CN107440030A - A kind of refrigerant grape fruit pulp jelly of Sugarless type and preparation method thereof - Google Patents
A kind of refrigerant grape fruit pulp jelly of Sugarless type and preparation method thereof Download PDFInfo
- Publication number
- CN107440030A CN107440030A CN201610372229.7A CN201610372229A CN107440030A CN 107440030 A CN107440030 A CN 107440030A CN 201610372229 A CN201610372229 A CN 201610372229A CN 107440030 A CN107440030 A CN 107440030A
- Authority
- CN
- China
- Prior art keywords
- fresh
- leaching liquor
- fruit pulp
- grape fruit
- refrigerant
- 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.)
- Withdrawn
Links
- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 19
- 235000015110 jellies Nutrition 0.000 title claims abstract description 18
- 239000008274 jelly Substances 0.000 title claims abstract description 18
- 239000003507 refrigerant Substances 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000002386 leaching Methods 0.000 claims abstract description 20
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 6
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 6
- 239000004833 fish glue Substances 0.000 claims abstract description 6
- 238000001802 infusion Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000276331 Citrus maxima Species 0.000 claims abstract description 3
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 241001409321 Siraitia grosvenorii Species 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 241000219095 Vitis Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 208000035484 Cellulite Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000009815 Momordica Nutrition 0.000 description 1
- 241000218984 Momordica Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010049752 Peau d'orange Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- 230000002924 anti-infective effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 230000000147 hypnotic effect Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000002751 lymph Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses refrigerant grape fruit pulp jelly of a kind of Sugarless type and preparation method thereof, mainly by following fresh grape shaddock pulp 50 60 counted by weight ratio, lemon juice 8 12, fresh fructus momordicae leaching liquor 30 50, honeysuckle leaching liquor 30 50, fish glue powder 10 15 is cooled and shaped, packaging is made through infusion, mixing.Each raw material of the present invention is through scientific compatibility, and effect superposition, nutrition is more rich, instant, sweet delicate fragrance, may additionally facilitate digestion, and suitable many people drinks, and preparation method is easy.
Description
Technical field
The present invention relates to food, specifically a kind of refrigerant grape fruit pulp jelly of Sugarless type and preparation method thereof.
Background technology
Jelly forms by the gelatification solidification of gelatin completely, using different moulds, the finished product for style can be produced, coming in every shape.Generally, jelly product will pass through the manufacturing procedure such as jelly liquid modulation, die-filling, refrigeration and be made.Jelly, in order to improve the color and luster of food quality, smell or adjustment food mouthfeel and extend the holding time, numerous food additive is often added in jelly, destroys the nutritive value of jelly in itself, is eaten dangerous in processing technology at present.
The content of the invention
It is a kind of nutritious the invention aims to provide, salubrious tasty refrigerant grape fruit jelly of Sugarless type and preparation method thereof.
Realizing the technical scheme of the object of the invention is：
A kind of refrigerant grape fruit pulp jelly of Sugarless type, is mainly made up of following raw materials counted by weight ratio：
Fresh grape shaddock pulp 50-60
Lemon juice 8-12
Fresh fructus momordicae leaching liquor 30-50
Honeysuckle leaching liquor 30-50
Fish glue powder 10-15.
The fresh fructus momordicae leaching liquor is to crush ripe fresh arhat fruit, adds flooding 3 times, merges leaching liquor and is made, wherein：The dosage weight part ratio of ripe fresh arhat fruit and water is：Into ripe fresh Luo Han fruits ︰ water=1-3 ︰ 4-6.
The honeysuckle leaching liquor is to be immersed in honeysuckle to extract 1 time in water to be made, and the dosage weight part ratio of honeysuckle and water is：Jin Yin Hua ︰ water=1-3 ︰ 4-6.
The preparation method of above-mentioned grape fruit pulp jelly, comprises the following steps：
（1）Fresh grape fruit pulp is removed the peel, remove seed, shells into filament shape；
（2）Fresh Lemon is removed the peel, remove seed, squeezed the juice；
（3）Grape fruit pulp is put into pot by weight ratio, adds after fresh fructus momordicae leaching liquor and honeysuckle leaching liquor boil and turns small fire；
（7）Lemon juice is added, is boiled；
（8）Fish glue sugar is added, small fire infusion, during which is not stopped to stir with wood spoon, until liquid is in thick,
（9）Slowly it is put into mould, is cooled and shaped, vacuum packaging.
Products obtained therefrom is in greenish orange color, and sparkling and crystal-clear bright, unique flavor, sour-sweet middle band micro-sweet, in good taste, fruity is strong, and pulp is tender, and succulence is tasty and refreshing.
