CN106962860A - Passion fruit jelly and preparation method thereof - Google Patents
Passion fruit jelly and preparation method thereof Download PDFInfo
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- CN106962860A CN106962860A CN201710182815.XA CN201710182815A CN106962860A CN 106962860 A CN106962860 A CN 106962860A CN 201710182815 A CN201710182815 A CN 201710182815A CN 106962860 A CN106962860 A CN 106962860A
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- passion fruit
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- gel
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Abstract
The invention discloses a kind of preparation method of passion fruit jelly, comprise the following steps：The pericarp of passion fruit is separated with pulp, gel pectin is extracted from pericarp；Pure water is added in the gel pectin, 60 100 DEG C are heated to, being stirred continuously makes gel pectin add syrup after being completely dissolved, stir obtained pectin solution；The pulp added when pectin solution is cooled to 55 DEG C, it is stirring while adding uniform, jelly solution is made；Jelly solution is fitted into mould, jelly solution is cooled to gel after sealing, passion fruit jelly is produced.The invention also discloses passion fruit jelly made from above-mentioned preparation method.Passion fruit jelly of the present invention, in addition to syrup, both from passion fruit fruit in itself, no added any food additives, manufacture craft has been sufficiently reserved the original nutriment of passion fruit to all making raw materials, and mouthfeel is more preferably.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of passion fruit jelly and preparation method thereof.
Background technology
Jelly refers to water, sugar and thickener etc. for raw material, adds through the process such as colloidal sol, allotment, filling, sterilization, cooling
The jelly food of work, is extensively liked by people particularly children.But it is each due to inevitably being added in process
The food additives of formula various kinds, gradually receive and disdain.The natural jelly for not containing food additives of exploitation is trend of the times,
Mean a great.
Passion fruit jelly is based on jelly raw material, then to add the jelly food that passion fruit pulp is made, because of it
Outward appearance is glittering and translucent, and sweet mouthfeel is smooth, and nutriment is abundant and enjoys great popularity.The passion fruit jelly that prior art makes is often
Miscellaneous food additives are added, such as beans fruit cuisines net discloses a kind of preparation method of passion fruit pectin, although be not added with
Pigment and preservative, but jelly is formed in order to solidify, this kind of food additives of Gelatine powder are still used, product is non-pure natural,
It cannot function as the favorable substitutes of passion fruit fruit.
The content of the invention
It is an object of the invention to provide a kind of passion fruit jelly and preparation method thereof, using pure natural raw-food material, nothing adds
Plus any food additives, solving existing passion fruit jelly needs the defect of extra addition non-natural food additives.The present invention
The passion fruit jelly, in addition to syrup, both from passion fruit fruit in itself, no added any food is added all making raw materials
Agent, manufacture craft has been sufficiently reserved the original nutriment of passion fruit, and mouthfeel is more preferably.
The present invention solve the scheme that is used of prior art defect for：
The preparation method of passion fruit jelly, comprises the following steps：
Step one：The pericarp of passion fruit is separated with pulp, gel pectin is extracted from pericarp；
Step 2：Pure water is added in the gel pectin, 60-100 DEG C is heated to, being stirred continuously makes gel pectin complete
Syrup is added after fully dissolved, stir obtained pectin solution；The addition of the syrup is the gel pectin weight
0-2 times；The addition of the pure water is the 1/4-1/2 of the gel pectin weight；
Step 3, adds pulp made from step one when the pectin solution obtained by step 2 is cooled to 55 DEG C, and side edged is stirred
Mix uniform, jelly solution is made；The weight ratio of the pectin solution and pulp is 1:0.1-1；
Step 4, jelly solution made from step 3 is fitted into mould, jelly solution is cooled into gel after sealing, is produced
Passion fruit jelly.
Preferably, when step 2 adds pure water in the gel pectin, starch from sweet potato, the sweet potato are also added into
The addition of starch is 0-0.5 times of the gel pectin weight.
Wherein, the method for extracting gel pectin described in step one from pericarp is acid extraction method, alkali extraction, ion
Exchange process, enzyme extraction method, ultrasonic extraction, microwave loss mechanisms, salt precipitation method or compound collecting method.
Preferably, the method for extracting gel pectin described in step one from pericarp is acid extraction method, and the acid is extracted
The acid used in method is citric acid.
Preferably, the method for extracting gel pectin described in step one from pericarp is salt precipitation method, the salt precipitation
The salt used in method is calcium salt.
Preferably, syrup described in step 2 is high fructose syrup or honey.
Preferably, pure water described in step 2 is deionized water.
Preferably, jelly solution is fitted into mould described in step 4, after sealing, also carries out ultra high temperature short time sterilization.
