CN110013031A - A kind of preparation method of gelidium jelly - Google Patents
A kind of preparation method of gelidium jelly Download PDFInfo
- Publication number
- CN110013031A CN110013031A CN201910459268.4A CN201910459268A CN110013031A CN 110013031 A CN110013031 A CN 110013031A CN 201910459268 A CN201910459268 A CN 201910459268A CN 110013031 A CN110013031 A CN 110013031A
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- Prior art keywords
- powder
- gelidium jelly
- preparation
- agar
- gelidium
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a kind of preparation methods of gelidium jelly, fresh agar is dried and obtains drystone cauliflower, the drystone cauliflower is put into soaking and washing in tap water, the agar after pulling cleaning out drains, the agar drained is shredded with scissors, obtains parmelia saxatilis chinensis particle；The parmelia saxatilis chinensis particle is put into ingredient powder liquid and is mixed, heating water bath obtains gelidium jelly crude product；Take filtrate spare until being visible by naked eyes impurity with three layers of filtered through gauze gelidium jelly crude product；Rock sugar to be clayed into power with pulverizer, candy sugar powder and Herba Menthae powder are added in the filtrate, is subsequently poured into mold, cooling is stood to it and solidifies gelation, acquisition operation is simple, and it is common using material, for removing the good gelidium jelly of fishy smell effect.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of gelidium jelly.
Background technique
Agar, Rhodophyceae, Gelidiaceae.Minerals and multivitamin rich in, energy clearing lung and eliminating phlegm, heat-clearing are dry
It is wet, nourishing yin and lessening fire, cooling blood and hemostasis, and have relieving summer-heat effect.Alginate substance especially contained by it has antihypertensive effect, institute
The starch sulfuric acid ester contained is polysaccharose substance, has lipid-reducing function, there is certain preventive and therapeutic effect to hypertension, hyperlipidemia.By
It is seldom developed by people in it, so it is considered that exploitation agar " jelly " product is the road of a very good solution.Utilize stone
Cauliflower heat is dissolved, and the characteristic of plastic develops the processing process of parmelia saxatilis jelly after cooling, and emphasis solves the removal of fishy smell, coagulates
The key points for operation such as the establishment of adhesive tape part and the promotion of taste flavor are produced gelatinous parmelia saxatilis and are frozen, after being packaged convenient for promote with
Universal, collocation is allowed to meet the taste of different crowd with different seasonings, and does not lose original health-care effect, and unique flavor is suitble to youngster
Virgin and old man is edible, to improve the economic value of agar.If by the gelidium jelly of existing method preparation, operation side
Method is complicated, and used reagent is more, be easy to cause existing bioactive substance itself to be destroyed, and cost is also higher, is pacifying
Defect in full property and convenience.
Summary of the invention
Object of the present invention is to: a kind of preparation method of gelidium jelly is provided, to solve the above problems.
The technical scheme is that
A kind of preparation method of gelidium jelly, this method comprises the following steps:
(1) pretreatment of raw material: fresh agar is dried and obtains drystone cauliflower, the drystone cauliflower is put into tap water
Middle soaking and washing, the agar after pulling cleaning out drain, the agar drained are shredded with scissors, obtain parmelia saxatilis chinensis particle；
(2) auxiliary material and heating extraction are added: the parmelia saxatilis chinensis particle being put into ingredient powder liquid and is mixed, heating water bath obtains
Gelidium jelly crude product；
(3) it filters: taking filtrate spare until being visible by naked eyes impurity with three layers of filtered through gauze gelidium jelly crude product；
(4) it seasons and forms: rock sugar is clayed into power with pulverizer, candy sugar powder and Herba Menthae powder are added in the filtrate,
It is subsequently poured into mold, stands cooling to its solidification gelation, acquisition gelidium jelly.
Further, the time of soaking and washing described in step (1) is 5min.
Further, the diameter of parmelia saxatilis chinensis particle described in step (1) is 0.6~0.9cm.
It further, include water, edible alcohol and deodorization auxiliary material, the agar in ingredient powder liquid described in step (2)
The solid-liquid ratio of particle and water is 1:100-1:120, and the concentration of the edible alcohol is 40%, and the dosage of the edible alcohol is water
1/4-1/5.
Further, deodorization auxiliary material described in step (2) includes ginger powder and licorice powder, and the ginger powder is in the auxiliary material
Percentage in powder liquid is 0.06%, and percentage of the licorice powder in the ingredient powder liquid is 0.10%.
Further, bath temperature described in step (2) is 100 DEG C, heating time 60-80min.
Further, percentage of the candy sugar powder in the filtrate described in step (4) is 1.5-2%, the Herba Menthae powder
Percentage in the filtrate is 0.5-1%.
