CN108925926A - A kind of production method of sweet potato leaves jelly - Google Patents
A kind of production method of sweet potato leaves jelly Download PDFInfo
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- CN108925926A CN108925926A CN201810968928.7A CN201810968928A CN108925926A CN 108925926 A CN108925926 A CN 108925926A CN 201810968928 A CN201810968928 A CN 201810968928A CN 108925926 A CN108925926 A CN 108925926A
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- sweet potato
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- potato leaves
- leaves
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
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- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 4
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- MTJGVAJYTOXFJH-UHFFFAOYSA-N 3-aminonaphthalene-1,5-disulfonic acid Chemical compound C1=CC=C(S(O)(=O)=O)C2=CC(N)=CC(S(O)(=O)=O)=C21 MTJGVAJYTOXFJH-UHFFFAOYSA-N 0.000 description 1
- 102000003712 Complement factor B Human genes 0.000 description 1
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- 244000131316 Panax pseudoginseng Species 0.000 description 1
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- 230000002218 hypoglycaemic effect Effects 0.000 description 1
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- 239000012086 standard solution Substances 0.000 description 1
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—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
- 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
- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food manufacture field, the production method for particularly relating to a kind of sweet potato leaves jelly.The production method that the present invention proposes a kind of sweet potato leaves jelly is solved the problems, such as to have shortage nutrition in existing jelly, be had a single function.Steps are as follows: weighing a certain amount of sweet potato powder and mixes in proportion with the flavones paste extracting solution of sweet potato leaves, obtains mixed liquor；Weigh a certain amount of konjac glucomannan in proportion and after agar dissolves with distilled water, stir evenly and compound adhesive is made, add mixed liquor, it is heated boil after, be cooled to 80 DEG C, obtain jelly liquid；Citric acid is added into jelly liquid, after mixing evenly cooled and solidified, obtains sweet potato leaves jelly.This jelly appearance is penetrating, uniform color is beautiful, there is the fragrant and sweet potato taste, free from extraneous odour of sweet potato leaves, and delicate mouthfeel is smooth, sour and sweet palatability, homogeneous, gelation is good and full of nutrition, heat is low, has health-care efficacy and medical value.
Description
Technical field
The present invention relates to food manufacture field, the production method for particularly relating to a kind of sweet potato leaves jelly.
Background technique
Sweet potato be Convolvulaceae sweet potato, belong to sprawling herbs plant, China different regions be otherwise known as pachyrhizus, sweet potato, kind
Potato, sweet potato, sweet potato etc., sweet potato originate from Tropical Africa.Sweet potato leaves are one of aerial parts of sweet potato, its nutrition rich in
Ingredient, Vinareal etc. speak highly of its nutritive value, it include proteins,vitamins,minerals, cellulose,
Carrotene etc., ash content is slightly lower, and nutrient composition content is higher than other vegetable varieties, therefore the nutritive value of sweet potato leaves is higher than sweet potato.
Many researchs think that sweet potato leaves have prevent constipation, protection alimentary canal, stimulate digestion, reduce cholesterol and prevent cardiovascular fat
Deposition and other effects, sweet potato leaves belong to one kind of " alkalinity " food, can neutralize other acid foods, mitigate sense of discomfort, can protect
Alimentary canal contains many functional components in the extracting solution of sweet potato leaves, including flavones, flavones can it is antitumor, anti-oxidant,
It is hypoglycemic etc..Sweet potato leaves chopping is steamed dish steamed bun in some areas and eaten by China, and vegetable edible use is steamed in production that sweet potato leaves are shredded also
Etc., very early before, for sweet potato leaves by the U.S. as health long-life vegetables, sweet potato leaves are called " vegetables emperor by China Hongkong
Afterwards ".However, sweet potato leaves utilization rate is low, economic value is low, causes the huge wasting of resources and environmental pollution, therefore, how to mention
The utility value of high sweet potato leaves by be our future studies direction.
Currently, jelly on the market belongs to high sugar-acid ratio, the food without nutritive value and health-care efficacy mostly, but also add
Excessive pigment and additive are entered, these may will affect the health of consumer, since sweet potato leaves are a part of sweet potato, open
It is low to send out utilization rate, most of to be used as poultry and livestock feed, the output value and economic value are lower, and not only nutritive value is high for sweet potato leaves, Er Qieneng
It measures that low, health-care efficacy is more, is based on these reasons, the product for developing some naturally colorless elements becomes appointing primarily now
Business.The effects of konjaku flour is the hemicellulose that separation is extracted from konjac tuber, and enteron aisle is adjusted, and is given protection against cancer, weight-reducing, but use
The disadvantages of that there is gelations is poor for single konjac glucomannan, and glue dosage is big；The easy gel of agar, but have peculiar smell, thus select konjac glucomannan and
Agar is plural gel agent.
Summary of the invention
The production method that the present invention proposes a kind of sweet potato leaves jelly solves in existing jelly and there is shortage nutrition, function
Single problem.
The technical scheme of the present invention is realized as follows:
A kind of production method of sweet potato leaves jelly, steps are as follows:
(1) it weighs a certain amount of sweet potato powder to mix in proportion with the flavones paste extracting solution of sweet potato leaves, obtains mixed liquor；
(2) it weighs a certain amount of konjac glucomannan in proportion and after agar dissolves with distilled water, stirs evenly and compound adhesive is made, then
Be added step (1) preparation mixed liquor, it is heated boil after, be cooled to 80 DEG C, obtain jelly liquid；
(3) citric acid is added into jelly liquid, after mixing evenly cooled and solidified, obtains sweet potato leaves jelly.
Sweet potato powder is that complete sweet potato is put into oven after shortening in the step (1), and peeling tiling is placed in 90 DEG C and does
Drying, then crushes to obtain sweet potato powder through pulverizer in dry case.
In the step (1) the flavones paste extracting solution of sweet potato leaves the preparation method comprises the following steps: by fresh sweet potato leaves utilize 80
DEG C air dry oven dry 10h, then milling sweet potato leaves powder is added in distilled water, carry out in 100 DEG C of water-bath 28-32min
It extracts, repeats to extract 2-4 times, obtain the flavones paste extracting solution of sweet potato leaves.
The mass ratio of the flavones paste extracting solution of sweet potato powder and sweet potato leaves is 1:(1.5-2 in the step (1)).
The mass ratio of konjac glucomannan and agar is 4:(3.5-4 in the step (2)), compound adhesive accounts for the 1% of jelly gross mass.
The additive amount of citric acid accounts for the 0.04-0.06% of sweet potato leaves jelly gross mass in the step (3).
The beneficial effects of the present invention are:
1, the present invention optimizes the extraction conditions of sweet potato leaves, is multiple with konjac glucomannan and agar using single factor test and orthogonal experiment
Close gelling agent, sweet potato powder provides fragrant and sweet taste, citric acid mainly provides tart flavour, develop that a kind of additive is few, health-care efficacy is more, low
The low jelly production of sugar, energy.This jelly appearance is penetrating, uniform color is beautiful, there is the fragrant and sweet potato taste, nothing of sweet potato leaves
Peculiar smell, delicate mouthfeel is smooth, sour and sweet palatability, homogeneous, gelation is good and full of nutrition, heat is low, has health-care efficacy
And medical value.
2, the application research experiment discovery solid-liquid ratio and extracting flavonoids rate are in certain positive correlation, when solid-liquid ratio is 1:30
When, extracting flavonoids rate highest, but when solid-liquid ratio is higher than 1:30, extracting flavonoids rate slightly reduces, this may be due to solvent
Additive amount increases, and the extracting solution of sweet potato leaves is diluted.To sum up show that under certain conditions, solvent reaches a certain amount, red
Effective component in potato leaf could sufficiently dissolve, and most effective component is flavones in sweet potato leaves, is added in the application
Sweet potato leaves flavones paste extracting solution contains flavone compound largely beneficial to human body.
Detailed description of the invention
Fig. 1 is influence of the compound adhesive of different proportion to jelly sensory evaluation scores.
Fig. 2 is influence of the compound adhesive additive amount to jelly sensory evaluation scores.
Influence of the Fig. 3 for sweet potato powder and the ratio of sweet potato leaf extract to jelly sensory evaluation scores.
Fig. 4 is influence of the citric acid additive amount to jelly sensory evaluation scores.
Fig. 5 is the production process charts of sweet potato leaves jelly.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Those of ordinary skill in the art's every other embodiment obtained under that premise of not paying creative labor, belongs to this hair
The range of bright protection.
One, the optimization of sweet potato leaves extraction conditions
1.1 material
Fresh sweet potato leaves are provided by Nanyang Yu Shufang Food Co., Ltd；The processing of sweet potato leaves: by fresh sweet potato
Leaf using 80 DEG C air dry oven dry 10h, milling, be put into 4 DEG C it is stored refrigerated, it is spare.Konjac glucomannan, agar powder, citric acid
(food-grade)；Rutin is provided by Shanghai City Ru Ji biology home office；
1.2 experimental method
1.2.1 the formulation of rutin standard curve
The measuring method of rutin standard solution is identical with the measuring method of flavones in sweet potato leaves.
1.2.2 different feed liquid is than extracting sweet potato leaves
It 100 DEG C of bath temperature, extracts 2 times, under conditions of the time is 30min, different solid-liquid ratio (sweet potato is respectively set
Leaf: distilled water) i.e. 1:10,1:20,1:30,1:40,1:50 extract sweet potato leaves, collect filtrate measurement absorbance value simultaneously calculate flavones
Recovery rate.
1.2.3 different extraction times extract sweet potato leaves
100 DEG C of bath temperature, solid-liquid ratio 1:30, under conditions of extracting 30min, different extraction times i.e. 1 is respectively set
Secondary, 2 times, 3 times, 4 times, 5 extraction sweet potato leaves collect filtrate measurement absorbance value and calculate extracting flavonoids rate.
1.2.4 different extraction times extract sweet potato leaves
100 DEG C of bath temperature, solid-liquid ratio 1:30, under conditions of extracting 3 times, different extraction times is respectively set i.e.
5min, 10min, 15min, 30min, 50min extract sweet potato leaves, collect filtrate measurement absorbance value and calculate extracting flavonoids rate.
1.2.5 orthogonal experiment optimization for extracting condition
Using extracting flavonoids rate as deliberated index, solid-liquid ratio, extraction time, extraction time is selected to extract to influence sweet potato leaves
Three factors choose three levels to each factor and make L9 (33) orthogonal arrage, and carry out orthogonal experiment.Factor level table see the table below
1。
1 factor level table of table
1.2.6 data processing
It tests in triplicate, using Excel.2010 and SPSS (Statistical Product and Service
Solutions) 16.0 softwares are for statistical analysis.
1.3 results and analysis
1.3.1 influence of the solid-liquid ratio to extracting flavonoids rate
The influence of 2 different feed liquid of table comparison extracting flavonoids rate
Note: mean+SD, same row letter subscript difference indicate mean value between there are significant difference (p <
0.05)
As shown in Table 2, there is conspicuousness influence, solid-liquid ratio rank from 1:10 to 1:30 in different feed liquid ratio and extracting flavonoids rate
Duan Zhong, general flavone recovery rate gradually rise, and illustrate solid-liquid ratio and extracting flavonoids rate in certain positive correlation.When solid-liquid ratio is 1:30
When, extracting flavonoids rate highest, but when solid-liquid ratio is higher than 1:30, extracting flavonoids rate slightly reduces, this may be due to solvent
Additive amount increases, and the extracting solution of sweet potato leaves is diluted.To sum up show that under certain conditions, solvent reaches a certain amount, red
Effective component in potato leaf could sufficiently dissolve, and most effective component is flavones in sweet potato leaves.
Therefore select best solid-liquid ratio for 1:30, three levels that liquid-to-solid ratio is chosen in orthogonal experiment are 1:25,1:30,1:
35。
1.3.2 influence of the extraction time to extracting flavonoids rate
The different extraction times of table 3 influence extracting flavonoids rate
Note: mean+SD, same row letter subscript difference indicate mean value between there are significant difference (p <
0.05)
As shown in Table 3, there is significant difference in different extraction times and extracting flavonoids rate, and when extracting 3 times, flavones is mentioned
It taking rate to reach highest, extracts 1 time compared with extracting 3 times, extracting flavonoids rate difference is maximum, and when extracting more than 3 times, extracting flavonoids
Rate decreases, this can be shown that, flavones has extracted completely substantially during 3 times extracting, when extracting again, and handle
Extraction solution is diluted, therefore extracting flavonoids rate declines.To sum up illustrate, in certain circumstances, extraction time is fewer, sweet potato leaves
In effect ingredient flavones be extracted it is fewer, and when being extracted as 3 times, flavones be extracted most sufficiently, show flavones needs
Certain solvent extraction, and must repeat to extract, it could be utilized completely.
