CN103583935A - Preparation method of health-care spicy jelly - Google Patents
Preparation method of health-care spicy jelly Download PDFInfo
- Publication number
- CN103583935A CN103583935A CN201310596978.4A CN201310596978A CN103583935A CN 103583935 A CN103583935 A CN 103583935A CN 201310596978 A CN201310596978 A CN 201310596978A CN 103583935 A CN103583935 A CN 103583935A
- Authority
- CN
- China
- Prior art keywords
- jelly
- health
- liquid
- weight portion
- hot
- 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.)
- Granted
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 57
- 239000008274 jelly Substances 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 241000219780 Pueraria Species 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 244000022372 Diospyros lotus Species 0.000 claims description 16
- 244000226566 Psoralea corylifolia Species 0.000 claims description 16
- 244000237330 gutta percha tree Species 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 240000008574 Capsicum frutescens Species 0.000 claims description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 235000011511 Diospyros Nutrition 0.000 claims description 12
- 244000236655 Diospyros kaki Species 0.000 claims description 12
- 235000003333 Diospyros lotus Nutrition 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000020095 red wine Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 230000008961 swelling Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000000746 purification Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000011049 filling Methods 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 6
- 210000003734 kidney Anatomy 0.000 abstract description 5
- 210000004185 liver Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 239000002562 thickening agent Substances 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 241000208688 Eucommia Species 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 2
- 235000017803 cinnamon Nutrition 0.000 abstract 2
- 235000008216 herbs Nutrition 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 241001247145 Sebastes goodei Species 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 230000003203 everyday effect Effects 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical group [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 230000036541 health Effects 0.000 description 9
- 239000003814 drug Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 241000522254 Cassia Species 0.000 description 5
- 210000001124 body fluid Anatomy 0.000 description 5
- 239000010839 body fluid Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 4
- 241000206575 Chondrus crispus Species 0.000 description 4
- 239000001390 capsicum minimum Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 230000003014 reinforcing effect Effects 0.000 description 3
- 230000035922 thirst Effects 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000208686 Eucommiaceae Species 0.000 description 1
- 208000015220 Febrile disease Diseases 0.000 description 1
- 241000218195 Lauraceae Species 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of health-care spicy jelly. The preparation method comprises the following steps: taking traditional commonly-used Chinese herbs with health-care functions such as the bark of eucommia, fructus psoraleae, liquorice, black dates and cinnamon; boiling the herbs and taking out the juice; adding a spicy agent chili pepper which is commonly used as a condiment, a thickening agent pueraria starch, and carrageenan in the juice; sterilizing and filling the juice to obtain the spicy jelly. The finished product spicy jelly is purple red, light spicy flavored, smooth, agreeable to the taste, nutrient and sanitary, and has natural faint scent of the cinnamon, and health-care functions of tonifying kidney and liver and nourishing spleen and stomach. The health-care spicy jelly is convenient food suitable for people to eat every day, and in particular for the middle-aged and aged people to eat.
Description
Technical field
The present invention relates to a kind of instant class soft body food, specifically relate to a kind of pungent health-care fruit jelly preparation method.
Background technology
Jelly is the common a kind of food in market, and because its color and luster is sparkling and crystal-clear, cunning that mouthfeel is fresh and sweet and soft, is liked by people very.Since history, the jelly of China's various places processing is all with fruit juice and pulp, water, sugar, thickener and essence, through allotment sterilization, be made, though there are in recent years some, added the jelly of each styles such as milk, chocolate, except being suitable for children, young women is selected mouth, there are no other, allocate the raw material of producing jelly into, the jelly master of making is fruity sense, and nutritious and shortage herbal cuisine keeps healthy and is worth.
With improving constantly of people's living standard, China aged's increase, focus on the health of diet, not only demand nutrition, and multiple with the edible instant based foods of the applicable the elderly of herbal cuisine, more and more by market, favored, but existing market yet there are no not only become nutrition but also be jelly production and the relevant report of the medicated diet function that keeps healthy.
Summary of the invention
The object of the invention is to for current ubiquitous jelly processing, only focus on mouthfeel and nutrition, selected batching single, for making the nutrition that both become of finished product jelly, the herbal cuisine health care that becomes again, the unification of outstanding taste compound and herbal cuisine health, and provide a kind of to commonly use Radix Glycyrrhizae, dateplum persimmon, Chinese cassia tree of Chinese herbal medicine Bark of Eucommia Ulmoides, Psoralea corylifolia and the food medicine dual-purpose of health care etc., through boiling, get juice, call in flavor enhancement capsicum, thickener pueraria starch, K-carragheen, then through sterilization, the filling jelly of making.
