Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF3 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 and toughness than pectin jelly, but the softness in the mouth is reduced; organization and texture
However, the jelly currently on the market is only used as a delicious snack and has no pharmacological effect

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Aronia melanocarpa jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/068A23L1/09A23L33/125
Inventor 裴光泰
Owner YANGZHOUSR BOILER
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com