CN106852491A - A kind of white fungus fruit jelly and preparation method thereof - Google Patents
A kind of white fungus fruit jelly and preparation method thereof Download PDFInfo
- Publication number
- CN106852491A CN106852491A CN201710032436.2A CN201710032436A CN106852491A CN 106852491 A CN106852491 A CN 106852491A CN 201710032436 A CN201710032436 A CN 201710032436A CN 106852491 A CN106852491 A CN 106852491A
- Authority
- CN
- China
- Prior art keywords
- white fungus
- juice
- jelly
- white
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 111
- 235000015110 jellies Nutrition 0.000 title claims abstract description 60
- 239000008274 jelly Substances 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 26
- 238000001816 cooling Methods 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 244000269722 Thea sinensis Species 0.000 claims description 20
- 235000013616 tea Nutrition 0.000 claims description 17
- 239000002002 slurry Substances 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000001802 infusion Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000002386 leaching Methods 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 8
- 239000002562 thickening agent Substances 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 7
- 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 description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- 229920002581 Glucomannan Polymers 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 229940046240 glucomannan Drugs 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 235000010485 konjac Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000015192 vegetable juice Nutrition 0.000 claims description 5
- 240000008918 Chaenomeles cathayensis Species 0.000 claims description 4
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims description 4
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 4
- 240000005385 Jasminum sambac Species 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 244000298697 Actinidia deliciosa Species 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 235000000832 Ayote Nutrition 0.000 claims description 2
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 2
- 240000002319 Citrus sinensis Species 0.000 claims description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
- 240000001980 Cucurbita pepo Species 0.000 claims description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 2
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 241000287420 Pyrus x nivalis Species 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 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 description 2
- 235000006468 Thea sinensis Nutrition 0.000 claims description 2
- 235000020279 black tea Nutrition 0.000 claims description 2
- 235000019987 cider Nutrition 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 235000015206 pear juice Nutrition 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 2
- 241000219780 Pueraria Species 0.000 claims 1
- 235000021015 bananas Nutrition 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 39
- 239000000047 product Substances 0.000 description 17
- 239000006071 cream Substances 0.000 description 11
- 239000003292 glue Substances 0.000 description 10
- 238000007789 sealing Methods 0.000 description 9
- 238000003756 stirring Methods 0.000 description 8
- 238000007605 air drying Methods 0.000 description 7
- 239000007921 spray Substances 0.000 description 7
- 239000003651 drinking water Substances 0.000 description 6
- 235000020188 drinking water Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 description 5
- 240000000171 Crataegus monogyna Species 0.000 description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 5
- 241001506047 Tremella Species 0.000 description 5
- 244000126002 Ziziphus vulgaris Species 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000008279 sol Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000009288 screen filtration Methods 0.000 description 2
- 229910052709 silver Inorganic materials 0.000 description 2
- 239000004332 silver Substances 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to food technology field, more particularly to a kind of white fungus fruit jelly and preparation method thereof.The present invention provides white fungus fruit jelly forming degree preferably, easy mold release；Jelly entrance is fine and smooth, flexible, naturally salubrious, and white fungus fragrant is protruded；White fungus transparency therein is high, and in brilliant white, jelly uniformity is transparent, without visible foreign；Jelly chewy texture is moderate, and gluey mouthfeel is moderate；White fungus piece delicious and crisp, excellent taste.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of white fungus fruit jelly and preparation method thereof.
Background technology
Definition of the GB GB 19299-2015 to jelly be：With water, sugar etc. as primary raw material, it is aided with the food such as thickener
Product additive, addition or without raw materials such as fruit and vegetable product, milk and milk productses, through colloidal sol, allotment, it is filling, sterilized, the work such as cool down
The jelly food that sequence is processed.Its species includes：Milk containing jelly, gel fruit jelly, jelly can be inhaled.The thickener commonly used in jelly
Including sodium alginate, agar, edible gelatin, carragheen etc., often other food additives of addition also include various people in jelly
Work compound essence, colouring agent, sweetener, acid etc..In life, jelly is a kind of leisure food, and its outward appearance is sparkling and crystal-clear, and color and luster is fresh
Gorgeous, the soft cunning of mouthfeel has certain elasticity, deep to be liked by child.But wherein nutrients can be seen that by the formula of jelly
Matter content is extremely low, and the use of a large amount of additives is also difficult to ensure that do not have a negative impact to health, so most of parents
And the substantial amounts of edible jelly of worried children, even adult are also it is not recommended that excessively eat jelly.
White fungus is a kind of food material of integration of drinking and medicinal herbs, and it is rich in nutriment and active component, with reducing blood lipid, resists and swells
The effects such as knurl, anti-aging, nourishing are promoted the production of body fluid, moistening lung benefit is cloudy.Therefore, the series food such as White fungus broth, tremella beverage starts to come into people
Life.Even so, white fungus is because program that it is cured is cumbersome and the consuming time is long, cost of consumption is higher, so making
The product of exploitation is limited.Also, because the formula of current white fungus product is very single, taste is also more dull, still has substantial amounts of
People's group representation, and do not like edible white fungus.
Tremella polysaccharides is macromolecular polysaccharide, by increasing capacitance it is possible to increase solution viscosity and stable emulsifying, if it is possible to using white fungus as original
Material is edible to be made jelly, on the one hand increased the nutrition in jelly, on the other hand also changes the mouthfeel and flavour of white fungus, from
And attracted crowd more and eaten white fungus.But, the jelly of quality is good should have translucent, soft fine and smooth tissue shape
State, and there is certain elasticity, the fragrance of white fungus is also suitable.But not seeing suitable method at present can be by white fungus
The jelly of delicious food is made, its technique still treats further improvement.
The content of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of white fungus fruit jelly and preparation method thereof.This hair
The white fungus fruit jelly good mouthfeel of bright offer, it is nutritious.
The invention provides a kind of white fungus fruit jelly, it is obtained with the raw material of following mass fraction：
It is 0 when the white fungus slurry, the mass fraction difference of white fungus powder, white fungus piece；
The white fungus slurry, the preparation method of white fungus piece are：White fungus is mixed with water and is filtered after infusion, white fungus is obtained respectively
Piece and white fungus are starched；
Or the preparation method of the white fungus slurry is：After white fungus is crushed, 5h~6h is soaked with 70 DEG C of water, mashing obtains silver
Ear is starched；
The preparation method of the white fungus powder is that drying white fungus is no more than 400 mesh through ultramicro grinding to granularity, obtains white fungus
Powder.
In the white fungus slurry, the preparation method of white fungus piece, the white fungus is fresh white fungus or rehydration white fungus.It is preferred that fresh silver
Ear.By chopping before white fungus infusion.The solid-liquid ratio that white fungus mixes with water is 1:100；Preferably, the infusion includes big fire infusion
With small fire infusion.The temperature of the big fire infusion is 700 DEG C, and the time is 15min, and the temperature of the small fire infusion is 400 DEG C, when
Between be 20min.
Or in the preparation method of the white fungus slurry, the white fungus is fresh white fungus or rehydration white fungus.It is preferred that fresh white fungus.
It is described to be crushed to a diameter of 2mm.The mashing uses beater, is beaten at a high speed.
The white fungus powder is ultra micro white fungus powder, and in its preparation method, the temperature of the drying is 70 DEG C, drying to constant weight.
Specific method is：White fungus is cleaned, in being crushed white fungus in micronizer after 70 DEG C of drying to constant weights of baking oven and cross 400 mesh
Mesh screen.
In some embodiments, the white fungus fruit jelly that the present invention is provided is obtained with the raw material of following mass fraction：
In the present invention, the flavouring is jasmine tea leaching liquor, tea juice, fruit syrup or vegetable juice.
In some embodiments, the jasmine tea leaching liquor is for rose tea leaching liquor its preparation method：Take rose tea in
10min is soaked in boiling water, with 100 mesh screen filtrations, filter residue is discarded, rose tea leaching liquor is obtained.The rose and boiling water
Quality-volume ratio be 0.2g:100mL.
In some embodiments, the tea juice is green tea juice, black tea draw-off juice, bitter buckwheat tea juice.Its preparation method is：Tea is taken in boiling water
Middle immersion 10min, with 100 mesh screen filtrations, discards filter residue, and tea juice is obtained.The tea is with the quality-volume ratio of boiling water
0.2g:100mL。
In some embodiments, the fruit syrup is Chinese flowering quince juice, cider, snow pear juice, sweet orange juice, kiwi-fruit juice or banana
Juice.The preparation method of the fruit syrup is that pulp is put into mixer, adds cold boiling water, and it is residual to leach pulp after stirring 2min
Slag, obtains fruit syrup.The pulp is 50g with the quality-volume ratio of cold boiling water：100mL.
