CN109198532A - A kind of isoflavones jelly and preparation method thereof - Google Patents
A kind of isoflavones jelly and preparation method thereof Download PDFInfo
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- CN109198532A CN109198532A CN201811136167.5A CN201811136167A CN109198532A CN 109198532 A CN109198532 A CN 109198532A CN 201811136167 A CN201811136167 A CN 201811136167A CN 109198532 A CN109198532 A CN 109198532A
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- Prior art keywords
- isoflavones
- parts
- jelly
- preparation
- liquid
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 title claims abstract description 70
- 150000002515 isoflavone derivatives Chemical class 0.000 title claims abstract description 70
- 235000008696 isoflavones Nutrition 0.000 title claims abstract description 70
- 235000015110 jellies Nutrition 0.000 title claims abstract description 70
- 239000008274 jelly Substances 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 75
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 26
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000811 xylitol Substances 0.000 claims abstract description 26
- 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 26
- 229960002675 xylitol Drugs 0.000 claims abstract description 26
- 235000010447 xylitol Nutrition 0.000 claims abstract description 26
- 229920002752 Konjac Polymers 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 19
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 19
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 19
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 19
- 229940046240 glucomannan Drugs 0.000 claims abstract description 19
- 239000000252 konjac Substances 0.000 claims abstract description 19
- 235000010485 konjac Nutrition 0.000 claims abstract description 19
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 18
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 17
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 16
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 16
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 16
- 229960004853 betadex Drugs 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000020717 hawthorn extract Nutrition 0.000 claims abstract description 15
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims abstract description 15
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims abstract description 15
- 239000003292 glue Substances 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims description 39
- 238000003756 stirring Methods 0.000 claims description 18
- 239000000084 colloidal system Substances 0.000 claims description 16
- 235000014633 carbohydrates Nutrition 0.000 claims description 13
- 150000001720 carbohydrates Chemical class 0.000 claims description 13
- 239000000701 coagulant Substances 0.000 claims description 12
- 238000009210 therapy by ultrasound Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 238000002604 ultrasonography Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims 4
- 244000131522 Citrus pyriformis Species 0.000 claims 4
- 150000002576 ketones Chemical class 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 229940032147 starch Drugs 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 229910021536 Zeolite Inorganic materials 0.000 description 3
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000010457 zeolite Substances 0.000 description 3
- 241001092040 Crataegus Species 0.000 description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000693 micelle Substances 0.000 description 2
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- -1 alkenyl succinate sodium Chemical compound 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229940080313 sodium starch Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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 invention belongs to food processing technology field, a kind of isoflavones jelly and preparation method thereof is specifically disclosed.Isoflavones jelly of the invention includes the raw material components of following parts by weight: 90-100 parts of konjac glucomannan, 90-100 parts of carragheen, 0.3-0.8 parts of isoflavones, 0.1-0.2 parts of hawthorn extract, 0.1-0.15 parts of citric acid, 0.5-1 parts of starch Sodium Octenyl Succinate, 1-2 parts of beta-cyclodextrin and 9-15 parts of xylitol；Colloidal sol is passed through using the above raw material, dissolves, boil glue, filtering and sterilize this five key steps, the isoflavones jelly can be prepared.Isoflavones fruit of the present invention combines material matching and preparation method, effectively improves the quality of obtained jelly, and preparation-obtained jelly has unique isoflavones taste, homogeneous, sour and sweet palatability and high resilience.
Description
[technical field]
The present invention relates to food processing technology fields, and in particular to a kind of isoflavones jelly.
