CN107411001A - A kind of black fruit fructus lycii jelly prescription and preparation method thereof - Google Patents
A kind of black fruit fructus lycii jelly prescription and preparation method thereof Download PDFInfo
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- CN107411001A CN107411001A CN201710513627.0A CN201710513627A CN107411001A CN 107411001 A CN107411001 A CN 107411001A CN 201710513627 A CN201710513627 A CN 201710513627A CN 107411001 A CN107411001 A CN 107411001A
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- fructus lycii
- black fruit
- fruit fructus
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 129
- 235000015110 jellies Nutrition 0.000 title claims abstract description 61
- 239000008274 jelly Substances 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 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 77
- 239000003381 stabilizer Substances 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 34
- 150000001875 compounds Chemical class 0.000 claims abstract description 32
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 22
- 235000015165 citric acid Nutrition 0.000 claims description 26
- 238000007792 addition Methods 0.000 claims description 25
- 239000000047 product Substances 0.000 claims description 25
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- 238000001802 infusion Methods 0.000 claims description 13
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 10
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- 244000241838 Lycium barbarum Species 0.000 abstract description 8
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- 238000005516 engineering process Methods 0.000 abstract description 7
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 2
- 241001310146 Ilex cornuta Species 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- 241000169546 Lycium ruthenicum Species 0.000 description 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
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- MTJGVAJYTOXFJH-UHFFFAOYSA-N 3-aminonaphthalene-1,5-disulfonic acid Chemical compound C1=CC=C(S(O)(=O)=O)C2=CC(N)=CC(S(O)(=O)=O)=C21 MTJGVAJYTOXFJH-UHFFFAOYSA-N 0.000 description 1
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- 241001106041 Lycium Species 0.000 description 1
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- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
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- 230000004345 fruit ripening Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
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- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 invention discloses a kind of black fruit fructus lycii jelly prescription and preparation method thereof, belong to food technology field, its formula is：Water 100mL, black fruit fructus lycii juice 15mL, white granulated sugar 10g, citric acid 0.1g, compound stabilizer 1.3g.Present invention also offers a kind of preparation method of black fruit fructus lycii jelly, and the novel black fruit matrimony vine jelly product special flavour that the present invention develops is naturally, have the distinctive fragrance of black fruit fructus lycii；It is good in lilac red, the transparency；The soft exquisiteness of mouthfeel, tasty and refreshing lubricious, sweet and sour taste；Gelation is complete, and do not slit wall, and elasticity, good toughness, surface is smooth, homogeneous.
Description
Technical field
The invention belongs to food technology field, is related to a kind of black fruit fructus lycii jelly prescription and preparation method thereof.
Background technology
Black fruit fructus lycii (LyeiumRuthenieumMurr) Tibetan medicine claims " other agate ", is Solanaceae Lycium.Fruit maturation
It is in afterwards atropurpureus, thus gain the name (see《Four doctor's allusion quotations》、《Jingzhubencao》Deng Tibetan medicine and pharmacology classical works).Black fruit fructus lycii is sweet, property
Flat, clear away heart-fire heat, for treating the illnesss such as cardiopyretic disease, heart disease, irregular menstruation, menopause.Studying confirms, the matrimony vine in black fruit fructus lycii
Polysaccharide significantly increases effect to immune function of human body.To protein contained in lycium ruthenicum fruit, amino acid, free amine group
Acid, inorganic elements, vitamin C, B and total reducing sugar, the analysis measure of total acid show：Total sugar content in lycium ruthenicum fruit is
6.9%, total acid content 0.735%；Containing 18 kinds of amino acid needed by human, wherein with lucid asparagus amino acid, glutamic acid, third
The content of propylhomoserin and proline is higher, and majority is in free state, is advantageous to human body and directly absorbs；Micro member contained by fruit
Element is also very abundant, in addition to macroelement Na, K, Mg, Ca, Fe, also containing a certain amount of micro- Mn, Se, Zn, Cr, Cu
Deng.Due to synthesis of the trace element to the activity and nucleic acid, protein of a variety of enzymes, immunity of organism and cell propagation etc. have direct
Or indirect effect, available for cancer preventing and treating.Ascorbic content is also relatively abundant in the pulp of black fruit fructus lycii, available for mending
Fill body vitamin C deficiency.
