CN103989040A - Production method of konjac and colla corii asini jelly - Google Patents
Production method of konjac and colla corii asini jelly Download PDFInfo
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- CN103989040A CN103989040A CN201410257291.2A CN201410257291A CN103989040A CN 103989040 A CN103989040 A CN 103989040A CN 201410257291 A CN201410257291 A CN 201410257291A CN 103989040 A CN103989040 A CN 103989040A
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- hide gelatin
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 54
- 239000008274 jelly Substances 0.000 title claims abstract description 54
- 229920002752 Konjac Polymers 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000010485 konjac Nutrition 0.000 title abstract description 10
- 108010052008 colla corii asini Proteins 0.000 title abstract 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title abstract 6
- 239000000252 konjac Substances 0.000 title abstract 6
- 241001312219 Amorphophallus konjac Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 229910001868 water Inorganic materials 0.000 claims abstract description 41
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 11
- 239000001103 potassium chloride Substances 0.000 claims abstract description 11
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 11
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 10
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 10
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 10
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 10
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 9
- 108010010803 Gelatin Proteins 0.000 claims description 67
- 239000008273 gelatin Substances 0.000 claims description 67
- 229920000159 gelatin Polymers 0.000 claims description 67
- 235000019322 gelatine Nutrition 0.000 claims description 67
- 235000011852 gelatine desserts Nutrition 0.000 claims description 67
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000003292 glue Substances 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 18
- 241000206575 Chondrus crispus Species 0.000 claims description 11
- 239000000084 colloidal system Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 3
- 239000000499 gel Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 5
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 229960000292 pectin Drugs 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 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
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 244000061508 Eriobotrya japonica Species 0.000 description 3
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000008279 sol Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- XUCIJNAGGSZNQT-JHSLDZJXSA-N (R)-amygdalin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O[C@@H](C#N)C=2C=CC=CC=2)O1 XUCIJNAGGSZNQT-JHSLDZJXSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000830535 Ligustrum lucidum Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940089837 amygdalin Drugs 0.000 description 1
- YZLOSXFCSIDECK-UHFFFAOYSA-N amygdalin Natural products OCC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC(C#N)c3ccccc3 YZLOSXFCSIDECK-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- YGHHWSRCTPQFFC-UHFFFAOYSA-N eucalyptosin A Natural products OC1C(O)C(O)C(CO)OC1OC1C(OC(C#N)C=2C=CC=CC=2)OC(CO)C(O)C1O YGHHWSRCTPQFFC-UHFFFAOYSA-N 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a production method of a konjac and colla corii asini jelly. The production method comprises the following steps: placing colla corii asini and water in a boiling pot, boiling for 30-50 minutes, and filtering after completely dissolving the colla corii asini to prepare a colla corii asini solution; mixing and stirring konjac flour, pectin, carrageenan, xanthan gum and water, and fully dissolving to obtain a transparent and uniform colla corii asini solution; uniformly mixing the colla corii asini solution, high fructose corn syrup, white granulated sugar, acesulfame potassium, potassium chloride and water, filtering and filling after dissolving, and then sterilizing the filled jelly at a temperature of 85-90 DEG C for 20-30 minutes to obtain the konjac and colla corii asini jelly. According to the production method, the konjac with high dietary fiber and the colla corii asini with functions of enriching the blood and beautifying the skin are fully fused together, so that the provided konjac and colla corii asini jelly has the advantages of strong gel property and good water-retaining property, and can be used as a nutritional healthy jelly for being eaten.
Description
Technical field
The present invention relates to a kind of production method of jelly, be specifically related to a kind of production method of konjaku donkey-hide gelatin jelly.
Background technology
In recent years, along with improving constantly of people's living standard, the quickening of live and work rhythm, people need food
Ask psychology to occur significantly to change, nutritious equilibrium, excellent flavor, food easy to carry and that have a health care become first-selection, are more and more subject to consumer's attention and like.
Jelly is mainly taking fruit type as main, such as open on 04 13rd, 2011 day of CN102008032A(in the market) a kind of mulberries jelly is disclosed, needed raw material comprises mulberry juice, lotus root starch, spina date seed, white sugar, arabo-ascorbic acid, lotus nut starch, coagulating agent.CN1011337841A(open day on 03 05th, 2008) a kind of loquat jelly disclosed, contain edible glue, sugar and flavoring essence, the weight percent concentration that it is characterized in that described edible glue is 0.6～1.2%, the weight percent concentration of described sugar is 12～16%, the weight percent concentration of described flavoring essence is 0.07～0.10%, also contain the loquat extract of 50～80% weight percent concentration, surplus is pure water, the amygdalin that contains 0.008-0.0125% weight percent concentration in described loquat extract.
