CN107183632A - A kind of preparation method of citrus jelly - Google Patents
A kind of preparation method of citrus jelly Download PDFInfo
- Publication number
- CN107183632A CN107183632A CN201611113671.4A CN201611113671A CN107183632A CN 107183632 A CN107183632 A CN 107183632A CN 201611113671 A CN201611113671 A CN 201611113671A CN 107183632 A CN107183632 A CN 107183632A
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- CN
- China
- Prior art keywords
- jelly
- citrus
- preparation
- canned
- sealing
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A kind of preparation method of citrus jelly, it is characterised in that it includes jelly powder 10%, white sugar 15%, protein sugar 0.1%, citric acid 0.2%, orange juice 20%, calcium lactate 0.1%, lemon yellow 0.01%；Its preparation method is：Colloidal sol, boil glue, froth breaking, allotment, sterilization cooling, it is canned, sealing；1. colloidal sol：Jelly powder, white sugar, protein sugar are mixed in proportion；2. glue is boiled：Heat while stirring, be completely dissolved, micro-boiling 8 10 minutes；3. allocate：It it is 70 DEG C in temperature, acid-base value is allotment under the environment of PH3.5 4.0；4. sterilization cooling, uses pasteurize；5. canned, sealing.The citrus jelly made using present invention process, it is tasty, the genuineness of citrus in the case of without essence, can be kept.
Description
Technical field
The present invention relates to jelly production manufacture technology field, and in particular to a kind of preparation method of citrus jelly.
Background technology
Citrus is large fruit in Hunan, is clearly indicated added with citrus in its formula table of citrus taste jelly on the market at present
Essence, essence exists《Food security standard food additives use sanitary standard》Prescribed limit in allow to use, and one
As the public food additives are lacked with correct understanding, therefore the jelly without orange essence generally receives an acclaim, to citrus fruit
Orange essence is abandoned in the research of jelly.But fragrance can weaken citrus in process, therefore should be protected as far as possible in manufacture craft
Hold its crude oil local flavor.
The content of the invention
The purpose of the present invention is exactly in order to solve the above-mentioned technical problem, and to provide a kind of preparation method of citrus jelly.
A kind of preparation method of citrus jelly, it is characterised in that it include jelly powder 10%, white sugar 15%, protein sugar 0.1%,
Citric acid 0.2%, orange juice 20%, calcium lactate 0.1%, lemon yellow 0.01%；
Its preparation method is：Colloidal sol, boil glue, froth breaking, allotment, sterilization cooling, it is canned, sealing；
1. colloidal sol：Jelly powder, white sugar, protein sugar are mixed in proportion；2. glue is boiled：Heat while stirring, be completely dissolved, it is micro-
Boiling 8-10 minutes；3. allocate：It it is 70 DEG C in temperature, acid-base value is allotment under PH3.5-4.0 environment；4. sterilization cooling, uses bar
Family name sterilizes；5. canned, sealing.
The present invention has advantages below：The citrus jelly made using present invention process, it is tasty, can without
In the case of essence, the genuineness of citrus is kept.
Embodiment
The present invention will be further described below.
A kind of preparation method of citrus jelly, it is characterised in that it include jelly powder 10%, white sugar 15%, protein sugar 0.1%,
Citric acid 0.2%, orange juice 20%, calcium lactate 0.1%, lemon yellow 0.01%；
Its preparation method is：Colloidal sol, boil glue, froth breaking, allotment, sterilization cooling, it is canned, sealing；
1. colloidal sol：Jelly powder, white sugar, protein sugar are mixed in proportion；2. glue is boiled：Heat while stirring, be completely dissolved, it is micro-
Boiling 8-10 minutes；3. allocate：It it is 70 DEG C in temperature, acid-base value is allotment under PH3.5-4.0 environment；4. sterilization cooling, uses bar
Family name sterilizes；5. canned, sealing.
The present invention has advantages below：The citrus jelly made using present invention process, it is tasty, can without
In the case of essence, the genuineness of citrus is kept.
Embodiment of above is merely to illustrate the present invention, and not limitation of the present invention, about the common of technical field
Technical staff, without departing from the spirit and scope of the present invention, can also make a variety of changes and modification, therefore all
Equivalent technical scheme falls within scope of the invention, and scope of patent protection of the invention should be defined by the claims.
Claims (1)
1. a kind of preparation method of citrus jelly, it is characterised in that it includes jelly powder 10%, white sugar 15%, protein sugar 0.1%, lemon
Lemon acid 0.2%, orange juice 20%, calcium lactate 0.1%, lemon yellow 0.01%；
Its preparation method is：Colloidal sol, boil glue, froth breaking, allotment, sterilization cooling, it is canned, sealing；
1. colloidal sol：Jelly powder, white sugar, protein sugar are mixed in proportion；2. glue is boiled：Heat while stirring, be completely dissolved, it is micro-
Boiling 8-10 minutes；3. allocate：It it is 70 DEG C in temperature, acid-base value is allotment under PH3.5-4.0 environment；4. sterilization cooling, uses bar
Family name sterilizes；5. canned, sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611113671.4A CN107183632A (en) | 2016-12-07 | 2016-12-07 | A kind of preparation method of citrus jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611113671.4A CN107183632A (en) | 2016-12-07 | 2016-12-07 | A kind of preparation method of citrus jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107183632A true CN107183632A (en) | 2017-09-22 |
Family
ID=59870918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611113671.4A Pending CN107183632A (en) | 2016-12-07 | 2016-12-07 | A kind of preparation method of citrus jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107183632A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698755A (en) * | 2022-04-24 | 2022-07-05 | 广州芬曼生物科技有限公司 | Plectranthus citrinopileatus jelly carbonated beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461479A (en) * | 2009-01-22 | 2009-06-24 | 中国计量学院 | Orange peel pure jelly and preparation method thereof |
| CN105146241A (en) * | 2015-09-24 | 2015-12-16 | 张爱丽 | Mandarin orange jelly |
-
2016
- 2016-12-07 CN CN201611113671.4A patent/CN107183632A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461479A (en) * | 2009-01-22 | 2009-06-24 | 中国计量学院 | Orange peel pure jelly and preparation method thereof |
| CN105146241A (en) * | 2015-09-24 | 2015-12-16 | 张爱丽 | Mandarin orange jelly |
Non-Patent Citations (1)
| Title |
|---|
| 丁纯孝等: "《实用食品加工新技术精选2》", 31 May 1999, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698755A (en) * | 2022-04-24 | 2022-07-05 | 广州芬曼生物科技有限公司 | Plectranthus citrinopileatus jelly carbonated beverage and preparation method thereof |
| CN114698755B (en) * | 2022-04-24 | 2023-11-10 | 广州芬曼生物科技有限公司 | A carbonic acid beverage containing green and orange jelly and its preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170922 |