CN108208678A - A kind of fresh branch jelly of dendrobium candidum and preparation method thereof - Google Patents
A kind of fresh branch jelly of dendrobium candidum and preparation method thereof Download PDFInfo
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- CN108208678A CN108208678A CN201711337594.5A CN201711337594A CN108208678A CN 108208678 A CN108208678 A CN 108208678A CN 201711337594 A CN201711337594 A CN 201711337594A CN 108208678 A CN108208678 A CN 108208678A
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- dendrobium candidum
- jelly
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- 241000026010 Dendrobium candidum Species 0.000 title claims abstract description 93
- 235000015110 jellies Nutrition 0.000 title claims abstract description 71
- 239000008274 jelly Substances 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 34
- 239000003292 glue Substances 0.000 claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000011049 filling Methods 0.000 claims abstract description 25
- 150000001875 compounds Chemical class 0.000 claims abstract description 24
- 235000012907 honey Nutrition 0.000 claims abstract description 21
- 239000000853 adhesive Substances 0.000 claims abstract description 19
- 230000001070 adhesive effect Effects 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 229920002581 Glucomannan Polymers 0.000 claims description 30
- 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 29
- 229940046240 glucomannan Drugs 0.000 claims description 29
- 241001312219 Amorphophallus konjac Species 0.000 claims description 28
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 28
- 239000000252 konjac Substances 0.000 claims description 28
- 235000010485 konjac Nutrition 0.000 claims description 28
- 229920001285 xanthan gum Polymers 0.000 claims description 25
- 241000206575 Chondrus crispus Species 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000004575 stone Substances 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 1
- 229910052742 iron Inorganic materials 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 229940126678 chinese medicines Drugs 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 17
- 239000008279 sol Substances 0.000 description 9
- 206010020772 Hypertension Diseases 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241000208140 Acer Species 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 239000000686 essence Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- -1 keep 40min Substances 0.000 description 3
- 241001278826 Amorphophallus Species 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 2
- 208000006011 Stroke Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 229940125904 compound 1 Drugs 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 201000002313 intestinal cancer Diseases 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000956 alloy Substances 0.000 description 1
- 229910045601 alloy Inorganic materials 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- AICOOMRHRUFYCM-ZRRPKQBOSA-N oxazine, 1 Chemical group C([C@@H]1[C@H](C(C[C@]2(C)[C@@H]([C@H](C)N(C)C)[C@H](O)C[C@]21C)=O)CC1=CC2)C[C@H]1[C@@]1(C)[C@H]2N=C(C(C)C)OC1 AICOOMRHRUFYCM-ZRRPKQBOSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000011699 spontaneously hypertensive rat Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food-making technology fields, disclose fresh branch jelly of a kind of dendrobium candidum and preparation method thereof.Based on material quality, the fresh branch jelly of dendrobium candidum includes that the fresh branch of dendrobium candidum is fresh squeezes the juice 30~50 parts, 0.5~1.2 part of compound adhesive, 5~10 parts of honey, 4~8 parts of white granulated sugar, 40~70 parts of water.The fresh branch jelly of dendrobium candidum through mixing, colloidal sol, boil glue, allotment, it is filling, sealing, sterilization be process.The present invention makes full use of the fresh branch of dendrobium candidum is fresh to squeeze the juice, with reference to the effect of the Chinese medicines such as konjaku, honey, product special flavour is unique, rich in multi-nutrition ingredient, there is healthcare function, and economize on resources, preparation method is easy, materials are easy, easy to spread.
Description
Technical field
The invention belongs to food-making technology field, more particularly, to a kind of fresh branch jelly of dendrobium candidum and its system
Preparation Method.
Background technology
Dendrobium candidum is the rare rare medicinal material of tradition, is known as the laudatory title of " gold in medicine ", in Taoist school's classics《Taoist Scriptures》Middle quilt
Honor is classified as first of " Chinese nine big celestial grass ".By 2014, China's dendrobium candidum cultivated area super 2667hm2, and cultivate face
Product rises year by year, cultivates horizontal be continuously improved.Plantation dendrobium candidum become growth of agricultural efficiency, increasing peasant income new highlight.With into
Condition ratio, people are more willing to buy fresh goods or maple bucket, because these product genuine goods at a fair price are visible.With iron-sheet dendrobe fresh product, maple bucket
It gives a present with finished product and has formed a kind of prevailing custom.But not storage tolerance after the picking of dendrobium candidum fresh branch, first, because dendrobium candidum is fresh
Shoot growth is vigorous, and physiological activity is strong after picking, along with vigorous metabolic process, moisture and nutritional ingredient in fresh branch
It is lost by notch, leads to the fresh branch aging of dendrobium candidum；Second is that because extraneous germ can also invade fresh branch by notch, draw
It is mouldy rotten to play fresh branch.Since the increased speed of cultivated area is far longer than the growth rate of the market demand in recent years, thus band
Fresh prices of dendrobium candidum that supply exceed demand causes concentrating picking time and the wind of seedling prices thus caused
Danger.If after the fresh branch of dendrobium candidum being concentrated harvesting, high-volume intensive processing is carried out, reaches stable market supply throughout the year,
The fresh branch cost of dendrobium candidum can be then reduced, improves the economic benefit of plantation enterprise.
Amorphophallus Monocotyledonae, Araeceae, Amorphophallus are a kind of herbaceos perennials.Research shows that konjaku
Bulb in mainly contain the ingredients such as glucomannans and starch, also containing alkaloid and multivitamin.Konjac glucomannan is application
The purifying process that enzymolysis removal of impurities and special wet-dry change combine is process by konjaku powder, and KGM (konjaku glucomannan) is pure
Degree improves, and fishy smell reduces.Konjac glucomannan has the medical health care functions such as reducing blood lipid, hypoglycemic, cleaning intestine, catharsis and toxin expelling, weight-reducing,
Long-term consumption has preventive and therapeutic action to angiocardiopathy, diabetes, obesity, constipation and certain cancers.Therefore konjaku fruit
Freeze the food for being not only children's preference and the casual health food of the middle-aged and the old.
The unhealthy constitution of modern, especially people from modern metropolitan cities show as that the deficiency of Yin, Nei Re and spleen are wet, and three is often pressed from both sides more
It is miscellaneous, it is not only single, here it is the constitution of " suitable " hypertension incidence, thus this unhealthy constitution is conditioned, naturally may be used
With prevention, alleviating hypertension.Wu people according to et al. the modern pharmacology research that carries out show dendrobium candidum extract have reduce it is easy
The effects that Stroke-prone spontaneously hypertensive rats (SHR-sp) blood pressure, apoplexy incidence, extension life span.Clinical observation is shown
Show, dendrobium candidum particle and capsule can improve syndrome of deficiency of both qi and yin high blood pressure symptom, and dendrobium candidum maple bucket particle is to gas the moon
The blood pressure of two asthenic symptoms patients with hypertension has some improvement.
Jelly is with its smooth mouthfeel and pleasant taste by consumers in general particularly women, children, young man
Like, be a kind of snack food of fast sale, existing product mainly by the modulation such as fruit juice gel, sweetener, thickener, essence and
Into.With the improvement of living standards with the enhancing of people's health care consciousness, requirement of the consumer to snack food is higher and higher, not only
Tasty, safety and sanitation are needed, but also there is certain health care food therapy function.
Invention content
The defects of the purpose of the invention is to overcome the prior art, provides a kind of dendrobium candidum fresh branch jelly.The fruit
Jelly makes full use of the fresh branch health-care efficacy of dendrobium candidum, and with reference to the effect of the Chinese medicines such as konjaku, honey, product special flavour is unique, rich
Ingredient containing multi-nutrition has healthcare function.
Another object of the present invention is to provide a kind of preparation method of the fresh branch jelly of above-mentioned dendrobium candidum.This method section
About resource, preparation method is easy, materials are easy, easy to spread.
Above-mentioned purpose of the present invention is achieved by the following technical programs：
A kind of fresh branch jelly of dendrobium candidum, it is compound including 30~50 parts of the fresh branch juice of dendrobium candidum based on material quality
0.5~1.2 part of glue, 5~10 parts of honey, 4~8 parts of white granulated sugar, 40~70 parts of water.
Preferably, the compound adhesive includes konjac glucomannan, carragheen and xanthans.
It is further preferable that the konjac glucomannan：Carragheen：The mass ratio of xanthans is (2~3)：(1~2)：(1~2).
Preferably, the preparation method of the fresh branch juice of the dendrobium candidum is：The fresh branch of dendrobium candidum is cleaned, segment adds
Enter water mashing, be sieved through filter, take filtrate homogeneous to get the fresh branch juice of dendrobium candidum.
It is further preferable that the mass ratio of the fresh branch of the dendrobium candidum and water is 1：(10~15), the aperture of the sieve are
100~200 mesh.
