CN107156744A - A kind of preparation method of okra health-care fruit jelly - Google Patents
A kind of preparation method of okra health-care fruit jelly Download PDFInfo
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- CN107156744A CN107156744A CN201710356570.8A CN201710356570A CN107156744A CN 107156744 A CN107156744 A CN 107156744A CN 201710356570 A CN201710356570 A CN 201710356570A CN 107156744 A CN107156744 A CN 107156744A
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- okra
- water
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- juice
- jelly
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of okra health-care fruit jelly, raw material composition includes by mass percentage：Okra juice 25 35%, epoxy glue 0.8 1%, isomalto-oligosaccharide 3 6%, white granulated sugar 2 5%, skimmed milk powder 0.08 0.1%, citric acid 0.04 0.1%, remaining ingredient is water, above each component and be 100%.A kind of preparation method of okra health-care fruit jelly of the present invention, okra Fruit pod is beaten into juice to be added in jelly, so that containing abundant mineral element, vitamin, dietary fiber, pectin, Flavonoid substances etc. in jelly, both immunity it had been favorably improved, improved indigestion, and had been beneficial to improve okra deep processing added value again.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of okra health-care fruit jelly.
Background technology
Okra is one kind of Malvaceae Abelmoschus, also known as gumbo is pressed from both sides, swordweed.It is edible with okra fruit, okra okra fruit
Glycoprotein and collagen rich in stickiness, can help digest, reduce blood fat, strengthen the muscle power and endurance of people, also with protection
Stomach, liver, skin and mucous membrane, treat the effect such as gastritis, gastric ulcer and hemorrhoid, are a kind of good food therapy vegetables.
Jelly is glittering and translucent with its as a kind of fast-selling leisure food, lucuriant in design, and unique mouthfeel has won vast
Consumer.With the raising of living standard and health care consciousness, consumer not only defends to leisure food such as jelly in local flavor and safety
Raw aspect is required, and should also have certain nutrition health-care functions.
The application has invented a kind of preparation method of okra health-care fruit jelly, has widened Huang using okra as primary raw material
The deep processing of gumbo, meets demand of the consumer to health jelly.
The content of the invention
It is an object of the invention to provide a kind of preparation method of okra health-care fruit jelly, okra in the prior art has been widened
Deep processing species, meet demand of the consumer to okra class health jelly.
The technical solution adopted in the present invention is that a kind of preparation method of okra health-care fruit jelly, raw material composition presses quality
Percentages include：Okra juice 25-35%, epoxy glue 0.8-1%, isomalto-oligosaccharide 3-6%, white granulated sugar 2-5%, degreasing
Milk powder 0.08-0.1%, citric acid 0.04-0.1%, remaining ingredient are water, and above each component sum is 100%.
Specifically follow the steps below：
Step 1, prepare okra juice
Step 1.1, tender and crisp, bud green okra Fruit pod is selected, stalk is rinsed well, be placed in temperature clear for 85-95 DEG C
Rapid put rinses 30s after blanching 1.5min in cold water in water；
Step 1.2, the okra Fruit pod in step 1.1 is put into again 15-20min is soaked in colour protecting liquid；
Step 1.3, add 15-20% water to be beaten the okra Fruit pod after color protection in step 1.2, okra juice is made standby
With mashing；
Step 1.4, by the okra juice obtained in step 1.3 it is standby mashing with 100 mesh nylon net filter removal of impurities, obtain Huang
Gumbo juice；
Step 2, prepare glue
Epoxy glue 0.8-1%, isomalto-oligosaccharide 3-6%, white granulated sugar 2-5%, skimmed milk powder 0.08-0.1% are taken, is mixed
It is slowly added to after uniform in 45 DEG C of warm water, it is stirring while adding, it is to avoid in caking, the thermostat water bath for being subsequently placed in 50 DEG C,
Make the abundant water absorption and swelling of rubber powder, glue is then heated to boiling, keep 5-10min, obtain milky mixed sugar glue；
Step 3, allotment
Step 3.1, citric acid 0.04-0.1%, plus suitable quantity of water is taken to be uniformly dissolved；
Step 3.2, the okra juice 25-35% for taking step 1.4 to obtain, by the citric acid in okra juice and step 3.1
Pre- solution is added in the mixed sugar glue that step 2 is obtained together；
Step 3.3, the mixed sugar glue that step 3.2 is obtained is placed on electric furnace and boils 30s and merges matrix；
Step 4, filling, sterilizing
Mixed sugar glue deployed in step 3.3 is filled in sterilized jelly cup while hot, 85 are put into after sealing
DEG C thermostat water bath in sterilize 15min, be immediately placed in frozen water and be cooled to 25 DEG C；
The mass fraction of each component weighed above is：Okra juice 25-35%, epoxy glue 0.8-1%, different malt is oligomeric
Sugared 3-6%, white granulated sugar 2-5%, skimmed milk powder 0.08-0.1%, citric acid 0.04-0.1%, remaining ingredient is water, and what is weighed is each
Component sum is 100%.
