CN105146242A - Beautifying black fungus jelly with aloe and lychee flavor and method for manufacturing beautifying black fungus jelly - Google Patents

Beautifying black fungus jelly with aloe and lychee flavor and method for manufacturing beautifying black fungus jelly Download PDF

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Publication number
CN105146242A
CN105146242A CN201510533747.8A CN201510533747A CN105146242A CN 105146242 A CN105146242 A CN 105146242A CN 201510533747 A CN201510533747 A CN 201510533747A CN 105146242 A CN105146242 A CN 105146242A
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black fungus
jelly
parts
aloe
beautifying
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CN201510533747.8A
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方炜
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方炜
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses beautifying black fungus jelly with aloe and lychee flavor. The beautifying black fungus jelly comprises, by weight, 140-150 parts of black fungi, 4-8 parts of edible starch, 20-30 parts of lychee pulp, 6-7 parts of cabbage, 8-10 parts of the aloe, 15-18 parts of honey, 4-5 parts of stevia rebaudiana, 1-2 parts of bruised ginger, 2-4 parts of glehnia littoralis, 6-8 parts of black jujube, 0.1-0.2 part of citric acid, 13-17 parts of cane sugar and an appropriate quantity of cellulase. The beautifying black fungus jelly has the advantages that the cellulase is solidified and treated by the aid of sodium citrate and carrageenan at first, accordingly, the heat resistance of the cellulase can be improved, steps for adding gel during follow-up production can be omitted, and production processes can be simplified; the stability and the dispersibility of ingredients in the jelly can be improved by the aid of black fungus dietary fibers which are subjected to enzymatic hydrolysis by the aid of the cellulase, accordingly, the water-holding capacity and the stickiness of the jelly can be improved, the jelly is loose and soft, the volume of the jelly can be increased, and the shelf life of the jelly can be prolonged.

Description

A kind of aloe U.S. face litchi flavor black fungus jelly and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of aloe U.S. face litchi flavor black fungus jelly and preparation method thereof.
Background technology
Jelly outward appearance is sparkling and crystal-clear, smooth in taste, is a kind of food of high dietary-fiber low in calories, enjoys liking of people.The primary raw material carragheen of jelly goods, sodium alginate are natural dietary fibers, and dietary fiber is very important Material for Health Food.Dietary fiber has stronger retentiveness, and weight losing function and adjustment gastrointestinal function, have combination, exchange capacity to cation, reducing blood lipid and prevention cardiovascular disease, hypoglycemic and prevention diabetes function, regulates intestinal flora and strengthens immunologic function, the health-care efficacy such as scavenging free radicals and preventing cancer function.
Black fungus be a kind of high nutritive value black-food, be rich in protein, crude fibre, contained physiological activator has good nutrition health-care functions to human body.Can blood clotting be reduced, prevent thrombosis, there is stronger suction-operated; The polysaccharide body contained in black fungus has certain antitumor action.For many years, the preparation method of black fungus is single, product type is less, can often eater is very few, therefore, strengthen deep processing technique for black fungus and comprehensive utilizating research, the Social and economic benef@tool of the diet structure and raising China mushroom industry of improving people is of great significance.。
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of aloe U.S. face litchi flavor black fungus jelly and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of aloe U.S. face litchi flavor black fungus jelly, is made up of the raw material of following weight portion: black fungus 140-150, food starch 4-8, litchi pulp 20-30, cabbage 6-7, aloe 8-10, honey 15-18, STEVIA REBAUDIANA 4-5, bruised ginger 1-2, glehnia littoralis 2-4, smoked jujube 6-8, citric acid 0.1-0.2, sucrose 13-17, cellulase are appropriate.
The preparation method of described a kind of aloe U.S. face litchi flavor black fungus jelly, comprises the following steps:
(1) clean up after black fungus being removed impurity, pour in 40-50 water doubly and be heated to 90-95 DEG C after drying and crushing, filter out residue after insulation lixiviate 3-4h, obtain black fungus juice, black fungus residue is for subsequent use;
(2) respectively by natrium citricum and carragheen according to the ratio of 1:30 be dissolved in PH be 5.5 sodium hydrogen phosphate and citric acid mixed solution in, first in sodium citrate solution, add cellulase, carragheen mixing and emulsifying 10-12min is added again after stirring, rapid stirring in the calcium chloride solution of 2% is joined after being cooled to 5-10 DEG C, after 2-3h, gelled pill is placed in the glutaraldehyde solution cure process of 25 DEG C, re-use clear water washing after first using sodium chloride solution to wash after 2-3h, obtain cured fiber element enzyme;
(3) 28-30 water is doubly added in the black fungus residue obtained to step (1), adding citric acid regulates PH to be 4.5-5.5, then cured fiber element enzyme is added according to the dosage of 100U/g, be extract 90-100min under the condition of 80-85 DEG C in temperature, the enzyme that filtrate intensification carried out going out after filtration concentrates, and obtains water-soluble auricularia auriculajudae dietary fiber concentrate;
(4) litchi pulp, smoked jujube are squeezed the juice, cabbage, aloe, STEVIA REBAUDIANA, glehnia littoralis wear into slurry after cleaning, and add food starch, bruised ginger carries out the process that homogenizes, and obtains mixed serum after both mixing;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, mixed serum, sucrose mixing, heat at the temperature of 95-100 DEG C and stir, then add honey after being cooled to about 70 DEG C, citric acid stirs, load in jelly cup the hot water sterilization 15-20min putting into 85-95 DEG C after sealing, after cooling and get final product.
Advantage of the present invention is: first the present invention uses natrium citricum and carragheen to be cured process to cellulase, both the heat resistance of cellulase can have been improved, the step of adding gel can be reduced in subsequent production again, simplify production technology, utilize the auricularia auriculajudae dietary fiber of cellulase degradation can improve the stability and dispersiveness of preparing burden in jelly, the water-holding capacity of jelly is increased, viscosity increases, make jelly more loose soft, volume increases, and extends the shelf life.The litchi pulp, honey etc. that add increase the mouthfeel of jelly, and improve taste, the aloe, smoked jujube etc. of interpolation have the health-care effect of beautifying face and moistering lotion.
Detailed description of the invention
A kind of aloe U.S. face litchi flavor black fungus jelly, is made up of the raw material of following weight portion (kg): black fungus 140, food starch 4, litchi pulp 20, cabbage 6, aloe 8, honey 15, STEVIA REBAUDIANA 4, bruised ginger 1, glehnia littoralis 2, smoked jujube 6, citric acid 0.1, sucrose 13, cellulase are appropriate.
The preparation method of described a kind of aloe U.S. face litchi flavor black fungus jelly, comprises the following steps:
(1) clean up after black fungus being removed impurity, pour in the water of 40 times and be heated to 90 DEG C after drying and crushing, filter out residue after insulation lixiviate 3h, obtain black fungus juice, black fungus residue is for subsequent use;
(2) respectively by natrium citricum and carragheen according to the ratio of 1:30 be dissolved in PH be 5.5 sodium hydrogen phosphate and citric acid mixed solution in, first in sodium citrate solution, add cellulase, carragheen mixing and emulsifying 10min is added again after stirring, rapid stirring in the calcium chloride solution of 2% is joined after being cooled to 5 DEG C, after 2h, gelled pill is placed in the glutaraldehyde solution cure process of 25 DEG C, re-use clear water washing after first using sodium chloride solution to wash after 2h, obtain cured fiber element enzyme;
(3) water of 28 times is added in the black fungus residue obtained to step (1), adding citric acid regulates PH to be 4.5, then cured fiber element enzyme is added according to the dosage of 100U/g, be extract 90min under the condition of 80 DEG C in temperature, the enzyme that filtrate intensification carried out going out after filtration concentrates, and obtains water-soluble auricularia auriculajudae dietary fiber concentrate;
(4) litchi pulp, smoked jujube are squeezed the juice, cabbage, aloe, STEVIA REBAUDIANA, glehnia littoralis wear into slurry after cleaning, and add food starch, bruised ginger carries out the process that homogenizes, and obtains mixed serum after both mixing;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, mixed serum, sucrose mixing, heat at the temperature of 95 DEG C and stir, then add honey after being cooled to about 70 DEG C, citric acid stirs, load in jelly cup the hot water sterilization 15min putting into 85 DEG C after sealing, after cooling and get final product.

Claims (2)

1. an aloe U.S. face litchi flavor black fungus jelly, it is characterized in that, be made up of the raw material of following weight portion: black fungus 140-150, food starch 4-8, litchi pulp 20-30, cabbage 6-7, aloe 8-10, honey 15-18, STEVIA REBAUDIANA 4-5, bruised ginger 1-2, glehnia littoralis 2-4, smoked jujube 6-8, citric acid 0.1-0.2, sucrose 13-17, cellulase are appropriate.
2. the preparation method of a kind of aloe according to claim 1 U.S. face litchi flavor black fungus jelly, is characterized in that, comprise the following steps:
(1) clean up after black fungus being removed impurity, pour in 40-50 water doubly and be heated to 90-95 DEG C after drying and crushing, filter out residue after insulation lixiviate 3-4h, obtain black fungus juice, black fungus residue is for subsequent use;
(2) respectively by natrium citricum and carragheen according to the ratio of 1:30 be dissolved in PH be 5.5 sodium hydrogen phosphate and citric acid mixed solution in, first in sodium citrate solution, add cellulase, carragheen mixing and emulsifying 10-12min is added again after stirring, rapid stirring in the calcium chloride solution of 2% is joined after being cooled to 5-10 DEG C, after 2-3h, gelled pill is placed in the glutaraldehyde solution cure process of 25 DEG C, re-use clear water washing after first using sodium chloride solution to wash after 2-3h, obtain cured fiber element enzyme;
(3) 28-30 water is doubly added in the black fungus residue obtained to step (1), adding citric acid regulates PH to be 4.5-5.5, then cured fiber element enzyme is added according to the dosage of 100U/g, be extract 90-100min under the condition of 80-85 DEG C in temperature, the enzyme that filtrate intensification carried out going out after filtration concentrates, and obtains water-soluble auricularia auriculajudae dietary fiber concentrate;
(4) litchi pulp, smoked jujube are squeezed the juice, cabbage, aloe, STEVIA REBAUDIANA, glehnia littoralis wear into slurry after cleaning, and add food starch, bruised ginger carries out the process that homogenizes, and obtains mixed serum after both mixing;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, mixed serum, sucrose mixing, heat at the temperature of 95-100 DEG C and stir, then add honey after being cooled to about 70 DEG C, citric acid stirs, load in jelly cup the hot water sterilization 15-20min putting into 85-95 DEG C after sealing, after cooling and get final product.
CN201510533747.8A 2015-08-27 2015-08-27 Beautifying black fungus jelly with aloe and lychee flavor and method for manufacturing beautifying black fungus jelly Withdrawn CN105146242A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995813A (en) * 2016-05-30 2016-10-12 安徽省继红食品有限公司 Black fungus nutritional jelly
CN106107801A (en) * 2016-07-05 2016-11-16 安徽省林锦记食品工业有限公司 A kind of snow lotus live body fruit jelly improving appetite
CN106343456A (en) * 2016-08-19 2017-01-25 安徽省林锦记食品工业有限公司 Purple sweet potato jelly containing dietary fiber and preparation method thereof
CN107319451A (en) * 2017-07-23 2017-11-07 杨在侠 A kind of preparation method of root bark of white mulberry litchi jelly

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995813A (en) * 2016-05-30 2016-10-12 安徽省继红食品有限公司 Black fungus nutritional jelly
CN106107801A (en) * 2016-07-05 2016-11-16 安徽省林锦记食品工业有限公司 A kind of snow lotus live body fruit jelly improving appetite
CN106343456A (en) * 2016-08-19 2017-01-25 安徽省林锦记食品工业有限公司 Purple sweet potato jelly containing dietary fiber and preparation method thereof
CN107319451A (en) * 2017-07-23 2017-11-07 杨在侠 A kind of preparation method of root bark of white mulberry litchi jelly

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