Black fruit fructus lycii is the important component for tieing up medicine new product, is mainly applied to clinic with compound preparation, mostly has
It is evident in efficacy, the characteristics of toxic side effect is small, it can improve, strengthen intake of the people to nutrition, improve body immunity.Black fruit Chinese holly
The juice color of Qi is bright-coloured, stability is good, and strong coloring force, aboundresources, processing technology are simple, are domestic urgent needs suitable for being used as medicine
The natural pattern two of preferable edibility, may replace artificial synthesized azopigment, there is integration of drinking and medicinal herbs feature, can extensive use
In medicine and food.
Black fruit fructus lycii is a kind of Chinese medicine with very high nutrition and medical value, has nourishing liver and kidney, benefiting shrewd head, strong
The effect of body, effect is significantly increased to immune function of human body.
Jelly production, since 1980 mid-nineties 90s entered Chinese market, its abundant taste and special mouthfeel are very
Favored soon by consumers in general, particularly friend teenager.In terms of black fruit fructus lycii research, at present it is rarely seen to its pigment,
The Primary Study report of inorganic elements and chemical composition and beverage processing product etc., it is studied and right in terms of jelly
Wild black fruit fructus lycii researchs and develops successful document report and yet there are no.Black fruit fructus lycii is with the superior flavor of its abundant nutrition and very
Good healthcare function, to further exploitation novel nourishing health type jelly, promote nutrition and health care jelly industrialization process and its
Intensive processing is significant.It is badly in need of a kind of black fruit fructus lycii jelly and preparation method thereof in currently available technology.
The content of the invention
It is an object of the invention to provide a kind of black fruit fructus lycii jelly prescription and preparation method thereof, with develop it is in good taste,
For the purpose of nutritious comprehensive and with health role black fruit fructus lycii jelly；It is intended to widen the deep processing of black fruit fructus lycii, it is passed through
Ji value and earnings potential are considerable.This health food resource is made full use of, the development of regional economy can be driven.To battalion
Industrialization process and its deep processing for supporting health-care fruit jelly are significant.
Its concrete technical scheme is：
A kind of black fruit fructus lycii jelly, its formula are：Water 100mL, black fruit fructus lycii juice 15mL, white granulated sugar 10g, citric acid
0.1g, compound stabilizer 1.3g.
Further, the specific composition of the compound stabilizer is：Molecular distillation monoglyceride 0.4g, agar 0.3g, xanthans
0.3g, sodium carboxymethylcellulose 0.3g.
A kind of preparation method of invention black fruit fructus lycii jelly, comprises the following steps：
The selection of step 1, black fruit fructus lycii：Choose the black fruit fructus lycii that ripe, color and luster is delicious, full complete, nothing is gone mouldy；
Step 2, cleaning：Rinsed 2~3 times with running water；
Step 3, immersion：By black fruit fructus lycii：Water=1：2 (mass ratioes), black fruit fructus lycii is soaked in 65 DEG C of hot water
20min；
Step 4, mashing：It is beaten after pulp softening with beater, obtains black fruit fructus lycii slurry；
Step 5, extraction：Starched by black fruit fructus lycii：Water=1：3 (mass ratioes), extraction 2h is carried out in the water-bath at 55 DEG C；
Step 6, filtering：The black fruit fructus lycii juice extracted is cool to room temperature, filtered with 100 mesh sieve；
Step 7, take juice：Filtrate is taken to produce black fruit fructus lycii juice；
The selection and pretreatment of step 8, sugar, acid, compound stabilizer：Sweetener selects white granulated sugar；Acid is selected
Citric acid；Compound stabilizer selects mixed gel agent；White sugar, agar, molecular distillation monoglyceride, xanthans, carboxymethyl cellulose
Sodium adds appropriate black fruit fructus lycii juice, after abundant water swelling, dissolved by heating in 70 DEG C of water-baths, by carbohydrate gum solution with 100 eye mesh screens
Filtering, it is standby to remove impurity；
Step 9, infusion carbohydrate gum：The stabilizer of use is epoxy glue, is added in infusion, and is stirred continuously and is allowed to dissolve,
Infusion 5min, uniform glue is ultimately formed, is filtered while hot；
Step 10, allotment：Citric acid is first dissolved with water, and during operation, lemon is added when black fruit fructus lycii liquid is cooled to 65 DEG C
Acid.
