CN110353220A - A kind of preparation method of green starch health jelly - Google Patents
A kind of preparation method of green starch health jelly Download PDFInfo
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- CN110353220A CN110353220A CN201810308760.7A CN201810308760A CN110353220A CN 110353220 A CN110353220 A CN 110353220A CN 201810308760 A CN201810308760 A CN 201810308760A CN 110353220 A CN110353220 A CN 110353220A
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- 239000008107 starch Substances 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 46
- 230000036541 health Effects 0.000 title claims abstract description 26
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of preparation methods of green starch health jelly, comprising the following steps: the preparation of haw juice, the preparation of black fruit fructus lycii extracting solution, the preparation of green tea extractive liquor, the preparation of blended fruit juice, the preparation of mixed liquor, the preparation of composite glue powder, melt glue and (rubber powder is added while stirring in the mixed liquor prepared, 70 DEG C are heated to, lasting stirring keeps 15min), sterilization (uses 65 DEG C of pasteurize, 30min), it refrigerates.Using preparation process of the invention, the green starch health jelly production that not only abundant nutrition can be directly made, be pleasant to the eye and taste, and also the structural state of the jelly production is preferable, and preferably, mouthfeel is improved elasticity.
Description
[technical field]
The present invention relates to a kind of preparation methods of green starch health jelly, belong to jelly processing technique field.
[background technique]
Green starch is different from traditional jelly thickener, and amylose content is abundant in green starch, easy to aging.At this stage
The capsulating material of multi-purpose green starch production microcapsules, but in Chinese traditional food, it is manufactured through green starch aging to scrape
Bean jelly has certain elasticity, and taste is salubrious, thus makes jelly using green starch in the present invention.
Hawthorn is that China is traditional, fruit of integration of drinking and medicinal herbs, and yield is more, and haw flakes, haw jelly etc. is made more.In hawthorn
In, there are Hawthorn Polysaccharides abundant；Black fruit fructus lycii is the traditional berries in China, integration of drinking and medicinal herbs food, is flower in nature
The most food of color glycosides content；Green tea is China's traditional food, is sold abroad, and tea polyphenols are rich in.Hawthorn Polysaccharides, anthocyanin and tea
These three functional materials of polyphenol have good antioxidation, and the health care also with strengthen immunity and reducing blood lipid is made
With.
With the variation of people's Diet concept, health-care nutritive food is increasingly had been favored by people.Based on traditional
Jelly processing technology, for the present invention with green starch for main thickener, hawthorn, black fruit fructus lycii and green tea are primary raw material, are passed through
Scientific allocation and optimization, be made green starch health jelly, have the characteristics that it is convenient and efficient, full of nutrition, be pleasant to the eye and taste, expire
The demand of sufficient the majority of consumers, has a vast market foreground.
[summary of the invention]
The purpose of the present invention is making up the vacancy of existing market, a kind of preparation side of green starch health jelly is provided
Method.This product can play green starch gel, Green Tea Polyphenols, black fruit fructus lycii anthocyanin, hawthorn under the premise of guaranteeing taste
The advantage of polysaccharide is produced abundant nutrition, is protected with anti-oxidant and strengthen immunity etc. by the optimization to production technology
The jelly production of strong effect.
