CN108740909A - A kind of purple sweet potato hawthorn composite jelly and preparation method thereof - Google Patents
A kind of purple sweet potato hawthorn composite jelly and preparation method thereof Download PDFInfo
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- CN108740909A CN108740909A CN201810285774.1A CN201810285774A CN108740909A CN 108740909 A CN108740909 A CN 108740909A CN 201810285774 A CN201810285774 A CN 201810285774A CN 108740909 A CN108740909 A CN 108740909A
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- Prior art keywords
- purple sweet
- sweet potato
- hawthorn
- water
- jelly
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- 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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of production methods of jelly, and in particular to a kind of purple sweet potato hawthorn composite jelly and preparation method thereof belongs to food processing technology field.Through raw material selection, pretreatment, filtering, allotment, heat preservation, canned cooling, finished product, the purple sweet potato hawthorn composite jelly of system.Processing technology of the present invention is simple, and it is easy to manufacture, and purple sweet potato hawthorn composite jelly obtained is full of nutrition, and convenient, sour and sweet palatability, sugar content is low, safety and sanitation, and added value of product is high, solves the problems, such as that traditional jelly mouthfeel is single.
Description
Technical field
The present invention relates to jelly processing technique fields, and in particular to a kind of purple sweet potato hawthorn composite jelly and preparation method thereof,
Belong to food processing technology field.
Background technology
With the rapidly development and improvement of living standard of modern economy level, people to the attention of nutritious and healthy food by
Gradually reinforce, the requirement of nutrition and quality to jelly is also higher and higher, health, nutrition, safety jelly production be the following jelly
One main trend of industry progress.
Purple sweet potato is called black potato, anthocyanidin, selenium, polysaccharide, cellulose, vitamin containing very abundant and and calcium,
The minerals such as iron.Selenium element content in purple sweet potato is 20 times of common variety or more.Food fiber quality contained by purple sweet potato is fine and smooth,
Do not hinder stomach, is played an important role to preventing disease with health is safeguarded, be good food fiber source.It forms sediment in purple sweet potato
Powder content reaches 18%, water-soluble dietary fiber 0.9%, crude protein 2.6%, vitamin C 17.5mg/100g, although daily
It is higher than other sweet potatoes in sale price, but its nutritive value is higher, the research for increasingly being received also to become simultaneously hot spot by people is produced
Product.
Hawthorn is called red fruit, large-fruited Chinese hawthorn etc., and the indispensable carbohydrate of human body, fat, albumen are contained in fruit
Matter, free acid, pectin, calcium, iron, phosphorus and various vitamins, wherein Vitamin C content is higher, contains 89mg per 100g edible parts,
It is only second to Kiwi berry and jujube, is 17 times of apple Vitamin C content.The content of carbohydrate and various minerals is also higher.
Also contain triterpenes, lipolytic enzyme, flavone compound isoreactivity ingredient, hawthorn have it is higher help digestion, change product, stomach invigorating etc. it is medicinal
Value and lowering blood pressure and blood fat, the hypoglycemic and functions such as promoting blood circulation and removing blood stasis.It is widely used in food and medicine processing.
Jelly is to regard water, table sugar and thickener etc. as raw material, by colloidal sol, allotment, filling and sterilization, cooling etc.
The jelly food that basic working procedure is process.The shape of jelly is glittering and translucent, and mouthfeel slides crisp, the flavour sweetness Jin Run of tender bullet, as
A kind of food suitable for people of all ages on the market now, is had deep love for by many people.But currently, jelly production in the market is mostly with water,
Sucrose, sweetener, acid, gelling agent, essence, pigment etc. are allocated, and nutritive value is relatively low.Some present auxotype jelly
Great advantage be the low in calories of it, healthy and safe purple sweet potato hawthorn composite jelly will be a following development trend, open
The novel jelly production for sending out nutrition healthier, is the main trend that food enterprise is innovated in terms of product technology.
Purple sweet potato and hawthorn are combined jelly by the present invention, have developed it is a kind of it is full of nutrition, sweet mouthfeel, make us aftertaste
Infinite health-care nutritive purple sweet potato hawthorn composite jelly.
Invention content
The purpose of the present invention is to provide a kind of purple sweet potato hawthorn composite jellies and preparation method thereof, it is characterised in that：Processing
Simple for process, it is easy to manufacture, and purple sweet potato hawthorn composite jelly obtained is full of nutrition, convenient, in good taste.
The invention is realized by the following technical scheme, and the processing method of purple sweet potato hawthorn composite jelly specifically includes following step
Suddenly：
(1) selection and processing of purple sweet potato：Choose without go mouldy, without worm-eaten, without frostbite, it is uniformly new without machinery wound, purpurin
Light violet potato.Purple sweet potato is diced, is weighed in the ratio of purple sweet potato and water 1: 1.5, juice is squeezed into juice extractor.
(2) selection and processing of hawthorn：Big, lovely luster, fruit shape grossness, a uniform in size, fruit face are selected without scar, group
Knit fine and close Fructus Crataegi.Clean hawthorn stoning is placed in the solution configured, color protection 5min.By hawthorn and water 1: 3
Ratio is weighed, and boils 30~40min under normal pressure.
(3) it filters：Retain Normal juice with 4 layers of filtered through gauze to remove impurity, seed and undissolved fiber etc..
(4) processing of edible gelatin：A certain amount of edible gelatin is put into suitable quantity of water and impregnates 2h, makes edible gelatin and water
It is sufficiently mixed, as glue, it is spare.
(5) it allocates：They are mixed for ready purple sweet potato haw juice and white granulated sugar before taking, then in 75 DEG C of water
Mixing is heated in bath, then the glue got ready is added thereto, is mixed, it is made all to be uniformly mixed.
(6) it keeps the temperature：The liquid mixed is placed in 50 DEG C of water-baths and carries out isothermal holding, when measuring liquid with thermometer
Central temperature just to 50 DEG C when citric acid is added immediately, stir evenly, be placed in 50 DEG C of water-baths and keep the temperature 2h.
(7) filling cooling：The liquid of good heat insulation is poured into mold, waits for that it is cooled to room temperature, is put into refrigerator and solidifies.
(8) finished product：The labelled and date.
The present invention innovation be, full of nutrition, sour and sweet palatability, wind by purple sweet potato hawthorn composite jelly made of this law
Taste is unique, sugar content is low, makes us enjoying endless aftertastes, and has higher nutrition and health care value.
Specific implementation mode
A kind of production method of purple sweet potato hawthorn composite jelly, includes the following steps：
(1) selection and processing of purple sweet potato：Choose without go mouldy, without worm-eaten, without frostbite, it is uniformly new without machinery wound, purpurin
Light violet potato.It is cut into fourth, is weighed in the ratio of purple sweet potato and water 1: 1.5, juice is squeezed into juice extractor.
(2) selection and processing of hawthorn：Big, lovely luster, fruit shape grossness, a uniform in size, fruit face are selected without scar, group
Knit fine and close Fructus Crataegi.Clean hawthorn stoning is placed in the 0.2%D- sodium elythorbate solutions configured, color protection
5min.It weighs in the ratio of hawthorn and water 1: 3, boils 30~40min under normal pressure.
(3) it filters：Retain Normal juice with 4 layers of filtered through gauze to remove impurity, seed and undissolved fiber etc..
(4) processing of edible gelatin：The edible gelatin of 1.5g is put into suitable quantity of water and impregnates 2h, edible gelatin and water is made to fill
Divide mixing, as glue, it is spare.
(5) it allocates：20g purple sweet potatos haw juice and 10g white granulated sugars are taken, they are mixed, then in 75 DEG C of water-bath
Mixing is heated, then the glue got ready is added thereto, is mixed, it is made all to be uniformly mixed.
(6) it keeps the temperature：The liquid mixed is placed in 50 DEG C of water-baths and carries out isothermal holding, when the center temperature for measuring liquid
0.12g citric acids are added immediately when spending just to 50 DEG C, stirs evenly, is placed in 50 DEG C of water-baths and keeps the temperature 2h.
(7) filling cooling：The liquid of good heat insulation is poured into mold, waits for that it is cooled to room temperature, is put into refrigerator and solidifies.
(8) finished product：The labelled and date.
Claims (2)
1. a kind of purple sweet potato hawthorn composite jelly, it is characterised in that：Purple sweet potato haw juice 20g (purple sweet potato juice and the ratio of haw juice are 1:
1), edible gelatin 1.5g, white granulated sugar 10g, citric acid 0.12g, holding temperature are 50 DEG C, and the fruity of soaking time 2h, system are pleasant,
The purple sweet potato hawthorn composite jelly of sweet and sour taste.
2. a kind of production method of purple sweet potato hawthorn composite jelly according to claim 1, includes the following steps：
(1) selection and processing of purple sweet potato：Choose without go mouldy, without worm-eaten, without frostbite, it is uniform new light violet without machinery wound, purpurin
Potato.It is cut into fourth, is weighed in the ratio of purple sweet potato and water 1: 1.5, juice is squeezed into juice extractor.
(2) selection and processing of hawthorn：Select big, lovely luster, a fruit shape grossness, uniform in size, fruit face is caused without scar, tissue
Close Fructus Crataegi.Clean hawthorn stoning is placed in the 0.2%D- sodium elythorbate solutions configured, color protection 5min.
It weighs in the ratio of hawthorn and water 1: 3, boils 30~40min under normal pressure.
(3) it filters：Retain Normal juice with 4 layers of filtered through gauze to remove impurity, seed and undissolved fiber etc..
(4) processing of edible gelatin：The edible gelatin of 1.5g is put into suitable quantity of water and impregnates 2h, keeps edible gelatin and water fully mixed
It closes, as glue, it is spare.
(5) it allocates：20g purple sweet potatos haw juice and 10g white granulated sugars are taken, they are mixed, is then heated in 75 DEG C of water-bath
Mixing, then the glue got ready is added thereto, it is mixed, it is made all to be uniformly mixed.
(6) it keeps the temperature：The liquid mixed is placed in 50 DEG C of water-baths and carries out isothermal holding, when the central temperature for measuring liquid is rigid
0.12g citric acids are added immediately when to 50 DEG C, stir evenly, is placed in 50 DEG C of water-baths and keeps the temperature 2h.
(7) filling cooling：The liquid of good heat insulation is poured into mold, waits for that it is cooled to room temperature, is put into refrigerator and solidifies.
(8) finished product：The labelled and date.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810285774.1A CN108740909A (en) | 2018-03-22 | 2018-03-22 | A kind of purple sweet potato hawthorn composite jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810285774.1A CN108740909A (en) | 2018-03-22 | 2018-03-22 | A kind of purple sweet potato hawthorn composite jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740909A true CN108740909A (en) | 2018-11-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810285774.1A Pending CN108740909A (en) | 2018-03-22 | 2018-03-22 | A kind of purple sweet potato hawthorn composite jelly and preparation method thereof |
Country Status (1)
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| CN (1) | CN108740909A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373551A (en) * | 2016-12-07 | 2017-11-24 | 湖南生物机电职业技术学院 | A kind of preparation method of haw jelly |
| CN107594442A (en) * | 2017-11-03 | 2018-01-19 | 蚌埠学院 | A kind of purple potato jelly processing method |
-
2018
- 2018-03-22 CN CN201810285774.1A patent/CN108740909A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373551A (en) * | 2016-12-07 | 2017-11-24 | 湖南生物机电职业技术学院 | A kind of preparation method of haw jelly |
| CN107594442A (en) * | 2017-11-03 | 2018-01-19 | 蚌埠学院 | A kind of purple potato jelly processing method |
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Application publication date: 20181106 |