The preparation method of the above-mentioned fresh branch jelly of dendrobium candidum, comprises the following specific steps that：
S1. it mixes：By the compound adhesive of konjac glucomannan, carragheen and xanthans composition and white granulated sugar after mixing, it sieves into multiple
Rubber alloy powder；
S2. colloidal sol：Composite glue powder is added to the water and stirred, be uniformly mixed it and is fully swollen, forms colloidal sol；
S3. glue is boiled：Colloidal sol is heated to 80~95 DEG C of heat preservations, is completely dissolved into jelly liquid, after filter-cloth filtering, stores fruit
It is spare to freeze liquid；
S4. it allocates：When jelly liquid is cooled to 65~70 DEG C, the fresh branch juice of dendrobium candidum and honey are added in, is stirred evenly
After carry out it is filling；
S5. filling, sealing and sterilization：Filling while hot and sealing, through sterilization processing postcooling to get the fresh branch of dendrobium candidum
Jelly.
Preferably, the aperture sieved described in step S1 is 50~100 mesh.
Preferably, the temperature of water described in step S2 is 40~50 DEG C, and the mass ratio of the composite glue powder and water is 1：(5
~10), the time of the stirring is 10~20min.
Preferably, the time kept the temperature described in step S3 is 35~70min, and the aperture of the filter cloth is 100~200 mesh.
Preferably, the temperature sterilized described in step S5 is 80~95 DEG C, and time of the sterilization is 25~35min, institute
The temperature for stating cooling is 4~10 DEG C.
The fresh branch of dendrobium candidum and konjac glucomannan are combined the advantages of being made for jelly, can collecting them in one by the present invention
Body, product quality are more preferable.Both abundant resources of China are not only taken full advantage of, while also meet modern consumer to fruit
The higher requirement of frozen product matter, moreover it is possible to create certain economic value.It is added in the fresh branch jelly of product dendrobium candidum of the present invention
A certain amount of fresh branch of dendrobium candidum is fresh to squeeze the juice and honey, assigns the special flavor of product and healthcare function, improves jelly class,
Be a kind of unique flavor, it is fresh and sweet it is tasty, do not add essence and pigment and the novel jelly with certain dietotherapy health-care effect.This
The product of invention combines the peculiar flavour and health-care efficacy of the shape of jelly, mouthfeel and honey, can not only meet people to fruit
Freeze higher requirement, while also the product form for the fresh branch of the stem of noble dendrobium provides new selection, be a new product to kill two birds with one stone.
The fresh branch jelly mouthfeel of dendrobium candidum of the present invention is soft, and sweetness is moistened, and has the battalion of honey and the fresh branch of dendrobium candidum
Medical value to be supported, to slowing down aging, protects liver, the osteoporosis of the elderly is treated in prevention of arterial hardening, preventing hypertension,
Hyperlipidemia has the effect of certain and a brain tonic, bodybuilding skin, safeguard gastrointestinal tract physiological function play the role of it is very big.Through often feeding
With can eliminate vivotoxin, have certain effect to prevention intestinal cancer, constipation and angiocardiopathy, to hyperlipidemia, diabetes and obesity
Disease also has auxiliary curative effect effect.The products material of the present invention is plant type, and convenient sources are cheap, and preparation process is simple,
It is nuisanceless to environment, also with healthcare function.
Compared with prior art, the invention has the advantages that：
1. the fresh branch jelly of dendrobium candidum of the present invention has merged multiple functions raw material, more containing Thick many candies, alkaloid etc.
Kind functional component, has fatigue-relieving, and strengthen immunity boosts metabolism, promotes blood circulation, a variety of guarantors such as beautifying face and moistering lotion
Strong effect；
2. the fresh branch jelly mouthfeel of dendrobium candidum of the present invention is soft, sweetness is moistened, and there is unique flavor and medical treatment to protect
Strong effect, it is often edible, vivotoxin can be eliminated, has certain effect to prevention intestinal cancer, constipation and angiocardiopathy, to high blood
Fat, diabetes and obesity also have auxiliary curative effect effect；
3. the fresh branch jelly of dendrobium candidum of the present invention is free of artificial for jelly to be made to have sour lactic acid, citric acid etc.
Additive, but substituted with fresh squeeze the juice of the fresh branch of Chinese medicine dendrobium candidum；
4. preparation method of the present invention is easy, materials are easy to get, easy to spread.
