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A technology of soft peach and jelly, which is applied in the preparation of alcoholic beverages, food preservation, and food ingredients as taste improvers, etc. It can solve the problems of low natural fruit content in jelly, unfavorable people's health, and excessive synthetic additives, etc., and achieve adjustment Flavor, enhanced bactericidal effect, unique taste effect
Inactive Publication Date: 2019-07-23
保定天川食品有限公司
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Abstract
Description
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Problems solved by technology
[0004] The purpose of the present invention is to provide a kind of soft peach jelly and its preparation method, to solve the problem that the jelly in the prior art has less natural fruit content, too many synthetic additives, low nutritional value, poor taste, poor safety, and long-term consumption is not conducive to people health problems
Method used
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Examples
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Effect test
Embodiment 1
[0029] A soft peach jelly and a preparation method thereof, comprising the following components in parts by weight: 30-50 parts of peach pulp, 0.2-0.4 parts of jelly powder, 0.1-0.4 parts of vitamin C, 0.02-0.2 parts of citric acid, and 0.6 parts of white wine -1 part, sugar 10-20 parts, and the rest is water.
[0030] The preparation method of above-mentioned soft peach jelly, comprises the following steps:
[0031] (1) Preparation of peach pulp
[0032] Put ordinary peaches until they are ripe, and then make soft peaches, peel them with steam, beat the pulp and boil the peach pulp;
[0033] (2) Preparation of jelly liquid
[0034] According to the weight of each component, weigh the required amount of jelly powder, vitamin C, citric acid, white wine, and sugar, add each component into the boiled peach pulp, add water, and stir evenly in a vacuum to obtain a jelly liquid for later use. ;
[0035] (3) Exhaust and seal
[0036] Put two half-petal peach bodies that can be f...
Embodiment 2
[0046] A soft peach jelly and a preparation method thereof, comprising the following components in parts by weight: 40-50 parts of peach pulp, 0.25-0.35 parts of jelly powder, 0.15-0.25 parts of vitamin C, 0.05-0.15 parts of citric acid, and 0.7 parts of white wine -0.9 parts, 12-18 parts of sugar, and the rest are water.
[0047] The preparation method is the same as in Example 1.
Embodiment 3
[0049] A soft peach jelly and a preparation method thereof, comprising the following components in parts by weight: 45 parts of peach pulp, 0.3 parts of jelly powder, 0.2 parts of vitamin C, 0.1 part of citric acid, 0.8 parts of white wine, 15 parts of sugar, and the rest are water.
[0050] The preparation method is the same as in Example 1.
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Abstract
The invention discloses a soft peach jelly and a preparation method thereof. The jelly consists of the following components in parts by weight: 30-50 parts of peach pulp, 0.2-0.4 part of jelly powder,0.1-0.4 part of vitamin C, 0.02-0.2 part of citric acid, 0.6-1 part of white spirit, 10-20 parts of sugar and the balance of water. The preparation method comprises the following steps: placing common peaches for after-ripening to obtain soft peaches, peeling the peaches by steam, pulping the peaches, and performing decocting to obtain the peach pulp; weighing the jelly powder, the vitamin C, thecitric acid, the white spirit and the sugar as needed according to the parts by weight of the components, adding the components into the decocted peach pulp, adding the water, and performing uniformstirring in vacuum to obtain a jelly liquid for later use; putting two half-petal peach bodies which can be buckled with each other into a packaging bag, injecting the jelly liquid into the middle ofthe two half-petal peach bodies, performing vacuumizing, and sealing the opening by hot iron; and after sealing, placing the packaging bag in hot water heated to 75-90 DEG C, and performing cooling for forming. The soft peach jelly prepared by the invention has the advantages of high fruit content, high nutritive value, green, nature, and good taste.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a soft peach jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of snack food, which is semi-solid, with crystal appearance, bright color and soft taste. Jelly is made of water, white sugar, carrageenan, konjac powder, etc. as the main raw materials, and is made through multiple processes such as sol, blending, filling, sterilization, and cooling. Jelly contains a lot of dietary fiber, which can regulate intestinal function, especially laxative. Regular food can increase the humidity in the intestinal tract and improve constipation. Moreover, jelly contains low energy and contains almost no protein, fat, etc., which can improve digestion. , to improve the phenomenon of excessive intake of high-fat and high-energy foods in people's daily diet. [0003] At present, the jelly on the market mainly uses jelly colloid, sweetener, preservativ...
Claims
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Application Information
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