CN104351601A - Black wolfberry jelly and preparation method thereof - Google Patents
Black wolfberry jelly and preparation method thereof Download PDFInfo
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- CN104351601A CN104351601A CN201410609092.3A CN201410609092A CN104351601A CN 104351601 A CN104351601 A CN 104351601A CN 201410609092 A CN201410609092 A CN 201410609092A CN 104351601 A CN104351601 A CN 104351601A
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- Prior art keywords
- black
- matrimony vine
- jelly
- black wolfberry
- black matrimony
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
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- 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 claims description 7
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
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- 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
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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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses black wolfberry jelly, which is convenient to carry, and a preparation method thereof, and aims to provide a novel health care food for people, and meanwhile, to expand the application range of black wolfberries. The black wolfberry jelly comprises the following raw materials in percentage by mass: 0.1-7% of black wolfberry, 0.05-0.5% of plains coreopsis, 0.1-0.5% of konjac gum, 0.05-0.5% of xanthan gum, 0.2-1.6% of carrageenan, 0.01-0.2% of agar, 3-17% of erythritol, 0.02-1% of stevioside, 0.01-0.2% of citric acid, 0.01-0.1% of sodium citrate, 0.05-0.3% of tea polyphenol, and the balance of water. According to the black wolfberry jelly disclosed by the invention, the black wolfberry is used as a main raw material, the plains coreopsis is added, and the black wolfberry and the plains coreopsis are used cooperatively, so that a synergistic effect is achieved, and the efficacies of resisting aging and maintaining beauty and keeping young are enhanced effectively; the black wolfberry is prepared into jelly, so that a novel black wolfberry food is provided, meanwhile, the carrying is convenient, and a novel approach for eating of the black wolfberry is developed.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of black matrimony vine jelly and preparation method thereof.
Background technology
Black matrimony vine property is sweet, flat, return liver kidney channel, there is filling liver kidney, beneficial vital essence, longue meat, improve complexion, improving eyesight is calmed the nerves, dispel the wind control void, promote longevity, effect of hard muscles and bones.The edible fruit of Chinese wolfberry can be strengthened the body resistance to consolidate the constitution and the timid heresy of righting, not only can strengthen body function, and promotion health recovers, and can improve the resistance against diseases of body, resists the infringement of disease and evil, strengthens body to the adaptive capacity of various destructive stimulus.
Modern medicine is thought, black matrimony vine has and significantly strengthens body immunity, antitumor, anti-aging, reducing blood lipid, the function such as hypoglycemic.All child physical endowment are good for weak, the enuresis, growth retardation, easy catching a cold person, can significantly improve immunologic function after taking black matrimony vine, strengthen resistance against diseases, recover physique rapidly, and recovering eyesight to elimination eye illness labor also has obvious effect.The anthocyanidin be rich in black matrimony vine is natural sunlight overcover, can effectively stop ultraviolet to the damage of skin.And the OPC in black matrimony vine well can resist the oxidation of outer bound pair cell, effectively can remove the heap sum precipitation of skin harmful substance free radical, delaying human body cell stops old and feeble; protection collagen, makes skin fresh and alive flexible, keeps younger state; reduce wrinkle, delay senility.
Containing more than 20 classes in snow chrysanthemum, more than 300 kind of natural component, comprising more than 30 kinds of Flavonoid substances, 20 several amino acids, tens of kinds of aromatic compounds, also have abundant terpenes, vitamin, lignan, enzyme, polysaccharide etc. to have bioactive natural component.Modern pharmacological research shows, volatile oil, total saposins, amino acid, Flavonoid substances in snow chrysanthemum, can resist pathogen, strengthens capillary.This makes this product have larger value.
Jelly is mainly in semi-solid or without fixing shape, and outward appearance is sparkling and crystal-clear, lovely luster, the soft cunning of mouthfeel.Receive because jelly has unique mouthfeel and like widely.Conventional jelly adopts the good taste of adding fruit juice or fruity flavor guarantee jelly.
At present, in the processing of matrimony vine jelly, matrimony vine is all be added in jelly matrix with the form of leaching liquor, mainly there is following weak point:
1, due to the factor such as solvent property, extraction temperature in leaching process, in black matrimony vine, anthocyanidin functional structure will be destroyed, and cannot play the effect of removing human free radical;
2, only lixiviate is carried out to FRUCTUS LYCII self when lixiviate, abandon Chinese wolfberry carpopodium and a small amount of FRUCTUS LYCII incidentally obstructs, stem, cause effective efficiency composition waste in matrimony vine.