Specific embodiment
The content further illustrated the present invention with reference to specific embodiment, but should not be construed as limiting the invention.
Unless otherwise specified, the conventional means that technological means used in embodiment is well known to those skilled in the art.Except non-specifically
Illustrate, reagent that the present invention uses, method and apparatus is the art conventional reagent, method and apparatus.
Embodiment 1
A kind of fresh branch jelly of dendrobium candidum, based on material quality, including 39 parts of the fresh branch juice of dendrobium candidum, compound adhesive
0.9 part, 6.1 parts of honey, 6 parts of white granulated sugar, 54.9 parts of water.Wherein, compound adhesive be konjac glucomannan, carragheen and xanthans, konjac glucomannan：
Carragheen：The mass ratio of xanthans is 2.5：1：1.5.
The preparation of the above-mentioned fresh branch jelly of dendrobium candidum is as follows：
1. the fresh branch of dendrobium candidum is cleaned, segment, the 11 times of water mashing of the fresh shoot mass of dendrobium candidum, 100 mesh sieve are added in
Filtering, takes filtrate high-pressure homogeneous and squeezes the juice to get the fresh branch of dendrobium candidum is fresh.
2. mixing：By compound adhesive (konjac glucomannan 50wt%, carragheen 20wt%, the xanthans of jelly gross mass 0.9%
It 30wt%) is uniformly mixed with 6% white granulated sugar of jelly gross mass, then composite glue powder is obtained through 50 mesh screens.
3. colloidal sol：The above-mentioned raw materials mixed are placed in 45 DEG C of hot water of 5 times of quality of composite glue powder, stir 15min,
It is uniformly mixed it and is fully swollen.
4. boil glue：Continue to be heated to 85 DEG C after colloidal sol, keep 40min, jelly liquid is completely dissolved into, through 100 mesh filter cloth mistakes
Enter filling basin after filter.
5. allotment：When the jelly liquid for entering filling basin is cooled to 65 DEG C, add in jelly gross mass 6.1% honey and
The fresh branch juice of dendrobium candidum of jelly gross mass 39%, drinking water 54.9% carry out filling after stirring evenly.
6. filling, sealing and sterilization：Filling while hot and sealing, it is filling after product using water-bath continuous sterilizer, 80
Sterilization processing 35min at DEG C is then placed in cold compartment of refrigerator and is congealed at 10 DEG C to get the fresh branch jelly of dendrobium candidum.
Embodiment 2
A kind of fresh branch jelly of dendrobium candidum based on material quality, is squeezed the juice 33 parts including the fresh branch of dendrobium candidum is fresh, compound
1 part of glue, 5 parts of honey, 5 parts of white granulated sugar, 62 parts of water.Wherein, compound adhesive be konjac glucomannan, carragheen and xanthans, konjac glucomannan：OK a karaoke club
Glue：The mass ratio of xanthans is 2：1.5：1.5.
The preparation of the above-mentioned fresh branch jelly of dendrobium candidum is as follows：
1. the fresh branch of dendrobium candidum is cleaned, segment, the 13 times of water mashing of the fresh shoot mass of dendrobium candidum, 100 mesh sieve are added in
Filtering, takes filtrate high-pressure homogeneous and squeezes the juice to get the fresh branch of dendrobium candidum is fresh.
2. mixing：By compound adhesive (konjac glucomannan 40wt%, carragheen 30wt%, the xanthans of jelly gross mass 1.0%
It 30wt%) is uniformly mixed with 5% white granulated sugar of jelly gross mass, then composite glue powder is obtained through 50 mesh screens.
3. colloidal sol：The above-mentioned raw materials mixed are placed in 45 DEG C of hot water of 5 times of quality of composite glue powder, stir 15min,
It is uniformly mixed it and is fully swollen.
4. boil glue：Continue to be heated to 93 DEG C after colloidal sol, keep 40min, jelly liquid is completely dissolved into, through 100 mesh filter cloth mistakes
Enter filling basin after filter.
5. allotment：When the jelly liquid for entering filling basin is cooled to 65 DEG C, 5% honey of jelly gross mass and jelly are added in
The fresh branch of dendrobium candidum of gross mass 33% is fresh to squeeze the juice, and drinking water 62% carries out filling after stirring evenly.
6. filling, sealing, sterilization：Filling while hot and sealing, it is filling after product using water-bath continuous sterilizer, at 91 DEG C
Lower sterilization processing 32min is then placed in cold compartment of refrigerator and is congealed at 4 DEG C to get the fresh branch jelly of dendrobium candidum.
