CN100350855C - Pearl jelly and its preparing method - Google Patents
Pearl jelly and its preparing method Download PDFInfo
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- CN100350855C CN100350855C CNB2005101346968A CN200510134696A CN100350855C CN 100350855 C CN100350855 C CN 100350855C CN B2005101346968 A CNB2005101346968 A CN B2005101346968A CN 200510134696 A CN200510134696 A CN 200510134696A CN 100350855 C CN100350855 C CN 100350855C
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- vinegar
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- powder
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Abstract
The present invention relates to a method for preparing a pearl fruit jelly, which comprises the steps that (1) brewed vinegar is added into pearl powder to be stirred and dissolved to be close to transparent material; (2) fruit jelly powder is added into hot boiled water to be uniformly stirred, then the mixture is slowly stirred, and the temperature is reduced; (3) the products in the steps (1) and (2) are mixed and put into a mould after being uniformly stirred, the temperature is reduced, and the mixture is solidified, and thereby, the pearl fruit jelly is prepared.
Description
Technical field
The present invention relates to a kind of pearl jelly and manufacture method thereof, refer in particular to a kind of pearl powder and the jelly and the manufacture method thereof that make vinegar and be mixed and made into.
Background technology
Because the modern often has that operating pressure is big, economic pressures are big, life does not relatively have rule, the excessive easily problem such as unbalance of diet, be very easy to cause melancholy, hot-tempered worry, internal heat is big, stomach and intestine are not good, poor sleeping quality, ciril disease such as aging easily.In addition, the picked-up of the food of chemical substance is too much, in the invasion body, divide secret system in upsetting, and exquisite cuisines are in vogue, absorb excessive animal fat and protein, cause acidic constitution or vascular diseases easily, come prophylactic generation so derive many healthy food on the market.Wherein, but the pH-value of vinegar active balance health, so vinegar is applied in the many food, and pearl powder is the sage's product for beauty treatment, general pearl powder is mostly as the cosmetology product, or directly edible with powder, reaches the effect of skin maintenance health care, yet pearl powder has light fishy smell or astringent taste, and many people can't accept; And general jelly manufacture method, it mainly is sugar to be added the water heating boil into syrup, add again after food coloring and jelly powder stir, pour into again in the container, put refrigerator cold-storage after cooling into, i.e. edible, so, general jelly only has the fragrance and the sweet taste of food coloring, and human body be there is no benefit, and overeating, it is harmful to health easily to get fat on the contrary.
Summary of the invention
Main purpose of the present invention provides a kind of pearl powder and jelly and manufacture method thereof that make vinegar (comprising vinegar and seasoned vinegar) is mixed and made into, can reach health-care efficacies such as skin maintenance, the pH-value that promotes functions of intestines and stomach, balance health, supplement calcium after this jelly is edible.
Jelly of the present invention contains pearl powder, makes vinegar, and jelly powder also can add fruit juice as required, seasoned vinegar, sugar and/or wine etc.
Pearl jelly manufacture method of the present invention the steps include:
(1) will make vinegar to add to stir in the pearl powder and be fused into the near-transparent shape:
(2) jelly powder is added hot boiling water and stir, slowly stir cooling again;
(3) above-mentioned two step products are mixed, and poured into after stirring in the mould, its cooling is solidified.
In a preferred embodiment, the weight ratio of each raw material is a jelly powder: pearl powder: make vinegar: water=1: 0.01～0.3: 0.1～15: 10～50, in a preferred embodiment, the weight ratio of each raw material is a jelly powder: pearl powder: make vinegar: water: fruit juice=1: 0.01～0.3: 0.1～15: 10～50: 1～50, in another preferred embodiment, the weight ratio of each raw material is jelly powder (or jelly powder sugaring): pearl powder: make vinegar: water: fruit juice: wine=1: 0.01～0.3: 0.1～15: 10～50: 1～50: 0.1～15.
Described vinegar for example is Oryza glutinosa vinegar, brown rice vinegar, jowar vinegaar, organic rice vinegar, monascus vinegar etc.; The preferably nano level pearl powder of pearl powder; And this jelly also can add one or more seasoned vinegars such as fruits vinegar, honey vinegar, flowers and plants vinegar, LAOSONGCU, vegetable vinegar, Chinese medicine vinegar as required, perhaps also can add sugar and/or wine etc.
The weight ratio 0.1～15th of vinegar comprises seasoned vinegar and vinegar, can have only seasoned vinegar or have only vinegar, also can seasoned vinegar, vinegar half and half, or any seasoned vinegar, vinegar mix with any ratio.
