CN105639553A - Bitter melon and konjac jelly and preparation method thereof - Google Patents
Bitter melon and konjac jelly and preparation method thereof Download PDFInfo
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- CN105639553A CN105639553A CN201511024363.XA CN201511024363A CN105639553A CN 105639553 A CN105639553 A CN 105639553A CN 201511024363 A CN201511024363 A CN 201511024363A CN 105639553 A CN105639553 A CN 105639553A
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- momordicae charantiae
- fructus momordicae
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 48
- 235000015110 jellies Nutrition 0.000 title claims abstract description 48
- 239000008274 jelly Substances 0.000 title claims abstract description 48
- 235000010485 konjac Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000009811 Momordica charantia Nutrition 0.000 title abstract description 10
- 244000247812 Amorphophallus rivieri Species 0.000 title abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title abstract description 8
- 239000000252 konjac Substances 0.000 title abstract description 8
- 244000302512 Momordica charantia Species 0.000 title abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 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
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 26
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 18
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 18
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 18
- 229960002675 xylitol Drugs 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000000679 carrageenan Substances 0.000 claims abstract description 13
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- 229920001525 carrageenan Polymers 0.000 claims abstract description 13
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- 235000010987 pectin Nutrition 0.000 claims abstract description 13
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- 229920001277 pectin Polymers 0.000 claims abstract description 13
- 239000001103 potassium chloride Substances 0.000 claims abstract description 13
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- 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 13
- 239000000230 xanthan gum Substances 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 13
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 13
- 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 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 229960000292 pectin Drugs 0.000 claims abstract description 7
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- 229960001790 sodium citrate Drugs 0.000 claims abstract description 7
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- 238000007711 solidification Methods 0.000 claims abstract description 5
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- 238000000034 method Methods 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 238000005352 clarification Methods 0.000 claims description 10
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- 239000003292 glue Substances 0.000 claims description 6
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- 238000001914 filtration Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
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- 230000000694 effects Effects 0.000 abstract description 5
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- 229930006000 Sucrose Natural products 0.000 abstract description 4
- 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 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 4
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- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 2
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
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- 229940046240 glucomannan Drugs 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
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- 108090000829 Ribosome Inactivating Proteins Proteins 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
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- 230000001013 cariogenic effect Effects 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
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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
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a bitter melon and konjac jelly and a preparation method thereof. The preparation method for the bitter melon and konjac jelly comprises the following steps: adding konjac powder, carrageenan, xanthan gum, pectin, potassium chloride and sodium citrate into a proper amount of water, evenly mixing and degelatinizing by mixing in a water bath of 70 to 80 DEG C for 20 to 25 minutes; adding bitter melon juice, citric acid, edible essence and xylitol before solidification and evenly mixing to obtain a finished product. Advantages of the two current hot health-care raw materials: bitter melon and konjac, are combined by the novel bitter melon and konjac jelly disclosed by the invention, and the healthy jelly having health-care effects of reducing blood sugar, resisting mutation, resisting tumor, clearing up intestines and stomach, and the like, and meeting pursuit of people of health nowadays are prepared; moreover, sucrose is replaced with the xylitol, so that not only can a diabetic patient safely eat the jelly, but also the blood sugar of the diabetic patient can be reduced, and decayed teeth of a normal eater can also be reduced. The bitter melon and konjac jelly has a very broad market prospect, and is worthy of being developed and produced.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of Fructus Momordicae charantiae konjak jelly and preparation method thereof.
Background technology
Fructus Momordicae charantiae is as a kind of common medicinal vegetable, Compendium of Material Medica just describes it there is effects such as " evil removing are hot, it is tired to solve, clear away heart-fire improving eyesight ", Qing Dynasty Zhang Lu also in " herbal classic is met former " also referred to as its product of the improving eyesight that clears away heart-fire " be tired of for heat extraction solution, ", traditional effect of Fructus Momordicae charantiae is firmly believe by people. In recent years, people are separated to from Fructus Momordicae charantiae multiple to be had blood sugar lowering, mutation, antitumor and improves the ribosome inactivating protein of effect, aminoacid and the steroid component such as body immunity, and prominent health-care effect attracts attention. Rhizoma amorphophalli is as one of focus that health food is current people concern, rich in Rhizoma amorphophalli glucomannan (KGM) in plant konjac tuber, it is considered as the dietary fiber that a kind of indigestibility absorbs, there is fat-reducing, promote enterokinesia and strengthen the different physiological roles such as immunity, people's health is highly beneficial. The sugariness of xylitol is suitable with sucrose, amount of heat can be absorbed when being dissolved in water, it it is the one that in all sugar alcohol sweeteners, heat absorption value is maximum, therefore when eating in solid form, the refrigerant sense of happiness can be produced in mouth, xylitol is not cariogenic and has anticariogenic effect, metabolism is not regulated by insulin, complete human body metabolism, calorific value is 16.72kJ/g, can as the heat energy of diabetes patient.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Momordicae charantiae konjak jelly and preparation method thereof, Fructus Momordicae charantiae konjak jelly prepared by the method has the health cares such as blood sugar lowering, mutation, antitumor, anti-caries.
