CN105661428A - Tremella jelly and preparation technology thereof - Google Patents
Tremella jelly and preparation technology thereof Download PDFInfo
- Publication number
- CN105661428A CN105661428A CN201610047911.9A CN201610047911A CN105661428A CN 105661428 A CN105661428 A CN 105661428A CN 201610047911 A CN201610047911 A CN 201610047911A CN 105661428 A CN105661428 A CN 105661428A
- Authority
- CN
- China
- Prior art keywords
- tremella
- citric acid
- jelly
- carrageenin
- snow pear
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 25
- 239000008274 jelly Substances 0.000 title claims abstract description 25
- 241001506047 Tremella Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract 4
- 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 63
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 12
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 12
- 229920001525 carrageenan Polymers 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 241000233866 Fungi Species 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 description 10
- 239000008399 tap water Substances 0.000 claims description 10
- 235000020679 tap water Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 238000012858 packaging process Methods 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 3
- 208000011580 syndromic disease Diseases 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000679 carrageenan Substances 0.000 abstract 2
- 229940113118 carrageenan Drugs 0.000 abstract 2
- 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 2
- 238000007605 air drying Methods 0.000 abstract 1
- 239000003651 drinking water Substances 0.000 abstract 1
- 235000020188 drinking water Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- 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 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000002459 sustained effect Effects 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
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the field of food processing, in particular to a tremella jelly and a preparation technology thereof.The tremella jelly comprises 15%-17% of white granulated sugar, 7%-9% of boiled tremella, 2%-4% of snow pear concentrated juice, 1.5%-2.5% of carrageenan, 0.15%-0.25% of citric acid, 0.51%-0.57% of sodium citrate and the balance drinking water.The preparation technology includes the process steps of tremella selection, tremella boiling, boiling with the carrageenan, blending, filtering, filling, high-temperature ultrasonic sterilization, cooling (solidifying), air drying and packaging.The tremella jelly has unique flavor and a healthcare function and is higher in quality and preparation efficiency and longer in storage life, thereby conforming to national relevant food hygienic standards.
Description
Technical field
The present invention relates to food processing field, particularly relates to a kind of Tremella jelly and production technique thereof.
Background technology
Currently, China's Green Food Industry is in a very important developing period, along with the sustained and rapid development of national economy society, urban and rural residents' food consumption is experiencing one from taking quantity demand as the main people's stage accelerating to change to quality awareness more, accelerates to increase further to the consumers demand of safe and high quality food. Meanwhile, society is to food-safety problem extensive concern, and safety, high-quality, green food demand are the irreversible of fast growth situation by world market. Therefore, the food of green, health, safety, nutrition will more and more be subject to the welcome of human consumer. But general jelly is owing to adding more sanitas, sweeting agent, synthetic coloring matter, make the feature that jelly foodstuff exists nutritive value difference, potential safety hazard is big.
Summary of the invention
The object of the present invention: a kind of Tremella jelly and production technique thereof are provided, nutritive value height and play smooth mouth, edible safety; Improve quality and the production efficiency of product.
The solution of the present invention, a kind of Tremella jelly, each component and proportioning: white sugar 15%-17%, boil white fungus 7%-9%, snow pear inspissated juice 2%-4%, carrageenin 1.5%-2.5%, citric acid 0.15%-0.25%, citric acid receive 0.51%-0.57%, all the other components are tap water.
Preferred version is a kind of Tremella jelly, each component and proportioning: white sugar 16%, boil white fungus 8%, snow pear inspissated juice 3%, carrageenin 2%, citric acid 0.2%, citric acid receive 0.54%, all the other components are tap water.
A production technique for Tremella jelly, comprises the selecting of white fungus, boils, boils glue, allotment, filtration, filling, sterilization, cooling, air-dry, packaging process, it is characterised in that:
(1) undertaken the white fungus of select cleaning, boiling;
(2) white sugar, carrageenin are heated to 100 DEG C with tap water at Cooling or heating jar, and be incubated 20 minutes and add snow pear inspissated juice, citric acid, citric acid receive and allocate, filter with 100 objects sieves, the water yield counts overall water consumption;
(3) injection filling machine carries out filling and seals;
(4) putting into Heating pool and carry out High Temperature Sterilization, adopt moveable throw-in type ultrasonic unit, hyperacoustic operating frequency is 20khz, and ultrasonic energy controls at 3500kJ/kgTS～4500kJ/kgTS, time 15min～20min, water temperature 85～90 DEG C;
(5) after High Temperature Sterilization, immediately jelly place wind speed 2.5m/s～4m/s, wind-warm syndrome 20 DEG C～25 DEG C cold wind carry out cooled and solidified;
(6) paper using box (or plastics) packaging, is product.
