Plum wine jelly and preparation method thereof

A technology of green plum wine and jelly, which is applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc., to achieve the effects of better taste, rich wine aroma and obvious flavor.

Pending Publication Date: 2018-03-09
I LAN FOODS IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Green plum wine is a wine made from green plums, and there is no jelly made from green plum wine.

Method used

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  • Plum wine jelly and preparation method thereof
  • Plum wine jelly and preparation method thereof
  • Plum wine jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Raw materials: 4kg white sugar; 8kg fructose syrup; 30kg green plum wine; 1kg green plum juice concentrate; 1kg apple juice concentrate; 0.05kg konjac powder; Potassium, 0.05kg sodium citrate, 0.01kg pigment, 0.1kg essence and 55kg distilled water;

[0059] Dissolve 2kg of white granulated sugar in distilled water to obtain a sugar solution with a mass concentration of 55%; dissolve all edible salt in distilled water to obtain a salt solution; dissolve all citric acid in distilled water to obtain a citric acid solution; The pigment is dissolved in distilled water to obtain an essence and pigment solution; all the fruit juice is dissolved in distilled water to obtain a juice dilution.

[0060] Mix the remaining white granulated sugar with all the edible glue, and slowly pour the mixture into the rapidly stirring water at 75°C-80°C, and get the glue after fully dissolving; mix the sugar solution, fructose syrup, and salt solution evenly, and add the glue into the mixture ...

Embodiment 2

[0062] Raw materials: 3.5kg white sugar; 7.5kg fructose syrup; 28kg green plum wine; 0.8kg green plum juice concentrate; 1.2kg apple juice concentrate; 0.1kg konjac powder; 0.2kg potassium chloride, 0.05kg sodium citrate, 0.008kg pigment, 0.11kg essence and 58kg distilled water;

[0063] Dissolve 2kg of white granulated sugar in distilled water to obtain a sugar solution with a mass concentration of 55%; dissolve all edible salt in distilled water to obtain a salt solution; dissolve all citric acid in distilled water to obtain a citric acid solution; The pigment is dissolved in distilled water to obtain an essence and pigment solution; all the fruit juice is dissolved in distilled water to obtain a juice dilution.

[0064] Mix the remaining white granulated sugar with all the edible glue, and slowly pour the mixture into the rapidly stirring water at 75°C-80°C, and get the glue after fully dissolving; mix the sugar solution, fructose syrup, and salt solution evenly, and add th...

Embodiment 3

[0066] Raw materials: 4kg white sugar; 7kg fructose syrup; 25kg green plum wine; 1kg green plum juice concentrate; 1.5kg apple juice concentrate; 0.1kg konjac powder; Potassium chloride, 0.05kg sodium citrate, 0.01kg pigment, 0.09kg essence and 62kg distilled water;

[0067] Dissolve 2kg of white granulated sugar in distilled water to obtain a sugar solution with a mass concentration of 55%; dissolve all edible salt in distilled water to obtain a salt solution; dissolve all citric acid in distilled water to obtain a citric acid solution; The pigment is dissolved in distilled water to obtain an essence and pigment solution; all the fruit juice is dissolved in distilled water to obtain a juice dilution.

[0068] Mix the remaining white granulated sugar with all the edible glue, and slowly pour the mixture into the rapidly stirring water at 75°C-80°C, and get the glue after fully dissolving; mix the sugar solution, fructose syrup, and salt solution evenly, and add the glue into t...

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Abstract

The invention relates to the technical field of food and particularly relates to a plum wine jelly and a preparation method thereof. The plum wine jelly is prepared from the following raw materials inparts by weight: 3-8 parts of sugar, 6-10 parts of high fructose corn syrup, 25-40 parts of plum wine, 0.5-2 parts of plum concentrated liquor, 1-2 part of apple concentrated liquor, 0.2-0.5 part ofedible gum, 0.01-0.1 part of edible acid, 0.1-0.7 part of salt and 36-63 parts of water. By adding the plum wine and the plum juice into the jelly, the jelly has the functions of plums which purify blood, remove toxin and sterilize, so that the jelly has a unique function. The plum wine jelly prepared by the method provided by the invention is obvious in flavor, strong in wine flavor, smooth in taste, moderately sour and sweet and better in taste if being frozen.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a green plum wine jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of snack food, which is mainly made of water, sugar and thickener, and processed through sol, blending, filling, sterilization, cooling and other processes. It is mainly divided into fruit juice type jelly and pulp type. Jelly, fruity jelly, milky jelly. Jelly is deeply loved by consumers because of its good taste and rich nutrition. [0003] With the development of society and the progress of the times, people's living standards are constantly improving, and the consumption of snacks such as jelly is also increasing year by year. The competition and development of the jelly industry has led to the birth of more and more new categories, and the needs of consumers are becoming more and more diverse. In order to cater to the needs of consumers, it is necessary to develop some jel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/10A23L33/105
CPCA23L21/15A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/326A23V2200/15A23V2200/14A23V2200/16A23V2250/21
Inventor 王婷王静
Owner I LAN FOODS IND
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