitamin etc..
Anthocyanidin is a kind of antioxidant of strength, is better than more than 10 times of carotene, and it is little to preserve activity 75 in blood of human body
When, it can protect human body from the damage of free radical, contribute to preventing multiple diseases relevant with free radical；Anthocyanidin can
Strengthen blood vessel elasticity, protect arteries inwall, reduce blood pressure；Promote the smoothness of skin, U.S. face skin；Suppress inflammation and mistake
Quick, improve the pliability in joint, prevent arthritis；The rhodopsin in retina cell can be promoted to regenerate, improve vision；Also have
There is radiation-resistant effect etc..Anthocyanidin is safeguarded the health of human body in terms of many and brings multiple benefits.Vegetable albumin meeting
Automatically combined with the heavy metal ion in human body, excreted by Excretory system, so as to play Detoxication.Additionally, albumin
There is protective effect to coat of the stomach.Water soluble dietary fiber has fat-reducing, reduces blood glucose, intestine moistening, prevention colorectal cancer.
But, due to pitaya peel insipidness itself, and have a kind of special careless fishy smell, so being usually dropped.
Also have in prior art and pitaya peel is fabricated to food consumption, such as dragon fruit peel tea, pitaya peel beans, fire
Imperial peel preserved fruit.But, the nutritional labeling of the tea that pitaya peel is made meeting large losses in high temperature brewing process；Pitaya peel
The nutritional labeling of meeting large losses during infusion of the beans when making；Hylocereus undatuss preserved fruit is crossed repeatedly water in manufacturing process and can be damaged
Lose a large amount of water-soluble nutrient substances.
The existing raw material for making fruit jelly is generally edible Gelatinum oxhide, sugar, fruit juice, and method is fixed for modulation jelly liquid, die-filling, cold preservation
Type, the demoulding, decoration.But, due to pitaya peel in active component easily lost in existing fruit jelly manufacture method in a large number, because
This, the manufacture method of conventional fruit jelly can not be directly converted in the making of pitaya peel fruit jelly.
The method for having made pitaya peel fruit jelly is the HUOLONG sarcocarp of the inside to be removed with spoon, with shears outside
Branch and leaf also remove, and are cleaned with saline；Again it is cut into small pieces, is put in blender, is added water, break into juice；Pitaya peel juice is put into
Boil in pot, add sugar；After sugar fusing, Guan Huo adds gelatine powder water, slowly stirs, and reverse mould is cooled down.But, the party
The pitaya peel fruit jelly malleable that method makes is bad, does not adjust sugar-acid ratio, it is impossible to keep the active substance of pitaya peel.
Content of the invention
The technical problem to be solved is the drawbacks described above for overcoming prior art to exist, there is provided a kind of lifting fire
Imperial fruit added value, nutritious, sweet and sour taste, color and luster are simple and elegant, pleasing pitaya peel crystal fruit jelly.
Present invention technical problem further to be solved is the drawbacks described above for overcoming prior art to exist, there is provided a kind of system
Preparation Method is simple, low cost, the preparation method of the strong pitaya peel crystal fruit jelly of repeatability.
The technical solution adopted for the present invention to solve the technical problems is as follows：A kind of pitaya peel crystal fruit jelly, comprising fire
Imperial peel, white sugar, Konjac glucomannan, gellan gum, citric acid, ascorbic acid, Hylocereus undatuss essence and water.Pitaya peel can provide multiple
Nutrition, dietary fiber can promote intestinal peristalsis promoting, and anthocyanidin gives fruit jelly cherry red, and little peel block forms oriental cherry in fruit jelly
Rain texture；The sweet taste that white sugar is provided by fruit jelly is pure, the lung moistening and production of body fluid promoting, cough-relieving and middle lung benefiting, irritability of releiving, YIN nourishing；Rhizoma amorphophalli
Glue has certain curative effect to hypertension, obesity, diabetes, constipation, can be prevented colon cancer with toxin expelling vivotoxin and rubbish, and
Toughness is provided for fruit jelly, gellan gum provides hardness for fruit jelly, and Konjac glucomannan is neither too hard, nor too soft beneficial to obtaining with being combined with for gellan gum
Fruit jelly；The tart flavour nature that citric acid is provided by fruit jelly, is coordinated the mouthfeel for giving fruit jelly sweet and sour taste, and plays tune with white sugar
Section fruit jelly acidity, protects the effect of anthocyanidin in pitaya peel；Ascorbic acid can tissue repairing, promote phenylalanine, L-Tyrosine,
The metabolism of Folic Acid, ferrum, the utilization of carbohydrate help fat, the synthesis of protein, maintain immunologic function, hydroxylation and hydroxyl color
Amine, keeps the complete of blood vessel, promotes the institute such as nonheme iron absorption required, while ascorbic acid has been also equipped with antioxidation, resists certainly
By base, suppress the formation of tryrosinase, so as to reach whitening, effect of light speckle, in pitaya peel crystal fruit jelly of the present invention, resists
Bad hematic acid can protect the anthocyanidin in pitaya peel not to be damaged.
