CN113100416A - Preparation method of multi-color crabapple jelly - Google Patents
Preparation method of multi-color crabapple jelly Download PDFInfo
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- CN113100416A CN113100416A CN202110482213.2A CN202110482213A CN113100416A CN 113100416 A CN113100416 A CN 113100416A CN 202110482213 A CN202110482213 A CN 202110482213A CN 113100416 A CN113100416 A CN 113100416A
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- 235000005087 Malus prunifolia Nutrition 0.000 title claims abstract description 66
- 244000070406 Malus silvestris Species 0.000 title claims abstract description 66
- 235000015110 jellies Nutrition 0.000 title claims abstract description 54
- 239000008274 jelly Substances 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 57
- 238000002156 mixing Methods 0.000 claims abstract description 43
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 39
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 20
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 20
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 20
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 20
- 244000000626 Daucus carota Species 0.000 claims abstract description 20
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 20
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 20
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 20
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 20
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 20
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 20
- 241000220324 Pyrus Species 0.000 claims abstract description 20
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 20
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 20
- 238000005520 cutting process Methods 0.000 claims abstract description 13
- 244000088401 Pyrus pyrifolia Species 0.000 claims abstract description 10
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 claims abstract description 10
- 235000011572 Pyrus ussuriensis Nutrition 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 238000005303 weighing Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims description 28
- 238000010438 heat treatment Methods 0.000 claims description 27
- 239000011259 mixed solution Substances 0.000 claims description 27
- 235000013399 edible fruits Nutrition 0.000 claims description 20
- 239000004576 sand Substances 0.000 claims description 18
- 238000010025 steaming Methods 0.000 claims description 18
- 239000003292 glue Substances 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000004677 Nylon Substances 0.000 claims description 9
- 239000004744 fabric Substances 0.000 claims description 9
- 238000002844 melting Methods 0.000 claims description 9
- 230000008018 melting Effects 0.000 claims description 9
- 229920001778 nylon Polymers 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 235000015192 vegetable juice Nutrition 0.000 claims 1
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 238000011049 filling Methods 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N methanol Substances OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
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Classifications
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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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- 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
-
- 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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- 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the technical field of jelly preparation, in particular to a preparation method of multi-color crabapple jelly, which comprises the following steps: s1, obtaining raw materials: weighing the following raw materials in parts by mass: 85-95 parts of Chinese pear, 25-35 parts of kiwi fruit, 23-28 parts of pear, 15-19 parts of medlar, 15-17 parts of lemon, 13-17 parts of passion fruit, 16-20 parts of carrot, 16-20 parts of soft sugar, 8-10 parts of gilding tablet and 25-29 parts of cornflower extract; s2, pretreatment of the crabapple: cleaning fructus Mali Asiaticae, removing core, cutting, and soaking in salt water or citric acid solution for color protection; s3, pretreatment of fruits and vegetables: and (4) squeezing the kiwi fruit, the pear, the medlar, the lemon, the passion fruit and the carrot weighed in the S1 by a squeezer in sequence, and mixing the juices to obtain the fruit and vegetable juice. The invention can effectively inhibit the oxidation reaction of free radicals and improve the antioxidation effect of the crabapple jelly.
Description
Technical Field
The invention relates to the technical field of jelly preparation, in particular to a preparation method of multi-color crabapple jelly.
Background
The jelly is a jelly food which is prepared by taking fruits, vegetables, tea leaves or Chinese herbal medicines and the like as raw materials, properly adding a sweetening agent and a gelling agent, and carrying out processes of sol, blending, filling, sterilization, cooling and the like. The jelly is a snack which is suitable for people of all ages and is widely popular with people all the time, the traditional jelly only focuses on the taste, appearance and other factors of the jelly, but nowadays, people pay more attention to health problems, so people are more inclined to green, healthy, nutritional and health-care jellies without bad additives.
Therefore, we propose a method for preparing a multi-colored crabapple jelly with high antioxidant capacity to solve the above problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation method of multi-color crabapple jelly.
