CN106174281A - A kind of wine fruit jelly and preparation method thereof - Google Patents
A kind of wine fruit jelly and preparation method thereof Download PDFInfo
- Publication number
- CN106174281A CN106174281A CN201610586253.0A CN201610586253A CN106174281A CN 106174281 A CN106174281 A CN 106174281A CN 201610586253 A CN201610586253 A CN 201610586253A CN 106174281 A CN106174281 A CN 106174281A
- Authority
- CN
- China
- Prior art keywords
- fruit jelly
- parts
- jelly
- wine
- powder
- 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.)
- Granted
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 223
- 239000008274 jelly Substances 0.000 title claims abstract description 223
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 166
- 235000014101 wine Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 98
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 44
- 239000000203 mixture Substances 0.000 claims abstract description 44
- 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 abstract description 33
- 229930006000 Sucrose Natural products 0.000 claims abstract description 33
- 239000005720 sucrose Substances 0.000 claims abstract description 33
- 238000005189 flocculation Methods 0.000 claims abstract description 16
- 230000016615 flocculation Effects 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 96
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 46
- NBIIXXVUZAFLBC-UHFFFAOYSA-L Phosphate ion(2-) Chemical compound OP([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-L 0.000 claims description 29
- 239000001508 potassium citrate Substances 0.000 claims description 26
- 229960002635 potassium citrate Drugs 0.000 claims description 26
- 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 26
- 235000011082 potassium citrates Nutrition 0.000 claims description 26
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 23
- 239000008103 glucose Substances 0.000 claims description 23
- 239000001103 potassium chloride Substances 0.000 claims description 23
- 235000011164 potassium chloride Nutrition 0.000 claims description 23
- 239000011259 mixed solution Substances 0.000 claims description 22
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 21
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 21
- 229920002581 Glucomannan Polymers 0.000 claims description 21
- 229920002752 Konjac Polymers 0.000 claims description 21
- 239000000679 carrageenan Substances 0.000 claims description 21
- 235000010418 carrageenan Nutrition 0.000 claims description 21
- 229940113118 carrageenan Drugs 0.000 claims description 21
- 229920001525 carrageenan Polymers 0.000 claims description 21
- 229940046240 glucomannan Drugs 0.000 claims description 21
- 239000000252 konjac Substances 0.000 claims description 21
- 235000010485 konjac Nutrition 0.000 claims description 21
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 17
- 239000000872 buffer Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 10
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 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 description 4
- 239000001527 calcium lactate Substances 0.000 claims description 4
- 229960002401 calcium lactate Drugs 0.000 claims description 4
- 235000011086 calcium lactate Nutrition 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical group O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241001312219 Amorphophallus konjac Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims 1
- 229940005657 pyrophosphoric acid Drugs 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000020095 red wine Nutrition 0.000 abstract description 104
- 239000002994 raw material Substances 0.000 abstract description 49
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 230000036541 health Effects 0.000 abstract description 10
- 239000000654 additive Substances 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- 230000000996 additive effect Effects 0.000 abstract description 5
- 239000002671 adjuvant Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000011017 operating method Methods 0.000 abstract description 3
- 239000000470 constituent Substances 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 21
- 244000247812 Amorphophallus rivieri Species 0.000 description 20
- 238000011156 evaluation Methods 0.000 description 14
- 238000002156 mixing Methods 0.000 description 13
- 238000012360 testing method Methods 0.000 description 13
- 239000007788 liquid Substances 0.000 description 10
- 239000000243 solution Substances 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 244000131522 Citrus pyriformis Species 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 235000005979 Citrus limon Nutrition 0.000 description 6
- 241000219095 Vitis Species 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 description 5
- 235000014787 Vitis vinifera Nutrition 0.000 description 5
- 239000004744 fabric Substances 0.000 description 5
- 229960003975 potassium Drugs 0.000 description 5
- 229910052700 potassium Inorganic materials 0.000 description 5
- 239000011591 potassium Substances 0.000 description 5
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 229910001424 calcium ion Inorganic materials 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000010998 test method Methods 0.000 description 4
- 235000020097 white wine Nutrition 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- -1 Alkali metal salt Chemical class 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001411320 Eriogonum inflatum Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000132456 Haplocarpha Species 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 235000007882 dietary composition Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000006174 pH buffer Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of wine fruit jelly feedstock composition and the preparation method of red wine fruit jelly.In feedstock composition of the present invention, by with wine, water and sucrose for key component raw material, and add that to have Rhizoma amorphophalli powder low in calories, high dietary-fiber be adjuvant, it is aided with the most chosen and jelly powder after adjusting, the additive such as flocculation aid simultaneously, such that it is able to prepare further, taste flavor is good, constituent is stable, additive level is few and nutrient substance enriches, and has the wine fruit jelly of health care.Meanwhile, the inventive method is with compositions of the present invention as raw material, and further by adjusting the operating procedure such as charging sequence such that it is able to conveniently prepare the wine fruit jelly with good local flavor and health care.
