CN108813494A - A kind of tea flavour konjak jelly and preparation method thereof - Google Patents
A kind of tea flavour konjak jelly and preparation method thereof Download PDFInfo
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- CN108813494A CN108813494A CN201810508742.3A CN201810508742A CN108813494A CN 108813494 A CN108813494 A CN 108813494A CN 201810508742 A CN201810508742 A CN 201810508742A CN 108813494 A CN108813494 A CN 108813494A
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- jelly
- tea
- polysaccharide
- juice
- aloe
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 54
- 239000008274 jelly Substances 0.000 title claims abstract description 54
- 229920002752 Konjac Polymers 0.000 title claims abstract description 43
- 235000010485 konjac Nutrition 0.000 title claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 22
- 235000019634 flavors Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 241001122767 Theaceae Species 0.000 title abstract 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 30
- 150000004676 glycans Chemical class 0.000 claims abstract description 21
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 21
- 239000005017 polysaccharide Substances 0.000 claims abstract description 21
- 241001116389 Aloe Species 0.000 claims abstract description 20
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 20
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 11
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 239000000284 extract Substances 0.000 claims abstract description 9
- 239000001508 potassium citrate Substances 0.000 claims abstract description 9
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 9
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 9
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 9
- 241001313857 Bletilla striata Species 0.000 claims abstract description 6
- 239000004227 calcium gluconate Substances 0.000 claims abstract description 6
- 229960004494 calcium gluconate Drugs 0.000 claims abstract description 6
- 235000013927 calcium gluconate Nutrition 0.000 claims abstract description 6
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 12
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241001313855 Bletilla Species 0.000 claims description 5
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 4
- 239000008188 pellet Substances 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 3
- 229960005069 calcium Drugs 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 239000000174 gluconic acid Substances 0.000 claims description 3
- 235000012208 gluconic acid Nutrition 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 239000001354 calcium citrate Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 229960003975 potassium Drugs 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000003796 beauty Effects 0.000 abstract description 3
- 239000000499 gel Substances 0.000 abstract description 3
- 230000000840 anti-viral effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 44
- 239000000047 product Substances 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- NEEHYRZPVYRGPP-IYEMJOQQSA-L calcium gluconate Chemical compound [Ca+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O NEEHYRZPVYRGPP-IYEMJOQQSA-L 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000000173 Camellia sinensis var sinensis Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000037111 immune power Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000020344 instant tea Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 229940026510 theanine Drugs 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
- 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
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Sustainable Development (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to food technology field, in particular to a kind of tea flavour konjak jelly and preparation method thereof.The tea flavour konjak jelly is deployed by tea juice, white granulated sugar, xylitol, konjaku flour, extraction polysaccharide, carragheen, calcium gluconate, potassium citrate, wherein, it extracts polysaccharide to be extracted by the excellent bletilla striata of gel effect, aloe and obtained, significantly increases the molding effect of jelly.Jelly tea perfume provided by the invention overflows, gel effect is good, mouthfeel is soft, has and refreshes oneself, stomach invigorating, improves immunity, antiviral, beauty treatment weight reducing health-care effect, is suitble to the crowd of a variety of age brackets edible.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of tea flavour konjak jelly and preparation method thereof.
Background technique
With the continuous improvement of people's living standards, the food of green nourishing health is more and more popular with consumers, and
Snack food often occupies biggish specific gravity in the market.Jelly is a kind of easy to carry, easily stored, economical and practical, house
The product that travelling can all be selected.Currently, there are many product produced on the market using konjaku as raw material, publication number CN1513380 is disclosed
" a kind of Amorphophallus rivieri beverage ", publication number CN1096182 also disclose a kind of " Amorphophallus rivieri beverage ".They be all with konjaku be mainly at
The food separately sent out.Although these beverages have certain health-care effect, beverage only simply addition konjaku preparation and
At health-care efficacy is not excavated effectively, and use value is not utilized effectively.