Embodiment 3
A kind of fresh branch jelly of dendrobium candidum based on material quality, is squeezed the juice 35 parts including the fresh branch of dendrobium candidum is fresh, compound
1.2 parts of glue, 8.8 parts of honey, 5 parts of white granulated sugar, 65 parts of water.Wherein, compound adhesive be konjac glucomannan, carragheen and xanthans, konjac glucomannan：
Carragheen：The mass ratio of xanthans is 2：1：1.
The preparation of the above-mentioned fresh branch jelly of dendrobium candidum is as follows：
1. the fresh branch of dendrobium candidum is cleaned, segment, the 14 times of water mashing of the fresh shoot mass of dendrobium candidum, 100 mesh sieve are added in
Filtering, takes filtrate high-pressure homogeneous and squeezes the juice to get fresh squeeze the juice of the fresh branch of dendrobium candidum to get the fresh branch of dendrobium candidum is fresh.
2. mixing：By compound adhesive (konjac glucomannan 50wt%, carragheen 25wt%, the xanthans of jelly gross mass 1.2%
It 25wt%) is uniformly mixed with 5% white granulated sugar of jelly gross mass, then composite glue powder is obtained through 50 mesh screens.
3. colloidal sol：The above-mentioned raw materials mixed are placed in 50 DEG C of hot water of 5 times of quality of composite glue powder, stir 15min,
It is uniformly mixed it and is fully swollen.
4. boil glue：Continue to be heated to 95 DEG C after colloidal sol, keep 40min, jelly liquid is completely dissolved into, through 100 mesh filter cloth mistakes
Enter filling basin after filter.
5. allotment：When the jelly liquid for entering filling basin is cooled to 65 DEG C, 8.8% honey of jelly gross mass and fruit are added in
The fresh branch of dendrobium candidum of jelly gross mass 35% is fresh to squeeze the juice, and drinking water 65% carries out filling after stirring evenly.
6. filling, sealing and sterilization：Filling while hot and sealing, it is filling after product using water-bath continuous sterilizer, 88
Sterilization processing 30min at DEG C is then placed in cold compartment of refrigerator and is congealed at 4 DEG C to get the fresh branch jelly of dendrobium candidum.
Embodiment 4
A kind of fresh branch jelly of dendrobium candidum based on material quality, is squeezed the juice 30 parts including the fresh branch of dendrobium candidum is fresh, compound
0.5 part of glue, 5 parts of honey, 4 parts of white granulated sugar, 40 parts of water.Wherein, compound adhesive be konjac glucomannan, carragheen and xanthans, konjac glucomannan：Card
Draw glue：The mass ratio of xanthans is 2：1：1.
Embodiment 5
A kind of fresh branch jelly of dendrobium candidum based on material quality, is squeezed the juice 50 parts including the fresh branch of dendrobium candidum is fresh, compound
1 part of glue, 10 parts of honey, 8 parts of white granulated sugar, 70 parts of water.Wherein, compound adhesive be konjac glucomannan, carragheen and xanthans, konjac glucomannan：Card
Draw glue：The mass ratio of xanthans is 3：2：2.
Embodiment 6
A kind of fresh branch jelly of dendrobium candidum based on material quality, is squeezed the juice 45 parts including the fresh branch of dendrobium candidum is fresh, compound
0.8 part of glue, 7 parts of honey, 6 parts of white granulated sugar, 65 parts of water.Wherein, compound adhesive be konjac glucomannan, carragheen and xanthans, konjac glucomannan：Card
Draw glue：The mass ratio of xanthans is 2：2：1.
Embodiment 7
A kind of fresh branch jelly of dendrobium candidum based on material quality, is squeezed the juice 40 parts including the fresh branch of dendrobium candidum is fresh, compound
0.6 part of glue, 6 parts of honey, 7 parts of white granulated sugar, 50 parts of water.Wherein, compound adhesive be konjac glucomannan, carragheen and xanthans, konjac glucomannan：Card
Draw glue：The mass ratio of xanthans is 2：1：2.
