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Young peach jelly of natural juicy peach, and preparation method thereof

A technology for peach and young peach, which is applied to the field of natural peach and young peach jelly and its preparation, can solve the problems of low natural fruit content, excessive synthetic additives, low nutritional value, etc. The effect of bactericidal effect

Inactive Publication Date: 2019-03-22
ZHEJIANG PHARMA COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the jelly currently sold in the market is mainly based on jelly colloid, sweetener, preservative, pigment, essence, etc., and is a relatively mature product through factory production. There are few natural fruit content, too many synthetic additives, low nutritional value, poor security issues

Method used

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  • Young peach jelly of natural juicy peach, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The raw materials and parts by weight of natural peach young peach jelly are: young peach 16%, konjac gum 0.25%, pectin 0.15%, peach gum powder 4%, citric acid 0.2%, malic acid 0.05%, ascorbic acid 0.15% %, white granulated sugar 16%, β-cyclodextrin 0.3%, and the rest is water.

[0032] The preparation method of above-mentioned young peach jelly comprises the following steps:

[0033] (1) Preparation of Juicy Peach Young Peach

[0034] (1) Cleaning and removing impurities Remove fresh juicy peaches and clean them with running water, cut them in half longitudinally to the nuclear position (the appearance is still intact), and wash them with water;

[0035] (2) Protect color and preserve crispness: Soak the cleaned young peaches in calcium carbonate-saturated clear liquid for 25 minutes, then take them out and rinse them with clean water to keep the emerald green color of the young peaches while increasing the crispness of the young peaches;

[0036] (3) Pre-cooking and...

Embodiment 2

[0047] The natural juicy peach jelly consists of the following raw materials and parts by weight: 47% juicy peach, 0.25% konjac gum, 0.2% pectin, 4% peach gum powder, 0.15% citric acid, 0.1% malic acid, Ascorbic acid 0.15%, white granulated sugar 16%, β-cyclodextrin 0.2%, and the rest is water.

[0048] The preparation method is the same as in Example 1.

Embodiment 3

[0050] The natural juicy peach jelly consists of the following raw materials and parts by weight: 48% juicy peach, 0.2% konjac gum, 0.15% pectin, 4% peach gum powder, 0.2% citric acid, 0.1% malic acid, Ascorbic acid 0.2%, white granulated sugar 16%, β-cyclodextrin 0.25%, and the rest is water.

[0051] In the preparation steps (2) preserving color and crispness: soaking the cleaned young peaches in calcium carbonate saturated clear liquid for 30 minutes; (3) precooking and removing bitterness: soaking the young peaches treated in step Put it in hot water above 85°C and pre-boil for 10 minutes;

[0052] (4) Sealing and sterilization in the preparation step: after exhausting, seal in time, and heat to 88-90° C. in hot water for 15 minutes. Others are with embodiment 1.

[0053] The peach jelly that the present invention obtains, as attached figure 1 Shown: the bright green color of the young peach is still maintained, and the taste is crisp; and the nutrition is rich, the col...

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Abstract

The invention discloses young peach jelly of natural juicy peach, and a preparation method thereof. The jelly is characterized by comprising the following main raw material components in weight percent: 45-50% of the young juicy peach, 0.2-0.3% of konjac glucomannan, 0.1-0.2 of pectin, 3-5% of peach gum powder, 0.15-0.2% of citric acid, 0.05-0.1% of malic acid, 0.1-0.2% of ascorbic acid, 15-16% ofwhite granulated sugar, 0.2-0.3% of beta-cyclodextrine, and the balance of water. The young peach can be sufficiently utilized, and the jelly is high in fruit content, high in nutritive value, natural and green, long in expiration date and good in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a natural juicy peach jelly and a preparation method thereof. Background technique [0002] Peach is a fruit with high nutritional value. It is rich in protein, fat, sugar, calcium, phosphorus, iron and vitamin B, C and other ingredients. And other effects, known as the "Queen of Fruits" in the world. Traditional Chinese medicine believes that peaches are sweet and sour, mild in nature, and have the effects of nourishing qi and nourishing blood, nourishing yin and promoting body fluid, relieving cough and killing insects; peaches have unique effects on treating lung diseases. ". Fenghua is one of the key peach producing areas in China. The top of Fenghua peach fruit is flat and round. It is easy to peel after ripening and has many sticky cores. It is a spherical edible fruit. high. At present, peaches with high maturity are mainly eaten, and when peaches bloom and bea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/10A23L33/00A23L5/41
CPCA23L5/41A23L21/10A23L21/12A23L33/00A23V2002/00A23V2200/318A23V2200/32A23V2200/30A23V2250/50A23V2250/708A23V2250/5072A23V2250/5066A23V2250/5112A23V2250/044A23V2250/032
Inventor 陈祖满
Owner ZHEJIANG PHARMA COLLEGE
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