CN107259051A - The formula and preparation method of a kind of blueberry fruit jelly - Google Patents
The formula and preparation method of a kind of blueberry fruit jelly Download PDFInfo
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- CN107259051A CN107259051A CN201710492381.3A CN201710492381A CN107259051A CN 107259051 A CN107259051 A CN 107259051A CN 201710492381 A CN201710492381 A CN 201710492381A CN 107259051 A CN107259051 A CN 107259051A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of formula of blueberry fruit jelly and preparation method, dispensing is prepared from the following raw materials in parts by weight：101,000 99000 parts of blueberry fresh fruit, 3,200 2800 parts of salt, 26,500 25500 parts of sucrose, 320 280 parts of quick lime, 3,200 2800 parts of radix glycyrrhizae, 220 180 parts of Chinese cassia tree.Fresh fruit is pre-processed and carries out syrup and is boiled, is boiled after 30 60min, beginning is once pickled, and blueberries are drained after pickled 12 36h.It is carried out at 40 70 DEG C carry out again after first drying secondary pickled, cane sugar content is adjusted to after 30 80% be put into after blueberries, pickled 36 60h under the conditions of 40 70 DEG C to secondary drying is advisable to fruit surface is tack-free, as blueberry fruit jelly.The blueberry fruit jelly that the material of blueberry fresh fruit and other dietotherapeutics is produced according to technique and dispensing, can make this product have higher nutritional medicinal value.
Description
Technical field
The present invention relates to a kind of formula of blueberry fruit jelly and preparation method, belong to food engineering development field.
Background technology
Blueberry belongs to Ericaceae, cowberry platymiscium.Originating from North America, perennial shrub small berries fruit tree.Cause and effect is in fact in indigo plant
Color, therefore referred to as blueberry.
Blueberry averagely weighs 0.5~2.5g, and maximum weight 5g, fruit colour is beautiful, pleasing, blue and by one layer of white fruit
Powder, pulp is fine and smooth, and seed is minimum, and edible rate is 100%, has light fragrance, sweet and sour palatability is to eat good merchantable brand raw.Blueberry
In in addition to conventional sugar, acid and vitamin C, also rich in vitamin E, vitamin A, vitamin B, SOD, ursin, protein,
The mineral element such as anthocyanin, dietary fibre and abundant K, Fe, Zn, Ca.According to small berries research institute pair of Jilin Agriculture University
Anthocyanin pigments content is up to 163mg/100g in 14 blueberry kinds analysis of overseas introduction, fruit, is other fruit such as apple
Really, even tens times of several times of grape.Total amino acid content 0.254% is also higher than the hawthorn that amino acid content enriches.
Containing abundant nutritional ingredient in Blueberry, with preventing cranial nerve aging, protection eyesight, cardiac stimulant, anticancer, soft
Change the functions such as blood vessel, enhancing human organism be immune, nutritional ingredient is high.Wherein, because blueberry is rich in anthocyanidin, with activation retina
Effect, can strengthen eyesight, prevent eyeball fatigue and enjoy and gaze at.Be also the five big healthy fruit recommended of the World Food Programme it
One.And studied according to the U.S., Japan, European Section scholar, often edible blueberry product, can also significantly strengthen eyesight, eliminate eye
Eyeball fatigue.Clinical medicine report displays that the anthocyanidin in blueberry can promote the visual purple in retina cell to regenerate, prevention
Myopia, promotes eyesight.
Guangdong-style preserved fruits industry starts from Tang and Song Dynasty time, has exceeded thousand loads.Guangdong-style preserved fruits have drawn from the melon and fruit that Chaozhou abounds with, melon and fruit warp
Pickle, sugared (honey) infusion formula dipping, dry, after being made " stay the taste of former melon and more fragrant and sweet, protect the shape of original fruit and more exquisite ".Chaoan
The preserved fruit process history in county An Bu towns, also exceedes a century.Early in nineteen thirty-seven, family more than 10 of the existing preserved fruit process individual workships of An Bu produces per year
More than 200 tons of fruit jelly.At that time, Buddhist nunnery port fruit jelly was not only famous in the cities such as Shanghai, Suzhou, Nanjing, Guangzhou, and arrival of more going abroad is safe
The ground such as state, Singapore, Malaysia, India.
The fruit jelly that different raw materials is made has different medical values, because blueberry can also treat general cold sense
The disease such as emit, have sore throat and suffer from diarrhoea, so blueberry is a kind of excellent fruit jelly preparing raw material.
The content of the invention
The purpose of the present invention is the formula and preparation method that a kind of blueberry fruit jelly is provided for above-mentioned situation.
Preparation method：1st, dispensing：Blueberry fresh fruit 100000g, salt 3000g, sucrose 26000g, quick lime 300g, radix glycyrrhizae
3000g, Chinese cassia tree 200g.2nd, by technique and dispensing requirements：(1) fresh fruit is pre-processed：Accurately weigh blueberry fresh fruit, salt, quick lime
It is placed in clean rustless steel container, after salt marsh 48h, isolates fresh fruit, pure Water spray 30s is drained and standby.(2) syrup is boiled：
Sucrose, radix glycyrrhizae, Chinese cassia tree are added in 50L pure water, 45min is boiled, 2 parts are equally divided into.(3) it is once pickled：Take wherein 1 part
Syrup, is added in the blueberries after draining while hot, is gently mixed uniformly, after pickled 24h, drains blueberries.(4) once dry
It is dry：Blueberries are put into drying baker, 60 DEG C of drying to the 1/2 of original weight amount.(5) it is secondary pickled：Added into another syrup
Suitable amount of sucrose, after its cane sugar content is adjusted into 60%, is added in the blueberries after drying, pickled 48h.(6) secondary drying：
By it is secondary it is pickled after blueberries drain, be put into drying baker, 60 DEG C of drying are advisable to blueberries surface is tack-free, as blueberry
Fruit jelly.(7) pack：The quantitative blueberry fruit jelly of packing is packed.(8) sterilize：Using pasteurization.
The method have the advantages that：1st, during production fruit jelly raw material type is investigated at home at present, do not occur also fresh using blueberry
Fruit makes the precedent of fruit jelly, and the present invention is domestic initiation.2nd, containing abundant nutritional ingredient in Blueberry, it not only has good
Good nutrition health-care functions, also with the function such as prevent cranial nerve aging, cardiac stimulant, anticancer softening blood vessel, enhancing human organism immune.
The material of blueberry fresh fruit and other dietotherapeutics is produced according to technique and dispensing, can make this product that there is higher medicine
With value.3rd, this invention is a kind of new blueberry deep process technology, solves that the fresh fruit holding time is short, perishable, can allow people
In edible blueberries not by seasonal effect, good medicinal health effect has also been reached while mouthfeel is enriched.
Embodiment
The formula and preparation method of a kind of blueberry fruit jelly, it is characterised in that blueberry fresh fruit 100000g, salt 3000g, sucrose
26000g, quick lime 300g, radix glycyrrhizae 3000g, Chinese cassia tree 200g.Contain salt >=3g, sucrose >=26g, life in per 100g blueberry fruit jellies
Lime >=0.3g, radix glycyrrhizae >=3g, Chinese cassia tree >=0.2g.Preparation flow：(1) accurately weigh blueberry fresh fruit, salt, quick lime be placed in it is clean
In net rustless steel container, after salt marsh 48h, fresh fruit is isolated, pure Water spray 30s is drained and standby.(2) syrup is carried out to boil：Will
Sucrose, radix glycyrrhizae, Chinese cassia tree are added in 50L pure water, boil 45min, are equally divided into 2 parts.(3) it is once pickled：Take wherein 1 portion sugar
Juice, is added in the blueberries after draining while hot, is gently mixed uniformly, after pickled 24h, drains blueberries.(4) first drying：
Blueberries are put into drying baker, 60 DEG C of drying to the 1/2 of original weight amount.(5) it is secondary pickled：Added into another syrup appropriate
Sucrose, after its cane sugar content is adjusted into 60%, is added in the blueberries after drying, pickled 48h.(6) secondary drying：By two
It is secondary it is pickled after blueberries drain, be put into drying baker, 60 DEG C of drying are advisable to blueberries surface is tack-free, and as blueberry is cool
Really.(7) pack：The quantitative blueberry fruit jelly of packing is packed.(8) sterilize：Using pasteurization.
Claims (4)
1. the formula and preparation method of a kind of blueberry fruit jelly, it is characterised in that dispensing is prepared from the following raw materials in parts by weight：It is blue
101000-99000 parts of certain kind of berries fresh fruit, 3200-2800 parts of salt, 26500-25500 parts of sucrose, 320-280 parts of quick lime, radix glycyrrhizae
3200-2800 parts, 220-180 parts of Chinese cassia tree.Preparation flow：Fresh fruit is pre-processed and carries out syrup and is boiled：Boil after 30-60min,
Beginning is once pickled, and blueberries are drained after pickled 12-36h.Blueberries are put into first drying in drying baker, 40-70 DEG C of drying
Carry out again afterwards secondary pickled, add suitable amount of sucrose into other syrups, its cane sugar content is adjusted to after 30-80%, be added to by
Pickled 36-60h in blueberries after drying.Start secondary drying again, by it is secondary it is pickled after blueberries drain and be put into drying baker
In, 40-70 DEG C of drying is advisable to blueberries surface is tack-free, as blueberry fruit jelly.The blueberry fruit jelly made is quantified
Packaging, and use pasteurization.
2. according to the formula and preparation method of a kind of blueberry fruit jelly described in claim 1, it is characterised in that dispensing is by following heavy
The raw material of amount number is made：100000 parts of blueberry fresh fruit, 3000 parts of salt, 26000 parts of sucrose, 300 parts of quick lime, radix glycyrrhizae 3000
Part, 200 parts of Chinese cassia tree.Preparation flow：Fresh fruit is pre-processed and carries out syrup and is boiled, is boiled after 45min, beginning is once pickled, salts down
Blueberries are drained after stain 24h.Blueberries are put into first drying in drying baker, secondary pickled, Xiang Qi is carried out again after 60 DEG C of drying
Suitable amount of sucrose is added in its syrup, after its cane sugar content is adjusted into 60%, is added to pickled 48h in the blueberries after drying.
