CN107232561A - A kind of hawthorn white fungus fruit jelly - Google Patents
A kind of hawthorn white fungus fruit jelly Download PDFInfo
- Publication number
- CN107232561A CN107232561A CN201710470234.6A CN201710470234A CN107232561A CN 107232561 A CN107232561 A CN 107232561A CN 201710470234 A CN201710470234 A CN 201710470234A CN 107232561 A CN107232561 A CN 107232561A
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- Prior art keywords
- white fungus
- hawthorn
- water
- jelly
- white
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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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of hawthorn white fungus fruit jelly, it is made up of hawthorn white fungus water, edible gelatin powder and white granulated sugar.The present invention has selected the hawthorn of the various white fungus of healthcare function and appetite-stimulating indigestion-relieving, is different from existing jelly on the market based on fruit taste, takes hawthorn white fungus water to make gelation by infusion, a kind of novel health food is provided for consumers in general.The jelly unique flavor, while having expanded the processing and utilization scope of white fungus, is conducive to provide the economic value of white fungus.The present invention is by testing the raw material proportioning determined in hawthorn white fungus fruit jelly, to improve the taste and flavor of jelly so that multiple nutritional components of the jelly rich in white fungus do not have the local flavor of medicinal food materials again.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of hawthorn white fungus fruit jelly.
Background technology
Existing on the market snacks species is of all kinds to make consumer dazzled, and jelly is used as a kind of common snacks deep
People are obtained to like.Jelly instant, in good taste, multiple tastes, but nutritive value is but very low, some bad manufacturers
Essence, pigment of poor quality etc. are even more added in jelly.
To avoid long-term consumption jelly from being unfavorable for health, there is the food of certain nutritive value to be added to jelly for some
In, such as various fruit pulps, fruit juice, but the other kinds of food particularly food with certain medical value is difficult
To add in an appropriate form in jelly.
White fungus is nutritious, and food flavor is delicious, not still nutritive value very high edible mushroom, is also that medical value is higher medicinal
Bacterium, is universally acknowledged health products.China's white fungus aboundresources, advantage is provided for development and application white fungus.With cultivating white fungus
Industry is developed rapidly and application is widened, and is studied and is also progressively goed deep into white fungus nutritional ingredient and in terms of medical care effect.Silver
Fungus polysaccharides are white fungus important activity composition, and its functional characteristic increasingly attracts attention.White fungus, it is sweet, light, mild-natured, with enriching yin,
The effect of moistening lung, QI invigorating and blood.White fungus contains protein, amino acid, polysaccharide, a variety of biology enzymes, and contains various trace elements
And B family vitamin.White fungus also has the immunologic function of enhancing body simultaneously.Wherein tremella polysaccharides can significantly improve macrophage
Gulp down thermophilic function.The tremella polysaccharides of rich content in white fungus, its component is primarily present in the matrix that small fibrous reticular structure interweaves,
How the food that this nutritive value of white fungus enriches is added in the snacks that people like, to improve the nutritive value of snacks again
It may be such that its taste is liked by consumer, with great significance.
The content of the invention
It is an object of the invention to for above-mentioned the deficiencies in the prior art, there is provided a kind of hawthorn white fungus fruit jelly.
The technical solution used in the present invention is：A kind of hawthorn white fungus fruit jelly, its by hawthorn white fungus water, edible gelatin powder and
White granulated sugar is constituted.
As the further improvement of such scheme, the hawthorn white fungus water is 4 by raw material weight ratio by hawthorn water and white fungus
~6:Gained is filtered after 100 mixing infusions.Further, the present invention preferably hawthorn white fungus water presses original by hawthorn water and white fungus
It is 5 to expect weight ratio:Gained is filtered after 100 mixing infusions.
As the further improvement of such scheme, the hawthorn water is 2~3 by raw material weight ratio by haw flakes and water:100
Mix and gained is filtered after infusion.Further, the present invention preferably hawthorn water is by raw material weight ratio by haw flakes and water
2.5:Gained is filtered after 100 mixing infusions.
As the further improvement of such scheme, the addition of the edible gelatin powder is the 5% of hawthorn white fungus water inventory.
As the further improvement of such scheme, the addition of the white granulated sugar is the 5% of hawthorn white fungus water inventory.
