Fingered citron fruit juice jelly sweet and preparation method thereof

A technology of bergamot fruit juice and jelly jelly, which is applied in confectionary, confectionary industry, food science, etc., and can solve the problems of unsatisfactory transparency and elasticity of jelly candy, inability to produce jelly candy with fruit juice content, and high technological requirements. , to achieve the effect of good water retention, product quality assurance and simple process

Inactive Publication Date: 2013-12-18
广东展翠食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Fingered citron fruit juice jelly sweet and preparation method thereof
  • Fingered citron fruit juice jelly sweet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] This embodiment provides a kind of bergamot fruit juice jelly, which includes the following components, each component is in weight ratio: 5.5-9.0 parts of composite gelling agent, 42-70 parts of edible sugar, and 0.1 parts of sour agent ~0.4 parts, 40~50 parts for bergamot juice, 0.1~0.5 parts for polishing oil, and 10~30 parts for water.

[0049] In this embodiment, the composite gelling agent is a composite of pullulan and at least one of pectin, carrageenan, gelatin and agar, and pullulan is a gelling agent that must be added.

[0050] Edible sugar is a compound of one or more of white granulated sugar, glucose, maltose syrup, fructose syrup and sorbitol.

[0051]The sour agent is a composite of one or more of citric acid, malic acid and fumaric acid.

[0052] The bergamot fruit jelly jelly provided in this example has a bergamot fruit juice content of more than 40%, rich nutrition, and good taste. Glue, the soft candy has the advantages of good water retention, s...

Embodiment 2

[0054] like figure 1 Shown is a flowchart of a method for preparing bergamot jelly candy according to an embodiment of the present invention, which is used to prepare the bergamot jelly jelly in the above-mentioned embodiment 1. The method includes:

[0055] Step 201, preparing bergamot juice;

[0056] In this step, fresh bergamot fruit is selected, cleaned, sliced, crushed, homogenized, enzymatically hydrolyzed, squeezed and filtered to obtain bergamot juice.

[0057] Step 202, prepare sugar solution;

[0058] Specifically, 20 parts by weight of white granulated sugar, 14 parts by weight of maltose syrup and 5 parts by weight of 90°C hot water were placed in a sugar melting pot for heating to melt the sugar.

[0059] Step 203, dissolving the gel;

[0060] Specifically, 1.2 parts by weight of pullulan, 4.8 parts by weight of gelatin, 2.4 parts by weight of carrageenan and 15 parts by weight of hot water at 90°C were placed in a sol pot to completely dissolve them to obtain...

Embodiment 3

[0081] like figure 2 Shown is a flowchart of a method for preparing bergamot jelly according to another embodiment of the present invention, which is also used to prepare bergamot jelly in Example 1, the method comprising:

[0082] Step 301, preparing bergamot juice;

[0083] In this step, fresh bergamot fruit is selected, cleaned, sliced, crushed, homogenized, enzymatically hydrolyzed, squeezed and filtered to obtain bergamot juice.

[0084] Step 302, prepare sugar solution;

[0085] Specifically, 24 parts by weight of white granulated sugar, 12 parts by weight of maltose syrup and 6 parts by weight of 90°C hot water were placed in a sugar melting pot for heating to melt the sugar.

[0086] Step 303, dissolving the gel;

[0087] Specifically, 1.3 parts by weight of pullulan, 5.2 parts by weight of gelatin, 2.6 parts by weight of carrageenan and 15 parts by weight of 90°C hot water were placed in a sol pot to completely dissolve them to obtain a glue solution.

[0088] St...

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 黄凯信陈汉民陈树喜郑海军陈志荣周爱梅
Owner 广东展翠食品股份有限公司
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