CN107467590A - A kind of jet rice fruit jelly and preparation method thereof - Google Patents
A kind of jet rice fruit jelly and preparation method thereof Download PDFInfo
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- CN107467590A CN107467590A CN201710661729.7A CN201710661729A CN107467590A CN 107467590 A CN107467590 A CN 107467590A CN 201710661729 A CN201710661729 A CN 201710661729A CN 107467590 A CN107467590 A CN 107467590A
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- Prior art keywords
- jet
- rice
- parts
- fruit jelly
- preparation
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 94
- 235000009566 rice Nutrition 0.000 title claims abstract description 94
- 235000015110 jellies Nutrition 0.000 title claims abstract description 60
- 239000008274 jelly Substances 0.000 title claims abstract description 60
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 93
- 240000008042 Zea mays Species 0.000 claims abstract description 75
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 75
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 64
- 235000005822 corn Nutrition 0.000 claims abstract description 64
- 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 51
- 235000013339 cereals Nutrition 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- 235000020265 peanut milk Nutrition 0.000 claims description 31
- 238000011049 filling Methods 0.000 claims description 25
- 238000007789 sealing Methods 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 19
- 239000012141 concentrate Substances 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 13
- 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 description 12
- 239000004302 potassium sorbate Substances 0.000 claims description 12
- 229940069338 potassium sorbate Drugs 0.000 claims description 12
- 235000010241 potassium sorbate Nutrition 0.000 claims description 12
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 11
- 235000009973 maize Nutrition 0.000 claims description 11
- 235000018102 proteins Nutrition 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 8
- 108010065511 Amylases Proteins 0.000 claims description 8
- 102000013142 Amylases Human genes 0.000 claims description 8
- 235000019418 amylase Nutrition 0.000 claims description 8
- 108010089934 carbohydrase Proteins 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 229920001345 ε-poly-D-lysine Polymers 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 claims description 2
- 102000004407 Lactalbumin Human genes 0.000 claims description 2
- 108090000942 Lactalbumin Proteins 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 229940046240 glucomannan Drugs 0.000 claims description 2
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- 208000003643 Callosities Diseases 0.000 claims 1
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- 206010020649 Hyperkeratosis Diseases 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 229940100486 rice starch Drugs 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
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- 235000008504 concentrate Nutrition 0.000 description 15
- 238000004140 cleaning Methods 0.000 description 13
- 238000009413 insulation Methods 0.000 description 12
- 238000000034 method Methods 0.000 description 9
- 229920002261 Corn starch Polymers 0.000 description 8
- 239000008120 corn starch Substances 0.000 description 8
- 229940099112 cornstarch Drugs 0.000 description 8
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 6
- 239000001263 FEMA 3042 Substances 0.000 description 6
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 6
- 235000014666 liquid concentrate Nutrition 0.000 description 6
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 6
- 229940033123 tannic acid Drugs 0.000 description 6
- 235000015523 tannic acid Nutrition 0.000 description 6
- 229920002258 tannic acid Polymers 0.000 description 6
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- KZJWDPNRJALLNS-VPUBHVLGSA-N (-)-beta-Sitosterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@@H](C(C)C)CC)C)CC4)CC3)CC=2)CC1 KZJWDPNRJALLNS-VPUBHVLGSA-N 0.000 description 1
- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 1
- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ARVGMISWLZPBCH-UHFFFAOYSA-N Dehydro-beta-sitosterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)CCC(CC)C(C)C)CCC33)C)C3=CC=C21 ARVGMISWLZPBCH-UHFFFAOYSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of jet rice fruit jelly, in parts by weight, including following components：30~45 parts of the fresh fringe of blank corn, 7~15 parts of the jet grain of rice, 22~24 parts of white granulated sugar, 2~3 parts of jelly powder, 0.4~0.8 part of citric acid, 0.04~0.06 part of preservative, 60~80 parts of water.The invention also discloses a kind of preparation method of jet rice fruit jelly.The preparation method of jet rice fruit jelly provided by the invention, gained jet rice fruit jelly, the taste and mouthfeel of blank corn were both improved, and added the nutritive value and health-care effect of jelly again.
Description
Technical field
The present invention relates to jelly and its manufacture field, more particularly, to be a kind of jet rice fruit jelly and preparation method thereof.
Background technology
Corn nourishment enriches, the material such as linoleic acid, sitosterol, lecithin, vitamin E, calcium and magnesium therein, has protection
Heart, preventing hypertension and artery sclerosis etc. act on.In addition, lysine, glutathione and selenium contained in corn have prevention
The effect of cancer, therefore corn based food is recommended as health food by physicians.According to detection, protein content ratio in blank corn
Yellow maize is high 1.2 times, and fat content is high 1.3 times, and copper, manganese, Zn content are high 2 ~ 8 times, and calcium, potassium content are high 2 times, trophism anticancer
" selenium " content is higher than yellow maize 8.5 times, and amino acid content is higher than yellow maize in having 13 in 18 kinds of amino acid.In addition, blank corn contains
There is melanin, melanin has nourshing kidney tonifying yin, strengthening spleen and warming liver, improving eyesight promoting blood circulation, black hair of enriching blood, anti-ageing health care medicinal of helping get over a shock diligent
Effect.So blank corn is that collection is edible, vegetable is used, the high quality food of medicinal, health care great achievement.
The content of the invention
It is an object of the present invention to provide a kind of jet rice fruit jelly, in parts by weight, including following components：Blank corn is fresh
30~45 parts of fringe, 7~15 parts of the jet grain of rice, 22~24 parts of white granulated sugar, 2~3 parts of jelly powder, 0.4~0.8 part of citric acid, anti-corrosion
0.04~0.06 part of agent, 60~80 parts of water.
Preferably, the jelly powder is made up of carragheen, konjac glucomannan, and its part by weight is 2:1.
Preferably, the preservative is any one in potassium sorbate, ε-poly-D-lysine or combination thing.
Preferably, the jet grain of rice is that color is black, the fresh jet grain of rices of full grains by selecting, and cleans, is placed in 40
Soaked 1~2 day in~60 DEG C of warm water, pick up and drain, uniformly wrap egg liquid and cornstarch, entered pot frying to golden yellow, pull out
Oil strain, cooling, with edible film solution spraying, air-dry.
Preferably, edible film solution is soybean protein isolate coating solution, maize alcohol-soluble protein film solution, wheat gluten egg
Combination more than one or both of tunica albuginea solution, lactalbumin coating solution.Edible film has obvious water preventing ability, can prolong
The migration and diffusion of slow food reclaimed water and oily and other compositions, also with selectable gas permeability and impermeabilisation ability, can be prevented
The volatilization of flavor substance in food.
Present invention also offers a kind of preparation method of jet rice fruit jelly, comprise the following steps：
A. the preparation of jet Rice ＆ peanut milk：Black color, free from admixture, the fresh fringe of the blank corn of maturity 60~70% are selected, cleans, is soaked with warm water
Bubble 2~3 hours, with paste mill grinding, obtains jet Rice ＆ peanut milk；
B. the preparation of blank corn filter pulp：Jet Rice ＆ peanut milk is gelatinized, liquefied, be saccharified, filtered, obtains blank corn filter pulp；
C. allocate：White granulated sugar, jelly powder are mixed, adds in blank corn filter pulp, stirs, is heated to 90~100 DEG C, is protected
5~10min of temperature, when cooling to 60~70 DEG C, citric acid, preservative are added, is stirred, it is 3.6~3.8 to adjust pH value, must be adjusted
With liquid；
D. concentrate：Seasoning liquid is concentrated, is sampled with agitating plate a little, is first cooled down more than ten seconds in atmosphere, if by this plate
Tilt, condense into bulk when under sample drop, then explanation concentration reach terminal, stops concentrating, obtains concentrate；
E. concentrate, the jet grain of rice are subjected to filling and sealing；
F. 15~30min of pasteurize in 82 ± 2 DEG C of water is placed in, is cooled down, you can obtains jet rice fruit jelly.
Preferably, the fresh fringe of blank corn in the step A is the fresh fringe of blank corn of 18~19 days after pollination.
Preferably, the gelatinization in the step B is by material-water ratio 1:20min is boiled in 10 mixing, heating.
Preferably, the liquefaction in the step B is the amylase of the addition 1% in jet Rice ＆ peanut milk, is protected under the conditions of 90 ~ 95 DEG C
Warm 2min.
Preferably, the saccharification in the step B is after the slurried cooling of blank corn, adjusts pH value, and it is in subacidity to make solution,
0.1% carbohydrase is added, 55~60 DEG C are incubated 4~5 hours, are allowed to fully be saccharified, untill without Iod R.
Preferably, filling and sealing is to be completed to blacken corn within 50min with full-automatic filling sealer in the step E
Grain, filling, stamp, heat-sealing, automatically secondary heat-sealing, the process such as section film, automatic cleaning.
The present invention provides a kind of jet rice fruit jelly and preparation method thereof, the beneficial effects of the invention are as follows：The making of the present invention
Method is simple, gained jet rice fruit jelly, using the fresh fringe of blank corn as primary raw material, using jelly powder, white granulated sugar as auxiliary material, wherein add again
Entered the jet grain of rice, the jet grain of rice through wrapping up in egg liquid and cornstarch, frying, spraying edible film solution, air-dry after be added to
In jelly, the taste and mouthfeel of blank corn had so both been improved, has added the nutritive value and health-care effect of jelly again, under normal temperature
Shelf-life was up to 6 months.
Embodiment
With reference to embodiment, jet rice fruit jelly provided by the invention and preparation method thereof is described in detail.
Embodiment 1
A kind of jet rice fruit jelly, in parts by weight, including following components：30 parts of the fresh fringe of blank corn, 7 parts of the jet grain of rice, white granulated sugar
22 parts, jelly powder（Carragheen, konjac glucomannan）2 parts, 0.4 part of citric acid, 0.04 part of potassium sorbate, 80 parts of water.
Its preparation method comprises the following steps：
1. selecting, color is black, the fresh jet grain of rices of full grains, cleans, will in order to remove bitter taste caused by tannic acid in kind of skin
The jet grain of rice after cleaning is placed in 50 DEG C of warm water and soaked 1.5 days, picks up and drains, uniformly wraps egg liquid and cornstarch, enters pot oil
Fry to golden yellow, pull oil strain out, cool down, with maize alcohol-soluble protein film solution spraying, air-dry stand-by.
2. select black color, free from admixture, the fresh fringe of the blank corn of maturity 60%（The fresh fringe of blank corn of 18 days after pollinating）, wash
Only, soaked 2 hours with warm water, with paste mill grinding, obtain jet Rice ＆ peanut milk.
3. a pair jet Rice ＆ peanut milk is handled as follows：By material-water ratio 1:20min gelatinizations are boiled in 10 mixing, heating；After gelatinization
Jet Rice ＆ peanut milk in add 1% amylase, 2min liquefaction is incubated under the conditions of 90 DEG C；After the slurried cooling of blank corn, pH is adjusted
Value, it is in subacidity to make solution, adds 0.1% carbohydrase, and 55 DEG C are incubated 5 hours, are allowed to fully be saccharified, until not having Iod R
Untill；Jet Rice ＆ peanut milk after saccharification is filtered, obtains blank corn filter pulp.
4. white granulated sugar, jelly powder are mixed, add in blank corn filter pulp, stir, be heated to 90 DEG C, insulation
10min, when being cooled to 60 DEG C, citric acid, potassium sorbate are added, is stirred, it is 3.6 to adjust pH value, obtains seasoning liquid.
5. a pair seasoning liquid concentrates, a little, first cooling more than ten seconds in atmosphere, if this plate is inclined are sampled with agitating plate
When condensing into bulk when tiltedly, under sample drop, stop concentration, obtain concentrate.
6. concentrate, the jet grain of rice are carried out into filling and sealing, complete to add within 50min using full-automatic filling sealer
The jet grain of rice, filling, stamp, heat-sealing, automatically secondary heat-sealing, the process such as section film, automatic cleaning.
7. it is placed in insulation 30min pasteurizes in 80 DEG C of water, cooling, you can obtain jet rice fruit jelly.
Embodiment 2
A kind of jet rice fruit jelly, in parts by weight, including following components：37 parts of the fresh fringe of blank corn, 11 parts of the jet grain of rice, white granulated sugar
23 parts, 2.5 parts of jelly powder, 0.6 part of citric acid, 0.05 part of potassium sorbate, 70 parts of water.
