CN107302991A - A kind of formula of bird's nest jelly and preparation method thereof - Google Patents
A kind of formula of bird's nest jelly and preparation method thereof Download PDFInfo
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- CN107302991A CN107302991A CN201610247214.8A CN201610247214A CN107302991A CN 107302991 A CN107302991 A CN 107302991A CN 201610247214 A CN201610247214 A CN 201610247214A CN 107302991 A CN107302991 A CN 107302991A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 87
- 239000008274 jelly Substances 0.000 title claims abstract description 87
- 244000000626 Daucus carota Species 0.000 title claims abstract description 56
- 235000005770 birds nest Nutrition 0.000 title claims abstract description 56
- 235000005765 wild carrot Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 14
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 14
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 14
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 14
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 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
- 239000000049 pigment Substances 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000001509 sodium citrate Substances 0.000 claims abstract description 12
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 12
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 11
- 235000019693 cherries Nutrition 0.000 claims abstract description 11
- 239000001527 calcium lactate Substances 0.000 claims abstract description 10
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000001103 potassium chloride Substances 0.000 claims abstract description 8
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 8
- 239000013530 defoamer Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 34
- 239000000463 material Substances 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 28
- 230000008569 process Effects 0.000 claims description 28
- 238000011049 filling Methods 0.000 claims description 24
- 238000007789 sealing Methods 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 239000002253 acid Substances 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 241001232787 Epiphragma Species 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000001514 detection method Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007639 printing Methods 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims description 5
- 240000009300 Apodytes dimidiata Species 0.000 claims description 5
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 5
- 244000241257 Cucumis melo Species 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 5
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 5
- 235000021014 blueberries Nutrition 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 5
- 239000007968 orange flavor Substances 0.000 claims description 5
- 240000008790 Musa x paradisiaca Species 0.000 claims description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 4
- 238000012858 packaging process Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 230000002950 deficient Effects 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000499 gel Substances 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- 239000000460 chlorine Substances 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- 244000241235 Citrullus lanatus Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000001497 healthy food Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000000686 essence Substances 0.000 description 36
- 241000219109 Citrullus Species 0.000 description 4
- 238000001802 infusion Methods 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 239000008279 sol Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 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 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000031971 Yin Deficiency Diseases 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical group [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229960002816 potassium chloride Drugs 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of formula of bird's nest jelly and preparation method thereof, jelly is prepared from by the raw material of 50~150 parts of dry 20~30 parts of bird's nest, 20~30 parts of yellow peach, 20~30 parts of coconut palm fruit, 20~30 parts of orange piece, 20~30 parts of cherry, 200~400 parts of water, 60~100 parts of jelly powder, 700~800 parts of white sugar, 100~150 parts of potassium sorbate, 20~80 parts of calcium lactate, 10~60 parts of potassium chloride, 10~60 parts of sodium citrate, 10~60 parts of lemon defoamer, 10~50 parts of citric acid, 20~30 parts of pigment and essence.Bird's nest is added in jelly by the present invention, not only makes jelly sweet and dilitious, and nutritious, can more meet demand of the consumer to healthy food.
Description
Technical field
The present invention relates to food technology field, the formula of more particularly to a kind of bird's nest jelly and its
Preparation method.
Background technology
Jelly is a kind of west sweet food, in semi-solid shape, is added water by edible gelatin, sugar, fruit juice are made.
Jelly is that the gelatification solidification completely by gelatin is formed, and using different moulds, can produce different wind
Lattice, the finished product come in every shape.Generally, jelly product will by jelly liquid modulation, it is die-filling, cold
The manufacturing procedures such as Tibetan are made, and its technological process is~die-filling~refrigeration sizing~demoulding~dress of modulation jelly liquid
Decorations.
Jelly outward appearance is sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel, and fresh and sweet to moisten, not only outward appearance is lovely, simultaneously
It is also a kind of healthy food of low calorie high dietary-fiber, eats the wettability that can increase in enteron aisle more, improves
Constipation.
But current jelly is generally fruity jelly, taste is single, and nutritive value does not enrich.
