CN103750092B - A kind of preparation method of vitamin jelly - Google Patents
A kind of preparation method of vitamin jelly Download PDFInfo
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- CN103750092B CN103750092B CN201310735252.4A CN201310735252A CN103750092B CN 103750092 B CN103750092 B CN 103750092B CN 201310735252 A CN201310735252 A CN 201310735252A CN 103750092 B CN103750092 B CN 103750092B
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- feed liquid
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 22
- 239000008274 jelly Substances 0.000 title claims abstract description 22
- 229940088594 vitamin Drugs 0.000 title claims abstract description 13
- 235000013343 vitamin Nutrition 0.000 title claims abstract description 13
- 239000011782 vitamin Substances 0.000 title claims abstract description 13
- 229930003231 vitamin Natural products 0.000 title claims abstract description 13
- 150000003722 vitamin derivatives Chemical class 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 11
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 11
- 239000001527 calcium lactate Substances 0.000 claims abstract description 11
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000003082 abrasive agent Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000001514 detection method Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 27
- 230000008569 process Effects 0.000 claims description 24
- 238000011049 filling Methods 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 239000000498 cooling water Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 241001092040 Crataegus Species 0.000 claims 1
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- CFNJLPHOBMVMNS-UHFFFAOYSA-N pentyl butyrate Chemical compound CCCCCOC(=O)CCC CFNJLPHOBMVMNS-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 239000011280 coal tar Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- UZUODNWWWUQRIR-UHFFFAOYSA-L disodium;3-aminonaphthalene-1,5-disulfonate Chemical compound [Na+].[Na+].C1=CC=C(S([O-])(=O)=O)C2=CC(N)=CC(S([O-])(=O)=O)=C21 UZUODNWWWUQRIR-UHFFFAOYSA-L 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- -1 isopentyl ester Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- 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
- 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
-
- 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
Landscapes
- 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)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of vitamin jelly, comprise following processing step: in pot the processed good antholeucin of sweet water adding → abrasive material → add → boil material to 85-95 DEG C → add processed good milk powder → stirrings 0.5-2 minute → add processed good calcium lactate solution → continue to boil material to boiling → be incubated 3-5 minute → feed liquid to be cooled to 85-95 DEG C, add processed good pulp or fruit juice → when feed liquid is cooled to 80-90 DEG C, add processed good small powder, make the feed liquid of 500L; Continue to stir 1-3min, get 15 ~ 20g sample detection feed liquid; Detect qualified after through being fills up to storage tank; It is finished product after sterilization processing.The fruity jelly of this explained hereafter with the addition of pulp/fruit juice, smooth in taste, remains the most of nutriment in raw material, as mineral matter, soluble dietary fiber.
Description
Technical field
The present invention relates to food processing field, specifically a kind of preparation method of vitamin jelly.
Background technology
Existing jelly be with thickener (carragheen, konjaku flour, locust bean gum etc.) add various Prof. Du Yucang essence, colouring agent, sweetener, acid are formulated.Although from marine alga and terrestrial plant, but through PROCESS FOR TREATMENT such as peracid, alkali, bleachings in leaching process, the nutritional labelings such as its original vitamin, inorganic salts are all exhausted.Sodium alginate, agar etc. belong to dietary fiber class, but absorption too much can affect the absorption of human body to fat, protein, and especially the inorganic salts such as iron, zinc are owing to being combined into insolubility mixture, reduce the absorption of human body to the trace element such as iron, zinc.How Prof. Du Yucang essence, be generally dissolved in alcohol formulated by ester class and aldehydes chemicals.The fragrance of pineapple jelly, mainly adds the Prof. Du Yucang essence based on ethyl butyrate; Apple jelly contains isopentyl ester; Banana jelly contains amyl butyrate etc.The fresh colour of jelly is the result adding artificial tanning agent.These artificial tanning agents, be with coal tar be raw material through chemical synthesis, what nutritive value these materials do not have to human body, how unhelpfully eat, and even also have certain toxicity.
Jelly calculates by white sugar addition 15%, and the heat energy that the jelly of each 15 grammes per square metres produces in vivo is 40 kilojoules, and normal adult human heat energy every day quantity delivered is about 8400 kilojoules, and therefore to produce heat energy proportion in vivo extremely low for jelly.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of vitamin jelly, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A preparation method for vitamin jelly, comprises following processing step:
(1) add in pot the processed good antholeucin of syrup 100-150L → abrasive material that mass concentration is 40-60% → add → boil material to 85-95 DEG C → add processed good milk powder → stirrings 0.5-2 minute → add processed good calcium lactate solution → continue to boil material to boiling → be incubated 3-5 minute → feed liquid to be cooled to 85-95 DEG C, add processed good pulp or fruit juice → when feed liquid is cooled to 80-90 DEG C, add processed good small powder, make the feed liquid of 500L;
(2) then continue to stir 1-3min, get the color and luster of 15 ~ 20g sample detection feed liquid, smell, mouthfeel, pH value, soluble solid and feed liquid forming degree; Feed liquid physicochemical requirements: pH is 3.70-4.10, and the mass fraction of soluble solid is 17.0% ~ 18.0%;
(3) detect qualified after through being fills up to storage tank; Feed liquid after allotment must be filling complete in 60min;
(4) after sterilization processing be finished product.