Therefore under certain condition, it be for 3 times best for extracting, and three levels of selection and withdrawal number are 2 times, 3 in orthogonal experiment
It is secondary, 4 times.
1.3.3 influence of the extraction time to extracting flavonoids rate
Influence of the different extraction times of table 4 to extracting flavonoids rate
Note: mean+SD, same row letter subscript difference indicate mean value between there are significant difference (p <
0.05)
As shown in Table 4, there is conspicuousness influence in different extraction times and extracting flavonoids rate index, from 5min is extracted to mentioning
During taking 30min, general flavone recovery rate is increased, and shows that there are certain positive correlations for the two.It is between upon extracting
When 30min, extracting flavonoids rate highest, more than 30min, extracting flavonoids rate is declined slightly, therefore is examined in terms of extracting flavonoids rate highest
Consider, the selective extraction time is 30min.In conclusion under certain conditions, flavones dissolution needs the regular hour, it is not
The longer the better, and the extension of time is possible to that the structure of flavones can be destroyed, and causes it to lose its activity, causes to be a bit darkish in color.
Therefore the optimum extraction time is 30min, in orthogonal experiment three levels of selection and withdrawal time be 28min,
30min、32min。
1.3.4 orthogonal interpretation of result
By the result of the following table 5 range analysis it is found that the strong and weak sequence that three factors influence extracting flavonoids rate are as follows: A > B > C,
Namely solid-liquid ratio > extraction time > extraction time, the optimum level of range analysis are A1B1C3；By 6 the results of analysis of variance table of table
It is bright, the conspicuousness of solid-liquid ratio A, extraction time B and tri- factors of extraction time C are compared, as the result is shown: solid-liquid ratio and mentioning
Number is taken to have more significant property to influence experimental result, since the F value of solid-liquid ratio is bigger than the F value of extraction time, therefore solid-liquid ratio is to reality
It is bigger to test result influence, extraction time influences experimental result without conspicuousness, and the shortest time is selected from the aspect of saving the time
For 28min, therefore show that preferred plan is A by variance1B1C1, i.e. solid-liquid ratio 1:25, extraction 2 times, extraction 28min.
Table 5L9 (33) orthogonal
6 variance analysis of table
Note: working as the explanation of F>19 has significant, and the explanation of F>9 has more significant property meaning, and F<9 illustrates without conspicuousness.
1.3.5 confirmatory experiment
Show that experimental result takes A according to 6 variance analysis of table1B1C1Condition is tested, and experimental error is smaller, and factor A is
Solid-liquid ratio is major influence factors, is best with horizontal solid-liquid ratio 1:25；Factor B, that is, extraction time is also major influence factors,
It is best for extracting 2 times with level；Factor C, that is, extraction time is unrelated influence factor, and extracting 28min with level is best, variance
Analytical table demonstrates the reasonability and stability of preferred plan extraction, final to determine that optimum extraction condition is solid-liquid ratio 1:25, mentions
It takes 2 times, extraction time 28min.
Two, the manufacture craft of sweet potato leaves jelly is studied
2.1 material
Sweet potato (supermarket's purchase)；Konjac glucomannan, agar powder, citric acid (food-grade)；The processing of sweet potato leaf extract: using most
Good condition extracts sweet potato leaves, and the extracting solution of sweet potato leaves is then condensed into paste using Rotary Evaporators；Sweet potato leaves and rutin ginseng
According to 1.1；Sweet potato processing is referring to license paper.
2.2 experimental method
2.2.1 process flow (see Fig. 5)
2.2.2 method
The paste extracting solution of sweet potato powder and sweet potato leaves proportionally mixes, and obtains mixed liquor, and compound adhesive is dissolved with distilled water, is stirred
It mixes uniformly, the two is sufficiently mixed, and heating is boiled, and is cooled to 80 DEG C, and citric acid is added, and is stirred, cooling, solidification, obtain finished product, 4 DEG C
Refrigeration.
