CN106063552A - A kind of Radix abelmoschi pungentis heat clearing away Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly and preparation method thereof - Google Patents
A kind of Radix abelmoschi pungentis heat clearing away Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly and preparation method thereof Download PDFInfo
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- CN106063552A CN106063552A CN201610479605.2A CN201610479605A CN106063552A CN 106063552 A CN106063552 A CN 106063552A CN 201610479605 A CN201610479605 A CN 201610479605A CN 106063552 A CN106063552 A CN 106063552A
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- Prior art keywords
- radix
- opuntiae dillenii
- caulis opuntiae
- caulis
- water
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 239000011575 calcium Substances 0.000 title claims abstract description 22
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 22
- 235000015110 jellies Nutrition 0.000 title claims abstract description 22
- 239000008274 jelly Substances 0.000 title claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000238040 Panulirus Species 0.000 claims abstract description 11
- 241000927735 Penaeus Species 0.000 claims abstract description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 9
- 108010001441 Phosphopeptides Proteins 0.000 claims abstract description 9
- 229940071162 caseinate Drugs 0.000 claims abstract description 9
- 239000000661 sodium alginate Substances 0.000 claims abstract description 9
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 9
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 5
- 229910000389 calcium phosphate Inorganic materials 0.000 claims abstract description 5
- 235000011010 calcium phosphates Nutrition 0.000 claims abstract description 5
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims description 15
- 239000012141 concentrate Substances 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 10
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000005422 blasting Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 229920006335 epoxy glue Polymers 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 3
- 239000004677 Nylon Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- UUVBYOGFRMMMQL-UHFFFAOYSA-N calcium;phosphoric acid Chemical compound [Ca].OP(O)(O)=O UUVBYOGFRMMMQL-UHFFFAOYSA-N 0.000 claims description 3
- 239000000834 fixative Substances 0.000 claims description 3
- 239000000499 gel Substances 0.000 claims description 3
- 239000000174 gluconic acid Substances 0.000 claims description 3
- 235000012208 gluconic acid Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- 238000011084 recovery Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000013022 venting Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 239000000783 alginic acid Substances 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 150000004781 alginic acids Chemical class 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 238000005516 engineering process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 208000013038 Hypocalcemia Diseases 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000000705 hypocalcaemia Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 239000002699 waste material Substances 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 a kind of Radix abelmoschi pungentis heat clearing away Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly and preparation method thereof, the weight proportion between each raw material components is: water 95 110, Radix et Caulis Opuntiae Dillenii 8 12, defatted milk powder 6 10, sucrose 48, fermentation milk 18 22, phosphopeptide caseinate 0.2 0.3, sodium alginate 1.5 2.5, calcium phosphate 2.5 3.5, wheat grain 35, Crusta Penaeus seu Panulirus 57, Radix abelmoschi pungentis 13, Caulis et Folium Chrysanthemi segeti 24, Folium Nelumbinis 13.The present invention, by Radix et Caulis Opuntiae Dillenii skin and Radix et Caulis Opuntiae Dillenii meat Appropriate application, makes jelly production homogeneous, smooth, and pliability is good, smooth good to eat, sour and sweet palatability, and rationally process the raw materials such as Crusta Penaeus seu Panulirus, not only twice laid, but also the advantage adding strengthening calcium nutrition for fruit jelly.Raw material adds Radix abelmoschi pungentis, Caulis et Folium Chrysanthemi segeti, also makes fruit jelly possess the health-care effecies such as clearing away heat-damp and promoting diuresis.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Radix abelmoschi pungentis heat clearing away Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly and system thereof
Preparation Method.
Background technology
In the paper " lactate fermentation Radix et Caulis Opuntiae Dillenii fruit jelly technical study " that Henan Science and Technology College's Foodstuffs Academy is delivered to
Go out the technique preparing fruit jelly as raw material with Radix et Caulis Opuntiae Dillenii: after Radix et Caulis Opuntiae Dillenii burn extracting juice, mix by 3:2 with reconstituted milk,
Lactobacillus inoculum amount is 2%.Make fermentation Radix et Caulis Opuntiae Dillenii breast.Then fermentation milk is made with sodium alginate, calcium phosphate, citric acid etc.
Radix et Caulis Opuntiae Dillenii fruit jelly.But, owing to raw material employing citric acid, although to human body, without directly harm but it can promote citric acid
Entering excretion and the deposition of internal calcium, life-time service contains the food of citric acid, it is possible to cause hypocalcemia, affects human body to calcium
Absorption.
