CN104171782B - Twist with the fingers nutritional jelly and preparation method a kind ofly - Google Patents
Twist with the fingers nutritional jelly and preparation method a kind ofly Download PDFInfo
- Publication number
- CN104171782B CN104171782B CN201310432881.XA CN201310432881A CN104171782B CN 104171782 B CN104171782 B CN 104171782B CN 201310432881 A CN201310432881 A CN 201310432881A CN 104171782 B CN104171782 B CN 104171782B
- Authority
- CN
- China
- Prior art keywords
- fingers
- twist
- weight portion
- time
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 16
- 239000008274 jelly Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000016709 nutrition Nutrition 0.000 title description 2
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 239000000499 gel Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 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 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 6
- 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 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 239000001508 potassium citrate Substances 0.000 claims description 4
- 229960002635 potassium citrate Drugs 0.000 claims description 4
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 4
- 235000011082 potassium citrates Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000001717 pathogenic effect Effects 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 239000002671 adjuvant Substances 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to and twist with the fingers nourishing healthy and preparation method a kind ofly。The method is twisted as primary raw material with ground and adds the adjuvant that fruit jelly makes, and through Feedstock treating, lixiviate, prepared by gel, allotment concentrates, the steps such as cooling that sterilize are made。The fruit jelly that the method is made not only sweet and sour taste, flexible and functions such as heat clearing away, pathogenic fire reducing, toxin expelling, promotion appetite。
Description
Technical field
The present invention relates to and twist with the fingers nourishing healthy and preparation method a kind ofly。
Background technology
Fruit jelly is the food that extremely people especially children like。Added water by edible Gelatinum oxhide, sugar, that outward appearance made by fruit juice is sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel, cool and comfortable after fruit jelly sense organ U.S., sweet taste, food, is also the health food of a kind of low calorie high dietary-fiber simultaneously, is deeply subject to liking of women and children。But, the fruit jelly on market is many containing food additive, and what have substitutes sarcocarp even with essence, pigment, it does not have nutritive value。
Summary of the invention
The purpose of the present invention is in order to solve the weak point of above-mentioned existing issue, and the present invention provides and twists with the fingers fruit jelly and preparation method thereof a kind ofly。。The fruit jelly that the method is made not only sweet and sour taste, flexible and functions such as heat clearing away, pathogenic fire reducing, toxin expelling, promotion appetite。
The present invention is achieved through the following technical solutions:
(1) Feedstock treating: select ground ripe, that nothing is rotten, disease-free to twist with the fingers, after cleaning with pure water, ground is twisted with the fingers in fruit juice extractor and smashs to pieces, with extracting juice after 80 order filter-cloth filterings, obtain solution a；
(2) lixiviate: being put into by step (1) gained solution a in the pure water of 5 times of solution weights, heating is to 60-70 DEG C, and the time is 2-6 hour, filtrate stand for standby use；
(3) prepared by gel: after konjak portuguese gansu polyose powder, agar, sodium alginate mix homogeneously by a certain percentage, add the pure water of 20 times of sol weight, stir 30 minutes so as to fully swelling, swelling good gel is heated while stirring to 100 DEG C, time is 10 minutes, adding sucrose in the ratio of colloidal sol white sugar 5:1, the time is 25-35min, with 100 order filter-cloth filterings；
(4) allotment concentration: after colloidal sol and filtrate mix homogeneously, heats while stirring and allocates to 75-80 DEG C of addition certain proportion potassium citrate, and after then heating 45min while stirring, fill is entered in jelly cup, seals；
(5) sterilization cooling: adopt pasteurization sterilizing, temperature 85-90 DEG C, time 10-12min。Being cooled to less than 35 DEG C with cold water spray process after sterilization, evaporate the moisture of Fruit yelly case appearance with hair-dryer, namely temperature is 50-60 DEG C, twist with the fingers fruit jelly preparedly。
In invention, in described step (4), certain proportion is potassium citrate is 0.02-0.05 weight portion。
In invention, in described step (4), certain proportion is: konjak portuguese gansu polyose powder 0.2 weight portion, agar 0.3 weight portion, sodium alginate 0.2 weight portion。
Detailed description of the invention
