CN107223905A - A kind of sipunculid worm jelly rich in dietary fiber and preparation method thereof - Google Patents
A kind of sipunculid worm jelly rich in dietary fiber and preparation method thereof Download PDFInfo
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- CN107223905A CN107223905A CN201710522873.2A CN201710522873A CN107223905A CN 107223905 A CN107223905 A CN 107223905A CN 201710522873 A CN201710522873 A CN 201710522873A CN 107223905 A CN107223905 A CN 107223905A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 60
- 239000008274 jelly Substances 0.000 title claims abstract description 60
- 241000237860 Sipunculidae Species 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 26
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 47
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 47
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 47
- 239000011425 bamboo Substances 0.000 claims abstract description 47
- 235000013311 vegetables Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 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 claims abstract description 31
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 31
- 239000000661 sodium alginate Substances 0.000 claims abstract description 31
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 31
- 239000000499 gel Substances 0.000 claims abstract description 29
- 239000000084 colloidal system Substances 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 20
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 13
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 13
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 13
- 239000001527 calcium lactate Substances 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
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- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
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- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
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- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 4
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 4
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 4
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 3
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 241000233866 Fungi Species 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 6
- 235000019082 Osmanthus Nutrition 0.000 claims 1
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- 241001330002 Bambuseae Species 0.000 abstract description 41
- 238000000034 method Methods 0.000 abstract description 5
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- 238000003860 storage Methods 0.000 description 13
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 7
- 229910001424 calcium ion Inorganic materials 0.000 description 7
- 239000012535 impurity Substances 0.000 description 6
- 238000012856 packing Methods 0.000 description 6
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- 241000133482 Phascolosoma Species 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
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- 241000522254 Cassia Species 0.000 description 4
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- 239000002689 soil Substances 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 235000010410 calcium alginate Nutrition 0.000 description 3
- 239000000648 calcium alginate Substances 0.000 description 3
- 229960002681 calcium alginate Drugs 0.000 description 3
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 3
- 238000003181 co-melting Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
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- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000361919 Metaphire sieboldi Species 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 241001049960 Phascolosoma esculenta Species 0.000 description 1
- 241001598816 Phascolosomatidea Species 0.000 description 1
- 241000237924 Sipuncula Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- -1 by infusion Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 238000013461 design Methods 0.000 description 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-N disulfurous acid Chemical compound OS(=O)S(O)(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-N 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
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- 210000003739 neck Anatomy 0.000 description 1
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Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of preparation method of the sipunculid worm jelly rich in dietary fiber, comprises the following steps：Step 1：Native bamboo shoot after spices bag and clean segment are put into water and cooked, until native bamboo shoot are dissolved completely by well-done, colloid, spices bag is taken out, obtains native bamboo shoot soup；Step 2：Clean vegetables are subjected to cutting, the vegetables after cutting are subjected to color protection and cooking successively, wherein, the cutting is to dice or chopping；Step 3：Vegetables after the native bamboo shoot soup and step 2 in a heated state obtaining sodium alginate soln, step 1 are handled mix, and be then charged into mould, calcium lactate solution is then added into mould, stand to form gel jelly then at the environment of 20 DEG C of temperature below；Step 4：The gel of step 3 is frozen and sterilized, is then vacuum-packed, the sipunculid worm jelly rich in dietary fiber is obtained.Sipunculid worm jelly made from the inventive method is nutritious, heat resistance and have good stability, and facilitates the later stage to store and transport.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of sipunculid worm jelly and its preparation side rich in dietary fiber
Method.
Background technology
Native bamboo shoot, are commonly called as native earthworm, and scientific name belongs to siphon-worm and moved " Phascolosoma (Phascolosomaesculenta) "
Thing door (Sipuncula), leather bag Sipunculida (Phascolosomatidea), leather bag siphon-worm mesh (Phascoloso-
Maliformes), it is China's indigenous species.China's multi-section pharmacopeia have recorded the edible and medical value of Phascolosoma, be claimed
For " cordyceps sinensis " in ocean.Phascolosoma meat flavour is delicious, nutritious, the several amino acids rich in needed by human body,
Trace element and various active material, can effectively adjust human body various functions, with significant anti-aging, antifatigue, antioxygen
Change and promote the effects such as mouse milk is secreted.Research to Phascolosoma nutritional ingredient is found, protein is contained in its dry sample
Up to 66%, its main component is collagen.
