Fungus and pomelo jelly and making method thereof

A technology of fungus and pomelo, which is applied in the field of fungus pomelo jelly and its preparation, can solve the problems of low nutritional value and unfavorable health, and achieve the effect of uniform color and pure smell

Inactive Publication Date: 2018-03-20
广西融水山头牛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional value of such jelly is not high, and long-term consumption is not conducive to people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A fungus pomelo jelly made from the following raw materials in mass percentage: 6% fungus juice, 30% grapefruit juice, 1% jelly powder, 5% white sugar, 0.1% soybean oligosaccharides, 0.2% malic acid, 0.05% biological calcium %, xylitol 0.05%, and the balance is water.

[0018] The preparation method of the described fungus juice is as follows: use fresh fungus without rot and deterioration and no peculiar smell as raw material, clean it and chop it, then put it in 0.1% ascorbic acid solution at 90°C for 4 minutes, and then pour it into a juicer together Squeeze the juice, then add 1% cellulase, heat to 40°C, perform enzymatic hydrolysis for 20 minutes, and filter to obtain fungus juice.

[0019] The mass ratio of the fungus to 0.1% ascorbic acid solution is 1:3.

[0020] The preparation method of the pomelo juice is as follows: select fresh pomelo, take the pulp, crush and beat, add a clarifying agent for clarification, and then filter with a microporous membrane to ob...

Embodiment 2

[0024] A fungus grapefruit jelly, made of the following raw materials in mass percentage: 7% fungus juice, 35% grapefruit juice, 2% jelly powder, 10% white sugar, 0.15% soybean oligosaccharides, 0.3% malic acid, 0.075% biological calcium %, xylitol 0.075%, and the balance is water.

[0025] The preparation method of the fungus juice is as follows: use fresh fungus without rot and deterioration and no peculiar smell as raw material, clean it and chop it, then put it in 0.1% ascorbic acid solution at 90°C for 4.5 minutes, and then pour it into the juice together Make the juice in the machine, then add 1% cellulase, heat to 40°C, enzymatically hydrolyze for 20 minutes, filter to get the fungus juice.

[0026] The mass ratio of the fungus to 0.1% ascorbic acid solution is 1:4.

[0027] The preparation method of the pomelo juice is as follows: select fresh pomelo, take the pulp, crush and beat, add a clarifying agent for clarification, and then filter with a microporous membrane t...

Embodiment 3

[0031] A fungus pomelo jelly made from the following raw materials in mass percentage: 8% fungus juice, 40% grapefruit juice, 3% jelly powder, 15% white sugar, 0.2% soybean oligosaccharides, 0.4% malic acid, and 0.1% biological calcium %, xylitol 0.1%, and the balance is water.

[0032] The preparation method of the fungus juice is as follows: use fresh fungus without rot and deterioration and no peculiar smell as raw material, clean it and chop it, then put it in 0.1% ascorbic acid solution at 90°C for 5 minutes, and then pour it into a juicer Squeeze the juice, then add 1% cellulase, heat to 40°C, perform enzymatic hydrolysis for 20 minutes, and filter to obtain fungus juice.

[0033] The mass ratio of the fungus to 0.1% ascorbic acid solution is 1:5.

[0034] The preparation method of the pomelo juice is as follows: select fresh pomelo, take the pulp, crush and beat, add a clarifying agent for clarification, and then filter with a microporous membrane to obtain the pomelo ...

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PUM

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Abstract

The invention discloses a fungus pomelo jelly, which is made of the following raw materials in mass percentage: 6-8% of fungus juice, 30-40% of grapefruit juice, 1-3% of jelly powder, 5-15% of white sugar, soybean oligomer Sugar 0.1‑0.2%, malic acid 0.2‑0.4%, biological calcium 0.05‑0.1%, xylitol 0.05‑0.1%, and the balance is water. The jelly of the present invention is uniform in color, pure in smell, has no peculiar smell, has grapefruit fruit flavor and fungus fungus aroma, is sweet and sour, delicate, soft and elastic, and also has the nutritional value of grapefruit and fungus, which is beneficial to the stomach, Aids digestion, lowers blood pressure and fat, and has obvious gain effects.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fungus pomelo jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of snack food, which is semi-solid, with crystal appearance, bright color and soft taste. At present, most of the jelly in the market are pulp jelly and fruity jelly. The products are single, and most of the raw materials do not have fruit juice pulp. It is a variety of food additives such as fruit flavors and food colorings. Such jelly nutritional value is not high, and long-term consumption is unfavorable for people's health. Contents of the invention [0003] In view of the above, the object of the present invention is to provide a fungus pomelo jelly and a preparation method thereof, which mainly uses fungus and pomelo as raw materials to increase the nutritional value of the jelly. [0004] The technical scheme that the present invention takes is: [0005] A fu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L21/15A23L31/00A23L33/10
CPCA23L21/15A23L21/11A23L31/00A23L33/10A23V2002/00A23V2200/30A23V2200/32A23V2200/326A23V2200/3262
Inventor 陈丽芳
Owner 广西融水山头牛食品有限公司
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