Description
Technical field
The present invention relates to fruit jelly field, in particular to a kind of wine fruit jelly and preparation method thereof.
Background technology
Transparent fruit jelly on the market is glittering and translucent, attractive color, but what this effect was mostly allocated with essence pigment,
Nutritive value is relatively low, and human body also can be worked the mischief by excess intake pigment or essence.
Thus, raw material components more natural health, and the fruit jelly with certain nutrition and health care function just become people
The emphasis place of research.
Wine is a kind of alcoholic beverage with abundant nutrition and health-care effect, and vitamin B6 contained therein is for egg
The metabolism of white matter plays an important role, and contained inositol can strengthen the absorbability of intestinal, promotes the appetite of people.Contained by wine
Potassium, manganese, the element such as zinc can also contribute to prevent sclerosis of blood vessels.Additionally wine is possibly together with special dietary composition resveratrol,
It has the effects such as antibacterial, antiinflammatory, anticancer, antithrombotic, lipidemia disease.Meanwhile, wine can preferably and water and often
Food processing adjuvant and auxiliary agent mix, thus be a kind of have very much application prospect and market value preparation fruit
The raw material frozen.
But, due to complexity, variability and the unstability of wine, this allow for wine fruit jelly processing on relatively
For difficulty, therefore, a kind of wine jelly prescription that can keep wine local flavor and nutritive value and supporting is researched and developed
Wine fruit jelly preparation method, has the most just become current technical problem urgently to be resolved hurrily.
In view of this, the special proposition present invention.
Summary of the invention
The first object of the present invention is to provide a kind of wine fruit jelly feedstock composition, in described feedstock composition, logical
Cross with wine, water and sucrose for key component raw material, and add that to have Rhizoma amorphophalli powder low in calories, high dietary-fiber be auxiliary
Material, is aided with the most chosen and jelly powder after adjusting, the additive such as flocculation aid, such that it is able to prepare mouthfeel wind further simultaneously
Taste is good, constituent is stable, additive level is few and nutrient substance enriches, and has the wine fruit jelly of health care.
The second object of the present invention is to provide the preparation method of a kind of described wine fruit jelly, with this in the method
Bright compositions is raw material, and further by adjusting the operating procedures such as charging sequence, it is thus possible to conveniently prepare and have
The wine fruit jelly of good local flavor and health care.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of wine fruit jelly, in parts by weight, described wine fruit jelly is mainly made up of following components: jelly powder
0.5～1.2 part, such as, can be but be not limited to 0.6 part, 0.7 part, 0.8 part, 0.9 part, 1 part or 1.1 parts etc.；Rhizoma amorphophalli powder 0.1
～0.6 part, can be such as but be not limited to 0.15 part, 0.2 part, 0.25 part, 0.3 part, 0.35 part, 0.4 part, 0.45 part, 0.5 part
Or 0.55 part etc.；Flocculation aid 0.01～0.05 part, such as, can be but be not limited to 0.02 part, 0.03 part or 0.04 part etc.；
Buffer agent 0.1～0.3 part, such as, can be but be not limited to 0.15 part, 0.2 part or 0.25 part etc.；Sucrose 15～25 parts, such as
Can be but be not limited to 16 parts, 17 parts, 18 parts, 20 parts, 22 parts or 24 parts etc.；Wine 10～20 parts, can be such as but
It is not limited to 12 parts, 15 parts, 18 parts or 19 parts etc.；Citric acid 0.2～0.8 part, can be such as but be not limited to 0.3 part, 0.4
Part, 0.5 part, 0.6 part or 0.7 part etc.；Water 80～95 parts, can be such as but be not limited to 83 parts, 85 parts, 88 parts, 89 parts, 90
Part, 91 parts or 93 parts etc..
In the present invention, by with wine, water and sucrose as primary raw material, and add that to have meals low in calories, high fine
The Rhizoma amorphophalli powder of dimension is adjuvant, is aided with the additives such as a small amount of jelly powder, buffer agent simultaneously such that it is able to prepare a kind of structure further
Stable components, has good local flavor and mouthfeel, nutrient substance enriches, and has the wine fruit jelly of health care simultaneously.
Meanwhile, in the present invention, raw material components wine inherently has tempting claret and the aroma of alcohol sum, and ethanol inherently has
The effect of bacteriostasis and sterilization；Therefore during preparation manufactures wine fruit jelly further, it is not necessary to add pigment essence and preservative
Deng, and this also which greatly enhances the safety of the present invention obtained wine fruit jelly further, also improves prepared simultaneously
The class of wine fruit jelly.
Optionally, in the present invention, described wine is white wine or red wine；Preferably, in the present invention, described Portugal
Grape wine is red wine.