(1) Feedstock treating: select ground ripe, that nothing is rotten, disease-free to twist with the fingers, after cleaning with pure water, ground is twisted with the fingers in fruit juice extractor and smashs to pieces, with extracting juice after 80 order filter-cloth filterings, obtain solution a；
(2) lixiviate: being put into by step (1) gained solution a in the pure water of 5 times of solution weights, heating is to 60-70 DEG C, and the time is 2-6 hour, filtrate stand for standby use；
(3) prepared by gel: after konjak portuguese gansu polyose powder, agar, sodium alginate mix homogeneously by a certain percentage, add the pure water of 20 times of sol weight, stir 30 minutes so as to fully swelling, swelling good gel is heated while stirring to 100 DEG C, time is 10 minutes, adding sucrose in the ratio of colloidal sol white sugar 5:1, the time is 25-35min, with 100 order filter-cloth filterings；
(4) allotment concentration: after colloidal sol and filtrate mix homogeneously, heats while stirring and allocates to 0.02 kilogram of potassium citrate of 75-80 DEG C of addition, and after then heating 45min while stirring, fill is entered in jelly cup, seals；
(5) sterilization cooling: adopt pasteurization sterilizing, temperature 85-90 DEG C, time 10-12min。Being cooled to less than 35 DEG C with cold water spray process after sterilization, evaporate the moisture of Fruit yelly case appearance with hair-dryer, namely temperature is 50-60 DEG C, twist with the fingers fruit jelly preparedly。
Claims (1)
1. nourishing healthy fruit jelly is twisted with the fingers on a ground, it is characterised in that adopt following steps to make:
(1) Feedstock treating: select ground ripe, that nothing is rotten, disease-free to twist with the fingers, after cleaning with pure water, fruit juice extractor is twisted with the fingers on ground and smashs to pieces, with extracting juice after 80 order filter-cloth filterings, obtain solution a；
(2) lixiviate: being put into by step (1) gained solution a in the pure water of 5 times of solution weights, heating is to 60-70 DEG C, and the time is 2-6 hour, filtrate stand for standby use；
(3) prepared by gel: after konjak portuguese gansu polyose powder 0.2 weight portion, agar 0.3 weight portion, sodium alginate 0.2 weight portion mix homogeneously, add the pure water of 20 times of sol weight, stir 30 minutes so as to fully swelling, swelling good gel is heated while stirring to 100 DEG C, time is 10 minutes, adding sucrose in the ratio of colloidal sol white sugar 5:1, the time is 25-35min, with 100 order filter-cloth filterings；
(4) allotment concentration: after colloidal sol and filtrate mix homogeneously, heats while stirring and allocates to 75-80 DEG C of addition potassium citrate 0.02-0.05 weight portion, and after then heating 45min while stirring, fill is entered in jelly cup, seals；
(5) sterilization cooling: adopt pasteurization sterilizing, temperature 85-90 DEG C, time 10-12min；Being cooled to less than 35 DEG C with cold water spray process after sterilization, evaporate the moisture of Fruit yelly case appearance with hair-dryer, namely temperature is 50-60 DEG C, twist with the fingers fruit jelly preparedly。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310432881.XA CN104171782B (en) | 2013-09-23 | 2013-09-23 | Twist with the fingers nutritional jelly and preparation method a kind ofly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310432881.XA CN104171782B (en) | 2013-09-23 | 2013-09-23 | Twist with the fingers nutritional jelly and preparation method a kind ofly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104171782A CN104171782A (en) | 2014-12-03 |
| CN104171782B true CN104171782B (en) | 2016-06-22 |
Family
ID=51953349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310432881.XA Active CN104171782B (en) | 2013-09-23 | 2013-09-23 | Twist with the fingers nutritional jelly and preparation method a kind ofly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171782B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076458A (en) * | 2015-09-21 | 2015-11-25 | 张凤平 | Edgeworthia chrysantha lindl health-care dairy fan and making method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146867A (en) * | 1995-10-05 | 1997-04-09 | 刘述安 | Konjak jelly and its preparing method |
| CN100426981C (en) * | 2006-04-27 | 2008-10-22 | 中国日用化学工业研究院 | Method for preparing polypeptide fruit jelly |
| CN101416740B (en) * | 2008-11-28 | 2012-09-05 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing Guiling Jelly and preparation method thereof |
-
2013
- 2013-09-23 CN CN201310432881.XA patent/CN104171782B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104171782A (en) | 2014-12-03 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160517 Address after: 241300 Anhui city of Wuhu province Nanling County Ji Town Osaka City building Cl room 27 Applicant after: Nanling Wangke Intellectual Property Management Co., Ltd. Address before: 241300, No. 17, Da Gong Shan Road, Nanling Economic Development Zone, Wuhu, Anhui Applicant before: Li Guangming |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |