CN106562340A - Premna microphylla fermented pair-network gel jelly with effect of enhancing body immunity, and preparation method thereof - Google Patents
Premna microphylla fermented pair-network gel jelly with effect of enhancing body immunity, and preparation method thereof Download PDFInfo
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- CN106562340A CN106562340A CN201610915998.7A CN201610915998A CN106562340A CN 106562340 A CN106562340 A CN 106562340A CN 201610915998 A CN201610915998 A CN 201610915998A CN 106562340 A CN106562340 A CN 106562340A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 33
- 239000008274 jelly Substances 0.000 title claims abstract description 33
- 230000000694 effects Effects 0.000 title claims abstract description 19
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 16
- 230000036039 immunity Effects 0.000 title claims abstract description 15
- 239000000499 gel Substances 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 14
- 241000531314 Premna microphylla Species 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 14
- 244000235858 Acetobacter xylinum Species 0.000 claims abstract description 10
- 235000002837 Acetobacter xylinum Nutrition 0.000 claims abstract description 10
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 claims abstract description 9
- 108060003951 Immunoglobulin Proteins 0.000 claims abstract description 9
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229960002442 glucosamine Drugs 0.000 claims abstract description 9
- 102000018358 immunoglobulin Human genes 0.000 claims abstract description 9
- 235000013997 pineapple juice Nutrition 0.000 claims abstract description 9
- 239000000839 emulsion Substances 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 7
- 239000011575 calcium Substances 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- 239000008367 deionised water Substances 0.000 claims abstract description 6
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 40
- 230000004151 fermentation Effects 0.000 claims description 40
- 235000013399 edible fruits Nutrition 0.000 claims description 27
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 15
- 230000009977 dual effect Effects 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 8
- 239000001963 growth medium Substances 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 230000010355 oscillation Effects 0.000 claims description 6
- 239000011573 trace mineral Substances 0.000 claims description 6
- 235000013619 trace mineral Nutrition 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 4
- 244000170916 Paeonia officinalis Species 0.000 claims description 3
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000001727 glucose Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000011282 treatment Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 241000589220 Acetobacter Species 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 229920002678 cellulose Polymers 0.000 abstract description 4
- 239000001913 cellulose Substances 0.000 abstract description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 244000144730 Amygdalus persica Species 0.000 abstract description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 244000236658 Paeonia lactiflora Species 0.000 abstract 2
- 235000008598 Paeonia lactiflora Nutrition 0.000 abstract 2
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 229920002749 Bacterial cellulose Polymers 0.000 description 7
- 239000005016 bacterial cellulose Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000006877 Insect Bites and Stings Diseases 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 208000009911 Urinary Calculi Diseases 0.000 description 1
- 241001300398 Vitrina Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 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
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002242 deionisation method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
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- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent 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 premna microphylla fermented pair-network gel jelly with the effect of enhancing body immunity. The premna microphylla fermented pair-network gel jelly with the effect of enhancing body immunity comprises, by weight, pineapple juice, corn steep liquor, glucose, microelements, malic acid, acetobacter xylinum, acetic bacteria, peach gum, activated nanometer diatomite, premna microphylla fresh leaves, a calcium agent, immune globulin, glucosamine, white peony root extracts, a proper amount of deionized water and a proper amount of water. The boiled pineapple juice and corn steep liquor are adopted as main materials and fermented with the acetobacter xylinum, so that the cellulose fermented jelly is prepared, and the jelly has the good organoleptic quality. Meanwhile, through addition of the nutrient substance namely the emulsion of the premna microphylla fresh leaves, the jelly has the various effects of resisting fatigue, reducing cholesterol, reducing blood fat and the like, and through match with the nutrient substances including the immune globulin, glucosamine and white peony root extracts, the jelly has the excellent effect of enhancing body immunity.
Description
Technical field
The present invention relates to fruit jelly technical field, more particularly to a kind of fermentation pair of the Herba Premnae Microphyllae with enhancing human body immunity effect
Network gel fruit jelly and preparation method thereof.
Background technology
Fruit jelly is also known as curry, is Jing colloidal sols, allotment, fill, sterilization, cooling etc. with water, sugar and thickening agent etc. as raw material
The jelly food of working procedure processing, its outward appearance are sparkling and crystal-clear penetrating, and mouthfeel is soft smooth crisp, and local flavor is fresh and sweet to be moistened, deep to receive women and children
Like, be on current market suit the taste of both old and young a kind of leisure food.Although fruit jelly species in the market is various, mostly
Number is of low nutritive value, and health care effectively, and often adds excessive food additive, meeting in the preparation process of fruit jelly
Consumer is exerted an adverse impact.Therefore exploitation is of high nutritive value, and the fruit with certain health-care effect is significant.
Bacterial cellulose be one kind can dietary fiber, the features such as with good retentiveness, gel characteristic, stability, can
Forming agent, viscosifier as food, while as health fiber food, can reduce cholesterol, strengthens digestive function.Zhang Hai
Happy, Yan little Juan, Zhao Wei《The development of Bacterial cellulose fermentation fruit jelly》Pineapple juice and Semen Maydis pulp are adopted for raw material, Jing acetobacter xylinums are sent out
Bacterial cellulose fermentation fruit jelly prepared by ferment, with nutritious, sweet and sour taste, high resilience and enhancing digestive function, prevention
The characteristics of multiple health cares such as constipation, prophylaxis of tumours and anti-cancer.But the raw material sources of the fruit jelly are dull, and nutrition is single, such as
Fruit enriches fruit jelly impact by adding raw material, and the yield of Bacterial cellulose is also subject to raw material type, quantity and yeasting
Impact, nutrition, mouthfeel, quality and economic effect that these all have impact on Bacterial cellulose fermentation fruit jelly to a certain extent
Benefit.
The Bacterial cellulose fermentation development of the fruit jelly to fruit jelly industry of exploitation high-quality has great importance.
Resina persicae (peachresin), be that the trunk of peach tree (rosaceous plant) is mechanically damaged (such as insect bite, incised wound etc.) or
The colloid vitrina being secreted after causing a disease.Resina persicae be it is pink or faint yellow to the translucent solid block of yellowish-brown, outward
Table is smoothed, typically can only swelling, it is not easy to be completely dissolved, aqueous solution is tacky, belongs to polysaccharose substance, and its main component is many
Sugar, protein etc., other content of material are few.Its polysaccharide is by compositions such as galactose, arabinose, rhamnose, glucuronic acids
Composition.Resina persicae cures mainly stranguria caused by urinary stone, stranguria with blood, dysentery, and modern study shows, Resina persicae has blood sugar lowering and blood fat reducing, alleviates pressure, crease-resistant
Effect of skin care.And Resina persicae is only capable of swelling in water at normal temperatures, therefore addition is very few, so the utilization of Resina persicae is often received
To restriction.Report with regard to Resina persicae as fermentation medium is even more fresh few simultaneously.
The content of the invention
The object of the invention is exactly for the defect for making up prior art, there is provided a kind of bean with enhancing human body immunity effect
Rotten bavin fermentation dual network gel fruit jelly and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of fermentation of the Herba Premnae Microphyllae with enhancing human body immunity effect dual network gel fruit jelly, including following parts by weight of component：Spinach
Trailing plants juice 64-65, Semen Maydis pulp 11-12, glucose 2-3, trace element 0.2-0.3, malic acid 0.1-0.2, acetobacter xylinum 0.2-
0.3rd, acetic acid bacteria 0.2-0.3, Resina persicae 1.3-1.4, activation nano diatomite 0.5-0.6, Herba Premnae Microphyllae fresh leaf 10-11, calcium preparation 0.1-
0.2nd, immunoglobulin 0.2-0.3, glucosamine 0.3-0.4, Radix Paeoniae Alba extract 0.2-0.3, appropriate deionized water, appropriate
Water.
A kind of preparation method of the described fermentation of the Herba Premnae Microphyllae with enhancing human body immunity effect dual network gel fruit jelly, bag
Include following steps：
（1）By the water mixing and stirring of pineapple juice, Semen Maydis pulp, glucose, trace element, malic acid and gross weight 2-3 times,
Then small fire infusion 22-30min, obtains serosity one standby；
（2）Take the washing of Herba Premnae Microphyllae fresh leaf it is clean after, the scalding treatment 6s at 110 DEG C, add afterwards gross weight 2-3 times go from
After sub- water mixing, beating in being put into beater processes 4-5min, filters to get filtrate afterwards, filtrate is put in colloid mill and is processed
3min, obtains Herba Premnae Microphyllae fresh leaf emulsion, and calcium preparation, immunoglobulin, glucosamine, white will be added in Herba Premnae Microphyllae fresh leaf emulsion
Chinese herbaceous peony extract mixing and stirring, obtains compound one standby；
（3）2-3 times of deionized water, the swelling 10h at 38 DEG C will be added in Resina persicae to add activation nano diatomite mixing afterwards
Stir, it is uniform using mixer grinder grinding distribution, acetic acid bacteria mixing and stirring is being added, and Resina persicae is being able to for culture medium
Bacterium solution one it is standby；
（4）It is uniform in gnotobasiss after serosity one is sterilized to be inoculated with acetobacter xylinum, obtain fermentation material one；After compound one is sterilized
One mixing and stirring of bacterium solution with Resina persicae as culture medium is neutralized in gnotobasiss, fermentation material two is obtained；
（5）First by fermentation material one at 28 DEG C standing for fermentation 2-3h, by fermentation material two at 36 DEG C oscillation and fermentation 2-3h, afterwards will
Both mixing, and oscillation and fermentation 20-25h at 32 DEG C, obtain final product.
