CN106262333A - A kind of double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis appetizing fruit jelly and preparation method thereof - Google Patents
A kind of double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis appetizing fruit jelly and preparation method thereof Download PDFInfo
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- CN106262333A CN106262333A CN201610661665.6A CN201610661665A CN106262333A CN 106262333 A CN106262333 A CN 106262333A CN 201610661665 A CN201610661665 A CN 201610661665A CN 106262333 A CN106262333 A CN 106262333A
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- rhizoma nelumbinis
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- 244000018795 Prunus mume Species 0.000 title claims abstract description 22
- 235000011158 Prunus mume Nutrition 0.000 title claims abstract description 22
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000020095 red wine Nutrition 0.000 claims abstract description 17
- 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
- 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
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 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
- 241000196324 Embryophyta 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
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000811 xylitol Substances 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 6
- 229960002675 xylitol Drugs 0.000 claims abstract description 6
- 235000010447 xylitol Nutrition 0.000 claims abstract description 6
- 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
- 239000003814 drug Substances 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 240000005717 Dioscorea alata Species 0.000 claims description 3
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 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
- 238000011068 loading method 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
- 238000003756 stirring Methods 0.000 claims description 3
- 229940079593 drug Drugs 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 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
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 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
- 241000219000 Populus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 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
- 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
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000004575 stone Substances 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 double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis appetizing fruit jelly, be made up of following raw material: Rhizoma Nelumbinis 60 65, red wine 70 80, xylitol 35 40, the saline solution 70 80 of Rhizoma Dioscoreae 50 55,2% mass concentration, fresh milk 30 32, lactic acid bacteria 5.5 6.5, Armeniaca mume Sieb. 50 60, Fructus Myricae rubrae 50 60, Herba Dendrobii 67, Radix Ophiopogonis 45, Fructus Hordei Germinatus 67, Fructus Crataegi 78, Rhizoma Coptidis 34, Pericarpium Citri Reticulatae 56, trailing plants 23, 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 double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis appetizing 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 double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbiniss appetizing fruit jelly and
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis appetizing fruit jelly, is made up of following raw material: Rhizoma Nelumbinis 60-65, red wine 70-80, xylitol
35-40, Rhizoma Dioscoreae 50-55, the saline solution 70-80 of 2% mass concentration, fresh milk 30-32, lactic acid bacteria 5.5-6.5, Armeniaca mume Sieb. 50-60, poplar
Prunus mume (sieb.) sieb.et zucc. 50-60, lemon vinegar 105-110, Herba Dendrobii 6-7,4-5 Radix Ophiopogonis, Fructus Hordei Germinatus 6-7, Fructus Crataegi 7-8, Rhizoma Coptidis 3-4, Pericarpium Citri Reticulatae 5-6, trailing plants
Sub-2-3, Konjac glucomannan 15-20, carrageenan 3-4, citric acid 0.4-0.5, sucrose 75-80, water are appropriate.
The preparation method of a kind of pair of prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis fruit jelly, comprises the following steps:
(1) Rhizoma Nelumbinis clear water is cleaned, be cut into Rhizoma Nelumbinis slice, every Rhizoma Nelumbinis slice is uniformly sprinkled xylitol, be placed in container, pour into red
Wine, seals container, puts into 4-5 DEG C of low temperature of cold room brewed 15-20 days, obtain red wine Rhizoma Nelumbinis slice 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 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；
(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) Armeniaca mume Sieb., Fructus Myricae rubrae are cleaned, take its sarcocarp, sarcocarp is placed in pulper and blends, blend and be placed in container, pour into
Lemon vinegar, seals and soaks 5-7 days, take sarcocarp standby；
(5) by Herba Dendrobii, Radix Ophiopogonis, Fructus Hordei Germinatus, Fructus Crataegi, Rhizoma Coptidis, Pericarpium Citri Reticulatae, the trailing plants water heating extraction of 5-10 times amount, filter,
Chinese medicine extraction liquid is standby；
(6) 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, double prunus mume (sieb.) sieb.et zucc. natural juice, Chinese medicine extraction liquid mixing and stirring, be incubated standby
With, first the red wine Rhizoma Nelumbinis sheet made is respectively charged in ready container, and rapidly collosol intermixture loading is filled while hot
In the container of red wine Rhizoma Nelumbinis sheet and seal, congeal after cooling.
The invention have the advantage that the Rhizoma Nelumbinis fruit jelly of the present invention, fruit jelly adds the Rhizoma Nelumbinis that red wine is brewed, in good taste, Portugal
Grape aroma alcohol is pleasant, makes mixed gel with Konjac glucomannan and carrageenan according to rational proportion, makes fruit jelly tender smooth, elastic suitable
In, the tender sweet crisp collocation with Rhizoma Nelumbinis slice of smooth bullet of fruit jelly, mouthfeel is unique, prepares fruit jelly by Chinese yam pulp, and color is unusual, Rhizoma Dioscoreae
Through lactate fermentation, sweat will not reduce its nutritive value, and VB1 after fermentation, VB2, VB6, glutamic acid equal size are equal on the contrary
Increasing, nutritive value improves, and the fruit jelly local flavor made is unique, and Rhizoma Dioscoreae itself has tonification health, the effect of nourishing the stomach appetizing,
The Chinese medicine extraction liquid of collocation Herba Dendrobii, Radix Ophiopogonis, Fructus Hordei Germinatus, Fructus Crataegi, Rhizoma Coptidis etc., has certain appetizing removing food stagnancy, effect of nourishing the stomach..