The present invention is achieved in that
Get " article that can be used for health food " middle strong muscles and bones of tool, filling liver kidney that health ministry is announced, Eucommiaceae crop Bark of Eucommia Ulmoides; Warming kidney and enhancing yang, warm spleen controlling nocturnal emission with astringent drugs, legume Psoralea corylifolia; " being the article of food and medicine " middle tool that the Ministry of Public Health announces strengthens the spleen and stomach, the dateplum persimmon of nourishing yin and nourishing blood; Tonifying middle-Jiao and Qi, promoting circulation of blood kidney tonifying, Lauraceae crop Chinese cassia tree; With there is anti-inflammatory, antiviral and the legume Radix Glycyrrhizae of protecting liver and detoxication effect and the capsicum that is commonly used for seasoning matter, difference drying, make moisture be down to 6-12%, meter mixes Bark of Eucommia Ulmoides, Psoralea corylifolia, Radix Glycyrrhizae, dateplum persimmon and Chinese cassia tree after weighing mutually respectively, then adds poach system, and juice is got in separation while hot, filtrate is through calling in flavor enhancement capsicum, thickener pueraria starch, K-carragheen, then jelly processing technology routinely, make a kind of pungent health-care fruit jelly through sterilization, metering filling.
Further, the preparation method of a kind of pungent health-care fruit jelly of the present invention, is characterized in that: specifically adopt following steps:
Get without going mouldy, the Bark of Eucommia Ulmoides of free from insect pests, Psoralea corylifolia, Radix Glycyrrhizae, dateplum persimmon and cassia, respectively after selection by winnowing, send into drying equipment dry, make moisture be down to 6-8%, get dried Bark of Eucommia Ulmoides 2.5-3 weight portion, dateplum persimmon 5-5.5 weight portion, cassia 2.5-3 weight portion, Psoralea corylifolia 3-3.5 weight portion, Radix Glycyrrhizae 2.5-3 weight portion and commercially available extra dry red wine hot pepper 0.1-0.15 weight portion, by Bark of Eucommia Ulmoides, Psoralea corylifolia, Radix Glycyrrhizae, dateplum persimmon and cassia are poured jacketed pan into, add again and mix rear dry plate gross weight 10-12 water purification doubly, boiling 80-120 minute, 90 ℃ above separation while hot get and boil liquid, red hot pepper is soaked in and is boiled in liquid, under 60-80 ℃ of liquid temperature, soak 20-25 minute, after filtration, make jelly proportion liquid,
Get pueraria starch 1.5-2 weight portion, K-carragheen 0.5-0.8 weight portion, mixed, make arogel, add arogel gross mass 2-3 cold water doubly to infiltrate 20-25 minute, make the abundant water absorption and swelling of arogel become scattered paste shape, obtain arogel liquid;
Jelly proportion liquid is mixed with arogel liquid while hot, then heat and be constantly stirred to boiling, keep slight boiling condition 5-8 minute, and with 100 mesh sieves, filter while hot, when temperature is down to 65-70 ℃, be filled into immediately also sealing in time in the jelly cup of sterilization;
Jelly preparation method, through the hot-water soak sterilization 9-10 minute of 85 ℃, is then used cold water spraying cooling to 40 ℃ left and right routinely again, then through hot blast, jelly cup appearance water is dry, and rear check, packing make finished product pungent health-care fruit jelly.
When jelly proportion liquid of the present invention mixes with arogel liquid while hot, the temperature of jelly proportion liquid is more than 50 ℃.
For increasing product health-care effect, raw material, except Bark of Eucommia Ulmoides, Psoralea corylifolia, Radix Glycyrrhizae, dateplum persimmon and cassia, also can add HERBA DENDROBII.
Further, the HERBA DENDROBII amount of interpolation is down to the HERBA DENDROBII 2-3 weight portion of 6-8% for being dried rear moisture.
The present invention, to commonly use the Chinese herbal medicine bark of eucommia, Psoralea corylifolia, Radix Glycyrrhizae, dateplum persimmon and the Chinese cassia tree etc. of health care, gets juice through boiling, calls in the pungent agent capsicum, thickener pueraria starch, the carragheen that are commonly used for seasoning matter, then through sterilization, filling making.Finished product pungent jelly is aubergine, light pungent, and the Chinese cassia tree delicate fragrance that tool is natural, soft and smooth agreeable to the taste, nutrition health, and the health care of tool filling liver kidney, beneficial taste.Being that people are daily takes food, and is especially applicable to the edible instant food of mid-aged population.
