CN107212105A - The preparation method that celery pectin plants butter cream - Google Patents
The preparation method that celery pectin plants butter cream Download PDFInfo
- Publication number
- CN107212105A CN107212105A CN201710360667.6A CN201710360667A CN107212105A CN 107212105 A CN107212105 A CN 107212105A CN 201710360667 A CN201710360667 A CN 201710360667A CN 107212105 A CN107212105 A CN 107212105A
- Authority
- CN
- China
- Prior art keywords
- celery
- pectin
- water
- juice
- leaf
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
Abstract
Plant the preparation method of butter cream, it is characterised in that：1）Celery Juice is produced；2）Jelly powder is produced：3）The formula of product is（%, w/w）：Tea oil 35.0 40.0, palm oil 6.0 12.0, jelly powder 10.0 20.0, Celery Juice 15.0 25, white sugar 5.0 7.0, salt 0.3 1.0, skimmed milk power 8.0 15.0, diglycerides 0.05 0.2, lecithin 0.15 0.3, potassium sorbate 0.02 0.03, citric acid 0.02 0.03, carragheen 0.3 0.8, casein sodium 1.0 2.0, plus deionized water are to 100.4）The preparation 5 of aqueous phase）The preparation 6 of oil phase）Reconcile and emulsify 7）Quenching shaping.By special pectous extracting method, the kinds of ingredients in product of the present invention is fully fused, add the enterocinesia after human body food, improve constipation, and the function of adsorbable enteral miscellaneous bacteria and toxin.The present invention adds the vitamin thought amount that celery leaf juice adds product, remains the fragrance of celery, and a plant butter cream product for being rich in vitamin and having celery fragrance is provided for people.
Description
Technical field
The present invention relates to the production technology of cream, more particularly to celery pectin plants the preparation method of butter cream, belongs to cream
Production technical field.
Background technology
It is that vegetable oil is carried out into hydrogenation to plant butter cream, the vegetable oil of liquid is become the semisolid of plasticity, is easy to
Make and store.At present, butter cream monotonous taste is planted, not comprehensive nutrition is especially the absence of a kind of rich in all kinds of natural complex
Cream, people are in the urgent need to a tool fruit flavor and can supplement the cream of natural complex.
Nutrition of the leaf of Herba Apii graveolentis than stem will be higher by many times.Nutritional ingredient is significantly larger than stem of celery, nutritionist in leaf of Herba Apii graveolentis
Once the test of 13 nutritional ingredients was carried out to the stem and blade of celery, and found there are 10 indexs to exceed stem in celery blade.
Wherein, carotene carotene content is 88 times of stem in leaf;Ascorbic content is 13 times of stem;Vitamin B1 is 17 times of stem;Egg
White matter is 11 times of stem;Calcium exceedes 2 times of stem.
Leaf of Herba Apii graveolentis has following effect：1. the soothing the liver antihypertensive effect of leaf of Herba Apii graveolentis, for primary, gestational and climacteric
Hypertension is effective.2. celery contains diuresis active ingredient, internal sodium retention, inducing diuresis to remove edema are eliminated.3. celery is high microsteping
Food, can accelerate the duration of runs of the excrement in enteral, reduce contact of the carcinogenic substance with mucous membrane of colon, reach what is prevented colon cancer
Purpose.4. celery iron-holder is higher, the loss of women's menses can be supplemented, is the good vegetable of Patients with iron deficiency anemia, that eats is avoided that
Ochrodermia, drying, lusterless complexion, and lustrous eyes can be made, hair is shiny black.The leaf of 5 celeries, stem contains volatile materials,
Ju not be fragrant, the appetite of people can be strengthened.Celery Juice also has hypoglycemic effect.A little celeries are often eaten, uric acid can be neutralized and internal
Acidic materials, to prevention gout have better effects.6. celery contains Zn-ef ficiency, it is a kind of sexual function food, can promotes people's
Heat, west is referred to as " man and wife's dish ", is once classified as fasting by the monk of ancient Greek.7. the carrotene ratio contained in leaf of Herba Apii graveolentis
The content of stem is high, and we can do leaf of Herba Apii graveolentis soup, and long-term consumption can help the sleeping sleep of people, make skin glossy.
