CN108813498A - A kind of preparation method of fruit juice jelly - Google Patents
A kind of preparation method of fruit juice jelly Download PDFInfo
- Publication number
- CN108813498A CN108813498A CN201810668681.7A CN201810668681A CN108813498A CN 108813498 A CN108813498 A CN 108813498A CN 201810668681 A CN201810668681 A CN 201810668681A CN 108813498 A CN108813498 A CN 108813498A
- Authority
- CN
- China
- Prior art keywords
- fruit juice
- parts
- jelly
- compound gel
- preparation
- 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 54
- 235000015110 jellies Nutrition 0.000 title claims abstract description 33
- 239000008274 jelly Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 22
- 239000000499 gel Substances 0.000 claims abstract description 22
- 239000003292 glue Substances 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 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
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000002349 favourable effect Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (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 is directly mixed and heated to form fruit juice glue and jelly is made with fruit juice, not only nutritive value is higher for obtained fruit juice jelly, also have and preferably plays tough mouthfeel, and the color that can also keep original fruit juice is added after compound gel of the present invention and will not influence the quality of fruit juice script.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of preparation methods of fruit juice jelly.
Background technique
Jelly is a kind of deep by the favorite snack food of consumer especially children, but existing jelly is usually by glue
Body, sugar and water are deployed, and joined fruit fourth although having in the jelly of part, and nutritive value is still lower, therefore many adults
It will limit children and eat jelly, even if allowing to eat, allow edible amount also less.
Summary of the invention
The present invention problem relatively low for existing jelly nutritive value, provides a kind of higher fruit juice fruit of nutritive value
The preparation method of jelly.
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：
S1 weighs compound gel by following parts by weight respectively and fruit juice is spare：4-6 parts of compound gel, 100 parts of fruit juice；It is described multiple
It is grouped as with glue by each group of following parts by weight：10-15 parts of carragheen, 10-15 parts of xanthan gum, 35-40 parts of locust bean gum, gellan gum
55-65 parts.
It preferably, further include the sugar for weighing juice weight 5-10% in step S1.
Preferably, the parts by weight of the compound gel and fruit juice are respectively：5 parts of compound gel, 100 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 xanthan gum, locust bean
38 parts of glue, 60 parts of gellan gum.
Preferably, the fruit juice be fruit the agitated crushing of pulp after using filtering resulting filtrate.
Compound gel and fruit juice are mixed and heated to 100 DEG C, obtain fruit juice glue by S2.
When further including weighing the sugar of juice weight 5-10% in step S1, compound gel, sugar and fruit juice are mixed in step S2
Merging is heated to 100 DEG C.
It preferably, further include pouring into fruit juice glue in jelly cup in step S2, and sealed package.
Fruit juice glue is cooled to room temperature by S3, and fruit juice jelly is made.
Compared with prior art, the beneficial effects of the invention are as follows：By using compound gel of the present invention, by compound gel
Directly it is mixed and heated to form fruit juice glue and jelly is made with fruit juice, not only nutritive value is higher for obtained fruit juice jelly,
Also have and preferably play tough mouthfeel, and can also keep the color of original fruit juice, being added after compound gel of the present invention will not shadow
Ring the quality of fruit juice script.
Specific embodiment
In order to more fully understand technology contents of the invention, combined with specific embodiments below to technical solution of the present invention
It is described further and illustrates.
Embodiment 1-20
Embodiment 1-20 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 by 1 data of table respectively, spare.Wherein, fruit juice be fruit the agitated crushing of pulp after pass through again
Filter resulting filtrate.
Compound gel, white sugar and fruit juice are mixed and heated to 100 DEG C, obtain fruit juice glue by S2；Fruit juice glue is poured into fruit
Freeze in cup, and sealed package.
Fruit juice glue is cooled to room temperature by S3, and fruit juice jelly is made.
The dosage (g) of each component in 1 embodiment 1-20 of table
Its color of the fruit juice jelly prepared by embodiment 1-20 almost keeps the color of original fruit juice.
