CN1140029A - Vegetable and pulp jelly drops and preparing process thereof - Google Patents
Vegetable and pulp jelly drops and preparing process thereof Download PDFInfo
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- CN1140029A CN1140029A CN95107232A CN95107232A CN1140029A CN 1140029 A CN1140029 A CN 1140029A CN 95107232 A CN95107232 A CN 95107232A CN 95107232 A CN95107232 A CN 95107232A CN 1140029 A CN1140029 A CN 1140029A
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- pulp
- vegetable
- sugar
- jelly drops
- drops
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Abstract
A kind of soft sweets is made from vegetable-fruit pulp (80-85%), granular white sugar (15-20%) and citric acid (0.4-0.6%), and contains water content less than or equal to 14% and total sugar content of 65-70%. Its advantages are rich nutrients, no additives, and dispersive distribution in human body, so easily being assimilated by human body.
Description
The present invention relates to prepare the process of soft sweets.
Common hard candy product on the market is to be primary raw material with white granulated sugar, starch syrup, the fragility candy (as fruit drops, seven color sugar) that forms through boiling-off.What it offered human body mainly is heat, does not contain vitamin.The color and luster of candy and fragrance are formed by pigment, flavor deployment.Common soft sweets product on the market is a primary raw material with granulated sugar, starch syrup, makes coagulating agent with agar, starch, gelatin, pectin, through boil, technology such as moulding makes, it is higher to contain moisture, quality softness (as gelatine gums, agar fruit jelly, starch jelly).The gentle mouthfeel of the good matter of this series products is formed by colloidal substance, does not contain vitamin in the product.Preserved fruit class preserved fruit common on the market produces, and puts in order fruit or partly really adopts sugared soaking technology to make the vitamin content that contains higher (more than 85%) of granulated sugar amount and most fruit and be lower than greengrocery.Cause is disorganize not, and the utilization rate of nutrition is lower.
The purpose of this invention is to provide a kind of vegetable and pulp jelly drops and preparation technology, these soft sweets are base-material with the vegetable and pulp of fine grinding, the colloidal substance of its goods is by the contained acquisition of vegetables self or add the potato acquisition, do not add coagulating agent and other chemical addition agents, keep natural characteristic, contain and containedly in the vegetables enrich little nutritional labeling, digest and assimilate easily after edible, its preparation technology is easy, reasonable.
Technical essential of the present invention is: a kind of vegetable and pulp jelly drops, it is characterized in that having following composition weight proportioning: through the levigate vegetable and pulp 80-85% of colloid mill, white granulated sugar 15-20%, other adds citric acid 4-6 ‰, product total reducing sugar after drying (the sugar part that self contains in the vegetables and the summation of white granulated sugar) 65-70%, final total moisture content is≤14%.
Above-mentioned vegetable and pulp, can be carrot flesh (peeling, slaking) or pumpkin fruit (remove the peel, cook), also can be potato (peeling, steam soft) and the full fruit piece of bright eggplant (cooking) or wax gourd piece (belt leather, remove seed, cook), wherein, potato be 8-10%.
The main preparation technology of these soft sweets is: get vegetable and pulp and by after the prescription allotment, place in the jacketed pan, heat while stirring, heating-up temperature is advisable with the raw material non-stick pan, under the osmosis of sugar, the moisture in the pulp is further separated out, but only all evaporate until water breakthrough; When the material temperature that oozes through sugar is not higher than 40 ℃, adopt colloid mill corase grind, fine grinding each once, material is paste; Paste material is crushed to the graininess of requirement, dries, temperature till water content reaches standard-required (≤14%), is carried out the sterile vacuum packing at last and is produced in 75-80 ℃ of scope.
The inventive point of vegetable and pulp jelly drops is: 1, low sugar---common hard candy, soft sweets and the preserved fruit total reducing sugar in market is 85-95%, and the total reducing sugar of vegetable and pulp jelly drops is 65-70%.2, nutrient content height---can be made into the goods of one times of amount as the fresh carrot pulp of four times of amounts, carotene carotene content 10-12mg/100g is than high tens of times of preserved fruit series products.3, not adding coagulating agent---the colloidal substance of goods is solved by adding a certain amount of potato as vegetables colloidal substance deficiency (wax gourd, eggplant) by the contained acquisition of vegetables self (carrot, pumpkin).4, do not add pigment, essence, anticorrisive agent.5, be base-material owing to the present invention adopts vegetable and pulp, it is lower to contain the white granulated sugar amount, and be through the levigate tissue that destroyed of colloid mill, be the dispersed existence after making goods enter human body, so the vegetable and pulp jelly drops of making had both had the gentle mouthfeel of the matter of soft sweets, the little nutritional labeling that is rich in the vegetables is easy to be absorbed by human body, and nutrient utilization is higher.6, this process is easy, reasonable, can guarantee product quality.
Below be several embodiments of the present invention.
One, the set of dispense of several kinds of vegetable and pulp jelly drops ratio:
1, carrot flesh soft sweets: carrot slice (peeling, slaking) 80%, white granulated sugar 20%, other adds citric acid 6%, and the final water content of product is 13%, and oven dry back total reducing sugar is 67%.
2, pumpkin fruit soft sweets: pumpkin fruit (remove the peel, cook) 81%, white granulated sugar 19%, other adds citric acid 4.5 ‰, the final water content 14% of product.
