Litchi jelly and preparation method

A technology of lychee fruit and lychee pulp, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food ingredients containing oligosaccharides, etc., which can solve the problems of excessive loss of nutrients and vitamins, loss of fresh fruit taste, and changes in fruit flavor, etc. problem, to achieve the effect of convenient eating, good sales prospects, and smooth Q-bomb

Inactive Publication Date: 2020-02-14
高州市大田顶农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The jelly produced by this method generally has some disadvantages: the heating time is longer, the nutrients, especially vitamins, are lost, the flavor of the fruit is changed to a large extent, and the fresh taste of the fruit is lost, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of lychee jelly, the parts by weight of each component are:

[0025] 40 parts of lychee pulp, 70 parts of lychee juice, 10 parts of natural pectin extract, 5 parts of fructooligosaccharide, 5 parts of isomaltulose, 0.3 part of citric acid, 0.3 part of potassium sorbate.

[0026] A preparation method of lychee jelly, comprising the following steps:

[0027] (1) Grading and selection of raw materials: select lychees that are hygienic, pest-free, and mature to more than 80% as raw materials;

[0028] (2) Cleaning: Clean the surface of the lychee several times until it is clean and there is no residue of impurities such as dirt or dust;

[0029] (3) Peeling and pitting: peel and pit the lychee, leaving the whole lychee pulp;

[0030] (4) Blanching: Blanch the peeled and pitted lychee pulp in hot water at 90-95°C for 30 seconds;

[0031] (5) Juicing: Squeeze and filter part of the blanched lychee pulp to obtain lychee juice, and keep part of the whole pulp;

[003...

Embodiment 2

[0036] A kind of lychee jelly, the parts by weight of each component are:

[0037] 20 parts of lychee pulp, 60 parts of lychee juice, 7 parts of natural pectin extract, 1 part of fructooligosaccharide, 1 part of isomaltulose, 0.2 part of citric acid, 0.1 part of potassium sorbate.

[0038] A preparation method of lychee jelly, comprising the following steps:

[0039] (1) Grading and selection of raw materials: select lychees that are hygienic, pest-free, and mature to more than 80% as raw materials;

[0040] (2) Cleaning: Clean the surface of the lychee several times until it is clean and there is no residue of impurities such as dirt or dust;

[0041] (3) Peeling and pitting: peel and pit the lychee, leaving the whole lychee pulp;

[0042] (4) Blanching: Blanch the peeled and pitted lychee pulp in hot water at 90-95°C for 30 seconds;

[0043] (5) Juicing: Squeeze and filter part of the blanched lychee pulp to obtain lychee juice, and keep part of the whole pulp;

[0044] ...

Embodiment 3

[0048] A kind of lychee jelly, the parts by weight of each component are:

[0049] 30 parts of lychee pulp, 65 parts of lychee juice, 8 parts of natural pectin extract, 4 parts of fructooligosaccharide, 3 parts of isomaltulose, 0.3 part of citric acid, 0.2 part of potassium sorbate.

[0050] A preparation method of lychee jelly, comprising the following steps:

[0051] (1) Grading and selection of raw materials: select lychees that are hygienic, pest-free, and mature to more than 80% as raw materials;

[0052] (2) Cleaning: Clean the surface of the lychee several times until it is clean and there is no residue of impurities such as dirt or dust;

[0053] (3) Peeling and pitting: peel and pit the lychee, leaving the whole lychee pulp;

[0054] (4) Blanching: Blanch the peeled and pitted lychee pulp in hot water at 90-95°C for 30 seconds;

[0055] (5) Juicing: Squeeze and filter part of the blanched lychee pulp to obtain lychee juice, and keep part of the whole pulp;

[0056...

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PUM

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Abstract

The invention relates to a litchi jelly and a preparation method thereof, and belongs to the technical field of fruit juice processing. The litchi jelly comprises the following components in parts byweight: 20-40 parts of litchi pulp, 60-70 parts of a litchi juice, 7-10 parts of a natural pectin extract, 1-5 parts of fructooligosaccharide, 1-5 parts of isomaltulose, 0.2-0.3 part of citric acid, and 0.1-0.3 part of potassium sorbate. The preparation method comprises: sorting and selecting litchi, performing washing, performing peeling and pitting, performing blanching, performing juicing, performing cooking, performing packaging, and performing sterilization, and finally the ''Q-elasticity and smoothness and rich flavor'' litchi jelly product is prepared. The jelly can retain a variety ofnutritional ingredients such as amino acids and vitamins of litchi to the greatest extent, can maintain the taste of fresh litchi, and has unique flavor, strong storage resistance, convenient eating,and excellent sales prospects.

Description

technical field [0001] The invention relates to a litchi jelly and a preparation method thereof, belonging to the technical field of fruit juice processing. Background technique [0002] Litchi (Litchi Chinesis Sonn) is a Sapindaceae plant, and its fruit contains a variety of vitamins, organic acids, and a large amount of free arginine and serine. According to the "Compendium of Materia Medica": "Eating lychee regularly can nourish the brain and keep fit, treat scrofula, swollen, appetizing and benefiting the spleen; drying can replenish vitality, and can be used as a tonic for puerpera and the elderly and weak." It is unique and has the reputation of "Lingnan Fruit King". Litchi fruit is juicy and has a unique flavor. It has minerals, vitamin C and other nutrients, and is rich in biologically active ingredients, mainly including polysaccharides, polyphenols, flavonoids, and γ-aminobutyric acid. Lychee pulp is not only nutritious, but also has antioxidant functional activi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L21/10A23L33/105
CPCA23L21/10A23L21/12A23L21/15A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/28A23V2250/62A23V2250/032
Inventor 赖梓洋
Owner 高州市大田顶农业发展有限公司
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