CN109875010A - Celery peach gum composite jelly and preparation method thereof - Google Patents
Celery peach gum composite jelly and preparation method thereof Download PDFInfo
- Publication number
- CN109875010A CN109875010A CN201910271095.3A CN201910271095A CN109875010A CN 109875010 A CN109875010 A CN 109875010A CN 201910271095 A CN201910271095 A CN 201910271095A CN 109875010 A CN109875010 A CN 109875010A
- Authority
- CN
- China
- Prior art keywords
- celery
- juice
- peach gum
- jelly
- gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention provides celery peach gum composite jelly and preparation method thereof, including following materials in percentage by mass: Celery Juice 0.5-3.0%, peach gum juice 5-15%, gelatin 0.8-1.6%, carragheen 0.8-1.6%, xanthan gum 0.8-1.6%, konjac glucomannan 0.8-1.6%, citric acid 0.04-0.12%, natural sweetener 4-12%, distilled water supply surplus；Preparation method, comprising the following steps: (1) prepare Celery Juice；(2) peach gum juice is prepared；(3) compound adhesive is prepared；(4) composite jelly glue is deployed；(5) packaging sterilizing.Product of the present invention color is translucent nattierblue, and homogeneous flawless, gel state is good, and sour-sweet flavour is suitable for, a kind of fragrant also special with celery, mouthfeel high resilience and toughness, it is moist, Q feels full, surface non-foam, the smooth feature with jelly of entrance.
Description
Technical field
The invention belongs to jelly processing technique fields, and in particular to celery peach gum composite jelly and preparation method thereof.
Background technique
Celery belongs to umbelliferae, and it is a kind of vegetables of high microsteping that root, stem, the Ye Liantong seed of celery are all edible, warp
The digestion of enteral can produce the substance of a kind of lignin or entitled tripe tallow, common to preventing hypertension and artery sclerosis etc.
Disease of old people is all highly beneficial.Also contain apiolin in celery, is a kind of flavone compound also referred to as 4',5,7-trihydroxyflavone, it is thin to cancer
Born of the same parents have inhibiting effect, have the function of that disease is helped and slept also with clearing heat and detoxicating, stable mood in terms of adjusting cardiovascular system
It sleeps, relieving cough and reducing sputum, activating microcirculation and removing stasis medicinal effect.
Peach gum also known as peach gum, peach oil, peach rouge, peach be solidifying, peach blossom tear, be the rosaceous plants such as peach or mountain peach bark by
The impact of external force machinery or the rear secreted light yellow colloid vitrina for wound self-healing come out that causes a disease, dry peach gum,
In scleroma spar shape.The main component of peach gum is the ingredients such as polysaccharide, protein, and polysaccharide is mainly by galactolipin, glucuronic acid
It is formed with arabinose, wherein also there is good dissolubility containing ingredients such as a small amount of mannose, rhamnose and glucose,
The physical properties such as thickening, the emulsification of peach gum be can use to produce some gelling food such as candy and jelly.
Jelly be a kind of low in calories, low fat, one kind of low sugar content can satisfy abdomen, clear up a kind of snack food of enteron aisle.
But the jelly often eaten on the market is mostly generally fruit taste, and taste is relatively simple, and that open market faces is children and young group
Body；And its nutritional value component is very low, more foods easily lead to the symptoms such as body nutritional deficiency, unbalanced nutrition.With people couple
The requirement of quality of life is higher and higher, and commonly, the single jelly of nutritive value no longer meets consumer demand.
In view of the above, the present invention produces a kind of with health role, mouthfeel Q bullet by experiment of single factor, smooth
Palatable, color is salubrious, the wide celery peach gum composite jelly of Group-oriented.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide have health-care effect, mouthfeel Q bullet, feel well
Sliding palatable, vegetable health-care jelly that color is salubrious and preparation method thereof.
Technical solution of the present invention is summarized as follows:
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 0.5-3.0%, peach gum juice 5-15%,
Gelatin 0.8-1.6%, carragheen 0.8-1.6%, xanthan gum 0.8-1.6%, konjac glucomannan 0.8-1.6%, citric acid 0.04-
0.12%, natural sweetener 4-12%, distilled water supply surplus.