[background technique]
Isoflavones is a kind of Phytochemistry element, nontoxic, there is slight bitter taste, and appearance is white or pale yellow powder
Shape is insoluble in cold water, is soluble in hot water.Isoflavones is similar to female hormone molecular formula, has oestrogen-like hormone and resists female sharp
Plain double action, therefore also referred to as phytoestrogen.Pod bean is the main source of isoflavones.Wherein in soybean
Content is highest, is 0.1%~0.5%.Isoflavones pre- anti-cancer, anti-aging, medicine and in terms of obtain
It is widely applied.Researcher shows that isoflavones has more beneficial effect to human health by a large amount of experimental study,
Therefore isoflavones is referred to as " vitamin " of 21 century, provides good research direction for medicine, health food etc..
A kind of dessert in the script west jelly (Fruit Jelly).The eighties of last century sixties take the lead in being drawn by Japan
It into factory, is produced in batches, the shelf of factory is gone on from this jelly from Kitchen table, become popular a kind of for amusement
Snacks.
If but isoflavones is directly directly mixed with jelly with colloidal substance and will affect the molding of jelly, it is prepared into
The jelly inferior quality arrived.
And currently, the research that isoflavones has prepared jelly as raw material is less, it has been disclosed that patent document have two,
Wherein application No. is the patents of CN107772367A to disclose a kind of lactic fermentation jelly and its system with delaying female aging
Preparation Method does not refer to/solves that raw material mixing leads to jelly quality primarily to solving the problems, such as that fresh apricot abalone mushroom utilization rate is low
Impacted problem；And application No. is the patents of CN106562342A, although disclosing a kind of solution nutriment and major ingredient is straight
The jelly preparation method of mixed influence jelly quality problem is connect, but it adds peach gum and nano zeolite powder is cooperated to reach,
And zeolite powder has the function of promoting to digest, for the crowd weak for stomach, eating the jelly added with zeolite powder may
Its stomach is caused to damage.
[summary of the invention]
Goal of the invention of the invention is: in view of the above problems, providing a kind of isoflavones jelly and its system
Preparation Method.Isoflavones fruit of the present invention combines material matching and preparation method, effectively improves the quality of obtained jelly, institute
The jelly being prepared has unique isoflavones taste, homogeneous, sour and sweet palatability and high resilience.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of isoflavones jelly, the raw material components including following parts by weight: 90-100 parts of konjac glucomannan, carragheen 90-
100 parts, 0.3-0.8 parts of isoflavones, 0.1-0.2 parts of hawthorn extract, 0.1-0.15 parts of citric acid, ocentyl succinic shallow lake
0.5-1 parts of powder sodium, 1-2 parts of beta-cyclodextrin and 9-15 parts of xylitol.
Further, the isoflavones jelly includes the raw material components of following parts by weight: 95 parts of konjac glucomannan, carragheen
95 parts, 0.5 part of isoflavones, 0.15 part of hawthorn extract, 0.12 part of citric acid, 0.8 part of starch Sodium Octenyl Succinate, β-
1.6 parts and 12 parts of xylitol of cyclodextrin.
Further, the preparation method of a kind of isoflavones jelly, comprising the following steps:
(1) it weighs: by weight, weighing each raw material components, it is spare；
(2) it colloidal sol: after mixing by weighed konjac glucomannan and carragheen and add water and stir 5-10min, is added weighed
Beta-cyclodextrin continues to stir 3-5min, then uses microwave treatment 3-5min, continuously adds starch Sodium Octenyl Succinate stirring
3-5min, then using the first ultrasonic treatment 5-8min, finally stand 5-10min, obtain coagulant liquid, it is spare；
(3) dissolve: after weighed isoflavones, citric acid and xylitol are dissolved respectively, obtain isoflavones liquid,
Citric acid solution and xylitol liquid, it is spare；
(3) it boils glue: after above-mentioned coagulant liquid is placed at 60-65 DEG C infusion 10-15min while stirring, being successively added dropwise inward
After the isoflavones liquid, citric acid solution, xylitol liquid and hawthorn extract, using the second ultrasonic treatment 5-10min, glue is obtained
Body；
(4) it filters: after being filtered using the strainer of 100-120 mesh to above-mentioned colloid, obtaining carbohydrate gum body；
(5) filling sterilization: after above-mentioned carbohydrate gum body is poured into jelly cup while hot and covered, sterilization, cooling are to get the soybean
Isoflavones jelly.
