A kind of peach gum jelly and preparation method thereof

Abstract

The invention relates to a peach gum jelly and a preparation method thereof. The preparation method of the peach gum jelly comprises the following steps: (1) preparing peach gum hydrolysate; (2) boiling 100-300 parts of water, 0.1-1.0 part of carrageenan, 0.2-1.2 parts of konjac glucomannan, 5-25 parts of peach gum hydrolysate, 5-15 parts of peach blossom aqueous extract, 3-12 parts of saccharose, 0.002-0.01 part of stevioside, 0.004-0.03 part of sucralose and 0.1-0.5 part of potassium chloride at high temperature; and (3) cooling, adding auxiliary materials, sterilizing and packaging. The jelly prepared by the preparation method has favorable mouthfeel and diversified flavors due to the addition of the peach gum and the peach blossom aqueous extract while the health function of the jelly is increased and is used for reinforcing the physical health of a human body. Compared with a traditional peach gum food, the peach gum jelly prepared by the preparation method can be stored for a long time at normal temperature, has the characteristics of transparent appearance, favorable elasticity, smooth and mellow mouthfeel, sweet and sour taste, diversified flavors and the like and is capable of meeting of different crowds.

Description

technical field

[0001] The invention relates to the field of food production, in particular to a novel jelly and a preparation method thereof. Background technique

[0002] Peach gum, also known as peach gum, peach fat, peach oil, peach blossom tears, is a colloidal translucent substance secreted from the trunk of peach or mountain peach, a plant in the Rosaceae family. It is a kind of gum, and its color ranges from light yellow to transparent and colorless. The ingredients are polysaccharides and proteins, and the polysaccharide content can reach more than 90%. The main carbohydrate components are rhamnose, arabinose, galactose, and a small amount of uronic acid.

[0003] Peach gum has high edible and medicinal value. Both traditional Chinese medicine and modern medical research have shown that peach gum tastes sweet and bitter, flat in nature, non-toxic, and has the functions of relieving pain and removing stones, enhancing immunity, improving blood phase, assisting in lo...

Examples

Embodiment 1

[0025] A kind of peach gum jelly, adopts following process steps to prepare:

[0026] Take 0.3 parts (parts by weight) of peach gum, wash, dry, grind, pass through an 80-mesh sieve, add it into a reaction kettle containing 100 parts of water, heat to 95°C, stir and cook for 3.5 hours, and filter it with gauze to obtain light yellow sticky peach gum hydrolyzate; 15 parts of peach gum hydrolyzate, 0.35 parts of carrageenan, 0.70 parts of konjac gum, 8 parts of peach flower water extract, 8 parts of sucrose, 0.006 parts of stevia, 0.016 parts of sucralose, 0.2 parts of potassium chloride Add 280 parts of pure water and stir at 800r / min, heat at 95°C and boil for 10 minutes, cool to 70°C and add 0.2 parts of citric acid, 0.001 parts of vitamin C, 0.0001 parts of potassium sorbate, 2 parts of peach powder, 0.4 One portion of peach essence, filled while hot, sterilized at high temperature, and cooled to obtain the finished product peach-flavored peach jelly jelly.

Embodiment 2

[0028] A kind of peach gum jelly, adopts following process steps to prepare:

[0029] Take 0.8 parts (parts by weight) of peach gum, wash, dry and grind, pass through a 100-mesh sieve, add it into a reaction kettle containing 200 parts of water, heat to 100°C, stir and cook for 5 hours, and filter it with gauze to obtain light yellow sticky peach gum hydrolyzate; 12 parts of peach gum hydrolyzate, 0.30 parts of carrageenan, 0.80 parts of konjac gum, 5 parts of peach flower water extract, 7 parts of sucrose, 0.005 parts of stevia, 0.010 parts of sucralose, 0.15 parts of potassium chloride Put into 210 parts of purified water and stir at a speed of 1200r / min, heat to 93°C and boil for 15min, cool to 75°C and add 0.18 parts of malic acid, 0.002 parts of vitamin C, 0.0002 parts of potassium sorbate, 1 part of strawberry powder, 0.6 Strawberry essence, filled while hot, sterilized at high temperature, and cooled to get the finished strawberry-flavored peach gum jelly.

