CN106820028A - A kind of double-deck puree jelly and preparation method thereof - Google Patents
A kind of double-deck puree jelly and preparation method thereof Download PDFInfo
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- CN106820028A CN106820028A CN201611224039.7A CN201611224039A CN106820028A CN 106820028 A CN106820028 A CN 106820028A CN 201611224039 A CN201611224039 A CN 201611224039A CN 106820028 A CN106820028 A CN 106820028A
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Abstract
The invention discloses a kind of double-deck puree jelly and preparation method thereof.The double-deck puree jelly includes jelly layer and the layer of the puree above the jelly layer, and the jelly layer does not mix mutually with puree layer, and on the basis of the gross weight of the double-deck puree jelly, the double-deck puree jelly includes：The jelly layer 60%~90%, puree layer 10%~40%.Double-deck puree jelly is provided through the present invention, upper strata is flowable puree layer, lower floor is jelly layer, though two-layer directly contact, puree layer do not mix mutually with jelly layer, obvious hierarchy is presented, and dimensionally stable, two-layer local flavor natural fusion, so as to form a kind of brand-new, unique mixing local flavor, taste is good, in good taste.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of double-deck puree jelly and preparation method thereof.
Background technology
Jelly is used as a kind of leisure food of fashion, and its outward appearance is sparkling and crystal-clear, and mouthfeel cunning is tender, and taste is fresh and sweet, by children and year
Light people's likes extensively.At present, the jelly production of in the market is a lot, common are individual layer jelly, but mouthfeel is relatively simple, nutrition
Composition is low；Double-deck jelly, but two-layer is jelly up and down, and simply color and dispensing are distinguish between, and mouthfeel change is little, and two
The relative nutritive value of layer jelly is not high, and the edible jelly of the children small for the age can have security risk；Puree jelly, be by
Puree and jelly soup stock are just mixed before filling the container, and do not possess individual layered structures.
Existing jelly production mouthfeel is single, nutritive value is not high, and the edible jelly of age small children can also be present
Security risk, so many people do not consider jelly production when leisure snacks are bought, so as to limit jelly to a certain extent
The popularization of product, it is therefore necessary to further developed to existing jelly production, to avoid drawbacks described above.
The content of the invention
It is an object of the invention to provide a kind of double-deck puree jelly, for solve existing jelly production mouthfeel it is single,
Nutritive value is not high and there is a problem of security risk, while the present invention also provides a kind of preparation of the double-deck puree jelly
Method.
To achieve these goals, the present invention provides following technical scheme：A kind of double-deck puree jelly, the double-deck puree
Jelly includes jelly layer and the layer of the puree above the jelly layer, and the jelly layer does not mix mutually with puree layer,
On the basis of the gross weight of the double-deck puree jelly, the double-deck puree jelly includes：The jelly layer 60%-90%, with
And the puree layer 10%-40%.
Puree, is the pureed flow morphology of fruit, and its raw material for mainly acting on fresh and alive fruit juice, manufacture craft need not add
Plus the chemical substance such as any preservative, pigment, it is the another kind form of fresh fruit, nutrition delicious food will not be lost.
Jelly is a kind of west sweet food, and in semi-solid, also known as gel, outward appearance is sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel.Really
Freeze and contain a large amount of dietary fibers, dietary fiber is a kind of extremely important and is international consistent generally acknowledged functional food ingredient, according to
Meat, protein and fat intake exceed well over average national level in many city dweller's diet of investigation display China, approach
Developed country's level, this " high protein, higher fatty acid " dietary structure is easily led to cardiovascular and cerebrovascular diseases, digestive discomfort disease, obesity etc.,
And the dietary fiber enriched in jelly has positive effect to more than prevention " modern civilization diseases ".The heat of jelly is extremely low simultaneously, several
Without any energy nutrient element such as protein, fat.
Preferably, on the basis of the gross weight of puree layer, the puree layer includes：95%-97% purees, 2%-
5% white granulated sugar and 0.01%-0.05% citric acids.
White granulated sugar is one kind of sugar, and its particle is crystalloid, uniform, color is pure white, and sweet taste is pure, and sugariness is slightly less than red
Sugar, white granulated sugar is topmost kind in table sugar, and substantially 100% table sugar is all white granulated sugar abroad, at home white sand
Sugar accounts for more than the 90% of table sugar total amount., used as the most widely used acid, tart flavour is than tartaric acid, malic acid temperature for citric acid
With, thus it is possible to vary and acidity is maintained, improve local flavor, stable color.
Preferably, on the basis of the gross weight of the jelly layer, the jelly layer includes：10%-14% white granulated sugars and
0.41%-0.75% thickeners, balance of water.
Preferably, the thickener includes gellan gum, locust bean gum, xanthans, carragheen, konjac glucomannan, guar gum, food
With one or more compoundings in any proportion in agar.
Gellan gum can be used as thickener, stabilizer.It is easy to use, transparent and solid gel can be formed.Consumption is small, generally
It is only the 1/3~1/2 of agar and carragheen consumption, the gel being made is rich in juice, with good Flavor release, there is entrance
The mouthfeel changed.There are good stability, resistance to acidolysis, resistance to enzymolysis simultaneously, even if the gel being made is in autoclaving and baking bar
All very stable under part, also very stable in acidic products, its texture is not changed by the time with temperature during storage.