For achieving the above object, the present invention adopts the following technical scheme that:
A kind of Fructus Momordicae charantiae konjak jelly, including konjaku powder 0.4g��0.5g, carrageenan 0.4g��0.5g, xanthan gum 0.15g��0.2g, pectin 0.2g��0.3g, xylitol 5g��6g, citric acid 0.05g��0.06g, potassium chloride 0.06g��0.08g, sodium citrate 0.02g��0.04g, water 70��80g and Succus Momordicae charantiae 20g��30g.
Also include edible essence 0.01g��0.02g.
The preparation method of a kind of Fructus Momordicae charantiae konjak jelly, comprises the following steps:
(1) process of fresh bitter: fresh bitter pure water cleaned and removes seed, being then cut into Fructus Momordicae charantiae slice;
(2) process of Fructus Momordicae charantiae slice: Fructus Momordicae charantiae slice is first put in hot water heat drift, pulls heat out and floats complete Fructus Momordicae charantiae slice and be placed in cold water and rinse, then drain;
(3) preparation of Succus Momordicae charantiae: after first being mixed with pure water by Fructus Momordicae charantiae slice, pull an oar, obtains fresh Succus Momordicae charantiae;
(4) filtration of Succus Momordicae charantiae: first filtered for the first time with gauze by fresh Succus Momordicae charantiae, is then centrifuged obtaining the fresh bitter juice of clarification again;
(5) preparation of fruit jelly: will be added in pure water in konjaku powder, carrageenan, xanthan gum, pectin, potassium chloride, sodium citrate, glue is boiled 20��25 minutes the stirred in water bath of 70��80 DEG C after mixing, then before solidification, add the fresh bitter juice of clarification, citric acid, xylitol and stir, obtaining Fructus Momordicae charantiae konjak jelly; Wherein, konjaku powder, carrageenan, xanthan gum, pectin, potassium chloride, sodium citrate, Succus Momordicae charantiae, citric acid, xylitol mass ratio be (0.4g��0.5g): (0.4g��0.5g): (0.15g��0.2g): (0.2g��0.3g): (0.06g��0.08g): (0.02g��0.04g): (20g��30g): (0.05g��0.06g): (5g��6g).
In described step (1), the thickness of Fructus Momordicae charantiae slice is 4��5 centimetres.
In described step (2), the temperature of hot water is 80��85 DEG C, and the time of heat drift is 3��4 minutes.
In described step (3), Fructus Momordicae charantiae slice is 1:2 with the mass ratio of pure water.
In described step (4), the first gauze filtered is 4 layers of gauze, and the actual conditions being then centrifuged clarification again is: rotating speed is 4000��5000rpm, and centrifugation time is 5��10 minutes.
Described step (5) is additionally added edible essence before solidification, and the ratio of Succus Momordicae charantiae and edible essence is (20g��30g): (0.01g��0.02g).
Also include step (6): at room temperature carrying out fill, sterilization, cooling, dry, final packaging obtains Fructus Momordicae charantiae konjak jelly finished product.
The temperature of sterilization is 82��87 DEG C, and the time is 20��25 minutes; The dry hot blast drying that mode is employing 50��55 DEG C.
Compared with prior art, the invention have the benefit that the Novel bitter gourd konjak jelly of the present invention combines Fructus Momordicae charantiae and Rhizoma amorphophalli both popular health material each advantages now, be made for the healthy fruit jelly with multiple health care. The active component in Succus Momordicae charantiae in this kind of fruit jelly has blood sugar lowering, mutation, antitumor and improves the function of body immunity, this healthy very helpful for middle-aged and elderly people. In konjaku powder rich in Rhizoma amorphophalli glucomannan (KGM) be the dietary fiber that a kind of indigestibility absorbs, there is fat-reducing, promote enterokinesia and strengthen the different physiological roles such as immune, it is possible to improve the crowd suffered from indiestion significantly. Additionally, use xylitol to replace common sucrose in fruit jelly dispensing, this can reduce the generation of dental caries, also allows diabetics also can eat by normal safe. To sum up, the prospect in the boundless market of the present invention, it is worth Development and Production.
Detailed description of the invention
Below by specific embodiment, the present invention is described in detail.
The Fructus Momordicae charantiae konjak jelly of the present invention, including konjaku powder 0.4g��0.5g, carrageenan 0.4g��0.5g, xanthan gum 0.15g��0.2g, pectin 0.2g��0.3g, xylitol 5g��6g, citric acid 0.05g��0.06g, potassium chloride 0.06g��0.08g, sodium citrate 0.02g��0.04g, water 70��80g and Succus Momordicae charantiae 20g��30g.
Embodiment 1
(1) process of fresh bitter: cleaned by fresh bitter pure water and remove seed, being then cut into Fructus Momordicae charantiae slice, for ease of removal bitterness and the making beating in later stage, Fructus Momordicae charantiae slice thickness about 4 cm;
(2) process of Fructus Momordicae charantiae slice: Fructus Momordicae charantiae slice is first put in 80 DEG C of hot water hot drift and processes 3 minutes not lose again the nutritional labeling of Fructus Momordicae charantiae while removing bitterness, pulls heat out and floats complete Fructus Momordicae charantiae slice and be placed in cold water rinsing, then drain;
(3) preparation of Succus Momordicae charantiae: then Fructus Momordicae charantiae slice is pulled an oar with beater after weighing with pure water 1:2 in mass ratio, obtains fresh Succus Momordicae charantiae;
(4) filtration of Succus Momordicae charantiae: after having pulled an oar, first filters fresh Succus Momordicae charantiae for the first time with 4 layers of gauze, is then centrifuged under 4000rpm 5 minutes again, obtains the fresh bitter juice of clarification;
(5) preparation of fruit jelly: first konjaku powder 0.4g, carrageenan 0.4g, xanthan gum 0.15g, pectin 0.2g, potassium chloride 0.06g, sodium citrate 0.02g are joined in the pure water of 70g, mixing also boils glue 20 minutes the stirred in water bath of 70 DEG C, then adds Succus Momordicae charantiae 30g, citric acid 0.05g, edible essence 0.01g, xylitol 5g before body series slightly cools down and do not solidify and stirs;
(6) post processing of fruit jelly: then at room temperature carry out fill, sterilization temperature 20 minutes at 82 DEG C, use the mode of 50 DEG C of hot blast dryings to be dried after cooling, final packaging obtains Fructus Momordicae charantiae konjak jelly.
Embodiment 2
(1) process of fresh bitter: cleaned by fresh bitter pure water and remove seed, being then cut into Fructus Momordicae charantiae slice, for ease of removal bitterness and the making beating in later stage, Fructus Momordicae charantiae slice thickness about 5 cm;
(2) process of Fructus Momordicae charantiae slice: Fructus Momordicae charantiae slice is first put in 82 DEG C of hot water hot drift and processes 3 minutes not lose again the nutritional labeling of Fructus Momordicae charantiae while removing bitterness, pulls heat out and floats complete Fructus Momordicae charantiae slice and be placed in cold water rinsing, then drain;
(3) preparation of Succus Momordicae charantiae: then Fructus Momordicae charantiae slice is pulled an oar with beater after weighing with pure water 1:2 in mass ratio, obtains fresh Succus Momordicae charantiae;
(4) filtration of Succus Momordicae charantiae: after having pulled an oar, first filters with 4 layers of gauze for the first time by fresh Succus Momordicae charantiae, is then centrifuged 8 minutes obtaining the fresh bitter juice of clarification again under 4500rpm;
(5) preparation of fruit jelly: konjaku powder 0.45g, carrageenan 0.45g, xanthan gum 0.18g, pectin 0.25g, potassium chloride 0.07g, sodium citrate 0.03g are joined in the pure water of 75g, mixing also boils glue 22 minutes the stirred in water bath of 75 DEG C, then adds Succus Momordicae charantiae 25g, citric acid 0.05g, edible essence 0.01g, xylitol 5.5g before body series slightly cools down and do not solidify and stirs;
(6) post processing of fruit jelly: then at room temperature carry out fill, sterilization temperature 25 minutes at 85 DEG C, use the mode of 52 DEG C of hot blast dryings to be dried after cooling, final packaging obtains Fructus Momordicae charantiae konjak jelly.