Native bamboo shoot are wild on the beach that coastal rivers salt-fresh water crosses, especially many with the ground such as Xiamen of Fujian Province, Quanzhou yield, quality
Good, its meat is clear, delicious sweet fresh, nutritious, there is nourishing Yin and falling fire, clearing lung-heat qi-restoratives, be nutritious tonifying suitable for people of all ages and
The health-care good product of dietotherapy.
Sipunculid worm jelly rises in all good traditional properties snack of a kind of color, smell and taste of Fujian, Xiamen coastal area, nowadays popular
It is that, using Phascolosoma as primary raw material, by infusion, colloid contained by polypide is dissolved in water in the southeastern coastal areas, cooling
Bulk is condensed into afterwards, its meat is clear, delicious sweet fresh, is loved by people.At present, in Fujian, Xiamen coastal area, tasty leather bag
Siphon-worm is main to eat raw, based on marketing fresh.But the making of sipunculid worm jelly and storage are but restricted by objective environment factor deeply, weather one
Heat, " sipunculid worm jelly " is bad to freeze, it is difficult to make gateway chewiness, the mouthfeel of high resilience can only assist to give birth to by freezing equipment
Production.Equally, it is unstable because the colloid heat resistance of " sipunculid worm jelly " is poor in terms of storage, thus in scorcher must by
Freezing equipment or ice cube are refrigerated, and otherwise colloid softening apt to deteriorate, causes quality decline.Not only bad for " sipunculid worm jelly "
Industrialized production, meanwhile, storage and transport are required to freezing, and energy consumption is big.
The content of the invention
It is an object of the invention to overcome drawbacks described above, there is provided a kind of sipunculid worm jelly rich in dietary fiber and its preparation side
Method, sipunculid worm jelly made from the preparation method is nutritious, heat resistance and have good stability, and facilitates the later stage to store and transport.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of preparation method of the sipunculid worm jelly rich in dietary fiber, comprises the following steps：
Step 1：Native bamboo shoot after spices bag and clean segment are put into water and cooked, until native bamboo shoot are by well-done, colloid
Dissolve completely, take out spices bag, obtain native bamboo shoot soup；
Step 2：Clean vegetables are diced or chopping, by dice or chopping after vegetables carry out color protection successively and boil
System；
Step 3：The native bamboo shoot soup and step 2 in a heated state obtaining sodium alginate soln, step 1 handle after vegetable
Dish is mixed, and is then charged into mould, calcium lactate solution is then added into mould, stand to be formed then at the environment of 20 DEG C of temperature below
Gel freezes；
Step 4：The gel of step 3 is frozen and sterilized, sipunculid worm jelly finished product is obtained.
The beneficial effects of the present invention are：(1) by add sodium alginate and calcium ion improve sipunculid worm jelly heat resistance and
Stability, facilitates the later stage to store and transport, simplifies the traffic condition of product, widened the Sales Channel of product, made consumer
The featured delicious food in place can more easily be tasted；(2) the obtained sipunculid worm jelly of tradition is general preferably in 0~4 DEG C of refrigeration, after taking-up
Must directly it eat, the storage life of refrigeration is usually no more than 1 week, and sipunculid worm jelly produced by the present invention can normal temperature preservation, reduction storage
Energy consumption, also extends storage life (ordinary packing can be preserved 2 weeks, and vacuum packaging can extend to 5 weeks)；(3) present invention takes colloid
Co-melting mode, the gel of the colloid of native bamboo shoot and calcium alginate is merged, and not only effectively overcomes single native bamboo shoot originally
The thermo-labile and unstable defect of colloid, while also improve the quality and mouthfeel of product, make that product is more flexible, quality more
It is soft glutinous tender and crisp；(4) present invention is used as auxiliary material by adding vegetables, not only increases the content of dietary fiber in sipunculid worm jelly, color and luster,
Nutrition is more rich.
Embodiment
To describe the technology contents of the present invention in detail, feature, the objects and the effects being constructed, below in conjunction with embodiment
It is explained in detail.
The design of most critical of the present invention is：By adding sodium alginate and calcium ion with improve be rich in dietary fiber soil
Heat resistance and stability that bamboo shoot are frozen, facilitate the later stage to store and transport.
