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Vegetable jelly and its preparing process

A production process and vegetable technology, applied in the confectionery industry, food preparation, confectionery, etc., can solve the problems of nutrient discount, ignoring more nutritious vegetables, unable to meet nutritional needs, etc. Convenience and good taste

Inactive Publication Date: 2005-04-13
SHANWEI CITY KAIXIN FOOD ENTERPRISE
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Currently, the fruit jellies sold on the market are very popular among people, especially children, because of their good taste and convenient eating. vegetables, and the existing instant vegetable food with a long storage time is mostly made by soaking, and its nutritional content has been greatly reduced, which cannot meet people's more comprehensive nutritional needs.

Method used

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Embodiment Construction

[0019] The present invention will be further described below in conjunction with embodiment.

[0020] The components of the vegetable jelly of the present invention and their weight proportions are: 7-15% of vegetable juice or puree, 6-9% of white sugar, 0.1-0.25% of citric acid, 0.03-0.06% of potassium sorbate, vegetable gum 0.5-0.8%, vegetable meat 5-15%, essence 0.01-0.05%, colorant 0.01-0.05%, sweetener 0.01-0.05%, color-protecting agent 0.01-0.05%, and the rest of water. In practical application, the following formulas with different proportions can be used:

[0021] 1. Vegetable raw juice or puree 8%, white sugar 7%, citric acid 0.15%, potassium sorbate 0.05%, vegetable gum 0.6%, vegetable meat 12%, essence 0.02%, coloring agent 0.04%, sweetener 0.04%, color protectant 0.02% and the rest of water;

[0022] 2. Vegetable raw juice or puree 12%, white sugar 9%, citric acid 0.25%, potassium sorbate 0.05%, vegetable gum 0.8%, vegetable meat 8%, essence 0.04%, colorant 0.02%...

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Abstract

The present invention discloses one kind of instant vegetable jelly and its making process. The instant vegetable jelly consists of vegetable juice 7-15 wt%, sugar 6-9 wt%, citric acid 0.1-0.25 wt%, potassium sorbate 0.03-0.06 wt%, vegetable gelatin 0.5-0.8 wt%, and vegetable grain 5-15 wt% except water. The production process includes pre-treatment of vegetable, scalding in water of 100 deg.c for 7-15 min, making vegetable grain with partial vegetable, squeezing the rest vegetable to obtain juice, mixing vegetable juice, sugar and water, filtering while the juice is still hot, adding water, boiling the filtrate and maintaining for 25-30 min, adding vegetable grain and other components, sealing and sterilizing, and cooling to coagulate. The instant vegetable jelly as one pastime food is convenient in eating and delicious, and has less loss of the nutritious components and long preservation period up to one year.

Description

technical field [0001] The invention relates to a vegetable food and a production process thereof, in particular to an instant vegetable food and a production process thereof. Background technique [0002] Currently, the fruit jellies sold on the market are very popular among people, especially children, because of their good taste and convenient eating. Vegetables, and the longer instant vegetable food of existing preservation time mostly adopts the method for soaking to make, and its nutritional labeling has been greatly reduced, and can't satisfy people's more comprehensive nutritional needs. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide an instant vegetable jelly which takes vegetables as raw materials and has little loss of nutritional components and its manufacturing process. [0004] The main components of the vegetable jelly of the present invention and their weight proportions are: 7-15% of vegetable ...

Claims

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Application Information

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IPC IPC(8): A23G3/00A23L19/00A23L21/10
Inventor 张碧青黄沧海
Owner SHANWEI CITY KAIXIN FOOD ENTERPRISE
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