CN104705541A - Bi-color health jelly containing rose and mulberry leaf powder and preparation method of jelly - Google Patents
Bi-color health jelly containing rose and mulberry leaf powder and preparation method of jelly Download PDFInfo
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- CN104705541A CN104705541A CN201510138531.1A CN201510138531A CN104705541A CN 104705541 A CN104705541 A CN 104705541A CN 201510138531 A CN201510138531 A CN 201510138531A CN 104705541 A CN104705541 A CN 104705541A
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Abstract
The invention relates to a bi-color health jelly containing rose and mulberry leaf powder and a preparation method of the jelly. In the bi-color jelly prepared by the application, the mulberry leaf powder, as a main raw material, is rich in active polysaccharide, flavone and like nutrient substances, so that the jelly has health functions of lowering blood sugar, reducing blood pressure, reducing blood fat, enhancing immunity, resisting virus, preventing tumor and the like; and the rose, which is rich in vitamin C, xylose, amino acid as well as various vitamins and trace elements, is a good dietary and medicinal raw material as well. By preparing the mulberry leaf powder and the rose powder with a superfine grinding technology, the preparation method can enhance the solubility of insoluble dietary fiber and release the active nutrient components in the mulberry leaf and in the rose to the greatest extent. The product is in rosy red and grass green in the form of a gel, moderate in texture softness, elastic, delicate and uniform, protein content reaches up to 0.59% and the content of total sugar is lower than 3.5%. The product, by replacing white sugar with sucralose, is applicable to all people and is safe for patients of diabetes and people of hyperlipidemia.
Description
Technical field
The present invention relates to a kind of rose and the double-colored health-care fruit jelly of mulberry leaf powder and preparation method thereof.
Background technology
China plants Sang Yangcan country the earliest in the world.Mulberry leaf are primary products of mulberry tree, aboundresources, growing of mulberry is fast, strong adaptability, resistance to cut cut down, leaf yield is high, thus becomes one of ideal source of cheap and good-quality functional food ingredient.In addition, in mulberry leaf, be rich in multiple nutrients material, have regulate blood sugar, regulate blood pressure blood fat, delay senility, develop immunitypty, fat-reducing, antiviral, pre-preventing tumor, the effect such as antibacterial.Rose, warm in nature, taste is sweet, micro-hardship.Containing abundant Vc, wood sugar, citric acid, malic acid etc. in rose, the delicious flavour of food, also containing a small amount of quercitrin, organic acid, carrotene, amino acid and multivitamin and the micro-and fragrance matter such as citronellol, linalool.The common concern of people is obtained due to the implant mass of rose and higher edibility, medical value and economic worth.Therefore, we with mulberry leaf and roseleaf for primary raw material, with citric acid, Sucralose, jelly powder, calcium lactate, flavoring rose essence for auxiliary material, ultramicro mulberry leaf powder and rose powder are applied directly in jelly, the multiple health care composition of jelly is had both mulberry leaf and rose.
It is medicinal and edible plant that the Ministry of Public Health of China announced mulberry leaf in 1993, and therefore mulberry leaf have wide research and development prospect.Mulberry leaf as the raw material of medicine-food two-purpose, already in extensive utilization among the people.Since ancient times, the traditional Chinese medical science just using mulberry leaf as treatment diabetes application in TCM in clinical, record in Compendium of Material Medica: mulberry leaf " juice decocts Dai Ming, can only quench one's thirst "; " moxibustion is ripe decocts drink, quenches the thirst for tea ".The safety testing of mulberry leaf shows edible mulberry leaf to healthy without impact.The application of mulberry leaf at present in food mainly contains Mulberry-leaf Tea, mulberry leaf juice beverage, mulberry leaf end (powder), mulberry leaf dessert, mulberry leaf noodles, mulberry leaf sauce, vinegar, drinks, the functional health goods such as mulberry leaf vegetables, the application of mulberry leaf in leisure food is few, and rose is applied to the analysis that its active ingredient of extraction does essential oil or smell mostly, application in food is uncommon yet, rose cookie, cider, rose beverage etc., very rare in the application of jelly, jelly is one of favorite leisure food of people, current commercially available jelly is main mainly with milk flavor and fruity greatly, be that raw material making jelly is rarely found with plant, and commercially available jelly is all with plant, fruit, make based on the extract of milk or concentrate, and large is auxiliary material mainly with the sweetener that the sugar contents such as white granulated sugar are very high, the needs of the special populations such as high sugared high fat of blood can not be met, also the health of people is unfavorable for, therefore our research team is devoted to this for the mulberry leaf plant application being rich in multiple nutrients material and health care in one of favorite leisure food of people-jelly, utilize advanced superfine communication technique to be the powder of 10 ~ 25 μm by mulberry leaf and rose pulverizing simultaneously, replacing extract with powder is applied in jelly, active nutrient component in maximum release mulberry leaf and rose, be beneficial to absorption of human body.And replace sucrose with Sucralose, be applicable to all groups and eat, the special population such as diabetes, high fat of blood all can relievedly eat.