The features of the present invention is also resided in,
Epoxy glue is carragheen, the konjac glucomannan mixture of 58: 42 mixing.
The beneficial effects of the invention are as follows the preparation method of a kind of okra health-care fruit jelly of the invention, by okra Fruit pod
Beat juice to be added in jelly so that contain abundant mineral element, vitamin, dietary fiber, pectin, Flavonoid substances in jelly
Deng, be both favorably improved immunity, improve indigestion, again be beneficial to improve okra deep processing added value.
Embodiment
With reference to embodiment, the present invention is described in detail.
A kind of preparation method of okra health-care fruit jelly, raw material composition includes by mass percentage：Okra juice 25-
35%, epoxy glue 0.8-1%, isomalto-oligosaccharide 3-6%, white granulated sugar 2-5%, skimmed milk powder 0.08-0.1%, citric acid
0.04-0.1%, remaining ingredient is water, and above each component sum is 100%.
Specifically follow the steps below：
Step 1, prepare okra juice
Step 1.1, tender and crisp, bud green okra Fruit pod is selected, stalk is rinsed well, be placed in temperature clear for 85-95 DEG C
Rapid put rinses 30s after blanching 1.5min in cold water in water；
Step 1.2, the okra Fruit pod in step 1.1 is put into again 15-20min is soaked in colour protecting liquid；
Step 1.3, add 15-20% water to be beaten the okra Fruit pod after color protection in step 1.2, okra juice is made standby
With mashing；
Step 1.4, by the okra juice obtained in step 1.3 it is standby mashing with 100 mesh nylon net filter removal of impurities, obtain Huang
Gumbo juice；
Step 2, prepare glue
Epoxy glue 0.8-1%, isomalto-oligosaccharide 3-6%, white granulated sugar 2-5%, skimmed milk powder 0.08-0.1% are taken, is mixed
It is slowly added to after uniform in 45 DEG C of warm water, it is stirring while adding, it is to avoid in caking, the thermostat water bath for being subsequently placed in 50 DEG C,
Make the abundant water absorption and swelling of rubber powder, glue is then heated to boiling, keep 5-10min, obtain milky mixed sugar glue；
Step 3, allotment
Step 3.1, citric acid 0.04-0.1%, plus suitable quantity of water is taken to be uniformly dissolved；
Step 3.2, the okra juice 25-35% for taking step 1.4 to obtain, by the citric acid in okra juice and step 3.1
Pre- solution is added in the mixed sugar glue that step 2 is obtained together；
Step 3.3, the mixed sugar glue that step 3.2 is obtained is placed on electric furnace and boils 30s and merges matrix；
Step 4, filling, sterilizing
Mixed sugar glue deployed in step 3.3 is filled in sterilized jelly cup while hot, 85 are put into after sealing
DEG C thermostat water bath in sterilize 15min, be immediately placed in frozen water and be cooled to 25 DEG C；
The mass fraction of each component weighed above is：Okra juice 25-35%, epoxy glue 0.8-1%, different malt is oligomeric
Sugared 3-6%, white granulated sugar 2-5%, skimmed milk powder 0.08-0.1%, citric acid 0.04-0.1%, remaining ingredient is water, and what is weighed is each
Component sum is 100%.
Epoxy glue is carragheen, the konjac glucomannan mixture of 58: 42 mixing.
