Blueberry jelly and preparation method thereof
A blueberry fruit and blueberry technology, applied in the functions of food ingredients, food science, sugary food ingredients, etc., can solve the problems of fresh fruit being difficult to store, inconvenient and practical, etc., to improve human immunity, high utilization rate of raw materials, fine-textured effect
Pending Publication Date: 2018-04-20
杭州高峰蓝莓种植有限公司
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Problems solved by technology
But there is a shortcoming in blueberry self, because it belongs to berry class, fresh fruit is difficult for storage, therefore, can not be convenient for people any season, practical at any time
Method used
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[0016] A blueberry jelly is composed of blueberry pulp, white granulated sugar, anhydrous glucose, agar, potassium sorbate and purified water. The ratio of blueberry pulp is 60-70 equal parts, and the ratio of white granulated sugar is 6-7 equal parts. The proportion of anhydrous glucose is 6-7 equal parts, the proportion of agar is 3-3.5 equal parts, the proportion of potassium sorbate is 0.01 equal parts, and the proportion of pure water is 20-25 equal parts.
[0017] As shown in the accompanying drawings, a method for preparing blueberry jelly uses a total of six steps to prepare the finished blueberry jelly. The first step: making blueberry pulp, the second step: dissolving white sugar and anhydrous glucose, and the third step: Dissolving the agar, the fourth step: boiling the gum, the fifth step: sterilizing and filling, the sixth step: cooling and packing.
[0018] As shown in the accompanying drawing, when carrying out the blueberry fruit pulp production process, the fr...
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The invention relates to a blueberry jelly. The blueberry jelly contains the following components in parts by weight: 60-70 parts of blueberry pulp, 6-7 parts of white granulated sugar, 6-7 parts of anhydrous glucose, 3-3.5 parts of agar, 0.01 part of potassium sorbate and 20-25 parts of purified water. According to a preparation method of the blueberry jelly, the finished blueberry jelly is prepared by six steps. By taking blueberries as the main production raw material, the compatibility is scientific, the production process is simple and reasonable, the color, flavor and nutrients of the blueberries are effectively preserved, the blueberry jelly is convenient to eat and carry, the immunity of a human body can be enhanced, and diseases can be prevented; and blueberry foods are diversified, and the disadvantages that fresh blueberries are unlikely to be stored and cannot be conveniently eaten by people at any season and any time are overcome. Therefore, the blueberry jelly has good application prospects.
Description
technical field [0001] The invention relates to the field of food production, in particular to a blueberry jelly and a preparation method. Background technique [0002] Blueberry is a fruit with high edible nutritional value and health value. Blueberry fruit is rich in carbohydrates, protein, vitamins, minerals, and 19 kinds of amino acids, including 8 kinds of amino acids necessary for the human body. Fully absorbed by the human body. In addition, blueberry fruit also contains substances such as anthocyanins, flavonoids, polyphenols, proanthocyanidins and arbutin; studies have shown that blueberries are high in anthocyanins, and every 100g of blueberry fruit contains up to 180-300mg of anthocyanins; In addition to its high nutritional value, it also has many functions such as anti-aging, anti-oxidation, anti-inflammation, improving body immunity, protecting eyesight, beauty and skin care, etc. Regular consumption can prevent arterial aging, and is beneficial to heart disea...
Claims
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IPC IPC(8): A23L21/12A23L33/00
CPCA23L21/12A23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2250/5024A23V2250/61
Inventor 张忠志
Owner 杭州高峰蓝莓种植有限公司