CN110024994A - A kind of persimmon jelly and preparation method - Google Patents
A kind of persimmon jelly and preparation method Download PDFInfo
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- CN110024994A CN110024994A CN201910231660.3A CN201910231660A CN110024994A CN 110024994 A CN110024994 A CN 110024994A CN 201910231660 A CN201910231660 A CN 201910231660A CN 110024994 A CN110024994 A CN 110024994A
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- persimmon
- jelly
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- magma
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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
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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)
- Jellies, Jams, And Syrups (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of persimmon jelly, step: select maturity be 6-7 at persimmon, take away the puckery taste；Peeling；Add water, citric acid and ascorbic acid, mix, juicing with filtered through gauze, obtains persimmon magma；Weigh raw material: persimmon magma, epoxy glue, citric acid, white granulated sugar and water；The konjac glucomannan and carragheen composition that the epoxy glue is weight ratio 1:4；Under stiring, epoxy glue is impregnated in the hot water, boiling water bath heating obtains the glue of clear homogeneous, stick-slip；Glue cooling is added white granulated sugar, persimmon magma and citric acid and is uniformly mixed, obtains persimmon jelly stoste, is packed into jelly cup, sterilization.Persimmon jelly close structure of the invention, homogeneous high resilience have the peculiar fragrance of soft persimmon, and nutritive value is abundant, in good taste, convenient.Method of the invention is simple, easy to operate, not only solves the problems, such as that persimmon is difficult to store, the richer kind of persimmon class product.
Description
Technical field
The present invention relates to jelly processing technologies, more particularly to a kind of preparation method of persimmon jelly.
Background technique
Persimmon is the main puckery persimmon kind in the north, sucrose rich in, glucose, fructose, protein, carrotene,
Vitamin C, citrulling, iodine, calcium, phosphorus, iron.Contained vitamin and 1~2 times higher than general fruit of sugar or so.The existing persimmon in China
Fruit Fruit quality degree is low, the cultivation technique of Chinese persimmon, breeding level, and postpartum preservation technology and transport storage technology lack relatively
It is weary and backward, therefore persimmon overall utilization rate is very low, and is difficult to store, the byproduct of persimmon is also fewer and fewer.
Therefore, it develops unique flavor and is able to maintain nutritive value persimmon deep processed product abundant, be urgent need to resolve
Problem.
Summary of the invention
The purpose of the present invention is the deficiencies few for current persimmon deep processed product type, provide a kind of persimmon jelly.
A second object of the present invention is to provide a kind of preparation methods of persimmon jelly.
Technical solution of the present invention is summarized as follows:
A kind of preparation method of persimmon jelly, includes the following steps:
(1) select maturity be 6-7 at persimmon, with volumetric concentration be 30%-55% edible ethanol aqueous solution spray
It takes away the puckery taste 3-4 days；
(2) by step (1) obtain take away the puckery taste after persimmon remove the peel.
(3) by weight, 30-40 parts 90-100 DEG C of water, 0.325-0.35 is added in the persimmon 100 parts of steps (2) obtained
Part citric acid and 0.078-0.084 parts of ascorbic acid mix, and juicing with filtered through gauze, obtains persimmon magma；
(4) raw material is weighed by weight: persimmon magma 15%-25%, epoxy glue 0.8%-1.2%, citric acid 0.1%-
0.2%, white granulated sugar 12%-16%, surplus are water；The konjac glucomannan and carragheen composition that the epoxy glue is weight ratio 1:4；
(5) under stiring, epoxy glue is impregnated into 10-15min in 45-55 DEG C of hot water, boiling water bath heats 6-9min, obtains
To clear homogeneous, the glue of stick-slip；
(6) white granulated sugar and persimmon magma are added when glue is cooled to 62-68 DEG C, it is equal that the citric acid mixing is added
It is even, persimmon jelly stoste is obtained, jelly cup, sterilization are packed into.
A kind of persimmon jelly of above method preparation.
Advantages of the present invention:
The persimmon jelly close structure of invention, homogeneous high resilience have the peculiar fragrance of soft persimmon, nutritive value
Abundant, the persimmon jelly of acquisition is in good taste, convenient.Method of the invention is simple, easy to operate, not only solves persimmon hardly possible
The problem of to store, the richer kind of persimmon class product.
Specific embodiment
The present invention is further illustrated combined with specific embodiments below.
Embodiment 1
A kind of preparation method of persimmon jelly, includes the following steps:
(1) select maturity be 6-7 at persimmon, with volumetric concentration be 40% edible ethanol aqueous solution sprinkling take away the puckery taste
3.5 it；
(2) by step (1) obtain take away the puckery taste after persimmon remove the peel.
(3) by weight, 35 parts 5 DEG C of water, 0.34 part of citric acid and 0.081 is added in the persimmon 100 parts of steps (2) obtained
Part ascorbic acid, mixes, and juicing with filtered through gauze, obtains persimmon magma；
(4) raw material is weighed by weight: persimmon magma 20%, epoxy glue 1%, citric acid 0.15%, white granulated sugar 14%, surplus
For water；The konjac glucomannan and carragheen composition that the epoxy glue is weight ratio 1:4；
(5) under stiring, epoxy glue is impregnated into 13min in 50 DEG C of hot water, boiling water bath heats 8min, obtains transparent equal
Even, stick-slip glue；
(6) white granulated sugar and persimmon magma are added when glue is cooled to 65 DEG C, the citric acid is added and is uniformly mixed, obtains
To persimmon jelly stoste, it is packed into jelly cup, sterilization.
Embodiment 2
A kind of preparation method of persimmon jelly, includes the following steps:
(1) select maturity be 6-7 at persimmon, the edible ethanol aqueous solution sprinkling for being 30% with volumetric concentration takes away the puckery taste 4
It；
(2) by step (1) obtain take away the puckery taste after persimmon remove the peel.
(3) by weight, the persimmon 100 parts of steps (2) obtained is added 30 parts 100 DEG C of water, 0.325 part of citric acid and
0.078 part of ascorbic acid mixes, and juicing with filtered through gauze, obtains persimmon magma；
(4) raw material is weighed by weight: persimmon magma 15%, epoxy glue 0.8%, citric acid 0.1%, white granulated sugar 12%, it is remaining
Amount is water；The konjac glucomannan and carragheen composition that the epoxy glue is weight ratio 1:4；
(5) under stiring, epoxy glue is impregnated into 15min in 45 DEG C of hot water, boiling water bath heats 9min, obtains transparent equal
Even, stick-slip glue；
(6) white granulated sugar and persimmon magma are added when glue is cooled to 62 DEG C, the citric acid is added and is uniformly mixed, obtains
To persimmon jelly stoste, it is packed into jelly cup, sterilization.
Embodiment 3
A kind of preparation method of persimmon jelly, includes the following steps:
(1) select maturity be 6-7 at persimmon, the edible ethanol aqueous solution sprinkling for being 55% with volumetric concentration takes away the puckery taste 3
It；
(2) by step (1) obtain take away the puckery taste after persimmon remove the peel.
(3) by weight, the persimmon 100 parts of steps (2) obtained is added 40 parts 90 DEG C of water, 0.35 part of citric acid and
0.084 part of ascorbic acid mixes, and juicing with filtered through gauze, obtains persimmon magma；
(4) raw material is weighed by weight: persimmon magma 25%, epoxy glue 1.2%, citric acid 0.2%, white granulated sugar 16%, it is remaining
Amount is water；The konjac glucomannan and carragheen composition that the epoxy glue is weight ratio 1:4；
(5) under stiring, epoxy glue is impregnated into 10min in 55 DEG C of hot water, boiling water bath heats 6min, obtains transparent equal
Even, stick-slip glue；
(6) white granulated sugar and persimmon magma are added when glue is cooled to 68 DEG C, the citric acid is added and is uniformly mixed, obtains
To persimmon jelly stoste, it is packed into jelly cup, sterilization.
