Process for preparing fruit jelly candy

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 ...

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-temperature cooking and can be formed into a gel without drying, which solves the problem of large loss of nutritional components of the product, The conundrum of distorted flavors