CN105795415A - Helianthus tuberosus and flos chrysanthemi healthcare jelly and production technology thereof - Google Patents
Helianthus tuberosus and flos chrysanthemi healthcare jelly and production technology thereof Download PDFInfo
- Publication number
- CN105795415A CN105795415A CN201610263898.0A CN201610263898A CN105795415A CN 105795415 A CN105795415 A CN 105795415A CN 201610263898 A CN201610263898 A CN 201610263898A CN 105795415 A CN105795415 A CN 105795415A
- Authority
- CN
- China
- Prior art keywords
- jerusalem artichoke
- juice
- sorbitol
- fruit jelly
- flos chrysanthemi
- 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
- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 51
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 51
- 235000015110 jellies Nutrition 0.000 title claims abstract description 26
- 239000008274 jelly Substances 0.000 title claims abstract description 26
- 241000628997 Flos Species 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 15
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 14
- 229920000159 gelatin Polymers 0.000 claims abstract description 14
- 235000019322 gelatine Nutrition 0.000 claims abstract description 14
- 239000000600 sorbitol Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 37
- 235000013399 edible fruits Nutrition 0.000 claims description 19
- 241000723353 Chrysanthemum Species 0.000 claims description 17
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 15
- 239000001828 Gelatine Substances 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 238000007711 solidification Methods 0.000 claims description 5
- 230000008023 solidification Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000834 fixative Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 2
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 2
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 abstract 1
- 244000035851 Chrysanthemum leucanthemum Species 0.000 abstract 1
- 108010010803 Gelatin Proteins 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000000366 juvenile effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 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
Abstract
The invention discloses helianthus tuberosus and flos chrysanthemi healthcare jelly. The helianthus tuberosus and flos chrysanthemi healthcare jelly is prepared from the following raw materials in weight proportion: 150 to 200 g of fresh helianthus tuberosus, 1 to 3 g of wild chrysanthemum powder, 20 to 25 g of gelatin powder, food-grade Vc of which the dosage is 0.08 to 0.12 percent of that of the fresh helianthus tuberosus, 10 to 20 g of sorbitol and 40 to 60 g of fructo-oligosaccharide. The invention also discloses a production technology of the helianthus tuberosus and flos chrysanthemi healthcare jelly. Compared with jelly in a traditional market, the helianthus tuberosus and flos chrysanthemi healthcare jelly disclosed by the invention has a better taste and has the nutrition and health care effects at the same time. According to the helianthus tuberosus and flos chrysanthemi healthcare jelly, the taste intensity can be adjusted through appropriate increment and reduction of the dosage of the sorbitol and the fructo-oligosaccharide.
Description
Technical field
The present invention relates to a kind of Jerusalem artichoke chrysanthemum health-care fruit jelly and production technology thereof.
Background technology
Along with living condition becomes better and better, suffer from crowd and obesity, the green grass or young crops of dental caries of " three high "
Juvenile more and more.And fruit jelly is extensively liked by the people as daily leisure food, add chrysanthemum
Mouthfeel can be met after taro and Flos Chrysanthemi nutritional labeling, can efficiently control and alleviate again these situations.
The jerusalem artichoke juice added and two kinds of nutritive and health protection components of Wild-chrysanthemum-fjuice juice so that it is have Jerusalem artichoke control blood lipid and reducing blood sugar concurrently,
And the double effects of Flos Chrysanthemi liver heat removing and eyesight improving, it is not only suitable for the special population demand to fruit jelly, more satisfied
Modern consumer pursues the Diet concept of healthy pollution-free food.
Summary of the invention
It is an object of the invention to provide a kind of Jerusalem artichoke chrysanthemum health-care fruit jelly and production technology thereof, it can have
The fruit jelly mouthfeel improved on traditional market of effect and its health-care effect of enhancing.
A kind of Jerusalem artichoke chrysanthemum health-care fruit jelly of the present invention, includes the raw material group of following weight proportioning
Point:
Fresh Jerusalem artichoke 150-200g, Herba Dendranthematis indici pollen 1-3g, Gelatine powder 20g-25g, food stage Vc
Consumption is the 0.08%-0.12% of fresh Jerusalem artichoke, Sorbitol 10-20g, oligofructose 40-60g.
Jerusalem artichoke chrysanthemum health-care fruit jelly described above, the weight proportion of each raw material components is preferably:
Fresh Jerusalem artichoke 200g, Herba Dendranthematis indici pollen 2g, Gelatine powder 22g, food stage Vc0.2g, Sorbitol
15g, oligofructose 50g.
Jerusalem artichoke chrysanthemum health-care fruit jelly described above, the weight proportion of each raw material components may also preferably be:
Fresh Jerusalem artichoke 160g, Herba Dendranthematis indici pollen 2g, Gelatine powder 20g, food stage Vc0.16g, sorbose
Alcohol 10g, oligofructose 40g.
Jerusalem artichoke chrysanthemum health-care fruit jelly described above, the weight proportion of each raw material components may also preferably be:
Fresh Jerusalem artichoke 180g, Herba Dendranthematis indici pollen 2g, Gelatine powder 25g, food stage Vc0.18g, sorbose
Alcohol 20g, oligofructose 60g.