Its preparation method comprises the following steps：
1. selecting, color is black, the fresh jet grain of rices of full grains, cleans, will in order to remove bitter taste caused by tannic acid in kind of skin
The jet grain of rice after cleaning is placed in 50 DEG C of warm water and soaked 1.5 days, picks up and drains, uniformly wraps egg liquid and cornstarch, enters pot oil
Fry to golden yellow, pull oil strain out, cool down, with maize alcohol-soluble protein film solution spraying, air-dry stand-by.
2. select black color, free from admixture, the fresh fringe of the blank corn of maturity 60%（The fresh fringe of blank corn of 18 days after pollinating）, wash
Only, soaked 2 hours with warm water, with paste mill grinding, obtain jet Rice ＆ peanut milk.
3. a pair jet Rice ＆ peanut milk is handled as follows：By material-water ratio 1:20min gelatinizations are boiled in 10 mixing, heating；After gelatinization
Jet Rice ＆ peanut milk in add 1% amylase, 2min liquefaction is incubated under the conditions of 90 DEG C；After the slurried cooling of blank corn, pH is adjusted
Value, it is in subacidity to make solution, adds 0.1% carbohydrase, and 55 DEG C are incubated 5 hours, are allowed to fully be saccharified, until not having Iod R
Untill；Jet Rice ＆ peanut milk after saccharification is filtered, obtains blank corn filter pulp.
4. white granulated sugar, jelly powder are mixed, add in blank corn filter pulp, stir, be heated to 90 DEG C, insulation
10min, when being cooled to 60 DEG C, citric acid, potassium sorbate are added, is stirred, it is 3.6 to adjust pH value, obtains seasoning liquid.
5. a pair seasoning liquid concentrates, a little, first cooling more than ten seconds in atmosphere, if this plate is inclined are sampled with agitating plate
When condensing into bulk when tiltedly, under sample drop, stop concentration, obtain concentrate.
6. concentrate, the jet grain of rice are carried out into filling and sealing, complete to add within 50min using full-automatic filling sealer
The jet grain of rice, filling, stamp, heat-sealing, automatically secondary heat-sealing, the process such as section film, automatic cleaning.
7. it is placed in insulation 30min pasteurizes in 80 DEG C of water, cooling, you can obtain jet rice fruit jelly.
Embodiment 3
A kind of jet rice fruit jelly, in parts by weight, including following components：45 parts of the fresh fringe of blank corn, 15 parts of the jet grain of rice, white granulated sugar
24 parts, 3 parts of jelly powder, 0.8 part of citric acid, 0.04 part of ε-poly-D-lysine, 60 parts of water.
Its preparation method comprises the following steps：
1. selecting, color is black, the fresh jet grain of rices of full grains, cleans, will in order to remove bitter taste caused by tannic acid in kind of skin
The jet grain of rice after cleaning is placed in 50 DEG C of warm water and soaked 1.5 days, picks up and drains, uniformly wraps egg liquid and cornstarch, enters pot oil
Fry to golden yellow, pull oil strain out, cool down, with maize alcohol-soluble protein film solution spraying, air-dry stand-by.
2. select black color, free from admixture, the fresh fringe of the blank corn of maturity 60%（The fresh fringe of blank corn of 18 days after pollinating）, wash
Only, soaked 2 hours with warm water, with paste mill grinding, obtain jet Rice ＆ peanut milk.
3. a pair jet Rice ＆ peanut milk is handled as follows：By material-water ratio 1:20min gelatinizations are boiled in 10 mixing, heating；After gelatinization
Jet Rice ＆ peanut milk in add 1% amylase, 2min liquefaction is incubated under the conditions of 90 DEG C；After the slurried cooling of blank corn, pH is adjusted
Value, it is in subacidity to make solution, adds 0.1% carbohydrase, and 55 DEG C are incubated 5 hours, are allowed to fully be saccharified, until not having Iod R
Untill；Jet Rice ＆ peanut milk after saccharification is filtered, obtains blank corn filter pulp.