2.2.3 the measurement of texture characteristic
TPA test is carried out to jelly using physical property measurement instrument, is popped one's head in as P50, test condition is deformation quantity 50%, before test
Rate 1mm/s, tests medium-rate 1mm/s, rate 1mm/s after test, interval time 5s, and measurement distance is 30mm；Object is used first
Property tester TPA test is carried out to jelly finished product on the market, hardness, viscosity, elasticity, the cohesiveness etc. for measuring jelly respectively refer to
Mark.Then TPA test is carried out to sweet potato leaves jelly, sweet potato leaves jelly finished product is injected into cooling at least 6h in jelly mold box first
More than, the texture index of sweet potato leaves jelly is then measured, each sample test 3 are parallel, and calculating average value is as a result, sweet potato
The testing index that leaf fruit is frozen is compared with jelly on the market.
2.2.4 the production of composite gellant
It chooses konjac glucomannan and agar carries out different proportion compounding, proportion of utilization 0.5:0.5,0.8:0.5,0.8:0.7,1:1
Carry out epoxy glue screening experiment, when making jelly using optimal proportion, plural gel agent additive amount is respectively 0.6%, 0.8%,
1.0%, 1.2%, texture and sensory evaluation are carried out to the quality of jelly.
Influence of the 7 composite gellant different ratio of table to jelly quality
Influence of the 8 composite gellant additive amount of table to jelly quality
2.2.5 the screening of sweet potato powder and sweet potato leaf extract ratio
Under certain condition, sweet potato powder and sweet potato leaf extract are tested with ratio for 3:0,3:4,3:6,3:7,3:8, and
Sensory evaluation is carried out to the quality of jelly.
The influence of 9 sweet potato powder of table and the ratio of sweet potato leaf extract to jelly quality
2.2.6 the addition of citric acid
In the case that other conditions are all constant, select citric acid Different adding amount i.e. 0.02%, 0.04%, 0.06%,
0.08%, it 0.10% is tested, sensory evaluation is carried out to the quality of jelly.
Influence of the 10 citric acid additive amount of table to jelly production quality
2.2.7 subjective appreciation
The collegegirl of 20 20-25 age brackets is formed subjective appreciation group, referring to the side of Feng Shi et al. sensory evaluation
Method, from (20 points) color (15 points) of sweet potato leaves jelly, flavor (35 points), structural state (30 points) and mouthfeel progress integrated sensories
Scoring.The sweet potato leaves jelly finally developed should meet the quality standard (GB/T19299-2015) of fruit jelly food.
11 sweet potato leaves jelly subjective appreciation of table
2.3 results and analysis
2.3.1 influence of the composite gellant to jelly quality
As shown in Figure 1, it when konjac glucomannan and agar ratio are 0.5:0.5 and 0.8:0.7, is made using the two ratios red
The sensory evaluation scores that potato leaf fruit is frozen are similar to youth's jelly of happiness, and use the sweet potato leaves jelly of compound adhesive ratio 1:1 production and happiness
Youth's jelly is compared, and sensory evaluation scores differ greatly, and ratio 1:1 sensory evaluation scores are minimum, it may be possible to since gel hardness is too big, work as benefit
With the jelly of compound adhesive ratio 0.8:0.5 production compared with youth's jelly of happiness, sensory evaluation scores are slightly lower, are not suitable for production jelly, can
It can be that performance is bad.To sum up show that the performance optimal of sweet potato leaves jelly may when konjac glucomannan and agar ratio are 0.5:0.5
Because various indexs are more nearly youth's jelly of happiness.
Agar is added according to maximum additive amount 1.00g/kg in standard, and konjac glucomannan is same, is 5g/ according to research on maximum utilized quantity
Kg, Fig. 2 show when compound adhesive additive amount is 1.0%, the sensory evaluation scores highest of jelly, while indicating that the quality of jelly is best,
But when additive amount is 1.2%, sensory evaluation scores decline, it is meant that the quality variation of jelly, it may be possible to since gelling agent is added
More than a certain amount of, the quality of jelly is hardened, and has lacked the smooth exquisiteness of jelly, nonelastic, the property of jelly is not met, when compound
When glue addition 0.6%, sensory evaluation scores are minimum, and the quality of jelly is worst, and when compound adhesive addition 0.8%, sensory evaluation scores are than 0.6%
Height.To sum up show that the quality of jelly is best, and sensory evaluation scores highest when compound adhesive additive amount is 1.0%.
