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Juicy peach jelly

A peach and jelly technology, applied in the fields of food science, sugary food ingredients, applications, etc., can solve the problem of inconvenience in making jelly with jelly powder, and achieve the effects of increasing nutritional value, smooth taste, and rich mango flavor.

Inactive Publication Date: 2018-08-24
林锡祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the jelly powder currently on the market is a compound of various colloids, that is, compound glue. If you use it to make jelly, you not only need to find out the optimum amount of jelly powder based on the recommended dosage, but also need to prepare other raw materials. It is uncertain whether the quality of the jelly produced can meet the standard requirements. Therefore, it is not convenient to make jelly with this compound type of jelly powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A peach jelly, consisting of the following raw materials in parts by weight: 30 parts of peaches, 10 parts of white sugar, 12 parts of glucose, 6 parts of jelly powder, 8 parts of mango, 0.6 parts of citric acid, 10 parts of mung bean powder, and malic acid 0.1 part, 3 parts carrageenan, 0.2 part xanthan gum, 0.1 part vitamin C, 25 parts water.

Embodiment 2

[0014] A peach jelly, consisting of the following raw materials in parts by weight: 35 parts of peaches, 15 parts of white sugar, 15 parts of glucose, 7 parts of jelly powder, 12 parts of mango, 0.7 parts of citric acid, 12 parts of mung bean powder, and malic acid 0.2 parts, 4 parts carrageenan, 0.3 parts xanthan gum, 0.2 parts vitamin C, 27 parts water.

Embodiment 3

[0016] A peach jelly consisting of the following raw materials in parts by weight: 40 parts of peaches, 20 parts of white sugar, 18 parts of glucose, 8 parts of jelly powder, 16 parts of mango, 0.8 parts of citric acid, 14 parts of mung bean powder, and malic acid 0.3 parts, 5 parts carrageenan, 0.4 parts xanthan gum, 0.3 parts vitamin C, 30 parts water.

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PUM

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Abstract

The present invention provides juicy peach jelly. The juicy peach jelly is composed of the following raw materials in parts by weight: 30-40 parts of juicy peaches, 10-20 parts of white granulated sugar, 12-18 parts of glucose, 6-8 parts of jelly powder, 8-16 parts of mangoes, 0.6-0.8 part of citric acid, 10-14 parts of mung bean powder, 0.1-0.3 part of malic acid, 3-5 parts of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.3 part of vitamin C and 25-30 parts of water. The juicy peach jelly has rich juicy peach flavor and mango flavor, is refreshing and smooth in mouthfeel and strong in elasticity and toughness, and has increased nutritional value.

Description

Technical field [0001] The invention relates to the field of jelly, in particular to a peach jelly. Background technique [0002] Jelly is also called jelly. It is a kind of snack food. It is semi-solid. Its appearance is crystal clear and transparent, bright color, smooth taste, sweet and moisturizing. It is a low-calorie and high-fiber food that is popular among consumers. favorite. In recent years, a variety of jellies have appeared in the market, adding milk, chocolate, etc., as well as fruit jelly. The layered fruit pulp in the jelly is crystal clear and very bright and attractive. However, the jelly powder currently on the market is mostly a combination of various colloids, that is, compound glue. If you use it to make jelly, you not only need to find the most appropriate amount of jelly powder according to its recommended dosage, but also need to prepare other raw materials to make it. It is uncertain whether the quality of the jelly produced can meet the standard requir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10
CPCA23L21/10A23V2002/00A23V2250/60A23V2250/61A23V2250/032A23V2250/044A23V2250/5036A23V2250/5086A23V2250/708
Inventor 林锡祥
Owner 林锡祥
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