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Method for preparing raspberry jelly

A technology of raspberry fruit and raspberry, which is applied in the field of preparation of raspberry jelly, can solve problems such as adverse effects, and achieve the effect of smooth taste, strong fruity aroma, and suitable sweet and sour

Inactive Publication Date: 2012-10-03
张松波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fresh fruit jelly as described in the invention patent of Publication No. CN101461477A contains fresh fruit, has higher nutritional value, and tastes smooth and delicious, but this fresh fruit jelly contains a large amount of food additives, such as essence, color-protecting agent, preservative, pigment Etc., long-term consumption will also cause certain adverse effects on the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Take 15kg of fresh raspberries, wash them, soak them in 1.0% NaCl solution for 5 minutes to protect the color, put them in a microwave oven for 4 minutes to remove enzymes and sterilize them, and set aside.

[0020] 2. Put the processed raspberry, 0.5kg carrageenan, 4kg white sugar and 50kg water in a container, stir evenly to obtain a mixed solution.

[0021] 3. Boil the mixture, keep it warm for 20 minutes under slight boiling, then add 0.5kg of citric acid and 0.1kg of potassium sorbate, fill it while it is hot, sterilize it at 95°C, and get raspberries after cooling Finished jelly.

Embodiment 2

[0023] 1. Take 30kg of fresh raspberries, wash them, soak them in 1.5% NaCl solution for 15 minutes to protect the color, put them in a microwave oven for 6 minutes to remove enzymes and sterilize them, and set aside.

[0024] 2. Put the treated raspberry, 2kg isinglass powder, 7kg xylitol and 100kg water in a container, and stir evenly to obtain a mixed solution.

[0025] 3. Boil the mixture, keep it warm for 40 minutes under slight boiling, then add 1kg of citric acid and 0.2kg of potassium sorbate, fill it while it is hot, sterilize it at 100°C, and get raspberry jelly after cooling finished product.

Embodiment 3

[0027] 1. Take 20kg of fresh raspberries, wash them, soak them in 1.2% NaCl solution for 10 minutes to protect the color, put them in a microwave oven for 5 minutes to remove enzymes and sterilize them, and set aside.

[0028] 2. Put the processed raspberries, 1kg of manna gum, 5kg of sorbitol and 80kg of water in a container, and stir evenly to obtain a mixed solution.

[0029] 3. Boil the mixture, keep it warm for 30 minutes under slight boiling, then add 0.8kg of citric acid and 0.15kg of potassium sorbate, fill it while it is hot, sterilize it at 98°C, and get raspberries after cooling Finished jelly.

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PUM

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Abstract

The invention discloses a method for preparing raspberry jelly. The method comprises the following steps of processing 15 to 30 parts by weight of raspberry into raspberry pulp, juicing 2 to 5 parts by weight of lemon to obtain lemon juice, uniformly mixing 0.5 to 2 parts by weight of jelly powder, 4 to 7 parts by weight of sweetening agent, 50 to 100 parts by weight of water, the raspberry pulp and the lemon juice, and boiling, packing, sterilizing and cooling the mixture to obtain the raspberry jelly. In the whole production process of the raspberry jelly, no food additive is added, so the edible safety is guaranteed; moreover, the raspberry jelly prepared by the method has a bright color, fresh and slippery taste, appropriate sourness and sweetness, strong fragrance and rich nutrients, and is suitable for the young as well as the old.

Description

technical field [0001] The invention relates to the field of food deep processing, and mainly relates to a preparation method of raspberry jelly. Background technique [0002] Jelly is a kind of Western sweet food. It is semi-solid, with crystal appearance, bright color and soft taste. It is deeply loved by consumers, especially teenagers and children. Jelly is generally prepared by adding sweeteners, sour agents, colorants, artificial flavors, etc. to jelly glue. Synthetic flavors are generally prepared by dissolving esters and aldehydes in alcohol. Artificial colorants are chemically synthesized from coal tar. The above-mentioned food additives have basically no nutrition for the human body, and eating more is not beneficial, and even has certain toxicity. The fresh fruit jelly as described in the invention patent of Publication No. CN101461477A contains fresh fruit, has higher nutritional value, and tastes smooth and delicious, but this fresh fruit jelly contains a lar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L21/15
Inventor 张松波
Owner 张松波
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