In some embodiments, the vegetable juice is Succus Rhizoma Dioscoreae, purple sweet potato juice or Pumpkin Juice.Its preparation method is to steam vegetables
After 30min, mix with warm water, 2min is then stirred with mixer, leach residue, obtain vegetable juice.The vegetables and warm water
Mass volume ratio is 35g：100mL.
In the present invention, the thickener is the mixture of carragheen and konjac glucomannan, wherein, the quality of carragheen and konjac glucomannan
Than being 4:1.
In some specific embodiments, jelly is obtained with the raw material of following mass parts：
In other embodiments, the jelly that the present invention is provided is obtained with the raw material of following mass fraction：
It is 0 when the white fungus powder is different with the mass fraction of white fungus piece.
In the present invention, flavouring is jam；The thickener is kudzu-vine root powder.
In the present invention, jam is haw pulp or candied date can.
The preparation method of the haw pulp is：Hawthorn is cleaned up, boiling water boiling 20min is softened.After softening
The drinking water mashing 3min of hawthorn quality 10% is added in hawthorn, then filtering is beaten with the mesh screen of aperture 0.7mm~1.5mm and is obtained
Obtain pulp.White granulated sugar with pulp equivalent is tuned into the solution that mass fraction is 75% being added in pulp carries out boiling 30min.
5min is by citric acid before taking the dish out of the pot：Pulp is 1:100 volume ratio adds the citric acid solution of mass fraction 50%, and take the dish out of the pot cooling
Afterwards, haw pulp is obtained.
The preparation method of the candied date can is：Jujube, is cleaned up, and boiling water boiling 13min is softened.It is red after by softening
Jujube peeling stoning, the drinking water mashing 3min of the quality such as addition and jujube.Then stir while according to white granulated sugar：Pulp matter
Amount is than being 1:4 ratio adds white granulated sugar to boil 18min, and before taking the dish out of the pot 5min by citric acid：The volume ratio of pulp is 1:500
Ratio add citric acid.Take the dish out of the pot after cooling, obtain candied date can；
In some specific embodiments, the jelly that the present invention is provided is obtained with the raw material of following mass fraction：
In some specific embodiments, the jelly that the present invention is provided is obtained with the raw material of following mass fraction：
The preparation method of jelly of the present invention, including：After white fungus slurry, white fungus piece are mixed with thickener, sucrose, with water
Or flavouring mixing, 5min then is boiled through 70 DEG C of water-bath 20min, 100 DEG C, after adding citric acid, bubble removing is removed, is molded, killed
Bacterium, cooling are obtained jelly.
In the present invention, bubble removing is removed by the way of filtering, the filter footpath of the filtering is 100 mesh.
In preparation method of the present invention, the sterilization uses pasteurize, and temperature is 80 DEG C~85 DEG C, and the time is
8min~12min；The cooling is cooled to less than 35 DEG C using cold water spray.
It is described to be cooled to less than 35 DEG C, more than 30 DEG C.
Before the cooling, including the step of packing, sealing.
After cooling, also including drying surface moisture the step of.The drying uses heated-air drying.The temperature of the hot blast is
40 DEG C~50 DEG C.
The preparation method of jelly of the present invention, including：White fungus powder and/or white fungus piece, kudzu-vine root powder, white granulated sugar are mixed,
Add water after boiling, add jam, shaping, sterilizing, cooling are obtained jelly.
The temperature for boiling that adds water is 100 DEG C, and the time is 5min.
It is shaped to：The cream that will be boiled pours into (the amount poured into about mould in the mould for getting wet and sterilizing got ready in advance
Volume 1/3), then pulp and white fungus piece are poured into mould, be finally further continued for having boiled cream to being poured into mould, until by mould
Tool is filled, and cools cooling.
In preparation method of the present invention, the sterilization uses pasteurize, and temperature is 80 DEG C~85 DEG C, and the time is
8min~12min；The cooling is cooled to less than 35 DEG C using cold water spray.
It is described to be cooled to less than 35 DEG C, more than 30 DEG C.
Before the cooling, including the step of packing, sealing.