Preferably, the celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 2.0%, peach gum
Juice 10%, gelatin 1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid 0.06%, natural sweetener
8%, distilled water 73.54%.
Preferably, the natural sweetener is made of STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder, and the two mass ratio
For 1:2.
The preparation method of celery peach gum composite jelly, comprising the following steps:
(1) it prepares Celery Juice: selecting fresh light green celery, remove yellow leaf and bad part, be put into boiling water and boil 5min,
After cooling, add water to squeeze the juice according to the solid-liquid ratio of 1:10, with four layers filtered through gauze 2 times to get Celery Juice, it is spare；
(2) it prepares peach gum juice: removing the impurity in peach gum, put and impregnate in water for 24 hours to after no lump, by the feed liquid of 1:10
Than adding water to squeeze the juice, crush the peach gum solid after impregnating, with four layers filtered through gauze 1 time to get peach gum juice, it is spare；
(3) it prepares compound adhesive: being basic glue with peach gum juice, sequentially add gelatin, carragheen, xanthan gum, konjac glucomannan, and stir
It mixes uniformly, in whipping process, is slowly added to distilled water, after making colloid admixture water suction complete swelling, add in 70-75 DEG C of water-bath
Heat, and be stirred continuously to solid and be completely dissolved, with four layers filtered through gauze 1 time, filter off glue residue to get compound adhesive, it is spare；
(4) it deploys composite jelly glue: compound adhesive being heated to 75-80 DEG C, adds spare Celery Juice, oligomeric different malt
Sugar, natural sweetener are deployed, and insulated and stirred after temperature is down to 60-70 DEG C, is slowly added to citric acid to being uniformly mixed,
And be stirred continuously, obtain composite jelly glue；
(5) packaging sterilizing: the glue prepared is fitted into disposable jelly cup, seals simultaneously pasteurization, and cool down rapidly
To room temperature, celery peach gum composite jelly finished product is made.
Preferably, the pasturisation temp is 95-100 DEG C, time 1-2min.
Detailed description of the invention
Fig. 1 is the process flow chart for preparing celery peach gum composite jelly；
Fig. 2 lists influence line chart of the concentration (dosage) of Celery Juice to compound adhesive jelly；
Fig. 3 lists the influence line chart with comparison compound adhesive jelly of compound adhesive；
Fig. 4 lists influence line chart of the concentration (dosage) of natural sweetener to compound adhesive jelly；
Fig. 5 lists influence line chart of the concentration (dosage) of citric acid to compound adhesive jelly.Beneficial effects of the present invention:
(1) product of the present invention color is translucent nattierblue, and homogeneous flawless, gel state is good, and sour-sweet flavour is suitable
Preferably, a kind of fragrant also special with celery, mouthfeel high resilience and toughness, moist, Q feels full, surface non-foam,
The smooth feature with jelly of entrance.
(2) product of the present invention is suitble to each age group crowd edible, has the health-care effects such as QI invigorating and blood, also has heat-clearing
Removing toxic substances, relieving cough and reducing sputum, cleaning blood and reducing fat, beauty treatment, analgesic analgesic effect, moreover it is possible to which preventing hypertension, hyperglycemia, diabetes etc. are adjusted
Save disease of cardiovascular system etc..
(3) present invention replaces sucrose, white granulated sugar with the natural sweetener that STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder assemble, and mentions
While for sweet taste, complementary diets fiber is suitble to the special diseases crowds such as diabetes, hyperglycemia, hyperlipidemia edible；In Radix Glycyrrhizae also
Containing ingredients such as sodium benzoates, there is potent antibacterial bactericidal effect to remain to make in the case where not adding external source chemical preservative
Composite jelly has long quality guarantee period.
(4) present invention prevents glue because local PH declined by the dosage, addition speed and temperature of regulation citric acid
Fastly, the hydrolysis problem of the excessively high generation of acidity improves glue consistency, can stable molding.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
Embodiment 1
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 0.5%, peach gum juice 10%, gelatin
0.8%, carragheen 0.8%, xanthan gum 0.8%, konjac glucomannan 0.8%, citric acid 0.04%, natural sweetener 4%, distilled water
82.26%；Wherein, natural sweetener is made of STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder, and the two mass ratio is 1:2.
The preparation method of celery peach gum composite jelly, comprising the following steps:
(1) it prepares Celery Juice: selecting fresh light green celery, remove yellow leaf and bad part, be put into boiling water and boil 5min,
After cooling, add water to squeeze the juice according to the solid-liquid ratio of 1:10, with four layers filtered through gauze 2 times to get Celery Juice, it is spare；
(2) it prepares peach gum juice: removing the impurity in peach gum, put and impregnate in water for 24 hours to after no lump, by the feed liquid of 1:10
Than adding water to squeeze the juice, crush the peach gum solid after impregnating, with four layers filtered through gauze 1 time to get peach gum juice, it is spare；
(3) it prepares compound adhesive: being basic glue with peach gum juice, sequentially add gelatin, carragheen, xanthan gum, konjac glucomannan, and stir
It mixes uniformly, in whipping process, is slowly added to distilled water, colloid admixture is made to absorb water after complete swelling, in 70 DEG C of heating water baths,
And be stirred continuously to solid and be completely dissolved, with four layers filtered through gauze 1 time, filter off glue residue to get compound adhesive, it is spare；
(4) deploy composite jelly glue: compound adhesive is heated to 75 DEG C, add spare Celery Juice, oligoisomaltose,
Natural sweetener is deployed, and insulated and stirred after temperature is down to 60 DEG C, is slowly added to citric acid, and constantly to being uniformly mixed
Stirring, obtains composite jelly glue；
(5) packaging sterilizing: the glue prepared is fitted into disposable jelly cup, seals simultaneously pasteurization, pasteurization temperature
Degree is 95 DEG C, time 1min, and is rapidly cooled to room temperature, and celery peach gum composite jelly finished product is made.
Embodiment 2
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 0.5%, peach gum juice 10%, gelatin
1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid 0.08%, natural sweetener 6%, distilled water
77.02%；Wherein, natural sweetener is made of STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder, and the two mass ratio is 1:2.
The preparation method is the same as that of Example 1, and difference is:
(3) water bath heating temperature is 75 DEG C；
(4) compound adhesive is heated to 80 DEG C ... after temperature is down to 70 DEG C, is slowly added to citric acid；
(5) pasturisation temp is 100 DEG C, time 2min.
Embodiment 3
Same as Example 2, difference is: the injected volume of Celery Juice is 1.0%.
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 1.0%, peach gum juice 10%, gelatin
1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid 0.08%, natural sweetener 6%, distilled water
76.52%；Wherein, natural sweetener is made of STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder, and the two mass ratio is 1:2.
Embodiment 4
Same as Example 2, difference is: the injected volume of Celery Juice is 2.0%.
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 2.0%, peach gum juice 10%, gelatin
1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid 0.08%, natural sweetener 6%, distilled water
75.52%；Wherein, natural sweetener is made of STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder, and the two mass ratio is 1:2.
Embodiment 5
Same as Example 2, difference is: the injected volume of Celery Juice is 3.0%.
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 3.0%, peach gum juice 10%, gelatin
1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid 0.08%, natural sweetener 6%, distilled water
74.52%；Wherein, natural sweetener is made of STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder, and the two mass ratio is 1:2.
Embodiment 6
Gelatin/carragheen/xanthan gum/konjac glucomannan: peach gum=16:5, i.e. gelatin/carragheen/xanthan gum/konjac glucomannan: peach gum
Juice=1.6:5.
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 1.0%, peach gum juice 5%, gelatin
1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid 0.08%, natural sweetener 6%, distilled water
81.52%；Wherein, natural sweetener is made of STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder, and the two mass ratio is 1:2.
