Colorful jelly and making method thereof

A jelly and colorful technology, applied in the direction of food ingredients as antioxidants, function of food ingredients, food science, etc., can solve problems such as no literature reports, and achieve the effect of enhancing nutritional value and strong visual effects

Inactive Publication Date: 2018-08-24
HEFEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] At present, how to use a variety of fruit and vegetable juices to make colorful jelly with both visual effects and nutritional taste has not been reported in the literature.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Colorful jelly - the production of rainbow jelly

[0034] ①. Prepare fruit and vegetable juice: Squeeze watermelon, cantaloupe, orange, cucumber, green grapes, blueberries, grapes, and passion fruit respectively, filter twice with a filter cloth, then mix the filtrate, and add 0.015% of the fruit and vegetable juice quality D-iso Sodium ascorbate prevents fruit and vegetable juices from oxidizing and is reserved for later use.

[0035] ②. Preparation of glue solution: Select konjac gum and carrageenan to mix according to the mass ratio of 3:7, take 2g of the mixed rubber powder and add it to 100mL of deionized water at 50°C, mix well, and filter while it is hot. Add 10 g of white sugar and 0.1 g of citric acid to the filtrate while stirring in a water bath at 50°C, mix well and set aside.

[0036] ③Injection molding: Take 15mL of glue, add 15mL of fruit and vegetable juice, mix well, pour into the mold and wait for it to solidify, then take 10mL of glue and mix it with...

Embodiment 2

[0039] Dazzling jelly - the production of orange dazzle jelly

[0040] ①. Prepare fruit and vegetable juices: Peel the cantaloupe, carrots and oranges and squeeze the juice, filter twice with a filter cloth, keep the filtrate, add 0.015% of the filtrate to the three filtrates to prevent oxidation of the fruit and vegetable juices. spare.

[0041] ②. Preparation of glue solution: Select konjac gum and carrageenan to mix according to the mass ratio of 3:7, take 2g of the mixed rubber powder and add it to 100mL of deionized water at 50°C, mix well, and filter while it is hot. Add 10 g of white sugar and 0.1 g of citric acid to the filtrate while stirring in a water bath at 50°C, mix well and set aside.

[0042] ③Injection molding: Take 10mL of glue, add 10mL of carrot juice and mix well, pour it into the mold and wait for it to solidify, then take 12mL of glue, mix with 6mL of carrot juice and 6mL of cantaloupe juice, spread it on the first layer, wait It is solidified; then ta...

Embodiment 3

[0045] Colorful jelly - the production of green dazzling jelly

[0046]①. Prepare fruit and vegetable juice: Peel green grapes and cucumbers and squeeze the juice, filter twice with a filter cloth, keep the filtrate, add 0.015% sodium D-isoascorbate to the two filtrates to prevent the oxidation of the fruit and vegetable juice, and set aside .

[0047] ②. Preparation of glue solution: Select konjac gum and carrageenan to mix according to the mass ratio of 3:7, take 2g of the mixed rubber powder and add it to 100mL of deionized water at 50°C, mix well, and filter while it is hot. Add 10 g of white granulated sugar and 0.1 g of citric acid to the filtrate while stirring in a water bath at 50°C, mix well and set aside.

[0048] ③Injection molding: Take 25mL of glue, add 25mL of cucumber juice and mix it into the mold. After it solidifies, inject the mixture of 30mL of glue, 15mL of cucumber juice and 15mL of green grape juice. After solidification, add 35mL of glue Inject the m...

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PUM

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Abstract

The invention relates to colorful jelly and a making method thereof, and belongs to the technical field of processing of jelly foods. The colorful jelly is made from fruit and vegetable juice and a glue solution through a mold, wherein the fruit and vegetable juice is at least combined from any one or multiple fruits and vegetables of watermelons, Hami melons, oranges, cucumbers, green grapes, blueberries, grapes, passion fruits and carrots. The fruits and vegetables are squeezed to obtain juice, and then filtering is performed, so that fruit and vegetable juice is obtained; and through working procedures of injection moulding, refrigeration and the like on the fruit and vegetable juice and the glue solution, the colorful jelly can be made. Various natural fruits and vegetables are used asa source of color and flavor of the jelly, so that the nutrient value of the jelly can be improved, and a good visual effect can be achieved. The colorful jelly is good in taste and nutrients, and belongs to a healthy safe jelly serial product. According to different selected raw materials, the made colorful jelly is a serial product, for example comprises three kings of rainbow jelly, orange colorful jelly, green colorful jelly and the like.

Description

technical field [0001] The invention relates to a colorful jelly and a preparation method thereof, belonging to the technical field of jelly food processing. Background technique [0002] Jelly, also known as jelly, is a western sweet food that is semi-solid, crystal-clear in appearance, bright in color and soft in taste. Traditional jelly is mainly solidified by the gel action of gelatin. Different molds can be used to produce finished products with different styles and shapes. Under normal circumstances, jelly products are made through processing procedures such as jelly liquid preparation, molding, and refrigeration. The specific process flow is: [0003] Preparation of jelly liquid→Mould loading→Refrigeration and finalization→Demolding→Decoration [0004] 1. Preparation of jelly liquid [0005] The preparation method of the jelly liquid is relatively simple. Generally, the gelatin is soaked first, then melted in water, and then the required ingredients are added, tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L5/43
CPCA23V2002/00A23L5/43A23L21/15A23V2200/044A23V2250/5066A23V2250/5036A23V2250/60A23V2250/032A23V2200/02
Inventor 夏潇潇
Owner HEFEI UNIV
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