In addition, in current jelly auxiliary material, general sweetener and the thickener adopting artificial chemistry synthesis, there is no beneficial effect to human body, also increases the metabolism burden of kidney to it.And use single thickener that jelly cannot be made to have best mouthfeel, be also unfavorable for the expansion that novel foodstuff is originated.
Summary of the invention
The object of the invention is the technological deficiency for existing in prior art, and a kind of black matrimony vine jelly is provided, easy to carry, for people provide a kind of novel health food, meanwhile, expand the application of black matrimony vine.
Another object of the present invention is to provide a kind of preparation method of black matrimony vine jelly, and gained black matrimony vine jelly has the peculiar flavour of black matrimony vine, smooth mouth feel.
The technical scheme adopted for realizing object of the present invention is:
A kind of black matrimony vine jelly, raw material by mass percentage consists of: black matrimony vine 0.1%-7%, snow chrysanthemum 0.05%-0.5%, konjac glucomannan 0.1%-0.5%, xanthans 0.05%-0.5%, carragheen 0.2%-1.6%, agar 0.01%-0.2%, antierythrite 3%-17%, stevioside 0.02%-1%, citric acid 0.01%-0.2%, natrium citricum 0.01%-0.1%,, Tea Polyphenols 0.05%-0.3%, surplus is water.
Described black matrimony vine is that particle diameter is less than the black dried fruit of lycium barbarum powder of 60 object.
Described snow chrysanthemum is that particle diameter is less than 60 object snow inulin.
A preparation method for black matrimony vine jelly, comprises the steps:
(1) konjac glucomannan, carragheen, xanthans, agar are dissolved and stir at 70 ~ 95 DEG C obtain colloidal sol;
(2) citric acid, natrium citricum, antierythrite and stevioside are added in colloidal sol that step (1) obtains, stir; Afterwards, be added to the water stirring and be cooled to 45-55 DEG C;
(3) particle diameter is less than the black dried fruit of lycium barbarum powder of 60 object, snow inulin and Tea Polyphenols to mix with the colloidal sol of step (2) gained, stirs;
(4) solution prepared by step (3) is sieved, pour in mould and be cooled to room temperature, afterwards in 0 DEG C-6 DEG C storages.
Solution prepared by described step (3) crosses 40 mesh sieves, then pours in mould and cool.
Compared with prior art, the invention has the beneficial effects as follows:
1, jelly of the present invention adopts black matrimony vine to be primary raw material, and add snow chrysanthemum, composition except there being common matrimony vine to have in black matrimony vine can reach tonifying kidney and benefiting sperm, protect except the effect of liver item, also because wherein there is removing human free radical containing a large amount of anthocyanidin, play effect that is anti-ageing, beautifying face and moistering lotion.Snow chrysanthemum, except the antipyretic and antidote functions that common chrysanthemum has, also because it has amino acid and the Flavonoid substances of abundant species, has blocking-up peroxidatic reaction of lipid, the effect of scavenging capacity enzyme.Both are compatibility together, can play synergistic function, effectively enhance effect that is anti-ageing, beautifying face and moistering lotion.Black matrimony vine jelly of the present invention provides a kind of Novel black matrimony vine food, and, easy to carry, for the edible of black matrimony vine develops new approach.
2, in black matrimony vine jelly of the present invention, black matrimony vine adopts powdery to add, and avoids and is processed in the process of liquid juice, due to the loss of the nutritional labeling that the factors such as oxygen in air cause.
3, black matrimony vine jelly of the present invention adopts xanthans, carragheen, konjac glucomannan and agar composite, makes jelly ensure color transparent clear in splendid elastic foundation, smooth mouth feel.Because adopt various plants glue composite, provide a kind of new material source of black matrimony vine jelly matrix.
4, black matrimony vine jelly of the present invention adopts stevioside and antierythrite composite, and while overcoming stevioside non-palatability, natural sweetener used, without the generation of metabolic heat amount, without gastrointestinal reaction, has more good health-care efficacy.Meet the demand for development of modern food " low card ", diabetes, the obesity patients are also drinkable.
5, adopt Tea Polyphenols in black matrimony vine jelly of the present invention and citric acid is composite makes color stabilizer, there is synergistic function, ensureing that under the prerequisite that color stabilizer addition reduces, effect of color protection is better, also reduces cost.
