CN111528429A - A calorie-free jelly formula and its preparation method - Google Patents

A calorie-free jelly formula and its preparation method Download PDF

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Publication number
CN111528429A
CN111528429A CN202010451663.0A CN202010451663A CN111528429A CN 111528429 A CN111528429 A CN 111528429A CN 202010451663 A CN202010451663 A CN 202010451663A CN 111528429 A CN111528429 A CN 111528429A
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juice
jelly
fruit
parts
pulp
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CN202010451663.0A
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Inventor
马海华
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SHANGHAI BOOHEE INFORMATION TECHNOLOGY CO LTD
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SHANGHAI BOOHEE INFORMATION 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
    • A23L29/03—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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/055—Organic compounds containing sulfur 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)

Abstract

The invention discloses a calorie-free jelly formula, which is prepared from the following raw materials in parts by weight: 10-16 parts of jelly powder, 0.05-0.08 part of potassium chloride, 80-90 parts of purified water, 0.00002-0.00005 part of edible pigment, 0.0002-0.0004 part of potassium sorbate, 0.0008-0.001 part of sodium citrate, 0.0005-0.002 part of lemon defoamer, 0.0002-0.0007 part of citric acid, 0.3-1.2 parts of sweetener and 10-15 parts of fruit and vegetable extract. According to the invention, specific fruit and vegetable materials are added into the jelly, so that on one hand, the richness of the taste of the jelly can be improved, the taste of the jelly is improved, and on the other hand, the fruit and vegetable contain a large amount of vitamins, edible fibers, antioxidants, potassium, manganese and other trace elements, so that the health of eaters is promoted.

