CN109090536A - A kind of Sweet tea low sugar health care jelly and its processing method - Google Patents
A kind of Sweet tea low sugar health care jelly and its processing method Download PDFInfo
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- CN109090536A CN109090536A CN201811291920.8A CN201811291920A CN109090536A CN 109090536 A CN109090536 A CN 109090536A CN 201811291920 A CN201811291920 A CN 201811291920A CN 109090536 A CN109090536 A CN 109090536A
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- sweet tea
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 103
- 235000015110 jellies Nutrition 0.000 title claims abstract description 50
- 239000008274 jelly Substances 0.000 title claims abstract description 50
- 230000036541 health Effects 0.000 title claims abstract description 41
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 241001122767 Theaceae Species 0.000 title claims 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- 239000000463 material Substances 0.000 claims abstract description 50
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 42
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 32
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 32
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 28
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 24
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- 241000233866 Fungi Species 0.000 claims abstract description 22
- 239000005720 sucrose Substances 0.000 claims abstract description 22
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- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 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 abstract description 15
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- YWPVROCHNBYFTP-UHFFFAOYSA-N Rubusoside Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1O YWPVROCHNBYFTP-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
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- 206010035664 Pneumonia Diseases 0.000 description 1
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 229910052732 germanium Inorganic materials 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
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Abstract
The present invention provides a kind of Sweet tea low sugar health care jelly and its processing method, belong to food processing field, the Sweet tea low sugar health care jelly is made of the raw material of following weight proportion: Sweet tea soak 70~80%, konjac glucomannan 0.17~0.33%, carragheen 0.30~0.67%, bassora gum 0.12~0.18%, dextrosan 0.08~0.11%, potassium chloride 0.05~0.07%, sucrose 3~5%, auxiliary material 4~7%, remaining be water；Wherein, the auxiliary material is successively to be extracted to obtain 4~6:5~7:2~3:4~5:6~8:1~2 according to following weight ratio by lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae.Product of the present invention is the healthy food of low calorie high dietary-fiber, and unique in taste, sugar content is low, has effects that clearing heat and detoxicating, beautifying face and moistering lotion, is suitble to various people edible.
Description
[technical field]
The present invention relates to food processing field, especially a kind of Sweet tea low sugar health care jelly and its processing method.
[technical background]
Sweet tea has high sugariness, the characteristic of low heat value, and Sweet tea is civil in the Yao nationality as a kind of natural sweetening material and food
Pair using the long history of existing centuries, Guangxi Plant Inst. and 181 hospital of liberation army are early between 1978-1981, i.e.,
The Wild sweet tea that Jin Xiu is produced has carried out particular study and science detects, and identified, Sweet tea cellulose content is up to 6~7%, from sweet tea
The rubusoside extracted in tea is that mouthfeel is optimal in sweet-tasting plant, and close to white sugar, its sugariness is equivalent to the pure degree of sweet taste
300 times of sucrose.Through studying, in Siraitia grosvenorii, STEVIA REBAUDIANA, Sweet tea, the mouthfeel sweetness of Sweet tea is tasty and refreshing, is to find in the world at present
Sweet-tasting plant in it is optimal, be easiest to acceptable taste.Sweet tea is sweet natured, high sugariness, low calorie, nothing
Malicious, without side-effects, long-term drinking can promote the production of body fluid to quench thirst, clearing heat and moistening lung, have preferable supression therapeutic effect to tracheitis, pneumonia, right
Diabetic more has apparent health protection and therapeutic action.
For jelly as a kind of snack food, appearance is glittering and translucent, and color is colourful, delicate mouthfeel lubrication, refrigerant sweet and tasty,
It is a kind of healthy food of low calorie high dietary-fiber by liking for consumer especially children and women.But with
People's living standard improve, childhood obesity caused by eutrophication is increasing, but jelly production sugar currently on the market
Or sugar prod adding too much, it is not easy for obesity children excessively edible.Therefore, it now needs to research and develop a kind of mouthfeel only
The processing method of special, full of nutrition and low-sugar healthy jelly.
[summary of the invention]
In view of posed problems above, the present invention provides a kind of Sweet tea low sugar health care jelly and its processing method, this hairs
Bright product is the healthy food of low calorie high dietary-fiber, and unique in taste, sugar content is low, is had clearing heat and detoxicating, beautifying face and moistering lotion
Effect is suitble to various people edible.
