CN107549735A - A kind of rich iron haw jelly and preparation method thereof - Google Patents
A kind of rich iron haw jelly and preparation method thereof Download PDFInfo
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- CN107549735A CN107549735A CN201710661728.2A CN201710661728A CN107549735A CN 107549735 A CN107549735 A CN 107549735A CN 201710661728 A CN201710661728 A CN 201710661728A CN 107549735 A CN107549735 A CN 107549735A
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Abstract
The invention discloses a kind of rich iron haw jelly, in parts by weight, including following components：45~60 parts of hawthorn, 30~45 parts of sweetener, 3~5 parts of compound flocculating agent, 0.1~0.3 part of ferrous-fortifier, 0.4~0.8 part of citric acid, 0.04~0.06 part of preservative, 40~70 parts of water.The invention also discloses a kind of preparation method of rich iron haw jelly.The preparation method of rich iron haw jelly provided by the invention, gained richness iron haw jelly, the nutritive value and health-care effect of jelly are considerably increased, possesses fabulous mouthfeel and outward appearance.
Description
Technical field
The present invention relates to jelly field, more particularly, to be a kind of preparation method of rich iron haw jelly.
Background technology
Iron is the essential trace element of human body, and the major function in human body is the participation oxygen in the form of hemoglobin
The process such as transhipment, exchange and breathing.Human body has the loss of iron daily, when the irony laid in internal and marrow is depleted,
And deficiency is supplied in food, body will be made iron-deficient or alimentary anemia occur, cause histanoxia, so as to cause a variety of devices
The physiological function of official and tissue is abnormal, therefore develops iron fortified food product and be very important.
Hawthorn has beauty slimming, and the weight-reducing tablet hawthorn of woman, which contains the materials such as vitamin C, carrotene, can block and subtract
The generation of few free radical, can strengthen the immunity of body, there is anti-aging, anticancer；Women eats hawthorn more and can eliminated in vivo
Fat, the effect of fat absorption is reduced, the effect of U.S. face weight reducing can be reached for the women to like to be beautiful.
Hawthorn has decompression, and lipid-loweringing is anti-oxidant, strengthen immunity, removes intestines and stomach harmful bacteria etc., can also prevent liver
Cancer.Male obtained fatty liver it is necessary to nourishing and protecting liver, first elected hawthorn.Hawthorn, can be aid digestion, has nourishing the liver degreasing effect.
Hawthorn can significantly reduce serum cholesterol and triglycerides, effectively prevent and treat atherosclerosis；Hawthorn can also pass through
Strengthen myocardial contractive power, increase cardiac output, expansion of coronary artery, increase coronary blood flow, reduction myocardial oxygen consumption etc.
Play cardiac stimulant and prevent anginal effect.In addition, the general flavone in hawthorn plays the role of to expand blood vessel and lasting buck.
Therefore, hawthorn is the high quality food for collecting edible, medicinal, health care great achievement.
The content of the invention
It is an object of the present invention to provide a kind of rich iron haw jelly, in parts by weight, including following components：Hawthorn 45
~60 parts, it is 30~45 parts of sweetener, 3~5 parts of compound flocculating agent, 0.1~0.3 part of ferrous-fortifier, 0.4~0.8 part of citric acid, anti-
Rotten 0.04~0.08 part of agent, 40~70 parts of water.
Preferably, the sweetener is xylitol, because xylitol metabolism is unrelated with insulin, it is glycosuria that can be used for
The jelly product of patients.
Preferably, the compound flocculating agent is mixed by xanthans, sodium alginate, agar, water.
Preferably, the ferrous-fortifier is ferrous sulfate hardening agent, in ferrous gluconate, ferrous sulfate, reduced iron, oxygen
To change in iron, body ranks first to the bioavailability of ferrous sulfate, although its iron-holder is not relatively high, its bioavailability
Height, stability is good, dissolubility is good, easily absorbs, and product quality is had no adverse effects after cheap and addition, therefore choose sulfuric acid
Ferrous iron is used as ferrous-fortifier.
Preferably, the preservative is potassium sorbate, any one in ε-poly-D-lysine or combination thing.
The present invention also provides a kind of preparation method of rich iron haw jelly, comprises the following steps：
A. fruit is selected：The new fresh haw berry that pectin content is high, hardness is high is selected, except handle is cleaned.
B. soften：The water of 1.5 times of hawthorn weight is added in pot, after being heated to boiling, haw berry is added, keeps 80~90
DEG C, 20~30min.
C. crush：After haw berry softening, picked up broken, during limited production, can manually be crushed.When output is big, adopt
Crushed with double-roll crusher.Two 200~300mm of roller diameter, length 400mm or so of double-roll crusher, material is not using
Become rusty steel, the surface bag layer food rubber slab of roller, the spacing 5mm of two rollers, can adjust.
D. extract：Haw berry after broken is poured into pot in the water for boiling haw berry originally, 10~15min of stirring and leaching.
E. deacidification：The aqueous slkali that 0.4%~1% is added in leaching process adjusts pH value, and pH value stops when being 3.1~3.3
Add, stir 10min.
F. filter：Hawthorn leaching liquor is filtered, takes clear filtrate, filter residue is extracted again 1~2 time, is filtered, merges filter
Liquid, then with 120~160 mesh nylon wire press filtrations, it is standby that filtrate enters concentration pan.
G. concentrate：Haw juice is concentrated, when being concentrated into the 1/2~3/5 of Normal juice volume, adds the sweet taste of Normal juice weight 60%
Agent, continue to concentrate, stop concentration when haw juice instills and fills and form sheet quickly in the container of cold water.
H. allocate：Ferrous-fortifier, compound flocculating agent, citric acid, preservative are added into inspissated juice, is stirred.
I. filling and sealing：Filling and sealing is carried out to concentrate.
J. sterilize, cool down, you can obtain rich iron haw jelly.
Preferably, aqueous slkali is sodium carbonate liquor or sodium bicarbonate solution in the step E, and caustic dosage is haw berry weight
0.4~1%, because the organic acid content in haw berry is high, tend to make the pH value of leaching liquor to drop to less than 2, so low pH
Value, is enough to hydrolyze hawthorn pectin in concentration process, and pH value is lower, and the viscosity of leaching liquor is higher, and is unfavorable for filtering
Operation.
Preferably, the preservative is potassium sorbate, any one in ε-poly-D-lysine or combination thing.
Preferably, the compound flocculating agent is mixed by xanthans, sodium alginate, agar, water.
Preferably, the sweetener is xylitol.
Preferably, the ferrous-fortifier is ferrous sulfate hardening agent
Preferably, the mode concentrated in the step G, using vacuum concentration, is more beneficial for keeping haw berry former to be concentrated in vacuo
Some flavors and nutrition.
Preferably, in the step I filling and sealing be using full-automatic filling sealer completed within 50min it is filling,
Stamp, heat-sealing, automatically secondary heat-sealing, the process such as section film, automatic cleaning.
Preferably, sterilization temperature is 85 ± 2 DEG C in the step J, and the time is 8~15min.
The present invention provides a kind of rich iron haw jelly and preparation method thereof, the beneficial effects of the invention are as follows：
The preparation method of the present invention is simple, and gained richness iron haw jelly mainly using hawthorn as raw material there is nutritious, safety to be good for
Health, unique flavor, health-care effect；Sweetener is mainly based on xylitol in gained richness iron haw jelly, because the generation of xylitol
Thank it is unrelated with insulin, so can be as the jelly of diabetes patient；Ferrous-fortifier is with the addition of in gained richness iron haw jelly,
The irony being lost in body can be supplemented, prevent in body because iron deficiency and caused by histanoxia, so as to cause a variety of organs
Wadded a quilt with cotton disorderly with the physiological function of tissue.
Embodiment
With reference to embodiment, rich iron haw jelly provided by the invention and preparation method thereof is described in detail.
