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Non-gum actinidia chinensis jelly and preparation method thereof

A technology for kiwi fruit and kiwi fruit, which is applied in the formulation and preparation field of glue-free kiwi fruit jelly, can solve the problems of unsuitable storage for a long time, harm to children's growth, and produce satiety, etc., and achieves a simple preparation method, improved taste, and good taste. Effect

Inactive Publication Date: 2018-12-28
XIANGXI LAODIE BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. The jelly on the market at home and abroad all contains a certain amount of glue. Eating too much glue will affect the body's absorption of fat and protein, resulting in a feeling of fullness, which is very harmful to the growth of children;
[0006] 2. Kiwi fruit contains a lot of vitamin C, sugars, organic acids, vitamins, dietary fiber, and trace elements such as potassium, calcium, and selenium. Its stability is poor and it is not suitable for long-term storage

Method used

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  • Non-gum actinidia chinensis jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A kind of kiwi fruit jelly, comprises following composition:

[0051] 50 servings of kiwi juice

[0052] Arrowroot 20 parts

[0053] Cyclodextrin 10 parts

[0054] 10 parts honey

[0055] 1 part malic acid

[0056] 1 part sucralose

[0057] Described kiwi fruit juice preparation method is as follows:

[0058] 1. Take fresh and disease-free kiwifruit, use high-heat steam to ripen the skin and separate the skin and flesh, and then use a mechanical brush to rub and peel the kiwi. When the fresh fruit becomes smooth and round, stop the operation, mash it, and pass it through a 200-mesh sieve. Add an alkali regulator to adjust the pH value to 8, and stir for 3 hours.

[0059] 2. Add sucralose and cyclodextrin equivalent to 0.4 times the mass of kiwi fruit filtrate, the mass ratio of sucralose to cyclodextrin is 1:75, continue stirring for 3 hours, and concentrate under reduced pressure to a liquid density of 1.15 ( 55°C detection), the temperature during concentration...

Embodiment 2

[0064] A kind of kiwi fruit jelly, comprises following composition:

[0065] 60 servings of kiwi juice

[0066] Arrowroot 30 parts

[0067] Cyclodextrin 15 parts

[0068] 15 parts honey

[0069] Malic acid 1.5 parts

[0070] Sucralose 1.5 parts

[0071] Described kiwi fruit juice preparation method is as follows:

[0072] 1. Take fresh and disease-free kiwifruit, use high-heat steam to ripen the skin and separate the skin and flesh, and then use a mechanical brush to rub and peel the kiwi. When the fresh fruit becomes smooth and round, stop the operation, mash it, and pass it through a 200-mesh sieve. Add a base regulator to adjust the pH to 8, and stir for 4 hours.

[0073] 2. Add sucralose and cyclodextrin equivalent to 0.6 times the mass of kiwi fruit filtrate, the mass ratio of sucralose and cyclodextrin is 1:100, continue to stir for 4 hours, and concentrate under reduced pressure to a liquid density of 1.2 ( 60°C detection), the temperature during concentration is...

Embodiment 3

[0078] A kind of kiwi fruit jelly, comprises following composition:

[0079] 40 servings of kiwi juice

[0080] Arrowroot 10 parts

[0081] Cyclodextrin 5 parts

[0082] honey 5 parts

[0083] Malic acid 0.5 parts

[0084] Sucralose 0.5 parts

[0085] Described kiwi fruit juice preparation method is as follows:

[0086] 1. Take fresh and disease-free kiwifruit, use high-heat steam to ripen the skin and separate the skin and flesh, and then use a mechanical brush to rub and peel the kiwi. When the fresh fruit becomes smooth and round, stop the operation, mash it, and pass it through a 200-mesh sieve. Add an alkali regulator to adjust the pH to 7, and stir for 2 hours.

[0087] 2. Add sucralose and cyclodextrin equivalent to 0.2 times the mass of kiwi fruit filtrate, the mass ratio of sucralose and cyclodextrin is 1:50, continue to stir for 2 hours, and concentrate under reduced pressure to a liquid density of 1.1 ( 50°C detection), the temperature during concentration is...

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Abstract

The invention discloses a preparation method of non-gum actinidia chinensis jelly and particularly relates to actinidia chinensis jelly prepared from actinidia chinensis juice, arrowroot flour, honey,cyclodextrin, malic acid and sucralose. The actinidia chinensis juice is prepared by steps that after being peeled and cleaned, actinidia chinensis is mashed and filtered, a special pH value is regulated, and cyclodextrin and sucralose are added; after being smashed and filtered, the arrowroot flour is acidized and dried, acidized arrowroot flour is obtained, and finally, the actinidia chinensisjelly is prepared with the preparation method. The pure green actinidia chinensis jelly is obtained, the obtained actinidia chinensis jelly has the characteristics of excellent taste and good stability, furthermore, the preparation process is simple, and the actinidia chinensis jelly is applicable to industrial production and large-scale production.

Description

technical field [0001] The invention relates to a kiwi fruit jelly, in particular to a formula and a preparation method of the glue-free kiwi fruit jelly. Background technique [0002] Kiwi fruit (Actinidia chinensis Planch), also known as fox peach, vine pear, sheep peach, muzi, mao fruit, kiwi fruit, hemp vine fruit, etc., the fruit shape is generally oval, the appearance is greenish brown, and the skin is covered with thick fluff. Edible, it contains bright green flesh and a row of black seeds. Because macaques like to eat, it is named kiwi fruit; it is also said that it is named because the skin is covered with hair and looks like a macaque. It is a fresh, tender, nutritious and delicious fruit. Kiwi fruit is a kind of food with the same source of medicine and food. It is the most nutritious and comprehensive fruit among all kinds of fruits. It is recognized as the "king of fruits" in the world. Kiwi fruit is rich in vitamin C, sugars, organic acids, vitamins, dietary ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L29/30
CPCA23V2002/00A23L21/15A23L29/30A23L29/35A23V2250/5112A23V2250/044A23V2250/264A23V2200/14A23V2250/51
Inventor 李伟张永康严友兵刘青春舒象满袁秋红朱志伟
Owner XIANGXI LAODIE BIOLOGICAL
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