Embodiment 1
Raw material composition includes by mass percentage：Okra juice 25%, epoxy glue 0.9%, isomalto-oligosaccharide 4%,
White granulated sugar 5%, skimmed milk powder 0.1%, citric acid 0.1%, remaining ingredient is water, and above each component sum is 100%；Wherein mix
Rubber alloy is carragheen, the konjac glucomannan mixture of 58: 42 mixing.
Specific preparation method is followed the steps below：
Step 1, prepare okra juice
Step 1.1, tender and crisp, bud green okra Fruit pod is selected, stalk is rinsed well, be placed in the clear water that temperature is 95 DEG C
Rapid put rinses 30s after middle blanching 1.5min in cold water；
Step 1.2, the okra Fruit pod in step 1.1 is put into again 20min is soaked in colour protecting liquid；
Step 1.3, the water mashing for adding 20% by the okra Fruit pod after color protection in step 1.2, are made okra juice standby
Mashing；
Step 1.4, by the okra juice obtained in step 1.3 it is standby mashing with 100 mesh nylon net filter removal of impurities, obtain Huang
Gumbo juice；
Step 2, prepare glue
Epoxy glue 0.9% is taken, isomalto-oligosaccharide 4%, white granulated sugar 5%, skimmed milk powder 0.1% is slow after being well mixed
Ground is added in 45 DEG C of warm water, stirring while adding, it is to avoid in caking, the thermostat water bath for being subsequently placed in 50 DEG C, make rubber powder abundant
Water absorption and swelling, is then heated to boiling by glue, keeps 8min, obtains milky mixed sugar glue；
Step 3, allotment
Step 3.1, citric acid 0.1%, plus suitable quantity of water is taken to be uniformly dissolved；
Step 3.2, the okra juice 25% for taking step 1.4 to obtain, okra juice is pre-dissolved with the citric acid in step 3.1
Liquid is added in the mixed sugar glue that step 2 is obtained together；
Step 3.3, the mixed sugar glue that step 3.2 is obtained is placed on electric furnace and boils 30s and merges matrix；
Step 4, filling, sterilizing
Mixed sugar glue deployed in step 3.3 is filled in sterilized jelly cup while hot, 85 are put into after sealing
DEG C thermostat water bath in sterilize 15min, be immediately placed in frozen water and be cooled to 25 DEG C；
The mass fraction of each component weighed above is：Okra juice 25%, epoxy glue 0.9%, isomalto-oligosaccharide
4%, white granulated sugar 5%, skimmed milk powder 0.1%, citric acid 0.1%, remaining ingredient is water, and each component sum weighed is 100%.
A kind of preparation method of okra health-care fruit jelly of the present invention, beats juice by okra Fruit pod and is added in jelly, make
Obtain in jelly containing abundant mineral element, vitamin, dietary fiber, pectin, Flavonoid substances etc., be both favorably improved immune
Power, improvement indigestion, are beneficial to improve okra deep processing added value again.
Claims (3)
1. a kind of preparation method of okra health-care fruit jelly, it is characterised in that raw material composition includes by mass percentage：Huang Qiu
Certain herbaceous plants with big flowers juice 25-35%, epoxy glue 0.8-1%, isomalto-oligosaccharide 3-6%, white granulated sugar 2-5%, skimmed milk powder 0.08-0.1%, lemon
Lemon acid 0.04-0.1%, remaining ingredient is water, and above each component sum is 100%.
