Aronia melanocarpa jelly and preparation method thereof

A production method, berry technology, applied in food preparation, application, food science, etc., can solve the problems of softness reduction, easy breakage, no pharmacological effect, etc., and achieve the effect of improving commerciality

Inactive Publication Date: 2011-03-30
YANGZHOUSR BOILER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

According to the different physical properties of the above-mentioned gelling agents, among them, pectin jelly and agar jelly have chewy feeling but are easy to break; gelatin jelly has chewy feeling an...

Method used

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  • Aronia melanocarpa jelly and preparation method thereof

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Embodiment Construction

[0023] The following examples illustrate the present invention, but the present invention is not limited to these several examples.

[0024] The manufacturing steps of the berry jelly are as follows: (1) Soak the agar in water for 24 hours; (2) Heat the soaked agar and water to 90-100°C to completely dissolve the agar; (3) Cool the agar solution to 80-85°C and maintain, add white sugar and syrup to the agar solution and mix evenly to obtain the agarose solution; (4) add the berry concentrated solution to the agarose solution and mix evenly, heat to 100-105°C to obtain the immortality (5) Cool the berry mixed sugar solution at room temperature first. During the cooling process, it is best to add the berry extract to the berry mixed sugar solution. After stirring well, mix the berry mixed sugar Pour the solution into a small jelly dish and set it at room temperature for 12 hours to form a gelatinous berry jelly.

[0025] White sugar can be one or two of white sugar, glucose or ...

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PUM

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Abstract

The invention discloses aronia melanocarpa jelly and a preparation method thereof. The method comprises the following steps: (1) immersing agar in water for 24 hours; (2) heating the immersed agar with water to the temperature of between 90 and 100 DEG C to ensure that the agar is completely dissolved; (3) adding aronia melanocarpa concentrate into the agar sugar solution to uniformly mix, heating to the temperature of between 100 and 105 DEG C to obtain aronia melanocarpa mixed sugar solution; and (5) pouring the aronia melanocarpa mixed sugar solution into a small jelly plate to cool at normal temperature until the sugar solution is cured to gel shaped aronia melanocarpa jelly. The aronia melanocarpa jelly ensures that the aronia melanocarpa is not sour while consumers can absorb the pharmacologically ingredient of the aronia melanocarpa, maintains the flavor and smell of jelly to attract the consumers, has the delicious taste of the jelly, and can be taken as snacks for people of all ages and both sexes, in particular for children.

Description

technical field [0001] The invention relates to a berry product, in particular to a berry jelly. The invention also relates to a method for making the berry jelly. Background technique [0002] Jelly is a gelatinous confectionary containing 20% ​​water, and various textures can be given by the type of gelling agent combined with water, and various products can be manufactured. Traditionally, jelly is made by mixing a gelling agent and sugar, concentrating, molding, and then drying. According to the gelling agent used, jelly is classified into pectin jelly, agar jelly, gelatin jelly, starch jelly and the like. According to the different physical properties of the above-mentioned gelling agents, among them, pectin jelly and agar jelly have chewy feeling but are easy to break; gelatin jelly has chewy feeling and toughness than pectin jelly, but the softness in the mouth is reduced; organization and texture. But the jelly on the market is only as a delicious snack, and has n...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/09A23L33/125
Inventor 裴光泰
Owner YANGZHOUSR BOILER
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