Jerusalem artichoke chrysanthemum health-care fruit jelly described above, also can include citric acid with seasoning.
The production technology of Jerusalem artichoke chrysanthemum health-care fruit jelly of the present invention, can use following step:
A, select fresh Jerusalem artichoke, clean, after peeling cutting, with food stage Vc color fixative 10-60min；
Put it in juice extractor and squeeze the juice, take 100mL and dilute 10 times；
B, taking Herba Dendranthematis indici pollen 1L hot water and bubble open, filter, filtrate is concentrated into the 1/5-1/4 of original volume；
C, jerusalem artichoke juice and the Herba Dendranthematis indici pollen juice of dilution are mixed with the ratio of weight ratio 3:1-4:1, make
The mixed juice of 1L；
D, under conditions of 65-75 DEG C, in Jerusalem artichoke Flos Chrysanthemi mixed juice add Sorbitol, oligofructose
Uniform with being slowly stirred after Gelatine powder；
E, by canned for the mixed juice that stirs, cooling, treat that its solidification is finished product.
The Jerusalem artichoke chrysanthemum health-care fruit jelly of the present invention, delicate mouthfeel, uniform color, unique flavor, with
Time have low sugar, nutrition, health-care effect concurrently, in the present invention, Sorbitol and oligofructose can be passed through
The suitably increase and decrease of consumption adjusts the deep or light of mouthfeel.
Detailed description of the invention
Following embodiment is to further illustrate for present invention using as in the technology of the present invention
The explaination held, but the flesh and blood of the present invention is not limited in described in following embodiment, this area
Those of ordinary skill can and should know any simple change based on true spirit or
Replacement all should belong to protection domain of the presently claimed invention.
Embodiment 1
A, select fresh Jerusalem artichoke (160g), clean, after peeling cutting, protect by 0.16g food stage Vc
Color 30min；Put it in juice extractor and squeeze the juice, take 100mL and dilute 10 times；
B, take Herba Dendranthematis indici pollen 2g 1L hot water and bubble open, filter, filtrate be concentrated into original volume four/
One；
C, jerusalem artichoke juice and the Herba Dendranthematis indici pollen juice of dilution are mixed with the ratio of weight ratio 3:1, make 1L
Mixed juice；
D, under the conditions of 70 DEG C, in Jerusalem artichoke Flos Chrysanthemi mixed juice add Sorbitol 10g, oligofructose
It is slowly stirred after 40g and Gelatine powder 20g uniformly, it is possible to be suitably added citric acid (0.12g) seasoning；
E, by canned for the mixed juice that stirs, cooling, treat that its solidification is finished product.
Embodiment 2
A, select fresh Jerusalem artichoke (180g), clean, after peeling cutting, protect by 0.18g food stage Vc
Color 30min；Put it in juice extractor and squeeze the juice, take 100mL and dilute 10 times；
B, take Herba Dendranthematis indici pollen 2g 1L hot water and bubble open, filter, filtrate be concentrated into original volume four/
One；
C, jerusalem artichoke juice and the Herba Dendranthematis indici pollen juice of dilution are mixed with the ratio of weight ratio 4:1, make 1L's
Mixed juice；
D, under the conditions of 70 DEG C, in Jerusalem artichoke Flos Chrysanthemi mixed juice add Sorbitol 20g, oligofructose
It is slowly stirred after 60g and Gelatine powder 25g uniformly, it is possible to be suitably added citric acid (0.12g) seasoning；
E, by canned for the mixed juice that stirs, cooling, treat that its solidification is finished product.
Embodiment 3
A, select fresh Jerusalem artichoke (200g), clean, after peeling cutting, protect by 0.20g food stage Vc
Color 30min；Put it in juice extractor and squeeze the juice, take 100mL and dilute 10 times；
B, take Herba Dendranthematis indici pollen 2g 1L hot water and bubble open, filter, filtrate be concentrated into original volume four/
One；
C, jerusalem artichoke juice and the Herba Dendranthematis indici pollen juice of dilution are mixed with the ratio of weight ratio 4:1, make 1L's
Mixed juice；
D, under the conditions of 70 DEG C, in Jerusalem artichoke Flos Chrysanthemi mixed juice add Sorbitol 15g, oligofructose
It is slowly stirred after 50g and Gelatine powder 22g uniformly, it is possible to be suitably added citric acid (0.12g) seasoning；
E, by canned for the mixed juice that stirs, cooling, treat that its solidification is finished product.
Claims (6)
1. a Jerusalem artichoke chrysanthemum health-care fruit jelly, includes the raw material components of following weight proportioning:
Fresh Jerusalem artichoke 150-200g, Herba Dendranthematis indici pollen 1-3g, Gelatine powder 20g-25g, food stage Vc
Consumption is the 0.08%-0.12% of fresh Jerusalem artichoke, Sorbitol 10-20g, oligofructose 40-60g.