The present invention provides a kind of preparation method of the sipunculid worm jelly rich in dietary fiber, comprises the following steps：
Step 1：Native bamboo shoot after spices bag and clean segment are put into water and cooked, until native bamboo shoot are by well-done, colloid
Dissolve completely, take out spices bag, obtain native bamboo shoot soup；
Step 2：Clean vegetables are diced or chopping, by dice or chopping after vegetables carry out color protection successively and boil
System；
Step 3：The native bamboo shoot soup and step 2 in a heated state obtaining sodium alginate soln, step 1 handle after vegetable
Dish is mixed, and is then charged into mould, calcium lactate solution is then added into mould, stand to be formed then at the environment of 20 DEG C of temperature below
Gel freezes；
Step 4：The gel of step 3 is frozen and sterilized, sipunculid worm jelly finished product is obtained.
The present invention operation principle be：Sodium alginate, is the natural plants colloid being rich in the brown algae plant such as sea-tangle,
It is a kind of natural polysaccharide, with good stability, dissolubility, viscosity and security, makes gel, good colloid can be kept
Form, sepage or contraction do not occur, and original body can be still maintained in high temperature, freezing and acid medium；Preparing sipunculid worm jelly
Process addition sodium alginate and calcium lactate, wherein sodium alginate macromolecule is crosslinked in the presence of calcium ion and loses rheological characteristic,
The flowing of hydrone is suppressed, and produces the high gel of water content, and the gel formed has heat irreversible, gel
Performance is not affected by temperature, and the processing such as heat sterilization and micro-wave oven can be carried out, with good heat endurance, so obtained soil
The heat resistance and stability that bamboo shoot are frozen into product are greatly improved, and will not occur to cause due to temperature fluctuation in transport, storage
Metaboly.
It was found from foregoing description, the beneficial effects of the present invention are：(1) soil is improved by adding sodium alginate and calcium ion
Heat resistance and stability that bamboo shoot are frozen, facilitate the later stage to store and transport, simplify the traffic condition of product, widened the sale of product
Channel, allows consumer more easily to taste the featured delicious food in place；(2) the obtained sipunculid worm jelly of tradition is general preferably 0~4
DEG C refrigeration, must directly be eaten after taking-up, the storage life of refrigeration is usually no more than 1 week, and sipunculid worm jelly produced by the present invention can normal temperature
Preserve, reduction storage energy consumption also extends storage life (ordinary packing can be preserved 2 weeks, and vacuum packaging can extend to 5 weeks)；(3) originally
The co-melting mode of colloid is taken in invention, and the gel of the colloid of native bamboo shoot and calcium alginate is merged, not only effectively overcome
Originally the thermo-labile and unstable defect of single native bamboo shoot colloid, while also improving the quality and mouthfeel of product, makes product more have
Elasticity, quality are more soft glutinous tender and crisp；(4) present invention is used as auxiliary material by adding vegetables, not only increases meals in sipunculid worm jelly fine
The content of dimension, color and luster, nutrition are more rich.
Further, the spices bag in step 1 includes following raw material：3~5 parts of cardamoms, 3~5 parts of cassia barks, 3~5
Part dried orange peel, 3~5 parts of roots of Dahurain angelica, 3~5 portions of Chinese cassia trees, 3~5 portions of cloves, 3~5 parts of anises, 3~5 portions of Chinese prickly ashes and 1~3 part of husky ginger.
Further, the weight ratio of spices bag, native bamboo shoot and water is 25~43: 500~1000: 1500~2000 in step 1.
Further, the concrete operations of step 2 are：Vegetables after cleaning be put into sodium metabisulfite solution immersion 10~
15min, is then diced or chopping, by dice or chopping after vegetables place into above-mentioned sodium metabisulfite solution continue soak
Steep 45~60min and carry out color protection, then pick up rinsed with flowing water, draining, be then placed in 95~100 DEG C of 0.1~0.2% lemon
Cook to pick up to be rinsed with flowing water after 5~10min in acid solution and cool down.
Seen from the above description, vegetables are subjected to aforesaid operations, can effectively prevent vegetables in cleaning and chopping or dice
Process brown stain, and color protection can further be strengthened by using 0.1~0.2% citric acid solution to carry out cooking, vegetables is kept original color
Pool, it helps the rigidity of sodium alginate and calcium ion formation gel is improved, while immediately cooling contributes to epidermis to receive after cooking
Contracting avoided rotten influence mouthfeel.