The effective components such as tea polyphenols, Tea Pigment, tea polysaccharide, tea albumen and theanine are mainly contained in tealeaves.So far,
Mainly had by the medical treatment for the tea that modern science is confirmed, health-care efficacy：Antitumor, anti-mutation, anti-aging, it is antifatigue, anti-radiation,
Anti-caries tooth eliminates heavy metallic poison, Metabolism regulation and Physiological effect, beauty, inhibits harmful microorganism, enhancing memory and improve big
Brain function etc..At present there are mainly two types of China's tea product production methods：First is that the tealeaves using traditional zymotic directly extracts, then
It is deployed and is processed, be prepared as tea beverage；Second is that directly adopt tealeaves inspissated juice or instant tea leaf powder is deployed and processed,
It is prepared into beverage, detergent.Black tea drinks traditional processing mode, using traditional zymotic black tea as raw material, processing cost is high, production is all
Phase is long, processing technology is cumbersome, quality is unstable, yield is low, equipment investment is big, energy consumption is high, and production technology and product standard are not easy
Control, seriously hinders tea beverage industrial expansion process.
So a kind of novel foodstuff for merging konjaku, tea health-care function is studied, in order to sufficiently excavate tealeaves, konjaku
Potential value, the sensory experience of abundant consumer is current technical problem urgently to be solved.
Summary of the invention
For the problem of konjaku, tealeaves do not obtain deep development in the prior art, the present invention provides a kind of tea flavour konjaku
Jelly also provides the preparation method of the tea flavour konjak jelly, is mentioned with simplifying production procedure to enrich the health-care efficacy of konjak products
High efficiency.
The present invention adopts the following technical scheme that：
A kind of tea flavour konjak jelly, is made of the raw material of following mass ratio：
Tea juice 40-50, white granulated sugar 10-15, xylitol 5-8, konjaku flour 0.5-0.8, polysaccharide 0.3-0.6, carragheen 0.2- are extracted
0.4, calcium gluconate 0.2-0.3, potassium citrate 0.08-0.12.
Preferably, the jelly is made of the raw material of following mass ratio：
Tea juice 49, xylitol 5, konjaku flour 0.5, extracts polysaccharide 0.5, carragheen 0.4, calcium gluconate 0.3, lemon at white granulated sugar 10
Lemon acid potassium 0.11.
The preparation method of the tea juice is：
Fresh tea leaf is acquired, old leaf, tea stalk are removed, room temperature is spread out up to its water content 60%-63%, by tealeaves and its quality 6-9
Pure water mixing again, puts into high speed beater and is crushed, obtain the tea juice.
It is described extract polysaccharide preparation method be：
（1）It takes Fresh leaf of aloe to clean, puts into Ozone Water and impregnate 10-12min, ozone concentration 0.5-0.8mg/L, then with height
It is slurries that fast pulverizer, which crushes Fresh leaf of aloe, carries out precipitation process with high speed pellets machine；It is filtered by vacuum again, it is pure to obtain aloe
Normal juice；
（2）Take step（1）Middle 5-8 times of aloe quality of the bletilla striata pulverizes as 800-900 mesh powder；
（3）By step（1）Obtained Aloe original juice and step（2）Obtained common bletilla mixing, is added 3-5 times of mixture quality
Water, Microwave Extraction 15-20min, microwave power 80-100W are centrifuged 10-15min, centrifuge speed through supercentrifuge
3000-4000r/min takes supernatant, is concentrated into the 1/10-1/8 of original volume, the aeration-drying at 50-60 DEG C, until solid content
Water content is 8%-12%, obtains extracting polysaccharide.
The preparation method of tea flavour konjak jelly of the present invention, includes the following steps：
（1）Prepare sol solution：Konjaku flour, extraction polysaccharide, white granulated sugar, carragheen are uniformly mixed in proportion, is then added to and is preheated to
In 50-55 DEG C of temperature of tea juice, 20-30min is stirred, temperature is risen to 60-80 DEG C, heating 30-40min is allowed to be completely dissolved,
110-130 mesh filter-cloth filtering is used while hot, is collected filtrate, is obtained sol solution；
（2）Deploy jelly liquid：By step（1）Gained sol solution is cooled to 50-60 DEG C, is proportionally added into xylitol, gluconic acid
Calcium and potassium citrate, stir evenly, and obtain jelly liquid；
（3）Filling, sealing and sterilizing：By step（2）Gained jelly liquid is filling while hot, and sealing keeps 3- at 90 DEG C of temperature
5min, then it is cooling to get tea flavour konjak jelly rapidly.
