CN108740910A - One kind containing spirituous jelly - Google Patents
One kind containing spirituous jelly Download PDFInfo
- Publication number
- CN108740910A CN108740910A CN201810417666.5A CN201810417666A CN108740910A CN 108740910 A CN108740910 A CN 108740910A CN 201810417666 A CN201810417666 A CN 201810417666A CN 108740910 A CN108740910 A CN 108740910A
- Authority
- CN
- China
- Prior art keywords
- jelly
- juice
- wine
- spirituous
- concentrated
- 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
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 37
- 239000008274 jelly Substances 0.000 title claims abstract description 37
- 235000014101 wine Nutrition 0.000 claims abstract description 14
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 12
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 235000013532 brandy Nutrition 0.000 claims description 5
- 235000015120 cherry juice Nutrition 0.000 claims description 5
- 235000020095 red wine Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000019674 grape juice Nutrition 0.000 claims description 4
- 235000013948 strawberry juice Nutrition 0.000 claims description 4
- 235000015205 orange juice Nutrition 0.000 claims description 3
- 235000015206 pear juice Nutrition 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 244000288157 Passiflora edulis Species 0.000 claims description 2
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 235000013522 vodka Nutrition 0.000 claims description 2
- 235000019987 cider Nutrition 0.000 claims 1
- 241000206575 Chondrus crispus Species 0.000 abstract description 13
- 230000036541 health Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- YLGXILFCIXHCMC-JHGZEJCSSA-N methyl cellulose Chemical compound COC1C(OC)C(OC)C(COC)O[C@H]1O[C@H]1C(OC)C(OC)C(OC)OC1COC YLGXILFCIXHCMC-JHGZEJCSSA-N 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 229940069338 potassium sorbate Drugs 0.000 abstract 1
- 235000010241 potassium sorbate Nutrition 0.000 abstract 1
- 239000004302 potassium sorbate Substances 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000002040 relaxant effect Effects 0.000 description 4
- 210000002435 tendon Anatomy 0.000 description 4
- 235000015197 apple juice Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000015041 whisky Nutrition 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 241000206576 Chondrus Species 0.000 description 1
- 244000050510 Cunninghamia lanceolata Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001428166 Eucheuma Species 0.000 description 1
- 241000801118 Lepidium Species 0.000 description 1
- 241000719329 Trentepohlia Species 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- 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)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses one kind containing spirituous jelly, including by mass percentage following group is grouped as：Water 40-60%, sucrose 10-30%, carragheen 0.2-1%, methyl cellulose ether 0.01-0.15%, sodium citrate 0.05-0.2%, potassium sorbate 0.01-0.1%, citric acid and apple acid blend 0.18-0.55%, wine 5-40%, fruit juice 0.5-10%, essence 0.06-0.2%, pigment 0.001-0.01%.Jelly of the present invention is in good taste, nutrient health, can effective nutritional ingredients such as replenishing vitamins and calcium, and be not easy to get fat, it is with health role.
Description
Technical field
The present invention relates to food technology fields, and in particular to one kind containing spirituous jelly.
Background technology
Jelly is a kind of Western sweet, is in semi-solid, adds water, sugar, fruit juice system by edible carragheen, pectin, natural plant gum
At.Also known as gel, appearance is sparkling and crystal-clear, bright in colour, smooth in taste, also includes that pudding is a kind of in jelly.
Jelly leans on the gelatification of carragheen, pectin, natural plant gum to solidify completely, using different molds, can produce
The finished product for going out style, coming in every shape.Under normal circumstances, jelly product will pass through jelly liquid modulation, fill canned, sterilization is cooling etc.
Manufacturing procedure is made.Its technological process is:Modulate jelly liquid → canned → sterilization cooling → packaging → storage；
The modulation of jelly liquid：The modulator approach of jelly liquid is simpler, generally first impregnates carragheen, pectin or other plants
Glue, then water proof fusing, adds required dispensing, that is, is mixed into jelly liquid.The modulator approach of jelly liquid is according to used solidifying
The difference of Guyuan material common are following two:Use jelly powder.
(1) the use of jelly powder modulation jelly liquid the use of jelly powder modulation jelly liquid is most convenient, most timesaving method.Because
All coagulated raw materials -- jelly powder has all been prepared and has been sterilized in factory, then through being dried packaging listing.User only needs
According in product packaging operation instruction and consumption proportion table use, use easily.(2) carragheen, fruit are used
Glue, natural plant gum mixing preparation use, and are produced according to the production technology of jelly, in actual use with reference to different material operation instruction
To use.
Currently, shortage is a kind of to contain spirituous jelly with relaxing tendons and activating collaterals stagnation resolvation.
Invention content
The purpose of the present invention is to provide a kind of to contain spirituous jelly with relaxing tendons and activating collaterals stagnation resolvation.
In order to achieve the above objectives, present invention employs following technical proposals：One kind of the present invention containing spirituous jelly, packet
Following group included by mass percentage is grouped as：
Further, described to contain spirituous jelly, including by mass percentage following group be grouped as：
Further, the wine is one in vodka, pure mellow wine, whiskey, brandy, grape wine, white wine or red wine
Kind or several combinations.
Further, the fruit juice is concentration grape juice, concentrated apple juice, grape fruitade, concentrated orange juice, concentration hundred
The combination of one or more of fragrant fruit juice, concentrated cherry juice, concentrated pear juice, concentration blueberry juice, concentrated strawberry juice.
Advantageous effect：Jelly of the present invention is in good taste, semisolid, and there is relaxing tendons and activating collaterals stagnation resolvation, warming up resisting cold effect, nutrition to be good for
Health, can effective nutritional ingredients such as replenishing vitamins and calcium, and be not easy to get fat, with health role, taste is better for eating mouth feel,
Have effects that relaxing tendons and activating collaterals, it is edible more preferably convenient to change the custom that tradition is drunk in dinner party.
Compared with prior art, the invention has the advantages that：(1) the edible side of the tender China of wine jelly soft taste described in
Just, it breaks the normal procedure dining table alcohol drinking patterns.
Specific implementation mode
By following embodiment, present invention be described in more detail, but should be noted that the scope of the present invention is not implemented by these
Any restrictions of example.
Embodiment 1
One kind of the present invention containing spirituous jelly, including by mass percentage following group is grouped as：
The wine is pure mellow wine.
Carragheen (Carrageen, CAS 9000-07-1), also known as antler glue, carrageenan, Irish green moss glue are
The general designation for the polysaccharide that one kind is extracted from marine red alga (including Chondrus, Eucheuma, China fir Trentepohlia and husky Lepidium etc.), is more
The mixture of kind substance, there is ι (Iota), κ (Kappa), λ (Lamda), four kinds of μ (mu).The name of carragheen is from Ireland
Green moss (Chondrus crispus, also referred to as Irish moss), Irish moss are referred to as carraig í n in Irish.1844,
Carragheen is separated from seaweed for the first time.When being used for food, in the packaging of food, carragheen is with the E in European Union
E407 (alginates) is encoded to indicate.
Embodiment 2
Embodiment 2 and embodiment 1 difference lies in：
One kind of the present invention containing spirituous jelly, including by mass percentage following group is grouped as：
The wine is two kinds of combination in whiskey and brandy.
The fruit juice is three kinds of the combination concentrated in Passion Fruit Juice, concentrated cherry juice and concentrated pear juice.
Embodiment 3
Embodiment 3 and embodiment 1 difference lies in：
One kind of the present invention containing spirituous jelly, including by mass percentage following group is grouped as：
Embodiment 4
Embodiment 4 and embodiment 1 difference lies in：One kind of the present invention containing spirituous jelly, including presses quality percentage
Following group of ratio is grouped as：
The wine is three kinds of combination in brandy, white wine and red wine.The fruit juice is concentration grape juice and dense
Two kinds of combination in contracting strawberry juice.
Embodiment 5
Embodiment 5 and embodiment 1 difference lies in：The wine is red wine.The fruit juice is concentrated cherry juice.
