CN102823789B - 一种桑椹果冻及其制备方法 - Google Patents
一种桑椹果冻及其制备方法 Download PDFInfo
- Publication number
- CN102823789B CN102823789B CN2012102710097A CN201210271009A CN102823789B CN 102823789 B CN102823789 B CN 102823789B CN 2012102710097 A CN2012102710097 A CN 2012102710097A CN 201210271009 A CN201210271009 A CN 201210271009A CN 102823789 B CN102823789 B CN 102823789B
- Authority
- CN
- China
- Prior art keywords
- parts
- jelly
- mulberry
- mulberry jelly
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 25
- 240000000249 Morus alba Species 0.000 title claims abstract description 24
- 235000015110 jellies Nutrition 0.000 title claims abstract description 22
- 239000008274 jelly Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 11
- 108010010803 Gelatin Proteins 0.000 claims abstract description 10
- 229920000159 gelatin Polymers 0.000 claims abstract description 10
- 235000019322 gelatine Nutrition 0.000 claims abstract description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 229920001817 Agar Polymers 0.000 claims abstract description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 7
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 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 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 25
- 239000008273 gelatin Substances 0.000 claims description 8
- 244000241872 Lycium chinense Species 0.000 claims description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims description 7
- 240000005001 Paeonia suffruticosa Species 0.000 claims description 7
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims description 7
- 241001165494 Rhodiola Species 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 5
- 239000000576 food coloring agent Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims 1
- 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
- 235000010419 agar Nutrition 0.000 abstract 2
- 235000019659 mouth feeling Nutrition 0.000 abstract 2
- 241000218231 Moraceae Species 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 230000009747 swallowing Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- -1 25 parts Substances 0.000 description 2
- 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 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 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
- 230000036039 immunity Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000000366 juvenile effect 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
- 239000002932 luster Substances 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
- 239000013589 supplement 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
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种桑椹果冻及其制备方法，其组成原料的重量份为：纯净水900-1000份、明胶20-40份、琼脂10-20份、蜂蜜40-55份、蔗糖13-18份、枸杞子6-8份、桑椹5-6份、红景天5-6份、黄精5-6份、炒芝麻3-5份、松子仁3-5份、生姜8-10份、西红柿8-10份、丹皮8-10份、荷叶汁炒小米10-12份、冬瓜10-12份、桑椹提取物1-2份、食用色素、山梨酸钾适量。本发明采用明胶、琼脂混合作为胶凝剂，不但含有胶原蛋白成分，同时，质地上变得柔软可口，入口润滑，便于咀嚼一边吃一边开始溶化，可杜绝因吞食哽噎的严重事故发生；本申请除了传统果冻口感外，还能增进人体健康，促进儿童成长，长期食用没有副作用。
Description
技术领域
本发明涉及一种桑椹果冻及其制备方法，属于食品领域。
背景技术
果冻是一种西方甜食，呈半固体状，由食用明胶加水、糖、果汁制成。亦称啫喱，外观晶莹，色泽鲜艳，口感软滑。受到少年儿童的喜爱，但是现有果冻成分单一，儿童长期食用，不利于身体健康，目前市场上还没有一种营养丰富、有较好的保健作用的果冻问世。
发明内容
本发明提供了一种桑椹果冻及其制备方法。
为了实现上述目的本发明采用如下技术方案：
一种桑椹果冻，其特征在于其组成原料的重量份为：纯净水900-1000份、明胶20-40份、琼脂10-20份、蜂蜜40-55份、蔗糖13-18份、枸杞子6-8份、桑椹5-6份、红景天5-6份、黄精5-6份、炒芝麻3-5份、松子仁3-5份、生姜8-10份、西红柿8-10份、丹皮8-10份、荷叶汁炒小米10-12份、冬瓜10-12份、桑椹提取物1-2份、食用色素、山梨酸钾适量。
所述的桑椹果冻，其特征在于其组成原料的重量份为：纯净水900份、明胶25份、蜂蜜45份、蔗糖15份、枸杞子7份、桑椹5份、红景天5份、黄精5份、炒芝麻3份、松子仁3份、荷叶汁炒小米12份、生姜10份、西红柿10份、丹皮8份、冬瓜10份、桑椹提取物1份、食用色素、山梨酸钾适量。
所述的桑椹果冻的制备方法，其特征在于包括以下步骤：
（1）将荷叶汁炒小米浸泡1-2天后，加入冬瓜加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将枸杞子、桑椹、红景天、黄精加水煎煮，合并煎液，得滤液B；
（3）、将炒芝麻、松子仁磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、蔗糖加水溶解，得糖液；
（4）、将生姜、西红柿、丹皮加水磨浆，过滤后加醋调味，得蔬菜水果混合汁；
（5）、将步骤（1）-（4）所得物料混合，加明胶、琼脂、桑椹提取物成分，然后煮沸10-20分钟，过滤；
（6）、冷却后，在80-85℃温度下经过巴氏灭菌器灭菌15-25分钟，晾干水蒸气后包装入库。
本发明的有益效果：
本发明采用明胶、琼脂混合作为胶凝剂，不但含有胶原蛋白成分，同时，质地上变得柔软可口，入口润滑，便于咀嚼一边吃一边开始溶化，可杜绝因吞食哽噎的严重事故发生；其次，本发明配方中具有枸杞子等植物中药成分、籽类成分均是药食同源食品，具有较好的药用保健价值，丹皮、桑椹、红景天、黄精具有乌发生发作用，适合于少年白发人们食用，蔬菜与水果可以补充人体维生素，多糖成分可以增加人体免疫力，本申请除了传统果冻口感外，还能增进人体健康，长期食用没有副作用。
具体实施方式
实施例1：
桑椹果冻，其特征在于其组成原料的重量份为：纯净水900份、明胶25份、蜂蜜45份、蔗糖15份、枸杞子7份、桑椹5份、红景天5份、黄精5份、炒芝麻3份、松子仁3份、荷叶汁炒小米12份、生姜10份、西红柿10份、丹皮8份、冬瓜10份、桑椹提取物1份、食用色素、山梨酸钾适量。
制备方法包括以下步骤：
（1）将荷叶汁炒小米浸泡1-2天后，加入冬瓜加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将枸杞子、桑椹、红景天、黄精加水煎煮，合并煎液，得滤液B；
（3）、将炒芝麻、松子仁磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、蔗糖加水溶解，得糖液；
（4）、将生姜、西红柿、丹皮加水磨浆，过滤后加醋调味，得蔬菜水果混合汁；
（5）、将步骤（1）-（4）所得物料混合，加明胶、琼脂、桑椹提取物成分，然后煮沸10-20分钟，过滤；
（6）、冷却后，在80-85℃温度下经过巴氏灭菌器灭菌15-25分钟，晾干水蒸气后包装入库。
Claims (1)
1.一种桑椹果冻，其特征在于，以重量份计其原料组成为：纯净水900-1000份、明胶20-40份、琼脂10-20份、蜂蜜40-55份、蔗糖13-18份、枸杞子6-8份、桑椹5-6份、红景天5-6份、黄精5-6份、炒芝麻3-5份、松子仁3-5份、生姜8-10份、西红柿8-10份、丹皮8-10份、荷叶汁炒小米10-12份、冬瓜10-12份、桑椹提取物1-2份、食用色素、山梨酸钾适量。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102710097A CN102823789B (zh) | 2012-07-31 | 2012-07-31 | 一种桑椹果冻及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102710097A CN102823789B (zh) | 2012-07-31 | 2012-07-31 | 一种桑椹果冻及其制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102823789A CN102823789A (zh) | 2012-12-19 |
| CN102823789B true CN102823789B (zh) | 2013-11-13 |
Family
ID=47327260
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102710097A Expired - Fee Related CN102823789B (zh) | 2012-07-31 | 2012-07-31 | 一种桑椹果冻及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102823789B (zh) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835572A (zh) * | 2018-07-20 | 2018-11-20 | 河南姜生堂生物科技有限公司 | 一种生姜保健果冻及其制备方法 |
| CN110973547A (zh) * | 2019-12-20 | 2020-04-10 | 湖南橘色科技有限责任公司 | 一种黄精酵素果冻及其制备方法 |
