CN104996697A - Cotton candy prepared by using abelmoschus esculentus dregs as raw materials and preparation method thereof - Google Patents
Cotton candy prepared by using abelmoschus esculentus dregs as raw materials and preparation method thereof Download PDFInfo
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- CN104996697A CN104996697A CN201510332032.6A CN201510332032A CN104996697A CN 104996697 A CN104996697 A CN 104996697A CN 201510332032 A CN201510332032 A CN 201510332032A CN 104996697 A CN104996697 A CN 104996697A
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Abstract
The present invention relates to the field of food, especially to the deep use field of abelmoschus esculentus, and more specifically to a cotton candy prepared by using abelmoschus esculentus dregs as raw materials and a preparation method thereof. The cotton candy is mainly composed of the following substances in parts by weight: abelmoschus esculentus dreg extract 75-80 parts, egg white 15-20 parts, xylitol 25-30 parts, gelatin 5-10 parts, gelatin slices 5-10 parts, water 15 parts, and lemon juice with an amount of 1-2 drops for every 15-20 g egg white. Through deep processing of the dregs obtained by oil extraction of abelmoschus esculentus seeds and pods, the additional use value of the abelmoschus esculentus is greatly enhanced. Meanwhile, the obtained cotton candy has characteristics of being low in fat and calorie, etc., is suitable for children, patients with diabetes, and weight losing populations, and is a heathy snack in line with the modern diet idea.
Description
Technical field
The present invention relates to field of food, particularly relate to the deep exploitation field of gumbo, more specifically relate to cotton candy made for raw material with gumbo slag and preparation method thereof.
Background technology
Gumbo, okra belongs to Malvaceae Abelmoschus annual herb plant, be one to plant vegetables, medicine, flower dual-purpose type plant, of many uses.Containing nutriments such as abundant glycoprotein, flavones, pectin, vitamin and protein in gumbo, its vitamin A contained and the animals and plants kind that carotene carotene content is finding at present rank first, having higher nutritive value and health-care efficacy, is a kind of new type of health vegetables.The stickum of the Soluble Fiber in gumbo and a large amount of pectin and polysaccharide composition can also promote human body enterogastric peristalsis, reduces toxin accumulation in vivo, and reducing cholesterol level, is good diet food.In addition, containing the trace element such as phosphorus, iron, potassium, calcium, zinc, manganese in the tender fruit of gumbo, particularly containing zinc, selenium and other trace elements, take in gumbo and to be significantly increased the function of immunologic function and antifatigue, human body cancer-resisting ability can be strengthened.In sum, gumbo is the plant of a kind of low fat, low in calories, Hi CHO, is a kind of well diet food.Meanwhile, gumbo seed is high due to its oil content, is of high nutritive value, and can be used for oil expression, but in oil expression process, goes the pod after seed to utilize less, generally using the form of gumbo slag as waste disposal, cause great waste.
Cotton candy is a kind of flavor leisure food, deeply likes by children and women.But traditional cotton candy sugar content is higher, along with the raising of lives of the people level, the theory of health diet is rooted in the hearts of the people gradually.
Not yet there is people by gumbo slag advanced treating in currently available technology and utilize and form cotton candy.
Summary of the invention
The object of the invention is to carry out advanced treating to gumbo slag, thus improve the value of gumbo.
In order to realize this purpose, we by after gumbo Slag treatment by research, are successfully applied in the making of cotton candy, thus obtain health, low sugar cotton candy, meet the health requirements of modern diet.
In order to realize this goal of the invention, we disclose the cotton candy made for raw material with gumbo slag, be mainly made up of the material of following weight portion: the addition of gumbo slag extract 75 ~ 80 parts, egg 15 ~ 20 parts, xylitol 25 ~ 30 parts, 5 ~ 10 parts, gelatin, gelatine leaves 5 ~ 10 parts, 15 parts, water, lemon juice, wherein lemon juice is add lemon juice 1 ~ 2 in every 15 ~ 20g egg.
As required, we can also add appropriate starch.
Meanwhile, we give the preparation method of the cotton candy that this makes with gumbo slag, comprise the steps:
(1) in egg, add xylitol and lemon juice, moistly to dismiss to the cone-shaped proteosome let droop can be formed, obtain dismissing albumen;
(2) Gillette fourth sheet and gelatin are dissolved in water, and water proof adds thermosol in the water of 80 DEG C, mixing, form pasty state additive;
(3) seed gumbo slag will be gone to extract and to obtain gumbo extract;
(4) pasty state additive, gumbo extract and xylitol are joined to dismiss in albumen and mix, pour mould into, cool about 20 minutes, the demoulding, obtains cotton candy.
Wherein the weight portion of various component is: gumbo slag 75 ~ 80 parts, egg 15 ~ 20 parts, xylitol 25 ~ 30 parts, 5 ~ 10 parts, gelatin, gelatine leaves 5 ~ 10 parts, 15 parts, water, lemon juice 1 ~ 2.
Wherein, the preparation method of described gumbo extract is as follows:
(1) seed gumbo slag water clean surface will be gone, put into 95 DEG C of hot water and soak 3min, and take out, drain;
(2) by gumbo slag and deionized water according to the ratio of 1:2, pull an oar in refiner, obtain gumbo homogenate, gumbo homogenate is placed in colloid mill and carries out homogeneous process, after process, homogenate leaves standstill 30min, through 60 mesh screen, obtain gumbo first filtrate, collect filter residue;
(3) mixed according to mass ratio 1:1 with deionized water by the filter residue that step (2) obtains, add pectase, cellulose hydrolyzation 1 ~ 2h successively, hydrolysis temperature is 45 DEG C, and enzymolysis liquid is centrifugal, gets supernatant, is gumbo second filtrate, collects filter residue;
(4) mixed according to mass ratio 1:1 with deionized water by the gumbo filter residue that step (3) obtains, be placed in 95 DEG C of boiling 10min, period constantly stirs, and cooking liquor is centrifugal, gets supernatant, and obtain the 3rd filtrate, filter residue discards;
(5) filtrate obtained in combining step (2), (3), (4), is gumbo extract.
Preferably, in the preparation process of gumbo extract, the gumbo extract obtained in described step (5) carries out freeze concentration process.
Meanwhile, in the preparation process of gumbo extract, in our preferred described step (3), the enzyme work of pectase is 3 × 10
4u/g, the enzyme work of cellulase is 1 × 10
5u/g.
Further, we are preferably in preparation process, and described step (2) is soaked for gelatine leaves is put into cold water, and the gelatin water proof in the water of 80 DEG C that adds water adds thermosol to pasty state, is added in gelatin colloidal sol by the gelatine leaves of maceration, mixes rapidly.
Preferably, in preparation process, also include starch, in described step (4), be first sprinkled into starch at die inside, cool after 20 minutes, sprinkle starch at the cotton candy back side, the demoulding.
The present invention by carrying out deep processing by waste residues such as the gumbo seed after oil expression and gumbo pods, thus drastically increases the additional value of gumbo.Meanwhile, the cotton candy obtained by the present invention has low fat, feature low in calories, is suitable for children, diabetic and people to lose weight, is a kind of healthy snack meeting modern diet theory.
Detailed description of the invention
The preparation of embodiment 1 gumbo extract
Seed gumbo slag water clean surface will be gone, put into 95 DEG C of hot water and soak 3min, and take out, drain;
By gumbo slag and deionized water according to the ratio of 1:2, pull an oar, obtain gumbo homogenate, gumbo homogenate is placed in colloid mill and carries out homogeneous process in refiner, after process, homogenate leaves standstill 30min, through 60 mesh screen, obtains gumbo first filtrate, collects filter residue;
Mixed according to mass ratio 1:1 with deionized water by the filter residue that step (2) obtains, add pectase, cellulose hydrolyzation 1 ~ 2h successively, hydrolysis temperature is 45 DEG C, and enzymolysis liquid is centrifugal, gets supernatant, is gumbo second filtrate, collects filter residue;
Mixed according to mass ratio 1:1 with deionized water by the gumbo filter residue that step (3) obtains, be placed in 95 DEG C of boiling 10min, period constantly stirs, and cooking liquor is centrifugal, gets supernatant, and obtain the 3rd filtrate, filter residue discards;
The filtrate obtained in combining step (2), (3), (4), is gumbo extract.
The preparation of embodiment 2 cotton candy
Get one piece of egg, be separated yolk and egg white, only use albumen portion, about 10g, in egg, add xylitol 10g and 2 lemon juice, dismiss to the cone-shaped proteosome let droop can be formed with egg-whisk is moist, obtain dismissing albumen;
The 10g that added water by Gillette fourth sheet 5g and gelatin 5g dissolves, and water proof adds thermosol in the water of 80 DEG C, mixing, forms pasty state additive;
Get gumbo slag extract 10g and add 15g xylitol, mixing, joins to dismiss in albumen by pasty state additive and gumbo extract and mixes, and pour mould into, cool 20 minutes, the demoulding, obtains cotton candy.
Preferably, first can be sprinkled into a small amount of starch in a mold, then pour the mixture after mixing into mould, after the back side sprinkles a small amount of starch equally, cool about 20 minutes, the demoulding, obtains cotton candy.
Embodiment 3
Prepare cotton candy according to the mode of embodiment 2, be different from embodiment 2, we add 15g gelatin, and other conditions are all constant, when by gumbo extract, dismiss albumen, pasty state additives mixed after, homomixture coheres, and cannot enter mould.
Embodiment 4
Prepare cotton candy according to the mode of embodiment 2, be different from embodiment 2, we use 3g gelatin and 2g xanthans instead to replace 5g gelatin.Other conditions are all constant, the homomixture thickness prepared, and pour mould difficulty into and obtained cotton candy high humidity, do not meet the edible demand of cotton candy.
Embodiment 5
Prepare cotton candy according to the mode of embodiment 2, be different from embodiment 2, we only adopt Gillette fourth film sol, and that is add 10g Gillette fourth sheet, other conditions are constant, and the cotton candy prepared is loose, shapeless, do not meet the edible demand of cotton candy.
