CN106136164A - A kind of fruit juice fruit jelly with cosmetic slimming function and preparation method thereof - Google Patents
A kind of fruit juice fruit jelly with cosmetic slimming function and preparation method thereof Download PDFInfo
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- CN106136164A CN106136164A CN201610556971.3A CN201610556971A CN106136164A CN 106136164 A CN106136164 A CN 106136164A CN 201610556971 A CN201610556971 A CN 201610556971A CN 106136164 A CN106136164 A CN 106136164A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 106
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 96
- 235000015110 jellies Nutrition 0.000 title claims abstract description 72
- 239000008274 jelly Substances 0.000 title claims abstract description 72
- 239000002537 cosmetic Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000011158 Prunus mume Nutrition 0.000 claims abstract description 27
- 244000018795 Prunus mume Species 0.000 claims abstract description 27
- 108010010803 Gelatin Proteins 0.000 claims abstract description 18
- 239000008273 gelatin Substances 0.000 claims abstract description 18
- 229920000159 gelatin Polymers 0.000 claims abstract description 18
- 235000019322 gelatine Nutrition 0.000 claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 18
- ZCMADXFTIUIPKZ-JEDNCBNOSA-N 2-[[(2S)-2-amino-4-methylsulfanylbutanoyl]amino]acetic acid hydrochloride Chemical compound Cl.N[C@@H](CCSC)C(=O)NCC(=O)O ZCMADXFTIUIPKZ-JEDNCBNOSA-N 0.000 claims abstract description 17
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 17
- 239000001527 calcium lactate Substances 0.000 claims abstract description 17
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 17
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 17
- 239000000679 carrageenan Substances 0.000 claims abstract description 17
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 17
- 229920001525 carrageenan Polymers 0.000 claims abstract description 17
- 229940113118 carrageenan Drugs 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 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 17
- 239000000203 mixture Substances 0.000 claims description 27
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 22
- 239000000706 filtrate Substances 0.000 claims description 14
- 108010059892 Cellulase Proteins 0.000 claims description 11
- 229940106157 cellulase Drugs 0.000 claims description 11
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 8
- 230000007159 enucleation Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group 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 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- SMHNUIFHMAGAFL-UHFFFAOYSA-N calcium;2-hydroxypropanoic acid Chemical compound [Ca].CC(O)C(O)=O SMHNUIFHMAGAFL-UHFFFAOYSA-N 0.000 claims description 2
- 229960001269 glycine hydrochloride Drugs 0.000 claims description 2
- QXOHLNCNYLGICT-YFKPBYRVSA-N Met-Gly Chemical compound CSCC[C@H](N)C(=O)NCC(O)=O QXOHLNCNYLGICT-YFKPBYRVSA-N 0.000 claims 1
- 108010005942 methionylglycine Proteins 0.000 claims 1
- 238000001935 peptisation Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 10
- 238000012545 processing Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 27
- 230000000694 effects Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 239000008279 sol Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000004580 weight loss Effects 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000003796 beauty Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 239000009609 fructus phyllanthi Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- -1 typical basic food Chemical class 0.000 description 2
- KZJWDPNRJALLNS-VPUBHVLGSA-N (-)-beta-Sitosterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@@H](C(C)C)CC)C)CC4)CC3)CC=2)CC1 KZJWDPNRJALLNS-VPUBHVLGSA-N 0.000 description 1
- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 description 1
- 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 1
- IVLXQGJVBGMLRR-UHFFFAOYSA-N 2-aminoacetic acid;hydron;chloride Chemical compound Cl.NCC(O)=O IVLXQGJVBGMLRR-UHFFFAOYSA-N 0.000 description 1
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 1
- 208000004611 Abdominal Obesity Diseases 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010065941 Central obesity Diseases 0.000 description 1
- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 description 1
- ARVGMISWLZPBCH-UHFFFAOYSA-N Dehydro-beta-sitosterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)CCC(CC)C(C)C)CCC33)C)C3=CC=C21 ARVGMISWLZPBCH-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 231100000215 acute (single dose) toxicity testing Toxicity 0.000 description 1
- 238000011047 acute toxicity test Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000009781 safety test method Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000041 toxicology testing Toxicity 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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)
- Cosmetics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of fruit juice fruit jelly with cosmetic slimming function, including the raw material of preparing of following parts by weight: blended fruit juice 16～22 parts, gelatin 1～5 parts, carrageenan 1～5 parts, L methionyl glycine hydrochloride 0.5～4 parts, calcium lactate 0.5～2 parts, sugar 5～12 parts and water 60～75 parts.The invention belongs to food processing technology field, without preservative, juice content is high, and it is with rich flavor that the fruit juice fruit jelly prepared has Armeniaca mume Sieb., and the advantages such as shape stability is good, in good taste, it is easy to digest and assimilate, long shelf-life have the function of cosmetic slimming, and safety is good.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of fruit juice fruit jelly with cosmetic slimming function and
Preparation method.