The preparation method is the same as that of Example 1.
Embodiment 7
Same as Example 6, difference is: gelatin/carragheen/xanthan gum/konjac glucomannan: peach gum=16:10, i.e. gelatin/
Carragheen/xanthan gum/konjac glucomannan: peach gum juice=1.6:10.
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 1.0%, peach gum juice 10%, gelatin
1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid 0.08%, natural sweetener 6%, distilled water
76.52%；Wherein, natural sweetener is made of STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder, and the two mass ratio is 1:2.
Embodiment 8
Same as Example 6, difference is: gelatin/carragheen/xanthan gum/konjac glucomannan: peach gum=16:15, i.e. gelatin/
Carragheen/xanthan gum/konjac glucomannan: peach gum juice=1.6:15.
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 1.0%, peach gum juice 15%, gelatin
1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid 0.08%, natural sweetener 6%, distilled water
71.52%；Wherein, natural sweetener is made of STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder, and the two mass ratio is 1:2.
Embodiment 9
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 2.0%, peach gum juice 10%, gelatin
1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid 0.08%, natural sweetener 4%, distilled water are mended
Sufficient surplus.
The preparation method is the same as that of Example 1.
Embodiment 10-12
Same as Example 9, difference is: in embodiment 10-12 the injected volume of natural sweetener be followed successively by 8%, 10%,
12%.
Embodiment 13
Celery peach gum composite jelly, including following materials in percentage by mass: Celery Juice 2.0%, peach gum juice 10%, gelatin
1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid 0.04%, natural sweetener 4%, distilled water are mended
Sufficient surplus.
The preparation method is the same as that of Example 1.
Embodiment 14-16
Identical as embodiment 13, difference is: in embodiment 14-16 the injected volume of citric acid be followed successively by 0.06%,
0.10%, 0.12%.
Sensory evaluation is carried out to the celery peach gum composite jelly that embodiment 1-16 is prepared, table 1 lists sensory evaluation criteria,
And experiment of single factor is carried out, Fig. 2 lists influence line chart of the concentration (dosage) of Celery Juice to compound adhesive jelly, and Fig. 3 is listed
The influence line chart with comparison compound adhesive jelly of compound adhesive, Fig. 4 list the concentration (dosage) of natural sweetener to compound adhesive
The influence line chart of jelly, Fig. 5 list influence line chart of the concentration (dosage) of citric acid to compound adhesive jelly.
The sensory evaluation criteria of 1 celery peach gum jelly of table
Note: fragrance 20 divides, and color and flavour 30 divide, and structural state 20 divides, and mouthfeel 30 is divided, and full marks 100 divide.
Test result analysis is as follows:
1) influence of the concentration of Celery Juice to compound adhesive jelly
Embodiment 2-5: when gelatin/carragheen/xanthan gum/konjac glucomannan injected volume is 1.6%, the injected volume of peach gum juice is
10%, i.e. the proportion of compound adhesive is 16:10, and the injected volume of citric acid is 0.08%, and the injected volume of white granulated sugar is 6%, Celery Juice
Concentration (injected volume) be 0.5%, 1.0%, 2.0%, when 3.0%, overall merit score such as Fig. 2 institute of the composite jelly of allotment
Show:
The comprehensive evaluation form total score of compound adhesive jelly is as the concentration increase of Celery Juice is in becoming of falling after rising as shown in Figure 2
Gesture, since celery is a kind of vegetables of green, there are also one special fragrants, thus color to jelly and fragrance have it is very big
Influence.When the concentration of Celery Juice is small yes, for the color of composite jelly than thin, fragrant is very low, influences the outer of composite jelly
It sees；And when the concentration of Celery Juice is higher, the color of composite jelly is deeper, influences the translucent of composite jelly, and smell
It is heavier, influence appetite.It is scoring highest that the concentration of Celery Juice, which is 2.0%, and the color of jelly and smell are best at this time；
2) influence with comparison compound adhesive jelly of compound adhesive
Embodiment 6-8: when gelatin, carragheen, xanthan gum, konjaku gum concentration (injected volume) they are 1.6%, the throwing of Celery Juice
