CN109567106A - A kind of preparation method of wax gourd jelly - Google Patents

A kind of preparation method of wax gourd jelly Download PDF

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Publication number
CN109567106A
CN109567106A CN201910021373.XA CN201910021373A CN109567106A CN 109567106 A CN109567106 A CN 109567106A CN 201910021373 A CN201910021373 A CN 201910021373A CN 109567106 A CN109567106 A CN 109567106A
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jelly
wax gourd
added
block
preparation
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陆勇
刘元
吴瀚翔
莫海涛
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Guangxi Zizhi Pharmaceutical Technology Co Ltd
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Guangxi Zizhi Pharmaceutical Technology Co Ltd
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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
    • A23L21/10—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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The present invention discloses a kind of preparation method of wax gourd jelly, jelly powder is added while stirring in the hot water, is completely dissolved in jelly powder in hot water, adds dragon fruit juice, homogeneous 20-30min, jelly matrix is obtained, is then added in jelly matrix and is put into jelly liquid by the wax gourd block of dehydration, sugaring, stirred evenly, it is cooling, packing, sterilizing, obtains wax gourd jelly.Wax gourd block is added in the present invention in jelly, and wax gourd has clearing heat and detoxicating, inducing diuresis for removing edema, moistening lung for removing phlegm and other effects, can be used for the disease treatments such as ambition dysphoria with smothery sensation, difficult urination, cough due to deficiency of the lung, the health-care effect of jelly is increased, wax gourd jelly of the invention is full of nutrition, and the crisp sweet tea of wax gourd is palatable, jelly exquisiteness is smooth, high resilience, raciness, mouthfeel are good, preparation method is simple for jelly, preparation cost is cheap, and wide application of the crowd has a vast market foreground.

Description

A kind of preparation method of wax gourd jelly
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of wax gourd jelly.
Background technique
Jelly is a kind of snack food, is in semi-solid, and appearance is sparkling and crystal-clear, bright in colour, smooth in taste.Jelly be with water, White granulated sugar, carragheen, konjaku flour etc. are primary raw material, are made through multiple working procedures such as colloidal sol, allotment, filling and sterilization, coolings.Fruit Contain a large amount of dietary fibers in jelly, function of intestinal canal, especially relax bowel and defecation is adjusted, often feeding can increase wet in enteron aisle Degree improves constipation, and the energy that jelly contains is low, is practically free of protein, fat etc., can promote digestion, improves people day Phenomenon high-fat, that energy-dense foods are exceeded is taken in normal diet.But existing jelly ingredient is single, child on long-term is edible, no It is less nutritious abundant on the market at present conducive to health, and have the jelly of preferable health-care effect.
Summary of the invention
It is an object of the invention to overcome defect of the existing technology, a kind of preparation method of wax gourd jelly is provided.
To achieve the goals above, The technical solution adopted by the invention is as follows:
The preparation method of wax gourd jelly of the invention, includes the following steps:
(1) after wax gourd being peeled, it is cut into (1.0-2.0) × (1.0-2.0) × (1.0-2.0) cm3Wax gourd block, then use The calcium hydroxide solution that mass fraction is 0.2-0.8% impregnates 18-24h, pulls out, cleans, and squeezes out the moisture in wax gourd block, obtains It is dehydrated wax gourd block；
(2) the 4-8 times of water measured is added in the dehydration wax gourd block of step (1), it is saturating to dehydration wax gourd block change to boil 5-10min It is bright, it pulls out, drains away the water, potassium sorbate is added, then put it into pickled container, sugar is added, pickle 36-60h, obtain the sugared winter Melon block；
(3) it is added jelly powder while stirring in 65-90 DEG C of hot water, the mass ratio of hot water and jelly powder is 5-10:1； It is completely dissolved in jelly powder in hot water, obtains jelly liquid, dragon fruit juice is then added in jelly liquid, stir evenly, by fruit The mixture for freezing liquid and dragon fruit juice is put into homogeneous 20-30min in microjet high pressure homogenizer, obtains jelly matrix；
(4) the candied white gourd block of step (2) is added in the jelly matrix of step (3), is stirred evenly, cooling, packing is gone out Bacterium obtains wax gourd jelly.