Method provided by the invention is to prepare the blended fruit juice of haw juice, black fruit fructus lycii extracting solution and green tea extractive liquor, is added
It is subject to the compound adhesive based on green starch, is refrigerated after high-temperature molten glue, so that being made, there is anti-oxidant, senile-resistant efficacy mung bean to form sediment
Powder health jelly.This product has good taste and state, and has good healthcare function.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of preparation method of green starch health jelly comprising the steps of:
(1) preparation of haw juice: choosing full greatly, the mature Fructus Crataegi of grain, rotten, sick, damage, wormed fruit is rejected, by hawthorn
Decladding is cleaned, is beaten with water in 1:5-1:20 (w/w) ratio, the slurries filtering accomplished fluently obtains haw juice；
(2) preparation of black fruit fructus lycii extracting solution: choosing good black fruit fructus lycii dried fruit, rejects rotten, sick, damage, wormed fruit, will be black
Dried wolfberry fruit and water are mixed in the ratio of 1:20-1:60 (w/w), after being placed in 50 DEG C of constant temperature holding 4h, are filtered to get black fruit
Fructus lycii extracted solution；
(3) preparation of green tea extractive liquor: choosing excellent green tea, and rejecting is rotten, damage, worm leaf is cleaned, and is crushed to obtain tealeaves
Broken tea and water are mixed in the ratio of 1:16-1:32 (w/w), after being placed in 50 DEG C of constant temperature holding 40min, were carried out by clast
Filter is to get green tea extractive liquor；
(4) mixing preparation: haw juice obtained, black fruit fructus lycii extracting solution and green tea extractive liquor are mixed by a certain percentage
It closes to get clean taste, sapid blended fruit juice；
(5) preparation of mixed liquor: weighing 5-15% (w/w) xylitol and 0.05-0.2% (w/w) citric acid, is added extremely
It in blended fruit juice, is completely dissolved to xylitol and citric acid, i.e. acquisition mixed liquor；
(6) melt glue: weighing the composite glue powder of 6-10%, be added into mixed liquor, carry out boiling glue at 60-70 DEG C, make multiple
It closes glue to melt completely, well-done glue is poured into container and is sealed；
(7) it sterilizes: using pasteurize, sterilization temperature is 65 DEG C, and the time keeps 30min；
(8) it refrigerates: to get green starch health fruit after refrigeration 12h under the conditions of the glue that sterilization finishes is placed in 0-4 DEG C
Freeze.
In the present invention, it is preferred to, haw juice is made in 1:5 ratio with water in the hawthorn slurry in the step (1).
In the present invention, it is preferred to, the black fruit fructus lycii dried fruit and water in the step (2) are with the ratio of 1:40 (w/w), system
Obtain black fruit fructus lycii extracting solution.
In the present invention, it is preferred to, broken tea and water in the step (3) are made green with the ratio of 1:24 (w/w)
Tea extract.
In the present invention, it is preferred to, the additive amount of haw juice is 58% (w/w) in the blended fruit juice in the step (4),
The additive amount of black fruit fructus lycii extracting solution is 21% (w/w), and the additive amount of green tea extractive liquor is 21% (w/w).
In the present invention, it is preferred to, the additive amount of the xylitol in the step (5) is 9%, and the additive amount of citric acid is
0.10%.
In the present invention, it is preferred to, the composite glue powder additive amount in the step (6) is 8.0%.
In the present invention, it is preferred to, composite glue powder in the step (6) is green starch and carragheen, its ratio be
4:1(w/w)。
In the present invention, it is preferred to, jelly production in the step (8) is pale pink, opaque, has hawthorn, black
The mixing flavor of fruit fructus lycii and green tea.
The invention difference from existing technology is that the present invention achieves following technical effect:
Green starch health jelly of the invention uses green starch as thickener, sense organ compared with traditional jelly
Characteristic is that coagulation result is good, and fine and smooth, flexible, non-friable, beautiful appearance has good hawthorn, black fruit fructus lycii and green tea
Mixing flavor.The water that the method for the present invention uses meets drinking water standard, and green starch and carragheen are food-grade, thus are obtained
Jelly it is highly-safe, it is without side-effects, can directly eat.
[Detailed description of the invention]
Fig. 1 is product manufacturing process figure；
Fig. 2 is green starch gel；
Fig. 3 is influence of the additive amount of green starch to green starch gel tissue state；
Fig. 4 is blended fruit juice with the influence for comparing jelly structural state；
Fig. 5 a, Fig. 5 b are Mixture Experiments optimization figure；
Fig. 6 is influence of the additive amount of xylitol to jelly structural state；
Fig. 7 is influence of the additive amount of citric acid to jelly structural state；
Fig. 8 is composite glue powder with the influence for comparing jelly structural state；
Fig. 9 is product pictorial diagram.
[specific embodiment]
The specific embodiment of the invention is described in detail with reference to the accompanying drawing, advantage and feature will be with description and
It is apparent.But examples are merely exemplary, and it is not intended to limit the scope of the present invention in any way.Those skilled in the art answer
It should be appreciated that without departing from the spirit and scope of the invention can details to technical solution of the present invention and form repair
Change or replace, but these modifications and replacement are fallen within the protection scope of the present invention.
