CN103653061A - Production method of sea cucumber jelly food - Google Patents
Production method of sea cucumber jelly food Download PDFInfo
- Publication number
- CN103653061A CN103653061A CN201210358485.2A CN201210358485A CN103653061A CN 103653061 A CN103653061 A CN 103653061A CN 201210358485 A CN201210358485 A CN 201210358485A CN 103653061 A CN103653061 A CN 103653061A
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- CN
- China
- Prior art keywords
- sea cucumber
- production method
- dissolving
- jelly food
- stirring
- Prior art date
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 35
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 235000015110 jellies Nutrition 0.000 title claims abstract description 19
- 239000008274 jelly Substances 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920001817 Agar Polymers 0.000 claims abstract description 7
- 239000008272 agar Substances 0.000 claims abstract description 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 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 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- 229960004543 anhydrous citric acid Drugs 0.000 claims abstract description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 6
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 6
- 239000001527 calcium lactate Substances 0.000 claims abstract description 6
- 235000011086 calcium lactate Nutrition 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
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 235000010447 xylitol Nutrition 0.000 claims abstract description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000811 xylitol Substances 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 5
- 229960002675 xylitol Drugs 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 238000011194 good manufacturing practice Methods 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000013459 approach Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
- A23V2200/00—Function of food ingredients
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a production method of sea cucumber jelly food. The production method comprises the following step: adding 100-mesh sea cucumber powder into hot water in a proportion of 1:40 for dissolving; adding xylitol, stirring and dissolving, heating and boiling for 40 minutes for sterilizing, and supplementing volatilized liquid with sterile pure water; adding 1.8%-2% of agar powder and 0.5%-1% of sodium alginate, stirring for dissolving, continuously heating for 10 minutes, and cooling to about 40 DEG C; adding anhydrous citric acid, calcium lactate, potassium sorbate and vitamin C, and uniformly stirring; sterilizing under a GMP (Good Manufacturing Practice) condition, packaging, checking and leaving the factory. The produced sea cucumber jelly food has the advantages of being convenient to eat, safe, efficient in absorption, suitable for people of all ages, and the like.
Description
Technical field
The production method that the present invention relates to a kind of holothurian fruit jelly food, belongs to food processing technology field.
Background technology
Jelly is a kind of leisure food of fashion, and it is with tasty and refreshing, soft, fresh and sweet and be deeply subject to liking of men and women, old and young.Jelly contributes to gastrointestinal motility, alleviates enterogastric diseases, promotes nutrient absorption.Common jelly is the colloid food that juice, sugar, agar and the sodium alginate with fruit is processed into.
Sea cucumber is warm in nature, there is tonifying kidney and benefiting sperm, the strong sun of enriching yin, nourishing blood for moistening dryness, the menstruation regulating tonifying both YIN and YANG effects such as labor, nourishing the fetus profit product of dispelling, the edible of sea cucumber is more and more taken seriously, the eating method of sea cucumber is fairly simple at present, is mostly braised in soy sauce, cold and dressed with sauce companion or adds in other dish to eat, and this traditional approach has following shortcoming: edible extremely inconvenient, before edible, need long immersion, poach, water to send out, be strictly subject to the restriction in time, place; In manufacturing process, also have the nutritional labeling of destruction and loss sea cucumber, affected the nutrition and health care effect of sea cucumber, human absorptivity is low etc., and meanwhile, sea cucumber has obvious fishy smell, and a few peoples may be not suitable with this fishy smell when edible.Make holothurian fruit jelly food and can effectively cover the fishy smell of sea cucumber, for addressing the above problem design the inventive method.
Summary of the invention
The production method of the holothurian fruit jelly food that the object of this invention is to provide that a kind of practical value is high, instant, nutritional labeling is not damaged, enters suitability for industrialized production.
For achieving the above object, the technical solution used in the present invention is as follows:
A production method for holothurian fruit jelly food, comprises following component (mass fraction):
Sea cucumber powder 80%～90%, xylitol 9%～15%, sodium alginate 0.5%～1%, agar powder 1.8%～2%, acid 0.2%～0.3%, anticorrisive agent 0.1%～0.15%, calcium lactate 0.1%～0.15%, vitamin C 0.1%.
A production method for holothurian fruit jelly food, comprises following steps:
(1) 100 order sea cucumber powder are added to hot water dissolving in 1: 40 ratio;
(2) add xylitol, stirring and dissolving, ebuillition of heated sterilizing in 40 minutes, and with sterile purified water, supply the liquid of volatilization;
(3) add 1.8%～2% agar powder, 0.5%～1% sodium alginate, stirring and dissolving, continues heating 10 minutes, is cooled to 40 ℃ of left and right;
(4) add anhydrous citric acid, calcium lactate, potassium sorbate, vitamin C, stir;
(5) under GMP condition through sterilizing, packing, check, dispatch from the factory.
Described sea cucumber powder is 100 order pulvis, its water content≤3%.
Described acid is anhydrous citric acid; Anticorrisive agent is potassium sorbate.
Compared with prior art, tool of the present invention has the following advantages:
(1) in manufacturing process, the nutritional labeling in sea cucumber body is not destroyed, and does not produce the phenomenon of nutrient loss;
(2) the sea cucumber powder of beating after powder 100 orders is easier to absorption of human body utilization;
(3) holothurian fruit jelly food has been covered the fishy smell of sea cucumber, becomes product sutable for men, women, and children.