Optionally, in the present invention, in parts by weight, described wine fruit jelly is made up of following components: jelly powder 0.5
～1.2 parts, Rhizoma amorphophalli powder 0.1～0.6 part, flocculation aid 0.01～0.05 part, buffer agent 0.1～0.3 part, sucrose 15～25 parts, Portugal
Grape wine 10～20 parts, citric acid 0.2～0.8 part, water 80～95 parts.
Optionally, in the present invention, in parts by weight, described wine fruit jelly is mainly made up of following components: fruit jelly
Powder 0.6～0.8 part, Rhizoma amorphophalli powder 0.35～0.55 part, flocculation aid 0.02～0.03 part, buffer agent 0.2～0.3 part, sucrose 20～
22 parts, wine 15～18 parts, citric acid 0.5～0.7 part, water 85～90 parts.
In the present invention, by adjusting further and optimizing each component raw material consumption, thus optimize made further
Obtain surface structure and the nutritional labeling proportioning of wine fruit jelly.
Optionally, in the present invention, in parts by weight, described wine fruit jelly is made up of following components: jelly powder 0.6
～0.8 part, Rhizoma amorphophalli powder 0.35～0.55 part, flocculation aid 0.02～0.03 part, buffer agent 0.2～0.3 part, sucrose 20～22 parts,
Wine 15～18 parts, citric acid 0.5～0.7 part, water 85～90 parts.
Optionally, in the present invention, the mass percent that described jelly powder is accounted for by each component is made up of following component: carrageenan
38～42%, can be such as but be not limited to 39%, 40% or 41%；Konjac glucomannan 28～32%, such as, can be but not limit
In 29%, 30% or 31%；Potassium chloride 7～9%, such as, can be but be not limited to 7.5%, 8% or 8.5%；Glucose
17～27%, can be such as but be not limited to 18%, 20%, 23% or 25%.
In the present invention, by the raw material components of jelly powder used and the further of each amounts of components ratio are selected and adjust,
So that obtained fruit jelly gel structure is more stable, gel strength and mouldability are more excellent.
Optionally, in the present invention, described flocculation aid is in calcium chloride, calcium lactate, calcium carbonate and dalcium biphosphate
Kind or several mixture；Preferably, in the present invention, described flocculation aid is one or both in calcium chloride or dalcium biphosphate
Mixture；It is furthermore preferred that in the present invention, described flocculation aid is dalcium biphosphate.
In the present invention, by the selection of flocculation aid used and adjustment, such that it is able to control wine fruit jelly system further
The speed of gel forming during Bei, and make obtained fruit jelly gel structure more uniform, constructional appearance is more preferably.
Optionally, in the present invention, described buffer agent is the one in sodium citrate, sodium pyrophosphate and potassium citrate or several
The mixture planted；Preferably, in the present invention, described buffer agent is sodium citrate.
In the present invention, by selecting further and adjusting buffer agent used, use and be more suitable for solution of the present invention
Alkali metal salt is as buffer agent such that it is able to the pH value of solution in Effective Regulation course of reaction further, and effectively controls gel
Form speed.
Meanwhile, present invention also offers the preparation method of a kind of described wine fruit jelly, described method comprises the steps:
Dissolve after citric acid, flocculation aid and buffer agent are mixed, then mix with wine, obtain wine mixture；
Dissolve after jelly powder, Rhizoma amorphophalli powder and glucose are mixed, and be heated with stirring to boiling, then filter, and will filter
Liquid adds in wine mixture, obtains mixed solution；By mixed solution Hybrid Heating, then cool down molding, obtain described Portugal
Grape wine fruit jelly.
The inventive method is with the present composition as raw material, and further by adjusting the operating procedure such as charging sequence, from
And the wine fruit jelly with good local flavor and health care can be prepared with conveniently method.Meanwhile, this
In bright, after first jelly powder, Rhizoma amorphophalli powder and sucrose being mixed, then carry out dissolving heating, so that coagulate further
Colloid after glue can be dispersed, it is to avoid first dissolves and mixes caused colloidal agglomerates afterwards.
Optionally, in the present invention, described in be heated with stirring to boiling for use little fire be heated to boiling；Preferably, the present invention
In, described in be heated with stirring to boiling for using temperature be that the little fire of 120 DEG C is heated to boiling.
Optionally, in the present invention, described in be filtered under water bath condition filtration.
In the present invention, by filtering under water bath condition such that it is able to the colloid avoiding reaction to generate solidifies at low temperatures.
Optionally, in the present invention, described continuation Hybrid Heating is for continuing Hybrid Heating in a water bath.
Optionally, in the present invention, described in be heated with stirring to boiling and for continuous heating and seethe with excitement after 20～50s, then carried out
Filter.