Embodiment 1
A kind of preparation method of green starch health jelly comprising the steps of:
(1) preparation of haw juice: choosing full greatly, the mature Fructus Crataegi of grain, rotten, sick, damage, wormed fruit is rejected, by hawthorn
Decladding, mashing, filtering are cleaned, haw juice is made in 1:5 ratio mixing preparation with water；
(2) preparation of black fruit fructus lycii extracting solution: choosing good black fruit fructus lycii dried fruit, rejects rotten, sick, damage, wormed fruit, will be black
Dried wolfberry fruit and water are mixed in the ratio of 1:40 (w/w), after being placed in 50 DEG C of constant temperature holding 4h, are beaten, are filtered to get black fruit
Fructus lycii extracted solution；
(3) preparation of green tea extractive liquor: choosing excellent green tea, and rejecting is rotten, damage, worm leaf is cleaned, and is crushed to obtain tealeaves
Broken tea and water are mixed in the ratio of 1:24 (w/w), after being placed in 50 DEG C of constant temperature holding 40min, are beaten, mistake by clast
Filter is to get green tea extractive liquor；
(4) mixing preparation: being 58% by the additive amount of haw juice obtained, black fruit fructus lycii extracting solution and green tea extractive liquor
(w/w), the additive amount of black fruit fructus lycii extracting solution is 21% (w/w), and the additive amount of green tea extractive liquor is that 21% (w/w) is mixed
It closes to get clean taste, sapid blended fruit juice；
(5) preparation of mixed liquor: weighing 9% (w/w) xylitol and 0.1% (w/w) citric acid, is added to blended fruit juice
In, it is completely dissolved to xylitol and citric acid, i.e. acquisition mixed liquor；
(6) melt glue: weighing 8.0% composite glue powder, composite glue powder is green starch and carragheen, and its ratio be 4:1 (w/
W), it is added into mixed liquor, carries out boiling glue at 60-70 DEG C, melt compound adhesive completely, well-done glue is poured into container
Sealing；
(7) it sterilizes: using pasteurize, sterilization temperature is 65 DEG C, and the time keeps 30min；
(8) it refrigerates: to get green starch health fruit after refrigeration 12h under the conditions of the glue that sterilization finishes is placed in 0-4 DEG C
Freeze, product is pale pink, opaque, the mixing flavor with hawthorn, black fruit fructus lycii and green tea.
Embodiment 2
A kind of preparation method of green starch health jelly comprising the steps of:
(1) preparation of haw juice: choosing full greatly, the mature Fructus Crataegi of grain, rotten, sick, damage, wormed fruit is rejected, by hawthorn
Decladding, mashing, filtering are cleaned, haw juice is made in 1:6 ratio mixing preparation with water；
(2) preparation of black fruit fructus lycii extracting solution: choosing good black fruit fructus lycii dried fruit, rejects rotten, sick, damage, wormed fruit, will be black
Dried wolfberry fruit and water are mixed in the ratio of 1:40 (w/w), after being placed in 50 DEG C of constant temperature holding 4h, are beaten, are filtered to get black fruit
Fructus lycii extracted solution；
(3) preparation of green tea extractive liquor: choosing excellent green tea, and rejecting is rotten, damage, worm leaf is cleaned, and is crushed to obtain tealeaves
Broken tea and water are mixed in the ratio of 1:24 (w/w), after being placed in 50 DEG C of constant temperature holding 40min, are beaten, mistake by clast
Filter is to get green tea extractive liquor；
(4) mixing preparation: being 58% by the additive amount of haw juice obtained, black fruit fructus lycii extracting solution and green tea extractive liquor
(w/w), the additive amount of black fruit fructus lycii extracting solution is 21% (w/w), and the additive amount of green tea extractive liquor is that 21% (w/w) is mixed
It closes to get clean taste, sapid blended fruit juice；
(5) preparation of mixed liquor: weighing 10% (w/w) xylitol and 0.15% (w/w) citric acid, is added to mixing fruit
It in juice, is completely dissolved to xylitol and citric acid, i.e. acquisition mixed liquor；
(6) melt glue: weighing 10% composite glue powder, composite glue powder is green starch and carragheen, and its ratio be 4:1 (w/
W), it is added into mixed liquor, carries out boiling glue at 60-70 DEG C, melt compound adhesive completely, well-done glue is poured into container
Sealing；
(7) it sterilizes: using pasteurize, sterilization temperature is 65 DEG C, and the time keeps 30min；
(8) it refrigerates: to get green starch health fruit after refrigeration 12h under the conditions of the glue that sterilization finishes is placed in 0-4 DEG C
Freeze, product is pale pink, opaque, the mixing flavor with hawthorn, black fruit fructus lycii and green tea.
