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Fresh fruit pure jelly and method for producing the same

A production method and fresh fruit technology, which are applied in food preparation, application, food science and other directions, can solve the problems of fruit freshness, taste, flavor and color, loss of nutrients, and high production cost, reduce tinplate corrosion pollution, eliminate Oxidation and browning, resource saving effect

Active Publication Date: 2009-06-24
NANJING LAIYIKOU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fruits are subjected to high-temperature heat treatment and sterilization during the canned fruit processing process. The freshness, taste, flavor and color of the fruit are far inferior to fresh fruits, and a lot of nutrients are lost at the same time. In addition, the production process of canned food is long, there are many procedures, and the production cost is high; Some fruits are stored in canned bottles, most of which are sealed with tinplate, which brings additional heavy metal pollution to the canned fruits, such as figure 1 Shown is a flow chart of canned fruit jelly processing

Method used

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  • Fresh fruit pure jelly and method for producing the same
  • Fresh fruit pure jelly and method for producing the same
  • Fresh fruit pure jelly and method for producing the same

Examples

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Effect test

Embodiment 1

[0038] Embodiment 1, the fresh fruit jelly is made of the following raw materials in parts by weight: water 63, cantaloupe fresh pulp 18, fructose syrup 5, white granulated sugar 15, citric acid 0.2, sodium citrate 0.15, cyclamate 0.01, cantaloupe essence 0.08, Sodium tripolyphosphate 0.03, potassium sorbate 0.03, sunset yellow 0.001, carrageenan 0.2, konjac gum 0.35, xanthan gum 0.02, rose bean gum 0.03.

[0039] Such as figure 2 Shown is the flow chart of fresh fruit jelly preparation.

[0040] Preparation method of fresh fruit jelly:

[0041] (1), fresh fruit treatment: wash the fresh fruit - Hami melon with water, then disinfect with 10ppm chlorine dioxide solution, peel the sterilized fresh fruit, remove the core or core, cut it, then soak it in 1.5% NaCl solution for 10min, Soak in 0.1% calcium lactate for 5 minutes, heat in microwave for 5 minutes to 75°C to remove enzymes and sterilize, then add 25.0% sugar water, wherein the amount of sugar water accounts for 40% o...

Embodiment 2

[0045] Embodiment 2, fresh fruit jelly is made from the following raw materials in parts by weight: water 55, pineapple fresh pulp 17, white granulated sugar 10, fructose syrup 8.5, citric acid 0.3, sodium citrate 0.12, pineapple flavor 0.09, ethylenediaminetetra Disodium acetate 0.05, potassium sorbate 0.04, sunset yellow 0.002, carrageenan 0.3, konjac gum 0.25, xanthan gum 0.01, rose bean gum 0.05. Preparation method of fresh fruit jelly:

[0046] (1) Fresh fruit treatment: Wash the fresh fruit—pineapple with water, then disinfect it with 10ppm chlorine dioxide solution, peel the sterilized fresh fruit, remove the core or core, cut it, and then soak it in 1% NaCl solution for 30 minutes, Soak in 0.1% calcium chloride for 10 minutes, heat in microwave for 4 minutes to 70°C to remove enzymes and sterilize, then add 25.0% sugar water, where the amount of sugar water accounts for 50% of the pulp, and vacuum at -0.05Mpa for 5 hours ;

[0047] (2) Other raw materials except fres...

Embodiment 3

[0050]Example 3, the fresh fruit jelly is made from the following raw materials in parts by weight: 70 parts by weight of water, 30 parts of fresh apple pulp, 4 parts of white sugar, 0.1 of citric acid, 0.14 of sodium citrate, 0.1 of apple essence, 0.04 of sodium tripolyphosphate, and potassium sorbate 0.05, tartrazine 0.0015, carrageenan 0.35, konjac gum 0.2, xanthan gum 0.05, rose bean gum 0.01.

[0051] Preparation method of fresh fruit jelly:

[0052] (1), fresh fruit treatment: wash the fresh fruit - Hami melon with water, then sterilize with 10ppm chlorine dioxide solution, peel the sterilized fresh fruit, remove the core or core, cut it, then soak it in 1.2% NaCl solution for 5min, Soak in 0.1% calcium lactate for 8 minutes, heat in microwave for 3 minutes to 65°C to remove enzymes and sterilize, then add 25.0% sugar water, where the amount of sugar water accounts for 45% of the pulp, and vacuum for 4 hours at -0.06Mpa;

[0053] (2) Other raw materials except fresh fru...

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PUM

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Abstract

The invention discloses a fresh fruit jelly and preparation method thereof. The raw materials of the fresh fruit jelly comprises: water, fresh pulp, golden syrup, white granulated sugar, composite glue, citric acid, sodium citrate, sweetening agent, essence, color protecting agent, anticorrisive agent and pigment; the preparation method of the fresh fruit jelly comprises the following steps: A, treating fresh fruits; B, making jelly material liquid; C, fusing the fresh fruit pieces into the jelly material liquid and obtaining the fresh fruit jelly. In the invention, the pulp treatment includes microwave heat treatment, dezymotizing and sterilization, the treatment time is 1 / 10 of the can heat treatment time, which maintains the fresh taste and flavor of the fruit and reduces the loss of nutrition components such as vitamins; and vacuum stain is used, which shortens time and the whole flow.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a jelly and a preparation method thereof. Background technique [0002] At present, there is jelly with added fruit on the market, which is welcomed by consumers. This kind of fruit jelly is to add canned fruit to the jelly liquid, and the pulp is processed in the canning factory. After purchase, the cans are opened and added to jelly to make pulp jelly. Fruits are subjected to high-temperature heat treatment and sterilization during the canned fruit processing process. The freshness, taste, flavor and color of the fruit are far inferior to fresh fruits, and a lot of nutrients are lost at the same time. In addition, the production process of canned food is long, there are many procedures, and the production cost is high; Some fruits are stored in canned bottles, most of which are sealed with tinplate, which brings additional heavy metal pollution to the canned fruits, such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L21/10
Inventor 朱锦全
Owner NANJING LAIYIKOU FOOD CO LTD
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