CN102813100A - Ginseng jelly and preparation method thereof - Google Patents
Ginseng jelly and preparation method thereof Download PDFInfo
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- CN102813100A CN102813100A CN2012102672983A CN201210267298A CN102813100A CN 102813100 A CN102813100 A CN 102813100A CN 2012102672983 A CN2012102672983 A CN 2012102672983A CN 201210267298 A CN201210267298 A CN 201210267298A CN 102813100 A CN102813100 A CN 102813100A
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- jelly
- american ginseng
- ginseng
- ginseng jelly
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- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 26
- 235000015110 jellies Nutrition 0.000 title claims abstract description 22
- 239000008274 jelly Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000208340 Araliaceae Species 0.000 title abstract 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title abstract 7
- 235000008434 ginseng Nutrition 0.000 title abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000284 extract Substances 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 108010010803 Gelatin Proteins 0.000 claims abstract description 11
- 239000008273 gelatin Substances 0.000 claims abstract description 11
- 229920000159 gelatin Polymers 0.000 claims abstract description 11
- 235000019322 gelatine Nutrition 0.000 claims abstract description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 11
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 9
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 9
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 9
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 240000004922 Vigna radiata Species 0.000 claims abstract description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 229920001817 Agar Polymers 0.000 claims abstract description 8
- 239000008272 agar Substances 0.000 claims abstract description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 240000005373 Panax quinquefolius Species 0.000 claims description 19
- 229920003266 Leaf® Polymers 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 244000241872 Lycium chinense Species 0.000 claims description 9
- 235000015468 Lycium chinense Nutrition 0.000 claims description 9
- 235000004347 Perilla Nutrition 0.000 claims description 9
- 244000124853 Perilla frutescens Species 0.000 claims description 9
- 241001165494 Rhodiola Species 0.000 claims description 9
- 240000002791 Brassica napus Species 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000000576 food coloring agent Substances 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000002020 sage Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241001327634 Agaricus blazei Species 0.000 abstract 1
- 240000008100 Brassica rapa Species 0.000 abstract 1
- 208000003643 Callosities Diseases 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003524 Rhodiola rosea subsp rosea Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000009747 swallowing Effects 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a ginseng jelly and a preparation method of the jelly. The ginseng jelly comprises the following raw materials by weight: 900-1,000 parts of pure water, 20-40 parts of geltine, 10-20 parts of agar, 40-55 parts of honey, 13-18 parts of saccharose, 6-8 parts of fructus lycii, 5-6 parts of ginseng, 5-6 parts of sedum rosea, 5-6 parts of radix salviae miltiorrhizae, 3-5 parts of fried mung beans, 3-5 parts of pinenut kernels, 8-10 parts of gingers, 8-10 parts of green turnips, 8-10 parts of folium perillae acutae, 10-12 parts of corns fried with lotus leaf juice, 10-12 parts of wax gourds, 1-2 parts of agaricus blazei murill extract, and an approximate amount of food colourants and potassium sorbate. According to the invention, the gelatin and the agar are mixed to be used as a gelatinizing agent, so that the ginseng jelly contains a collagen component; meanwhile, the ginseng jelly is soft and delicious in taste and smooth in the mouth, and starts to dissolve while being conveniently chewed, so that the severe accidents caused by swallowing and chocking can be eliminated; and furthermore, the ginseng jelly is capable of enhancing human health, promoting children to grow and being free of side effects even if being ate for a long period of time, except the taste of the traditional jellies.
Description
Technical field
The present invention relates to a kind of American Ginseng jelly and preparation method thereof, belong to field of food.
Background technology
Jelly is a kind of west sweet food, is semi-solid, adds water, sugar, fruit juice by edible gelatin and processes.Also claim gel, outward appearance is sparkling and crystal-clear, lovely luster, the soft cunning of mouthfeel.Receive liking of children, but existing jelly composition is single, children are edible for a long time, be unfavorable for healthy, also do not have in the market a kind of nutritious, have preferably that the jelly of health-care effect comes out.
Summary of the invention
The invention provides a kind of American Ginseng jelly and preparation method thereof.
The present invention adopts following technical scheme to achieve these goals:
A kind of American Ginseng jelly is characterized in that the weight portion of its constitutive material is: pure water 900-1000 part, gelatin 20-40 part, agar 10-20 part, honey 40-55 part, sucrose 13-18 part, fruit of Chinese wolfberry 6-8 part, American Ginseng 5-6 part, rhodiola root 5-6 part, red sage root 5-6 part, frying mung bean 3-5 part, SEMEN PINI KORAIENSIS 3-5 part, ginger 8-10 part, green turnip 8-10 part, bright perilla leaf 8-10 part, lotus leaf juice, to fry glutinous rice 10-12 part, wax gourd 10-12 part, Ji's Fructificatio Tricholomatis Matsutakis extract 1-2 part, food coloring, potassium sorbate an amount of.
Described American Ginseng jelly is characterized in that the weight portion of its constitutive material is: 900 parts of pure water, 25 parts in gelatin, 45 parts of honey, 15 parts of sucrose, 7 parts of the fruits of Chinese wolfberry, 5 parts of American Ginsengs, 5 parts of rhodiola roots, 5 parts of the reds sage root, frying 3 parts in mung bean, 3 parts of SEMEN PINI KORAIENSISs, lotus leaf juice, to fry 12 parts in glutinous rice, 10 parts in ginger, 10 parts of green turnip, 8 parts of bright perilla leafs, 10 parts in wax gourd, 1 part of Ji's Fructificatio Tricholomatis Matsutakis extract, food coloring, potassium sorbate an amount of.
The preparation method of described American Ginseng jelly is characterized in that may further comprise the steps:
(1) lotus leaf juice is fried the glutinous rice immersion after 1-2 days, add wax gourd and add the water mill slurry, boiled 10-20 minute, be filled into filtrating A;
(2), with the fruit of Chinese wolfberry, American Ginseng, rhodiola root, red sage root boiling, collecting decoction, liquor B;
(3), will fry mung bean, SEMEN PINI KORAIENSIS grinds boiling, concentrate extract medicinal extract;
(3), honey, sucrose are dissolved in water, liquid glucose;
(4), ginger, green turnip, bright perilla leaf are added water mill slurry, after the filtration with the vinegar seasoning, the vegetable and fruit mixed juice;
(5), with step (1)-(4) gained mixing of materials, add gelatin, agar, Ji's Fructificatio Tricholomatis Matsutakis extract composition, boiled then 10-20 minute, filter;
(6), after the cooling, under 80-85 ℃ of temperature,, dry packing warehouse-in behind the steam through Pasteurizer sterilization 15-25 minute.
Beneficial effect of the present invention:
The present invention adopts gelatin, agar to mix as gelling agent, not only contains the collagen composition, simultaneously, becomes soft good to eat on the quality, and inlet is lubricated, begins to dissolve while be convenient to chew eat, and the major accident that can stop to choke with sobs because of eating takes place; Secondly; Having botanical herbs composition, seed constituents such as the fruit of Chinese wolfberry in the present invention prescription all is integration of drinking and medicinal herbs food, has medicinal health value preferably, and that bright perilla leaf, American Ginseng, rhodiola root, the red sage root have is promoting production of body fluid and benefiting qi, improve the body immunity effect; It is big, edible when energy is not good to be suitable for people's physical demands in summer; Vegetables and fruit can replenish body vitamin, and polysaccharide component can increase body immunity, and the application is except traditional jelly mouthfeel; Can also promote health, long-term edible being free from side effects.
The specific embodiment
Embodiment 1:
American Ginseng jelly is characterized in that the weight portion of its constitutive material is: 900 parts of pure water, 25 parts in gelatin, 45 parts of honey, 15 parts of sucrose, 7 parts of the fruits of Chinese wolfberry, 5 parts of American Ginsengs, 5 parts of rhodiola roots, 5 parts of the reds sage root, frying 3 parts in mung bean, 3 parts of SEMEN PINI KORAIENSISs, lotus leaf juice, to fry 12 parts in glutinous rice, 10 parts in ginger, 10 parts of green turnip, 8 parts of bright perilla leafs, 10 parts in wax gourd, 1 part of Ji's Fructificatio Tricholomatis Matsutakis extract, food coloring, potassium sorbate an amount of.
The preparation method may further comprise the steps:
(1) lotus leaf juice is fried the glutinous rice immersion after 1-2 days, add wax gourd and add the water mill slurry, boiled 10-20 minute, be filled into filtrating A;
(2), with the fruit of Chinese wolfberry, American Ginseng, rhodiola root, red sage root boiling, collecting decoction, liquor B;
(3), will fry mung bean, SEMEN PINI KORAIENSIS grinds boiling, concentrate extract medicinal extract;
(3), honey, sucrose are dissolved in water, liquid glucose;
(4), ginger, green turnip, bright perilla leaf are added water mill slurry, after the filtration with the vinegar seasoning, the vegetable and fruit mixed juice;
(5), with step (1)-(4) gained mixing of materials, add gelatin, agar, Ji's Fructificatio Tricholomatis Matsutakis extract composition, boiled then 10-20 minute, filter;
(6), after the cooling, under 80-85 ℃ of temperature,, dry packing warehouse-in behind the steam through Pasteurizer sterilization 15-25 minute.
Claims (3)
1. American Ginseng jelly is characterized in that the weight portion of its constitutive material is: pure water 900-1000 part, gelatin 20-40 part, agar 10-20 part, honey 40-55 part, sucrose 13-18 part, fruit of Chinese wolfberry 6-8 part, American Ginseng 5-6 part, rhodiola root 5-6 part, red sage root 5-6 part, frying mung bean 3-5 part, SEMEN PINI KORAIENSIS 3-5 part, ginger 8-10 part, green turnip 8-10 part, bright perilla leaf 8-10 part, lotus leaf juice, to fry glutinous rice 10-12 part, wax gourd 10-12 part, Ji's Fructificatio Tricholomatis Matsutakis extract 1-2 part, food coloring, potassium sorbate an amount of.
2. American Ginseng jelly according to claim 1 is characterized in that the weight portion of its constitutive material is: 900 parts of pure water, 25 parts in gelatin, 45 parts of honey, 15 parts of sucrose, 7 parts of the fruits of Chinese wolfberry, 5 parts of American Ginsengs, 5 parts of rhodiola roots, 5 parts of the reds sage root, frying 3 parts in mung bean, 3 parts of SEMEN PINI KORAIENSISs, lotus leaf juice, to fry 12 parts in glutinous rice, 10 parts in ginger, 10 parts of green turnip, 8 parts of bright perilla leafs, 10 parts in wax gourd, 1 part of Ji's Fructificatio Tricholomatis Matsutakis extract, food coloring, potassium sorbate an amount of.
3. the preparation method of an American Ginseng jelly as claimed in claim 1 is characterized in that may further comprise the steps:
(1) lotus leaf juice is fried the glutinous rice immersion after 1-2 days, add wax gourd and add the water mill slurry, boiled 10-20 minute, be filled into filtrating A;
(2), with the fruit of Chinese wolfberry, American Ginseng, rhodiola root, red sage root boiling, collecting decoction, liquor B;
(3), will fry mung bean, SEMEN PINI KORAIENSIS grinds boiling, concentrate extract medicinal extract;
(3), honey, sucrose are dissolved in water, liquid glucose;
(4), ginger, green turnip, bright perilla leaf are added water mill slurry, after the filtration with the vinegar seasoning, the vegetable and fruit mixed juice;
(5), with step (1)-(4) gained mixing of materials, add gelatin, agar, Ji's Fructificatio Tricholomatis Matsutakis extract composition, boiled then 10-20 minute, filter;
(6), after the cooling, under 80-85 ℃ of temperature,, dry packing warehouse-in behind the steam through Pasteurizer sterilization 15-25 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102672983A CN102813100B (en) | 2012-07-31 | 2012-07-31 | Ginseng jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102672983A CN102813100B (en) | 2012-07-31 | 2012-07-31 | Ginseng jelly and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102813100A true CN102813100A (en) | 2012-12-12 |
| CN102813100B CN102813100B (en) | 2013-11-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102672983A Expired - Fee Related CN102813100B (en) | 2012-07-31 | 2012-07-31 | Ginseng jelly and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102813100B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2743794C1 (en) * | 2020-07-03 | 2021-02-26 | федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) | Method for production of apple marmalade enriched with biologically active substances of rhodiola rosea and eleutherococcus senticosus |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073370A (en) * | 2007-06-22 | 2007-11-21 | 上海新康制药厂 | Blackthorn pear products and its production |
| CN101151992A (en) * | 2006-09-30 | 2008-04-02 | 初暖 | Egg fruit jelly |
| CN101151991A (en) * | 2006-09-30 | 2008-04-02 | 初暖 | Nourishing fruit jelly |
-
2012
- 2012-07-31 CN CN2012102672983A patent/CN102813100B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101151992A (en) * | 2006-09-30 | 2008-04-02 | 初暖 | Egg fruit jelly |
| CN101151991A (en) * | 2006-09-30 | 2008-04-02 | 初暖 | Nourishing fruit jelly |
| CN101073370A (en) * | 2007-06-22 | 2007-11-21 | 上海新康制药厂 | Blackthorn pear products and its production |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2743794C1 (en) * | 2020-07-03 | 2021-02-26 | федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) | Method for production of apple marmalade enriched with biologically active substances of rhodiola rosea and eleutherococcus senticosus |
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| Publication number | Publication date |
|---|---|
| CN102813100B (en) | 2013-11-06 |
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Denomination of invention: Ginseng jelly and preparation method thereof Effective date of registration: 20190129 Granted publication date: 20131106 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2019990000092 |
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