It is high-volume 1%, the injected volume of citric acid is 0.08%, and the injected volume of white granulated sugar is 6%, and the injected volume of peach gum juice is 5%,
10%, 15%, i.e. the proportion of compound adhesive is respectively 16:5,16:10,16:15, and the overall merit score of the composite jelly of allotment is such as
Shown in Fig. 3:
The comprehensive evaluation form total score of compound adhesive jelly reduces to become in what is fallen after rising with what compound adhesive matched as shown in Figure 3
Gesture, and the speed of downward trend is quickly, this is because compound adhesive with being affected of compound adhesive jelly is compared caused by, influence
Mouldability, structural state and its mouthfeel of jelly.When the ratio of compound adhesive is smaller, the jelly of allotment is fugitive, without elasticity, mouth
Feel very poor, no chewy texture.And when compound adhesive is when matching bigger, the structural state of jelly again can be very hard, have chewy texture, but elasticity is very
Difference.When the proportion of compound adhesive is 16:10, the jelly structural state under this proportion is best, and chewy texture is full, also high resilience, mouth
Feel most stick；
3) influence of the concentration of natural sweetener to compound adhesive jelly
Embodiment 7, embodiment 9-12: being 1.6% in gelatin, carragheen, xanthan gum, konjac glucomannan injected volume, peach gum juice
Injected volume is 10%, and the proportion of compound adhesive is 16:10, and the injected volume of citric acid is 0.08%, and the concentration of Celery Juice is 2.0%,
The concentration (injected volume) of natural sweetener is respectively 4%, 6%, 8%, 10%, 12%, the overall merit of the composite jelly of allotment
Score is as shown in Figure 4:
As shown in Figure 4 as the increase of natural sweetener injected volume, comprehensive score are in the trend fallen after rising, work as white granulated sugar
Injected volume it is few when composite jelly mouthfeel it is partially light, and when the concentration of white granulated sugar is high, the inclined sweet tea of the mouthfeel of composite jelly is unfavorable for
Children and designed for old people.And when the concentration of white granulated sugar is 8%, the sweet taste mouthfeel of composite jelly is best at this time；
4) influence of the concentration of citric acid to compound adhesive jelly
Embodiment 10,13-16: being 1.6% in gelatin, carragheen, xanthan gum, konjac glucomannan injected volume, the dispensing of peach gum juice
Amount is 10%, and the proportion of compound adhesive is 16:10, and the concentration of Celery Juice is 2.0%, and the concentration of natural sweetener is 8%, citric acid
Concentration be respectively 0.04%, 0.06%, 0.08%, 0.10%, 0.12%, the overall merit score of the composite jelly of allotment is such as
Shown in Fig. 5:
As shown in Figure 5, with the increase of the injected volume of citric acid, comprehensive score is in the trend fallen after rising, this is because
The dispensing of acid will affect the mouthfeel of compound adhesive jelly, and when citric acid addition is less, composite jelly is only pleasantly sweet, and tart flavour is very light,
And when citric acid addition is more, will cause the saccharic acid proportional imbalance in jelly leads to the mouthfeel meta-acid of composite jelly, influences it
Mouthfeel, and when the concentration of citric acid is 0.06%, composite jelly at this time score highest.
Therefore, when gelatin/carragheen/xanthan gum/konjac glucomannan: peach gum=16:10, the concentration of natural sweetener are 8%, celery
The concentration of vegetable juice is 2.0%, and the concentration of citric acid is 0.06%, the sensory evaluation scores highest for the composite jelly produced, product color
Be translucent nattierblue, and homogeneous flawless, gel state is good, and sour-sweet flavour is suitable for, also clear with the special one kind of celery
Fragrance, mouthfeel high resilience and toughness, moist, Q feels full, surface non-foam, and entrance is smooth.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (5)
1. a kind of celery peach gum composite jelly, which is characterized in that including following materials in percentage by mass: Celery Juice 0.5-3.0%,
Peach gum juice 5-15%, gelatin 0.8-1.6%, carragheen 0.8-1.6%, xanthan gum 0.8-1.6%, konjac glucomannan 0.8-1.6%, lemon
Lemon acid 0.04-0.12%, natural sweetener 4-12%, distilled water supply surplus.
