CN108783337A - A kind of emblic pulp jelly and preparation method thereof - Google Patents
A kind of emblic pulp jelly and preparation method thereof Download PDFInfo
- Publication number
- CN108783337A CN108783337A CN201810487151.2A CN201810487151A CN108783337A CN 108783337 A CN108783337 A CN 108783337A CN 201810487151 A CN201810487151 A CN 201810487151A CN 108783337 A CN108783337 A CN 108783337A
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- CN
- China
- Prior art keywords
- emblic
- preparation
- feed liquid
- fruit
- pulp jelly
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- 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.)
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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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
Abstract
The present invention relates to food processing fields, and in particular to a kind of emblic pulp jelly and preparation method thereof.The preparation method includes the following steps：1）The preparation of emblic fruit：Emblic fruit is removed into fruit stone and pericarp, after being crushed granulating, after blanching, immersion treatment, emblic fruit is made in sieving；2）The preparation of feed liquid：Boil material, blending and tune acid；3）By emblic fruit and feed liquid according to 1:5 mass ratio carries out canned sealing, sterilizes, cooling, and emblic pulp jelly is made.Emblic fruit, which has, to promote the production of body fluid to quench thirst, the effect of liver and gallbladder protection, but since fresh fruit of fructus phyllanthi mouthfeel is bad, the development of emblic industry is affected, the present invention provides the manufacture craft of emblic pulp jelly, enriches emblic product, improve the added value of product of emblic fruit, and it is simple for process, the color and luster fragrance and nutritional ingredient of raw material itself are kept, gained jelly is in beautiful color, sweet tea is sour smooth, full of nutrition.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation method of emblic pulp jelly.
Background technology
Emblic is（Phyllanthus emblicaL.）Euphorbiaceae (Euphorbiaceae) Leafflower
(Phyllanthus) plant, perennial shrub or dungarunga contain a large amount of superoxide dismutase in emblic fruit
(SOD), the nutriments such as tannin, vitamin C, flavones and polysaccharide have anti-aging, antitumor, anti-mutation, reducing blood lipid, drop blood
Pressure and other effects.But fresh fruit of fructus phyllanthi mouthfeel is sour and astringent, and converted products is single, restricts the development of emblic industry.Therefore, further
It is very necessary to develop a kind of emblic converted products simple for process and full of nutrition.
Invention content
It is single it is an object of the invention to be directed to emblic fruit converted products, it is excellent that emblic nutrition cannot be given full play to
Gesture provides a kind of preparation method of emblic pulp jelly.This method enriches emblic fruit converted products, is carried for emblic
High precision product has been supplied, the development of emblic industry is promoted.
For achieving the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of emblic pulp jelly, includes the following steps：
1）The preparation of emblic fruit：Emblic fruit is removed into fruit stone and pericarp, is crushed granulating, is 97-100 DEG C through temperature
Having one's hair waved drift 4 ~ 6s of processing, is immediately placed in 20 DEG C of sugar containing 10wt% and the aqueous solution of 0.1wt% sodium citrates and impregnates 60min, so
5min is respectively impregnated through 0.15wt% sodium alginate aqueous solutions and 0.15wt% calcium chloride waters respectively afterwards, emblic fruit is made in sieving
Grain；It is handled by this method and ensure that the moulding effect of the granulating of fruit to a certain degree, and enhance fruit brittleness, reduce astringent taste and subtracted
The loss of few nutritional ingredient；
2）The preparation of feed liquid：Boil material, blending and tune acid；
3）By emblic fruit and feed liquid according to 1:5 mass ratio carries out canned sealing, sterilizes, cooling, and emblic pulp is made
Jelly.
Step 2）Its raw material group of the feed liquid becomes：White granulated sugar 15wt%, carragheen 0.16wt%, konjaku flour 0.12wt%,
Xanthans 0.03wt%, potassium chloride 0.16wt%, potassium sorbate 0.04wt%, sodium citrate 0.1wt%, citric acid 0.24wt%, lactic acid
Calcium 0.45wt%, essence 0.05wt% and water 83.65wt%.