Pectin substance is one of plant cell wall component, is present in the intercellular layer between flanking cell wall, plays cell
Coherent effect.Different vegetables, fruit mouthfeel is had any different, the pectin content and pectin point mainly contained by them
What the difference of son was determined.It is the most abundant source of pectin containing about 30% pectin in the pericarps such as citrus, lemon, shaddock.By pectin
Composition can have homogeneity polysaccharide and heteroglycan two types：Homogeneity glycan pectin such as D- galactans, L- arabans and D-
Galacturonic acid glycan etc.；Heteroglycan pectin is most common, is with not by galacturonic acid glycan, galactan and araban
Constitute in proportion, commonly referred to as pectic acid.The pectin of separate sources, its ratio is also each variant.The pectic acid of part esterification
Referred to as pectinic acid.About 20%~60% carboxyl is esterified in natural pectin, and molecular weight is 20,000~40,000.The crude product of pectin is summary
Yellowy white powder thing, is dissolved in 20 parts of water, forms sticky tasteless solution, negatively charged.
Pectin is a kind of natural polymer, acts on, is widely used in good gelatine and stable emulsifying
Food, medicine, daily use chemicals and textile industry.Shaddock pericarp is rich in pectin, and its content, up to 6% or so, is the desirable feedstock for producing pectin.
Pectin point three kinds of liquid pectin, jelly powder and LM, wherein especially the most universal with the application of jelly powder.Can from shaddock ped
To produce jelly powder and LM.
Pectin belongs to water-soluble dietary fiber, and itself is not absorption of human body, but can help to enterocinesia, improves constipation, and
And adsorbable enteral miscellaneous bacteria and toxin.
The content of the invention
For planting the existing production status of butter cream, the present invention provides a kind of celery fruit of local flavor for having celery rich in vitamin
The preparation method that glue plants butter cream.
The present invention is achieved in that celery pectin plants the preparation method of butter cream, it is characterised in that：1）The system of Celery Juice
Take：Leaf of Herba Apii graveolentis plucks wash clean, puts into and gets away the quick mistake of water together, pulls out in immersion cold water quickly, keeps the bud green of color.So
After pull out and drain, chopping, plus a small amount of plain boiled water is smashed with cooking machine, starched as fine and smooth leaf of Herba Apii graveolentis.By leaf of Herba Apii graveolentis slurry in centrifugation
30-40min is centrifuged with 1000-2000rpm rotating speeds in machine, celery leaf slag and leaf of Herba Apii graveolentis liquid is sufficiently separated, celery leaf slag is removed,
Juice is collected, that is, obtains celery leaf juice.
2）Jelly powder is produced：It regard fresh shaddock ped as raw material.First fresh shaddock ped is blended to 2~3mm of particle diameter, be placed in steam or
5~8min is handled in boiling water, to be passivated pectinase activity.Kill the clear bubble 30min in water, and be heated to 90 DEG C again of the raw material after enzyme
5min, pressure removes juice, with clear water rinsing for several times, bitter taste, pigment and soluble impurity is removed as far as possible.Treated shaddock ped is fallen
Enter in jacketed pan, plus 4 times of water, and adjust ph to 1.5~2.0 with technical hydrochloric acid, 95 DEG C are heated to, constant temperature is kept in being stirred continuously
60min.Pectin extract is filtered to obtain while hot.50 DEG C are cooled to, 1%~2% amylase is added to decompose starch therein, enzyme is made
During with ending, being again heated to 80 DEG C and killing enzyme.Then plus 0.5%~2% activated carbon, 20min is stirred at 80 DEG C, filter the filter that must decolourize
Liquid.Using vacuum concentrate methool, under conditions of 55~60c, after being carried out after the pectin content of extract solution is brought up into 4%~6.5%
Continuous process processing.The technical hydrochloric acid of weight 1.5% is added in fructose concentrating liquid, is stirred evenly, then 95% alcohol of addition equivalent slowly,
It is stirring while adding, make pectin Precipitation.Again with 80% ethanol wash, remove alcohol dissolubility impurity.Then 95% acid alcohol is used
Washing 2 times, after being drained with pressafiner, by pectin precipitation feeding vacuum drier at 60 DEG C dry to water content 10% with
Under, pectin is finely ground, jelly powder.
3）The formula of product is（%, w/w）：Tea oil 35.0-40.0, palm oil 6.0-12.0, jelly powder 10.0-20.0,
Celery Juice 15.0-25, white sugar 5.0-7.0, salt 0.3-1.0, skimmed milk power 8.0-15.0, diglycerides 0.05-0.2, ovum
Phosphatidase 0 .15-0.3, potassium sorbate 0.02-0.03, citric acid 0.02-0.03, carragheen 0.3-0.8, casein sodium 1.0-
2.0, plus deionized water is to 100.