The beneficial effects of the invention are as follows：The present invention has selected the hawthorn of the various white fungus of healthcare function and appetite-stimulating indigestion-relieving, has
Not in existing jelly on the market based on fruit taste, take hawthorn white fungus water to make gelation by infusion, be that consumers in general carry
For a kind of novel health food.The jelly unique flavor, while having expanded the processing and utilization scope of white fungus, is conducive to provide white fungus
Economic value.The present invention is by testing the raw material components and proportioning that determine in hawthorn white fungus fruit jelly, to improve the mouthfeel of jelly
And local flavor so that multiple nutritional components of the jelly rich in white fungus do not have the local flavor of medicinal food materials again.
Embodiment
The present invention is specifically described with reference to embodiment, in order to art personnel to the present invention
Understand.It is necessary that herein the present invention will be further described it is emphasized that embodiment is only intended to, it is impossible to be interpreted as to this
The limitation of invention protection domain, art person skilled in the art, the non-intrinsically safe made according to foregoing invention content to the present invention
The modifications and adaptations of property, should still fall within protection scope of the present invention.Simultaneously following mentioned raw materials are unspecified, are
Commercially available prod；The processing step or preparation method not referred in detail be processing step known to a person skilled in the art or
Preparation method.
Embodiment 1
A kind of hawthorn white fungus fruit jelly, it is made up of hawthorn white fungus water, edible gelatin powder and white granulated sugar.Wherein hawthorn white fungus water
It is 4 to press raw material weight ratio by hawthorn water and white fungus:Gained is filtered after 100 mixing infusions；The hawthorn water is pressed by haw flakes and water
Raw material weight ratio is 3:Gained is filtered after 100 mixing infusions；The addition of the edible gelatin powder is hawthorn white fungus water inventory
5%；The addition of the white granulated sugar is the 5% of hawthorn white fungus water inventory.
Preparation method：
1) raw material selection：The measured white fungus of matter and haw flakes are selected from the market.White fungus selection ear is big and loose, ear meat
Plumpness, color and luster is white or slightly micro- Huang, and base of a fruit head is without blackspot or impurity.Haw flakes selection color of the leather is red gorgeous, and yellowish pink light yellow, tart flavour is dense
And it is pure；
2) white fungus is soaked：White fungus, which is soaked, need to use cold water, and be about soaked 3~4h, and water is penetrated into white fungus at leisure, and white fungus is extensive
It is to send out to arrive again translucent；
3) draining is cleaned：White fungus after being soaked is washed with water, preferably cleaning 2~3 times ensures the clean hygiene of white fungus, drips
The moisture on dry tremella surface；
4) hawthorn is to boil water：The water of quantitative clean haw flakes and setting ratio is placed in into big fire in pot to boil, Ran Houzhuan
Small fire infusion, infusion time are 50min；
5) cold filtration：Well-done hawthorn water cooling is treated, haw flakes are filtered out, hawthorn water is obtained；
6) stalk is shredded：The sordid part in white fungus surface and the base of a fruit are removed, then white fungus is cut into pieces；
7) white fungus infusion：The hawthorn water of quantitative white fungus and setting ratio is placed in into big fire in pot to boil, then turns small fire
Infusion, the infusion time is 50min；
8) cold filtration：Well-done hawthorn white fungus water cooling is treated, is filtered, hawthorn white fungus water is obtained；
9) powder dissolving is added：The dissolving of edible gelatin powder heating stirring is added toward hawthorn white fungus water, hawthorn white fungus fruit jelly juice is obtained；
10) sugaring is dissolved:Sugared heating stirring dissolving is added toward hawthorn white fungus fruit jelly juice, viscous pot is prevented；
11) packing sizing：Because hawthorn white fungus fruit jelly juice easily condenses to the cold, so, it is rapid by hawthorn white fungus fruit jelly
Juice is fitted into preprepared container, it is shaped；
12) refrigerator cold-storage：Stereotyped hawthorn white fungus fruit jelly is put into refrigerator cold-storage 2h, the finished product of embodiment 1 is obtained.
