Preparation method of crystal hawthorn jelly

Abstract

The invention belongs to the technical field of food, and particularly relates to a preparation method of crystal hawthorn jelly. The preparation method comprises the following steps of: boiling hawthorn pulp, stirring and crushing the hawthorn pulp at high speed, then, filtering for multiple times to obtain hawthorn juice, mixing the hawthorn juice with a hawthorn peel flavone extract, sugar alcohol, a compound gel and edible acid, concentrating, and sterilizing to obtain the crystal hawthorn jelly. The preparation method is simple; the cost is low; the repeatability is high; and the preparedjelly is sour, sweet and delicious, has the faint scent of hawthorn, tastes smooth and fine, is good in elasticity and toughness, is high in transparency, and has relatively high nutritional value and health-care efficacy.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of crystal hawthorn jelly. Background technique [0002] With the continuous improvement of people's living standards, the consumption pattern of leisure food, which was mainly based on food and clothing, has gradually transformed into a flavor-based, nutritious, enjoyable and even functional-oriented one. Especially with the continuous expansion of the market, the leisure food market has begun to develop rapidly, and it is showing an unprecedented busy scene. Among snack foods, jelly is deeply loved by consumers because of its soft taste, certain elasticity, crystal appearance and bright color. [0003] As a kind of snack food, jelly is mainly made of water, sugar and gelling agent, and processed through sol, deployment, filling, sterilization, cooling and other processes. It is mainly divided into fruit juice type jelly and pulp type. Jelly, frui...

AI Technical Summary

Problems solved by technology

Moreover, in the preparation process of hawthorn jelly, sugars such as white granulated sugar are used, which are high in calories and are not suitable for obesity, hypertension, hyperlipidemia, and diabetes patients, and there is still much room for improvement in its formula and method

Therefore, in order to make up for the defects such as low nutrition, high additive content, high calorie, and not suitable for special groups of people on the market, it is of great significance to develop a hawthorn jelly with good taste, high nutritional value, and high sensory quality.

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