4）The preparation of aqueous phase：Jelly powder, white sugar, salt, skimmed milk power, potassium sorbate, citric acid, carragheen, casein
Sour sodium, Celery Juice is mixed by formula rate, is heated to 50 DEG C and is maintained 1.4 hours, is sufficiently stirred for, it is completely dissolved into uniformly
Aqueous phase it is standby.
5）The preparation of oil phase：After mixing tea oil and palm oil in grease cooperation tank by formula rate, 60 DEG C are heated to,
Again plus the composition such as diglycerides, lecithin, 65 DEG C of temperature 35min is kept, mixes well standby.
6）Reconcile and emulsify：Oil phase and aqueous phase addition are mixed into emulsion tank and emulsified, is added while stir, with
Just formed water in oil (W/O) emulsion, 50 DEG C of emulsifying temperature, time 25min, emulsification procedure will at the end of add
Essence.
7）Quenching shaping：The emulsion emulsified is put into people to mediate in quickly cooling into quenching kneader, quickly cooling temperature
- 25 DEG C, the milk after kneading is cooled and shaped.
The present invention has the characteristics that compared with similar products：
1. the present invention makes the kinds of ingredients in product of the present invention fully fuse, adds people by special pectous extracting method
Enterocinesia after body food, improves constipation, and the function of adsorbable enteral miscellaneous bacteria and toxin.
2. the present invention adds the vitamin thought amount that celery leaf juice adds product, the fragrance of celery is remained, is that people carry
A plant butter cream product for being rich in vitamin and having celery fragrance is supplied.
Embodiment
The present invention is achieved in that celery pectin plants the preparation method of butter cream, it is characterised in that：1）The system of Celery Juice
Take：Leaf of Herba Apii graveolentis plucks wash clean, puts into and gets away the quick mistake of water together, pulls out in immersion cold water quickly, keeps the bud green of color.So
After pull out and drain, chopping, plus a small amount of plain boiled water is smashed with cooking machine, starched as fine and smooth leaf of Herba Apii graveolentis.By leaf of Herba Apii graveolentis slurry in centrifugation
35min is centrifuged with 1500rpm rotating speeds in machine, celery leaf slag and leaf of Herba Apii graveolentis liquid is sufficiently separated, celery leaf slag is removed, juice is collected
Liquid, that is, obtain celery leaf juice.
2）Jelly powder is produced：It regard fresh shaddock ped as raw material.First fresh shaddock ped is blended to particle diameter 3mm, steam or boiling is placed in
8min is handled in water, to be passivated pectinase activity.Kill the clear bubble 30min in water again of the raw material after enzyme, and be heated to 90 DEG C of 5min,
Pressure removes juice, with clear water rinsing for several times, bitter taste, pigment and soluble impurity is removed as far as possible.Treated shaddock ped is poured into folder
In layer pot, plus 4 times of water, and adjust ph to 1.5 with technical hydrochloric acid, 95 DEG C are heated to, constant temperature 60min is kept in being stirred continuously.Take advantage of
Heat filtering obtains pectin extract.50 DEG C are cooled to, 1.5% amylase is added to decompose starch therein, when enzyme effect ends,
It is again heated to 80 DEG C and kills enzyme.Then plus 1% activated carbon, 20min is stirred at 80 DEG C, the filtrate that must decolourize is filtered.Using vacuum concentration
Method, under conditions of 56c, carries out subsequent handling processing after the pectin content of extract solution is brought up into 5.5%.In fructose concentrating liquid
The middle technical hydrochloric acid for adding weight 1.5%, is stirred evenly, then adds 95% alcohol of equivalent slowly, stirring while adding, makes pectin precipitation analysis
Go out.Again with 80% ethanol wash, remove alcohol dissolubility impurity.Then washed 2 times, drained with pressafiner with 95% acid alcohol
Afterwards, pectin precipitation feeding vacuum drier is dried to water content below 10% at 60 DEG C, pectin is finely ground, jelly powder.
3）The formula of product is（%, w/w）：Tea oil 38.0, palm oil 8.0, jelly powder 12.0, Celery Juice 20, white sugar
5.0, salt 0.3-, skimmed milk power 8.0-, diglycerides 0.1, lecithin 0.2, potassium sorbate 0.02, citric acid 0.03, card
Glue 0.4, casein sodium 1.2, plus deionized water are drawn to 100.