Embodiment 1
A kind of rich iron haw jelly, in parts by weight, including following components：45 parts of hawthorn, 30 parts of xylitol, compound flocculating agent 3
Part, 0.1 part of ferrous sulfate, 0.4 part of citric acid, 0.04 part of potassium sorbate, 70 parts of water.
Its preparation method comprises the following steps：
A. fruit is selected：The high new fresh haw berry of pectin content, the usually higher fruit of hardness are selected, except handle is cleaned.
B. soften：The water of 1.5 times of hawthorn weight is added in pot, after being heated to boiling, haw berry is added, is kept for 80 DEG C,
30min。
C. crush：After haw berry softening, picked up broken.
D. extract：Haw berry after broken is poured into pot in the water for boiling haw berry originally, stirring and leaching 10min.
E. deacidification：The sodium carbonate liquor that 0.5% is added in leaching process adjusts pH value, stops adding when pH value is 3.1,
Stir 10min.
F. filter：Hawthorn leaching liquor is filtered, takes clear filtrate, filter residue is extracted again 2 times, is filtered, merging filtrate,
Again with 120 mesh nylon wire press filtrations, it is standby that filtrate enters concentration pan.
G. concentrate：Haw juice is concentrated in vacuo, when being concentrated into the 1/2 of Normal juice volume, adds the xylose of Normal juice weight 60%
Alcohol, continue to concentrate, stop concentration when haw juice instills and fills and form sheet quickly in the container of cold water.
H. allocate：Ferrous sulfate, compound flocculating agent, citric acid, potassium sorbate are added into inspissated juice, is stirred.
I. filling and sealing, with full-automatic filling sealer completed within 50min filling, stamp, heat-sealing, it is secondary heat-sealing,
The processes such as automatic section film, automatic cleaning.
J. pasteurize 15min in 83 DEG C of water is placed in, is cooled down, you can obtains haw jelly.
Embodiment 2
A kind of rich iron haw jelly, in parts by weight, including following components；52 parts of hawthorn, 37 parts of xylitol, compound flocculating agent 4
Part, 0.2 part of ferrous sulfate, 0.6 part of citric acid, 0.04 part of ε-poly-D-lysine, 55 parts of water.
Its preparation method comprises the following steps：
A. fruit is selected：The high new fresh haw berry of pectin content, the usually higher fruit of hardness are selected, except handle is cleaned.
B. soften：The water of 1.5 times of hawthorn weight is added in pot, after being heated to boiling, haw berry is added, is kept for 80 DEG C,
30min。
C. crush：After haw berry softening, picked up broken.
D. extract：Haw berry after broken is poured into pot in the water for boiling haw berry originally, stirring and leaching 10min.
E. deacidification：The sodium carbonate liquor that 0.5% is added in leaching process adjusts pH value, stops adding when pH value is 3.1, stirs
Mix 10min.
F. filter：Hawthorn leaching liquor is filtered, takes clear filtrate, filter residue is extracted again 2 times, is filtered, merging filtrate,
Again with 120 mesh nylon wire press filtrations, it is standby that filtrate enters concentration pan.
G. concentrate：Haw juice is concentrated in vacuo, when being concentrated into the 1/2 of Normal juice volume, adds the xylose of Normal juice weight 60%
Alcohol, continue to concentrate, stop concentration when haw juice instills and fills and form sheet quickly in the container of cold water.
H. allocate：Ferrous sulfate, compound flocculating agent, citric acid, ε-poly-D-lysine are added into inspissated juice, stirring is equal
It is even.
I. filling and sealing, with full-automatic filling sealer completed within 50min filling, stamp, heat-sealing, it is secondary heat-sealing,
The processes such as automatic section film, automatic cleaning.
J. pasteurize 15min in 83 DEG C of water is placed in, is cooled down, you can obtains haw jelly.
Embodiment 3
A kind of rich iron haw jelly, in parts by weight, including following components；60 parts of hawthorn, 45 parts of xylitol, compound flocculating agent 5
Part, 0.3 part of ferrous sulfate, 0.8 part of citric acid, 0.06 part of potassium sorbate, 40 parts of water.
Its preparation method comprises the following steps：
A. fruit is selected：The high new fresh haw berry of pectin content, the usually higher fruit of hardness are selected, except handle is cleaned.
B. soften：The water of 1.5 times of hawthorn weight is added in pot, after being heated to boiling, haw berry is added, is kept for 80 DEG C,
30min。
C. crush：After haw berry softening, picked up broken.
D. extract：Haw berry after broken is poured into pot in the water for boiling haw berry originally, stirring and leaching 10min.
E. deacidification：The sodium carbonate liquor that 0.5% is added in leaching process adjusts pH value, stops adding when pH value is 3.1, stirs
Mix 10min.
F. filter：Hawthorn leaching liquor is filtered, takes clear filtrate, filter residue is extracted again 2 times, is filtered, merges filter
Liquid, then with 120 mesh nylon wire press filtrations, it is standby that filtrate enters concentration pan.
G. concentrate：Haw juice is concentrated in vacuo, when being concentrated into the 1/2 of Normal juice volume, adds the xylose of Normal juice weight 60%
Alcohol, continue to concentrate, stop concentration when haw juice instills and fills and form sheet quickly in the container of cold water.
H. allocate：Ferrous sulfate, compound flocculating agent, citric acid, potassium sorbate are added into inspissated juice, is stirred.
I. filling and sealing, with full-automatic filling sealer completed within 50min filling, stamp, heat-sealing, it is secondary heat-sealing,
The processes such as automatic section film, automatic cleaning.
J. pasteurize 15min in 83 DEG C of water is placed in, is cooled down, you can obtains haw jelly.
Embodiment 4
A kind of rich iron haw jelly, in parts by weight, including following components：45 parts of hawthorn, 30 parts of xylitol, compound flocculating agent 3
Part, 0.1 part of ferrous sulfate, 0.4 part of citric acid, 0.04 part of potassium sorbate, 70 parts of water.
Its preparation method comprises the following steps：
A. fruit is selected：The high new fresh haw berry of pectin content, the usually higher fruit of hardness are selected, except handle is cleaned.
B. soften：The water of 1.5 times of hawthorn weight is added in pot, after being heated to boiling, haw berry is added, is kept for 90 DEG C,
20min。
C. crush：After haw berry softening, picked up broken.
D. extract：Haw berry after broken is poured into pot in the water for boiling haw berry originally, stirring and leaching 15min.
E. deacidification：The sodium bicarbonate solution that 0.5% is added in leaching process adjusts pH value, stops adding when pH value is 3.3,
Stir 10min.
F. filter：Hawthorn leaching liquor is filtered, takes clear filtrate, filter residue is extracted again 2 times, is filtered, merging filtrate,
Again with 160 mesh nylon wire press filtrations, it is standby that filtrate enters concentration pan.
G. concentrate：Haw juice is concentrated in vacuo, when being concentrated into the 3/5 of Normal juice volume, adds the xylose of Normal juice weight 60%
Alcohol, continue to concentrate, stop concentration when haw juice instills and fills and form sheet quickly in the container of cold water.
H. allocate：Ferrous sulfate, compound flocculating agent, citric acid, potassium sorbate are added into inspissated juice, is stirred.
I. filling and sealing, with full-automatic filling sealer completed within 50min filling, stamp, heat-sealing, it is secondary heat-sealing,
The processes such as automatic section film, automatic cleaning.
J. pasteurize 8min in 87 DEG C of water is placed in, is cooled down, you can obtains haw jelly.
Embodiment 5
A kind of rich iron haw jelly, in parts by weight, including following components：52 parts of hawthorn, 37 parts of xylitol, compound flocculating agent 4
Part, 0.2 part of ferrous sulfate, 0.6 part of citric acid, 0.01 part of potassium sorbate, 0.04 part of ε-poly-D-lysine, 55 parts of water.
Its preparation method comprises the following steps：
A. fruit is selected：The high new fresh haw berry of pectin content, the usually higher fruit of hardness are selected, except handle is cleaned.
B. soften：The water of 1.5 times of hawthorn weight is added in pot, after being heated to boiling, haw berry is added, is kept for 90 DEG C,
20min。
C. crush：After haw berry softening, picked up broken.
D. extract：Haw berry after broken is poured into pot in the water for boiling haw berry originally, stirring and leaching 15min.
E. deacidification：The sodium bicarbonate solution that 0.5% is added in leaching process adjusts pH value, stops adding when pH value is 3.3,
Stir 10min.
F. filter：Hawthorn leaching liquor is filtered, takes clear filtrate, filter residue is extracted again 2 times, is filtered, merging filtrate,
Again with 160 mesh nylon wire press filtrations, it is standby that filtrate enters concentration pan.
G. concentrate：Haw juice is concentrated in vacuo, when being concentrated into the 3/5 of Normal juice volume, adds the xylose of Normal juice weight 60%
Alcohol, continue to concentrate, stop concentration when haw juice instills and fills and form sheet quickly in the container of cold water.
H. allocate：Ferrous sulfate, compound flocculating agent, citric acid, potassium sorbate, ε-poly are added into inspissated juice and relies ammonia
Acid, stir.
I. filling and sealing, with full-automatic filling sealer completed within 50min filling, stamp, heat-sealing, it is secondary heat-sealing,
The processes such as automatic section film, automatic cleaning.
J. pasteurize 8min in 87 DEG C of water is placed in, is cooled down, you can obtains haw jelly.
Embodiment 6
A kind of rich iron haw jelly, in parts by weight, including following components；60 parts of hawthorn, 45 parts of xylitol, compound flocculating agent 5
Part, 0.3 part of ferrous sulfate, 0.8 part of citric acid, 0.06 part of potassium sorbate, 40 parts of water.
Its preparation method comprises the following steps：
A. fruit is selected：The high new fresh haw berry of pectin content, the usually higher fruit of hardness are selected, except handle is cleaned.
B. soften：The water of 1.5 times of hawthorn weight is added in pot, after being heated to boiling, haw berry is added, is kept for 90 DEG C,
20min。
C. crush：After haw berry softening, picked up broken.
D. extract：Haw berry after broken is poured into pot in the water for boiling haw berry originally, stirring and leaching 15min.
E. deacidification：The sodium bicarbonate solution that 0.5% is added in leaching process adjusts pH value, stops adding when pH value is 3.3,
Stir 10min.
F. filter：Hawthorn leaching liquor is filtered, takes clear filtrate, filter residue is extracted again 2 times, is filtered, merging filtrate,
Again with 160 mesh nylon wire press filtrations, it is standby that filtrate enters concentration pan.
G. concentrate：Haw juice is concentrated in vacuo, when being concentrated into the 3/5 of Normal juice volume, adds the xylose of Normal juice weight 60%
Alcohol, continue to concentrate, stop concentration when haw juice instills and fills and form sheet quickly in the container of cold water.
H. allocate：Ferrous sulfate, compound flocculating agent, citric acid, potassium sorbate are added into inspissated juice, is stirred.
I. filling and sealing, with full-automatic filling sealer completed within 50min filling, stamp, heat-sealing, it is secondary heat-sealing,
The processes such as automatic section film, automatic cleaning.
J. pasteurize 8min in 87 DEG C of water is placed in, is cooled down, you can obtains haw 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. rich iron haw jelly, it is characterised in that：In parts by weight, including following components：45~60 parts of hawthorn, sweetener 30~45 parts, 3~5 parts of compound flocculating agent, 0.1~0.3 part of ferrous-fortifier, 0.4~0.8 part of citric acid, preservative 0.04~ 0.06 part, 40~70 parts of water.
- 2. rich iron haw jelly according to claim 1, it is characterised in that：The sweetener is xylitol.
- 3. rich iron haw jelly according to claim 1, it is characterised in that：The compound flocculating agent is by xanthans, marine alga Sour sodium, agar and water mix.
- 4. rich iron haw jelly according to claim 1, it is characterised in that：The ferrous-fortifier is ferrous sulfate hardening agent.
- 5. rich iron haw jelly according to claim 1, it is characterised in that：The preservative is potassium sorbate, and ε-poly relies Any one in propylhomoserin or combination thing.
- A kind of 6. iron haw jelly preparation method rich as described in any one in claim 1-5, it is characterised in that：Including following Step：A. fruit is selected：The new fresh haw berry that pectin content is high, hardness is high is selected, except handle is cleaned；B. soften：The water of 1.5 times of hawthorn weight is added in pot, after being heated to boiling, addition haw berry, 80~90 DEG C of holding, 20 ~30min；C. crush：After haw berry softening, picked up broken；D. extract：Haw berry after broken is poured into pot in the water for boiling haw berry originally, 10~15min of stirring and leaching；E. deacidification：The aqueous slkali that 0.4%~1% is added in leaching process adjusts pH value, stops adding when pH value is 3.1~3.3, Stir 10min；F. filter：Hawthorn leaching liquor is filtered, takes clear filtrate, filter residue is extracted again 1~2 time, is filtered, merging filtrate, Again with 120~160 mesh nylon wire press filtrations, it is standby that filtrate enters concentration pan；G. concentrate：Haw juice is concentrated, when being concentrated into the 1/2~3/5 of Normal juice volume, adds the sweetener of Normal juice weight 60%, after Continuous concentration, stop concentration when haw juice instills and fills and form sheet quickly in the container of cold water；H. allocate：Ferrous-fortifier, compound flocculating agent, citric acid, preservative are added into inspissated juice, is stirred；I. filling and sealing：Filling and sealing is carried out to concentrate；J. sterilize, cool down, you can obtain rich iron haw jelly.
- 7. rich iron haw jelly preparation method according to claim 6, it is characterised in that：Aqueous slkali is carbon in the step E Acid sodium solution or sodium bicarbonate solution, caustic dosage are the 0.4~1% of haw berry weight.
- 8. rich iron haw jelly preparation method according to claim 6, it is characterised in that：The mode concentrated in the step G To be concentrated in vacuo.
- 9. rich iron haw jelly preparation method according to claim 6, it is characterised in that：Filling and sealing is in the step I Using full-automatic filling sealer.
- 10. rich iron haw jelly preparation method according to claim 6, it is characterised in that：Sterilization temperature is in the step J 85 ± 2 DEG C, the time is 8~15min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710661728.2A CN107549735A (en) | 2017-08-04 | 2017-08-04 | A kind of rich iron haw jelly and preparation method thereof |
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| CN201710661728.2A CN107549735A (en) | 2017-08-04 | 2017-08-04 | A kind of rich iron haw jelly and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2685140C1 (en) * | 2018-04-06 | 2019-04-16 | Александр Александрович Кролевец | Method for production of marmalade containing nanostructured hawthorn extract |
| CN114917280A (en) * | 2022-05-31 | 2022-08-19 | 山东润德生物科技有限公司 | Glucosamine oral product and preparation method and application thereof |
| CN115413772A (en) * | 2022-09-13 | 2022-12-02 | 北京鸿三家科技有限公司 | Formula and preparation process of jujube kernel pie |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2685140C1 (en) * | 2018-04-06 | 2019-04-16 | Александр Александрович Кролевец | Method for production of marmalade containing nanostructured hawthorn extract |
| CN114917280A (en) * | 2022-05-31 | 2022-08-19 | 山东润德生物科技有限公司 | Glucosamine oral product and preparation method and application thereof |
| CN115413772A (en) * | 2022-09-13 | 2022-12-02 | 北京鸿三家科技有限公司 | Formula and preparation process of jujube kernel pie |
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