Embodiment 3
(1) process of fresh bitter: cleaned by fresh bitter pure water and remove seed, being then cut into Fructus Momordicae charantiae slice, for ease of removal bitterness and the making beating in later stage, Fructus Momordicae charantiae slice thickness about 4 cm;
(2) process of Fructus Momordicae charantiae slice: Fructus Momordicae charantiae slice is first put in 85 DEG C of hot water hot drift and processes 4 minutes not lose again the nutritional labeling of Fructus Momordicae charantiae while removing bitterness, pulls heat out and floats complete Fructus Momordicae charantiae slice and be placed in cold water rinsing, then drain;
(3) preparation of Succus Momordicae charantiae: then Fructus Momordicae charantiae slice is pulled an oar with beater after weighing with pure water 1:2 in mass ratio, obtains fresh Succus Momordicae charantiae;
(4) filtration of Succus Momordicae charantiae: after having pulled an oar, first filters with 4 layers of gauze for the first time by fresh Succus Momordicae charantiae, is then centrifuged 10 minutes obtaining the fresh bitter juice of clarification again under 5000rpm;
(5) preparation of fruit jelly: by konjaku powder 0.5g, carrageenan 0.5g, xanthan gum 0.2g, pectin 0.3g, potassium chloride 0.08g, sodium citrate 0.04g in the pure water of 80g, mixing also boils glue 25 minutes the stirred in water bath of 80 DEG C, then adds Succus Momordicae charantiae 20g, citric acid 0.06g, edible essence 0.02g, xylitol 6g before body series slightly cools down and do not solidify and stirs;
(6) post processing of fruit jelly: then at room temperature carry out fill, sterilization temperature 20 minutes at 87 DEG C, use the mode of 55 DEG C of hot blast dryings to be dried after cooling, final packaging obtains Fructus Momordicae charantiae konjak jelly.
The preparation method of a kind of Fructus Momordicae charantiae konjak jelly, cleans fresh bitter pure water and removes seed, is then cut into the Fructus Momordicae charantiae slice that thickness is 4��5 centimetres; Fructus Momordicae charantiae slice is put in the hot water of 80��85 DEG C heat drift 3��4 minutes; Pull the Fructus Momordicae charantiae slice subcooled water that heat drift is complete out, then drain; Then Fructus Momordicae charantiae slice and water 1:2 in mass ratio carry out making beating process; After having pulled an oar, first filter for the first time with multilamellar gauze, be then centrifuged being filtrated to get the fresh bitter juice of clarification again; Then konjaku powder, carrageenan, xanthan gum, pectin, xylitol, citric acid, potassium chloride, sodium citrate, edible essence, water, Succus Momordicae charantiae etc. are weighed in the ratio of formula; In konjaku powder, carrageenan, xanthan gum, pectin, potassium chloride, sodium citrate, first add appropriate water mixing and boil glue 20��25 minutes the stirred in water bath of 70��80 DEG C; Before body series slightly cools down and do not solidify, addition Succus Momordicae charantiae, citric acid, edible essence, xylitol stir; Then at room temperature carry out fill, sterilization, cooling, dry, finally give finished product. The Novel bitter gourd konjak jelly of the present invention combines Fructus Momordicae charantiae and the advantage of Rhizoma amorphophalli both popular health care raw materials now, being made for the healthy fruit jelly with health-care effecies such as blood sugar lowering, mutation, antitumor, cleaning the intestines and stomach, this meets nowadays people's pursuit to health; Additionally use xylitol and instead of sucrose, this not only make diabetics also can this fruit jelly of safe edible, and simultaneously can reduce own blood glucose, also can reduce the generation of normal user dental caries. To sum up, Novel bitter gourd Konja health-care fruit jelly has the prospect in boundless market, is worth Development and Production.
Claims (10)
1. a Fructus Momordicae charantiae konjak jelly, it is characterized in that, including konjaku powder 0.4g��0.5g, carrageenan 0.4g��0.5g, xanthan gum 0.15g��0.2g, pectin 0.2g��0.3g, xylitol 5g��6g, citric acid 0.05g��0.06g, potassium chloride 0.06g��0.08g, sodium citrate 0.02g��0.04g, water 70��80g and Succus Momordicae charantiae 20g��30g.
2. a kind of Fructus Momordicae charantiae konjak jelly according to claim 1, it is characterised in that also include edible essence 0.01g��0.02g.