The preparation method of the multi-flower crabapple jelly comprises the following steps:
s1, obtaining raw materials: weighing the following raw materials in parts by mass: 85-95 parts of Chinese pear, 25-35 parts of kiwi fruit, 23-28 parts of pear, 15-19 parts of medlar, 15-17 parts of lemon, 13-17 parts of passion fruit, 16-20 parts of carrot, 16-20 parts of soft sugar, 8-10 parts of gilding tablet and 25-29 parts of cornflower extract;
s2, pretreatment of the crabapple: cleaning fructus Mali Asiaticae, removing core, cutting, and soaking in salt water or citric acid solution for color protection;
s3, pretreatment of fruits and vegetables: juicing the kiwi fruit, the pear, the medlar, the lemon, the passion fruit and the carrot which are weighed in the S1 by a squeezer in sequence, and mixing the juices to obtain fruit and vegetable juice;
s4, heating and softening: taking the color-protected crabapple in the step S2, putting the crabapple into a steaming drawer, steaming for 5-10 minutes at the temperature of 65-75 ℃, taking out, and cooling;
s5, squeezing to obtain juice: after the sand fruits are cooled, squeezing the sand fruits by a squeezer, and filtering green juice by nylon cloth with 200 meshes;
s6, adding sugar for dissolving: mixing fruit and vegetable juice with soft sugar, adding cornflower extract, mixing to obtain mixed solution, heating and concentrating the mixed solution, and heating the mixed solution to 45 deg.C;
s7, adding glue for melting: putting the soaked Geliding tablets after the soft white sugar is melted, stirring until the gelatin is melted, taking out the Geliding tablets when the temperature reaches 45-50 ℃, and putting the Geliding tablets into a sterilized jelly cup;
s8, cooling to obtain a product: and (3) carrying out ultraviolet sterilization on the jelly cup, putting the product subjected to heat sterilization into the jelly cup, cooling the jelly cup, and putting the jelly cup into a refrigerator with the temperature of 2-4 ℃ for refrigeration.
Preferably, the crabapple in the step S2 is picked as a fully ripe and pectin-rich crabapple.
Preferably, the extraction method of the cornflower extract comprises the following steps: picking 1-3 kg of cornflower, cutting into small segments, pouring into water, allowing water to flow over the cornflower, heating the cornflower in a water bath, and filtering after the water bath to obtain the cornflower extract.
Preferably, the water bath temperature is 65-75 ℃, and the water bath time is 15-20 minutes.
Preferably, the mixing ratio of the fruit and vegetable juice and the soft sugar in the step S6 is 6.67: 1.
Preferably, the mixing ratio of the gilding pieces to the fruit and vegetable juice in the step S7 is 12.5: 1.
Compared with the prior art, the invention has the beneficial effects that:
according to the method, the cornflower is cut off, then is heated in a water bath, is filtered to obtain the cornflower extracting solution, and is added into the process to prepare the crabapple jelly, so that the extract can effectively inhibit the oxidation reaction of free radicals, and the antioxidant effect of the jelly is improved.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
The preparation method of the multi-flower crabapple jelly comprises the following steps:
s1, obtaining raw materials: weighing the following raw materials in parts by mass: 85-95 parts of Chinese pear, 25-35 parts of kiwi fruit, 23-28 parts of pear, 15-19 parts of medlar, 15-17 parts of lemon, 13-17 parts of passion fruit, 16-20 parts of carrot, 16-20 parts of soft sugar, 8-10 parts of gilding tablet and 25-29 parts of cornflower extract;
s2, pretreatment of the crabapple: picking new full-ripe crabapple rich in pectin substances, cleaning the crabapple, removing kernels, cutting, and soaking the crabapple in salt water or citric acid solution for color protection;
s3, pretreatment of fruits and vegetables: juicing the kiwi fruit, the pear, the medlar, the lemon, the passion fruit and the carrot which are weighed in the S1 by a squeezer in sequence, and mixing the juices to obtain fruit and vegetable juice;
s4, heating and softening: taking the color-protected crabapple in the step S2, putting the crabapple into a steaming drawer, steaming for 7 minutes at the temperature of 65 ℃, taking out, and cooling;
s5, squeezing to obtain juice: after the sand fruits are cooled, squeezing the sand fruits by a squeezer, and filtering green juice by nylon cloth with 200 meshes;
s6, adding sugar for dissolving: mixing fruit and vegetable juice with soft sugar at a ratio of 6.67:1, adding cornflower extract, mixing to obtain mixed solution, heating and concentrating the mixed solution, and heating the mixed solution to 45 deg.C;
the extraction method of the cornflower extract comprises the following steps: picking up 1kg of cornflower, cutting into small segments, pouring into water, allowing water to flow over the cornflower, heating the cornflower in water bath, and filtering after the water bath to obtain cornflower extract, wherein the water bath temperature is 65 ℃ and the water bath time is 15 minutes.
S7, adding glue for melting: mixing the soaked Geliding slices with the fruit and vegetable juice at a mixing ratio of 12.5:1, adding melted soft white sugar, stirring until the glue is melted, taking out when the temperature reaches 45 ℃, and filling into a sterilized jelly cup;
s8, cooling to obtain a product: sterilizing the jelly cup with ultraviolet, placing the sterilized product, cooling, and refrigerating at 2 deg.C.
Example 1:
s1, obtaining raw materials: weighing the following raw materials in parts by mass: 85 parts of Chinese pear, 25 parts of kiwi fruit, 23 parts of pear, 15 parts of medlar, 15 parts of lemon, 13 parts of passion fruit, 16 parts of carrot, 16 parts of soft sugar, 8 parts of gilding tablet and 25 parts of cornflower extract;
s2, pretreatment of the crabapple: picking new full-ripe crabapple rich in pectin substances, cleaning the crabapple, removing kernels, cutting, and soaking the crabapple in salt water or citric acid solution for color protection;
s3, pretreatment of fruits and vegetables: juicing the kiwi fruit, the pear, the medlar, the lemon, the passion fruit and the carrot which are weighed in the S1 by a squeezer in sequence, and mixing the juices to obtain fruit and vegetable juice;
s4, heating and softening: taking the color-protected crabapple in the step S2, putting the crabapple into a steaming drawer, steaming for 7 minutes at the temperature of 65 ℃, taking out, and cooling;
s5, squeezing to obtain juice: after the sand fruits are cooled, squeezing the sand fruits by a squeezer, and filtering green juice by nylon cloth with 200 meshes;
s6, adding sugar for dissolving: mixing fruit and vegetable juice with soft sugar at a ratio of 6.67:1, adding cornflower extract, mixing to obtain mixed solution, heating and concentrating the mixed solution, and heating the mixed solution to 45 deg.C;
s7, adding glue for melting: mixing the soaked Geliding slices with the fruit and vegetable juice at a mixing ratio of 12.5:1, adding melted soft white sugar, stirring until the glue is melted, taking out when the temperature reaches 45 ℃, and filling into a sterilized jelly cup;
s8, cooling to obtain a product: sterilizing the jelly cup with ultraviolet, placing the sterilized product, cooling, and refrigerating at 2 deg.C.
Example 2:
s1, obtaining raw materials: weighing the following raw materials in parts by mass: 90 parts of Chinese pear, 30 parts of Chinese gooseberry, 25 parts of pear, 17 parts of medlar, 16 parts of lemon, 15 parts of passion fruit, 18 parts of carrot, 18 parts of soft sugar, 9 parts of gilding tablet and 27 parts of cornflower extract;
s2, pretreatment of the crabapple: picking new full-ripe crabapple rich in pectin substances, cleaning the crabapple, removing kernels, cutting, and soaking the crabapple in salt water or citric acid solution for color protection;
s3, pretreatment of fruits and vegetables: juicing the kiwi fruit, the pear, the medlar, the lemon, the passion fruit and the carrot which are weighed in the S1 by a squeezer in sequence, and mixing the juices to obtain fruit and vegetable juice;
s4, heating and softening: taking the color-protected crabapple in the step S2, putting the crabapple into a steaming drawer, steaming for 7 minutes at the temperature of 65 ℃, taking out, and cooling;
s5, squeezing to obtain juice: after the sand fruits are cooled, squeezing the sand fruits by a squeezer, and filtering green juice by nylon cloth with 200 meshes;
s6, adding sugar for dissolving: mixing fruit and vegetable juice with soft sugar at a ratio of 6.67:1, adding cornflower extract, mixing to obtain mixed solution, heating and concentrating the mixed solution, and heating the mixed solution to 45 deg.C;
s7, adding glue for melting: mixing the soaked Geliding slices with the fruit and vegetable juice at a mixing ratio of 12.5:1, adding melted soft white sugar, stirring until the glue is melted, taking out when the temperature reaches 45 ℃, and filling into a sterilized jelly cup;
s8, cooling to obtain a product: sterilizing the jelly cup with ultraviolet, placing the sterilized product, cooling, and refrigerating at 2 deg.C.
Example 3:
s1, obtaining raw materials: weighing the following raw materials in parts by mass: 95 parts of Chinese pear fruit, 35 parts of Chinese gooseberry, 28 parts of pear, 19 parts of medlar, 17 parts of lemon, 17 parts of passion fruit, 20 parts of carrot, 20 parts of soft sugar, 10 parts of gilding tablet and 29 parts of cornflower extract;
s2, pretreatment of the crabapple: picking new full-ripe crabapple rich in pectin substances, cleaning the crabapple, removing kernels, cutting, and soaking the crabapple in salt water or citric acid solution for color protection;
s3, pretreatment of fruits and vegetables: juicing the kiwi fruit, the pear, the medlar, the lemon, the passion fruit and the carrot which are weighed in the S1 by a squeezer in sequence, and mixing the juices to obtain fruit and vegetable juice;
s4, heating and softening: taking the color-protected crabapple in the step S2, putting the crabapple into a steaming drawer, steaming for 7 minutes at the temperature of 65 ℃, taking out, and cooling;
s5, squeezing to obtain juice: after the sand fruits are cooled, squeezing the sand fruits by a squeezer, and filtering green juice by nylon cloth with 200 meshes;
s6, adding sugar for dissolving: mixing fruit and vegetable juice with soft sugar at a ratio of 6.67:1, adding cornflower extract, mixing to obtain mixed solution, heating and concentrating the mixed solution, and heating the mixed solution to 45 deg.C;
s7, adding glue for melting: mixing the soaked Geliding slices with the fruit and vegetable juice at a mixing ratio of 12.5:1, adding melted soft white sugar, stirring until the glue is melted, taking out when the temperature reaches 45 ℃, and filling into a sterilized jelly cup;
s8, cooling to obtain a product: sterilizing the jelly cup with ultraviolet, placing the sterilized product, cooling, and refrigerating at 2 deg.C.
Test one: measurement of resistance to Oxidation of jelly
Comparative example 1:
s1, obtaining raw materials: weighing the following raw materials in parts by mass: 85 parts of Chinese pear, 25 parts of kiwi fruit, 23 parts of pear, 15 parts of medlar, 15 parts of lemon, 13 parts of passion fruit, 16 parts of carrot, 16 parts of soft sugar and 8 parts of Jilibing tablets;
s2, pretreatment of the crabapple: picking new full-ripe crabapple rich in pectin substances, cleaning the crabapple, removing kernels, cutting, and soaking the crabapple in salt water or citric acid solution for color protection;
s3, pretreatment of fruits and vegetables: juicing the kiwi fruit, the pear, the medlar, the lemon, the passion fruit and the carrot which are weighed in the S1 by a squeezer in sequence, and mixing the juices to obtain fruit and vegetable juice;
s4, heating and softening: taking the color-protected crabapple in the step S2, putting the crabapple into a steaming drawer, steaming for 7 minutes at the temperature of 65 ℃, taking out, and cooling;
s5, squeezing to obtain juice: after the sand fruits are cooled, squeezing the sand fruits by a squeezer, and filtering green juice by nylon cloth with 200 meshes;
s6, adding sugar for dissolving: mixing the fruit and vegetable juice with soft white sugar according to the ratio of 6.67:1 to obtain a mixed solution, heating and concentrating the mixed solution until the temperature of the mixed solution rises to 45 ℃;
s7, adding glue for melting: mixing the soaked Geliding slices with the fruit and vegetable juice at a mixing ratio of 12.5:1, adding melted soft white sugar, stirring until the glue is melted, taking out when the temperature reaches 45 ℃, and filling into a sterilized jelly cup;
s8, cooling to obtain a product: sterilizing the jelly cup with ultraviolet, placing the sterilized product, cooling, and refrigerating at 2 deg.C.