Locust bean gum is also referred to as locust bean gum, is the sub- glue of plant processed by locust tree seeds for originating in the band of Mediterranean one.
It is white or micro-yellow powder, slightly odorless or band stink.Mainly make thickener, emulsifying agent and stabilizer in the food industry.It
Have good gel cooperative effect with the hydrophilic colloid such as agar, danish agar, carragheen and xanthans, can make it is compound after consumption
Level is very low and improves gel tissue's structure.
Xanthans be at present integrate in the world thickening, suspend, emulsify, being stable at, the biogum that best performance is got over,
Excellent processing and storage stability is provided under low concentration.When making food, it is easy to flow, be easy to pour out and pour into, be easy to
Pipeline, reduces energy resource consumption.
Carragheen, is also called Eucheuma glue, agar glue, antler glue, carrageenan, because carragheen is from kylin
The hydrophilic colloid being extract in the red algae sea grass such as dish, agar, pelvetia silquosa, for preparing jelly, high resilience and does not have
Have from aqueous.
The main component of konjac glucomannan is glucomannans, is the food of a kind of low calorie, low-protein, high dietary-fiber,
And ten several amino acid and trace element rich in needed by human body, as functional food, to hypertension, obesity, glycosuria
Disease, constipation have certain curative effect, can be prevented colon cancer with toxin expelling vivotoxin and rubbish.Also there is water-soluble, thickening, stabilization, coagulate
Various physicochemical properties such as glue, bonding, so being that a kind of natural health food is again preferable food additives.
Guar gum is a kind of nonionic galactomannans extracted from the endosperm of legume cluster bean, melon
That bean gum and its derivative have preferably water solubility, and viscosity very high is presented under low quality fraction.Combined by glycosidic bond
Colloid polysaccharide, and odorless, tasteless can be dispersed in hot water or cold water and form viscous fluid, for having thickening in jelly and stablizing
Effect, can prevent product to be layered, precipitate, and product is rich in good satiny mouthfeel.
Edible agar is the polysaccharide body by being extracted in marine alga, is current one of widest algin of purposes in the world, tool
There is coagulability, stability can form the physicochemical properties such as complex compound, can be used as thickener, coagulator, suspension with some materials
Agent, emulsifying agent, antistaling agent and stabilizer.
Preferably, the jelly layer also include 0.25%-0.36% acidity regulators, 0.005%-0.006% defoamers,
0.03%-0.05% vitamin Cs, 0.3%-0.45% acidity regulators and 10%-30% fruit juice.
Acidity regulator is usually the sodium salt and sylvite of polyacid, as buffer, adjusts sense of taste；Defoamer is used as processing
Auxiliary agent, can be used for the foam for eliminating or suppressing to be produced in food processing；Acidity regulator is also known as pH adjusting agent, be maintain or
Change the material of food acid-base value.
Fruit juice is such as to be squeezed by physical method as raw material with fruit, be centrifuged, extracting the juice product for obtaining, usually
Refer to pure juice or 100% fruit juice.Quite a few nutritional ingredient in fruit, such as vitamin, mineral matter, sugar are remained with fruit juice
Point and dietary fiber in pectin etc..
Preferably, the acidity regulator is citrate, and the acidity regulator is citric acid.Citrate can be
One kind in potassium citrate, citric acid tri potassium, sodium citrate, trisodium citrate.
Preferably, the PH of the puree layer is 3.5-4.0, and its pol is 13.5%-17.5%, and the PH of the jelly layer is
3.5-4.0, its pol is 12.5%-17.5%.PH is the acid-base value for representing solution, in the range of the PH of 3.5-4.0, it is ensured that
The mouthfeel of puree is sour and astringent not too much, and jelly layer can form the colloid of stabilization；Pol is the unit for representing solid concentration in liquid glucose,
Pol typically is represented with Brix degree, the dissolving grams of contained solid matter in 100 grams of liquid glucoses, 13.5%-17.5% is referred to
Pol cause puree good mouthfeel, not too much it is sweet；The pol of 12.5%-17.5% causes that jelly is not influenceing sugariness and mouth
Sugar is reduced on the premise of sense.
Present invention also offers a kind of preparation method of the double-deck puree jelly, comprise the following steps：
Step one, prepare puree slurry：
There is provided puree slurry, detect it is qualified after etc. it is to be filled；
Step 2, prepare jelly soup stock：
Defoamer and acidity regulator are put into water, start stirring, then by white granulated sugar, thickener it is well mixed after be put into
In water, stir 5-10 minutes, be completely dissolved and obtain feed liquid, heat the feed liquid to 92-95 DEG C, then adjust vitamin C, acidity
In adding the feed liquid after section agent water dissolves, add fruit juice, jelly soup stock be obtained, detect it is qualified after etc. it is to be filled；
Step 3, step-by-step filling：
It is on the basis of the gross weight of the double-deck puree jelly, jelly soup stock described in 60%-90% in step 2 is filling
Into jelly cup, the epidermis solidification of the jelly soup stock is cooled to, obtains jelly layer, by fruit described in 10%-40% in step one
The top of jelly layer described in the material-mud jelly cup, is puree layer, sealing sterilization, the jelly layer and the fruit
Mud layer does not mix mutually, and bilayer puree jelly is obtained.