4）The preparation of aqueous phase：Jelly powder, white sugar, salt, skimmed milk power, potassium sorbate, citric acid, carragheen, casein
Sour sodium, Celery Juice is mixed by formula rate, is heated to 50 DEG C and is maintained 1.4 hours, is sufficiently stirred for, it is completely dissolved into uniformly
Aqueous phase it is standby.
5）The preparation of oil phase：After mixing tea oil and palm oil in grease cooperation tank by formula rate, 60 DEG C are heated to,
Again plus the composition such as diglycerides, lecithin, 65 DEG C of temperature 35min is kept, mixes well standby.
6）Reconcile and emulsify：Oil phase and aqueous phase addition are mixed into emulsion tank and emulsified, is added while stir, with
Just formed water in oil (W/O) emulsion, 50 DEG C of emulsifying temperature, time 25min, emulsification procedure will at the end of add
Essence.
7）Quenching shaping：The emulsion emulsified is put into people to mediate in quickly cooling into quenching kneader, quickly cooling temperature
- 25 DEG C, the milk after kneading is cooled and shaped.
Claims (1)
1. the preparation method that celery pectin plants butter cream, it is characterised in that：
1）Celery Juice is produced：Leaf of Herba Apii graveolentis plucks wash clean, puts into and gets away the quick mistake of water together, pulls out in immersion cold water quickly,
Keep the bud green of color；Then pull out and drain, chopping, plus a small amount of plain boiled water, smashed with cooking machine, as fine and smooth leaf of Herba Apii graveolentis
Slurry；Leaf of Herba Apii graveolentis slurry is centrifuged into 30-40min with 1000-2000rpm rotating speeds in centrifuge, celery leaf slag and leaf of Herba Apii graveolentis liquid is filled
Separation, removes celery leaf slag, collects juice, that is, obtains celery leaf juice；
2）Jelly powder is produced：It regard fresh shaddock ped as raw material；First fresh shaddock ped is blended to 2~3mm of particle diameter, steam or boiling water is placed in
5~8min of middle processing, to be passivated pectinase activity；Kill the clear bubble 30min in water, and be heated to 90 DEG C again of the raw material after enzyme
5min, pressure removes juice, with clear water rinsing for several times, bitter taste, pigment and soluble impurity is removed as far as possible；Treated shaddock ped is fallen
Enter in jacketed pan, plus 4 times of water, and adjust ph to 1.5~2.0 with technical hydrochloric acid, 95 DEG C are heated to, constant temperature is kept in being stirred continuously
60min；Pectin extract is filtered to obtain while hot；50 DEG C are cooled to, 1%~2% amylase is added to decompose starch therein, enzyme is made
During with ending, being again heated to 80 DEG C and killing enzyme；Then plus 0.5%~2% activated carbon, 20min is stirred at 80 DEG C, filter the filter that must decolourize
Liquid；Using vacuum concentrate methool, under conditions of 55~60c, after being carried out after the pectin content of extract solution is brought up into 4%~6.5%
Continuous process processing；The technical hydrochloric acid of weight 1.5% is added in fructose concentrating liquid, is stirred evenly, then 95% alcohol of addition equivalent slowly,
It is stirring while adding, make pectin Precipitation；Again with 80% ethanol wash, remove alcohol dissolubility impurity；Then 95% acid alcohol is used
Washing 2 times, after being drained with pressafiner, by pectin precipitation feeding vacuum drier at 60 DEG C dry to water content 10% with
Under, pectin is finely ground, jelly powder；
3）The formula of product is（%, w/w）：Tea oil 35.0-40.0, palm oil 6.0-12.0, jelly powder 10.0-20.0, celery
Juice 15.0-25, white sugar 5.0-7.0, salt 0.3-1.0, skimmed milk power 8.0-15.0, diglycerides 0.05-0.2, lecithin
0.15-0.3, potassium sorbate 0.02-0.03, citric acid 0.02-0.03, carragheen 0.3-0.8, casein sodium 1.0-2.0, plus
Deionized water is to 100；
4）The preparation of aqueous phase：Jelly powder, white sugar, salt, skimmed milk power, potassium sorbate, citric acid, carragheen, casein sodium,
Celery Juice is mixed by formula rate, is heated to 50 DEG C and is maintained 1.4 hours, is sufficiently stirred for, it is completely dissolved into uniform aqueous phase
It is standby；
5）The preparation of oil phase：After mixing tea oil and palm oil in grease cooperation tank by formula rate, 60 DEG C are heated to, then add
The compositions such as diglycerides, lecithin, the temperature 35min of 65 DEG C of holding, mix well standby；
6）Reconcile and emulsify：Oil phase and aqueous phase addition are mixed into emulsion tank and emulsified, is added while stirring, so as to shape
