CN104171782A - Nutritive melastoma dodecandrum jelly and preparation method thereof - Google Patents
Nutritive melastoma dodecandrum jelly and preparation method thereof Download PDFInfo
- Publication number
- CN104171782A CN104171782A CN201310432881.XA CN201310432881A CN104171782A CN 104171782 A CN104171782 A CN 104171782A CN 201310432881 A CN201310432881 A CN 201310432881A CN 104171782 A CN104171782 A CN 104171782A
- Authority
- CN
- China
- Prior art keywords
- jelly
- fingers
- preparation
- twist
- weight portion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 21
- 239000008274 jelly Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000885743 Melastoma dodecandrum Species 0.000 title abstract 4
- 230000000050 nutritive effect Effects 0.000 title abstract 2
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000499 gel Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 6
- 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 description 5
- 229920001817 Agar Polymers 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 230000035764 nutrition Effects 0.000 claims description 5
- 239000001508 potassium citrate Substances 0.000 claims description 5
- 229960002635 potassium citrate Drugs 0.000 claims description 5
- 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 claims description 5
- 235000011082 potassium citrates Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000011282 treatment Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a nutritive health-care melastoma dodecandrum jelly, and a preparation method thereof. Melastoma dodecandrum fruit is used as the main raw material, and auxiliary materials for jelly are added into the melastoma dodecandrum fruit. The raw materials are subjected to raw material treatment, extraction, preparation of jelly, blending, concentrating, sterilizing and cooling, so as to produce the jelly. The jelly is sweet, sour, delicious and elastic, and has the functions of clearing away the heat, decreasing the internal heat, detoxifying the body, and promoting the appetite.
Description
Technical field
The present invention relates to twist with the fingers nutrition and health care and preparation method a kind ofly.
Background technology
Jelly is people's food that especially children like extremely.By edible gelatin add water, sugar, that fruit juice is made outward appearance is sparkling and crystal-clear, lovely luster, the soft cunning of mouthfeel, cool and comfortable after jelly sense organ U.S., sweet taste, food is also a kind of healthy food of low calorie high dietary-fiber simultaneously, is deeply subject to liking of women and children.But the jelly on market contains food additives more, what have even substitutes pulp, nonnutritive value with essence, pigment.
Summary of the invention
Object of the present invention, in order to solve the weak point of above-mentioned existing issue, the invention provides and twists with the fingers jelly and preparation method thereof a kind ofly.。The jelly that the method is made is sweet and sour taste not only, flexible and heat-clearing, falls the functions such as fire, toxin expelling, promotion appetite.
The present invention is achieved through the following technical solutions:
(1) raw material is processed: select ground ripe, that nothing is rotten, disease-free to twist with the fingers, after cleaning, ground is twisted with the fingers really with smashing to pieces in juice extractor with pure water, with getting juice after 80 order filter-cloth filterings, obtain solution a;
(2) lixiviate: step (1) gained solution a is dropped into 5 times in the pure water of solution weight, be heated to 60-70 ℃, the time is 2-6 hour, filtrate stand for standby use;
(3) gel preparation: after konjak portuguese gansu polyose powder, agar, sodium alginate are mixed by a certain percentage, add 20 times to the pure water of colloidal sol weight, stir and within 30 minutes, make it abundant swelling, the good gel of swelling is heated to 100 ℃ while stirring, time is 10 minutes, ratio in colloidal sol white sugar 5:1 adds sucrose, and the time is 25-35min, with 100 order filter-cloth filterings;
(4) allotment is concentrated: after colloidal sol and filtrate are mixed, be heated to while stirring 75-80 ℃ and add certain proportion potassium citrate to allocate, then heat while stirring after 45min, fillingly enter in jelly cup, sealing;
(5) sterilization is cooling: adopt pasteurization sterilizing, temperature 85-90 ℃, time 10-12min.After sterilization, with cold water spray process, be cooled to below 35 ℃, with the moisture of hair-dryer evaporation Fruit yelly case appearance, temperature is 50-60 ℃, makes and twists with the fingers jelly.
In invention, in described step (4), certain proportion is that potassium citrate is 0.02-0.05 weight portion.
In invention, in described step (4), certain proportion is: konjak portuguese gansu polyose powder 0.2 weight portion, agar 0.3 weight portion, sodium alginate 0.2 weight portion.
The specific embodiment
(1) raw material is processed: select ground ripe, that nothing is rotten, disease-free to twist with the fingers, after cleaning, ground is twisted with the fingers really with smashing to pieces in juice extractor with pure water, with getting juice after 80 order filter-cloth filterings, obtain solution a;
(2) lixiviate: step (1) gained solution a is dropped into 5 times in the pure water of solution weight, be heated to 60-70 ℃, the time is 2-6 hour, filtrate stand for standby use;
(3) gel preparation: after konjak portuguese gansu polyose powder, agar, sodium alginate are mixed by a certain percentage, add 20 times to the pure water of colloidal sol weight, stir and within 30 minutes, make it abundant swelling, the good gel of swelling is heated to 100 ℃ while stirring, time is 10 minutes, ratio in colloidal sol white sugar 5:1 adds sucrose, and the time is 25-35min, with 100 order filter-cloth filterings;
(4) allotment is concentrated: after colloidal sol and filtrate are mixed, be heated to while stirring 75-80 ℃ and add 0.02 kilogram of potassium citrate to allocate, then heat while stirring after 45min, fillingly enter in jelly cup, sealing;
(5) sterilization is cooling: adopt pasteurization sterilizing, temperature 85-90 ℃, time 10-12min.After sterilization, with cold water spray process, be cooled to below 35 ℃, with the moisture of hair-dryer evaporation Fruit yelly case appearance, temperature is 50-60 ℃, makes and twists with the fingers jelly.