Step 2）The preparation of feed liquid specifically includes following steps：
（1）Part white granulated sugar is mixed with water, is then heated to 30-40 DEG C, then by carragheen, konjaku flour, potassium chloride, xanthan
Glue, potassium sorbate, sodium citrate are added after being mixed well with remaining white granulated sugar in syrup, are uniformly mixed obtained feed liquid A；
（2）Calcium lactate is added when feed liquid A is heated to 95 DEG C, after being thoroughly mixed uniformly, feed liquid B is made, keeps the temperature 3 minutes；
（3）After feed liquid B temperature is down to 75 DEG C, essence and citric acid is added, carry out blending and adjusts acid.
Step（2）Middle calcium lactate is before being added feed liquid A, first with a small amount of 95-100 DEG C of water dissolution.
Step（3）Middle citric acid is before being added feed liquid B, first with a small amount of 90-100 DEG C of water dissolution.
Step（3）The soluble solid content of obtained feed liquid is 14-16 ° of Brix, pH value 3.8-4.2.
Step 3）Described in sterilizing be pasteurize, sterilization temperature be 85-88 DEG C, time 12min.
Step 3）Described in be cooled to：Cooling in cooling water is put into after sterilization at once, cooling water is titanium dioxide containing 20ppm
The tap water of chlorine, temperature are room temperature.
Emblic pulp jelly made from a kind of preparation method as described above.
The beneficial effects of the present invention are：
1）Present invention improves over the granulating process of emblic fruit, improve the moulding effect of fruit, enhance fruit brittleness, reduce astringent taste
While ensure nutrition content, enhance product mouthfeel and nutritive effect；
2）Emblic pulp jelly prepared by the present invention, enriches the converted products of emblic fruit, improves emblic fruit
Real added value of product, and it is simple for process, the color and luster fragrance and nutritional ingredient of raw material itself are maintained, gained jelly color and luster is beautiful
It sees, smooth, full of nutrition, suitable for men and women, old and young the excellent health food of sweet tea acid.
Specific implementation mode
Further to disclose rather than the present invention is limited, the present invention is described in further detail below in conjunction with example.
Embodiment is by taking 1000kg feed liquids as an example：
Embodiment 1
A kind of preparation method of emblic pulp jelly, the specific steps are：
One, it pelletizes
Emblic fruit is removed into fruit stone and pericarp, is crushed granulating, by 98 DEG C of having one's hair waved drift 5 s of processing, is immediately placed in 20 DEG C
10wt% sugar carries out dipping 60min with the aqueous solution of 0.1wt% sodium citrates, then passes through the water of sodium alginate containing 0.15wt% respectively
The calcium chloride water of solution and 0.15wt% impregnate 5min, and emblic fruit is made in sieving；
Two, material is boiled
1. 823.5kg water is added toward boiling in material pot, stirring is opened；
2. 140kg white granulated sugars are added toward boiling in material pot, begin to warm up；
3. weighing carragheen 1.6kg, konjaku flour 1.2kg, xanthans 0.3kg, potassium chloride 1.6kg, sodium citrate 1.0g, sorbic acid
Potassium 0.4kg is uniformly mixed with 10kg white granulated sugars, and entirely feed intake process, is boiled coolant-temperature gage in material pot and is less than 40 DEG C, heats while stirring,
To prevent material from luming, feed liquid A is made；
Expect to after 95 DEG C 4. heating is boiled, calcium lactate solution is added（4.5kg calcium lactates are in 95 DEG C of water dissolutions of 10kg）, rear to keep the temperature
3min.Feed liquid B is made；
Three, blending, tune acid
1. blending：When feed liquid B is cooled to 75 DEG C, 0.5kg essence is added and carries out blending；
2. adjusting acid：Citric acid solution is added（The 90 DEG C of water dissolutions of 3kg of 2.4kg citric acids）, stir 2min；
3. detecting physical and chemical index：Soluble solid content is 14-16 ° of Brix, and feed liquid C is made in pH value 3.8-4.2；
Four, it fills
50g/ glasss of jelly cup, every glass of addition stoning emblic fruit 10g or so are filled up, canned sealing with feed liquid C supplements.
Five, it sterilizes
Pasteurize, 86 DEG C of temperature, time 15min.
Six, cooling
It is put at once after sterilization in cooling water cooling（Room temperature water, chlorine dioxide containing 20ppm）.
