CN109480247A - A kind of processing method of rose cherry jelly - Google Patents
A kind of processing method of rose cherry jelly Download PDFInfo
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- CN109480247A CN109480247A CN201811577211.6A CN201811577211A CN109480247A CN 109480247 A CN109480247 A CN 109480247A CN 201811577211 A CN201811577211 A CN 201811577211A CN 109480247 A CN109480247 A CN 109480247A
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- China
- Prior art keywords
- rose
- cherry
- juice
- jelly
- degrees celsius
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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
Abstract
A kind of processing method of rose cherry jelly of the present invention is related to food processing field, more particularly to a kind of processing method of rose cherry jelly, the following steps are included: the preparation of cherry juice and rose juice, mature cherry fruit is chosen, rotten disease pest fruit is rejected, cleans up, it is enucleated after draining, add water to squeeze the juice by feed liquid mass ratio 2:1, and with 100 mesh screens, it is spare to obtain juice；Fresh red rose is selected, shells valve after being washed with clear water, is beaten by feed liquid mass ratio 1:5 water, and with 100 mesh screens, takes juice spare；Present invention process process is simple, facilitates operation, and rose cherry jelly obtained is bright in colour, sour and sweet palatability, and cherry and rose scent are coordinated, and structural state is uniform, and no bleed phenomenon, mouthfeel is neither too hard, nor too soft.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of processing method of rose cherry jelly.
Background technique
Cherry is rosaceous plant, and mellow fruit is full of nutrition, iron-content up to 59 mg in every 100 g cherry, is occupied
In fruit first place；VA content is 4~5 times higher than grape, apple, orange.In addition, also containing the mineral such as VB, VC and calcium, phosphorus in cherry
Element has effects that hemoglobin regeneration and anti-cancer, high fibre diet is promoted to help to reduce certain cancers and heart disease
Danger.Also contain melatonin in cherry, there are double anti-aging effects, rose is equipped in cherry jelly, was both provided
The fragrance of a flower, and improve the color of jelly, while rose also contains a large amount of nutriment, as vitamin, a variety of amino acid,
Protein, carbohydrate, calcium, phosphorus, potassium, iron, magnesium etc..
Also contain a small amount of volatile oil, quercitrin, carrotene, haematochrome, flavone compound, amino acid in rose
The fragrance matters such as tannin and citronellol, linalool have good edible value and healthcare function.With people's living standard
It steps up and the enhancing of health-nutrition idea, merely using fruit juice gel as traditional jelly of raw material, and there is nutrition and health care function
Can diversification jelly production will go away market.Rose cherry jelly both remains cherry using pure juice and natural rose as raw material
Peach it is fragrant and sweet, while also having both rose and cherry bright-coloured color and fragrance, substantially increase the edible and nutritive value of jelly,
Pursuit of the people to health care of food function can be met, there is certain market potential.
Summary of the invention
It is an object of that present invention to provide a kind of technical process is simple, facilitate operation, rose cherry jelly color obtained is fresh
Gorgeous, sour and sweet palatability, cherry and rose scent are coordinated, and structural state is uniform, no bleed phenomenon, a kind of rose that mouthfeel is neither too hard, nor too soft
The processing method of cherry jelly.
A kind of processing method of rose cherry jelly of the present invention, comprising the following steps:
The preparation of the first step, cherry juice and rose juice chooses mature cherry fruit, rejects rotten disease pest fruit, clean up, after draining
Stoning, adds water to squeeze the juice by feed liquid mass ratio 2:1, and with 100 mesh screens, it is spare to obtain juice
Fresh red rose is selected, shells valve after being washed with clear water, is beaten by feed liquid mass ratio 1:5 water, and with 100 mesh mistakes
Filter, takes juice spare；
Second step, the preparation of gelling agent after mixing carragheen with konjac glucomannan, then are mixed well with white granulated sugar, are then added to
In 40-50 degrees Celsius of hot water, 15 min are stirred, it is uniformly mixed and is sufficiently swollen, heating and temperature control is in 80- when boiling glue
90 degrees Celsius, after colloid is completely dissolved, with 100 mesh filter-cloth filterings to get clear, smooth sticky gelling agent；
Rose juice and cherry juice are quickly adding into carbohydrate gum liquid when carbohydrate gum liquid is cooled to 70 degrees Celsius by third step, mixing preparation
In, the mixed liquor prepared is heated to 90-100 degrees Celsius and is concentrated, when concentration is stirred continuously, and to prevent being charred, concentration is finished
Afterwards, when temperature drops to 35 degrees Celsius, citric acid is added and is deployed；Because citric acid can make the pH of carbohydrate gum reduce and water occurs
Solution influences the molding of colloid by thick thinning, so the temperature that speed is added and adds glue should be controlled, it is stirring while adding, it avoids
Localized acidity is excessively high.
Deployed jelly stoste is filled in sterilized jelly cup, and seals in time by the 4th step, filling and sterilization,
It keeps 10-15min to be sterilized under 85 degrees celsius, room temperature is rapidly cooled to after sterilization.To protect to the maximum extent
Hold the color and flavor of jelly.