Along with the development of science and technology, the living standard of people has had large increase, health care consciousness progressively strengthens, the quickening of simultaneous rhythm of life, the incidence of the diseases such as hypertension, diabetes, artery sclerosis, obesity rises year by year, therefore people are day by day strong to the pursuit of natural health-care products, and exploitation natural health food will become the direction of modern food industry research and development.Mulberry leaf are rich in plurality kinds of health care composition, its health-care efficacy also progressively confirm by modern medicine.Mulberry leaf are again the plants of pure natural, utilize this natural plant resources, modern food processing technology is used to produce natural health mulberry leaf food, both the direction of modern food industry research and development had been met, again for sericulture industry have found new growth engines, the exploitation of health mulberry leaf food will improve the added value in mulberry field greatly.Therefore, the exploitation of health mulberry leaf food is the process of exploitation natural function food, is again the Appropriate application engineering of a resource, has huge economic benefit and social benefit.
Research data both domestic and external confirms, containing 17 seed amino acids in mulberry leaf, major part is had to be that human body is necessary in these amino acid, wherein contain the pectin substance of about 12%, the about 0.59mg/100g of vitamin B1, the about 1.35mg/100g of vitamin B2, the about 31.6mg/100g of vitamin C, the about 7.4mg/100g of carrotene, the about 0.67mg/100g of retinol, and containing a large amount of mineral element calcium, potassium, iron, sodium etc., wherein calcium content is about 26.9mg/g, also higher than calcium content in dried shrimp, material for lowering blood pressure GABA (GABA) about 2.2mg/g, reduce cholesterol, reduce blood sugar, promote that the sitosterol of human body protein synthesis is about 46mg/100g, stigmasterol is about 3mg/100g, and containing glycosidase inhibitor 1-DNJ (DNJ).The chromocor compound contained in mulberry leaf is a kind of physiological activator, has various health care functions.Japanology data confirms: be about 300mg/100g containing isoquercitrin in mulberry leaf, quercitin is about 30mg/100g, and quercin is about 100mg/100g, and these three kinds of materials all belong to Flavonoid substances.Therefore mulberry leaf are a kind of materials with important health care, are applied in food by the multiple nutrients material in mulberry leaf, at utmost can play the nutritive value of mulberry leaf, and make tremendous contribution to the health of people.Therefore, this for mulberry leaf food and medicine consangunity material is applied to food will become the focus of 21 century Food Engineering Development research, becomes the ground zero that modern food nutrition and function industry develop to darker field.