Embodiment 3

[0031] A kind of peach gum jelly, adopts following process steps to prepare:

[0032] Take 0.5 part (by weight) of peach gum, wash it, dry it, grind it, pass it through an 80-mesh sieve, add it into a reaction kettle with 100 parts of water, heat it to 90°C, stir and boil for 6 hours, and filter it with gauze to obtain a light yellow viscous shape. Peach gum hydrolyzate: Take 15 parts of peach gum hydrolyzate, 0.35 parts of carrageenan, 0.70 parts of konjac gum, 8 parts of peach flower water extract, 8 parts of sucrose, 0.002 parts of stevia, 0.017 parts of sucralose, and 0.2 parts of potassium chloride Add 210 parts of purified water and stir at 1500r / min, heat to 90°C and boil for 20min, cool to 68°C and add 0.2 parts of malic acid, 0.004 parts of vitamin C, 0.0003 parts of potassium sorbate, 2 parts of apple powder, and apple essence 0.4 portion, filled while hot, sterilized at high temperature, and cooled to obtain the finished apple-flavored peach gum jelly.

technical field

[0001] The invention relates to the field of food production, in particular to a novel jelly and a preparation method thereof. Background technique

[0002] Peach gum, also known as peach gum, peach fat, peach oil, peach blossom tears, is a colloidal translucent substance secreted from the trunk of peach or mountain peach, a plant in the Rosaceae family. It is a kind of gum, and its color ranges from light yellow to transparent and colorless. The ingredients are polysaccharides and proteins, and the polysaccharide content can reach more than 90%. The main carbohydrate components are rhamnose, arabinose, galactose, and a small amount of uronic acid.

[0003] Peach gum has high edible and medicinal value. Both traditional Chinese medicine and modern medical research have shown that peach gum tastes sweet and bitter, flat in nature, non-toxic, and has the functions of relieving pain and removing stones, enhancing immunity, improving blood phase, assisting in lo...

Examples

Embodiment 1

[0025] A kind of peach gum jelly, adopts following process steps to prepare:

[0026] Take 0.3 parts (parts by weight) of peach gum, wash, dry, grind, pass through an 80-mesh sieve, add it into a reaction kettle containing 100 parts of water, heat to 95°C, stir and cook for 3.5 hours, and filter it with gauze to obtain light yellow sticky peach gum hydrolyzate; 15 parts of peach gum hydrolyzate, 0.35 parts of carrageenan, 0.70 parts of konjac gum, 8 parts of peach flower water extract, 8 parts of sucrose, 0.006 parts of stevia, 0.016 parts of sucralose, 0.2 parts of potassium chloride Add 280 parts of pure water and stir at 800r / min, heat at 95°C and boil for 10 minutes, cool to 70°C and add 0.2 parts of citric acid, 0.001 parts of vitamin C, 0.0001 parts of potassium sorbate, 2 parts of peach powder, 0.4 One portion of peach essence, filled while hot, sterilized at high temperature, and cooled to obtain the finished product peach-flavored peach jelly jelly.

Embodiment 2

[0028] A kind of peach gum jelly, adopts following process steps to prepare:

[0029] Take 0.8 parts (parts by weight) of peach gum, wash, dry and grind, pass through a 100-mesh sieve, add it into a reaction kettle containing 200 parts of water, heat to 100°C, stir and cook for 5 hours, and filter it with gauze to obtain light yellow sticky peach gum hydrolyzate; 12 parts of peach gum hydrolyzate, 0.30 parts of carrageenan, 0.80 parts of konjac gum, 5 parts of peach flower water extract, 7 parts of sucrose, 0.005 parts of stevia, 0.010 parts of sucralose, 0.15 parts of potassium chloride Put into 210 parts of purified water and stir at a speed of 1200r / min, heat to 93°C and boil for 15min, cool to 75°C and add 0.18 parts of malic acid, 0.002 parts of vitamin C, 0.0002 parts of potassium sorbate, 1 part of strawberry powder, 0.6 Strawberry essence, filled while hot, sterilized at high temperature, and cooled to get the finished strawberry-flavored peach gum jelly.

Embodiment 3

[0031] A kind of peach gum jelly, adopts following process steps to prepare:

[0032] Take 0.5 part (by weight) of peach gum, wash it, dry it, grind it, pass it through an 80-mesh sieve, add it into a reaction kettle with 100 parts of water, heat it to 90°C, stir and boil for 6 hours, and filter it with gauze to obtain a light yellow viscous shape. Peach gum hydrolyzate: Take 15 parts of peach gum hydrolyzate, 0.35 parts of carrageenan, 0.70 parts of konjac gum, 8 parts of peach flower water extract, 8 parts of sucrose, 0.002 parts of stevia, 0.017 parts of sucralose, and 0.2 parts of potassium chloride Add 210 parts of purified water and stir at 1500r / min, heat to 90°C and boil for 20min, cool to 68°C and add 0.2 parts of malic acid, 0.004 parts of vitamin C, 0.0003 parts of potassium sorbate, 2 parts of apple powder, and apple essence 0.4 portion, filled while hot, sterilized at high temperature, and cooled to obtain the finished apple-flavored peach gum jelly.