Background technology
According to the definition of GB, fruit jelly is to be raw material by water, sugar and thickening agent etc., through colloidal sol, allotment, fill, sterilization,
The jelly food of the working procedure processing such as cooling.Fruit jelly is gel, instant, has that energy is low, in good taste, color and luster is sparkling and crystal-clear
Etc. feature, therefore suffer from liking of consumers in general.
Armeniaca mume Sieb., also known as fruit prunus mume (sieb.) sieb.et zucc., dark plum, rich in nutrition content, containing citric acid, sitosterol and flavonoid isoreactivity composition, is
The content of the organic acid such as typical basic food, has the feature of peracid low sugar, citric acid is higher, and sugar-acid ratio is about 0.2, is allusion quotation
The processing type fruit of type.
Fructus Jujubae is also known as Fructus Jujubae, and rich in nutrition content, especially vitamin content are the highest, is described as " king of BAIGUO ".Red
Fructus Jujubae sweet in the mouth, warm in nature, can invigorating the spleen and replenishing QI, nourishing blood to promote the production of body fluid, there is nourishing YIN and invigorating YANG and the effect enriched blood, eat after direct-edible or processing
With.
Fruit jelly adds fruit juice, primarily to the local flavor of prominent fruit jelly, also can be not added with in actual production.If added
Adding, the amount of fruit juice tends not to too big, because generally all containing certain acid in fruit juice, can destroy gelatin in jelly prescription
Effect, make the gel strength of gelatin reduce, the mouthfeel being easily caused fruit jelly is tacky, does not reaches due Q, and product
Bad stability.
Chinese patent application 201410403241.0 discloses a kind of fruit jelly and manufacture method, and fruit jelly includes following component:
Milk powder, Fructus Jujubae, emulsifying agent, oils and fats, white sugar, thickening agent and fresh water (FW), Fructus Jujubae adds the feed liquid of fill after being cut into Fructus Jujubae grain
In.
Chinese patent application 201010188619.1 discloses a kind of green plum fruit jelly and preparation method thereof, green plum fruit
Fruit jelly is formulated by green plum fruit, green plum juice, pluralgel agent, sugar, acid and water, wherein, and the mass fraction of green plum juice
For 1-5wt%, the mass fraction of green plum fruit is 5-7wt%, and pluralgel agent is by carrageenan, Konjac glucomannan, gellan gum, calcium lactate
By certain mass ratio composition.Green plum juice is squeezed the juice prepared through Armeniaca mume Sieb. making beating, and the juice content of interpolation is less, the green plum of interpolation
Grain serves certain dimensionally stable effect.
The fruit juice fruit jelly of Armeniaca mume Sieb. local flavor is liked by consumer deeply, but owing to Armeniaca mume Sieb. acidity is higher, the addition of green plum juice
The most relatively low, cause Armeniaca mume Sieb. local flavor the strongest.
Summary of the invention
The present invention provides a kind of fruit juice fruit jelly with cosmetic slimming function, and without preservative, juice content is high, higher than state
15% required in mark, the fruit juice fruit jelly Armeniaca mume Sieb. prepared is with rich flavor, has shape stability good, in good taste, it is easy to digestion is inhaled
Receive, the advantage such as long shelf-life, there is the function of cosmetic slimming, and safety is good.The acidity of Armeniaca mume Sieb. is high, by by Armeniaca mume Sieb. and Fructus Jujubae
Mixed extraction blended fruit juice, can suitably reduce acidity, significantly improve taste and flavor.