A lot of about the exploitation of the health food of mulberry leaf at present, the exploitation of such as Mulberry-leaf Tea, mulberry leaf haw jelly, aloe mulberry leaf distillate, health mulberry leaf steamed bun, ultramicro mulberry leaf honey tea powder, Health Beverage Mulberry Leaf Chrysanthemum etc., mulberry leaf and plant or other material produced with combination health foods more and more become the main trend that social development and people need, also some are had to study at present about compound health jelly, mainly contain carrot honey nutrition and health care jelly, asparagus orange nutrition jelly, lotus rhizome red date health care jelly, Kiwi berry rich selenium Konja health-care jelly, spina date seed fushen nutrition jelly and rose cherry nutrition jelly etc., two kinds of nutritious material compounds, both effect of nutrient complementation had been played, turn increase delicious food." youth of happiness " jelly company releases one increases ascorbic jelly, with the addition of vitamin C, with the addition of more nutrition; The AD Yoghourt jelly of " relative " jelly company research and development, wherein the content of vitamin D is 40mg/100g, and therefore the making of jelly also more and more keeps healthy.
Rose Pittosporum rose family machaka, taste is sweet, micro-hardship, gas fragrance temperature.Rose is containing attar of rose and yellow crystalline glucoside, quercitrin, tannin, gallic acid, pigment etc.The Main Ingredients and Appearance of oil is citronellol, and its content can reach 60%, also has geraniol and ester class, benzyl carbinol, nerol etc.Fruit is containing abundant vitamin C (579.5mg/100g), glucose, fructose, sucrose, wood sugar, malic acid and carrotene etc.The traditional Chinese medical science adopts rose, and to carry out gas solution strongly fragrant, and blood falls apart the stasis of blood, cures mainly stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, new wandering arthritis for a long time, spit blood spitting of blood, irregular menstruation, dysentery, pyogenic infections etc.In food, rose is generally used as the batching of preserved fruit, cake etc., then rare for making the leisure food such as jelly.Therefore, the exploitation of rose beverage series, will be subject to people and more and more pay close attention to and like.
Since nearly over half a century, Food Science achieves and develops extremely rapidly, make people recognize dietetic nutrition and healthy relation further and how to regulate body function by supplementing of nutriment with making full use of of functional component, promote health.And ultra micro rose and the double-colored health-care fruit jelly of mulberry leaf powder contain abundant nutriment, therefore this product of active development has very important meaning to the health improving all kinds of crowd, is bound to welcomed by the people, and market prospects are fine, have a high potential.
Summary of the invention
An object of the present invention is to provide a kind of ultra micro rose and the double-colored health-care fruit jelly of mulberry leaf powder.
Two of object of the present invention is the preparation method providing this health-care fruit jelly.
For achieving the above object, the present invention adopts following technical scheme:
A kind of rose and the double-colored health-care fruit jelly of mulberry leaf powder, is characterized in that composition and the mass percentage of this jelly, with every hectogram jelly for counting:
Mulberry leaf powder 2.5 ~ 3g
Flos Rosae Rugosas pollen 2.5 ~ 3g
Jelly powder 0.45 ~ 0.5g
Sucralose 15 ~ 18mg
Calcium lactate 40 ~ 45mg
Citric acid 0.2 ~ 0.4g
Vitamin C 0.1 ~ 0.2g
Flavoring rose essence 3 ~ 5ml, wherein the volume ratio of flavoring rose essence and water is 1:20;
Water surplus.
Above-mentioned mulberry leaf powder and Flos Rosae Rugosas pollen granular size are at 10 ~ 25 μm.
Prepare a method for above-mentioned rose and the double-colored health-care fruit jelly of mulberry leaf powder, it is characterized in that the concrete steps of the method are: jelly powder and Sucralose are dry mixed, put into water and soak 20 ~ 30min; At 70 ~ 80 DEG C, add ultramicro mulberry leaf, Flos Rosae Rugosas pollen, citric acid, vitamin C, calcium lactate and flavoring rose essence successively, mix, sterilizing, regulate pH to be 3.5 ~ 4.0, rose and the double-colored health-care fruit jelly of mulberry leaf powder can be obtained.