Further, the preparation process of sodium alginate soln is as follows：By the sodium alginate of 15~30 parts by weight and 1000 weights
20~30min is stood after the water mixing for measuring part, boiling is then heated to, keeps removing the bubble of solution surface after 8~10min of boiling
Foam, after 100 mesh sieves, obtains sodium alginate soln, the stirring of 1~2r/s speed is wherein accompanied by heating process.
Seen from the above description, the sodium alginate soln water absorption and swelling that prepared by above-mentioned steps is more abundant, dissolves more complete, keeps away
Exempting from the later stage obtains sipunculid worm jelly finished product and there is foreign body sensation, improves the quality and mouthfeel of sipunculid worm jelly finished product.
Further, the mass concentration of the calcium lactate solution in step 3 is 3.0~5.0%.
Seen from the above description, the concentration for controlling calcium lactate solution is 3.0~5.0% so that sodium alginate and calcium ion
Fully contact is cross-linked to form with certain rigid gel.
Further, the concrete operations of step 3 are：The native bamboo shoot in a heated state obtaining sodium alginate soln, step 1
Vegetables mixing after soup and step 2 processing, adds 20~30 parts by weight refined salt and stirs, mould is then charged into, then to mould
Calcium lactate solution is added in tool, 10~15min is stood in the environment of 20 DEG C of temperature below, gel is formed and freezes.
Seen from the above description, aforesaid operations help speed up to form gel jelly.
Further, the vegetables are the one or more in sea-tangle, broccoli, carrot, green soya bean, green pepper and black fungus.
Seen from the above description, above-mentioned vegetables are rich in dietary fiber, after sipunculid worm jelly collocation, add the nutrition of sipunculid worm jelly
And the enterogastric peristalsis of eater can be increased, promote metabolism.
Further, the gel of step 3 is frozen and carries out pulse strong-light sterilization, be then vacuum-packed, obtain sipunculid worm jelly finished product.
Seen from the above description, sterilized using pulse strong-light, efficient sterilizing and the form that gel jelly can not be destroyed, vacuum packet
Dress can further extend the shelf life of sipunculid worm jelly.
The present invention also provides a kind of sipunculid worm jelly finished product according to made from above-mentioned preparation method.
Embodiment 1
A kind of preparation method of the sipunculid worm jelly rich in dietary fiber, comprises the following steps：
Step 1：First by 500g Tu Sunpao in water, the mud allowed in its discharge tripe repaves and tripe is rolled brokenly on slabstone, washes
Mud impurity remaining in tripe is removed, the native bamboo shoot after draining will be cleaned, 5cm worm section is cut into；
3g cardamoms, 3g cassia barks, 3g dried orange peels, the 3g roots of Dahurain angelica, 3g Chinese cassia trees, 3g cloves, 3g anistree, 3g Chinese prickly ashes and 1g husky gingers is taken to load
In gauze bag, spices bag is made in suture；
Native bamboo shoot after above-mentioned segment and spices bag are put into pot, 1500mL clear water is injected, is boiled with very hot oven, control soup
Temperature is not less than 80 DEG C, and is constantly stirred with 1r/s speed, boils to native bamboo shoot are rotten, colloid takes out spices after dissolving completely
Bag, leaves native bamboo shoot soup；
Step 2：By impurity elimination, the flushing respectively of the vegetables (sea-tangle and each half of broccoli) after cleaning, burnt sulfurous is then placed in
10min is soaked in acid sodium solution, is then diced or chopping, by dice or chopping after vegetables be immediately placed in again it is above-mentioned burnt sub-
In metabisulfite solution continue soak 45min carry out color protection, then pick up rinsed with flowing water, draining, be then placed in 95 DEG C 0.1%
Cook to pick up to be rinsed with flowing water immediately after 5min in citric acid solution and be allowed to cool；
Step 3：Take 15g sodium alginate powders to be well mixed with 1000mL water, and be standing and soak for 20min, make its water suction molten
It is swollen, it is heated to seething with excitement with 1r/s speed stirring and small fire interruption, keeps slight boiling condition 8min, except the foam of scalping, and
100 mesh screens are used while hot, and mass concentration is 1.5% sodium alginate soln；
Sodium alginate soln in a heated state by mass concentration for 1.5%, step 1 obtained native bamboo shoot soup and step
Vegetables mixing after 2 processing, is added 20g refined salt and is stirred evenly with 2r/s speed, be subsequently poured into mould and place into 3.0% calcium lactate solution
Middle reaction shaping, stands 10min formation gels then at the environment of 20 DEG C of temperature below and freezes；
Step 4：The gel of step 3 is frozen and carries out pulse strong-light sterilization, loads the packing box vacuum sealing bag of corresponding model
Dress, obtains sipunculid worm jelly finished product.
