CN109463693A - Full nutritional jelly of heat-clearing lipid-loweringing and preparation method thereof - Google Patents
Full nutritional jelly of heat-clearing lipid-loweringing and preparation method thereof Download PDFInfo
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- CN109463693A CN109463693A CN201811631422.3A CN201811631422A CN109463693A CN 109463693 A CN109463693 A CN 109463693A CN 201811631422 A CN201811631422 A CN 201811631422A CN 109463693 A CN109463693 A CN 109463693A
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- jelly
- solution
- extract
- fructus lycii
- rhizoma
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 61
- 239000008274 jelly Substances 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 56
- 239000000284 extract Substances 0.000 claims abstract description 41
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 19
- 241000318836 Pleurotus nebrodensis Species 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 17
- 229940064064 purslane extract Drugs 0.000 claims abstract description 16
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 13
- 238000013329 compounding Methods 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 11
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 84
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 15
- 241001092070 Eriobotrya Species 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000002639 sodium chloride Nutrition 0.000 claims description 11
- 235000019441 ethanol Nutrition 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 229960004756 ethanol Drugs 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 8
- 235000011201 Ginkgo Nutrition 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 240000004980 Rheum officinale Species 0.000 claims description 5
- 235000008081 Rheum officinale Nutrition 0.000 claims description 5
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 4
- 241000219304 Portulacaceae Species 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims 1
- 241000218628 Ginkgo Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 description 9
- 241000700159 Rattus Species 0.000 description 6
- 230000006872 improvement Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- XUKUURHRXDUEBC-KAYWLYCHSA-N Atorvastatin Chemical group C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CC[C@@H](O)C[C@@H](O)CC(O)=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1 XUKUURHRXDUEBC-KAYWLYCHSA-N 0.000 description 4
- XUKUURHRXDUEBC-UHFFFAOYSA-N Atorvastatin Natural products C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CCC(O)CC(O)CC(O)=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1 XUKUURHRXDUEBC-UHFFFAOYSA-N 0.000 description 4
- 229960005370 atorvastatin Drugs 0.000 description 4
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- 239000000203 mixture Substances 0.000 description 4
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- 210000002966 serum Anatomy 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 108010023302 HDL Cholesterol Proteins 0.000 description 3
- 108010028554 LDL Cholesterol Proteins 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
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- 235000012054 meals Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010010234 HDL Lipoproteins Proteins 0.000 description 1
- 102000015779 HDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000003987 high-resolution gas chromatography Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—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
- 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 proposes a kind of preparation methods of the full nutritional jelly of heat-clearing lipid-loweringing, the following steps are included: fructus lycii extracted solution, Pleurotus nebrodensis extracting solution, Purslane extract, loquat leaf extract, ginkgo biloba succi, rhizoma anemarrhenae extracting solution, Radix Et Rhizoma Rhei extract, rhizoma alismatis extracting solution are uniformly mixed, mixed liquor I is obtained；Gelatin and carragheen are sequentially added into gained mixed liquor I, obtain mixed liquor II；Gained mixed liquor II is heated into 10~15min with 80~95 DEG C of temperature, with compounding flavoring agent is added after 12~17min of stirring, obtains jelly feed liquid；It is uniform that it is put in 80~90 DEG C of stirred in water bath after jelly feed liquid is mixed with jelly powder, pours into container, after naturally cooling to room temperature, sealing, drains away the water at sterilizing naturally, obtains jelly.The present invention also provides a kind of jelly prepared according to above-mentioned preparation method, have effects that heat-clearing lipid-loweringing.
Description
Technical field
The present invention relates to food production manufacture fields, and in particular to a kind of full nutritional jelly of heat-clearing lipid-loweringing and its preparation side
Method.