2. celery peach gum composite jelly according to claim 1, which is characterized in that including following materials in percentage by mass: celery
Vegetable juice 2.0%, peach gum juice 10%, gelatin 1.6%, carragheen 1.6%, xanthan gum 1.6%, konjac glucomannan 1.6%, citric acid
0.06%, natural sweetener 8%, distilled water 73.54%.
3. according to claim 1 or 2 any celery peach gum composite jellies, which is characterized in that the natural sweetener be by
STEVIA REBAUDIANA Ultramicro-powder and Radix Glycyrrhizae Ultramicro-powder composition, and the two mass ratio is 1:2.
4. a kind of preparation method of celery peach gum composite jelly, which comprises the following steps:
(1) it prepares Celery Juice: selecting fresh light green celery, remove yellow leaf and bad part, be put into boiling water and boil 5min, it is cooling
Afterwards, add water to squeeze the juice according to the solid-liquid ratio of 1:10, with four layers filtered through gauze 2 times to get Celery Juice, it is spare；
(2) it prepares peach gum juice: removing the impurity in peach gum, put and impregnate in water for 24 hours to after no lump, add by the solid-liquid ratio of 1:10
Water is squeezed the juice, crush impregnate after peach gum solid, with four layers filtered through gauze 1 time to get peach gum juice, it is spare；
(3) it prepares compound adhesive: being basic glue with peach gum juice, sequentially add gelatin, carragheen, xanthan gum, konjac glucomannan, and stir equal
It is even, in whipping process, it is slowly added to distilled water, colloid admixture is made to absorb water after complete swelling, in 70-75 DEG C of heating water bath,
And be stirred continuously to solid and be completely dissolved, with four layers filtered through gauze 1 time, filter off glue residue to get compound adhesive, it is spare；
(4) deploy composite jelly glue: compound adhesive is heated to 75-80 DEG C, add spare Celery Juice, oligoisomaltose,
Natural sweetener is deployed, and insulated and stirred after temperature is down to 60-70 DEG C, is slowly added to citric acid, not to being uniformly mixed
Disconnected stirring, obtains composite jelly glue；
(5) packaging sterilizing: the glue prepared is fitted into disposable jelly cup, seals simultaneously pasteurization, and be rapidly cooled to room
Celery peach gum composite jelly finished product is made in temperature.
5. the preparation method of celery peach gum composite jelly according to claim 4, which is characterized in that the pasturisation temp
It is 95-100 DEG C, time 1-2min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910271095.3A CN109875010A (en) | 2019-04-04 | 2019-04-04 | Celery peach gum composite jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910271095.3A CN109875010A (en) | 2019-04-04 | 2019-04-04 | Celery peach gum composite jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109875010A true CN109875010A (en) | 2019-06-14 |
Family
ID=66936165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910271095.3A Pending CN109875010A (en) | 2019-04-04 | 2019-04-04 | Celery peach gum composite jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109875010A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403163A (en) * | 2019-07-01 | 2019-11-05 | 蚌埠学院 | A kind of orange peel peach gum jelly and preparation method thereof |
| CN111264807A (en) * | 2020-03-23 | 2020-06-12 | 江西师范大学 | Application of celery, lemon and glycerin in fish gelatin reprocessing, fish gelatin and gilidine tablet and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102166000A (en) * | 2010-11-23 | 2011-08-31 | 天津市尖峰天然产物研究开发有限公司 | Celery jelly and preparation method thereof |
| CN104256228A (en) * | 2014-09-26 | 2015-01-07 | 无锡康顿生物科技有限公司 | Peach gum jelly and preparation method thereof |
| CN106107753A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Resina persicae Konjac glucomannan composite jelly |
