Hydrosol type tropical fruit jelly and preparation method thereof

A tropical fruit and pure dew technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of short storage period of fresh fruits, high temperature, high water content and difficult storage of fresh fruits problem, to achieve the effect of improving taste and high safety

Active Publication Date: 2021-03-19
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Tropical fruits such as pitaya, carambola, and papaya have high temperatures during the ripening period, and the fresh fruit has a high water content and is not easy to store. After harvesting, the fresh fruit is extremely perishable under natural conditions, and the fresh fruit has a short storage period.

Method used

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  • Hydrosol type tropical fruit jelly and preparation method thereof
  • Hydrosol type tropical fruit jelly and preparation method thereof
  • Hydrosol type tropical fruit jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Rose Hydrosol Dragon Fruit Jelly

[0041] Firstly, soak the rose petals with 10wt% salt water at room temperature for 0.5h, distill and extract for 5h, and after oil-water separation, the water obtained is rose pure dew; 50% obtain fruit juice, both are sterilized for subsequent use. Mix 4.5 parts of seaweed carrageenan, 2.8 parts of konjac powder, and 5.7 parts of agar with 12 parts of a small amount of warm water, rinse and heat until dissolved, then add 3 parts of sodium saccharin, 0.5 parts of potassium sorbate, 0.5 parts of vitamin C, 0.2 parts of citric acid, Adjust the pH value to 4.2 with 0.6 part of tartaric acid and 0.3 part of sodium dihydrogen phosphate. Continue to heat until all the raw materials are dissolved, and add 70 parts of the mixture of pure dew and dragon fruit juice (1:1 by weight) when it cools slightly, package and refrigerate.

Embodiment 2

[0043] Agarwood Hydrosol Carambola Jelly

[0044] First, the agarwood material is crushed to 40 mesh and put into the extraction kettle. The extraction temperature is 40°C and the extraction pressure is 18.5MPa. 2The crude extract obtained after extraction was distilled twice at 100°C for 2 hours to obtain agarwood pure dew; carambola was selected, cored, peeled, squeezed, juiced, slag removed and concentrated to a water content of 45% to obtain fruit juice, both of which were sterilized for later use. Mix 7 parts of seaweed carrageenan, 3.2 parts of gelatin, and 2.8 parts of locust bean gum with 12 parts of warm water, heat to dissolve, then add 5 parts of stevioside, 0.1 part of potassium sorbate, 0.1 part of vitamin C, and 0.2 part of malic acid. Adjust the pH to 6.5 with 0.5 parts of acetic acid-sodium acetate. Continue to heat until all the auxiliary materials are dissolved, wait for a little cooling, add 70 parts of the mixture of pure dew and fruit juice (1:1 by weight...

Embodiment 3

[0046] Galangal Hydrosol Papaya Jelly

[0047] First, galangal is extracted by distillation at 100°C for 3 hours, and after oil-water separation, galangal pure dew is obtained. The papaya is selected, peeled, seeded, squeezed, juiced, slag removed, and concentrated to a water content of 55% to obtain fruit juice, both of which are sterilized for later use. Mix 8.7 parts of seaweed carrageenan, 1.3 parts of konjac powder, and 2 parts of gellan gum with 12 parts of warm water, rinse and heat until dissolved, then add 10 parts of white sugar, 0.5 parts of potassium sorbate, 0.3 parts of vitamin C, and 0.5 parts of citric acid Adjust the pH value to 5 with 0.2 parts of sodium citrate, continue to heat until all the excipients are dissolved, wait for a while to cool, add 65 parts of a mixture of hydrosol and fruit juice (1:1 by weight), package and refrigerate.

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PUM

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Abstract

The invention provides hydrolat tropical fruit jelly which comprises the following components: tropical fruit juice, hydrolat, gel auxiliary materials, sweetening auxiliary materials, a preservative, an antioxidant, organic acids and buffer salts. The hydrolat tropical fruit jelly provided by the invention is rich in natural component, long-lasting in fragrance and rich in nutrition.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a jelly, in particular to a hydrosol-type tropical fruit jelly. Background technique [0002] Jelly is a kind of snack food with a soft taste and high acceptance by the public. It develops rapidly with a growth rate of 20-30% every year. However, the current jellies basically obtain different flavors by adding food flavors and pigments, and the nutritional components are single, which is not even beneficial to human health. [0003] Pure dew, also known as water essential oil, refers to a saturated distilled liquid separated from essential oil during distillation and extraction. The ingredients are natural and pure, and the fragrance is light and pleasant. In addition to a small amount of essential oils, hydrosols also contain water-soluble substances in plants, such as flavonoids and flavonoids, which are lacking in essential oils. [0004] Rose pure dew, long-term use can impr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/15A23L33/105
CPCA23V2002/00A23L21/15A23L33/105A23V2200/14A23V2200/15A23V2200/30A23V2200/318A23V2250/21A23V2250/032A23V2250/056A23V2250/5036A23V2250/5066A23V2250/5024A23V2250/708A23V2300/14A23V2200/31A23V2200/326A23V2200/3262A23V2200/328A23V2250/044A23V2250/262A23V2250/507A23V2250/5432A23V2200/32A23V2250/5054A23V2250/6422
Inventor 袁源龙倩倩彭芍丹魏晓奕李积华林丽静
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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