CN105995814A - Strawberry jelly - Google Patents
Strawberry jelly Download PDFInfo
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- CN105995814A CN105995814A CN201610369007.XA CN201610369007A CN105995814A CN 105995814 A CN105995814 A CN 105995814A CN 201610369007 A CN201610369007 A CN 201610369007A CN 105995814 A CN105995814 A CN 105995814A
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- fragariae ananssae
- fructus fragariae
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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
- Confectionery (AREA)
- Seasonings (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a strawberry jelly which is prepared from the following raw materials in parts by weight: 120-130 parts of strawberries, 3-6 parts of white granulated sugar, 45-55 parts of fish gelatin sheets, 3-6 parts of Chinese chestnuts, 2-5 parts of lentinus edodes, 2-4 parts of tuckahoe, 3-4 parts of lotus seeds, 1-2 parts of sweet osmanthus flowers, 3-5 parts of mung beans, 0.6-0.9 part of cellulase, 1.0-1.5 parts of pectinase, 0.3-0.5 part of trypsin, 1.0-1.5 parts of citric acid, 2-3 parts of royal jelly, 1.2-1.5 parts of glucosamine, 0.1-0.2 part of table salt and 0.2-0.45 part of spice powder. The strawberry jelly provided by the invention is balanced in nutrition, is sweet and delicious, has tender and smooth mouthfeel and unique taste, has the effects of promoting production of body fluid and moistening the lung, quieting the heart and soothing the nerves, beautifying the face, eliminating phlegm and benefiting the intestines, treating stranguria and promoting urination, eliminating carbuncle and relieving toxicity, removing dampness and dispelling wind, clearing away the heart fire and removing heat from the blood as well as relieving fever and toxicity, also can improve the immunity of the human body, has a simple preparation method, and is low in cost, free of chemical preservative and safe and reliable to eat.
Description
Technical field
The invention belongs to food processing field, relate to a kind of Fructus Fragariae Ananssae fruit jelly.
Background technology
Fruit jelly is a kind of leisure food, and outward appearance is sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel, fresh and sweet moisten, deeply by consumers in general
Like.In some fruit jelly, synthetic food color, essence and the preservative of excess, not only do not have health-care effect, and can affect
Health.Current gel fruit jelly production technology is with water, sugar, thickening agent as primary raw material, through colloidal sol, allotment,
The working procedure processing such as sterilization form, and the jelly production colloid produced is fine and close, it is tough to play, mouthfeel based on smooth, play tough, lack when chewing
Weary juice sense, only possesses the tough and smooth sense of bullet that gel freezes, and juice sense is the strongest.
Fructus Fragariae Ananssae cry again raspberry, ocean the certain kind of berries, the certain kind of berries (Strawberry) etc., be the fruit of a kind of redness.Fructus Fragariae Ananssae is to Rosaceae
The common name of strawberry plants, belongs to herbaceos perennial, and known in the whole world have kind more than 50, originates in Europe.The outward appearance of Fructus Fragariae Ananssae in
Heart, delicious red tender, sarcocarp succulence, sweet and sour taste, and have special strong fruit aroma.Owing to Fructus Fragariae Ananssae color is all good,
And be of high nutritive value, containing abundant vitamin C, effect of helpful digestion, so being described as " fruit queen " by people.Fructus Fragariae Ananssae contains
Having abundant vitamin and mineral, every hectogram is up to 80 milligrams containing vitamin C, significantly larger than Fructus Mali pumilae and pears；Possibly together with Fructus Vitis viniferae
Sugar, fructose, citric acid, malic acid, carotene, riboflavin etc., have the lung moistening and production of body fluid promoting, and spleen invigorating is relieved summer heat, antipyretic, and diuresis is quenched the thirst
Effect.
Fruit jelly kind in the market is a lot, is usually former with edible glue, sugar or sweeting agent and food additive etc.
Material is made, and the health care of fruit jelly is very limited, and nutritive value is relatively low, and along with the continuous enhancing of people's health care consciousness,
Traditional fruit jelly can not obtain the highest favor, it is impossible to meets the demand of consumers in general.
