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Grapefruit enzyme jelly and production process thereof

A production process, the technology of grapefruit, is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, and the functions of food ingredients. It can solve problems such as poor elasticity and poor flavor, and achieve improved dietary structure and aftertaste. Long, sweet and sour taste unique effect

Pending Publication Date: 2021-11-30
康睿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jelly gels made with agar are strong, brittle, less elastic, and less flavorful

Method used

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  • Grapefruit enzyme jelly and production process thereof

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Experimental program
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Effect test

Embodiment

[0019] Embodiment: a kind of grapefruit ferment jelly and production technology thereof

[0020] 1. Feeding

[0021] 1.1 Raw materials are equipped in a refrigerated state;

[0022] The ratio of each component is: water 10-90, rice juice enzyme 10-90, seaweed crystal jelly 1-30, potassium sorbate 0.01-1, fruit juice 10-90, fruit granules 10-90.

[0023] 1.2 Heat the water to 90-100°C, add rice juice enzyme, and heat up to 85-100°C to obtain a rice juice enzyme solution;

[0024] By preheating the water, the heating time of the rice juice enzyme is reduced, its aroma (fruity aroma, rice aroma, etc. unique aroma) is locked, and its activity and nutritional components are avoided.

[0025] As one of the components, rice juice enzyme has the effect of rich rice aroma, sweet and sour taste, appetizing and greasy relief.

[0026] 1.3 Add seaweed crystal jelly and potassium sorbate, stir to dissolve;

[0027] Seaweed crystal jelly is soluble in water above 85°C, and can be quickl...

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Abstract

The invention discloses grapefruit enzyme jelly and a production process thereof, and mainly relates to the field of food processing. The production process comprises the following process steps: heating water to 90-100 DEG C, adding rice juice ferment, and heating to 85-100 DEG C to obtain a rice juice ferment solution; adding seaweed crystal jelly and potassium sorbate into the rice juice enzyme solution, and stirring the solution to dissolve the seaweed crystal jelly and the potassium sorbate; adding grapefruit juice, and uniformly stirring to obtain a raw material solution; shearing the raw material solution for 50 minutes under the condition that the rotating speed is 500-1-200 r / min; mixing the sheared raw material liquid with grapefruit granules, and filling by adopting a hot filling process to obtain a semi-finished product; and putting the semi-finished product into hot water at 80-90 DEG C, keeping for 10-40 minutes for sterilizing, and sealing to obtain a finished product. The grapefruit enzyme jelly has the beneficial effects that the grapefruit enzyme jelly is rich in composite aroma of fruity flavor and rice flavor, healthy and nutritional, and fine and smooth in taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a grapefruit enzyme jelly and a production process thereof. Background technique [0002] The main raw materials of jelly are usually agar, gelatin, pectin and carrageenan. Jelly gels made with agar are strong, brittle, less elastic, and less flavorful. Especially under the trend of people paying more attention to health, the product structure of jelly will continue to improve according to the needs of the public. Contents of the invention [0003] The object of the present invention is to provide a grapefruit enzyme jelly and its production process, which is rich in the compound aroma of fruit and rice, healthy and nutritious, and has a delicate taste. [0004] In order to achieve the above object, the present invention is achieved through the following technical solutions: [0005] A kind of grapefruit ferment jelly, make through the following process steps: [0006] Heat t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/10A23L7/104A23L33/105A23L33/21A23L27/12A23L27/24
CPCA23L21/10A23L33/10A23L7/104A23L33/105A23L33/21A23L27/12A23L27/24A23V2002/00A23V2200/15A23V2200/16A23V2200/30A23V2250/21
Inventor 唐建唐相德
Owner 康睿食品有限公司
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