CN109007716A - A kind of jelly and preparation method thereof - Google Patents
A kind of jelly and preparation method thereof Download PDFInfo
- Publication number
- CN109007716A CN109007716A CN201810836783.5A CN201810836783A CN109007716A CN 109007716 A CN109007716 A CN 109007716A CN 201810836783 A CN201810836783 A CN 201810836783A CN 109007716 A CN109007716 A CN 109007716A
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- China
- Prior art keywords
- parts
- jelly
- butter fruit
- colloidal sol
- cooling
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Classifications
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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
-
- 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
- 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)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of jelly and preparation method thereof, by weight, including following raw material: 14-16 parts of butter fruit, 10-14 parts of matcha powder, 4-4.4 parts of carragheen, 5-7 parts of black bean powder, 0.3-0.4 parts of xanthan gum, 0.4-0.5 parts of citric acid, 25-27 parts of maltitol, 20-36 parts of glucose, 10-20 parts of milk, 10-16 parts of honey, 0.3-0.5 parts of potassium chloride, 0.8-1.6 parts of carragheen, pass through stock, the molten sugar of colloidal sol, adjust acid, add butter fruit newborn, molding, sterilization, it is cooling, jelly made from packaging and other steps, which is equipped with, there is the butter fruit of nutrition and health care effect to be process human body, the taste of butter fruit is changed by working process, black bean powder is added and smears tea and compensates for the deficiency that jelly trophic factor extremely lacks , jelly new varieties had both been increased, the new function of jelly is also imparted.Product of the present invention meets the demand to snack food of modern, opens butter fruit processing new direction.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of jelly and preparation method thereof.
Background technique
Currently, up to more than 500 kinds of compound in tealeaves, such as vitamins, protein, amino acid, lipoidis, carbohydrate and mine
Substance, and with certain anti-oxidant, antibacterial, hypoglycemic, reducing blood lipid pharmaceutical component for example tea polyphenols, lipopolysaccharides, theanine,
γ-aminobutyric acid etc..For tealeaves after brewed in hot water, how solvable water soluble vitamin, water soluble protein, water-soluble minerals etc. are
In Xie Yushui.But a large amount of water insoluble active ingredients, such as most of fiber substance, protein, lipid vitamin difficulty are dissolved in water
In, it can not be used effectively.For the utilization rate for improving effective component in tealeaves, " wind for eating tea " is prevailing in recent years, mainly passes through
After ultramicro grinding, partial size steams green matcha powder up to micron order even nanoscale, smears the nutritional ingredient that tea has been sufficiently reserved in tealeaves,
Simultaneously because its fineness is high, surface area is greatly increased, and is conducive to effective component and oozes out and be absorbed by the body；In addition, ultra micro smears tea
Powder can improve the edible quality of tealeaves there are also fragrance and dissolubility is consolidated well.
The fruit of butter fruit is a kind of very high fruit of nutritive value, contains multivitamin, fatty acid abundant and albumen
The elements such as the sodium of matter and high-content, potassium, magnesium, calcium, nutritive value can match in excellence or beauty with cream, or even have the laudatory title of " forest cream ", and one
As it is edible as fruit, dish and can also be made as, there is antioxygen anti-aging protection liver to alleviate the function such as diabetes
Effect.
Jelly is a kind of Western sweet, is in semi-solid, is made of edible gelatin plus water, sugar, fruit juice.Also known as gel, outside
Sparkling and crystal-clear, lovely luster is seen, it is smooth in taste.
Jelly is due to its appearance is sparkling and crystal-clear, beautiful in colour, smooth in taste, fresh and sweet moist deeply by the happiness of people, especially children
Love.With the improvement of living standards, requirement of the people to snack food is also higher and higher, tasty, peace is not only required
Full health, and the addition that should have certain healthcare function, and have too many jelly excessive during being made on the market at present
Various artificial synthetic essences, colorant, sweetener, acid are formulated, and do not focus on the negative effect after eaten to human body.
Summary of the invention
The purpose of the present invention is to provide it is a kind of it is easy to operate, rich in vitamin, in good taste, full of nutrition, texture uniformly,
Elasticity is good, jelly low in cost.
Another mesh of the invention is to provide the preparation method of the Rosa roxburghii Tratt bean jelly.
A kind of jelly of the invention, by weight, including following raw material: 14-16 parts of butter fruit, 10-14 parts of matcha powder,
4-4.4 parts of carragheen, 5-7 parts of black bean powder, 0.4 part of xanthan gum 0.3-, 0.4-0.5 parts of citric acid, 25-27 parts of maltitol, Portugal
20-36 parts of grape sugar, 10-20 parts of milk, 10-16 parts of honey, 0.3-0.5 parts of potassium chloride, 0.8-1.6 parts of carragheen, water.
A kind of preparation method of jelly of the invention, comprising the following steps:
(1) it stocks up:
By 14-16 parts of butter fruit, after peeled and cored, honey 10-16 parts of addition, 10-14 parts of matcha powder, 5-7 parts of black bean powder are sufficiently
It stirs evenly, water is added and is modulated into butter fruit cream, it is spare；
(2) the molten sugar of colloidal sol: 0.4 part of 4-4.4 parts of carragheens, 0.3- xanthan gum are mixed with 25-27 parts of maltitols, add water 30-
40 parts are heated under the conditions of 80-90 DEG C and dissolve, and stirring removes skin foam, filter, obtain molten while hot to uniform sol solutions are formed
Glue；
(3) it adjusts acid: 0.4-0.5 parts of citric acids and 0.3-0.5 parts of potassium chloride is successively added in obtained sol solutions, stir to molten
Solution；
(4) plus butter fruit is newborn: butter fruit cream being added in colloidal sol, after stirring is merged to butter fruit cream with colloidal sol completely, is stood
After collosol temperature reduces 2-4 DEG C, it is stirred for once, it is spare；
(5) it forms: obtained colloidal sol being cooled to 56-57 DEG C and is poured into the mold for getting wet and sterilizing got ready in advance, it is cooling；
(6) it sterilizes: the product sealing after cooling and shaping being subjected to pasteurize, sterilization temperature is 81-84 DEG C, and sterilizing time is
9min-11min；
(7) cooling: the product after sterilization is sprayed with cold water, is cooled to 30 DEG C as early as possible hereinafter, the heated-air drying with 44-46 DEG C produces
The water of product appearance；
(8) it packs: ready-made jelly is packed into packing box, after ultraviolet lamp radiation sterilization, be put into refrigeration in freezer, both.
Compared with prior art, the present invention having obvious beneficial effect, this method is equipped with pair as can be known from the above technical solutions
There is human body the butter fruit of nutrition and health care effect to be process, and the taste of butter fruit is changed by working process, be added black
It bean powder and smears tea and compensates for the deficiency that jelly trophic factor extremely lacks, both increase jelly new varieties, it is new also to impart jelly
Function.Product of the present invention meets the demand to snack food of modern, opens butter fruit processing new direction.
Specific embodiment
Embodiment 1:
A kind of preparation method of jelly, comprising the following steps:
(1) it stocks up:
By butter fruit 16Kg, after peeled and cored, honey 10Kg, matcha powder 14Kg, black bean powder 5Kg is added and stirs, adds
Enter water and is modulated into butter fruit cream, it is spare；
(2) the molten sugar of colloidal sol: 4.4Kg carragheen, 0.3Kg xanthan gum are mixed with 27Kg maltitol, add water 30Kg in 90 DEG C of items
Heating is dissolved under part, and stirring removes skin foam, filter while hot, obtain colloidal sol to uniform sol solutions are formed；
(3) it adjusts acid: 0.4Kg citric acid and 0.5Kg potassium chloride, stirring to dissolution is successively added in obtained sol solutions；
(4) plus butter fruit is newborn: butter fruit cream being added in colloidal sol, after stirring is merged to butter fruit cream with colloidal sol completely, is stood
After collosol temperature reduces by 2 DEG C, it is stirred for once, it is spare；
(5) it forms: obtained colloidal sol being cooled to 57 DEG C and is poured into the mold for getting wet and sterilizing got ready in advance, it is cooling；
(6) it sterilizes: the product sealing after cooling and shaping being subjected to pasteurize, sterilization temperature is 81 DEG C DEG C, and sterilizing time is
11min；
(7) cooling: the product after sterilization is sprayed with cold water, is cooled to 30 DEG C as early as possible hereinafter, with 44 DEG C DEG C of heated-air drying product
The water of appearance；
(8) it packs: ready-made jelly is packed into packing box, after ultraviolet lamp radiation sterilization, be put into refrigeration in freezer, both.
Embodiment 2:
A kind of preparation method of jelly, comprising the following steps:
(1) it stocks up:
By butter fruit 14.6Kg, after peeled and cored, honey 15Kg, matcha powder 13Kg, black bean powder 6Kg is added and stirs,
Water is added and is modulated into butter fruit cream, it is spare；
(2) the molten sugar of colloidal sol: 4.1Kg carragheen, 0.34Kg xanthan gum are mixed with 26Kg maltitol, add water 36Kg in 84 DEG C of items
Heating is dissolved under part, and stirring removes skin foam, filter while hot, obtain colloidal sol to uniform sol solutions are formed；
(3) it adjusts acid: 0.46Kg citric acid and 0.39Kg potassium chloride, stirring to dissolution is successively added in obtained sol solutions；
(4) plus butter fruit is newborn: butter fruit cream being added in colloidal sol, after stirring is merged to butter fruit cream with colloidal sol completely, is stood
After collosol temperature reduces by 3 DEG C, it is stirred for once, it is spare；
(5) it forms: obtained colloidal sol being cooled to 56 DEG C and is poured into the mold for getting wet and sterilizing got ready in advance, it is cooling；
(6) it sterilizes: the product sealing after cooling and shaping being subjected to pasteurize, sterilization temperature is 83 DEG C, and sterilizing time is
10min；
(7) cooling: the product after sterilization is sprayed with cold water, is cooled to 30 DEG C as early as possible hereinafter, with outside 45 DEG C of heated-air drying product
The water of table；
(8) it packs: ready-made jelly is packed into packing box, after ultraviolet lamp radiation sterilization, be put into refrigeration in freezer, both.
Embodiment 3:
A kind of preparation method of jelly, comprising the following steps:
(1) it stocks up:
By butter fruit 14Kg, after peeled and cored, honey 16Kg, matcha powder 10Kg, black bean powder 7Kg is added and stirs, adds
Enter water and is modulated into butter fruit cream, it is spare；
(2) the molten sugar of colloidal sol: 4Kg carragheen, 0.4Kg xanthan gum are mixed with 25Kg maltitol, add water 40Kg in 80 DEG C of DEG C of items
Heating is dissolved under part, and stirring removes skin foam, filter while hot, obtain colloidal sol to uniform sol solutions are formed；
(3) it adjusts acid: 0.5Kg citric acid and 0.3Kg potassium chloride, stirring to dissolution is successively added in obtained sol solutions；
(4) plus butter fruit is newborn: butter fruit cream being added in colloidal sol, after stirring is merged to butter fruit cream with colloidal sol completely, is stood
After collosol temperature reduces by 4 DEG C, it is stirred for once, it is spare；
(5) it forms: obtained colloidal sol being cooled to 56 DEG C DEG C and is poured into the mold for getting wet and sterilizing got ready in advance, it is cooling；
(6) it sterilizes: the product sealing after cooling and shaping being subjected to pasteurize, sterilization temperature is 84 DEG C, and sterilizing time is
9minmin；
(7) cooling: the product after sterilization is sprayed with cold water, is cooled to 30 DEG C as early as possible hereinafter, with outside 46 DEG C of heated-air drying product
The water of table；
(8) it packs: ready-made jelly is packed into packing box, after ultraviolet lamp radiation sterilization, be put into refrigeration in freezer, both.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (2)
1. a kind of jelly, by weight, including following raw material: 14-16 parts of butter fruit, 10-14 parts of matcha powder, carragheen 4-
4.4 parts, 5-7 parts of black bean powder, 0.4 part of xanthan gum 0.3-, 0.4-0.5 parts of citric acid, 25-27 parts of maltitol, glucose 20-
36 parts, 10-20 parts of milk, 10-16 parts of honey, 0.3-0.5 parts of potassium chloride, 0.8-1.6 parts of carragheen.
2. a kind of preparation method of jelly, comprising the following steps:
(1) it stocks up:
By 14-16 parts of butter fruit, after peeled and cored, honey 10-16 parts of addition, 10-14 parts of matcha powder, 5-7 parts of black bean powder are sufficiently
It stirs evenly, water is added and is modulated into butter fruit cream, it is spare；
(2) the molten sugar of colloidal sol: 0.4 part of 4-4.4 parts of carragheens, 0.3- xanthan gum are mixed with 25-27 parts of maltitols, add water 30-
40 parts are heated under the conditions of 80-90 DEG C and dissolve, and stirring removes skin foam, filter, obtain molten while hot to uniform sol solutions are formed
Glue；
(3) it adjusts acid: 0.4-0.5 parts of citric acids and 0.3-0.5 parts of potassium chloride is successively added in obtained sol solutions, stir to molten
Solution；
(4) plus butter fruit is newborn: butter fruit cream being added in colloidal sol, after stirring is merged to butter fruit cream with colloidal sol completely, is stood
After collosol temperature reduces 2-4 DEG C, it is stirred for once, it is spare；
(5) it forms: obtained colloidal sol being cooled to 56-57 DEG C and is poured into the mold for getting wet and sterilizing got ready in advance, it is cooling；
(6) it sterilizes: the product sealing after cooling and shaping being subjected to pasteurize, sterilization temperature is 81-84 DEG C, and sterilizing time is
9min-11min；
(7) cooling: the product after sterilization is sprayed with cold water, is cooled to 30 DEG C as early as possible hereinafter, the heated-air drying with 44-46 DEG C produces
The water of product appearance；
(8) it packs: ready-made jelly is packed into packing box, after ultraviolet lamp radiation sterilization, be put into refrigeration in freezer, both.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810836783.5A CN109007716A (en) | 2018-07-26 | 2018-07-26 | A kind of jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810836783.5A CN109007716A (en) | 2018-07-26 | 2018-07-26 | A kind of jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007716A true CN109007716A (en) | 2018-12-18 |
Family
ID=64645721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810836783.5A Withdrawn CN109007716A (en) | 2018-07-26 | 2018-07-26 | A kind of jelly and preparation method thereof |
Country Status (1)
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| CN (1) | CN109007716A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI703935B (en) * | 2018-12-21 | 2020-09-11 | 久醇食品有限公司 | Method for manufacturing crystal ball jelly |
-
2018
- 2018-07-26 CN CN201810836783.5A patent/CN109007716A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI703935B (en) * | 2018-12-21 | 2020-09-11 | 久醇食品有限公司 | Method for manufacturing crystal ball jelly |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181218 |