Start secondary drying again, by it is secondary it is pickled after blueberries drain and be put into drying baker, 60 DEG C of drying to blueberries surfaces are not glued
Hand is advisable, as blueberry fruit jelly.The blueberry fruit jelly made is subjected to quantitative package, and uses pasteurization.
3. according to the formula and preparation method of a kind of blueberry fruit jelly described in claim 1 or 2, it is characterised in that dispensing is by following
The raw material of parts by weight is made：Blueberry fresh fruit 100000g, salt 3000g, sucrose 26000g, quick lime 300g, radix glycyrrhizae 3000g,
Chinese cassia tree 200g.Preparation flow：Fresh fruit is pre-processed and carries out syrup and is boiled：Boil after 45min, start once pickled, pickled 24h
After drain blueberries.Blueberries are put into first drying in drying baker, carried out again after 60 DEG C of drying it is secondary pickled, to other syrups
Middle addition suitable amount of sucrose, after its cane sugar content is adjusted into 60%, is added to pickled 48h in the blueberries after drying.Start again
Secondary drying, by it is secondary it is pickled after blueberries drain and be put into drying baker, 60 DEG C of drying are advisable to blueberries surface is tack-free,
As blueberry fruit jelly.The blueberry fruit jelly made is subjected to quantitative package, and uses pasteurization.
4. according to the formula and preparation method of a kind of blueberry fruit jelly described in claim 3, it is characterised in that blueberry fresh fruit
100000g, salt 3000g, sucrose 26000g, quick lime 300g, radix glycyrrhizae 3000g, Chinese cassia tree 200g.Contain in per 100g blueberry fruit jellies
Salt >=3g, sucrose >=26g, quick lime >=0.3g, radix glycyrrhizae >=3g, Chinese cassia tree >=0.2g.Preparation flow：(1) fresh fruit is pre-processed
Accurately weigh blueberry fresh fruit, salt, quick lime to be placed in the net container of clean stainless steel, after salt marsh 48h, isolate fresh fruit, pure water
30s is sprayed, it is drained and standby.(2) syrup is carried out to boil：Sucrose, radix glycyrrhizae, Chinese cassia tree are added in 50L pure water, 45min is boiled,
It is equally divided into 2 parts.(3) it is once pickled：Wherein 1 part syrup is taken, is added to while hot in the blueberries after draining, is gently mixed
It is even, after pickled 24h, drain blueberries.(4) first drying：Blueberries are put into drying baker, 60 DEG C of drying to the 1/ of original weight amount
2.(5) it is secondary pickled：Suitable amount of sucrose is added into another syrup, after its cane sugar content is adjusted into 60%, being added to dry
In blueberries afterwards, pickled 48h.(6) secondary drying：By it is secondary it is pickled after blueberries drain, be put into drying baker, 60 DEG C baking
Do to blueberries surface is tack-free and be advisable, as blueberry fruit jelly.(7) pack：The quantitative blueberry fruit jelly of packing is packed.(8) go out
Bacterium：Using pasteurization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710492381.3A CN107259051A (en) | 2017-06-14 | 2017-06-14 | The formula and preparation method of a kind of blueberry fruit jelly |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710492381.3A CN107259051A (en) | 2017-06-14 | 2017-06-14 | The formula and preparation method of a kind of blueberry fruit jelly |
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| Publication Number | Publication Date |
|---|---|
| CN107259051A true CN107259051A (en) | 2017-10-20 |
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Family Applications (1)
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|---|---|---|---|
| CN201710492381.3A Pending CN107259051A (en) | 2017-06-14 | 2017-06-14 | The formula and preparation method of a kind of blueberry fruit jelly |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2658357C1 (en) * | 2018-01-23 | 2018-06-21 | Екатерина Михайловна Швецова | Method of preparation sugarian products based on berries |
| RU2658359C1 (en) * | 2018-01-23 | 2018-06-21 | Екатерина Михайловна Швецова | Method of preparation sugarian products based on berries |
| RU2658358C1 (en) * | 2018-01-23 | 2018-06-21 | Екатерина Михайловна Швецова | Method of preparation sugarian products based on berries |
| CN108669276A (en) * | 2018-03-12 | 2018-10-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of production method of leisure fruit product |
| CN110742166A (en) * | 2018-07-23 | 2020-02-04 | 单高奇 | Formula and preparation method of cranberry preserved fruit |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2658357C1 (en) * | 2018-01-23 | 2018-06-21 | Екатерина Михайловна Швецова | Method of preparation sugarian products based on berries |
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| RU2658358C1 (en) * | 2018-01-23 | 2018-06-21 | Екатерина Михайловна Швецова | Method of preparation sugarian products based on berries |
| CN108669276A (en) * | 2018-03-12 | 2018-10-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of production method of leisure fruit product |
| CN110742166A (en) * | 2018-07-23 | 2020-02-04 | 单高奇 | Formula and preparation method of cranberry preserved fruit |
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