Embodiment 2
A kind of preparation method of the sipunculid worm jelly rich in dietary fiber, comprises the following steps：
Step 1：First by 800g Tu Sunpao in water, the mud allowed in its discharge tripe repaves and tripe is rolled brokenly on slabstone, washes
Mud impurity remaining in tripe is removed, the native bamboo shoot after draining will be cleaned, 5cm worm section is cut into；
4g cardamoms, 4g cassia barks, 4g dried orange peels, the 4g roots of Dahurain angelica, 4g Chinese cassia trees, 4g cloves, 4g anistree, 4g Chinese prickly ashes and 2g husky gingers is taken to load
In gauze bag, spices bag is made in suture；
Native bamboo shoot after above-mentioned segment and spices bag are put into pot, 1750mL clear water is injected, is boiled with very hot oven, control soup
Temperature is not less than 80 DEG C, and is constantly stirred with 1r/s speed, boils to native bamboo shoot are rotten, colloid takes out spices after dissolving completely
Bag, leaves native bamboo shoot soup；
Step 2：By impurity elimination, the flushing respectively of the vegetables (carrot and each half of green soya bean) after cleaning, pyrosulfurous acid is then placed in
12.5min is soaked in sodium solution, is then diced or chopping, by dice or chopping after vegetables be immediately placed in again it is above-mentioned burnt sub-
In metabisulfite solution continue soak 52min carry out color protection, then pick up rinsed with flowing water, draining, be then placed in 98 DEG C 0.1%
Cook to pick up to be rinsed with flowing water immediately after 8min in citric acid solution and be allowed to cool；
Step 3：Take 20g sodium alginate powders to be well mixed with 1000mL water, and be standing and soak for 25min, make its water suction molten
It is swollen, it is heated to seething with excitement with 2r/s speed stirring and small fire interruption, keeps slight boiling condition 9min, except the foam of scalping, and
100 mesh screens are used while hot, and mass concentration is 2% sodium alginate soln；
Sodium alginate soln in a heated state by mass concentration for 2%, step 1 obtained native bamboo shoot soup and step 2
Vegetables mixing after processing, is added 25g refined salt and is stirred evenly with 2r/s speed, be subsequently poured into mould and place into 4.0% calcium lactate solution
Middle reaction shaping, stands 13min formation gels then at the environment of 20 DEG C of temperature below and freezes；
Step 4：The gel of step 3 is frozen and carries out pulse strong-light sterilization, loads the packing box vacuum sealing bag of corresponding model
Dress, obtains sipunculid worm jelly finished product.
Embodiment 3
A kind of preparation method of the sipunculid worm jelly rich in dietary fiber, comprises the following steps：
Step 1：First by 1000g Tu Sunpao in water, the mud allowed in its discharge tripe repaves and tripe is rolled brokenly on slabstone,
Mud impurity remaining in tripe is washed away, the native bamboo shoot after draining will be cleaned, 5cm worm section is cut into；
5g cardamoms, 5g cassia barks, 5g dried orange peels, the 5g roots of Dahurain angelica, 5g Chinese cassia trees, 5g cloves, 5g anistree, 5g Chinese prickly ashes and 3g husky gingers is taken to load
In gauze bag, spices bag is made in suture；
Native bamboo shoot after above-mentioned segment and spices bag are put into pot, 2000mL clear water is injected, is boiled with very hot oven, control soup
Temperature is not less than 80 DEG C, and is constantly stirred with 1r/s speed, boils to native bamboo shoot are rotten, colloid takes out spices after dissolving completely
Bag, leaves native bamboo shoot soup；
Step 2：By impurity elimination, the flushing respectively of the vegetables (green pepper and each half of black fungus) after cleaning, burnt sulfurous is then placed in
15min is soaked in acid sodium solution, is then diced or chopping, by dice or chopping after vegetables be immediately placed in again it is above-mentioned burnt sub-
In metabisulfite solution continue soak 60min carry out color protection, then pick up rinsed with flowing water, draining, be then placed in 100 DEG C
Cook to pick up to be rinsed with flowing water immediately after 10min in 0.1% citric acid solution and be allowed to cool；
Step 3：Take 30g sodium alginate powders to be well mixed with 1000mL water, and be standing and soak for 30min, make its water suction molten
It is swollen, it is heated to seething with excitement with 2r/s speed stirring and small fire interruption, keeps slight boiling condition 10min, except the foam of scalping, and
100 mesh screens are used while hot, and mass concentration is 3% sodium alginate soln；
Sodium alginate soln in a heated state by mass concentration for 3%, step 1 obtained native bamboo shoot soup and step 2
Vegetables mixing after processing, is added 30g refined salt and is stirred evenly with 2r/s speed, be subsequently poured into mould and place into 5.0% calcium lactate solution
Middle reaction shaping, stands 15min formation gels then at the environment of 20 DEG C of temperature below and freezes；
Step 4：The gel of step 3 is frozen and carries out pulse strong-light sterilization, loads the packing box vacuum sealing bag of corresponding model
Dress, obtains sipunculid worm jelly finished product.
