CN106262359A - A kind of Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly and preparation method thereof - Google Patents
A kind of Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly and preparation method thereof Download PDFInfo
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- CN106262359A CN106262359A CN201610686221.8A CN201610686221A CN106262359A CN 106262359 A CN106262359 A CN 106262359A CN 201610686221 A CN201610686221 A CN 201610686221A CN 106262359 A CN106262359 A CN 106262359A
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- China
- Prior art keywords
- rhizoma dioscoreae
- dioscoreae esculentae
- flos lonicerae
- fruit jelly
- semen nelumbinis
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 32
- 239000008274 jelly Substances 0.000 title claims abstract description 32
- 210000000582 semen Anatomy 0.000 title claims abstract description 21
- 241000628997 Flos Species 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 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 18
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 14
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- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 1
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- 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 description 7
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- 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
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
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- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
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- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
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- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
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- 235000012907 honey Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
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- XFDQJKDGGOEYPI-UHFFFAOYSA-O peonidin Chemical compound C1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 XFDQJKDGGOEYPI-UHFFFAOYSA-O 0.000 description 1
- 229930015721 peonidin Natural products 0.000 description 1
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- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 229910052711 selenium Inorganic materials 0.000 description 1
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- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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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 Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly, be composed of the following raw materials by weight: Rhizoma Dioscoreae esculentae 70 80, corn juice 20 25, Corm Eleocharitis 79, Fructus Momordicae charantiae 57, Flos Lonicerae 35, Semen Nelumbinis 8 12, dark plum 46, Herba Lophatheri 23, Fructus Cucumidis sativi 8 10, Cortex Cinnamomi powder 23, Mel 15 20, white sugar 15 20, citric acid 0.2 0.4, sodium alginate 1.5 2.5, calcium hydrogen phosphate 0.3 0.5, Lactobacillus bulgaricus is appropriate, streptococcus thermophilus is appropriate, sodium carbonate is appropriate.The present invention carries out lactate fermentation by adding calcium hydrogen phosphate in the mixed liquor of the raw material such as sodium alginate, Rhizoma Dioscoreae esculentae, and the lactic acid and the calcium hydrogen phosphate that produce in sweat react, and forms elastic and that toughness is stronger gel state fruit jelly.The corn juice of interpolation, Corm Eleocharitis etc. improve the mouthfeel of fruit jelly, add nutrition, and the Flos Lonicerae of interpolation, Semen Nelumbinis etc. have clearing away heat and promoting diuresis, the effect of the spleen invigorating that clears away heart-fire.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly and system thereof
Preparation Method.
Background technology
Fruit jelly is one of food of liking of consumer, is especially made earnest efforts by children, and market prospect is fine.It is mainly
Formed by modulation such as fruit juice gel, sweeting agent, thickening agent, essence.The fruit juice gel that the fruit jelly sold in the market uses is generally
Carrageenan, carrageenan belongs to Konjac glucomannan system, and its dissolubility is the highest, to be therefore incubated.As temperature retention time is inadequate, molten
Solving not exclusively, the fruit jelly mouthfeel made is the most bad, and serious meeting causes the tenderest not molding of fruit jelly；But temperature retention time mistake simultaneously
Long, carrageenan meta-alkali again or add the buffer agent of sodium citrate etc, it is easy for deacetylation degeneration, produces " egg
Flower soup " phenomenon, fruit jelly still may not molding.And carrageenan is the most acidproof, acid adding temperature is the lowest more good, typically at 70 DEG C-80
Carrying out before DEG C fruit jelly fill or according to actual process condition, otherwise the highest carrageenan of temperature is more more easily damaged, and affects mouthfeel.