Preferably, 15 parts by weight of cherry juice and rose juice in rose cherry jelly, 13 parts by weight of white granulated sugar, citric acid 0.25
Parts by weight, 0.8 parts by weight of gelling agent.
Preferably, carragheen and konjac glucomannan mass ratio are 1:1.
Present invention process process is simple, facilitates operation, and rose cherry jelly obtained is bright in colour, sour and sweet palatability, cherry
Coordinate with rose scent, structural state is uniform, and no bleed phenomenon, mouthfeel is neither too hard, nor too soft.
Specific embodiment
Embodiment one:
A kind of processing method of rose cherry jelly of the present invention, comprising the following steps:
The preparation of the first step, cherry juice and rose juice chooses mature cherry fruit, rejects rotten disease pest fruit, clean up, after draining
Stoning, adds water to squeeze the juice by feed liquid mass ratio 2:1, and with 100 mesh screens, it is spare to obtain juice
Fresh red rose is selected, shells valve after being washed with clear water, is beaten by feed liquid mass ratio 1:5 water, and with 100 mesh mistakes
Filter, takes juice spare；
Second step, the preparation of gelling agent after mixing carragheen with konjac glucomannan, then are mixed well with white granulated sugar, are then added to
In 40-50 degrees Celsius of hot water, 15 min are stirred, it is uniformly mixed and is sufficiently swollen, heating and temperature control is in 80- when boiling glue
90 degrees Celsius, after colloid is completely dissolved, with 100 mesh filter-cloth filterings to get clear, smooth sticky gelling agent；
Rose juice and cherry juice are quickly adding into carbohydrate gum liquid when carbohydrate gum liquid is cooled to 70 degrees Celsius by third step, mixing preparation
In, the mixed liquor prepared is heated to 90-100 degrees Celsius and is concentrated, when concentration is stirred continuously, and to prevent being charred, concentration is finished
Afterwards, when temperature drops to 35 degrees Celsius, citric acid is added and is deployed；Because citric acid can make the pH of carbohydrate gum reduce and water occurs
Solution influences the molding of colloid by thick thinning, so the temperature that speed is added and adds glue should be controlled, it is stirring while adding, it avoids
Localized acidity is excessively high.
Deployed jelly stoste is filled in sterilized jelly cup, and seals in time by the 4th step, filling and sterilization,
It keeps 10-15min to be sterilized under 85 degrees celsius, room temperature is rapidly cooled to after sterilization.To protect to the maximum extent
Hold the color and flavor of jelly.
Embodiment two:
A kind of processing method of rose cherry jelly of the present invention, comprising the following steps:
The preparation of the first step, cherry juice and rose juice chooses mature cherry fruit, rejects rotten disease pest fruit, clean up, after draining
Stoning, adds water to squeeze the juice by feed liquid mass ratio 2:1, and with 100 mesh screens, it is spare to obtain juice
Fresh red rose is selected, shells valve after being washed with clear water, is beaten by feed liquid mass ratio 1:5 water, and with 100 mesh mistakes
Filter, takes juice spare；
Second step, the preparation of gelling agent after mixing carragheen with konjac glucomannan, then are mixed well with white granulated sugar, are then added to
In 40-50 degrees Celsius of hot water, 15 min are stirred, it is uniformly mixed and is sufficiently swollen, heating and temperature control is in 80- when boiling glue
90 degrees Celsius, after colloid is completely dissolved, with 100 mesh filter-cloth filterings to get clear, smooth sticky gelling agent；
Rose juice and cherry juice are quickly adding into carbohydrate gum liquid when carbohydrate gum liquid is cooled to 70 degrees Celsius by third step, mixing preparation
In, the mixed liquor prepared is heated to 90-100 degrees Celsius and is concentrated, when concentration is stirred continuously, and to prevent being charred, concentration is finished
Afterwards, when temperature drops to 35 degrees Celsius, citric acid is added and is deployed；Because citric acid can make the pH of carbohydrate gum reduce and water occurs
Solution influences the molding of colloid by thick thinning, so the temperature that speed is added and adds glue should be controlled, it is stirring while adding, it avoids
Localized acidity is excessively high.
Deployed jelly stoste is filled in sterilized jelly cup, and seals in time by the 4th step, filling and sterilization,
It keeps 10-15min to be sterilized under 85 degrees celsius, room temperature is rapidly cooled to after sterilization.To protect to the maximum extent
Hold the color and flavor of jelly.
15 parts by weight of cherry juice and rose juice in rose cherry jelly, 13 parts by weight of white granulated sugar, 0.25 parts by weight of citric acid,
0.8 parts by weight of gelling agent.
Embodiment three:
A kind of processing method of rose cherry jelly of the present invention, comprising the following steps:
The preparation of the first step, cherry juice and rose juice chooses mature cherry fruit, rejects rotten disease pest fruit, clean up, after draining
Stoning, adds water to squeeze the juice by feed liquid mass ratio 2:1, and with 100 mesh screens, it is spare to obtain juice
Fresh red rose is selected, shells valve after being washed with clear water, is beaten by feed liquid mass ratio 1:5 water, and with 100 mesh mistakes
Filter, takes juice spare；
Second step, the preparation of gelling agent after mixing carragheen with konjac glucomannan, then are mixed well with white granulated sugar, are then added to
In 40-50 degrees Celsius of hot water, 15 min are stirred, it is uniformly mixed and is sufficiently swollen, heating and temperature control is in 80- when boiling glue
90 degrees Celsius, after colloid is completely dissolved, with 100 mesh filter-cloth filterings to get clear, smooth sticky gelling agent；
Rose juice and cherry juice are quickly adding into carbohydrate gum liquid when carbohydrate gum liquid is cooled to 70 degrees Celsius by third step, mixing preparation
In, the mixed liquor prepared is heated to 90-100 degrees Celsius and is concentrated, when concentration is stirred continuously, and to prevent being charred, concentration is finished
Afterwards, when temperature drops to 35 degrees Celsius, citric acid is added and is deployed；Because citric acid can make the pH of carbohydrate gum reduce and water occurs
Solution influences the molding of colloid by thick thinning, so the temperature that speed is added and adds glue should be controlled, it is stirring while adding, it avoids
Localized acidity is excessively high.
Deployed jelly stoste is filled in sterilized jelly cup, and seals in time by the 4th step, filling and sterilization,
It keeps 10-15min to be sterilized under 85 degrees celsius, room temperature is rapidly cooled to after sterilization.To protect to the maximum extent
Hold the color and flavor of jelly.
15 parts by weight of cherry juice and rose juice in rose cherry jelly, 13 parts by weight of white granulated sugar, 0.25 parts by weight of citric acid,
0.8 parts by weight of gelling agent.
Carragheen and konjac glucomannan mass ratio are 1:1.
Present invention process process is simple, facilitates operation, and rose cherry jelly obtained is bright in colour, sour and sweet palatability, cherry
Coordinate with rose scent, structural state is uniform, and no bleed phenomenon, mouthfeel is neither too hard, nor too soft.
Claims (3)
1. a kind of processing method of rose cherry jelly, which comprises the following steps:
The preparation of the first step, cherry juice and rose juice chooses mature cherry fruit, rejects rotten disease pest fruit, clean up, after draining
Stoning, adds water to squeeze the juice by feed liquid mass ratio 2:1, and with 100 mesh screens, it is spare to obtain juice
Fresh red rose is selected, shells valve after being washed with clear water, is beaten by feed liquid mass ratio 1:5 water, and with 100 mesh mistakes
Filter, takes juice spare；
Second step, the preparation of gelling agent after mixing carragheen with konjac glucomannan, then are mixed well with white granulated sugar, are then added to
In 40-50 degrees Celsius of hot water, 15 min are stirred, it is uniformly mixed and is sufficiently swollen, heating and temperature control is in 80- when boiling glue
90 degrees Celsius, after colloid is completely dissolved, with 100 mesh filter-cloth filterings to get clear, smooth sticky gelling agent；
Rose juice and cherry juice are quickly adding into carbohydrate gum liquid when carbohydrate gum liquid is cooled to 70 degrees Celsius by third step, mixing preparation
In, the mixed liquor prepared is heated to 90-100 degrees Celsius and is concentrated, when concentration is stirred continuously, and to prevent being charred, concentration is finished
Afterwards, when temperature drops to 35 degrees Celsius, citric acid is added and is deployed
4th step, deployed jelly stoste is filled in sterilized jelly cup, and seals in time by filling and sterilization, in 85
It keeps 10-15min to be sterilized under degrees celsius, room temperature is rapidly cooled to after sterilization.
2. a kind of processing method of rose cherry jelly as described in claim 1, which is characterized in that in the rose cherry jelly
15 parts by weight of cherry juice and rose juice, 13 parts by weight of white granulated sugar, 0.25 parts by weight of citric acid, 0.8 parts by weight of gelling agent.
3. a kind of processing method of rose cherry jelly as claimed in claim 2, which is characterized in that the carragheen and konjac glucomannan
Mass ratio is 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811577211.6A CN109480247A (en) | 2018-12-24 | 2018-12-24 | A kind of processing method of rose cherry jelly |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811577211.6A CN109480247A (en) | 2018-12-24 | 2018-12-24 | A kind of processing method of rose cherry jelly |
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| CN109480247A true CN109480247A (en) | 2019-03-19 |
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| CN201811577211.6A Pending CN109480247A (en) | 2018-12-24 | 2018-12-24 | A kind of processing method of rose cherry jelly |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892607A (en) * | 2019-04-01 | 2019-06-18 | 浙江万里学院 | A kind of red heart dragon fruit jelly and preparation method thereof |
-
2018
- 2018-12-24 CN CN201811577211.6A patent/CN109480247A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892607A (en) * | 2019-04-01 | 2019-06-18 | 浙江万里学院 | A kind of red heart dragon fruit jelly and preparation method thereof |
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Application publication date: 20190319 |
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