Compared with prior art, the present invention adopts high temperature (ultrasonic wave) sterilization to proceed to low temperature to solidify and add air-dry technology and be processed into product, and tool has the following advantages: the first, and product is containing sanitas, sweeting agent, tinting material, thus more green, healthy, nutrition and safety. By adding white fungus, snow pear fruit juice, have effect that tonifying spleen is whetted the appetite, useful gas gut purge again, nourishing Yin and moistening lung effect, can strengthen body immunity, it is to increase the quality of product and nourishing function. 2nd, greatly increase the retention of Tremella jelly when not adding sanitas, solve general jelly production and mainly rely on and add food preservatives to carry out the technical problem that sterilization guarantees the quality to reach certain shelf time. It is save jelly to solidify the sizing production time on the other hand, it is to increase production efficiency.
Embodiment
Below in conjunction with embodiment, the present invention is elaborated:
Embodiment 1:
A kind of Tremella jelly, each component and proportioning: white sugar 16%, boil white fungus 8%, snow pear inspissated juice 3%, carrageenin 2%, citric acid 0.2%, citric acid receive 0.54%, all the other components are tap water.
The production technique of described Tremella jelly, comprises the selecting of white fungus, boils, boils glue, allotment, filtration, filling, sterilization, cooling, air-dry, packaging process, and concrete step is as follows:
(1) undertaken the white fungus of select cleaning, boiling;
(2) white sugar, carrageenin are heated to 100 DEG C with tap water at Cooling or heating jar, and be incubated 20 minutes and add snow pear inspissated juice, citric acid, citric acid receive and allocate, filter with 100 objects sieves, the water yield counts overall water consumption;
(3) injection filling machine carries out filling and seals;
(4) putting into Heating pool and carry out High Temperature Sterilization, adopt moveable throw-in type ultrasonic unit, hyperacoustic operating frequency is 20khz, and ultrasonic energy controls at 3500kJ/kgTS～4500kJ/kgTS, time 15min～20min, water temperature 85～90 DEG C;
(5) after High Temperature Sterilization, immediately jelly being placed wind speed 2.5m/s～4m/s, the cold wind that wind-warm syndrome is 20 DEG C～25 DEG C carries out cooled and solidified;
(6) paper using box (or plastics) packaging, is product.
Embodiment 2:
A kind of Tremella jelly, each component and proportioning: white sugar 15%, boil white fungus 7%, snow pear inspissated juice 2%, carrageenin 1.5%, citric acid 0.15%, citric acid receive 0.51%, all the other components are tap water.
Production technique is with embodiment 1.
Embodiment 3:
A kind of Tremella jelly, each component and proportioning: white sugar 17%, boil white fungus 9%, snow pear inspissated juice 4%, carrageenin 2.5%, citric acid 0.25%, citric acid receive 0.57%, all the other components are tap water.
Production technique is with embodiment 1.
Claims (3)
1. a Tremella jelly, it is characterized in that each component and proportioning: white sugar 15%-17%, boil white fungus 7%-9%, snow pear inspissated juice 2%-4%, carrageenin 1.5%-2.5%, citric acid 0.15%-0.25%, citric acid receive 0.51%-0.57%, all the other components are tap water.
2. a kind of Tremella jelly according to claim 1, it is characterised in that each component and proportioning: white sugar 16%, boil white fungus 8%, snow pear inspissated juice 3%, carrageenin 2%, citric acid 0.2%, citric acid receive 0.54%, all the other components are tap water.
