CN101953464A - Corn jelly containing calcium and zinc - Google Patents
Corn jelly containing calcium and zinc Download PDFInfo
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- CN101953464A CN101953464A CN2009101812208A CN200910181220A CN101953464A CN 101953464 A CN101953464 A CN 101953464A CN 2009101812208 A CN2009101812208 A CN 2009101812208A CN 200910181220 A CN200910181220 A CN 200910181220A CN 101953464 A CN101953464 A CN 101953464A
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Abstract
The invention discloses a corn jelly containing calcium and zinc. The required raw materials of the corn jelly comprise sweet corn steep liquor, a flavoring agent, zinc gluconate, calcium gluconate, concentrated fruit juice, a coagulating agent and pearl grains. The corn jelly has wide raw material source and simple and feasible process, not only improves the addition value of sweet corn products, but also provides a broader development prospect for the sweet corn industry.
Description
Technical field
The present invention relates to the leisure food technical field, specifically a kind of corn jelly of calcic zinc.
Technical background
China is the centre of origin, the world of corn, and cultivation history is long.Studies show that according to German nourishing healthy association in all staple foods, the nutritive value and the health-care effect of corn are the highest.It is calcium, glutathione, vitamin, magnesium, selenium, vitamin E and aliphatic acid that corn contains 7 kinds " anatrophics ".Be converted into vitamin A after the Hu Luosu that is contained in the corn is absorbed by the body, have protective effect on cancer risk.Plant cellulose can quicken the discharge of carcinogen and other poisonous substances.Natural VE then has the promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline.It is aging that the lutern that corn contains, xanthin help delaying eyes.
Nearest discovers, although the cooking makes corn lose the part vitamin C, has obtained antioxidant activity more nutritious value, higher.The researcher heated corn respectively 10 minutes, 25 minutes and 50 minutes under 115 degrees centigrade temperature, and test finds that the activity of opposing oxygen radical has increased 22%, 44% and 53% successively.
The insufficiency of intake of calcium and zinc element is having a strong impact on the healthy of people, and from different crowds' distribution situation, it is the most outstanding that the population of China calcium deficiency lacks the zinc phenomenon.Calcium, zinc is as the element of needed by human, and it is very important that growth of children and intelligence and adult's bone is replenished development.Lack calcium in the body, zinc microelement can cause multiple disease, as appetite descend, leg is soft, knot, weak, irritated, energy is not concentrated, tired easily, hypoplasia of tooth, easy allergy, easy catching a cold, growth retardation, sexual development backwardness, mentally disabled etc.
At present, the main fabricated product of corn has corn can, quick-frozen corn, sweet-corn beverage, soup custard gruel foods etc., and this is primary raw material with the corn, adds the jelly production that other nutritions are made, and yet there are no relevant article at home and reports.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, and a kind of corn jelly of calcic zinc is provided.
The technical scheme that the present invention is adopted to achieve these goals is:
A kind of corn jelly of calcic zinc is characterized in that, needed raw material comprises corn slurry, flavor enhancement, zinc gluconate, calcium gluconae, inspissated juice, coagulating agent, pearl grain.
A kind of corn jelly of calcic zinc, it is characterized in that, by percentage to the quality, composition of raw materials is: corn slurry 20～65%, flavor enhancement 0.01～5%, zinc gluconate 0.008～0.015%, calcium gluconae 0.005～0.02%, inspissated juice 30～65%, coagulating agent 1-10%,, pearl grain 2～5%.
A kind of preparation method of corn jelly of calcic zinc comprises the steps and process conditions: (1) gets fresh, high-quality, maturing rate is 80～95% corn, removes impurity such as coat, corn stigma, rinses well; Threshing, making beating, filtration, glue mill, glycolysis, thin filtration, homogeneous get corn steep liquor; (2) corn slurry, pearl grain, inspissated juice are fully mixed, heating adds flavor enhancement, zinc gluconate and calcium gluconae simultaneously while stirring, naturally cools to 70～80 ℃, adds coagulating agent; (3) encapsulation, sterilization, cooling.
A kind of corn jelly of calcic zinc, described inspissated juice is peach, plum, bright jujube, chestnut, snow pear, plum, apricot, hawthorn, mulberry fruit, any or several in cherry, orange, shaddock, orange, orange, lichee, longan, loquat, olive, apple, grape, pawpaw, apple, banana, Kiwi berry, pineapple, pomegranate, strawberry, mango, panax ginseng fruit, holy girl fruit, grape, fig, durian, dragon fruit, rambutan, the fructus hippophae.
A kind of corn jelly of calcic zinc, described coagulating agent are any or several mixtures in algin, carragheen, the agar.
The present invention compared with prior art has following advantage and beneficial effect:
(1) jelly that makes of the present invention, fresh and sweet tasty and refreshing, mouthfeel is tender, fragrance is pure, taste is fresh and tender, nutritious, as relieving cough and reducing sputum, clearing heat and detoxicating, beautifying face and moistering lotion, blood-enrich, relieving cough and reducing sputum, tranquillizing the mind by relieving convulsion, sterilizing, hemostasia and promoting granulation, the screen that makes eye bright, cancer-resisting are arranged, to promote longevity effect can reach the disease-prevention health effect.