In the present invention, owing to heated and stirred boiling process can produce a certain amount of bubble, and the length meeting of boiling time
Affect the dissolving of colloid and the generation amount of bubble, directly affect transparency and the setting strength of fruit jelly；Thus the present invention enters one
Walk by the selection of boiling time and adjustment such that it is able to improve elasticity and the toughness of obtained fruit jelly further.
Optionally, in the present invention, may further include in mixed solution cooling procedure, mixed solution upper strata is produced
The step that foam removes.
Optionally, in the present invention, described filtration is to filter with the defecator that aperture is 90～120 mesh.
Not by using filter cloth to gel filtration in the present invention such that it is able to remove the impurity being mixed with in raw material and stir
The foam produced during mixing, and then make the mouthfeel of fruit jelly more careful.
Optionally, in the present invention, described continuation Hybrid Heating reaches 50～70 DEG C for being heated to mixed solution central temperature
After, continue heating 1～4min.
In the present invention, owing to the comparison of ingredients in raw material wine is complicated, there is variability and unstability, temperature simultaneously
And heat time heating time can affect its composition transfer to a great extent, thus affect the local flavor of wine, thus wine is poured into
Temperature during liquid pluralgel suffers from important impact to fragrance and the local flavor of wine fruit jelly；Further, the present invention
By to continuing selecting further and adjusting, such that it is able to effectively keep institute of the reaction condition such as Hybrid Heating time and temperature
While preparing the wine local flavor in fruit jelly, additionally it is possible to make each component mixing in fruit jelly more uniform.
Optionally, in the present invention, described method still further comprises and cools down molding again after canned for mixed solution, and encapsulates
The step of sterilization.Further, described encapsulation is the heat-sealing carried out under the conditions of temperature is 220 ± 10 DEG C；Described sterilization be with
Ultraviolet radiation sterilizing, the time of irradiation is 30min.
Compared with prior art, the invention have the benefit that
(1) in the present invention, by with wine, water and sucrose as primary raw material, and add there are meals low in calories, high
The Rhizoma amorphophalli powder of fiber is adjuvant, is aided with the most chosen and jelly powder after adjusting, the additive such as flocculation aid simultaneously, thus enters one
Fruit jelly obtained by step has good structural stability and colloform texture intensity, the most also have abundant nutrient substance and
Good health-care effect；
(2) in the present invention, by charging sequence and response time, reaction temperature etc. in wine fruit jelly preparation process
The selecting further, adjust and optimize of condition such that it is able to improve structural stability and the fruit of obtained fruit jelly further
The elasticity frozen and toughness.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but those skilled in the art will
Understanding, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.In embodiment unreceipted specifically
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or instrument unreceipted production firm person, be
Can be by the commercially available conventional products bought and obtain.
Embodiment 1
According to parts by weight, jelly powder 0.7 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.01 part, potassium citrate 0.1 part,
90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then according to following steps prepare red wine fruit jelly:
(1) citric acid, potassium citrate and dalcium biphosphate are added water after mixed dissolution, then mix with red wine,
To wine mixture；
(2) by after jelly powder, Rhizoma amorphophalli powder and sugar mixing, adding water dissolution dispersion, then agitating heating, until mixing molten
Liquid seethes with excitement；
(3) after mixed solution constantly boiling 30s, rapidly under water bath condition, will mix molten with the filter cloth that aperture is 100 mesh
Liquid filters；
(4) after filtering in step (3), gained filtrate cools down at ambient temperature, after filtrate is cooled to 60 DEG C, is stirring
Under the conditions of mixing, filtrate is poured in the wine mixture of step (1), and continue stirring mixing；
(5) mixed solution that step (4) continues stirring mixing heats, when mixed solution center under water bath condition
After temperature reaches 60 DEG C, continue heating in water bath 2min；
(6) mixed solution is cooled down at normal temperatures, and after mixed solution is the coldest, by mixed solution upper strata due to heating
Produced foam removes；
(7) mixed solution after scumming is poured in jelly cup canned, and continue to cool down molding, then at 220 DEG C
Under the conditions of seal, then with ultraviolet irradiation 30min, obtain the red wine fruit jelly of embodiment 1.
Embodiment 2
According to parts by weight, jelly powder 0.7 part, Rhizoma amorphophalli powder 0.45 part, dalcium biphosphate 0.02 part, potassium citrate 0.15
Part, 90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 2
Fruit jelly.
Embodiment 3
According to parts by weight, jelly powder 0.7 part, Rhizoma amorphophalli powder 0.55 part, dalcium biphosphate 0.03 part, potassium citrate 0.2 part,
90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 3
Fruit jelly.
Embodiment 4
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.02 part, potassium citrate 0.2 part,
90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 4
Fruit jelly.
Embodiment 5
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.45 part, dalcium biphosphate 0.03 part, potassium citrate 0.1 part,
90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 5
Fruit jelly.
Embodiment 6
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.55 part, dalcium biphosphate 0.01 part, potassium citrate 0.15
Part, 90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 6
Fruit jelly.