Background technique
Jelly production is that a kind of Western sweet is edible for substituting fruit, has appearance glittering and translucent, color originating from foreign countries
The features such as pool is bright-coloured, smooth in taste is deeply by the edible of children, young man etc..But since jelly heat is higher, and in recent years with me
The continuous improvement of state's social development levels, obesity become the focus of social concerns, and also become and cause all kinds of cardiovascular, high blood
The inducement of the diseases such as pressure, diabetes, therefore need to be further improved existing jelly.
Currently, occurring some miscellaneous jelly on the market, milk is increased, the ingredients such as chocolate, there are also some
Fruit or nut are added, pattern is abundant, very tempting.Such as application number 201810197570.2 discloses a kind of mulberry health care
Jelly, application number 201810019599.1 disclose a kind of high fine calcium fortification collagen jelly and preparation method thereof etc., enrich
The nutrition of jelly, but do not inquire temporarily with the relevant document of the jelly of heat-clearing effect for reducing fat.
Summary of the invention
The technical problem to be solved by the present invention is to propose the preparation of a kind of full nutritional jelly of heat-clearing lipid-loweringing and the jelly
Method.
In order to solve the above technical problems, the present invention proposes a kind of preparation method of the full nutritional jelly of heat-clearing lipid-loweringing, including
Following steps:
1.1, jelly feed liquid is prepared:
By fructus lycii extracted solution, Pleurotus nebrodensis extracting solution, Purslane extract, loquat leaf extract, ginkgo biloba succi, rhizoma anemarrhenae
Extracting solution, Radix Et Rhizoma Rhei extract, rhizoma alismatis extracting solution according to 2~4: 3~5: 1~3: 2~3: 1~3: 1~3: 1~3: 1~3 weight
Than being uniformly mixed, mixed liquor I is obtained；
Gelatin and carragheen are sequentially added into gained mixed liquor I, obtain mixed liquor II；
The dosage of the gelatin is the 0.05%~0.25% of I weight of mixed liquor；
The dosage of the carragheen is the 0.1%~0.3% of I weight of mixed liquor；
Gained mixed liquor II is heated into 10~15min with 80~95 DEG C of temperature, is adjusted with compounding is added after 12~17min of stirring
Taste agent obtains jelly feed liquid；
The dosage of the compounding flavoring agent is the 0.01%~0.06% of mixed liquor weight；
1.2, jelly is prepared:
Step 1.1 gained jelly feed liquid is mixed with jelly powder in mass ratio 3.0~5.0: 0.5~0.8, and is put in
It after 80~90 DEG C of stirred in water bath are uniform, pours into container, after naturally cooling to room temperature (20~35 DEG C), sealing sterilizes, certainly
So drain away the water (water content is less than 1%), obtains jelly (that is, full nutritional jelly of heat-clearing lipid-loweringing)；
The improvement of the preparation method of full nutritional jelly as heat-clearing lipid-loweringing of the present invention:
The fructus lycii extracted solution, Pleurotus nebrodensis extracting solution and Purslane extract the preparation method is as follows:
2.1, fructus lycii extracted solution is prepared:
The second that the mass fraction for being added 98~100 DEG C into fructus lycii powder according to 1g: 20~40mL of solid-liquid ratio is 3~5%
In alcohol solution, in 98~100 DEG C of 1~2h of extraction, obtains fructus lycii and extract crude liquid I；
Note: fructus lycii powder the preparation method comprises the following steps: the fructus lycii cleaned up is taken, with pulverizer with the speed of 600~1000r/min
Degree crushes 3~5min, obtains fructus lycii powder.