Therefore, how to provide a kind of abundant jelly of nutritive value is those skilled in the art's urgent need to resolve
The problem of.
The content of the invention
In view of this, the invention provides a kind of formula of bird's nest jelly and preparation method thereof, by bird's nest plus
Enter into fruit jelly food, not only change the taste of traditional jelly, it is more delicious full, and nutrition into
Divide and more enrich, serve the effect of health care.
To achieve these goals, the present invention provides following technical scheme：
A kind of formula of bird's nest jelly, is prepared from by following raw materials：Dry 20~30 parts of bird's nest, yellow peach 20~30
Part, 20~30 parts of coconut palm fruit, 20~30 parts of orange piece, 20~30 parts of cherry, 200~400 parts of water, jelly
60~100 parts of powder, 700~800 parts of white sugar, 100~150 parts of potassium sorbate, 20~80 parts of calcium lactate, chlorine
Change 10~60 parts of potassium, 10~60 parts of sodium citrate, 10~60 parts of lemon defoamer, 10~50 parts of citric acid,
20~30 parts of pigment, 50~150 parts of essence.
It is preferred that, in a kind of above-mentioned formula of bird's nest jelly, the optimum proportioning of the raw material is：Dry swallow
30 parts of nest, 30 parts of yellow peach, 30 parts of coconut palm fruit, 30 parts of orange piece, 30 parts of cherry, 300 parts of water, fruit
60 parts of agar, 700 parts of white sugar, 130 parts of potassium sorbate, 20 parts of calcium lactate, 10 parts of potassium chloride, lemon
10 parts of sodium of lemon acid, 10 parts of lemon defoamer, 10 parts of citric acid, 20 parts of pigment, 50 parts of essence.
It is preferred that, in a kind of above-mentioned formula of bird's nest jelly, the essence is flavoring apple essence, perfume (or spice)
Any of several broadleaf plants essence, flavoring pineapple essence, blueberry flavor, big white pear essence, strawberry essence, Hami melon essence, watermelon
Any one in essence, orange flavor.
It is preferred that, in the preparation method of bird's nest jelly, specifically include following steps：
(1) processing of dry bird's nest：Be soaked dry 2.5~3.5h of bird's nest with normal-temperature water first, and wherein Yan Jiao is soaked the time
For 4.5~5.5h；Dry bird's nest immersion is ribboned after finishing, and bird's nest, and mistake are rinsed repeatedly with large-mesh mesh screen
Filter, if some remaining fine, soft furs can choose hair with tweezers；Then 30 parts of the bird's nest handled well is weighed, is put into
In stew cup, add water 220ml or so thereto, and water proof slow fire steams 30~40min；
(2) material process and blending process are boiled：Including adding water, molten sugar, colloidal sol, boil material, cooling, blending, tune
Color, acid adjustment and detection；Wherein add water：Expect that adding 400~450 parts in cylinder passes through filtration treatment in clean boil
Process water, and be stirred；Molten sugar：Under conditions of material cylinder stirring is boiled, 600 parts are slowly added in vain
Sugar, opening boils material cylinder steam valve, is dissolved by heating；Colloidal sol：Under conditions of being stirred continuously, boil
Cylinder syrup temperature control is expected at 80~85 DEG C, 100 parts of white sugar and 60 portions of jelly powders are well mixed rear slow
It is added to and boils in material cylinder；Boil material：Open big steam continuation heating and boil material, 90~95 DEG C are reached in feed temperature
When, by the first uniform dissolution of 20 parts of calcium lactates, add thereto after 5~10 parts of process waters, be then added to and boil
Expect in cylinder, then proceed to boil material to 95~100 DEG C, feed liquid is evacuated in blending cylinder after insulation 3min；Cooling：
ON cycle cooling water, 78~82 DEG C are cooled to by the feed liquid in blending cylinder；Blending：Accurately weighed with measuring cup
50 parts of essence, is slowly added into blending cylinder, stirs, and measuring cup inwall is rinsed into dry with process water
Only；Toning：20 parts of pigment is accurately weighed with measuring cup, is slowly added into blending cylinder, stirs, and
Measuring cup inwall is rinsed well with process water；Acid adjustment：Accurately weigh 130 parts of potassium sorbate, sodium citrate
10 parts, 10 parts of citric acid, are fully dissolved it with 8~10 parts of process waters, and through 3*200 mesh filter cloths
It is slowly added into blending cylinder, stirs after filtering, acid adjustment time control is in more than 1min；Detection：