In the preparation process of 6, black matrimony vine jelly of the present invention, the strict temperature controlling to dissolve.Complete residue technological process with lower temperature after adding black dried fruit of lycium barbarum powder, at utmost ensure the functional of the active ingredients such as anthocyanidin, overcome a difficult problem for the easy temperature influence of anthocyanidin.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
(1) select clean, clean and tidy black dried fruit of lycium barbarum and snow chrysanthemum, pulverize and cross 60 mesh sieves, take 0.5% black dried fruit of lycium barbarum powder, 0.5% snow chrysanthemum and 0.05% Tea Polyphenols for subsequent use.
(2) 0.2% konjac glucomannan will weighed up, 0.2% xanthans, 0.4% carragheen, 0.01% agar dissolves and stirs and obtains colloidal sol under 75 DEG C of water-baths.
(3) 0.04% citric acid, 0.015% natrium citricum, 9% antierythrite, 0.15% stevioside are added in colloidal sol that step (2) obtains, stir.Put into water-bath afterwards, solution is cooled to 50 DEG C.
(4) rate-determining steps (3) gained solution temperature is 50 DEG C, with the black dried fruit of lycium barbarum powder of step (1), avenges inulin and Tea Polyphenols mixes, and fully stirs.
(5) solution gained being prepared by step (4) crosses 40 mesh sieves, pours in the middle of jelly mould and is cooled to room temperature, puts into refrigerator 0 DEG C-6 DEG C storages afterwards.
Products obtained therefrom color and luster is aubergine, has the peculiar flavour of black matrimony vine, and without astringent taste, mellow in taste, microbiological indicator meets national relevant regulatory requirements.
Embodiment 2
(1) select clean, clean and tidy black dried fruit of lycium barbarum and snow chrysanthemum, pulverize and cross 60 mesh sieves, and it is for subsequent use to take 2% black dried fruit of lycium barbarum powder, 0.3% snow chrysanthemum and 0.15% Tea Polyphenols.
(2) 0.3% konjac glucomannan, 0.8% carragheen, 0.1% xanthans, 0.05% agar are dissolved and stir under 85 DEG C of water-baths obtain colloidal sol.
(3) 0.06% citric acid, 0.02% natrium citricum, 6% antierythrite, 0.3% stevioside are added in colloidal sol that step (2) obtains, stir.Put into water-bath afterwards, solution is cooled to 45 DEG C.
(4) temperature of rate-determining steps (3) gained solution is 45 DEG C, with the black dried fruit of lycium barbarum powder in step (1), avenges inulin and Tea Polyphenols mixes, and fully stirs.
(5) step (4) is prepared solution and cross 40 mesh sieves, pour in the middle of jelly mould and be cooled to room temperature, put into refrigerator 0 DEG C-6 DEG C storages afterwards.
Product color is aubergine, has the peculiar flavour of black matrimony vine, and without astringent taste, mellow in taste, microbiological indicator meets national relevant regulatory requirements.
Embodiment 3
(1) select clean, clean and tidy black dried fruit of lycium barbarum and snow chrysanthemum, pulverize and cross 60 mesh sieves, and it is for subsequent use to take 5% black dried fruit of lycium barbarum powder, 0.1% snow chrysanthemum and 0.3% Tea Polyphenols.
(2) by 0.1% konjac glucomannan, 0.25% xanthans, 0.6% carragheen, 0.1% agar dissolves and stirs and obtains colloidal sol under 95 DEG C of water-baths.
(3) 0.2% citric acid, 0.1% natrium citricum, 3% antierythrite, 0.6% stevioside are added in colloidal sol that step (2) obtains, stir.Put into water-bath afterwards, solution is cooled to 45 DEG C.
(4) solution temperature of rate-determining steps (3) gained is 55 DEG C, with the black dried fruit of lycium barbarum powder of step (1) gained, avenges inulin and Tea Polyphenols mixes, and fully stirs.
(5) solution prepared by step (4) is crossed 40 mesh sieves, pour in the middle of jelly mould and be cooled to room temperature, put into refrigerator 0 DEG C-6 DEG C storages afterwards.
Products obtained therefrom color and luster is aubergine, has the peculiar flavour of black matrimony vine, and without astringent taste, mellow in taste, microbiological indicator meets national relevant regulatory requirements.
The invention provides a kind of black matrimony vine jelly, this jelly production has enhancing body function, and promotion health recovers, and can improve the resistance against diseases of body, resists the infringement of disease and evil, strengthens body to the adaptive capacity of various destructive stimulus.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (5)
1. a black matrimony vine jelly, is characterized in that, raw material by mass percentage consists of: black matrimony vine 0.1%-7%, snow chrysanthemum 0.05%-0.5%, konjac glucomannan 0.1%-0.5%, xanthans 0.05%-0.5%, carragheen 0.2%-1.6%, agar 0.01%-0.2%, antierythrite 3%-17%, stevioside 0.02%-1%, citric acid 0.01%-0.2%, natrium citricum 0.01%-0.1%, Tea Polyphenols 0.05%-0.3%, surplus is water.
