阅读说明：本技术 一种蔬菜水果果冻及其制备工艺 (Vegetable and fruit jelly and preparation process thereof ) 是由 朱锦全 于 2020-06-10 设计创作，主要内容包括：本发明公开了一种蔬菜水果果冻及其制备工艺,属于食品生产领域。其制备工艺包括如下步骤：S1、蔬菜水果果肉切丝的冷钙水硬化处理；S2、蔬菜水果果肉填充处理；S3、杀菌、包装形成果冻成品。本发明通过果肉切丝工艺,解决了果冻行业果肉类产品冷却后沉降分布不均匀的现象,提升了产品蔬菜、果肉在果冻均匀分布,外观更好看,提升产品的美感大大提升了产品食用的价值。另外,冷钙水处理果蔬丝工艺是解决速冻和罐头工艺在工业应用时高成本,高能耗的缺点；缩短整个工业链的长度；解决了即时生产的可能性。边处理果蔬丝边进行果冻生产,不用考虑果蔬丝储贮问题。(The invention discloses a vegetable and fruit jelly and a preparation process thereof, belonging to the field of food production. The preparation process comprises the following steps: s1, hardening cold calcium water of the shredded vegetable and fruit pulp; s2, filling the fruits and vegetables; and S3, sterilizing and packaging to form the finished product of the jelly. According to the invention, through the pulp shredding process, the phenomenon of uneven settlement distribution of pulp products in the jelly industry after cooling is solved, the uniform distribution of vegetables and pulp in the jelly is improved, the appearance is more attractive, the aesthetic feeling of the product is improved, and the edible value of the product is greatly improved. In addition, the process for treating the fruit and vegetable shreds by using the cold calcium water solves the defects of high cost and high energy consumption of the quick-freezing and can process in industrial application; the length of the whole industrial chain is shortened; the possibility of immediate production is solved. The fruit and vegetable shreds are processed and the jelly production is carried out at the same time, and the problem of storage of the fruit and vegetable shreds is not considered.)

1. A preparation process of vegetable and fruit jelly is characterized by comprising the following steps:

s1, hardening cold calcium water of the shredded vegetable and fruit pulp;

s2, filling the fruits and vegetables;

and S3, sterilizing and packaging to form the finished product of the jelly.

2. The process for preparing vegetable-fruit jelly according to claim 1, wherein the cold calcium water hardening treatment of the vegetable-fruit pulp shreds comprises the steps of:

s11, selecting rotten and brown-free vegetables and fruits as raw materials, and cleaning the epidermis;

s12, peeling, and shredding fruit and vegetable meat to 0.2-15 mm; when peeling, the peel is sprayed or soaked by saline water to prevent biological oxidation and exhaustion;

s13, soaking the fruit and vegetable shreds in cold calcium water for 15-30 minutes, taking out the fruit and vegetable shreds, and immediately using the fruit and vegetable shreds, wherein the exposed space is at most 30 minutes; or storing in cold calcium water again, and protecting with low temperature.

3. The preparation process of the vegetable and fruit jelly according to claim 2, wherein the cold calcium water comprises the following components in percentage by weight:

CaCl₂0.1～0.5%

0.01 to 0.1 percent of sodium erythorbate

0 to 0.5 percent of sodium tripolyphosphate

And removing the rest of saline water.

4. The preparation process of the vegetable-fruit jelly according to claim 2, wherein in the step 3, the cold calcium water is based on the covering of the fruit and vegetable shreds, wherein the fruit and vegetable shreds account for 50-70% and the calcium water accounts for 30-50%.

5. The preparation process of the vegetable and fruit jelly according to claim 2, wherein the vegetable and fruit shreds are treated in summer and autumn, and the cold calcium water is at a temperature of 2-18 ℃; the vegetable and fruit shreds are treated in spring and winter, and the cold calcium water is at 15-22 ℃.