Step 11, degassing：The material of step 10 is put into rapidly stainless steel jacketed pan, is warming up to 85 DEG C, keeps 5min to kill
Bacterium and degassing；
Step 12, filling sterilizing：Deployed carbohydrate gum liquid is fitted into jelly cup and sealed, is put into 85 DEG C of hot water and sterilizes
5~10min；
Step 13, cooling：Natural cooling or spraying cooling, being allowed to congeal gets product.
Further, the proportion scale of addition is black fruit fructus lycii juice 15%, white granulated sugar 10%, stable composition in 100ml water
Agent is 1.3%.
Further, the compound stabilizer includes CMC 0.3%, xanthans 0.3%, agar 0.3%, molecular distillation list
Sweet fat 0.4%.
Further, spraying cooling is used in step 13.
The black fruit fructus lycii fresh fruit that selection is ripe, color and luster is delicious, full complete, nothing is gone mouldy, is cleaned with drinking water, adds 2 times 65
DEG C hot-water soak 20min, is beaten with beater after pulp softening, obtains black fruit fructus lycii magma；Starched again by black fruit fructus lycii：Water=1：
3 ratio adds drinking water, the water-bath extraction 2h at 55 DEG C, puts and filters (100 mesh) after room temperature is cooled in cold bath, filtrate is black
Fruit wolfberry juice；Take 100ml drinking water, addition black fruit fructus lycii juice 15ml, white granulated sugar 10g, compound stabilizer total amount 1.3g, in 70 DEG C
Water-bath is allowed to dissolve, then small fire infusion 5min (being stirred continuously during dissolving and infusion), filters (100 mesh) while hot；Treat that filtrate is cold
When but to less than 65 DEG C, 0.1% citric acid of addition (citric acid is first dissolved with a small amount of water), carbohydrate gum liquid is obtained, is immediately placed in stainless steel
In jacketed pan, 85 DEG C are warming up to, 5min is kept, makes product degassing, jelly cup is filled into after degassing, 85 DEG C are put into after being sealed
Sterilize 10min in hot water, and then through spraying cooling, being allowed to congeal produces black fruit fructus lycii finished product.
Compared with prior art, beneficial effects of the present invention are：
The novel black fruit matrimony vine jelly product special flavour that the present invention develops is naturally, with the distinctive fragrance of black fruit fructus lycii；
It is good in lilac red, the transparency；The soft exquisiteness of mouthfeel, tasty and refreshing lubricious, sweet and sour taste；Gelation is complete, and do not slit wall, elastic, tough
Property is good, and surface is smooth, homogeneous.
Embodiment
Technical scheme is described in more detail with reference to embodiment.
1 test material and method
1.1 test materials and instrument
1.1.1 test material
1.1.2 test apparatus
And mortar, gas range, aluminum pot, glass apparatus etc.
1.2 test method
1.2.1 product sensory assessment method
Expert judging method is used during to product sensory quality appraise, i.e., forms appraise group by 10 experts, with reference to
Research discusses that term is judged in determination on the basis of document, and the organoleptic quality of product integrate commenting by defined standards of grading
Valency, the quality of black fruit fructus lycii jelly is evaluated with 4 flavor, color and luster, mouthfeel, structural state organoleptic indicators, full marks 100
Point, wherein flavor 30 divides, color and luster 20 divides, mouthfeel 20 is divided, structural state 30 divides, and fruit matrimony vine jelly subjective appreciation standards of grading are shown in Table
1。
The black fruit fructus lycii jelly subjective appreciation standards of grading of table 1
1.2.2 technological process
1.2.2.1 the preparation technology flow of black fruit fructus lycii juice
Key points for operation：
Maturation is chosen in the selection of black fruit fructus lycii, and color and luster is delicious, full complete, without the black fruit fructus lycii to go mouldy.