4. white granulated sugar, jelly powder are mixed, add in blank corn filter pulp, stir, be heated to 90 DEG C, insulation
10min, when being cooled to 60 DEG C, citric acid, ε-poly-D-lysine are added, is stirred, it is 3.6 to adjust pH value, obtains seasoning liquid.
5. a pair seasoning liquid concentrates, sampled with agitating plate a little, first cooled down more than ten seconds in atmosphere, if by this plate
Tilt, when condensing into bulk when under sample drop, stop concentration, obtain concentrate.
6. concentrate, the jet grain of rice are carried out into filling and sealing, complete to add within 50min using full-automatic filling sealer
The jet grain of rice, filling, stamp, heat-sealing, automatically secondary heat-sealing, the process such as section film, automatic cleaning.
7. it is placed in insulation 30min pasteurizes in 80 DEG C of water, cooling, you can obtain jet rice fruit jelly.
Embodiment 4
A kind of jet rice fruit jelly, in parts by weight, including following components：30 parts of the fresh fringe of blank corn, 7 parts of the jet grain of rice, white granulated sugar
22 parts, 2 parts of jelly powder, 0.4 part of citric acid, 0.02 part of potassium sorbate, 0.02 part of ε-poly-D-lysine, 80 parts of water.
Its preparation method comprises the following steps：
1. selecting, color is black, the fresh jet grain of rices of full grains, cleans, will in order to remove bitter taste caused by tannic acid in kind of skin
The jet grain of rice after cleaning is placed in 60 DEG C of warm water and soaked 1 day, picks up and drains, uniformly wraps egg liquid and cornstarch, enters pot frying
To golden yellow, oil strain is pulled out, cooled down, with maize alcohol-soluble protein film solution spraying, air-dry stand-by.
2. select black color, free from admixture, the fresh fringe of the blank corn of maturity 70%（The fresh fringe of blank corn of 19 days after pollinating）, wash
Only, soaked 2 hours with warm water, with paste mill grinding, obtain jet Rice ＆ peanut milk.
3. a pair jet Rice ＆ peanut milk is handled as follows：By material-water ratio 1:20min gelatinizations are boiled in 10 mixing, heating；After gelatinization
Jet Rice ＆ peanut milk in add 1% amylase, 2min liquefaction is incubated under the conditions of 95 DEG C；After the slurried cooling of blank corn, pH is adjusted
Value, it is in subacidity to make solution, adds 0.1% carbohydrase, and 30 DEG C are incubated 4 hours, are allowed to fully be saccharified, until not having Iod R
Untill；Jet Rice ＆ peanut milk after saccharification is filtered, obtains blank corn filter pulp.
4. white granulated sugar, jelly powder are mixed, add in blank corn filter pulp, stir, be heated to 100 DEG C, insulation
5min, when being cooled to 70 DEG C, citric acid, potassium sorbate, ε-poly-D-lysine are added, is stirred, it is 3.8 to adjust pH value, must be adjusted
With liquid.
5. a pair seasoning liquid concentrates, a little, first cooling more than ten seconds in atmosphere, if this plate is inclined are sampled with agitating plate
When condensing into bulk when tiltedly, under sample drop, stop concentration, obtain concentrate.
6. concentrate, the jet grain of rice are carried out into filling and sealing, complete to add within 50min using full-automatic filling sealer
The jet grain of rice, filling, stamp, heat-sealing, automatically secondary heat-sealing, the process such as section film, automatic cleaning.
7. it is placed in insulation 15min pasteurizes in 84 DEG C of water, cooling, you can obtain jet rice fruit jelly.
Embodiment 5
A kind of jet rice fruit jelly, in parts by weight, including following components：37 parts of the fresh fringe of blank corn, 11 parts of the jet grain of rice, white granulated sugar
23 parts, 2.5 parts of jelly powder, 0.6 part of citric acid, 0.05 part of potassium sorbate, 70 parts of water.
Its preparation method comprises the following steps：
1. selecting, color is black, the fresh jet grain of rices of full grains, cleans, will in order to remove bitter taste caused by tannic acid in kind of skin
The jet grain of rice after cleaning is placed in 60 DEG C of warm water and soaked 1 day, picks up and drains, uniformly wraps egg liquid and cornstarch, enters pot frying
To golden yellow, oil strain is pulled out, cooled down, with maize alcohol-soluble protein film solution spraying, air-dry stand-by.
