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Orange peel jelly and preparation method thereof

A technology of orange peel and jelly, applied in food ingredients as taste improver, function of food ingredients, food science and other directions, can solve problems such as unfavorable industrial production, waste of water resources, time consumption, etc., and achieve rapid progress and small resource loss. , the effect of short duration

Inactive Publication Date: 2018-11-02
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Prior art such as authorized announcement number is the Chinese invention patent of CN 101461479 B, discloses a kind of orange peel jelly and preparation method thereof, this method first makes orange peel powder with orange peel, is raw material to make orange peel jelly with orange peel powder , the jelly is bright in color and mellow in taste, but when making orange peel powder, it is washed with water many times, resulting in waste of water resources, and the steps are cumbersome and time-consuming, which is not conducive to industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] An orange peel jelly comprises the following raw materials in parts by weight: 30 parts of fresh orange peel, 20 parts of xylitol, 10 parts of honey, 10 parts of thickener, 5 parts of sour agent and 3 parts of potassium sorbate.

[0019] The thickener is konjac gum, carrageenan and agar, and the weight ratio thereof is 3-4:2-3:1.

[0020] The sour agent is citric acid.

[0021] A kind of preparation method concrete steps of orange peel jelly are as follows:

[0022] Pretreatment of orange peel: select fresh orange peel without mildew, remove the stalks, wash with clean water, cut into 1mm filaments, put in 3 times the amount of distilled water containing aspartic acid and boil for 8 minutes, and cool to 30 ℃, adjust the pH to 3.0, add naringinase and hesperidinase according to the enzyme amount of 0.3% and 0.6% of the weight of the orange peel, enzymolyze at 40-℃ for 1 hour, boil to kill the enzyme for 5 minutes, and then Rinse with water for 10 minutes, dry and pulve...

Embodiment 2

[0026] An orange peel jelly comprises the following raw materials in parts by weight: 40 parts of fresh orange peel, 25 parts of xylitol, 15 parts of honey, 18 parts of thickener, 8 parts of sour agent and 4 parts of potassium sorbate.

[0027] The thickener is konjac gum, carrageenan and agar, and the weight ratio thereof is 3-4:2-3:1.

[0028] The sour agent is citric acid.

[0029] A kind of preparation method concrete steps of orange peel jelly are as follows:

[0030] Pretreatment of orange peel: select fresh orange peel without mildew, remove the pedicle, wash with clean water, cut into 2mm filaments, put in 4 times the amount of distilled water containing aspartic acid and boil for 11 minutes, and cool to 35 ℃, adjust the pH to 3.5, add naringinase and hesperidinase according to the enzyme amount of 0.4% and 0.7% of the weight of the orange peel, enzymolyze at 50℃ for 1.5h, boil to kill the enzyme for 8min, and then Rinse with clear water for 15 minutes, dry and pulve...

Embodiment 3

[0034] A kind of preparation method of orange peel jelly, further optimization step is:

[0035] Pretreatment of orange peel: select fresh orange peel without mildew, remove the pedicle, wash with clean water, cut into 2mm filaments, put in 4 times the amount of distilled water containing aspartic acid and boil for 11 minutes, and cool to 35 ℃, adjust the pH to 3.5, add naringinase and hesperidinase according to the enzyme amount of 0.4% and 0.7% of the weight of the orange peel, enzymolyze at 50℃ for 1.5h, boil to kill the enzyme for 8min, and then Rinse with water for 15 minutes, dry and pulverize orange peel filaments at 65°C, and pass through a 50-mesh sieve to obtain orange peel powder. The weight ratio of the above-mentioned aspartic acid in distilled water is 0.08%, and aspartic acid contains 0.50% D-aspartic acid;

[0036] Sol preparation: add thickener, xylitol, and honey to 60 times the weight of distilled water, heat to 90°C, dissolve for 25 minutes, then add orang...

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PUM

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Abstract

The invention discloses an orange peel jelly and a preparation method thereof. The orange peel jelly includes the following raw materials in parts by weight: 30-50 parts of fresh orange peels, 20-30 parts of xylitol, 10-20 parts of honey, 10-25 parts of thickeners, 5-10 parts of sour agents and 3-5 parts of potassium sorbate, and the orange peel jelly is prepared by orange peel pretreating, thickener dissolving and blending, sterilizing and cooling. The orange peel jelly is natural in orange fragrance, free of bitter or astringent taste, rich in juice, good in edible sensory experience and huge in market potential, and the preparation method is simple in process, low in wastage, short in preparation time, fast in progress, capable of turning waste into treasures and conducive to industriallarge-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an orange peel jelly and a preparation method thereof. technical background [0002] Jelly, also known as jelly, mainly uses water, sugar and thickener as raw materials, and is a jelly food processed through sol, blending, filling, sterilization, cooling and other processes. It has a crystal appearance, bright color, and smooth and elastic taste. As a snack food, it is very popular among consumers, especially among women and children. Various "fruity" jellies are very popular among commercially available jellies at present, but there is no fruit juice pulp in the raw materials for their production. Although they look colorful and taste smooth and tender, the nutritional value of such jellies is not high. [0003] my country is rich in tangerine resources, and the existing processed tangerine products only use its pulp. Except a small part of the orange peel is dried to make the tr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/00
CPCA23L21/11A23L33/00A23V2002/00A23V2200/30A23V2200/14
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
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