Preferably, the preparation method of puree slurry includes described in step one：Diced stoning is removed the peel after fruit cleaning, obtained
To fruit fourth, the fruit fourth is put into prevents oxidation stain in color protection solution, and the color protection solution is 0.2% vitamin C
The aqueous solution；The fruit fourth is put into and is boiled in sugar degree regulation solution 10-20 minutes, the sugar degree regulation solution includes 0.05%-
0.15% vitamin C and 1%-15% white granulated sugars, balance of water；The fruit fourth is beaten, puree is obtained, described
Citric acid regulation PH is added in puree, white granulated sugar regulation pol is added, puree slurry is obtained.
Preferably, detect that the qualified PH for the puree slurry is 3.5-4.0 described in step one, its pol is
13.5%-17.5%, detects that the qualified PH for the jelly soup stock is 3.5-4.0 described in step 2, its pol is 12.5%-
17.5%.
Relative to prior art, double-deck puree jelly of the present invention and preparation method thereof has the advantage that：
First, the double-deck puree jelly that the present invention is provided, in configuration aspects, upper strata is flowable puree layer, and lower floor is fruit
Freeze layer, though two-layer directly contact, puree layer do not mix mutually with jelly layer, the obvious hierarchy of presentation, and dimensionally stable；
Preparation aspect, using prepare respectively, cool down it is filling by the way of, treat that the epidermis of jelly soup stock solidifies to form filling again after jelly layer
Puree slurry, both can respectively process puree slurry and jelly soup stock simultaneously, effectively increase production efficiency, and can ensure
The quality of production, safety and sanitation；In terms of mouthfeel, two-layer local flavor natural fusion, so as to form a kind of brand-new, unique mixing wind
Taste, taste is good, in good taste, and can provide various different fruit-like flavour collocation, and non-individual fruit juice, puree or jelly are had
Some local flavors to be mixed by essence；In terms of eating method, because levels maintain independent state, both may be used
Upper strata puree layer or lower floor's jelly layer is used alone, mixed edible after also two-layer can be stirred is provided according to personal hobby
Multiple eating method, more diversity and interest, even if the children that the age is small, it is also possible to safe edible upper strata puree layer, drop
Low security risk；
2nd, the double-deck puree jelly that the present invention is provided is free of preservative, and with the addition of the fruit juice of high level, improves
The nutritive value of double-deck puree jelly, more nutrient health, while the holding time can reach more than 6 months, is adapted to Popularization And Development.
Specific embodiment
The invention provides many applicable creative concepts, the creative concept can be reflected in a large number of on specific
Hereinafter.Specific embodiment described in following embodiments of the present invention is only as specific embodiment of the invention
Exemplary illustration, and be not meant to limit the scope of the invention.
With reference to specific embodiment, the invention will be further described.
The present invention provides a kind of double-deck puree jelly, and the double-deck puree jelly includes jelly layer and located at the fruit
The puree layer frozen above layer, the jelly layer does not mix mutually with puree layer, and the gross weight with the double-deck puree jelly is
Benchmark, the double-deck puree jelly includes：The jelly layer 60%-90%, puree layer 10%-40%.
The double-deck puree jelly that the present invention is provided in the market there is not yet, with many advantages：Firstth, in structure
Aspect, upper strata is flowable puree layer, and lower floor is the jelly layer of solidification, though two-layer directly contact, puree layer and jelly layer
Do not mix mutually, obvious hierarchy, and dimensionally stable, convenient transportation is presented；Secondth, in terms of mouthfeel, the puree layer on upper strata
Design can be needed identical or differently flavoured fruit according to production with the jelly layer of lower floor, can be compound with various fruits,
Two-layer local flavor natural fusion, it is not only nutritious but also taste is good, mouthfeel so as to form a kind of brand-new, unique mixing local flavor
Good, various collocation are of all shapes and colors, this local flavor or logical that also not fruit juice single on the market, puree or jelly have at present
Cross what artificial essence to be mixed；3rd, in terms of eating method, because levels maintain independent state, both can be single
Solely using upper strata puree layer or lower floor's jelly layer, mixed edible after also two-layer can be stirred provides many according to personal hobby
Kind of eating method, more diversity and interest, parent when being bought for age small children, without worry safety problem,
Can trust and allow children to eat puree layer, be of high nutritive value, it is delicious.
Preferably, on the basis of the gross weight of puree layer, the puree layer includes：95%-97% purees, 2%-
5% white granulated sugar and 0.01%-0.07% citric acids.The puree layer puree that the present invention is provided is used as primary raw material, nutrients
Matter content is high, improve mouthfeel, while with white granulated sugar adjust pol, citric acid regulation PH so that puree layer it is better tasting.
Preferably, on the basis of the gross weight of the jelly layer, the jelly layer includes：10%-14% white granulated sugars and
0.41%-0.75% thickeners, balance of water.
Preferably, the thickener includes gellan gum, locust bean gum, xanthans, carragheen, konjac glucomannan, guar gum, food
With one or more compoundings in any proportion in agar.The jelly layer that the present invention is provided is applied to various thickeners,
Wide material sources, easy to process, thickener can improve the stickiness of food, and have the effect such as sizing, homogeneous state concurrently.
Preferably, the jelly layer also include 0.25%-0.36% acidity regulators, 0.005%-0.006% defoamers,
0.03%-0.05% vitamin Cs, 0.3%-0.45% acidity regulators and 10%-30% fruit juice.Horn of plenty is the present invention provide
Jelly layer mouthfeel and taste, various food additives can also be added, using acidity regulator adjust tart flavour, buffer it is sour and astringent
Sense；The outward appearance and quality of jelly layer are improved as processing aid by the use of micro defoamer；By the use of vitamin C as color stabilizer, prevent
Oxidation changes colour；PH is adjusted using acidity regulator, taste is preferably, and without preservative, the shelf-life is stable at more than 6 months.
In addition the jelly layer that the present invention is provided also increases fruit juice, more nutrient health.
Preferably, the acidity regulator is citrate, and the acidity regulator is citric acid.In order that the bilayer
Puree jelly local flavor more reconciles compounding use, and, used as the most widely used acid, tart flavour is than tartaric acid, malic acid for citric acid
Gently, thus it is possible to vary and the acidity of double-deck puree jelly is maintained, improve local flavor, stable color, while can also strengthen anti-oxidant
Effect, effectively extends the shelf life；Citrate mitigation tart flavour, such as potassium citrate, sodium citrate, can modify the acid of citric acid
Taste, makes it blurt out, natural, while adjusting PH.
Preferably, the PH of the puree layer is 3.5-4.0, and its pol is 13.5%-17.5%, and the PH of the jelly layer is
3.5-4.0, its pol is 12.5%-17.5%.PH is the acid-base value for representing solution, and the sour that acid is formed is strong and weak main by H+
Concentration determines that the influence of anion is mainly manifested on sense of taste.Under identical pH, organic acid (organic acid stronger than inorganic acid taste sensation
Anion ratio inorganic acid be easier to be adsorbed by lingual mucous membrane, can thus neutralize lingual surface positive charge, be conducive to lingual mucous membrane to H+'s
Absorption), so as to generate various tart flavour power difference.Puree needs suitable PH to ensure mouthfeel, and in jelly layer colloid shape
Into the acid-base value for needing to control solution within the specific limits；Pol is the unit for representing solid concentration in liquid glucose, general with vain
Sharp degree represents pol, refers to the dissolving grams of contained solid matter in 100 grams of liquid glucoses, is to ensure the double-deck puree jelly
Mouthfeel, it is restricted to its pol.
Present invention also offers a kind of preparation method of the double-deck puree jelly, comprise the following steps：
Step one, prepare puree slurry：
There is provided puree slurry, detect it is qualified after etc. it is to be filled；
Step 2, prepare jelly soup stock：
Defoamer and acidity regulator are put into water, start stirring, then by white granulated sugar, thickener it is well mixed after be put into
In water, stir 5-10 minutes, be completely dissolved and obtain feed liquid, heat the feed liquid to 92-95 DEG C, then adjust vitamin C, acidity
In adding the feed liquid after section agent water dissolves, add fruit juice, jelly soup stock be obtained, detect it is qualified after etc. it is to be filled；
Step 3, step-by-step filling：
It is on the basis of the gross weight of the double-deck puree jelly, jelly soup stock described in 60%-90% in step 2 is filling
Into jelly cup, the epidermis solidification of the jelly soup stock is cooled to, obtains jelly layer, by fruit described in 10%-40% in step one
The top of jelly layer described in the material-mud jelly cup, is puree layer, sealing sterilization, the jelly layer and the fruit
Mud layer does not mix mutually, and bilayer puree jelly is obtained.
In terms of preparation, the present invention provide method using prepare respectively, cool down it is filling by the way of, treat the table of jelly soup stock
Skin solidifies to form after jelly layer filling puree slurry again, and layered effect is good so that two-layer directly contact but do not mix mutually, presents
Obvious hierarchy, dimensionally stable；Both can respectively process puree slurry and jelly soup stock simultaneously simultaneously, effectively increase life
Efficiency is produced, and the quality of production, safety and sanitation can be ensured.
Preferably, the preparation method of puree slurry includes described in step one：
Diced stoning is removed the peel after fruit cleaning, obtain fruit fourth, the fruit fourth is put into color protection solution to be prevented
Oxidation stain, the color protection solution is the 0.2% vitamin C aqueous solution；
The fruit fourth is put into and is boiled in sugar degree regulation solution 10-20 minutes, the sugar degree regulation solution includes 0.05%-
0.15% vitamin C and 1%-15% white granulated sugars, balance of water；
The fruit fourth is beaten, puree is obtained, citric acid regulation PH is added in the puree, added white granulated sugar
Regulation pol, is obtained puree slurry.
During preparing puree slurry, ensure that fruit fourth will not change colour using color protection solution, be the color of final products
Stabilization is provided and ensured；Using sugar degree regulation solution boiling fruit fourth, sugar degree regulation is more abundant；The puree slurry prepared also is fitted
For child, safety and sanitation are nutritious.
Preferably, detect that the qualified PH for the puree slurry is 3.5-4.0 described in step one, its pol is
13.5%-17.5%, detects that the qualified PH for the jelly soup stock is 3.5-4.0 described in step 2, its pol is 12.5%-
17.5%.
