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A kind of wine jelly and preparation method thereof
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A wine and jelly technology, applied in food science and other directions, can solve the problems of human harm and low nutritional value, and achieve the effects of improving structural stability, enriching nutrients, good structural stability and colloidal structural strength
Active Publication Date: 2019-10-11
GUANGDONG AIB POLYTECHNIC COLLEGE
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Problems solved by technology
[0002] The transparent jelly on the market is crystal clear and attractive in color, but this effect is mostly formulated with flavors and pigments, which has low nutritional value, and excessive intake of pigments or flavors will cause harm to the human body
Method used
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Embodiment 1
[0044] According to parts by weight, 0.7 parts of jelly powder, 0.35 parts of konjac powder, 0.01 part of calcium dihydrogen phosphate, 0.1 part of potassium citrate, 90 parts of water, 15 parts of red wine, 20 parts of sucrose and 0.5 part of citric acid, respectively weigh an appropriate amount each raw material;
[0045] Wherein, according to percentage, the jelly powder is a mixture of 38% carrageenan, 28% konjac gum, 9% potassiumchloride and 5% glucose.
[0046] Then prepare the red wine jelly as follows:
[0047] (1) Mix and dissolve citric acid, potassium citrate and calcium dihydrogen phosphate with water, then mix with red wine to obtain a wine mixture;
[0048] (2) After mixing jelly powder, konjac powder and sucrose, add water to dissolve and disperse, then stir and heat until the mixed solution boils;
[0049] (3) After the mixed solution continues to boil for 30 seconds, quickly filter the mixed solution with a filter cloth with a pore size of 100 mesh under wa...
Embodiment 2
[0055] According to the parts by weight, 0.7 parts of jelly powder, 0.45 parts of konjac powder, 0.02 parts of calcium dihydrogen phosphate, 0.15 parts of potassium citrate, 90 parts of water, 15 parts of red wine, 20 parts of sucrose and 0.5 parts of citric acid, respectively weigh an appropriate amount each raw material;
[0056] Wherein, according to percentage, the jelly powder is a mixture of 38% carrageenan, 28% konjac gum, 9% potassium chloride and 5% glucose.
[0057] Then, prepare red wine jelly according to the method steps described in Example 1, which is the red wine jelly in Example 2.
Embodiment 3
[0059] According to the parts by weight, 0.7 parts of jelly powder, 0.55 parts of konjac powder, 0.03 parts of calcium dihydrogen phosphate, 0.2 parts of potassium citrate, 90 parts of water, 15 parts of red wine, 20 parts of sucrose and 0.5 parts of citric acid, respectively weigh an appropriate amount each raw material;
[0060] Wherein, according to percentage, the jelly powder is a mixture of 38% carrageenan, 28% konjac gum, 9% potassium chloride and 5% glucose.
[0061] Then, prepare red wine jelly according to the method steps described in Example 1, which is the red wine jelly in Example 3.
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Abstract
The present invention provides preparation methods of a grape wine jelly raw material composition and red wine jelly. In the raw material composition, the grape wine, water and sucrose are main component raw materials, konjac flour with low calories and high dietary fibers is added as an accessory material, at the same time, a small amount of selected and adjusted jelly powder, coagulants and other additives are combined, and thus the grape wine jelly which is good in mouthfeel and flavor, stable in structure and ingredients, less in additive contents and rich in nutrition, and has a health-care function. At the same time, the composition is used as the raw material. By further adjusting the operation steps of material adding sequence, etc., the grape wine jelly with the good flavor and health-care functions can be conveniently and quickly prepared.
Description
technical field [0001] The invention relates to the field of jelly, in particular to a wine jelly and a preparation method thereof. Background technique [0002] The transparent jelly on the market is crystal clear and attractive in color, but this effect is mostly made of flavor and pigment, which has low nutritional value, and excessive intake of pigment or flavor can cause harm to the human body. [0003] Thereby, the raw material component is more natural and healthy, and the jelly that has certain nutritional and health care functions has just become the emphases place of people's research. [0004] Wine is an alcoholic beverage with rich nutrition and health effects. The vitamin B6 contained in it plays an important role in proteinmetabolism, and the inositol contained in it can enhance the absorption capacity of the intestine and promote people's appetite. Potassium, manganese, zinc and other elements contained in wine can also help prevent hardening of the arteries...
Claims
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Application Information
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