Cleaning is rinsed 2~3 times with running water.
Black fruit fructus lycii is pressed in immersion：Water=1：2 (mass ratioes), about 20min is soaked in 65 DEG C of hot water to black fruit fructus lycii.
Mashing is beaten after pulp softening with beater, obtains black fruit fructus lycii slurry.
Extraction is starched by black fruit fructus lycii：Water=1：3 (mass ratioes) carry out extraction 2h in the water-bath at 55 DEG C.
Filter the cool screen filtration to room temperature with 100 mesh of black fruit fructus lycii juice that will have been extracted.
Juice is taken to take supernatant.
1.2.2.2 black fruit fructus lycii jelly fabrication processing
Key points for operation
Sugar, acid selection and pretreatment sweetener are from the white sand that taste flavor is pure, dissolubility is good, cheap
Sugar；For acid from the mellow and full citric acid of mouthfeel, it can promote the conversion of sucrose, improve sugariness, adjust product special flavour, and drop
Low ph value, bacteria growing inhibiting, its dosage are larger to the stability influence of mouthfeel and gel.
Compound stabilizer is selected and pre-processed usually, and jelly is used as gel using agar etc., only with single gel
Agent product quality is more uniform, and transparency is preferable, but mouthfeel is tender and crisp, section is broken.If forming mixed gel agent, gained jelly is more
To be full, smooth mouthfeel is enhanced, and reduce production cost.Simultaneously because black fruit fructus lycii pectin content is less, using mixed
Conjunction gel is more preferable compared with single gel agent gel effect, and citric acid makes material pH value relatively low in the experiment, easily makes single gel agent
Hydrolyze, so also there is certain nutritive value using mixed gel agent.White sugar, agar, molecular distillation monoglyceride, xanthan
Glue, sodium carboxymethylcellulose add appropriate black fruit fructus lycii juice, after abundant water swelling, dissolved by heating in 70 DEG C of water-baths, by carbohydrate gum
100 mesh sieve net filtrations of solution, removing impurity is standby, and (proportion scale of addition is black fruit fructus lycii juice 15%, and white granulated sugar 10% is multiple
It is 1.3% to close stabilizer total amount, i.e. CMC 0.3%, xanthans 0.3%, agar 0.3%, molecular distillation monoglyceride 0.4%).
Stabilizer is epoxy glue used by infusion carbohydrate gum is tested, and agar is not readily dissolved therefore added in infusion, not
Disconnected stirring is allowed to dissolve.Infusion 5min.Ultimately form than more uniform glue.Filtered while hot, with remove impurity and some
Micelle that may be present.
Citric acid is allocated first to be dissolved with a small amount of water, because it can reduce carbohydrate gum pH value, it is body formed to influence fruit juice gel,
65 DEG C of addition citric acids should be cooled to during operation in black fruit fructus lycii liquid.
Above-mentioned material is put into rapidly stainless steel jacketed pan by degassing, is warming up to 85 DEG C, keeps 5min sterilizations to deaerate simultaneously.
After the completion of immediately enter canned process.The effect of degassing is mixed air when sloughing unordered stirring, makes the structural state of jelly
It is unlikely to bubble occur, due to being heat de-airing therefore can also play certain bactericidal action.
Deployed carbohydrate gum liquid is fitted into jelly cup and seals and (prevent from polluting rim of a cup) by filling sterilizing, puts 85 DEG C of heat of people
Sterilize 5~10min in water.
Natural cooling or spraying cooling are cooled down, being allowed to congeal gets product.Preferably with spraying cooling, because spray is cold
But it is more beneficial for forming uniform structural state.
1.2.3 product quality indicator assay method
PH value determines：Acidometer determination method (the assay method GB 10468-89 of fruits and vegetables pH value)
Soluble solid content determines：Refractometer method (the assay method GB/T of soluble solid in soft drink
12143.1-1989)
2 results and analysis
Influence of the 2.1 black fruit fructus lycii juice additions to black fruit fructus lycii jelly
In 100ml water, addition white granulated sugar 10%, citric acid 0.1%, compound stabilizer total 1.3%, change black fruit fructus lycii
Juice addition (12%, 15%, 18%, 21%), is made black fruit fructus lycii jelly, carries out sensory evaluation to product, the results are shown in Table 2.
Influence of the black fruit fructus lycii juice addition of table 2 to black fruit fructus lycii jelly
As shown in Table 2, black fruit fructus lycii taste is strong in product when the addition of black fruit fructus lycii juice is 15%, color is vivid, flavor
It is best.
Influence of the 2.2 white granulated sugar additions to black fruit fructus lycii jelly
Under conditions of Citric Acid Dosage 0.1%, black fruit fructus lycii juice dosage 15%, the total dosage 1.3% of compound stabilizer, point
Not Jia Ru 6%, 8%, 10%, 12%, 14% white granulated sugar, black fruit fructus lycii jelly is made, to product carry out sensory evaluation, as a result
It is shown in Table 3.
Influence of the white granulated sugar addition of table 3 to black fruit fructus lycii jelly
As shown in Table 3, when white granulated sugar addition is 10%, the obtained sour-sweet coordination of black fruit fructus lycii jelly, flavor is preferable.
Influence of the 2.3 citric acid additions to black fruit fructus lycii jelly
Under conditions of white granulated sugar dosage 10%, black fruit fructus lycii juice dosage 15%, the total dosage 1.3% of compound stabilizer, point
Not Jia Ru 0.03%, 0.05%, 0.1%, 0.15%, 0.2% citric acid, black fruit fructus lycii jelly is made, product is felt
Official evaluates, and the results are shown in Table 4.
Influence of the citric acid addition of table 4 to black fruit fructus lycii jelly
Table 4 shows, when the addition of citric acid is 0.1%, product sour and sweet palatability, and better flavor.
Influence of 2.4 compound stabilizers to black fruit fructus lycii jelly
Under conditions of black fruit fructus lycii juice dosage 15%, white granulated sugar dosage 10%, Citric Acid Dosage 0.1%, it is separately added into
1.1%th, 1.2%, 1.3%, 1.4%, 1.5% compound stabilizer, black fruit fructus lycii jelly is made, product sensible quality is carried out
Evaluation, the results are shown in Table 5.
Influence of the compound stabilizer addition of table 5 to black fruit fructus lycii jelly
Table 5 shows：Product layering is obvious when molecular distillation monoglyceride is 0.3%, not stratified when 0.5%, and stability is equal
Bad, sodium carboxymethylcellulose, xanthans, agar have layering when being 0.2% and 0.4%, and stability is also bad, and synthesis is examined
Consider, using 0.3% sodium carboxymethylcellulose, 0.3% xanthans, 0.3% agar, 0.4% molecular distillation monoglyceride
Compound stabilizer is proper to the stability of black fruit fructus lycii jelly.
The research of 2.5 black fruit fructus lycii jelly optimum formulas
On the basis of above single factor experiment, L is carried out9(34) orthogonal test, so as to show that novel black fruit matrimony vine jelly is optimal
Formula.
2.5.1 the orthogonal experiment of compound stabilizer
Under conditions of black fruit fructus lycii juice dosage 15%, white granulated sugar dosage 10%, Citric Acid Dosage 0.1%, molecule is chosen
Distill monoglyceride, sodium carboxymethylcellulose, xanthans, three of four kinds of stabilizers of agar carry out compound stabilizers flat compared with excellent water
L9(34) orthogonal experiment, orthogonal experiments are shown in Table 6.
The compound stabilizer orthogonal experiments table of table 6
As shown in Table 6, the optimum combination of compound stabilizer is A2B2C3D2, i.e. compound stabilizer total amount is 1.3%, wherein
Molecular distillation monoglyceride 0.4%, agar 0.3%, xanthans 0.3%, sodium carboxymethylcellulose 0.3%, as black fruit fructus lycii fruit
The stabilizer effect of jelly is best.
Under conditions of black fruit fructus lycii juice dosage 15%, white granulated sugar dosage 10%, Citric Acid Dosage 0.1%, by compound steady
Determine agent prescription (molecular distillation monoglyceride 0.4%, agar 0.3%, xanthans 0.3%, sodium carboxymethylcellulose (CMC) 0.3%),
Checking test is carried out, the optimal level obtained as compound stabilizer is A2B2C3D2。
2.5.2 black fruit fructus lycii jelly optimum formula orthogonal experiment
Principal element black fruit fructus lycii juice addition, white granulated sugar addition, citric acid addition to influenceing black fruit fructus lycii jelly
The factors such as amount, compound stabilizer addition carry out L9(34) orthogonal test, orthogonal test is shown in Table 7.
The orthogonal experiments table of table 7
Table 7 shows that the optimum formula of black fruit fructus lycii jelly is A2B3C2D3, i.e. black fruit fructus lycii juice 15%, white granulated sugar 10%,
Citric acid 0.1%, compound stabilizer 1.3% (CMC 0.3%, xanthans 0.3%, agar 0.3%, molecular distillation monoglyceride
0.4%).
By checking test, by optimal combination, it is soft, transparent good to have produced sweet and sour taste, delicate mouthfeel, both
Being rich in nutrition healthcare function, there is the jelly of black fruit fructus lycii peculiar taste again.
2.6 product quality indicators detect
2.6.1 organoleptic indicator
Flavor:Naturally, with the distinctive fragrance of black fruit fructus lycii；Color and luster:It is good in lilac red, the transparency；Mouthfeel:It is soft
And exquisiteness, tasty and refreshing lubricious, sweet and sour taste；Structural state：Gelation is complete, and do not slit wall, and elasticity, good toughness, surface is smooth, and quality is equal
It is even.
2.6.2 physical and chemical index
Best sample is tested, the results are shown in Table 8, compared with being required in the GB2746-85 of national regulation, indices
All satisfy the criteria.
The black fruit fructus lycii jelly physical and chemical index of table 8
2.6.3 microbiological indicator
Total number of bacteria≤100/g, coliform≤3/100g, pathogenic bacteria must not detect.
3 conclusions
The manufacture craft of 3.1 black fruit fructus lycii jelly
The black fruit fructus lycii fresh fruit that selection is ripe, color and luster is delicious, full complete, nothing is gone mouldy, is cleaned with drinking water, adds 2 times 65
DEG C hot-water soak 20min, is beaten with beater after pulp softening, obtains black fruit fructus lycii magma；Starched again by black fruit fructus lycii：Water=1：
3 ratio adds drinking water, the water-bath extraction 2h at 55 DEG C, puts and filters (100 mesh) after room temperature is cooled in cold bath, supernatant is
Black fruit fructus lycii juice；Take 100ml drinking water, addition black fruit fructus lycii juice 15ml, white granulated sugar 10g, compound stabilizer total amount 1.3g, in 70
DEG C water-bath is allowed to dissolve, then small fire infusion 5min (being stirred continuously during dissolving and infusion), filters (100 mesh) while hot；Treat filtrate
When being cooled to less than 65 DEG C, 0.1% citric acid of addition (citric acid is first dissolved with a small amount of water), carbohydrate gum liquid is obtained, is immediately placed in stainless
In steel jacketed pan, 85 DEG C are warming up to, 5min is kept, makes product degassing, jelly cup is filled into after degassing, 85 are put into after being sealed
Sterilize 10min in DEG C hot water, and then through spraying cooling, being allowed to congeal produces black fruit fructus lycii finished product.
The formula of 3.2 black fruit fructus lycii jelly
Through experiment of single factor and orthogonal test, the optimal factory formula for obtaining black fruit fructus lycii jelly is：Water 100mL, black fruit
Wolfberry juice 15mL, white granulated sugar 10g, citric acid 0.1g, compound stabilizer 1.3g (molecular distillation monoglyceride 0.4g, agar 0.3g, Huang
Virgin rubber 0.3g, sodium carboxymethylcellulose 0.3g), the novel black fruit matrimony vine jelly product special flavour developed is naturally, have black fruit Chinese holly
The distinctive fragrance of Qi；It is good in lilac red, the transparency；The soft exquisiteness of mouthfeel, tasty and refreshing lubricious, sweet and sour taste；Gelation is complete,
Do not slit wall, and elasticity, good toughness, surface is smooth, homogeneous.