2. the preparation method of a kind of okra health-care fruit jelly according to claim 1, it is characterised in that specifically according to following
Step is carried out：
Step 1, prepare okra juice
Step 1.1, tender and crisp, bud green okra Fruit pod is selected, stalk is rinsed well, be placed in the clear water that temperature is 85-95 DEG C
Rapid put rinses 30s after blanching 1.5min in cold water；
Step 1.2, the okra Fruit pod in step 1.1 is put into again 15-20min is soaked in colour protecting liquid；
Step 1.3, add 15-20% water to be beaten the okra Fruit pod after color protection in step 1.2, be made that okra juice is standby to be beaten
Slurry；
Step 1.4, by the okra juice obtained in step 1.3 it is standby mashing with 100 mesh nylon net filter removal of impurities, obtain okra
Juice；
Step 2, prepare glue
Epoxy glue 0.8-1%, isomalto-oligosaccharide 3-6%, white granulated sugar 2-5%, skimmed milk powder 0.08-0.1% are weighed, mixing is equal
It is stirring while adding in the warm water that 45 DEG C are slowly added to after even, it is to avoid in caking, the thermostat water bath for being subsequently placed in 50 DEG C, to make
The abundant water absorption and swelling of rubber powder, is then heated to boiling by glue, keeps 5-10min, obtains milky mixed sugar glue；
Step 3, allotment
Step 3.1, citric acid 0.04-0.1% is weighed, plus suitable quantity of water is uniformly dissolved；
Step 3.2, the okra juice 25-35% that step 1.4 is obtained is weighed, okra juice and citric acid in step 3.1 is pre-
Solution is added in the mixed sugar glue that step 2 is obtained together；
Step 3.3, the mixed sugar glue that step 3.2 is obtained is placed on electric furnace and boils 30s and merges matrix；
Step 4, filling, sterilizing
Mixed sugar glue deployed in step 3.3 is filled in sterilized jelly cup while hot, 85 DEG C are put into after sealing
15min is sterilized in thermostat water bath, is immediately placed in frozen water and is cooled to 25 DEG C；
The mass percent of each component weighed above is：Okra juice 25-35%, epoxy glue 0.8-1%, isomalto-oligosaccharide
3-6%, white granulated sugar 2-5%, skimmed milk powder 0.08-0.1%, citric acid 0.04-0.1%, remaining ingredient is water, each group weighed
/ and be 100%.
3. a kind of preparation method of okra health-care fruit jelly according to claim 2, it is characterised in that described epoxy glue
For carragheen, the konjac glucomannan mixture of 58: 42 mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710356570.8A CN107156744A (en) | 2017-05-19 | 2017-05-19 | A kind of preparation method of okra health-care fruit jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710356570.8A CN107156744A (en) | 2017-05-19 | 2017-05-19 | A kind of preparation method of okra health-care fruit jelly |
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| Publication Number | Publication Date |
|---|---|
| CN107156744A true CN107156744A (en) | 2017-09-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710356570.8A Pending CN107156744A (en) | 2017-05-19 | 2017-05-19 | A kind of preparation method of okra health-care fruit jelly |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110731443A (en) * | 2019-11-01 | 2020-01-31 | 渤海大学 | stabilizer for preparing suspension beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4001435A (en) * | 1968-07-08 | 1977-01-04 | Hayashibara Company | Process for preparing foods and drinks |
| CN103907805A (en) * | 2014-03-28 | 2014-07-09 | 王勤 | Preparation method of water-chestnut jelly |
| CN104872482A (en) * | 2015-05-27 | 2015-09-02 | 台州科技职业学院 | Health jelly and preparation method thereof |
| CN105076926A (en) * | 2015-09-18 | 2015-11-25 | 临沂大学 | Abelmoschus manihot jelly and making method thereof |
| CN106036674A (en) * | 2016-05-13 | 2016-10-26 | 南京泽朗生物科技有限公司 | Abelmoschus esculentus jelly |
-
2017
- 2017-05-19 CN CN201710356570.8A patent/CN107156744A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4001435A (en) * | 1968-07-08 | 1977-01-04 | Hayashibara Company | Process for preparing foods and drinks |
| CN103907805A (en) * | 2014-03-28 | 2014-07-09 | 王勤 | Preparation method of water-chestnut jelly |
| CN104872482A (en) * | 2015-05-27 | 2015-09-02 | 台州科技职业学院 | Health jelly and preparation method thereof |
| CN105076926A (en) * | 2015-09-18 | 2015-11-25 | 临沂大学 | Abelmoschus manihot jelly and making method thereof |
| CN106036674A (en) * | 2016-05-13 | 2016-10-26 | 南京泽朗生物科技有限公司 | Abelmoschus esculentus jelly |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110731443A (en) * | 2019-11-01 | 2020-01-31 | 渤海大学 | stabilizer for preparing suspension beverage |
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Application publication date: 20170915 |