CN109430781A - A kind of preparation method of fresh ginger brown sugar black tea compound health jelly - Google Patents
A kind of preparation method of fresh ginger brown sugar black tea compound health jelly Download PDFInfo
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- CN109430781A CN109430781A CN201811481253.XA CN201811481253A CN109430781A CN 109430781 A CN109430781 A CN 109430781A CN 201811481253 A CN201811481253 A CN 201811481253A CN 109430781 A CN109430781 A CN 109430781A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 61
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 55
- 235000020279 black tea Nutrition 0.000 title claims abstract description 55
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 50
- 235000008397 ginger Nutrition 0.000 title claims abstract description 50
- 235000015110 jellies Nutrition 0.000 title claims abstract description 36
- 239000008274 jelly Substances 0.000 title claims abstract description 36
- 235000000346 sugar Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 150000001875 compounds Chemical class 0.000 title claims abstract description 15
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000003292 glue Substances 0.000 claims abstract description 8
- 150000007524 organic acids Chemical class 0.000 claims abstract description 6
- 238000004090 dissolution Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000013616 tea Nutrition 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 210000001519 tissue Anatomy 0.000 claims description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- ODBLHEXUDAPZAU-ZAFYKAAXSA-N D-threo-isocitric acid Chemical compound OC(=O)[C@H](O)[C@@H](C(O)=O)CC(O)=O ODBLHEXUDAPZAU-ZAFYKAAXSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- ODBLHEXUDAPZAU-FONMRSAGSA-N Isocitric acid Natural products OC(=O)[C@@H](O)[C@H](C(O)=O)CC(O)=O ODBLHEXUDAPZAU-FONMRSAGSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- ODBLHEXUDAPZAU-UHFFFAOYSA-N threo-D-isocitric acid Natural products OC(=O)C(O)C(C(O)=O)CC(O)=O ODBLHEXUDAPZAU-UHFFFAOYSA-N 0.000 claims description 2
- 210000002784 stomach Anatomy 0.000 abstract description 7
- 208000005171 Dysmenorrhea Diseases 0.000 abstract description 6
- 206010013935 Dysmenorrhoea Diseases 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 206010036790 Productive cough Diseases 0.000 abstract description 4
- 230000003213 activating effect Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 210000003802 sputum Anatomy 0.000 abstract description 4
- 208000024794 sputum Diseases 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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 discloses a kind of preparation methods of fresh ginger brown sugar black tea compound health jelly, are related to food technology field.The present invention including the following steps: a certain amount of water is heated to 75-100 DEG C, weighs a certain amount of brown sugar and edible glue, is uniformly mixed and is added to the water dissolution；Etc. temperature a certain amount of black tea water, ginger juice, organic acid are added when dropping to 65 DEG C or less, allotment uniformly obtains feed liquid.The present invention is by passing through scientific disposal, rational allocation for brown sugar, ginger, black tea etc., glittering and translucent, bright in colour, the in good taste health-care fruit jelly of appearance is made, have the function of replenishing and activating blood, alleviates dysmenorrhea cold extermination, warm stomach cold extermination, energy resolving sputum, help digestion, whet the appetite, it is full of nutrition, mouthfeel is excellent, unique flavor, and be particularly suitable for women and eat, there are preferable market prospects.
Description
Technical field
The invention belongs to food technology fields, more particularly to a kind of preparation side of fresh ginger brown sugar black tea compound health jelly
Method.
Background technique
Jelly, by the favor of the majority of consumers, becomes a kind of current prevalence with its smooth mouthfeel and pleasant taste
Snack food.Commercially available jelly is mostly formulated with edible glue, water, sweetener, acid, essence and fruit juice etc., also known as Gel
Curry.Appearance is sparkling and crystal-clear bright, bright in colour, smooth in taste.Jelly is many kinds of, such as fruit pulp jelly, fruit juice jelly, milk taste fruit
Jelly, assorted fruit jelly etc..Traditional jelly is able to satisfy the enjoyment in people's mouthfeel, but its nutritive value is not high, no health-care efficacy.