Also have in addition some to there is the jelly of health care, such as CN102106495A(open day on 06 29th, 2011) a kind of konjak jelly powder disclosed, it comprises the component of following weight parts proportioning: konjaku flour 30-40, carragheen 10-25, xanthans 0-10, locust bean gum 0-15, melon bean gum 0-20, natrium citricum 5-12.5, potassium chloride 8-15, xylitol 0-7, citric acid 2-5; And using above-mentioned konjak jelly powder to make the method for jelly, step is: konjak jelly powder is mixed with white granulated sugar; By the white granulated sugar mixing and jelly powder, pour in the cold water pill tank in stirring; Continue to drop into white granulated sugar or syrup, open Steam Heating; Filter packing sterilizing and obtain konjak jelly finished product.CN103549243A(open day on 02 05th, 2014) a kind of preparation method of health-care fruit jelly is disclosed, make by the following method: taking the fruit of glossy privet, rhizome of chuanxiong, matrimony vine as raw material, obtain extract by decoction; After xanthans, agar, xylitol are mixed in proportion, add the heavy 3-5 of colloidal sol pure water doubly, stir and within 30 minutes, make it fully swelling, swelling good gel is heated to 100 DEG C while stirring, time is 10 minutes, adds sucrose in the ratio of colloidal sol white sugar 3.5-5:1, and the time is 25-35min, with 80-100 order filter-cloth filtering, obtain filtrate; After colloidal sol and extract, filtrate are mixed, be heated to while stirring 75-80 DEG C, adding mass percent is that 0.5%-1% potassium citrate is allocated, and then heats while stirring after 40-45min, filling enter in jelly cup, sealing; Sterilizing, makes health-care fruit jelly.
Although above-mentioned prior art discloses the preparation method of multiple jelly. still there is certain defect in these preparation methods, as gel is not strong, jelly is difficult for water suction etc.
Therefore, for gelation still there is demand in preparation method strong and easily water suction jelly, and this is also one of study hotspot in this technical field and emphasis, the power that the present invention is accomplished especially and starting point place.
Summary of the invention
The above-mentioned shortcoming existing for prior art, the inventor has carried out a large amount of further investigations, is paying after creative work, and a kind of production method of konjaku donkey-hide gelatin jelly is provided.
The present invention is achieved by the following technical solutions, and a kind of production method of konjaku donkey-hide gelatin jelly, comprises the following steps:
(1) preparation of donkey-hide gelatin solution
The water of the donkey-hide gelatin of 4-6 weight portion and 18-22 weight portion is put into saucepan boiling 30-50min, after donkey-hide gelatin all dissolves, filter, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the xanthans of the carragheen of the pectin of the konjaku flour of 2-3.5 weight portion, 1-2.5 weight portion, 1-2.5 weight portion, 1-2 weight portion and 8-12 weight portion is carried out to mix and blend, after fully dissolving, obtain the glue of transparent homogeneous;
(3) allotment of jelly
The acesulfame potassium of the citric acid of the white granulated sugar of the HFCS of the described glue of the described donkey-hide gelatin solution of 2-3 weight portion, 4-5 weight portion, 1-3 weight portion, 1-2 weight portion, 0.2-0.3 weight portion, 0.01-0.04 weight portion, the potassium chloride of 0.02-0.1 weight portion and the water of 30-40 weight portion are mixed, after dissolving, filter filling, then sterilizing 20-30min under 85-90 DEG C of condition, obtains konjaku donkey-hide gelatin jelly.
Preferably, in step (1), the consumption of each material is: the donkey-hide gelatin of 5 weight portions, the water of 20 weight portions.
Preferably, in step (1), the boiling time is 40min.
Preferably, in step (2), the consumption of each material is: carragheen, the xanthans of 1.5 weight portions and the water of 10 weight portions of the konjaku flour of 3 weight portions, the pectin of 2 weight portions, 1.5 weight portions.
Preferably, in step (3), the consumption of each material is: the citric acid of the HFCS of the described donkey-hide gelatin solution of 2.5 weight portions, the described glue of 4.5 weight portions, 2 weight portions, the white granulated sugar of 1.5 weight portions, 0.25 weight portion, acesulfame potassium, the potassium chloride of 0.06 weight portion and the water of 35 weight portions of 0.025 weight portion.
