CN109198359A - A kind of strawberry pawpaw jelly and preparation method thereof - Google Patents

A kind of strawberry pawpaw jelly and preparation method thereof Download PDF

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CN109198359A
CN109198359A CN201810996322.4A CN201810996322A CN109198359A CN 109198359 A CN109198359 A CN 109198359A CN 201810996322 A CN201810996322 A CN 201810996322A CN 109198359 A CN109198359 A CN 109198359A
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parts
strawberry
pawpaw
juice
leaf
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宗江伟
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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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention discloses a kind of strawberry pawpaw jelly, it is made of the raw material of following parts by weight, 10 parts~15 parts of pawpaw, 5 parts~12 parts of strawberry, 4 parts~8 parts of jujube, 1 part~6 parts of pumpkin cane leaves, 2 parts~4 parts of grosvenor momordica leaf, 2 parts~3 parts of dried peppermint leaf, 3 parts~5 parts of fig, 1 part~4 parts of fructus lycii, 5 parts~7 parts of Mel Jujubae, 3 parts~5 parts of white sugar, 0.3 part~0.5 part of citric acid, 0.02 part~0.04 part of essence, 0.5 part~0.8 part of carragheen.The invention also discloses preparation methods.The strawberry pawpaw jelly prepared by this method, nutritive value is high, taste is abundant, bright, the smell of fruits is very sweet, in addition, not adding any pigment and protective agent in preparation process, long-term consumption has certain health-care effect.

Description

A kind of strawberry pawpaw jelly and preparation method thereof
Technical field
The invention belongs to food processing technology technical fields, and in particular to a kind of strawberry pawpaw jelly further relates to the strawberry The preparation method of pawpaw jelly.
Background technique
Abundant, the contained vitamin C of strawberry nutrition value, content is all 7-10 times higher than apple, grape, and contained apple Tartaric acid, citric acid, vitamin B1, vitamin B2 and carrotene, calcium, phosphorus, iron content also than apple, pears, grape is high by 3 arrives 4 times.It is rich in carrotene abundant and vitamin A in strawberry, can be relieved yctalopia, there is maintenance epithelial tissue health, improving eyesight to support The benefits of liver, enhancing development, can promote the wriggling of gastrointestinal tract secondly, being rich in dietary fiber abundant in strawberry, promote stomach and intestine Food digestion in road improves constipation, prevents the generation of acne, intestinal cancer.
The moisture of pawpaw is higher, and there are about 89%, and heat is very low, especially rich in containing 17 kinds or more of amino acid The nerve of the effects of tryptophan and lysine, and both are all that amino acid needed by human, tryptophan conduce to sleep, analgesia The raw material of transmitter, lysine is in close relations with glucose metabolism, can be antifatigue, improves attention.Containing rich in pawpaw Rich papain, vitamin C, B and calcium, phosphorus and minerals are full of nutrition, and fruit is containing largely carrotene abundant, protein, calcium Salt, protease, lemon enzyme etc., have prevention and treatment hypertension, ephritis, constipation and it is aid digestion, control stomach trouble, have promotion Xin Jiedai to human body Thank to the effect with anti-aging, the effect of there are also beauty and skin care beauty treatments.
Jelly is with water, white granulated sugar, carragheen, konjaku flour etc. for primary raw material, through colloidal sol, allotment, filling and sterilization, cold Ticbit made of equal multiple working procedures.Wherein, containing certain dietary fiber, the Major Nutrient effect to human body is to adjust Function of intestinal canal, especially relax bowel and defecation.It eats the wettability that can increase in enteron aisle more, improves constipation.However, existing in the market Nutritional ingredient is less in jelly, does not have health-care effect, meanwhile, also contain a large amount of fruity flavor and food colour, is unfavorable for Health.
Summary of the invention
The object of the present invention is to provide a kind of strawberry pawpaw jelly, solve the problems, such as that existing jelly nutritive value is single.