Embodiment 6
Prepare cotton candy according to the mode of embodiment 2, be different from embodiment 2, gumbo extract is placed on water proof in the water of 80 DEG C and adds thermosol by us together with gelatin.Other conditions are constant, and the color of obtained glue is blackish green, and gumbo extract boils and loses original pure and fresh taste.
Claims (8)
1., with the cotton candy that gumbo slag makes for raw material, it is characterized in that the material primarily of following weight portion forms:
Gumbo slag 75 ~ 80 parts, egg 15 ~ 20 parts, xylitol 25 ~ 30 parts, 5 ~ 10 parts, gelatin, gelatine leaves 5 ~ 10 parts, 15 parts, water and lemon juice, the addition of described lemon juice is add 1 ~ 2 in every 15 ~ 20g egg.
2. the cotton candy made for raw material with gumbo slag according to claim 1, is characterized in that, also containing starch.
3. a preparation method for the cotton candy made for raw material with gumbo slag described in claim 1, is characterized in that, comprise the steps:
(1) in egg, add xylitol and lemon juice, moistly to dismiss to the cone-shaped proteosome let droop can be formed, obtain dismissing albumen;
(2) Gillette fourth sheet and gelatin are dissolved in water, and water proof adds thermosol in the water of 80 DEG C, mixing, form pasty state additive;
(3) seed gumbo slag will be gone to extract and to obtain gumbo extract;
(4) pasty state additive, gumbo extract and xylitol are joined to dismiss in albumen and mix, pour mould into, cool 20 minutes, the demoulding, obtains cotton candy.
4. preparation method according to claim 3, is characterized in that, the preparation method of described gumbo extract is as follows:
(1) seed gumbo slag water clean surface will be gone, put into 95 DEG C of hot water and soak 3min, and take out, drain;
(2) by gumbo slag and deionized water according to the ratio of 1:2, pull an oar in refiner, obtain gumbo homogenate, gumbo homogenate is placed in colloid mill and carries out homogeneous process, after process, homogenate leaves standstill 30min, through 60 mesh screen, obtain gumbo first filtrate, collect filter residue;
(3) mixed according to mass ratio 1:1 with deionized water by the filter residue that step (2) obtains, add pectase, cellulose hydrolyzation 1 ~ 2h successively, hydrolysis temperature is 45 DEG C, and enzymolysis liquid is centrifugal, gets supernatant, is gumbo second filtrate, collects filter residue;
(4) mixed according to mass ratio 1:1 with deionized water by the gumbo filter residue that step (3) obtains, be placed in 95 DEG C of boiling 10min, period constantly stirs, and cooking liquor is centrifugal, gets supernatant, and obtain the 3rd filtrate, filter residue discards;
(5) filtrate obtained in combining step (2), (3), (4), is gumbo extract.
5. preparation method according to claim 4, is characterized in that, the gumbo extract obtained in described step (5) carries out freeze concentration process.
6. will go the preparation method described in 4 according to right, it is characterized in that, in described step (3), the enzyme work of pectase is 3 × 10
4u/g, the enzyme work of cellulase is 1 × 10
5u/g.
7. preparation method according to claim 3, it is characterized in that, described step (2) is soaked for gelatine leaves is put into cold water, and the gelatin water proof in the water of 80 DEG C that adds water adds thermosol to pasty state, the gelatine leaves of maceration is added in gelatin colloidal sol, mixes rapidly.
8. according to the preparation method in claim 1 ~ 7 described in any one, it is characterized in that, also include starch, in described step (4), be first sprinkled into starch at die inside, cool after 20 minutes, sprinkle starch at the cotton candy back side, the demoulding.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510332032.6A CN104996697A (en) | 2015-06-16 | 2015-06-16 | Cotton candy prepared by using abelmoschus esculentus dregs as raw materials and preparation method thereof |
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| CN201510332032.6A CN104996697A (en) | 2015-06-16 | 2015-06-16 | Cotton candy prepared by using abelmoschus esculentus dregs as raw materials and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720589A (en) * | 2019-10-17 | 2020-01-24 | 福建农林大学 | Konjac glucomannan steamed bun filling and preparation method thereof |
| CN117547029A (en) * | 2024-01-11 | 2024-02-13 | 东北农业大学 | Lactobacillus plantarum J26 metazoan freeze-dried powder with weight-losing and lipid-lowering effects, and preparation method and application thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720589A (en) * | 2019-10-17 | 2020-01-24 | 福建农林大学 | Konjac glucomannan steamed bun filling and preparation method thereof |
| CN117547029A (en) * | 2024-01-11 | 2024-02-13 | 东北农业大学 | Lactobacillus plantarum J26 metazoan freeze-dried powder with weight-losing and lipid-lowering effects, and preparation method and application thereof |
| CN117547029B (en) * | 2024-01-11 | 2024-04-05 | 东北农业大学 | Lactobacillus plantarum J26 metazoan freeze-dried powder with weight-losing and lipid-lowering effects, and preparation method and application thereof |
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Application publication date: 20151028 |