A kind of preparation method of sipunculid worm jelly rich in dietary fiber of the present invention, is scaled up the amount of preparation of raw material, i.e.,
Industrialized production fancy sipunculid worm jelly can be achieved, can additionally mix the sauce bag (mustard, spicy, garlic solvent etc.) of different taste, make soil
Bamboo shoot, which are frozen, can more meet demand of the consumer to different taste.
In summary, the preparation method for the sipunculid worm jelly rich in dietary fiber that the present invention is provided, by adding sodium alginate
And calcium ion improves the heat resistance and stability of sipunculid worm jelly, facilitate the later stage to store and transport, simplify the traffic condition of product, open up
The wide Sales Channel of product, allows consumer more easily to taste the featured delicious food in place；Traditional obtained sipunculid worm jelly
Typically preferably must directly it be eaten after taking-up, the storage life of refrigeration is usually no more than 1 week, and produced by the present invention in 0~4 DEG C of refrigeration
Sipunculid worm jelly can normal temperature preserve, reduction storage energy consumption, also extending storage life, (ordinary packing can be preserved 2 weeks, and vacuum packaging can extend
To 5 weeks)；The present invention takes the co-melting mode of colloid, and the gel of the colloid of native bamboo shoot and calcium alginate is merged, only not had
Effect overcomes the thermo-labile and unstable defect of single native bamboo shoot colloid originally, while also improving the quality and mouthfeel of product, makes
Product is more flexible, quality is more soft glutinous tender and crisp；The present invention is used as auxiliary material by adding vegetables, not only increases meals in sipunculid worm jelly
The content of fiber is eaten, color and luster, nutrition are more rich.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of the sipunculid worm jelly rich in dietary fiber, it is characterised in that comprise the following steps：
Step 1：Native bamboo shoot after spices bag and clean segment are put into water and cooked, until native bamboo shoot are complete by well-done, colloid
Dissolve, take out spices bag, obtain native bamboo shoot soup；
Step 2：Clean vegetables are diced or chopping, by dice or chopping after vegetables carry out color protection and cooking successively；
Step 3：Vegetables after the native bamboo shoot soup and step 2 in a heated state obtaining sodium alginate soln, step 1 are handled mix
Close, be then charged into mould, calcium lactate solution is then added into mould, stand to form gel then at the environment of 20 DEG C of temperature below
Freeze；
Step 4：The gel of step 3 is frozen and sterilized, sipunculid worm jelly finished product is obtained.
2. the preparation method of the sipunculid worm jelly according to claim 1 rich in dietary fiber, it is characterised in that in step 1
Spices bag includes following raw material：3~5 portions of cardamoms, 3~5 portions of cassia barks, 3~5 portions of dried orange peels, 3~5 portions of roots of Dahurain angelica, 3~5 portions of meat
Osmanthus, 3~5 portions of cloves, 3~5 parts of anises, 3~5 portions of Chinese prickly ashes and 1~3 part of husky ginger.
3. the preparation method of the sipunculid worm jelly according to claim 1 rich in dietary fiber, it is characterised in that fragrant in step 1
The weight ratio of material bag, native bamboo shoot and water is 25~43: 500~1000: 1500~2000.
