Durian jelly and preparation method thereof

A durian jelly, durian technology, applied in food preparation, food heat treatment, food ingredients as pH modifiers, etc., can solve the problems of becoming muddy, affecting others, strong odor, etc.

Active Publication Date: 2014-09-03
东莞市榴芒一刻食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The nutritional value of durian is very high, but because of its strong smell, eating it in public will affect others, and the way of eating durian is currently relatively single, eating too much alone will make you feel greasy, although durian is also added as an auxiliary material to home cooking In the dish, but due to the hardness of the durian itself, the dish cannot form a good-looking shape, or even become muddy and incompatible with other main ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The invention provides a kind of durian jelly, comprising: the raw materials are as follows in parts by weight, 30 parts of durian, 10 parts of kiwi fruit, 10 parts of strawberry, 10 parts of mangosteen, 50 parts of coconut milk, 30 parts of honey, 2 parts of konjac gum, xanthan 1 part of glue, 1 part of potassium chloride, 1 part of citric acid, 50 parts of water, 5 parts of sweet-scented osmanthus, 3 parts of vitamin C.

[0033] A preparation method of durian jelly, comprising the following steps:

[0034] Step 1: Select fresh durians with a maturity of 60-80%, remove the shells and pits to retain the pulp, cut the pulp into small pieces, blanch them with hot water for 20-30 seconds and place them in a beaker. Treat with ozone, the condition of ozone treatment is: 185-200s, 0.3-0.8m into the open beaker 3 Inject ozone at a speed of / h, and place it in a ventilated place for 15-20 minutes, take out the durian pulp and soak it in honey for 1-2 minutes, then take it out...

Embodiment 2

[0040] The invention provides a kind of durian jelly, comprising: the raw materials are as follows in parts by weight: 35 parts of durian, 15 parts of kiwi fruit, 15 parts of strawberry, 15 parts of mangosteen, 65 parts of coconut milk, 40 parts of honey, 3 parts of konjac gum, xanthan gum 2 parts of glue, 2 parts of potassium chloride, 2 parts of citric acid, 65 parts of water, 7 parts of sweet-scented osmanthus, and 5 parts of vitamin C.

[0041] A preparation method of durian jelly, comprising the following steps:

[0042] Step 1: Select fresh durians with a maturity of 60-80%, remove the shells and pits to retain the pulp, cut the pulp into small pieces, blanch them with hot water for 20-30 seconds and place them in a beaker. Treat with ozone, the condition of ozone treatment is: 185-200s, 0.3-0.8m into the open beaker 3 Inject ozone at a speed of / h, and place it in a ventilated place for 15-20 minutes, take out the durian pulp and soak it in honey for 1-2 minutes, then ...

Embodiment 3

[0049] The invention provides a kind of durian jelly, comprising: the raw materials are as follows in parts by weight, 50 parts of durian, 10-20 parts of kiwi fruit, 20 parts of strawberry, 20 parts of mangosteen, 80 parts of coconut milk, 50 parts of honey, 4 parts of konjac gum, 3 parts of xanthan gum, 2 parts of potassium chloride, 3 parts of citric acid, 70 parts of water, 10 parts of sweet-scented osmanthus, 6 parts of vitamin C.

[0050] A preparation method of durian jelly, comprising the following steps:

[0051] Step 1: Select fresh durians with a maturity of 60-80%, remove the shells and pits to retain the pulp, cut the pulp into small pieces, blanch them with hot water for 20-30 seconds and place them in a beaker. Treat with ozone, the condition of ozone treatment is: 185-200s, 0.3-0.8m into the open beaker 3 Inject ozone at a speed of / h, and place it in a ventilated place for 15-20 minutes, take out the durian pulp and soak it in honey for 1-2 minutes, then take ...

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PUM

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Abstract

The invention relates to the food field, and in particular relates to a durian jelly and a preparation method thereof. The durian jelly comprises the following raw materials in parts by weight: 30-50 parts of durian, 10-20 parts of kiwi fruit, 10-20 parts of strawberry, 10-20 parts of mangosteen, 50-80 parts of coconut juice, 30-50 parts of honey, 2-4 parts of konjac glucomannan, 1-3 parts of xanthan gum, 1-2 parts of potassium chloride, 1-3 parts of citric acid and 50-70 parts of water.

Description

technical field [0001] The invention relates to the field of food, in particular to a durian jelly and a preparation method thereof. Background technique [0002] The nutritional value of durian is very high, but because of its strong smell, eating it in public will affect others, and the way of eating durian is currently relatively single, eating too much alone will make you feel greasy, although durian is also added as an auxiliary material to home cooking In the dish, but due to the hardness of the durian pulp itself, the dish cannot form a good-looking shape, and it may even become muddy and incompatible with other main ingredients. Contents of the invention [0003] Technical problem to be solved: Aiming at the above problems, the present invention provides a durian jelly and a preparation method thereof. [0004] Technical solution: In order to solve the above problems, the present invention provides a kind of durian jelly, comprising: the raw materials are as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/015A23L21/12A23L5/20
CPCA23L5/13A23L5/273A23L21/12A23L29/035A23V2002/00A23V2200/06A23V2250/032A23V2250/708A23V2300/24A23V2250/128
Inventor 闻献
Owner 东莞市榴芒一刻食品有限公司
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