Preparation method of white gourd jelly

A technology of jelly and wax gourd, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food science. It can solve the problems of unfavorable health and single jelly ingredients, and achieve a sense of appetite, bright colors, and no precipitation. The effect of precipitation

Inactive Publication Date: 2019-04-05
广西子持医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing jelly has a single component, and children eat it for a long time, which is not conducive to their health. At present, there are few jellies on the market that are rich in nutrition and have better health care effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of wax gourd jelly of the present invention, comprises the steps:

[0027] (1) After peeling the winter melon, cut it into 1.5×1.5×1.5cm 3 Wax gourd pieces, then soaked in 0.5% calcium hydroxide solution for 18h with a mass fraction, pulled out, cleaned, and extruded from the water in the wax gourd pieces, to obtain dehydrated wax gourd pieces with a moisture content of 20%;

[0028] (2) Add 4 times the amount of water to the dehydrated wax gourd in step (1), boil for 5 minutes until the dehydrated wax gourd becomes transparent, remove, drain, add potassium sorbate, and put it into a pickling container. Add sucrose and marinate for 48 hours to obtain candied wax gourd pieces;

[0029] (3) Add jelly powder while stirring in hot water at 65°C, the mass ratio of hot water to jelly powder is 5:1; completely dissolve the jelly powder in hot water to obtain a jelly liquid, and add fire dragon to the jelly liquid Fruit juice, stir evenly, put the mixtu...

Embodiment 2

[0034] The preparation method of wax gourd jelly of the present invention, comprises the steps:

[0035] (1) After peeling the winter melon, cut it into 1.0×2.0×1.0cm 3 Wax gourd pieces, then soaked in 0.2% calcium hydroxide solution for 20h with mass fraction, pulled out, cleaned, squeezed out the moisture in the wax gourd pieces, to obtain dehydrated wax gourd pieces with a moisture content of 25%;

[0036] (2) Add 5 times the amount of water to the dehydrated wax gourd in step (1), boil for 6 minutes until the dehydrated wax gourd becomes transparent, remove, drain, add potassium sorbate, and put it into a pickling container. Add glucose and marinate for 36 hours to obtain candied wax gourd pieces;

[0037] (3) pitaya pulp and drinking water are put into the juice extractor according to the weight ratio of 1:5, and pitaya pulp is squeezed into fruit juice, obtains dragon fruit juice;

[0038] (4) Add jelly powder while stirring in hot water at 70°C, the mass ratio of hot ...

Embodiment 3

[0043] The preparation method of wax gourd jelly of the present invention, comprises the steps:

[0044] (1) After peeling the winter melon, cut it into 2.0×1.0×2.0cm 3Wax gourd pieces, then soaked in 0.4% calcium hydroxide solution for 21h with a mass fraction, pulled out, cleaned, and squeezed out the moisture in the wax gourd pieces to obtain dehydrated wax gourd pieces with a moisture content of 30%;

[0045] (2) Add 6 times the amount of water to the dehydrated wax gourd in step (1), boil for 7 minutes until the dehydrated wax gourd becomes transparent, take it out, drain the water, add potassium sorbate, and put it into a pickling container, Add fructose and marinate for 60 hours to obtain candied wax gourd pieces;

[0046] (3) pitaya pulp and drinking water are put into the juice extractor according to the weight ratio of 5:1, and pitaya pulp is squeezed into fruit juice, obtains pitaya juice;

[0047] (4) Add jelly powder while stirring in hot water at 75°C, the mass...

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PUM

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Abstract

The invention discloses a preparation method of white gourd jelly. Jelly powder is added into hot water during stirring, so that the jelly powder is completely dissolved into hot water; then, dragon fruit juice is added; homogenizing is performed for 20 to 30 min to obtain a jelly substrate; then, white gourd blocks subjected to dewatering and sugar pickling are added into the jelly substrate; jelly liquid is put; uniform stirring, cooling, split charging and sterilization are performed to obtain the white gourd jelly. The white gourd blocks are added into the jelly; the white gourd has the effects of clearing away heat and toxic materials, inducing diuresis to alleviate edema, moistening lung to remove phlegm and the like, can be used for treating diseases such as cardiothoracic dysphoriaand heat, difficult urination and lung vacuity cough, and improves the health care effect of the jelly. The white gourd jelly provided by the invention has the advantages that the nutrition is rich;the white gourd is crispy, sweet and delicious; the jelly is fine, cool, smooth and elastic; the flavor is good; the mouthfeel is good; the preparation method of the jelly is simple; the implementation is easy; the preparation cost is low; the application people group is wide; wide market prospects are realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of wax gourd jelly. Background technique [0002] Jelly is a kind of snack food, which is semi-solid, with crystal appearance, bright color and soft taste. Jelly is made of water, white sugar, carrageenan, konjac powder, etc. as the main raw materials, and is made through multiple processes such as sol, blending, filling, sterilization, and cooling. Jelly contains a lot of dietary fiber, which can regulate intestinal function, especially laxative. Regular food can increase the humidity in the intestinal tract and improve constipation. Moreover, jelly contains low energy and contains almost no protein, fat, etc., which can improve digestion. , to improve the phenomenon of excessive intake of high-fat and high-energy foods in people's daily diet. However, the existing jelly has a single component, and children eat it for a long time, which is not cond...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/12A23L33/10A23L29/00A23L33/22A23L33/125A23L33/17
CPCA23V2002/00A23L21/12A23L21/15A23L29/015A23L29/045A23L33/10A23L33/125A23L33/17A23L33/22A23V2200/30A23V2200/14A23V2250/1578A23V2250/628A23V2250/5024A23V2250/5432A23V2250/543A23V2250/606A23V2250/5066A23V2250/61A23V2250/616
Inventor 陆勇刘元吴瀚翔莫海涛
Owner 广西子持医药科技有限公司
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