CN106262331A - A kind of caf Rhizoma Nelumbinis fruit jelly and preparation method thereof - Google Patents
A kind of caf Rhizoma Nelumbinis fruit jelly and preparation method thereof Download PDFInfo
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- CN106262331A CN106262331A CN201610661650.XA CN201610661650A CN106262331A CN 106262331 A CN106262331 A CN 106262331A CN 201610661650 A CN201610661650 A CN 201610661650A CN 106262331 A CN106262331 A CN 106262331A
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- rhizoma
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- rhizoma nelumbinis
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 21
- 235000015110 jellies Nutrition 0.000 title claims abstract description 21
- 239000008274 jelly Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000011669 selenium Substances 0.000 claims abstract description 15
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 14
- 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 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 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
- 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 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 8
- 241000628997 Flos Species 0.000 claims abstract description 8
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 8
- 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
- 229940046240 glucomannan Drugs 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 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
- 240000004808 Saccharomyces cerevisiae Species 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
- 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 10
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 10
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 10
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 10
- 239000003814 drug Substances 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229940079593 drug Drugs 0.000 claims description 3
- 239000000834 fixative 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
- 238000002161 passivation Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000004321 preservation 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 stirring Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 2
- 230000001737 promoting effect Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 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
- 208000004880 Polyuria Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000035619 diuresis 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
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003266 anti-allergic effect Effects 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
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000000034 method Methods 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
- 210000000952 spleen Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 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
Abstract
The invention discloses a kind of caf Rhizoma Nelumbinis fruit jelly, be made up of following raw material: Rhizoma Nelumbinis 80 90, jam with lemon 60 70, Fructus Citri Limoniae juice 50 60, the saline solution 70 80 of Rhizoma Dioscoreae 50 55,2% mass concentration, fresh milk 28 32, lactic acid bacteria 5.5 6.5, Fructus Mali pumilae 50 60, yeast rich in selenium 34, coffee bean 35 40, Fructus Crataegi 8 10, Rhizoma Imperatae 56, Radix Angelicae Sinensis 46, Flos Carthami 67, Herba Leonuri 45, Exocarpium Benincasae 56, Herba Schizonepetae 12, sucrose 90 95, Konjac glucomannan 15 20, carrageenan 34, citric acid 0.4 0.5, water are appropriate.
Description
Technical field
The present invention relates to Rhizoma Nelumbinis fruit jelly technical field, particularly relate to a kind of caf Rhizoma Nelumbinis fruit jelly and preparation method thereof.
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 caf Rhizoma Nelumbinis fruit jelly and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of caf Rhizoma Nelumbinis fruit jelly, is made up of following raw material: Rhizoma Nelumbinis 80-90, jam with lemon 60-70, Fructus Citri Limoniae juice 50-
60, Rhizoma Dioscoreae 50-55, the saline solution 70-80 of 2% mass concentration, fresh milk 28-32, lactic acid bacteria 5.5-6.5, Fructus Mali pumilae 50-60, selenium-rich ferment
Female 3-4, coffee bean 35-40, bean milk 25-30, Fructus Crataegi 8-10, Rhizoma Imperatae 5-6, Radix Angelicae Sinensis 4-6, Flos Carthami 6-7, Herba Leonuri 4-5, Fructus Benincasae
Skin 5-6, Herba Schizonepetae 1-2, sucrose 90-95, Konjac glucomannan 15-20, carrageenan 3-4, citric acid 0.4-0.5, water are appropriate.
The preparation method of a kind of caf Rhizoma Nelumbinis fruit jelly, comprises the following steps:
(1) Rhizoma Nelumbinis clear water is cleaned, use boiling water heat treatment 25-30 second, the activity of passivation Rhizoma Nelumbinis PPO after being cut into small pieces, stop
Brown stain, is placed in container, pours jam with lemon, Fructus Citri Limoniae juice into, and stir sealing container, and the cold room cold preservation being placed in 4-5 DEG C is pickled
20-25 days, after pickling, obtain Fructus Citri Limoniae sour in the mouth Rhizoma Nelumbinis fourth standby；
(2) 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 6-7 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；
(3) 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；
(4) Fructus Mali pumilae clear water is cleaned, take its sarcocarp, be placed in fiberizer, pour the pure water of its quality 0.5 times into, repeatedly grind
Starch 2-3 time, filter, obtain Sucus Mali pumilae standby；
(5) by coffee bean grinds, mixing with bean milk, yeast rich in selenium, stirring, mix homogeneously is placed in container, at 30-32 DEG C
Under the conditions of ferment 18-24 hour, take out be placed in coffee liquor device, pour the water of its quality 2 times into, heated and boiled also keeps micro-
Boil 15-20 minute, filter, obtain selenium-rich coffee-juice standby；
(6) by Fructus Crataegi, Rhizoma Imperatae, Radix Angelicae Sinensis, Flos Carthami, Herba Leonuri, Exocarpium Benincasae, the Herba Schizonepetae water heating extraction of 5-10 times amount, mistake
Filter, obtains Chinese medicine extraction liquid 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 to mix with Fructus Citri Limoniae sour in the mouth Rhizoma Nelumbinis fourth, Sucus Mali pumilae, selenium-rich coffee-juice, Chinese medicine extraction liquid and stir
Mix uniformly, and collosol intermixture is loaded in container and seals rapidly while hot, congeal after cooling.
The invention have the advantage that the Rhizoma Nelumbinis fruit jelly of the present invention, add special lemon Rhizoma Nelumbinis in fruit jelly, acid is refreshing can
Mouthful, make mixed gel with Konjac glucomannan and carrageenan according to rational proportion, make fruit jelly tender smooth, elastic moderate, fruit jelly
The tender tender and crisp collocation with Rhizoma Nelumbinis of smooth bullet, mouthfeel is unique, goes out the different color of fruit jelly and transparency, sky with Rhizoma Dioscoreae, coffee making
So coffee-like and milky, collocation of colour brings out the best in each other, and coffee bean and yeast rich in selenium mixing boiling, Se content height and mountain
Medicine is through lactate fermentation, and sweat will not reduce its nutritive value, on the contrary VB1, VB2, VB6, glutamic acid equal size after fermentation
All increasing, nutritive value improves, and the fruit jelly local flavor made is unique, and Rhizoma Dioscoreae itself has the effect of tonification health, the most especially
Add the Chinese medicine extraction liquid such as Fructus Crataegi, Rhizoma Imperatae, Radix Angelicae Sinensis, Flos Carthami, Herba Leonuri, there is certain blood circulation promoting and blood stasis dispelling, the merit of clearing away heat and promoting diuresis
Effect..
Detailed description of the invention
A kind of caf Rhizoma Nelumbinis fruit jelly, is made up of following weight portion (Kg) raw material: Rhizoma Nelumbinis 80, jam with lemon 60, Fructus Citri Limoniae juice 50,
The saline solution 70 of Rhizoma Dioscoreae 50,2% mass concentration, fresh milk 28, lactic acid bacteria 5.5, Fructus Mali pumilae 50, yeast rich in selenium 3, coffee bean 35, Fructus Crataegi 8,
Rhizoma Imperatae 5, Radix Angelicae Sinensis 4, Flos Carthami 6, Herba Leonuri 4, Exocarpium Benincasae 5, Herba Schizonepetae 1, sucrose 90, Konjac glucomannan 15, carrageenan 3, citric acid
0.4, water is appropriate.
The preparation method of described a kind of caf Rhizoma Nelumbinis fruit jelly, comprises the following steps:
(1) Rhizoma Nelumbinis clear water is cleaned, after being cut into small pieces, use boiling water heat treatment 25 seconds, the activity of passivation Rhizoma Nelumbinis PPO, stop brown
Becoming, be placed in container, pour jam with lemon, Fructus Citri Limoniae juice into, stir sealing container, and the cold room cold preservation being placed in 4 DEG C is pickled 20 days,
After pickling, obtain Fructus Citri Limoniae sour in the mouth Rhizoma Nelumbinis fourth standby；
(2) 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 6 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；
(3) 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；
(4) Fructus Mali pumilae clear water is cleaned, take its sarcocarp, be placed in fiberizer, pour the pure water of its quality 0.5 times into, repeatedly grind
Starch 2 times, filter, obtain Sucus Mali pumilae standby；
(5) by coffee bean grinds, mixing with bean milk, yeast rich in selenium, stirring, mix homogeneously is placed in container, at 30 DEG C of bars
Part bottom fermentation 18 hours, takes out and is placed in coffee liquor device, pour the water of its quality 2 times into, and heated and boiled also keeps micro-boiling 15
Minute, filter, obtain selenium-rich coffee-juice standby；
(6) by Fructus Crataegi, Rhizoma Imperatae, Radix Angelicae Sinensis, Flos Carthami, Herba Leonuri, Exocarpium Benincasae, the Herba Schizonepetae water heating extraction of 5 times amount, filter,
Obtain Chinese medicine extraction liquid 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 to mix with Fructus Citri Limoniae sour in the mouth Rhizoma Nelumbinis fourth, Sucus Mali pumilae, selenium-rich coffee-juice, Chinese medicine extraction liquid and stir
Mix uniformly, and collosol intermixture is loaded in container and seals rapidly while hot, congeal after cooling.