The technical scheme adopted by the invention is that a kind of strawberry pawpaw jelly, is made, pawpaw of the raw material of following parts by weight 10 parts~15 parts, 5 parts~12 parts of strawberry, 4 parts~8 parts of jujube, 1 part~6 parts of pumpkin cane leaves, 2 parts of grosvenor momordica leaf~4 parts, peppermint 2 parts~3 parts of leaf, 3 parts~5 parts of fig, 1 part~4 parts of fructus lycii, 5 parts~7 parts of Mel Jujubae, 3 parts~5 parts of white sugar, citric acid 0.3 Part~0.5 part, 0.02 part~0.04 part of essence, 0.5 part~0.8 part of carragheen.
Another technical solution of the present invention is a kind of preparation method of strawberry pawpaw jelly, the specific steps are as follows:
Step 1, the following raw material is weighed respectively by following parts by weight: 10 parts~15 parts of pawpaw, 5 parts~12 parts of strawberry, jujube 4 Part~8 parts, 1 part~6 parts of pumpkin cane leaves, 2 parts~4 parts of grosvenor momordica leaf, 2 parts~3 parts of dried peppermint leaf, 3 parts~5 parts of fig, fructus lycii 1 Part~4 parts, 5 parts~7 parts of Mel Jujubae, 3 parts~5 parts of white sugar, 0.3 part~0.5 part of citric acid, 0.02 part~0.04 part of essence, card Draw 0.5 part~0.8 part of glue, 30 parts~40 parts of mineral water；
Step 2, pawpaw, strawberry and fig are put into juice extractor and are squeezed the juice, obtain fruit syrup；
Step 3, by jujube cleaning, stoning, 3h~4.5h is impregnated into the water, and fructus lycii is added, keeps temperature-resistant continuation Impregnate 5h~6.5h；Mashing processing is carried out later, obtains mixture, finally, mixture is used centrifugal treating, makes solid-liquid point From obtaining jujube juice；
Step 4, by pumpkin cane leaves, grosvenor momordica leaf and dried peppermint leaf are cleaned, crush, squeeze after obtain mixed juice, later will Mixed juice heating, obtains vegetables leaf juice；
Step 5, Mel Jujubae, white sugar, carragheen are mixed with mineral water, is stirred evenly, be heated to boiling later, add Fruit syrup, jujube juice and vegetables leaf juice are uniformly mixed, and 6min~10min is heated under the conditions of 50 DEG C~70 DEG C, is added later Citric acid and essence heat 5min~10min under the conditions of 90 DEG C~100 DEG C, obtain inspissated juice, finally again that inspissated juice is cold But, after microwave disinfection, strawberry pawpaw jelly is can be obtained in sealed package.
The features of the present invention also characterized in that
In step 3, the temperature of water is 30 DEG C~40 DEG C.
In step 4, heating temperature is 90 DEG C~100 DEG C, and heating time is 8min~10min,
In step 5, when using microwave disinfection, sterilization temperature is 75 DEG C -85 DEG C, and sterilizing time is 5min~7min.
The invention has the advantages that
Using fresh natural raw material, the nutritive value of raw material, and the health care of comprehensive various raw materials are played to the greatest extent Effect, prepares that nutritive value is high, taste is abundant, bright, the jelly that the smell of fruits is very sweet, in addition, not adding in preparation process Any pigment and protective agent, long-term consumption have certain health-care effect.
Specific embodiment
The present invention is described in detail With reference to embodiment.
A kind of strawberry pawpaw jelly of the present invention, is made, 10 parts~15 parts, 5 parts of strawberry of pawpaw of the raw material of following parts by weight ~12 parts, 4 parts~8 parts of jujube, 1 part~6 parts of pumpkin cane leaves, 2 parts~4 parts of grosvenor momordica leaf, 2 parts~3 parts of dried peppermint leaf, fig 3 Part~5 parts, 1 part~4 parts of fructus lycii, 5 parts~7 parts of Mel Jujubae, 3 parts~5 parts of white sugar, 0.3 part~0.5 part of citric acid, essence 0.02 Part~0.04 part, 0.5 part~0.8 part of carragheen；
A kind of preparation method of strawberry pawpaw jelly, the specific steps are as follows:
Step 1, the following raw material is weighed respectively by following parts by weight: 10 parts~15 parts of pawpaw, 5 parts~12 parts of strawberry, jujube 4 Part~8 parts, 1 part~6 parts of pumpkin cane leaves, 2 parts~4 parts of grosvenor momordica leaf, 2 parts~3 parts of dried peppermint leaf, 3 parts~5 parts of fig, fructus lycii 1 Part~4 parts, 5 parts~7 parts of Mel Jujubae, 3 parts~5 parts of white sugar, 0.3 part~0.5 part of citric acid, 0.02 part~0.04 part of essence, card Draw 0.5 part~0.8 part of glue, 30 parts~40 parts of mineral water；
Step 2, pawpaw, strawberry and fig are put into juice extractor and are squeezed the juice, obtain fruit syrup；
Step 3, by jujube cleaning, stoning, it is put into immersion 3h~4.5h in 30 DEG C~40 DEG C of water, fructus lycii is added, is kept It is temperature-resistant to continue to impregnate 5h~6.5h；Mashing processing is carried out later, obtains mixture, finally, by mixture using at centrifugation Reason, makes to be separated by solid-liquid separation, obtains jujube juice；
Step 4, by pumpkin cane leaves, grosvenor momordica leaf and dried peppermint leaf are cleaned, crush, squeeze after obtain mixed juice, later will Mixed juice heats 8min~10min under the conditions of 90 DEG C~100 DEG C, obtains vegetables leaf juice；
Step 5, Mel Jujubae, white sugar, carragheen are mixed with mineral water, is stirred evenly, be heated to boiling later, add Fruit syrup, jujube juice and vegetables leaf juice are uniformly mixed, and 6min~10min is heated under the conditions of 50 DEG C~70 DEG C, is added later Citric acid and essence heat 5min~10min under the conditions of 90 DEG C~100 DEG C, obtain inspissated juice, finally again that inspissated juice is cold But, after microwave disinfection, strawberry pawpaw jelly is can be obtained in sealed package；
When using microwave disinfection, sterilization temperature is 75 DEG C -85 DEG C, and sterilizing time is 5min~7min.
Embodiment 1
A kind of preparation method of strawberry pawpaw jelly, the specific steps are as follows:
Step 1, the following raw material is weighed respectively by following parts by weight: 10 parts of pawpaw, 5 parts of strawberry, 4 parts of jujube, pumpkin cane leaves 1 Part, 2 parts of grosvenor momordica leaf, 2 parts of dried peppermint leaf, 3 parts of fig, 1 part of fructus lycii, 5 parts of Mel Jujubae, 3 parts of white sugar, 0.3 part of citric acid, essence 0.02 part, 0.5 part of carragheen, 30 parts of mineral water；
Step 2, pawpaw, strawberry and fig are put into juice extractor and are squeezed the juice, obtain fruit syrup；
Step 3, it by jujube cleaning, stoning, is put into 30 DEG C of water and impregnates 3h, fructus lycii is added, keeps temperature-resistant continuation Impregnate 5h；Mashing processing is carried out later, obtains mixture, finally, mixture is used centrifugal treating, is made to be separated by solid-liquid separation, be obtained Jujube juice；
Step 4, by pumpkin cane leaves, grosvenor momordica leaf and dried peppermint leaf are cleaned, crush, squeeze after obtain mixed juice, later will Mixed juice heats 8min under the conditions of 90 DEG C, obtains vegetables leaf juice；
Step 5, Mel Jujubae, white sugar, carragheen are mixed with mineral water, is stirred evenly, be heated to boiling later, add Fruit syrup, jujube juice and vegetables leaf juice are uniformly mixed, heat 6min under the conditions of 50 DEG C, add citric acid and essence later, 5min is heated under the conditions of 90 DEG C, obtains inspissated juice, finally again by inspissated juice after cooling, microwave disinfection, sealed package can be obtained To strawberry pawpaw jelly.
Embodiment 2
A kind of preparation method of strawberry pawpaw jelly, the specific steps are as follows:
Step 1, the following raw material is weighed respectively by following parts by weight: 12 parts of pawpaw, 7 parts of strawberry, 5 parts of jujube, pumpkin cane leaves 2 Part, 4 parts of grosvenor momordica leaf, 3 parts of dried peppermint leaf, 3 parts of fig, 2 parts of fructus lycii, 5 parts of Mel Jujubae, 5 parts of white sugar, 0.5 part of citric acid, essence 0.04 part, 0.8 part of carragheen, 40 parts of mineral water；
Step 2, pawpaw, strawberry and fig are put into juice extractor and are squeezed the juice, obtain fruit syrup；
Step 3, by jujube cleaning, stoning, be put into 35 DEG C of water and impregnate 4.5h, be added fructus lycii, keep it is temperature-resistant after It is continuous to impregnate 5.5h；Mashing processing is carried out later, obtains mixture, finally, mixture is used centrifugal treating, makes to be separated by solid-liquid separation, Obtain jujube juice；
Step 4, by pumpkin cane leaves, grosvenor momordica leaf and dried peppermint leaf are cleaned, crush, squeeze after obtain mixed juice, later will Mixed juice heats 10min under the conditions of 95 DEG C, obtains vegetables leaf juice；
Step 5, Mel Jujubae, white sugar, carragheen are mixed with mineral water, is stirred evenly, be heated to boiling later, add Fruit syrup, jujube juice and vegetables leaf juice are uniformly mixed, heat 10min under the conditions of 55 DEG C, add citric acid and perfume (or spice) later Essence heats 8min under the conditions of 100 DEG C, obtains inspissated juice, finally again by inspissated juice after cooling, microwave disinfection, sealed package, i.e., Strawberry pawpaw jelly can be obtained.
Embodiment 3
A kind of preparation method of strawberry pawpaw jelly, the specific steps are as follows:
Step 1, the following raw material is weighed respectively by following parts by weight: 15 parts of pawpaw, 10 parts of strawberry, 5 parts of jujube, pumpkin cane leaves 3 parts, 3 parts of grosvenor momordica leaf, 3 parts of dried peppermint leaf, 5 parts of fig, 2 parts of fructus lycii, 6 parts of Mel Jujubae, 5 parts of white sugar, 0.5 part of citric acid, perfume Smart 0.04 part, 0.6 part of carragheen, 35 parts of mineral water；
Step 2, pawpaw, strawberry and fig are put into juice extractor and are squeezed the juice, obtain fruit syrup；
Step 3, it by jujube cleaning, stoning, is put into 40 DEG C of water and impregnates 4h, fructus lycii is added, keeps temperature-resistant continuation Impregnate 6.5h；Mashing processing is carried out later, obtains mixture, finally, mixture is used centrifugal treating, is made to be separated by solid-liquid separation, be obtained To jujube juice；
Step 4, by pumpkin cane leaves, grosvenor momordica leaf and dried peppermint leaf are cleaned, crush, squeeze after obtain mixed juice, later will Mixed juice heats 10min under the conditions of 100 DEG C, obtains vegetables leaf juice；
Step 5, Mel Jujubae, white sugar, carragheen are mixed with mineral water, is stirred evenly, be heated to boiling later, add Fruit syrup, jujube juice and vegetables leaf juice are uniformly mixed, heat 10min under the conditions of 65 DEG C, add citric acid and perfume (or spice) later Essence heats 5min under the conditions of 100 DEG C, obtains inspissated juice, finally again by inspissated juice after cooling, microwave disinfection, sealed package, i.e., Strawberry pawpaw jelly can be obtained.
Embodiment 4
A kind of preparation method of strawberry pawpaw jelly, the specific steps are as follows:
Step 1, the following raw material is weighed respectively by following parts by weight: 15 parts of pawpaw, 8 parts of strawberry, 8 parts of jujube, pumpkin cane leaves 5 Part, 4 parts of grosvenor momordica leaf, 3 parts of dried peppermint leaf, 5 parts of fig, 2 parts of fructus lycii, 6 parts of Mel Jujubae, 5 parts of white sugar, 0.3 part of citric acid, essence 0.04 part, 0.5 part of carragheen, 40 parts of mineral water；
Step 2, pawpaw, strawberry and fig are put into juice extractor and are squeezed the juice, obtain fruit syrup；
Step 3, it by jujube cleaning, stoning, is put into 30 DEG C of water and impregnates 3h, fructus lycii is added, keeps temperature-resistant continuation Impregnate 6.5h；Mashing processing is carried out later, obtains mixture, finally, mixture is used centrifugal treating, is made to be separated by solid-liquid separation, be obtained To jujube juice；
Step 4, by pumpkin cane leaves, grosvenor momordica leaf and dried peppermint leaf are cleaned, crush, squeeze after obtain mixed juice, later will Mixed juice heats 10min under the conditions of 100 DEG C, obtains vegetables leaf juice；
Step 5, Mel Jujubae, white sugar, carragheen are mixed with mineral water, is stirred evenly, be heated to boiling later, add Fruit syrup, jujube juice and vegetables leaf juice are uniformly mixed, heat 10min under the conditions of 50 DEG C, add citric acid and perfume (or spice) later Essence heats 10min under the conditions of 90 DEG C, obtains inspissated juice, finally again by inspissated juice after cooling, microwave disinfection, sealed package, i.e., Strawberry pawpaw jelly can be obtained.
Embodiment 5
A kind of preparation method of strawberry pawpaw jelly, the specific steps are as follows:
Step 1, the following raw material is weighed respectively by following parts by weight: 15 parts of pawpaw, 12 parts of strawberry, 8 parts of jujube, pumpkin cane leaves 6 parts, 4 parts of grosvenor momordica leaf, 3 parts of dried peppermint leaf, 5 parts of fig, 4 parts of fructus lycii, 7 parts of Mel Jujubae, 5 parts of white sugar, 0.5 part of citric acid, perfume Smart 0.04 part, 0.8 part of carragheen, 40 parts of mineral water；
Step 2, pawpaw, strawberry and fig are put into juice extractor and are squeezed the juice, obtain fruit syrup；
Step 3, by jujube cleaning, stoning, be put into 40 DEG C of water and impregnate 4.5h, be added fructus lycii, keep it is temperature-resistant after It is continuous to impregnate 5h；Mashing processing is carried out later, obtains mixture, finally, mixture is used centrifugal treating, is made to be separated by solid-liquid separation, be obtained To jujube juice；
Step 4, by pumpkin cane leaves, grosvenor momordica leaf and dried peppermint leaf are cleaned, crush, squeeze after obtain mixed juice, later will Mixed juice heats 10min under the conditions of 100 DEG C, obtains vegetables leaf juice；
Step 5, Mel Jujubae, white sugar, carragheen are mixed with mineral water, is stirred evenly, be heated to boiling later, add Fruit syrup, jujube juice and vegetables leaf juice are uniformly mixed, heat 6min under the conditions of 50 DEG C, add citric acid and essence later, 10min is heated under the conditions of 100 DEG C, obtains inspissated juice, finally again by inspissated juice after cooling, microwave disinfection, sealed package Obtain strawberry pawpaw jelly.
The method of the present invention preparation strawberry pawpaw jelly, wherein jujube is warm-natured, sweet in flavor, tool blood-enrich, strengthening the spleen and stomach, The effect of evacuate pathogenic wind, antifatigue, calm blood pressure lowering.Contain malic acid, citric acid, lipase, protease, hydrolase in fig Deng can help digestion of the human body to food, promote appetite, and there are many lipids because it contains, have the effect of relax bowel and defecation, no flower Lipase contained by fruit, hydrolase etc. have the function of reducing blood lipid and reduce blood lipid, and can reduce the deposition of fat in the blood vessels, into And play the role of blood pressure lowering, prevention coronary heart disease；Fructus lycii nourishing the liver, nourshing kidney, moistening lung.Strawberry and pawpaw have vitamin abundant； By the cooperation between each raw material, the nutritive value of raw material, and the health-care efficacy of comprehensive various raw materials are played to the greatest extent, Prepare nutritive value height, taste enriches, bright, the jelly that the smell of fruits is very sweet.

Claims (5)

1. a kind of strawberry pawpaw jelly, which is characterized in that be made of the raw material of following parts by weight, 10 parts~15 parts of pawpaw, strawberry 5 Part~12 parts, 4 parts~8 parts of jujube, 1 part~6 parts of pumpkin cane leaves, 2 parts~4 parts of grosvenor momordica leaf, 2 parts of dried peppermint leaf~3 parts, fig 3 parts~5 parts, 1 part~4 parts of fructus lycii, 5 parts~7 parts of Mel Jujubae, 3 parts~5 parts of white sugar, 0.3 part~0.5 part of citric acid, essence 0.02 Part~0.04 part, 0.5 part~0.8 part of carragheen.
2. a kind of preparation method of strawberry pawpaw jelly, which is characterized in that specific step is as follows:
Step 1, the following raw material is weighed respectively by following parts by weight: 10 parts~15 parts of pawpaw, 5 parts~12 parts of strawberry, 4 parts of jujube~ 8 parts, 1 part~6 parts of pumpkin cane leaves, 2 parts~4 parts of grosvenor momordica leaf, 2 parts~3 parts of dried peppermint leaf, 3 parts~5 parts of fig, 1 part of fructus lycii~ 4 parts, 5 parts~7 parts of Mel Jujubae, 3 parts~5 parts of white sugar, 0.3 part~0.5 part of citric acid, 0.02 part of essence~0.04 part, carragheen 0.5 part~0.8 part, 30 parts~40 parts of mineral water；
Step 2, pawpaw, strawberry and fig are put into juice extractor and are squeezed the juice, obtain fruit syrup；
Step 3, by jujube cleaning, stoning, 3h~4.5h is impregnated into the water, fructus lycii is added, and is kept temperature-resistant and is continued to impregnate 5h~6.5h；Mashing processing is carried out later, obtains mixture, finally, mixture is used centrifugal treating, is made to be separated by solid-liquid separation, be obtained To jujube juice；
Step 4, by pumpkin cane leaves, grosvenor momordica leaf and dried peppermint leaf are cleaned, crush, squeeze after obtain mixed juice, later will mixing Juice heating, obtains vegetables leaf juice；
Step 5, Mel Jujubae, white sugar, carragheen are mixed with mineral water, is stirred evenly, be heated to boiling later, add fruit Juice, jujube juice and vegetables leaf juice are uniformly mixed, and 6min~10min is heated under the conditions of 50 DEG C~70 DEG C, adds lemon later Acid and essence heat 5min~10min under the conditions of 90 DEG C~100 DEG C, obtain inspissated juice, finally again that inspissated juice is cooling, micro- After wave sterilization, strawberry pawpaw jelly is can be obtained in sealed package.
3. a kind of preparation method of strawberry pawpaw jelly according to claim 2, which is characterized in that in the step 3, water Temperature be 30 DEG C~40 DEG C.
4. a kind of preparation method of strawberry pawpaw jelly according to claim 2, which is characterized in that in the step 4, add Hot temperature is 90 DEG C~100 DEG C, and heating time is 8min~10min.
5. a kind of preparation method of strawberry pawpaw jelly according to claim 2, which is characterized in that in the step 5, adopt When with microwave disinfection, sterilization temperature is 75 DEG C -85 DEG C, and sterilizing time is 5min~7min.
CN201810996322.4A 2018-08-29 2018-08-29 A kind of strawberry pawpaw jelly and preparation method thereof Withdrawn CN109198359A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150126242A (en) * 2014-05-02 2015-11-11 김서희 fruit Jelly
CN105433323A (en) * 2015-12-14 2016-03-30 张美丽 Pawpaw jelly
CN105475933A (en) * 2015-12-14 2016-04-13 张美丽 Fruit and vegetable jelly
CN105995814A (en) * 2016-05-30 2016-10-12 安徽省继红食品有限公司 Strawberry jelly
CN106165866A (en) * 2016-07-05 2016-11-30 安徽省林锦记食品工业有限公司 A kind of cold-type yellow (clear) fruit jelly of clearing away liver-fire

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150126242A (en) * 2014-05-02 2015-11-11 김서희 fruit Jelly
CN105433323A (en) * 2015-12-14 2016-03-30 张美丽 Pawpaw jelly
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