Additionally, in this technology, the process for Radix et Caulis Opuntiae Dillenii crust is directly to abandon, but, Radix et Caulis Opuntiae Dillenii crust has dispels
Wet bring down a fever, the effect such as clearing heart fire, antioxidation and beauty care, directly abandoning for resource is a kind of waste.Additionally, this fruit
The frozen defect single at health care.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Radix abelmoschi pungentis heat clearing away Radix et Caulis Opuntiae Dillenii calcium fortification
Fruit jelly and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Radix abelmoschi pungentis heat clearing away Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly, the weight proportion between each raw material components is: water 95-110, Radix et Caulis Opuntiae Dillenii
8-12, defatted milk powder 6-10, sucrose 4-8, fermentation milk 18-22, phosphopeptide caseinate 0.2-0.3, sodium alginate 1.5-2.5, phosphorus
Acid calcium 2.5-3.5, wheat grain 3-5, Crusta Penaeus seu Panulirus 5-7, Radix abelmoschi pungentis 1-3, Caulis et Folium Chrysanthemi segeti 2-4, Folium Nelumbinis 1-3.
The preparation method of described Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly, comprises the following steps:
One, Radix et Caulis Opuntiae Dillenii is removed the peel, obtain Radix et Caulis Opuntiae Dillenii skin and Radix et Caulis Opuntiae Dillenii meat；The saline solution of 1% it is placed on after Radix et Caulis Opuntiae Dillenii meat is cut fritter
In, after 92 DEG C of burns, by cold rinse, then put in colour-keeping liquid and soak 15-20 minute；Radix et Caulis Opuntiae Dillenii after color fixative is added 10-15%
Water making beating, with 100 mesh nylon net filter remove impurity, homogenizing process, obtain Radix et Caulis Opuntiae Dillenii juice；
Two, after Radix et Caulis Opuntiae Dillenii skin, wheat grain, Crusta Penaeus seu Panulirus mixing, obtain compound, compound is loaded in air blasting Bulking tank, add mixing
Material weight 0.2-0.3% washing water of rice, is heated to 100-150 DEG C, and in making tank, corresponding pressure rises to 0.5-0.9MPa, maintains 10 points
Clock, the pressure in moment venting air blasting Bulking tank, in tank, raw material spurts to non-pressure vessel, obtains mixed concentrate；Will mixing essence
Material is put in the gluconic acid that mass percentage concentration is 70% of 5-8 times, water-bath 3-5h at temperature is 50-65 DEG C, very
Empty sucking filtration, obtains mixed concentrate acid hydrolysis solution；
Three, by Radix abelmoschi pungentis, Caulis et Folium Chrysanthemi segeti, the water of Folium Nelumbinis mixing addition 3-4 times, after big fire is boiled, little fire is stewed 20-30 minute, after cooling
Filter, obtain nutritional solution；
Four, after defatted milk powder and water fully being dissolved recovery according to the ratio of 1:6, the Radix et Caulis Opuntiae Dillenii juice after sucrose, with homogenizing is added
Allotment mixing, obtains mixed liquor；Mixed liquor is sterilized 5-10 minute at a temperature of 90-95 DEG C；By cold for the mixed liquor after sterilization
But arrive the leaven accessing 2% after 42-45 DEG C, and ferment 6 hours in 42 DEG C of incubators, be then placed in 4 DEG C of refrigerators fermentation 48
Hour；Described leaven is Lactobacillus bulgaricus: the mixed bacteria of streptococcus thermophilus=1:1；
Five, the mixed liquor after fermentation adds 0.07%CMC-Na heating to dissolve, after cooling, add fermentation milk, sodium alginate, phosphoric acid
Calcium, phosphopeptide caseinate, water and nutritional solution stir evenly and obtain epoxy glue solution, add mixed concentrate acid hydrolysis solution and stir rapidly all
Even, put into cooling in constant incubator and stand 1-2 hour；Sterilizing 15 minutes, fill the most while hot and close at 85 DEG C after standing
Envelope, is water-cooled to nature gel and gets product.
The invention have the advantage that the calcium containing 10-20% in Crusta Penaeus seu Panulirus, obtain after Radix et Caulis Opuntiae Dillenii skin, wheat grain, Crusta Penaeus seu Panulirus mixing
Compound, loads compound after air blasting Bulking tank carries out air blasting expanding treatment, water bath processing and obtains mixed concentrate acid hydrolysis solution.Should
Mixed concentrate acid hydrolysis solution is rich in calcium ion and starch element.
Sodium alginate is a kind of long chain macromolecule compound, when adding Ca2+ in its solution, in its molecule
COO-key is in combination, forms space network and precipitates rapidly, forms colloid.Owing to calcium phosphate and sodium alginate react
Comparatively fast, with mixed concentrate acid hydrolysis solution replacement citric acid as buffer agent, can promote that human body is for the absorption of calcium, beneficially child
Grow up healthy and sound.Additionally, the starch element in mixed concentrate acid hydrolysis solution compounds with other colloids, can give fruit jelly good coagulating
Glue form.