Further, in step (2), the power of the microwave treatment is 300-320W.
Further, in step (2), the frequency of first ultrasound is 100-110KHz.
Further, in step (3), the frequency of second ultrasound is 80-90KHz.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
(1) first, the present invention is using konjac glucomannan and carragheen collocation as the gel-forming substance of jelly, and the two is with the ratio of 1:1
It arranges in pairs or groups, gel strength is best, and compared to other blend proportions, gel strength improves 11.3-18.1g/cm2, it is conducive to fruit
It is frozen into type, the jelly being prepared has chewy texture, and collocation isoflavones makes jelly have unique isoflavones taste, and taste is only
It is special；Second, on the one hand starch Sodium Octenyl Succinate and the beta-cyclodextrin collocation of addition can effectively cover isoflavones and card
The smell of glue is drawn, and then promotes the smell of jelly, so that jelly smell faint scent, compared to only adding starch Sodium Octenyl Succinate
Or the jelly that beta-cyclodextrin is prepared, the smell scoring of jelly of the present invention improve 2-3 points, on the other hand, the two combines can
The acid resistance for effectively promoting konjac glucomannan and carragheen, to prevent konjac glucomannan and carragheen in subsequent dropwise addition citric acid and hawthorn
It is hydrolyzed when extracting solution, and then is conducive to jelly and forms, meanwhile, the compatibility between component is also added, so that remaining is added
The colloid that obtains after component keeps preferable viscosity, and colloid viscosity is 2743mPas, compared to be not added isoflavones liquid,
Colloid viscosity before citric acid solution, xylitol liquid and hawthorn extract reduced by only 2-3%, and be not added with ocentyl succinic
Isoflavones liquid, citric acid solution, xylitol liquid and mountain is being added in the konjac glucomannan and OK a karaoke club micelle colloid of sodium starch and beta-cyclodextrin
Colloid viscosity reduces 13-15% after short, bristly hair or beard extracting solution, and the only konjaku added with starch Sodium Octenyl Succinate or beta-cyclodextrin
Glue and OK a karaoke club micelle colloid the colloid viscosity after addition isoflavones liquid, citric acid solution, xylitol liquid and hawthorn extract are distinguished
Reduce 8-10% and 13-14%, the poor compatibility between component, the jelly being prepared is of poor quality.
(2) jelly of the invention in the preparation, firstly, first into konjac glucomannan and carragheen addition beta-cyclodextrin add it is pungent
Starch alkenyl succinate sodium is conducive to promote the compatibility of four kinds of components, good mixing effect, if octenyl succinic acid starch is first added
Sodium, which adds beta-cyclodextrin, can make least a portion of elutriation in upper layer, and mixed effect is poor, and make system in subsequent remaining component of addition
Viscosity decline is more, and decreasing concentration under the system viscosity of starch Sodium Octenyl Succinate is added than beta-cyclodextrin is first added and increases 1-
1.5%, 2-2.5 points of jelly sensory evaluation scores decline being prepared；Secondly, in sol-process, using microwave treatment and first
Ultrasonic treatment is combined, and effectively improves the subsequent fusing speed for boiling coagulant liquid during glue, conventional not carry out microwave treatment
Need infusion 30min that can just form slurries with the coagulant liquid of the first ultrasonic treatment, and the application only needs infusion 10-15min
Slurries are formed, it is time-consuming short, and slurries are homogeneous, while boiling glue temperature and having dropped 10-15 DEG C, conducive to konjac glucomannan, hawthorn is avoided
Extracting solution, isoflavones liquid, citric acid property by high temperature, property and nutrition keep effect good；Again, at microwave
Reason, the first ultrasonic treatment and the second ultrasonic treatment combine, and effectively reduce the foam volume and insoluble substance generated when infusion
Amount, the carbohydrate gum body yield being obtained by filtration reach 98.5% or more, the carbohydrate gum body obtained than not carrying out microwave treatment and ultrasonic treatment
Yield improves 8.5-11.5%, the carbohydrate gum body obtained than only carrying out microwave treatment, the first ultrasonic treatment or the second ultrasonic treatment
2-5%, 5-8% and 5-7%, high yield rate has been respectively increased in yield.
[specific embodiment]
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of isoflavones jelly, the raw material components including following parts by weight: 90 parts of konjac glucomannan, 90 parts of carragheen, big
0.3 part of beans isoflavones, 0.1 part of hawthorn extract, 0.1 part of citric acid, 0.5 part of starch Sodium Octenyl Succinate, 1 part of beta-cyclodextrin
With 9 parts of xylitol.
A kind of preparation method of the isoflavones jelly, comprising the following steps:
(1) it weighs: by weight, weighing each raw material components, it is spare；
(2) after mixing by weighed konjac glucomannan and carragheen and add water and stir 5min, weighed β-ring colloidal sol: is added
Dextrin continues to stir 3min, then uses power for the microwave treatment 3min of 300W, continuously adds starch Sodium Octenyl Succinate
3min is stirred, then frequency is used to be ultrasonically treated 5min for the first of 100KHz, 5min is finally stood, obtains coagulant liquid, it is spare；
(3) dissolve: after weighed isoflavones, citric acid and xylitol are dissolved respectively, obtain isoflavones liquid,
Citric acid solution and xylitol liquid, it is spare；
(3) it boils glue: after above-mentioned coagulant liquid is placed at 60 DEG C infusion 10min while stirring, being successively added dropwise inward described big
After beans isoflavones liquid, citric acid solution, xylitol liquid and hawthorn extract, frequency is used to be ultrasonically treated 5min for the second of 80KHz,
Obtain colloid；
(4) it filters: after being filtered using the strainer of 100 mesh to above-mentioned colloid, obtaining carbohydrate gum body；
(5) filling sterilization: after above-mentioned carbohydrate gum body is poured into jelly cup while hot and covered, sterilization, cooling are to get the soybean
Isoflavones jelly.
Embodiment 2
A kind of isoflavones jelly, the raw material components including following parts by weight: 95 parts of konjac glucomannan, 95 parts of carragheen, big
0.5 part of beans isoflavones, 0.15 part of hawthorn extract, 0.12 part of citric acid, 0.8 part of starch Sodium Octenyl Succinate, beta-cyclodextrin
1.6 parts and 12 parts of xylitol.
A kind of preparation method of the isoflavones jelly, comprising the following steps:
(1) it weighs: by weight, weighing each raw material components, it is spare；
(2) after mixing by weighed konjac glucomannan and carragheen and add water and stir 8min, weighed β-ring colloidal sol: is added
Dextrin continues to stir 4min, then uses power for the microwave treatment 4min of 310W, continuously adds starch Sodium Octenyl Succinate
4min is stirred, then frequency is used to be ultrasonically treated 6min for the first of 105KHz, 8min is finally stood, obtains coagulant liquid, it is spare；
(3) dissolve: after weighed isoflavones, citric acid and xylitol are dissolved respectively, obtain isoflavones liquid,
Citric acid solution and xylitol liquid, it is spare；
(3) it boils glue: after above-mentioned coagulant liquid is placed at 63 DEG C infusion 12min while stirring, being successively added dropwise inward described big
After beans isoflavones liquid, citric acid solution, xylitol liquid and hawthorn extract, frequency is used to be ultrasonically treated 7min for the second of 85KHz,
Obtain colloid；
(4) it filters: after being filtered using the strainer of 110 mesh to above-mentioned colloid, obtaining carbohydrate gum body；
(5) filling sterilization: after above-mentioned carbohydrate gum body is poured into jelly cup while hot and covered, sterilization, cooling are to get the soybean
Isoflavones jelly.