Preferably, cooled down described in step 4, to naturally cool to room temperature, or be placed in refrigerator and be cooled to 4 DEG C.
The invention also discloses the passion fruit jelly as made from above-mentioned preparation method.
Implement patent of the present invention, have the advantages that：
（1）Passion fruit jelly of the present invention, in addition to syrup, both from passion fruit fruit in itself, nothing adds all making raw materials
Plus any food additives, obtained passion fruit jelly is natural food, and nutritional ingredient is as good as with passion fruit fruit, even more
Better than fruit, can as passion fruit fruit favorable substitutes, product appearance is glittering and translucent, and sweet mouthfeel is smooth, nutriment
It is abundant.
（2）Manufacture craft is simple, and process conditions have been sufficiently reserved the original nutriment of passion fruit, suitable for home use, also preferably
In industrialized production.
Brief description of the drawings
In order to illustrate more clearly of technical scheme, the required accompanying drawing used in embodiment will be made below
Simply introduce, it should be apparent that, drawings in the following description are only some embodiments of the present invention, general for this area
For logical technical staff, on the premise of not paying creative work, other accompanying drawings can also be obtained according to these accompanying drawings.
Fig. 1 is the fabrication processing figure of passion fruit jelly of the present invention.
Embodiment
Below in conjunction with the accompanying drawing in embodiment of the present invention, the technical scheme in embodiment of the present invention is carried out clear
Chu, it is fully described by.
The preparation method of passion fruit jelly, comprises the following steps：
Step one：The pericarp of passion fruit is separated with pulp, gel pectin is extracted from pericarp；
Step 2：Pure water is added in the gel pectin, 60-100 DEG C is heated to, being stirred continuously makes gel pectin complete
Syrup is added after fully dissolved, stir obtained pectin solution；The addition of the syrup is the gel pectin weight
0-2 times；The addition of the pure water is the 1/4-1/2 of the gel pectin weight；
Step 3, adds pulp made from step one when the pectin solution obtained by step 2 is cooled to 55 DEG C, and side edged is stirred
Mix uniform, jelly solution is made；The weight ratio of the pectin solution and pulp is 1:0.1-1；
Step 4, jelly solution made from step 3 is fitted into mould, jelly solution is cooled into gel after sealing, is produced
Passion fruit jelly.
Wherein, when step 2 adds pure water in the gel pectin, starch from sweet potato is also added into, the sweet potato is formed sediment
The addition of powder is 0-0.5 times of the gel pectin weight.
Wherein, the method for extracting gel pectin described in step one from pericarp is acid extraction method, alkali extraction, ion
Exchange process, enzyme extraction method, ultrasonic extraction, microwave loss mechanisms, salt precipitation method or compound collecting method.
Syrup described in step 2 is high fructose syrup or honey.
Pure water described in step 2 is deionized water.
Jelly solution is fitted into mould described in step 4, after sealing, ultra high temperature short time sterilization is also carried out.
Cooled down described in step 4, to naturally cool to room temperature, or be placed in refrigerator and be cooled to 4 DEG C.
Embodiment 1
The preparation method of passion fruit jelly, comprises the following steps：
Step one：The pericarp of passion fruit is separated with pulp, gel pectin is extracted from pericarp；
Step 2：Above-mentioned gel pectin 10g is taken, pure deionized water 5g is added, is heated to 60 DEG C, being stirred continuously makes gel
Shape pectin adds 10g high fructose syrups after being completely dissolved, and stir obtained pectin solution；
Step 3, adds pulp 10g made from step one when above-mentioned pectin solution is cooled to 55 DEG C, stirring while adding uniform,
Jelly solution is made；
Step 4, jelly solution made from step 3 is fitted into required container, using the container as mould, sealing after
Sterilized 6 seconds at 121 DEG C, then jelly solution is placed in and carries out naturally cooling to gel at room temperature, passion fruit jelly is produced.This
Sealing described in embodiment step 4 is that container is carried out into vacuum sealing.
As well known to those skilled in the art, the method that the pericarp of passion fruit is separated with pulp can also may be used using excavated by manual work slurry
To pass through the mode such as centrifugation after squeezing.
Wherein, the method that gel pectin is extracted from pericarp, the present embodiment is preferably salt precipitation method, brief technique
For：The salt used in the peel crushing → acid adding → heating extraction that adds water → plus salt precipitation → filtering → pectin finished product, the present embodiment
For calcium salt, preferably calcium chloride.Detailed process flow has been known technology at present, and the present embodiment is not restricted.
Passion fruit jelly described in the present embodiment, is made from the preparation method as described in the present embodiment.
Embodiment 2
The preparation method of passion fruit jelly, comprises the following steps：
Step one：The pericarp of passion fruit is separated with pulp, gel pectin is extracted from pericarp；
Step 2：Above-mentioned gel pectin 10g is taken, pure deionized water 2.5g is added, is heated to 100 DEG C, being stirred continuously makes
Gel pectin adds 5g high fructose syrups after being completely dissolved, and stir obtained pectin solution；
Step 3, adds pulp 1g made from step one when above-mentioned pectin solution is cooled to 40 DEG C, stirring while adding uniform, system
Obtain jelly solution；
Step 4, jelly solution made from step 3 is fitted into required container, using the container as mould, sealing after
Sterilized 6 seconds at 121 DEG C, then jelly solution is placed in refrigerator and is cooled to 4 DEG C of gel, passion fruit jelly is produced.This reality
Sealing described in a step 4 is applied to be sealed container.
As well known to those skilled in the art, the method that the pericarp of passion fruit is separated with pulp can also may be used using excavated by manual work slurry
To pass through the mode such as centrifugation after squeezing.
Wherein, the method that gel pectin is extracted from pericarp, the present embodiment is preferably acid extraction method, brief technique
For：Used in the peel crushing → acid adding → heating extraction that adds water → plus ethanol precipitation → filtering → pectin finished product, the present embodiment
Acid is organic acid, preferably citric acid.Detailed process flow has been known technology at present, and the present embodiment is not restricted.
Passion fruit jelly described in the present embodiment, is made from the preparation method as described in the present embodiment.
Embodiment 3
The preparation method of passion fruit jelly, comprises the following steps：
Step one：The pericarp of passion fruit is separated with pulp, gel pectin is extracted from pericarp；
Step 2：Above-mentioned gel pectin 10g is taken, pure water 5g, starch from sweet potato 5g is added, 100 DEG C is heated to after stirring,
Being stirred continuously is completely dissolved gel pectin, and pectin solution is made；
Step 3, adds pulp 10g made from step one when above-mentioned pectin solution is cooled to 50 DEG C, stirring while adding uniform,
Jelly solution is made；
Jelly solution is placed in cold in refrigerator by step 4, mould required for jelly solution made from step 3 is loaded after sealing
But to 4 DEG C, produce the sealing in passion fruit jelly, the present embodiment to seal up preservative film at mould mouth.
As well known to those skilled in the art, the method that the pericarp of passion fruit is separated with pulp can also may be used using excavated by manual work slurry
To pass through the mode such as centrifugation after squeezing.
Wherein, the method that gel pectin is extracted from pericarp, the present embodiment is preferably acid extraction method, brief technique
For：Used in the peel crushing → acid adding → heating extraction that adds water → plus ethanol precipitation → filtering → pectin finished product, the present embodiment
Acid is organic acid, preferably citric acid.Detailed process flow has been known technology at present, and the present embodiment is not restricted.
Passion fruit jelly described in the present embodiment, is made from the preparation method as described in the present embodiment, to be killed due to no
Bacterium is handled, and product guaranteed the quality it for 3-7 days, and suitable family eats at once.
Embodiment 4
The preparation method of passion fruit jelly, comprises the following steps：
Step one：The pericarp of passion fruit is separated with pulp, gel pectin is extracted from pericarp；
Step 2：Above-mentioned gel pectin 10g is taken, pure deionized water 5g, starch from sweet potato 5g is added, heated after stirring
To 100 DEG C, being stirred continuously makes gel pectin add 7g honey after being completely dissolved, and stir obtained pectin solution；
Step 3, adds pulp 8g made from step one when above-mentioned pectin solution is cooled to 50 DEG C, stirring while adding uniform, system
Obtain jelly solution；
Step 4, jelly solution made from step 3 is fitted into required container, using the container as mould, sealing after
Sterilized 6 seconds at 121 DEG C, then jelly solution is placed in refrigerator and is cooled to 4 DEG C of gel, passion fruit jelly is produced.This reality
Apply sealing described in a step 4 container is carried out into vacuum sealing.
As well known to those skilled in the art, the method that the pericarp of passion fruit is separated with pulp can also may be used using excavated by manual work slurry
To pass through the mode such as centrifugation after squeezing.
Wherein, the method that gel pectin is extracted from pericarp, the present embodiment is preferably acid extraction method, brief technique
For：Used in the peel crushing → acid adding → heating extraction that adds water → plus ethanol precipitation → filtering → pectin finished product, the present embodiment
Acid is organic acid, preferably citric acid.Detailed process flow has been known technology at present, and the present embodiment is not restricted.
Passion fruit jelly described in the present embodiment, is made from the preparation method as described in the present embodiment.
Described above is the preferred embodiment of the present invention, it is noted that for those skilled in the art
For, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (10)
1. the preparation method of passion fruit jelly, it is characterised in that the preparation method of the passion fruit jelly comprises the following steps：
Step one：The pericarp of passion fruit is separated with pulp, gel pectin is extracted from pericarp；
Step 2：Pure water is added in the gel pectin, 60-100 DEG C is heated to, being stirred continuously makes gel pectin complete
Syrup is added after fully dissolved, stir obtained pectin solution；The addition of the syrup is the gel pectin weight
0-2 times；The addition of the pure water is the 1/4-1/2 of the gel pectin weight；
Step 3, adds pulp made from step one when the pectin solution obtained by step 2 is cooled to 55 DEG C, and side edged is stirred
Mix uniform, jelly solution is made；The weight ratio of the pectin solution and pulp is 1:0.1-1；
Step 4, jelly solution made from step 3 is fitted into mould, jelly solution is cooled into gel after sealing, is produced
Passion fruit jelly.
2. the preparation method of passion fruit jelly as claimed in claim 1, it is characterised in that step 2 is in the gel pectin
During middle addition pure water, starch from sweet potato is also added into, the addition of the starch from sweet potato is the 0- of the gel pectin weight
0.5 times.
3. the preparation method of passion fruit jelly as claimed in claim 1 or 2, it is characterised in that described in step one from pericarp
The method of gel pectin is extracted for acid extraction method, alkali extraction, ion-exchange, enzyme extraction method, ultrasonic extraction, micro-
Ripple extraction method, salt precipitation method or compound collecting method.
4. the preparation method of passion fruit jelly as claimed in claim 1 or 2, it is characterised in that described in step one from pericarp
The method of gel pectin is extracted for acid extraction method, the acid used in the acid extraction method is citric acid.
5. the preparation method of passion fruit jelly as claimed in claim 1 or 2, it is characterised in that described in step one from pericarp
The method of gel pectin is extracted for salt precipitation method, the salt used in the salt precipitation method is calcium salt.
6. the preparation method of passion fruit jelly as claimed in claim 1 or 2, it is characterised in that syrup described in step 2 is height
Fructose syrup or honey.
7. the preparation method of passion fruit jelly as claimed in claim 1 or 2, it is characterised in that pure water is described in step 2
Deionized water.
8. the preparation method of passion fruit jelly as claimed in claim 1 or 2, it is characterised in that described in step 4 that jelly is molten
Liquid is fitted into mould, after sealing, also carries out ultra high temperature short time sterilization.
9. the preparation method of passion fruit jelly as claimed in claim 1 or 2, it is characterised in that cooled down described in step 4, is certainly
Room temperature so is cooled to, or is placed in refrigerator and is cooled to 4 DEG C.
10. passion fruit jelly, it is characterised in that the passion fruit jelly is by any one passion fruit of claim 1-9
Made from the preparation method of jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710182815.XA CN106962860A (en) | 2017-03-24 | 2017-03-24 | Passion fruit jelly and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710182815.XA CN106962860A (en) | 2017-03-24 | 2017-03-24 | Passion fruit jelly and preparation method thereof |
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| CN106962860A true CN106962860A (en) | 2017-07-21 |
Family
ID=59329795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201710182815.XA Pending CN106962860A (en) | 2017-03-24 | 2017-03-24 | Passion fruit jelly and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912743A (en) * | 2017-11-22 | 2018-04-17 | 恒枫食品科技有限公司 | A kind of natural mango jelly prescription and preparation method thereof |
| CN109043431A (en) * | 2018-10-31 | 2018-12-21 | 百色学院 | A kind of processing method of passion fruit comprehensive utilization |
| CN112535268A (en) * | 2020-11-06 | 2021-03-23 | 佛山科学技术学院 | Passion fruit peel jelly and preparation method thereof |
-
2017
- 2017-03-24 CN CN201710182815.XA patent/CN106962860A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912743A (en) * | 2017-11-22 | 2018-04-17 | 恒枫食品科技有限公司 | A kind of natural mango jelly prescription and preparation method thereof |
| CN109043431A (en) * | 2018-10-31 | 2018-12-21 | 百色学院 | A kind of processing method of passion fruit comprehensive utilization |
| CN112535268A (en) * | 2020-11-06 | 2021-03-23 | 佛山科学技术学院 | Passion fruit peel jelly and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170721 |
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| WD01 | Invention patent application deemed withdrawn after publication |