It is extracted in crude liquid I to gained fructus lycii and dehydrated alcohol is added, 1~2h is extracted in 98~100 DEG C, obtained fructus lycii and mention
Take crude liquid II；
The dosage of the dehydrated alcohol is that fructus lycii extracts the 6~10% of I volume of crude liquid；
After gained fructus lycii is extracted the filtering of crude liquid II, fructus lycii is replaced to repeat to extract 2~3 times with gained filter residue, merging filtrate,
Filtering obtains fructus lycii extracted solution；
2.2, Pleurotus nebrodensis extracting solution and Purslane extract are prepared:
It with the Pleurotus nebrodensis cleaned up and purslane, extracts, obtains corresponding according to step 2.1 instead of fructus lycii respectively
Pleurotus nebrodensis extracting solution and Purslane extract；
The further improvement of the preparation method of full nutritional jelly as heat-clearing lipid-loweringing of the present invention:
The preparation method of the loquat leaf extract and ginkgo biloba succi is as follows；
3.1, loquat leaf extract is prepared:
The loguat leaf cleaned up is taken, is added according to the solid-liquid ratio of 1g:30~50mL into 40~50 DEG C of solution I and impregnates
5~8h is filtered then in 98~100 DEG C of 2~3h of extraction, and filtrate is cooled to room temperature (20~35 DEG C), is obtained loguat leaf and is extracted
Liquid；
The solution I is the aqueous solution containing 2~4% ethyl alcohol and 0.05~0.08% salt, and wherein % is quality %；
3.2, ginkgo biloba succi is prepared:
It with the ginkgo leaf cleaned up, is extracted instead of loguat leaf according to step 3.1, obtains ginkgo biloba succi；
The further improvement of the preparation method of full nutritional jelly as heat-clearing lipid-loweringing of the present invention:
The rhizoma anemarrhenae extracting solution, Radix Et Rhizoma Rhei extract and rhizoma alismatis extracting solution the preparation method is as follows:
4.1, rhizoma anemarrhenae extracting solution is prepared:
Take the rhizoma anemarrhenae cleaned up be sliced (with a thickness of 1.5~2.0mm), according to the solid-liquid ratio of 1g:20~30mL be added to
It pulls out, dries (water content is less than 1%) after impregnating 2~3h in 40~50 DEG C of 10~15% saline solution, obtain rhizoma anemarrhenae piece；
Solution II is added into rhizoma anemarrhenae piece by 1: 40~60 (g/mL) solid-liquid ratios, in 98~100 DEG C of 1~2h of extraction, filters,
Obtain rhizoma anemarrhenae filtrate；
The solution II be containing 0.05~0.09% salt, 2~5% acetic acid and 1~3% ethyl alcohol it is water-soluble
Liquid, wherein % is quality %；
Solution III is added into rhizoma anemarrhenae filtrate, in 98~100 DEG C of 1~2h of extraction, is obtained rhizoma anemarrhenae and is extracted crude liquid；
The solution III: volume ratio=0.5 of rhizoma anemarrhenae filtrate~0.8:1.
The solution III is the aqueous solution containing 4~10% acetic acid and 2~5% ethyl alcohol, and wherein % is quality %；
Gained rhizoma anemarrhenae is extracted into crude liquid and concentrates it to the 20~25% of original volume with Rotary Evaporators, is cooled to room
Warm (20~35 DEG C) acquisition rhizoma anemarrhenae concentrates；
After the filtering of rhizoma anemarrhenae concentrate, rhizoma anemarrhenae is replaced to repeat the above steps extraction 2~3 times with gained filter residue, merging filtrate,
Filtering obtains rhizoma anemarrhenae extracting solution；
4.2, Radix Et Rhizoma Rhei extract and rhizoma alismatis extracting solution are prepared:
It with the rheum officinale cleaned up and rhizoma alismatis, is extracted respectively instead of rhizoma anemarrhenae according to step 4.1, obtains rheum officinale respectively and mention
Take liquid and rhizoma alismatis extracting solution；
The further improvement of the preparation method of full nutritional jelly as heat-clearing lipid-loweringing of the present invention:
It is described compounding flavoring agent the preparation method comprises the following steps:
Peach gum powder, lactic acid, citric acid, Sucralose, xylitol, salt and sodium bicarbonate are pressed 3~5: 0.2~0.8: 0.3
~1.2: 0.02~0.07: 3~8: 0.05~0.08: 0.1~0.15 mass ratio is compounded, and compound is obtained；
Gained compound is soluble in water according to the solid-liquid ratio of 1g: 150~280mL, it 60~65 DEG C of water temperature, controls into stream
2~4L/min of speed, 200~300r/min of mixing speed when addition obtain compounding flavoring agent after being completely dissolved；
In order to solve the above technical problems, the present invention also proposes a kind of to utilize the complete of the resulting heat-clearing lipid-loweringing of above-mentioned preparation method
Nutritional jelly.