3, eggplant pulp jelly drops: the full fruit piece of bright eggplant (belt leather meat, seed, cook) 70%, potato (peeling, steam soft) 10%, white granulated sugar 20%, other adds citric acid 5.5 ‰.
4, wax gourd pulp jelly drops: wax gourd pulp (remove seed, belt leather, cook) 75%, potato (removing the peel, steam soft) 10%, white granulated sugar 20%, other adds citric acid 5.4 ‰.
Two, preparation technology is for example:
Get carrot slice (peeling: machinery decortication behind manual decortication or the dipping by lye, slaking, drain naturally) 80kg, get white granulated sugar 20kg, adding citric acid 0.6kg places in the jacketed pan, under the osmosis of sugar, moisture in the pulp further leaches, heat while stirring, but all only evaporate until water breakthrough, heating-up temperature is advisable with the raw material non-stick pan; When sugar oozes material temperature and is not higher than 40 ℃, adopt colloid mill corase grind (maximal clearance), fine grinding (0 voltage regulator 10 lattice) each once, be till the paste, use the special molding device, paste material is crushed to fruit of Chinese wolfberry shape, and place in the drying tray, the thing row is coated with the skim vegetable oil in the dish, as interleaving agent.Oven dry just in drying plant in 75-80 ℃ of scope, the demoulding after 3.5-4 hour, dry 2 hours again.Make product water content≤14%, with vacuum-packed, with anti-oxidation, anti-pollution.Finished product should store in 18 ℃ of warehouses.
The all available routine techniques of other various vegetable and pulps is obtained.
Vegetable and pulp jelly drops can be made seedless candied date and core body chocolate, toffee.As red ginseng candied date, heart of a cabbage chocolate, heart of a cabbage toffee, make core body with orange red acidulated carrot flesh soft sweets, good organoleptic attribute and mouthfeel are arranged.
Claims (4)
1, a kind of vegetable and pulp jelly drops is characterized in that having following composition weight proportioning: the vegetable and pulp 80-85% of colloid mill fine grinding, and white granulated sugar 15-20% adds citric acid 4-6 ‰, product total reducing sugar 65-70% after drying, final total moisture content is≤14%.
2, vegetable and pulp jelly drops according to claim 1 is characterized in that described vegetable and pulp is carrot flesh (peeling, slaking, drain naturally) or pumpkin fruit (remove the peel, cook).
3, vegetable and pulp jelly drops according to claim 1 is characterized in that described vegetable and pulp is that wherein, potato is 8-10% for potato (peeling, steam soft) and the full fruit piece of bright eggplant (cooking) or wax gourd piece (belt leather, remove seed, cook).
4, a kind of preparation method according to the described vegetable and pulp jelly drops of claim 1-3, it is characterized in that getting vegetable and pulp and by after the prescription allotment, place in the jacketed pan, heat while stirring, heating-up temperature is advisable with the raw material non-stick pan, under the osmosis of sugar, the moisture in the pulp is further separated out, but only all evaporate until water breakthrough; When the material temperature that oozes through sugar is not higher than 40 ℃, adopt colloid mill corase grind, fine grinding each once, make material be paste; Paste material is crushed to the graininess of requirement, dries, temperature till moisture content reaches standard-required, is carried out the sterile vacuum packing at last and is produced in 75-80 ℃ of scope.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107232A CN1051678C (en) | 1995-07-07 | 1995-07-07 | Vegetable and pulp jelly drops and preparing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107232A CN1051678C (en) | 1995-07-07 | 1995-07-07 | Vegetable and pulp jelly drops and preparing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1140029A true CN1140029A (en) | 1997-01-15 |
| CN1051678C CN1051678C (en) | 2000-04-26 |
Family
ID=5076225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95107232A Expired - Fee Related CN1051678C (en) | 1995-07-07 | 1995-07-07 | Vegetable and pulp jelly drops and preparing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1051678C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100407944C (en) * | 2004-12-24 | 2008-08-06 | 贵州益佰制药股份有限公司 | Oral gel preparation using vegetable and fruit as material, and its preparation method |
| CN102754728A (en) * | 2012-07-30 | 2012-10-31 | 大兴安岭兴安有机食品有限公司 | Blueberry, black fungus and carrot composite jelly and preparation method thereof |
| CN103875866A (en) * | 2014-02-26 | 2014-06-25 | 长江大学 | White gourd mash soft candy and production method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1030513A (en) * | 1988-05-21 | 1989-01-25 | 黑龙江省农业机械化研究所 | The process for making of carrot sweets |
-
1995
- 1995-07-07 CN CN95107232A patent/CN1051678C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100407944C (en) * | 2004-12-24 | 2008-08-06 | 贵州益佰制药股份有限公司 | Oral gel preparation using vegetable and fruit as material, and its preparation method |
| CN102754728A (en) * | 2012-07-30 | 2012-10-31 | 大兴安岭兴安有机食品有限公司 | Blueberry, black fungus and carrot composite jelly and preparation method thereof |
| CN102754728B (en) * | 2012-07-30 | 2013-07-10 | 大兴安岭兴安有机食品有限公司 | Blueberry, black fungus and carrot composite jelly and preparation method thereof |
| CN103875866A (en) * | 2014-02-26 | 2014-06-25 | 长江大学 | White gourd mash soft candy and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1051678C (en) | 2000-04-26 |
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