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Fruit jelly and preparation method

A jelly and fruit technology, applied in the field of fruit jelly and its preparation, can solve the problems of poor taste, insufficient flavor and inability to meet the pursuit of nutrition and health of consumers in jelly storage, and achieve the goal of satisfying the pursuit of nutrition and health and improving the taste and nutritional content Effect

Inactive Publication Date: 2018-11-13
广州市顺航食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the jelly on the market has a poor taste, a single taste, and insufficient flavor, which cannot satisfy consumers' pursuit of nutrition and health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present embodiment provides a kind of preparation method of passion fruit jelly, it comprises the following steps:

[0024] Preparation of jelly colloid

[0025] S1) Wash the passion fruit and cut it into fruit pieces, add 130g of fruit pieces into the cooking container; add pure water and 2g of sodium carbonate into the cooking container, stir and mix well, heat to boil, and sterilize at 90°C for 5 minutes, Instant passion fruit jam;

[0026] S2) Grinding the carrageenan, konjac gum, locust bean gum and xanthan gum to obtain the glue solution I. The weights of the carrageenan, konjac gum, locust bean gum and xanthan gum are 8g, 7g, 0.4g and xanthan gum respectively. 0.2g; add pure water to the glue Ⅰ, stir and mix well, then heat until the gel is uniform; then add 300g white sugar and 1g potassium chloride to the glue Ⅰ, heat to boil, and keep warm at 98°C for 10min, That is the glue II;

[0027] S3) adding the passion fruit jam into the glue II, stirring and mi...

Embodiment 2

[0034] The present embodiment provides a kind of preparation method of pineapple jelly, it comprises the following steps:

[0035] Preparation of jelly colloid

[0036] S1) Wash the pineapple and cut it into fruit pieces, add 180g of fruit pieces into the cooking container; add purified water and 2.5g of sodium carbonate into the cooking container, stir and mix well, heat to boil, and keep it at 90°C for 5 minutes for sterilization. Instant pineapple jam;

[0037] S2) Grinding the carrageenan, konjac gum, locust bean gum and xanthan gum to obtain the glue solution I. The weights of the carrageenan, konjac gum, locust bean gum and xanthan gum are 8g, 7g, 0.4g and xanthan gum respectively. 0.2g; add pure water to the glue Ⅰ, stir and mix well, then heat until the gel is uniform; then add 300g white sugar and 1g potassium chloride to the glue Ⅰ, heat to boil, and keep warm at 98°C for 10min, That is the glue II;

[0038] S3) adding the pineapple jam into the glue II, stirring ...

Embodiment 3

[0045] Present embodiment provides a kind of preparation method of kiwi fruit jelly, it comprises the following steps:

[0046] Preparation of jelly colloid

[0047] S1) Remove the peel of the kiwi fruit, cut into fruit pieces, add 130g of fruit pieces into the cooking container; add purified water and 1.5g of sodium carbonate into the cooking container, stir and mix well, heat to boil, and keep warm at 90°C for 5min Sterilize to obtain kiwi fruit jam;

[0048] S2) Grinding the carrageenan, konjac gum, locust bean gum and xanthan gum to obtain the glue solution I. The weights of the carrageenan, konjac gum, locust bean gum and xanthan gum are 8g, 7g, 0.4g and xanthan gum respectively. 0.2g; add pure water to the glue Ⅰ, stir and mix well, then heat until the gel is uniform; then add 320g white sugar and 1g potassium chloride to the glue Ⅰ, heat to boil, and keep warm at 98°C for 10min, That is the glue II;

[0049] S3) adding the kiwi fruit jam into the glue solution II, st...

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Abstract

The invention discloses fruit jelly and a preparation method, and belongs to the technical field of food processing. The fruit jelly consists of jelly colloid and syrup, wherein each kilogram of the jelly colloid consists of the following components by weight of 300-320g of white granulated sugar, 130-180g of fruit granules, 1-2.5g of sodium carbonate, 7-8g of carrageenan, 6-7g of konjac gum, 0.3-0.5g of locust bean gum, 0.1-0.2g of xanthan gum, 0.5-1g of potassium chloride, 0.25-0.3g of potassium sorbate, 1-1.5g of d-sodium erythorbate, 0.3-0.5g of potassium cinnamate, 0.5-1.2g of essence andthe balance of pure water. The prepared fruit jelly has favorable mouth feel and rich nutrients, and can meet pursuit of vast consumers for nutrients and health.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fruit jelly and a preparation method thereof. Background technique [0002] At present, the jelly on the market has poor taste, singleness, and insufficient flavor, which cannot satisfy consumers' pursuit of nutrition and health. [0003] Therefore, be necessary to design a kind of novel jelly, to improve the mouthfeel and nutrition of jelly. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a fruit jelly and a preparation method. The prepared jelly has good taste and rich nutrition, and can satisfy consumers' pursuit of nutrition and health. [0005] In order to achieve the above object, the technical solution adopted by the present invention is: a kind of fruit jelly, which is composed of jelly colloid and sugar water, and the jelly colloid per kilogram is composed of th...

Claims

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Application Information

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IPC IPC(8): A23L21/12
CPCA23L21/12
Inventor 卢建龙蒙燕
Owner 广州市顺航食品有限责任公司
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