After cooling, also including drying surface moisture the step of.The drying uses heated-air drying.The temperature of the hot blast is
40 DEG C~50 DEG C.
The present invention provides white fungus fruit jelly forming degree preferably, easy mold release；Jelly entrance is fine and smooth, flexible, naturally salubrious, white fungus
Fragrant is protruded；White fungus transparency therein is high, and in brilliant white, jelly uniformity is transparent, without visible foreign；Jelly chewy texture
Moderate, gluey mouthfeel is moderate；White fungus piece delicious and crisp, excellent taste.
Specific embodiment
The invention provides a kind of white fungus fruit jelly and preparation method thereof, those skilled in the art can use for reference present disclosure,
It is suitably modified technological parameter realization.In particular, all similar replacements and change comes to those skilled in the art
Say it is it will be apparent that they are considered as being included in the present invention.The method of the present invention and application have passed through preferred embodiment
It is described, related personnel substantially can not depart from present invention, spirit and scope to enter methods herein and application
Row is changed or suitably changed with combining and realizes and apply the technology of the present invention.
The instrument that the present invention is used is all common commercially available product, can all be bought in market.
With reference to embodiment, the present invention is expanded on further：
Embodiment 1
(1) raw material selection：Select ear and spend big and loose, ear meat is plump, color and luster is white or slightly micro- Huang, and base of a fruit head is without blackspot
Or impurity, a shape is big and attractive in appearance compared with rounding, without sour taste or other smells, the flexible fresh white fungus of texture；
(2) cleaning, decontamination, chopping：The impurity on removal white fungus surface, is cleaned and shredded with clear water；
(3) making of leaching liquid of Tremella fuciformims Berk：The white fungus for taking 1g choppings soaks 30min with 20ml running water, adds 80ml water
Big fire infusion 15min, after small fire infusion 20min, is filtered with 100 mesh mesh screens, and white fungus slurry and white fungus piece seal standby respectively.
Embodiment 2
The preparation of ultra micro white fungus powder：After being cleaned by dry tremella soaking and washing or by fresh white fungus, done in 70 DEG C of air blower
It is dry to constant weight, be ground into after white fungus powder that to cross 400 mesh mesh screens standby in micronizer.
Embodiment 3
Fresh white fungus tissue pulverizer is ground into a diameter of 2mm sizes, appropriate 70 DEG C of drinking water immersion 5-6 is added
Individual hour, white fungus is broken into slurry with high speed beater.White fungus slurry is obtained.
Embodiment 4
Dry tremella is soaked after cleaning or cleaning fresh white fungus, is ground into a diameter of 2mm sizes with tissue pulverizer
White fungus piece, refrigerates standby.
Embodiment 5
(1) colloidal sol：Take compound adhesive and the addition implementation of 8g white granulated sugars that 2g is made up of 0.4% konjac glucomannan and 1.6% carragheen
In the white fungus slurry of 10ml prepared by example 1, then it is added slowly together in the 100ml water of cooling, stirs in case condense conglomeration, it
Glue is put into 70 DEG C of water-bath is afterwards incubated 20min；
(2) glue, adjustment sugar-acid ratio are boiled：The glue in step (1) is taken, heating is boiled, after keeping micro-boiling 5min, add 0.1g
Citric acid carries out the adjustment of sugar-acid ratio；
(3) bubble removing：Glue obtained in step (2) is removed into bubble removing by 100 mesh mesh screens；
(4) prepared by finished product：White fungus piece prepared by embodiment 1 is put into sterilized mould, pours into step (3) obtained
Glue, sealing, cooling shaping is simultaneously sealed.Jelly production after sealing carries out pasteurize, and sterilization temperature is 80-85 DEG C, is killed
The bacterium time is 8-12min.Product cold water spray after sterilization is cooled to less than 35 DEG C, the water 40-50 of product surface as early as possible
DEG C heated-air drying.
Embodiment 6
(1) the fresh peeling remove seed pawpaw 50g that will be cut is put into mixer, while adding the cold boiling water of 100ml, is opened
Juice blender stirs 2min.Stirring liquid is taken out afterwards, goes out pulp residue with strainer filtering, you can obtain Chinese flowering quince juice.
(2) colloidal sol：Take compound adhesive and the addition implementation of 8g white granulated sugars that 2g is made up of 0.4% konjac glucomannan and 1.6% carragheen
In the white fungus slurry of 10ml prepared by example 3, then it is added slowly together in the 100ml Chinese flowering quince juices of cooling, stirs in case condensing knot
, be put into glue in 70 DEG C of water-bath be incubated 20min afterwards by group；
(3) glue, adjustment sugar-acid ratio are boiled：The glue in step (2) is taken, heating is boiled, after keeping micro-boiling 5min, add 0.1g
Citric acid carries out the adjustment of sugar-acid ratio；
(4) bubble removing：Glue obtained in step (3) is removed into bubble removing by 100 mesh mesh screens；
(5) prepared by finished product：White fungus piece prepared by embodiment 1 is put into sterilized mould, pours into step (4) obtained
Glue, sealing, cooling shaping is simultaneously sealed.Jelly production after sealing carries out pasteurize, and sterilization temperature is 80-85 DEG C, is killed
The bacterium time is 8-12min.Product cold water spray after sterilization is cooled to less than 35 DEG C, the water 40-50 of product surface as early as possible
DEG C heated-air drying.
Embodiment 7
(1) preparation of candied date can：The new fresh date of meat is plump is chosen, is cleaned up, boiling water boiling 13min is softened.
Jujube after softening is removed the peel into stoning, the drinking water mashing 3min with raw material equivalent is added.Then stir while according to white
Granulated sugar：Pulp is 1:4 ratio adds white granulated sugar to boil 18min, and before taking the dish out of the pot 5min by citric acid：Pulp is 1:500
Ratio adds citric acid.Take the dish out of the pot after cooling, refrigerate standby；
(2) cook：Ultra micro white fungus powder, 20g kudzu-vine root powders, 8g white granulated sugars obtained in 10g embodiments 2 are taken, is poured into pot, plus
The water of 100mL is brewed into transparent sticky cream, stops heating；
(3) it is molded：Cream obtained in step (2) pours into the mould for getting wet and sterilizing got ready in advance (amount poured into is about
For mold volumes 1/3), then candied date can is poured into mould, be finally further continued for pouring into cream obtained in step (2) in mould,
Until mould is filled, cooling is cooled；
(4) sterilize：The product sealing of cooling shaping is carried out into pasteurize, sterilization temperature is 80-85 DEG C, and sterilizing time is
8-12min.Product cold water spray after sterilization is cooled to less than 35 DEG C as early as possible, and the water of final product appearance is with 40-50 DEG C
Heated-air drying.
Embodiment 8
(1) preparation of haw pulp：Meat is plump, disease-free fresh hawthorn are chosen, is cleaned up, boiling water boiling 20min enters
Row softens.The drinking water that hawthorn after softening adds 10% is beaten 3min, filtering is beaten with the mesh screen of aperture 0.7-1.5mm.
White granulated sugar with pulp equivalent is tuned into the solution of mass fraction 75% being added in pulp carries out boiling 30min.Before taking the dish out of the pot
5min presses citric acid：Pulp is 1:100 ratio adds the citric acid solution of mass fraction 50%.
(2) cook：Kudzu-vine root powder, white granulated sugar is taken in 30%, 8% ratio respectively to pour into pot, plus appropriate water is brewed into
Transparent sticky cream, stops heating；
(3) it is molded：Cream obtained in step (2) pours into the mould for getting wet and sterilizing got ready in advance (amount poured into is about
For mold volumes 1/3), then white fungus piece prepared by the haw pulp of step (1) and embodiment 4 is poured into mould, finally followed by
Continue to cream obtained in step (2) is poured into mould, until mould is filled, cool cooling；
(4) sterilize：Product sealing after cooling shaping is carried out into pasteurize, sterilization temperature is 80-85 DEG C, sterilizing time
It is 8-12min.Product cold water spray after sterilization is cooled to less than 35 DEG C as early as possible, and the water of final product appearance is with 40-50 DEG C
Heated-air drying.
Embodiment 9
(1) preparation of candied date can：The new fresh date of meat is plump is chosen, is cleaned up, boiling water boiling 13min is softened.
Jujube after softening is removed the peel into stoning, the drinking water mashing 3min with raw material equivalent is added.Then stir while according to white
Granulated sugar：Pulp is 1:4 ratio adds white granulated sugar to boil 18min, and before taking the dish out of the pot 5min by citric acid：Pulp is 1:500
Ratio adds citric acid.Take the dish out of the pot after cooling, refrigerate standby；
(2) cook：Ultra micro white fungus powder, 20g kudzu-vine root powders, 8g white granulated sugars obtained in 10g embodiments 2 are taken, is poured into pot, plus
The water of 100mL is brewed into transparent sticky cream, stops heating；
(3) it is molded：Cream obtained in step (2) pours into the mould for getting wet and sterilizing got ready in advance (amount poured into is about
For mold volumes 1/3), then white fungus piece prepared by the haw pulp of step (1) and embodiment 4 is poured into mould, finally followed by
Continue to cream obtained in step (2) is poured into mould, until mould is filled, cool cooling；
(4) sterilize：Product sealing after cooling shaping is carried out into pasteurize, sterilization temperature is 80-85 DEG C, sterilizing time
It is 8-12min.Product cold water spray after sterilization is cooled to less than 35 DEG C as early as possible, and the water of final product appearance is with 40~50 DEG C
Heated-air drying.
Embodiment 10
Subjective appreciation is carried out to jelly prepared by embodiment, subjective appreciation is 10 related personnel please by professional training
Tasted, and sensory evaluation is carried out according to upper table.
The jelly sensory evaluation scores project of table 1 and standards of grading
Evaluation comments mode using blind, and jelly is placed in white disk, visually observed at bright natural light color and luster and
Foreign matter, differentiates smell, tastes flavour.Evaluation result such as table 2：
The evaluation result of table 2
Results of sensory evaluation shows that the jelly sense organ comprehensive grading that the present invention is produced is 90 points.
Microbiological indicator：Total plate count, coliform, mould and yeast, according to the method for GB GB 4789.2-2010
Determine, meet the total number of bacteria≤100/g of national regulations, do not contain Escherichia coli, mould and yeast≤20CFU/g.
The nutritional ingredient that each embodiment is obtained jelly is analyzed, and intensity to gel is detected, as a result such as table
3：
Table 3:Nutrient composition content
Result shows that the jelly that the present invention is provided has abundant nutrition, and good gel strength.
The above is only the preferred embodiment of the present invention, it is noted that come for those skilled in the art
Say, under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (10)
1. a kind of white fungus fruit jelly, it is characterised in that be obtained with the raw material of following mass fraction：
It is 0 when the white fungus slurry, the mass fraction difference of white fungus powder, white fungus piece；
The white fungus slurry, the preparation method of white fungus piece are：By white fungus mix with water after infusion filter, respectively obtain white fungus piece and
White fungus is starched；
Or the preparation method of the white fungus slurry is：After white fungus is crushed, 5h~6h is soaked with 70 DEG C of water, mashing obtains white fungus
Slurry；
The preparation method of the white fungus powder is that drying white fungus is no more than 400 mesh through ultramicro grinding to granularity, obtains white fungus powder.
2. white fungus fruit jelly according to claim 1, it is characterised in that be obtained with the raw material of following mass fraction：
3. white fungus fruit jelly according to claim 2, it is characterised in that the flavouring is jasmine tea leaching liquor, tea juice, fruit
Juice or vegetable juice.
4. white fungus fruit jelly according to claim 3, it is characterised in that
The jasmine tea leaching liquor is rose tea leaching liquor；
The tea juice is green tea juice, black tea draw-off juice or bitter buckwheat tea juice；
The fruit syrup is Chinese flowering quince juice, cider, snow pear juice, sweet orange juice, kiwi-fruit juice or bananas juice；
The vegetable juice is Succus Rhizoma Dioscoreae, purple sweet potato juice or Pumpkin Juice.
5. the jelly according to any one of claim 2~4, it is characterised in that the thickener is carragheen and konjac glucomannan
Mixture, wherein, the mass ratio of carragheen and konjac glucomannan is 4:1.
6. white fungus fruit jelly according to claim 1, it is characterised in that be obtained with the raw material of following mass fraction：
It is 0 when the white fungus powder is different with the mass fraction of white fungus piece.
7. white fungus fruit jelly according to claim 6, it is characterised in that the flavouring is jam；The thickener is Pueraria lobota
Root powder.
8. white fungus fruit jelly according to claim 6, it is characterised in that the jam is haw pulp or candied date can.
