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
View PDF0 Cites 12 Cited by
  • Summary
  • 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 in

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] In the following, the present invention will be further described in conjunction with the embodiments.

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

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

[0022] 2. Vegetable juice or puree 12%, white sugar 9%, citric acid 0.25%, potassium sorbate 0.05%, vegetable glue 0.8%, vegetable meat 8%, flavor 0.04%, colo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G3/00A23L19/00A23L21/10
Inventor 张碧青黄沧海
Owner SHANWEI CITY KAIXIN FOOD ENTERPRISE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap