CN108783337A - A kind of emblic pulp jelly and preparation method thereof - Google Patents
A kind of emblic pulp jelly and preparation method thereof Download PDFInfo
- Publication number
- CN108783337A CN108783337A CN201810487151.2A CN201810487151A CN108783337A CN 108783337 A CN108783337 A CN 108783337A CN 201810487151 A CN201810487151 A CN 201810487151A CN 108783337 A CN108783337 A CN 108783337A
- Authority
- CN
- China
- Prior art keywords
- emblic
- preparation
- feed liquid
- fruit
- pulp jelly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015489 Emblica officinalis Nutrition 0.000 title claims abstract description 52
- 244000119298 Emblica officinalis Species 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000015110 jellies Nutrition 0.000 title claims abstract description 24
- 239000008274 jelly Substances 0.000 title claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 240000009120 Phyllanthus emblica Species 0.000 claims abstract description 8
- 239000002253 acid Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 239000004575 stone Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- 235000011083 sodium citrates Nutrition 0.000 claims description 8
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 7
- 235000011086 calcium lactate Nutrition 0.000 claims description 7
- 239000001527 calcium lactate Substances 0.000 claims description 6
- 229960002401 calcium lactate Drugs 0.000 claims description 6
- 238000004090 dissolution Methods 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000001103 potassium chloride Substances 0.000 claims description 5
- 235000011164 potassium chloride Nutrition 0.000 claims description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000003643 water by type Substances 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 239000009609 fructus phyllanthi Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- 210000001124 body fluid Anatomy 0.000 abstract 1
- 239000010839 body fluid Substances 0.000 abstract 1
- 210000000232 gallbladder Anatomy 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 235000015165 citric acid Nutrition 0.000 description 5
- 239000000498 cooling water Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000221017 Euphorbiaceae Species 0.000 description 2
- 241001130943 Phyllanthus <Aves> Species 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical group O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- SMHNUIFHMAGAFL-UHFFFAOYSA-N calcium;2-hydroxypropanoic acid Chemical compound [Ca].CC(O)C(O)=O SMHNUIFHMAGAFL-UHFFFAOYSA-N 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to food processing fields, and in particular to a kind of emblic pulp jelly and preparation method thereof.The preparation method includes the following steps：1）The preparation of emblic fruit：Emblic fruit is removed into fruit stone and pericarp, after being crushed granulating, after blanching, immersion treatment, emblic fruit is made in sieving；2）The preparation of feed liquid：Boil material, blending and tune acid；3）By emblic fruit and feed liquid according to 1:5 mass ratio carries out canned sealing, sterilizes, cooling, and emblic pulp jelly is made.Emblic fruit, which has, to promote the production of body fluid to quench thirst, the effect of liver and gallbladder protection, but since fresh fruit of fructus phyllanthi mouthfeel is bad, the development of emblic industry is affected, the present invention provides the manufacture craft of emblic pulp jelly, enriches emblic product, improve the added value of product of emblic fruit, and it is simple for process, the color and luster fragrance and nutritional ingredient of raw material itself are kept, gained jelly is in beautiful color, sweet tea is sour smooth, full of nutrition.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation method of emblic pulp jelly.
Background technology
Emblic is（Phyllanthus emblicaL.）Euphorbiaceae (Euphorbiaceae) Leafflower
(Phyllanthus) plant, perennial shrub or dungarunga contain a large amount of superoxide dismutase in emblic fruit
(SOD), the nutriments such as tannin, vitamin C, flavones and polysaccharide have anti-aging, antitumor, anti-mutation, reducing blood lipid, drop blood
Pressure and other effects.But fresh fruit of fructus phyllanthi mouthfeel is sour and astringent, and converted products is single, restricts the development of emblic industry.Therefore, further
It is very necessary to develop a kind of emblic converted products simple for process and full of nutrition.
Invention content
It is single it is an object of the invention to be directed to emblic fruit converted products, it is excellent that emblic nutrition cannot be given full play to
Gesture provides a kind of preparation method of emblic pulp jelly.This method enriches emblic fruit converted products, is carried for emblic
High precision product has been supplied, the development of emblic industry is promoted.