Summary of the invention
The invention provides a kind of Fructus Fragariae Ananssae fruit jelly, nutrition is uniform, fragrant and sweet good to eat, mouthfeel is soft, special taste, have and promote the production of body fluid
Lung moistening, mind tranquilizing and the heart calming, looks improving and the skin nourishing, profit of reducing phlegm intestinal, diuresis promoting, eliminating carbuncle removing toxic substances, the pathogenic wind expelling that dries, the removing heat from blood that clears away heart-fire, solution thermal detoxification
Effect, it is also possible to improve body immunity.
A kind of Fructus Fragariae Ananssae fruit jelly, is made up of the raw material of following weight portion: Fructus Fragariae Ananssae 120-130 part, white sugar 3-6 part, leaf
45-55 part, Semen Castaneae 3-6 part, Lentinus Edodes 2-5 part, Poria 2-4 part, Semen Nelumbinis 3-4 part, Flos Osmanthi Fragrantis 1-2 part, Semen phaseoli radiati 3-5 part, cellulase
0.6-0.9 part, pectase 1.0-1.5 part, trypsin 0.3-0.5 part, citric acid 1.0-1.5 part, Lac regis apis 2-3 part, Fructus Vitis viniferae
Osamine 1.2-1.5 part, Sal 0.1-0.2 part, spice powder 0.2-0.45 part.
Described spice powder is made up of the raw material of following weight portion: Fructus Foeniculi 0.12 part, 0.08 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 0.09 part,
The Radix Angelicae Dahuricae 0.09 part, Fructus Amomi 0.06 part, Cortex Cinnamomi 0.015 part；The preparation of described spice powder is to be cleaned by above-mentioned raw materials, drains, mixing
Pulverize, cross 30-35 mesh sieve, obtain spice powder.
The preparation method of described Fructus Fragariae Ananssae fruit jelly, specifically includes following steps:
(1) Semen Castaneae, Lentinus Edodes, Poria being pulverized, being crushed to particle diameter is 22-24 μm, obtains fine powder, adds the water of fine powder amount 3-5 times,
Microwave extraction 2-3h, microwave power is 15-20KW, and microwave frequency is 2450MHz, and Extracting temperature is 80-90 DEG C, with 9000r/
Min, centrifugal 15min, take supernatant, obtain extracting solution, adds cellulase, pectase, trypsin, enzymolysis in extracting solution
1.5-2.5h, is subsequently placed in enzyme denaturing 4-7min under 200MPa pressure, obtains enzyme denaturing extracting solution, standby；
(2) Semen Nelumbinis, Flos Osmanthi Fragrantis and Semen phaseoli radiati are cleaned, drain, pulverize, cross 30-35 mesh sieve, obtain Semen Nelumbinis sweet osmanthus flower-mung bean powder, standby；
(3) by fresh Fructus Fragariae Ananssae wash clean, stalk, diced piece, then white sugar is sprinkling upon uniformly on Fructus Fragariae Ananssae fourth block and pickles
5-6h；
(4) treating that Fructus Fragariae Ananssae pickles water outlet, Fructus Fragariae Ananssae is connected decoction and pours in pot, big fire is boiled, and after little fire infusion 3-5min, adds fish
Film, until boiling of leaf, ceases fire, and cooling, with 30-45 mesh screen, obtains Fructus Fragariae Ananssae liquid；
(5) Fructus Fragariae Ananssae liquid and enzyme denaturing extracting solution are mixed, add Semen Nelumbinis sweet osmanthus flower-mung bean powder, stir, be placed in-44 DEG C of vacuum dense
In contracting machine, it is concentrated into the 1/2 of original volume, obtains concentrated solution；
(6) in concentrated solution, add citric acid, Lac regis apis, glucamine and spice powder, be heated to 50-60 DEG C and make each composition fill
Divide and dissolve, then solution is poured in mould, cooling, obtain Fructus Fragariae Ananssae fruit jelly；
(7) packaging, labels, and pasteurization obtains finished product.
