Making method for hawthorn and red date jellies

A production method, the technology of hawthorn, which is applied in the direction of food ingredients as gelling agent, food ingredients as taste improver, food ingredients containing natural extracts, etc., can solve the problem of low nutritional value of jelly, and achieve good elasticity and high nutritional value , soft and delicate taste

Inactive Publication Date: 2019-04-23
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it solves the problem of low nutritional

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1, a kind of preparation method of hawthorn red date jelly is characterized in that comprising the following steps:

[0023] (1) Preparation of hawthorn juice: Hawthorn is cleaned, manually crushed, and pitted, put into a juicer, add 4 times distilled water, stir at high speed for 1 minute, filter with 200-mesh gauze, filter 2 times, and collect the filtrate , that is, hawthorn juice;

[0024] (2) Preparation of jujube juice: Jujubes are cleaned, manually crushed and pitted, put into a juicer, add 10 times of distilled water, stir at high speed for 1 minute, filter with 200-mesh gauze, filter twice, and collect the filtrate , that is, jujube juice;

[0025] (3) Mixing and deployment: the hawthorn juice in step (1) and the jujube juice in step (2) are mixed in a ratio of 4:1, and 1.2% (w / w) is added according to the total mass of the mixed hawthorn and jujube juice The gel agent, the type of gel agent is carrageenan and konjac flour, and the ratio of carrageenan and ko...

Embodiment 2

[0030] A kind of preparation method of hawthorn red date jelly is characterized in that comprising the following steps:

[0031] (1) Preparation of hawthorn juice: Hawthorn is cleaned, manually crushed, and pitted, put into a juicer, add 4 times distilled water, stir at high speed for 1 minute, filter with 200-mesh gauze, filter 2 times, and collect the filtrate , that is, hawthorn juice;

[0032] (2) Preparation of jujube juice: Jujubes are cleaned, manually crushed and pitted, put into a juicer, add 10 times of distilled water, stir at high speed for 1 minute, filter with 200-mesh gauze, filter twice, and collect the filtrate , that is, jujube juice;

[0033] (3) Mixing and deployment: the hawthorn juice in step (1) and the jujube juice in step (2) are mixed in a ratio of 3:1, and 1.5% (w / w) is added according to the total mass of the mixed hawthorn and jujube juice The gel agent, the type of gel agent is carrageenan and konjac flour, and the ratio of carrageenan and konja...

Embodiment 3

[0038] A kind of preparation method of hawthorn red date jelly is characterized in that comprising the following steps:

[0039] (1) Preparation of hawthorn juice: Hawthorn is cleaned, manually crushed, and pitted, put into a juicer, add 4 times of distilled water, stir at high speed for 1 minute, filter with 200-mesh gauze, filter 2 times, and collect the filtrate , that is, hawthorn juice;

[0040] (2) Preparation of jujube juice: Jujubes are cleaned, cleaned, manually crushed and pitted, put into a juicer, add 10 times of distilled water, stir at high speed for 1 minute, filter with 200-mesh gauze, filter twice, and collect the filtrate , that is, jujube juice;

[0041] (3) Mixing and deployment: the hawthorn juice in step (1) and the jujube juice in step (2) are mixed in a ratio of 4:1, and 1.6% (w / w) is added according to the total mass of the mixed hawthorn and jujube juice The gel agent, the type of gel agent is carrageenan and konjac flour, and the ratio of carrageen...

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PUM

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Abstract

The invention discloses a making method for hawthorn and red date jellies. With hawthorns and red dates being raw materials, carrageenan, konjac glucomannan, whitegranulated sugar and other functionalcomponents are added, and through scientific blending, the hawthorn and red date jellies are obtained. By the adoption of the method, the hawthorn and red date jellies can be directly made and are ina solidified state, elasticity is good, a pink color is realized, the taste is soft, fine and smooth, chewiness is good, sourness and sweetness are agreeable to the taste, and a mixed flavor of the hawthorns and red dates is realized.

Description

technical field [0001] The invention belongs to the technical field of jelly, and relates to a preparation method of hawthorn and red date jelly. Background technique [0002] Hawthorn fruit is rich in a large amount of organic acids, vitamins, and various trace elements that are beneficial to human health. Among them, the content of vitamin C is particularly prominent, and the data show that the content of vitamin C in every 1000g of hawthorn fresh fruit can reach 880-890mg. Hawthorn contains a lot of organic acids, which can help digestion and reduce the load on the stomach, thereby strengthening the stomach. At the same time, hawthorn contains a large amount of lipase, which can prevent the transformation of cholesterol. At the same time, studies have shown that hawthorn also performs well in lowering blood pressure, blood fat, antibacterial and anticancer. [0003] Jujube contains a lot of reducing sugar, crude fiber, trace elements, crude fiber and rich in various vit...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/105
CPCA23L21/15A23L33/105A23V2002/00A23V2200/16A23V2200/228A23V2250/21A23V2250/5036A23V2250/5066
Inventor 李雪雁张心柳王春燕李桐高昊姜瞻梅常冠红张岱玉
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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