[result verification]
Influence of the 1 green starch additive amount to green starch gel organoleptic quality
The green starch of addition 6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5% is tested, according to
Sensory evaluation, to study the structural state of green starch additive amount gel, specific test result is shown in Table 1 and Fig. 3.
Influence of the 1 green starch additive amount of table to green starch gel organoleptic quality
Using the method for sensory evaluation scores, by the structural state of the structural state of green starch gel obtained and commercially available jelly
It is compared scoring (see Fig. 3).By Fig. 3 and table 1 it is found that structural state scores most when green starch additive amount is 8.0%
Height, coagulation result is preferable, and elutriation output is seldom, flexible, slightly dust taste, thus 8.0% be green starch best addition
Amount.
The influence of the organoleptic quality of the jelly of the blended fruit juice of 2 different ratios
By haw juice, black fruit fructus lycii extracting solution and green tea extractive liquor according to 3:1:1,1:3:1,1:1:3,2:2:1,2:1:2,
1:2:2,1:1:1,7:4:4,4:7:4,4:4:7 are deployed, and add 8.0% green starch, 7.0% xylitol,
0.10% citric acid carries out experimental study, and specific test result is shown in Fig. 4, Fig. 5 a, Fig. 5 b, table 2 and table 3.
The influence of the organoleptic quality of the jelly of the blended fruit juice of 2 different ratio of table
The sensory evaluation scores of the jelly of the blended fruit juice of 3 different ratio of table
Note: the identical difference that represents of letter is not significant (P>0.05) in table, not identical to represent significant difference (P<0.05).
Using the method for scoring, by the structural state of the jelly of the blended fruit juice of different ratio obtained and commercially available jelly
Structural state is compared scoring (see Fig. 4).Known by Fig. 4, table 2 and table 3, haw juice: black fruit fructus lycii extracting solution: green tea extractive liquor
When=2:2:1, the structural state of jelly is best；When haw juice: black fruit fructus lycii extracting solution: when green tea extractive liquor=3:1:1, fruit
Jelly taste is preferable, and when black fruit fructus lycii extracting solution is more, jelly taste is more strange, when green tea extractive liquor is more, jelly band
There is bitter taste.The simple form weight of Mixture Experiments is carried out to the jelly of the blended fruit juice of different ratio using Design-Expert 11.0
The data of heart experimental design analyze (see Fig. 5 a, Fig. 5 b), by Fig. 5 a, Fig. 5 b it is found that optimal blended fruit juice proportion is haw juice
57.8371% is accounted for, black fruit fructus lycii extracting solution accounts for 21.1268%, and green tea extractive liquor accounts for 21.0261%.
In conclusion working as haw juice in blended fruit juice accounts for 57.8371%, black fruit fructus lycii extracting solution accounts for 21.1268%, green tea
When extracting solution accounts for 21.0261%, the structural state of jelly is preferable, flexible, and color is pale pink, and haw taste is dense, black fruit fructus lycii
Taste and green tea taste are moderate, and hardness is moderate, this is optimal blended fruit juice proportion.
Influence of the 3 different xylitol additive amounts to jelly quality
Addition 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, 10.0% xylitol, add 8.0% it is green
Beans starch, 0.1000% citric acid are tested, to study influence of the xylitol of Different adding amount to jelly quality, specifically
Test result is shown in Fig. 6, table 4.
The sensory evaluation scores of the jelly of the different xylitol additive amounts of table 4
Note: the identical difference that represents of letter is not significant (P>0.05) in table, not identical to represent significant difference (P<0.05).
Using the method for scoring, by the group of the structural state of the jelly of different xylitol additive amounts obtained and commercially available jelly
The state of knitting is compared scoring (see Fig. 6).By Fig. 6 and table 4 it is found that the structural state of jelly scores with xylitol additive amount
Increase it is in rising trend, when xylitol additive amount be 9.0% when, structural state reaches best, further add xylitol,
Structural state is deteriorated；When the additive amount of xylitol is 9.0%, sensory evaluation scores highest, sugariness is moderate.
In conclusion jelly structural state is preferable, and flexible, sugariness is moderate when xylitol additive amount is 9.0%, because
This 9.0% be xylitol optimum addition.
