CN105146256A - Healthcare rice vinegar-natto composite black fungus jelly and preparation method thereof - Google Patents
Healthcare rice vinegar-natto composite black fungus jelly and preparation method thereof Download PDFInfo
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- CN105146256A CN105146256A CN201510533889.4A CN201510533889A CN105146256A CN 105146256 A CN105146256 A CN 105146256A CN 201510533889 A CN201510533889 A CN 201510533889A CN 105146256 A CN105146256 A CN 105146256A
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Abstract
The invention discloses healthcare rice vinegar-natto composite black fungus jelly. The healthcare rice vinegar-natto composite black fungus jelly comprises, by weight, 170-180 parts of black fungus, 15-20 parts of natto, 4-7 parts of lotus root starch, 5-6 parts of cleome gynandra, 15-20 parts of rice vinegar, 0.1-0.2 part of malic acid, 0.3-0.5 part of olive oil, 4-6 parts of non-dairy creamer, 7-10 parts of bamboo fungus, 8-12 parts of wampee, 0.2-0.3 part of citric acid, 17-20 parts of saccharose and appropriate cellulose. The cellulose is subjected to solidification treatment with sodium citrate and carrageenan, thermostability of the cellulose can be improved, the step of adding gel in subsequent production can be omitted, the production process is simplified, stability and dispersibility of ingredients in the jelly can be improved by the aid of black fungus dietary fibers obtained by enzymolysis of the cellulose, water-holding capacity of the jelly is increased, viscosity is improved, the jelly is looser and softer and bigger in size, and shelf life is prolonged.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of health-care rice vinegar natto Compound Black auricularia auriculajudae 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 health-care rice vinegar natto Compound Black auricularia auriculajudae jelly and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of health-care rice vinegar natto Compound Black auricularia auriculajudae jelly, is made up of the raw material of following weight portion: black fungus 170-180, natto 15-20, lotus root starch 4-7, Cauliflower 5-6, rice vinegar 15-20, malic acid 0.1-0.2, olive oil 0.3-0.5, vegetable fat powder 4-6, dictyophora phalloidea 7-10, clausenae Lansium 8-12, citric acid 0.2-0.3, sucrose 17-20, cellulase are appropriate.
The preparation method of described a kind of health-care rice vinegar natto Compound Black auricularia auriculajudae 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) fragrant for natto stir-fry rear grinds is put into olive oil together with lotus root starch to soak, microwave drying after 50-60min; Cauliflower, dictyophora phalloidea, clausenae Lansium are added malic acid after breaking into slurry after cleaning, mixes postlyophilization, xeraphium is mixed to get mixed powder;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, mixed powder, vegetable fat powder, sucrose mixing, heat at the temperature of 95-100 DEG C and stir, then add rice vinegar 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 rice vinegar, the malic acid that add can be in harmonious proportion taste, and make products taste sour-sweet, the dictyophora phalloidea, clausenae Lansium etc. of interpolation add the nutritional labeling of jelly, make nutrition evenly.
Detailed description of the invention
A kind of health-care rice vinegar natto Compound Black auricularia auriculajudae jelly, is made up of the raw material of following weight portion (kg): black fungus 170, natto 15, lotus root starch 4, Cauliflower 5, rice vinegar 15, malic acid 0.1, olive oil 0.3, vegetable fat powder 4, dictyophora phalloidea 7, clausenae Lansium 8, citric acid 0.2, sucrose 17, cellulase are appropriate.
The preparation method of described a kind of health-care rice vinegar natto Compound Black auricularia auriculajudae 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) fragrant for natto stir-fry rear grinds is put into olive oil together with lotus root starch to soak, microwave drying after 50min; Cauliflower, dictyophora phalloidea, clausenae Lansium are added malic acid after breaking into slurry after cleaning, mixes postlyophilization, xeraphium is mixed to get mixed powder;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, mixed powder, vegetable fat powder, sucrose mixing, heat at the temperature of 95 DEG C and stir, then add rice vinegar 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. a health-care rice vinegar natto Compound Black auricularia auriculajudae jelly, it is characterized in that, be made up of the raw material of following weight portion: black fungus 170-180, natto 15-20, lotus root starch 4-7, Cauliflower 5-6, rice vinegar 15-20, malic acid 0.1-0.2, olive oil 0.3-0.5, vegetable fat powder 4-6, dictyophora phalloidea 7-10, clausenae Lansium 8-12, citric acid 0.2-0.3, sucrose 17-20, cellulase are appropriate.
2. the preparation method of a kind of health-care rice vinegar natto Compound Black auricularia auriculajudae 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) fragrant for natto stir-fry rear grinds is put into olive oil together with lotus root starch to soak, microwave drying after 50-60min; Cauliflower, dictyophora phalloidea, clausenae Lansium are added malic acid after breaking into slurry after cleaning, mixes postlyophilization, xeraphium is mixed to get mixed powder;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, mixed powder, vegetable fat powder, sucrose mixing, heat at the temperature of 95-100 DEG C and stir, then add rice vinegar 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.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107997157A (en) * | 2017-12-01 | 2018-05-08 | 宋波 | Quick-freezing type food containing Nattokinase |
CN113115932A (en) * | 2019-12-30 | 2021-07-16 | 黑龙江北货郎森林食品有限公司 | Weight-losing capsule containing black fungus dietary fiber and preparation method thereof |
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2015
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107997157A (en) * | 2017-12-01 | 2018-05-08 | 宋波 | Quick-freezing type food containing Nattokinase |
CN113115932A (en) * | 2019-12-30 | 2021-07-16 | 黑龙江北货郎森林食品有限公司 | Weight-losing capsule containing black fungus dietary fiber and preparation method thereof |
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Application publication date: 20151216 |