Embodiment 7
According to parts by weight, jelly powder 0.9 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.0 part, potassium citrate 0.15
Part, 90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 7
Fruit jelly.
Embodiment 8
According to parts by weight, jelly powder 0.9 part, Rhizoma amorphophalli powder 0.45 part, dalcium biphosphate 0.03 part, potassium citrate 0.2 part,
90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 8
Fruit jelly.
Embodiment 9
According to parts by weight, jelly powder 0.9 part, Rhizoma amorphophalli powder 0.55 part, dalcium biphosphate 0.02 part, potassium citrate 0.1 part,
90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 9
Fruit jelly.
Experimental example 1
Take the red wine fruit jelly obtained by equivalent embodiment 1-9 respectively, then, according to evaluating standard as shown in the table:
Ask 10 volunteers that the red wine fruit jelly of embodiment 1-9 carries out gel state evaluation and test marking respectively, and add up,
Then calculating the evaluation and test mean scores of each group of red wine fruit jelly, result is as shown in the table:
From above-mentioned evaluation result, raw material jelly powder, Rhizoma amorphophalli powder, dalcium biphosphate and the difference of potassium citrate consumption
The gel state of fruit jelly can be produced impact.
From further to evaluation result data statistic analysis, the consumption of jelly powder is maximum on the impact of pluralgel,
Secondly it is Rhizoma amorphophalli powder, is dalcium biphosphate again, is finally potassium citrate.
Embodiment 10
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.01 part, potassium citrate 0.2 part,
90 parts of water, red wine 13 parts, sucrose 18 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 10
Fruit jelly.
Embodiment 11
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.02 part, potassium citrate 0.2 part,
90 parts of water, red wine 13 parts, sucrose 20 parts and citric acid 0.65 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 11
Fruit jelly.
Embodiment 12
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.03 part, potassium citrate 0.2 part,
90 parts of water, red wine 13 parts, sucrose 22 parts and citric acid 0.8 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 12
Fruit jelly.
Embodiment 13
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.03 part, potassium citrate 0.2 part,
90 parts of water, red wine 15 parts, sucrose 18 parts and citric acid 0.65 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 13
Fruit jelly.
Embodiment 14
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.01 part, potassium citrate 0.2 part,
90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.8 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 14
Fruit jelly.
Embodiment 15
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.02 part, potassium citrate 0.2 part,
90 parts of water, red wine 18 parts, sucrose 18 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 15
Fruit jelly.
Embodiment 16
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.03 part, potassium citrate 0.2 part,
90 parts of water, red wine 18 parts, sucrose 20 parts and citric acid 0.8 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 16
Fruit jelly.
Embodiment 17
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.01 part, potassium citrate 0.2 part,
90 parts of water, red wine 18 parts, sucrose 22 parts and citric acid 0.65 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of embodiment 17
Fruit jelly.
Experimental example 2
Take the red wine fruit jelly obtained by equivalent embodiment 4,10-17 respectively, then, according to evaluation and test mark as shown in the table
Accurate:
Ask 10 volunteers that the red wine fruit jelly of embodiment 4,10-17 carries out outward appearance respectively and mouthfeel evaluation and test is beaten
Point, and add up, then calculating the evaluation and test mean scores of each group of red wine fruit jelly, result is as shown in the table:
From above-mentioned evaluation result, raw material red wine, sucrose, citric acid and dalcium biphosphate materials ratio are not
With, color and luster and the local flavor of obtained red wine fruit jelly can be affected.
Further from evaluation and test score value statistical analysis, the consumption of red wine is maximum on the impact of fruit jelly, is secondly phosphorus
Acid dihydride calcium, is citric acid again, is finally sucrose.
Embodiment 18
Proportioning raw materials and method according to embodiment 4 prepare red wine fruit jelly；Wherein, in step (3), mixed solution
After being heated to boiling, directly with the filter cloth that aperture is 100 mesh, mixed solution is filtered under water bath condition, obtain embodiment 18
Red wine fruit jelly.
Embodiment 19
Proportioning raw materials and method according to embodiment 4 prepare red wine fruit jelly；Wherein, mixed solution in step (3)
After constantly boiling 60s, then under water bath condition, with the filter cloth that aperture is 100 mesh, mixed solution is filtered, obtain embodiment 19
Red wine fruit jelly.
Embodiment 20
Proportioning raw materials and method according to embodiment 4 prepare red wine fruit jelly；Wherein, mixed solution in step (3)
After constantly boiling 120s, then under water bath condition, with the filter cloth that aperture is 100 mesh, mixed solution is filtered, obtain embodiment 20
Red wine fruit jelly.