Description of drawings
Figure 1 shows that manufacture method flow chart of the present invention.
The specific embodiment
About the present invention reaches the technological means that above-mentioned purpose and effect adopt, enumerate preferable feasible embodiment now, and shown in the conjunction with figs., details are as follows:
At first, please cooperate and consult shown in Figure 1ly, manufacture method of the present invention the steps include:
(1) vinegar (as Oryza glutinosa vinegar, brown rice vinegar, jowar vinegaar, organic rice vinegar, monascus vinegar etc.) with 25 grams added pearl powder (preferably nanoscale) stirring of 0.4 gram after three～five minutes, seasoned vinegar (as fruits vinegar, honey vinegar, flowers and plants vinegar, LAOSONGCU, vegetable vinegar, Chinese medicine vinegar etc.) stirred for several minute to the pearl powder that adds 25 grams again is fused into the near-transparent shape (if use the pearl powder of 30～40 nanometers (nm), consumption can be increased to 0.8 gram, reaching adult's demand, its mixing time then must 30 minutes;
(2) ((Ficus Awkcotsang Makion/jelly fig), Amorphophalus rivieri (amorphaphallus konjac c.koch/elephant foot ' konjac) or gelatin (gelatin), fish shark powder, edible seaweed powder, fish shark sheet stir in boiling water (95 ℃) 200 grams, slowly stir temperature is reduced to below 50 ℃ again as Gelatine (gelatin), lucky T (jelly T), agar powder (Agar-Agar), Vegetarian gelatin with about 6～7 jelly powders that restrain;
(3) product with above-mentioned two steps mixes, and stir that (can be again add sugar or wine according to individual taste this moment, to increase its aromatic degree, or adding collagen, to increase whitening effect), pour into again in the mould, make it at room temperature slowly solidify (the setting time palpus is one～two hour in 24 ℃), perhaps deposit in accelerated solidification in refrigerator or the refrigerating chamber, can finish the manufacturing of pearl jelly.
Another embodiment of the present invention only mixes with vinegar pearl powder with fruit juice, the steps include:
(1) jowar vinegaar with 30 grams adds 0.4 gram nano-glass pearl powder stirring ten minutes, makes into the near-transparent shape.
(2) 4.5 jelly powders that restrain are added the 120 hot boiling water that restrain 95 ℃ and stir, treat that temperature drops to below 50 ℃.
(3) product with above-mentioned two steps mixes, and adds the fresh orange juice of 40 grams again, and pours cooled and solidified in the mould (the setting time palpus is a hour in 24 ℃) after stirring into, can finish the manufacturing of pearl jelly.
The pearl jelly that present embodiment produced is faint yellow, has the fragrant and sweet flavor of orange, warm warm orange perfume (or spice) is arranged frequently by slowly gushing out in the abdomen after eating, and it is edible to be well suited for autumn, winter.
The present invention's another embodiment only mixes pearl powder with seasoned vinegar, the steps include:
(1) the sweet-scented osmanthus honey vinegar of 50 grams is added 0.4 gram nano-glass pearl powder and stir about 25 minutes, make into the near-transparent shape, waits again and wait the foam elimination that produced about ten minutes.
(2) 6.5 jelly powders that restrain are added the 200 hot boiling water that restrain 95 ℃ and stir, treat that temperature drops to below 50 ℃.
(3) product with above-mentioned two steps mixes, and after stirring, pours cooled and solidified in the mould (the setting time palpus is a hour in 24 ℃) into, can finish the manufacturing of pearl jelly.
The pearl jelly that present embodiment produced is faint yellow, has the fragrance of sweet osmanthus, and the sweet taste of honey is arranged again, and is very tasty and refreshing.
The present invention's a embodiment more only adds seasoned vinegar with vinegar with pearl powder and mixes, and the steps include:
(1) the jowar vinegaar adding 0.8 gram nano-glass pearl powder with 25 grams stirred 15 minutes, added 25 gram preserved plum vinegars again and stirred 15 minutes, made into the near-transparent shape.
(2) jelly powder and the 40 gram berry sugars of 6.5 grams are mixed thoroughly, after the cold boiling water of adding 200 grams stirs, be heated to dissolving fully with little fire.
(3) product of above-mentioned two steps is mixed, splash into simultaneously after 2～3 gram kaoliang spirits stir, pour cooled and solidified in the mould (in 24 ℃ setting time must～two hour) into, can finish the manufacturing of pearl jelly.