Claims (4)
1. twist with the fingers nutrition and health care jelly and a preparation method, it is characterized in that: adopting ground to twist with the fingers juice is that major ingredient adds the auxiliary material of making jelly and is prepared from, and the production stage of making jelly is as follows:
(1) raw material is processed: select ground ripe, that nothing is rotten, disease-free to twist with the fingers, after cleaning, ground is twisted with the fingers really with smashing to pieces in juice extractor with pure water, with getting juice after 80 order filter-cloth filterings, obtain solution a;
(2) lixiviate: step (1) gained solution a is dropped into 5 times in the pure water of solution weight, be heated to 60-70 ℃, the time is 2-6 hour, filtrate stand for standby use;
(3) gel preparation: after konjak portuguese gansu polyose powder, agar, sodium alginate are mixed by a certain percentage, add 20 times to the pure water of colloidal sol weight, stir and within 30 minutes, make it abundant swelling, the good gel of swelling is heated to 100 ℃ while stirring, time is 10 minutes, ratio in colloidal sol white sugar 5:1 adds sucrose, and the time is 25-35min, with 100 order filter-cloth filterings;
(4) allotment is concentrated: after colloidal sol and filtrate are mixed, be heated to while stirring 75-80 ℃ and add certain proportion potassium citrate to allocate, then heat while stirring after 45min, fillingly enter in jelly cup, sealing;
(5) sterilization is cooling: adopt pasteurization sterilizing, temperature 85-90 ℃, time 10-12min.
2. after sterilization, with cold water spray process, be cooled to below 35 ℃, with the moisture of hair-dryer evaporation Fruit yelly case appearance, temperature is 50-60 ℃, makes and twists with the fingers jelly.
3. twist with the fingers nutrition and health care and preparation method according to claim 1 a kind ofly, it is characterized in that: in described step (4), certain proportion is: konjak portuguese gansu polyose powder 0.2 weight portion, agar 0.3 weight portion, sodium alginate 0.2 weight portion.
4. twist with the fingers nutrition and health care and preparation method according to claim 1 a kind ofly, it is characterized in that: in described step (4), certain proportion is that potassium citrate is 0.02-0.05 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310432881.XA CN104171782B (en) | 2013-09-23 | 2013-09-23 | Twist with the fingers nutritional jelly and preparation method a kind ofly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310432881.XA CN104171782B (en) | 2013-09-23 | 2013-09-23 | Twist with the fingers nutritional jelly and preparation method a kind ofly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104171782A true CN104171782A (en) | 2014-12-03 |
| CN104171782B CN104171782B (en) | 2016-06-22 |
Family
ID=51953349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310432881.XA Active CN104171782B (en) | 2013-09-23 | 2013-09-23 | Twist with the fingers nutritional jelly and preparation method a kind ofly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171782B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076458A (en) * | 2015-09-21 | 2015-11-25 | 张凤平 | Edgeworthia chrysantha lindl health-care dairy fan and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146867A (en) * | 1995-10-05 | 1997-04-09 | 刘述安 | Konjak jelly and its preparing method |
| CN1864528A (en) * | 2006-04-27 | 2006-11-22 | 中国日用化学工业研究院 | Method for preparing polypeptide fruit jelly |
| CN101416740A (en) * | 2008-11-28 | 2009-04-29 | 内蒙古伊利实业集团股份有限公司 | Contain frozen of Guiling Jelly and preparation method thereof |
-
2013
- 2013-09-23 CN CN201310432881.XA patent/CN104171782B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146867A (en) * | 1995-10-05 | 1997-04-09 | 刘述安 | Konjak jelly and its preparing method |
| CN1864528A (en) * | 2006-04-27 | 2006-11-22 | 中国日用化学工业研究院 | Method for preparing polypeptide fruit jelly |
| CN101416740A (en) * | 2008-11-28 | 2009-04-29 | 内蒙古伊利实业集团股份有限公司 | Contain frozen of Guiling Jelly and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 贾娟等: "果蔬复合营养保健果冻的研制", 《食品与发酵科技》, vol. 49, no. 1, 25 February 2013 (2013-02-25) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076458A (en) * | 2015-09-21 | 2015-11-25 | 张凤平 | Edgeworthia chrysantha lindl health-care dairy fan and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104171782B (en) | 2016-06-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160517 Address after: 241300 Anhui city of Wuhu province Nanling County Ji Town Osaka City building Cl room 27 Applicant after: Nanling Wangke Intellectual Property Management Co., Ltd. Address before: 241300, No. 17, Da Gong Shan Road, Nanling Economic Development Zone, Wuhu, Anhui Applicant before: Li Guangming |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |