CN105146251A - Red-yeast rice digestion-improving black fungus jelly and preparation method thereof - Google Patents
Red-yeast rice digestion-improving black fungus jelly and preparation method thereof Download PDFInfo
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- CN105146251A CN105146251A CN201510533768.XA CN201510533768A CN105146251A CN 105146251 A CN105146251 A CN 105146251A CN 201510533768 A CN201510533768 A CN 201510533768A CN 105146251 A CN105146251 A CN 105146251A
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- black fungus
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- 241000233866 Fungi Species 0.000 title claims abstract description 36
- 235000015110 jellies Nutrition 0.000 title claims abstract description 25
- 239000008274 jelly Substances 0.000 title claims abstract description 25
- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 108010059892 Cellulase Proteins 0.000 claims abstract description 12
- 229940106157 cellulase Drugs 0.000 claims abstract description 12
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 12
- 240000004713 Pisum sativum Species 0.000 claims abstract description 8
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 8
- 244000045232 Canavalia ensiformis Species 0.000 claims abstract description 7
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims abstract description 7
- 235000010518 Canavalia gladiata Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000001509 sodium citrate Substances 0.000 claims abstract description 4
- 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 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- 230000029087 digestion Effects 0.000 claims description 10
- 230000001737 promoting effect Effects 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 210000002784 stomach Anatomy 0.000 claims description 10
- 238000005728 strengthening Methods 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 244000028550 Auricularia auricula Species 0.000 claims description 7
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000035764 nutrition Effects 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 210000004317 gizzard Anatomy 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 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 4
- 230000008569 process Effects 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000013036 cure process Methods 0.000 claims description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 3
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 3
- 235000019800 disodium phosphate Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000006187 pill Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000499 gel Substances 0.000 abstract description 2
- 235000001543 Corylus americana Nutrition 0.000 abstract 1
- 235000007466 Corylus avellana Nutrition 0.000 abstract 1
- 240000007582 Corylus avellana Species 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 210000003038 endothelium Anatomy 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 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
- 230000006870 function Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
Classifications
-
- 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
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- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses red-yeast rice digestion-improving black fungus jelly. The red-yeast rice digestion-improving black fungus jelly is prepared from raw materials comprising, by weight, 140-160 parts of black fungus, 15-20 parts of red-yeast rice, 3-4 parts of ganodera lucidum spore, 7-10 parts of peas, 6-8 parts of hazels, 3-4 parts of endothelium corneum gigeriae galli, 6-8 parts of pericarpium citri reticulatae, 4-5 parts of sword beans, 3-6 parts of radix ophiopogonis, 8-10 parts of beef, 0.1-0.2 part of citric acid, 14-16 parts of cane sugar and proper cellulase. The cellulase is subjected to curing treatment by using sodium citrate and carrageenan, so that heat resistance of the cellulase can be improved, steps of adding gels during subsequent production can be reduced, production technology is simplified, stability and dispersibility of ingredients in the jelly can be improved by fungus dietary fiber subjected to enzymolysis of the cellulose, water-holding capacity of the jelly can be increased, viscosity is increased, the jelly looser and softer is increased in size, and shelf life of the jelly is prolonged.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of red yeast rice stomach strengthening and digestion promoting 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 red yeast rice stomach strengthening and digestion promoting black fungus jelly and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of red yeast rice stomach strengthening and digestion promoting black fungus jelly, is made up of the raw material of following weight portion: black fungus 140-160, red yeast rice 15-20, lucidum spore powder 3-4, pea 7-10, fibert 6-8, the membrane of a chicken's gizzard 3-4, dried orange peel 6-8, sword bean 4-5, the tuber of dwarf lilyturf 3-6, beef 8-10, citric acid 0.1-0.2, sucrose 14-16, cellulase be appropriate.