It is filling again after PH and the pol detection of puree slurry and jelly soup stock are qualified, it is ensured that as standard batch
During production, good product consistency, and also in this pol and the product of PH scopes, mouthfeel is excellent.
Embodiment 1
The preparation method of the double-deck puree jelly, comprises the following steps：
Step one, prepare puree slurry：
The preparation method of the puree slurry includes：
10kg apples are cleaned with water, in the present embodiment, is sterilized with 0.2% peracetic acid soln before apple cleaning
5 minutes, in other embodiments, it is also possible to directly clean；
Removed the peel with skiving machine after cleaning, corer is enucleated, dicer is diced, and obtains diced apple, the diced apple is put
Enter and prevent oxidation stain in color protection solution, the color protection solution is the 0.2% vitamin C aqueous solution；In the present embodiment, remove the peel
It is enucleated that all the apple is put into the color protection solution after each step in dicing and prevents its oxidation stain；The fruit for the treatment of is
Apple, so need peeling stoning to go fourth, in other embodiments, can be according to the different choice of a fruit wherein step or direct
Carry out next step；
The diced apple is put into and is boiled in sugar degree regulation solution 15 minutes, the sugar degree regulation solution includes 0.11% dimension life
Plain C and 14.39% white granulated sugar, balance of water；
The well-done diced apple is put into colloid mill and is beaten, puree is obtained, added in puree described in 95%
0.01% citric acid adjusts PH, adds 2% white granulated sugar regulation pol, and puree slurry is obtained, and the puree slurry is put into soup
It is incubated in pot；Detection it is qualified after etc. it is to be filled；
In the present embodiment, 0.02% flavoring apple essence can also be added during mashing, further improves taste.In other implementations
In example, 0.02%-0.1% fruity flavors corresponding with the puree can be added, it is also possible to without according to actual conditions choosing
Select.
The detection is qualified to be：The PH of the puree slurry is 3.5-4.0, and its pol is 13.5%-17.5%, in this reality
Apply in example, the puree slurry is apple aroma puree slurry, its PH is 3.8, and pol is 16.8%.
In the present embodiment, the puree slurry is by the edible part methods of beating system of whole fruit or peeling fruit
The pulpous state product without removal juice for obtaining, is former pulp, and but it has fermentability does not ferment, and with raw water
The color and luster of fruit, local flavor and soluble solid content.In other embodiments, the puree slurry can add in concentrated fruit pulp
Enter the product obtained by this kind original natural equivalent moisture that is lost in concentration process of pulp, or the puree slurry can also be by
The obtained pureed product of the edible part squeezing of whole fruit or peeling fruit.
Step 2, prepare jelly soup stock：
0.005% defoamer and 0.25% acidity regulator are put into water, start stirring, then by 10% white granulated sugar,
It is put into water after 0.41% thickener is well mixed, is stirred 5-10 minutes, be completely dissolved and obtain feed liquid, is heated the feed liquid and arrive
92-95 DEG C, then will be added after 0.03% vitamin C, 0.3% acidity regulator water dissolves in the feed liquid, added
10% fruit juice, is obtained jelly soup stock, detect it is qualified after etc. it is to be filled.
In the present embodiment, the defoamer is high-carbon alcohol fatty acid ester, and the acidity regulator is sodium citrate；It is preferred that
The pol of the jelly soup stock is adjusted for white granulated sugar, can also be soft white sugar, HFCS in other embodiments；The acid
Degree conditioning agent is citric acid；The fruit juice is Cranberry Juice Cocktail.The thickener includes 0.13% gellan gum, 0.13% locust bean gum
And 0.15% xanthans.
In the present embodiment, 0.02% Cranberry essence can also be added when adding fruit juice, further improves taste.At it
In his embodiment, 0.01%-0.5% fruity flavors corresponding with the fruit juice can be added, it is also possible to without according to reality
Situation is selected.
The qualified PH for the jelly soup stock of the detection is 3.5-4.0, and its pol is 12.5%-17.5%, in this reality
Apply in example, the jelly soup stock is Cranberry taste jelly soup stock, its PH is 3.7, and pol is 15.4%.
Step 3, step-by-step filling：
On the basis of the gross weight (100g) of the single double-deck puree jelly, by jelly soup stock described in 90g in step 2
It is filling to be cooled to the epidermis solidification of the jelly soup stock into jelly cup, jelly layer is obtained, by puree described in 10g in step one
The top of jelly layer described in the slurry jelly cup, is puree layer, sealing sterilization, the jelly layer and the puree
Layer does not mix mutually, and bilayer puree jelly is obtained, and apple aroma puree layer and Cranberry taste jelly layer are combined.
Embodiment 2
The preparation method of the double-deck puree jelly, comprises the following steps：
Step one, prepare puree slurry：
The preparation method of the puree slurry includes：
10kg strawberries are cleaned with water；Diced with dicer after cleaning, obtain strawberry fourth, the strawberry fourth is put into shield
Oxidation stain is prevented in color solution, the color protection solution is the 0.2% vitamin C aqueous solution；
The strawberry fourth is put into and is boiled in sugar degree regulation solution 10 minutes, the sugar degree regulation solution includes 0.07% dimension life
Plain C and 1% white granulated sugar, balance of water；
The well-done strawberry fourth is put into colloid mill and is beaten, puree is obtained, added in puree described in 96%
0.02% citric acid adjusts PH, adds 5% white granulated sugar regulation pol, and puree slurry is obtained, and the puree slurry is put into soup
It is incubated in pot；Detection it is qualified after etc. it is to be filled；
The detection is qualified to be：The PH of the puree slurry is 3.5-4.0, and its pol is 13.5%-17.5%, in this reality
Apply in example, the puree slurry is strawberry flavor puree slurry, its PH is 4, and pol is 13.5%.