Experimental example 3
Take the red wine fruit jelly of appropriate embodiment 4,18-20 respectively, and respectively fruit jelly exterior quality is observed, knot
The most as shown in the table:
From above-mentioned observed result, the constantly boiling time can affect the gel of red wine fruit jelly, concrete: during boiling
Between too short can affect gel, make the elasticity of fruit jelly and toughness not enough；The long meeting of boiling time makes gel aging, makes fruit jelly become tough,
And boiling time is the longest, produced by glue, bubble is the most, directly affects the outward appearance of fruit jelly.
Embodiment 21
Proportioning raw materials and method according to embodiment 4 prepare red wine fruit jelly；Wherein, in step (5), when mixing is molten
After liquid central temperature reaches 45 DEG C, continue heating in water bath 2min, obtain the red wine fruit jelly of embodiment 21.
Embodiment 22
Proportioning raw materials and method according to embodiment 4 prepare red wine fruit jelly；Wherein, in step (5), when mixing is molten
After liquid central temperature reaches 80 DEG C, continue heating in water bath 2min, obtain the red wine fruit jelly of embodiment 22.
Embodiment 23
Proportioning raw materials and method according to embodiment 4 prepare red wine fruit jelly；Wherein, in step (5), when mixing is molten
After liquid central temperature reaches 100 DEG C, continue heating in water bath 2min, obtain the red wine fruit jelly of embodiment 21.
Experimental example 4
Take the red wine fruit jelly of appropriate embodiment 4,21-23 respectively, and local flavor outer to fruit jelly is evaluated and tested respectively, result
As shown in the table:
From above-mentioned evaluation result, mixed solution heating-up temperature is to obtained red wine fruit jelly local flavor shadow
Ring, concrete, when heating-up temperature is too high, red wine fruit jelly can be made to lack distinctive vinosity and fragrance；When heating-up temperature mistake
Time low, pluralgel easily condenses, and makes red wine can not mix homogeneously with pluralgel.
Experimental example 5
Take 4 portions of equivalent Rhizoma amorphophalli powders respectively, and after being dissolved in water, obtain Rhizoma amorphophalli powder solution；Add in solution the most respectively
Calcium chloride, calcium lactate, calcium carbonate and dalcium biphosphate, and observe solution state, then, in solution, add Fructus Citri Limoniae the most again
Acid and the buffer solution of potassium citrate, observe solution gel state, and record again, and result is as shown in the table:
As can be seen here, calcium salt can produce impact to the formation of gel, and calcium chloride and calcium lactate hold the most very much
Easily discharge calcium ion, in the case of calcium ion does not has enough time to be uniformly distributed, just form gel with Rhizoma amorphophalli powder, cause gel
The most uneven；Just can slowly release calcium ion after calcium carbonate acid adding, but also produce gas simultaneously, make gel is full of bubble,
Outward appearance is poor；Calcium hydrogen phosphate discharges calcium ion after acid adding, by adding suitable pH buffer agent, just can control to form gel
Speed, obtain uniformly, moderate strength, elastic good gel.
Embodiment 24
Proportioning raw materials and method according to embodiment 4 prepare red wine fruit jelly；Wherein, the raw material lemon in step (1)
Lemon acid potassium replaces with sodium pyrophosphate, obtains the red wine fruit jelly of embodiment 24.
Embodiment 25
Proportioning raw materials and method according to embodiment 4 prepare red wine fruit jelly；Wherein, the raw material lemon in step (1)
Lemon acid potassium replaces with sodium citrate, obtains the red wine fruit jelly of embodiment 25.
Embodiment 26
Proportioning raw materials and method according to embodiment 4 prepare red wine fruit jelly；Wherein, the raw material lemon in step (1)
Lemon acid potassium replaces with potassium chloride, obtains the red wine fruit jelly of embodiment 26.
Experimental example 6
Carry out respectively the red wine fruit jelly obtained by embodiment 4 and embodiment 24-26 respectively cooling down before molding with
And deformation control test after cooling molding, result is as shown in the table:
As can be seen here, add buffer agent and can regulate pH value, make acidity be slowly increased, thus control gel-forming speed, and
Obtained fruit jelly form is produced impact.Concrete: owing to KCl cannot form effective buffer system with citric acid, thus
Cannot effectively control gelation rate, and then make prepared fruit jelly that obvious syneresis occur；Simultaneously as potassium ion
Interpolation can increase the gel strength of Rhizoma amorphophalli powder, and can reduce the syneresis phenomenon of fruit jelly to a certain extent, thus by lemon
Lemon acid potassium can obtain more preferable effect as buffer agent.
Comparative example 1
According to parts by weight, jelly powder 1.15 parts, dalcium biphosphate 0.02 part, potassium citrate 0.2 part, 90 parts of water, red Portugal
Grape wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of comparative example 1
Fruit jelly.