The preparation method of described a kind of red yeast rice stomach strengthening and digestion promoting 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) 7-8 soak by water 70-80min is doubly added after being pulverized the membrane of a chicken's gizzard, dried orange peel, sword bean, the tuber of dwarf lilyturf together with beef, then red yeast rice, lucidum spore powder, pea, fibert immersion 2-3h is added, carry out the process that homogenizes after wearing into slurry together, obtain nutrition and health care slurries;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, nutrition and health care slurries, sucrose mixing, heat at the temperature of 95-100 DEG C and stir, then add citric acid after being cooled to about 70 DEG C to stir, 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 pea, fibert etc. that add add the nutriment in jelly, and make nutrient absorption more comprehensively, the red yeast rice, dried orange peel etc. of interpolation have the effects such as stomach strengthening and digestion promoting.
Detailed description of the invention
A kind of red yeast rice stomach strengthening and digestion promoting black fungus jelly, is made up of the raw material of following weight portion (kg): black fungus 140, red yeast rice 15, lucidum spore powder 3, pea 7, fibert 6, the membrane of a chicken's gizzard 3, dried orange peel 6, sword bean 4, the tuber of dwarf lilyturf 3, beef 8, citric acid 0.1, sucrose 14, cellulase are appropriate.
The preparation method of described a kind of red yeast rice stomach strengthening and digestion promoting 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) add the soak by water 70min of 7 times after being pulverized the membrane of a chicken's gizzard, dried orange peel, sword bean, the tuber of dwarf lilyturf together with beef, then add red yeast rice, lucidum spore powder, pea, fibert immersion 2h, carry out the process that homogenizes after wearing into slurry together, obtain nutrition and health care slurries;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, nutrition and health care slurries, sucrose mixing, heat at the temperature of 95 DEG C and stir, then add citric acid after being cooled to about 70 DEG C to stir, 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. a red yeast rice stomach strengthening and digestion promoting black fungus jelly, it is characterized in that, be made up of the raw material of following weight portion: black fungus 140-160, red yeast rice 15-20, lucidum spore powder 3-4, pea 7-10, fibert 6-8, the membrane of a chicken's gizzard 3-4, dried orange peel 6-8, sword bean 4-5, the tuber of dwarf lilyturf 3-6, beef 8-10, citric acid 0.1-0.2, sucrose 14-16, cellulase be appropriate.
2. the preparation method of a kind of red yeast rice stomach strengthening and digestion promoting black fungus jelly according to claim 1, 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) 7-8 soak by water 70-80min is doubly added after being pulverized the membrane of a chicken's gizzard, dried orange peel, sword bean, the tuber of dwarf lilyturf together with beef, then red yeast rice, lucidum spore powder, pea, fibert immersion 2-3h is added, carry out the process that homogenizes after wearing into slurry together, obtain nutrition and health care slurries;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, nutrition and health care slurries, sucrose mixing, heat at the temperature of 95-100 DEG C and stir, then add citric acid after being cooled to about 70 DEG C to stir, load in jelly cup the hot water sterilization 15-20min putting into 85-95 DEG C after sealing, after cooling and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533768.XA CN105146251A (en) | 2015-08-27 | 2015-08-27 | Red-yeast rice digestion-improving black fungus jelly and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533768.XA CN105146251A (en) | 2015-08-27 | 2015-08-27 | Red-yeast rice digestion-improving black fungus jelly and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105146251A true CN105146251A (en) | 2015-12-16 |
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| CN201510533768.XA Withdrawn CN105146251A (en) | 2015-08-27 | 2015-08-27 | Red-yeast rice digestion-improving black fungus jelly and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333312A (en) * | 2016-08-19 | 2017-01-18 | 安徽省林锦记食品工业有限公司 | Amaranthus hypochondriacus and horseradish tree leaf high-nutrition purple sweet potato jelly and preparation method thereof |
-
2015
- 2015-08-27 CN CN201510533768.XA patent/CN105146251A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333312A (en) * | 2016-08-19 | 2017-01-18 | 安徽省林锦记食品工业有限公司 | Amaranthus hypochondriacus and horseradish tree leaf high-nutrition purple sweet potato jelly and preparation method thereof |
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