Preferably, the weight ratio of the wax gourd block, jelly powder, dragon fruit juice, sugar and potassium sorbate is 1.5-2.5: 0.5-1.5:0.1-0.5:0.5-1.5:0.001-0.005。
Preferably, the weight ratio of the wax gourd block, jelly powder, dragon fruit juice, sugar and potassium sorbate is 2:1:0.2:1: 0.003。
Preferably, in the step (1), mass fraction is used to impregnate wax gourd block 18- for 0.5% calcium hydroxide solution 24h。
Preferably, the sugar being added in the step (2) is glucose, fructose, sucrose, maltose, any one in lactose Kind.
Preferably, the sugar being added in the step (2) is sucrose.
Preferably, the moisture content of dehydration wax gourd block is 20-40% in the step (1).
Preferably, jelly powder is made of the raw material of following mass ratio in the step (3): agar: gelatin: essence: crystallization Fructose: fish glue powder: konjaku flour=10-30:25-40:0.5-2:3-7:15-30:25-50.
Preferably, the preparation method of the dragon fruit juice include the following steps: by dragon fruit pulp and drinking water according to The weight ratio of 1-5:1-5 is put into juice extractor, and dragon fruit pulp is squeezed into fruit juice to get dragon fruit juice.
The present invention is by adopting the above-described technical solution, have the advantages that
1, wax gourd block is added in the present invention in jelly, and wax gourd is rich in more protein, sugar and a small amount of calcium, phosphorus, iron etc. Minerals and vitamin B1, B2, C and niacin, amount containing sodium and heat are all very low, have clearing heat and detoxicating, inducing diuresis for removing edema, moistening lung Resolving sputum and other effects can be used for the disease treatments such as ambition dysphoria with smothery sensation, difficult urination, cough due to deficiency of the lung, increase the health-care effect of jelly, Secondary, the present invention impregnates wax gourd block 18-24h using calcium hydroxide solution, and wax gourd block can be made to harden, enbrittled, with jelly softness Smooth mouthfeel forms sharp contrast, improves edible experience.
2, the fruit juice of dragon fruit is added in the present invention in jelly, and for dragon fruit other than containing albumin abundant, there are also a kind of More special ingredient-anthocyanidin.Anthocyanidin all contains in the fruits and vegetables such as Grape Skin, red beet, but in flue fruits Anthocyanidin content highest, it has the function of anti-oxidant, free radical resisting, anti-aging, moreover it is possible to the prevention being denaturalized to brain cell is improved, Inhibit the generation of dementia.Meanwhile the dragon fruit also vitamin C containing skin whitening and have antiobesity action, reduce blood glucose With the water-soluble dietary fiber abundant of purging and intestine lubricating action, prevention colorectal cancer.The addition of dragon fruit juice not only makes transparent jelly Color is more bright-coloured, increases appetite, also adds the health-care effect of jelly.
3, jelly liquid is put into homogeneous 20-30min in high pressure homogenizer by the present invention, and jelly liquid can be made more stable, be not easy There is sediment precipitation, product is pure transparent, rich in appetite sense.
4, the gelatin in jelly powder of the present invention and agar contain collagen component, since agar has similar double helix knot Structure, thus keep jelly molding, elasticity, brittleness preferable, soft palatable in quality, entrance lubrication, convenient for eating one on one side when chewing While starting to melt, prevent to occur because of the accident choked with sobs of eating；Konjaku flour in jelly powder can produce satiety, and konjaku flour is Soluble dietary fiber can form protective layer in food surrounding, to prevent digestive ferment from having an effect with food.Konjaku flour is in water In can be 800-100 times of water swelling, can with appetite-suppressing, generate satiety, decline food-intake；Konjaku flour can also delay, hinder Only cholesterol and monosaccharide absorb, and reduce the synthesis of fatty acid in vivo；Crystal diabetin is natural sugar, and flavor taste is good, no It easily decays tooth, metabolic pathway is unrelated with insulin, and human body intake will not cause blood glucose and insulin level to fluctuate, in liver Middle metabolism is fast, has protective effect to liver, and synthesis liver glycogen is rapid, can improve liver function, protects liver；Fish glue powder can supplement A large amount of collagen, delaying cell aging enhance the digestion and absorption function of stomach, contain multivitamin and micro member Element, is the raw material of human body supplement, synthetic proteins matter, and is conducive to absorb and utilize, immune as the nutritional supplement of children, enhancing Power is ideal.