In raw material of the present invention grape fruit can nurse tissue cell, increase muscle power, bronchitis of releiving, diuresis, improve fat, oedema and the disease of lymph glandular system, it is anti-infective.It is thick to treat pore, nurses one's health greasy unclean skin.Inspire enthusiasm, pressure of releiving, hypnosis.Anti-depression, antibacterial, appetizing, sterilize, pathological phenomenon is dissipated.Deep layer purifies oiliness dark sore and congested skin, promotes hair growth and Rosemary Extract with tissue, while also plays the role of to strengthen liver function, gall stone, improves a poor appetite, whitening, anti-cellulite tissue is scorching, and fat-reducing, menstruation has some setbacks, promote memory, purify the state of mind, mitigate melancholy uneasy, antibacterial etc..The Momordica grosvenori with the effect of moistening the lung and relieve the cough and the honeysuckle with antipyretic and antidote functions are added, through scientific compatibility, effect superposition, nutrition is more rich, instant, sweet delicate fragrance, may additionally facilitate digestion, and suitable many people drinks, and preparation method is easy.
Embodiment
A kind of preparation method of the refrigerant grape fruit pulp jelly of Sugarless type, comprises the following steps：
（1）Fresh grape fruit pulp is removed the peel, remove seed, shelled slowly into filament shape with slow with one's hands, it is standby；
（2）Fresh Lemon is removed the peel, remove seed, squeezed the juice；
（3）Fresh fructus momordicae is crushed, by the ︰ 5 of fresh Luo Han fruits ︰ water=1.5 weight ratio, adds flooding 3 times, takes leaching liquor to merge, it is standby；
（4）By the ︰ 6 of honeysuckle ︰ water=2 weight ratio, honeysuckle is immersed in water and extracted 1 time, takes leaching liquor, it is standby；
（5）Grape fruit pulp 600g is put into pot, adds after 300g fresh fructus momordicaes leaching liquor and 300g honeysuckle leaching liquors boil and turns small fire；
（7）100g lemon juices are added, are boiled；
（8）100g fish glue powders are added, small fire infusion, during which are not stopped to stir with wood spoon, with free sticky pot, until dip is in thick, the wandering phenomenon of nothing, you can Guan Huo；
（9）Slowly it is put into mould, natural cooling shaping, vacuum packaging.
Claims (4)
1. a kind of refrigerant grape fruit pulp jelly of Sugarless type, it is characterized in that：Mainly it is made up of following raw materials counted by weight ratio：
Fresh grape shaddock pulp 50-60
Lemon juice 8-12
Fresh fructus momordicae leaching liquor 30-50
Honeysuckle leaching liquor 30-50
Fish glue powder 10-15.
2. the refrigerant grape fruit pulp jelly of Sugarless type according to claim 1, it is characterized in that：The fresh fructus momordicae leaching liquor is to crush ripe fresh arhat fruit, adds flooding 3 times, merges leaching liquor and is made, wherein：The dosage weight part ratio of ripe fresh arhat fruit and water is：Into ripe fresh Luo Han fruits ︰ water=1-3 ︰ 4-6.
3. the refrigerant grape fruit pulp jelly of Sugarless type according to claim 1, it is characterized in that：The honeysuckle leaching liquor is to be immersed in honeysuckle to extract 1 time in water to be made, and the dosage weight part ratio of honeysuckle and water is：Jin Yin Hua ︰ water=1-3 ︰ 4-6.
4. the preparation method of the refrigerant grape fruit pulp jelly of Sugarless type described in one of claim 1-3, it is characterized in that：Comprise the following steps：
（1）Fresh grape fruit pulp is removed the peel, remove seed, shells into filament shape；
（2）Fresh Lemon is removed the peel, remove seed, squeezed the juice；
（3）Grape fruit pulp is put into pot by weight ratio, adds after fresh fructus momordicae leaching liquor and honeysuckle leaching liquor boil and turns small fire；
（7）Lemon juice is added, is boiled；
（8）Fish glue sugar is added, small fire infusion, during which is not stopped to stir with wood spoon, until liquid is in thick,
（9）Slowly it is put into mould, is cooled and shaped, vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610372229.7A CN107440030A (en) | 2016-05-31 | 2016-05-31 | A kind of refrigerant grape fruit pulp jelly of Sugarless type and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610372229.7A CN107440030A (en) | 2016-05-31 | 2016-05-31 | A kind of refrigerant grape fruit pulp jelly of Sugarless type and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107440030A true CN107440030A (en) | 2017-12-08 |
Family
ID=60484908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610372229.7A Withdrawn CN107440030A (en) | 2016-05-31 | 2016-05-31 | A kind of refrigerant grape fruit pulp jelly of Sugarless type and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107440030A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938313A (en) * | 2019-04-04 | 2019-06-28 | 何阳 | A kind of adult food products' toy and preparation method thereof |
-
2016
- 2016-05-31 CN CN201610372229.7A patent/CN107440030A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938313A (en) * | 2019-04-04 | 2019-06-28 | 何阳 | A kind of adult food products' toy and preparation method thereof |
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| 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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171208 |