2.3.2 the influence of sweet potato powder and the ratio of sweet potato leaf extract to jelly quality
From the figure 3, it may be seen that when sweet potato powder and the ratio of sweet potato leaf extract are 3:6, the sensory evaluation scores highest of jelly indicates fruit
Frozen product matter is best, when the two ratio be 3:0 when, jelly sensory evaluation scores are minimum, and the two ratio be 3:4 when, jelly sensory evaluation scores
Than 3:0 high, this may be due to being added sweet potato leaves, and the quality of jelly is more preferable, and when the two ratio is more than 3:6, the sense organ of jelly is commented
Dividing slightly reduces, and amplitude is little, and possible sweet potato leaves additional amount is excessive, leads to jelly taste bad, and flavor is bad.To sum up say
Bright, when sweet potato powder and the ratio of sweet potato leaves paste extracting solution are 3:6, jelly performance optimal, sensory evaluation scores are higher, this may be
Because the addition of sweet potato leaves reaches a certain amount of, the sense organ of jelly just can be best.
2.3.3 influence of the citric acid additive amount to jelly sense organ
Citric acid is that acid is also color stabilizer, since its tart flavour is soft, the PH of glue can be made to reduce, hydrolyzed,
Jelly gel molding is influenced, and citric acid adds according to production needs.As shown in Figure 4, when citric acid additive amount is 0.06%,
Jelly sensory evaluation scores highest shows that jelly quality is best, and when additive amount is more than 0.06%, sensory evaluation scores are reduced, jelly quality
It being deteriorated, when this may be due to being higher than 0.06%, jelly acidity is high, when citric acid addition 0.02%, jelly sensory evaluation scores ratio
0.1% height.In conclusion jelly production performance optimal is sour-sweet than most suitable when citric acid additive amount is 0.06%.
Three, conclusion
The optimised process of production jelly is obtained by above-mentioned experiment are as follows: the ratio of konjac glucomannan and agar is 0.5:0.5, sweet potato
Powder: sweet potato leaf extract is 3:6, is added 1% composite gellant (konjac glucomannan: agar 1:1), is sufficiently mixed, heating is boiled, cold
But to 80 DEG C, 0.06% citric acid is added, stirring is canned, seals, and 4 DEG C of refrigerations are placed in solidification.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of production method of sweet potato leaves jelly, which is characterized in that steps are as follows:
(1) it weighs a certain amount of sweet potato powder to mix in proportion with the flavones paste extracting solution of sweet potato leaves, obtains mixed liquor；
(2) it weighs a certain amount of konjac glucomannan in proportion and after agar dissolves with distilled water, stirs evenly and compound adhesive is made, add
Step (1) preparation mixed liquor, it is heated boil after, be cooled to 80 DEG C, obtain jelly liquid；
(3) citric acid is added into jelly liquid, after mixing evenly cooled and solidified, obtains sweet potato leaves jelly.
2. the production method of sweet potato leaves jelly as described in claim 1, it is characterised in that: sweet potato powder is in the step (1)
Complete sweet potato is put into oven after shortening, peeling tiling is placed in drying in 90 DEG C of drying boxes, then crushes through pulverizer
Sweet potato powder.
3. the production method of sweet potato leaves jelly as described in claim 1, it is characterised in that: sweet potato leaves in the step (1)
Flavones paste extracting solution the preparation method comprises the following steps: by fresh sweet potato leaves using 80 DEG C air dry oven dry 10h, milling, so
Sweet potato leaves powder is added in distilled water afterwards, is extracted in 100 DEG C of water-bath 28-32min, repeats to extract 2-4 times, obtains sweet potato leaves
Flavones paste extracting solution.
4. the production method of sweet potato leaves jelly as described in claim 1, it is characterised in that: in the step (1) sweet potato powder with
The mass ratio of the flavones paste extracting solution of sweet potato leaves is 1:(1.5-2).
5. the production method of sweet potato leaves jelly as described in claim 1, it is characterised in that: in the step (2) konjac glucomannan with
The mass ratio of agar is 4:(3.5-4), compound adhesive accounts for the 1% of jelly gross mass.
6. the production method of sweet potato leaves jelly as described in claim 1, it is characterised in that: citric acid in the step (3)
Additive amount accounts for the 0.04-0.06% of sweet potato leaves jelly gross mass.
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