CN107410995A - A kind of preparation method of the haw jelly containing spirulina and Compound Water fruit - Google Patents
A kind of preparation method of the haw jelly containing spirulina and Compound Water fruit Download PDFInfo
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- CN107410995A CN107410995A CN201710325267.1A CN201710325267A CN107410995A CN 107410995 A CN107410995 A CN 107410995A CN 201710325267 A CN201710325267 A CN 201710325267A CN 107410995 A CN107410995 A CN 107410995A
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- spirulina
- hawthorn
- fruit
- haw jelly
- matrimony vine
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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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of preparation method of the haw jelly containing spirulina and Compound Water fruit, belong to food processing technology field, the main component of its haw jelly is hawthorn and auxiliary ingredients, including hawthorn, spirulina, matrimony vine, Kiwi berry dried fruit, pineapple dried fruit, Malus spectabilis dried fruit, agar glue and xylitol etc., its preparation technology includes five steps such as raw material apolegamy, spirulina deodorization, matrimony vine processing, fruit pelletizing drying and haw jelly preparation.Extraction of the present invention for mint juice simultaneously has carried out specially treated.Its manufacture craft is simple, raw material is easy to get, this haw jelly contains spirulina and fruit grain, sweet and sour taste, softness is moderate, can supplement linolenic acid, vitamin and various mineral matter compositions, reach nutrition and health care effect, the elderly eats for one hour after meal, can there is the anti-effect for the treatment of constipation, and with sleep effect of calming the nerves.
Description
Technical field：
The invention belongs to technical field of food preparation, is related to a kind of preparation of the haw jelly containing spirulina and Compound Water fruit
Method, and the selection and processing of Compound Water fruit therein.
Background technology：
At present, extremely paid close attention to for spirulina both at home and abroad, especially in food and field of pharmaceutical technology.Currently on the market
Non-staple food is more and more, but most non-staple food simply can solve people's primary demand, with constantly carrying for living standard
Height, people are to the nutritional requirement of non-staple food also more and more higher.Spirulina has high nutritive value and health-care efficacy, spirulina
Containing substantial amounts of protein, net weight about 55-77% is accounted for, spirulina has abundant linolenic acid, vitamin and various mineral matters, spiral shell
There is rotation algae reducing blood lipid, anti-aging, antifatigue, raising immunity of organisms, raising hematopoiesis function, improvement digestive system function etc. to protect
Strong effect；But spirulina has heavier fishy smell, therefore it is not easy to be received by most people from mouthfeel.Made and eaten using spirulina
During product, deodorization processing should be carried out first.
In the prior art, spirulina deodorization first has to carry out broken wall treatment to spirulina, weighs a certain amount of fresh spiral shell
Algae is revolved, with twice of seawater flushing of sterilizing.Broken wall treatment, broken wall condition are carried out using the method for enzymolysis-homogeneous：Temperature be 45 DEG C,
Enzyme dosage be 100U/mL, action time 3h after, crushed using homogeneous, homogenization pressure 50kPa, homogeneous 3 times.From high-pressure homogeneous
Machine takes out the spirulina solution shell-broken liquid of broken wall, then adds appropriate yeast, and fermentation temperature is 30 DEG C, and fermentation time is
30min, then the spirulina in zymotic fluid is taken out, is put into spirulina drying machine drying, the zymotic fluid obtained on this condition
The presence of imperceptible spirulina fishy smell, there is light fragrant, the color color intrinsic for spirulina, while save
Fermentation time and the energy.But cake-like food is made in spirulina and fruit cooperation and is not yet come out in market, particularly by marine alga
Class raw material is added to the technology in hawthorn cake product there is not yet open report, also has no that product comes out with the flesh of fruits.
The content of the invention：
The shortcomings that it is an object of the invention to overcome existing haw jelly preparation method to exist, for the fishy smell problem of spirulina
Solution is proposed, while various fruit grains are added in haw jelly, not only has haw jelly attractive in appearance external, has more
Unique mouthfeel, does not add preservative in haw jelly, nutrient health, and health-care effect is good.
To achieve these goals, the haw jelly preparation method of spirulina and Compound Water fruit of the present invention, including
Following processing step：
(1) raw material are matched：First raw material, wherein spirulina 15-25, sterilizing seawater 150- are matched respectively by following parts by weight
250th, yeast 1-2, matrimony vine 5-15, dried orange peel 15-25, apple vinegar 50-150, pineapple pulp 5-15, Kiwi berry pulp 5-15, Malus spectabilis
Preserved fruit 5-15, yoghurt 80-150, agar glue 40-80, fresh hawthorn 150-250, pure water 500-1100, mint juice 100-
200th, sucrose 30-80, xylitol 60-120 and honey 20-60, in gram；Divide after each raw material is assorted by food hygienic standard
Do not deposited in 5~20 DEG C of environment standby；
(2) spirulina deodorization：Fresh spirulina is weighed, first uses sterilizing seawater flushing twice, then using enzymolysis-homogeneous side
Method carries out broken wall treatment, its broken wall condition：Temperature is 45 DEG C, enzyme dosage 100U/mL, action time 2-3h, then using equal
Matter crushes, homogenization pressure 50kPa, homogeneous 3 times；The spirulina solution shell-broken liquid of 100mL broken walls is taken from high pressure homogenizer, so
1 gram of yeast is added afterwards, and fermentation temperature is 30~35 DEG C, and fermentation time is 25~35min, then takes the spirulina in zymotic fluid
Go out, be put into spirulina drying machine drying；The zymotic fluid obtained on this condition has fragrant, color is without spirulina fishy smell
The intrinsic color of spirulina, fermentation time is few and saves the energy, finally takes out no fishy smell spirulina and is cut into the length of side nearly 5
~10mm fragment shape is standby；
(3) matrimony vine is handled：It is that 3~5 centimetres of dried orange peel is put into fruit vinegar to take length, and matrimony vine is cut into segment-like, be put into containing
Soak 20~30 hours in the fruit vinegar of dried orange peel, then by the fruit vinegar mixed liquor with 120 mesh food-grade nylon filters obtain dried orange peel with
Matrimony vine, dried orange peel is removed, take the matrimony vine after immersion to leave standby；
(4) fruit pelletizing is dried：Fresh pineapple pulp, Kiwi berry pulp, calophyllum inophyllum paving are cut into 1cm or so bulk,
Then by the pulp cut bubble 2~2.5 hours in yoghurt, then filtering type takes out and is put into fruit and vegetable drying machine, temperature control 40
DEG C~55 DEG C, be dried to water content taken out after 30~50% it is standby；
(5) prepared by haw jelly：By fresh hawthorn wash clean, remove bottom and Chinese hawthorn seed, be then placed in heating container, point
Not Jia Ru hawthorn and the pure water with 3~5 times of weight of hawthorn, add honey and mint juice mixing after, be heated to after boiling again
Be boiled with soft fire 10~30 minutes it is soft to hawthorn, after hawthorn is slightly cool, hawthorn is put into mixer together with remaining juice
Hawthorn puree is beaten into, then sucrose, xylitol and agar glue are put into high-temperature resistant container again, after being heated to sugared body thawing
Hawthorn puree is added, until puree becomes sticky and bubble of emerging, then adds matrimony vine, pineapple stem, dried Chinese gooseberry, Malus spectabilis dried fruit
Fire is closed after stirring, treats that hawthorn puree chilling temperature is down to less than 60 DEG C, spirulina fragment is sprinkled on hawthorn puree surface, then
After it is naturally rung to normal temperature, its spirulina fragment is bonded at the hard solid in hawthorn puree surface into haw jelly product；Suitable for person in middle and old age
People eats after meal, with stomach invigorating and sleep effect of calming the nerves, prevents and treats constipation of old people.