Foretaste investigation：20 ages taste embodiment 1-20 system in 20-25 years old person of foretasting (men and women distinguish 10) respectively
Standby fruit jelly, and evaluate the mouthfeel of fruit jelly.Mouth of 20 persons of foretasting to the fruit jelly of embodiment 2,10-13 preparation
(favorable comment degree is successively respectively the favorable comment degree highest of sense：100%, 100%, 95%, 95%, 90%), there is the moderate tough mouth of bullet
Sense.The malleable mouthfeel of fruit jelly prepared by embodiment 14,19 is too strong, and embodiment 15-18,20 fruit juice jellies prepared
Malleable mouthfeel then shows slightly insufficient.
It is described above that technology contents of the invention are only further illustrated with embodiment, 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 (6)
1. a kind of preparation method of fruit juice jelly, which is characterized in that include the following steps：
S1 weighs compound gel by following parts by weight respectively and fruit juice is spare：4-6 parts of compound gel, 100 parts of fruit juice；The compound gel
It is grouped as by each group of following parts by weight：10-15 parts of carragheen, 10-15 parts of xanthan gum, 35-40 parts of locust bean gum, gellan gum 55-
65 parts；
Compound gel and fruit juice are mixed and heated to 100 DEG C, obtain fruit juice glue by S2；
Fruit juice glue is cooled to room temperature by S3, and fruit juice jelly is made.
2. a kind of preparation method of fruit juice jelly according to claim 1, which is characterized in that further include claiming in step S1
Take the sugar of juice weight 5-10%；In step S2, compound gel, sugar and fruit juice are mixed and heated to 100 DEG C.
3. a kind of preparation method of fruit juice jelly according to claim 1, which is characterized in that in step S2, further include by
Fruit juice glue pours into jelly cup, and sealed package.
4. a kind of preparation method of fruit juice jelly according to claim 1-3, 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 xanthan gum, 38 parts of locust bean gum, 60 parts of gellan gum.
5. a kind of preparation method of fruit juice jelly according to claim 4, which is characterized in that the compound gel and fruit juice
Parts by weight are respectively：5 parts of compound gel, 100 parts of fruit juice.
6. a kind of preparation method of fruit juice jelly according to claim 1-3, which is characterized in that the fruit juice is
Using the resulting filtrate of filter after the agitated crushing of the pulp of fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810668681.7A CN108813498A (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 |
|---|---|---|---|
| CN201810668681.7A CN108813498A (en) | 2018-06-26 | 2018-06-26 | A kind of preparation method of fruit juice jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813498A true CN108813498A (en) | 2018-11-16 |
Family
ID=64138848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810668681.7A Pending CN108813498A (en) | 2018-06-26 | 2018-06-26 | A kind of preparation method of fruit juice jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813498A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
| CN104171780A (en) * | 2014-07-01 | 2014-12-03 | 河北喜之郎食品有限公司 | Jelly and making 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 |
| CN106136164A (en) * | 2016-07-14 | 2016-11-23 | 深圳市四季优美贸易有限公司 | A kind of fruit juice fruit jelly with cosmetic slimming function and preparation method thereof |
| CN106509755A (en) * | 2016-11-04 | 2017-03-22 | 中南林业科技大学 | White-flesh pitaya fruit/basil seed jelly and preparation method thereof |
| CN107772368A (en) * | 2017-11-08 | 2018-03-09 | 宜兰食品工业股份有限公司 | A kind of green liquor jelly and preparation method thereof |
-
2018
- 2018-06-26 CN CN201810668681.7A patent/CN108813498A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
| CN104171780A (en) * | 2014-07-01 | 2014-12-03 | 河北喜之郎食品有限公司 | Jelly and making 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 |
| CN106136164A (en) * | 2016-07-14 | 2016-11-23 | 深圳市四季优美贸易有限公司 | A kind of fruit juice fruit jelly with cosmetic slimming function and preparation method thereof |
| CN106509755A (en) * | 2016-11-04 | 2017-03-22 | 中南林业科技大学 | White-flesh pitaya fruit/basil seed jelly and preparation method thereof |
| CN107772368A (en) * | 2017-11-08 | 2018-03-09 | 宜兰食品工业股份有限公司 | A kind of green liquor jelly and preparation method thereof |
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Legal Events
| 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181116 |
|
| WD01 | Invention patent application deemed withdrawn after publication |