Step 2, prepare jelly soup stock：
0.006% defoamer and 0.28% acidity regulator are put into water, start stirring, then by 11% soft white sugar,
It is put into water after 0.48% thickener is well mixed, is stirred 5-10 minutes, be completely dissolved and obtain feed liquid, is heated the feed liquid and arrive
92-95 DEG C, in then adding the feed liquid after 0.032% vitamin C, 0.33% acidity regulator water dissolves, then add
Enter 14% fruit juice, jelly soup stock be obtained, detect it is qualified after etc. it is to be filled.
In the present embodiment, the defoamer is high-carbon alcohol fatty acid ester, and the acidity regulator is sodium citrate；It is described
Acidity regulator is citric acid；The fruit juice is orange juice；The thickener includes 0.25% carragheen and 0.23% locust bean
Glue.
The qualified PH for the jelly soup stock of the detection is 3.5-4.0, and its pol is 12.5%-17.5%, in this reality
Apply in example, the jelly soup stock is fragrant citrus taste jelly soup stock, its PH is 4.0, and pol is 14.8%.
Step 3, step-by-step filling：
On the basis of the gross weight (100g) of the single double-deck puree jelly, by jelly soup stock described in 82g in step 2
It is filling to be cooled to the epidermis solidification of the jelly soup stock into jelly cup, jelly layer is obtained, by puree described in 18g in step one
The top of jelly layer described in the slurry jelly cup, is puree layer, sealing sterilization, the jelly layer and the puree
Layer does not mix mutually, and bilayer puree jelly is obtained, and strawberry flavor puree layer and fragrant citrus taste jelly layer are combined.
Embodiment 3
The preparation method of the double-deck puree jelly, comprises the following steps：
Step one, prepare puree slurry：
The preparation method of the puree slurry includes：
10kg pineapples are cleaned with water；Artificial peeling is diced after cleaning, obtains diced pineapple, and the diced pineapple is put into shield
Oxidation stain is prevented in color solution, the color protection solution is the 0.2% vitamin C aqueous solution；
The diced pineapple is put into and is boiled in sugar degree regulation solution 10 minutes, the sugar degree regulation solution includes 0.05% dimension life
Plain C and 15% white granulated sugar, balance of water；
The well-done diced pineapple is put into colloid mill and is beaten, puree is obtained, added in puree described in 95.7%
Enter 0.015% citric acid regulation PH, add 4.8% white granulated sugar regulation pol, puree slurry is obtained, the puree slurry is put into
With insulation in slaughterhouse；Detection it is qualified after etc. it is to be filled；
The detection is qualified to be：The PH of the puree slurry is 3.5-4.0, and its pol is 13.5%-17.5%, in this reality
Apply in example, the puree slurry is pineapple taste puree slurry, its PH is 3.5, and pol is 14.1%.
Step 2, prepare jelly soup stock：
0.0055% defoamer and 0.3% acidity regulator are put into water, start stirring, then by 12.5% high fructose corn
It is put into water after slurry, 0.52% thickener are well mixed, is stirred 5-10 minutes, be completely dissolved and obtain feed liquid, heats the feed liquid
To 92-95 DEG C, in then adding the feed liquid after 0.038% vitamin C, 0.41% acidity regulator water dissolves, then
Add 18% fruit juice, jelly soup stock be obtained, detect it is qualified after etc. it is to be filled.
In the present embodiment, the defoamer is high-carbon alcohol fatty acid ester, and the acidity regulator is sodium citrate；It is described
Acidity regulator is citric acid；The fruit juice is pineapple juice；The thickener includes 0.52% edible agar.
The qualified PH for the jelly soup stock of the detection is 3.5-4.0, and its pol is 12.5%-17.5%, in this reality
Apply in example, the jelly soup stock is pineapple taste jelly soup stock, its PH is 3.6, and pol is 15.9%.
Step 3, step-by-step filling：
On the basis of the gross weight (100g) of the single double-deck puree jelly, by jelly soup stock described in 75g in step 2
It is filling to be cooled to the epidermis solidification of the jelly soup stock into jelly cup, jelly layer is obtained, by puree described in 25g in step one
The top of jelly layer described in the slurry jelly cup, is puree layer, sealing sterilization, the jelly layer and the puree
Layer does not mix mutually, and bilayer puree jelly is obtained, and pineapple taste puree layer and pineapple taste jelly layer are combined.