Compared with prior art, its manufacture craft is simple, and raw material is easy to get, and spirulina has after defishying by the present invention
Light fragrant, various fruit grains are added in haw jelly, not only make haw jelly that there is appearance attractive in appearance, with more the mouth of uniqueness
Feel, do not add preservative in haw jelly, nutritious, health-care effect is good.
Embodiment：
Below by specific embodiment, the present invention is further elaborated.
Embodiment 1：
The preparation method of the present embodiment includes raw material apolegamy, spirulina deodorization, matrimony vine processing, fruit pelletizing drying and mountain
Short, bristly hair or beard cake prepares five steps.
(1) raw material are matched：First (g) matches raw material, including spirulina 20, sterilizing seawater 200, yeast respectively by weight
1st, matrimony vine 10, dried orange peel 20, apple vinegar 100, pineapple pulp 10, Kiwi berry pulp 10, Malus spectabilis preserved fruit 8, yoghurt 100, agar
Glue 60, fresh hawthorn 200, pure water 800, mint juice 160, sucrose 50, xylitol 100 and honey 20；Each raw material is defended by food
Raw standard is deposited standby in 5~20 DEG C of environment respectively after assorting；
(2) spirulina deodorization：Fresh spirulina is weighed, first uses sterilizing seawater flushing twice, then using enzymolysis-homogeneous side
Method carries out broken wall treatment, its broken wall condition：Temperature is 45 DEG C, enzyme dosage 100U/mL, action time 2-3h, then using equal
Matter crushes, homogenization pressure 50kPa, homogeneous 3 times；The spirulina solution shell-broken liquid of 100mL broken walls is taken from high pressure homogenizer, so
1 gram of yeast is added afterwards, and fermentation temperature is 30~35 DEG C, and fermentation time is 25~35min, then takes the spirulina in zymotic fluid
Go out, be put into spirulina drying machine drying；The zymotic fluid obtained on this condition has fragrant, color is without spirulina fishy smell
The intrinsic color of spirulina, fermentation time is few and saves the energy, finally take out no fishy smell spirulina be cut into the length of side 5~
10mm fragment shape is standby；
(3) matrimony vine is handled：The dried orange peel for taking length to be 3~5 centimetres is put into apple vinegar, and matrimony vine is cut into segment-like, is put into and contains
Have and soaked in the apple vinegar of dried orange peel 20~30 hours, then obtain the apple vinegar mixed liquor with 120 mesh food-grade nylon filters
Dried orange peel and matrimony vine, dried orange peel is removed, take the matrimony vine after immersion to leave standby；
(4) fruit pelletizing is dried：Fresh pineapple pulp, Kiwi berry pulp, calophyllum inophyllum paving are cut into 1cm or so bulk,
Then by the pulp cut bubble 2~2.5 hours in yoghurt, then filtering type takes out and is put into fruit and vegetable drying machine, after drying
Taken out to water content after 30~50% standby；
(5) prepared by haw jelly：By fresh hawthorn wash clean, remove bottom and Chinese hawthorn seed, be then placed in heating container, point
Not Jia Ru hawthorn and the pure water with 3~5 times of weight of hawthorn, add honey and mint juice mixing after, be boiled with soft fire again after boiling
10~30 minutes are soft to hawthorn, after hawthorn is slightly cool, by hawthorn together with remaining juice be put into mixer beat into
Hawthorn puree, then sucrose, xylitol and agar glue are put into high-temperature resistant container, it is heated to adding haw berry after sugared body melts
Mud, until puree becomes sticky and bubble of emerging, then add after matrimony vine, pineapple stem, dried Chinese gooseberry, Malus spectabilis dried fruit stir
Guan Huo, treats that hawthorn puree chilling temperature is down to less than 60 DEG C, sprinkles spirulina fragment on hawthorn puree surface, then it is dropped naturally
To after normal temperature, its spirulina fragment is bonded at the hard solid in hawthorn puree surface into haw jelly product.
Haw jelly product manufactured in the present embodiment, does not add preservative, green and healthy, is added in haw jelly preparation process
Agar glue and the gelatin in unconventional process, agar glue contain abundant mineral matter and algae albumen.Promethean addition spiral shell
Algae composition is revolved, the defishying of spirulina had both removed the fishy smell of spirulina, while remained the nutritional ingredient of spirulina；By this
Haw jelly softness prepared by method is moderate, sweet and sour taste, can supplement linolenic acid, vitamin and various mineral matter compositions, reach
Nutrition and health care effect；Kiwi berry, pineapple, Malus spectabilis fruit are added simultaneously, not only supplements various vitamins, while fruit is a variety of
It is attractive in appearance external that colour match has haw jelly, and haw jelly has the function of food digesting stomach fortifying, is applicable the elderly and children
Colony eats after meal.
Embodiment 2：
The specific preparation process of the present embodiment is identical with embodiment, and its difference is the apolegamy of parts by weight of raw materials (g)：Its
In, spirulina 15, sterilizing seawater 150, yeast 1, dry wolfberry 5, dried orange peel 15, apple vinegar 50, pineapple pulp 5, Kiwi berry pulp 5,
Malus spectabilis preserved fruit 5, yoghurt 80, agar glue 40, fresh hawthorn 150, pure water 600, mint juice 160, sucrose 30, the and of xylitol 60
Honey 20；The content of appropriate more addition xylitols and mint juice in the present embodiment, is favorably improved the mouthfeel of haw jelly, makes hawthorn
Cake more chews sense, while the taste that mint juice is exclusive, makes haw jelly more salubrious tasty, edible suitable for the elderly, daily food
With 30~50 grams, have the function that to prevent constipation of old people.
Embodiment 3：
The specific preparation process of the present embodiment is same as Example 1, and its difference is the apolegamy of parts by weight of raw materials (g)：
Wherein, spirulina 25, sterilizing seawater 250, yeast 2, dry wolfberry 15, dried orange peel 25, apple vinegar 150, pineapple pulp 15, kiwi fruit
Meat 15, Malus spectabilis preserved fruit 15, yoghurt 150, agar glue 80, fresh hawthorn 250, pure water 1000, mint juice 180, sucrose 50, wood
Sugar alcohol 120 and honey 60；The addition of sucrose is suitably reduced in the present embodiment, and increases the addition of agar glue, xylitol；
And increase the addition of agar glue, xylitol, the content of sucrose is reduced in the present embodiment, the mouth for not having an impact haw jelly
Sense, and xylitol provides cell with nutrition and energy, and blood glucose value will not be caused to raise, the addition of agar glue makes haw jelly more
Easy-formation；More than 60 years old designed for old people, daily 30~50 grams, one hour after meal edible, can have the anti-effect that treats constipation, and have
There is sleep effect of calming the nerves.
Embodiment 4：
The fresh mint leaf and stalk in 5~June of Jiaodong Areas are chosen, the lowermost end of stalk should be more than 2cm from the ground, put it into
Soaked 5~8 hours in the Ji Me Lao Jiu of weight percent concentration 10~13%, soaking temperature is 10~15 DEG C, then, is quickly stirred
Mix, peppermint stem and leaf is crushed to powdered, 20~30 minutes time, cross the sieving of 80~120 mesh food-grade nylon, taking juice sinks
After forming sediment 24 hours, then it is just peppermint juice raw material to take its supernatant.
