Pitaya jelly and preparation method

A technology for refreshing dragon fruit and jelly, which is applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of poor taste of dragon fruit, low utilization rate of dragon fruit, etc. Sweet and sour, stimulates the oral senses and taste buds, and improves the utilization rate

Pending Publication Date: 2020-09-25
ZHONGSHAN FLASHLIGHT POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide pitaya jelly and its preparation method, solve the problems

Method used

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  • Pitaya jelly and preparation method
  • Pitaya jelly and preparation method
  • Pitaya jelly and preparation method

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Effect test

Embodiment 1

[0027] Embodiment 1: This embodiment provides a dragon fruit jelly refreshing and preparation method.

[0028] Dragon fruit jelly is cool, using the formula of the following weight ratio: 10 parts of dragon juice, 5 parts of grape juice, 5 parts of jelly grains, 5 parts of raisins, 0.2 parts of gellan gum, 0.2 parts of carrageenan, 10 parts of sugar, and 0.1 parts of malic acid Parts, 65 parts of distilled water; the jelly grains are made of crushed dragon fruit seeds, carrageenan, konjac gum, sugar, malic acid, and distilled water.

[0029] Specifically, the jelly granules adopt the following formula with a weight ratio: 30 parts of crushed dragon fruit seeds, 0.56 parts of carrageenan, 0.28 parts of konjac gum, 10 parts of sugar, 0.1 part of malic acid, and 60 parts of distilled water. The particle size of the crushed dragon fruit seeds is less than 0.1 mm.

[0030] The preparation method of dragon fruit jelly cool includes the following steps:

[0031] 1) Preparation of pitaya jui...

Embodiment 2

[0037] Embodiment 2: This embodiment provides a dragon fruit jelly refreshing and preparation method.

[0038] Dragon fruit jelly is cool, using the formula of the following weight ratio: 15 parts of dragon fruit juice, 3 parts of grape juice, 10 parts of jelly grains, 10 parts of raisins, 0.3 parts of gellan gum, 0.3 parts of carrageenan, 12 parts of sugar, and 0.3 parts of malic acid. 70 parts of distilled water; the jelly grains are made of crushed dragon fruit seeds, carrageenan, konjac gum, sugar, malic acid, and distilled water.

[0039] Specifically, the jelly granules adopt the following formula with a weight ratio: 40 parts of crushed dragon fruit seeds, 0.7 parts of carrageenan, 0.35 parts of konjac gum, 10 parts of sugar, 0.2 parts of malic acid, and 50 parts of distilled water. The particle size of the crushed dragon fruit seeds is less than 0.1 mm.

[0040] The preparation method of dragon fruit jelly cool includes the following steps:

[0041] 1) Preparation of pitaya j...

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Abstract

The invention discloses pitaya jelly and a preparation method. The pitaya jelly is prepared from the following components in parts by weight: 10-15 parts of pitaya juice, 3-5 parts of grape juice, 5-10 parts of jelly particles, 5-10 parts of raisins, 0.2-0.3 part of gellan gum, 0.2-0.3 part of carrageenan, 10-15 parts of sugar and 0.1-0.3 part of malic acid. 55 to 70 parts of distilled water; thejelly particles are prepared from crushed pitaya seeds, carrageenan, konjac glucomannan, sugar, malic acid and distilled water. According to the pitaya jelly and the preparation method thereof provided by the invention, during preparation, the pitaya seeds are ground into crushed pitaya seeds and are prepared into small-particle jelly particles, so that the surface fiber structure of the pitaya seeds is opened, the release of nutritional ingredients in the pitaya seeds is facilitated, and the absorption of arachidonic acid rich in the pitaya seeds by a human body is promoted, the jelly is beneficial to promoting neuroendocrine, accelerating growth of hippocampal neuronal cells, enhancing memory and prolonging the preservation time of arachidonic acid and other nutritional ingredients in pitaya, and nutrient substances are more effectively utilized.

Description

【Technical Field】 [0001] The invention relates to the technical field of food processing and preparation, in particular to dragon fruit jelly and a preparation method. 【Background technique】 [0002] As a well-known green and environmentally friendly fruit, dragon fruit not only tastes sweet, but also has high nutritional value. Its main nutrients are protein, dietary fiber, vitamin B2, vitamin B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium, etc. . Among them, the water-soluble fiber rich in dragon fruit can moisturize the intestines and excrete excess fat and toxins from the body. It is a good detoxification and clearing stool fruit. The iron content is higher than ordinary fruits. Iron is used to make hemoglobin and other Iron is an indispensable element, and proper intake of iron can also prevent anemia. The sesame-like pitaya seeds in dragon fruit are rich in calcium, phosphorus, iron and other minerals, as well as various enzymes, albumin, arachidonic acid,...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L21/12A23L33/105A23L33/10A23L5/41
CPCA23L21/15A23L21/12A23L33/105A23L33/10A23L5/41A23V2002/00A23V2200/048A23V2200/30A23V2200/14A23V2200/16A23V2250/21A23V2250/708
Inventor 张桂芝吴小禾谢彩玲吴家乐
Owner ZHONGSHAN FLASHLIGHT POLYTECHNIC
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