Continue to stir 3~5min after acid adjustment, 1~3 part of sample is taken out out of blending cylinder, color and luster, the gas of feed liquid is detected
Taste, mouthfeel, pH value, pol and gel strength；Wherein pH value control is in 3.8~4.1, refractive power pol control
System is 16.0~19.0；
(3) filling work procedure：Including filtering plus pulp, filling, sealing and stamp；Wherein filter：In filling
The filter bag of 80 mesh is put into machine material；Plus pulp：200 jelly cups, jelly are placed in advance in filling machine
Cup containing quantity is 200g, and appropriate yellow peach bar, coconut palm fruit, orange piece are added in each jelly cup；
Filling：Controlled in the feed temperature of filling machine discharging opening at 70~85 DEG C, feed liquid is filled into each jelly cup
In, pulp is provoked to exclude the bubble in pulp with stainless steel hook during filling, while scrape the behaviour on glass side
Make；Sealing：Wherein first of sealing temperature control of sealing machine is in 170~185 DEG C, second sealing temperature control
System seals jelly cup with epiphragma at 185~190 DEG C；Stamp：Date of manufacture, mark are printed upon epiphragma
On, but can not be printed upon at the bar code of epiphragma, printing numeral should accurately, clearly；
(4) sterilization process：Including：Sterilize, cool down and dry；Wherein sterilize：Pass through hot water after jelly sealing
Sterilization pool is sterilized, and sterilisation program is completed in 20~30min, and sterilization temperature is controlled at 85.5~90 DEG C；
Cooling：Cooled down after jelly sterilization by cold water cooling bay, chilling temperature is controlled at~10~10 DEG C, cold
But time control is in 15~20min；Dry：It is dried, is dried by cold air duct after the completion of jelly cooling
Jelly after finishing is stored in specified location in Turnover Box；
(5) packaging process：Including：Select and pack；Wherein select：To there is bubble after drying or seal not
Close defective products jelly is picked out, and preserves certified products；Packaging：The certified products jelly that will be singled out by
Require to load carton, and joint sealing according to packing specification, in the outside printing date of manufacture of carton.
Understand that compared with prior art, the present disclosure provides a kind of swallow via above-mentioned technical scheme
The formula of nest jelly, mainly adds the battalion such as dry bird's nest, yellow peach, coconut palm fruit, orange piece, cherry in jelly
Material is supported, makes the nutritive value that bird's nest is provided with jelly, it is well-known：Contain water-soluble egg in bird's nest
White matter, carbohydrate and trace element, wherein trace element is calcium, phosphorus, iron, sodium, potassium, also
Contain the amino acid to promoting human activity to play an important role；Bird's nest have nourishing Yin and moistening lung, skin maintenance,
Make skin smooth, flexible and gloss, stimulate circulation, promote stomach digestion and intestinal absorption power,
Be used for a long time can treat gastric disorder causing nausea caused by Lung-Yin deficiency, cough, night sweat, spitting of blood, stomach Qi deficiency, stomach-Yin deficiency,
The symptoms such as retch, the deficiency of vital energy, hidrosis, urine is more.Bird's nest is as natural nourishing food, and men and women, old and young are edible
With.Therefore, the bird's nest jelly that prepared by the present invention, not only taste is fragrant and sweet, and is of high nutritive value.
The preparation method for the bird's nest jelly that the present invention is provided is by the dry bird's nest of raw material, yellow peach, coconut palm fruit, orange
Piece, cherry, water, jelly powder, white sugar, potassium sorbate, calcium lactate, potassium chloride, sodium citrate, lemon
The processing of lemon defoamer, citric acid, pigment and essence through overdrying bird's nest, boil material process, blending process,
Filling work procedure, sterilization process and packaging process are prepared into bird's nest jelly, and whole manufacturing process is simple to operate,
It is adapted to large-scale production, with wide market prospects, disclosure satisfy that demand of the consumer to healthy food.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than all
Embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creativeness
The every other embodiment obtained under the premise of work, belongs to the scope of protection of the invention.
