CN106174300A - A kind of walnut soybean milk supports brain Rhizoma Nelumbinis fruit jelly and preparation method thereof - Google Patents
A kind of walnut soybean milk supports brain Rhizoma Nelumbinis fruit jelly and preparation method thereof Download PDFInfo
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- CN106174300A CN106174300A CN201610661643.XA CN201610661643A CN106174300A CN 106174300 A CN106174300 A CN 106174300A CN 201610661643 A CN201610661643 A CN 201610661643A CN 106174300 A CN106174300 A CN 106174300A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 38
- 239000008267 milk Substances 0.000 title claims abstract description 38
- 210000004080 milk Anatomy 0.000 title claims abstract description 38
- 235000013399 edible fruits Nutrition 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
- 244000068988 Glycine max Species 0.000 title claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 21
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 21
- 235000020234 walnut Nutrition 0.000 title claims abstract description 21
- 210000004556 brain Anatomy 0.000 title claims abstract description 13
- 240000007049 Juglans regia Species 0.000 title claims abstract 7
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 210000000582 semen Anatomy 0.000 claims abstract description 30
- 239000000052 vinegar Substances 0.000 claims abstract description 28
- 235000021419 vinegar Nutrition 0.000 claims abstract description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000679 carrageenan Substances 0.000 claims abstract description 8
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 8
- 229920001525 carrageenan Polymers 0.000 claims abstract description 8
- 229940113118 carrageenan Drugs 0.000 claims abstract description 8
- 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 8
- 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 claims abstract description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 7
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 229940046240 glucomannan Drugs 0.000 claims abstract description 7
- 239000000252 konjac Substances 0.000 claims abstract description 7
- 235000010485 konjac Nutrition 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 14
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 14
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 14
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 9
- 125000003118 aryl group Chemical group 0.000 claims description 9
- 239000011425 bamboo Substances 0.000 claims description 9
- 239000003814 drug Substances 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 240000005717 Dioscorea alata Species 0.000 claims description 3
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000000834 fixative Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000005213 imbibition Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002161 passivation Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- -1 and heating simmers Substances 0.000 claims description 2
- 229940079593 drug Drugs 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 3
- 241000758789 Juglans Species 0.000 description 14
- 241001330002 Bambuseae Species 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of walnut soybean milk and support brain Rhizoma Nelumbinis fruit jelly, be made up of following raw material: Rhizoma Nelumbinis 60 70, Herba Ocimi (Herba Ocimi Pilosi) juice 50 60, white vinegar 25 30, Semen Juglandis 45 50, bean milk 100 120, the saline solution 70 80 of Rhizoma Dioscoreae 50 55,2% mass concentration, fresh milk 30 32, lactic acid bacteria 5.5 6.5, Herba Agrimoniae 56, Semen Cuscutae 67, Cornu Cervi Pantotrichum 56, Rhizoma Gymnadeniae 67, Fructus Mori 78, Radix Polygoni Multiflori 56, Herba leontopodii subulati 12, Konjac glucomannan 15 20, carrageenan 34, citric acid 0.4 0.5, sucrose 75 80, water are appropriate.
Description
Technical field
The present invention relates to Rhizoma Nelumbinis fruit jelly technical field, particularly relate to a kind of walnut soybean milk and support brain Rhizoma Nelumbinis fruit jelly and preparation side thereof
Method.
Background technology
Rhizoma Nelumbinis contains the compositions such as starch, protein, asparagine, vitamin C and antioxidase, nutrition and abundant,
And the sweet crisp and refreshing mouth of mouthfeel, eat raw prepared food all can, fruit jelly is the snacks that people often eat, and plays tender smooth, is deeply liked by consumer
Like, but rarely found Rhizoma Nelumbinis fruit jelly on market, and there is the fruit jelly of 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 walnut soybean milk support brain Rhizoma Nelumbinis fruit jelly and
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of walnut soybean milk supports brain Rhizoma Nelumbinis fruit jelly, is made up of following raw material: Rhizoma Nelumbinis 60-70, Herba Ocimi (Herba Ocimi Pilosi) juice 50-60, white vinegar
25-30, Semen Juglandis 45-50, bean milk 100-120, Rhizoma Dioscoreae 50-55, the saline solution 70-80 of 2% mass concentration, Semen Coicis 10-12, white
Vinegar 35-40, Flos Rosae Rugosae quintessence oil 0.03-0.05 fresh milk 30-32, lactic acid bacteria 5.5-6.5, Herba Agrimoniae 5-6, Semen Cuscutae 6-7, Cornu Cervi Pantotrichum 5-6,
Rhizoma Gymnadeniae 6-7, Fructus Mori 7-8, Radix Polygoni Multiflori 5-6, Herba leontopodii subulati 1-2, Konjac glucomannan 15-20, carrageenan 3-4, citric acid 0.4-
0.5, sucrose 75-80, water are appropriate.