Embodiment 8
A kind of fresh branch jelly of dendrobium candidum based on material quality, is squeezed the juice 30 parts including the fresh branch of dendrobium candidum is fresh, compound
0.5 part of glue, 5 parts of honey, 5 parts of white granulated sugar, 45 parts of water.Wherein, compound adhesive be konjac glucomannan, carragheen and xanthans, konjac glucomannan：Card
Draw glue：The mass ratio of xanthans is 3：1：2.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine and simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of fresh branch jelly of dendrobium candidum, which is characterized in that based on material quality, the fresh branch jelly packet of dendrobium candidum
It includes：30~50 parts of the fresh branch juice of dendrobium candidum, 0.5~1.2 part of compound adhesive, 5~10 parts of honey, 4~8 parts of white granulated sugar, water 40~
70 parts.
2. the fresh branch jelly of dendrobium candidum according to claim 1, which is characterized in that the compound adhesive include konjac glucomannan,
Carragheen and xanthans.
3. the fresh branch jelly of dendrobium candidum according to claim 2, which is characterized in that the konjac glucomannan：Carragheen：Xanthan
The mass ratio of glue is (2~3)：(1~2)：(1~2).
4. the fresh branch jelly of dendrobium candidum according to claim 1, which is characterized in that the fresh branch juice of dendrobium candidum
Preparation method is：The fresh branch of dendrobium candidum is cleaned, segment, add in water mashing, be sieved through filter, take filtrate homogeneous to get iron sheet stone
The fresh branch juice of dry measure used in former times.
5. the fresh branch jelly of dendrobium candidum according to claim 4, which is characterized in that the fresh branch of the dendrobium candidum and water
Mass ratio be 1：(10~15), the aperture of the sieve is 100~200 mesh.
6. a kind of preparation method according to the fresh branch jelly of any one of Claims 1 to 5 dendrobium candidum, which is characterized in that
It comprises the following specific steps that：
S1. it mixes：By the compound adhesive of konjac glucomannan, carragheen and xanthans composition and white granulated sugar after mixing, compound adhesive is sieved into
Powder；
S2. colloidal sol：Composite glue powder is added to the water and stirred, be uniformly mixed it and is fully swollen, forms colloidal sol；
S3. glue is boiled：Colloidal sol is heated to 80~95 DEG C of heat preservations, is completely dissolved into jelly liquid, after filter-cloth filtering, stores jelly liquid
It is spare；
S4. it allocates：When jelly liquid is cooled to 65~70 DEG C, the fresh branch juice of dendrobium candidum and honey are added in, is stirred evenly laggard
Row is filling；
S5. filling, sealing and sterilization：Filling while hot and sealing, through sterilization processing postcooling to get the fresh branch fruit of dendrobium candidum
Freeze.
7. the preparation method of the fresh branch jelly of dendrobium candidum according to claim 6, which is characterized in that described in step S1
The aperture of sieve is 50~100 mesh.
8. the preparation method of the fresh branch jelly of dendrobium candidum according to claim 6, which is characterized in that described in step S2
The temperature of water is 40~50 DEG C, and the mass ratio of the composite glue powder and water is 1：(5~10), time of the stirring for 10~
20min。
9. the preparation method of the fresh branch jelly of dendrobium candidum according to claim 6, which is characterized in that described in step S3
The time of heat preservation is 35~70min, and the aperture of the filter cloth is 100~200 mesh.
10. the preparation method of the fresh branch jelly of dendrobium candidum according to claim 6, which is characterized in that institute in step S5
The temperature for stating sterilization is 80~95 DEG C, and the time of the sterilization is 25~35min, and the temperature of the cooling is 4~10 DEG C.
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| CN109430774A (en) * | 2018-10-31 | 2019-03-08 | 杭州鑫伟低碳技术研发有限公司 | Dendrobium candidum astaxanthin jelly and its manufacturing method |
| CN109430832A (en) * | 2018-10-31 | 2019-03-08 | 杭州鑫伟低碳技术研发有限公司 | A kind of edible gel products and preparation method thereof of astaxanthin and dendrobium candidum combination |
| CN110537692A (en) * | 2019-10-08 | 2019-12-06 | 杭州金麦晴生物科技有限公司 | Processing method of dendrobium devoninum paxt jelly and product thereof |
| CN111067066A (en) * | 2020-01-13 | 2020-04-28 | 福建师范大学福清分校 | Dendrobium officinale absorbable jelly and preparation method thereof |
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| CN109156822A (en) * | 2018-10-31 | 2019-01-08 | 杭州鑫伟低碳技术研发有限公司 | A kind of dendrobium candidum astaxanthin gel and preparation method thereof |
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| CN111067066A (en) * | 2020-01-13 | 2020-04-28 | 福建师范大学福清分校 | Dendrobium officinale absorbable jelly and preparation method thereof |
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