CN104814370A - Onion-grape jelly and making method thereof - Google Patents
Onion-grape jelly and making method thereof Download PDFInfo
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- CN104814370A CN104814370A CN201410523656.1A CN201410523656A CN104814370A CN 104814370 A CN104814370 A CN 104814370A CN 201410523656 A CN201410523656 A CN 201410523656A CN 104814370 A CN104814370 A CN 104814370A
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Abstract
The invention relates to the technical field of food processing, in particular an onion-grape jelly and a making method thereof. The making method comprises the following steps: putting shredded onion in iced boiled water to soak to be in a transparent state; putting the transparent onion in a digesting pan; taking out the cooked onion from the digesting pan; cooling; filtering; regulating the pH value of a filtrate to be 6.5 by a hydrochloric acid solution; adding solid calcium oxide, enabling that fruit gum ester and the calcium oxide generate a chemical reaction to form fruit gum ester sour calcium; crushing grapes in a stirring machine; adding a fermenting enzyme to perform enzymolysis; filtering residues; retaining enzymatic hydrolysate; adding sugar, lemon juice and the fruit gum ester sour calcium into the enzymatic hydrolysate; adding the mixture in a pot to cook by middle and small fires; adding gelatin to the pot and stirring till the gelatin is molten; cooling; putting the cooled mixture in moulds; putting the moulds in a refrigerating chamber to save; and obtaining the onion-grape jelly. According to the onion-grape jelly and the making method thereof, the made jelly has good taste without spicy taste of the onion, has a strong angiectasis function, can facilitate the metabolism of in vivo sodium salt, has the functions of reducing the fragility of blood vessels, reducing the blood pressure and preventing thrombosis, and facilitates prevention ofcardiovascular diseases and senescence delaying.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of onion grape jelly and preparation method thereof.
Background technology
Onion belongs to biennial herb plant.Onion contains prostaglandin A, can reduce peripheral vascular resistance, reduces blood viscosity, can be used for reducing blood pressure, produces refreshing effect to the mind, releases the pressure, preventing cold.In addition, onion can also oxygen radical in purged body, and strengthen metabolic capabilities, anti-ageing, prevention of osteoporosis, be the health food being applicable to the elderly, the nutritive value of grape is very high, and grape juice is described as " vegetable milk " by scientist.Grape sugar content reaches 8% to 10%, based on glucose.In the more sugar contained by grape, major part is glucose easily directly absorbed by the body, so grape becomes the desirable fruit of digestion power compared with weak person.When hypoglycemia appears in human body, if drink grape juice in time, remission can be made very soon, grape can stop thrombosis better than aspirin, and human serum cholesterol levels can be reduced, reduce hematoblastic cohesiveness, have certain effect to prevention cardiovascular and cerebrovascular diseases.The traditional Chinese medical science is thought, the flat taste of grape is sweet, energy nourish liver and kidney, born fluid, strengthening the bones and muscles, there is the effect of tonifying Qi and blood, tonneau urine, can be used for the supplemental treatment of the illnesss such as deficiency of the spleen causing weakness of QI, shortness of breath and fatigue, oedema, difficult urination, existing is generally grape wine and onion are arranged in pairs or groups brewedly to realize both and combine, although health-care effect is better, but mouthfeel is also bad, and this also just limits its prospect for sales.
Summary of the invention
The object of the present invention is to provide a kind of excellent flavor, onion grape jelly of nutrition and health care and preparation method thereof.
The present invention is achieved by the following measures:
The present invention includes following raw material to make:
Grape 700g, sugared 100g, gelatin 6g, lemon juice 30g, onion 200g;
By the onion silk cut, put into cool boiled water and be dipped to transparence, with the acrid odors removing onion;
Taken out by onion after soaking, put into digester, add appropriate running water and boil, cold filtration after taking the dish out of the pot, it is 6.5 that filtrate hydrochloric acid solution is adjusted to pH value, then drops into solid oxidation calcium, makes pectin ester and calcium oxide generation chemical reaction form pectinic acid calcium;
Grape is cleaned, is placed in salt solution and soaks 10 minutes, and then rinse well;
Grape is placed on mixer and smashes, and is placed in airtight container, adds fermenting enzyme, and hydrolysis temperature is 45 DEG C, enzymolysis time 1.5h, enzyme concentration 1ml, filtering residue after enzymolysis, retains enzymolysis liquid;
In enzymolysis liquid, add sugar, after lemon juice, pectinic acid calcium pours into and boil with medium and small fire in pot, little fire continues to boil 15 minutes, adds being stirred to of gelatin, cools, and loads in mould, puts refrigerating chamber 4-6 hour at the temperature of 2 DEG C-3 DEG C into;
Bulbus Allii Cepae extract pectinic acid calcium truly has the effect of adjusting blood lipid, in reduction cholesterol in serum and triglycerides etc. compared with domestic conventional similar drug, effect is comparatively remarkable, and have no side effect, this products material abundance, low price, the several amino acids contained after grape fermentation, minerals and vitamins etc., can directly be absorbed by the body.Therefore grape wine can to maintaining and regulating the physiological function of human body to play good effect, the jelly mouthfeel that the present invention produces is good, there is no the acid of onion, there is stronger vasorelaxation action, the metabolism of sodium salt in body can be promoted, have and alleviate fragility of blood vessels, reduce blood pressure, the effect of antithrombotic, to preventing cardiovascular disease, delay senility is useful.