It can be seen that wax gourd jelly of the invention is full of nutrition, the crisp sweet tea of wax gourd is palatable, and jelly exquisiteness is smooth, high resilience, Raciness, mouthfeel is good, and preparation method is simple for jelly, and preparation cost is cheap, wide application of the crowd, before having a vast market Scape.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention more comprehensible, preferred embodiment is enumerated below, to this hair Bright further description.However, it is necessary to illustrate, many details listed in specification are used for the purpose of making reader to this The one or more aspects of invention have a thorough explanation, also may be implemented even without these specific details of the invention These aspects.
Embodiment 1
The preparation method of wax gourd jelly of the invention, includes the following steps:
(1) after wax gourd being peeled, it is cut into 1.5 × 1.5 × 1.5cm3Wax gourd block, be then 0.5% with mass fraction Calcium hydroxide solution impregnates 18h, pulls out, cleans, and squeezes out the moisture in wax gourd block, obtains the dehydration wax gourd that moisture content is 20% Block；
(2) water of 4 times of amounts is added in the dehydration wax gourd block of step (1), boils 5min to dehydration wax gourd block bleach, fishing Out, it drains away the water, potassium sorbate is added, then put it into pickled container, sucrose is added, pickle 48h, obtain candied white gourd block；
(3) it is added jelly powder while stirring in 65 DEG C of hot water, the mass ratio of hot water and jelly powder is 5:1；Make jelly Powder is completely dissolved in hot water, obtains jelly liquid, and dragon fruit juice is added in jelly liquid, is stirred evenly, by jelly liquid and flue The mixture of fruit fruit juice is put into homogeneous 20min in microjet high pressure homogenizer, obtains jelly matrix；
(4) the candied white gourd block of step (2) is added in the jelly matrix of step (3), is stirred evenly, cooling, packing is gone out Bacterium obtains wax gourd jelly.
The wax gourd block, jelly powder, dragon fruit juice, the weight ratio of sucrose and potassium sorbate are 2:1:2:1:0.003.
The jelly powder is made of the raw material of following mass ratio: agar: gelatin: essence: crystal diabetin: fish glue powder: konjaku Powder=10:25:0.5:3:15:25.
Embodiment 2
The preparation method of wax gourd jelly of the invention, includes the following steps:
(1) after wax gourd being peeled, it is cut into 1.0 × 2.0 × 1.0cm3Wax gourd block, be then 0.2% with mass fraction Calcium hydroxide solution impregnates 20h, pulls out, cleans, and squeezes out the moisture in wax gourd block, obtains the dehydration wax gourd that moisture content is 25% Block；
(2) water of 5 times of amounts is added in the dehydration wax gourd block of step (1), boils 6min to dehydration wax gourd block bleach, fishing Out, it drains away the water, potassium sorbate is added, then put it into pickled container, glucose is added, pickle 36h, obtain candied white gourd Block；
(3) dragon fruit pulp and drinking water are put into juice extractor according to the weight ratio of 1:5, dragon fruit pulp is squeezed into fruit Juice obtains dragon fruit juice；
(4) it is added jelly powder while stirring in 70 DEG C of hot water, the mass ratio of hot water and jelly powder is 6.5:1；Make fruit Agar is completely dissolved in hot water, obtains jelly liquid, and dragon fruit juice is added in jelly liquid, is stirred evenly, by jelly liquid and fire The mixture of imperial fruit fruit juice is put into homogeneous 22min in microjet high pressure homogenizer, obtains jelly matrix；
(5) the candied white gourd block of step (2) is added in the jelly matrix of step (4), is stirred evenly, cooling, packing is gone out Bacterium obtains wax gourd jelly.
The wax gourd block, jelly powder, dragon fruit juice, the weight ratio of glucose and potassium sorbate are 1.5:0.5:0.1: 0.5:0.001。
The jelly powder is made of the raw material of following mass ratio: agar: gelatin: essence: crystal diabetin: fish glue powder: konjaku Powder=30:40:2:7:30:50.