Compared with prior art, beneficial effect of the present invention is as follows: the main component of konjaku is a kind of water-soluble dietary fiber konjaku glucomannan, there is very strong water absorbing capacity and imbibition, there is generally acknowledged health care both at home and abroad, can be promoting blood circulation and removing blood stasis, removing toxicity for detumescence, wide intestines defaecation, cures mainly the diseases such as hypotensive, hypoglycemic, swelling and aching of gum; Donkey-hide gelatin is that traditional nourishing is top grade, the panacea of enriching blood, and taste is sweet flat, enters lung, liver, kidney channel, there is the effect such as tonify the blood and arrest bleeding, nourshing Yin and drynsessmoistening prescription, medicine-food two-purpose, long-term taking can blood-supplementing blood-nourishing, beauty face-whitening-nourishing, anti-ageing, antifatigue, raising immunity, is suitable for crowd extensive.The present invention adopts containing the konjaku flour of a large amount of high-quality dietary fiber konjaku glucomannans and is raw material containing the donkey-hide gelatin of high-quality gelatin albumen, because konjaku and donkey-hide gelatin have gelling performance, konjaku, donkey-hide gelatin, pectin, carragheen, several colloids of xanthans are carried out to composite and taste debugging in specific proportions, thereby konjaku and donkey-hide gelatin are fully merged, make that gelation is strong, the high-quality konjaku donkey-hide gelatin jelly of good water-retaining property, the nutrient health jelly that can be used as a kind of moisturizing water conservation, beauty face-whitening-nourishing is extensively edible.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.Following examples will contribute to those skilled in the art further to understand the present invention, but not limit in any form the present invention.It should be pointed out that to those skilled in the art, without departing from the inventive concept of the premise, can also make some distortion and improvement.These all belong to protection scope of the present invention.
Embodiment 1
The present embodiment relates to a kind of production method of konjaku donkey-hide gelatin jelly, comprises the following steps:
(1) preparation of donkey-hide gelatin solution
The water of the donkey-hide gelatin of 5 weight portions and 20 weight portions is put into saucepan boiling 40min, after donkey-hide gelatin all dissolves, filter, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the xanthans of the carragheen of the pectin of the konjaku flour of 3 weight portions, 2 weight portions, 1.5 weight portions, 1.5 weight portions and 10 weight portions is carried out to mix and blend, after fully dissolving, obtain the glue of transparent homogeneous;
(3) allotment of jelly
The water of the potassium chloride of the acesulfame potassium of the citric acid of the white granulated sugar of the HFCS of the glue of the donkey-hide gelatin solution of 2.5 weight portions, 4.5 weight portions, 2 weight portions, 1.5 weight portions, 0.25 weight portion, 0.025 weight portion, 0.06 weight portion and 35 weight portions is mixed, after dissolving, filter filling, then sterilizing 25min under 85 DEG C of conditions, obtains konjaku donkey-hide gelatin jelly.
Embodiment 2
The present embodiment relates to a kind of production method of konjaku donkey-hide gelatin jelly, comprises the following steps:
(1) preparation of donkey-hide gelatin solution
The water of the donkey-hide gelatin of 4 weight portions and 20 weight portions is put into saucepan boiling 30min, after donkey-hide gelatin all dissolves, filter, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the xanthans of the carragheen of the pectin of the konjaku flour of 2 weight portions, 1.5 weight portions, 2 weight portions, 2 weight portions and 8 weight portions is carried out to mix and blend, after fully dissolving, obtain the glue of transparent homogeneous;
(3) allotment of jelly
The water of the potassium chloride of the acesulfame potassium of the citric acid of the white granulated sugar of the HFCS of the glue of the donkey-hide gelatin solution of 3 weight portions, 5 weight portions, 1 weight portion, 1.5 weight portions, 0.3 weight portion, 0.01 weight portion, 0.08 weight portion and 40 weight portions is mixed, after dissolving, filter filling, then 88 DEG C of sterilizing 30min, obtain konjaku donkey-hide gelatin jelly.
Embodiment 3
The present embodiment relates to a kind of production method of konjaku donkey-hide gelatin jelly, comprises the following steps:
(1) preparation of donkey-hide gelatin solution
The water of the donkey-hide gelatin of 5 weight portions and 22 weight portions is put into saucepan boiling 35min, after donkey-hide gelatin all dissolves, filter, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the xanthans of the carragheen of the pectin of the konjaku flour of 2.5 weight portions, 2 weight portions, 2.5 weight portions, 1 weight portion and 9 weight portions is carried out to mix and blend, after fully dissolving, obtain the glue of transparent homogeneous;
(3) allotment of jelly
The water of the potassium chloride of the acesulfame potassium of the citric acid of the white granulated sugar of the HFCS of the glue of the donkey-hide gelatin solution of 2 weight portions, 4 weight portions, 2 weight portions, 2 weight portions, 0.2 weight portion, 0.02 weight portion, 0.1 weight portion and 30 weight portions is mixed, after dissolving, filter filling, then 90 DEG C of sterilizing 20min, obtain konjaku donkey-hide gelatin jelly.
Embodiment 4
The present embodiment relates to a kind of production method of konjaku donkey-hide gelatin jelly, comprises the following steps:
(1) preparation of donkey-hide gelatin solution
The water of the donkey-hide gelatin of 6 weight portions and 18 weight portions is put into saucepan boiling 45min, after donkey-hide gelatin all dissolves, filter, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the xanthans of the carragheen of the pectin of the konjaku flour of 3 weight portions, 2.5 weight portions, 1 weight portion, 1.5 weight portions and 11 weight portions is carried out to mix and blend, after fully dissolving, obtain the glue of transparent homogeneous;
(3) allotment of jelly
The water of the potassium chloride of the acesulfame potassium of the citric acid of the white granulated sugar of the HFCS of the glue of the donkey-hide gelatin solution of 2.5 weight portions, 4.5 weight portions, 3 weight portions, 1 weight portion, 0.25 weight portion, 0.03 weight portion, 0.02 weight portion and 35 weight portions is mixed, after dissolving, filter filling, then 85 DEG C of sterilizing 25min, obtain konjaku donkey-hide gelatin jelly.
Embodiment 5
The present embodiment relates to a kind of production method of konjaku donkey-hide gelatin jelly, comprises the following steps:
(1) preparation of donkey-hide gelatin solution
The water of the donkey-hide gelatin of 4 weight portions and 20 weight portions is put into saucepan boiling 50min, after donkey-hide gelatin all dissolves, filter, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the xanthans of the carragheen of the pectin of the konjaku flour of 3.5 weight portions, 1 weight portion, 1.5 weight portions, 2 weight portions and 12 weight portions is carried out to mix and blend, after fully dissolving, obtain the glue of transparent homogeneous;
(3) allotment of jelly
The water of the potassium chloride of the acesulfame potassium of the citric acid of the white granulated sugar of the HFCS of the glue of the donkey-hide gelatin solution of 3 weight portions, 5 weight portions, 1 weight portion, 1.5 weight portions, 0.3 weight portion, 0.04 weight portion, 0.04 weight portion and 40 weight portions is mixed, after dissolving, filter filling, then 90 DEG C of sterilizing 30min, obtain konjaku donkey-hide gelatin jelly.
Comparative example 1-8
Except the donkey-hide gelatin solution usage in step (3) and glue consumption are revised as respectively to 1.5 weight portions, 3 weight portions; 1.5 weight portions, 6 weight portions; 3.5 weight portions, 3 weight portions; 3.5 weight portions, 6 weight portions; 1 weight portion, 2 weight portions; 1 weight portion, 7 weight portions; 4 weight portions, 2 weight portions; Outside 4 weight portions, 7 weight portions, implement comparative example 1-8 in the mode identical with embodiment 1 respectively.
The detection of water-retaining property
Implement respectively above-described embodiment 1-5 and comparative example 1-8, obtained jelly is carried out to water content detection according to conventional detection method, detect acquired results as shown in following table 1.
From upper table 1, donkey-hide gelatin solution usage in step (3) is that 2-3 weight portion, glue consumption are while being 4-5 weight portion, the jelly water content obtaining all (is shown in embodiment 1-5) on 45%, and when the two is not in the time that these scopes are processed, jelly water content all decreases or sharply reduces, the range of decrease is shown in comparative example 1-8 up to 20%(), make us beyond expectation, proved that thus the scope of glue of the present invention (containing konjaku flour) consumption and donkey-hide gelatin solution usage has vital effect for the water-retaining property of final jelly; Especially in the time of the glue of the donkey-hide gelatin solution of 2.5 weight portions, 4.5 weight portions, the water content of jelly has been up to 49.8%(and has seen embodiment 1), be best process range.
Above specific embodiments of the invention are described.It will be appreciated that, the present invention is not limited to above-mentioned specific implementations, and those skilled in the art can make various distortion or amendment within the scope of the claims, and this does not affect flesh and blood of the present invention.