Holothurian fruit jelly food of the present invention.Have the distinctive health-care efficacy of sea cucumber, product is clear and melodious, sweet and sour taste, nutritious, easy to carry, be consumers in general's preciousness, featured pollution-free food,
The specific embodiment
Embodiment 1:
(1) take Dalian, to produce sea cucumber be raw material, after cleaning up, beats powder 100 orders, gets 1kg sea cucumber powder and add hot water 40KG dissolving in 1: 40 ratio;
(2) add 9kg xylitol, stirring and dissolving, ebuillition of heated sterilizing in 40 minutes, and the liquid of supplying volatilization with sterile purified water is to 40L left and right;
(3) add the agar powder of 2kg, the sodium alginate of 0.5kg, stirring and dissolving, continues heating 10 minutes, is cooled to 40 ℃ of left and right;
(4) add anhydrous citric acid 0.18kg, calcium lactate 0.125kg, potassium sorbate 0.125kg, vitamin C 0.1kg, stir;
(5) under GMP condition through sterilizing, packing, check, dispatch from the factory.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and principle, substitutes, combination, simplify; all should be equivalent substitute mode, be included in protection scope of the present invention.
Claims (4)
1. the production method of a holothurian fruit jelly food, it is characterized in that, in 100 parts of quality, this jelly contains following composition: 80～90 parts, sea cucumber powder, 9～15 parts of xylitols, 0.5～1 part of sodium alginate, 1.8～2 parts of agar powders, 0.2～0.3 part of acid, 0.1～0.15 part of anticorrisive agent, 0.1～0.15 part of calcium lactate, 0.1 part of vitamin C.
2. the production method of a kind of holothurian fruit jelly food according to claim 1, is characterized in that: described sea cucumber powder is 100 order pulvis, its water content≤3%.
3. the production method of a kind of holothurian fruit jelly food according to claim 1, is characterized in that: described acid is anhydrous citric acid; Anticorrisive agent is potassium sorbate.
4. the production method of a kind of holothurian fruit jelly food according to claim 1, is characterized in that, comprises following steps:
(1) 100 order sea cucumber powder are added to hot water dissolving in 1: 40 ratio;
(2) add xylitol, stirring and dissolving, ebuillition of heated sterilizing in 40 minutes, and with sterile purified water, supply the liquid of volatilization;
(3) add 1.8%～2% agar powder, 0.5%～1% sodium alginate, stirring and dissolving, continues heating 10 minutes, is cooled to 40 ℃ of left and right;
(4) add anhydrous citric acid, calcium lactate, potassium sorbate, vitamin C, stir;
(5) under GMP condition through sterilizing, packing, check, dispatch from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210358485.2A CN103653061A (en) | 2012-09-25 | 2012-09-25 | Production method of sea cucumber jelly food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210358485.2A CN103653061A (en) | 2012-09-25 | 2012-09-25 | Production method of sea cucumber jelly food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103653061A true CN103653061A (en) | 2014-03-26 |
Family
ID=50292780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210358485.2A Pending CN103653061A (en) | 2012-09-25 | 2012-09-25 | Production method of sea cucumber jelly food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103653061A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719430A (en) * | 2017-04-19 | 2018-11-02 | 王冬媛 | A kind of processing method for the instant holothurian stored for a long time at normal temperatures |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101151991A (en) * | 2006-09-30 | 2008-04-02 | 初暖 | Nourishing fruit jelly |
| CN101292751A (en) * | 2007-04-23 | 2008-10-29 | 曾志龙 | Holothurian fruit jelly and preparation method thereof |
| CN101965989A (en) * | 2010-09-10 | 2011-02-09 | 山东海益宝水产股份有限公司 | Sea cucumber jelly and making method thereof |
| CN101999701A (en) * | 2010-12-10 | 2011-04-06 | 中国海洋大学 | Seafood jelly and preparation method thereof |
-
2012
- 2012-09-25 CN CN201210358485.2A patent/CN103653061A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101151991A (en) * | 2006-09-30 | 2008-04-02 | 初暖 | Nourishing fruit jelly |
| CN101292751A (en) * | 2007-04-23 | 2008-10-29 | 曾志龙 | Holothurian fruit jelly and preparation method thereof |
| CN101965989A (en) * | 2010-09-10 | 2011-02-09 | 山东海益宝水产股份有限公司 | Sea cucumber jelly and making method thereof |
| CN101999701A (en) * | 2010-12-10 | 2011-04-06 | 中国海洋大学 | Seafood jelly and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 胡云峰: "《葡萄实用加工技术》", 31 March 2010, article "葡萄果冻的制作" * |
| 郭少惠: "一种新型耐热果冻的探讨", 《广西轻工业》, no. 11, 30 November 2011 (2011-11-30) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719430A (en) * | 2017-04-19 | 2018-11-02 | 王冬媛 | A kind of processing method for the instant holothurian stored for a long time at normal temperatures |
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| DD01 | Delivery of document by public notice |
Addressee: Jiangsu Xuefu Biological Engineering Co., Ltd. Document name: Notification that Application Deemed to be Withdrawn |
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Application publication date: 20140326 |