Herb Gynostemmae Pentaphylli antiallergic, replenishing QI to invigorate the spleen, clearing away heat and promoting diuresis, blood circulation promoting and blood stasis dispelling.
Claims (2)
1. a caf Rhizoma Nelumbinis fruit jelly, it is characterised in that be made up of following raw material: Rhizoma Nelumbinis 80-90, jam with lemon 60-
70, Fructus Citri Limoniae juice 50-60, Rhizoma Dioscoreae 50-55, the saline solution 70-80 of 2% mass concentration, fresh milk 28-32, lactic acid bacteria 5.5-6.5, Fructus Mali pumilae
50-60, yeast rich in selenium 3-4, coffee bean 35-40, bean milk 25-30, Fructus Crataegi 8-10, Rhizoma Imperatae 5-6, Radix Angelicae Sinensis 4-6, Flos Carthami 6-7, benefit
Herba Linderniae Crustaceae 4-5, Exocarpium Benincasae 5-6, Herba Schizonepetae 1-2, sucrose 90-95, Konjac glucomannan 15-20, carrageenan 3-4, citric acid 0.4-0.5, water
In right amount.
The preparation method of a kind of caf Rhizoma Nelumbinis fruit jelly the most as claimed in claim 1, it is characterised in that comprise the following steps:
(1) Rhizoma Nelumbinis clear water is cleaned, use boiling water heat treatment 25-30 second, the activity of passivation Rhizoma Nelumbinis PPO after being cut into small pieces, stop
Brown stain, is placed in container, pours jam with lemon, Fructus Citri Limoniae juice into, and stir sealing container, and the cold room cold preservation being placed in 4-5 DEG C is pickled
20-25 days, after pickling, obtain Fructus Citri Limoniae sour in the mouth Rhizoma Nelumbinis fourth standby；
(2) 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 6-7 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；
(3) 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；
(4) Fructus Mali pumilae clear water is cleaned, take its sarcocarp, be placed in fiberizer, pour the pure water of its quality 0.5 times into, repeatedly grind
Starch 2-3 time, filter, obtain Sucus Mali pumilae standby；
(5) by coffee bean grinds, mixing with bean milk, yeast rich in selenium, stirring, mix homogeneously is placed in container, at 30-32 DEG C
Under the conditions of ferment 18-24 hour, take out be placed in coffee liquor device, pour the water of its quality 2 times into, heated and boiled also keeps micro-
Boil 15-20 minute, filter, obtain selenium-rich coffee-juice standby；
(6) by Fructus Crataegi, Rhizoma Imperatae, Radix Angelicae Sinensis, Flos Carthami, Herba Leonuri, Exocarpium Benincasae, the Herba Schizonepetae water heating extraction of 5-10 times amount, mistake
Filter, obtains Chinese medicine extraction liquid 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 to mix with Fructus Citri Limoniae sour in the mouth Rhizoma Nelumbinis fourth, Sucus Mali pumilae, selenium-rich coffee-juice, Chinese medicine extraction liquid and stir
Mix uniformly, and collosol intermixture is loaded in container and seals rapidly while hot, congeal after cooling.
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| CN201610661650.XA CN106262331A (en) | 2016-08-14 | 2016-08-14 | A kind of caf Rhizoma Nelumbinis fruit jelly and preparation method thereof |
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| CN106262331A true CN106262331A (en) | 2017-01-04 |
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| CN107960603A (en) * | 2017-11-30 | 2018-04-27 | 湖南新中意食品有限公司 | A kind of Yoghourt jam pudding containing active probiotic and preparation method thereof |
| CN111184198A (en) * | 2020-01-06 | 2020-05-22 | 河南科技学院 | Lotus root and pineapple jelly and preparation method thereof |
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| 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 |
| CN107960603A (en) * | 2017-11-30 | 2018-04-27 | 湖南新中意食品有限公司 | A kind of Yoghourt jam pudding containing active probiotic and preparation method thereof |
| CN111184198A (en) * | 2020-01-06 | 2020-05-22 | 河南科技学院 | Lotus root and pineapple jelly and preparation method thereof |
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