Preparation method of crystal hawthorn jelly

A hawthorn fruit and crystal technology, applied in the direction of food freezing, the function of food ingredients, food ingredients as gelling agent, etc., can solve the problems of high calorie, low nutrition, high additive content, etc., to achieve low calorie, high nutritional value, elasticity good toughness

Pending Publication Date: 2021-01-01
BAODING JIAKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, in the preparation process of hawthorn jelly, sugars such as white granulated sugar are used, which are high in calories and are not suitable for obesity, hypertension, hyperlipidemia, and diabetes patients, and there is still much room for improvement in its formula and meth...

Method used

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  • Preparation method of crystal hawthorn jelly
  • Preparation method of crystal hawthorn jelly
  • Preparation method of crystal hawthorn jelly

Examples

Experimental program
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Effect test

Embodiment 1

[0065] The present embodiment provides a kind of preparation method of crystal hawthorn jelly, every 100g crystal hawthorn jelly is made up of following components:

[0066]

[0067] The gel is a compound gel composed of konjac glucomannan, curdlan gum, and sodium carboxymethyl starch with a weight ratio of 1:0.8:0.5. The degree of deacetylation of konjac glucomannan is 82%. The degree of substitution of sodium carboxymethyl starch is 0.28;

[0068] Sugar alcohol is a mixture of sorbitol and maltitol with a weight ratio of 1:1;

[0069] Food acid is a mixture of DL-malic acid, citric acid and ascorbic acid in a weight ratio of 1:1:1.

[0070] The preparation method of crystal hawthorn jelly specifically comprises the following steps:

[0071] 1) Prepare hawthorn juice:

[0072] Choose fresh hawthorn fruits, wash them, peel them, cut them into pieces, and remove the pits. Add 100g of hawthorn pulp to 1kg of water, add 5g of salt, cook for 10min, then add 0.44g of antioxid...

Embodiment 2

[0088] This embodiment provides another crystal hawthorn jelly. The composition formula and preparation method are basically the same as in Example 1. .

Embodiment 3

[0090] This embodiment provides another crystal hawthorn jelly. The composition formula and preparation method are basically the same as in Example 1. The degree of acetylation is 50%.

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Abstract

The invention belongs to the technical field of food, and particularly relates to a preparation method of crystal hawthorn jelly. The preparation method comprises the following steps of: boiling hawthorn pulp, stirring and crushing the hawthorn pulp at high speed, then, filtering for multiple times to obtain hawthorn juice, mixing the hawthorn juice with a hawthorn peel flavone extract, sugar alcohol, a compound gel and edible acid, concentrating, and sterilizing to obtain the crystal hawthorn jelly. The preparation method is simple; the cost is low; the repeatability is high; and the preparedjelly is sour, sweet and delicious, has the faint scent of hawthorn, tastes smooth and fine, is good in elasticity and toughness, is high in transparency, and has relatively high nutritional value and health-care efficacy.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of crystal hawthorn jelly. Background technique [0002] With the continuous improvement of people's living standards, the consumption pattern of leisure food, which was mainly based on food and clothing, has gradually transformed into a flavor-based, nutritious, enjoyable and even functional-oriented one. Especially with the continuous expansion of the market, the leisure food market has begun to develop rapidly, and it is showing an unprecedented busy scene. Among snack foods, jelly is deeply loved by consumers because of its soft taste, certain elasticity, crystal appearance and bright color. [0003] As a kind of snack food, jelly is mainly made of water, sugar and gelling agent, and processed through sol, deployment, filling, sterilization, cooling and other processes. It is mainly divided into fruit juice type jelly and pulp type. Jelly, frui...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/105A23L5/41A23L29/212A23L29/244A23L29/269A23L29/30
CPCA23L21/15A23L33/105A23L5/41A23L29/244A23L29/212A23L29/271A23L29/37A23V2002/00A23V2200/02A23V2200/048A23V2200/06A23V2200/15A23V2200/16A23V2200/228A23V2200/32A23V2200/326A23V2200/3262A23V2250/032A23V2250/044A23V2250/082A23V2250/1614A23V2250/1618A23V2250/2116A23V2250/504A23V2250/5058A23V2250/6416A23V2250/642A23V2250/708A23V2300/14A23V2300/20A23V2300/48A23V2300/50
Inventor 谷春光
Owner BAODING JIAKANG FOOD
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