Influence of the 4 different citric acid additive amounts to jelly quality
Add 100mL blended fruit juice weight 0.23%, 0.18%, 0.15%, 0.13%, 0.11%, 0.10%,
0.09% citric acid adds 8.0% green starch, and 9.0% xylitol is tested, to study the lemon of Different adding amount
Influence of the lemon acid to jelly quality, specific test result are shown in Fig. 7, table 5.
The sensory evaluation scores of the jelly of the different citric acid additive amounts of table 5
Note: the identical difference that represents of letter is not significant (P>0.05) in table, not identical to represent significant difference (P<0.05).
Using the method for scoring, by the group of the structural state of the jelly of different citric acid additive amounts obtained and commercially available jelly
The state of knitting is compared scoring (see Fig. 7).
By Fig. 7 and table 5 it is found that the structural state scoring of jelly is first as the additive amount of citric acid increases, when citric acid
When additive amount is 0.1286%, the structural state scoring highest of jelly；When citric acid additive amount be 0.10% be jelly sense
Official's scoring highest, mild acidity, when citric acid additive amount is greater than 0.10%, jelly tart flavour lid crosses sweet taste, when citric acid additive amount
When lower than 0.10%, the sweet taste of jelly accounts for leading, and tart flavour is inadequate.
In conclusion jelly structural state is general when citric acid additive amount is 0.10%, and it is flexible, it is sour-sweet moderate, because
This 0.10% be citric acid optimum addition.
Influence of the composite glue powder of 5 different ratios to jelly quality
Addition 8.0% composite glue powder, wherein the proportion of green starch and carragheen be respectively 4:1,4:2,4:3,4:4,
The proportion of 3:4,2:4,1:4 add 9.0% xylitol, and 0.10% citric acid is tested, to study different ratio
Influence of the composite glue powder to jelly quality, specific test result are shown in Fig. 8, table 6.
The sensory evaluation scores of the jelly of the composite glue powder of 6 different ratio of table
Note: the identical difference that represents of letter is not significant (P>0.05) in table, not identical to represent significant difference (P<0.05).
Using the method for scoring, by the structural state of the jelly of the composite glue powder of different ratio obtained and commercially available jelly
Structural state is compared scoring (see Fig. 8).As shown in Figure 8, when green starch: when carragheen=4:1, hence it is evident that improve jelly
Structural state, the structural state of structural state and commercially available jelly is very close, with carragheen substitution green starch amount increase
It is more, boil that glue is not easy to operate, and the structural state scoring of jelly is also being gradually reduced；As shown in Table 6, work as green starch: OK a karaoke club
When glue=4:1, the sensory evaluation scores highest of jelly, the amount with carragheen substitution green starch increases, and jelly taste gradually becomes
It is bitter.
In conclusion when green starch: when carragheen=4:1, jelly structural state is good, flexible, sour-sweet moderate, therefore
Green starch: carragheen=4:1 is the optimum proportioning of composite glue powder.
Claims (9)
1. a kind of preparation method of green starch health jelly, it is characterised in that comprise the steps of:
(1) preparation of haw juice: choosing full greatly, the mature Fructus Crataegi of grain, rejects rotten, sick, damage, wormed fruit, hawthorn is cleaned
Decladding is beaten with water in 1:5-1:20 (w/w) ratio, and the slurries filtering accomplished fluently obtains haw juice；
(2) preparation of black fruit fructus lycii extracting solution: choosing good black fruit fructus lycii dried fruit, rotten, sick, damage, wormed fruit is rejected, by lycium ruthenicum
Dried fruit and water are mixed in the ratio of 1:20-1:60 (w/w), after being placed in 50 DEG C of constant temperature holding 4h, are filtered to get black fruit fructus lycii
Extracting solution；
(3) preparation of green tea extractive liquor: choosing excellent green tea, and rejecting is rotten, damage, worm leaf is cleaned, and is crushed to obtain broken tea,
Broken tea and water are mixed in the ratio of 1:16-1:32 (w/w), after being placed in 50 DEG C of constant temperature holding 40min, are filtered, i.e.,
Obtain green tea extractive liquor；
(4) mixing preparation: haw juice obtained, black fruit fructus lycii extracting solution and green tea extractive liquor are mixed in a certain ratio,
Up to clean taste, sapid blended fruit juice；
(5) preparation of mixed liquor: weighing 5-15% (w/w) xylitol and 0.05-0.2% (w/w) citric acid, is added to mixing
It in fruit juice, is completely dissolved to xylitol and citric acid, i.e. acquisition mixed liquor；
(6) melt glue: weighing the composite glue powder of 6-10%, be added into mixed liquor, carry out boiling glue at 60-70 DEG C, make compound adhesive
Melt completely, well-done glue is poured into container and is sealed；
(7) it sterilizes: using pasteurize, sterilization temperature is 65 DEG C, and the time keeps 30min；
(8) it refrigerates: to get green starch health jelly after refrigeration 12h under the conditions of the glue that sterilization finishes is placed in 0-4 DEG C.
