Vegetable and fruit jelly and preparation process thereof

Abstract

The invention discloses vegetable and fruit jelly and a preparation process thereof, and belongs to the field of food production. The preparation process of the vegetable and fruit jelly comprises thefollowing steps: S1, calcium water hardening treatment on vegetable and fruit pulp shreds; S2, vegetable and fruit pulp filling treatment; and S3, sterilizing and packaging to form jelly finished products. By means of a pulp shredding process, the problem that pulp products in the jelly industry are uneven in sedimentation distribution after being cooled is solved, uniform distribution of productvegetables and pulp in the jelly is improved, the appearance is more attractive, the attractiveness of the products is improved, and the edible value of the products is greatly improved. In addition,through a process for treating the fruit and vegetable shreds with cold calcium water, the defects of high cost and high energy consumption of quick-freezing and canning processes in industrial application are overcome. The length of a whole industrial chain is decreased; and the possibility of instant production is solved. The fruit and vegetable shreds are treated while the jelly is produced, and the fruit and vegetable shred storage problem does not need to be considered.

Description

technical field [0001] The invention belongs to the field of food production, in particular to a vegetable and fruit jelly and a preparation process thereof. Background technique [0002] The fruit jelly sold in the market has been welcomed by consumers. But in the process of fruit jelly preparation, product development of jelly companies is limited by the production situation of the canning industry. If the batch of new products is small and the canning industry is unwilling to organize production for jelly companies, then jelly companies have no way to innovate and meet consumer demand. Moreover, when vegetables and pulp are processed by canning companies and then passed to jelly companies, they must be reheated and processed, which is likely to cause unpleasant taste in the product. The processing of pulp and vegetables will inevitably lead to repeated and over-processing in the supply chain, resulting in the final product Insufficient flavor, some will produce unpleasan...

AI Technical Summary

Problems solved by technology

However, in the process of fruit jelly preparation, the product development of jelly companies is limited by the production situation of the canning industry. If the batch of new products is small, the canning industry is unwilling to organize production for jelly companies, so jelly companies have no way to innovate and meet consumer demand.

Moreover, when vegetables and pulp are processed by canning enterprises and then passed to jelly enterprises, they must be heated and processed again, which is likely to cause unpleasant taste in the product. The processing of pulp and vegetables will inevitably lead to repeated and over-processing in the supply chain, resulting in the final product Insufficient flavor, some will produce unpleasant taste, the fruit taste is soft; the color becomes lighter; other adverse phenomena affect consumers' eating experience

Especially in the application of vegetables, so the jelly industry did not apply vegetables in the development of jelly products. This is a bottleneck in the industry, limited by the products provided by the canning industry

[0003] More importantly, the pulp of the existing fruit jelly is generally produced in the shape of flakes, blocks, and dices by using the can industry chain. The jelly produced with this pulp will have pulp distribution and unevenness in the finished jelly Or the phenomenon of settling on one side makes consumers have the illusion that more or less pulp is put in, which affects consumers' experience

Images