CN1382387A - Guava jelly and its preparing process - Google Patents
Guava jelly and its preparing process Download PDFInfo
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- CN1382387A CN1382387A CN01114639A CN01114639A CN1382387A CN 1382387 A CN1382387 A CN 1382387A CN 01114639 A CN01114639 A CN 01114639A CN 01114639 A CN01114639 A CN 01114639A CN 1382387 A CN1382387 A CN 1382387A
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- guava
- juice
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- jelly
- fruit juice
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Abstract
A guava jelly is made up of guava fruit through boiling twice, squeezing to obtain juice and adding edible coagulant. Its advantages are low cost and health-care function.
Description
The present invention relates to a kind of guava jelly and preparation method thereof, specifically, the present invention relates to a kind of is natural jelly of making of raw material and preparation method thereof with the former fruit of guava.
Jam is to add sugared boiling by fruit (comprising fruit juice, pomace) to form, as apple jam, arbutus jam etc.Jelly is the another kind of fruit converted products that is different from jam, and it is to add the sugar refining by fruit juice to form, the most fruit of the fruit that is suitable for for being easy to squeeze the juice, and some the difficult fruit that maybe can not squeeze the juice then can't be made jelly.For example, the natural jelly that present guava also of no use is on the market made, be exactly because the fruit texture of guava is strong, moisture is few, and the fruit seed is hard, can't make with common juice press method, equipment and general cost and meet the requirements of fruit juice, therefore, even guava jelly is arranged, also be the jelly made from chemical synthesis essence, and non-natural jelly, and price is comparatively expensive.
The purpose of this invention is to provide a kind of guava jelly and preparation method thereof, it can overcome the deficiencies in the prior art.
The present invention realizes like this, it provides a kind of guava jelly, this jelly can be made by following preparation method: with the former fruit of guava is raw material for 35 kilograms, after clean the mashing, add 10～15 kg of water, stir and be heated to boiling, keep after 20～30 minutes, stop heating, squeeze the juice, obtain fruit juice one time; With above-mentioned steps surplus pomace add 12～17 kg of water, stir and be heated to boiling, keeps after 20～30 minutes, stop to heat, squeezing the juice, obtain secondary fruit juice; Then a fruit juice is mixed with secondary fruit juice, add 13～16 kilograms of table sugar, be heated to 50～95 degrees centigrade and stirring, continue to add the proper amount of edible coagulating agent after 60～90 minutes, stir evenly back cooling naturally, can obtain guava jelly.
The present invention also provides the preparation method of above-mentioned a kind of guava jelly, and this method comprises the step of following order:
(1) is raw material for 35 kilograms with the former fruit of guava, after clean the mashing, adds 10～15 kg of water, stir and be heated to boiling, keep after 20～30 minutes, stop heating, squeeze the juice, obtain fruit juice one time;
(2) with above-mentioned steps surplus pomace add 12～17 kg of water, stir and be heated to boiling, keeps after 20～30 minutes, stop to heat, squeezing the juice, obtain secondary fruit juice;
(3) then a fruit juice is mixed with secondary fruit juice, add 13～16 kilograms of table sugar, be heated to 50～95 degrees centigrade and stirring, continue to add the proper amount of edible coagulating agent after 60～90 minutes, stir evenly back cooling naturally, can obtain 18～22 kilograms of guava jellies.
The present invention compared with prior art, realized being raw material, reaching the purpose that lower cost is made the natural jelly of guava, had advantages such as product natural health, process equipment is less demanding, preparation cost is cheap with simple process with the former fruit of guava.
The invention will be further described below in conjunction with embodiment.
Embodiment 1
The guava jelly that present embodiment relates to can be made by following preparation method: with the former fruit of guava is raw material for 35 kilograms, after clean the mashing, adds 12 kg of water, stirs and be heated to boiling, keeps after 25 minutes, stops heating, squeezes the juice, and obtains fruit juice one time; With above-mentioned steps surplus pomace add 15 kg of water, stir and be heated to boiling, keep after 25 minutes, stop the heating, squeeze the juice, obtain secondary fruit juice; Then a fruit juice is mixed with secondary fruit juice, add 14.25 kilograms of table sugar, be heated to 60～86 degrees centigrade and stirring, continue to add after 60～90 minutes 5～50 gram citric acids, stir evenly back cooling naturally, can obtain 19～21 kilograms guava jelly.
The preparation method of the guava jelly that present embodiment relates to is as follows:
(1) is raw material for 35 kilograms with the former fruit of guava, after clean the mashing, adds 12 kg of water, stir and be heated to boiling, keep after 25 minutes, stop heating, squeeze the juice, obtain fruit juice one time;
(2) with above-mentioned steps surplus pomace add 15 kg of water, stir and be heated to boiling, keep after 25 minutes, stop the heating, squeeze the juice, obtain secondary fruit juice;
(3) then a fruit juice is mixed with secondary fruit juice, add 14.25 kilograms of table sugar, be heated to 60～86 degrees centigrade and stirring, continue to add after 60～90 minutes 5～50 gram citric acids, stir evenly back cooling naturally, can obtain 19～21 kilograms guava jelly.