Embodiment 4
The preparation method of the double-deck puree jelly, comprises the following steps：
Step one, prepare puree slurry：
The preparation method of the puree slurry includes：
10kg yellow peaches are cleaned with water；Artificial peeling is diced after cleaning, obtains yellow peach fourth, and the yellow peach fourth is put into shield
Oxidation stain is prevented in color solution, the color protection solution is the 0.2% vitamin C aqueous solution；
The yellow peach fourth is put into and is boiled in sugar degree regulation solution 13 minutes, the sugar degree regulation solution includes 0.13% dimension life
Plain C and 8% white granulated sugar, balance of water；
The well-done yellow peach fourth is put into colloid mill and is beaten, puree is obtained, added in puree described in 97%
0.035% citric acid adjusts PH, adds 3.2% white granulated sugar regulation pol, and puree slurry is obtained, and the puree slurry is put into and is matched somebody with somebody
It is incubated in slaughterhouse；Detection it is qualified after etc. it is to be filled；
The detection is qualified to be：The PH of the puree slurry is 3.5-4.0, and its pol is 13.5%-17.5%, in this reality
Apply in example, the puree slurry is yellow peach taste puree slurry, its PH is 3.4, and pol is 15.2%.
Step 2, prepare jelly soup stock：
0.0052% defoamer and 0.33% acidity regulator are put into water, start stirring, then by 13.4% high fructose corn
It is put into water after slurry, 0.61% thickener are well mixed, is stirred 5-10 minutes, be completely dissolved and obtain feed liquid, heats the feed liquid
To 92-95 DEG C, in then adding the feed liquid after 0.046% vitamin C, 0.37% acidity regulator water dissolves, then
Add 25% fruit juice, jelly soup stock be obtained, detect it is qualified after etc. it is to be filled.
In the present embodiment, the defoamer is high-carbon alcohol fatty acid ester, and the acidity regulator is citric acid tri potassium；Institute
Acidity regulator is stated for citric acid；The fruit juice is blueberry juice；The thickener includes 0.25% gellan gum, 0.25% carragheen
And 0.11% locust bean gum.
The qualified PH for the jelly soup stock of the detection is 3.5-4.0, and its pol is 12.5%-17.5%, in this reality
Apply in example, the jelly soup stock is blue berry flavor jelly soup stock, its PH is 3.8, and pol is 17.5%.
Step 3, step-by-step filling：
On the basis of the gross weight (100g) of the single double-deck puree jelly, by jelly soup stock described in 67g in step 2
It is filling to be cooled to the epidermis solidification of the jelly soup stock into jelly cup, jelly layer is obtained, by puree described in 33g in step one
The top of jelly layer described in the slurry jelly cup, is puree layer, sealing sterilization, the jelly layer and the puree
Layer does not mix mutually, and bilayer puree jelly is obtained, and yellow peach taste puree layer and blue berry flavor jelly layer are combined.
Embodiment 5
The preparation method of the double-deck puree jelly, comprises the following steps：
Step one, prepare puree slurry：
The preparation method of the puree slurry includes：
10kg mango is cleaned with water；Artificial peeling stoning is diced after cleaning, obtains mango fourth, and the mango fourth is put
Enter and prevent oxidation stain in color protection solution, the color protection solution is the 0.2% vitamin C aqueous solution；
The mango fourth is put into and is boiled in sugar degree regulation solution 13 minutes, the sugar degree regulation solution includes 0.15% dimension life
Plain C and 12% white granulated sugar, balance of water；
The well-done mango fourth is put into colloid mill and is beaten, puree is obtained, added in puree described in 96.4%
Enter 0.05% citric acid regulation PH, add 2.7% white granulated sugar regulation pol, puree slurry is obtained, the puree slurry is put into
With insulation in slaughterhouse；Detection it is qualified after etc. it is to be filled；
The detection is qualified to be：The PH of the puree slurry is 3.5-4.0, and its pol is 13.5%-17.5%, in this reality
Apply in example, the puree slurry is mango taste puree slurry, its PH is 4, and pol is 17.5%.
Step 2, prepare jelly soup stock：
0.0057% defoamer and 0.36% acidity regulator are put into water, start stirring, then by 14% white granulated sugar,
It is put into water after 0.75% thickener is well mixed, is stirred 5-10 minutes, be completely dissolved and obtain feed liquid, is heated the feed liquid and arrive
92-95 DEG C, then will be added after 0.05% vitamin C, 0.45% acidity regulator water dissolves in the feed liquid, added
30% fruit juice, is obtained jelly soup stock, detect it is qualified after etc. it is to be filled.
In the present embodiment, the defoamer is high-carbon alcohol fatty acid ester, and the acidity regulator is trisodium citrate；Institute
Acidity regulator is stated for citric acid；The fruit juice is Lychee juice；The thickener includes 0.25% konjac glucomannan, 0.25% carragheen
And 0.25% melon bean gum.
The qualified PH for the jelly soup stock of the detection is 3.5-4.0, and its pol is 12.5%-17.5%, in this reality
Apply in example, the jelly soup stock is litchi flavor jelly soup stock, its PH is 3.5, and pol is 16.6%.
Step 3, step-by-step filling：
On the basis of the gross weight (100g) of the single double-deck puree jelly, by jelly soup stock described in 60g in step 2
It is filling to be cooled to the epidermis solidification of the jelly soup stock into jelly cup, jelly layer is obtained, by puree described in 40g in step one
The top of jelly layer described in the slurry jelly cup, is puree layer, sealing sterilization, the jelly layer and the puree
Layer does not mix mutually, and bilayer puree jelly is obtained, and mango taste puree layer and litchi flavor jelly layer are combined.