2. the preparation method of green starch health jelly according to claim 1, it is characterised in that: the step (1)
In hawthorn slurry press with water with the obtained haw juice of 1:5 ratio.
3. the preparation method of green starch health jelly according to claim 1, it is characterised in that: the step (2)
In black fruit fructus lycii dried fruit and water with the ratio of 1:40 (w/w), black fruit fructus lycii extracting solution is made.
4. the preparation method of green starch health jelly according to claim 1, it is characterised in that: the step (3)
In broken tea and water with the ratio of 1:24 (w/w), green tea extractive liquor is made.
5. the preparation method of green starch health jelly according to claim 1, it is characterised in that: the step (4)
In blended fruit juice in haw juice additive amount 58% (w/w), the additive amount of black fruit fructus lycii extracting solution is 21% (w/w), green tea
The additive amount of extracting solution is 21% (w/w).
6. the preparation method of green starch health jelly according to claim 1, it is characterised in that: the step (5)
In the additive amount of xylitol be 9%, the additive amount of citric acid is 0.10%.
7. the preparation method of green starch health jelly according to claim 1, it is characterised in that: the step (6)
In composite glue powder additive amount be 8.0%.
8. the preparation method of green starch health jelly according to claim 1, it is characterised in that: the step (6)
In composite glue powder be green starch and carragheen, its ratio be 4:1 (w/w).
9. the preparation method of green starch health jelly according to claim 1, it is characterised in that: the step (8)
In jelly production be pale pink, opaque, the mixing flavor with hawthorn, black fruit fructus lycii and green tea.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742254A (en) * | 2019-12-04 | 2020-02-04 | 怀化学院 | Skin-care beauty health jelly and preparation method thereof |
| CN110859291A (en) * | 2019-11-29 | 2020-03-06 | 湖北工业大学 | Red date, hawthorn fruit and soybean-dissolving powder and preparation method thereof |
| CN111838607A (en) * | 2020-07-20 | 2020-10-30 | 南昌大学 | Rice starch jelly with health care function and preparation method thereof |
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| CN103583937A (en) * | 2013-11-25 | 2014-02-19 | 张凤平 | Cattail-flavored health care jelly |
| CN103598491A (en) * | 2013-11-26 | 2014-02-26 | 刘海燕 | Production method for ginger-taste health-care jelly |
| CN106819109A (en) * | 2017-01-22 | 2017-06-13 | 济南大学 | The preparation method that a kind of sour milk powder freezes |
| CN107411001A (en) * | 2017-06-29 | 2017-12-01 | 塔里木大学 | A kind of black fruit fructus lycii jelly prescription and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103583937A (en) * | 2013-11-25 | 2014-02-19 | 张凤平 | Cattail-flavored health care jelly |
| CN103598491A (en) * | 2013-11-26 | 2014-02-26 | 刘海燕 | Production method for ginger-taste health-care jelly |
| CN106819109A (en) * | 2017-01-22 | 2017-06-13 | 济南大学 | The preparation method that a kind of sour milk powder freezes |
| CN107411001A (en) * | 2017-06-29 | 2017-12-01 | 塔里木大学 | A kind of black fruit fructus lycii jelly prescription and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110859291A (en) * | 2019-11-29 | 2020-03-06 | 湖北工业大学 | Red date, hawthorn fruit and soybean-dissolving powder and preparation method thereof |
| CN110742254A (en) * | 2019-12-04 | 2020-02-04 | 怀化学院 | Skin-care beauty health jelly and preparation method thereof |
| CN111838607A (en) * | 2020-07-20 | 2020-10-30 | 南昌大学 | Rice starch jelly with health care function and preparation method thereof |
| CN111838607B (en) * | 2020-07-20 | 2023-04-07 | 南昌大学 | Rice starch jelly with health care function and preparation method thereof |
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