The present invention provides a kind of preparation method of gelidium jelly, advantages are as follows: and operation is simple, common using material,
It is good for removal fishy smell effect.
Detailed description of the invention
Fig. 1 is the schematic diagram of influence of the different heating time to gel time in a kind of preparation method of gelidium jelly；
Fig. 2 is that different feed liquid compares the influence that parmelia saxatilis freezes Gelatin Quality in a kind of preparation method of gelidium jelly.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, With reference to embodiment
The present invention is described in further detail.
A kind of process flow of the preparation method of gelidium jelly in the present invention: raw material selection-→ cleaning-→ chopping-
→ heating deodorization extraction-→ filtering-→ seasoning-→ finished product-→ inspection-→ packaging.
Raw material selection: selection agar raw material is purchased from Zhejiang Province, Shengsi County, Zhoushan.Fresh agar is dried processing
At drystone cauliflower, drystone cauliflower is in filiform, and silk is soft, white or micro- Huang, the doping impurity such as small shell sea stone.
Feedstock processing: impurity elimination.The drystone cauliflower that purchase comes is impure, is mixed with small shell, stone etc., feedstock processing has very much must
It wants.Shell will be chosen in order to avoid influencing quality.Select impurity few for raw material as far as possible.
Cleaning: agar is put into tap water (water temperature is natural) soaking and washing 5 minutes.
Drain: the agar after pulling cleaning out drains.
Chopping: the agar drained is shredded with scissors, particle diameter about 0.6~0.9cm.
Addition auxiliary material and heating extraction: the agar for cleaning and draining being put into ingredient powder liquid and is mixed, and operation is light
Fastly.The solid-liquid ratio 1:100-1:120 of agar and water, and the edible alcohol that concentration is 40% is added, the dosage of alcohol is water
, extracting solution is made；Deodorization auxiliary material ginger powder 0.06%+ licorice powder 0.10% (percentage with the content of extracting solution be according to
According to).100 DEG C of bath temperature, heating time 60-80min, it can be made into that quality is preferable, shape is complete, malleable under this condition
The gelidium jelly good, hardness is suitable, homogeneous.
Filtering: it while hot with three layers of filtered through gauze, is repeated several times and carries out, until being visible by naked eyes impurity, take filtrate spare.
Seasoning: rock sugar is clayed into power with pulverizer, and the candy sugar powder and 0.5-1% of 1.5-2% are added in above-mentioned filtrate
Herba Menthae powder.Further according to the taste characteristics of different crowd, the different food such as jujube, fructus lycii, fruity edible essence can be properly added
Additive.
Finished product (packaging): pouring into mold for said extracted liquid, stands cooling to it and solidifies gelation, can pack molding.
As shown in Figure 1, the gel time of gelidium jelly and heating time are significantly negatively correlated herein in test several times,
Therefore the length of agar setting time can be judged with heating time.Heating time is longer, shorter needed for setting time.
Agar dosage and agar tissue hardness and gel state as shown in Figure 2 are positively correlated.It is identical in other conditions
In the case where, solid-liquid ratio is smaller, and agar tissue hardness is bigger.Solid-liquid ratio organizes mouthfeel best in 1:120 as shown in Figure 2,
The too low colloid of solid-liquid ratio is hard, and solid-liquid ratio is excessively high, and colloid does not form.
Influence of the different deodorization auxiliary materials of table 1 to gelidium jelly gel and mouthfeel
When pH value as shown in table 1 is in strong acidity condition, unfavorable agar tissue gel, when pH weak base or neutrallty condition,
Agar tissue gel is had no significant effect.If other conditions are the same, most suitable deodorization condition is ginger powder 0.06%+
Licorice powder 0.10%, ginger or the low then deodorization effect of Radix Glycyrrhizae ratio accounting are poor, and ginger Radix Glycyrrhizae accounting height then covers its agar original
There is flavor.
The physical and chemical index of product:
Appearance: entire body is glittering and translucent；Pale yellow, and uniformity；Immaculate, no precipitating.
Quality: delicate mouthfeel is smooth；Tissue is soft moderate, has elasticity；After detachment vessel, original shape can be kept substantially
State.Close structure is in gel, homogeneous, free from admixture or bubble.Satiny mouthfeel without exception, colloid have exhausting property, and bite is suitable
In.
Flavor: without obvious fishy smell, the additives taste such as ginger Radix Glycyrrhizae is unobvious, maintains the original fragrant of agar.
