Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Red date jelly and preparation method thereof

A technology of red dates and jelly, applied in food science and other directions, to achieve the effect of improving taste

Inactive Publication Date: 2017-03-15
YULIN UNIV +1
View PDF8 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of jujube jelly and its preparation method, which solves the existing technical problems

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Red date jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] (1) Preparation of jujube juice

[0027] The first step is to remove unqualified red dates and sundries such as moldy, deteriorated, moths, etc., and steam the red dates for 30 minutes until they are cooked;

[0028] In the second step, the steamed red dates are extracted with warm water for 40 minutes, and 0.25% citric acid of the total mass of the cooked red dates is added during the extraction process to prevent browning;

[0029] In the third step, the red dates extracted in step 2 are pitted and peeled, an appropriate amount of water is added, and the jujube meat is crushed with a multifunctional food processor to obtain red date paste;

[0030] The fourth step is to heat and extract the jujube paste obtained in step 3 at a temperature of 70° C. for 30 minutes, and then cool it down;

[0031] The fifth step is to add 0.4% pectinase of the total mass of red jujube pulp to the red date puree cooled in step 4, enzymatically hydrolyze it for 40 minutes and filter it w...

Embodiment

[0044]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a red date jelly which comprises the following components by weight percent: 8.54-10.04% of red date juice, 7.51-8.81% of jelly powder, 6.12-7.01% of soft sugar and carrageenan and the balance of water, wherein the ratio of carrageenan to jelly powder is (1:16.28)-(1:11.40). By the jelly prepared by the formula, the red date slurry has moderate viscosity and dark brown color; and the jelly has good flavor, and the finished product of jelly has a semi-transparent dark brown color; and the elasticity and the toughness are exactly proper.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a jujube jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of western snack food, which is semi-solid, with crystal appearance, bright color and soft taste. The jelly is made of water, soft white sugar, jelly powder, jelly powder, carrageenan, jujube juice and red bean juice, etc., and is made through multiple processes such as enzymatic hydrolysis, boiling, blending, filling, sterilization and cooling. . Jelly contains a lot of dietary fiber, which can regulate intestinal function, especially laxative. Regular consumption can increase the moisture in the intestinal tract and improve constipation. Some jellies are also added with oligosaccharides, which can regulate the intestinal flora, increase beneficial bacteria such as bifidobacteria, strengthen digestion and absorption, and reduce the probability of illness. In addition, the jell...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L21/15
Inventor 王建武焦玉荣苏乐平孙林涛郭建华张拓陈妙妙刘吉青
Owner YULIN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com