(2) science of two kinds of elements of calcium zinc combination, can more effectively improve the shortage of calcium zinc in the human body, satisfy the needs of body, prevent the rachitic immunologic function that zinc supplementation improves people better that gives simultaneously replenishing the calcium calcium zinc, strengthen anti-infection ability, improve founction metabolism.
(3) raw material sources of the present invention are extensive, and the technology simple possible has not only improved the corn value-added content of product, also provide more vast potential for future development for the corn industry.
The specific embodiment:
Embodiment one: 42 kilograms in corn slurry, 0.25 kilogram of flavor enhancement, 0.0115 kilogram of zinc gluconate, 0.0125 kilogram of calcium gluconae, 47 kilograms of inspissated juices, 5.5 kilograms in coagulating agent, 3.5 kilograms of pearl grains.
A kind of preparation method of corn jelly of calcic zinc comprises the steps and process conditions: (1) gets fresh, high-quality, maturing rate is 87% corn, removes impurity such as coat, corn stigma, rinses well; Threshing, making beating, filtration, glue mill, glycolysis, thin filtration, homogeneous get corn steep liquor; (2) corn slurry, pearl grain, concentrated peach juice are fully mixed, heating adds flavor enhancement, zinc gluconate and calcium gluconae simultaneously while stirring, naturally cools to 80 ℃, adds coagulating agent; (3) encapsulation, sterilization, cooling.
Embodiment two: 65 kilograms in corn slurry, 0.01 kilogram of flavor enhancement, 0.015 kilogram of zinc gluconate, 0.005 kilogram of calcium gluconae, 65 kilograms of inspissated juices, 1 kilogram in coagulating agent,, 85 kilograms of pearl grains.
A kind of preparation method of corn jelly of calcic zinc comprises the steps and process conditions: (1) gets fresh, high-quality, maturing rate is 95% corn, removes impurity such as coat, corn stigma, rinses well; Threshing, making beating, filtration, glue mill, glycolysis, thin filtration, homogeneous get corn steep liquor; (2) corn slurry, pearl grain, concentrated kiwi-fruit juice are fully mixed, heating adds flavor enhancement, zinc gluconate and calcium gluconae simultaneously while stirring, naturally cools to 80 ℃, adds coagulating agent; (3) encapsulation, sterilization, cooling.
Embodiment three: 20 kilograms in corn slurry, 5 kilograms of flavor enhancements, 0.008 kilogram of zinc gluconate, 0.02 kilogram of calcium gluconae, 30 kilograms of inspissated juices, 10 kilograms in coagulating agent,, 2 kilograms of pearl grains.
A kind of preparation method of corn jelly of calcic zinc comprises the steps and process conditions: (1) gets fresh, high-quality, maturing rate is 95 kilograms corn, removes impurity such as coat, corn stigma, rinses well; Threshing, making beating, filtration, glue mill, glycolysis, thin filtration, homogeneous get corn steep liquor; (2) corn slurry, pearl grain, concentrated orange juice are fully mixed, heating adds flavor enhancement, zinc gluconate and calcium gluconae simultaneously while stirring, naturally cools to 80 ℃, adds coagulating agent; (3) encapsulation, sterilization, cooling.
Described inspissated juice is peach, plum, bright jujube, chestnut, snow pear, plum, apricot, hawthorn, mulberry fruit, any or several in cherry, orange, shaddock, orange, orange, lichee, longan, loquat, olive, apple, grape, pawpaw, apple, banana, Kiwi berry, pineapple, pomegranate, strawberry, mango, panax ginseng fruit, holy girl fruit, grape, fig, durian, dragon fruit, rambutan, the fructus hippophae.
A kind of corn jelly of calcic zinc is characterized in that, described coagulating agent is any or several mixtures in algin, carragheen, the agar.
Claims (4)
1. the corn jelly of a calcic zinc is characterized in that, needed raw material comprises corn slurry, flavor enhancement, zinc gluconate, calcium gluconae, inspissated juice, coagulating agent, pearl grain.
2. the corn jelly of a kind of calcic zinc according to claim 1, it is characterized in that, by percentage to the quality, composition of raw materials is: corn slurry 20～65%, flavor enhancement 0.01～5%, zinc gluconate 0.008～0.015%, calcium gluconae 0.005～0.02%, inspissated juice 30～65%, coagulating agent 1-10%,, pearl grain 2～5%.
3. the corn jelly of a kind of calcic zinc according to claim 1, it is characterized in that, described inspissated juice is peach, plum, bright jujube, chestnut, snow pear, plum, apricot, hawthorn, mulberry fruit, any or several in cherry, orange, shaddock, orange, orange, lichee, longan, loquat, olive, apple, grape, pawpaw, apple, banana, Kiwi berry, pineapple, pomegranate, strawberry, mango, panax ginseng fruit, holy girl fruit, grape, fig, durian, dragon fruit, rambutan, the fructus hippophae.