6. The process for preparing vegetable-fruit jelly according to claim 1, wherein the vegetable-fruit pulp filling treatment comprises the steps of:

s31, blending sol, namely adding water with the temperature of 80-90 ℃ into a blending cylinder, then sequentially adding fructose and sucrose, stirring, then adding the composite gum into the blending cylinder, heating to 85-95 ℃ with constant volume, and stirring for 10min at constant temperature; then sequentially adding sodium citrate, citric acid, sucralose, essence, sodium tripolyphosphate, potassium sorbate and pigment, finally adjusting the pH value to 3.5-4.3, and filtering;

s32, filling pulp, namely, uniformly soaking the pulp in edible calcium water at 2-22 ℃ for half an hour after shredding, fishing out and draining, and then automatically putting fruits through manual operation or a fruit putting machine, wherein the filling amount is 55-95%.

7. A preparation process of the vegetable-fruit jelly according to claim 6, wherein the sol comprises the following components in parts by weight: 60-70 parts of deionized water, 0-13 parts of fructose, 4-15 parts of sucrose, 0.5-0.8 part of compound gum, 0.1-0.3 part of citric acid, 0.1-0.15 part of sodium citrate, 0-0.005 part of sucralose, 0.08-0.10 part of essence, 0.03-0.1 part of sodium tripolyphosphate, 0.03-0.05 part of potassium sorbate and 0.001-0.002 part of pigment.

8. The preparation process of the vegetable-fruit jelly according to claim 7, wherein the compound gum comprises the following components in parts by weight: 0.2-0.35 percent of carrageenan, 0.2-0.35 percent of konjac glucomannan, 0.02-0.05 percent of xanthan gum and 0.02-0.05 percent of locust bean gum.

9. The preparation process of the vegetable and fruit jelly according to claim 6, wherein the ratio of the pulp to the jelly is as follows: 25-30% of pumpkin shreds or sweet potatoes, 10% of snow pears, 5% of carrots and 60% of low-sugar or sugar-free jelly.

10. A jelly or a jelly cake prepared by the preparation process of the vegetable and fruit jelly according to any one of claims 1 to 9.

Technical Field

The invention belongs to the field of food production, and particularly relates to a vegetable and fruit jelly and a preparation process thereof.

Background

The fruit jelly sold in the market at present is popular with consumers. However, in the preparation process of fruit jelly, the product development of jelly enterprises is limited under the production condition of can industry, and if the batch of new products is small, the can industry is not willing to organize the production for the jelly enterprises, the jelly enterprises have no way to innovate and meet the consumption requirements. Moreover, vegetables and pulps are processed by can enterprises and then transferred to jelly enterprises, secondary heating and processing are necessary, unpleasant taste is easily generated on the products, repeated and excessive processing is necessarily generated on the pulp and vegetable processing on a supply chain, the final products are insufficient in flavor, some parts of the fruits can also generate unpleasant taste, and the fruits are soft in taste; the color becomes light, and the bad phenomena affect the eating feeling of consumers. Particularly, the application of vegetables is adopted, so that the vegetable is not applied to the development of jelly products in the jelly industry, which is an industry bottleneck and is limited by products provided by the can industry.

More importantly, the existing fruit jelly pulp is generally produced into shapes of sheets, blocks, granules and the like by utilizing a can industry chain, and the jelly produced by the pulp can have the phenomena of pulp distribution, unevenness or sedimentation on one side in the finished jelly product, so that a consumer can have the illusion of more or less pulp input, and the experience feeling of the consumer is influenced.

Disclosure of Invention

The purpose of the invention is as follows: provides a vegetable and fruit jelly and a preparation process thereof, which aims to solve the problems related in the background technology.

The technical scheme is as follows: the invention provides a preparation process of vegetable and fruit jelly, which comprises the following steps:

s1, hardening cold calcium water of the shredded vegetable and fruit pulp;

s2, filling the fruits and vegetables;

and S3, sterilizing and packaging to form the finished product of the jelly.

Preferably, the cold calcium water hardening treatment of the vegetable and fruit pulp shreds comprises the following steps:

s11, selecting rotten and brown-free vegetables and fruits as raw materials, and cleaning the epidermis;

s12, peeling, and shredding fruit and vegetable meat to 0.2-15 mm; when peeling, the peel is sprayed or soaked by saline water to prevent biological oxidation and exhaustion;

s13, soaking the fruit and vegetable shreds in cold calcium water for 15-30 minutes, taking out the fruit and vegetable shreds, and immediately using the fruit and vegetable shreds, wherein the exposed space is at most 30 minutes; or storing in cold calcium water again, and protecting with low temperature.

Preferably, the cold calcium water comprises the following components in percentage by weight:

CaCl₂0.1～0.5%

0.01 to 0.1 percent of sodium erythorbate

0 to 0.5 percent of sodium tripolyphosphate

And removing the rest of saline water.

Preferably, in the step 3, the cold calcium water is based on submerging the fruit and vegetable shreds, wherein the fruit and vegetable shreds account for 50% -70% and the calcium water accounts for 30% -50%.

Preferably, the vegetable and fruit shreds are treated in summer and autumn, and the cold calcium water is at 2-18 ℃; the vegetable and fruit shreds are treated in spring and winter, and the cold calcium water is at 15-22 ℃.

Preferably, the said process of filling with vegetable and fruit pulp comprises the following steps:

s31, performing pulp treatment on the vegetable shreds obtained by the hardening process of the cold calcium water treated vegetable shreds according to any one of claims 1 to 5;

s32, blending sol, namely adding water with the temperature of 80-90 ℃ into a blending cylinder, then sequentially adding fructose and sucrose, stirring, then adding the composite gum into the blending cylinder, heating to 85-95 ℃ with constant volume, and stirring for 10min at constant temperature; then sequentially adding sodium citrate, citric acid, sucralose, essence, sodium tripolyphosphate, potassium sorbate and pigment, finally adjusting the pH value to 3.5-4.3, and filtering;

s33, filling pulp, namely, uniformly soaking the pulp in edible calcium water at 2-22 ℃ for half an hour after shredding, fishing out and draining, and then automatically putting fruits through manual operation or a fruit putting machine, wherein the filling amount is 55-95%.

Preferably, the sol comprises the following components in parts by weight: 60-70 parts of deionized water, 0-13 parts of fructose, 4-15 parts of sucrose, 0.5-0.8 part of compound gum, 0.1-0.3 part of citric acid, 0.1-0.15 part of sodium citrate, 0-0.005 part of sucralose, 0.08-0.10 part of essence, 0.03-0.1 part of sodium tripolyphosphate, 0.03-0.05 part of potassium sorbate and 0.001-0.002 part of pigment.

Preferably, the compound glue comprises the following components in parts by weight: 0.2-0.35 percent of carrageenan, 0.2-0.35 percent of konjac glucomannan, 0.02-0.05 percent of xanthan gum and 0.02-0.05 percent of locust bean gum.

Preferably, the pulp and the jelly liquid are mixed according to the following weight percentage: 25-30% of pumpkin shreds or sweet potatoes, 10% of snow pears, 5% of carrots and 60% of low-sugar or sugar-free jelly

A fruit jelly or fruit jelly cake is prepared based on the above preparation method.

Has the advantages that: the invention relates to a vegetable and fruit jelly and a preparation process thereof, compared with the prior art, the vegetable and fruit jelly has the following advantages:

1. the phenomenon of uneven settlement distribution of the cooled pulp products in the jelly industry is solved, the appearance of the products is better after the vegetables and the pulp are evenly distributed in the jelly, the aesthetic feeling of the products is improved, and the user experience is improved;

2. the vegetable and pulp are shredded, the process is simple, the production variety is rich, and a wider space is provided for product research and development. Because the process is simple, the controllability is strong, enterprises can meet the field production requirements in percentage, the length of an industrial supply chain is shortened, the energy is saved, the consumption is saved, the transportation cost is reduced, and other various costs are reduced, so that the application value is huge.

3. The processing technology is optimized. The secondary processing or heating of the product is reduced, the loss of the nutrient components of the product is reduced, the oxidation degree of the product is also reduced, the flavor and the taste of the product are improved, and the product is closer to the natural state.

4. Because the product is always in a low-temperature state in the processing process, the product has no thermally induced pulp after-ripening degree. Oxidation is inhibited; the vegetable and fruit pulp is soaked in saline water to prevent complete change, and is crisp and refreshing in taste after being subjected to cold treatment; the flavor is the fruit flavor, which is a great characteristic of the invention and is superior to the traditional can.

5. Due to the shredding process, enterprises can be free from the restriction of the processing bottleneck of raw materials, and product combinations which cannot be implemented at all in the past are implemented as follows: the combination of carrot and snow pear combination, pumpkin and apple combination, white gourd and chrysanthemum combination, sweet potato and snow pear combination … … and the like has wider imagination space and improves the product abundance.

Drawings

FIG. 1 is a flow chart of the production of a conventional fruit jelly according to the present invention.

Fig. 2 is a production flow chart of the vegetable-fruit jelly of the present invention.

Detailed Description

In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that the present invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in order to avoid obscuring the invention.

The fruit jelly product has the phenomenon that a great amount of irregular settlement is caused due to the shape of the fruit jelly product caused by processing the vegetables and the fruits into sheets, blocks and cubes, and the due appearance characteristics of the fruit jelly product cannot be displayed more perfectly. The applicant solves the problem of filamentous suspension force through a pulp shredding process, so that the product can be better suspended in the jelly, the appearance is plumper, and the edible value of the product is greatly improved; the same addition amount, the distribution condition of the pulp and the vegetables is changed, so that consumers can directly know the addition amount of the vegetables and the fruits more intuitively, and the user experience is improved.

The release is realized in the research and development application of fruit and vegetable pulp products in the jelly industry, the wings are inserted in the product development, and more imagination space is provided. In the past, the jelly can be developed only by can enterprises, so that the long-term development is extremely unfavorable for the jelly industry, and the product development cannot be broken through. By adopting the technology of the invention, 50 kilograms of shredded raw materials need to be produced, enterprises can independently organize production, and the cost is not additionally increased. If the can is used for feeding, the problem is large, and the production is difficult to organize, because the can enterprises cannot produce in large quantity, and the cost is huge. Jelly enterprises become Guanggong commander and an empty shelf, and the cutting of vegetables and pulp in the invention can thoroughly solve the bottleneck. The jelly enterprises can independently process the vegetables or the pulp shreds according to the product requirements to meet the production requirements.

Meanwhile, the length of an industrial supply chain is reduced, and the production cost is greatly reduced. As shown in fig. 1, the conventional process for preparing fruit jelly comprises the following steps: raw materials → cleaning → processing → sterilization → packaging → transportation → jelly enterprise → secondary processing → secondary sterilization → finished product. As shown in the attached figure 2, the preparation process of the vegetable-fruit jelly comprises the following steps: raw material → cleaning → processing (cold processing method) → adding fruit and vegetable shreds to the inside of the jelly and sealing → sterilizing → cooling the finished product. Through process improvement, the invention has the following characteristics: 1. the energy consumption is reduced by 2, the cost is reduced by 3, the transportation cost is reduced by 4, the pollution is reduced by 5, the consumption of tinplate is reduced by 6, and the secondary processing and heating are reduced. Thereby reducing the nutrient loss and greatly improving the mouthfeel. The edible value of the product is improved. 7. Product development can have wider space. 8. Reduce secondary sterilization to fruits and vegetables and improve the edible quality of products

In the further implementation process, the preparation process of the vegetable-fruit jelly comprises the following steps:

the selection of the raw materials in the first step may be determined according to research and development requirements, for example, the combination of carrot + snow pear combination, pumpkin + apple combination, white gourd + chrysanthemum combination, pachyrhizus + snow pear combination … …, and the like, without specific limitation. Preferably, vegetables and fruits without rottenness and browning are selected as raw materials to perform epidermis cleaning.

And step two, shredding, wherein salt water is used for spraying or soaking for color protection when peeling is carried out, so that browning caused by biological reaction of raw materials is avoided. Preferably, the skin is directly peeled and cut into shreds, and the shreds are sprayed or soaked with saline water when being peeled.