Women because catch cold it is physically weak caused by the symptoms such as dysmenorrhea or in postpartum drink a little brown sugar waters, play the role of replenishing and activating blood,
When catching cold abdominal pain, brown sugar ginger decoction is commonly used also to ward off the cold, therefore, brown sugar is extraordinary tonic for women.In ginger
The gingerol contained can make train of thought unobstructed, and then improve body surface circulation.Chinese medicine thinks that ginger acrid flavour is warm-natured, returns spleen, stomach meridian, often
For affection of exogenous wind-cold, the diseases such as gastrofrigid vomiting；Women is boiled due to the optional ginger of the stagnant dysmenorrhea caused by vivo of cold air and brown sugar
Water is taken, and is a kind of method of dietotherapy for alleviating dysmenorrhea well.Black tea is full fermentation tea, warm-natured, arrogates to oneself middle benefit gas dispel cold, warm stomach drives
Cold, energy resolving sputum helps digestion, whets the appetite.As it can be seen that the preferably weakness of the spleen and the stomach person of black tea drinks.Therefore, in daily life, the bad people of taste
Black tea progress is preferably selected to savor drink, drinking black tea has obvious benefit to health.Therefore, ginger, brown sugar, black tea compound health fruit are produced
Jelly is a leisure snacks for being very suitable to women, has health-care efficacy, it may have good mouthfeel.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation method of fresh ginger brown sugar black tea compound health jelly, by will be red
Sugar, ginger, black tea, which are deployed, is made jelly, has replenishing and activating blood, alleviates dysmenorrhea cold extermination, warm stomach cold extermination, energy resolving sputum, help digestion, open
The effect of stomach.
The present invention is achieved by the following technical solutions:
The present invention is a kind of preparation method of fresh ginger brown sugar black tea compound health jelly, mainly including the following steps:
Step 1: a certain amount of water is heated to 75-100 DEG C, a certain amount of brown sugar and edible glue are weighed, is uniformly mixed and adds
Enter in water and dissolves；
Step 2: waiting temperature that a certain amount of black tea water, ginger juice, organic acid are added when dropping to 65 DEG C or less, allotment is uniform
Obtain feed liquid；
Step 3: feed liquid is filled in jelly cup while hot, every glass of charge weight is the 3/4 of cup total capacity, then after sealing
It is put into 85 DEG C of waters bath with thermostatic control and sterilizes 20min, after sterilization, jelly cup is cooled to room temperature using cold water, it is cold to be then placed in refrigerator
Hiding molding, as finished product.
Further, the edible glue is one of carragheen, konjac glucomannan and locust bean gum or a variety of.
Further, in the step 2 black tea water the preparation method comprises the following steps: first with appropriate 100 DEG C of water by black tea raw material into
The pre- bubble of row, it is pre- to steep about 35min, the tea steeped in advance is discarded and is not had to, black tea is left；Add according still further to the ratio of black tea and water for 1:20
100 DEG C of bubble 20min obtain black tea water with 4 layers of filtered through gauze after having impregnated.
Further, in the step 2 ginger juice the preparation method comprises the following steps: fresh ginger is cleaned up first, go to desilt
Husky and epidermis；Required quality is then weighed, the fritter of 1-3cm is cut into, ginger block and water are added in tissue mashing refiner and beaten
Broken homogenate, the ratio of Jiang Yushui are 1: 3；Finally ginger juice is obtained with 4 layers of filtered through gauze.
Further, the mass concentration of brown sugar is 15%-24% in the step 1 acquired solution, and the quality of edible glue is dense
Degree is 1%-5%.
Further, the mass concentration of black tea water is 15%-18%, the matter of ginger juice in gained feed liquid in the step 2
Amount concentration is 3%-7%, and the mass concentration of organic acid is 0.038%-0.08%.
Further, the ideal temperature of feed liquid is deployed in the step 2 at 60 DEG C -65 DEG C.
Further, the organic acid is one or more of citric acid, malic acid, tartaric acid, isocitric acid.
The invention has the following advantages:
The present invention is made that appearance is glittering and translucent, color by the way that brown sugar, ginger, black tea etc. are passed through scientific disposal, rational allocation
There is pool health-care fruit jelly bright-coloured, in good taste replenishing and activating blood, the cold extermination of alleviation dysmenorrhea, warm stomach to ward off the cold, energy resolving sputum, help digestion, whet the appetite
Effect, it is full of nutrition, mouthfeel is excellent, unique flavor, and it is edible to be particularly suitable for women, has preferable market prospects.
Certainly, it implements any of the products of the present invention and does not necessarily require achieving all the advantages described above at the same time.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's all other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment one
Step 1: selecting commercially available high-quality black tea as raw material, first black tea is steeped in advance with appropriate 100 DEG C of water, it is pre- to steep
The tea steeped in advance is discarded and is not had to, leaves black tea by about 35min；It is that 1:20 adds 100 DEG C of bubble systems according still further to the ratio of black tea and water
It is spare with 4 layers of filtered through gauze to go out black tea water after having impregnated by 20min.