The present invention provides a kind of fruit juice fruit jelly with cosmetic slimming function, including the raw material of preparing of following parts by weight:
Blended fruit juice 18～25 parts, gelatin 1～5 parts, carrageenan 1～5 parts, L-methionyl glycine hydrochloride 0.5～4 parts, lactic acid
Calcium 0.5～2 parts, sugar 4～10 parts and water 60～75 parts；The preparation of described blended fruit juice comprises the steps: the weight by 3～5:1
Amount ratio weighs fresh Armeniaca mume Sieb. and Fructus Jujubae, obtains fruit mix, cleans, enucleation, and making beating adds described fruit mix weight 2
～the warm water of 8 times, add described fruit mix weight 0.05～the pectase of 0.2% and described fruit mix weight 0.01
～the cellulase of 0.05%, filter after enzymolysis, collect filtrate, add described filtrate weight 0.5～2% sodium carbonate drop
Acid treatment, obtains blended fruit juice.
The above-mentioned combination preparing raw material and respectively prepare the parts by weight of raw material, is that inventor is determined by lot of experiments
's.Inventor finds: the acid content of Armeniaca mume Sieb. is high, if the green plum juice content added is higher than 10%, then and can be too high due to acidity
Gel strength generation impact on gelatin and carrageenan, and then affect molding and the shape stability of fruit jelly, for a long time
Stability.To this, inventor is prepared the optimal screening of raw material, it has been unexpectedly found that: add a certain amount of L-methinyl
Base glycine hydrochloride and calcium lactate can play obvious Stabilization, prepared fruit juice while strengthening Armeniaca mume Sieb. local flavor
Fruit jelly has good long-time stability, prepares blended fruit juice by above-mentioned steps, and the interpolation of Fructus Jujubae reduces blended fruit juice
Astringent sense and acidity, and reduce the usage amount of sugar, significantly improve taste and flavor, so at L-methionyl glycine hydrochloride and
In the presence of calcium lactate, do not interfere with molding and the shape stability of fruit juice fruit jelly.
L-methionyl glycine hydrochloride was approved as the fragrance component in food additive in 2014.And this
Bright discovery, by the synergism with calcium lactate, can play the effect of stabilizer in the preparation of fruit juice fruit jelly.
Preferably, the fruit juice fruit jelly with cosmetic slimming function that the present invention provides, including the preparation of following parts by weight
Raw material: blended fruit juice 18～22 parts, gelatin 1～4 parts, carrageenan 1～4 parts, L-methionyl glycine hydrochloride 1～2 parts, breast
Acid calcium 0.8～1.5 parts, sugar 5～8 parts and water 60～70 parts.
It is highly preferred that the fruit juice fruit jelly with cosmetic slimming function that the present invention provides, including the system of following parts by weight
Standby raw material: blended fruit juice 20 parts, 3 parts of gelatin, carrageenan 2 parts, L-methionyl glycine hydrochloride 1.5 parts, calcium lactate 1 part,
Sugar 6.5 parts and 66 parts of water.
Preferably, the temperature of described warm water is 30～45 DEG C, the consumption of described warm water be described fruit mix weight 3～
6 times, the consumption of described pectase is described fruit mix weight 0.1～0.2%, and the consumption of described cellulase is described water
Really mixture weight 0.02～0.05%, the time of described enzymolysis is 6～12h, and the consumption of described sodium carbonate is described filtrate weight
Amount 0.5～1.5%.
Preferably, the weight ratio of described Armeniaca mume Sieb. and Fructus Jujubae is 4:1.
Preferably, described sugar is white sugar or brown sugar.
Correspondingly, the present invention also provides for the preparation method with the fruit juice fruit jelly of cosmetic slimming function, comprises the steps:
S1 weighs gelatin and carrageenan, adds the water of 2/3, after water absorption and swelling, heating for dissolving, under stirring condition, is contained
Sol solution；
S2 weighs blended fruit juice, adds the water of sugar and 1/3, adds described containing sol solution, under stirring condition, the most slowly adds
Enter L-methionyl glycine hydrochloride and calcium lactate, mixing, obtain fruit jelly liquid；
S3, by described fruit jelly liquid fill while hot, seals and sterilizes, and is cooled to solidification, obtains the fruit with cosmetic slimming function
Succulent fruits freezes；The preparation of described blended fruit juice comprises the steps: to weigh fresh Armeniaca mume Sieb. and Fructus Jujubae by the weight ratio of 3～5:1, obtains
Fruit mix, cleans, enucleation, and making beating adds described fruit mix weight 2～the warm water of 8 times, adds the mixing of described fruit
Thing weight 0.05～the pectase of 0.2% and described Armeniaca mume Sieb. weight 0.01～the cellulase of 0.05%, filter after enzymolysis, collect
Filtrate, add described filtrate weight 0.5～1.5% sodium carbonate carry out deacidification treatment, obtain blended fruit juice.It is slowly added to successively
L-methionyl glycine hydrochloride and calcium lactate, be to prevent from generating precipitation.
