Process for preparing fruit jelly candy

A technology of jelly candy and fruit, which is applied in confectionary, confectionery industry, food science, etc., can solve the problems of large loss of nutrients and distortion of flavor, and achieve the effect of good flavor, delicate taste and improved economic benefits

Inactive Publication Date: 2007-02-07
林玉惠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above existing problems in the prior art, the present invention proposes a preparation method of fruit jelly candy, which does not require long-term high-tem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] First prepare the following raw materials (according to the total amount of main components of 1000 grams), including: papaya 549.67g, white granulated sugar 400g, salt 20g, citric acid 20g, sodium metabisulfite 0.03g, sodium carboxymethylcellulose 5g, gelatin 5g, sorbic acid Potassium acid 0.3g; add 1 kg of water.

[0020] After the papaya is cleaned, it is peeled with a peeling machine or manually. After being cut into pieces, it is soaked in 2% salt, 2% citric acid and 300ppm sodium metabisulfite solution to protect the color. The soaking time is 5 hours. The papaya with good color is washed 5 times with water until the residual amount of sulfur dioxide meets the requirements.

[0021] Remove the free water on the surface of the above-mentioned papaya with a centrifuge, then pass through a colloid mill to grind the fruit pieces into jam, and remove the clear liquid on the jam after storing for 0.5 hours.

[0022] Put the above-mentioned jam into a hot and cold cylin...

Embodiment 2

[0025] First prepare the following raw materials (according to the total amount of main components of 1000 grams), including: pineapple 549.67g, white granulated sugar 400g, salt 20g, citric acid 20g, sodium metabisulfite 0.03g, sodium carboxymethylcellulose 5g, gelatin 5g, sorbic acid Potassium acid 0.3g; add 1 kg of water.

[0026] After the pineapple is cleaned, it is peeled with a peeling machine or manually, and after being cut into pieces, it is soaked in 2% salt, 2% citric acid and 500ppm sodium metabisulfite solution for color protection. The soaking time is 4 hours, and then the protection The colored papaya is washed 4 times with water until the residual amount of sulfur dioxide meets the requirements.

[0027] Use a centrifuge to remove the free water on the surface of the pineapple, then pass through a colloid mill to grind the fruit pieces into jam, and remove the clear liquid on the jam after storing for 1 hour.

[0028] Put the above-mentioned jam into a hot an...

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PUM

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Abstract

The invention discloses a preparing method of fruit gel sugar, which comprises the following steps: 1) cleaning fruit; protecting color; 2) removing water on the fruit surface through centrifuger; grinding fruit block into jam through gel; reserving for 0.5-1 h to remove supernatant; 3) placing jam in the heating cylinder to heat to 100-110 deg.c for 45-60 min; 4) blending edulcorator, salt, citrate, gelling agent, preservative agent, perfume compounds and pigment evenly in the jam; stirring to form gel; casting; moulding through instantaneous cooling; packing.

Description

technical field [0001] The invention relates to a preparation method of fruit jelly candy. Background technique [0002] Fruits are rich in a variety of nutrients. When people taste fresh fruits, they often hope to taste more flavored fruit processed products and varieties from different origins; and the origins often have to process fresh fruits into different products in the peak season of production. Alleviate the problem of storage and transportation in peak season, so as not to cause waste. The fruit jelly candy is a new type of healthy food because it is rich in various trace elements and dietary fiber. [0003] The existing preparation method of fruit gelatin is to use fruit pulp as raw material, cook at high temperature for a long time after batching or concentrate in a vacuum until the water content is about 25%, then press it into a certain shape and then dry it at about 60°C until the water content is 10-18%. The jam that this technology adopts has been stored ...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 林玉惠
Owner 林玉惠
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