Description

A calorie-free jelly formula and its preparation method
Technical Field
The invention relates to the technical field of food, in particular to a calorie-free jelly formula and a preparation method thereof.
Background
Jelly is a kind of western dessert in the form of semisolid, and is prepared from edible gelatin, water, sugar, and fruit juice. The jelly is made by solidifying completely by the gel action of gelatin, and different moulds are used to produce finished products with different styles and shapes. Generally, jelly products are manufactured through processing procedures such as jelly liquid preparation, mold filling, refrigeration and the like, and the process flow comprises the steps of jelly liquid preparation, mold filling, refrigeration and shaping, mold releasing and decoration.
At present, jelly in the market contains more sugar and some ingredients with higher calorie, so that the calorie is easily accumulated after the jelly is eaten in a large amount, and the condition that eaters are fat and the health of eaters is negatively influenced is caused. For this reason, a new technical solution needs to be designed for solution.
Disclosure of Invention
The invention aims to provide a calorie-free jelly formula and a preparation method thereof, and by adding specific fruit and vegetable materials into jelly, on one hand, the richness of the taste of the jelly can be improved, the taste of the jelly is improved, and on the other hand, the fruit and vegetable contain a large amount of vitamins, edible fibers, antioxidants, potassium, manganese and other trace elements, so that the health of eaters is promoted.
In order to achieve the purpose, the invention provides the following technical scheme: the formula of the calorie-free jelly comprises the following raw materials in parts by weight: 10-16 parts of jelly powder, 0.05-0.08 part of potassium chloride, 80-90 parts of purified water, 0.00002-0.00005 part of edible pigment, 0.0002-0.0004 part of potassium sorbate, 0.0008-0.001 part of sodium citrate, 0.0005-0.002 part of lemon defoamer, 0.0002-0.0007 part of citric acid, 0.3-1.2 parts of sweetener and 10-15 parts of fruit and vegetable extract.
As an improvement of the technical scheme, the jelly is prepared from the following raw materials in parts by weight: 13 parts of jelly powder, 0.07 part of potassium chloride, 85 parts of purified water, 0.00004 part of edible pigment, 0.0003 part of potassium sorbate, 0.0009 part of sodium citrate, 0.0001 part of lemon defoamer, 0.0005 part of citric acid, 0.8 part of sweetener and 13 parts of fruit and vegetable extract.
As an improvement of the technical scheme, the fruit and vegetable extract comprises one or more of vegetable juice, fruit juice and fruit pulp.
As an improvement of the technical scheme, the vegetable juice is one or a mixture of a plurality of celery juice, green bean juice, cucumber juice, broccoli juice and asparagus juice.
As an improvement of the technical scheme, the fruit juice is any one or a mixture of more of apple juice, cranberry juice, strawberry juice, watermelon juice, lemon juice and raspberry juice.
As an improvement of the technical scheme, the pulp is any one or a mixture of more of apple pulp, cranberry pulp, strawberry pulp, watermelon pulp, lemon pulp and raspberry pulp.
As an improvement of the technical scheme, the sweetening agent is one or a mixture of saccharin, saccharin sodium, sodium cyclamate and aspartame.
A preparation method of a calorie-free jelly comprises the following steps:
step (1): pretreatment of fruit and vegetable extracts: cleaning selected fruits and vegetables, removing the skins of the fruits and vegetables, cutting the fruits and vegetables into pieces to obtain pulp and vegetable pieces, independently placing the pulp and vegetable pieces for later use, and placing the treated fruits and vegetables into a juicer for juicing to obtain fruit juice and vegetable juice for later use;
step (2): preparing the jelly: weighing a proper amount of jelly powder for later use, boiling purified water and pouring into a container, pouring the weighed jelly powder into the container, and uniformly stirring; color matching: weighing edible pigment in a measuring cup, adding into a container, and stirring; acid adjustment: sequentially adding potassium sorbate, sodium citrate and citric acid into the container, and uniformly stirring; seasoning: adding potassium chloride, a sweetening agent and a lemon antifoaming agent into the container, and uniformly stirring; adding the fruit and vegetable extract when the temperature is reduced to 20-30 ℃, uniformly stirring, and cooling to room temperature;
and (3): and pouring the cooled mixed liquid into a mold, covering a layer of preservative film on the surface of the mold, sealing the surface of the mold, putting the mold into a refrigerator for cold storage, taking out the mold after cold storage for a period of time, and packaging to finish the preparation of the jelly.
As an improvement of the above technical scheme, the stirring speed in the step (2) is 400-600 prm.
As an improvement of the technical scheme, the refrigerating time in the step (2) is 8-10 h.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the sweetener is added into the jelly to replace common sugar, so that the sugar content in the jelly is greatly reduced and the calorie content in the jelly is greatly reduced under the condition of meeting the requirements of taste of eaters.
2. According to the invention, specific fruit and vegetable materials are added into the jelly, so that on one hand, the richness of the taste of the jelly can be improved, the taste of the jelly is improved, and on the other hand, the fruit and vegetable contain a large amount of vitamins, edible fibers, antioxidants, potassium, manganese and other trace elements, so that the health of eaters is promoted.
Detailed Description
The formula of the calorie-free jelly comprises the following raw materials in parts by weight: 10-16 parts of jelly powder, 0.05-0.08 part of potassium chloride, 80-90 parts of purified water, 0.00002-0.00005 part of edible pigment, 0.0002-0.0004 part of potassium sorbate, 0.0008-0.001 part of sodium citrate, 0.0005-0.002 part of lemon defoamer, 0.0002-0.0007 part of citric acid, 0.3-1.2 parts of sweetener and 10-15 parts of fruit and vegetable extract;
in a further improvement, the jelly is prepared from the following raw materials in parts by weight: 13 parts of jelly powder, 0.07 part of potassium chloride, 85 parts of purified water, 0.00004 part of edible pigment, 0.0003 part of potassium sorbate, 0.0009 part of sodium citrate, 0.0001 part of lemon defoamer, 0.0005 part of citric acid, 0.8 part of sweetener and 13 parts of fruit and vegetable extract.
In a further improvement, the fruit and vegetable extract comprises one or more of vegetable juice, fruit juice and fruit pulp.