It is an advantage of the invention that：
The present invention adopts the pineapple juice of infusion, Semen Maydis pulp to prepare cellulose fermentation fruit jelly, fruit jelly for major ingredient Jing acetobacter xylinum fermentations
With good organoleptic quality；Meanwhile, there is resisting fatigue by adding the emulsion of nutrient substance Herba Premnae Microphyllae fresh leaf, gallbladder is reduced solid
The multiple efficacies such as alcohol, reduction blood fat, coordinate nutrient substance immunoglobulin, glucosamine, Radix Paeoniae Alba extract to make it have good
Effect of good enhancing human body immunity power；For nutrient substance and the problem of the direct mixed influence fruit jelly quality of major ingredient, the present invention
Adopting can be using the Resina persicae of thickening as the culture medium of acetic acid bacteria, the mixed liquor to nutrient substance with strong nutritive effect high viscosity
Fermented, and acetobacter xylinum is directly realized synergic fermentation by vibration to the fermentation of major ingredient, forms dual network gel structure
Cellulose fermentation fruit jelly, improves the organoleptic qualities such as gelling performance, the elasticity of cellulose fermentation fruit jelly and nutritional health function,
Meanwhile, effect of the enhancing immunity of the product is enhanced by nutrient substance with the Bacterial cellulose collaboration for generating.
Specific embodiment
A kind of fermentation of the Herba Premnae Microphyllae with enhancing human body immunity effect dual network gel fruit jelly, including following weight portion group
Point：Pineapple juice 64, Semen Maydis pulp 11, glucose 2, trace element 0.2, malic acid 0.1, acetobacter xylinum 0.2, acetic acid bacteria 0.2, Resina persicae
1.3rd, activate nano diatomite 0.5, Herba Premnae Microphyllae fresh leaf 10, calcium preparation 0.1, immunoglobulin 0.2, the glucosamine 0.3, Radix Paeoniae Alba to carry
Take thing 0.2, appropriate deionized water, appropriate water.
A kind of preparation method of the described fermentation of the Herba Premnae Microphyllae with enhancing human body immunity effect dual network gel fruit jelly, bag
Include following steps：
（1）By the water mixing and stirring of 2 times of pineapple juice, Semen Maydis pulp, glucose, trace element, malic acid and gross weight, so
Small fire infusion 22min, obtains serosity one standby afterwards；
（2）After taking the washing totally of Herba Premnae Microphyllae fresh leaf, the scalding treatment 6s at 110 DEG C adds the deionization of 2 times of gross weight afterwards
After water mixing, beating in being put into beater processes 4min, filters to get filtrate afterwards, filtrate is put in colloid mill and is processed
3min, obtains Herba Premnae Microphyllae fresh leaf emulsion, and calcium preparation, immunoglobulin, glucosamine, white will be added in Herba Premnae Microphyllae fresh leaf emulsion
Chinese herbaceous peony extract mixing and stirring, obtains compound one standby；
（3）2 times of deionized water, the swelling 10h at 38 DEG C will be added in Resina persicae to add activation nano diatomite mixing to stir afterwards
Mix uniform, it is uniform using mixer grinder grinding distribution, acetic acid bacteria mixing and stirring is being added, and Resina persicae is being able to for culture medium
Bacterium solution one is standby；
（4）It is uniform in gnotobasiss after serosity one is sterilized to be inoculated with acetobacter xylinum, obtain fermentation material one；After compound one is sterilized
One mixing and stirring of bacterium solution with Resina persicae as culture medium is neutralized in gnotobasiss, fermentation material two is obtained；
（5）First by fermentation material one at 28 DEG C standing for fermentation 2h, by fermentation material two at 36 DEG C oscillation and fermentation 2h, afterwards will both
Mixing, and oscillation and fermentation 20h at 32 DEG C, obtain final product.