Embodiment 2
Except edible coagulating agent changed the edible agar of 30～100 grams into, other features were identical with embodiment 1, and make required product.
Claims (4)
1, a kind of guava jelly, it is characterized in that this jelly can be made by following preparation method: with the former fruit of guava is raw material for 35 kilograms, clean mash after, add 10～15 kg of water, stir and be heated to boiling, keep after 20～30 minutes, stop heating, squeeze the juice, obtain fruit juice one time; With above-mentioned steps surplus pomace add 12～17 kg of water, stir and be heated to boiling, keeps after 20～30 minutes, stop to heat, squeezing the juice, obtain secondary fruit juice; Then a fruit juice is mixed with secondary fruit juice, add 13～16 kilograms of table sugar, be heated to 50～95 degrees centigrade and stirring, continue to add the proper amount of edible coagulating agent after 60～90 minutes, stir evenly back cooling naturally, can obtain guava jelly.
2, a kind of preparation method of guava jelly is characterized in that this method of this method comprises the step of following order:
(1) is raw material for 35 kilograms with the former fruit of guava, after clean the mashing, adds 10～15 kg of water, stir and be heated to boiling, keep after 20～30 minutes, stop heating, squeeze the juice, obtain fruit juice one time;
(2) with above-mentioned steps surplus pomace add 12～17 kg of water, stir and be heated to boiling, keeps after 20～30 minutes, stop to heat, squeezing the juice, obtain secondary fruit juice;
(3) then a fruit juice is mixed with secondary fruit juice, add 13～16 kilograms of table sugar, be heated to 50～95 degrees centigrade and stirring, continue to add the proper amount of edible coagulating agent after 60～90 minutes, stir evenly back cooling naturally, can obtain 18～22 kilograms of guava jellies.
3, the preparation method of a kind of guava jelly according to claim 2 is characterized in that described edible coagulating agent is a citric acid, and consumption is 5～50 grams.
4, the preparation method of a kind of guava jelly according to claim 2 is characterized in that described edible coagulating agent is edible agar, and consumption is 30～100 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01114639A CN1382387A (en) | 2001-04-20 | 2001-04-20 | Guava jelly and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01114639A CN1382387A (en) | 2001-04-20 | 2001-04-20 | Guava jelly and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1382387A true CN1382387A (en) | 2002-12-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01114639A Pending CN1382387A (en) | 2001-04-20 | 2001-04-20 | Guava jelly and its preparing process |
Country Status (1)
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| CN (1) | CN1382387A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100895340B1 (en) | 2007-04-11 | 2009-05-07 | 송성건 | Noodle Comprising Guava Component and Method of Producing the Same |
| CN101803694A (en) * | 2010-03-31 | 2010-08-18 | 慈溪海通食品有限公司 | Waxberry fruit jelly and preparing method thereof |
| CN101069544B (en) * | 2007-06-12 | 2010-10-06 | 贵州神奇集团控股有限公司 | Milk-honey fruit-jelly making method |
| CN101991033A (en) * | 2010-11-11 | 2011-03-30 | 扬州斯大锅炉有限公司 | Aronia melanocarpa jelly and preparation method thereof |
| CN102132809A (en) * | 2011-03-14 | 2011-07-27 | 丽江得一食品有限责任公司 | Red guava fruit cakes |
| CN106616708A (en) * | 2016-11-24 | 2017-05-10 | 佛山科学技术学院 | Guava jelly and preparation method thereof |
-
2001
- 2001-04-20 CN CN01114639A patent/CN1382387A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100895340B1 (en) | 2007-04-11 | 2009-05-07 | 송성건 | Noodle Comprising Guava Component and Method of Producing the Same |
| CN101069544B (en) * | 2007-06-12 | 2010-10-06 | 贵州神奇集团控股有限公司 | Milk-honey fruit-jelly making method |
| CN101803694A (en) * | 2010-03-31 | 2010-08-18 | 慈溪海通食品有限公司 | Waxberry fruit jelly and preparing method thereof |
| CN101991033A (en) * | 2010-11-11 | 2011-03-30 | 扬州斯大锅炉有限公司 | Aronia melanocarpa jelly and preparation method thereof |
| CN102132809A (en) * | 2011-03-14 | 2011-07-27 | 丽江得一食品有限责任公司 | Red guava fruit cakes |
| CN102132809B (en) * | 2011-03-14 | 2012-12-26 | 丽江得一食品有限责任公司 | Red guava fruit cakes |
| CN106616708A (en) * | 2016-11-24 | 2017-05-10 | 佛山科学技术学院 | Guava jelly and preparation method thereof |
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