Step three, cold water treatment: color protection is carried out by cold calcium water with the temperature of 2-22 ℃, and color protection is carried out by adding D-sodium erythorbate in the hardening treatment). Wherein, compared with the traditional heating treatment, the cold water treatment can cause the loss of nutrient components; softening the tissue; the biochemical reaction is accelerated, and the exhaustion of vegetables and fruits is accelerated; maturity such that the flesh tissue softens; the oxidation of fruits and vegetables is accelerated, and the flavor of the product is reduced. The cold water treatment in the invention can reduce biochemical reaction, slow down the ripening speed of the fruits and vegetables, improve the tissue taste of the vegetables and the fruits and reduce the degree of fruit and vegetable exhaustion; meanwhile, the low-temperature environment can also inhibit the growth of microorganisms in the processing process, and the microbial pollution degree in the shredding process is reduced. In the hardening and soaking process of shredding, as the area of the filamentous contact soaking is several times or even hundreds times larger than that of slicing, block-shaped or T-shaped, the hardening time can be finished within half an hour to two hours, the production efficiency is greatly improved, compared with the traditional slicing, T-shaped hardening hot water soaking needs more than two hours, the production efficiency is greatly improved, and the field production requirement can be met.

It is worth mentioning that the processing of cold-treated vegetables and fruit pulp is rarely applied in the traditional food industry. According to the production of the jelly for more than twenty years and the enlightening of the can technology, the inventor carries out a large amount of experiments and exploration on cold-treated vegetables and fruits, the application of cold water treatment and fruit and vegetable shredding is a new direction for developing future products in the jelly industry, the bottleneck of supply of the can industry for a long time is changed, the integration of farmers and the jelly industry chain can be better realized, and more foods beneficial to the health of consumers are developed, such as: sweet potato + apple, Chinese yam + apple, pumpkin + apple, green cucumber + celery, celery + snow pear and the like. The revolution of the industrial chain, reduce the repeated processing; the product quality is improved; product development has more food materials applied. The economic benefit of the enterprise is obvious, and the farmers benefit more.

Step four, filling and processing the vegetable and fruit pulp, comprising the following steps: adding water with the temperature of 80-90 ℃ into a batching cylinder, then sequentially adding fructose and sucrose, stirring, then adding the composite gum into the batching cylinder, heating to 85-95 ℃ with constant volume, and stirring for 10min at constant temperature; then sequentially adding sodium citrate, citric acid, sucralose, essence, sodium tripolyphosphate, potassium sorbate and pigment, finally adjusting the pH value to 3.5-4.3, and filtering. Soaking in cold calcium water of 2-22 ℃, taking out and washing with clear water when in use, and directly putting in after draining. The filling amount of the jelly liquid is 55 to 95 percent.

The sol comprises the following components in parts by weight: 60-70 parts of deionized water, 0-13 parts of fructose, 4-15 parts of sucrose, 0.5-0.8 part of compound gum, 0.1-0.3 part of citric acid, 0.1-0.15 part of sodium citrate, 0-0.005 part of sucralose, 0.08-0.10 part of essence, 0.03-0.1 part of sodium tripolyphosphate, 0.03-0.05 part of potassium sorbate and 0.001-0.002 part of pigment. Preferably, the compound adhesive comprises the following components in parts by weight: 0.2-0.35 percent of carrageenan, 0.2-0.35 percent of konjac glucomannan, 0.02-0.05 percent of xanthan gum and 0.02-0.05 percent of locust bean gum.

And fifthly, sterilizing and packaging to form a finished product of the jelly.

The density of the shreds of vegetables and fruits is mostly 1g/cm²The left and right sides are close to the density of the sol, and can be in a suspension state for a long time under the action of the surface tension of the sol, so that the problem of the suspension force of the blocky and clove-shaped pulps is solved, the products can be better suspended in the jelly, the appearance is plumer, and the edible value of the products is greatly improved.

Through research and development on jelly, the applicant finds a hardening process for treating vegetable and fruit shreds by using cold calcium water, and further researches on the hardening process are carried out. The process for treating the fruit and vegetable shreds by using the cold calcium water can overcome the defects of high cost and high energy consumption in the industrial application of the quick-freezing and can process; the length of the whole industrial chain is shortened; the possibility of immediate production is solved. The fruit and vegetable shreds are processed and the jelly production is carried out at the same time, and the problem of storage of the fruit and vegetable shreds is not considered. The storage technology of the prior fruits and vegetables is improved. Such as apples, snow pears, pumpkins, purple potatoes, sweet potatoes and the like can be supplied all the year round, and a plurality of vegetables and fruits are planted in a large-scale greenhouse, so that the raw material supply is ensured. And also ensures that the industrial mass production can be carried out all the year round. The production of jelly requires cans for supply (such as oranges, pineapples, yellow peaches and the like) besides individual varieties, and basically, the cold calcium water treatment process at 2-22 ℃ can be used for producing fruit and vegetable shreds to produce various new products of jelly.

The fruit and vegetable shred quality is closer to a natural state by combining a scientific formula of calcium ions at a low temperature, and the cold calcium water comprises the following components in percentage by weight: CaCl₂0.1-0.5% of sodium erythorbate, 0.01-0.1% of sodium erythorbate, 0-0.5% of sodium tripolyphosphate and the balance of desalted water. CaCl₂Can be used as solidifying agent and can inhibit cell oxidation; sodium isoascorbate is used as a color fixative and an antioxidant, and sodium tripolyphosphate is used as a water retention agent.

In the specific implementation process, the cautions of the temperature of the cold calcium water are as follows in summer and autumn: cold calcium water at 2-18 deg.c; in spring and winter: the cold calcium water is at 15-22 ℃. In addition, attention is required in the chilled water treatment process: the fruit and vegetable meat should be cut into 0.2-15 mm shreds. The time for lowering the temperature of the fruit and vegetable shreds is shortened, and the influence (post maturation, oxidation, biological reaction and the like) of the temperature on the fruit and vegetable shreds is reduced. The fruit and vegetable shreds can be used after being soaked in cold calcium water for 15-30 minutes, and can not expose space for more than 30 minutes after being taken out, or the fruit and vegetable shreds are stored in the cold calcium water again and protected by low temperature. The industrial production must process the fruit and vegetable shreds, and the use of the fruit and vegetable shreds is not recommended to exceed 2 hours so as to ensure the product quality.

Compared with the vegetable and fruit shred processing technology in the prior art, the invention has the following advantages: the fruit and vegetable shreds are more suitable for industrial production than quick-freezing treatment by cold calcium water at the temperature of 2-22 ℃, and after the quality requirements (exhaustive change, after-ripening and biological reaction) are met, equipment such as a cold storage, quick freezing and the like (the traditional quick-freezing temperature must be between 18 ℃ below zero and 30 ℃ below zero, the energy consumption is high) is only needed by one cold water machine, and the equipment investment is reduced by more than dozens of times. In addition, the production field area is small; only need, a fruit and vegetable cleaning tank, a skin and thread cutting device, a soaking tank and a water cooling machine. The pulp treated by the cold calcium water has good quality, the fruit and vegetable ripening speed can be slowed down firstly, and the fruit and vegetable shreds are used up within 40 minutes generally; can reduce the activity of fruit and vegetable enzyme, oxidation degree and biological reaction; the nutrient components and the original flavor of the fruits and vegetables are unchanged, and the original color is kept unchanged; after the fruit and vegetable shreds are subjected to low-temperature calcium water treatment, the pulp tastes crisp, and the fruit and vegetable shreds are not easy to soften and become rotten in the sterilization process, so that the crisp feeling of the fruit and vegetable is kept. The product is more natural and healthy. Such as: 25-30% of pumpkin shreds, 10% of snow pears, 5% of carrots and 60% of low-sugar or sugar-free jelly liquid, so that low-sugar or sugar-free jelly is produced; 25-30% of sweet potatoes, 10% of snow pears, 5% of carrots and 60% of low-sugar or sugar-free jelly to produce low-sugar or sugar-free jelly; the instant fruit and vegetable salad is produced by 20% of pumpkin shreds, 10% of carrot shreds, 10% of snow pear shreds, 10% of apple shreds, 10% of potato shreds and 40% of jelly liquid, can be matched with salad sauce with different flavors to produce the fruit and vegetable salad, has a meal replacement function, and is suitable for people who want to lose weight and patients with diabetes and hyperuricemia.

The invention will now be further described with reference to the following examples, which are intended to be illustrative of the invention and are not to be construed as limiting the invention.