Embodiment 3
A kind of isoflavones jelly, the raw material components including following parts by weight: 100 parts of konjac glucomannan, 100 parts of carragheen,
0.8 part of isoflavones, 0.2 part of hawthorn extract, 0.15 part of citric acid, 1 part of starch Sodium Octenyl Succinate, beta-cyclodextrin 2
Part and 15 parts of xylitol.
A kind of preparation method of the isoflavones jelly, comprising the following steps:
(1) it weighs: by weight, weighing each raw material components, it is spare；
(2) after mixing by weighed konjac glucomannan and carragheen and add water and stir 10min, weighed β-colloidal sol: is added
Cyclodextrin continues to stir 5min, then uses power for the microwave treatment 5min of 320W, continuously adds octenyl succinic acid starch
Sodium stirs 5min, then frequency is used to be ultrasonically treated 8min for the first of 110KHz, finally stands 10min, obtains coagulant liquid, spare；
(3) dissolve: after weighed isoflavones, citric acid and xylitol are dissolved respectively, obtain isoflavones liquid,
Citric acid solution and xylitol liquid, it is spare；
(3) it boils glue: after above-mentioned coagulant liquid is placed at 65 DEG C infusion 15min while stirring, being successively added dropwise inward described big
After beans isoflavones liquid, citric acid solution, xylitol liquid and hawthorn extract, frequency is used to be ultrasonically treated 5- for the second of 90KHz
10min obtains colloid；
(4) it filters: after being filtered using the strainer of 120 mesh to above-mentioned colloid, obtaining carbohydrate gum body；
(5) filling sterilization: after above-mentioned carbohydrate gum body is poured into jelly cup while hot and covered, sterilization, cooling are to get the soybean
Isoflavones jelly.
Compliance test result:
Experimental group: the jelly that the embodiment of the present invention 1 is prepared；
Control group 1: it is similar to the jelly that the embodiment of the present invention 1 is prepared, the difference is that: it is not added with β-ring paste
Essence；
Control group 2: it is similar to the jelly that the embodiment of the present invention 1 is prepared, the difference is that: it is not added with octenyl amber
Amber acid-starch sodium；
Control group 3: it is similar to the jelly that the embodiment of the present invention 1 is prepared, the difference is that: it does not carry out at microwave
Reason；
Control group 4: it is similar to the jelly that the embodiment of the present invention 1 is prepared, the difference is that: the first ultrasound is not carried out
Processing；
Control group 5: it is similar to the jelly that the embodiment of the present invention 1 is prepared, the difference is that: the second ultrasound is not carried out
Processing.
The texture characteristic and aesthetic quality of above-mentioned each group jelly are evaluated, the results are shown in Table 1:
The texture characteristic of 1 each group jelly of table and sensory scores
As shown in Table 1, the sensory scores of experimental group are apparently higher than control group 1-5, illustrate beta-cyclodextrin and octenyl succinic
Acid-starch sodium arranges in pairs or groups and combines microwave treatment and ultrasonication that can be effectively improved the texture characteristic of jelly, so that jelly has
Aesthetic quality.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (6)
1. a kind of isoflavones jelly, which is characterized in that the isoflavones jelly includes the raw material group of following parts by weight
Point: 90-100 parts of konjac glucomannan, 90-100 parts of carragheen, 0.3-0.8 parts of isoflavones, 0.1-0.2 parts of hawthorn extract, lemon
0.1-0.15 parts sour, 0.5-1 parts of starch Sodium Octenyl Succinate, 1-2 parts of beta-cyclodextrin and 9-15 parts of xylitol.
2. a kind of isoflavones jelly according to claim 1, which is characterized in that the isoflavones jelly include with
The raw material components of lower parts by weight: 95 parts of konjac glucomannan, 95 parts of carragheen, 0.5 part of isoflavones, 0.15 part of hawthorn extract, lemon
0.12 part of lemon acid, 0.8 part of starch Sodium Octenyl Succinate, 1.6 parts of beta-cyclodextrin and 12 parts of xylitol.