4. the preparation method of the sipunculid worm jelly according to claim 1 rich in dietary fiber, it is characterised in that the tool of step 2
Gymnastics conduct：Vegetables after cleaning are put into 10~15min of immersion in sodium metabisulfite solution, then diced or chopping,
By dice or chopping after vegetables place into sodium metabisulfite solution soak 45~60min carry out color protection, then pick up with stream
Water is rinsed, draining, is then placed in 95~100 DEG C of 0.1~0.2% citric acid solution to cook to pick up after 5~10min and is used flowing water
Rinse cooling.
5. the preparation method of the sipunculid worm jelly according to claim 1 rich in dietary fiber, it is characterised in that sodium alginate is molten
The preparation process of liquid is as follows：20~30min is stood after the sodium alginate of 15~30 parts by weight is mixed with the water of 1000 parts by weight,
Boiling is then heated to, keeps removing the foam of solution surface after 8~10min of boiling, after 100 mesh sieves, obtains sodium alginate
The stirring of 1~2r/s speed is accompanied by solution, wherein heating process.
6. the preparation method of the sipunculid worm jelly according to claim 5 rich in dietary fiber, it is characterised in that in step 3
The mass concentration of calcium lactate solution is 3.0~5.0%.
7. the preparation method of the sipunculid worm jelly according to claim 6 rich in dietary fiber, it is characterised in that the tool of step 3
Gymnastics conduct：Vegetables after the native bamboo shoot soup and step 2 in a heated state obtaining sodium alginate soln, step 1 are handled mix
Close, add 20~30 parts by weight refined salt and stir, be then charged into mould, calcium lactate solution is then added into mould, then at 20
10~15min is stood in the environment of DEG C temperature below, gel is formed and freezes.
8. the preparation method of the sipunculid worm jelly according to claim 1 rich in dietary fiber, it is characterised in that the vegetables are
One or more in sea-tangle, broccoli, carrot, green soya bean, green pepper and black fungus.
9. the preparation method of the sipunculid worm jelly according to claim 1 rich in dietary fiber, it is characterised in that the tool of step 4
Gymnastics conduct：The gel of step 3 is frozen and carries out pulse strong-light sterilization, is then vacuum-packed, obtains sipunculid worm jelly finished product.
10. a kind of sipunculid worm jelly that dietary fiber is rich according to made from preparation method according to any one of claims 1 to 9.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074345A (en) * | 1992-01-15 | 1993-07-21 | 陈立群 | Marine alga, protein and vegetable mixed food produced in series technology |
| CN1692811A (en) * | 2005-05-20 | 2005-11-09 | 翟士斌 | Method for deep processing of |
| CN101731623A (en) * | 2008-11-05 | 2010-06-16 | 北京康华源医药信息咨询有限公司 | Solid food prepared by taking dietary fiber and/or food rich in dietary fiber as raw materials and preparation method and application thereof |
| CN101731592A (en) * | 2008-11-05 | 2010-06-16 | 北京康华源医药信息咨询有限公司 | Solid food prepared by taking dietary fiber as raw material and preparation method and application thereof |
| CN102302148A (en) * | 2011-07-02 | 2012-01-04 | 福建农林大学 | Method for preparing konjac sipunculid worm jelly |
-
2017
- 2017-06-30 CN CN201710522873.2A patent/CN107223905A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074345A (en) * | 1992-01-15 | 1993-07-21 | 陈立群 | Marine alga, protein and vegetable mixed food produced in series technology |
| CN1692811A (en) * | 2005-05-20 | 2005-11-09 | 翟士斌 | Method for deep processing of |
| CN101731623A (en) * | 2008-11-05 | 2010-06-16 | 北京康华源医药信息咨询有限公司 | Solid food prepared by taking dietary fiber and/or food rich in dietary fiber as raw materials and preparation method and application thereof |
| CN101731592A (en) * | 2008-11-05 | 2010-06-16 | 北京康华源医药信息咨询有限公司 | Solid food prepared by taking dietary fiber as raw material and preparation method and application thereof |
| CN102302148A (en) * | 2011-07-02 | 2012-01-04 | 福建农林大学 | Method for preparing konjac sipunculid worm jelly |
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Application publication date: 20171003 |