2. select black color, free from admixture, the fresh fringe of the blank corn of maturity 70%（The fresh fringe of blank corn of 19 days after pollinating）, wash
Only, soaked 2 hours with warm water, with paste mill grinding, obtain jet Rice ＆ peanut milk.
3. a pair jet Rice ＆ peanut milk is handled as follows：By material-water ratio 1:20min gelatinizations are boiled in 10 mixing, heating；After gelatinization
Jet Rice ＆ peanut milk in add 1% amylase, 2min liquefaction is incubated under the conditions of 95 DEG C；After the slurried cooling of blank corn, pH is adjusted
Value, it is in subacidity to make solution, adds 0.1% carbohydrase, and 30 DEG C are incubated 4 hours, are allowed to fully be saccharified, until not having Iod R
Untill；Jet Rice ＆ peanut milk after saccharification is filtered, obtains blank corn filter pulp.
4. white granulated sugar, jelly powder are mixed, add in blank corn filter pulp, stir, be heated to 100 DEG C, insulation
5min, when being cooled to 70 DEG C, citric acid, potassium sorbate are added, is stirred, it is 3.8 to adjust pH value, obtains seasoning liquid.
5. a pair seasoning liquid concentrates, sampled with agitating plate a little, first cooled down more than ten seconds in atmosphere, if by this plate
Tilt, when condensing into bulk when under sample drop, stop concentration, obtain concentrate.
6. concentrate, the jet grain of rice are carried out into filling and sealing, complete to add within 50min using full-automatic filling sealer
The jet grain of rice, filling, stamp, heat-sealing, automatically secondary heat-sealing, the process such as section film, automatic cleaning.
7. it is placed in insulation 15min pasteurizes in 84 DEG C of water, cooling, you can obtain jet rice fruit jelly.
Embodiment 6
A kind of jet rice fruit jelly, in parts by weight, including following components：45 parts of the fresh fringe of blank corn, 15 parts of the jet grain of rice, white granulated sugar
24 parts, 3 parts of jelly powder, 0.8 part of citric acid, 0.06 part of potassium sorbate, 60 parts of water.
Its preparation method comprises the following steps：
1. selecting, color is black, the fresh jet grain of rices of full grains, cleans, will in order to remove bitter taste caused by tannic acid in kind of skin
The jet grain of rice after cleaning is placed in 60 DEG C of warm water and soaked 1 day, picks up and drains, uniformly wraps egg liquid and cornstarch, enters pot frying
To golden yellow, oil strain is pulled out, cooled down, with maize alcohol-soluble protein film solution spraying, air-dry stand-by.
2. select black color, free from admixture, the fresh fringe of the blank corn of maturity 70%（The fresh fringe of blank corn of 19 days after pollinating）, wash
Only, soaked 2 hours with warm water, with paste mill grinding, obtain jet Rice ＆ peanut milk.
3. a pair jet Rice ＆ peanut milk is handled as follows：By material-water ratio 1:20min gelatinizations are boiled in 10 mixing, heating；After gelatinization
Jet Rice ＆ peanut milk in add 1% amylase, 2min liquefaction is incubated under the conditions of 95 DEG C；After the slurried cooling of blank corn, pH is adjusted
Value, it is in subacidity to make solution, adds 0.1% carbohydrase, and 30 DEG C are incubated 4 hours, are allowed to fully be saccharified, until not having Iod R
Untill；Jet Rice ＆ peanut milk after saccharification is filtered, obtains blank corn filter pulp.
4. white granulated sugar, jelly powder are mixed, add in blank corn filter pulp, stir, be heated to 100 DEG C, insulation
5min, when being cooled to 70 DEG C, citric acid, potassium sorbate are added, is stirred, it is 3.8 to adjust pH value, obtains seasoning liquid.
5. a pair seasoning liquid concentrates, a little, first cooling more than ten seconds in atmosphere, if this plate is inclined are sampled with agitating plate
When condensing into bulk when tiltedly, under sample drop, stop concentration, obtain concentrate.