Claims (2)
1. a kind of preparation method of the haw jelly containing spirulina and Compound Water fruit, it is characterised in that raw material apolegamy, spirulina
Deodorization, matrimony vine processing, fruit pelletizing drying and haw jelly prepare five steps:
(1) raw material are matched：Spirulina 15-25, sterilizing seawater 150-250, yeast 1-2, matrimony vine 5-15, dried orange peel 15-25, apple
Vinegar 50-150, pineapple pulp 5-15, Kiwi berry pulp 5-15, Malus spectabilis preserved fruit 5-15, yoghurt 80-150, agar glue 40-80,
Fresh hawthorn 150-250, pure water 500-1100, mint juice 100-200, sucrose 30-80, xylitol 60-120 and honey 20-60,
With parts by weight in gram；Deposited respectively in 5~20 DEG C of environment after each raw material is assorted by food hygienic standard standby；
(2) spirulina deodorization：Fresh spirulina is weighed, first uses sterilizing seawater flushing twice, then is entered using enzymolysis-homogenizing method
Row broken wall treatment, its broken wall condition：Temperature is 45 DEG C, enzyme dosage 100U/mL, action time 2-3h, is then broken using homogeneous
It is broken, homogenization pressure 50kPa, homogeneous 3 times；The spirulina solution shell-broken liquid of 100mL broken walls, Ran Houjia are taken from high pressure homogenizer
Entering 1 gram of yeast, fermentation temperature is 30~35 DEG C, and fermentation time is 25~35min, then takes out the spirulina in zymotic fluid,
It is put into spirulina drying machine drying；The zymotic fluid obtained on this condition has fragrant, color is spiral without spirulina fishy smell
The intrinsic color of algae, fermentation time is few and saves the energy, finally takes out no fishy smell spirulina and is cut into 5~10mm of the length of side
Fragment shape it is standby；
(3) matrimony vine is handled：The dried orange peel for taking length to be 3~5 centimetres is put into apple vinegar, and matrimony vine is cut into segment-like, is put into containing old
Soaked in the apple vinegar of skin 20~30 hours, the apple vinegar mixed liquor is then obtained into dried orange peel with 120 mesh food-grade nylon filters
With matrimony vine, dried orange peel is removed, takes the matrimony vine after immersion to leave standby；
(4) fruit pelletizing is dried：Fresh pineapple pulp, Kiwi berry pulp, calophyllum inophyllum paving are cut into 1cm or so bulk, then
By the pulp cut bubble 2~2.5 hours in yoghurt, then filtering type takes out and is put into fruit and vegetable drying machine, to containing after drying
Water is taken out standby after 30~50%；
(5) prepared by haw jelly：By fresh hawthorn wash clean, remove bottom and Chinese hawthorn seed, be then placed in heating container, add respectively
Enter hawthorn and pure water, add honey and mint juice mixing after, be boiled with soft fire again after boiling 10~30 minutes it is soft to hawthorn, treat
After hawthorn is slightly cool, hawthorn is put into mixer together with remaining juice and beaten into hawthorn puree, then by sucrose, xylitol
It is put into agar glue in high-temperature resistant container, is heated to adding hawthorn puree after sugared body melts, until puree becomes sticky and emits
Go out bubble, then add after matrimony vine, pineapple stem, dried Chinese gooseberry, Malus spectabilis dried fruit stir and close fire, treat hawthorn puree chilling temperature
Less than 60 DEG C are down to, spirulina fragment is sprinkled on hawthorn puree surface, then after it is naturally rung to normal temperature, its spirulina fragment glues
In the hard solid in hawthorn puree surface into haw jelly product.
2. the haw jelly according to claim 1 containing spirulina and Compound Water fruit, it is characterised in that the preparation of mint juice
To choose the fresh mint leaf and stalk in 5~June of Jiaodong Areas, the lowermost end of stalk should be more than 2cm from the ground, be put processing step
Enter in the Ji Me Lao Jiu of ethanol weight percent concentration 10~13% and soak 5~8 hours, soaking temperature is 10~15 DEG C, then
Quick stirring, peppermint stem and leaf is crushed to powdered, 20~30 minutes time, cross the sieving of 80~120 mesh food-grade nylon, take
After juice precipitates 24 hours, then it is just peppermint juice raw material to take its supernatant.
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Application publication date: 20171201 |