Comparative example 2:
s1, obtaining raw materials: weighing the following raw materials in parts by mass: 90 parts of Chinese pear, 30 parts of kiwi fruit, 25 parts of pear, 17 parts of medlar, 16 parts of lemon, 15 parts of passion fruit, 18 parts of carrot, 18 parts of soft sugar and 9 parts of Jilibing tablets;
s2, pretreatment of the crabapple: picking new full-ripe crabapple rich in pectin substances, cleaning the crabapple, removing kernels, cutting, and soaking the crabapple in salt water or citric acid solution for color protection;
s3, pretreatment of fruits and vegetables: juicing the kiwi fruit, the pear, the medlar, the lemon, the passion fruit and the carrot which are weighed in the S1 by a squeezer in sequence, and mixing the juices to obtain fruit and vegetable juice;
s4, heating and softening: taking the color-protected crabapple in the step S2, putting the crabapple into a steaming drawer, steaming for 7 minutes at the temperature of 65 ℃, taking out, and cooling;
s5, squeezing to obtain juice: after the sand fruits are cooled, squeezing the sand fruits by a squeezer, and filtering green juice by nylon cloth with 200 meshes;
s6, adding sugar for dissolving: mixing the fruit and vegetable juice with soft white sugar according to the ratio of 6.67:1 to obtain a mixed solution, heating and concentrating the mixed solution until the temperature of the mixed solution rises to 45 ℃;
s7, adding glue for melting: mixing the soaked Geliding slices with the fruit and vegetable juice at a mixing ratio of 12.5:1, adding melted soft white sugar, stirring until the glue is melted, taking out when the temperature reaches 45 ℃, and filling into a sterilized jelly cup;
s8, cooling to obtain a product: sterilizing the jelly cup with ultraviolet, placing the sterilized product, cooling, and refrigerating at 2 deg.C.
Comparative example 3:
s1, obtaining raw materials: weighing the following raw materials in parts by mass: 95 parts of Chinese pear, 35 parts of kiwi fruit, 28 parts of pear, 19 parts of medlar, 17 parts of lemon, 17 parts of passion fruit, 20 parts of carrot, 20 parts of soft sugar and 10 parts of Jilibing tablets;
s2, pretreatment of the crabapple: picking new full-ripe crabapple rich in pectin substances, cleaning the crabapple, removing kernels, cutting, and soaking the crabapple in salt water or citric acid solution for color protection;
s3, pretreatment of fruits and vegetables: juicing the kiwi fruit, the pear, the medlar, the lemon, the passion fruit and the carrot which are weighed in the S1 by a squeezer in sequence, and mixing the juices to obtain fruit and vegetable juice;
s4, heating and softening: taking the color-protected crabapple in the step S2, putting the crabapple into a steaming drawer, steaming for 7 minutes at the temperature of 65 ℃, taking out, and cooling;
s5, squeezing to obtain juice: after the sand fruits are cooled, squeezing the sand fruits by a squeezer, and filtering green juice by nylon cloth with 200 meshes;
s6, adding sugar for dissolving: mixing the fruit and vegetable juice with soft white sugar according to the ratio of 6.67:1 to obtain a mixed solution, heating and concentrating the mixed solution until the temperature of the mixed solution rises to 45 ℃;
s7, adding glue for melting: mixing the soaked Geliding slices with the fruit and vegetable juice at a mixing ratio of 12.5:1, adding melted soft white sugar, stirring until the glue is melted, taking out when the temperature reaches 45 ℃, and filling into a sterilized jelly cup;
s8, cooling to obtain a product: sterilizing the jelly cup with ultraviolet, placing the sterilized product, cooling, and refrigerating at 2 deg.C.