The pearl jelly that present embodiment produced can be possessed the tart flavour of plum, because sugariness is enough, so not too acid, cause is to add a little kaoliang spirit again with jowar vinegaar, not only improve alcoholic degree, and warm plum perfume (or spice) is arranged frequently by shedding in the abdomen after edible, the most suitable severe winter is edible.
The present invention's a embodiment more only mixes with seasoned vinegar pearl powder with fruit juice, the steps include:
(1) the red grape vinegar adding 0.4 gram nano-glass pearl powder with 50 grams stirred about 20 minutes, made into the near-transparent shape.
(2) 7 jelly powders that restrain are added the 180 hot boiling water that restrain 95 ℃ and stir, treat that temperature drops to below 50 ℃.
(3) product with above-mentioned two steps mixes, and adds the new must of 50 grams again, and pours cooled and solidified in the mould (the setting time palpus is a hour in 24 ℃) after stirring into, can finish the manufacturing of pearl jelly.
The present embodiment characteristics are to make jelly to take on a red color, and have the perfume (or spice) of grape, sweet, alcohol flavor.
The present invention's a embodiment more only mixes the micron order pearl powder with seasoned vinegar, the steps include:
(1) the mulberry vinegar adding 0.4 gram micron order pearl powder with 50 grams stirred nearly two hours.
(2) the hot boiling water of concentrated agar powder adding 160 grams more than 95 ℃ with 6.4 grams stir, and treat that temperature drops to below 50 ℃.
(3) product with above-mentioned two steps mixes, and adds the mulberry fruit wine or the grape wine of 3 grams again, and pours cooled and solidified in the mould after stirring into, can finish the manufacturing of pearl jelly.
Present embodiment is owing to be to use micron pearl powder, because granularity is big doubly a lot, so mixing time is long, color is a kermesinus, and sugariness is moderate, owing to added the wine of a little, so alcoholic degree is pretty good.
The present invention's a embodiment more only mixes pearl powder with the vinegar sugaring, the steps include:
(1) the jowar vinegaar adding 0.8 gram nano-glass pearl powder with 50 grams stirred 15 minutes.
(2) jelly powders of 6 grams are added 54 gram berry sugars and stir back men and go into the water heating of 300 grams and make it dissolving, one side is with little fire heating, and the back was flame-out more than one side slowly was stirred to temperature to 100 ℃, slowly was stirred to temperature again and dropped to below 50 ℃.
(3) after the product mixing stirring with above-mentioned two steps, pour in the mould, cooling off one to two hour in room temperature below 16 ℃ is solidifiable, can finish the manufacturing of pearl jelly again.
The jelly that present embodiment is made presents and is bordering on the golden transparent shape, a bit acid that mouthfeel is sweet, and sensation is pretty good.
Through experimental result, use a large amount of sugar, and the jelly powder consumption is reduced, find that sugar adds jelly powder and helps function with fixed attention.
By above explanation as can be known, the present invention can be made into the pearl jelly of different taste, it is glittering and translucent that pearl jelly is presented, excellent taste, so can promote the desire that people absorb pearl powder, and pearl powder and vinegar be mixed and made into jelly, can have vinegar and pearl powder benefit simultaneously to human body, to reach anti-ageing, skin maintenance, supplement calcium, strengthen the immunity of human body, promote functions of intestines and stomach, prevention of obesity, eliminate tired, the pH-value of balance health, promote the body intracellular metabolic ... etc. effect, allow health that vigor is more arranged, more healthy, be the health cosmetic food an of the best in fact, and the present invention overcomes the water-fast characteristic of pearl powder, and pearl powder is dissolved in the vinegar, but and represent the brilliant saturating speciality with seasoning of jelly, not only color can chaos, more can be pained, making pearl powder is health cosmetic food not only, and can have look, fragrant, flavor.Pearl powder is exactly a kind of Chinese medicine of preciousness from ancient times, is made into jelly and not only can breaks the stereotype of people to pearl powder, everybody more can be accepted and the edibility of universal pearl powder, and then Jiahui masses.
Claims (7)
1. the manufacture method of a pearl jelly is characterized in that, described jelly contains pearl powder, makes vinegar and jelly powder;
Its step of manufacturing is:
(1) will make vinegar to add to stir in the pearl powder and be fused into the near-transparent shape;
(2) jelly powder is added hot boiling water and stir, slowly stir cooling again;
(3) product with above-mentioned two steps is mixed, and pours into after stirring in the mould, and its cooling is solidified; Wherein, jelly powder: pearl powder: make vinegar: water=1: 0.01～0.3: 0.1～15: 10～50.
2. the manufacture method of pearl jelly as claimed in claim 1 is characterized in that, described making vinegar is selected from Oryza glutinosa vinegar, brown rice vinegar, jowar vinegaar, organic rice vinegar or the monascus vinegar one or more.
3. the manufacture method of pearl jelly as claimed in claim 1 is characterized in that, described making vinegar is selected from fruits vinegar, honey vinegar, flowers and plants vinegar, LAOSONGCU, vegetable vinegar or the Chinese medicine vinegar one or more.
4. the manufacture method of pearl jelly as claimed in claim 1 is characterized in that, described jelly powder is gelatin, agar powder, Vegetarian gelatin, Amorphophalus rivieri, fish shark powder, fish shark sheet or edible seaweed powder.
5. the manufacture method of pearl jelly as claimed in claim 1 is characterized in that, adds sugar, the wine of 0.1～15 weight portion or the fruit juice of 1～50 weight portion.
6. the manufacture method of pearl jelly as claimed in claim 1 is characterized in that, the product with step (1) and step (2) two steps in the step (3) is mixed, and adds collagen.
7. according to each the jelly of method preparation of claim 1-6.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101346968A CN100350855C (en) | 2005-12-19 | 2005-12-19 | Pearl jelly and its preparing method |
| JP2006120564A JP2007167056A (en) | 2005-12-19 | 2006-04-25 | Method for producing pearl jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101346968A CN100350855C (en) | 2005-12-19 | 2005-12-19 | Pearl jelly and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1775069A CN1775069A (en) | 2006-05-24 |
| CN100350855C true CN100350855C (en) | 2007-11-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101346968A Expired - Fee Related CN100350855C (en) | 2005-12-19 | 2005-12-19 | Pearl jelly and its preparing method |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2007167056A (en) |
| CN (1) | CN100350855C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5844979B2 (en) * | 2011-02-10 | 2016-01-20 | 御木本製薬株式会社 | Method for producing cosmetic raw materials |
| CN102626192A (en) * | 2012-04-28 | 2012-08-08 | 福建农林大学 | Konjak vinegar jelly and preparation method thereof |
| CN103039999B (en) * | 2012-11-23 | 2014-04-23 | 广东海洋大学 | Manufacturing method of fish scale collagen congelation leisure food |
| CN103141728A (en) * | 2013-03-08 | 2013-06-12 | 马胜清 | Muskmelon jelly |
| CN104206941A (en) * | 2014-09-05 | 2014-12-17 | 佛山市新战略知识产权文化有限公司 | Production method of rose jelly |
| CN104938890B (en) * | 2015-07-06 | 2018-07-31 | 连城县福伯食品有限公司 | A kind of orange vinegar jelly and its processing method |
| CN109790500A (en) * | 2016-09-23 | 2019-05-21 | 泉标食品有限公司 | The composition for being used to improve skin comprising pearl fermentation material |
| CN107319447A (en) * | 2017-06-12 | 2017-11-07 | 福建农林大学 | A kind of reducing blood lipid jelly and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3892871A (en) * | 1974-02-19 | 1975-07-01 | Ned Cooper | High fructose corn syrup jellies and method for manufacture thereof |
| CN1462588A (en) * | 2002-11-25 | 2003-12-24 | 梁庆钧 | Juice jelly prepared from garden spgarden stuff without cane sugar for lowering blood sugar and its creation method |
-
2005
- 2005-12-19 CN CNB2005101346968A patent/CN100350855C/en not_active Expired - Fee Related
-
2006
- 2006-04-25 JP JP2006120564A patent/JP2007167056A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3892871A (en) * | 1974-02-19 | 1975-07-01 | Ned Cooper | High fructose corn syrup jellies and method for manufacture thereof |
| CN1462588A (en) * | 2002-11-25 | 2003-12-24 | 梁庆钧 | Juice jelly prepared from garden spgarden stuff without cane sugar for lowering blood sugar and its creation method |
Non-Patent Citations (1)
| Title |
|---|
| 正交法优选增食果冻的制备工艺 谢友亮等.数理医药学杂志，第11卷第4期 1998 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2007167056A (en) | 2007-07-05 |
| CN1775069A (en) | 2006-05-24 |
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