Beneficial effects of the present invention: the invention provides a kind of Fructus Fragariae Ananssae fruit jelly, nutrition is uniform, fragrant and sweet good to eat, mouthfeel is soft,
Special taste, have promoting the production of body fluid for nourishing the lung, mind tranquilizing and the heart calming, looks improving and the skin nourishing, reduce phlegm profit intestinal, diuresis promoting, eliminating carbuncle removing toxic substances, the pathogenic wind expelling that dries,
Clear away heart-fire removing heat from blood, effect of solution thermal detoxification, it is also possible to improves body immunity；
Using Fructus Fragariae Ananssae as major ingredient, Fructus Fragariae Ananssae contains abundant vitamin, mineral, glucose, fructose, citric acid, malic acid, Hu Luo
Bu Su, riboflavin etc., have the lung moistening and production of body fluid promoting, spleen invigorating, relieve summer heat, antipyretic, diuresis, the effect quenched the thirst；With the addition of Semen Nelumbinis sweet osmanthus flower-mung bean
Powder so that also there is while fruit jelly delicious flavour is good to eat, balanced in nutrition effect of heat clearing away profit intestinal；With the addition of leaf and spice
Powder make fruit jelly have uniqueness fragrance, fragrant and sweet good to eat, mouthfeel is soft, special taste；The method that the present invention provides is simple to operate,
Low cost, without any chemical preservative, edible safety is reliable.
Detailed description of the invention
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
A kind of Fructus Fragariae Ananssae fruit jelly, is made up of the raw material of following weight portion: Fructus Fragariae Ananssae 120 parts, white sugar 3 parts, leaf 48 parts, Semen Castaneae 4
Part, 2 parts of Lentinus Edodes, 3 parts of Poria, 4 parts of Semen Nelumbinis, Flos Osmanthi Fragrantis 2 parts, 5 parts of Semen phaseoli radiati, cellulase 0.7 part, pectase 1.2 parts, trypsin
0.4 part, citric acid 1.3 parts, Lac regis apis 2 parts, glucamine 1.2 parts, Sal 0.1 part, 0.3 part of spice powder.
Described spice powder is made up of the raw material of following weight portion: Fructus Foeniculi 0.12 part, 0.08 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 0.09 part,
The Radix Angelicae Dahuricae 0.09 part, Fructus Amomi 0.06 part, Cortex Cinnamomi 0.015 part；The preparation of described spice powder is to be cleaned by above-mentioned raw materials, drains, mixing
Pulverize, cross 30-35 mesh sieve, obtain spice powder.
The preparation method of described Fructus Fragariae Ananssae fruit jelly, specifically includes following steps:
(1) Semen Castaneae, Lentinus Edodes, Poria being pulverized, being crushed to particle diameter is 22-24 μm, obtains fine powder, adds the water of fine powder amount 3-5 times, micro-
Ripple extracts 2-3h, and microwave power is 15-20KW, and microwave frequency is 2450MHz, and Extracting temperature is 80-90 DEG C, with 9000r/min,
Centrifugal 15min, takes supernatant, obtains extracting solution, adds cellulase, pectase, trypsin, enzymolysis 1.5-in extracting solution
2.5h, is subsequently placed in enzyme denaturing 4-7min under 200MPa pressure, obtains enzyme denaturing extracting solution, standby；
(2) Semen Nelumbinis, Flos Osmanthi Fragrantis and Semen phaseoli radiati are cleaned, drain, pulverize, cross 30-35 mesh sieve, obtain Semen Nelumbinis sweet osmanthus flower-mung bean powder, standby；
(3) by fresh Fructus Fragariae Ananssae wash clean, stalk, diced piece, then white sugar is sprinkling upon uniformly on Fructus Fragariae Ananssae fourth block and pickles
5-6h；
(4) treating that Fructus Fragariae Ananssae pickles water outlet, Fructus Fragariae Ananssae is connected decoction and pours in pot, big fire is boiled, and after little fire infusion 3-5min, adds fish
Film, until boiling of leaf, ceases fire, and cooling, with 30-45 mesh screen, obtains Fructus Fragariae Ananssae liquid；
(5) Fructus Fragariae Ananssae liquid and enzyme denaturing extracting solution are mixed, add Semen Nelumbinis sweet osmanthus flower-mung bean powder, stir, be placed in-44 DEG C of vacuum dense
In contracting machine, it is concentrated into the 1/2 of original volume, obtains concentrated solution；
(6) in concentrated solution, add citric acid, Lac regis apis, glucamine and spice powder, be heated to 50-60 DEG C and make each composition fill
Divide and dissolve, then solution is poured in mould, cooling, obtain Fructus Fragariae Ananssae fruit jelly；
(7) packaging, labels, and pasteurization obtains finished product.
Embodiment 2
Embodiment 2 difference from Example 1 is that the parts by weight of raw material in Fructus Fragariae Ananssae fruit jelly are different, and other conditions are the most identical.
A kind of Fructus Fragariae Ananssae fruit jelly, is made up of the raw material of following weight portion: Fructus Fragariae Ananssae 130 parts, white sugar 3 parts, leaf 45 parts, plate
Chestnut 3 parts, 5 parts of Lentinus Edodes, 4 parts of Poria, 3 parts of Semen Nelumbinis, Flos Osmanthi Fragrantis 1 part, 3 parts of Semen phaseoli radiati, cellulase 0.7 part, pectase 1.1 parts, pancreas egg
White enzyme 0.4 part, citric acid 1.2 parts, Lac regis apis 2 parts, glucamine 1.2 parts, Sal 0.1 part, 0.45 part of spice powder.
Embodiment 3
Embodiment 3 difference from Example 1 is that the parts by weight of raw material in Fructus Fragariae Ananssae fruit jelly are different, and other conditions are the most identical.
A kind of Fructus Fragariae Ananssae fruit jelly, is made up of the raw material of following weight portion: Fructus Fragariae Ananssae 125 parts, white sugar 5 parts, leaf 45 parts, plate
Chestnut 6 parts, 5 parts of Lentinus Edodes, 2 parts of Poria, 3 parts of Semen Nelumbinis, Flos Osmanthi Fragrantis 2 parts, 5 parts of Semen phaseoli radiati, cellulase 0.6 part, pectase 1.5 parts, pancreas egg
White enzyme 0.5 part, citric acid 1.5 parts, Lac regis apis 2 parts, glucamine 1.4 parts, Sal 0.1 part, 0.4 part of spice powder.
Comparative example
A kind of Fructus Fragariae Ananssae fruit jelly, is made up of the raw material of following weight portion: Fructus Fragariae Ananssae 120-130 part, white sugar 3-6 part, leaf 45-55
Part, Semen Nelumbinis 3-4 part, Flos Osmanthi Fragrantis 1-2 part, Semen phaseoli radiati 3-5 part, Lac regis apis 2-3 part, Sal 0.1-0.2 part.
The preparation method of described Fructus Fragariae Ananssae fruit jelly, specifically includes following steps:
(1) Semen Nelumbinis, Flos Osmanthi Fragrantis and Semen phaseoli radiati are cleaned, drain, pulverize, cross 30-35 mesh sieve, obtain Semen Nelumbinis sweet osmanthus flower-mung bean powder, standby；
(2) by fresh Fructus Fragariae Ananssae wash clean, stalk, diced piece, then white sugar is sprinkling upon uniformly on Fructus Fragariae Ananssae fourth block and pickles
5-6h；
(3) treating that Fructus Fragariae Ananssae pickles water outlet, Fructus Fragariae Ananssae is connected decoction and pours in pot, big fire is boiled, and after little fire infusion 3-5min, adds fish
Film, until boiling of leaf, ceases fire, and cooling, with 30-45 mesh screen, obtains Fructus Fragariae Ananssae liquid；
(4) by Fructus Fragariae Ananssae liquid adds Semen Nelumbinis sweet osmanthus flower-mung bean powder, stir, be placed in-44 DEG C of vacuum deckers, be concentrated into former
The 1/2 of volume, obtains concentrated solution；
(5) in concentrated solution, add citric acid, Lac regis apis, be heated to 50-60 DEG C and make each composition fully dissolve, then by solution
Pour in mould, cooling, obtain Fructus Fragariae Ananssae fruit jelly.
Randomly choosing 30 people, the fruit jelly of embodiment and comparative example is evaluated by respectively, each full marks 10 points, respectively
Giving a mark each, results averaged, the results of sensory evaluation of embodiment and comparative example fruit jelly is shown in Table 1.
Table 1: embodiment and the results of sensory evaluation of comparative example fruit jelly
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Local flavor | 9 | 9 | 9 | 7 |
| Mouthfeel | 9 | 9 | 9 | 6 |
| Color and luster | 9 | 9 | 9 | 8 |
| Tissue | 9 | 9 | 9 | 7 |
Show from the result of table 1, the Fructus Capsici Poria cocos jelly and preparation method of the present invention, smooth in taste, uniform color, aromatic flavor, harmony, tissue
Fine and smooth, smooth, deeply liked by consumers in general.
Claims (3)
1. a Fructus Fragariae Ananssae fruit jelly, it is characterised in that be made up of the raw material of following weight portion: Fructus Fragariae Ananssae 120-130 part, white sugar 3-6
Part, leaf 45-55 part, Semen Castaneae 3-6 part, Lentinus Edodes 2-5 part, Poria 2-4 part, Semen Nelumbinis 3-4 part, Flos Osmanthi Fragrantis 1-2 part, Semen phaseoli radiati 3-5 part,
Cellulase 0.6-0.9 part, pectase 1.0-1.5 part, trypsin 0.3-0.5 part, citric acid 1.0-1.5 part, Lac regis apis 2-3
Part, glucamine 1.2-1.5 part, Sal 0.1-0.2 part, spice powder 0.2-0.45 part.
Fructus Fragariae Ananssae fruit jelly the most according to claim 1, it is characterised in that described spice powder is by the raw material group of following weight portion
Become: Fructus Foeniculi 0.12 part, 0.08 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 0.09 part, the Radix Angelicae Dahuricae 0.09 part, Fructus Amomi 0.06 part, Cortex Cinnamomi 0.015 part；Described
The preparation of spice powder is to be cleaned by above-mentioned raw materials, drains, co-grinding, crosses 30-35 mesh sieve, obtains spice powder.
The preparation method of Fructus Fragariae Ananssae fruit jelly the most according to claim 1, it is characterised in that specifically include following steps:
(1) Semen Castaneae, Lentinus Edodes, Poria being pulverized, being crushed to particle diameter is 22-24 μm, obtains fine powder, adds the water of fine powder amount 3-5 times,
Microwave extraction 2-3h, microwave power is 15-20KW, and microwave frequency is 2450MHz, and Extracting temperature is 80-90 DEG C, with 9000r/
Min, centrifugal 15min, take supernatant, obtain extracting solution, adds cellulase, pectase, trypsin, enzymolysis in extracting solution
1.5-2.5h, is subsequently placed in enzyme denaturing 4-7min under 200MPa pressure, obtains enzyme denaturing extracting solution, standby；
(2) Semen Nelumbinis, Flos Osmanthi Fragrantis and Semen phaseoli radiati are cleaned, drain, pulverize, cross 30-35 mesh sieve, obtain Semen Nelumbinis sweet osmanthus flower-mung bean powder, standby；
(3) by fresh Fructus Fragariae Ananssae wash clean, stalk, diced piece, then white sugar is sprinkling upon uniformly on Fructus Fragariae Ananssae fourth block and pickles
5-6h；
(4) treating that Fructus Fragariae Ananssae pickles water outlet, Fructus Fragariae Ananssae is connected decoction and pours in pot, big fire is boiled, and after little fire infusion 3-5min, adds fish
Film, until boiling of leaf, ceases fire, and cooling, with 30-45 mesh screen, obtains Fructus Fragariae Ananssae liquid；
(5) Fructus Fragariae Ananssae liquid and enzyme denaturing extracting solution are mixed, add Semen Nelumbinis sweet osmanthus flower-mung bean powder, stir, be placed in-44 DEG C of vacuum dense
In contracting machine, it is concentrated into the 1/2 of original volume, obtains concentrated solution；
(6) in concentrated solution, add citric acid, Lac regis apis, glucamine and spice powder, be heated to 50-60 DEG C and make each composition fill
Divide and dissolve, then solution is poured in mould, cooling, obtain Fructus Fragariae Ananssae fruit jelly；
(7) packaging, labels, and pasteurization obtains finished product.
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| CN201610369007.XA CN105995814A (en) | 2016-05-30 | 2016-05-30 | Strawberry jelly |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106579201A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Dragon fruit jelly and preparation method thereof |
| CN106852480A (en) * | 2016-11-24 | 2017-06-16 | 佛山科学技术学院 | A kind of banana jelly and preparation method thereof |
| CN109198359A (en) * | 2018-08-29 | 2019-01-15 | 宗江伟 | A kind of strawberry pawpaw jelly and preparation method thereof |
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| CN109198359A (en) * | 2018-08-29 | 2019-01-15 | 宗江伟 | A kind of strawberry pawpaw jelly and preparation method thereof |
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