Fingered citron fruit juice jelly sweet and preparation method thereof

Abstract

The invention provides a fingered citron fruit juice jelly sweet and a preparation method of the fingered citron fruit juice jelly sweet. The fingered citron fruit juice jelly sweet comprises the following components in parts by weight: 5.5-9.0 parts of a compound gel, 42-70 parts of edible sugar, 0.1-0.4 part of a sour agent, 40-50 parts of fingered citron fruit juice, 0.1-0.5 part of polishing oil and 10-30 parts of water. The preparation method of the fingered citron fruit juice jelly sweet provided by the embodiment of the invention adopts the compound gel prepared by compounding pulullan with other gels so that the content of the fingered citron fruit juice in the prepared jelly sweet is up to more than 40%, the nutrition is abundant and the mouth feel is good; the fingered citron fruit juice jelly sweet has the advantages of good water-retaining property, strong directing property, good acid resistance and the like. The method is simple in process and the quality of a product can be guaranteed effectively.

Description

[0001] technical field [0002] The invention relates to the field of deep processing of edible sugar, in particular to bergamot jelly jelly and a preparation method thereof. [0003] Background technique [0004] Bergamot, also known as nine-claw wood, five-finger orange, or bergamot, is an evergreen small tree of Rutaceae. In my country, it is mainly produced in Fujian, Guangdong, Sichuan, Jiangsu and Zhejiang provinces. Bergamot is pungent, bitter, sour and warm in nature. It contains limonene, diosmin, hesperidin, flavonoid glycosides and active polysaccharides and other traditional Chinese medicine ingredients. , deeply loved by the majority of growers and consumers. At present, the output of bergamot in my country is very high, and it shows a trend of increasing year by year. However, due to the imperfection of the industrial chain and related deep-processing technology, the sales of fresh fruit and bonsai are still the main ones, supplemented by processed products ...

AI Technical Summary

Problems solved by technology

But these traditional gelling agents all have such and such defects, such as the gelatinity of agar is very strong, but the soft candy transparency and elasticity made from it are not ideal; Good gelatinization can only be achieved under certain conditions, which requires higher process conditions; while the soft candy made of carrageenan has good elasticity and transparency, but the gelatinity is not enough, so the quality of the soft candy is not ideal

In addition, using these colloids as gelling agents can only make soft candies with low fruit juice content, but cannot make soft candies with high fruit juice content

Compounding a variety of traditional gels in an appropriate proportion can improve the ability of the soft candy to hold fruit juice to a certain extent, but for high-nutrition soft candies with a fruit juice content of more than 40%, good water retention and strong formability , these gels are still difficult to make satisfactory products

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