Embodiment 3
The preparation method of wax gourd jelly of the invention, includes the following steps:
(1) after wax gourd being peeled, it is cut into 2.0 × 1.0 × 2.0cm3Wax gourd block, be then 0.4% with mass fraction Calcium hydroxide solution impregnates 21h, pulls out, cleans, and squeezes out the moisture in wax gourd block, obtains the dehydration wax gourd that moisture content is 30% Block；
(2) water of 6 times of amounts is added in the dehydration wax gourd block of step (1), boils 7min to dehydration wax gourd block bleach, fishing Out, it drains away the water, potassium sorbate is added, then put it into pickled container, fructose is added, pickle 60h, obtain candied white gourd block；
(3) dragon fruit pulp and drinking water are put into juice extractor according to the weight ratio of 5:1, dragon fruit pulp is squeezed into fruit Juice obtains dragon fruit juice；
(4) it is added jelly powder while stirring in 75 DEG C of hot water, the mass ratio of hot water and jelly powder is 8:1；Make jelly Powder is completely dissolved in hot water, obtains jelly liquid, and dragon fruit juice is added in jelly liquid, is stirred evenly, by jelly liquid and flue The mixture of fruit fruit juice is put into homogeneous 25min in microjet high pressure homogenizer, obtains jelly matrix；
(5) the candied white gourd block of step (2) is added in the jelly matrix of step (3), is stirred evenly, cooling, packing is gone out Bacterium obtains wax gourd jelly.
The wax gourd block, jelly powder, dragon fruit juice, the weight ratio of fructose and potassium sorbate are 2.5:1.5:0.3:1.5: 0.005。
The jelly powder is made of the raw material of following mass ratio: agar: gelatin: essence: crystal diabetin: fish glue powder: konjaku Powder=18:32:1.2:4.5:19:34.
Embodiment 4
The preparation method of wax gourd jelly of the invention, includes the following steps:
(1) after wax gourd being peeled, it is cut into 1.8 × 1.2 × 1.6cm3Wax gourd block, be then 0.6% with mass fraction Calcium hydroxide solution impregnates 22h, pulls out, cleans, and squeezes out the moisture in wax gourd block, obtains the dehydration wax gourd that moisture content is 35% Block；
(2) water of 7 times of amounts is added in the dehydration wax gourd block of step (1), boils 8min to dehydration wax gourd block bleach, fishing Out, it drains away the water, potassium sorbate is added, then put it into pickled container, maltose is added, pickle 56h, obtain candied white gourd Block；
(3) dragon fruit pulp and drinking water are put into juice extractor according to the weight ratio of 2:4.5, dragon fruit pulp is squeezed into Fruit juice obtains dragon fruit juice；
(4) it is added jelly powder while stirring in 82 DEG C of hot water, the mass ratio of hot water and jelly powder is 9:1；Make jelly Powder is completely dissolved in hot water, obtains jelly liquid, and dragon fruit juice is added in jelly liquid, is stirred evenly, by jelly liquid and flue The mixture of fruit fruit juice is put into homogeneous 27min in microjet high pressure homogenizer, obtains jelly matrix；
(5) the candied white gourd block of step (2) is added in the jelly matrix of step (4), is stirred evenly, cooling, packing is gone out Bacterium obtains wax gourd jelly.
The wax gourd block, jelly powder, dragon fruit juice, the weight ratio of maltose and potassium sorbate are 2.2:0.8:0.4: 1.1:0.004。
The jelly powder is made of the raw material of following mass ratio: agar: gelatin: essence: crystal diabetin: fish glue powder: konjaku Powder=23:37:1.6:5.7:23:42.
Embodiment 5
The preparation method of wax gourd jelly of the invention, includes the following steps:
(1) after wax gourd being peeled, it is cut into 1.4 × 1.4 × 1.4cm3Wax gourd block, be then 0.8% with mass fraction Calcium hydroxide solution impregnates for 24 hours, pulls out, cleans, and squeezes out the moisture in wax gourd block, obtains the dehydration wax gourd that moisture content is 40% Block；
(2) water of 8 times of amounts is added in the dehydration wax gourd block of step (1), boils 10min extremely dehydration wax gourd block bleach, It pulls out, drains away the water, potassium sorbate is added, then put it into pickled container, lactose is added, pickle 40h, obtain candied white gourd Block；
(3) dragon fruit pulp and drinking water are put into juice extractor according to the weight ratio of 3.5:1.6, dragon fruit pulp is squeezed At fruit juice, dragon fruit juice is obtained；
(4) it is added jelly powder while stirring in 90 DEG C of hot water, the mass ratio of hot water and jelly powder is 10:1；Make jelly Powder is completely dissolved in hot water, obtains jelly liquid, and dragon fruit juice is added in jelly liquid, is stirred evenly, by jelly liquid and flue The mixture of fruit fruit juice is put into homogeneous 30min in microjet high pressure homogenizer, obtains jelly matrix；
(5) the candied white gourd block of step (2) is added in the jelly matrix of step (4), is stirred evenly, cooling, packing is gone out Bacterium obtains wax gourd jelly.