For achieving the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of emblic pulp jelly, includes the following steps：
1）The preparation of emblic fruit：Emblic fruit is removed into fruit stone and pericarp, is crushed granulating, is 97-100 DEG C through temperature
Having one's hair waved drift 4 ~ 6s of processing, is immediately placed in 20 DEG C of sugar containing 10wt% and the aqueous solution of 0.1wt% sodium citrates and impregnates 60min, so
5min is respectively impregnated through 0.15wt% sodium alginate aqueous solutions and 0.15wt% calcium chloride waters respectively afterwards, emblic fruit is made in sieving
Grain；It is handled by this method and ensure that the moulding effect of the granulating of fruit to a certain degree, and enhance fruit brittleness, reduce astringent taste and subtracted
The loss of few nutritional ingredient；
2）The preparation of feed liquid：Boil material, blending and tune acid；
3）By emblic fruit and feed liquid according to 1:5 mass ratio carries out canned sealing, sterilizes, cooling, and emblic pulp is made
Jelly.
Step 2）Its raw material group of the feed liquid becomes：White granulated sugar 15wt%, carragheen 0.16wt%, konjaku flour 0.12wt%,
Xanthans 0.03wt%, potassium chloride 0.16wt%, potassium sorbate 0.04wt%, sodium citrate 0.1wt%, citric acid 0.24wt%, lactic acid
Calcium 0.45wt%, essence 0.05wt% and water 83.65wt%.
Step 2）The preparation of feed liquid specifically includes following steps：
（1）Part white granulated sugar is mixed with water, is then heated to 30-40 DEG C, then by carragheen, konjaku flour, potassium chloride, xanthan
Glue, potassium sorbate, sodium citrate are added after being mixed well with remaining white granulated sugar in syrup, are uniformly mixed obtained feed liquid A；
（2）Calcium lactate is added when feed liquid A is heated to 95 DEG C, after being thoroughly mixed uniformly, feed liquid B is made, keeps the temperature 3 minutes；
（3）After feed liquid B temperature is down to 75 DEG C, essence and citric acid is added, carry out blending and adjusts acid.
Step（2）Middle calcium lactate is before being added feed liquid A, first with a small amount of 95-100 DEG C of water dissolution.
Step（3）Middle citric acid is before being added feed liquid B, first with a small amount of 90-100 DEG C of water dissolution.
Step（3）The soluble solid content of obtained feed liquid is 14-16 ° of Brix, pH value 3.8-4.2.
Step 3）Described in sterilizing be pasteurize, sterilization temperature be 85-88 DEG C, time 12min.
Step 3）Described in be cooled to：Cooling in cooling water is put into after sterilization at once, cooling water is titanium dioxide containing 20ppm
The tap water of chlorine, temperature are room temperature.
Emblic pulp jelly made from a kind of preparation method as described above.
The beneficial effects of the present invention are：
1）Present invention improves over the granulating process of emblic fruit, improve the moulding effect of fruit, enhance fruit brittleness, reduce astringent taste
While ensure nutrition content, enhance product mouthfeel and nutritive effect；
2）Emblic pulp jelly prepared by the present invention, enriches the converted products of emblic fruit, improves emblic fruit
Real added value of product, and it is simple for process, the color and luster fragrance and nutritional ingredient of raw material itself are maintained, gained jelly color and luster is beautiful
It sees, smooth, full of nutrition, suitable for men and women, old and young the excellent health food of sweet tea acid.
Specific implementation mode
Further to disclose rather than the present invention is limited, the present invention is described in further detail below in conjunction with example.