The embodiment of the invention discloses a kind of formula of bird's nest jelly and preparation method thereof, bird's nest is added to
In jelly, not only make jelly sweet and dilitious, and it is nutritious, consumer can be more met to healthy food
Demand.
Embodiment 1
A kind of formula of bird's nest jelly, is prepared from by following raw materials：Dry 30 parts of bird's nest, 30 parts of yellow peach,
30 parts of coconut palm fruit, 30 parts of orange piece, 30 parts of cherry, 300 parts of water, 60 parts of jelly powder, white sugar 700
Part, 130 parts of potassium sorbate, 20 parts of calcium lactate, 10 parts of potassium chloride, 10 parts of sodium citrate, lemon disappear
10 parts of infusion, 10 parts of citric acid, 20 parts of pigment, 50 parts of essence.
In order to further optimize above-mentioned technical proposal, essence be flavoring apple essence, flavoring banana essence, flavoring pineapple essence,
In blueberry flavor, big white pear essence, strawberry essence, Hami melon essence, watermelon essence, orange flavor
Any one.
Embodiment 2
A kind of formula of bird's nest jelly, is prepared from by following raw materials：Dry 20 parts of bird's nest, 20 parts of yellow peach,
20 parts of coconut palm fruit, 20 parts of orange piece, 20 parts of cherry, 200 parts of water, 60 parts of jelly powder, white sugar 700
Part, 100 parts of potassium sorbate, 20 parts of calcium lactate, 10 parts of potassium chloride, 10 parts of sodium citrate, lemon disappear
10 parts of infusion, 10 parts of citric acid, 20 parts of pigment, 50 parts of essence.
In order to further optimize above-mentioned technical proposal, essence be flavoring apple essence, flavoring banana essence, flavoring pineapple essence,
In blueberry flavor, big white pear essence, strawberry essence, Hami melon essence, watermelon essence, orange flavor
Any one.
Embodiment 3
A kind of formula of bird's nest jelly, is prepared from by following raw materials：Dry 25 parts of bird's nest, 25 parts of yellow peach,
25 parts of coconut palm fruit, 25 parts of orange piece, 25 parts of cherry, 200 parts of water, 60 parts of jelly powder, white sugar 700
Part, 100 parts of potassium sorbate, 20 parts of calcium lactate, 10 parts of potassium chloride, 10 parts of sodium citrate, lemon disappear
10 parts of infusion, 10 parts of citric acid, 20 parts of pigment, 50 parts of essence.
Embodiment 4
A kind of formula of bird's nest jelly, is prepared from by following raw materials：Dry 30 parts of bird's nest, 30 parts of yellow peach,
30 parts of coconut palm fruit, 30 parts of orange piece, 30 parts of cherry, 400 parts of water, 80 parts of jelly powder, white sugar 750
Part, 110 parts of potassium sorbate, 25 parts of calcium lactate, 15 parts of potassium chloride, 15 parts of sodium citrate, lemon disappear
15 parts of infusion, 15 parts of citric acid, 25 parts of pigment, 55 parts of essence.
In order to further optimize above-mentioned technical proposal, essence be flavoring apple essence, flavoring banana essence, flavoring pineapple essence,
In blueberry flavor, big white pear essence, strawberry essence, Hami melon essence, watermelon essence, orange flavor
Any one.