Claims (5)
1. a production method for konjaku donkey-hide gelatin jelly, is characterized in that, comprises the following steps:
(1) preparation of donkey-hide gelatin solution
The water of the donkey-hide gelatin of 4-6 weight portion and 18-22 weight portion is put into saucepan boiling 30-50min, after donkey-hide gelatin all dissolves, filter, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the xanthans of the carragheen of the pectin of the konjaku flour of 2-3.5 weight portion, 1-2.5 weight portion, 1-2.5 weight portion, 1-2 weight portion and 8-12 weight portion is carried out to mix and blend, after fully dissolving, obtain the glue of transparent homogeneous;
(3) allotment of jelly
The acesulfame potassium of the citric acid of the white granulated sugar of the HFCS of the described glue of the described donkey-hide gelatin solution of 2-3 weight portion, 4-5 weight portion, 1-3 weight portion, 1-2 weight portion, 0.2-0.3 weight portion, 0.01-0.04 weight portion, the potassium chloride of 0.02-0.1 weight portion and the water of 30-40 weight portion are mixed, after dissolving, filter filling, then sterilizing 20-30min under 85-90 DEG C of condition, obtains konjaku donkey-hide gelatin jelly.
2. production method according to claim 1, is characterized in that, in step (1), the consumption of each material is: the donkey-hide gelatin of 5 weight portions, the water of 20 weight portions.
3. production method according to claim 1, is characterized in that, in step (1), the boiling time is 40min.
4. production method according to claim 1, is characterized in that, in step (2), the consumption of each material is: carragheen, the xanthans of 1.5 weight portions and the water of 10 weight portions of the konjaku flour of 3 weight portions, the pectin of 2 weight portions, 1.5 weight portions.
5. production method according to claim 1, it is characterized in that, in step (3), the consumption of each material is: the citric acid of the HFCS of the described donkey-hide gelatin solution of 2.5 weight portions, the described glue of 4.5 weight portions, 2 weight portions, the white granulated sugar of 1.5 weight portions, 0.25 weight portion, acesulfame potassium, the potassium chloride of 0.06 weight portion and the water of 35 weight portions of 0.025 weight portion.
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| CN103564279A (en) * | 2012-08-08 | 2014-02-12 | 福建天线宝宝食品股份有限公司 | Novel composite food gum for preparing fruit salad |
| CN107549425A (en) * | 2016-06-30 | 2018-01-09 | 重庆凰巢实业有限公司 | A kind of tamarind food and preparation method thereof |
| CN106174301A (en) * | 2016-07-05 | 2016-12-07 | 安徽省林锦记食品工业有限公司 | A kind of Resina persicae Colla Corii Asini fruit jelly of blood-enriching face-nourishing |
| CN108783339A (en) * | 2018-05-22 | 2018-11-13 | 广州市新程食品有限公司 | A kind of fruit jelly and preparation method |
| CN108813489A (en) * | 2018-05-22 | 2018-11-16 | 广州市新程食品有限公司 | A kind of jelly and preparation method of Han Amorphophalus rivieri powder |
| CN108713718A (en) * | 2018-06-07 | 2018-10-30 | 益家元品实业（厦门）有限公司 | Jelly and its production method |
| CN109497478A (en) * | 2018-12-18 | 2019-03-22 | 浙江医药高等专科学校 | Instant type composite natral nutritional jelly i.e. processed and preparation method thereof |
| CN109645469A (en) * | 2019-02-14 | 2019-04-19 | 任晋云 | A kind of preparation method for drinking donkey-hide gelatin convenient for eating |
| CN109645469B (en) * | 2019-02-14 | 2021-11-23 | 任晋云 | Preparation method of edible drinking donkey-hide gelatin paste |
| CN111418799A (en) * | 2020-05-21 | 2020-07-17 | 魏朝阳 | Donkey-hide gelatin and konjak bean curd and production method thereof |
| CN114223893A (en) * | 2021-12-01 | 2022-03-25 | 山东宏济堂健康产业有限公司 | Composition with rich taste and effects of nourishing yin and supplementing blood and maintaining beauty and keeping young and preparation method thereof |
| CN114190529A (en) * | 2021-12-09 | 2022-03-18 | 仙乐健康科技(安徽)有限公司 | High-content dietary fiber jelly and preparation method thereof |
| CN114190529B (en) * | 2021-12-09 | 2024-04-12 | 仙乐健康科技(安徽)有限公司 | Jelly with high content of dietary fibers and preparation method thereof |
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