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Green plum fruit jelly and preparation method thereof

A green plum and fruit granule technology, which is applied in the field of green plum fruit jelly and its preparation, can solve the problems of poor palatability, little processing, and strong astringency, and achieve the effects of increasing added value, crystal clear appearance, and smooth taste

Inactive Publication Date: 2010-11-03
LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high content of organic acids in plum fruit, coupled with the existence of a large amount of amygdalin, its palatability is poor and its astringency is strong, so it is rarely eaten fresh, and it is often used to be processed into candied products, except for processed candied fruit. In addition, it is rarely processed into other products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] It is prepared from fresh green plum fruit juice, green plum fruit juice and compound gelling agent, sugar, acid and water. The mass fraction of green plum fruit jelly product raw materials is as follows: green plum juice 1wt%, green plum fruit juice 7wt%, white sugar 25wt% %, 0.3wt% citric acid, 6wt% composite gelling agent, and the balance is water, wherein carrageenan in the composite gelling agent: konjac gum: gellan gum: calcium lactate=30:40:5:10.

[0021] The preparation method of above-mentioned green plum fruit jelly comprises the following steps:

[0022] 1. To keep the green plums crisp, the picked high-quality fresh green plums are cleaned and placed in 1.0% CaCl 2 Soak in the solution for 6h.

[0023] 2. To protect the color of greengage granules, place the brittle greengage granules in 0.1% citric acid and 0.05% ascorbic acid aqueous solution to protect the color for 30 minutes, and set aside.

[0024] 3, the preparation of greengage juice, the greengage...

Embodiment 2

[0032] It is prepared from fresh green plum fruit juice, green plum fruit juice and compound gelling agent, sugar, acid and water. The mass fraction of green plum fruit jelly product raw materials is as follows: green plum juice 2wt%, green plum fruit juice 6wt%, white sugar 23wt% , 0.2wt% citric acid, 5.5wt% composite gelling agent, and the balance is water, wherein carrageenan in the composite gelling agent: konjac gum: gellan gum: calcium lactate=25:45:4:15.

[0033] The preparation method of above-mentioned green plum fruit jelly comprises the following steps:

[0034] 1. To keep the green plum fruit crisp, the picked high-quality fresh green plum is cleaned and placed in 0.8% CaCl 2 Soak in the solution for 7h.

[0035] 2. To protect the color of greengage granules, place the brittle greengage granules in 0.2% citric acid and 0.03% ascorbic acid aqueous solution for 30 minutes, and set aside.

[0036] 3, the preparation of greengage juice, the greengage is pretreated by...

Embodiment 3

[0044] It is prepared from fresh green plum fruit juice, green plum fruit juice and compound gelling agent, sugar, acid and water. The mass fraction of green plum fruit jelly product raw materials is as follows: green plum juice 2.5wt%, green plum fruit juice 6wt%, white sugar 30wt %, 0.15wt% citric acid, 10wt% composite gelling agent, and the balance is prepared from water, wherein carrageenan in the composite gelling agent: konjac gum: gellan gum: calcium lactate=30:40:3:10 .

[0045] The preparation method of above-mentioned green plum fruit jelly comprises the following steps:

[0046] (1) The green plums are kept crisp. The picked high-quality fresh green plums are cleaned and placed in 2.0% CaCl 2 Soak in the solution for 3-4h.

[0047] (2) Protect the color of greengage granules, place the brittle greengage dices in 0.3% citric acid and 0.1% ascorbic acid aqueous solution for 30 minutes, and set aside.

[0048] (3) Preparation of greengage juice. After the greengage ...

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PUM

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Abstract

The invention relates to a green plum fruit jelly and a preparation method thereof, wherein the green plum fruit jelly is characterized in that the green plum fruit jelly is prepared from fresh green plum fruit, green plum juice, compound gelatinizing agent, sugar, acid, and water; the green plum fruit jelly comprises the following raw materials according to mass percent: 1-5 wt% of green plum juice, 5-7 wt% of green plum fruit, 25-30 wt% of white sugar, 0.1-0.4 wt% of citric acid, 6-8 wt% of compound gelatinizing agent, and rest of water; the jelly has the characteristics of suitable sour and sweet, smooth mouthfeel, good elasticity and rich nourishment; therefore, the green plum fruit jelly is popular with consumers.

Description

technical field [0001] The invention relates to a food preparation method, in particular to green plum fruit jelly and a preparation method thereof. Background technique [0002] Green plum is a characteristic fruit resource in Fujian Province. It has high nutritional value and is rich in organic acids, reducing sugars, vitamin C, vitamin A, vitamin E, iron, phosphorus, zinc, etc. In addition, green plum fruit also contains 16 kinds of Amino acids, including 8 essential amino acids needed by the human body. Green plum is a strong alkaline food, which can neutralize acidic food, make the blood slightly alkaline, and maintain human health. However, due to the high content of organic acids in plum fruit, coupled with the existence of a large amount of amygdalin, its palatability is poor and its astringency is strong, so it is rarely eaten fresh, and it is often used to be processed into candied products, except for processed candied fruit. In addition, it is rarely processed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
Inventor 陈日春黄秀娟郑育双
Owner LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
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