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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AI-Extracted 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...
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Method used

E, the mixed solution obtained in the above-mentioned steps D is filtered with two layers of gauze while it is hot, and gauze can be washed with bo...
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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.

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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%, coloring agent 0.02%, sweetener 0.02%, color retention agent 0.05% and the balance of water;
[0023] 3. In order to achieve the best taste, the best ratio of vegetable jelly of the present invention is: vegetable juice or puree 10%, white sugar 8%, citric acid 0.2%, potassium sorbate 0.05%, vegetable glue 0.7%, Vegetable meat 10%, flavor 0.03%, coloring agent 0.03%, sweetening agent 0.03%, color retention agent 0.03%, and the balance of water.
[0024] The manufacturing process of the above vegetable jelly is as follows:
[0025] A. Pretreatment of vegetables: cleaning, disinfection and trimming. The following different pretreatments can be carried out for different vegetables:
[0026] For root vegetables, such as potatoes, carrots, radishes and yams, first wash, disinfect, peel, and then slice or dice;
[0027] For fruits and vegetables, such as tomatoes, wax gourds, eggplants, peppers, cucumbers, bitter gourds, pumpkins and loofahs, they should be washed, disinfected, peeled and seeded before crushing;
[0028] For leafy vegetables, such as celery, spinach, greens, amaranth, Chinese cabbage, lettuce, wild vegetables, etc., first wash, disinfect, cut, and then beaten.
[0029] B. Blanch the pretreated vegetables with 100℃ boiling water for 7-15 minutes, remove and drain, take part of the vegetable meat for use, and squeeze the rest of the vegetable meat with appropriate amount of boiling water after blanching the vegetables into a thick Vegetable juice or puree;
[0030] C. Weigh the vegetable juice or puree of the formula and mix it with white sugar;
[0031] D. Weigh 50-80% of the cold water of the formula. The cold water is taken from the boiled water after blanching vegetables in step B, which can reduce the loss of nutrients. Take a part of it and add it to the mixed raw and auxiliary materials while stirring Dissolve the mixture in 5-15 minutes, soak in heat for more than 2 hours, and add the above remaining water and stir from time to time during the soaking process;
[0032] E. Filter the mixture prepared in step D above with two layers of gauze while it is hot. After filtration, the gauze can be washed with boiling water, and the filter residue can be added to the next batch of vegetable juice or puree to dissolve and reuse to reduce costs;
[0033] F. Heat the above-mentioned filtrate to a boil, add water to about 100% before boiling, and keep it in a slightly boiling state for 25-30 minutes to completely dissolve the filtrate;
[0034] G. Add sweeteners and color protection agents. At this time, the amount of glue should be more than 90% of the total amount. If it is insufficient, continue to add water to boil;
[0035] H. Add vegetable meat, coloring agent, flavor, vegetable gum, potassium sorbate and citric acid to the above glue amount;
[0036] I. Fill and seal immediately after adding citric acid. If it is filled above 80℃, immediately place the filled product in flowing sterile cold water to quickly cool to room temperature and perform water bath sterilization. The time for water bath sterilization is 20- 30 minutes; if the filling temperature is below 80°C, pasteurization must be carried out;
[0037] J. Cool and condense the sterilized product. In order to reduce the cost, the product can be soaked in sterile cold water overnight, and then packaged the next day to make the vegetable jelly.
[0038] The quality standards of the vegetable jelly of the present invention are:
[0039] 1. Sensory indicators
[0040] Color: It has the proper food color, bright but not gray;
[0041] Taste: sweet and sour, refreshing, good taste, no peculiar smell;
[0042] Organization morphology: The surface is smooth, the organization is soft, elastic and shiny, allowing a slight amount of sugar water to precipitate.
[0043] 2. Physical and chemical indicators
[0044] Total sugar: greater than or equal to 3-10%;
[0045] Acidity: greater than or equal to 0.1%;
[0046] Lead: 1.0 mg/kg or less;
[0047] Arsenic: less than or equal to 0.5 mg/kg;
[0048] Copper: 1.0 mg/kg or less.
[0049] Three, microbial indicators
[0050] Total number of colonies: less than or equal to 1000/g;
[0051] Coliform group: less than or equal to 30/100g;
[0052] Pathogenic bacteria: not detectable.
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