3. a production technique for Tremella jelly, comprises the selecting of white fungus, boils, boils glue, allotment, filtration, filling, sterilization, cooling, air-dry, packaging process, it is characterised in that:
(1) undertaken the white fungus of select cleaning, boiling;
(2) white sugar, carrageenin are heated to 100 DEG C with tap water at Cooling or heating jar, and be incubated 20 minutes and add snow pear inspissated juice, citric acid, citric acid receive and allocate, filter with 100 objects sieves, the water yield counts overall water consumption;
(3) injection filling machine carries out filling and seals;
(4) putting into Heating pool and carry out High Temperature Sterilization, adopt moveable throw-in type ultrasonic unit, hyperacoustic operating frequency is 20khz, and ultrasonic energy controls at 3500kJ/kgTS～4500kJ/kgTS, time 15min～20min, water temperature 85～90 DEG C;
(5) after High Temperature Sterilization, immediately jelly being placed wind speed 2.5m/s～4m/s, the cold wind that wind-warm syndrome is 20 DEG C～25 DEG C carries out cooled and solidified;
(6) paper using box (or plastics) packaging, is product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610047911.9A CN105661428A (en) | 2016-01-26 | 2016-01-26 | Tremella jelly and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610047911.9A CN105661428A (en) | 2016-01-26 | 2016-01-26 | Tremella jelly and preparation technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105661428A true CN105661428A (en) | 2016-06-15 |
Family
ID=56302456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610047911.9A Pending CN105661428A (en) | 2016-01-26 | 2016-01-26 | Tremella jelly and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105661428A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722885A (en) * | 2017-01-16 | 2017-05-31 | 四川省大真科技有限责任公司 | A kind of fermented white fungus leaching liquor and preparation method thereof and the jelly for preparing |
| CN107114740A (en) * | 2017-06-20 | 2017-09-01 | 佛山科学技术学院 | A kind of preparation method of hawthorn white fungus fruit jelly |
| CN109480243A (en) * | 2018-12-21 | 2019-03-19 | 黑龙江八农垦大学 | A kind of sorghum jelly manufacture craft |
| CN112335864A (en) * | 2020-10-21 | 2021-02-09 | 福建省农业科学院农业工程技术研究所 | Preparation method of white fungus pedicle jelly |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750092A (en) * | 2013-12-28 | 2014-04-30 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of vitamin nutrient jelly |
| CN103907807A (en) * | 2014-03-31 | 2014-07-09 | 江拥军 | Preparation method for red dates tremella jelly |
| CN103948115A (en) * | 2014-03-17 | 2014-07-30 | 四川雪尔宝生物科技有限公司 | Fresh tremella beverage packaged in PET (Polyethylene Terephthalate) bottle and preparation method of beverage |
| CN105166607A (en) * | 2015-09-25 | 2015-12-23 | 张爱丽 | Snow pear jelly |
-
2016
- 2016-01-26 CN CN201610047911.9A patent/CN105661428A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750092A (en) * | 2013-12-28 | 2014-04-30 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of vitamin nutrient jelly |
| CN103948115A (en) * | 2014-03-17 | 2014-07-30 | 四川雪尔宝生物科技有限公司 | Fresh tremella beverage packaged in PET (Polyethylene Terephthalate) bottle and preparation method of beverage |
| CN103948115B (en) * | 2014-03-17 | 2016-03-02 | 四川雪尔宝生物科技有限公司 | A kind of PET bottle fills fresh tremella beverage and preparation method thereof |
| CN103907807A (en) * | 2014-03-31 | 2014-07-09 | 江拥军 | Preparation method for red dates tremella jelly |
| CN105166607A (en) * | 2015-09-25 | 2015-12-23 | 张爱丽 | Snow pear jelly |
Non-Patent Citations (2)
| Title |
|---|
| 冯中营等: "超声及其联用技术的杀菌效果", 《声学技术》 * |
| 沈锡伟等: "新型果汁灭菌方法介绍", 《软饮料工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722885A (en) * | 2017-01-16 | 2017-05-31 | 四川省大真科技有限责任公司 | A kind of fermented white fungus leaching liquor and preparation method thereof and the jelly for preparing |
| CN107114740A (en) * | 2017-06-20 | 2017-09-01 | 佛山科学技术学院 | A kind of preparation method of hawthorn white fungus fruit jelly |
| CN109480243A (en) * | 2018-12-21 | 2019-03-19 | 黑龙江八农垦大学 | A kind of sorghum jelly manufacture craft |
| CN112335864A (en) * | 2020-10-21 | 2021-02-09 | 福建省农业科学院农业工程技术研究所 | Preparation method of white fungus pedicle jelly |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160615 |
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| WD01 | Invention patent application deemed withdrawn after publication |