detailed description of the invention
The present invention includes following raw material to make:
Grape 700g, sugared 100g, gelatin 6g, lemon juice 30g, onion 200g;
By the onion silk cut, put into cool boiled water and be dipped to transparence, with the acrid odors removing onion;
Taken out by onion after soaking, put into digester, add appropriate running water and boil, cold filtration after taking the dish out of the pot, it is 6.5 that filtrate hydrochloric acid solution is adjusted to pH value, then drops into solid oxidation calcium, makes pectin ester and calcium oxide generation chemical reaction form pectinic acid calcium;
Grape is cleaned, is placed in salt solution and soaks 10 minutes, and then rinse well;
Grape is placed on mixer and smashes, and is placed in airtight container, adds fermenting enzyme, and hydrolysis temperature is 45 DEG C, enzymolysis time 1.5h, enzyme concentration 1ml, filtering residue after enzymolysis, retains enzymolysis liquid;
In enzymolysis liquid, add sugar, after lemon juice, pectinic acid calcium pours into and boil with medium and small fire in pot, little fire continues to boil 15 minutes, adds being stirred to of gelatin, cools, and loads in mould, puts refrigerating chamber 4-6 hour at the temperature of 2 DEG C-3 DEG C into.
Claims (2)
1. an onion grape jelly, is characterized in that, it is made up of the raw material of following component,
Grape 700g, sugared 100g, gelatin 6g, lemon juice 30g, onion 200g.
2. a preparation method for onion grape jelly, is characterized in that, it is made up of following steps,
A, the onion silk that will cut, put into cool boiled water and be dipped to transparence, with the acrid odors removing onion;
B, by soak after onion take out, put into digester, add appropriate running water and boil, cold filtration after taking the dish out of the pot, filtrate hydrochloric acid solution being adjusted to pH value is 6.5, then drops into solid oxidation calcium, makes pectin ester and calcium oxide generation chemical reaction form pectinic acid calcium;
C, grape to be cleaned, be placed in salt solution and soak 10 minutes, and then rinse well;
D, grape are placed on mixer and smash, and are placed in airtight container, add fermenting enzyme, and hydrolysis temperature is 45 DEG C, enzymolysis time 1.5h, enzyme concentration 1ml, filtering residue after enzymolysis, retain enzymolysis liquid;
E, in enzymolysis liquid, add sugar, after lemon juice, pectinic acid calcium pours into and boil with medium and small fire in pot, little fire continues to boil 15 minutes, adds being stirred to of gelatin, cools, and loads in mould, puts refrigerating chamber 4-6 hour at the temperature of 2 DEG C-3 DEG C into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410523656.1A CN104814370A (en) | 2014-10-08 | 2014-10-08 | Onion-grape jelly and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410523656.1A CN104814370A (en) | 2014-10-08 | 2014-10-08 | Onion-grape jelly and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104814370A true CN104814370A (en) | 2015-08-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410523656.1A Pending CN104814370A (en) | 2014-10-08 | 2014-10-08 | Onion-grape jelly and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104814370A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL425402A1 (en) * | 2018-04-27 | 2019-01-02 | Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie | Food product with increased content of bioactive components |
| PL425403A1 (en) * | 2018-04-27 | 2019-01-02 | Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie | Method for producing food products with increased content of bioactive components |
-
2014
- 2014-10-08 CN CN201410523656.1A patent/CN104814370A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL425402A1 (en) * | 2018-04-27 | 2019-01-02 | Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie | Food product with increased content of bioactive components |
| PL425403A1 (en) * | 2018-04-27 | 2019-01-02 | Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie | Method for producing food products with increased content of bioactive components |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150805 |
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| WD01 | Invention patent application deemed withdrawn after publication |