3. the preparation method of a Fructus Momordicae charantiae konjak jelly, it is characterised in that comprise the following steps:
(1) process of fresh bitter: fresh bitter pure water cleaned and removes seed, being then cut into Fructus Momordicae charantiae slice;
(2) process of Fructus Momordicae charantiae slice: Fructus Momordicae charantiae slice is first put in hot water heat drift, pulls heat out and floats complete Fructus Momordicae charantiae slice and be placed in cold water and rinse, then drain;
(3) preparation of Succus Momordicae charantiae: after first being mixed with pure water by Fructus Momordicae charantiae slice, pull an oar, obtains fresh Succus Momordicae charantiae;
(4) filtration of Succus Momordicae charantiae: first filtered for the first time with gauze by fresh Succus Momordicae charantiae, is then centrifuged obtaining the fresh bitter juice of clarification again;
(5) preparation of fruit jelly: will be added in pure water in konjaku powder, carrageenan, xanthan gum, pectin, potassium chloride, sodium citrate, glue is boiled 20��25 minutes the stirred in water bath of 70��80 DEG C after mixing, then before solidification, add the fresh bitter juice of clarification, citric acid, xylitol and stir, obtaining Fructus Momordicae charantiae konjak jelly; Wherein, konjaku powder, carrageenan, xanthan gum, pectin, potassium chloride, sodium citrate, Succus Momordicae charantiae, citric acid, xylitol mass ratio be (0.4g��0.5g): (0.4g��0.5g): (0.15g��0.2g): (0.2g��0.3g): (0.06g��0.08g): (0.02g��0.04g): (20g��30g): (0.05g��0.06g): (5g��6g).
4. the preparation method of a kind of Fructus Momordicae charantiae konjak jelly according to claim 3, it is characterised in that in described step (1), the thickness of Fructus Momordicae charantiae slice is 4��5 centimetres.
5. the preparation method of a kind of Fructus Momordicae charantiae konjak jelly according to claim 3, it is characterised in that in described step (2), the temperature of hot water is 80��85 DEG C, the time of heat drift is 3��4 minutes.
6. the preparation method of a kind of Fructus Momordicae charantiae konjak jelly according to claim 3, it is characterised in that in described step (3), Fructus Momordicae charantiae slice is 1:2 with the mass ratio of pure water.
7. the preparation method of a kind of Fructus Momordicae charantiae konjak jelly according to claim 3, it is characterized in that, in described step (4), the first gauze filtered is 4 layers of gauze, then the actual conditions being centrifuged clarification again is: rotating speed is 4000��5000rpm, and centrifugation time is 5��10 minutes.
8. the preparation method of a kind of Fructus Momordicae charantiae konjak jelly according to claim 3, it is characterized in that, described step (5) is additionally added edible essence before solidification, and the ratio of Succus Momordicae charantiae and edible essence is (20g��30g): (0.01g��0.02g).
9. the preparation method of a kind of Fructus Momordicae charantiae konjak jelly according to claim 3, it is characterised in that also include step (6): at room temperature carrying out fill, sterilization, cooling, dry, final packaging obtains Fructus Momordicae charantiae konjak jelly finished product.
10. the preparation method of a kind of Fructus Momordicae charantiae konjak jelly according to claim 9, it is characterised in that the temperature of sterilization is 82��87 DEG C, and the time is 20��25 minutes; The dry hot blast drying that mode is employing 50��55 DEG C.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072675A (en) * | 2016-06-21 | 2016-11-09 | 周宓 | A kind of frozen type konjak food and preparation method thereof |
| CN106820019A (en) * | 2016-12-16 | 2017-06-13 | 安徽农业大学 | A kind of matcha powder can inhale the preparation method of jelly |
| CN108740905A (en) * | 2018-03-15 | 2018-11-06 | 合肥工业大学 | Special diet nutrient health type series generation meal jelly and preparation method thereof |
| CN109566750A (en) * | 2018-12-06 | 2019-04-05 | 广州医科大学 | A kind of low-sugar type balsam pear function milk freezes and preparation method thereof |
| CN109892601A (en) * | 2019-03-22 | 2019-06-18 | 健康元药业集团股份有限公司 | Food compositions and its preparation method and application |
| WO2020191544A1 (en) * | 2019-03-22 | 2020-10-01 | 健康元药业集团股份有限公司 | Food composition, preparation method therefor and use thereof |
| CN109892601B (en) * | 2019-03-22 | 2022-06-07 | 健康元药业集团股份有限公司 | Food composition and preparation method and application thereof |
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Application publication date: 20160608 |