Embodiment is by taking 1000kg feed liquids as an example：
Embodiment 1
A kind of preparation method of emblic pulp jelly, the specific steps are：
One, it pelletizes
Emblic fruit is removed into fruit stone and pericarp, is crushed granulating, by 98 DEG C of having one's hair waved drift 5 s of processing, is immediately placed in 20 DEG C
10wt% sugar carries out dipping 60min with the aqueous solution of 0.1wt% sodium citrates, then passes through the water of sodium alginate containing 0.15wt% respectively
The calcium chloride water of solution and 0.15wt% impregnate 5min, and emblic fruit is made in sieving；
Two, material is boiled
1. 823.5kg water is added toward boiling in material pot, stirring is opened；
2. 140kg white granulated sugars are added toward boiling in material pot, begin to warm up；
3. weighing carragheen 1.6kg, konjaku flour 1.2kg, xanthans 0.3kg, potassium chloride 1.6kg, sodium citrate 1.0g, sorbic acid
Potassium 0.4kg is uniformly mixed with 10kg white granulated sugars, and entirely feed intake process, is boiled coolant-temperature gage in material pot and is less than 40 DEG C, heats while stirring,
To prevent material from luming, feed liquid A is made；
Expect to after 95 DEG C 4. heating is boiled, calcium lactate solution is added（4.5kg calcium lactates are in 95 DEG C of water dissolutions of 10kg）, rear to keep the temperature
3min.Feed liquid B is made；
Three, blending, tune acid
1. blending：When feed liquid B is cooled to 75 DEG C, 0.5kg essence is added and carries out blending；
2. adjusting acid：Citric acid solution is added（The 90 DEG C of water dissolutions of 3kg of 2.4kg citric acids）, stir 2min；
3. detecting physical and chemical index：Soluble solid content is 14-16 ° of Brix, and feed liquid C is made in pH value 3.8-4.2；
Four, it fills
50g/ glasss of jelly cup, every glass of addition stoning emblic fruit 10g or so are filled up, canned sealing with feed liquid C supplements.
Five, it sterilizes
Pasteurize, 86 DEG C of temperature, time 15min.
Six, cooling
It is put at once after sterilization in cooling water cooling（Room temperature water, chlorine dioxide containing 20ppm）.
Although above having used general explanation, specific implementation mode, the present invention is described in detail,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (8)
1. a kind of preparation method of emblic pulp jelly, it is characterised in that：Include the following steps：
1）The preparation of emblic fruit：Emblic fruit is removed into fruit stone and pericarp, is 97-100 through temperature after being crushed granulating
DEG C having one's hair waved drift 4 ~ 6s of processing, is immediately placed in 20 DEG C of sugar containing 10wt% and the aqueous solution of 0.1wt% sodium citrates and impregnates 60min,
Then 5min is respectively impregnated through 0.15wt% sodium alginate aqueous solutions and 0.15wt% calcium chloride waters, emblic fruit is made in sieving
Grain；
2）The preparation of feed liquid：Boil material, blending and tune acid；
3）By emblic fruit and feed liquid according to 1:5 mass ratio carries out canned sealing, sterilizes, cooling, and emblic pulp is made
Jelly.
2. the preparation method of emblic pulp jelly according to claim 1, it is characterised in that：Step 2）The feed liquid
Its raw material group becomes：White granulated sugar 15wt%, carragheen 0.16wt%, konjaku flour 0.12wt%, xanthans 0.03wt%, potassium chloride
0.16wt%, potassium sorbate 0.04wt%, sodium citrate 0.1wt%, citric acid 0.24wt%, calcium lactate 0.45wt%, essence
0.05wt% and water 83.65wt%.
3. the preparation method of emblic pulp jelly according to claim 2, it is characterised in that：Step 2）The preparation of feed liquid
Specifically include following steps：
（1）Part white granulated sugar is mixed with water, is then heated to 30-40 DEG C, then by carragheen, konjaku flour, potassium chloride, xanthan
Glue, potassium sorbate, sodium citrate are added after being mixed well with remaining white granulated sugar in syrup, are uniformly mixed obtained feed liquid A；
（2）Calcium lactate is added when feed liquid A is heated to 95 DEG C, after being thoroughly mixed uniformly, feed liquid B is made, keeps the temperature 3 minutes；
（3）After feed liquid B temperature is down to 75 DEG C, essence and citric acid is added, carry out blending and adjusts acid.
4. the preparation method of emblic pulp jelly according to claim 3, it is characterised in that：Step（2）Middle calcium lactate
Before feed liquid A is added, first with a small amount of 95-100 DEG C of water dissolution.
5. the preparation method of emblic pulp jelly according to claim 3, it is characterised in that：Step（3）Middle citric acid
Before feed liquid B is added, first with a small amount of 90-100 DEG C of water dissolution.
