CN107373551A - A kind of preparation method of haw jelly - Google Patents

A kind of preparation method of haw jelly Download PDF

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Publication number
CN107373551A
CN107373551A CN201611113692.6A CN201611113692A CN107373551A CN 107373551 A CN107373551 A CN 107373551A CN 201611113692 A CN201611113692 A CN 201611113692A CN 107373551 A CN107373551 A CN 107373551A
Authority
CN
China
Prior art keywords
boiling
preparation
haw jelly
5min
present
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.)
Pending
Application number
CN201611113692.6A
Other languages
Chinese (zh)
Inventor
喻凤香
卿爱东
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hunan Biological and Electromechanical Polytechnic
Original Assignee
Hunan Biological and Electromechanical Polytechnic
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hunan Biological and Electromechanical Polytechnic filed Critical Hunan Biological and Electromechanical Polytechnic
Priority to CN201611113692.6A priority Critical patent/CN107373551A/en
Publication of CN107373551A publication Critical patent/CN107373551A/en
Pending legal-status Critical Current

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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

Abstract

A kind of preparation method of haw jelly, it is characterised in that it comprises the following steps：1. selecting hawthorn dry plate, 3 times of water, soaked overnight are added；2. plus 5min is boiled in boiling, and 5min is kept after boiling；3. place 5 10min extractions；4. layer filtered through gauze；5. filter residue adds 3 times of water again, boil, extract, filtering；6. repeating 2., filtrate mixes three times, weighs；7. boiling, add the dissolving of agar 0.2% 0.3%；8. sugaring, the ratio of leaching liquor and sugar is 1:0.6 to 1:Between 0.8；Pay attention to adding sugar time, should not infusion；9. cool down；10. encapsulation, finished product.The haw jelly made using present invention process, it is tasty, and also the present invention uses a kind of haw jelly preparation method that need not add thickener.

Description

A kind of preparation method of haw jelly
Technical field
The present invention relates to haw jelly production technical field, and in particular to a kind of preparation method of haw jelly.
Background technology
Generally required in the manufacturing process of jelly using substantial amounts of thickener, food thickening agent is nontoxic in allowed band Harmless, but more got consumer reception with the jelly of thickener.Contain substantial amounts of pectin in hawthorn, can be by controlling technique Automatic plastic, thickener is replaced with this., can be with pigment and hawthorn has good color and luster in itself.
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 haw jelly.
A kind of preparation method of haw jelly, it is characterised in that it comprises the following steps：
1. selecting hawthorn dry plate, 3 times of water, soaked overnight are added；
2. plus 5min is boiled in boiling, and 5min is kept after boiling；
3. place 5-10min extractions；
4. layer filtered through gauze；
5. filter residue adds 3 times of water again, boil, extract, filtering；
6. repeating 2., filtrate mixes three times, weighs；
7. boiling, agar 0.2%-0.3% is added to dissolve；
8. sugaring, the ratio of leaching liquor and sugar is 1:0.6 to 1:Between 0.8；Pay attention to adding sugar time, should not infusion；
9. cool down；
10. encapsulation, finished product.
The present invention has advantages below：The haw jelly made using present invention process, it is tasty, and also the present invention makes With a kind of haw jelly preparation method that need not add thickener.
Embodiment
The present invention will be further described below.
A kind of preparation method of haw jelly, it is characterised in that it comprises the following steps：
1. selecting hawthorn dry plate, 3 times of water, soaked overnight are added；
2. plus 5min is boiled in boiling, and 5min is kept after boiling；
3. place 5-10min extractions；
4. layer filtered through gauze；
5. filter residue adds 3 times of water again, boil, extract, filtering；
6. repeating 2., filtrate mixes three times, weighs；
7. boiling, agar 0.2%-0.3% is added to dissolve；
8. sugaring, the ratio of leaching liquor and sugar is 1:0.6 to 1:Between 0.8；Pay attention to adding sugar time, should not infusion；
9. cool down；
10. encapsulation, finished product.
The present invention has advantages below：The haw jelly made using present invention process, it is tasty, and also the present invention makes With a kind of haw jelly preparation method that need not add thickener.
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, it can also make a variety of changes and modification, thus it is 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 haw jelly, it is characterised in that it comprises the following steps：
1. selecting hawthorn dry plate, 3 times of water, soaked overnight are added；
2. plus 5min is boiled in boiling, and 5min is kept after boiling；
3. place 5-10min extractions；
4. layer filtered through gauze；
5. filter residue adds 3 times of water again, boil, extract, filtering；
6. repeating 2., filtrate mixes three times, weighs；
7. boiling, agar 0.2%-0.3% is added to dissolve；
8. sugaring, the ratio of leaching liquor and sugar is 1:0.6 to 1:Between 0.8；Pay attention to adding sugar time, should not infusion；
9. cool down；
10. encapsulation, finished product.
CN201611113692.6A 2016-12-07 2016-12-07 A kind of preparation method of haw jelly Pending CN107373551A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611113692.6A CN107373551A (en) 2016-12-07 2016-12-07 A kind of preparation method of haw jelly

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611113692.6A CN107373551A (en) 2016-12-07 2016-12-07 A kind of preparation method of haw jelly

Publications (1)

Publication Number Publication Date
CN107373551A true CN107373551A (en) 2017-11-24

Family

ID=60338880

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611113692.6A Pending CN107373551A (en) 2016-12-07 2016-12-07 A kind of preparation method of haw jelly

Country Status (1)

Country Link
CN (1) CN107373551A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108740909A (en) * 2018-03-22 2018-11-06 许昌学院 A kind of purple sweet potato hawthorn composite jelly and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1220836A (en) * 1998-12-25 1999-06-30 徐进 Haw jelly and method for manufacture thereof
CN102669518A (en) * 2012-06-20 2012-09-19 赵立林 Jelly with function of invigorating stomach and promoting digestion
CN102919633A (en) * 2012-11-18 2013-02-13 哈尔滨艾博雅食品科技开发有限公司 Hawthorn jelly powder

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1220836A (en) * 1998-12-25 1999-06-30 徐进 Haw jelly and method for manufacture thereof
CN102669518A (en) * 2012-06-20 2012-09-19 赵立林 Jelly with function of invigorating stomach and promoting digestion
CN102919633A (en) * 2012-11-18 2013-02-13 哈尔滨艾博雅食品科技开发有限公司 Hawthorn jelly powder

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
郝利平等: "《果品加工技术》", 30 September 2006, 中国社会出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108740909A (en) * 2018-03-22 2018-11-06 许昌学院 A kind of purple sweet potato hawthorn composite jelly and preparation method thereof

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Application publication date: 20171124