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Red pitaya jelly and preparation method thereof

A technology for red heart pitaya and pitaya juice, applied in food science and other directions, can solve problems such as turbidity and fading, and achieve the effects of low cost, stable color and bright color.

Pending Publication Date: 2019-06-18
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a kind of red pitaya jelly which uses red pitaya pulp as raw material and solves the problems of fading and turbidity in the processing of natural red pitaya jelly.

Method used

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  • Red pitaya jelly and preparation method thereof
  • Red pitaya jelly and preparation method thereof

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Embodiment Construction

[0022] Below in conjunction with embodiment the present invention is described in further detail.

[0023] To prepare red heart dragon juice:

[0024] Select fresh, plump, pest-free, and non-rotten red pitaya fruits, wash them well, and drain them, and freeze the whole fruit at -20°C for more than 24 hours. Take out the red pitaya fruits when they are frozen hard, place them in stainless steel tanks, and heat them in a water bath Slowly thaw at 65°C, filter with four layers of gauze, peel off the skin and slag, keep the red dragon fruit juice, add 0.04% color-protecting agent (L-cysteine: D-sodium isoascorbate 1:1) while stirring, in Store at 4°C for later use.

[0025] To prepare the lemon juice:

[0026] Select fresh, plump, pest-free, and non-rotten lemons, wash and drain with 70°C water, chop and remove seeds, squeeze the juice in a juicer, filter through four layers of gauze to remove residue, and store the juice at 4°C for later use.

[0027] Colloid preparation:

[...

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PUM

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Abstract

The invention relates to red pitaya jelly and a preparation method thereof. The jelly is characterized by being prepared from the following components by weight, wherein the composite gelatin powder is a mixture of carrageenan and sodium alginate in a weight ratio of 7:3. The preparation method of the red pitaya jelly comprises the following steps: cleaning red pitaya, draining water, freezing thewhole fruit at subzero 18- 20 DEG C for 24 hours or longer, taking out the red pitaya after the red pitaya is frozen in a hard state, placing the red pitaya in a stainless steel tank, and performingheating in water bath at 65-70 DEG C for unfreezing; performing filtering to remove peel and residues to obtain red pitaya juice.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a red dragon fruit jelly and a preparation method thereof. Background technique [0002] Jelly, also known as jelly, has a crystal appearance, bright color, soft and smooth taste, sweet and moist, and is loved by women and children. It is also a healthy food with low energy and high dietary fiber. The jelly is prepared by adding various artificial essences, colorants, sweeteners, and sour agents according to the taste of consumers. However, with the improvement of people's living standards and the enhancement of people's awareness of health care, consumers have higher and higher requirements for snack foods, which not only need to be delicious, safe and hygienic, but also have certain health care functions, especially for children. The jelly with bright colors can arouse appetite more. However, most of the brightly colored jellies on the market are made of colorants. Many businesses...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L29/256A23L33/00A23L5/41
Inventor 汪财生金旭东谭志文俞超夏彭奎郭斌钱国英
Owner ZHEJIANG WANLI UNIV
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