It should be noted that above-described embodiment the present invention will be described rather than limiting the invention, and this
Art personnel can design alternative embodiment without departing from the scope of the appended claims.In claim
In, any reference symbol being located between bracket should not be configured to limitations on claims.Word "comprising" is not excluded for depositing
In element or step not listed in the claims.
Claims (10)
1. a kind of double-deck puree jelly, it is characterised in that the double-deck puree jelly includes jelly layer and located at the jelly
Puree layer above layer, the jelly layer does not mix mutually with puree layer, and the gross weight with the double-deck puree jelly is as base
Standard, the double-deck puree jelly includes：The jelly layer 60%~90% and puree layer 10%~40%.
2. double-deck puree jelly according to claim 1, it is characterised in that on the basis of the gross weight of puree layer,
The puree layer includes：95%-97% purees, 2%-5% white granulated sugars and 0.01%-0.07% citric acids.
3. double-deck puree jelly according to claim 1, it is characterised in that on the basis of the gross weight of the jelly layer,
The jelly layer includes：10%-14% white granulated sugars and 0.41%-0.75% thickeners, balance of water.
4. double-deck puree jelly according to claim 3, it is characterised in that the thickener includes gellan gum, locust bean
One or more compoundings in any proportion in glue, xanthans, carragheen, konjac glucomannan, guar gum, edible agar.
5. double-deck puree jelly according to claim 3, it is characterised in that the jelly layer also includes 0.25%-
0.36% acidity regulator, 0.005%-0.006% defoamers, 0.03%-0.05% vitamin Cs, 0.3%-0.45% acidity
Conditioning agent and 10%-30% fruit juice.
6. double-deck puree jelly according to claim 5, it is characterised in that the acidity regulator is citrate, institute
Acidity regulator is stated for citric acid.
7. double-deck puree jelly according to claim 1, it is characterised in that the PH of the puree layer is 3.5-4.0, its sugar
It is 13.5%-17.5% to spend, and the PH of the jelly layer is 3.5-4.0, and its pol is 12.5%-17.5%.
8. in a kind of claim 1-7 double-deck puree jelly described in any one preparation method, it is characterised in that including following
Step：
Step one, prepare puree slurry：
There is provided puree slurry, detect it is qualified after etc. it is to be filled；
Step 2, prepare jelly soup stock：
Defoamer and acidity regulator are put into water, start stirring, then by white granulated sugar, thickener it is well mixed after be put into water
In, stir 5-10 minutes, it is completely dissolved and obtains feed liquid, the feed liquid is heated to 92-95 DEG C, then by vitamin C, acidity adjustment
Added after agent water dissolves in the feed liquid, add fruit juice, jelly soup stock is obtained, detect it is qualified after etc. it is to be filled；
Step 3, step-by-step filling：
It is on the basis of the gross weight of the double-deck puree jelly, jelly soup stock described in 60%-90% in step 2 is filling to fruit
Freeze in cup, be cooled to the epidermis solidification of the jelly soup stock, obtain jelly layer, by puree slurry described in 10%~40% in step one
The top of jelly layer described in the material jelly cup, is puree layer, sealing sterilization, the jelly layer and puree layer
Do not mix mutually, bilayer puree jelly is obtained.
9. the preparation method of double-deck puree jelly according to claim 8, it is characterised in that puree slurry described in step one
Preparation method include：
Diced stoning is removed the peel after fruit cleaning, obtain fruit fourth, the fruit fourth is put into anti-oxidation in color protection solution
Discoloration, the color protection solution is the 0.2% vitamin C aqueous solution；
The fruit fourth is put into and is boiled in sugar degree regulation solution 10-20 minutes, the sugar degree regulation solution includes 0.05%-
0.15% vitamin C and 1%-15% white granulated sugars, balance of water；
The fruit fourth is beaten, puree is obtained, citric acid regulation PH is added in the puree, added white granulated sugar regulation
Pol, is obtained puree slurry.
10. the preparation method of double-deck puree jelly according to claim 8, it is characterised in that detected described in step one
The qualified PH for the puree slurry is 3.5-4.0, and its pol is 13.5%-17.5%, is detected described in step 2 and qualified is
The PH of the jelly soup stock is 3.5-4.0, and its pol is 12.5%-17.5%.
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| CN107373542A (en) * | 2017-07-14 | 2017-11-24 | 佛山科学技术学院 | The preparation method of Chinese grooseberry stream heart filling yulan magnolia horseshoe jelly |
| CN108719896A (en) * | 2018-05-08 | 2018-11-02 | 福建亲亲股份有限公司 | A kind of bilayer pulp jelly and preparation method thereof |
| CN112273692A (en) * | 2020-09-17 | 2021-01-29 | 德州职业技术学院（德州市技师学院） | Multilayer colloidal food processing forming device |
| CN113785960A (en) * | 2021-07-26 | 2021-12-14 | 福建亲亲股份有限公司 | Processing method of healthy multilayer rice-brewed jelly type food |
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| CN113785960A (en) * | 2021-07-26 | 2021-12-14 | 福建亲亲股份有限公司 | Processing method of healthy multilayer rice-brewed jelly type food |
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