As the further scheme of the present invention: the treatment process of described antholeucin: with hot water dissolving 500-600g antholeucin.
As the further scheme of the present invention: described milk powder treatment process: with the hot water dissolving 2-4kg milk powder of 7-9L, 50-60 DEG C.
As the further scheme of the present invention: described calcium lactate treatment process: with 10-12L, the hot water dissolving 0.8-1.5kg calcium lactate of more than 85 DEG C.
As the further scheme of the present invention: described pulp or fruit juice treatment process: the hot water dissolving of more than 85 DEG C of the weight such as use.
As the further scheme of the present invention: the treatment process of described small powder: the 1.0-1.5kg acid of fully dissolving with 4-6L, the hot water of more than 85 DEG C, appropriate pigment, 0.4-1.2kg essence.
As the present invention's further scheme: described pulp or fruit juice are that red date slurry+AJC or hawthorn are starched or pears inspissated juice.
As the further scheme of the present invention: described filling procedure is: filter: filling machine material cylinder filter bag configures: 1 × 120 order; Filling: feed temperature >=70 DEG C.
As the further scheme of the present invention: described sterilization processing operation comprises:
A. process for sterilizing: sterilization temperature 80-85 DEG C, sterilizing time 10-15min;
B. process for cooling: cooling water temperature≤35 DEG C, cool time 8-12min; Guarantee that product is after cooling, its central temperature answers≤35 DEG C;
C. dry: bake out temperature is not higher than 45 DEG C
Compared with prior art, the invention has the beneficial effects as follows: the fruity jelly of this explained hereafter with the addition of pulp/fruit juice, smooth in taste, remain the most of nutriment in raw material, as mineral matter, soluble dietary fiber.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
The preparation method of a kind of vitamin jelly of the present invention, comprises following processing step:
1 boils material process (by 500L/ pot):
1.1 charging technology parameters
1.2 charging technology flow processs
The processed good antholeucin of sweet water adding → abrasive material → add → boil material to 90 DEG C → add the processed good calcium lactate solution of processed good milk powder → stirrings 1 minute → add → continue to boil material to boiling → be incubated 3-5 minute → feed liquid to be cooled to 90 DEG C, add processed good fruit juice → add processed good small powder when feed liquid is cooled to 85 DEG C;
1.4 technology points:
1.4.1 setting parameter is carried out by charging technology parameter;
1.4.2 add syrup, ground auxiliary material, require that batching is dissolved fully, must not caking be had;
1.4.3 be grinding into through colloid mill after having ground auxiliary material and use the uniform white liquid of 5kg hot water dissolving;
1.4.4 heat up and boil material:
1.4.5, when feed liquid is warming up to 90 DEG C, processed good milk powder is slowly added;
Milk powder treatment process: with hot water dissolving's milk powder of 8L50-60 DEG C;
1.4.6 add after milk powder stirs 2 minutes, slowly add processed good calcium lactate solution;
Calcium lactate treatment process: with hot water dissolving's calcium lactate of more than 11L85 DEG C;
Boil 1.4.7 continue to be warming up to; Boil rear insulation 3 minutes, sampling simultaneously detects its soluble solid and the shaping situation of feed liquid; Cool;
1.4.8, when feed liquid is cooled to 90 DEG C, processed pulp (fruit juice) is slowly added;
Pulp (fruit juice) treatment process: the hot water dissolving of more than 85 DEG C of the weight such as use;
1.4.9 when feed liquid is cooled to 85 DEG C, slowly add fully dissolve with the hot water of more than 5kg85 DEG C acid, pigment, essence (small powder);
1.4.10 continue after acid adjustment to stir 2min, get the color and luster of 15 ~ 20g sample detection feed liquid, smell, mouthfeel, pH value, soluble solid and feed liquid forming degree;
1.4.11 detect qualified rear use 120 order filter bag and be filtered to storage tank.
1.5 feed liquid physicochemical requirements: pH:3.70-4.10, the mass fraction of soluble solid is 17.0% ~ 18.0%;
1.6 points for attention: the feed liquid after allotment must be filling complete in 60min.
