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Red jujube jelly and processing method

A technology for red dates and jelly, applied in the field of jelly, red date jelly and processing, can solve problems such as affecting the taste of jelly, and achieve the effects of improving the texture of jelly, reducing losses and having good elasticity

Inactive Publication Date: 2018-11-02
ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above-mentioned patents simply add traditional Chinese medicine components to jelly, which will inevitably affect the original taste of jelly and will not be accepted by children, the largest consumer group of jelly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of jujube jelly, comprises following components and parts by weight are:

[0047] Jujube juice: 30 parts; white sugar: 15 parts; longan juice: 1 part; compound glue: 5 parts; citric acid: 0.3 parts; high calcium granules: 1 part; nutritional granules: 3 parts; Water: 50 parts.

[0048]Dissolve the composite glue in water, add jujube juice, longan juice, high-calcium granules, nutrient granules, and pressure-sensitive granules, cook at 85°C for 40 minutes, cool to 60°C, add citric acid, put the mixture into a mold, and sterilize at high temperature. Then rapidly cool down to below 30°C to obtain jujube jelly.

[0049] The preparation method of jujube juice is as follows: remove the pits from the jujube, crush the jujube pulp, add water 7 times the mass of the pulp, then add 0.2% pectinase and 0.3% cellulase, enzymatically hydrolyze at 40°C for 40 minutes, and use probe-type ultrasonic extraction The instrument was extracted at a current intensity of 0.9A (power ...

Embodiment 2

[0068] A kind of jujube jelly, comprises following components and parts by weight are:

[0069] Jujube juice: 30 parts; white sugar: 15 parts; longan juice: 1 part; compound glue: 5 parts; citric acid: 0.3 parts; high calcium granules: 2 parts; nutritional granules: 4 parts; Water: 50 parts. The preparation method is the same as in Example 1.

[0070] Through testing, the content of nutrients in the jelly is:

[0071] Element

Embodiment 3

[0073] A kind of jujube jelly, comprises following components and parts by weight are:

[0074] Jujube juice: 30 parts; white sugar: 15 parts; longan juice: 1 part; compound glue: 5 parts; citric acid: 0.3 parts; high calcium granules: 3 parts; nutritional granules: 5 parts; Water: 50 parts. The preparation method is the same as in Example 1.

[0075] Through testing, the content of nutrients in the jelly is:

[0076] Element

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PUM

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Abstract

The invention relates to red jujube jelly and a processing method. The red jujube jelly comprises the following components in parts by weight of 20-40 parts of red jujube juice, 10-20 parts of white granulated sugar, 1-1.5 parts of longan juice, 3-10 parts of composite glue, 0.2-0.5 part of citric acid, 1-3 parts of high-calcium granules, 3-6 parts of nutrient granules, 5-15 parts of pressure sensitive granules, and 45-60 parts of water. The high-calcium granules are added to the jelly, and soybean mixed gelatin is used for entrapping calcium gluconate, so that the absorption rate is increased. The nutrient granules are added to the jelly, soybean protein hydrogel is used as a wall material, and vitamins, amino acids and protein are entrapped, so that the loss of nutrients in the processing and transporting courses of the jelly is reduced.

Description

technical field [0001] The invention belongs to the field of food and relates to jelly, in particular to a jujube jelly and a processing method thereof. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. The shape and taste of jelly are very popular among children. However, due to its high sugar content and many additives, parents are also worried about children eating too much. If jelly is used as a carrier to add various nutrients, then children can supplement various nutrients while eating. Usually, adding various trace elements or vitamins in food will affect the mouthfeel of the food itself. How to keep the original mouthfeel of the food without destroying the nutritional elements is the problem to be solved by the present invention. [0003] Through searching, the following related patents were found: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/16A23L29/206A23L29/212A23L33/15A23L33/175A23L33/17A23P10/30A23L33/115A23L33/105A23L29/281A23L29/256A23L29/269
CPCA23V2002/00A23L21/15A23L29/206A23L29/212A23L29/256A23L29/27A23L29/281A23L33/105A23L33/115A23L33/15A23L33/16A23L33/17A23L33/175A23P10/30A23V2250/21A23V2200/30A23V2250/1578A23V2250/5488A23V2250/5118A23V2250/70A23V2250/06A23V2250/54A23V2250/543A23V2250/18A23V2250/5036A23V2250/5086A23V2200/228
Inventor 李喜宏冷俊材杨维巧张宇峥朱刚贾晓昱
Owner ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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