Detailed description of the invention
A kind of double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis appetizing fruit jelly, is made up of following weight portion (Kg) raw material: Rhizoma Nelumbinis 60, red wine 70, xylose
Alcohol 35, the saline solution 70 of Rhizoma Dioscoreae 50,2% mass concentration, fresh milk 30, lactic acid bacteria 5.5, Armeniaca mume Sieb. 50, Fructus Myricae rubrae 50, lemon vinegar 105, stone
Dry measure used in former times 6, Radix Ophiopogonis 4, Fructus Hordei Germinatus 6, Fructus Crataegi 7, Rhizoma Coptidis 3, Pericarpium Citri Reticulatae 5, trailing plants 2, Konjac glucomannan 15, carrageenan 3, citric acid 0.4, sucrose
75, water is appropriate.
The preparation method of a kind of pair of prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis fruit jelly, comprises the following steps:
(1) Rhizoma Nelumbinis clear water is cleaned, be cut into Rhizoma Nelumbinis slice, every Rhizoma Nelumbinis slice is uniformly sprinkled xylitol, be placed in container, pour into red
Wine, seals container, puts into 4 DEG C of low temperature of cold room brewed 15 days, obtain red wine Rhizoma Nelumbinis slice 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 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；
(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) Armeniaca mume Sieb., Fructus Myricae rubrae are cleaned, take its sarcocarp, sarcocarp is placed in pulper and blends, blend and be placed in container, pour into
Lemon vinegar, seals and soaks 5 days, take sarcocarp standby；
(5) by Herba Dendrobii, Radix Ophiopogonis, Fructus Hordei Germinatus, Fructus Crataegi, Rhizoma Coptidis, Pericarpium Citri Reticulatae, the trailing plants water heating extraction of 5 times amount, filter, in obtaining
Medicament extracting solution is standby；
(6) 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, double prunus mume (sieb.) sieb.et zucc. natural juice, Chinese medicine extraction liquid mixing and stirring, be incubated standby
With, first the red wine Rhizoma Nelumbinis sheet made is respectively charged in ready container, and rapidly collosol intermixture loading is filled while hot
In the container of red wine Rhizoma Nelumbinis sheet and seal, congeal after cooling.
Claims (2)
1. double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis appetizing fruit jelly, it is characterised in that be made up of following raw material: Rhizoma Nelumbinis 60-65, red wine
70-80, xylitol 35-40, Rhizoma Dioscoreae 50-55, the saline solution 70-80 of 2% mass concentration, fresh milk 30-32, lactic acid bacteria 5.5-6.5,
Armeniaca mume Sieb. 50-60, Fructus Myricae rubrae 50-60, lemon vinegar 105-110, Herba Dendrobii 6-7,4-5 Radix Ophiopogonis, Fructus Hordei Germinatus 6-7, Fructus Crataegi 7-8, Rhizoma Coptidis 3-4,
Pericarpium Citri Reticulatae 5-6, trailing plants 2-3, Konjac glucomannan 15-20, carrageenan 3-4, citric acid 0.4-0.5, sucrose 75-80, water are appropriate.
The preparation method of a kind of pair of prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis fruit jelly the most as claimed in claim 1, it is characterised in that include following step
Rapid:
(1) Rhizoma Nelumbinis clear water is cleaned, be cut into Rhizoma Nelumbinis slice, every Rhizoma Nelumbinis slice is uniformly sprinkled xylitol, be placed in container, pour into red
Wine, seals container, puts into 4-5 DEG C of low temperature of cold room brewed 15-20 days, obtain red wine Rhizoma Nelumbinis slice 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 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；
(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) Armeniaca mume Sieb., Fructus Myricae rubrae are cleaned, take its sarcocarp, sarcocarp is placed in pulper and blends, blend and be placed in container, pour into
Lemon vinegar, seals and soaks 5-7 days, take sarcocarp standby；
(5) by Herba Dendrobii, Radix Ophiopogonis, Fructus Hordei Germinatus, Fructus Crataegi, Rhizoma Coptidis, Pericarpium Citri Reticulatae, the trailing plants water heating extraction of 5-10 times amount, filter,
Chinese medicine extraction liquid is standby；
(6) 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, double prunus mume (sieb.) sieb.et zucc. natural juice, Chinese medicine extraction liquid mixing and stirring, be incubated standby
With, first the red wine Rhizoma Nelumbinis sheet made is respectively charged in ready container, and rapidly collosol intermixture loading is filled while hot
In the container of red wine Rhizoma Nelumbinis sheet and seal, congeal after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661665.6A CN106262333A (en) | 2016-08-14 | 2016-08-14 | A kind of double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis appetizing fruit jelly and preparation method thereof |
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|---|---|---|---|
| CN201610661665.6A CN106262333A (en) | 2016-08-14 | 2016-08-14 | A kind of double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis appetizing fruit jelly and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106262333A true CN106262333A (en) | 2017-01-04 |
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| CN201610661665.6A Pending CN106262333A (en) | 2016-08-14 | 2016-08-14 | A kind of double prunus mume (sieb.) sieb.et zucc. natural juice Rhizoma Nelumbinis appetizing fruit jelly and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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2016
- 2016-08-14 CN CN201610661665.6A patent/CN106262333A/en active Pending
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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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| Title |
|---|
| 付荣霞，等: "发酵型山药果冻的研制", 《贵州农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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