4. the corn jelly of a kind of calcic zinc according to claim 1 is characterized in that, described coagulating agent is any or several mixtures in algin, carragheen, the agar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101812208A CN101953464A (en) | 2009-07-20 | 2009-07-20 | Corn jelly containing calcium and zinc |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101812208A CN101953464A (en) | 2009-07-20 | 2009-07-20 | Corn jelly containing calcium and zinc |
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| Publication Number | Publication Date |
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| CN101953464A true CN101953464A (en) | 2011-01-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009101812208A Pending CN101953464A (en) | 2009-07-20 | 2009-07-20 | Corn jelly containing calcium and zinc |
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| CN (1) | CN101953464A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349668A (en) * | 2011-10-14 | 2012-02-15 | 浙江大学 | Preparation method of bio-active calcium jelly |
| CN102415517A (en) * | 2011-10-14 | 2012-04-18 | 浙江大学 | Method for preparing bioactive calcium jelly from shrimp shell |
| CN102423020A (en) * | 2011-10-14 | 2012-04-25 | 浙江大学 | Preparation method of jelly containing biological active calcium |
| CN102813105A (en) * | 2012-09-14 | 2012-12-12 | 延安大学 | Method for making date paste jelly |
| CN102870887A (en) * | 2012-10-31 | 2013-01-16 | 郝飞虎 | Pawpaw and snow pear custard soup and processing technology thereof |
| CN104012825A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Durian jelly and preparation method thereof |
| CN104304862A (en) * | 2014-09-17 | 2015-01-28 | 南宁振企农业科技开发有限公司 | Pitaya jelly and preparation method thereof |
| CN104872755A (en) * | 2015-05-14 | 2015-09-02 | 谢光玉 | Zinc-supplementing beverage |
| CN104983004A (en) * | 2015-06-17 | 2015-10-21 | 蚌埠市福淋乳业有限公司 | Grape and chaenomeles speciosa composite fruit and vegetable juice and preparing method thereof |
| CN107223897A (en) * | 2017-06-02 | 2017-10-03 | 合肥岭牧农产品有限公司 | A kind of chicken and ham roll and preparation method thereof |
| CN107927523A (en) * | 2017-12-15 | 2018-04-20 | 丹阳市茂园果业专业合作社 | A kind of Kiwi berry jelly crisp chip |
| CN109007715A (en) * | 2018-06-11 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of corn jelly and preparation method thereof |
-
2009
- 2009-07-20 CN CN2009101812208A patent/CN101953464A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423020B (en) * | 2011-10-14 | 2013-03-20 | 浙江大学 | Preparation method of jelly containing biological active calcium |
| CN102349668A (en) * | 2011-10-14 | 2012-02-15 | 浙江大学 | Preparation method of bio-active calcium jelly |
| CN102423020A (en) * | 2011-10-14 | 2012-04-25 | 浙江大学 | Preparation method of jelly containing biological active calcium |
| CN102415517B (en) * | 2011-10-14 | 2012-11-07 | 浙江大学 | Method for preparing bioactive calcium jelly from shrimp shell |
| CN102415517A (en) * | 2011-10-14 | 2012-04-18 | 浙江大学 | Method for preparing bioactive calcium jelly from shrimp shell |
| CN102813105A (en) * | 2012-09-14 | 2012-12-12 | 延安大学 | Method for making date paste jelly |
| CN102870887A (en) * | 2012-10-31 | 2013-01-16 | 郝飞虎 | Pawpaw and snow pear custard soup and processing technology thereof |
| CN104012825A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Durian jelly and preparation method thereof |
| CN104304862A (en) * | 2014-09-17 | 2015-01-28 | 南宁振企农业科技开发有限公司 | Pitaya jelly and preparation method thereof |
| CN104304862B (en) * | 2014-09-17 | 2017-11-21 | 南宁振企农业科技开发有限公司 | A kind of dragon fruit jelly and preparation method thereof |
| CN104872755A (en) * | 2015-05-14 | 2015-09-02 | 谢光玉 | Zinc-supplementing beverage |
| CN104983004A (en) * | 2015-06-17 | 2015-10-21 | 蚌埠市福淋乳业有限公司 | Grape and chaenomeles speciosa composite fruit and vegetable juice and preparing method thereof |
| CN107223897A (en) * | 2017-06-02 | 2017-10-03 | 合肥岭牧农产品有限公司 | A kind of chicken and ham roll and preparation method thereof |
| CN107927523A (en) * | 2017-12-15 | 2018-04-20 | 丹阳市茂园果业专业合作社 | A kind of Kiwi berry jelly crisp chip |
| CN109007715A (en) * | 2018-06-11 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of corn jelly and preparation method thereof |
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Application publication date: 20110126 |