6. concentrate, the jet grain of rice are carried out into filling and sealing, complete to add within 50min using full-automatic filling sealer
The jet grain of rice, filling, stamp, heat-sealing, automatically secondary heat-sealing, the process such as section film, automatic cleaning.
7. it is placed in insulation 15min pasteurizes in 84 DEG C of water, cooling, you can obtain jet rice fruit jelly.
Embodiment described above, it is the present invention more preferably embodiment, those skilled in the art is at this
The usual variations and alternatives carried out in the range of inventive technique scheme should all include within the scope of the present invention.
Claims (10)
- A kind of 1. jet rice fruit jelly, it is characterised in that：Including following parts by weight：30~45 parts of the fresh fringe of blank corn, the jet grain of rice 7 ~15 parts, 22~24 parts of white granulated sugar, 2~3 parts of jelly powder, 0.4~0.8 part of citric acid, 0.04~0.06 part of preservative, water 60~ 80 parts.
- 2. jet rice fruit jelly according to claim 1, it is characterised in that：The jelly powder is made up of carragheen, konjac glucomannan, Its part by weight is 2:1；The preservative is any one or combination thing in potassium sorbate, ε-poly-D-lysine.
- 3. jet rice fruit jelly according to claim 1, it is characterised in that：The jet grain of rice is that color is black, particle by selecting The full fresh jet grain of rice, clean, be placed in 40~60 DEG C of warm water and soak 1~2 day, pick up and drain, uniformly wrap egg liquid and jade Rice starch, enter pot frying to golden yellow, pull oil strain out, cool down, with edible film solution spraying, air-dry.
- 4. jet rice fruit jelly according to claim 3, it is characterised in that：The edible film solution is soybean separation protein tunica albuginea More than one or both of solution, maize alcohol-soluble protein film solution, Wheat gluten film solution, lactalbumin coating solution Combination.
- 5. one kind jet rice fruit jelly preparation method as described in any one in claim 1-4, it is characterised in that：It includes following Step：A. the preparation of jet Rice ＆ peanut milk：Black color, free from admixture, the fresh fringe of the blank corn of maturity 60~70% are selected, cleans, is soaked with warm water Bubble 2~3 hours, with paste mill grinding, obtains jet Rice ＆ peanut milk；B. the preparation of blank corn filter pulp：Jet Rice ＆ peanut milk is gelatinized, liquefied, be saccharified, filtered, obtains blank corn filter pulp；C. allocate：White granulated sugar, jelly powder are mixed, adds in blank corn filter pulp, stirs, is heated to 90~100 DEG C, is protected 5~10min of temperature, when cooling to 60~70 DEG C, citric acid, preservative are added, is stirred, it is 3.6~3.8 to adjust pH value, must be adjusted With liquid；D. concentrate：Seasoning liquid is concentrated, when reaching striking point, stops concentration, obtains concentrate；E. concentrate, the jet grain of rice are subjected to filling and sealing；F. 15~30min of pasteurize in 82 ± 2 DEG C of water is placed in, is cooled down, you can obtains jet rice fruit jelly.
- 6. jet rice fruit jelly preparation method according to claim 5, it is characterised in that：The fresh fringe of blank corn in the step A For the fresh fringe of the blank corns of 18 ~ 19 days after pollination.
- 7. jet rice fruit jelly preparation method according to claim 5, it is characterised in that：Gelatinization in the step B is by material Water is than 1:20min is boiled in 10 mixing, heating.
- 8. jet rice fruit jelly preparation method according to claim 5, it is characterised in that：Liquefaction in the step B is black 1% amylase is added in corn steep liquor, 2min is incubated under the conditions of 90 ~ 95 DEG C.
- 9. jet rice fruit jelly preparation method according to claim 5, it is characterised in that：Saccharification in the step B is black After the slurried cooling of corn, it is 5 ~ 6 to adjust pH value, adds 0.1% carbohydrase, and 55~60 DEG C are incubated 4~5 hours, are allowed to abundant sugar Change, untill without Iod R.
- 10. jet rice fruit jelly preparation method according to claim 5, it is characterised in that：Filling and sealing is to use in the step E Full-automatic filling sealer.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109007715A (en) * | 2018-06-11 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of corn jelly and preparation method thereof |
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Application publication date: 20171215 |