3. a kind of preparation method of isoflavones jelly according to claim 1 or claim 2, which is characterized in that including following step
It is rapid:
(1) it weighs: by weight, weighing each raw material components, it is spare；
(2) after mixing by weighed konjac glucomannan and carragheen and add water and stir 5-10min, weighed β-ring colloidal sol: is added
Dextrin continues to stir 3-5min, then uses microwave treatment 3-5min, continuously adds starch Sodium Octenyl Succinate stirring 3-
5min, then using the first ultrasonic treatment 5-8min, finally stand 5-10min, obtain coagulant liquid, it is spare；
(3) it dissolves: after weighed isoflavones, citric acid and xylitol are dissolved respectively, obtaining isoflavones liquid, lemon
Acid solution and xylitol liquid, it is spare；
(3) glue is boiled: after above-mentioned coagulant liquid is placed at 60-65 DEG C infusion 10-15min while stirring, successively inward described in dropwise addition
After isoflavones liquid, citric acid solution, xylitol liquid and hawthorn extract, using the second ultrasonic treatment 5-10min, colloid is obtained；
(4) it filters: after being filtered using the strainer of 100-120 mesh to above-mentioned colloid, obtaining carbohydrate gum body；
(5) filling sterilization: after above-mentioned carbohydrate gum body is poured into jelly cup while hot and covered, sterilization, cooling are to get the different Huang of the soybean
Ketone jelly.
4. a kind of preparation method of isoflavones jelly according to claim 3, which is characterized in that described in step (2)
The power of microwave treatment is 300-320W.
5. a kind of preparation method of isoflavones jelly according to claim 3, which is characterized in that described in step (2)
The frequency of first ultrasound is 100-110KHz.
6. a kind of preparation method of isoflavones jelly according to claim 3, which is characterized in that described in step (3)
The frequency of second ultrasound is 80-90KHz.
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| CN201811136167.5A CN109198532A (en) | 2018-09-28 | 2018-09-28 | A kind of isoflavones jelly and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1624035A (en) * | 2003-12-04 | 2005-06-08 | 福建农林大学 | Konjak glycan composite gel of and its preparation method |
| RU2007135041A (en) * | 2007-09-20 | 2009-03-27 | Сахачол Фуд Сеплайз Ко., Лтд. (Th) | COMPOSITION OF JELLY WITH ADDITION OF CARRAGENAN AND METHOD FOR ITS PRODUCTION |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
| CN107549596A (en) * | 2017-10-27 | 2018-01-09 | 齐鲁工业大学 | A kind of preparation method of the edible gel with good freeze/thaw stability |
| CN107772367A (en) * | 2017-11-05 | 2018-03-09 | 黑龙江八农垦大学 | A kind of lactic fermentation jelly with delaying female aging and preparation method thereof |
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2018
- 2018-09-28 CN CN201811136167.5A patent/CN109198532A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1624035A (en) * | 2003-12-04 | 2005-06-08 | 福建农林大学 | Konjak glycan composite gel of and its preparation method |
| RU2007135041A (en) * | 2007-09-20 | 2009-03-27 | Сахачол Фуд Сеплайз Ко., Лтд. (Th) | COMPOSITION OF JELLY WITH ADDITION OF CARRAGENAN AND METHOD FOR ITS PRODUCTION |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
| CN107549596A (en) * | 2017-10-27 | 2018-01-09 | 齐鲁工业大学 | A kind of preparation method of the edible gel with good freeze/thaw stability |
| CN107772367A (en) * | 2017-11-05 | 2018-03-09 | 黑龙江八农垦大学 | A kind of lactic fermentation jelly with delaying female aging and preparation method thereof |
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Application publication date: 20190115 |