2 filling procedures
2.1 filter: filling machine material cylinder filter bag configures: 1 × 120 order;
2.2 fillings: feed temperature >=70 DEG C.
3 sterilization process
3.1 process for sterilizing: sterilization temperature 82 DEG C, sterilizing time 13min;
3.2 process for cooling: cooling water temperature≤35 DEG C, cool time 10min; Guarantee that product is after cooling, its central temperature answers≤35 DEG C;
3.3 dry: bake out temperature should higher than 45 DEG C.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a preparation method for vitamin jelly, is characterized in that, comprises following processing step:
Add in pot the processed good antholeucin of syrup 100-150L → abrasive material that mass concentration is 40-60% → add → boil material to 85-95 DEG C → add processed good milk powder → stirrings 0.5-2 minute → add processed good calcium lactate solution → continue to boil material to boiling → be incubated 3-5 minute → feed liquid to be cooled to 85-95 DEG C, add processed good pulp or fruit juice → when feed liquid is cooled to 80-90 DEG C, add processed good small powder, make the feed liquid of 500L;
Then continue to stir 1-3min, get the color and luster of 15 ~ 20g sample detection feed liquid, smell, mouthfeel, pH value, soluble solid and feed liquid forming degree; Feed liquid physicochemical requirements: pH is 3.70-4.10, and the mass fraction of soluble solid is 17.0% ~ 18.0%;
Detect qualified after through being fills up to storage tank; Feed liquid after allotment must be filling complete in 60min;
It is finished product after sterilization processing;
Wherein, the treatment process of described antholeucin: with hot water dissolving 500-600g antholeucin, described milk powder treatment process: with the hot water dissolving 2-4kg milk powder of 7-9L, 50-60 DEG C, described calcium lactate treatment process: with 10-12L, the hot water dissolving 0.8-1.5kg calcium lactate of more than 85 DEG C, described pulp or fruit juice treatment process: the hot water dissolving of more than 85 DEG C of the weight such as use.
2. the preparation method of a kind of vitamin jelly according to claim 1, is characterized in that, the treatment process of described small powder: fully dissolve 1.0-1.5kg acid, appropriate pigment, 0.4-1.2kg essence with 4-6L, the hot water of more than 85 DEG C.
3. the preparation method of a kind of vitamin jelly according to claim 1, is characterized in that, described pulp or fruit juice be red date slurry or AJC or hawthorn slurry or pears inspissated juice.
4. the preparation method of a kind of vitamin jelly according to claim 1, it is characterized in that, described filling procedure is: filter: filling machine material cylinder filter bag configures: 1 × 120 order; Filling: feed temperature >=70 DEG C.
5. the preparation method of a kind of vitamin jelly according to claim 1, is characterized in that, described sterilization processing operation comprises:
Process for sterilizing: sterilization temperature 80-85 DEG C, sterilizing time 10-15min;
Process for cooling: cooling water temperature≤35 DEG C, cool time 8-12min; Guarantee that product is after cooling, its central temperature answers≤35 DEG C;
Dry: bake out temperature is not higher than 45 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310735252.4A CN103750092B (en) | 2013-12-28 | 2013-12-28 | A kind of preparation method of vitamin jelly |
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| CN201310735252.4A CN103750092B (en) | 2013-12-28 | 2013-12-28 | A kind of preparation method of vitamin jelly |
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| CN103750092A CN103750092A (en) | 2014-04-30 |
| CN103750092B true CN103750092B (en) | 2016-03-23 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104381769A (en) * | 2014-12-09 | 2015-03-04 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of probiotic fermented juice jelly |
| CN105166616A (en) * | 2015-10-12 | 2015-12-23 | 福建天线宝宝食品股份有限公司 | Jelly preparation method preventing flesh browning |
| CN105661428A (en) * | 2016-01-26 | 2016-06-15 | 郭淑兰 | Tremella jelly and preparation technology thereof |
| 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 |
| CN116268338A (en) * | 2023-04-08 | 2023-06-23 | 东莞市金旺食品有限公司 | Soybean peptide metazoan inhalable jelly and preparation method thereof |
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| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
| CN102423030A (en) * | 2011-10-24 | 2012-04-25 | 日加满饮品(上海)有限公司 | Formula and preparation technology of jelly |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60102152A (en) * | 1983-11-07 | 1985-06-06 | Hirotoshi Otori | Preparation of jelly containing fruit pulp |
| KR20100009289A (en) * | 2008-07-18 | 2010-01-27 | 주식회사 소이빌 | Manufacturing method of jelly for promoting health having korean herbal medicines and jelly manufactured thereby |
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| CN103750092A (en) | 2014-04-30 |
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