2. Jerusalem artichoke chrysanthemum health-care fruit jelly as claimed in claim 1, it is characterised in that the weight of each raw material components
Amount proportioning is: fresh Jerusalem artichoke 200g, Herba Dendranthematis indici pollen 2g, Gelatine powder 22g, food stage Vc0.2g,
Sorbitol 15g, oligofructose 50g.
3. Jerusalem artichoke chrysanthemum health-care fruit jelly as claimed in claim 1, it is characterised in that the weight of each raw material components
Amount proportioning is: fresh Jerusalem artichoke 160g, Herba Dendranthematis indici pollen 2g, Gelatine powder 20g, food stage Vc0.16g,
Sorbitol 10g, oligofructose 40g.
4. Jerusalem artichoke chrysanthemum health-care fruit jelly as claimed in claim 1, it is characterised in that the weight of each raw material components
Amount proportioning is: fresh Jerusalem artichoke 180g, Herba Dendranthematis indici pollen 2g, Gelatine powder 25g, food stage Vc0.18g,
Sorbitol 20g, oligofructose 60g.
5. Jerusalem artichoke chrysanthemum health-care fruit jelly as described in any one of claim 1-4, it is characterised in that also comprise
There is citric acid.
6. the production technology of Jerusalem artichoke chrysanthemum health-care fruit jelly described in any one of claim 1-4, it is characterised in that
Employing following step:
A, select fresh Jerusalem artichoke, clean, after peeling cutting, with food stage Vc color fixative 10-60min；
Put it in juice extractor and squeeze the juice, take 100mL and dilute 10 times；
B, taking Herba Dendranthematis indici pollen 1L hot water and bubble open, filter, filtrate is concentrated into the 1/5-1/4 of original volume；
C, jerusalem artichoke juice and the Herba Dendranthematis indici pollen juice of dilution are mixed with the ratio of weight ratio 3:1-4:1, make
The mixed juice of 1L；
D, under the conditions of 65-75 DEG C, in Jerusalem artichoke Flos Chrysanthemi mixed juice add Sorbitol, oligofructose and
It is slowly stirred after Gelatine powder uniformly；
E, by canned for the mixed juice that stirs, cooling, treat that its solidification is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610263898.0A CN105795415A (en) | 2016-04-26 | 2016-04-26 | Helianthus tuberosus and flos chrysanthemi healthcare jelly and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610263898.0A CN105795415A (en) | 2016-04-26 | 2016-04-26 | Helianthus tuberosus and flos chrysanthemi healthcare jelly and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105795415A true CN105795415A (en) | 2016-07-27 |
Family
ID=56458566
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610263898.0A Pending CN105795415A (en) | 2016-04-26 | 2016-04-26 | Helianthus tuberosus and flos chrysanthemi healthcare jelly and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105795415A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173762A (en) * | 2017-07-12 | 2017-09-19 | 泰安市泰山现代农业科技有限公司 | A kind of jerusalem artichoke pulp jelly and preparation method thereof |
| CN109329832A (en) * | 2018-11-01 | 2019-02-15 | 辽宁中医药大学 | A kind of health-care fruit jelly and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416721A (en) * | 2002-11-24 | 2003-05-14 | 沈根林 | Heat-clearing away Chinese medicine jelly |
| CN102415521A (en) * | 2011-10-19 | 2012-04-18 | 张芸薇 | Chrysanthemum jelly and preparation method thereof |
| CN104543678A (en) * | 2015-01-22 | 2015-04-29 | 中国科学院烟台海岸带研究所 | Magnesium-supplementing jelly and production method thereof |
| CN104957449A (en) * | 2015-05-28 | 2015-10-07 | 南京泽朗生物科技有限公司 | Inulin jelly |
-
2016
- 2016-04-26 CN CN201610263898.0A patent/CN105795415A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416721A (en) * | 2002-11-24 | 2003-05-14 | 沈根林 | Heat-clearing away Chinese medicine jelly |
| CN102415521A (en) * | 2011-10-19 | 2012-04-18 | 张芸薇 | Chrysanthemum jelly and preparation method thereof |
| CN104543678A (en) * | 2015-01-22 | 2015-04-29 | 中国科学院烟台海岸带研究所 | Magnesium-supplementing jelly and production method thereof |
| CN104957449A (en) * | 2015-05-28 | 2015-10-07 | 南京泽朗生物科技有限公司 | Inulin jelly |
Non-Patent Citations (2)
| Title |
|---|
| 瓮梁等: "洋姜保健果冻的工艺研究", 《粮食科技与经济》 * |
| 翁梁等: "洋姜奶味营养果冻的研制", 《食品研究与开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173762A (en) * | 2017-07-12 | 2017-09-19 | 泰安市泰山现代农业科技有限公司 | A kind of jerusalem artichoke pulp jelly and preparation method thereof |
| CN109329832A (en) * | 2018-11-01 | 2019-02-15 | 辽宁中医药大学 | A kind of health-care fruit jelly and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160727 |
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| RJ01 | Rejection of invention patent application after publication |