Preferably, the parts by weight of the pitaya peel crystal fruit jelly each component are：0.3～0.4 part of pitaya peel, white sand
10～13 parts of sugar, 0.4～0.5 part of Konjac glucomannan, 0.05～0.07 part of gellan gum, 0.15～0.20 part of citric acid, ascorbic acid
80～90 parts of 0.02～0.03 part, 0.003～0.004 part of Hylocereus undatuss essence and water.Add suitable pitaya peel so that in crystalline substance
Appropriate Hylocereus undatuss peel granule is suspended with the exquisitely carved fruit jelly of jade-like stone, allows whole fruit jelly to give the sensation that a kind of oriental cherry wafts；
Proper amount of Konjac glucomannan can give fruit jelly certain malleable, and the excessive then fruit jelly of the proportioning of Konjac glucomannan and gellan gum can be excessively soft, mistake
Little then fruit jelly can be really up to the mark；Citric acid and white sugar form optimal sugar-acid ratio under the weight portion, make fruit jelly sweet and sour taste.Separately
Outward, if Hylocereus undatuss peel granule will be made to assume the visual effect that optimal oriental cherry wafts in fruit jelly, fruit jelly cooled and solidified is adjusted
Front solution density and viscosity are particularly significant, and inventor's research finds, under the white sugar consumption, density is optimal, in institute
State under the consumption of Konjac glucomannan and gellan gum, viscosity is optimal.
It is as follows that the present invention further solves the technical scheme adopted by its technical problem：A kind of pitaya peel crystal fruit jelly
Preparation method, comprises the following steps：
（1）Pitaya peel is cleaned, stripping and slicing, is subsequently placed in blanching in ascorbic acid solution, by blanching after pitaya peel and use
Twist in the ascorbic acid solution mixing of blanching and beat, obtain pitaya peel homogenate；
（2）The mixing of white sugar, Konjac glucomannan and gellan gum is stirred evenly, add water infusion, filtered, cooling obtains mixed glue solution；
（3）In step（2）Step is added in gained mixed glue solution（1）The homogenate of gained pitaya peel and citric acid, ascorbic acid
With Hylocereus undatuss essence, stir evenly, pour in mould, the demoulding after cooling,.
Pitaya peel used in the present invention is the outer peel of commercially available red heart or white heart Hylocereus undatuss, using front, scrapes off peel
The white filament remained with sarcocarp contact surface, and the squamous projection of outside of pruning.
Preferably, step（1）In, the mass concentration of the ascorbic acid solution is 0.02～0.03%.
Preferably, step（1）In, the pitaya peel is 1 with the mass ratio of ascorbic acid solution:1.5～2.5（More excellent
Select 1:2.0～2.4）.The activity of enzyme contained by the action breaks down peel of blanching itself, reduces the damage of oxidation stain and nutrient substance
Lose, exclude the bad flavor in pitaya peel, reduce the pollutant in pitaya peel；And ascorbic acid can be in the process of blanching
The active substance of the protection pitaya peel of middle high degree.
Preferably, step（1）In, the temperature of the blanching is 90～100 DEG C, and the time is 1～2min.Quick at high temperature
Blanching, can reduce the loss of pitaya peel nutrition while enzyme contained by peel itself is passivated.
Preferably, step（1）In, the rotating speed beaten of twisting is 18000～23000 turns/min, the time for 1.0～
1.5min.Under the technological parameter for twisting and beating, it is ensured that the degree that Hylocereus undatuss peel is smashed is moderate, is more prone in fruit jelly
Particle is formed, and possesses certain Plant fiber's amount.
Preferably, step（2）In, the quality proportioning of the gross mass of the white sugar, Konjac glucomannan and gellan gum and water is 0.1
～0.2:1（More preferably 0.12～0.16:1）.
Preferably, step（2）In, the temperature of the infusion is 80～90 DEG C, and the time is 8～12min, the temperature after cooling
For 30～40 DEG C.Suitable infusion temperature can ensure the uniformity of glue；Temperature after control cooling can ensure that pitaya peel is even
When slurry and citric acid, ascorbic acid and Hylocereus undatuss essence are added, glue does not also solidify, and temperature will not be too high, can effectively reduce
The loss of Hylocereus undatuss peel nutrition.
Step of the present invention（1）The water yield and step in middle ascorbic acid solution（2）The consumption of middle water constitutes the Hylocereus undatuss severe edema due to hypofunction of the spleen
The total amount of water in brilliant fruit jelly；Step of the present invention（1）The consumption of ascorbic acid and step in middle ascorbic acid solution（3）Middle Vitamin C
The consumption of acid constitutes the total amount of ascorbic acid in pitaya peel crystal fruit jelly.
Preferably, step（3）In, the forming shape of the mould is the shapes such as oriental cherry shape, petal-shaped.
Beneficial effects of the present invention are as follows：
（1）Pitaya peel crystal fruit jelly of the present invention is in pink colour, and present-color material is natural pigment, and Yan Ze is more natural, graceful, and has
There are the oriental cherry or petal-shaped profile and texture of beauty, gently rock after the demoulding, the Hylocereus undatuss fruit being scattered in glittering and translucent fruit jelly
Skin granule gives people the sensation that a kind of oriental cherry wafts as oriental cherry lobe, and as if rained an oriental cherry, pleasing；HUOLONG of the present invention
Peel crystal fruit jelly contains anthocyanidin and Plant fiber, and sweet and sour taste has HUOLONG fruital, more nutritious than commercially available fruit jelly；This
Than commercially available fruit jelly more flexible, entrance exquisiteness has chewy texture to bright pitaya peel crystal fruit jelly, is more suitable for Chinese preferred diet；
（2）The inventive method is simple to operate, low cost, and repeatability is strong.
Specific embodiment
With reference to embodiment, the invention will be further described.
The pitaya peel used by the embodiment of the present invention is the outer peel of commercially available white heart Hylocereus undatuss, using front, scrapes off peel
The white filament remained with sarcocarp contact surface, and the squamous projection of outside of pruning；The raw material used by the embodiment of the present invention, such as
Without specified otherwise, obtained by routine business approach.
Pitaya peel crystal fruit jelly embodiment 1～3
The weight portion of each raw material is as shown in table 1：
The weight portion table of each raw material of 1 embodiment of table, 1～3 pitaya peel crystal fruit jelly
The preparation method embodiment 1 of pitaya peel crystal fruit jelly
（1）0.35 part of pitaya peel is cleaned, stripping and slicing, be subsequently placed in the ascorbic acid solution that 0.8 part of mass concentration is 0.025%
In, blanching 1.5min at 100 DEG C, by blanching after pitaya peel and for blanching ascorbic acid solution mixing twist beat, strand
The rotating speed that beats is 20000 turns/min, and the time is 1min, obtains pitaya peel homogenate；
（2）11 portions of white sugars, 0.45 part of Konjac glucomannan and 0.06 part of gellan gum mixing are stirred evenly, plus 85 parts of water, at 85 DEG C, infusion
10min, filters, is cooled to 35 DEG C, obtains mixed glue solution；
（3）In step（2）1.15 parts of steps are added in gained mixed glue solution（1）The homogenate of gained pitaya peel and 0.17 portion of Fructus Citri Limoniae
Acid, 0.025 part of ascorbic acid and 0.0035 part of Hylocereus undatuss essence, stir evenly, and pour in oriental cherry pattern tool, the demoulding after cooling,.
The preparation method embodiment 2 of pitaya peel crystal fruit jelly
（1）0.3 part of pitaya peel is cleaned, stripping and slicing, be subsequently placed in the ascorbic acid solution that 0.6 part of mass concentration is 0.025%
In, at 95 DEG C blanching 2min, by blanching after pitaya peel and twist and beat for the ascorbic acid solution mixing of blanching, strand is beaten
Rotating speed is 23000 turns/min, and the time is 1.5min, obtains pitaya peel homogenate；
（2）12 portions of white sugars, 0.45 part of Konjac glucomannan and 0.06 part of gellan gum mixing are stirred evenly, plus 85 parts of water, at 90 DEG C, infusion
12min, filters, is cooled to 30 DEG C, obtains mixed glue solution；
（3）In step（2）0.9 part of step is added in gained mixed glue solution（1）The homogenate of gained pitaya peel and 0.15 portion of Fructus Citri Limoniae
Acid, 0.02 part of ascorbic acid and 0.0035 part of Hylocereus undatuss essence, stir evenly, and pour in oriental cherry pattern tool, the demoulding after cooling,.
The preparation method embodiment 3 of pitaya peel crystal fruit jelly
（1）0.4 part of pitaya peel is cleaned, stripping and slicing, be subsequently placed in the ascorbic acid solution that 0.8 part of mass concentration is 0.025%
In, at 90 DEG C blanching 1min, by blanching after pitaya peel and twist and beat for the ascorbic acid solution mixing of blanching, strand is beaten
Rotating speed is 18000 turns/min, and the time is 1min, obtains pitaya peel homogenate；
（2）13 portions of white sugars, 0.4 part of Konjac glucomannan and 0.06 part of gellan gum mixing are stirred evenly, plus 85 parts of water, at 80 DEG C, infusion
8min, filters, is cooled to 40 DEG C, obtains mixed glue solution；
（3）In step（2）1.2 parts of steps are added in gained mixed glue solution（1）The homogenate of gained pitaya peel and 0.17 portion of Fructus Citri Limoniae
Acid, 0.025 part of ascorbic acid and 0.003 part of Hylocereus undatuss essence, stir evenly, and pour in oriental cherry pattern tool, the demoulding after cooling,.