In a further improvement, the vegetable juice is one or a mixture of a plurality of celery juice, green bean juice, cucumber juice, broccoli juice and asparagus juice.
In a further improvement, the fruit juice is any one or more of apple juice, cranberry juice, strawberry juice, watermelon juice, lemon juice and raspberry juice.
In a further improvement, the pulp is any one or more of apple pulp, cranberry pulp, strawberry pulp, watermelon pulp, lemon pulp and raspberry pulp.
In a further improvement, the sweetener is one or a mixture of saccharin, saccharin sodium, cyclamate and aspartame.
A preparation method of a calorie-free jelly comprises the following steps:
step (1): pretreatment of fruit and vegetable extracts: cleaning selected fruits and vegetables, removing the skins of the fruits and vegetables, cutting the fruits and vegetables into pieces to obtain pulp and vegetable pieces, independently placing the pulp and vegetable pieces for later use, and placing the treated fruits and vegetables into a juicer for juicing to obtain fruit juice and vegetable juice for later use;
step (2): preparing the jelly: weighing a proper amount of jelly powder for later use, boiling purified water and pouring into a container, pouring the weighed jelly powder into the container, and uniformly stirring; color matching: weighing edible pigment in a measuring cup, adding into a container, and stirring; acid adjustment: sequentially adding potassium sorbate, sodium citrate and citric acid into the container, and uniformly stirring; seasoning: adding potassium chloride, a sweetening agent and a lemon antifoaming agent into the container, and uniformly stirring; adding the fruit and vegetable extract when the temperature is reduced to 20-30 ℃, uniformly stirring, and cooling to room temperature;
and (3): and pouring the cooled mixed liquid into a mold, covering a layer of preservative film on the surface of the mold, sealing the surface of the mold, putting the mold into a refrigerator for cold storage, taking out the mold after cold storage for a period of time, and packaging to finish the preparation of the jelly.
In a further improvement, the stirring speed in the step (2) is 400-600 prm.
In a further improvement, the refrigerating time in the step (2) is 8-10 h.
According to the invention, specific fruit and vegetable materials are added into the jelly, so that on one hand, the richness of the taste of the jelly can be improved, the taste of the jelly is improved, and on the other hand, the fruit and vegetable contain a large amount of vitamins, edible fibers, antioxidants, potassium, manganese and other trace elements, so that the health of eaters is promoted.
Example 1
Weighing 10 parts of jelly powder for later use, boiling 80 parts of purified water and pouring into a container, pouring the weighed jelly powder into the container, and uniformly stirring; color matching: weighing 0.00002 part of edible pigment by using a measuring cup, and adding the edible pigment into a container to be uniformly stirred; acid adjustment: sequentially adding 0.0002 part of potassium sorbate, 0.0008 part of sodium citrate and 0.0002 part of citric acid into a container, and uniformly stirring; seasoning: adding 0.05 part of potassium chloride, 0.3 part of sweetener and 0.0005 part of lemon defoamer into a container, and uniformly stirring; when the temperature is reduced to 20-30 ℃, 10 parts of fruit and vegetable extract is added, and the mixture is cooled to room temperature after being uniformly stirred.
The fruit and vegetable extract is vegetable juice.
The vegetable juice is one or more of celery juice, green bean juice, cucumber juice, broccoli juice and asparagus juice.
The sweetener is one or more of saccharin, saccharin sodium, cyclamate and aspartame.
Example 2
Weighing 13 parts of jelly powder for later use, boiling 85 parts of purified water and pouring into a container, pouring the weighed jelly powder into the container, and uniformly stirring; color matching: weighing 0.00004 part of edible pigment by using a measuring cup, and adding the edible pigment into a container to be uniformly stirred; acid adjustment: sequentially adding 0.0003 part of potassium sorbate, 0.0009 part of sodium citrate and 0.0005 part of citric acid into a container, and uniformly stirring; seasoning: adding 0.07 part of potassium chloride, 0.8 part of sweetening agent and 0.0001 part of lemon antifoaming agent into a container, and uniformly stirring; adding 13 parts of fruit and vegetable extract when the temperature is reduced to 20-30 ℃, uniformly stirring and cooling to room temperature.
The fruit and vegetable extract comprises one of fruit juice and fruit pulp.
The fruit juice is any one or mixture of apple juice, cranberry juice, strawberry juice, watermelon juice, lemon juice and raspberry juice.
The pulp is any one or mixture of apple pulp, cranberry pulp, strawberry pulp, watermelon pulp, lemon pulp and raspberry pulp.
The sweetener is one or more of saccharin, saccharin sodium, cyclamate and aspartame.
Example 3
Weighing 16 parts of jelly powder for later use, boiling 90 parts of purified water and pouring into a container, pouring the weighed jelly powder into the container, and uniformly stirring; color matching: weighing 0.00005 part of edible pigment by using the measuring cup, and adding the edible pigment into a container to be uniformly stirred; acid adjustment: sequentially adding 0.0004 part of potassium sorbate, 0.001 part of sodium citrate and 0.0007 part of citric acid into a container, and uniformly stirring; seasoning: adding 0.08 part of potassium chloride, 1.2 parts of sweetening agent and 0.0002 part of lemon antifoaming agent into a container, and uniformly stirring; and (3) when the temperature is reduced to 20-30 ℃, adding 15 parts of the fruit and vegetable extract, uniformly stirring, and cooling to room temperature.
The fruit and vegetable extract is a mixture of various fruit juices and pulps.
The vegetable juice is one or more of celery juice, green bean juice, cucumber juice, broccoli juice and asparagus juice.
The fruit juice is any one or mixture of apple juice, cranberry juice, strawberry juice, watermelon juice, lemon juice and raspberry juice.
The pulp is any one or mixture of apple pulp, cranberry pulp, strawberry pulp, watermelon pulp, lemon pulp and raspberry pulp.
The sweetener is one or more of saccharin, saccharin sodium, cyclamate and aspartame.
The ingredients of the jelly obtained in each example were tested, and the detailed results are shown in the following table.
Figure BDA0002507790930000061
Figure BDA0002507790930000071
In addition, the comparison and the content show that the fruit jelly is prepared by adopting a new formula and a new process, on one hand, the richness of the taste of the fruit jelly can be improved, the taste of the fruit jelly is improved, and on the other hand, the fruit and vegetable contain a large amount of vitamins, edible fibers, antioxidants, potassium, manganese and other trace elements, so that the health of eaters is promoted.