This product main material mulberry leaf powder is rich in the nutriment such as active polysaccharide and flavones, has the health cares such as hypoglycemic, hypotensive, reducing blood lipid, increase immunity, antiviral and pre-preventing tumor; Rose is rich in abundant vitamin C, wood sugar, amino acid and multivitamin and trace element, is also the very good material of food and medicine consangunity.The present invention adopts superfine communication technique to make mulberry leaf powder and Flos Rosae Rugosas pollen, adds the solubility of its insoluble diedairy fiber, at utmost can discharge the active nutrient component in mulberry leaf and rose.Product color is rose and grass green, in as a form of gel, soft moderate, the high resilience of tissue, exquisiteness, evenly, protein content higher than 0.59%, total sugar content is lower than 3.5%.This product replaces white granulated sugar with Sucralose, and be applicable to all groups and eat, diabetic, people with hyperlipidemia all can relievedly eat.
Detailed description of the invention
] experimentation;
1.1 raw materials are selected
Select fresh, without rotting, unabroken fresh and tender mulberry leaf, roseleaf, reject go rotten, the failure such as damage by worms.
The preparation of 1.2 ultramicro mulberry leaf powder and rose powder
The mulberry leaf cleaned up and roseleaf, through low temperature heated-air drying or freeze drying, cross 100 mesh sieves after pulverizing, then utilize micronizer to pulverize again.
1.3 colloidal sols, filling, sealing
Get 0.45g jelly powder and 15mg Sucralose is dissolved in 100ml cold water, soak 20 ~ 30min and make it abundant mixing, after 30min, mixed liquor is divided into two parts, put into 70 ~ 80 DEG C of water-bath colloidal sols respectively, 2.5g mulberry leaf powder/rose powder is slowly added respectively while stirring in sol-process, 0.2g citric acid, 0.1g vitamin C and 40mg calcium lactate, 3ml flavoring rose essence solution (flavoring rose essence: water=1:20), 65 DEG C of sterilizing 30min, deployed mulberry leaf glue is filled in the mould of sterilizing, rose jelly way is the same, the upper strata of mulberry leaf jelly is filled to after deployed.
1.4 sterilizations, cooling
Because the filling temperature of jelly is too low, so also will pasteurize be carried out after filling.Jelly after sealing, be soaking sterilization 10 min in the hot water of 70 DEG C in temperature, the jelly after sterilization is cooled to room temperature immediately, cryopreservation, can keep color and luster and the local flavor of food to greatest extent.
Production overall process, performs according to regulations such as People's Republic of China's health legislation and quality safeties completely.Whole production procedure, the Theory and technology applying the subjects such as modern biotechnology, Food Science, nutrition, physiology collaborates utilization, strict control material quality, science colloidal sol, employing superfine communication technique, mulberry leaf and rose are crushed to 10 ~ 25 μm, carry out the operation specifications such as science preparation, colloidal sol, homogeneous, sterilizing, filling, quality inspection by product requirement and produce.
] product sensory index;
Product color: evenly bright and lustrous, mulberry leaf jelly is grass green, and rose jelly is rose
Flavour and smell: sweet mouthfeel, fine and smooth lubrication, has light rose scent
Structural state: in as a form of gel, tissue soft moderate, high resilience, exquisiteness, evenly, the transparency is good
3] product physical and chemical index;
Protein %≤0.59%
Total reducing sugar (in reduced sugar) %≤3.5
pH 3.5～4.0
4] packaging material and specification
Ultramicro grinding mulberry leaf powder and rose powder compound health jelly package material: pp material jelly shell
Packing specification: each/50ml
5] main feature of product;
1. this product primary raw material mulberry leaf resource is widely distributed, and abundance is cheap, and raw material is pollution-free, pure natural;
2., by mulberry leaf powder and Flos Rosae Rugosas pollen is ingenious arranges in pairs or groups in jelly, play multinomial health care;
3. prepare mulberry leaf powder and Flos Rosae Rugosas pollen with superfine grinding method, at utmost discharge the active nutrient component in mulberry leaf and rose;
4. replace sucrose with Sucralose, Sucralose sugariness is 500 ~ 600 times of sucrose, and energy is 0, has good dissolubility and dispersiveness, can not cause obesity, and be applicable to all groups and eat, diabetic, people with hyperlipidemia all can relievedly eat;
5. produce market prospect is good, reduced investment, instant effect.
Claims (3)
1. rose and the double-colored health-care fruit jelly of mulberry leaf powder, is characterized in that composition and the mass percentage of this jelly, with every hectogram jelly for counting:
Mulberry leaf powder 2.5 ~ 3g
Flos Rosae Rugosas pollen 2.5 ~ 3g
Jelly powder 0.45 ~ 0.5g
Sucralose 15 ~ 18mg
Calcium lactate 40 ~ 45mg
Citric acid 0.2 ~ 0.4g
Vitamin C 0.1 ~ 0.2g
Flavoring rose essence 3 ~ 5ml, wherein the volume ratio of flavoring rose essence and water is 1:20;
Water surplus.
2. rose according to claim 1 and the double-colored health-care fruit jelly of mulberry leaf powder, is characterized in that described mulberry leaf powder and Flos Rosae Rugosas pollen granular size are at 10 ~ 25 μm.
3. prepare a method for rose according to claim 1 and 2 and the double-colored health-care fruit jelly of mulberry leaf powder, it is characterized in that the concrete steps of the method are: jelly powder and Sucralose are dry mixed, put into water and soak 20 ~ 30min; At 70 ~ 80 DEG C, add ultramicro mulberry leaf, Flos Rosae Rugosas pollen, citric acid, vitamin C, calcium lactate and flavoring rose essence successively, mix, sterilizing, regulate pH to be 3.5 ~ 4.0, rose and the double-colored health-care fruit jelly of mulberry leaf powder can be obtained.
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| CN201510138531.1A CN104705541A (en) | 2015-03-27 | 2015-03-27 | Bi-color health jelly containing rose and mulberry leaf powder and preparation method of jelly |
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| CN201510138531.1A CN104705541A (en) | 2015-03-27 | 2015-03-27 | Bi-color health jelly containing rose and mulberry leaf powder and preparation method of jelly |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931827A (en) * | 2021-03-29 | 2021-06-11 | 范俐 | Health-care jelly and production process thereof |
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| CN1849910A (en) * | 2006-05-23 | 2006-10-25 | 华南理工大学 | White-mulberry-leaf health-cave fruit jelly and preparing method |
| CN101874574A (en) * | 2009-12-07 | 2010-11-03 | 郭景龙 | Jelly prepared from selfheal, folium mori and chrysanthemum |
| RU2010113556A (en) * | 2010-04-08 | 2011-10-20 | Руслан Аднанович Эльдарханов (RU) | VITAMIN JELLY MARMELADE AND METHOD FOR PRODUCING IT |
| CN104012822A (en) * | 2014-05-20 | 2014-09-03 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing mulberry jelly from edible fungus pre-boiled liquid |
| CN104206941A (en) * | 2014-09-05 | 2014-12-17 | 佛山市新战略知识产权文化有限公司 | Production method of rose jelly |
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2015
- 2015-03-27 CN CN201510138531.1A patent/CN104705541A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1849910A (en) * | 2006-05-23 | 2006-10-25 | 华南理工大学 | White-mulberry-leaf health-cave fruit jelly and preparing method |
| CN101874574A (en) * | 2009-12-07 | 2010-11-03 | 郭景龙 | Jelly prepared from selfheal, folium mori and chrysanthemum |
| RU2010113556A (en) * | 2010-04-08 | 2011-10-20 | Руслан Аднанович Эльдарханов (RU) | VITAMIN JELLY MARMELADE AND METHOD FOR PRODUCING IT |
| CN104012822A (en) * | 2014-05-20 | 2014-09-03 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing mulberry jelly from edible fungus pre-boiled liquid |
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Non-Patent Citations (2)
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| 舒惠国，等: "《蚕业资源综合利用》", 31 May 2014 * |
| 高武: "2014"益海嘉里杯"华东地区高校食品创意大赛 参加决赛名单公示", 《HTTP://YILIAO.USST.EDU.CN/S/103/T/443/E3/54/INFO58196.HTM》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931827A (en) * | 2021-03-29 | 2021-06-11 | 范俐 | Health-care jelly and production process thereof |
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