Below in conjunction with embodiment, the present invention is described in further detail.
The specific embodiment
Embodiment 1, and a kind of preparation method of pungent health-care fruit jelly adopts following steps:
1. produce jelly proportion liquid: get without going mouldy, 0.25 kilogram of 3.5 kilograms of the prepared slices of Chinese crude drugs Bark of Eucommia Ulmoides of free from insect pests, 4.5 kilograms of Psoralea corylifolias, 3.5 kilograms, Radix Glycyrrhizae, 6 kilograms of dateplum persimmons, 3.5 kilograms of cassias and commercially available extra dry red wine hot pepper, respectively after selection by winnowing, send into drying equipment dry, make moisture be down to 6-8%; Get 2.5 kilograms of 3 kilograms of dried Bark of Eucommia Ulmoides, 3.5 kilograms of Psoralea corylifolias, 3 kilograms, Radix Glycyrrhizae, 5.5 kilograms of dateplum persimmons and cassias, pour successively jacketed pan into, the clean water that adds again 210 kilogram weights, soak and be heated to 98 ℃ after 30 minutes, after boiling 110 minutes, at 95 ℃, through 80 order mesh screens, isolate medicine materical crude slice while hot, retain and boil liquid; Get 0.1 kilogram of dried red hot pepper and pour in the container cleaning up in advance, then get and boil 150 kilograms of liquid, under 75-80 ℃ of liquid temperature, heat-insulation soaking is 25 minutes, filters afterwards by 100 order mesh screens, makes jelly proportion liquid;
2. produce arogel liquid: get 2 kilograms of pueraria starches, 0.6 kilogram of K-carragheen, pour into successively in container, mixed, then add 4.5 kilograms of cold water, infiltrate 25 minutes, make pueraria starch, the abundant water absorption and swelling of carragheen become scattered paste shape, obtain arogel liquid;
3. prepare jelly: hot jelly proportion liquid and arogel liquid that filtration is made are sent into jacketed pan successively, make its mixing, heating is also constantly stirred to boiling again, keep slight boiling condition 5 minutes, with 100 order mesh screens, filter, when temperature is down to 65 ℃, be filled into immediately in the jelly cup through sterilizing and sealing in time; Jelly preparation method routinely again, through the hot-water soak sterilizations of 85 ℃ 10 minutes, while then using cold water spraying cooling to 40 ℃, then after hot blast is dry by jelly cup appearance water, check, packing made finished product pungent health-care fruit jelly.
Embodiment 2, and a kind of preparation method of pungent health-care fruit jelly adopts following steps:
1. produce jelly proportion liquid: get without going mouldy, 0.3 kilogram of 4 kilograms of the prepared slices of Chinese crude drugs Bark of Eucommia Ulmoides of free from insect pests, 5 kilograms of Psoralea corylifolias, 4 kilograms, Radix Glycyrrhizae, 6 kilograms of dateplum persimmons, 4 kilograms of cassias, 3 kilograms of HERBA DENDROBIIs and commercially available extra dry red wine hot pepper, respectively after selection by winnowing, send into drying equipment dry, make moisture be down to 6-8%; Get 2.5 kilograms of 3.5 kilograms of dried Bark of Eucommia Ulmoides, 4 kilograms of Psoralea corylifolias, 3.5 kilograms, Radix Glycyrrhizae, 5 kilograms of dateplum persimmons, 3 kilograms of cassias and HERBA DENDROBIIs, pour successively jacketed pan into, the clean water that adds again 220 kilogram weights, soak and be heated to 97 ℃ after 30 minutes, after boiling 110 minutes, at 95 ℃, through 80 order mesh screens, isolate medicine materical crude slice while hot, retain and boil liquid; Get 0.15 kilogram of dried red hot pepper and pour in the container cleaning up in advance, then get and boil 150 kilograms of liquid, under 75-80 ℃ of liquid temperature, heat-insulation soaking is 30 minutes, filters afterwards by 100 order mesh screens, makes jelly proportion liquid;
2. produce arogel liquid: get 2.5 kilograms of pueraria starches, 0.5 kilogram of carragheen, pour into successively in container, mixed, then add 5 kilograms of cold water, infiltrate 25 minutes, make pueraria starch, the abundant water absorption and swelling of carragheen become scattered paste shape, obtain arogel liquid;
3. prepare jelly: hot jelly proportion liquid and arogel liquid that filtration is made are sent into jacketed pan successively, make its mixing, heating is also constantly stirred to boiling again, keep slight boiling condition 5 minutes, with 100 order mesh screens, filter, when temperature is down to 65 ℃, be filled into immediately in the jelly cup through sterilizing and sealing in time; Jelly preparation method routinely again, after sterilization, check, packing make finished product pungent health-care fruit jelly.
