CN108782929A - A kind of preparation method of fruit juice jelly - Google Patents
A kind of preparation method of fruit juice jelly Download PDFInfo
- Publication number
- CN108782929A CN108782929A CN201810668670.9A CN201810668670A CN108782929A CN 108782929 A CN108782929 A CN 108782929A CN 201810668670 A CN201810668670 A CN 201810668670A CN 108782929 A CN108782929 A CN 108782929A
- Authority
- CN
- China
- Prior art keywords
- fruit juice
- parts
- jelly
- compound gel
- fruit
- 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
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 76
- 235000015110 jellies Nutrition 0.000 title claims abstract description 59
- 239000008274 jelly Substances 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 24
- 239000000499 gel Substances 0.000 claims abstract description 24
- 239000003292 glue Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000013329 compounding Methods 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- 235000010492 gellan gum Nutrition 0.000 claims description 4
- 239000000216 gellan gum Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims 2
- 235000010420 locust bean gum Nutrition 0.000 claims 2
- 239000000711 locust bean gum Substances 0.000 claims 2
- 238000000465 moulding Methods 0.000 abstract description 12
- 229920000159 gelatin Polymers 0.000 abstract description 11
- 235000019322 gelatine Nutrition 0.000 abstract description 11
- 239000001828 Gelatine Substances 0.000 abstract description 10
- 239000000084 colloidal system Substances 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 6
- 239000002344 surface layer Substances 0.000 abstract description 5
- 238000007493 shaping process Methods 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000002452 interceptive effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- 230000002349 favourable effect Effects 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 2
- 240000008886 Ceratonia siliqua Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000010079 rubber tapping Methods 0.000 description 2
- 241000195940 Bryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004833 fish glue Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0061—Moulding fondants
-
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to food technology field, specially a kind of preparation method of fruit juice jelly.By using compound gel of the present invention, compound gel and water are first mixed and made into compounding glue, then fruit juice is added, fruit juice jelly obtained is easy to demould, the shape defect of fruit juice jelly will not be caused in knockout course, and the surfacing of fruit juice jelly is smooth, to which the exquisite fruit juice jelly with different shaping can be made by using the mold of different shaping, and fruit juice jelly storage prepared by the present invention is indeformable at normal temperatures, and surface is not likely to produce colloid surface layer.By the present invention in that with suitable compound gel, make fruit juice jelly obtained that there is certain tough mouthfeel of bullet, with the mouthfeel using the molding fruit juice jelly of Gelatine, without significant difference, and the quality for not interfering with fruit juice script is added after compound gel of the present invention in mouthfeel.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of preparation methods of fruit juice jelly.
Background technology
Gelatine is also known as gelatin or fish glue, it is the colloid being extract from the bone (being mostly ox bone or fish-bone) of animal,
Main component is protein, contains 18 kinds of amino acid, wherein 7 kinds required for human body, removes 16% moisture and inorganic salts below
Outside, the content of protein accounts for 82% or more, is a kind of ideal protein sources.Gelatine is widely used in mousse cake, jelly etc.
The making of sweets, the effect of main stabilization structure.Fruit juice jelly is that a kind of moisture is high, soft, flexible and toughness
Candy is well received by consumers because of color and full of nutrition.Usually addition Gelatine is for being molded when making fruit juice jelly.
But need to be stored refrigerated because of the characteristic of Gelatine using the molding fruit juice jelly of Gelatine, it is easy in the environment of warm
Melt deformation, and fruit juice jelly is generally required and is sealed to prevent its surface from generating colloid surface layer, in addition because sugar can reduce Ji
The condensation degree of sharp fourth, the sugared content in fruit juice jelly the how softer, and sugared additive amount is restricted.
Invention content
The present invention is become for existing easily melted under limited, room temperature in the presence of sugared additive amount using the molding fruit juice jelly of Gelatine
Shape preserves inconvenient problem, provides a kind of preparation method using the molding fruit juice jelly of compound gel, the fruit juice of preparation is soft
Sugar is easy to demould, and can make complex model, and storage is indeformable at normal temperatures, and surface is not likely to produce colloid surface layer and mouthfeel and use
The mouthfeel of the molding fruit juice jelly of Gelatine is without significant difference.
To achieve the above object, the present invention uses following technical scheme.
A kind of preparation method of fruit juice jelly, includes the following steps：
It is spare to weigh compound gel, water and fruit juice respectively by following parts by weight by S1：9-11 parts of compound gel, 30-50 parts of water, fruit
50-70 parts of juice；The compound gel is grouped as by each group of following parts by weight：10-15 parts of carragheen, 10-15 parts of xanthans, locust bean
35-40 parts of glue, 55-65 parts of gellan gum.
Preferably, the parts by weight of the compound gel, water and fruit juice are respectively：10 parts of compound gel, 35 parts of water, 65 parts of fruit juice.
Preferably, the compound gel is grouped as by each group of following parts by weight：12 parts of carragheen, 12 parts of xanthans, locust bean
38 parts of glue, 60 parts of gellan gum.
Compound gel and water are mixed and heated to 100 DEG C, obtain compounding glue by S2.
Compound gel liquid is cooled to 60-70 DEG C by S3, and fruit juice is then added into compounding glue and stirs evenly, obtains fruit juice
Glue.
Preferably, further include the sugar that juice weight 5-10% is first added into fruit juice in step S3.
Preferably, further include pouring into fruit juice glue in mold in step S3.
Preferably, the fruit juice is made of the juice and puree formed after the agitated crushing of pulp of fruit.
Fruit juice glue is cooled to room temperature and is placed on 4 DEG C or less refrigeration 2h or more, fruit juice jelly is made by S4.
If pour into fruit juice glue in mold in step S3, step S4 further includes being removed from the molds fruit juice jelly.
Compared with prior art, the beneficial effects of the invention are as follows：It, first will compounding by using compound gel of the present invention
Glue is mixed and made into compounding glue with water, then adds fruit juice, fruit juice jelly obtained is easy to demould, and will not be made in knockout course
At the shape defect of fruit juice jelly, and the surfacing of fruit juice jelly is smooth, thus can by using the mold of different shaping
The exquisite fruit juice jelly with different shaping is made, and fruit juice jelly storage prepared by the present invention is indeformable at normal temperatures,
Surface is not likely to produce colloid surface layer.By the present invention in that with suitable compound gel, make fruit juice jelly obtained that there is certain bullet
The mouthfeel of tough mouthfeel, mouthfeel and the use molding fruit juice jelly of Gelatine is added of the present invention multiple without significant difference
With the quality for not interfering with fruit juice script after glue.
Specific implementation mode
In order to more fully understand the technology contents of the present invention, with reference to specific embodiment to technical scheme of the present invention
It is described further and illustrates.
Embodiment 1-19
Embodiment 1-19 each provides a kind of production method of fruit juice jelly, each component used in each embodiment and use
Amount is as shown in table 1 below.
Specific making step is as follows：
S1 weighs each component respectively by 1 data of table, spare.Wherein, fruit juice after the agitated crushing of pulp of fruit by forming
Juice and puree composition.
Compound gel and water are mixed and heated to 100 DEG C, obtain compounding glue by S2.
S3, white sugar is added into fruit juice, and stirring makes white granulated sugar dissolve；When compounding glue naturally cools to 60-70 DEG C,
Fruit juice is added into compounding glue and stirs evenly, obtains fruit juice glue.Then, fruit juice glue is poured into mold.
The profile of mold is Pentagram shape, and the maximum width of molding die is 2.5cm, and the bottom of molding die is equipped with three
A diameter is respectively the hemispherical groove of 0.7cm, 0.5cm, 0.3cm.
S4, the fruit juice glue cooled to room temperature in mold, which is placed at 0-4 DEG C, refrigerates 2h, and fruit juice jelly is made.So
It is buckled to mold afterwards and tapping the bottom of mold makes the fruit juice jelly in mold demould.
The dosage (g) of each component in 1 embodiment 1-19 of table
Comparative example
It is lucky that 100g fruit juice (fruit juice is the juice and puree that orange is formed after cooking machine stirring crushes), 20g are weighed respectively
Sharp fourth and 10g white sugars, heating and stir after three's mixing makes the Gelatine in mixture melt, and soft sweets liquid is made.It will
Soft sweets liquid pours into mold while hot, and refrigeration 2h or more at 0-4 DEG C is placed it in after soft sweets liquid cooled to room temperature, fruit is made
Juice soft sweets.Then it is buckled to mold and tapping the bottom of mold makes the fruit juice jelly in mold demould.
The profile of mold is Pentagram shape, and the maximum width of molding die is 2.5cm, and the bottom of molding die is equipped with three
A diameter is respectively the hemispherical groove of 0.7cm, 0.5cm, 0.3cm.
It is five-pointed star moulding by the moulding of the embodiment 1-19 fruit jellys prepared, and there are three protrusions of different sizes for tool
Hemispherical, the five-pointed star profile of all fruit jellys and the hemispherical on surface are excellent, and surface is smooth.By right
There is different degrees of defect in fruit jelly prepared by ratio, most finished product profile of five-pointed star in demoulding.By reality
Fruit jelly its color keep for applying prepared by 1-19 almost keeps the color of original fruit juice, is only slightly lighter than the color of original fruit juice.
Embodiment 1-19 and the comparative example fruit jelly prepared are placed in 28 DEG C of environment for 24 hours,
Fruit jelly shape prepared by embodiment 1-19 is unchanged, and shape is kept as very well, and surface is without apparent colloid table
Layer occurs；Fruit jelly shape prepared by comparative example is caved in, and apparent colloid surface layer occurs in surface.
Foretaste investigation：20 ages 20-25 Sui person of foretasting (men and women distinguish 10) taste respectively embodiment 1-19 and
Fruit jelly prepared by comparative example, and evaluate the mouthfeel of fruit jelly.20 persons of foretasting are to embodiment 2,3,10-13, comparative example
(favorable comment degree is successively respectively the favorable comment degree highest of the mouthfeel of the fruit jelly of preparation：95%, 100%, 90%, 95%, 85%,
95%, 90%), there is certain tough mouthfeel of bullet, malleable is moderate, prepared by fruit jelly and comparative example prepared by embodiment 2,3
The mouthfeel of fruit jelly be closer to.The malleable mouthfeel of fruit jelly prepared by embodiment 14,18 is too strong, and embodiment
15-17,19 fruit jellys prepared malleable mouthfeel then show slightly insufficient.Fruit jelly prepared by embodiment 14-19 foretastes
Favorable comment degree (30%) is significantly lower than fruit jelly (90%) prepared by comparative example.
It is described above only with embodiment come the technology contents that further illustrate the present invention, in order to which reader is easier to understand,
But embodiments of the present invention are not represented and are only limitted to this, any technology done according to the present invention extends or recreation, is sent out by this
Bright protection.
Claims (7)
1. a kind of preparation method of fruit juice jelly, which is characterized in that include the following steps：
It is spare to weigh compound gel, water and fruit juice respectively by following parts by weight by S1：9-11 parts of compound gel, 30-50 parts of water, fruit juice 50-
70 parts；The compound gel is grouped as by each group of following parts by weight：10-15 parts of carragheen, 10-15 parts of xanthans, locust bean gum 35-
40 parts, 55-65 parts of gellan gum；
Compound gel and water are mixed and heated to 100 DEG C, obtain compounding glue by S2；
Compound gel liquid is cooled to 60-70 DEG C by S3, and fruit juice is then added into compounding glue and stirs evenly, obtains fruit juice glue；
Fruit juice glue is cooled to room temperature and is placed on 4 DEG C or less refrigeration 2h or more, fruit juice jelly is made by S4.
2. a kind of preparation method of fruit juice jelly according to claim 1, which is characterized in that further include elder generation in step S3
The sugar of juice weight 5-10% is added into fruit juice.
3. a kind of preparation method of fruit juice jelly according to claim 1, which is characterized in that in step S3, further include by
Fruit juice glue pours into mold.
4. a kind of preparation method of fruit juice jelly according to claim 4, which is characterized in that in step S4, further include by
Fruit juice jelly is removed from the molds.
5. according to a kind of preparation method of fruit juice jelly of claim 1-4 any one of them, which is characterized in that the compound gel
It is grouped as by each group of following parts by weight：12 parts of carragheen, 12 parts of xanthans, 38 parts of locust bean gum, 60 parts of gellan gum.
6. a kind of preparation method of fruit juice jelly according to claim 5, which is characterized in that the compound gel, water and fruit
The parts by weight of juice are respectively：10 parts of compound gel, 35 parts of water, 65 parts of fruit juice.
7. according to a kind of preparation method of fruit juice jelly of claim 1-4 any one of them, which is characterized in that the fruit juice by
Juice and the puree composition formed after the agitated crushing of pulp of fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810668670.9A CN108782929A (en) | 2018-06-26 | 2018-06-26 | A kind of preparation method of fruit juice jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810668670.9A CN108782929A (en) | 2018-06-26 | 2018-06-26 | A kind of preparation method of fruit juice jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108782929A true CN108782929A (en) | 2018-11-13 |
Family
ID=64071747
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810668670.9A Pending CN108782929A (en) | 2018-06-26 | 2018-06-26 | A kind of preparation method of fruit juice jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108782929A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699801A (en) * | 2019-03-05 | 2019-05-03 | 王阁食品科技（武汉）有限公司 | A kind of functional Sugar Alcohol fruit and preparation method thereof |
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|---|---|---|---|---|
| CN103815107A (en) * | 2014-01-29 | 2014-05-28 | 青海清华博众生物技术有限公司 | Sea-buckthorn fruit juice jelly and preparation method thereof |
| CN105211676A (en) * | 2015-09-22 | 2016-01-06 | 阳江喜之郎果冻制造有限公司 | Tough jelly of a kind of high transparency bullet and preparation method thereof |
| CN106509317A (en) * | 2016-11-04 | 2017-03-22 | 青海大学 | Nitraria tangutorum fruit juice soft sweets and preparation method thereof |
| CN106819330A (en) * | 2017-01-25 | 2017-06-13 | 江门澳崎高质食品有限公司 | A kind of fruit juice jelly and preparation method thereof |
| CN107183298A (en) * | 2017-07-04 | 2017-09-22 | 深圳市阿麦斯糖果有限公司 | A kind of casing soft sweets and preparation method thereof |
| CN107821714A (en) * | 2017-10-13 | 2018-03-23 | 奇峰（福建）食品有限公司 | A kind of Collagent casing for sausages fruit juice jelly and preparation method thereof |
-
2018
- 2018-06-26 CN CN201810668670.9A patent/CN108782929A/en active Pending
Patent Citations (6)
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|---|---|---|---|---|
| CN103815107A (en) * | 2014-01-29 | 2014-05-28 | 青海清华博众生物技术有限公司 | Sea-buckthorn fruit juice jelly and preparation method thereof |
| CN105211676A (en) * | 2015-09-22 | 2016-01-06 | 阳江喜之郎果冻制造有限公司 | Tough jelly of a kind of high transparency bullet and preparation method thereof |
| CN106509317A (en) * | 2016-11-04 | 2017-03-22 | 青海大学 | Nitraria tangutorum fruit juice soft sweets and preparation method thereof |
| CN106819330A (en) * | 2017-01-25 | 2017-06-13 | 江门澳崎高质食品有限公司 | A kind of fruit juice jelly and preparation method thereof |
| CN107183298A (en) * | 2017-07-04 | 2017-09-22 | 深圳市阿麦斯糖果有限公司 | A kind of casing soft sweets and preparation method thereof |
| CN107821714A (en) * | 2017-10-13 | 2018-03-23 | 奇峰（福建）食品有限公司 | A kind of Collagent casing for sausages fruit juice jelly and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李建颖，刘静: "《食品添加剂速查手册》", 30 November 2017, 南开大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699801A (en) * | 2019-03-05 | 2019-05-03 | 王阁食品科技（武汉）有限公司 | A kind of functional Sugar Alcohol fruit and preparation method thereof |
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Application publication date: 20181113 |
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