| CN108523080A (en) * | 2018-03-19 | 2018-09-14 | 昆明理工大学 | A kind of Sweet flavor modifier |
| CN108740905A (en) * | 2018-03-15 | 2018-11-06 | 合肥工业大学 | Special diet nutrient health type series generation meal jelly and preparation method thereof |
-
2019
- 2019-04-04 CN CN201910271095.3A patent/CN109875010A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102166000A (en) * | 2010-11-23 | 2011-08-31 | 天津市尖峰天然产物研究开发有限公司 | Celery jelly and preparation method thereof |
| CN104256228A (en) * | 2014-09-26 | 2015-01-07 | 无锡康顿生物科技有限公司 | Peach gum jelly and preparation method thereof |
| CN106107753A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Resina persicae Konjac glucomannan composite jelly |
| CN108740905A (en) * | 2018-03-15 | 2018-11-06 | 合肥工业大学 | Special diet nutrient health type series generation meal jelly and preparation method thereof |
| CN108523080A (en) * | 2018-03-19 | 2018-09-14 | 昆明理工大学 | A kind of Sweet flavor modifier |
Non-Patent Citations (2)
| Title |
|---|
| 孙晶丹主编: "《营养师教你辨别食品添加物的好与坏》", 31 December 2017 * |
| 彭珊珊等主编: "《食品添加剂》", 31 January 2004, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403163A (en) * | 2019-07-01 | 2019-11-05 | 蚌埠学院 | A kind of orange peel peach gum jelly and preparation method thereof |
| CN111264807A (en) * | 2020-03-23 | 2020-06-12 | 江西师范大学 | Application of celery, lemon and glycerin in fish gelatin reprocessing, fish gelatin and gilidine tablet and preparation method thereof |
| CN111264807B (en) * | 2020-03-23 | 2023-03-10 | 江西师范大学 | Application of celery, lemon and glycerin in fish gelatin reprocessing, fish gelatin and gilidine tablet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108112762B (en) | Novel functional soft sweet and preparation method thereof | |
| CN102224878B (en) | Rosa roxburghii tratt fruit cake and preparation method thereof | |
| CN107549728B (en) | A kind of detoxicating intestine beautifying face and moistering lotion jelly and preparation method thereof | |
| CN103749872B (en) | Bitter buckwheat product of a kind of high added value and preparation method thereof | |
| CN103960566B (en) | A kind of black kidney bean flavor vermicelli | |
| CN108477609A (en) | A kind of burdock weight losing meal-replacing stick and preparation method thereof | |
| CN104323065A (en) | Nostoc sphaeroids kutz jelly and preparation method | |
| CN107981291A (en) | A kind of jelly powder, jelly and preparation method thereof | |
| RU2676799C1 (en) | Composition for preparation of nutritional bar | |
| CN103960553A (en) | Glue puddings and preparation method thereof | |
| CN109875010A (en) | Celery peach gum composite jelly and preparation method thereof | |
| CN102919648B (en) | Nutrient and health-care highland barley jelly and preparation method thereof | |
| CN104381556A (en) | Konjac jelly and production technology thereof | |
| CN106578789A (en) | Nutritional and health-care matthiola incana and corn drink | |
| CN105767967A (en) | Dragon fruit peel cake and preparation method thereof | |
| KR20010044759A (en) | A process for preparing functional fortification Dasik derives from sericultural products and herbs | |
| KR101877229B1 (en) | Rice Cake Containing Asparagus and Shiso Leaf and Manufacturing Method thereof | |
| KR100697621B1 (en) | The method of preparing alotus noodles for health food | |
| CN106212845A (en) | peanut brittle | |
| CN106234736A (en) | Milk taste peanut brittle | |
| CN106212844A (en) | Sesame peanut sugar | |
| KR101781322B1 (en) | Method for Manufacturing Functional Herb Puffiness | |
| RU2634905C1 (en) | Composition for preparation of fruit and berry bar | |
| CN1081927C (en) | Wolfberry powder and production thereof | |
| CN103829110B (en) | A kind of preparation method of the konjaku rice dumpling |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190614 |