The following tests were carried out on the jellies of examples 1 to 3 and comparative examples 1 to 3:
a piece of jelly was taken, pulverized, mixed with 2.9mL of 62.5. mu. mol/L DPPH-methanol solution, vortexed, and allowed to stand at room temperature for 20min, absorbance at 517nm was measured, and the inhibition ratio (%) of the jelly against DPPH · was calculated as [ (A0-A1)/A0 ]. times.100%, and the results are reported in the following table:
from the above-mentioned test results, it can be seen that the inhibition rate of DPPH · of the jelly of examples 1, 2 and 3 to which the cornflower extract is added is as high as 75% or more, compared with the same group of comparative examples 1, 2 and 3, respectively, whereas the inhibition rate of DPPH · of the jelly of the comparative example is only 27.92% at the highest, since no extract is added, and thus, the addition of the cornflower extract can effectively improve the antioxidant ability of the jelly.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The preparation method of the multi-flower crabapple jelly is characterized by comprising the following steps:
s1, obtaining raw materials: weighing the following raw materials in parts by mass: 85-95 parts of Chinese pear, 25-35 parts of kiwi fruit, 23-28 parts of pear, 15-19 parts of medlar, 15-17 parts of lemon, 13-17 parts of passion fruit, 16-20 parts of carrot, 16-20 parts of soft sugar, 8-10 parts of gilding tablet and 25-29 parts of cornflower extract;
s2, pretreatment of the crabapple: cleaning fructus Mali Asiaticae, removing core, cutting, and soaking in salt water or citric acid solution for color protection;
s3, pretreatment of fruits and vegetables: juicing the kiwi fruit, the pear, the medlar, the lemon, the passion fruit and the carrot which are weighed in the S1 by a squeezer in sequence, and mixing the juices to obtain fruit and vegetable juice;
s4, heating and softening: taking the color-protected crabapple in the step S2, putting the crabapple into a steaming drawer, steaming for 5-10 minutes at the temperature of 65-75 ℃, taking out, and cooling;
s5, squeezing to obtain juice: after the sand fruits are cooled, squeezing the sand fruits by a squeezer, and filtering green juice by nylon cloth with 200 meshes;
s6, adding sugar for dissolving: mixing fruit and vegetable juice with soft sugar, adding cornflower extract, mixing to obtain mixed solution, heating and concentrating the mixed solution, and heating the mixed solution to 45 deg.C;
s7, adding glue for melting: putting the soaked Geliding tablets after the soft white sugar is melted, stirring until the gelatin is melted, taking out the Geliding tablets when the temperature reaches 45-50 ℃, and putting the Geliding tablets into a sterilized jelly cup;
s8, cooling to obtain a product: and (3) carrying out ultraviolet sterilization on the jelly cup, putting the product subjected to heat sterilization into the jelly cup, cooling the jelly cup, and putting the jelly cup into a refrigerator with the temperature of 2-4 ℃ for refrigeration.
2. The method of claim 1, wherein the harvested crabapple of step S2 is a fully ripe and pectin material rich crabapple.
3. The method for preparing multi-flower crabapple jelly of claim 1, wherein the extraction method of the cornflower extracting solution is as follows: picking 1-3 kg of cornflower, cutting into small segments, pouring into water, allowing water to flow over the cornflower, heating the cornflower in a water bath, and filtering after the water bath to obtain the cornflower extract.
4. The preparation method of the multi-flower fructus amomi jelly as claimed in claim 3, wherein the water bath temperature is 65-75 ℃ and the water bath time is 15-20 minutes.
5. The method for preparing multi-flower crabapple jelly according to claim 1, wherein the mixing ratio of the fruit and vegetable juice to the soft white sugar in the step S6 is 6.67: 1.
6. The method of claim 1, wherein the ratio of the gilding tablets to the vegetable juice in step S7 is 12.5: 1.
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| CN102178140A (en) * | 2010-12-01 | 2011-09-14 | 李良 | Fresh crab granatum health care fruit jelly |
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| CN106721752A (en) * | 2016-11-30 | 2017-05-31 | 广西南宁桂知科技有限公司 | A kind of Juice of green tea taste and preparation method thereof |
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| CN111066939A (en) * | 2020-02-21 | 2020-04-28 | 齐齐哈尔大学 | Method for developing multi-color Chinese hawthorn roll |
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- 2021-04-30 CN CN202110482213.2A patent/CN113100416A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178140A (en) * | 2010-12-01 | 2011-09-14 | 李良 | Fresh crab granatum health care fruit jelly |
| CN102187961A (en) * | 2010-12-01 | 2011-09-21 | 李良 | Formula of health-care jelly comprising lily, loquat, snow pear and rice grain sprout and preparation method thereof |
| CN106721752A (en) * | 2016-11-30 | 2017-05-31 | 广西南宁桂知科技有限公司 | A kind of Juice of green tea taste and preparation method thereof |
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Application publication date: 20210713 |