CN104247901A - Organic enteromorpha prolifera jelly pudding - Google Patents

Organic enteromorpha prolifera jelly pudding Download PDF

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Publication number
CN104247901A
CN104247901A CN201310256925.8A CN201310256925A CN104247901A CN 104247901 A CN104247901 A CN 104247901A CN 201310256925 A CN201310256925 A CN 201310256925A CN 104247901 A CN104247901 A CN 104247901A
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CN
China
Prior art keywords
organic
enteromorpha
enteromorpha prolifera
jelly
solution
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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
CN201310256925.8A
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Chinese (zh)
Inventor
于丽霞
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Qingdao Daohe Biotechnology Co Ltd
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Qingdao Daohe Biotechnology Co Ltd
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Priority to CN201310256925.8A priority Critical patent/CN104247901A/en
Publication of CN104247901A publication Critical patent/CN104247901A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods 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
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • 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

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to organic enteromorpha prolifera jelly pudding. Liquid essence of the organic enteromorpha prolifera jelly pudding mainly comprises an enteromorpha prolifera fermentation product, enteromorpha prolifera polysaccharide, xylitol and an organic grape juice. The organic enteromorpha prolifera jelly pudding is prepared by complex processes. The invention provides the pure ecological organic enteromorpha prolifera jelly pudding. The compound of the enteromorpha prolifera fermentation product and the enteromorpha prolifera polysaccharide is used as gelata, natural enteromorpha prolifera xanthophyll is used as a pigment, an antiseptic component is a natural antibacterial agent extracted from marine organism, and the organic grape juice is used for adjusting a taste. The organic enteromorpha prolifera jelly pudding has an all natural plant formula, does not contain any chemical components, has a fine taste, is rich in nutrients, has a unique local flavor, can prevent diseases, can improve immunity, is safe, nontoxic, green and environmentally friendly, is suitable for being eaten by all ages of people and is a novel popular food for family life and travel.