Preferably, the temperature of described warm water is 30～45 DEG C, the consumption of described warm water be described fruit mix weight 3～
6 times, the consumption of described pectase is described fruit mix weight 0.1～0.2%, and the consumption of described cellulase is described water
Really mixture weight 0.02～0.05%, the time of described enzymolysis is 6～12h, and the consumption of described sodium carbonate is described filtrate 0.5
～1.5% weight.
Preferably, the weight ratio of described Armeniaca mume Sieb. and Fructus Jujubae is 4:1.Additionally, the present invention also provides for having cosmetic slimming function
Fruit juice fruit jelly fat-reducing and/or beauty treatment in purposes.
Compared with prior art, the invention has the beneficial effects as follows: the present invention provides a kind of fruit with cosmetic slimming function
Succulent fruits freezes, and without preservative, juice content is high, and higher than 15% required in GB, the fruit juice fruit jelly Armeniaca mume Sieb. prepared is with rich flavor,
Having shape stability good, in good taste, it is easy to digest and assimilate, the advantage such as long shelf-life, the consumption of sugar is few, has cosmetic slimming
Function, and safety is good.Armeniaca mume Sieb. can strengthened by adding a certain amount of L-methionyl glycine hydrochloride and calcium lactate
While local flavor, playing obvious Stabilization, prepared fruit juice fruit jelly has good long-time stability.The present invention provides
Preparation method is simple, and the fruit juice fruit jelly prepared is in good taste, and long-time stability are good.The present invention also provides for having cosmetic slimming function
Fruit juice fruit jelly purposes in fat-reducing and/or beauty treatment.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
The raw material related in the present invention is all conventional commercial product or can be obtained by routine techniques means.
The preparation of embodiment one blended fruit juice
The preparation of blended fruit juice comprises the steps: to take the fresh Armeniaca mume Sieb. of 80 parts by weight and the Fructus Jujubae of 20 parts by weight,
Clean, enucleation, making beating, add the warm water of 400 parts by weight, add the pectase of 0.1 parts by weight and 0.03 parts by weight
Cellulase, filters after enzymolysis, collects filtrate, and the sodium carbonate adding 5 parts by weight carries out deacidification treatment, obtains blended fruit juice.
The temperature of warm water is 38 DEG C, and the time of enzymolysis is 8h.
The preparation of embodiment two blended fruit juice
The preparation of blended fruit juice comprises the steps: to take the fresh Armeniaca mume Sieb. of 80 parts by weight and the Fructus Jujubae of 20 parts by weight,
Clean, enucleation, making beating, add the warm water of 500 parts by weight, add the pectase of 0.15 parts by weight and 0.02 parts by weight
Cellulase, filters after enzymolysis, collects filtrate, and the sodium carbonate adding 6 parts by weight carries out deacidification treatment, obtains blended fruit juice.
The temperature of warm water is 40 DEG C, and the time of enzymolysis is 6h.
The preparation of comparative example one blended fruit juice
The preparation of blended fruit juice comprises the steps: to take the fresh Armeniaca mume Sieb. of 80 parts by weight and the Fructus Jujubae of 20 parts by weight,
Cleaning, enucleation, making beating, add the warm water of 400 parts by weight, filter, collect filtrate, the sodium carbonate adding 5 parts by weight is carried out
Deacidification treatment, obtains blended fruit juice.The temperature of warm water is 38 DEG C.This comparative example one is with the difference of embodiment one: do not add
Pectase and cellulase carry out enzymolysis.
Embodiment Fructus Phyllanthi succulent fruits freezes
Fruit juice fruit jelly includes the raw material of preparing of following parts by weight: blended fruit juice 20 parts that embodiment one prepares, gelatin 3
Part, carrageenan 2 parts, L-methionyl glycine hydrochloride 1.5 parts, calcium lactate 1 part, sugar 6.5 parts and 66 parts of water.
Preparation method: weigh gelatin and carrageenan, adds the water of 44 parts, after water absorption and swelling, heating for dissolving, stirring condition
Under, obtain containing sol solution；Weigh blended fruit juice, add the water of sugar and 22 parts, add described containing sol solution, under stirring condition, depend on
Secondary L-methionyl glycine hydrochloride and the calcium lactate of being slowly added to, mixing, obtain fruit jelly liquid；Described fruit jelly liquid is filled while hot
Dress, seals and sterilizes, and is cooled to solidification, obtains fruit juice fruit jelly.
Embodiment four fruit juice fruit jelly
Fruit juice fruit jelly includes the raw material of preparing of following parts by weight: blended fruit juice 22 parts that embodiment two prepares, gelatin 2
Part, carrageenan 2 parts, L-methionyl glycine hydrochloride 2 parts, calcium lactate 1 part, sugar 8 parts and 63 parts of water.
Preparation method: similar with embodiment three.
Comparative example two fruit juice fruit jelly
Fruit juice fruit jelly includes the raw material of preparing of following parts by weight: blended fruit juice 20 parts that embodiment one prepares, gelatin 3
Part, carrageenan 2 parts, calcium lactate 2.5 parts, sugar 6.5 parts and 66 parts of water.
Preparation method: similar with embodiment three.
Comparative example Fructus Phyllanthi succulent fruits freezes
Fruit juice fruit jelly includes the raw material of preparing of following parts by weight: blended fruit juice 20 parts that embodiment one prepares, gelatin 3
Part, carrageenan 2 parts, L-methionyl glycine hydrochloride 2.5 parts, sugar 6.5 parts and 66 parts of water.
Preparation method: similar with embodiment three.
Comparative example four fruit juice fruit jelly
Fruit juice fruit jelly includes the raw material of preparing of following parts by weight: blended fruit juice 20 parts that comparative example one prepares, gelatin 3
Part, carrageenan 2 parts, L-methionyl glycine hydrochloride 1.5 parts, calcium lactate 1 part, sugar 6.5 parts and 66 parts of water.
Preparation method: similar with embodiment three.
Test example one safety testing
The fruit juice fruit jelly that Example three, embodiment four, comparative example two, comparative example three and comparative example four prepare respectively, enters
Row acute toxicity test, 30 days feeding trials and feeding test for 90 days.Result: the growing state of nutrition purposes, especially for feeding animals is good, hematology
Normal with physico-chemical examination.Therefore, the fruit juice fruit jelly with cosmetic slimming function that the present invention provides has edible safety, suitably
It is eaten for a long time.
Test example two performance evaluation
Random inviting 100 ordinary consumer as the personnel of evaluation, the age, evaluation personnel were randomly divided into 5 13～40 years old
Group, often group 20, no difference of science of statistics between each group, respectively to embodiment three, embodiment four, comparative example two, comparative example three and
The fruit juice fruit jelly that comparative example four prepares is evaluated marking, and evaluation index is (full marks 50 points), wind with products taste as leading indicator
Taste (full marks 30 parts) and product appearance are secondary index (full marks 20 points), and test result is as shown in table 1.
The evaluation result of the fruit juice fruit jelly that the different embodiment of table 1 prepares
| Group | Average |
| Embodiment three groups | 94.3 |
| Embodiment four groups | 91.8 |
| Comparative example two groups | 80.0 |
| Comparative example three groups | 81.7 |
| Comparative example four groups | 78.4 |
As known from Table 1, the fruit juice fruit jelly that the present invention provides has good mouthfeel, local flavor and outward appearance, by consumer
Like, hence it is evident that be better than comparative example two groups, comparative example three groups and comparative example four groups prepare fruit juice fruit jelly.Wherein embodiment three groups
Highest scoring, therefore, embodiment three is highly preferred embodiment of the present invention.
Additionally, the fruit juice fruit respectively embodiment three, embodiment four, comparative example two, comparative example three and comparative example four prepared
Freeze the long-time stability carried out 6 months to investigate, result: after the fruit juice fruit jelly that embodiment three and embodiment four prepare keeps 6 months
Still keeping good shape stability, gelation is complete, homogeneous, free from flaw, and bubble-free meets related request；Comparative example two
The fruit juice fruit jelly prepared occurs in that significantly deformation after keeping 4 months, do not meet related request；The fruit juice fruit that comparative example three prepares
Occur in that significantly deformation after freezing holding 5 months, do not meet related request；The fruit juice fruit jelly that comparative example two prepares keeps 4 months
After occur in that significantly deformation, do not meet related request.
Test example three cosmetic slimming functional evaluation
According to " diagnosis of simple obesity and efficacy assessment standard ", invite 160 pure obesity patient aspirations
Person carries out the evaluation of fruit juice fruit jelly weight losing function, is women, wherein Mild Obesity person 48 people, central obesity person 65 people, severe
Overweight people people 47 people, the age is in 18-36 year.Patient volunteer is randomly divided into two groups, eats embodiment three, comparative example three respectively
The fruit juice fruit jelly prepared, three times a day, 1 time 1 (20g), edible 2 months, no difference of science of statistics between two groups.System after 2 months
Meter result is as shown in table 2.
Criterion of therapeutical effect: effective: weight recovery arm's length standard or weight loss ratio (at the end of weight loss numerical value account for actual body
The percentage ratio of the difference of weight and standard body weight) > 60%；Effective: weight loss ratio is 30～60%；Invalid: weight loss than
Less than 30%.
The fat-reducing effect statistics of the fruit juice fruit jelly that the different embodiment of table 2 prepares
| Effective | Effectively | Invalid | Effective percentage | |
| Embodiment three | 31 | 42 | 7 | 91.2% |
| Comparative example three | 24 | 35 | 21 | 73.8% |
As known from Table 2, the fruit juice fruit jelly that the present invention provides has good cosmetic slimming effect, and effective percentage is up to
91.2%, hence it is evident that be better than the effect of the fruit juice fruit jelly that comparative example three prepares, illustrate that the preparation method of blended fruit juice is to fruit juice fruit jelly
Cosmetic slimming effect play an important role.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert
Being embodied as of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of present inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to the present invention's
Protection domain.
Claims (10)
1. a fruit juice fruit jelly with cosmetic slimming function, it is characterised in that: include following parts by weight prepares raw material: mixed
Close fruit juice 18～25 parts, gelatin 1～5 parts, carrageenan 1～5 parts, L-methionyl glycine hydrochloride 0.5～4 parts, calcium lactate
0.5～2 part, sugar 4～10 parts and water 60～75 parts；The preparation of described blended fruit juice comprises the steps: the weight by 3～5:1
Ratio weighs fresh Armeniaca mume Sieb. and Fructus Jujubae, obtains fruit mix, cleans, enucleation, and making beating adds described fruit mix weight 2～8
Times warm water, add described fruit mix weight 0.05～the pectase of 0.2% and described fruit mix weight 0.01～
The cellulase of 0.05%, filters after enzymolysis, collects filtrate, add described filtrate weight 0.5～2% sodium carbonate carry out deacidification
Process, obtain blended fruit juice.
The fruit juice fruit jelly with cosmetic slimming function the most according to claim 1, it is characterised in that: include following weight portion
Number prepare raw material: blended fruit juice 18～22 parts, gelatin 1～4 parts, carrageenan 1～4 parts, L-methionyl glycine hydrochloride 1
～2 parts, calcium lactate 0.8～1.5 parts, sugar 5～8 parts and water 60～70 parts.
The fruit juice fruit jelly with cosmetic slimming function the most according to claim 2, it is characterised in that: include following weight portion
Number prepare raw material: blended fruit juice 20 parts, 3 parts of gelatin, carrageenan 2 parts, L-methionyl glycine hydrochloride 1.5 parts, lactic acid
Calcium 1 part, sugar 6.5 parts and 66 parts of water.