Technical scheme is as follows:
A kind of Sweet tea low sugar health care jelly, the Sweet tea low sugar health care jelly are made of the raw material of following weight proportion: sweet tea
Tea soak 70~80%, carragheen 0.30~0.67%, bassora gum 0.12~0.18%, gathers konjac glucomannan 0.17~0.33%
Dextran 10 .08~0.11%, potassium chloride 0.05~0.07%, sucrose 3~5%, auxiliary material 4~7%, remaining be water；Wherein,
The auxiliary material is successively extracted according to following weight ratio by lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae
To 4~6:5~7:2~3:4~5:6~8:1~2.
Further, the Sweet tea low sugar health care jelly is made of the raw material of following weight proportion: Sweet tea soak 72~
78%, konjac glucomannan 0.20~0.28%, carragheen 0.45~0.52%, bassora gum 0.12~0.14%, dextrosan 0.09~
0.10%, potassium chloride 0.05~0.06%, sucrose 3~4%, auxiliary material 5~6%, remaining be water；Wherein,
The auxiliary material is successively extracted according to following weight ratio by lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae
To 5:6:2.5:4.5:7:1.5.
The processing method of present invention offer Sweet tea low sugar health care jelly, including the following steps:
S1, preparation Sweet tea soak: choosing Dayaoshan, Guangxi Sweet tea, and the boiled water progress for submerging its surface is added into Sweet tea
It impregnates 30s to carry out washing tea, then the water that temperature is 90~100 DEG C is added into the Sweet tea after washing, repeat to impregnate 2~3 times, soak every time
5~15min is steeped, liquid obtained by above-mentioned immersion is uniformly mixed, as Sweet tea soak；
S2, production auxiliary material: raw material is chosen according to weight ratio, malt is put into roaster and uniformly fries, Pueraria lobota sallow to surface
Root steams 10~15min, and it is 30~35% that water content is dried to after pueraria lobata temperature is cooling, by after drying pueraria lobata and stir-fry after wheat
Bud crushes, and is put in ultra micro nano grinder and nano powder is made；Lotus leaf, black fungus, fig, Radix Glycyrrhizae are mixed into gained mixing
The water of its 2~3 times of quality is added in object, is put in fiberizer and is slurried object, then neutral protein is added into the slurry
Enzyme handles 80~100min under the conditions of being 42~45 DEG C in temperature, is centrifuged after enzyme deactivation, it is standby to retain gained supernatant
With；The nano powder is uniformly mixed with the supernatant, as auxiliary material；
S3: Sweet tea soak, dextrosan, auxiliary material and water are put into container, are heated to 75~85 DEG C, are sequentially added
Konjac glucomannan, bassora gum, carragheen, potassium chloride and sucrose, 20~30min of stirring and dissolving；Ultrasonic water bath degassing process 15 is carried out again
~20min carries out canned, sealing, is put in 85~87 DEG C of water-baths and handles after sealing when being then cooled to 60~65 DEG C at room temperature
15~20min is sterilized, and last freeze forming is got product.
Further, in step sl, Sweet tea and the use ratio of water are 1g:25~30mL in each soaking process.
Further, in step s 2, the addition of the neutral proteinase be gross mass in the slurry 0.12~
0.15%.
Further, in step s3, the supersonic frequency of the ultrasonic water bath is 40~50kHz.
The present invention provides a kind of Sweet tea low sugar health care jelly and its processing methods, compared with prior art, have following
The utility model has the advantages that
The raw material of Sweet tea low sugar health care jelly of the present invention include Sweet tea soak, konjac glucomannan, carragheen, bassora gum,
Dextrosan, potassium chloride, sucrose, auxiliary material；Wherein, the auxiliary material is by lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae
It extracts to obtain according to specific ratio.