Rhizoma Dioscoreae esculentae, potato meat be purple to darkviolet, be the peculiar kind of Rhizoma Dioscoreae esculentae.Rhizoma Dioscoreae esculentae removes starch-containing, protein and fat
Outside fat, possibly together with the mineral such as abundant vitamin, carotene and calcium, phosphorus, ferrum；Also rich in the title with " anticancer king "
The anthocyanidin of selenium element and relatively strong anti-oxidation ability.The key component of pigment contained by Rhizoma Dioscoreae esculentae is cyanidin and peonidin, should
Pigment is not only good coloring agent, and has the effects such as antioxidation, mutation, the liver protecting, prevention cardiovascular disease,
The fields such as food, medicine, cosmetics have broad application prospects." the Rhizoma Dioscoreae esculentae health-care fruit jelly that Yu little Ling, Zhao Feng et al. develop
Development " in be exactly with Rhizoma Dioscoreae esculentae for raw material production fruit jelly, add the application of Rhizoma Dioscoreae esculentae, but they in development process with
The compounding gel as fruit jelly of carrageenan isocolloid, although improve shortcoming when single colloid uses, but raw in reality
Still can produce the elasticity of fruit jelly and the phenomenon that toughness is poor in product, the citric acid of interpolation also can affect mouthfeel, and produces work
Skill is fairly simple, it is impossible to make full use of the nutritive value of Rhizoma Dioscoreae esculentae.
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 Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly
And preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly, is made up of the raw material of following weight portion: Rhizoma Dioscoreae esculentae 70-80, corn juice 20-
25, Corm Eleocharitis 7-9, Fructus Momordicae charantiae 5-7, Flos Lonicerae 3-5, Semen Nelumbinis 8-12, dark plum 4-6, Herba Lophatheri 2-3, Fructus Cucumidis sativi 8-10, Cortex Cinnamomi powder 2-3, honeybee
Honey 15-20, white sugar 15-20, citric acid 0.2-0.4, sodium alginate 1.5-2.5, calcium hydrogen phosphate 0.3-0.5, bulgarian milk
Bacillus is appropriate, streptococcus thermophilus is appropriate, sodium carbonate is appropriate.
The preparation method of described a kind of Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly, comprises the following steps:
(1) remove epidermis after being cleaned up by Rhizoma Dioscoreae esculentae, put into after being cut into elongated strip temperature be 30-40 DEG C, concentration be 1%
Aqueous citric acid solution extracts 10-12h, again the hot water of filtering residue 90-95 DEG C is extracted again after filtered through gauze, close after filtration
And the filtrate of twice extraction, obtain Rhizoma Dioscoreae esculentae lixiviating solution；
(2) Flos Lonicerae, Semen Nelumbinis, dark plum, Herba Lophatheri are added 6-7 times of soak by water 50-60min, send in freezer dryer after cooling
Carry out lyophilization process, after pulverizing, obtain lyophilized powder, standby；
(3) cut into slices after Fructus Momordicae charantiae being cleaned peeling, be subsequently adding Mel dipping 70-80min, grinds after drying；By Corm Eleocharitis, Huang
After melon is cleaned, slurry is worn in peeling, cools down after boiling, standby；
(4) adding sodium carbonate regulation pH after being cooled to 60 DEG C after water boil is 8-9, is subsequently adding sodium alginate and stirs to entirely
Portion dissolves, and is subsequently adding Rhizoma Dioscoreae esculentae lixiviating solution, corn juice, Cortex Cinnamomi powder, white sugar and step (2), raw material that (3) obtain, adjusts
The pH of whole mixed liquor is that to add calcium hydrogen phosphate aqueous solution after 6.3-6.5 uniform, obtains mixed liquor；
(5) mixed liquor maintains under the vacuum of 45-50KPa 3-5min make evacuation process, then at a temperature of 90-95 DEG C
45-50 DEG C is cooled the temperature to after water dip sterilization 15-20min, then according to the Bao Jiali through overactivation of the ratio inoculation 4% of 1:1
Sub-lactobacillus and streptococcus thermophilus mixed bacteria, seal in loading the Fruit yelly case after sterilization after stirring；
(6) cultivation and fermentation 12-14h under the conditions of postvaccinal Fruit yelly case being placed in 40-42 DEG C, the pH to fruit jelly is down to 4.0-4.5,
After-ripening 24h under the conditions of the most again the fruit jelly that primary fermentation is good being placed in 4-6 DEG C, is then placed in the hot water of 85-90 DEG C the 15-that sterilizes
20min, preserves after cooling under conditions of 0-5 DEG C.
The invention have the advantage that the present invention to pass through in the mixed liquor of the raw material such as sodium alginate, Rhizoma Dioscoreae esculentae and add phosphoric acid hydrogen
Calcium carries out lactate fermentation, and the lactic acid and the calcium hydrogen phosphate that produce in sweat react, and obtain free calcium ions and alginic acid
The carbanion of sodium combines, and defines elastic and that toughness is stronger gel state fruit jelly, is possible not only to replace traditional carrageenan
Isogel agent, and add the calcium constituent being easily absorbed by the body.Fruit jelly composition processes by fermentation can increase mouthfeel, makes
Its most sour-sweet smooth, unique flavor.The corn juice of interpolation, Corm Eleocharitis etc. improve the mouthfeel of fruit jelly, add nutrition, interpolation
Flos Lonicerae, Semen Nelumbinis etc. have clearing away heat and promoting diuresis, the effect of the spleen invigorating that clears away heart-fire.
Detailed description of the invention
A kind of Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly, is made up of the raw material of following weight portion (kg): Rhizoma Dioscoreae esculentae 70, Semen Maydis
Juice 20, Corm Eleocharitis 7, Fructus Momordicae charantiae 5, Flos Lonicerae 3, Semen Nelumbinis 8, dark plum 4, Herba Lophatheri 2, Fructus Cucumidis sativi 8, Cortex Cinnamomi powder 2, Mel 15, white sugar 15, lemon
Lemon acid 0.2, sodium alginate 1.5, calcium hydrogen phosphate 0.3, Lactobacillus bulgaricus is appropriate, streptococcus thermophilus is appropriate, sodium carbonate is appropriate.
The preparation method of described a kind of Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly, comprises the following steps:
(1) remove epidermis after being cleaned up by Rhizoma Dioscoreae esculentae, put into after being cut into elongated strip temperature be 30 DEG C, concentration be the Fructus Citri Limoniae of 1%
Aqueous acid extracts 10h, again filtering residue is extracted again with the hot water of 90 DEG C after filtered through gauze, after filtration, merge twice extraction
Filtrate, obtain Rhizoma Dioscoreae esculentae lixiviating solution；
(2) Flos Lonicerae, Semen Nelumbinis, dark plum, Herba Lophatheri are added 6 times of soak by water 50min, carry out cold in sending into freezer dryer after cooling
Freeze dried, after pulverizing, obtain lyophilized powder, standby；
(3) cut into slices after Fructus Momordicae charantiae being cleaned peeling, be subsequently adding Mel dipping 70min, grinds after drying；By Corm Eleocharitis, Fructus Cucumidis sativi
After Xi Jinging, slurry is worn in peeling, cools down after boiling, standby；
(4) adding sodium carbonate regulation pH after being cooled to 60 DEG C after water boil is 8, is subsequently adding sodium alginate and stirs to all
Dissolve, be subsequently adding Rhizoma Dioscoreae esculentae lixiviating solution, corn juice, Cortex Cinnamomi powder, white sugar and step (2), raw material that (3) obtain, adjust
The pH of mixed liquor is that to add calcium hydrogen phosphate aqueous solution after 6.3 uniform, obtains mixed liquor；
(5) mixed liquor maintains under the vacuum of 45KPa 3min make evacuation process, then water dip sterilization at a temperature of 90 DEG C
45 DEG C are cooled the temperature to after 15min, then according to the ratio inoculation Lactobacillus bulgaricus through overactivation of 4% of 1:1 and thermophilic
Streptococcus mixed bacteria, seals in loading the Fruit yelly case after sterilization after stirring；
(6) cultivation and fermentation 12h under the conditions of postvaccinal Fruit yelly case being placed in 40 DEG C, the pH to fruit jelly is down to 4.0, the most again by front
The fruit jelly fermented be placed in 4 DEG C under the conditions of after-ripening 24h, be then placed in the hot water of 85 DEG C sterilize 15min, at 0 DEG C after cooling
Under the conditions of preserve.
Claims (2)
1. a Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly, it is characterised in that be made up of the raw material of following weight portion: Rhizoma Dioscoreae esculentae
70-80, corn juice 20-25, Corm Eleocharitis 7-9, Fructus Momordicae charantiae 5-7, Flos Lonicerae 3-5, Semen Nelumbinis 8-12, dark plum 4-6, Herba Lophatheri 2-3, Fructus Cucumidis sativi 8-
10, Cortex Cinnamomi powder 2-3, Mel 15-20, white sugar 15-20, citric acid 0.2-0.4, sodium alginate 1.5-2.5, calcium hydrogen phosphate 0.3-
0.5, Lactobacillus bulgaricus is appropriate, streptococcus thermophilus is appropriate, sodium carbonate is appropriate.