Composition measurement: in the every 100g of gelidium jelly finished product each nutrient content account for dry weight ratio it is as follows: protein
11.5%, fat < 1%, carbohydrate 78%, ash content 9%；Wherein thiamine 0.06mg, riboflavin 0.2mg, niacin
3.3mg, vitamin E 14.84mg, calcium 167mg, magnesium 15mg, sodium 3.46mg, iron 2mg, zinc 1.94mg, selenium 15.19mg also contain
Phycocolloid, ergosterol etc..
Sensory evaluation scores, standard such as table 2 are carried out with color, flavor, structural state and mouthfeel.
2 sensory evaluation criteria of table
20 people are selected at random, the appraisal result of obtained finished product is shown in Table 3.
Influence of the different deodorization auxiliary materials of table 3 for gelidium jelly sensory evaluation scores
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to preferable
Embodiment describes the invention in detail, those skilled in the art should understand that, it can be to technology of the invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered in this hair
In bright scope of the claims.
Claims (7)
1. a kind of preparation method of gelidium jelly, which is characterized in that this method comprises the following steps:
(1) pretreatment of raw material: fresh agar is dried and obtains drystone cauliflower, the drystone cauliflower is put into tap water and is soaked
Bubble cleaning, the agar after pulling cleaning out drain, the agar drained are shredded with scissors, obtain parmelia saxatilis chinensis particle；
(2) auxiliary material and heating extraction are added: the parmelia saxatilis chinensis particle being put into ingredient powder liquid and is mixed, heating water bath obtains parmelia saxatilis
Dish jelly crude product；
(3) it filters: taking filtrate spare until being visible by naked eyes impurity with three layers of filtered through gauze gelidium jelly crude product；
(4) it seasons and forms: rock sugar is clayed into power with pulverizer, candy sugar powder and Herba Menthae powder are added in the filtrate, then
It pours into mold, stands cooling to its solidification gelation, acquisition gelidium jelly.
2. a kind of preparation method of gelidium jelly according to claim 1, it is characterised in that: soaked described in step (1)
The time of bubble cleaning is 5min.
3. a kind of preparation method of gelidium jelly according to claim 1, it is characterised in that: stone described in step (1)
The diameter of cauliflower particle is 0.6~0.9cm.
4. a kind of preparation method of gelidium jelly according to claim 1, it is characterised in that: auxiliary described in step (2)
It include water, edible alcohol and deodorization auxiliary material in feed powder liquid, the solid-liquid ratio of the parmelia saxatilis chinensis particle and water is 1:100-1:120, institute
The concentration for stating edible alcohol is 40%, and the dosage of the edible alcohol is the 1/4-1/5 of water.
5. a kind of preparation method of gelidium jelly according to claim 4, it is characterised in that: step is gone described in (2)
Raw meat auxiliary material includes ginger powder and licorice powder, and percentage of the ginger powder in the ingredient powder liquid is 0.06%, the Radix Glycyrrhizae
Percentage of the powder in the ingredient powder liquid is 0.10%.
6. a kind of preparation method of gelidium jelly according to claim 1, it is characterised in that: water described in step (2)
Bath temperature is 100 DEG C, heating time 60-80min.
7. a kind of preparation method of gelidium jelly according to claim 1, it is characterised in that: ice described in step (4)
Percentage of the Icing Sugar in the filtrate is 1.5-2%, and percentage of the Herba Menthae powder in the filtrate is 0.5-1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910459268.4A CN110013031A (en) | 2019-05-29 | 2019-05-29 | A kind of preparation method of gelidium jelly |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910459268.4A CN110013031A (en) | 2019-05-29 | 2019-05-29 | A kind of preparation method of gelidium jelly |
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| CN110013031A true CN110013031A (en) | 2019-07-16 |
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| CN201910459268.4A Pending CN110013031A (en) | 2019-05-29 | 2019-05-29 | A kind of preparation method of gelidium jelly |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134305A (en) * | 2019-12-20 | 2020-05-12 | 广东一方制药有限公司 | Sore-throat relieving jelly and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170730A (en) * | 2018-09-26 | 2019-01-11 | 佛山科学技术学院 | A kind of preparation method of ginger juice coral jelly |
-
2019
- 2019-05-29 CN CN201910459268.4A patent/CN110013031A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170730A (en) * | 2018-09-26 | 2019-01-11 | 佛山科学技术学院 | A kind of preparation method of ginger juice coral jelly |
Non-Patent Citations (1)
| Title |
|---|
| 崔海辉: "石花菜保健饮料的加工工艺", 《浙江农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134305A (en) * | 2019-12-20 | 2020-05-12 | 广东一方制药有限公司 | Sore-throat relieving jelly and preparation method thereof |
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Application publication date: 20190716 |