Into water in oil (W/O) emulsion, 50 DEG C of emulsifying temperature, time 25min, emulsification procedure will at the end of add it is fragrant
Essence；
7）Quenching shaping：The emulsion emulsified is put into people to mediate in quickly cooling into quenching kneader, quickly cooling temperature -2 5
DEG C, the milk after kneading is cooled and shaped.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710360667.6A CN107212105A (en) | 2017-05-21 | 2017-05-21 | The preparation method that celery pectin plants butter cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710360667.6A CN107212105A (en) | 2017-05-21 | 2017-05-21 | The preparation method that celery pectin plants butter cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107212105A true CN107212105A (en) | 2017-09-29 |
Family
ID=59945348
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710360667.6A Pending CN107212105A (en) | 2017-05-21 | 2017-05-21 | The preparation method that celery pectin plants butter cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107212105A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111149928A (en) * | 2019-12-31 | 2020-05-15 | 南京普恩瑞生物科技有限公司 | Preparation method of nutrient gel, nutrient gel and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039632B (en) * | 2013-01-23 | 2014-04-02 | 杭州鹏龙科技有限公司 | Manufacturing method of healthy margarine |
| CN104523647A (en) * | 2014-12-15 | 2015-04-22 | 浙江宏辉胶丸有限公司 | Enteric hollow capsule made from pectin |
-
2017
- 2017-05-21 CN CN201710360667.6A patent/CN107212105A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039632B (en) * | 2013-01-23 | 2014-04-02 | 杭州鹏龙科技有限公司 | Manufacturing method of healthy margarine |
| CN104523647A (en) * | 2014-12-15 | 2015-04-22 | 浙江宏辉胶丸有限公司 | Enteric hollow capsule made from pectin |
Non-Patent Citations (1)
| Title |
|---|
| 曹龙奎: "《粮油深加工技术》", 30 June 2007, 东北林业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111149928A (en) * | 2019-12-31 | 2020-05-15 | 南京普恩瑞生物科技有限公司 | Preparation method of nutrient gel, nutrient gel and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522809B (en) | Radix Ginseng, Fructus Lycii composite health care beverage and preparation method | |
| CN105567420B (en) | A kind of preparation method of healthy tea oil | |
| CN105754713A (en) | Preparation method of tea oil | |
| CN104068134A (en) | Manufacturing method for dried bean curd with red jujubes and Chinese wolfberries | |
| CN101133837B (en) | Chickpea nutrition powder and method for preparing the same | |
| CN107087687A (en) | The preparation method that a kind of dietary fiber plants butter cream | |
| CN107212105A (en) | The preparation method that celery pectin plants butter cream | |
| KR101997493B1 (en) | Seasoned laver comprising mushroom extract oil and Manufacturing method thereof | |
| KR100272756B1 (en) | Producing process of cactus drink | |
| CN105831545A (en) | Processing method of instant plant gel food | |
| CN107156326A (en) | The method that butter cream is planted in Arabic gum compounding production | |
| CN104431671A (en) | Seabuckthorn and jujube cake and preparation method thereof | |
| CN101223917B (en) | Walnut cheese and preparing process thereof | |
| CN104012680A (en) | Edible blend oil capable of enhancing human immunity and preparation method thereof | |
| CN106174301A (en) | A kind of Resina persicae Colla Corii Asini fruit jelly of blood-enriching face-nourishing | |
| CN112425752A (en) | Tea oil and biological fiber composite jelly beverage and preparation process thereof | |
| CN110432478A (en) | A kind of preparation method of beverage thickener agent and products thereof and application | |
| CN105876549B (en) | A kind of potato beverage | |
| CN104872323A (en) | Honey jasmine tea and method for manufacturing same | |
| CN104720009A (en) | Peanut fish oil refreshing sauce and preparation method thereof | |
| CN114794468B (en) | In-situ camellia oil emulsion and preparation method and application thereof | |
| KR0159800B1 (en) | Method for preparing organic mineral ion beverage | |
| CN107439762A (en) | A kind of instant ginger tea granules and preparation method thereof | |
| KR101883464B1 (en) | Safflower, ramie leaf, a piece of sweet potato stem flour to the mixture calcium drinks mixed with liquid raw materials calcium choran a liquid preparation method | |
| CN107047803A (en) | The preparation method that matrimony vine chrysanthemum juice plants butter cream |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170929 |