For the prior art, technical advantage of the invention is:
Jelly prepared by the present invention is full of nutrition, has additive few, full of nutrition, while playing heat-clearing, fat reducing work
With.
Specific embodiment
The present invention is described further combined with specific embodiments below, but protection scope of the present invention is not limited in
This.
The preparation method of embodiment 1, the full nutritional jelly of heat-clearing lipid-loweringing, comprising the following steps:
S1, fructus lycii extracted solution, Pleurotus nebrodensis extracting solution and Purslane extract are prepared:
1.1, fructus lycii extracted solution is prepared:
The fructus lycii cleaned up is taken, is crushed 4 minutes with pulverizer with the speed of 800r/min, obtains fructus lycii powder.
According to solid-liquid ratio 1: 30 (g/mL), fructus lycii powder is added to the ethanol water for being 4% to 100 DEG C of mass fraction
It in (solvent is deionized water), and is kept for 100 DEG C of temperature extract 2h in extracting pot, obtains fructus lycii and extract crude liquid I.
It is extracted to gained fructus lycii and dehydrated alcohol is added in crude liquid I, continued 100 DEG C of temperature of the holding in extracting pot and extract
1h obtains fructus lycii and extracts crude liquid II；
The dosage of dehydrated alcohol is that fructus lycii extracts the 8% of I volume of crude liquid.
After gained fructus lycii is extracted the filtering of crude liquid II, replaces above-mentioned fructus lycii to repeat to extract 3 times with gained filter residue, merge and filter
Liquid, and the filtrate after merging is filtered again through 3 layers of filter cloth, obtain fructus lycii extracted solution.
1.2, Pleurotus nebrodensis extracting solution and Purslane extract are prepared: taking the Pleurotus nebrodensis cleaned up and purslane, respectively generation
It is extracted for fructus lycii according to step 1.1, obtains corresponding Pleurotus nebrodensis extracting solution and Purslane extract.
S2, preparation loquat leaf extract and ginkgo biloba succi:
2.1, loquat leaf extract is prepared:
The loguat leaf cleaned up is taken, is added according to the solid-liquid ratio of 1: 40 (g/mL) and impregnates 5h into 45 DEG C of solution I, so
It is then transferred to and is extracted in pot afterwards, in 100 DEG C of extraction 2h, filtered later, filtrate is cooled to room temperature (20~35 DEG C), obtains loguat leaf
Extracting solution.
Solution I is the aqueous solution containing 3% ethyl alcohol and 0.06% salt, and wherein % is quality %.
2.2, it prepares ginkgo biloba succi: taking the ginkgo leaf cleaned up, mentioned instead of loguat leaf according to step 2.1
It takes, obtains ginkgo biloba succi.
S3, rhizoma anemarrhenae extracting solution, Radix Et Rhizoma Rhei extract and rhizoma alismatis extracting solution are prepared:
3.1, rhizoma anemarrhenae extracting solution is prepared:
It takes the rhizoma anemarrhenae cleaned up to be sliced (with a thickness of 1.5~2.0mm), is added according to the solid-liquid ratio of 1: 25 (g/mL) to 45
DEG C 15% saline solution in impregnate 2h after pull out, dry (water content is less than 1%), obtain rhizoma anemarrhenae piece.
Solution II is added into rhizoma anemarrhenae piece by 1: 50 (g/mL) solid-liquid ratio, and in extraction pot, 100 DEG C of extraction 1h, filtering,
Obtain rhizoma anemarrhenae filtrate.
Solution II be containing 0.05% salt, 4% acetic acid and 2% ethyl alcohol aqueous solution, wherein % be quality %.
Solution III is added into rhizoma anemarrhenae filtrate and continues at 100 DEG C of extraction 1h, is obtained rhizoma anemarrhenae and is extracted crude liquid.
Solution III: volume ratio=0.6:1 of rhizoma anemarrhenae filtrate.
Solution III is the aqueous solution containing 6% acetic acid and 4% ethyl alcohol, and wherein % is quality %.
Gained rhizoma anemarrhenae extraction crude liquid Rotary Evaporators (60 DEG C, pressure < 200Pa) are concentrated it into original volume
25%, it is cooled to (25 DEG C) acquisition rhizoma anemarrhenae concentrates of room temperature.
Rhizoma anemarrhenae concentrate is filtered, replaces rhizoma anemarrhenae to repeat the above steps with gained filter residue and extracts 3 times, merge 4 filtrates, mistake
Filter obtains rhizoma anemarrhenae extracting solution；
3.2, Radix Et Rhizoma Rhei extract and rhizoma alismatis extracting solution are prepared: taking the rheum officinale cleaned up and rhizoma alismatis, is pressed respectively instead of rhizoma anemarrhenae
It is extracted according to step 2.1, obtains Radix Et Rhizoma Rhei extract and rhizoma alismatis extracting solution.
S4, jelly feed liquid is prepared:
Fructus lycii extracted solution, Pleurotus nebrodensis extracting solution, the Purslane extract, loguat leaf that above-mentioned steps S1~S3 is prepared
Extracting solution, ginkgo biloba succi, rhizoma anemarrhenae extracting solution, Radix Et Rhizoma Rhei extract, rhizoma alismatis extracting solution according to 4: 3: 1: 2: 1: 1: 1: 1 weight
Than being uniformly mixed, mixed liquor I is obtained；
Gelatin and carragheen are sequentially added into gained mixed liquor, obtain mixed liquor II.
The dosage of gelatin is the 0.15% of I weight of mixed liquor；
The dosage of carragheen is the 0.2% of I weight of mixed liquor；
Gained mixed liquor II is heated into 12min with 85 DEG C of temperature, compounding flavoring agent is added after stirring 15min with blender,
Obtain jelly feed liquid (gained jelly material liquid pH value is 3.9).
The dosage for compounding flavoring agent is the 0.03% of mixed liquor weight；
Above-mentioned compounding flavoring agent the preparation method comprises the following steps: by peach gum powder, lactic acid, citric acid, Sucralose, xylitol, salt
It is compounded with sodium bicarbonate by 4.0: 0.5: 0.8: 0.05: 4.0: 0.06: 0.1 mass ratio, obtains compound；By gained compound
Solid-liquid ratio according to 1: 200 (g/mL) is soluble in water, 60 DEG C of water temperature, controls pan feeding flow velocity 3L/min, mixing speed when addition
200r/min, had both obtained compounding flavoring agent after being completely dissolved, (25 DEG C) coolings of room temperature are spare.
S5, jelly is prepared:
Step S4 is prepared into jelly feed liquid to mix with jelly powder in mass ratio 4.0: 0.6, is put in 90 DEG C of water-baths
After mixing evenly, it pours into Fruit yelly case, after naturally cooling to room temperature (25 DEG C), sealing, sterilizing (sterilizing time 20min, sterilization
95 DEG C of temperature), drain away the water naturally (water content is less than 1%) obtain jelly.
Embodiment 2 will press fructus lycii extracted solution, Pleurotus nebrodensis extracting solution, Purslane extract, loquat in 1 step S4 of embodiment
Leaf extract, ginkgo biloba succi, rhizoma anemarrhenae extracting solution, Radix Et Rhizoma Rhei extract, rhizoma alismatis extracting solution mass ratio by " 4: 3: 1: 2: 1: 1:
Be changed to " 4: 4: 3: 2: 3: 3: 3: 3 " at 1: 1 "；Meanwhile it is 85 DEG C that sterilization temperature is controlled in step S5, sterilizing time 15min.
Remaining is equal to embodiment 1.
Comparative example 1 mentions fructus lycii extracted solution, Pleurotus nebrodensis extracting solution, Purslane extract, loquat leaf extract, ginkgo leaf
Liquid, rhizoma anemarrhenae extracting solution, Radix Et Rhizoma Rhei extract, rhizoma alismatis extracting solution etc. is taken to be uniformly mixed according to 0: 0: 0: 0: 1: 1: 1: 1 weight ratio,
Remaining same embodiment 2.
Comparative example 2 mentions fructus lycii extracted solution, Pleurotus nebrodensis extracting solution, Purslane extract, loquat leaf extract, ginkgo leaf
Liquid, rhizoma anemarrhenae extracting solution, Radix Et Rhizoma Rhei extract, rhizoma alismatis extracting solution etc. is taken to be uniformly mixed according to 4: 4: 3: 2: 0: 0: 0: 0 weight ratio,
Remaining same embodiment 2.
Test 1 analysis of physical and chemical property:
Using LC-20AT high performance liquid chromatograph, GC-2014 high resolution gas chromatography instrument instrumental method to the nutrition of jelly at
It is analyzed, main nutrient composition is as follows.
1 jelly Analysis of Nutritive Composition of table (μ g/100g)
2 test heat-clearing fat-reducing effect of experiment:
56 SD rats (weight is 180~220g) are put into animal house and are fed, feeding environment is the friendship of 12h brightness
It replaces, temperature is 23 ± 3 DEG C, relative humidity 50%.Fed according to ad lib, after adaptable fed 1 week, by rat with
Machine is randomly divided into 7 groups, and every group 8, half male and half female；
Group design is respectively as follows: normal group, model group with hyperlipemia, Atorvastatin group, control group 1, control group 2, reality
Test group 1, experimental group 2.Normal group is fed with basal feed, remaining each group high lipid food, drug passes through gastric infusion.It raises on basis
Material composition: pearling cone meal 20%, dehydrated vegetable (alfalfa meal) 20%, wheat bran 16%, corn flour 16%, fish meal 10%, bean powder 10%, bone
Powder 5%, salt 2%, yeast 1% form (above-mentioned % is quality %).High lipid food composition: basal feed 80%, yolk powder
10%, lard 10% (above-mentioned % is quality %), the high lipid food is containing 20% fat.All rat adaptability normal diets
After supporting 3 days, it is grouped raising.
Each group rat feeding patterns are consistent, fed according to ad lib, and every morning freely drinks to food, all rats
Water, daily replacement of drinking water.Specific processing method is as follows:
Normal group, feed basal feed.
Model group with hyperlipemia: feed containing basal feed 80%, yolk powder 10%, lard 10% high lipid food, building
Diet induced hyperlipidemia model；
Atorvastatin group: feeding 80~100 μ g/kg of high lipid food+Atorvastatin；
Control group 1: the prepared jelly 20% obtained of feeding high lipid food 80%+ comparative example 1；
Control group 2: the prepared jelly 20% obtained of feeding high lipid food 80%+ comparative example 2；
Experimental group 1: the prepared jelly 20% obtained of feeding high lipid food 80%+ embodiment 1；
Experimental group 2: the prepared jelly 20% obtained of feeding high lipid food 80%+ embodiment 2.
Note: above-mentioned % is quality %.
Off-test after each group is fed 40 days, broken end takes blood after each group Rat Fast 12h, utilizes low-temperature and high-speed refrigerated centrifuge
Machine centrifugation, condition are revolving speed 2000r/min, are centrifuged 15min at 4 DEG C, separate serum in time.Cholesterol, glucose, glycerol three
Rouge, high-density lipoprotein, low-density lipoprotein etc. use kit measurement, and testing result is as shown in table 2:
2 Serum TC of table, TG, LDL-C, HDL-C and Glu comparision contents (x ± s, n=8, mmol/L)
It can be seen that experimental group is substantially better than by Serum TC, the analysis of TG, LDL-C, HDL-C and Glu comparision contents in table 2
Control group is close than Atorvastatin group index.The Serum TC of control group and hyperlipidemia group, TG, LDL-C, HDL-C
It is close with Glu.Experiment shows through the fructus lycii of research and development, Pleurotus nebrodensis, purslane, loguat leaf, ginkgo leaf, rhizoma anemarrhenae, rheum officinale, rhizoma alismatis
Extract preparation process develop a kind of jelly with certain heat-clearing effect for reducing fat and by jelly manufacture craft.
The above list is only a few specific embodiments of the present invention for finally, it should also be noted that.Obviously, this hair
Bright to be not limited to above embodiments, acceptable there are many deformations.Those skilled in the art can be from present disclosure
All deformations for directly exporting or associating, are considered as protection scope of the present invention.
Claims (6)
1. the preparation method of the full nutritional jelly of heat-clearing lipid-loweringing, it is characterised in that the following steps are included:
1.1, jelly feed liquid is prepared:
Fructus lycii extracted solution, Pleurotus nebrodensis extracting solution, Purslane extract, loquat leaf extract, ginkgo biloba succi, rhizoma anemarrhenae are extracted
Liquid, Radix Et Rhizoma Rhei extract, rhizoma alismatis extracting solution are mixed according to 2~4: 3~5: 1~3: 2~3: 1~3: 1~3: 1~3: 1~3 weight ratio
It closes uniformly, obtains mixed liquor I；
Gelatin and carragheen are sequentially added into gained mixed liquor I, obtain mixed liquor II；
The dosage of the gelatin is the 0.05%~0.25% of I weight of mixed liquor；
The dosage of the carragheen is the 0.1%~0.3% of I weight of mixed liquor；
Gained mixed liquor II is heated into 10~15min with 80~95 DEG C of temperature, is seasoned with compounding is added after 12~17min of stirring
Agent obtains jelly feed liquid；
The dosage of the compounding flavoring agent is the 0.01%~0.06% of mixed liquor weight；
1.2, jelly is prepared:
Step 1.1 gained jelly feed liquid is mixed with jelly powder in mass ratio 3.0~5.0: 0.5~0.8, and it is put in 80~
It after 90 DEG C of stirred in water bath are uniform, pours into container, after naturally cooling to room temperature, sealing, drains away the water at sterilizing naturally, obtains
Obtain jelly.
2. the preparation method of the full nutritional jelly of heat-clearing lipid-loweringing according to claim 1, it is characterised in that:
The fructus lycii extracted solution, Pleurotus nebrodensis extracting solution and Purslane extract the preparation method is as follows:
2.1, fructus lycii extracted solution is prepared:
The ethanol water that the mass fraction for being added 98~100 DEG C into fructus lycii powder according to 1g: 20~40mL of solid-liquid ratio is 3~5%
In solution, in 98~100 DEG C of 1~2h of extraction, obtains fructus lycii and extract crude liquid I；
It is extracted in crude liquid I to gained fructus lycii and dehydrated alcohol is added, 1~2h is extracted in 98~100 DEG C, obtained fructus lycii and extract slightly
Liquid II；
The dosage of the dehydrated alcohol is that fructus lycii extracts the 6~10% of I volume of crude liquid；
After gained fructus lycii is extracted the filtering of crude liquid II, fructus lycii is replaced to repeat to extract 2~3 times with gained filter residue, merging filtrate, mistake
Filter obtains fructus lycii extracted solution；
2.2, Pleurotus nebrodensis extracting solution and Purslane extract are prepared:
It with the Pleurotus nebrodensis cleaned up and purslane, is extracted respectively instead of fructus lycii according to step 2.1, obtains corresponding white spirit
Mushroom extracting solution and Purslane extract.