2. black matrimony vine jelly according to claim 1, is characterized in that, described black matrimony vine is that particle diameter is less than the black dried fruit of lycium barbarum powder of 60 object.
3. black matrimony vine jelly according to claim 1, is characterized in that, described snow chrysanthemum is that particle diameter is less than 60 object snow inulin.
4. a preparation method for black matrimony vine jelly according to claim 1, is characterized in that, comprise the steps:
(1) konjac glucomannan, carragheen, xanthans, agar are dissolved and stir at 70 ~ 95 DEG C obtain colloidal sol;
(2) citric acid, natrium citricum, antierythrite and stevioside are added in colloidal sol that step (1) obtains, stir; Afterwards, be added to the water stirring and be cooled to 45-55 DEG C;
(3) particle diameter is less than the black dried fruit of lycium barbarum powder of 60 object, snow inulin and Tea Polyphenols to mix with the colloidal sol of step (2) gained, stirs;
(4) solution prepared by step (3) is sieved, pour in mould and be cooled to room temperature, afterwards in 0 DEG C-6 DEG C storages.
5. the preparation method of black matrimony vine jelly according to claim 4, is characterized in that, solution prepared by described step (3) crosses 40 mesh sieves, then pours in mould and cool.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105475941A (en) * | 2015-12-24 | 2016-04-13 | 北京康比特体育科技股份有限公司 | Jelly for improving immunity and preparation method of jelly |
| CN106360534A (en) * | 2016-09-19 | 2017-02-01 | 蒋丽红 | Skin-caring and beauty-maintaining jelly |
| CN107411001A (en) * | 2017-06-29 | 2017-12-01 | 塔里木大学 | A kind of black fruit fructus lycii jelly prescription and preparation method thereof |
| CN109156780A (en) * | 2018-09-11 | 2019-01-08 | 天津慧智百川生物工程有限公司 | A kind of jelly and preparation method thereof |
| CN109259155A (en) * | 2017-07-17 | 2019-01-25 | 宁夏中宁县尚江南枸杞制品有限公司 | A kind of fructus lycii jelly and preparation method thereof |
| CN110742254A (en) * | 2019-12-04 | 2020-02-04 | 怀化学院 | Skin-care beauty health jelly and preparation method thereof |
| CN111728168A (en) * | 2020-07-01 | 2020-10-02 | 中国农业大学 | Wheat germ jelly and preparation method thereof |
| CN113907307A (en) * | 2021-10-21 | 2022-01-11 | 玉林师范学院 | Making method of bamboo shoot jelly |
| CN114365829A (en) * | 2021-12-23 | 2022-04-19 | 玉林师范学院 | Bamboo shoot jelly and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475941A (en) * | 2015-12-24 | 2016-04-13 | 北京康比特体育科技股份有限公司 | Jelly for improving immunity and preparation method of jelly |
| CN106360534A (en) * | 2016-09-19 | 2017-02-01 | 蒋丽红 | Skin-caring and beauty-maintaining jelly |
| CN107411001A (en) * | 2017-06-29 | 2017-12-01 | 塔里木大学 | A kind of black fruit fructus lycii jelly prescription and preparation method thereof |
| CN109259155A (en) * | 2017-07-17 | 2019-01-25 | 宁夏中宁县尚江南枸杞制品有限公司 | A kind of fructus lycii jelly and preparation method thereof |
| CN109156780A (en) * | 2018-09-11 | 2019-01-08 | 天津慧智百川生物工程有限公司 | A kind of jelly and preparation method thereof |
| CN110742254A (en) * | 2019-12-04 | 2020-02-04 | 怀化学院 | Skin-care beauty health jelly and preparation method thereof |
| CN111728168A (en) * | 2020-07-01 | 2020-10-02 | 中国农业大学 | Wheat germ jelly and preparation method thereof |
| CN113907307A (en) * | 2021-10-21 | 2022-01-11 | 玉林师范学院 | Making method of bamboo shoot jelly |
| CN114365829A (en) * | 2021-12-23 | 2022-04-19 | 玉林师范学院 | Bamboo shoot jelly and preparation method thereof |
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Application publication date: 20150218 |