Red date jelly and preparation method thereof

A technology of red dates and jelly, applied in food science and other directions, to achieve the effect of improving taste

Inactive Publication Date: 2017-03-15
YULIN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of jujube j

Method used

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  • Red date jelly and preparation method thereof

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Experimental program
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Effect test

preparation example Construction

[0026] (1) Preparation of jujube juice

[0027] The first step is to remove unqualified red dates and sundries such as moldy, deteriorated, moths, etc., and steam the red dates for 30 minutes until they are cooked;

[0028] In the second step, the steamed red dates are extracted with warm water for 40 minutes, and 0.25% citric acid of the total mass of the cooked red dates is added during the extraction process to prevent browning;

[0029] In the third step, the red dates extracted in step 2 are pitted and peeled, an appropriate amount of water is added, and the jujube meat is crushed with a multifunctional food processor to obtain red date paste;

[0030] The fourth step is to heat and extract the jujube paste obtained in step 3 at a temperature of 70° C. for 30 minutes, and then cool it down;

[0031] The fifth step is to add 0.4% pectinase of the total mass of red jujube pulp to the red date puree cooled in step 4, enzymatically hydrolyze it for 40 minutes and filter it w...

Embodiment

[0044]

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Abstract

The invention provides a red date jelly which comprises the following components by weight percent: 8.54-10.04% of red date juice, 7.51-8.81% of jelly powder, 6.12-7.01% of soft sugar and carrageenan and the balance of water, wherein the ratio of carrageenan to jelly powder is (1:16.28)-(1:11.40). By the jelly prepared by the formula, the red date slurry has moderate viscosity and dark brown color; and the jelly has good flavor, and the finished product of jelly has a semi-transparent dark brown color; and the elasticity and the toughness are exactly proper.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a jujube jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of western snack food, which is semi-solid, with crystal appearance, bright color and soft taste. The jelly is made of water, soft white sugar, jelly powder, jelly powder, carrageenan, jujube juice and red bean juice, etc., and is made through multiple processes such as enzymatic hydrolysis, boiling, blending, filling, sterilization and cooling. . Jelly contains a lot of dietary fiber, which can regulate intestinal function, especially laxative. Regular consumption can increase the moisture in the intestinal tract and improve constipation. Some jellies are also added with oligosaccharides, which can regulate the intestinal flora, increase beneficial bacteria such as bifidobacteria, strengthen digestion and absorption, and reduce the probability of illness. In addition, the jell...

Claims

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Application Information

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IPC IPC(8): A23L21/15
Inventor 王建武焦玉荣苏乐平孙林涛郭建华张拓陈妙妙刘吉青
Owner YULIN UNIV
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