3. the preparation method of the full nutritional jelly of heat-clearing lipid-loweringing according to claim 1, it is characterised in that:
The preparation method of the loquat leaf extract and ginkgo biloba succi is as follows；
3.1, loquat leaf extract is prepared:
Take the loguat leaf cleaned up, according to the solid-liquid ratio of 1g: 30~50mL be added into 40~50 DEG C of solution I impregnate 5~
8h is filtered then in 98~100 DEG C of 2~3h of extraction, and filtrate is cooled to room temperature, and obtains loquat leaf extract；
The solution I is the aqueous solution containing 2~4% ethyl alcohol and 0.05~0.08% salt, and wherein % is quality %；
3.2, ginkgo biloba succi is prepared:
It with the ginkgo leaf cleaned up, is extracted instead of loguat leaf according to step 3.1, obtains ginkgo biloba succi.
4. the preparation method of the full nutritional jelly of heat-clearing lipid-loweringing according to claim 1, it is characterised in that:
The rhizoma anemarrhenae extracting solution, Radix Et Rhizoma Rhei extract and rhizoma alismatis extracting solution the preparation method is as follows:
4.1, rhizoma anemarrhenae extracting solution is prepared:
It takes the rhizoma anemarrhenae cleaned up to be sliced, is added according to the solid-liquid ratio of 1g: 20~30mL to 40~50 DEG C of 10~15% food
It pulls out, dries after impregnating 2~3h in salt water, obtain rhizoma anemarrhenae piece；
Solution II is added into rhizoma anemarrhenae piece by 1g: 40~60mL solid-liquid ratio, in 98~100 DEG C of 1~2h of extraction, filtering is known
Female filtrate；
The solution II be containing 0.05~0.09% salt, 2~5% acetic acid and 1~3% ethyl alcohol aqueous solution,
Middle % is quality %；
Solution III is added into rhizoma anemarrhenae filtrate, in 98~100 DEG C of 1~2h of extraction, is obtained rhizoma anemarrhenae and is extracted crude liquid；
The solution III: volume ratio=0.5 of rhizoma anemarrhenae filtrate~0.8:1；
The solution III is the aqueous solution containing 4~10% acetic acid and 2~5% ethyl alcohol, and wherein % is quality %；
Gained rhizoma anemarrhenae is extracted into crude liquid and concentrates it to the 20~25% of original volume with Rotary Evaporators, room temperature is cooled to and obtains
Obtain rhizoma anemarrhenae concentrate；
After the filtering of rhizoma anemarrhenae concentrate, rhizoma anemarrhenae is replaced to repeat the above steps extraction 2~3 times with gained filter residue, merging filtrate, mistake
Filter obtains rhizoma anemarrhenae extracting solution；
4.2, Radix Et Rhizoma Rhei extract and rhizoma alismatis extracting solution are prepared:
With the rheum officinale cleaned up and rhizoma alismatis, is extracted respectively instead of rhizoma anemarrhenae according to step 4.1, obtain Radix Et Rhizoma Rhei extract respectively
With rhizoma alismatis extracting solution.
5. the preparation method of the full nutritional jelly of heat-clearing lipid-loweringing according to any one of claims 1 to 4, it is characterised in that:
It is described compounding flavoring agent the preparation method comprises the following steps:
Peach gum powder, lactic acid, citric acid, Sucralose, xylitol, salt and sodium bicarbonate are pressed 3~5: 0.2~0.8: 0.3~1.2
: 0.02~0.07: 3~8: 0.05~0.08: 0.1~0.15 mass ratio is compounded, and compound is obtained；
Gained compound is soluble in water according to the solid-liquid ratio of 1g: 150~280mL, 60~65 DEG C of water temperature, control pan feeding flow velocity 2
~4L/min, 200~300r/min of mixing speed when addition obtain compounding flavoring agent after being completely dissolved.
6. utilizing the full nutritional jelly of any resulting heat-clearing lipid-loweringing of preparation method of Claims 1 to 55.
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