Additionally using phosphopeptide caseinate in present invention process, phosphopeptide caseinate is combined with calcium in epoxy glue is easy,
The generation of suppression infusible precipitate, it is to avoid the loss of calcium, the finally Passive intake because of the raising of free calcium concentration, improves human body
Absorbability for calcium, it is provided that the health-care effect of fruit jelly.
The present invention, by Radix et Caulis Opuntiae Dillenii skin and Radix et Caulis Opuntiae Dillenii meat Appropriate application, makes jelly production homogeneous, smooth, pliability
Good, smooth good to eat, sour and sweet palatability, and rationally process the raw materials such as Crusta Penaeus seu Panulirus, not only twice laid, but also add for fruit jelly
The advantage of strengthening calcium nutrition.Raw material adds Radix abelmoschi pungentis, Caulis et Folium Chrysanthemi segeti, also makes fruit jelly possess the health care merits such as clearing away heat-damp and promoting diuresis
Effect.
Detailed description of the invention
A kind of Radix abelmoschi pungentis heat clearing away Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly, the weight proportion between each raw material components is: water 95, Radix et Caulis Opuntiae Dillenii
8, defatted milk powder 6, sucrose 4, fermentation milk 18, phosphopeptide caseinate 0.2, sodium alginate 1.5, calcium phosphate 2.5, wheat grain 3, Crusta Penaeus seu Panulirus 5,
Radix abelmoschi pungentis 1, Caulis et Folium Chrysanthemi segeti 2, Folium Nelumbinis 1.
The preparation method of described Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly, comprises the following steps:
One, Radix et Caulis Opuntiae Dillenii is removed the peel, obtain Radix et Caulis Opuntiae Dillenii skin and Radix et Caulis Opuntiae Dillenii meat；The saline solution of 1% it is placed on after Radix et Caulis Opuntiae Dillenii meat is cut fritter
In, after 92 DEG C of burns, by cold rinse, then put in colour-keeping liquid and soak 15 minutes；The water that Radix et Caulis Opuntiae Dillenii after color fixative adds 10% is beaten
Slurry, with 100 mesh nylon net filter remove impurity, homogenizing processes, obtains Radix et Caulis Opuntiae Dillenii juice；
Two, after Radix et Caulis Opuntiae Dillenii skin, wheat grain, Crusta Penaeus seu Panulirus mixing, obtain compound, compound is loaded in air blasting Bulking tank, add mixing
Material weight 0.2% washing water of rice, is heated to 100 DEG C, and in making tank, corresponding pressure rises to 0.5MPa, maintains 10 minutes, moment venting gas
Pressure in quick-fried Bulking tank, in tank, raw material spurts to non-pressure vessel, obtains mixed concentrate；Mixed concentrate is put into the matter of 5 times
Amount percentage concentration is in the gluconic acid of 70%, and water-bath 3h, vacuum filtration at temperature is 50 DEG C obtain mixed concentrate acid
Solve liquid；
Three, by Radix abelmoschi pungentis, Caulis et Folium Chrysanthemi segeti, the water of Folium Nelumbinis mixing addition 3 times, after big fire is boiled, little fire is stewed 20 minutes, cooled and filtered,
Obtain nutritional solution；
Four, after defatted milk powder and water fully being dissolved recovery according to the ratio of 1:6, the Radix et Caulis Opuntiae Dillenii juice after sucrose, with homogenizing is added
Allotment mixing, obtains mixed liquor；Mixed liquor is sterilized 5 minutes at a temperature of 90 DEG C；Mixed liquor after sterilization is cooled to 42
Access the leaven of 2% after DEG C, and ferment 6 hours in 42 DEG C of incubators, be then placed in 4 DEG C of refrigerators fermentation 48 hours；Described
Leaven is Lactobacillus bulgaricus: the mixed bacteria of streptococcus thermophilus=1:1；
Five, the mixed liquor after fermentation adds 0.07%CMCNa heating to dissolve, after cooling, add fermentation milk, sodium alginate, phosphoric acid
Calcium, phosphopeptide caseinate, water and nutritional solution stir evenly and obtain epoxy glue solution, add mixed concentrate acid hydrolysis solution and stir rapidly all
Even, put into cooling in constant incubator and stand 1 hour；After standing at 85 DEG C sterilizing 15 minutes, fill the most while hot and sealing,
It is water-cooled to nature gel get product.
Claims (2)
1. a Radix abelmoschi pungentis heat clearing away Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly, it is characterised in that: the weight proportion between each raw material components is: water
95-110, Radix et Caulis Opuntiae Dillenii 8-12, defatted milk powder 6-10, sucrose 4-8, fermentation milk 18-22, phosphopeptide caseinate 0.2-0.3, alginic acid
Sodium 1.5-2.5, calcium phosphate 2.5-3.5, wheat grain 3-5, Crusta Penaeus seu Panulirus 5-7, Radix abelmoschi pungentis 1-3, Caulis et Folium Chrysanthemi segeti 2-4, Folium Nelumbinis 1-3.
The preparation method of Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly the most according to claim 1, it is characterised in that comprise the following steps:
One, Radix et Caulis Opuntiae Dillenii is removed the peel, obtain Radix et Caulis Opuntiae Dillenii skin and Radix et Caulis Opuntiae Dillenii meat；The saline solution of 1% it is placed on after Radix et Caulis Opuntiae Dillenii meat is cut fritter
In, after 92 DEG C of burns, by cold rinse, then put in colour-keeping liquid and soak 15-20 minute；Radix et Caulis Opuntiae Dillenii after color fixative is added 10-15%
Water making beating, with 100 mesh nylon net filter remove impurity, homogenizing process, obtain Radix et Caulis Opuntiae Dillenii juice；
Two, after Radix et Caulis Opuntiae Dillenii skin, wheat grain, Crusta Penaeus seu Panulirus mixing, obtain compound, compound is loaded in air blasting Bulking tank, add mixing
Material weight 0.2-0.3% washing water of rice, is heated to 100-150 DEG C, and in making tank, corresponding pressure rises to 0.5-0.9MPa, maintains 10 points
Clock, the pressure in moment venting air blasting Bulking tank, in tank, raw material spurts to non-pressure vessel, obtains mixed concentrate；Will mixing essence
Material is put in the gluconic acid that mass percentage concentration is 70% of 5-8 times, water-bath 3-5h at temperature is 50-65 DEG C, very
Empty sucking filtration, obtains mixed concentrate acid hydrolysis solution；
Three, by Radix abelmoschi pungentis, Caulis et Folium Chrysanthemi segeti, the water of Folium Nelumbinis mixing addition 3-4 times, after big fire is boiled, little fire is stewed 20-30 minute, after cooling
Filter, obtain nutritional solution；
Four, after defatted milk powder and water fully being dissolved recovery according to the ratio of 1:6, the Radix et Caulis Opuntiae Dillenii juice after sucrose, with homogenizing is added
Allotment mixing, obtains mixed liquor；Mixed liquor is sterilized 5-10 minute at a temperature of 90-95 DEG C；By cold for the mixed liquor after sterilization
But arrive the leaven accessing 2% after 42-45 DEG C, and ferment 6 hours in 42 DEG C of incubators, be then placed in 4 DEG C of refrigerators fermentation 48
Hour；Described leaven is Lactobacillus bulgaricus: the mixed bacteria of streptococcus thermophilus=1:1；
Five, the mixed liquor after fermentation adds 0.07%CMC-Na heating to dissolve, after cooling, add fermentation milk, sodium alginate, phosphoric acid
Calcium, phosphopeptide caseinate, water and nutritional solution stir evenly and obtain epoxy glue solution, add mixed concentrate acid hydrolysis solution and stir rapidly all
Even, put into cooling in constant incubator and stand 1-2 hour；Sterilizing 15 minutes, fill the most while hot and close at 85 DEG C after standing
Envelope, is water-cooled to nature gel and gets product.
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| CN201610479605.2A CN106063552A (en) | 2016-06-28 | 2016-06-28 | A kind of Radix abelmoschi pungentis heat clearing away Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly and preparation method thereof |
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| CN201610479605.2A CN106063552A (en) | 2016-06-28 | 2016-06-28 | A kind of Radix abelmoschi pungentis heat clearing away Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748571A (en) * | 2005-10-13 | 2006-03-22 | 杭州康源食品科技有限公司 | Calcium supplementing health food base materials |
| CN102349601A (en) * | 2011-10-14 | 2012-02-15 | 浙江大学 | Preparation method of high-calcium jelly |
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2016
- 2016-06-28 CN CN201610479605.2A patent/CN106063552A/en active Pending
Patent Citations (2)
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| CN1748571A (en) * | 2005-10-13 | 2006-03-22 | 杭州康源食品科技有限公司 | Calcium supplementing health food base materials |
| CN102349601A (en) * | 2011-10-14 | 2012-02-15 | 浙江大学 | Preparation method of high-calcium jelly |
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| 莫海珍等: ""乳酸发酵仙人掌果冻工艺研究"", 《安徽农业科学》 * |
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Application publication date: 20161102 |