Rich in more in the Sweet tea leaching liquor that water of the Dayaoshan, Guangxi Sweet tea Jing Guo specific temperature extracts used in the present invention
Kind microelement, selenium element therein can eliminate the free radical being harmful to the human body, change the metabolism direction of carcinogen, reduce
The oxidative damage of human body cell and cell membrane component improves body resistivity, so as to delay the service life of people；Germanium energy
Enhance the oxygen carrying capacity of red blood cell, to guarantee the oxygen-supplying amount of body, is conducive to the progress of metabolism；Also rich in more in Sweet tea
Kind flavonoid substance, can strengthen capilary, anti-oxidant, blood pressure lowering；Polyphenol substance therein has obvious anti-oxidant, anti-change suddenly
Different, anti-cancer reduces the effect of cholesterol.And its Sweet tea cellulose content is up to 6~7%, the rubusoside extracted from Sweet tea is sweet taste
Mouthfeel is optimal in plant, and for the pure degree of sweet taste close to white sugar, its sugariness is equivalent to 300 times of sucrose, can provide good
Mouthfeel, therefore, the sugar that adds is far less than the jelly production of traditional handicraft in the present invention, and the present invention is guaranteeing the same of sugariness
When have lower thermal energy.
Lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae is adequately utilized in auxiliary material of the invention, wherein lotus leaf,
Pueraria lobata, Radix Glycyrrhizae have effects that clearing away summerheat, sending up the lucid yang, cooling blood and hemostasis, and malt, fig have promoting the circulation of qi helps digestion, and invigorating the spleen is opened
The effect of the effect of stomach, invigorating stomach and promoting bower movements, subdhing swelling and detoxicating, pueraria lobata is brought down a fever with expelling pathogenic factors from muscles and skin, promoting eruption, is promoted the production of body fluid to quench thirst is rich in black fungus
The elements such as protein, fat, carbohydrate, crude fibre, calcium, phosphorus, iron and multivitamin；Malt after frying and is cooked
Pueraria lobata be mixed and made into nano powder, fragrance is very characteristic, the mellowness weave in of the burnt odor pueraria lobata of malt, not only have it is more
Nutrition again, nanometer grade powder are easier to be absorbed by the body, and the substances such as phytochrome in adsorbable raw material, make jelly quality
Clarification, appearance are more preferable；By lotus leaf, black fungus, fig, Radix Glycyrrhizae after neutral protein enzymatic treatment, can make it is therein effectively at
It analyzes, it is easier to be absorbed by the body.
Konjac glucomannan that the present invention uses, bassora gum, is added by reasonably proportion carragheen, and the mouthfeel of gained jelly is made
Clearly, nutritional ingredient is high, and it is rotten that cooperation dextrosan, potassium chloride use make product be not easy precipitating, it is ensured that the sense organ of product
Integrality, the product of no added pigment and preservative have outstanding mouthfeel, low sugar, feature low in calories.And institute of the present invention
The each technological means used all cooperates, mutually promotes, and camps step by step, is all linked with one another, it is generated always
Technical effect is significantly larger than the simple adduction of technological means caused by single technological means.
In short, the present invention provides a kind of Sweet tea low sugar health care jelly and its processing method, product of the present invention is low calorie
The healthy food of high dietary-fiber, unique in taste, sugar content is low, has effects that clearing heat and detoxicating, beautifying face and moistering lotion, is suitble to all kinds of people
Group is edible.
[specific embodiment]
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of Sweet tea low sugar health care jelly, the Sweet tea low sugar health care jelly are made of the raw material of following weight proportion: sweet tea
Tea soak 70%, konjac glucomannan 0.17%, carragheen 0.30%, bassora gum 0.12%, dextrosan 0.08%, potassium chloride
0.05%, sucrose 3%, auxiliary material 4%, remaining be water；Wherein,
The auxiliary material is successively extracted according to following weight ratio by lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae
To 4:5:2:4:6:1.
The processing method of Sweet tea low sugar health care jelly, including the following steps:
S1, preparation Sweet tea soak: choosing Dayaoshan, Guangxi Sweet tea, and the boiled water progress for submerging its surface is added into Sweet tea
It impregnates 30s to carry out washing tea, then water at a temperature of 90 °C is added into the Sweet tea after washing, repeat to impregnate 2 times, impregnate 5min every time,
Liquid obtained by above-mentioned immersion is uniformly mixed, as Sweet tea soak；Wherein, in each soaking process Sweet tea and water use ratio
Example is 1g:25mL；
S2, production auxiliary material: raw material is chosen according to weight ratio, malt is put into roaster and uniformly fries, Pueraria lobota sallow to surface
Root steams 10min, and it is 30% that water content is dried to after pueraria lobata temperature is cooling, by after drying pueraria lobata and stir-fry after malt crush,
And it is put in ultra micro nano grinder and nano powder is made；Lotus leaf, black fungus, fig, Radix Glycyrrhizae are mixed in gained mixture and added
The water for entering its 2 times of quality, is put in fiberizer and is slurried object, then is added in its gross mass 0.12% into the slurry
Property protease, in temperature be 42 DEG C under the conditions of handle 80min, be centrifuged after enzyme deactivation, retain gained supernatant it is spare；It will
The nano powder is uniformly mixed with the supernatant, as auxiliary material；
S3: Sweet tea soak, dextrosan, auxiliary material and water are put into container, are heated to 75 DEG C, are sequentially added konjaku
Glue, bassora gum, carragheen, potassium chloride and sucrose, stirring and dissolving 20min；Ultrasonic water bath degassing process 15min is carried out again, then
Canned, sealing is carried out when being cooled to 60 DEG C at room temperature, and processing 15min in 85 DEG C of water-baths is put in after sealing and is sterilized, it is last cold
The type of being frozen into is got product；Wherein, the supersonic frequency of the ultrasonic water bath is 40kHz.