Embodiment 6
Embodiment 6 and embodiment 1 difference lies in：The wine is two kinds of combination in brandy and red wine.It is described
Fruit juice be concentrated cherry juice and concentrated strawberry juice in two kinds of combination.
Embodiment 7
Embodiment 7 and embodiment 1 difference lies in：The fruit juice be concentration grape juice, concentrated apple juice,.
Embodiment 8
Embodiment 8 and embodiment 1 difference lies in：The fruit juice is two kinds in concentrated apple juice and grape fruitade
Combination.
Embodiment 9
Embodiment 9 and embodiment 1 difference lies in：The fruit juice is concentrated orange juice.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, the present invention
Claimed range is delineated by the appended claims, the specification and equivalents thereof from the appended claims.
Claims (4)
1. one kind containing spirituous jelly, it is characterised in that be grouped as including following group by mass percentage：
2. according to claim 1 contain spirituous jelly, it is characterised in that：It is described to contain spirituous jelly, including
Following group by mass percentage is grouped as：
3. according to claim 1 contain spirituous jelly, it is characterised in that：The wine is vodka, pure mellow wine, prestige scholar
Avoid, the combination of one or more of brandy, grape wine, white wine or red wine.
4. according to claim 1 contain spirituous jelly, it is characterised in that：The fruit juice is concentration grape juice, dense
Contracting cider, grape fruitade, concentrated orange juice, concentration Passion Fruit Juice, concentrated cherry juice, concentrated pear juice, concentration blueberry juice, concentration
The combination of one or more of strawberry juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810417666.5A CN108740910A (en) | 2018-05-04 | 2018-05-04 | One kind containing spirituous jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810417666.5A CN108740910A (en) | 2018-05-04 | 2018-05-04 | One kind containing spirituous jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740910A true CN108740910A (en) | 2018-11-06 |
Family
ID=64009294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810417666.5A Pending CN108740910A (en) | 2018-05-04 | 2018-05-04 | One kind containing spirituous jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740910A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335866A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Jelly containing alcohol and production process thereof |
| CN112335867A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Alcohol jelly convenient to eat and preparation process thereof |
| RU2768700C1 (en) * | 2020-12-22 | 2022-03-24 | Общество с ограниченной ответственностью «Мармелотт» | Method for production of marmalade with the taste of alcoholic beverage and marmalade obtained by this method |
| CN114532507A (en) * | 2020-11-25 | 2022-05-27 | 江苏维尼食品有限公司 | Gel jelly and production process thereof |
| CN114532506A (en) * | 2020-11-25 | 2022-05-27 | 江苏维尼食品有限公司 | Alcohol jelly and production process thereof |
| RU2805194C2 (en) * | 2021-09-08 | 2023-10-12 | Общество с ограниченной ответственностью "Мармелотт" | Method for producing marmalade with the taste of an alcoholic drink and marmalade obtained by this method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
| CN103666979A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Blueberry frozen wine |
| CN103666978A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Hami melon jelly wine |
-
2018
- 2018-05-04 CN CN201810417666.5A patent/CN108740910A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
| CN103666979A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Blueberry frozen wine |
| CN103666978A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Hami melon jelly wine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335866A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Jelly containing alcohol and production process thereof |
| CN112335867A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Alcohol jelly convenient to eat and preparation process thereof |
| CN114532507A (en) * | 2020-11-25 | 2022-05-27 | 江苏维尼食品有限公司 | Gel jelly and production process thereof |
| CN114532506A (en) * | 2020-11-25 | 2022-05-27 | 江苏维尼食品有限公司 | Alcohol jelly and production process thereof |
| RU2768700C1 (en) * | 2020-12-22 | 2022-03-24 | Общество с ограниченной ответственностью «Мармелотт» | Method for production of marmalade with the taste of alcoholic beverage and marmalade obtained by this method |
| RU2805194C2 (en) * | 2021-09-08 | 2023-10-12 | Общество с ограниченной ответственностью "Мармелотт" | Method for producing marmalade with the taste of an alcoholic drink and marmalade obtained by this method |
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