Health-care sweet persimmon jelly and preparation method thereof

A technology for health care and persimmon fruit, which is applied to the functions of food ingredients, food ingredients as gelling agents, food science, etc., and can solve the problems of persimmon nutrition loss and long time consumption

Pending Publication Date: 2020-07-07
HUANGGANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process takes a long time, and it is easy to cause the loss of nutrients in the persimmon

Method used

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  • Health-care sweet persimmon jelly and preparation method thereof
  • Health-care sweet persimmon jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Select fresh Luotian sweet persimmons with a maturity of 60-70%, and 20 fresh Luotian chestnuts, wash and set aside;

[0024] (2) Collect persimmon pulp, cut it into thin slices, add color-protecting agent, put it in an oven, and bake at 46°C for 12 hours;

[0025] (3) Put the dried persimmon pulp obtained in step (2) into a mill to obtain persimmon powder, mix 30 parts of persimmon powder with 100 parts of cold boiled water (10°C-15°C) to obtain persimmon juice;

[0026] (4) Cut the back of the chestnut washed in step (1), boil it for 5 minutes, dry and shell it, and take out the pulp;

[0027] (5) Wash the picked sweet-scented osmanthus, dry it in a cool place, add a small amount of salt after drying, mix the salt and sweet-scented osmanthus evenly, decontaminate the clean bottle, add a layer of sweet-scented osmanthus and a layer of sugar in turn, seal it, Take it out after ten days, that is, sweet-scented osmanthus;

[0028] (6) Take raw materials by weight: 1...

Embodiment 2

[0033] (1) Select 30 parts of fresh Luotian sweet persimmons with a maturity of 60-70%, and 20 parts of fresh Luotian chestnuts, wash and set aside;

[0034] (2) Wash the picked sweet-scented osmanthus, dry it in a cool place, add a small amount of salt after drying, mix the salt and sweet-scented osmanthus evenly, decontaminate the clean bottle, add a layer of sweet-scented osmanthus and a layer of sugar in turn, seal it, Take it out after ten days, that is, sweet-scented osmanthus;

[0035] (3) Add 30 parts of sweet persimmon pulp to 10 parts of cold boiled water (10°C-15°C) by weight, mix and squeeze the juice, filter with gauze to obtain persimmon puree;

[0036] (4) Take the chestnuts washed in step (1), slit the back, put them in a pot, boil on high heat for 5 minutes, dry and peel off the shells, and take out the pulp;

[0037] (5) Under stirring, heat 4 parts of agar powder and 10 parts of kudzu root powder in 90 parts of boiling water for 8 minutes, add 10 parts of w...

Embodiment 3

[0041] (1) Select sweet persimmons with fresh maturity of 60-70% from Shaanxi, and 20 fresh Luotian chestnuts, wash and set aside;

[0042] (2) Collect persimmon pulp, cut it into thin slices, add color-protecting agent, put it in an oven, and bake at 46°C for 12 hours;

[0043] (3) Put the dried persimmon pulp obtained in step (2) into a mill to obtain persimmon powder, mix 30 parts of persimmon powder with 100 parts of cold boiled water (10°C-15°C) to obtain persimmon juice;

[0044] (4) Cut the back of the chestnut washed in step (1), boil it for 5 minutes, dry and shell it, and take out the pulp;

[0045] (5) Wash the picked sweet-scented osmanthus, dry it in a cool place, add a small amount of salt after drying, mix the salt and sweet-scented osmanthus evenly, decontaminate the clean bottle, add a layer of sweet-scented osmanthus and a layer of sugar in turn, seal it, Take it out after ten days, that is, sweet-scented osmanthus;

[0046] (6) Take raw materials by weight...

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Abstract

The present invention relates to a preparation method of health-care sweet persimmon jelly. Fresh sweet persimmons with a maturity of 60-70% are selected, the sweet persimmon pulp is collected, slicing into thin slices, drying and grinding are conducted to obtain persimmon powder, and the persimmon powder is mixed with cold boiling water to obtain persimmon juice; the following materials are weighed according to weight: 45%-55% of the persimmon juice, 12%-16% of white granulated sugar, 0.5%-0.6% of citric acid, 2.8%-3.2% of agar powder, 5%-6% of sugar osmanthus, 10%-15% of kudzu root powder and the balance water; the agar powder is dissolved in the persimmon juice, heating in a boiling water bath is conducted for 6-9 min, cooling is conducted to 60 DEG C, the white granulated sugar, citricacid, sugar osmanthus, and kudzu root powder are added, and the materials are mixed to obtain jelly liquid; and the obtained jelly liquid is poured into jelly cups, cooled to room temperature and putinto a freezer to refrigerate and shape at temperatures of 4-5 DEG C for 2 h, the jelly is taken out for disinfection and sterilization, surface water is dried and sealed package is conducted. The preparation technology is simple and the obtained jelly has good taste, rich nutrition and health-care functions.

Description

technical field [0001] The invention relates to the field of health food, in particular to a sweet persimmon jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of food that is popular among young people. It is smooth, delicate, sweet and delicious, and has endless aftertaste. With the continuous development of the times, health care products are constantly being developed and updated, and the health care processing of jelly has also attracted attention, and its efficacy has also benefited a lot. [0003] As a fragrant and attractive fruit, persimmon has the effects of clearing away heat and dryness, moistening the lungs and reducing phlegm, strengthening the spleen, and relieving dry stools. However, because persimmons contain more tannins, which give persimmons a natural astringency, there are few direct products on the market. The processing method of persimmons in the prior art is usually to firstly carry out astringent treatment on pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L27/10A23L29/244A23L33/10A23L25/00
CPCA23L21/12A23L21/15A23L27/10A23L29/244A23L33/10A23L25/20A23V2002/00A23V2200/16A23V2200/228A23V2200/30
Inventor 胡婷周雨琪吴鹏占剑峰王蔚新王益民沈俊峰
Owner HUANGGANG NORMAL UNIV
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