6. the preparation method of emblic pulp jelly according to claim 3, it is characterised in that：Step（3）Obtained
The soluble solid content of feed liquid C is 14-16 ° of Brix, pH value 3.8-4.2.
7. the preparation method of emblic pulp jelly according to claim 1, it is characterised in that：Step 3）Described in go out
Bacterium is pasteurize, and sterilization temperature is 85-88 DEG C, time 12min.
8. emblic pulp jelly made from a kind of preparation method as claimed in claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810487151.2A CN108783337A (en) | 2018-05-21 | 2018-05-21 | A kind of emblic pulp jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810487151.2A CN108783337A (en) | 2018-05-21 | 2018-05-21 | A kind of emblic pulp jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783337A true CN108783337A (en) | 2018-11-13 |
Family
ID=64091133
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810487151.2A Pending CN108783337A (en) | 2018-05-21 | 2018-05-21 | A kind of emblic pulp jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783337A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214878A (en) * | 2019-07-05 | 2019-09-10 | 深圳市永沣香料有限公司 | Without astringent sense emblic composite beverage preparation method |
| CN114052227A (en) * | 2020-08-07 | 2022-02-18 | 唯薾生技有限公司 | Jelly food composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
-
2018
- 2018-05-21 CN CN201810487151.2A patent/CN108783337A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
Non-Patent Citations (1)
| Title |
|---|
| 刘秉杰、江秋梅: "原粒青梅果冻的研制", 《现代食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214878A (en) * | 2019-07-05 | 2019-09-10 | 深圳市永沣香料有限公司 | Without astringent sense emblic composite beverage preparation method |
| CN114052227A (en) * | 2020-08-07 | 2022-02-18 | 唯薾生技有限公司 | Jelly food composition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103931979A (en) | Grape jelly | |
| CN105613787A (en) | Processing process for allium chinense osmunda japonica thunb and fruit vegetable dried beancurd stick | |
| CN108783337A (en) | A kind of emblic pulp jelly and preparation method thereof | |
| CN105341827A (en) | Haw jam and making method thereof | |
| CN112167340A (en) | Rapidly fermented bergamot-flavored yellow fermented milk and preparation method thereof | |
| CN106579203A (en) | Green tea and averrhoa carambola low-sugar jam and making method thereof | |
| CN105146297A (en) | Production method for soybean milk porridge can | |
| CN105638884A (en) | Corn kernel and blueberry yoghourt and preparing method thereof | |
| CN116138445A (en) | Production and processing method of tremella and snow pear can | |
| CN107259469A (en) | A kind of high-quality cornel fruit jam | |
| CN107485000A (en) | A kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder | |
| CN106666563A (en) | Plum pickled product and method for pickling same | |
| CN105981815A (en) | Yoghurt with red wine, fruit grains and white fungus and production method thereof | |
| CN105076639A (en) | Processing method of candied purple yam and pumpkin for nourishing yin and cultivating qi | |
| CN105861261A (en) | Preparation method of guava and persimmon vinegar | |
| CN105685222A (en) | Mango grain and blueberry yoghurt and preparation method of mango grain and blueberry yoghurt | |
| CN113170879A (en) | A kind of fresh stewed bird's nest and commercial aseptic processing method thereof | |
| CN105077179A (en) | Preparation method of beef paste capable of reducing blood pressure | |
| CN110679716A (en) | Production process of preserved passion fruits | |
| CN108713664A (en) | A kind of Siraitia grosvenorii beverage concentrate and preparation method thereof | |
| CN108740956A (en) | One kind having the function of improving eyesight thick chilli sauce and production method | |
| CN107950664A (en) | A kind of Rosa roxburghii Tratt hits milk and preparation method | |
| CN105767179A (en) | Walnut kernel brain tonifying blueberry yoghourt and preparation method thereof | |
| CN112790355A (en) | A kind of dish bean flower red bean barley jelly and preparation method thereof | |
| CN105494736A (en) | Chinese mugwort-containing fresh ginger and pomelo tea contained in container and preparation method of fresh ginger and pomelo tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181113 |