| RU2743794C1 (ru) * | 2020-07-03 | 2021-02-26 | федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) | Способ производства яблочного мармелада, обогащенного биологически активными веществами родиолы розовой и элеутерококка колючего |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385827B (zh) * | 2008-10-17 | 2011-03-02 | 大连海晏堂生物有限公司 | 中药海参养生膏及其制法 |
| CN102008032A (zh) * | 2009-09-09 | 2011-04-13 | 许玉文 | 一种桑葚果冻 |
| CN102048064A (zh) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | 一种西红柿风味果冻的制作方法 |
-
2012
- 2012-07-31 CN CN2012102710097A patent/CN102823789B/zh not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102823789A (zh) | 2012-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102823790B (zh) | 一种葛根果冻及其制备方法 | |
| CN102813102B (zh) | 一种冬瓜果冻及其制备方法 | |
| CN105053772A (zh) | 土豆蜂蜜茶膏及其制作方法 | |
| CN102823788B (zh) | 一种南瓜果冻及其制备方法 | |
| CN104982770A (zh) | 一种纯天然蜂蜜柚子茶果酱浓浆及其制备方法 | |
| CN102813097B (zh) | 一种茯苓果冻及其制备方法 | |
| CN102813103B (zh) | 一种益智仁果冻及其制备方法 | |
| CN102823789B (zh) | 一种桑椹果冻及其制备方法 | |
| CN102813099B (zh) | 一种玉竹果冻及其制备方法 | |
| CN105942383A (zh) | 一种沙枣风味人心果果冻的制作方法 | |
| CN102813098B (zh) | 一种辣味果冻及其制备方法 | |
| CN103704772A (zh) | 一种果蔬香肠及其制备方法 | |
| CN103975985B (zh) | 一种护心明目蓝莓冻糕及其制备方法 | |
| CN102813101B (zh) | 一种丹皮果冻及其制备方法 | |
| CN102813100B (zh) | 一种西洋参果冻及其制备方法 | |
| CN106259655A (zh) | 一种开心果仁健身果复合脯及其制备方法 | |
| CN102823784B (zh) | 一种生地黄果冻及其制备方法 | |
| CN103504384A (zh) | 一种益智酱香瓜子粉的制作方法 | |
| CN106509147A (zh) | 一种莲雾风味方便面奶酪及其制作方法 | |
| KR100953958B1 (ko) | 면류의 제조방법 | |
| CN103976114A (zh) | 一种焦糖蓝莓冻糕及其制备方法 | |
| CN106259685A (zh) | 一种释迦果健身果复合脯及其制备方法 | |
| CN106305911A (zh) | 一种佛手瓜健身果复合脯及其制备方法 | |
| CN106259698A (zh) | 一种蜜柚健身果复合脯及其制备方法 | |
| CN106107003A (zh) | 一种荸荠健身果复合脯及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Mulberry jelly and preparation method of mulberry jelly Effective date of registration: 20170122 Granted publication date: 20131113 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2017990000073 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20180123 Granted publication date: 20131113 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2017990000073 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Mulberry jelly and preparation method of mulberry jelly Effective date of registration: 20180124 Granted publication date: 20131113 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2018990000075 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20190125 Granted publication date: 20131113 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2018990000075 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Mulberry jelly and preparation method of mulberry jelly Effective date of registration: 20190129 Granted publication date: 20131113 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2019990000092 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131113 Termination date: 20200731 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |