Process for preparing composite five-black jelly by taking aronia melanocarpa as main raw material

A technology of Aronia nigra and main raw materials, which is applied in the field of preparing compound Wuhei jelly, can solve the limitation of product development, cannot effectively remove strong sour and astringent taste, and cannot fully realize the edible value and economic value of Aronia nigra And other issues

Pending Publication Date: 2020-09-22
JILIN GREEN FOOD ENG RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sorbus arvensis is rich in anthocyanins, flavonoids and other functional ingredients, which have the effects of eye protection, immunity improvement and antioxidant activity. At this stage, the output of our province is huge, but the existing technology cannot effectively remove arborescence The strong sour and astringent taste caused by the rich tannin in the fruit of Catalpa chinensis restricts the development of products, and cannot fully realize the edible value and economic value of Aronia black fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Ripe, fresh, and complete fruits of Arana arvensis, blueberry, thorny grape, nightshade, and black currant are selected, washed, drained, and beaten separately, and the filtrate after filtration is five kinds of fruit juice. Dissolve 10g of gelatin in 1000mL of water, mix and boil the gelatin at 60°C for 8min. When the temperature of the glue solution drops to 35°C, add 450g of Arana juice, 150g of blueberry juice, 170g of thorny grape juice, 50g of nightshade fruit juice, 50g of black currant juice, 0.1g of stevia, 100g of honey, 30g of Other food additives are prepared, mixed evenly, filtered, filled, sealed, sterilized and cooled to obtain the composite five-black jelly with Aronia nigrutum as the main raw material.

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Abstract

The invention discloses a process for preparing jelly by taking aronia melanocarpa as a main raw material and compounding blueberries, brier grapes, fruits of black nightshade and blackcurrants. According to the technical scheme, the process comprises the following steps: (A) fresh aronia melanocarpa, blueberries, brier grapes, fruits of black nightshade and blackcurrant fruits are selected, cleaned, drained, respectively pulped, and filtered to obtain five kinds of raw fruit juice; (B) gelatin is dissolved in water to be boiled; and (C) the five kinds of raw fruit juice are added into a cooled gelatin solution in proportion, stevioside, honey and other food additives are added for blending and uniform mixing, then filtering, filling, sealing, sterilizing and cooling are carried out, and thus the composite five-black jelly taking the aronia melanocarpa as the main raw material is obtained. The jelly has the effects of protecting eyes, improving human body immunity and antioxidant activity and the like.

Description

technical field [0001] The invention discloses a process for preparing compound five-black jelly by taking Aronia nigra as the main raw material. Using the fruit of Arana adenocarba, blueberry, thorny grape, black nightshade and black currant as raw materials, after pretreatment, beating, boiling glue, boiling sugar, cooling and other processes, a kind of eye-protecting and improving human immunity is obtained. and antioxidant activity of the jelly. The invention belongs to the field of food processing. Background technique [0002] Sorbus arvensis is rich in anthocyanins, flavonoids and other functional ingredients, which have the effects of eye protection, improving immunity and antioxidant activity. At this stage, the output of our province is huge, but the existing technology cannot effectively remove arboria sativa The strong sour and astringent taste caused by the rich tannin in the fruit of Catalpa chinensis restricts the product development to a certain extent, and...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L21/15A23L33/105
CPCA23L21/15A23L33/105A23V2002/00A23V2200/30A23V2200/324A23V2250/21A23V2250/2106
Inventor柳青王莹陈月金秀莲
OwnerJILIN GREEN FOOD ENG RES INST