30 people of volunteer is selected, is randomly divided into 3 groups, every group of 10 people foretaste embodiment 1, embodiment 2 and embodiment 3 respectively
Persimmon jelly, in addition to 3 groups of embodiment have 1 people not like, remaining thinks per capita: persimmon jelly close structure, homogeneous rich
Elasticity has the peculiar fragrance of soft persimmon.It is willing to accept.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (2)
1. a kind of preparation method of persimmon jelly, it is characterised in that include the following steps:
(1) select maturity be 6-7 at persimmon, the edible ethanol aqueous solution for being 30%-55% with volumetric concentration sprinkling take away the puckery taste
3-4 days；
(2) by step (1) obtain take away the puckery taste after persimmon remove the peel；
(3) by weight, 30-40 parts 90-100 DEG C of water, 0.325-0.35 parts of lemons are added in the persimmon 100 parts of steps (2) obtained
Lemon acid and 0.078-0.084 parts of ascorbic acid mix, and juicing with filtered through gauze, obtains persimmon magma；
(4) weigh raw material by weight: persimmon magma 15%-25%, epoxy glue 0.8%-1.2%, citric acid 0.1%-0.2%,
White granulated sugar 12%-16%, surplus are water；The konjac glucomannan and carragheen composition that the epoxy glue is weight ratio 1:4；
(5) under stiring, epoxy glue is impregnated into 10-15min in 45-55 DEG C of hot water, boiling water bath heats 6-9min, obtains
Bright uniform, stick-slip glue；
(6) white granulated sugar and persimmon magma are added when glue is cooled to 62-68 DEG C, the citric acid is added and is uniformly mixed, obtains
To persimmon jelly stoste, it is packed into jelly cup, sterilization.
2. a kind of persimmon jelly of method of claim 1 preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910231660.3A CN110024994A (en) | 2019-03-26 | 2019-03-26 | A kind of persimmon jelly and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910231660.3A CN110024994A (en) | 2019-03-26 | 2019-03-26 | A kind of persimmon jelly and preparation method |
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| CN110024994A true CN110024994A (en) | 2019-07-19 |
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| CN201910231660.3A Pending CN110024994A (en) | 2019-03-26 | 2019-03-26 | A kind of persimmon jelly and preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374285A (en) * | 2020-04-16 | 2020-07-07 | 黄冈师范学院 | Health-care sweet persimmon jelly and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007209221A (en) * | 2006-02-07 | 2007-08-23 | Kushibiki Noson Kogyo Kyogyo Kyodo Kumiai Rengokai | Persimmon paste, method for the same, and jelly containing the persimmon paste |
| CN102461772A (en) * | 2010-11-12 | 2012-05-23 | 姜先梅 | Method for processing fruit jelly |
| CN103918959A (en) * | 2014-04-13 | 2014-07-16 | 严斯文 | Jelly processing method |
| KR20140112720A (en) * | 2013-03-14 | 2014-09-24 | 고재협 | gogam jelly |
| CN106852491A (en) * | 2017-01-16 | 2017-06-16 | 四川省大真科技有限责任公司 | A kind of white fungus fruit jelly and preparation method thereof |
-
2019
- 2019-03-26 CN CN201910231660.3A patent/CN110024994A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007209221A (en) * | 2006-02-07 | 2007-08-23 | Kushibiki Noson Kogyo Kyogyo Kyodo Kumiai Rengokai | Persimmon paste, method for the same, and jelly containing the persimmon paste |
| CN102461772A (en) * | 2010-11-12 | 2012-05-23 | 姜先梅 | Method for processing fruit jelly |
| KR20140112720A (en) * | 2013-03-14 | 2014-09-24 | 고재협 | gogam jelly |
| CN103918959A (en) * | 2014-04-13 | 2014-07-16 | 严斯文 | Jelly processing method |
| CN106852491A (en) * | 2017-01-16 | 2017-06-16 | 四川省大真科技有限责任公司 | A kind of white fungus fruit jelly and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 严奉伟，吴光旭编著: "《水果深加工技术与工艺配方》", 31 May 2001, 科学技术文献出版社 * |
| 高海生等: "保健食品-柿子果冻的加工研制", 《山西果树》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374285A (en) * | 2020-04-16 | 2020-07-07 | 黄冈师范学院 | Health-care sweet persimmon jelly and preparation method thereof |
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Application publication date: 20190719 |