CN104222720A - Nutritional jelly - Google Patents

Nutritional jelly Download PDF

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Publication number
CN104222720A
CN104222720A CN201410509662.1A CN201410509662A CN104222720A CN 104222720 A CN104222720 A CN 104222720A CN 201410509662 A CN201410509662 A CN 201410509662A CN 104222720 A CN104222720 A CN 104222720A
Authority
CN
China
Prior art keywords
jelly
nutrition
wolfberry juice
mass percentage
wolfberry
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.)
Pending
Application number
CN201410509662.1A
Other languages
Chinese (zh)
Inventor
王佳英
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MAJIANG PRODUCTIVITY PROMOTION CENTER Co Ltd
Original Assignee
MAJIANG PRODUCTIVITY PROMOTION CENTER Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MAJIANG PRODUCTIVITY PROMOTION CENTER Co Ltd filed Critical MAJIANG PRODUCTIVITY PROMOTION CENTER Co Ltd
Priority to CN201410509662.1A priority Critical patent/CN104222720A/en
Publication of CN104222720A publication Critical patent/CN104222720A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food 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)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a nutritional jelly, and relates to the field of food treatment. The nutritional jelly contains medlar juice. A preparation technology of the medlar juice comprises the steps of selecting fresh and full fructus lycii, soaking the fructus lycii in clean water for 10 min, putting the fructus lycii into water at the temperature of 100 DEG C for blanching for 15-25 seconds for pulping, filtering to obtain the medlar juice, and boiling the medlar juice for later use. The nutritional jelly disclosed by the invention has a rich nutritional value; the jelly finished product has a good sensory state and tastes delicious; physical and chemical indexes and microorganism indexes meet the national standard.

Description

A kind of nutrition jelly
Technical field
The present invention relates to health products, specifically a kind of nutrition jelly.
Background technology
The fruit of Chinese wolfberry is the ripening fruits of matrimony vine of solanaceae plant.Pluck when summer, autumn fruit maturation, removing carpopodium, put after shady and cool place dries in the air and corrugate to pericarp, then be exposed to the sun stiff to crust, pulp is soft and get final product.Meet overcast and rainy available low baking temperature to dry.The fruit of Chinese wolfberry has various health care functions, is the medicine-food two-purpose food of Ministry of Public Health's approval.Matrimony vine not only can be nourishing liver and kidney, benefiting shrewd head, and lose for consumptive disease essence, soreness of waist and knee joint, dizzy tinnitus, interior heat is quenched one's thirst, and the deficiency of blood is sallow, and blurred vision is failed to understand; And can conditioner body immunity function, delay senility, anti-liver injury, reduces blood sugar, and can antiatherosclerosis.In view of matrimony vine has above medicinal, edibility, the fabricated product of development matrimony vine, makes it play its health-care efficacy larger, has market potential and good application prospect.
Summary of the invention
The present invention aims to provide a kind of auxotype jelly with health care, unique flavor.
The technical scheme realizing the object of the invention is:
This kind of nutrition jelly, containing wolfberry juice in jelly.
Further, the preparation technology of described wolfberry juice is as follows: select fresh, the full fruit of Chinese wolfberry, soak 10min with clear water, then the fruit of Chinese wolfberry to be put in the water of 100 DEG C into defibrination after blanching 15s-25s, filters and obtains wolfberry juice, boil for subsequent use.
Further, the boiling time that described wolfberry juice boils controls at 2min-3min.
Further, the preparation technology of described nutrition jelly is as follows:
(1) glue: by carragheen and konjaku flour 6:4 mixing in mass ratio, be dry mixed with white granulated sugar, stir and add cold-water solution, after soaking 15min-20min, be placed on electric furnace and be heated to boiling while stirring, filter after azeotropic 2min-3min;
(2) allocate: add wolfberry juice for subsequent use after glue boiling, treat that temperature reduces to about 70 DEG C, add citric acid, acid adding limit, limit is stirred, and mixes;
(3) filling: to filter and remove insoluble matter and bubble in solution, then the liquid filtered is loaded rapidly in packing container, seal sterilization 10min-15min in the water-bath of 85 DEG C, naturally cool;
Further, the addition of described wolfberry juice is 20% of jelly mass percentage, described white granulated sugar addition is 13% of jelly mass percentage, the addition of described carragheen and konjaku flour is 0.9% of jelly mass percentage, and the addition of described citric acid is 0.1% of jelly mass percentage.
The invention has the beneficial effects as follows:
Jelly of the present invention take matrimony vine as raw material, remains the original local flavor of matrimony vine, nutritional labeling and functional component preferably, is the higher health leisure food of a kind of nutritive value.Jelly of the present invention adopts carragheen and konjaku flour, and jelly transparency can be made moderate, and bubble is small, flexible, has good chewiness.Jelly color and luster of the present invention acid attractive in appearance, sweet is smooth, unique flavor, nutritious, be the nutrition leisure food that children and youth and the elderly are desirable.
Other advantages of the present invention, target and feature will be set forth to a certain extent in the following description, and to a certain extent, based on will be apparent to those skilled in the art to investigating hereafter, or can be instructed from the practice of the present invention.
Detailed description of the invention
Below will be described in detail the preferred embodiments of the present invention.Should be appreciated that preferred embodiment only in order to the present invention is described, instead of in order to limit the scope of the invention.
The nutrition jelly of the present embodiment, made by following steps:
(1) glue: by carragheen and konjaku flour 6:4 mixing in mass ratio, be dry mixed with white granulated sugar, stir and add cold-water solution, after soaking 15min-20min, be placed on electric furnace and be heated to boiling while stirring, filter after azeotropic 2min-3min;
(2) allocate: add wolfberry juice for subsequent use after glue boiling, treat that temperature reduces to about 70 DEG C, add citric acid, acid adding limit, limit is stirred, and mixes;
(3) filling: to filter and remove insoluble matter and bubble in solution, then the liquid filtered is loaded rapidly in packing container, seal sterilization 10min-15min in the water-bath of 85 DEG C, naturally cool.
Wherein, the addition of wolfberry juice is 20% of jelly mass percentage, white granulated sugar addition is 13% of jelly mass percentage, and the addition of carragheen and konjaku flour is 0.9% of jelly mass percentage, and the addition of described citric acid is 0.1% of jelly mass percentage.
The nutrition jelly of the present embodiment contains wolfberry juice, wherein the preparation technology of wolfberry juice is as follows: select fresh, the full fruit of Chinese wolfberry, 10min is soaked with clear water, then the fruit of Chinese wolfberry to be put in the water of 100 DEG C into defibrination after blanching 15s-25s, filtration obtains wolfberry juice, boil for subsequent use, boiling time controls at 2min-3min.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of the technical program, it all should be encompassed in the middle of right of the present invention.