The fruit juice fruit jelly with cosmetic slimming function the most according to claim 1, it is characterised in that: the temperature of described warm water
Being 30～45 DEG C, the consumption of described warm water is described fruit mix weight 3～6 times, and the consumption of described pectase is described water
Really mixture weight 0.1～0.2%, the consumption of described cellulase is described fruit mix weight 0.02～0.05%, institute
The time stating enzymolysis is 6～12h, and the consumption of described sodium carbonate is described filtrate weight 0.5～1.5%.
The fruit juice fruit jelly with cosmetic slimming function the most according to claim 1, it is characterised in that: described Armeniaca mume Sieb. and Fructus Jujubae
Weight ratio be 4:1.
6. according to the fruit juice fruit jelly with cosmetic slimming function described in any one of claim 1 to 5, it is characterised in that: described
Sugar is white sugar or brown sugar.
The preparation method of the fruit juice fruit jelly with cosmetic slimming function the most according to claim 1, it is characterised in that: include
Following steps:
S1 weighs gelatin and carrageenan, adds the water of 2/3, after water absorption and swelling, heating for dissolving, under stirring condition, obtains containing peptization
Liquid；
S2 weighs blended fruit juice, adds the water of sugar and 1/3, adds described containing sol solution, under stirring condition, is slowly added to L-successively
Methionyl glycine hydrochloride and calcium lactate, mixing, obtain fruit jelly liquid；
S3, by described fruit jelly liquid fill while hot, seals and sterilizes, and is cooled to solidification, obtains the fruit juice fruit with cosmetic slimming function
Freeze；
The preparation of described blended fruit juice comprises the steps: to weigh fresh Armeniaca mume Sieb. and Fructus Jujubae by the weight ratio of 3～5:1, obtains water
Really mixture, cleans, enucleation, and making beating adds described fruit mix weight 2～the warm water of 8 times, adds described fruit mix
Weight 0.05～the pectase of 0.2% and described Armeniaca mume Sieb. weight 0.01～the cellulase of 0.05%, filter after enzymolysis, collect filter
Liquid, add described filtrate weight 0.5～1.5% sodium carbonate carry out deacidification treatment, obtain blended fruit juice.
The preparation method of the fruit juice fruit jelly with cosmetic slimming function the most according to claim 7, it is characterised in that: described
The temperature of warm water is 30～45 DEG C, and the consumption of described warm water is described fruit mix weight 3～6 times, the use of described pectase
Amount for described fruit mix weight 0.1～0.2%, the consumption of described cellulase be described fruit mix weight 0.02～
0.05%, the time of described enzymolysis is 6～12h, and the consumption of described sodium carbonate is described filtrate 0.5～1.5% weight.
The preparation method of the fruit juice fruit jelly with cosmetic slimming function the most according to claim 7, it is characterised in that: described
The weight ratio of Armeniaca mume Sieb. and Fructus Jujubae is 4:1.
The most according to any one of claim 1 to 9 have the fruit juice fruit jelly of cosmetic slimming function in fat-reducing and/or U.S.
Purposes in appearance.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106722470A (en) * | 2016-12-08 | 2017-05-31 | 浙江百惠生物科技有限公司 | A kind of green plum ferment colloid |
| CN107772368A (en) * | 2017-11-08 | 2018-03-09 | 宜兰食品工业股份有限公司 | A kind of green liquor jelly and preparation method thereof |
| CN108813498A (en) * | 2018-06-26 | 2018-11-16 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of fruit juice jelly |
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|---|---|---|---|---|
| CN1631261A (en) * | 2004-12-30 | 2005-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | Green plum juice drink and preparation method thereof |
| CN101073370A (en) * | 2007-06-22 | 2007-11-21 | 上海新康制药厂 | Blackthorn pear products and its production |
| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1631261A (en) * | 2004-12-30 | 2005-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | Green plum juice drink and preparation method thereof |
| CN101073370A (en) * | 2007-06-22 | 2007-11-21 | 上海新康制药厂 | Blackthorn pear products and its production |
| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722470A (en) * | 2016-12-08 | 2017-05-31 | 浙江百惠生物科技有限公司 | A kind of green plum ferment colloid |
| CN107772368A (en) * | 2017-11-08 | 2018-03-09 | 宜兰食品工业股份有限公司 | A kind of green liquor jelly and preparation method thereof |
| CN108813498A (en) * | 2018-06-26 | 2018-11-16 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of fruit juice jelly |
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