CN103989040B - A kind of production method of konjaku donkey-hide gelatin jelly - Google Patents
A kind of production method of konjaku donkey-hide gelatin jelly Download PDFInfo
- Publication number
- CN103989040B CN103989040B CN201410257291.2A CN201410257291A CN103989040B CN 103989040 B CN103989040 B CN 103989040B CN 201410257291 A CN201410257291 A CN 201410257291A CN 103989040 B CN103989040 B CN 103989040B
- Authority
- CN
- China
- Prior art keywords
- donkey
- hide gelatin
- weight portions
- jelly
- konjaku
- 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.)
- Active
Links
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 73
- 239000008273 gelatin Substances 0.000 title claims abstract description 73
- 229920000159 gelatin Polymers 0.000 title claims abstract description 73
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 73
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 73
- 235000015110 jellies Nutrition 0.000 title claims abstract description 53
- 239000008274 jelly Substances 0.000 title claims abstract description 53
- 229920002752 Konjac Polymers 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229910001868 water Inorganic materials 0.000 claims abstract description 38
- 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 30
- 239000003292 glue Substances 0.000 claims abstract description 23
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 12
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 10
- 239000001814 pectin Substances 0.000 claims abstract description 10
- 235000010987 pectin Nutrition 0.000 claims abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 10
- 239000001103 potassium chloride Substances 0.000 claims abstract description 10
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 9
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 9
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 9
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 9
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims description 18
- 239000000084 colloidal system Substances 0.000 claims description 8
- 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
- 238000001879 gelation Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 5
- 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
- 238000001514 detection method Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 235000010485 konjac Nutrition 0.000 description 4
- 238000000034 method Methods 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
- 239000000463 material Substances 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
- 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 2
- 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
- 239000000499 gel Substances 0.000 description 2
- 229940046240 glucomannan Drugs 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
- 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
- 238000001914 filtration Methods 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
- 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
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of production method of konjaku donkey-hide gelatin jelly, comprise the following steps: donkey-hide gelatin and water are put into saucepan boiling 30-50min, filter after donkey-hide gelatin all dissolves, make donkey-hide gelatin solution; Konjaku flour, pectin, carragheen, xanthans and water are carried out mix and blend, after fully dissolving, obtains transparent homogeneous glue; Described donkey-hide gelatin solution, described glue, HFCS, white granulated sugar, citric acid, acesulfame potassium, potassium chloride and water are mixed, filter filling after dissolving, then by the jelly after filling at 85-90 DEG C of sterilizing 20-30min, to obtain final product.The konjaku of high dietary-fiber and the donkey-hide gelatin with blood tonification and beautification fully merge by the present invention, and the konjaku donkey-hide gelatin jelly provided has that gelation is strong, the advantage of good water-retaining property, can be used as a kind of nutrient health jelly and eats.
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 that significantly change occurs, nutritious equilibrium, excellent flavor, food that is easy to carry and that have a health care become first-selected, are more and more subject to the attention of consumer and like.
Jelly is mainly based on fruit type in the market, such as CN102008032A(publication date on 04 13rd, 2011) disclose a kind of mulberries jelly, needed raw material comprises mulberry juice, lotus root starch, spina date seed, white sugar, arabo-ascorbic acid, lotus nut starch, coagulating agent.CN1011337841A(publication date on 03 05th, 2008) disclose a kind of loquat jelly, containing edible glue, sugar and flavoring essence, it is characterized in that the weight percent concentration of 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%, loquat extract also containing 50 ~ 80% weight percent concentration, surplus is pure water, the amygdalin containing 0.008-0.0125% weight percent concentration in described loquat extract.
Some are also had to have the jelly of health care in addition, such as CN102106495A(publication date on 06 29th, 2011) disclose a kind of konjak jelly powder, 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: mixed with white granulated sugar by konjak jelly powder; By the white granulated sugar that mixes 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 namely obtain konjak jelly finished product.CN103549243A(publication date on 02 05th, 2014) disclose a kind of preparation method of health-care fruit jelly, obtaining by the following method: with the fruit of glossy privet, rhizome of chuanxiong, matrimony vine for raw material, obtaining extract by decocting; 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 being mixed, be heated to 75-80 DEG C while stirring, adding mass percent is that 0.5%-1% potassium citrate is allocated, and then heats after 40-45min while stirring, filling enter in jelly cup, sealing; Sterilizing, i.e. obtained health-care fruit jelly.
The preparation method of multiple jelly is prior art discloses although above-mentioned. still there is certain defect in these preparation methods, as not strong in gel, jelly not easily absorbs water.
Therefore, for gelation still there is demand in preparation method that is strong and easily water suction jelly, and this is also one of study hotspot and emphasis in this technical field, especially the power that is accomplished of the present invention and starting point place.
Summary of the invention
For the above-mentioned shortcoming that prior art exists, present inventor has performed a large amount of further investigations, after having paid creative work, provide a kind of production method of konjaku donkey-hide gelatin jelly.