9. the preparation method of the jelly described in any one of Claims 1 to 5, it is characterised in that including：By white fungus slurry, white fungus piece
After mixing with thickener, sucrose, mix with water or flavouring, then boil 5min through 70 DEG C of water-bath 20min, 100 DEG C, add lemon
After lemon acid, go bubble removing, shaping, sterilization, cooling that jelly is obtained.
10. the preparation method of the jelly described in any one of claim 1 or 6~8, it is characterised in that including：By white fungus powder and/
Or the mixing of white fungus piece, kudzu-vine root powder, white granulated sugar, add water after boiling, jam is added, shaping, sterilizing, cooling are obtained jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710032436.2A CN106852491A (en) | 2017-01-16 | 2017-01-16 | A kind of white fungus fruit jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710032436.2A CN106852491A (en) | 2017-01-16 | 2017-01-16 | A kind of white fungus fruit jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106852491A true CN106852491A (en) | 2017-06-16 |
Family
ID=59126667
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710032436.2A Pending CN106852491A (en) | 2017-01-16 | 2017-01-16 | A kind of white fungus fruit jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106852491A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114740A (en) * | 2017-06-20 | 2017-09-01 | 佛山科学技术学院 | A kind of preparation method of hawthorn white fungus fruit jelly |
| CN107232561A (en) * | 2017-06-20 | 2017-10-10 | 佛山科学技术学院 | A kind of hawthorn white fungus fruit jelly |
| CN110024994A (en) * | 2019-03-26 | 2019-07-19 | 天津农学院 | A kind of persimmon jelly and preparation method |
| CN110169557A (en) * | 2019-04-15 | 2019-08-27 | 江苏农林职业技术学院 | A kind of Chinese yam needle mushroom jelly and its processing method |
| CN111543607A (en) * | 2020-05-15 | 2020-08-18 | 江苏农林职业技术学院 | Tremella and peach gum jelly and processing method thereof |
| CN116268338A (en) * | 2023-04-08 | 2023-06-23 | 东莞市金旺食品有限公司 | Soybean peptide metazoan inhalable jelly and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631215A (en) * | 2005-01-31 | 2005-06-29 | 高去惠 | Natural health caring thickening agent |
| CN101288442A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | White fungus fruit jelly and uses thereof |
| CN101288444A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Combined gel fruit jelly and preparation method thereof |
| CN102084947A (en) * | 2009-12-07 | 2011-06-08 | 浙江大学 | Method for producing 'dual-fungus' fruit jelly having golden fungus and white fungus by curdlan polysaccharide |
| CN103704548A (en) * | 2013-12-25 | 2014-04-09 | 山东龙力生物科技股份有限公司 | Xylitol and radix puerariae jelly and preparation method thereof |
| CN103907807A (en) * | 2014-03-31 | 2014-07-09 | 江拥军 | Preparation method for red dates tremella jelly |
| CN103918960A (en) * | 2014-05-06 | 2014-07-16 | 宜兰食品工业股份有限公司 | Jelly and preparation method thereof |
| CN103931856A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Buckwheat tremella haw jelly |
| CN105166867A (en) * | 2015-07-28 | 2015-12-23 | 四川大学 | Convenient tremella food and preparation method thereof |
-
2017
- 2017-01-16 CN CN201710032436.2A patent/CN106852491A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631215A (en) * | 2005-01-31 | 2005-06-29 | 高去惠 | Natural health caring thickening agent |
| CN101288442A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | White fungus fruit jelly and uses thereof |
| CN101288444A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Combined gel fruit jelly and preparation method thereof |
| CN102084947A (en) * | 2009-12-07 | 2011-06-08 | 浙江大学 | Method for producing 'dual-fungus' fruit jelly having golden fungus and white fungus by curdlan polysaccharide |
| CN103704548A (en) * | 2013-12-25 | 2014-04-09 | 山东龙力生物科技股份有限公司 | Xylitol and radix puerariae jelly and preparation method thereof |
| CN103931856A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Buckwheat tremella haw jelly |