According to table 2 to the color and luster of 1～3 pitaya peel crystal fruit jelly of embodiment and commercially available crystal fruit jelly, flavour, tissue shape
State, the feature of four aspects of mouthfeel carry out comparative evaluation, and evaluation result is specifically as shown in table 3.
2 fruit jelly characteristic evaluating standard of table and marking table
Comparative evaluation's table of 3 embodiment of table, 1～3 pitaya peel crystal fruit jelly and commercially available crystal fruit jelly
As shown in Table 3, compare with commercially available fruit jelly, pitaya peel crystal fruit jelly of the present invention is in pink colour, and present-color material is natural pigment,
Yan Ze is more natural, graceful, and with beautiful oriental cherry or petal-shaped profile and texture, gently rocks after the demoulding, glittering and translucent
Fruit jelly in the Hylocereus undatuss peel granule that is scattered as oriental cherry lobe, give people the sensation that a kind of oriental cherry wafts, as if descended an oriental cherry
Rain, pleasing；Pitaya peel crystal fruit jelly of the present invention contains anthocyanidin and Plant fiber, and sweet and sour taste has HUOLONG fruital, than
Commercially available fruit jelly is more nutritious；Than commercially available fruit jelly more flexible, entrance exquisiteness has chewy texture to pitaya peel crystal fruit jelly of the present invention, more suitable
Close Chinese preferred diet.
Claims (9)
1. a kind of pitaya peel crystal fruit jelly, it is characterised in that：Comprising pitaya peel, white sugar, Konjac glucomannan, gellan gum, Fructus Citri Limoniae
Acid, ascorbic acid, Hylocereus undatuss essence and water.
2. pitaya peel crystal fruit jelly according to claim 1, it is characterised in that the parts by weight of each component are：Hylocereus undatuss
0.3～0.4 part of skin, 10～13 parts of white sugar, 0.4～0.5 part of Konjac glucomannan, 0.05～0.07 part of gellan gum, citric acid 0.15～
80～90 parts of 0.20 part, 0.02～0.03 part of ascorbic acid, 0.003～0.004 part of Hylocereus undatuss essence and water.
3. a kind of preparation method of pitaya peel crystal fruit jelly as claimed in claim 1 or 2, it is characterised in that including following step
Suddenly：
（1）Pitaya peel is cleaned, stripping and slicing, is subsequently placed in blanching in ascorbic acid solution, by blanching after pitaya peel and use
Twist in the ascorbic acid solution mixing of blanching and beat, obtain pitaya peel homogenate；
（2）The mixing of white sugar, Konjac glucomannan and gellan gum is stirred evenly, add water infusion, filtered, cooling obtains mixed glue solution；
（3）In step（2）Step is added in gained mixed glue solution（1）The homogenate of gained pitaya peel and citric acid, ascorbic acid
With Hylocereus undatuss essence, stir evenly, pour in mould, the demoulding after cooling,.
4. the preparation method of pitaya peel crystal fruit jelly according to claim 3, it is characterised in that：Step（1）In, described anti-
The mass concentration of bad hematic acid solution is 0.02～0.03%.
5. according to claim 3 or 4 pitaya peel crystal fruit jelly preparation method, it is characterised in that：Step（1）In, institute
The mass ratio that pitaya peel is stated with ascorbic acid solution is 1:1.5～2.5.
6. according to the preparation method of one of claim 3～5 pitaya peel crystal fruit jelly, it is characterised in that：Step（1）
In, the temperature of the blanching is 90～100 DEG C, and the time is 1～2min.
7. according to the preparation method of one of claim 3～6 pitaya peel crystal fruit jelly, it is characterised in that：Step（1）
In, the rotating speed that beats that twists is 18000～23000 turns/min, and the time is 1.0～1.5min.
8. according to the preparation method of one of claim 3～7 pitaya peel crystal fruit jelly, it is characterised in that：Step（2）
In, the quality proportioning of the gross mass of the white sugar, Konjac glucomannan and gellan gum and water is 0.1～0.2:1.
9. according to the preparation method of one of claim 3～8 pitaya peel crystal fruit jelly, it is characterised in that：Step（2）
In, the temperature of the infusion is 80～90 DEG C, and the time is 8～12min, and the temperature after cooling is 30～40 DEG C.
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| CN111165767A (en) * | 2020-02-26 | 2020-05-19 | 上海奕方农业科技股份有限公司 | Formula and preparation process of pink cherry blossom-flavored flower-shaped jelly product |
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