Embodiment 5 prepares bird's nest jelly：
Any embodiment of Example 1~4 prepares bird's nest jelly, comprises the following steps：
(1) processing of dry bird's nest：Be soaked dry 2.5~3.5h of bird's nest with normal-temperature water first, and wherein Yan Jiao is soaked the time
For 4.5~5.5h；Dry bird's nest immersion is ribboned after finishing, and bird's nest, and mistake are rinsed repeatedly with large-mesh mesh screen
Filter, if some remaining fine, soft furs can choose hair with tweezers；Then 30 parts of the bird's nest handled well is weighed, is put into
In stew cup, add water 220ml or so thereto, and water proof slow fire steams 30~40min；
(2) material process and blending process are boiled：Including adding water, molten sugar, colloidal sol, boil material, cooling, blending, tune
Color, acid adjustment and detection；Wherein add water：Expect that adding 400~450 parts in cylinder passes through filtration treatment in clean boil
Process water, and be stirred；Molten sugar：Under conditions of material cylinder stirring is boiled, 600 parts are slowly added in vain
Sugar, opening boils material cylinder steam valve, is dissolved by heating；Colloidal sol：Under conditions of being stirred continuously, boil
Cylinder syrup temperature control is expected at 80~85 DEG C, 100 parts of white sugar and 60 portions of jelly powders are well mixed rear slow
It is added to and boils in material cylinder；Boil material：Open big steam continuation heating and boil material, 90~95 DEG C are reached in feed temperature
When, by the first uniform dissolution of 20 parts of calcium lactates, add thereto after 5~10 parts of process waters, be then added to and boil
Expect in cylinder, then proceed to boil material to 95~100 DEG C, feed liquid is evacuated in blending cylinder after insulation 3min；Cooling：
ON cycle cooling water, 78~82 DEG C are cooled to by the feed liquid in blending cylinder；Blending：Accurately weighed with measuring cup
50 parts of essence, is slowly added into blending cylinder, stirs, and measuring cup inwall is rinsed into dry with process water
Only；Toning：20 parts of pigment is accurately weighed with measuring cup, is slowly added into blending cylinder, stirs, and
Measuring cup inwall is rinsed well with process water；Acid adjustment：Accurately weigh 130 parts of potassium sorbate, sodium citrate
10 parts, 10 parts of citric acid, are fully dissolved it with 8~10 parts of process waters, and through 3*200 mesh filter cloths
It is slowly added into blending cylinder, stirs after filtering, acid adjustment time control is in more than 1min；Detection：
Continue to stir 3~5min after acid adjustment, 1~3 part of sample is taken out out of blending cylinder, color and luster, the gas of feed liquid is detected
Taste, mouthfeel, pH value, pol and gel strength；Wherein pH value control is in 3.8~4.1, refractive power pol control
System is 16.0~19.0；
(3) filling work procedure：Including filtering plus pulp, filling, sealing and stamp；Wherein filter：In filling
The filter bag of 80 mesh is put into machine material；Plus pulp：200 jelly cups, jelly are placed in advance in filling machine
Cup containing quantity is 200g, and appropriate yellow peach bar, coconut palm fruit, orange piece are added in each jelly cup；
Filling：Controlled in the feed temperature of filling machine discharging opening at 70~85 DEG C, feed liquid is filled into each jelly cup
In, pulp is provoked to exclude the bubble in pulp with stainless steel hook during filling, while scrape the behaviour on glass side
Make；Sealing：Wherein first of sealing temperature control of sealing machine is in 170~185 DEG C, second sealing temperature control
System seals jelly cup with epiphragma at 185~190 DEG C；Stamp：Date of manufacture, mark are printed upon epiphragma
On, but can not be printed upon at the bar code of epiphragma, printing numeral should accurately, clearly；
(4) sterilization process：Including：Sterilize, cool down and dry；Wherein sterilize：Pass through hot water after jelly sealing
Sterilization pool is sterilized, and sterilisation program is completed in 20~30min, and sterilization temperature is controlled at 85.5~90 DEG C；
Cooling：Cooled down after jelly sterilization by cold water cooling bay, chilling temperature is controlled at~10~10 DEG C, cold
But time control is in 15~20min；Dry：It is dried, is dried by cold air duct after the completion of jelly cooling
Jelly after finishing is stored in specified location in Turnover Box；
(5) packaging process：Including：Select and pack；Wherein select：To there is bubble after drying or seal not
Close defective products jelly is picked out, and preserves certified products；Packaging：The certified products jelly that will be singled out by
Require to load carton, and joint sealing according to packing specification, in the outside printing date of manufacture of carton.