| CN103907807A (en) * | 2014-03-31 | 2014-07-09 | 江拥军 | Preparation method for red dates tremella jelly |
| CN103918960A (en) * | 2014-05-06 | 2014-07-16 | 宜兰食品工业股份有限公司 | Jelly and preparation method thereof |
| CN105166867A (en) * | 2015-07-28 | 2015-12-23 | 四川大学 | Convenient tremella food and preparation method thereof |
Non-Patent Citations (6)
| Title |
|---|
| （英）阿特金斯: "《药草彩色图鉴》", 31 August 2012, 山西科学技术出版社 * |
| 冯甲庭: "三种葛根食品加工技术 ", 《农技服务》 * |
| 吕作舟等: "《食用菌生产技术手册》", 31 May 1992, 农业出版社 * |
| 张峥婧等: "无糖葛粉果冻的研制 ", 《中国食品工业》 * |
| 王凤芳等: "银耳果冻配方的研究", 《食品工业》 * |
| 黄芬: "银耳蜂蜜果冻加工工艺", 《广西轻工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114740A (en) * | 2017-06-20 | 2017-09-01 | 佛山科学技术学院 | A kind of preparation method of hawthorn white fungus fruit jelly |
| CN107232561A (en) * | 2017-06-20 | 2017-10-10 | 佛山科学技术学院 | A kind of hawthorn white fungus fruit jelly |
| CN110024994A (en) * | 2019-03-26 | 2019-07-19 | 天津农学院 | A kind of persimmon jelly and preparation method |
| CN110169557A (en) * | 2019-04-15 | 2019-08-27 | 江苏农林职业技术学院 | A kind of Chinese yam needle mushroom jelly and its processing method |
| CN111543607A (en) * | 2020-05-15 | 2020-08-18 | 江苏农林职业技术学院 | Tremella and peach gum jelly and processing method thereof |
| CN116268338A (en) * | 2023-04-08 | 2023-06-23 | 东莞市金旺食品有限公司 | Soybean peptide metazoan inhalable jelly and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106852491A (en) | A kind of white fungus fruit jelly and preparation method thereof | |
| CN102960466B (en) | Preparation method of Chinese medicinal herbal fermented beancurd | |
| CN103211178B (en) | Stomach-invigorating cake containing diversileaf artocarpus seed and pumpkin | |
| CN103932046A (en) | Three-melon and purple sweet potato noodles and preparation method thereof | |
| CN104855484A (en) | Poria cocos and red date chiffon cake and manufacturing method thereof | |
| CN106722885A (en) | A kind of fermented white fungus leaching liquor and preparation method thereof and the jelly for preparing | |
| CN103549102B (en) | Tremella gel food and preparation method thereof | |
| CN104172183B (en) | A kind of invigorating the spleen, kidney tonifying, invigorate blood circulation, take care of hair, the cake that nourishes the liver to improve visual acuity and processing method thereof | |
| CN104366245A (en) | Qi-benefiting and spleen-benefiting barnyard grass seed steamed bun and preparation method thereof | |
| KR20160071630A (en) | Manufacturing method for aronia liquid, aronia syrup and aronia jam | |
| CN111329021B (en) | Natural composite potato jelly and preparation method thereof | |
| CN104366521A (en) | Dried beef with flower fragrance and processing method thereof | |
| CN104855853B (en) | A kind of processing method of the crisp bead of Gynura procumbens (Lour.) Merr vegetables | |
| CN107411001A (en) | A kind of black fruit fructus lycii jelly prescription and preparation method thereof | |
| Cowan | What to Eat, and How to Cook it | |
| CN106722650A (en) | A kind of carrot barley custard and preparation method thereof | |
| CN105707176A (en) | Instant lotus flower pastry and production method thereof | |
| CN110916025A (en) | Sea-buckthorn compound fruit juice beverage and preparation method thereof | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| KR101787001B1 (en) | Manufacturing method for Bean-jam Bun with Dietary Fiber and Bean-jam Bun with Dietary Fiber Produced thereof | |
| CN109770167A (en) | A kind of apple dried tangerine or organe peel and Chinese wolfberry jam and its preparation process | |
| KR20150101638A (en) | Manufacturing method of unmilled rice syrup and sugar free fermentative jam using it | |
| Evans | Fermented Probiotic Drinks at Home: Make Your Own Kombucha, Kefir, Ginger Bug, Jun, Pineapple Tepache, Honey Mead, Beet Kvass, and More | |
| CN104939171A (en) | Heart-quieting and nerve-calming specially-flavoured peanuts and preparation method thereof | |
| KR20240031850A (en) | Macaron with soybean flour and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170616 |
|
| RJ01 | Rejection of invention patent application after publication |