The preparation method of a kind of Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly the most according to claim 1, it is characterised in that bag
Include following steps:
(1) remove epidermis after being cleaned up by Rhizoma Dioscoreae esculentae, put into after being cut into elongated strip temperature be 30-40 DEG C, concentration be 1%
Aqueous citric acid solution extracts 10-12h, again the hot water of filtering residue 90-95 DEG C is extracted again after filtered through gauze, close after filtration
And the filtrate of twice extraction, obtain Rhizoma Dioscoreae esculentae lixiviating solution；
(2) Flos Lonicerae, Semen Nelumbinis, dark plum, Herba Lophatheri are added 6-7 times of soak by water 50-60min, send in freezer dryer after cooling
Carry out lyophilization process, after pulverizing, obtain lyophilized powder, standby；
(3) cut into slices after Fructus Momordicae charantiae being cleaned peeling, be subsequently adding Mel dipping 70-80min, grinds after drying；By Corm Eleocharitis, Huang
After melon is cleaned, slurry is worn in peeling, cools down after boiling, standby；
(4) adding sodium carbonate regulation pH after being cooled to 60 DEG C after water boil is 8-9, is subsequently adding sodium alginate and stirs to entirely
Portion dissolves, and is subsequently adding Rhizoma Dioscoreae esculentae lixiviating solution, corn juice, Cortex Cinnamomi powder, white sugar and step (2), raw material that (3) obtain, adjusts
The pH of whole mixed liquor is that to add calcium hydrogen phosphate aqueous solution after 6.3-6.5 uniform, obtains mixed liquor；
(5) mixed liquor maintains under the vacuum of 45-50KPa 3-5min make evacuation process, then at a temperature of 90-95 DEG C
45-50 DEG C is cooled the temperature to after water dip sterilization 15-20min, then according to the Bao Jiali through overactivation of the ratio inoculation 4% of 1:1
Sub-lactobacillus and streptococcus thermophilus mixed bacteria, seal in loading the Fruit yelly case after sterilization after stirring；
(6) cultivation and fermentation 12-14h under the conditions of postvaccinal Fruit yelly case being placed in 40-42 DEG C, the pH to fruit jelly is down to 4.0-4.5,
After-ripening 24h under the conditions of the most again the fruit jelly that primary fermentation is good being placed in 4-6 DEG C, is then placed in the hot water of 85-90 DEG C the 15-that sterilizes
20min, preserves after cooling under conditions of 0-5 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610686221.8A CN106262359A (en) | 2016-08-19 | 2016-08-19 | A kind of Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610686221.8A CN106262359A (en) | 2016-08-19 | 2016-08-19 | A kind of Flos Lonicerae Semen Nelumbinis heat clearing away Rhizoma Dioscoreae esculentae fruit jelly and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773221A (en) * | 2010-01-21 | 2010-07-14 | 蜡笔小新(天津)有限公司 | Synbiotics fruit jelly and production method thereof |
| CN103719648A (en) * | 2013-12-16 | 2014-04-16 | 梁皓瑜 | Jelly and preparation method thereof |
| CN105394670A (en) * | 2015-11-20 | 2016-03-16 | 刘书元 | Purple sweet potato jelly |
-
2016
- 2016-08-19 CN CN201610686221.8A patent/CN106262359A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773221A (en) * | 2010-01-21 | 2010-07-14 | 蜡笔小新(天津)有限公司 | Synbiotics fruit jelly and production method thereof |
| CN103719648A (en) * | 2013-12-16 | 2014-04-16 | 梁皓瑜 | Jelly and preparation method thereof |
| CN105394670A (en) * | 2015-11-20 | 2016-03-16 | 刘书元 | Purple sweet potato jelly |
Non-Patent Citations (1)
| Title |
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| 田金强等: "乳酸发酵海藻酸钠果冻的生产工艺", 《食品科技》 * |
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Application publication date: 20170104 |