Embodiment 2
A kind of hawthorn white fungus fruit jelly, it is made up of hawthorn white fungus water, edible gelatin powder and white granulated sugar, and preparation method is with implementing
Example 1 is identical, finally prepares the finished product of embodiment 2.Wherein hawthorn white fungus water is 5 by raw material weight ratio by hawthorn water and white fungus:
Gained is filtered after 100 mixing infusions；The hawthorn water is 2.5 by raw material weight ratio by haw flakes and water:Mistake after 100 mixing infusions
Filter gained；The addition of the edible gelatin powder is the 5% of hawthorn white fungus water inventory；The addition of the white granulated sugar is hawthorn silver
The 5% of ear water inventory.
Embodiment 3
A kind of hawthorn white fungus fruit jelly, it is made up of hawthorn white fungus water, edible gelatin powder and white granulated sugar, and preparation method is with implementing
Example 1 is identical, finally prepares the finished product of embodiment 3.Wherein hawthorn white fungus water is by raw material weight ratio by hawthorn water and white fungus
4.5:Gained is filtered after 100 mixing infusions；The hawthorn water is 2.8 by raw material weight ratio by haw flakes and water:100 mixing infusions
Afterwards obtained by filtering；The addition of the edible gelatin powder is the 5% of hawthorn white fungus water inventory；The addition of the white granulated sugar is mountain
The 5% of short, bristly hair or beard white fungus water inventory.
Embodiment 4
A kind of hawthorn white fungus fruit jelly, it is made up of hawthorn white fungus water, edible gelatin powder and white granulated sugar, and preparation method is with implementing
Example 1 is identical, finally prepares the finished product of embodiment 4.Wherein hawthorn white fungus water is by raw material weight ratio by hawthorn water and white fungus
5.5:Gained is filtered after 100 mixing infusions；The hawthorn water is 2.3 by raw material weight ratio by haw flakes and water:100 mixing infusions
Afterwards obtained by filtering；The addition of the edible gelatin powder is the 5% of hawthorn white fungus water inventory；The addition of the white granulated sugar is mountain
The 5% of short, bristly hair or beard white fungus water inventory.
Embodiment 5
A kind of hawthorn white fungus fruit jelly, it is made up of hawthorn white fungus water, edible gelatin powder and white granulated sugar, and preparation method is with implementing
Example 1 is identical, finally prepares the finished product of embodiment 5.Wherein hawthorn white fungus water is 5 by raw material weight ratio by hawthorn water and white fungus:
Gained is filtered after 100 mixing infusions；The hawthorn water is 3 by raw material weight ratio by haw flakes and water:Filtered after 100 mixing infusions
Gained；The addition of the edible gelatin powder is the 5% of hawthorn white fungus water inventory；The addition of the white granulated sugar is hawthorn white fungus
The 5% of water inventory.
Comparative example 1
A kind of hawthorn white fungus fruit jelly, it is made up of hawthorn white fungus water, edible gelatin powder and white granulated sugar, and preparation method is with implementing
Example 1 is identical, finally prepares the finished product of comparative example 1.Wherein hawthorn white fungus water is 4 by raw material weight ratio by hawthorn water and white fungus:
Gained is filtered after 100 mixing infusions；The hawthorn water is 3 by raw material weight ratio by haw flakes and water:Filtered after 100 mixing infusions
Gained；The addition of the edible gelatin powder is the 7% of hawthorn white fungus water inventory；The addition of the white granulated sugar is hawthorn white fungus
The 5% of water inventory.
Comparative example 2
A kind of hawthorn white fungus fruit jelly, it is made up of hawthorn white fungus water, edible gelatin powder and white granulated sugar, and preparation method is with implementing
Example 1 is identical, finally prepares the finished product of comparative example 2.Wherein hawthorn white fungus water is 4 by raw material weight ratio by hawthorn water and white fungus:
Gained is filtered after 100 mixing infusions；The hawthorn water is 3 by raw material weight ratio by haw flakes and water:Filtered after 100 mixing infusions
Gained；The addition of the edible gelatin powder is the 5% of hawthorn white fungus water inventory；The addition of the white granulated sugar is hawthorn white fungus
The 7% of water inventory.
Comparative example 3
A kind of hawthorn white fungus fruit jelly, it is made up of hawthorn white fungus water, edible gelatin powder and white granulated sugar, and preparation method is with implementing
Example 1 is identical, finally prepares the finished product of comparative example 3.Wherein hawthorn white fungus water is 4 by raw material weight ratio by hawthorn water and white fungus:
Gained is filtered after 100 mixing infusions；The hawthorn water is 3.6 by raw material weight ratio by haw flakes and water:Mistake after 100 mixing infusions
Filter gained；The addition of the edible gelatin powder is the 5% of hawthorn white fungus water inventory；The addition of the white granulated sugar is hawthorn silver
The 5% of ear water inventory.
Embodiment 6：Finished product is evaluated
Evaluation group is constituted by 10 people, is felt according to the finished form of hawthorn white fungus fruit jelly finished product, taste and flavor
Official evaluates, 10 points of full marks, results averaged.Evaluation criterion and score value as shown in table 1, embodiment 1~5 and comparative example 1~3
It is as shown in table 2 that finished product evaluates situation.
The evaluation criterion of table 1 and score value
The finished product of the embodiment 1~5 of table 2 and comparative example 1~3 evaluates situation
| Embodiment | Local flavor (divides) | Structural state (divides) | Mouthfeel (is divided) | Total score |
| Embodiment 1 | 3 | 4 | 3 | 10 |
| Embodiment 2 | 2.5 | 3.2 | 2.4 | 8.1 |
| Embodiment 3 | 2.2 | 3.8 | 1.9 | 7.9 |
| Embodiment 4 | 2.8 | 3.6 | 2.1 | 8.5 |
| Embodiment 5 | 1.9 | 3.5 | 2.6 | 8.0 |
| Comparative example 1 | 3 | 3.1 | 0.2 | 6.3 |
| Comparative example 2 | 0.2 | 3.0 | 1.9 | 5.1 |
| Comparative example 3 | 0.6 | 3.3 | 0.4 | 4.3 |
Above-described embodiment is the preferred embodiments of the present invention, all with similar technique of the invention and the equivalence changes made,
The protection category of the present invention all should be belonged to.
Claims (7)
1. a kind of hawthorn white fungus fruit jelly, it is characterised in that：It is made up of hawthorn white fungus water, edible gelatin powder and white granulated sugar.
2. a kind of hawthorn white fungus fruit jelly according to claim 1, it is characterised in that：The hawthorn white fungus water by hawthorn water and
White fungus is 4~6 by raw material weight ratio:Gained is filtered after 100 mixing infusions.
3. a kind of hawthorn white fungus fruit jelly according to claim 1, it is characterised in that：The hawthorn white fungus water by hawthorn water and
White fungus is 5 by raw material weight ratio:Gained is filtered after 100 mixing infusions.
4. a kind of hawthorn white fungus fruit jelly according to claim 2, it is characterised in that：The hawthorn water is pressed by haw flakes and water
Raw material weight ratio is 2~3:Gained is filtered after 100 mixing infusions.
5. a kind of hawthorn white fungus fruit jelly according to claim 4, it is characterised in that：The hawthorn water is pressed by haw flakes and water
Raw material weight ratio is 2.5:Gained is filtered after 100 mixing infusions.
6. a kind of hawthorn white fungus fruit jelly according to claim 1, it is characterised in that：The addition of the edible gelatin powder is
The 5% of hawthorn white fungus water inventory.
7. a kind of hawthorn white fungus fruit jelly according to claim 1, it is characterised in that：The addition of the white granulated sugar is hawthorn
The 5% of white fungus water inventory.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710470234.6A CN107232561A (en) | 2017-06-20 | 2017-06-20 | A kind of hawthorn white fungus fruit jelly |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710470234.6A CN107232561A (en) | 2017-06-20 | 2017-06-20 | A kind of hawthorn white fungus fruit jelly |
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| CN107232561A true CN107232561A (en) | 2017-10-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115281275A (en) * | 2022-07-06 | 2022-11-04 | 河北民族师范学院 | Edible mushroom and hawthorn preserved fruit and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106852491A (en) * | 2017-01-16 | 2017-06-16 | 四川省大真科技有限责任公司 | A kind of white fungus fruit jelly and preparation method thereof |
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- 2017-06-20 CN CN201710470234.6A patent/CN107232561A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106852491A (en) * | 2017-01-16 | 2017-06-16 | 四川省大真科技有限责任公司 | A kind of white fungus fruit jelly and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115281275A (en) * | 2022-07-06 | 2022-11-04 | 河北民族师范学院 | Edible mushroom and hawthorn preserved fruit and preparation method thereof |
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Application publication date: 20171010 |