Claims (2)
1. it is a kind of with enhancing human body immunity effect Herba Premnae Microphyllae fermentation dual network gel fruit jelly, it is characterised in that including following
Parts by weight of component：Pineapple juice 64-65, Semen Maydis pulp 11-12, glucose 2-3, trace element 0.2-0.3, malic acid 0.1-0.2, wood
Acetobacter 0.2-0.3, acetic acid bacteria 0.2-0.3, Resina persicae 1.3-1.4, activation nano diatomite 0.5-0.6, Herba Premnae Microphyllae fresh leaf 10-
11st, calcium preparation 0.1-0.2, immunoglobulin 0.2-0.3, glucosamine 0.3-0.4, Radix Paeoniae Alba extract 0.2-0.3, appropriate go
Ionized water, appropriate water.
2. a kind of Herba Premnae Microphyllae with enhancing human body immunity effect as claimed in claim 1 ferments the system of dual network gel fruit jelly
Preparation Method, it is characterised in that comprise the following steps：
（1）By the water mixing and stirring of pineapple juice, Semen Maydis pulp, glucose, trace element, malic acid and gross weight 2-3 times,
Then small fire infusion 22-30min, obtains serosity one standby；
（2）Take the washing of Herba Premnae Microphyllae fresh leaf it is clean after, the scalding treatment 6s at 110 DEG C, add afterwards gross weight 2-3 times go from
After sub- water mixing, beating in being put into beater processes 4-5min, filters to get filtrate afterwards, filtrate is put in colloid mill and is processed
3min, obtains Herba Premnae Microphyllae fresh leaf emulsion, and calcium preparation, immunoglobulin, glucosamine, white will be added in Herba Premnae Microphyllae fresh leaf emulsion
Chinese herbaceous peony extract mixing and stirring, obtains compound one standby；
（3）2-3 times of deionized water, the swelling 10h at 38 DEG C will be added in Resina persicae to add activation nano diatomite mixing afterwards
Stir, it is uniform using mixer grinder grinding distribution, acetic acid bacteria mixing and stirring is being added, and Resina persicae is being able to for culture medium
Bacterium solution one it is standby；
（4）It is uniform in gnotobasiss after serosity one is sterilized to be inoculated with acetobacter xylinum, obtain fermentation material one；After compound one is sterilized
One mixing and stirring of bacterium solution with Resina persicae as culture medium is neutralized in gnotobasiss, fermentation material two is obtained；
（5）First by fermentation material one at 28 DEG C standing for fermentation 2-3h, by fermentation material two at 36 DEG C oscillation and fermentation 2-3h, afterwards will
Both mixing, and oscillation and fermentation 20-25h at 32 DEG C, obtain final product.
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|---|---|---|---|
| CN201610915998.7A CN106562340A (en) | 2016-10-21 | 2016-10-21 | Premna microphylla fermented pair-network gel jelly with effect of enhancing body immunity, and preparation method thereof |
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| CN201610915998.7A CN106562340A (en) | 2016-10-21 | 2016-10-21 | Premna microphylla fermented pair-network gel jelly with effect of enhancing body immunity, and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041520A (en) * | 2017-11-24 | 2018-05-18 | 安徽省林锦记食品工业有限公司 | A kind of processing method of cellulose fermentation jelly |
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|---|---|---|---|---|
| CN102488122A (en) * | 2011-12-08 | 2012-06-13 | 浙江大学 | Black tea fungus jelly and preparation method thereof |
| CN105661491A (en) * | 2015-12-30 | 2016-06-15 | 仲恺农业工程学院 | Peach gum health-care product and preparation method and application thereof |
-
2016
- 2016-10-21 CN CN201610915998.7A patent/CN106562340A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488122A (en) * | 2011-12-08 | 2012-06-13 | 浙江大学 | Black tea fungus jelly and preparation method thereof |
| CN105661491A (en) * | 2015-12-30 | 2016-06-15 | 仲恺农业工程学院 | Peach gum health-care product and preparation method and application thereof |
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| CN108041520A (en) * | 2017-11-24 | 2018-05-18 | 安徽省林锦记食品工业有限公司 | A kind of processing method of cellulose fermentation jelly |
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