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, filters after donkey-hide gelatin all dissolves, make donkey-hide gelatin solution;
(2) preparation of colloid
The water 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, the xanthans of 1-2 weight portion and 8-12 weight portion is carried out mix and blend, after fully dissolving, obtains transparent homogeneous glue;
(3) allotment of jelly
The water 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, the acesulfame potassium of 0.01-0.04 weight portion, the potassium chloride of 0.02-0.1 weight portion and 30-40 weight portion is mixed, filter filling after dissolving, 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), brew time is 40min.
Preferably, in step (2), the consumption of each material is: the water of the konjaku flour of 3 weight portions, the pectin of 2 weight portions, the carragheen of 1.5 weight portions, the xanthans of 1.5 weight portions and 10 weight portions.
Preferably, in step (3), the consumption of each material is: the water of 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, the acesulfame potassium of 0.025 weight portion, the potassium chloride of 0.06 weight portion and 35 weight portions.
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 the health care of generally acknowledging 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, panacea of enriching blood, and taste is sweet flat, enters lung, liver, kidney channel, there is effects such as tonifying 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, be suitable for crowd extensive.The present invention adopts the konjaku flour containing a large amount of high-quality dietary fiber konjaku glucomannan and the donkey-hide gelatin containing high-quality gelatin albumen to be raw material, because konjaku and donkey-hide gelatin have gelling performance, konjaku, donkey-hide gelatin, pectin, carragheen, several colloid of xanthans are carried out composite and taste debugging in specific proportions, thus 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, can be used as a kind of moisturizing water conservation, the nutrient health jelly of beauty face-whitening-nourishing extensively eats.
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 and understand the present invention further, but not limit the present invention in any form.It should be pointed out that to those skilled in the art, without departing from the inventive concept of the premise, some distortion and improvement can also be made.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, filters after donkey-hide gelatin all dissolves, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the carragheen of the pectin of the konjaku flour of 3 weight portions, 2 weight portions, 1.5 weight portions, the xanthans of 1.5 weight portions and 10 weight portions is carried out mix and blend, after fully dissolving, obtains transparent homogeneous glue;
(3) allotment of jelly
The water 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, the potassium chloride of 0.06 weight portion and 35 weight portions is mixed, filter filling after dissolving, 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, filters after donkey-hide gelatin all dissolves, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the carragheen of the pectin of the konjaku flour of 2 weight portions, 1.5 weight portions, 2 weight portions, the xanthans of 2 weight portions and 8 weight portions is carried out mix and blend, after fully dissolving, obtains transparent homogeneous glue;
(3) allotment of jelly
The water 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, the potassium chloride of 0.08 weight portion and 40 weight portions is mixed, filter filling after dissolving, 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, filters after donkey-hide gelatin all dissolves, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the carragheen of the pectin of the konjaku flour of 2.5 weight portions, 2 weight portions, 2.5 weight portions, the xanthans of 1 weight portion and 9 weight portions is carried out mix and blend, after fully dissolving, obtains transparent homogeneous glue;
(3) allotment of jelly
The water 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, the potassium chloride of 0.1 weight portion and 30 weight portions is mixed, filter filling after dissolving, 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, filters after donkey-hide gelatin all dissolves, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the carragheen of the pectin of the konjaku flour of 3 weight portions, 2.5 weight portions, 1 weight portion, the xanthans of 1.5 weight portions and 11 weight portions is carried out mix and blend, after fully dissolving, obtains transparent homogeneous glue;
(3) allotment of jelly
The water 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, the potassium chloride of 0.02 weight portion and 35 weight portions is mixed, filter filling after dissolving, 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, filters after donkey-hide gelatin all dissolves, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the carragheen of the pectin of the konjaku flour of 3.5 weight portions, 1 weight portion, 1.5 weight portions, the xanthans of 2 weight portions and 12 weight portions is carried out mix and blend, after fully dissolving, obtains transparent homogeneous glue;
(3) allotment of jelly
The water 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, the potassium chloride of 0.04 weight portion and 40 weight portions is mixed, filter filling after dissolving, 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 1.5 weight portions, 3 weight portions respectively; 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 same manner as example 1 respectively.
The detection of water-retaining property
Respectively implement above-described embodiment 1-5 and comparative example 1-8, to obtained jelly conveniently detection method carry out water content detection, detection acquired results as shown in table 1 below.