Description

Organic Enteromorpha jelly pudding
technical fieldthe present invention relates to a kind of organic Enteromorpha jelly pudding, the main component of formula is fermenting enteromorpha product, sea grass polysaccharide, xylitol, Organic grape juice etc., is made through complicated technology.The object of the present invention is to provide a pure ecology organic Enteromorpha jelly pudding, utilize fermenting enteromorpha product and sea grass polysaccharide composite as gel, natural Enteromorpha lutein is used to be pigment, anti-corrosion composition is from halobiontic natural antibacterial agent, recycling Organic grape juice regulates as mouthfeel, complete pure natural plant formula, do not add any chemical composition, there is delicate mouthfeel, nutritious, unique flavor, prevent disease develop immunitypty, safety non-toxic, the features such as environmental protection, be applicable to each age groups to eat, be the new food of at home life and out on tours still.
background technology1845, British Gu Bai (cooper) invented and have registered gelatine powder.1897, Pearle Wait produced the jelly of fruit taste.1902, Genesee Pure Food Company declared that jelly (Jell-O) is the most famous dessert of the U.S..Nineteen twenty-three, generation answered by the first jelly adding sweetener.The history that compatriots eat jelly is also wanted early more than other sweets.It is said, far away between year Tang and Song Dynasty, just have " cake made of glutinous rice served cold in summer " and " parmelia saxatilis freezes " word, people at that time finds that the plant such as agar, water chestnut can be used as gelata already, until westerner extracts gelatin from plant, just starts the revolution of jelly comprehensively.Along with the development in epoch, the raising of people's income, the transformation of consumption idea, jelly not only kind gets more and more, and product structure is also towards flavor type, auxotype, the enjoying type even future development of functional form.Nowadays, jelly is no longer the patent of child, but receives liking of increasing different age people, no matter be live or travel at home, the one consumption that leisure food has become in our life " is newly eaten still ".In the market jelly be with thickener (agar, gelatin, carragheen etc.) add various Prof. Du Yucang essence, colouring agent, sweetener, acid are formulated.Although from marine alga and terrestrial plant, but through PROCESS FOR TREATMENT such as peracid, alkali, bleachings in leaching process, the nutritional labelings such as its original vitamin, inorganic salts are all lost and makes a gift of to the greatest extent.Sodium alginate, agar etc. belong to dietary fiber class, but absorption too much can affect the absorption of human body to fat, protein, and especially the inorganic salts such as iron, zinc are owing to being combined into insolubility mixture, reduce the absorption of human body to the trace element such as iron, zinc.How Prof. Du Yucang essence, be generally dissolved in alcohol formulated by ester class and aldehydes chemicals.The fragrance of pineapple jelly, mainly adds the Prof. Du Yucang essence based on ethyl butyrate; Apple jelly contains isopentyl ester; Banana jelly contains amyl butyrate etc.Prof. Du Yucang essence mainly comprises asccharin, honey element, acesulfame potassium, Aspartame etc., and these chemical substances are not only unhelpful to human body, edible too much also insalubrity.Particularly excessive synthetic food color and essence enter in children's body, after absorption, easy calmness is on the alimentary canal mucous membrane of undeveloped mature, appetite is caused to decline and indigestion, and the normal function of multiple enzyme in interfering bodies, causes very bad impact to the anthropometic of body metabolism and children.Therefore, a kind of green organic jelly pudding becomes the eager demand of consumer.The present invention's organic Enteromorpha jelly pudding, adopts off-lying sea Enteromorpha microbial fermentation product and other compositions composite obtained, containing the vitamin enriched and mineral matter, nutritious, smoother taste, preserves the original local flavor of Enteromorpha, safety non-toxic, green health, be applicable to each age groups.
summary of the inventionmain points of the present invention be to use fermenting enteromorpha product and sea grass polysaccharide composite as gel, do not add any chemical composition, daily edible while, have the function of prevention and therapy to disease and strengthen the health-care effect of body immunity.
The formula that the present invention selects is following (component and percentage by weight % thereof): xylitol 13.0-20.0, Organic grape juice 2.0-4.0, sea grass polysaccharide 0.5-2.0, fermenting enteromorpha product 0.05-0.23, natural lemon acid 0.05-0.15, purifying waste water adds to 100.
Fermenting enteromorpha product is by Enteromorpha by the yellow sporangium of sarson, through aerobic fermentation biotechnology, cuts off 1,6-glycosidic bond, after opening side chain, at the outer heteroglycan of the acid born of the same parents of one by Isosorbide-5-Nitrae-be bonded to straight chain composition.Due to large molecule special construction and the colloid property of fermenting enteromorpha product, and there is several functions, can be used as emulsifying agent, stabilizing agent, gelling thickener, size, film forming agent etc.
Sea grass polysaccharide be adopt hot water from Enteromorpha lixiviate out, main component is sulfated polysaccharide, there is significant Antitumor virus, reducing blood lipid and strengthen the BAs such as human body immune function.Sea grass polysaccharide is energy Heat of Formation reversible gel under potassium ion exists, and produces and acts synergistically, can improve elasticity and the water-retaining property of gel with locust bean gum, konjac glucomannan, xanthans isocolloid; Sea grass polysaccharide has the fundamental characteristics of soluble dietary fiber, and the sea grass polysaccharide after degradation in vivo can form the complex compound of solubility with fibrin.The SCFA such as CO2, H2, biogas and formic acid, acetic acid, propionic acid can be become by E glycolysis, become the energy source of probio.The effect of sea grass polysaccharide in this product is that composite generation acts synergistically with fermenting enteromorpha product, submits elasticity and the water-retaining property of jelly pudding to.
The molecular formula of xylitol is C 5h 12o 5, also known as pentitol, be the one of sugar alcohol.Wood sugar is extensively present in each Plants, and can extract from the plants such as white birch, raspberry, corn, xylitol obtains primarily of the hydrogenating reduction of wood sugar, pure xylitol, and profile is white crystal or white powder.The effect of xylitol in this product is as cane sugar substitution thing.The sugariness of xylitol is suitable with sucrose, but heat only has 60% of sucrose.
Natural lemon acid extractants, from the fruits such as lemon, oranges and tangerines, pineapple, belongs to the one of tartaric acid.The effect of citric acid in this product is acidity regulator is such as, in order to maintain or to change food acid basicity, to promote many functional characteristics of food quality, change and maintain the acidity of food and improve its local flavor; Promote antioxidation, prevent food from becoming sour; With complex, have and stop the effect such as oxidation or browning reaction, stable color, reduction turbidity, enhancing gelling characteristic.
The fruit juice that Organic grape juice is squeezed out by the grape berry in organic farm.Grape contains string and potassium chloride, iron and the phosphorus etc. of 0.5%, and the grape juice made is also containing the sugar being easy to absorption and digestion in a large number, and carbohydrate content is up to 16%, and wherein major part is glucose.The effect of grape juice in this product is as mouth feel modifying agents and natural colouring matter additive, the color and luster that imparting jelly pudding becomes clear and pure and fresh mouthfeel.
The preparation method of product of the present invention is:
(1) fermenting enteromorpha product and sea grass polysaccharide mix in proportion;
(2) mixed powder is added in the pure water of about 20 times of volumes, add thermal agitation, maintain the temperature at 80 DEG C, colloidal sol 15min;
(3) by the appropriate water-soluble solution of xylitol, 80 DEG C are heated to;
(4) colloidal sol fast at the end of, (2) solution is added in (3) solution, naturally cools;
(5) natural lemon acid is by a small amount of water-soluble solution, adds, stir when (4) solution temperature is down to 70 DEG C;
(6) be down to 55 DEG C when (5) solution temperature and add Organic grape juice, agitation as appropriate;
(7) canned rapidly to (6) solution while hot, be inverted after sealing;
(8) naturally cooling congeal, inspect by random samples immediately qualified after, carry out labeling, packaging.
The present invention has the following advantages:
(1) use fermenting enteromorpha product and sea grass polysaccharide as gel, smoother taste, nutritious;
(2) containing natural marine organism active component, energy develop immunitypty, prevent disease;
(3) any chemical composition is not added, green organic healthy food;
(4) natural antibacterial ingredient used, antibacterial effect is good, long shelf-life;
(5) fully natural green environment-friendly products, are suitable for crowd wide, nontoxic non-stimulated.
detailed description of the inventionbelow in conjunction with embodiment, the present invention is described in further detail:
Be configured according to data listed in Table (percentage by weight %) and described step thereof:
Formula one:
Xylitol 13.0-20.0
Organic grape juice 2.0-4.0
Sea grass polysaccharide 0.5-2.0
Fermenting enteromorpha product 0.05-0.23
Natural lemon acid 0.05-0.15
Purify waste water to 100
Formula two:
Xylitol 15.0-20.0
Organic grape juice 2.0-3.0
Sea grass polysaccharide 0.5-2.0
Fermenting enteromorpha product 0.05-0.23
Natural lemon acid 0.05-0.15
Purify waste water to 100
Formula three:
Xylitol 13.0-18.0
Organic grape juice 3.0-4.0
Sea grass polysaccharide 0.5-2.0
Fermenting enteromorpha product 0.05-0.23
Natural lemon acid 0.05-0.15
Purify waste water to 100.