Embodiment 2
A kind of Sweet tea low sugar health care jelly, the Sweet tea low sugar health care jelly are made of the raw material of following weight proportion: sweet tea
Tea soak 80%, konjac glucomannan 0.33%, carragheen 0.67%, bassora gum 0.18%, dextrosan 0.11%, potassium chloride
0.07%, sucrose 5%, auxiliary material 7%, remaining be water；Wherein,
The auxiliary material is successively extracted according to following weight ratio by lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae
To 6:7:3:5:8:2.
The processing method of Sweet tea low sugar health care jelly, including the following steps:
S1, preparation Sweet tea soak: choosing Dayaoshan, Guangxi Sweet tea, and the boiled water progress for submerging its surface is added into Sweet tea
It impregnates 30s to carry out washing tea, then the water that temperature is 100 DEG C is added into the Sweet tea after washing, repeat to impregnate 3 times, impregnate every time
Liquid obtained by above-mentioned immersion is uniformly mixed, as Sweet tea soak by 15min；Wherein, Sweet tea and water in each soaking process
Use ratio is 1g:30mL；
S2, production auxiliary material: raw material is chosen according to weight ratio, malt is put into roaster and uniformly fries, Pueraria lobota sallow to surface
Root steams 15min, and it is 35% that water content is dried to after pueraria lobata temperature is cooling, by after drying pueraria lobata and stir-fry after malt crush,
And it is put in ultra micro nano grinder and nano powder is made；Lotus leaf, black fungus, fig, Radix Glycyrrhizae are mixed in gained mixture and added
The water for entering its 3 times of quality, is put in fiberizer and is slurried object, then is added in its gross mass 0.15% into the slurry
Property protease, in temperature be 45 DEG C under the conditions of handle 100min, be centrifuged after enzyme deactivation, retain gained supernatant it is spare；
The nano powder is uniformly mixed with the supernatant, as auxiliary material；
S3: Sweet tea soak, dextrosan, auxiliary material and water are put into container, are heated to 85 DEG C, are sequentially added konjaku
Glue, bassora gum, carragheen, potassium chloride and sucrose, stirring and dissolving 30min；Ultrasonic water bath degassing process 20min is carried out again, then
Canned, sealing is carried out when being cooled to 60~65 DEG C at room temperature, and processing 20min in 85~87 DEG C of water-baths is put in after sealing and is killed
Bacterium, last freeze forming are got product；Wherein, the supersonic frequency of the ultrasonic water bath is 50kHz.
Embodiment 3
A kind of Sweet tea low sugar health care jelly, the Sweet tea low sugar health care jelly are made of the raw material of following weight proportion: sweet tea
Tea soak 75%, konjac glucomannan 0.25%, carragheen 0.48%, bassora gum 0.13%, dextrosan 0.09%, potassium chloride
0.06%, sucrose 3.5%, auxiliary material 5.5%, remaining be water；Wherein,
The auxiliary material is successively extracted according to following weight ratio by lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae
To 5:6:2.5:4.5:7:1.5.
The processing method of Sweet tea low sugar health care jelly, including the following steps:
S1, preparation Sweet tea soak: choosing Dayaoshan, Guangxi Sweet tea, and the boiled water progress for submerging its surface is added into Sweet tea
It impregnates 30s to carry out washing tea, then the water that temperature is 94 DEG C is added into the Sweet tea after washing, repeat to impregnate 3 times, impregnate 10min every time,
Liquid obtained by above-mentioned immersion is uniformly mixed, as Sweet tea soak；Wherein, in each soaking process Sweet tea and water use ratio
Example is 1g:28mL；
S2, production auxiliary material: raw material is chosen according to weight ratio, malt is put into roaster and uniformly fries, Pueraria lobota sallow to surface
Root steams 12min, and it is 32% that water content is dried to after pueraria lobata temperature is cooling, by after drying pueraria lobata and stir-fry after malt crush,
And it is put in ultra micro nano grinder and nano powder is made；Lotus leaf, black fungus, fig, Radix Glycyrrhizae are mixed in gained mixture and added
The water for entering its 2.5 times of quality, is put in fiberizer and is slurried object, then its gross mass 0.13% is added into the slurry
Neutral proteinase handles 90min under the conditions of being 43 DEG C in temperature, is centrifuged after enzyme deactivation, it is spare to retain gained supernatant；
The nano powder is uniformly mixed with the supernatant, as auxiliary material；
S3: Sweet tea soak, dextrosan, auxiliary material and water are put into container, are heated to 80 DEG C, are sequentially added konjaku
Glue, bassora gum, carragheen, potassium chloride and sucrose, stirring and dissolving 25min；Ultrasonic water bath degassing process 18min is carried out again, then
Canned, sealing is carried out when being cooled to 62 DEG C at room temperature, and processing 18min in 86 DEG C of water-baths is put in after sealing and is sterilized, it is last cold
The type of being frozen into is got product；Wherein, the supersonic frequency of the ultrasonic water bath is 45kHz.
Comparative example 1
A kind of Sweet tea low sugar health care jelly, the Sweet tea low sugar health care jelly are made of the raw material of following weight proportion: sweet tea
Tea soak 75%, konjac glucomannan 0.25%, carragheen 0.48%, potassium chloride 0.06%, sucrose 3.5%, auxiliary material 5.5%, remaining
For water；Wherein, the auxiliary material is successively extracted according to following weight ratio by lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae
Obtain 5:6:2.5:4.5:7:1.5.Remaining is consistent with embodiment 3.
Comparative example 2
A kind of Sweet tea low sugar health care jelly, the Sweet tea low sugar health care jelly are made of the raw material of following weight proportion: sweet tea
Tea soak 75%, konjac glucomannan 0.25%, carragheen 0.48%, bassora gum 0.13%, dextrosan 0.09%, potassium chloride
0.06%, sucrose 3.5%, auxiliary material 5.5%, remaining be water；Wherein, the auxiliary material is by lotus leaf, pueraria lobata, Radix Glycyrrhizae successively according to such as
Lower weight ratio is extracted to obtain 5:2.5:1.5.Remaining is consistent with embodiment 3.
Comparative example 3
A kind of Sweet tea low sugar health care jelly, the Sweet tea low sugar health care jelly are made of the raw material of following weight proportion: red
Tea soak 75%, konjac glucomannan 0.25%, carragheen 0.48%, bassora gum 0.13%, dextrosan 0.09%, potassium chloride
0.06%, sucrose 3.5%, auxiliary material 5.5%, remaining be water；Wherein, the auxiliary material is by lotus leaf, malt, pueraria lobata, black fungus, nothing
Flowers and fruits, Radix Glycyrrhizae successively extract to obtain 5:6:2.5:4.5:7:1.5 according to following weight ratio.
The processing method of Sweet tea low sugar health care jelly, including the following steps:
S1, it prepares black tea soak: choosing black tea, the water that temperature is 94 DEG C is added into black tea, repeats immersion 3 times, often
Liquid obtained by above-mentioned immersion is uniformly mixed, as black tea soak by secondary immersion 10min；Wherein, black tea in each soaking process
Use ratio with water is 1g:28mL；
S2, production auxiliary material: raw material is chosen according to weight ratio, malt is put into roaster and uniformly fries, Pueraria lobota sallow to surface
Root steams 12min, and it is 32% that water content is dried to after pueraria lobata temperature is cooling, by after drying pueraria lobata and stir-fry after malt crush,
And it is put in ultra micro nano grinder and nano powder is made；Lotus leaf, black fungus, fig, Radix Glycyrrhizae are mixed in gained mixture and added
The water for entering its 2.5 times of quality, is put in fiberizer and is slurried object, then its gross mass 0.13% is added into the slurry
Neutral proteinase handles 90min under the conditions of being 43 DEG C in temperature, is centrifuged after enzyme deactivation, it is spare to retain gained supernatant；
The nano powder is uniformly mixed with the supernatant, as auxiliary material；
S3: Sweet tea soak, dextrosan, auxiliary material and water are put into container, are heated to 80 DEG C, are sequentially added konjaku
Glue, bassora gum, carragheen, potassium chloride and sucrose, stirring and dissolving 25min；Ultrasonic water bath degassing process 18min is carried out again, then
Canned, sealing is carried out when being cooled to 62 DEG C at room temperature, and processing 18min in 86 DEG C of water-baths is put in after sealing and is sterilized, it is last cold
The type of being frozen into is got product；Wherein, the supersonic frequency of the ultrasonic water bath is 45kHz.
Comparative example 4
A kind of Sweet tea low sugar health care jelly, the Sweet tea low sugar health care jelly are made of the raw material of following weight proportion: sweet tea
Tea soak 75%, konjac glucomannan 0.25%, carragheen 0.48%, bassora gum 0.13%, dextrosan 0.09%, potassium chloride
0.06%, sucrose 3.5%, auxiliary material 5.5%, remaining be water；Wherein, the auxiliary material is by lotus leaf, malt, pueraria lobata, black fungus, nothing
Flowers and fruits, Radix Glycyrrhizae successively extract to obtain 5:6:2.5:4.5:7:1.5 according to following weight ratio.
The processing method of Sweet tea low sugar health care jelly, including the following steps:
S1, preparation Sweet tea soak: choosing Dayaoshan, Guangxi Sweet tea, and the boiled water progress for submerging its surface is added into Sweet tea
It impregnates 30s to carry out washing tea, then the water that temperature is 94 DEG C is added into the Sweet tea after washing, repeat to impregnate 3 times, impregnate 10min every time,
Liquid obtained by above-mentioned immersion is uniformly mixed, as Sweet tea soak；Wherein, in each soaking process Sweet tea and water use ratio
Example is 1g:28mL；
S2, production auxiliary material: raw material is chosen according to weight ratio, malt, pueraria lobata, lotus leaf, black fungus, fig, Radix Glycyrrhizae are mixed
The water that its 2.5 times of quality are added in gained mixture is closed, is put in fiberizer and is slurried object, then be added into the slurry
The neutral proteinase of its gross mass 0.13% handles 90min under the conditions of being 43 DEG C in temperature, is centrifuged, protects after enzyme deactivation
Stay gained supernatant spare；The nano powder is uniformly mixed with the supernatant, as auxiliary material；
S3: Sweet tea soak, dextrosan, auxiliary material and water are put into container, are heated to 80 DEG C, are sequentially added konjaku
Glue, bassora gum, carragheen, potassium chloride and sucrose, stirring and dissolving 25min；Ultrasonic water bath degassing process 18min is carried out again, then
Canned, sealing is carried out when being cooled to 62 DEG C at room temperature, and processing 18min in 86 DEG C of water-baths is put in after sealing and is sterilized, it is last cold
The type of being frozen into is got product；Wherein, the supersonic frequency of the ultrasonic water bath is 45kHz.
Sensory evaluation test:
Using system point system, group is evaluated by the composition of personnel that 20 professions are Food Science, by embodiment 1-3 with it is right
The jelly of the preparation method preparation of ratio 1-4, carries out subjective appreciation and quality testing.Deliberated index be smell, mouthfeel and form,
Take the total score of its each individual event average value as appraisal result, total score is 30 points, and standards of grading are shown in Table 1, and appraisal result is shown in Table 2, matter
Amount detection is shown in Table 3.
The sensory evaluation criteria of 1 jelly of table
The sensory score result of 2 jelly of table
Table 2 the result shows that: total score is higher, illustrate preparation product quality it is better.Using 1-3's of the embodiment of the present invention
Its indices color, mouthfeel and the form for the product that production method obtains are superior to other comparative example groups.
The quality measurements of 3 jelly of table
| Heat (cal/100g) | Sugar content (g/100g) | |
| Embodiment 1 | 178 | 9.5 |
| Embodiment 2 | 182 | 10.2 |
| Embodiment 3 | 181 | 9.6 |
| Comparative example 1 | 189 | 30.5 |
| Comparative example 2 | 194 | 37.1 |
| Comparative example 3 | 268 | 53.9 |
| Comparative example 4 | 243 | 31.4 |
Table 3 the result shows that: the heat of the product obtained using the production method of 1-3 of the embodiment of the present invention is low, sugar content
It is low, it is superior to other comparative example groups.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (6)
1. a kind of Sweet tea low sugar health care jelly, which is characterized in that the Sweet tea low sugar health care jelly by following weight proportion original
Material is made: Sweet tea soak 70~80%, konjac glucomannan 0.17~0.33%, carragheen 0.30~0.67%, bassora gum 0.12~
0.18%, dextrosan 0.08~0.11%, potassium chloride 0.05~0.07%, sucrose 3~5%, auxiliary material 4~7%, remaining be
Water；Wherein,
The auxiliary material is successively to extract to obtain 4 according to following weight ratio by lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae
~6:5~7:2~3:4~5:6~8:1~2.
2. a kind of Sweet tea low sugar health care jelly according to claim 1, which is characterized in that the Sweet tea low sugar health care jelly
It is made of the raw material of following weight proportion: Sweet tea soak 72~78%, konjac glucomannan 0.20~0.28%, carragheen 0.45~
0.52%, bassora gum 0.12~0.14%, dextrosan 0.09~0.10%, potassium chloride 0.05~0.06%, sucrose 3~4%,
Auxiliary material 5~6%, remaining be water；Wherein,
The auxiliary material is successively to extract to obtain 5 according to following weight ratio by lotus leaf, malt, pueraria lobata, black fungus, fig, Radix Glycyrrhizae:
6:2.5:4.5:7:1.5.
3. -2 described in any item a kind of processing methods of Sweet tea low sugar health care jelly according to claim 1, which is characterized in that packet
Include the following steps:
S1, preparation Sweet tea soak: choosing Dayaoshan, Guangxi Sweet tea, and the boiled water that its surface of submergence is added into Sweet tea is impregnated
30s carries out washing tea, then the water that temperature is 90~100 DEG C is added into the Sweet tea after washing, and repeats to impregnate 2~3 times, impregnates 5 every time
Liquid obtained by above-mentioned immersion is uniformly mixed, as Sweet tea soak by~15min；
S2, production auxiliary material: choosing raw material according to weight ratio, and malt is put into roaster and uniformly fries, pueraria lobata steaming sallow to surface
Make 10~15min, it is 30~35% that water content is dried to after pueraria lobata temperature is cooling, by after drying pueraria lobata and stir-fry after malt flour
It is broken, and be put in ultra micro nano grinder and nano powder is made；Lotus leaf, black fungus, fig, Radix Glycyrrhizae are mixed in gained mixture
The water of its 2~3 times of quality is added, is put in fiberizer and is slurried object, then neutral proteinase is added into the slurry, in
Temperature handles 80~100min under the conditions of being 42~45 DEG C, is centrifuged after enzyme deactivation, and it is spare to retain gained supernatant；By institute
It states nano powder to be uniformly mixed with the supernatant, as auxiliary material；
S3: Sweet tea soak, dextrosan, auxiliary material and water are put into container, are heated to 75~85 DEG C, are sequentially added konjaku
Glue, bassora gum, carragheen, potassium chloride and sucrose, 20~30min of stirring and dissolving；Carry out again ultrasonic water bath degassing process 15~
20min carries out canned, sealing, is put in 85~87 DEG C of water-baths after sealing and handles 15 when being then cooled to 60~65 DEG C at room temperature
~20min is sterilized, and last freeze forming is got product.
4. a kind of processing method of Sweet tea low sugar health care jelly according to claim 3, which is characterized in that in step S1
In, Sweet tea and the use ratio of water are 1g:25~30mL in each soaking process.
5. a kind of processing method of Sweet tea low sugar health care jelly according to claim 3, which is characterized in that in step S2
In, the addition of the neutral proteinase is 0.12~0.15% of gross mass in the slurry.
6. a kind of processing method of Sweet tea low sugar health care jelly according to claim 3, which is characterized in that in step S3
In, the supersonic frequency of the ultrasonic water bath is 40~50kHz.
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| CN113575897A (en) * | 2021-08-02 | 2021-11-02 | 百色学院 | Making method and device of low-sugar Chinese wampee fruit and sweet tea jelly |
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Application publication date: 20181228 |
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