The embodiment of each in this specification is described by the way of progressive, and each embodiment is stressed
Be between the difference with other embodiment, each embodiment identical similar portion mutually referring to.
For device disclosed in embodiment, because it is corresponded to the method disclosed in Example, so description
It is fairly simple, related part is referring to method part illustration.
The foregoing description of the disclosed embodiments, enables professional and technical personnel in the field to realize or use
The present invention.A variety of modifications to these embodiments will be aobvious and easy for those skilled in the art
See, generic principles defined herein can without departing from the spirit or scope of the present invention,
Realize in other embodiments.Therefore, the present invention is not intended to be limited to the embodiments shown herein,
And it is to fit to the most wide scope consistent with features of novelty with principles disclosed herein.
Claims (4)
1. a kind of formula of bird's nest jelly, it is characterised in that be prepared from by following raw materials：Dry 20~30 parts of bird's nest,
20~30 parts of yellow peach, 20~30 parts of coconut palm fruit, 20~30 parts of orange piece, 20~30 parts of cherry, water 200~400
Part, 60~100 parts of jelly powder, 700~800 parts of white sugar, 100~150 parts of potassium sorbate, calcium lactate 20~80
Part, 10~60 parts of potassium chloride, 10~60 parts of sodium citrate, 10~60 parts of lemon defoamer, citric acid 10~50
Part, 20~30 parts of pigment, 50~150 parts of essence.
2. the formula of a kind of bird's nest jelly according to claim 1, it is characterised in that the raw material is most
Good proportioning is：Dry 30 parts of bird's nest, 30 parts of yellow peach, 30 parts of coconut palm fruit, 30 parts of orange piece, 30 parts of cherry,
300 parts of water, 60 parts of jelly powder, 700 parts of white sugar, 130 parts of potassium sorbate, 20 parts of calcium lactate, chlorine
Change 10 parts of potassium, 10 parts of sodium citrate, 10 parts of lemon defoamer, 10 parts of citric acid, 20 parts of pigment,
50 parts of essence.
3. according to the formula of any described bird's nest jelly of claim 1~2, it is characterised in that the essence is
Flavoring apple essence, flavoring banana essence, flavoring pineapple essence, blueberry flavor, big white pear essence, strawberry essence, Hami
Any one in melon essence, watermelon essence, orange flavor.
4. according to the preparation method of any described bird's nest jelly of claim 1~2, comprise the following steps：
(1) processing of dry bird's nest：Be soaked dry 2.5~3.5h of bird's nest with normal-temperature water first, and wherein Yan Jiao is soaked the time
For 4.5~5.5h；Dry bird's nest immersion is ribboned after finishing, and bird's nest, and mistake are rinsed repeatedly with large-mesh mesh screen
Filter, if some remaining fine, soft furs can choose hair with tweezers；Then 30 parts of the bird's nest handled well is weighed, is put into
In stew cup, add water 220ml or so thereto, and water proof slow fire steams 30~40min；
(2) material process and blending process are boiled：Including adding water, molten sugar, colloidal sol, boil material, cooling, blending, tune
Color, acid adjustment and detection；Wherein add water：Expect that adding 400~450 parts in cylinder passes through filtration treatment in clean boil
Process water, and be stirred；Molten sugar：Under conditions of material cylinder stirring is boiled, 600 parts are slowly added in vain
Sugar, opening boils material cylinder steam valve, is dissolved by heating；Colloidal sol：Under conditions of being stirred continuously, boil
Cylinder syrup temperature control is expected at 80~85 DEG C, 100 parts of white sugar and 60 portions of jelly powders are well mixed rear slow
It is added to and boils in material cylinder；Boil material：Open big steam continuation heating and boil material, 90~95 DEG C are reached in feed temperature
When, by the first uniform dissolution of 20 parts of calcium lactates, add thereto after 5~10 parts of process waters, be then added to and boil
Expect in cylinder, then proceed to boil material to 95~100 DEG C, feed liquid is evacuated in blending cylinder after insulation 3min；Cooling：
ON cycle cooling water, 78~82 DEG C are cooled to by the feed liquid in blending cylinder；Blending：Accurately weighed with measuring cup
50 parts of essence, is slowly added into blending cylinder, stirs, and measuring cup inwall is rinsed into dry with process water
Only；Toning：20 parts of pigment is accurately weighed with measuring cup, is slowly added into blending cylinder, stirs, and
Measuring cup inwall is rinsed well with process water；Acid adjustment：Accurately weigh 130 parts of potassium sorbate, sodium citrate
10 parts, 10 parts of citric acid, are fully dissolved it with 8~10 parts of process waters, and through 3*200 mesh filter cloths
It is slowly added into blending cylinder, stirs after filtering, acid adjustment time control is in more than 1min；Detection：
Continue to stir 3~5min after acid adjustment, 1~3 part of sample is taken out out of blending cylinder, color and luster, the gas of feed liquid is detected
Taste, mouthfeel, pH value, pol and gel strength；Wherein pH value control is in 3.8~4.1, refractive power pol control
System is 16.0~19.0；
(3) filling work procedure：Including filtering plus pulp, filling, sealing and stamp；Wherein filter：In filling
The filter bag of 80 mesh is put into machine material；Plus pulp：200 jelly cups, jelly are placed in advance in filling machine
Cup containing quantity is 200g, and appropriate yellow peach bar, coconut palm fruit, orange piece are added in each jelly cup；
Filling：Controlled in the feed temperature of filling machine discharging opening at 70~85 DEG C, feed liquid is filled into each jelly cup
In, pulp is provoked to exclude the bubble in pulp with stainless steel hook during filling, while scrape the behaviour on glass side
Make；Sealing：Wherein first of sealing temperature control of sealing machine is in 170~185 DEG C, second sealing temperature control
System seals jelly cup with epiphragma at 185~190 DEG C；Stamp：Date of manufacture, mark are printed upon epiphragma
On, but can not be printed upon at the bar code of epiphragma, printing numeral should accurately, clearly；
(4) sterilization process：Including：Sterilize, cool down and dry；Wherein sterilize：Pass through hot water after jelly sealing
Sterilization pool is sterilized, and sterilisation program is completed in 20~30min, and sterilization temperature is controlled at 85.5~90 DEG C；
Cooling：Cooled down after jelly sterilization by cold water cooling bay, chilling temperature is controlled at~10~10 DEG C, cold
But time control is in 15~20min；Dry：It is dried, is dried by cold air duct after the completion of jelly cooling
Jelly after finishing is stored in specified location in Turnover Box；
(5) packaging process：Including：Select and pack；Wherein select：To there is bubble or sealing after drying
Untight defective products jelly is picked out, and preserves certified products；Packaging：The certified products jelly that will be singled out
Require to load carton, and joint sealing according to packing specification, in the outside printing date of manufacture of carton.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610247214.8A CN107302991A (en) | 2016-04-21 | 2016-04-21 | A kind of formula of bird's nest jelly and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610247214.8A CN107302991A (en) | 2016-04-21 | 2016-04-21 | A kind of formula of bird's nest jelly and preparation method thereof |
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| CN107950955A (en) * | 2017-12-01 | 2018-04-24 | 高州市客多多农产品开发有限公司 | A kind of bird's nest ferment jelly |
| CN111528429A (en) * | 2020-05-25 | 2020-08-14 | 上海薄荷信息科技有限公司 | A calorie-free jelly formula and its preparation method |
| CN112602910A (en) * | 2021-01-13 | 2021-04-06 | 王镭诺 | Jigsaw jelly containing animal body food materials with foaming property and preparation method thereof |
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| CN107950955A (en) * | 2017-12-01 | 2018-04-24 | 高州市客多多农产品开发有限公司 | A kind of bird's nest ferment jelly |
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| CN112602910A (en) * | 2021-01-13 | 2021-04-06 | 王镭诺 | Jigsaw jelly containing animal body food materials with foaming property and preparation method thereof |
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