Claims (2)

1. the present invention relates to a kind of organic Enteromorpha jelly pudding, it is characterized in that there is following formula (component and percentage by weight % thereof): xylitol 13.0-20.0, Organic grape juice 2.0-4.0, sea grass polysaccharide 0.5-2.0, fermenting enteromorpha product 0.05-0.23, natural lemon acid 0.05-0.15, purifying waste water adds to 100.
2. one according to claim 1 organic Enteromorpha jelly pudding, is characterized in that having following preparation technology:
(1) fermenting enteromorpha product and sea grass polysaccharide mix in proportion;
(2) mixed powder is added in the pure water of about 20 times of volumes, add thermal agitation, maintain the temperature at 80 DEG C, colloidal sol 15min;
(3) by the appropriate water-soluble solution of xylitol, 80 DEG C are heated to;
(4) colloidal sol fast at the end of, (2) solution is added in (3) solution, naturally cools;
(5) natural lemon acid is by a small amount of water-soluble solution, adds, stir when (4) solution temperature is down to 70 DEG C;
(6) be down to 55 DEG C when (5) solution temperature and add Organic grape juice, agitation as appropriate;
(7) canned rapidly to (6) solution while hot, be inverted after sealing;
(8) naturally cooling congeal, inspect by random samples immediately qualified after, carry out labeling, packaging.
CN201310256925.8A 2013-06-26 2013-06-26 Organic enteromorpha prolifera jelly pudding Pending CN104247901A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310256925.8A CN104247901A (en) 2013-06-26 2013-06-26 Organic enteromorpha prolifera jelly pudding

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310256925.8A CN104247901A (en) 2013-06-26 2013-06-26 Organic enteromorpha prolifera jelly pudding

Publications (1)

Publication Number Publication Date
CN104247901A true CN104247901A (en) 2014-12-31

Family

ID=52183405

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310256925.8A Pending CN104247901A (en) 2013-06-26 2013-06-26 Organic enteromorpha prolifera jelly pudding

Country Status (1)

Country Link
CN (1) CN104247901A (en)

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Application publication date: 20141231