Step 2: selecting commercially available ginger fresh, that block is big, ginger is cleaned up first, removes silt and epidermis；Then
Required quality is weighed, the fritter of 1-3cm is cut into, ginger block and water are added in tissue mashing refiner and smash homogenate, Jiang Yushui
Ratio be 1: 3；Finally ginger juice is obtained with 4 layers of filtered through gauze.
Step 3: 150ml water is heated to 75-100 DEG C, 40g brown sugar and 5g carragheen are weighed, is uniformly mixed and is added to the water
Dissolution；
Step 4: waiting temperature that 40ml black tea water, 10ml ginger juice, citric acid 0.1g, allotment are added when dropping to 65 DEG C or less
Uniformly obtain feed liquid；
Step 5: feed liquid is filled in jelly cup while hot, every glass of charge weight is the 3/4 of cup total capacity, is used after installing
Preservative film and plastic tube, which are tamping after rim of a cup to be put into 85 DEG C of waters bath with thermostatic control, sterilizes 20min, using cold water that jelly cup is cold after sterilization
But to room temperature, 4 DEG C of refrigerator cold-storage moldings, as finished product are then placed in.
Embodiment two
Step 1: selecting commercially available high-quality black tea as raw material, first black tea is steeped in advance with appropriate 100 DEG C of water, it is pre- to steep
The tea steeped in advance is discarded and is not had to, leaves black tea by about 35min；It is that 1:20 adds 100 DEG C of bubble systems according still further to the ratio of black tea and water
It is spare with 4 layers of filtered through gauze to go out black tea water after having impregnated by 20min.
Step 2: selecting commercially available ginger fresh, that block is big, ginger is cleaned up first, removes silt and epidermis；Then
Required quality is weighed, the fritter of 1-3cm is cut into, ginger block and water are added in tissue mashing refiner and smash homogenate, Jiang Yushui
Ratio be 1: 3；Finally ginger juice is obtained with 4 layers of filtered through gauze.
Step 3: 160ml water is heated to 75-100 DEG C, 45g brown sugar and 8g locust bean gum are weighed, is uniformly mixed and water is added
Middle dissolution；
Step 4: waiting temperature that 50ml black tea water, 12ml ginger juice, malic acid 0.1g, allotment are added when dropping to 65 DEG C or less
Uniformly obtain feed liquid；
Step 5: feed liquid is filled in jelly cup while hot, every glass of charge weight is the 3/4 of cup total capacity, is used after installing
Preservative film and plastic tube, which are tamping after rim of a cup to be put into 85 DEG C of waters bath with thermostatic control, sterilizes 20min, using cold water that jelly cup is cold after sterilization
But to room temperature, 4 DEG C of refrigerator cold-storage moldings, as finished product are then placed in.
Embodiment three
Step 1: selecting commercially available high-quality black tea as raw material, first black tea is steeped in advance with appropriate 100 DEG C of water, it is pre- to steep
The tea steeped in advance is discarded and is not had to, leaves black tea by about 35min；It is that 1:20 adds 100 DEG C of bubble systems according still further to the ratio of black tea and water
It is spare with 4 layers of filtered through gauze to go out black tea water after having impregnated by 20min.
Step 2: selecting commercially available ginger fresh, that block is big, ginger is cleaned up first, removes silt and epidermis；Then
Required quality is weighed, the fritter of 1-3cm is cut into, ginger block and water are added in tissue mashing refiner and smash homogenate, Jiang Yushui
Ratio be 1: 3；Finally ginger juice is obtained with 4 layers of filtered through gauze.
Step 3: 140ml water is heated to 75-100 DEG C, 35g brown sugar and 5g konjac glucomannan are weighed, is uniformly mixed and is added to the water
Dissolution；
Step 4: waiting temperature that 35ml black tea water, 15ml ginger juice, citric acid 0.1g, winestone is added when dropping to 65 DEG C or less
Sour 0.05g, allotment uniformly obtain feed liquid；
Step 5: feed liquid is filled in jelly cup while hot, every glass of charge weight is the 3/4 of cup total capacity, is used after installing
Preservative film and plastic tube, which are tamping after rim of a cup to be put into 85 DEG C of waters bath with thermostatic control, sterilizes 20min, using cold water that jelly cup is cold after sterilization
But to room temperature, 4 DEG C of refrigerator cold-storage moldings, as finished product are then placed in.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to better explain the present invention
Principle and practical application, so that skilled artisan be enable to better understand and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (8)
1. a kind of preparation method of fresh ginger brown sugar black tea compound health jelly, which is characterized in that main including the following steps:
Step 1: a certain amount of water is heated to 75-100 DEG C, a certain amount of brown sugar and edible glue are weighed, is uniformly mixed and water is added
Middle dissolution；
Step 2: waiting temperature that a certain amount of black tea water, ginger juice, organic acid are added when dropping to 65 DEG C or less, allotment is uniformly obtained
Feed liquid；
Step 3: feed liquid is filled in jelly cup while hot, every glass of charge weight is the 3/4 of cup total capacity, then is put into after sealing
Sterilize 20min in 85 DEG C of waters bath with thermostatic control, after sterilization, be cooled to room temperature jelly cup using cold water, be then placed in refrigerator cold-storage at
Type, as finished product.