Tea flavour konjak jelly formula of the present invention is reasonable, using konjak starch, the bletilla striata and the polyoses extract of aloe, not only
Gelatinization results are good, and the jelly prepared is soft, resilient enough, and nutritive validity is prominent, have refresh oneself, stomach invigorating, improve it is immune
Power, antiviral, beauty treatment weight reducing health-care effect, the diversity of good mouthfeel and function, the feature of health green, by each
The favor of boundary personage, and jelly of the present invention is small and exquisite convenient, it is easy to carry, it is unlikely to deteriorate, is suitble in different occasions as dinner
Except accesary foods eat.
Preparation method of the present invention is succinctly efficient, and raw material sources are easy, and cultivation amount is big, and cost is relatively low, can be with large-scale production.
For product obtained compared with traditional jelly, energy content is low, edible there is no concern that Energy intaking excessively causes obesity, and function
Property prominent, adjustable physiological status, improve working efficiency, be extremely suitble to the city currently to lack exercise, operating pressure is big white
The edible snack food of neck.
Specific embodiment
The present invention is described in further detail combined with specific embodiments below.
Embodiment 1
Tea flavour konjak jelly preparation method of the present invention is as follows：
（1）The preparation of tea juice：
10kg fresh tea leaf is acquired, removes old leaf, tea stalk, room temperature is spread out until its water content 60%-63%, by tealeaves and 90kg
Pure water mixing, puts into high speed beater and is crushed, obtain the tea juice.
（2）Extract the preparation of polysaccharide：
A, it takes 1kg Fresh leaf of aloe to clean, puts into Ozone Water and impregnate 12min, ozone concentration 0.8mg/L, then use high speed powder
It is slurries that broken machine, which crushes Fresh leaf of aloe, carries out precipitation process with high speed pellets machine；It is filtered by vacuum again, obtains the pure original of aloe
Juice；
B, the 8kg bletilla striata is taken, is pulverized as 900 mesh powders；
C, the Aloe original juice that step a is obtained is mixed with the common bletilla that b is obtained, 45kg pure water, Microwave Extraction is added
20min, microwave power 100W are centrifuged 15min through supercentrifuge, and 4000 turns/min of centrifuge speed takes supernatant, is concentrated into
The 1/8 of original volume, the aeration-drying at 60 DEG C obtain extracting polysaccharide until solid content water content is 12%.
（3）Prepare sol solution：0.4kg konjaku flour, 0.3kg are extracted polysaccharide, 7.5kg white granulated sugar, carragheen 0.2kg to mix
Uniformly, it is then added in the tea juice for being preheated to 55 DEG C of temperature, tea juice amount is 25kg, stirs 30min, temperature is risen to 80 DEG C, heating
40min is allowed to be completely dissolved, and while hot with 130 mesh filter-cloth filterings, collects filtrate, obtains sol solution；
（4）Deploy jelly liquid：By step（3）Gained sol solution is cooled to 60 DEG C, and 4kg xylitol, 0.15kg gluconic acid is added
Calcium and 0.06kg potassium citrate, stir evenly, obtain jelly liquid；
（5）Filling, sealing and sterilizing：By step（4）Gained jelly liquid is filling while hot, and sealing keeps 5min at 90 DEG C of temperature,
It is cooling to get tea flavour konjak jelly rapidly again.
Embodiment 2
Tea flavour konjak jelly preparation method of the present invention is as follows：
（1）The preparation of tea juice：
9kg fresh tea leaf is acquired, old leaf, tea stalk are removed, room temperature is spread out until its water content is 63%, by the pure of tealeaves and 81kg
Water purification mixing, puts into high speed beater and is crushed, obtain the tea juice.
（2）Extract the preparation of polysaccharide：
A, it takes 2kg Fresh leaf of aloe to clean, puts into Ozone Water and impregnate 10min, ozone concentration 0.5mg/L, then use high speed powder
It is slurries that broken machine, which crushes Fresh leaf of aloe, carries out precipitation process with high speed pellets machine；It is filtered by vacuum again, obtains the pure original of aloe
Juice；
B, the 16kg bletilla striata is taken, is pulverized as the common bletilla of 800 mesh；
C, the Aloe original juice that step a is obtained is mixed with the common bletilla that b is obtained, 54kg pure water, Microwave Extraction is added
15min, microwave power 80W are centrifuged 15min through supercentrifuge, and 3000 turns/min of centrifuge speed takes supernatant, is concentrated into
The 1/10 of original volume, the aeration-drying at 60 DEG C obtain extracting polysaccharide until solid content water content is 8%.
（3）Prepare sol solution：0.8kg konjaku flour, 0.6kg are extracted polysaccharide, 15kg white granulated sugar, carragheen 0.4kg to mix
Uniformly, it is then added in the tea juice for being preheated to 55 DEG C of temperature, tea juice amount is 50kg, stirs 20min, temperature is risen to 60 DEG C, heating
30min is allowed to be completely dissolved, and while hot with 110 mesh filter-cloth filterings, collects filtrate, obtains sol solution；
（4）Deploy jelly liquid：By step（3）Gained sol solution is cooled to 60 DEG C, and 8kg xylitol, 0.3kg calcium gluconate is added
It with 0.12kg potassium citrate, stirs evenly, obtains jelly liquid；
（5）Filling, sealing and sterilizing：By step（4）Gained jelly liquid is filling while hot, and sealing keeps 5min at 90 DEG C of temperature,
It is cooling to get tea flavour konjak jelly rapidly again.
Embodiment 3
Tea flavour konjak jelly raw material proportioning of the present invention is：
Tea juice 45kg, white granulated sugar 13kg, xylitol 6kg, konjaku flour 0.6kg, polysaccharide 0.5kg, carragheen 0.3kg, grape are extracted
Calciofon 0.2kg, potassium citrate 0.08kg.The preparation method is the same as that of Example 1.
Embodiment 4
Tea flavour konjak jelly raw material proportioning of the present invention is：
Tea juice 49kg, white granulated sugar 10kg, xylitol 5kg, konjaku flour 0.5kg, polysaccharide 0.5kg, carragheen 0.4kg, grape are extracted
Calciofon 0.3kg, potassium citrate 0.11kg.Preparation method is the same as embodiment 2.
Detect Experimental Comparison：
Using commercially available jelly as control group, the tea flavour konjak jelly that embodiment 1-4 is prepared is test group 1-4, is examined as follows
It surveys：
A, 50 people are randomly choosed, men and women is fifty-fifty, and age range 12-65 years old, appearance, fragrance, mouthfeel are carried out to each group jelly and tested and assessed,
Appearance mainly sees whether jelly has bubble, insoluble sundries, and total score 10 is divided；Fragrance with it is simple and elegant it is pure and fresh be advisable, total score 10 is divided；Mouthfeel
Mainly experience elasticity, the sugariness of jelly, total score 10 is divided.
B, jelly index measurement detects soluble solid content in jelly：Referring in particular to GB/T 10786-2006《Tank
The method of inspection of head food》It is measured；Detect coliform：Referring in particular to GB/T19299-2003《Jelly sanitary standard》
Detection.
Testing result is as follows：
1 jelly appraisal result of table
| Assessment number | Appearance | Mouthfeel | Fragrance | |
| Embodiment 1 | 50 | 7.2 | 6.8 | 6.5 |
| Embodiment 2 | 50 | 7.4 | 6.7 | 7.5 |
| Embodiment 3 | 50 | 6.3 | 6.5 | 8.4 |
| Embodiment 4 | 50 | 6.9 | 8.2 | 7.5 |
| Control group | 50 | 6.3 | 6.5 | 6.7 |
As can be seen that jelly of the present invention scoring is higher than control group, and uniform color is bright, no precipitating suspension, without visible sundries,
Bubble, gel effect is excellent, and fragrance is pure, delicate mouthfeel；Through detecting, the jelly soluble solid of the present invention of embodiment 1-4
>=23%, it is higher than control group soluble solid >=22%；Coli bacteria group number is≤28MPN/100g, the commercially available fruit with control group
Freeze quite, in accordance with food security standard, can trust edible, quality is better than commercially available jelly.
Claims (3)
1. a kind of tea flavour konjak jelly, which is characterized in that the jelly is made of the raw material of following mass ratio：
Tea juice 40-50, white granulated sugar 10-15, xylitol 5-8, konjaku flour 0.5-0.8, polysaccharide 0.3-0.6, carragheen 0.2- are extracted
0.4, calcium gluconate 0.2-0.3, potassium citrate 0.08-0.12.
2. a kind of tea flavour konjak jelly according to claim 1, which is characterized in that the jelly by following mass ratio original
Material is made：
Tea juice 49, xylitol 5, konjaku flour 0.5, extracts polysaccharide 0.5, carragheen 0.4, calcium gluconate 0.3, lemon at white granulated sugar 10
Lemon acid potassium 0.11.
3. a kind of tea flavour konjak jelly, preparation method are as follows according to claim 1：
（1）The preparation of tea juice：
Fresh tea leaf is acquired, old leaf, tea stalk are removed, room temperature is spread out up to its water content 60%-63%, by tealeaves and its quality 6-9
Pure water mixing again, puts into high speed beater and is crushed, obtain the tea juice；
（2）Extract the preparation of polysaccharide：
A, it takes Fresh leaf of aloe to clean, puts into Ozone Water and impregnate 10-12min, ozone concentration 0.5-0.8mg/L, then with height
It is slurries that fast pulverizer, which crushes Fresh leaf of aloe, carries out precipitation process with high speed pellets machine；It is filtered by vacuum again, it is pure to obtain aloe
Normal juice；
B, step is taken（a）Middle 5-8 times of aloe quality of the bletilla striata pulverizes as 800-900 mesh powder；
C, by step（a）Obtained Aloe original juice and step（b）Obtained common bletilla mixing, is added 3-5 times of mixture quality
Water, Microwave Extraction 15-20min is centrifuged 10-15min through supercentrifuge, takes supernatant, is concentrated into the 1/10-1/ of original volume
8, the aeration-drying at 50-60 DEG C obtains extracting polysaccharide until solid content water content is 8%-12%;
（3）Prepare sol solution：Konjaku flour, extraction polysaccharide, white granulated sugar, carragheen are uniformly mixed in proportion, is then added to and is preheated to
In 50-55 DEG C of temperature of quantitative tea juice, 20-30min is stirred, temperature is risen to 60-80 DEG C, heating 30-40min is allowed to completely molten
Solution uses 110-130 mesh filter-cloth filtering while hot, collects filtrate, obtains sol solution；
（4）Deploy jelly liquid：By step（3）Gained sol solution is cooled to 50-60 DEG C, is proportionally added into xylitol, gluconic acid
Calcium and potassium citrate, stir evenly, and obtain jelly liquid；
（5）Filling, sealing and sterilizing：By step（4）Gained jelly liquid is filling while hot, and sealing keeps 3- at 90 DEG C of temperature
5min, then it is cooling to get tea flavour konjak jelly rapidly.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110226749A (en) * | 2019-06-12 | 2019-09-13 | 青岛明月海藻生物健康科技集团有限公司 | One grows tea gel food and preparation method thereof |
| CN112514993A (en) * | 2020-12-08 | 2021-03-19 | 安徽芨智生物科技有限公司 | Yoghourt containing bletilla striata polysaccharide and preparation method thereof |
| CN114532506A (en) * | 2020-11-25 | 2022-05-27 | 江苏维尼食品有限公司 | Alcohol jelly and production process thereof |
| CN116369482A (en) * | 2023-05-08 | 2023-07-04 | 海南华研胶原科技股份有限公司 | Tea-flavored fish collagen jelly capable of reducing blood sugar and preparation method thereof |
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| CN116369482A (en) * | 2023-05-08 | 2023-07-04 | 海南华研胶原科技股份有限公司 | Tea-flavored fish collagen jelly capable of reducing blood sugar and preparation method thereof |
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Application publication date: 20181116 |