Comparative example 2
According to parts by weight, Rhizoma amorphophalli powder 1.15 parts, dalcium biphosphate 0.02 part, potassium citrate 0.2 part, 90 parts of water, red Portugal
Grape wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Then, prepare red wine fruit jelly according to the method step described in embodiment 1, be the red wine of comparative example 2
Fruit jelly.
Comparative example 3
According to parts by weight, jelly powder 0.8 part, Rhizoma amorphophalli powder 0.35 part, dalcium biphosphate 0.02 part, potassium citrate 0.2 part,
90 parts of water, red wine 15 parts, sucrose 20 parts and citric acid 0.5 part, weigh appropriate each raw material respectively；
Wherein, according to percent meter, described jelly powder is 38% carrageenan, 28% Konjac glucomannan, 9% potassium chloride and 5%
The mixture of glucose.
Then, red wine fruit jelly is prepared according to the method step described in embodiment 1；Wherein, in step (2), first will be
After jelly powder is added to the water dissolving, then it is separately added into Rhizoma amorphophalli powder and sugar mixing mixed dissolution, then agitating heating, until mixing
Solution seethes with excitement；It is the red wine fruit jelly of comparative example 3.
Experimental example 7
Take the red wine fruit jelly obtained by equivalent comparative example 1-3 respectively, then, according to evaluating standard as shown in the table:
Ask 10 volunteers that the red wine fruit jelly of comparative example 1-3 carries out gel state evaluation and test marking respectively, and add up,
Then calculating the evaluation and test mean scores of each group of red wine fruit jelly, result is as shown in the table:
Experimental example 8
As a example by the red wine fruit jelly obtained by embodiment 4, the series of parameters such as the sense organ of fruit jelly are evaluated and tested, tool
Body evaluating method and evaluation result are as follows:
Fruit jelly organoleptic indicator's evaluation result: (1) outward appearance and color and luster: fruit jelly smooth surface, smooth with container-contacting surface, it is easy to
Separate；Color and luster is bright claret；(2) tissue and form: tissue free from admixture, the transparency is good；Gel high resilience, exquisiteness,
Uniformly, gel strength and molding are preferable, after departing from packing container, can substantially keep original shape；Fruit jelly syneresis phenomenon
Lighter；(3) flavour and abnormal smells from the patient: have light Fructus Vitis viniferae vinosity and sour-sweet suitably.
Then, respectively the physical and chemical indexs such as intensity, retentiveness, soluble solid and the alcoholic strength of fruit jelly are surveyed
Fixed, concrete method of testing is as follows
It is as follows that jelly strength carries out method of testing: by a section flat smooth, the Glass rod of a diameter of 0.4cm is fixed on
On burette Special iron pallet.Under room temperature, in 2 pallets of counter balance, tested fruit jelly is placed on the left side, the right place with
The quality such as fruit jelly add the beaker of water, when two ends balance, by light with fruit jelly surface for the Glass rod bottom surface being fixed on iron stand
Light phase contact, then fixes Glass rod；The beaker of the other end adds water slowly with glue head dropper, until fruit jelly surface exists
Rupture under pressure.Stopping adds water.So measure 5 times, if the quality that M is final beaker and water deducts the quality of fruit jelly, be averaged
Value is then the intensity of fruit jelly.
It is as follows that fruit jelly retentiveness carries out method of testing: stores in a low temperature of the fruit jelly sample prepared is placed on 4 degrees Celsius,
The liquid of precipitation is gone, weighs the weight that fruit jelly alleviates, within every four days, measure once, measure 3 times altogether, finally average, de-
Water rate=(the liquid quality ÷ fruit jelly quality of precipitation) × 100%.
Soluble solid uses hand refractometer to be measured fruit jelly.
It is as follows that fruit jelly alcohol concentration carries out method of testing: accurately weighs 25g fruit with a 100ml volumetric flask clean, that be dried
Freezing with 250ml alembic, after being fully ground, with 50ml water flush volume bottle in three times, washing liquid is incorporated in alembic, then adds
Several beades, connect condensing unit, make receptor (additional water-bath) with the former 100ml volumetric flask sampled.Open cooling water,
It is slowly heated distillation.Collection distillate, close to scale, takes off volumetric flask, covers bottle stopper.It is incubated in 20 C water bath
30min, mends and adds water to scale, and mixing is standby.
The sample made is poured in cleaning, dry 500ml graduated cylinder, stand several minutes, after wherein bubble collapse, put
Enter the alcohol meter of clean dry, then click gently, must not exposure barrel, be inserted simultaneously into thermometer, balance 5min, level is seen
Survey, read the scale indicating value tangent with bent moon convex surface, record temperature simultaneously.According to the alcoholic strength indicating value recorded and temperature, table look-up,
Alcoholic strength when being converted into 20 degrees Celsius.
The ethanol concrete test result of fruit jelly physical and chemical parameter of the present invention is as follows:
Then, the content of microorganisms of red wine fruit jelly of the present invention is measured, concrete: with reference to GB4789.2-94 to fruit
The total plate count frozen is measured；Fall to being measured to the coli-group of fruit jelly with reference to GB 4789.3-94；With reference to GB
The Salmonella of fruit jelly is measured by 4789.3-94.
Testing result is as follows:
| Detection project | Testing result | National standard (8) |
| Total plate count, individual/g | 100 | ≤100 |
| Coliform, MPN/100g | 30 | ≤30 |
| Salmonella | Without detection | Must not detect |
From above-mentioned testing result, red wine fruit jelly of the present invention meets national standard, and safety and sanitation can relieved eat；With
Time, red wine fruit jelly unique flavor of the present invention, delicate mouthfeel is smooth, resilient enough, and the transparent color and luster of claret-red is tempting, unique wine
Fragrant and sweet tart flavour is combined, flavour impressive, and has certain nutritive value and health care.Red wine fruit jelly is made
For a kind of novel fruit jelly food, with the taste of its uniqueness and abundant nutritive value and health care, it will by vast
Consumer is liked, has wide consumption market.
Further, the inventive method is equally applicable in the preparation of the white wine fruit jelly with white wine as raw material,
Obtained white wine fruit jelly also corresponds to food hygiene requirement, and has good local flavor and health-care effect.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
May be made that in the case of spirit and scope many other change and amendment.It is, therefore, intended that in the following claims
Including all such changes and modifications belonged in the scope of the invention.
Claims (10)
1. a wine fruit jelly, it is characterised in that in parts by weight, described wine fruit jelly is mainly by following components system
Become: jelly powder 0.5～1.2 parts, Rhizoma amorphophalli powder 0.1～0.6 part, flocculation aid 0.01～0.05 part, buffer agent 0.1～0.3 part, sucrose
15～25 parts, wine 10～20 parts, citric acid 0.2～0.8 part, water 80～95 parts.
Wine fruit jelly the most according to claim 1, it is characterised in that in parts by weight, described wine fruit jelly
Mainly it is made up of following components: jelly powder 0.6～0.8 part, Rhizoma amorphophalli powder 0.35～0.55 part, flocculation aid 0.02～0.03 part, slow
Electuary 0.2～0.3 part, sucrose 20～22 parts, wine 15～18 parts, citric acid 0.5～0.7 part, water 85～90 parts.
Wine fruit jelly the most according to claim 1 and 2, it is characterised in that the quality that described jelly powder is accounted for by each component
Percentage ratio is made up of following component: carrageenan 38～42%, Konjac glucomannan 28～32%, potassium chloride 7～9%, glucose 17～
27%.
Wine fruit jelly the most according to claim 1 and 2, it is characterised in that described flocculation aid be calcium chloride, calcium lactate,
The mixture of one or more in calcium carbonate and dalcium biphosphate.
Wine fruit jelly the most according to claim 1 and 2, it is characterised in that described buffer agent is sodium citrate, pyrophosphoric acid
The mixture of one or more in sodium and potassium citrate.
6. the preparation method of wine fruit jelly according to any one of claim 1-5, it is characterised in that described method includes as follows
Step:
Dissolve after citric acid, flocculation aid and buffer agent are mixed, then mix with wine, obtain wine mixture；
Dissolve after jelly powder, Rhizoma amorphophalli powder and glucose are mixed, and be heated with stirring to boiling, then filter, and filtrate is added
Enter in wine mixture, obtain mixed solution；
Mixed solution is continued Hybrid Heating, then cools down molding, obtain described wine fruit jelly.
Method the most according to claim 6, it is characterised in that described in be heated with stirring to boiling and for continuous heating and seethe with excitement 20
～after 50s, then filter.
Method the most according to claim 6, it is characterised in that described filtration is to fill with the filtration that aperture is 90～120 mesh
Put and filter.
Method the most according to claim 6, it is characterised in that described continuation Hybrid Heating is for being heated to mixed solution center
After temperature reaches 50～70 DEG C, continue heating 1～4min.
Method the most according to claim 6, it is characterised in that described method still further comprises mixed solution canned
After cool down molding again, and encapsulate the step of sterilization.
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| CN113349354A (en) * | 2020-03-05 | 2021-09-07 | 宜兰食品工业股份有限公司 | Milk-containing alcohol jelly and preparation method thereof |
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| CN104146197A (en) * | 2014-07-24 | 2014-11-19 | 山东宏济堂制药集团有限公司 | Jelly powder for invigorating stomach and improving digestion of infants and preparation method of jelly powder |
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| CN1631216A (en) * | 2005-01-24 | 2005-06-29 | 王桂林 | Jelly powder and method for making it |
| CN101352195A (en) * | 2008-06-26 | 2009-01-28 | 上海应用技术学院 | Red wine chocolate jelly |
| 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 |
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| CN106174281B (en) | 2019-10-11 |
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