2. a kind of preparation method of fresh ginger brown sugar black tea compound health jelly according to claim 1, which is characterized in that institute
Stating edible glue is one of carragheen, konjac glucomannan and locust bean gum or a variety of.
3. a kind of preparation method of fresh ginger brown sugar black tea compound health jelly according to claim 1, which is characterized in that institute
State black tea water in step 2 the preparation method comprises the following steps: is first steeped black tea raw material with appropriate 100 DEG C of water in advance, pre- to steep about 35min,
The tea steeped in advance is discarded and is not had to, black tea is left；It is that 1:20 adds 100 DEG C of bubble 20min according still further to the ratio of black tea and water, soaks
Black tea water is obtained with 4 layers of filtered through gauze after finishing.
4. a kind of preparation method of fresh ginger brown sugar black tea compound health jelly according to claim 1, which is characterized in that institute
State ginger juice in step 2 the preparation method comprises the following steps: first cleans up fresh ginger, removes silt and epidermis；Then weigh
Required quality is cut into the fritter of 1-3cm, and ginger block and water are added in tissue mashing refiner and smash homogenate, the ratio of Jiang Yushui
It is 1: 3；Finally ginger juice is obtained with 4 layers of filtered through gauze.
5. a kind of preparation method of fresh ginger brown sugar black tea compound health jelly according to claim 1, which is characterized in that institute
The mass concentration for stating brown sugar in step 1 acquired solution is 15%-24%, and the mass concentration of edible glue is 1%-5%.
6. a kind of preparation method of fresh ginger brown sugar black tea compound health jelly according to claim 1, which is characterized in that institute
The mass concentration for stating black tea water in gained feed liquid in step 2 is 15%-18%, and the mass concentration of ginger juice is 3%-7%, is had
The mass concentration of machine acid is 0.038%-0.08%.
7. a kind of preparation method of fresh ginger brown sugar black tea compound health jelly according to claim 1, which is characterized in that institute
It states and deploys the ideal temperature of feed liquid in step 2 at 60 DEG C -65 DEG C.
8. a kind of preparation method of fresh ginger brown sugar black tea compound health jelly according to claim 1, which is characterized in that institute
Stating organic acid is one or more of citric acid, malic acid, tartaric acid, isocitric acid.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811481253.XA CN109430781A (en) | 2018-12-05 | 2018-12-05 | A kind of preparation method of fresh ginger brown sugar black tea compound health jelly |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811481253.XA CN109430781A (en) | 2018-12-05 | 2018-12-05 | A kind of preparation method of fresh ginger brown sugar black tea compound health jelly |
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| Publication Number | Publication Date |
|---|---|
| CN109430781A true CN109430781A (en) | 2019-03-08 |
Family
ID=65557200
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| CN201811481253.XA Pending CN109430781A (en) | 2018-12-05 | 2018-12-05 | A kind of preparation method of fresh ginger brown sugar black tea compound health jelly |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892608A (en) * | 2019-04-28 | 2019-06-18 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields Li Tian odor type jelly |
| CN111165765A (en) * | 2020-01-14 | 2020-05-19 | 杭州不戒健康科技有限公司 | Composition and jelly with effect of relieving dysmenorrhea and preparation method of composition and jelly |
| 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 |
| CN113575897B (en) * | 2021-08-02 | 2024-04-30 | 百色学院 | Method and device for manufacturing wampee sweet tea low-sugar jelly |
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| CN109892608A (en) * | 2019-04-28 | 2019-06-18 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields Li Tian odor type jelly |
| CN111165765A (en) * | 2020-01-14 | 2020-05-19 | 杭州不戒健康科技有限公司 | Composition and jelly with effect of relieving dysmenorrhea and preparation method of composition and jelly |
| 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 |
| CN113575897B (en) * | 2021-08-02 | 2024-04-30 | 百色学院 | Method and device for manufacturing wampee sweet tea low-sugar jelly |
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Application publication date: 20190308 |