A kind of walnut soybean milk supports the preparation method of brain Rhizoma Nelumbinis fruit jelly, comprises the following steps:
(1) Rhizoma Nelumbinis clear water is cleaned, cut into slices, by boiling water heat treatment 25-30 second, the activity of passivation Rhizoma Nelumbinis PPO, stop brown
Become, process and be placed in container, pour Herba Ocimi (Herba Ocimi Pilosi) juice, white vinegar, sealed pickling 14-15 days into, obtain aromatic vinegar Rhizoma Nelumbinis slice standby；
(2) being merged with bean milk by Semen Juglandis, be placed in defibrination in fiberizer, defibrination crosses colloid mill 2-3 time afterwards repeatedly, obtains Semen Juglandis bean
Slurry, is contained in walnut soybean milk in clean fresh thick bamboo tube, is placed in pot by fresh thick bamboo tube after sealing, add suitable quantity of water, and heating simmers, core
Fructus Persicae bean milk fully absorbs the fragrance of bamboo, takes out walnut soybean milk, cool down standby after boiling；
(3) being cleaned up by Rhizoma Dioscoreae, peeling, section is placed in container, and the saline solution pouring 2% mass concentration into soaks color fixative, takes
Rinsing well with clear water after going out, the water with 7-8 times of its quality mixes, and crushes 3-4 minute with bruisher, obtains Chinese yam pulp, by mountain
Medicine slurry colloid mill fine grinding 3-4 minute, makes Rhizoma Dioscoreae granule refine further, obtains Chinese yam pulp standby；
(4) fresh milk is merged with Chinese yam pulp, lactic acid bacteria, sucrose, allocate later and 90-95 DEG C of sterilization 5-10min, be cooled to 42-
Access in lactic acid bacteria, with 42 DEG C of incubators when 43 DEG C and ferment 6-7 hour, place into placement 46-48h in the cold room of 4-5 DEG C standby
With；
(5) Herba Agrimoniae, Semen Cuscutae, Cornu Cervi Pantotrichum, Rhizoma Gymnadeniae, Fructus Mori, Radix Polygoni Multiflori, the Herba leontopodii subulati water heating of 5-10 times amount are carried
Take, filter, obtain Chinese medicine extraction liquid standby；
(6) Semen Coicis is cleaned, after draining the water, put into that steamer is stewing to be steamed, take out after cooking, be placed in container, think container is poured into white
Vinegar, Flos Rosae Rugosae quintessence oil, seal and soak 15-20 days, obtain vinegar quintessence oil Semen Coicis standby；
(7) Konjac glucomannan, carrageenan mixing are put in container, add suitable quantity of water, after abundant imbibition, heating for dissolving, add while hot
Enter in surplus stock unclassified stores in addition to water and Chinese yam pulp, walnut soybean milk, Chinese medicine extraction liquid, vinegar quintessence oil Semen Coicis mix and blend
Uniformly, it is incubated standby, first the aromatic vinegar Rhizoma Nelumbinis slice made is respectively charged in ready container, and while hot rapidly by collosol intermixture
Load and fill in the container of aromatic vinegar Rhizoma Nelumbinis slice and seal, congeal after cooling.
The invention have the advantage that the Rhizoma Nelumbinis fruit jelly of the present invention, fruit jelly adds special Rhizoma Nelumbinis, in good taste, use Rhizoma amorphophalli
Glue and carrageenan make mixed gel according to rational proportion, make fruit jelly tender smooth, elastic moderate, the smooth bullet of fruit jelly tender with
The tender collocation of sour delicious and crisp of Rhizoma Nelumbinis slice, mouthfeel is unique, prepares fruit jelly by Chinese yam pulp, and color is unusual, and Rhizoma Dioscoreae, through lactate fermentation, sends out
Ferment process will not reduce its nutritive value, and after fermentation, VB1, VB2, VB6, glutamic acid equal size all increase on the contrary, and nutritive value carries
Height, the fruit jelly local flavor made is unique, and Rhizoma Dioscoreae itself has tonification health, with Herba Agrimoniae, Semen Cuscutae, Cornu Cervi Pantotrichum, Rhizoma Gymnadeniae, Mulberry
The Chinese medicine extraction liquid collocation such as Shen, it is possible to tonification health, foster brain supplementing the brain, obtain in good taste, the fruit jelly of nourishing healthy..
Detailed description of the invention
A kind of walnut soybean milk supports brain Rhizoma Nelumbinis fruit jelly, is made up of following weight portion (Kg) raw material: Rhizoma Nelumbinis 60-70, Herba Ocimi (Herba Ocimi Pilosi) juice 50-
60, white vinegar 25-30, Semen Juglandis 45-50, bean milk 100-120, Rhizoma Dioscoreae 50-55, the saline solution 70-80 of 2% mass concentration, Semen Coicis
10-12, white vinegar 35-40, Flos Rosae Rugosae quintessence oil 0.03-0.05 fresh milk 30-32, lactic acid bacteria 5.5-6.5, Herba Agrimoniae 5-6, Semen Cuscutae 6-7,
Cornu Cervi Pantotrichum 5-6, Rhizoma Gymnadeniae 6-7, Fructus Mori 7-8, Radix Polygoni Multiflori 5-6, Herba leontopodii subulati 1-2, Konjac glucomannan 15-20, carrageenan 3-4, Fructus Citri Limoniae
Acid 0.4-0.5, sucrose 75-80, water are appropriate.
A kind of walnut soybean milk supports the preparation method of brain Rhizoma Nelumbinis fruit jelly, comprises the following steps:
(1) Rhizoma Nelumbinis clear water is cleaned, cut into slices, by boiling water heat treatment 25 seconds, the activity of passivation Rhizoma Nelumbinis PPO, stop brown stain, place
Reason is placed in container, pours Herba Ocimi (Herba Ocimi Pilosi) juice, white vinegar, sealed pickling 14 days into, obtains aromatic vinegar Rhizoma Nelumbinis slice standby；
(2) Semen Juglandis is merged with bean milk, is placed in defibrination in fiberizer, repeatedly cross colloid mill after defibrination 2 times, obtain walnut soybean milk,
Walnut soybean milk being contained in clean fresh thick bamboo tube, be placed in pot by fresh thick bamboo tube after sealing, add suitable quantity of water, heating simmers, Semen Juglandis
Bean milk fully absorbs the fragrance of bamboo, takes out walnut soybean milk, cool down standby after boiling；
(3) being cleaned up by Rhizoma Dioscoreae, peeling, section is placed in container, and the saline solution pouring 2% mass concentration into soaks color fixative, takes
Rinsing well with clear water after going out, the water with 7 times of its quality mixes, and crushes 3 minutes with bruisher, obtains Chinese yam pulp, by Chinese yam pulp
With colloid mill fine grinding 3 minutes, make Rhizoma Dioscoreae granule refine further, obtain Chinese yam pulp standby；
(4) fresh milk is merged with Chinese yam pulp, lactic acid bacteria, sucrose, with 90 DEG C of sterilization 5min after allotment, be cooled to when 42 DEG C access
Lactic acid bacteria, with 42 DEG C of incubators ferment 6 hours, places into placement 46h in the cold room of 4 DEG C standby；
(5) by Herba Agrimoniae, Semen Cuscutae, Cornu Cervi Pantotrichum, Rhizoma Gymnadeniae, Fructus Mori, Radix Polygoni Multiflori, the Herba leontopodii subulati water heating extraction of 5 times amount,
Filter, obtain Chinese medicine extraction liquid standby；
(6) Semen Coicis is cleaned, after draining the water, put into that steamer is stewing to be steamed, take out after cooking, be placed in container, think container is poured into white
Vinegar, Flos Rosae Rugosae quintessence oil, seal and soak 15 days, obtain vinegar quintessence oil Semen Coicis standby；
(7) Konjac glucomannan, carrageenan mixing are put in container, add suitable quantity of water, after abundant imbibition, heating for dissolving, add while hot
Enter in surplus stock unclassified stores in addition to water and Chinese yam pulp, walnut soybean milk, Chinese medicine extraction liquid, vinegar quintessence oil Semen Coicis mix and blend
Uniformly, it is incubated standby, first the aromatic vinegar Rhizoma Nelumbinis slice made is respectively charged in ready container, and while hot rapidly by collosol intermixture
Load and fill in the container of aromatic vinegar Rhizoma Nelumbinis slice and seal, congeal after cooling.
Claims (2)
1. a walnut soybean milk supports brain Rhizoma Nelumbinis fruit jelly, it is characterised in that be made up of following raw material: Rhizoma Nelumbinis 60-70, Herba Ocimi (Herba Ocimi Pilosi)
Juice 50-60, white vinegar 25-30, Semen Juglandis 45-50, bean milk 100-120, Rhizoma Dioscoreae 50-55, the saline solution 70-80 of 2% mass concentration,
Semen Coicis 10-12, white vinegar 35-40, Flos Rosae Rugosae quintessence oil 0.03-0.05 fresh milk 30-32, lactic acid bacteria 5.5-6.5, Herba Agrimoniae 5-6, Semen Cuscutae
6-7, Cornu Cervi Pantotrichum 5-6, Rhizoma Gymnadeniae 6-7, Fructus Mori 7-8, Radix Polygoni Multiflori 5-6, Herba leontopodii subulati 1-2, Konjac glucomannan 15-20, carrageenan 3-4,
Citric acid 0.4-0.5, sucrose 75-80, water are appropriate.
A kind of walnut soybean milk the most as claimed in claim 1 supports the preparation method of brain Rhizoma Nelumbinis fruit jelly, it is characterised in that include following
Step:
(1) Rhizoma Nelumbinis clear water is cleaned, cut into slices, by boiling water heat treatment 25-30 second, the activity of passivation Rhizoma Nelumbinis PPO, stop brown
Become, process and be placed in container, pour Herba Ocimi (Herba Ocimi Pilosi) juice, white vinegar, sealed pickling 14-15 days into, obtain aromatic vinegar Rhizoma Nelumbinis slice standby；
(2) being merged with bean milk by Semen Juglandis, be placed in defibrination in fiberizer, defibrination crosses colloid mill 2-3 time afterwards repeatedly, obtains Semen Juglandis bean
Slurry, is contained in walnut soybean milk in clean fresh thick bamboo tube, is placed in pot by fresh thick bamboo tube after sealing, add suitable quantity of water, and heating simmers, core
Fructus Persicae bean milk fully absorbs the fragrance of bamboo, takes out walnut soybean milk, cool down standby after boiling；
(3) being cleaned up by Rhizoma Dioscoreae, peeling, section is placed in container, and the saline solution pouring 2% mass concentration into soaks color fixative, takes
Rinsing well with clear water after going out, the water with 7-8 times of its quality mixes, and crushes 3-4 minute with bruisher, obtains Chinese yam pulp, by mountain
Medicine slurry colloid mill fine grinding 3-4 minute, makes Rhizoma Dioscoreae granule refine further, obtains Chinese yam pulp standby；
(4) fresh milk is merged with Chinese yam pulp, lactic acid bacteria, sucrose, allocate later and 90-95 DEG C of sterilization 5-10min, be cooled to 42-
Access in lactic acid bacteria, with 42 DEG C of incubators when 43 DEG C and ferment 6-7 hour, place into placement 46-48h in the cold room of 4-5 DEG C standby
With；
(5) Herba Agrimoniae, Semen Cuscutae, Cornu Cervi Pantotrichum, Rhizoma Gymnadeniae, Fructus Mori, Radix Polygoni Multiflori, the Herba leontopodii subulati water heating of 5-10 times amount are carried
Take, filter, obtain Chinese medicine extraction liquid standby；
(6) Semen Coicis is cleaned, after draining the water, put into that steamer is stewing to be steamed, take out after cooking, be placed in container, think container is poured into white
Vinegar, Flos Rosae Rugosae quintessence oil, seal and soak 15-20 days, obtain vinegar quintessence oil Semen Coicis standby；
(7) Konjac glucomannan, carrageenan mixing are put in container, add suitable quantity of water, after abundant imbibition, heating for dissolving, add while hot
Enter in surplus stock unclassified stores in addition to water and Chinese yam pulp, walnut soybean milk, Chinese medicine extraction liquid, vinegar quintessence oil Semen Coicis mix and blend
Uniformly, it is incubated standby, first the aromatic vinegar Rhizoma Nelumbinis slice made is respectively charged in ready container, and while hot rapidly by collosol intermixture
Load and fill in the container of aromatic vinegar Rhizoma Nelumbinis slice and seal, congeal after cooling.
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| CN201610661643.XA CN106174300A (en) | 2016-08-14 | 2016-08-14 | A kind of walnut soybean milk supports brain Rhizoma Nelumbinis fruit jelly and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072264A (en) * | 2016-07-05 | 2016-11-09 | 安徽省林锦记食品工业有限公司 | A kind of wine mushroom flavor fruit jelly |
| CN107897811A (en) * | 2017-11-01 | 2018-04-13 | 安徽省林锦记食品工业有限公司 | A kind of processing method of brown plain Chinese yam jelly |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105380186A (en) * | 2015-11-06 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | Papaya beauty maintaining and young keeping lotus root jelly and making method thereof |
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| CN106072264A (en) * | 2016-07-05 | 2016-11-09 | 安徽省林锦记食品工业有限公司 | A kind of wine mushroom flavor fruit jelly |
| CN107897811A (en) * | 2017-11-01 | 2018-04-13 | 安徽省林锦记食品工业有限公司 | A kind of processing method of brown plain Chinese yam jelly |
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Application publication date: 20161207 |