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Juice jelly with effects of beautifying and losing weight and preparation method of juice jelly

A technology for fruit juice and jelly, which is applied to the field of fruit juice jelly and its preparation, can solve the problems of low addition of green plum juice, insufficient green plum flavor, etc., and achieves the effects of good long-term stability, improved taste and flavor, and easy digestion and absorption.

Inactive Publication Date: 2016-11-23
深圳市东辉顺通贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Greengage-flavored juice jelly is very popular among consumers, but due to the high acidity of greengage, the amount of greengage juice added is often low, resulting in a lack of strong greengage flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation of embodiment one mixed fruit juice

[0028] The preparation of the mixed fruit juice comprises the following steps: take 80 parts by weight of fresh greengage and 20 parts by weight of red dates, wash, remove the core, beat, add 400 parts by weight of warm water, add 0.1 parts by weight of pectinase and 0.03 parts by weight Parts by weight of cellulase, enzymatic hydrolysis, filtration, collecting the filtrate, adding 5 parts by weight of sodium carbonate for acid reduction treatment, to obtain mixed fruit juice. The temperature of warm water is 38°C, and the time of enzymatic hydrolysis is 8 hours.

Embodiment 2

[0029] Embodiment two The preparation of mixed fruit juice

[0030] The preparation of the mixed fruit juice comprises the following steps: taking 80 parts by weight of fresh greengage and 20 parts by weight of red dates, cleaning, removing the core, beating, adding 500 parts by weight of warm water, adding 0.15 parts by weight of pectinase and 0.02 Parts by weight of cellulase, after enzymatic hydrolysis, filtering, collecting the filtrate, adding 6 parts by weight of sodium carbonate for acid reduction treatment, to obtain mixed fruit juice. The temperature of warm water is 40°C, and the time of enzymatic hydrolysis is 6 hours.

Embodiment 3

[0033] Embodiment three fruit juice jelly

[0034] Juice jelly comprises the following preparation raw materials in parts by weight: 20 parts of mixed fruit juice prepared in Example 1, 3 parts of gelatin, 2 parts of carrageenan, 1.5 parts of L-methionyl glycine hydrochloride, 1 part of calcium lactate, 6.5 parts of sugar 66 parts and water.

[0035] Preparation method: Weigh gelatin and carrageenan, add 44 parts of water, absorb water and swell, heat to dissolve, and stir to obtain a gelatinous solution; weigh mixed fruit juice, add sugar and 22 parts of water, add the gelatinous solution, under stirring conditions, slowly add L-methionyl glycine hydrochloride and calcium lactate in sequence, and mix well to obtain jelly liquid; fill the jelly liquid while it is hot, seal and sterilize, cool until solidified, and obtain fruit juice jelly .

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PUM

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Abstract

The invention provides juice jelly with effects of beautifying and losing weight. The juice jelly is prepared from the following raw materials in parts by weight: 16 to 22 parts of mixed fruit juice, 1 to 5 parts of gelatin, 1 to 5 parts of carrageenan, 0.5 to 4 parts of L-methionylglycine hydrochloride, 0.5 to 2 parts of calcium lactate, 5 to 12 parts of sugar and 60 to 75 parts of water. The invention belongs to the technical field of food processing; the juice jelly does not contain a preservative and is high in content of fruit juice; the prepared juice jelly has the advantages of strong greengage flavor, good shape stability, good mouthfeel, easiness in digestion and absorption, long shelf life and the like; the juice jelly has the effects of beautifying and losing weight, and is good in safety.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to fruit juice jelly with the function of beautifying and slimming and a preparation method thereof. Background technique [0002] According to the definition of the national standard, jelly is a jelly food processed from water, sugar and thickener, etc., through processes such as sol, blending, filling, sterilization, and cooling. The jelly is gel-like, easy to eat, has the characteristics of low energy, good taste, and crystal color, so it is loved by consumers. [0003] Green plum, also known as fruit plum and sour plum, is rich in nutrients and contains active ingredients such as citric acid, sitosterol and flavonoids. It is a typical alkaline food with high acid and low sugar characteristics. The content of organic acids such as citric acid is high. The sugar-acid ratio is about 0.2, which is a typical processed fruit. [0004] Jujube, also known as jujube...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L21/10A23L33/175A23L33/16
CPCA23V2002/00A23V2200/14A23V2200/318A23V2200/332
Inventor 钱书元邹伟权缪来耿
Owner 深圳市东辉顺通贸易有限公司
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