Although above having used general explanation, specific implementation mode, the present invention is described in detail,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (8)
1. a kind of preparation method of emblic pulp jelly, it is characterised in that：Include the following steps：
1）The preparation of emblic fruit：Emblic fruit is removed into fruit stone and pericarp, is 97-100 through temperature after being crushed granulating
DEG C having one's hair waved drift 4 ~ 6s of processing, is immediately placed in 20 DEG C of sugar containing 10wt% and the aqueous solution of 0.1wt% sodium citrates and impregnates 60min,
Then 5min is respectively impregnated through 0.15wt% sodium alginate aqueous solutions and 0.15wt% calcium chloride waters, emblic fruit is made in sieving
Grain；
2）The preparation of feed liquid：Boil material, blending and tune acid；
3）By emblic fruit and feed liquid according to 1:5 mass ratio carries out canned sealing, sterilizes, cooling, and emblic pulp is made
Jelly.
2. the preparation method of emblic pulp jelly according to claim 1, it is characterised in that：Step 2）The feed liquid
Its raw material group becomes：White granulated sugar 15wt%, carragheen 0.16wt%, konjaku flour 0.12wt%, xanthans 0.03wt%, potassium chloride
0.16wt%, potassium sorbate 0.04wt%, sodium citrate 0.1wt%, citric acid 0.24wt%, calcium lactate 0.45wt%, essence
0.05wt% and water 83.65wt%.
3. the preparation method of emblic pulp jelly according to claim 2, it is characterised in that：Step 2）The preparation of feed liquid
Specifically include following steps：
（1）Part white granulated sugar is mixed with water, is then heated to 30-40 DEG C, then by carragheen, konjaku flour, potassium chloride, xanthan
Glue, potassium sorbate, sodium citrate are added after being mixed well with remaining white granulated sugar in syrup, are uniformly mixed obtained feed liquid A；
（2）Calcium lactate is added when feed liquid A is heated to 95 DEG C, after being thoroughly mixed uniformly, feed liquid B is made, keeps the temperature 3 minutes；
（3）After feed liquid B temperature is down to 75 DEG C, essence and citric acid is added, carry out blending and adjusts acid.
4. the preparation method of emblic pulp jelly according to claim 3, it is characterised in that：Step（2）Middle calcium lactate
Before feed liquid A is added, first with a small amount of 95-100 DEG C of water dissolution.
5. the preparation method of emblic pulp jelly according to claim 3, it is characterised in that：Step（3）Middle citric acid
Before feed liquid B is added, first with a small amount of 90-100 DEG C of water dissolution.
6. the preparation method of emblic pulp jelly according to claim 3, it is characterised in that：Step（3）Obtained
The soluble solid content of feed liquid C is 14-16 ° of Brix, pH value 3.8-4.2.
7. the preparation method of emblic pulp jelly according to claim 1, it is characterised in that：Step 3）Described in go out
Bacterium is pasteurize, and sterilization temperature is 85-88 DEG C, time 12min.
8. emblic pulp jelly made from a kind of preparation method as claimed in claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810487151.2A CN108783337A (en) | 2018-05-21 | 2018-05-21 | A kind of emblic pulp jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810487151.2A CN108783337A (en) | 2018-05-21 | 2018-05-21 | A kind of emblic pulp jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783337A true CN108783337A (en) | 2018-11-13 |
Family
ID=64091133
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810487151.2A Pending CN108783337A (en) | 2018-05-21 | 2018-05-21 | A kind of emblic pulp jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783337A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214878A (en) * | 2019-07-05 | 2019-09-10 | 深圳市永沣香料有限公司 | Without astringent sense emblic composite beverage preparation method |
| CN114052227A (en) * | 2020-08-07 | 2022-02-18 | 唯薾生技有限公司 | Jelly food composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
-
2018
- 2018-05-21 CN CN201810487151.2A patent/CN108783337A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
Non-Patent Citations (1)
| Title |
|---|
| 刘秉杰、江秋梅: "原粒青梅果冻的研制", 《现代食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214878A (en) * | 2019-07-05 | 2019-09-10 | 深圳市永沣香料有限公司 | Without astringent sense emblic composite beverage preparation method |
| CN114052227A (en) * | 2020-08-07 | 2022-02-18 | 唯薾生技有限公司 | Jelly food composition |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181113 |