From upper table 1, when donkey-hide gelatin solution usage in step (3) is 2-3 weight portion, glue consumption is 4-5 weight portion, the jelly water content obtained all on 45% (see embodiment 1-5), and when the two does not process in these scopes, 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, the scope demonstrating glue of the present invention (containing konjaku flour) consumption and donkey-hide gelatin solution usage thus has vital effect for the water-retaining property of final jelly; Especially, when 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 is to be appreciated that the present invention is not limited to above-mentioned particular implementation, 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 (1)
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 5 weight portions and 20 weight portions is put into saucepan boiling 40min, filters after donkey-hide gelatin all dissolves, make donkey-hide gelatin solution;
(2) preparation of colloid
The water of the carragheen of the pectin of the konjaku flour of 3 weight portions, 2 weight portions, 1.5 weight portions, the xanthans of 1.5 weight portions and 10 weight portions is carried out mix and blend, after fully dissolving, obtains transparent homogeneous glue;
(3) allotment of jelly
The water of the citric acid of the white granulated sugar of the HFCS of the described glue of the described donkey-hide gelatin solution of 2.5 weight portions, 4.5 weight portions, 2 weight portions, 1.5 weight portions, 0.25 weight portion, the acesulfame potassium of 0.025 weight portion, the potassium chloride of 0.06 weight portion and 35 weight portions is mixed, filter filling after dissolving, then sterilizing 20-30min under 85-90 DEG C of condition, obtains konjaku donkey-hide gelatin jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410257291.2A CN103989040B (en) | 2014-06-11 | 2014-06-11 | A kind of production method of konjaku donkey-hide gelatin jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410257291.2A CN103989040B (en) | 2014-06-11 | 2014-06-11 | A kind of production method of konjaku donkey-hide gelatin jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103989040A CN103989040A (en) | 2014-08-20 |
| CN103989040B true CN103989040B (en) | 2015-12-30 |
Family
ID=51303580
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410257291.2A Active CN103989040B (en) | 2014-06-11 | 2014-06-11 | A kind of production method of konjaku donkey-hide gelatin jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103989040B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108713718B (en) * | 2018-06-07 | 2022-03-18 | 唐传生物科技（厦门）有限公司 | Jelly and production method thereof |
| 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 |
| 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 |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628544A (en) * | 2003-12-17 | 2005-06-22 | 张纪洪 | Jelly containing donkey-hide gelatin and making method thereof |
| CN102008098A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red jujube blood tonifying beverage and production process thereof |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
| CN103416644A (en) * | 2013-08-08 | 2013-12-04 | 洽洽食品股份有限公司 | Konjak jelly and processing method thereof |
-
2014
- 2014-06-11 CN CN201410257291.2A patent/CN103989040B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628544A (en) * | 2003-12-17 | 2005-06-22 | 张纪洪 | Jelly containing donkey-hide gelatin and making method thereof |
| CN102008098A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red jujube blood tonifying beverage and production process thereof |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
| CN103416644A (en) * | 2013-08-08 | 2013-12-04 | 洽洽食品股份有限公司 | Konjak jelly and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 复合魔芋胶果冻的研制;刘树兴等;《食品科技》;20021231(第10期);30-32 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103989040A (en) | 2014-08-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103989040B (en) | A kind of production method of konjaku donkey-hide gelatin jelly | |
| CN102578346B (en) | Lutein ester soft sweet and preparation method thereof | |
| CN106805176B (en) | Okra polysaccharide health-care jelly and preparation method thereof | |
| CN102106495A (en) | Konjac jelly powder and method for making jellies by using same | |
| CN102813102B (en) | White gourd jelly and preparation method thereof | |
| CN103609925A (en) | White fungus jelly | |
| CN103504023A (en) | Dried tofu with black beans as main ingredients | |
| CN103053888B (en) | Method for preparing wax apple jelly | |
| CN106666572A (en) | Pogostemon auricularius jelly and making method thereof | |
| CN105851991A (en) | Nutritional seasoning tea sauce and making method thereof | |
| CN102813099B (en) | Polygonatum odoratum jelly and preparation method of polygonatum odoratum jelly | |
| CN112167578A (en) | Method for making natural konjak jelly | |
| CN111387456A (en) | Low-sugar jam and preparation method thereof | |
| CN103815043A (en) | Whitening and skincare blackberry soybean milk and preparation method for same | |
| CN110613069B (en) | Method for preparing apple composite cloudy juice beverage by using sweet potato powder | |
| CN107853677A (en) | The preparation technology of celery sweet potato vermicelli or bean vermicelli | |
| CN107495249A (en) | A kind of banana skin jelly and preparation method thereof | |
| CN103549243B (en) | A kind of preparation method of health-care fruit jelly | |
| CN107348475A (en) | Chinese-wolfberry nutritive bean vermicelli and its preparation technology | |
| CN103340338A (en) | Paper mulberry stamen jelly and preparation method thereof | |
| CN102972740A (en) | Preparation method of carambola jam | |
| CN106072263A (en) | A kind of Folium camelliae assamicae Flos Rosae Rugosae fruit jelly | |
| CN106107803A (en) | A kind of fermentation Oryza glutinosa Resina persicae nutritional jelly | |
| CN104431669A (en) | Lipid-lowering jelly and preparation method thereof | |
| CN105146253A (en) | Black fungus jelly with compound fruit flavor and method for manufacturing black fungus jelly |
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 |