The wax gourd block, jelly powder, dragon fruit juice, the weight ratio of maltose and potassium sorbate are 1.9:1.0:0.5: 0.7:0.002。
The jelly powder is made of the raw material of following mass ratio: agar: gelatin: essence: crystal diabetin: fish glue powder: konjaku Powder=27:33:1.0:4.8:21:36.

Claims (9)

1. a kind of preparation method of wax gourd jelly, which comprises the steps of:
(1) after wax gourd being peeled, it is cut into (1.0-2.0) × (1.0-2.0) × (1.0-2.0) cm3Wax gourd block, then use quality The calcium hydroxide solution that score is 0.2-0.8% impregnates 18-24h, pulls out, cleans, and squeezes out the moisture in wax gourd block, is dehydrated Wax gourd block；
(2) the 4-8 times of water measured is added in the dehydration wax gourd block of step (1), boils 5-10min extremely dehydration wax gourd block bleach, It pulls out, drains away the water, potassium sorbate is added, then put it into pickled container, sugar is added, pickle 36-60h, obtain candied white gourd Block；
(3) it is added jelly powder while stirring in 65-90 DEG C of hot water, the mass ratio of hot water and jelly powder is 5-10:1；Make fruit Agar is completely dissolved in hot water, obtains jelly liquid, dragon fruit juice is then added in jelly liquid, stir evenly, by jelly liquid It is put into homogeneous 20-30min in microjet high pressure homogenizer with the mixture of dragon fruit juice, obtains jelly matrix；
(4) the candied white gourd block of step (2) is added in the jelly matrix of step (3), is stirred evenly, it is cooling, it dispenses, sterilizing obtains To wax gourd jelly.
2. the preparation method of wax gourd jelly according to claim 1, which is characterized in that the wax gourd block, jelly powder, flue The weight ratio of fruit fruit juice, sugar and potassium sorbate is 1.5-2.5:0.5-1.5:0.1-0.5:0.5-1.5:0.001-0.005.
3. the preparation method of wax gourd jelly according to claim 2, which is characterized in that the wax gourd block, jelly powder, flue The weight ratio of fruit fruit juice, sugar and potassium sorbate is 2:1:0.2:1:0.003.
4. the preparation method of wax gourd jelly according to claim 1, which is characterized in that in the step (1), using quality The calcium hydroxide solution that score is 0.5% impregnates wax gourd block 18-24h.
5. the preparation method of wax gourd jelly according to claim 1, which is characterized in that the sugar being added in the step (2) For any one in glucose, fructose, sucrose, maltose, lactose.
6. the preparation method of wax gourd jelly according to claim 5, which is characterized in that the sugar being added in the step (2) For sucrose.
7. the preparation method of wax gourd jelly according to claim 1, which is characterized in that be dehydrated wax gourd in the step (1) The moisture content of block is 20-40%.
8. the preparation method of wax gourd jelly according to claim 1, which is characterized in that in the step (3) jelly powder by The raw material of following mass ratio forms: agar: gelatin: essence: crystal diabetin: fish glue powder: konjaku flour=10-30:25-40:0.5- 2:3-7:15-30:25-50。
9. the preparation method of wax gourd jelly according to claim 1-3, which is characterized in that the dragon fruit juice Preparation method include the following steps: for dragon fruit pulp and drinking water to be put into juice extractor according to the weight ratio of 1-5:1-5, will Dragon fruit pulp is squeezed into fruit juice to get dragon fruit juice.
CN201910021373.XA 2019-01-10 2019-01-10 A kind of preparation method of wax gourd jelly Pending CN109567106A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105053446A (en) * 2015-07-26 2015-11-18 江荧 Processing method of fruit and sugar flavored benincasa hispida strip
CN108283295A (en) * 2017-12-09 2018-07-17 新疆阜丰生物科技有限公司 A method of preparing jelly using jelly powder

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105053446A (en) * 2015-07-26 2015-11-18 江荧 Processing method of fruit and sugar flavored benincasa hispida strip
CN108283295A (en) * 2017-12-09 2018-07-17 新疆阜丰生物科技有限公司 A method of preparing jelly using jelly powder

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Application publication date: 20190405