Claims (5)

1. a nutrition jelly, is characterized in that: described nutrition jelly contains wolfberry juice.
2. nutrition jelly according to claim 1, it is characterized in that: the preparation technology of described wolfberry juice is as follows: select fresh, the full fruit of Chinese wolfberry, soak 10min with clear water, then the fruit of Chinese wolfberry to be put in the water of 100 DEG C into defibrination after blanching 15s-25s, filtration obtains wolfberry juice, boils for subsequent use.
3. nutrition jelly according to claim 2, is characterized in that: the boiling time that described wolfberry juice boils controls at 2min-3min.
4. nutrition jelly according to claim 2, is characterized in that: the preparation technology of described nutrition jelly is as follows:
(1) glue: by carragheen and konjaku flour 6:4 mixing in mass ratio, be dry mixed with white granulated sugar, stir and add cold-water solution, after soaking 15min-20min, be placed on electric furnace and be heated to boiling while stirring, filter after azeotropic 2min-3min;
(2) allocate: add wolfberry juice for subsequent use after glue boiling, treat that temperature reduces to about 70 DEG C, add citric acid, acid adding limit, limit is stirred, and mixes;
(3) filling: to filter and remove insoluble matter and bubble in solution, then the liquid filtered is loaded rapidly in packing container, seal sterilization 10min-15min in the water-bath of 85 DEG C, naturally cool.
5. nutrition jelly according to claim 4, it is characterized in that: the addition of described wolfberry juice is 20% of jelly mass percentage, described white granulated sugar addition is 13% of jelly mass percentage, the addition of described carragheen and konjaku flour is 0.9% of jelly mass percentage, and the addition of described citric acid is 0.1% of jelly mass percentage.
CN201410509662.1A 2014-09-28 2014-09-28 Nutritional jelly Pending CN104222720A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410509662.1A CN104222720A (en) 2014-09-28 2014-09-28 Nutritional jelly

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410509662.1A CN104222720A (en) 2014-09-28 2014-09-28 Nutritional jelly

Publications (1)

Publication Number Publication Date
CN104222720A true CN104222720A (en) 2014-12-24

Family

ID=52212328

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410509662.1A Pending CN104222720A (en) 2014-09-28 2014-09-28 Nutritional jelly

Country Status (1)

Country Link
CN (1) CN104222720A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104970278A (en) * 2015-06-19 2015-10-14 李金新 Kiwi fruit nutritional jelly and making method thereof
CN105380207A (en) * 2015-11-11 2016-03-09 赤水市丹霞生产力促进中心有限公司 Health jellies
CN106490552A (en) * 2016-11-04 2017-03-15 中南林业科技大学 A kind of pitaya peel crystal fruit jelly and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104970278A (en) * 2015-06-19 2015-10-14 李金新 Kiwi fruit nutritional jelly and making method thereof
CN105380207A (en) * 2015-11-11 2016-03-09 赤水市丹霞生产力促进中心有限公司 Health jellies
CN106490552A (en) * 2016-11-04 2017-03-15 中南林业科技大学 A kind of pitaya peel crystal fruit jelly and preparation method thereof

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Application publication date: 20141224