HERBA DENDROBII, herbaceos perennial, has another name called: golden hairpin stone, flat Jin Chai, flat yellow grass, flat grass.< < Compendium of Materia Medica > > claim it have " reinforcing yin essence benefit essence, thick stomach, mend in spore not enough, make light of one's life by commiting suicide and prolong life " effect.Modern study confirms, its have strengthen immunity, the beneficial essence of reinforcing yin essence, the nourishing the stomach of promoting the production of body fluid, moisten the lung and relieve the cough, nourishing Yin and clearing heat, the effect that promotes the production of body fluid to quench thirst, cardiovascular and cerebrovascular, digestive system and respiratory system, ophthalmology etc. are had to special efficacy,, after being ill abnormal heat, anticancer, reinforcing stomach reg fluid dry for consumption of body fluid caused by febrile disease, thirsty tongue, nourishing Yin and clearing heat, clearing liver, improving eyesight, adjusting blood fat, hypoglycemic etc., have nourishing Yin and clearing heat, the effect promoting the production of body fluid to quench thirst.
In embodiments of the invention 2, in raw material, added HERBA DENDROBII, made product increase health-care efficacy nourishing Yin and clearing heat, that promote the production of body fluid to quench thirst, its taste, flavour, health care are worth and have obtained further raising.
Above embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (4)
1. a preparation method for pungent health-care fruit jelly, is characterized in that: specifically adopt following steps:
Get without going mouldy, the Bark of Eucommia Ulmoides of free from insect pests, Psoralea corylifolia, Radix Glycyrrhizae, dateplum persimmon and cassia, respectively after selection by winnowing, send into drying equipment dry, make moisture be down to 6-8%, get dried Bark of Eucommia Ulmoides 2.5-3 weight portion, dateplum persimmon 5-5.5 weight portion, cassia 2.5-3 weight portion, Psoralea corylifolia 3-3.5 weight portion, Radix Glycyrrhizae 2.5-3 weight portion and commercially available extra dry red wine hot pepper 0.1-0.15 weight portion, by Bark of Eucommia Ulmoides, Psoralea corylifolia, Radix Glycyrrhizae, dateplum persimmon and cassia are poured jacketed pan into, add again and mix rear dry plate gross weight 10-12 water purification doubly, boiling 80-120 minute, 90 ℃ above separation while hot get and boil liquid, red hot pepper is soaked in and is boiled in liquid, under 60-80 ℃ of liquid temperature, soak 20-25 minute, after filtration, make jelly proportion liquid,
Get pueraria starch 1.5-2 weight portion, K-carragheen 0.5-0.8 weight portion, mixed, make arogel, add arogel gross mass 2-3 cold water doubly to infiltrate 20-25 minute, make the abundant water absorption and swelling of arogel become scattered paste shape, obtain arogel liquid;
Jelly proportion liquid is mixed with arogel liquid while hot, then heat and be constantly stirred to boiling, keep slight boiling condition 5-8 minute, and with 100 mesh sieves, filter while hot, when temperature is down to 65-70 ℃, can be filled into immediately also sealing in time in the jelly cup of sterilization;
Jelly preparation method, through the hot-water soak sterilization 9-10 minute of 85 ℃, is then used cold water spraying cooling to 40 ℃ left and right routinely again, then through hot blast, jelly cup appearance water is dry, and rear check, packing make finished product pungent health-care fruit jelly.
2. the preparation method of a kind of pungent health-care fruit jelly according to claim 1, is characterized in that: when described jelly proportion liquid mixes with arogel liquid while hot, the temperature of jelly proportion liquid is more than 50 ℃.
3. the preparation method of a kind of pungent health-care fruit jelly according to claim 1, is characterized in that: raw material, except Bark of Eucommia Ulmoides, Psoralea corylifolia, Radix Glycyrrhizae, dateplum persimmon and cassia, also can add HERBA DENDROBII.