Preferable embodiment only of the invention, protection scope of the present invention not limited to this are any to be familiar with this technology
The technical staff in field in the technical scope of present disclosure, the simple change for the technical scheme that can be become apparent to or
Equivalence replacement is each fallen within protection scope of the present invention.
Claims (6)
1. a kind of black fruit fructus lycii jelly, it is characterised in that its formula is：Water 100mL, black fruit fructus lycii juice 15mL, white granulated sugar 10g,
Citric acid 0.1g, compound stabilizer 1.3g.
2. black fruit fructus lycii jelly according to claim 1, it is characterised in that the composition of the compound stabilizer is specially：
Molecular distillation monoglyceride 0.4g, agar 0.3g, xanthans 0.3g, sodium carboxymethylcellulose 0.3g.
3. the preparation method of the black fruit fructus lycii jelly described in a kind of claim 1, it is characterised in that comprise the following steps：
The selection of step 1, black fruit fructus lycii：Maturation is chosen, color and luster is delicious, full complete, without the black fruit fructus lycii to go mouldy；
Step 2, cleaning：Rinsed 2~3 times with circulating water；
Step 3, immersion：By black fruit fructus lycii：The mass ratio of water is 1：2,20min is soaked in 65 DEG C of hot water to black fruit fructus lycii；
Step 4, mashing：It is beaten after pulp softening with beater, obtains black fruit fructus lycii slurry；
Step 5, extraction：Starched by black fruit fructus lycii：The mass ratio of water is 1：3, extraction 2h is carried out in the water-bath at 55 DEG C；
Step 6, filtering：By the cool screen filtration to room temperature with 100 mesh of the black fruit fructus lycii juice extracted；
Step 7, take juice：Take supernatant；
The selection and pretreatment of step 8, sugar, acid, compound stabilizer：Sweetener selects white granulated sugar；Acid selects lemon
Acid；Compound stabilizer selects mixed gel agent；White sugar, agar, molecular distillation monoglyceride, xanthans, sodium carboxymethylcellulose add
Appropriate black fruit fructus lycii juice, after abundant water swelling, is dissolved by heating in 70 DEG C of water-baths, by carbohydrate gum solution with 100 mesh sieve net filtrations,
It is standby to remove impurity；
Step 9, infusion carbohydrate gum：The stabilizer of use is epoxy glue, is added in infusion, and is stirred continuously and is allowed to dissolve, infusion
5min, uniform glue is ultimately formed, is filtered while hot；
Step 10, allotment：Citric acid is first dissolved with water, and during operation, 65 DEG C of addition citric acids are cooled in black fruit fructus lycii liquid；
Step 11, degassing：The material of step 10 is put into rapidly stainless steel jacketed pan, is warming up to 85 DEG C, keeps 5min sterilizations same
When deaerate；
Step 12, filling sterilizing：Deployed carbohydrate gum liquid is fitted into jelly cup and sealed, be put into 85 DEG C of hot water sterilizing 5~
10min；
Step 13, cooling：Natural cooling or spraying cooling, being allowed to congeal gets product.
4. the preparation method of black fruit fructus lycii jelly according to claim 3, it is characterised in that the proportion scale of addition be
Black fruit fructus lycii juice 15% in 100ml water, white granulated sugar 10%, compound stabilizer 1.3%.
5. the preparation method of black fruit fructus lycii jelly according to claim 4, it is characterised in that the compound stabilizer includes
CMC 0.3%, xanthans 0.3%, agar 0.3%, molecular distillation monoglyceride 0.4%.
6. the preparation method of black fruit fructus lycii jelly according to claim 3, it is characterised in that cold using spraying in step 13
But.
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