Claims (10)

1. The formula of the calorie-free jelly is characterized by comprising the following raw materials in parts by weight: 10-16 parts of jelly powder, 0.05-0.08 part of potassium chloride, 80-90 parts of purified water, 0.00002-0.00005 part of edible pigment, 0.0002-0.0004 part of potassium sorbate, 0.0008-0.001 part of sodium citrate, 0.0005-0.002 part of lemon defoamer, 0.0002-0.0007 part of citric acid, 0.3-1.2 parts of sweetener and 10-15 parts of fruit and vegetable extract.
2. The calorie-free jelly formulation according to claim 1, wherein: the jelly is prepared from the following raw materials in parts by weight: 13 parts of jelly powder, 0.07 part of potassium chloride, 85 parts of purified water, 0.00004 part of edible pigment, 0.0003 part of potassium sorbate, 0.0009 part of sodium citrate, 0.0001 part of lemon defoamer, 0.0005 part of citric acid, 0.8 part of sweetener and 13 parts of fruit and vegetable extract.
3. The calorie-free jelly formulation according to claim 1, wherein: the fruit and vegetable extract comprises one or more of vegetable juice, fruit juice and fruit pulp.
4. The calorie-free jelly formulation according to claim 3, wherein: the vegetable juice is one or more of celery juice, green bean juice, cucumber juice, broccoli juice and asparagus juice.
5. The calorie-free jelly formulation according to claim 3, wherein: the fruit juice is any one or mixture of apple juice, cranberry juice, strawberry juice, watermelon juice, lemon juice and raspberry juice.
6. The calorie-free jelly formulation according to claim 3, wherein: the pulp is any one or mixture of apple pulp, cranberry pulp, strawberry pulp, watermelon pulp, lemon pulp and raspberry pulp.
7. The calorie-free jelly formulation according to claim 1, wherein: the sweetener is one or more of saccharin, saccharin sodium, cyclamate and aspartame.
8. A method of preparing a calorie-free jelly according to claims 1 to 7, wherein: the preparation method of the jelly comprises the following steps:
step (1): pretreatment of fruit and vegetable extracts: cleaning selected fruits and vegetables, removing the skins of the fruits and vegetables, cutting the fruits and vegetables into pieces to obtain pulp and vegetable pieces, independently placing the pulp and vegetable pieces for later use, and placing the treated fruits and vegetables into a juicer for juicing to obtain fruit juice and vegetable juice for later use;
step (2): preparing the jelly: weighing a proper amount of jelly powder for later use, boiling purified water and pouring into a container, pouring the weighed jelly powder into the container, and uniformly stirring; color matching: weighing edible pigment in a measuring cup, adding into a container, and stirring; acid adjustment: sequentially adding potassium sorbate, sodium citrate and citric acid into the container, and uniformly stirring; seasoning: adding potassium chloride, a sweetening agent and a lemon antifoaming agent into the container, and uniformly stirring; adding the fruit and vegetable extract when the temperature is reduced to 20-30 ℃, uniformly stirring, and cooling to room temperature;
and (3): and pouring the cooled mixed liquid into a mold, covering a layer of preservative film on the surface of the mold, sealing the surface of the mold, putting the mold into a refrigerator for cold storage, taking out the mold after cold storage for a period of time, and packaging to finish the preparation of the jelly.
9. The calorie-free jelly formulation and the method of preparing the same according to claim 8, wherein: the stirring speed in the step (2) is 400-600 prm.
10. The calorie-free jelly formulation and the method of preparing the same according to claim 8, wherein: the refrigerating time in the step (2) is 8-10 h.
CN202010451663.0A 2020-05-25 2020-05-25 A calorie-free jelly formula and its preparation method Pending CN111528429A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1462588A (en) * 2002-11-25 2003-12-24 梁庆钧 Juice jelly prepared from garden spgarden stuff without cane sugar for lowering blood sugar and its creation method
CN104824495A (en) * 2015-05-25 2015-08-12 贵州京宸科技有限公司 Fruity jellies
CN107302991A (en) * 2016-04-21 2017-10-31 广西福芝燕贸易有限公司 A kind of formula of bird's nest jelly and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1462588A (en) * 2002-11-25 2003-12-24 梁庆钧 Juice jelly prepared from garden spgarden stuff without cane sugar for lowering blood sugar and its creation method
CN104824495A (en) * 2015-05-25 2015-08-12 贵州京宸科技有限公司 Fruity jellies
CN107302991A (en) * 2016-04-21 2017-10-31 广西福芝燕贸易有限公司 A kind of formula of bird's nest jelly and preparation method thereof

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