4. the preparation method of a kind of pungent health-care fruit jelly according to claim 3, is characterized in that: the HERBA DENDROBII amount of interpolation is down to the HERBA DENDROBII 2-3 weight portion of 6-8% for being dried rear moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310596978.4A CN103583935B (en) | 2013-11-25 | 2013-11-25 | Preparation method of health-care spicy jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310596978.4A CN103583935B (en) | 2013-11-25 | 2013-11-25 | Preparation method of health-care spicy jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103583935A true CN103583935A (en) | 2014-02-19 |
| CN103583935B CN103583935B (en) | 2015-04-01 |
Family
ID=50074422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310596978.4A Active CN103583935B (en) | 2013-11-25 | 2013-11-25 | Preparation method of health-care spicy jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103583935B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858182A (en) * | 2006-03-10 | 2006-11-08 | 顾朝清 | Yang Strengthening wine |
| CN102813098A (en) * | 2012-07-31 | 2012-12-12 | 安徽省林锦记食品工业有限公司 | Spicy jelly and preparation method thereof |
| CN102823786A (en) * | 2012-07-31 | 2012-12-19 | 安徽省林锦记食品工业有限公司 | Stomach-strengthening digestion-promoting jelly and preparation method thereof |
-
2013
- 2013-11-25 CN CN201310596978.4A patent/CN103583935B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858182A (en) * | 2006-03-10 | 2006-11-08 | 顾朝清 | Yang Strengthening wine |
| CN102813098A (en) * | 2012-07-31 | 2012-12-12 | 安徽省林锦记食品工业有限公司 | Spicy jelly and preparation method thereof |
| CN102823786A (en) * | 2012-07-31 | 2012-12-19 | 安徽省林锦记食品工业有限公司 | Stomach-strengthening digestion-promoting jelly and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 匿名: "《疾病网健康》", 13 January 2010, HTTPWWW.JIBINGNET.COMJIANKANGZYDQ20064.ASP * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103583935B (en) | 2015-04-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102283293B (en) | Production method for dried many-flower solomonseal rhizome tea | |
| CN100558255C (en) | The preparation method of wrinkled giant hyssop and the compound alec of purple perilla | |
| CN103598491B (en) | Production method for ginger-taste health-care jelly | |
| CN106616823A (en) | Hotpot condiment | |
| CN105795378A (en) | Processing method of health-care muraenesox cinereus | |
| CN106136077A (en) | A kind of health preserving glutinous rice cake | |
| CN103609928B (en) | Manufacturing method of cool-flavor health jelly | |
| CN103637217B (en) | A kind of preparation method of duck wheat health-care fruit jelly | |
| CN103583937B (en) | A kind of stem or leaf of cattail taste health-care fruit jelly | |
| KR102202852B1 (en) | Method for producing ssangwha tee and ssangwha tee produced by using same | |
| CN103583935B (en) | Preparation method of health-care spicy jelly | |
| CN103621855B (en) | A kind of preparation method of algae fragrance health jelly | |
| CN106666475A (en) | Mustard-flavor healthcare salmon can | |
| CN106260085A (en) | A kind of Semen Juglandis Sandwich dried bean curd and preparation method thereof | |
| CN103609931B (en) | Manufacturing method of bamboo-shoot-flavor health jelly | |
| CN103609927B (en) | Manufacturing method of artemisia-flavor health jelly | |
| CN104305242A (en) | Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof | |
| KR102189949B1 (en) | Process for producing fermented antler antagonistic tee and fermented antler antagonistic tee produced by using same | |
| KR102233135B1 (en) | Process for producing fermented antler antagonistic tee and fermented antler antagonistic tee produced by using same | |
| CN106616878A (en) | Health salad sauce | |
| KR100953958B1 (en) | Manufacturing method of knife-cut noodles | |
| CN106307406A (en) | Goose flavoring marinade and preparation method thereof | |
| CN106212697A (en) | A kind of Mel Fructus Chaenomelis face-beautifying soybean milk and preparation method thereof | |
| CN106307410A (en) | Bullfrog seasoning marinade and making method thereof | |
| CN105558235A (en) | Method for manufacturing healthcare preserved rhizoma imperatae |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: NANGLING ZHENHUI GREEN AGRICULTURAL PRODUCTS PRODU Free format text: FORMER OWNER: WANG SHENGSONG Effective date: 20150203 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20150203 Address after: 241300 Anhui Province, Wuhu city Nanling County Yandun Town Street Applicant after: NANLING COUNTY ZHENHUI GREEN AGRICULTURAL PRODUCTS COOPERATIVE Address before: 241300 Anhui city of Wuhu province Nanling County Town Center Group No. 4 Gelicun smoke Applicant before: Wang Shengsong |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |