CN110537692A - Processing method of dendrobium devoninum paxt jelly and product thereof - Google Patents
Processing method of dendrobium devoninum paxt jelly and product thereof Download PDFInfo
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- CN110537692A CN110537692A CN201910950537.7A CN201910950537A CN110537692A CN 110537692 A CN110537692 A CN 110537692A CN 201910950537 A CN201910950537 A CN 201910950537A CN 110537692 A CN110537692 A CN 110537692A
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- QWUWMCYKGHVNAV-UHFFFAOYSA-N 1,2-dihydrostilbene Chemical group C=1C=CC=CC=1CCC1=CC=CC=C1 QWUWMCYKGHVNAV-UHFFFAOYSA-N 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The embodiment of the invention discloses a processing method of dendrobium devoninum paxt jelly and a product thereof, wherein the processing method of the dendrobium devoninum paxt jelly comprises the steps of preparing dendrobium devoninum paxt liquid; step two, preparing jelly feed liquid; and step three, fusing the fresh dendrobium devoninum paxt liquid and the jelly liquid to prepare the fresh jelly. According to the processing method provided by the embodiment of the invention, the dendrobium devoninum paxt liquid is added into the jelly liquid, so that the jelly has extremely high health-care effects, has the effects of regulating intestinal tracts, nourishing kidney yin and protecting liver, and meets the requirements of consumers on functional leisure food; the processing method of the invention can keep the loss of nutrient components such as vitamins and the like and keep good smooth taste and flavor of the jelly; the invention develops a new direction of the dendrobium devonianum jelly variety, meets the requirements of consumers on functional leisure food and the requirements on eating and carrying convenience, and has great market popularization value.
Description
Technical Field
the invention relates to the technical field of food production, in particular to a processing method of dendrobium devoninum paxt jelly and a product thereof.
background
dendrobium devonianum belongs to orchidaceae plants, also called as the hawksbeard, is a traditional precious health-care medicine used as both medicine and food in China, has high medicinal value, and has obvious curative effects on the aspects of enhancing human immunity, nourishing stomach yin, nourishing kidney yin, protecting liver, relieving throat itching, coughing, relieving fever and pain, regulating blood sugar, controlling blood pressure, assisting tumor radiotherapy and chemotherapy, resisting aging and the like through modern pharmacological research of scientific research institutions for decades.
The purple dendrobium contains abundant polysaccharide, alkaloid, phenanthrene, bibenzyl, phenolic acid and flavonoid. The content of mannose in the medicinal materials is determined by adopting a high performance liquid chromatography, and the extract is extracted according to the related appendix of Chinese pharmacopoeia 2010 edition. The result shows that the micro-identification of the dendrobium devonianum has strong characteristics, good thin-layer chromatographic resolution and clear spots; the mass fraction of the dendrobium devonianum polysaccharide is 35.7-52.1 percent (average 42.7 percent), the mass fraction of the mannose is 27.8-46.1 percent (average 35.8 percent), and the mass fraction of the extract is 4.5-10.6 percent (average 7.38 percent).
the jelly is a semisolid sweet food prepared from edible gelatin, water, sugar, and fruit juice. Also called gel, has glittering and translucent appearance, bright color and soft and smooth mouthfeel. Currently, fruit jelly added with fruits, such as fruit juice jelly, nectarine pulp jelly, pineapple-flavored jelly, blueberry pulp jelly, assorted-flavored jelly, grape-flavored jellies, mango-flavored pudding, orange-flavored jellies, litchi-flavored pudding, apple-flavored jelly, and the like, is popular in the market. At present, no jelly containing contents is added with dendrobium devoninum paxt products.
disclosure of Invention
Aiming at the defects in the prior art, the invention provides a processing method of dendrobium devonianum jelly and a product thereof, aiming at overcoming the defects in the prior art.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:
According to a first aspect of the embodiments of the present invention, there is provided a method for processing dendrobium devonianum jelly, comprising the following steps:
Taking fresh dendrobium devoninum paxt strips, removing leaf sheaths, cleaning, cutting into sections, putting into a container, adding water into the container, treating and filtering, and collecting filtrate to prepare dendrobium devoninum paxt liquid;
Weighing water, white granulated sugar, ginseng, compound gum, citric acid, dendrobium devoninum paxt solution, preservative and maltose as raw materials, wherein the ginseng is artificially planted;
Boiling water, compound gum, white granulated sugar, ginseng, purple dendrobium liquid and maltose, uniformly stirring, sequentially adding citric acid and preservative, mixing and uniformly stirring to obtain jelly liquid;
and step three, uniformly stirring the jelly liquid prepared in the step two, and then sterilizing to prepare the dendrobium devoninum paxt jelly.
Furthermore, the dendrobium devoninum paxt powder can be directly used as raw materials together with water, white granulated sugar, ginseng, compound gum, citric acid, preservative and maltose, wherein the ginseng is artificially planted;
The weight parts of each component are respectively as follows: 120 parts of water, 2-15 parts of white granulated sugar, 0.2-0.5 part of ginseng (artificially planted), 1-2.5 parts of compound gum, 0.1-0.3 part of citric acid, 2.4 parts of dendrobium devoninum paxt powder, 0.03-0.05 part of preservative and 2-5 parts of maltose.
Further, the weight ratio of the dendrobium devonianum to the water in the container in the first step is 1: 5-1: 15.
Further, the container is a juicer or an extractor, the first step comprises adding water into the juicer or the extractor, juicing or extracting, filtering, and collecting filtrate to obtain the dendrobium devoninum paxt liquid.
Further, the extraction speed of the extractor is 20-30 rpm.
furthermore, after the fresh purple-peel dendrobium strips are cut into sections, the length of each section is 40 mm.
further, the first step comprises the steps of collecting filter residues after juicing and filtering, draining the filter residues, putting the filter residues into an oven for drying, grinding the dried dendrobium devonianum into powder, and directly taking the powder, water, white granulated sugar, ginseng, compound gum, citric acid, preservative and maltose as raw materials in the second step.
And further, draining the filter residue, and drying in an oven at 50-55 ℃ for 1-2 h.
further, the raw materials in the second step are respectively the following components in parts by weight: 50-60 parts of water, 2-15 parts of white granulated sugar, 0.2-0.5 part of ginseng (artificially planted), 1-2.5 parts of compound gum, 0.1-0.3 part of citric acid, 60-80 parts of dendrobium devoninum paxt liquid, 0.03-0.05 part of preservative and 2-5 parts of maltose.
Further, the compound gum comprises 0.6-0.8 part of carrageenan, 0.4-0.7 part of konjac glucomannan, 0.04-0.12 part of xanthan gum and 0.04-0.12 part of locust bean gum by weight.
According to a second aspect of the embodiments of the present invention, there is provided a dendrobium devonianum jelly prepared by the processing method.
The invention has the beneficial effects that: the embodiment of the invention provides a processing method of dendrobium devoninum paxt jelly and a product thereof, the processing method of the invention has extremely high health care efficacy by adding dendrobium devoninum paxt into jelly feed liquid, not only has the efficacy of regulating intestinal tracts, nourishing kidney yin and protecting liver of the jelly, but also meets the requirements of consumers on functional leisure food; the processing method of the invention can keep the loss of nutrient components such as vitamins and the like and keep good smooth taste and flavor of the jelly; the invention develops a new direction of the dendrobium devonianum jelly variety, meets the requirements of consumers on functional leisure food and the requirements on eating and carrying convenience, and has great market popularization value. In addition, this application can carry out drying and crocus processing to the dendrobium devoninum paxt filter residue, has improved dendrobium devoninum paxt's utilization efficiency.
Drawings
In order to more clearly illustrate the detailed description of the invention or the technical solutions in the prior art, the drawings that are needed in the detailed description of the invention or the prior art will be briefly described below.
fig. 1 is a process flow chart of a processing method of dendrobium devonianum jelly provided in embodiment 2 of the present invention.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It should be noted that unless otherwise specified, technical terms or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the present invention pertains, and experimental materials in the following examples are commercially available unless otherwise specified, and the experimental methods described are general experimental methods unless otherwise specified.
In view of the deficiencies in the prior art, the inventor of the present invention has made extensive studies and extensive practices to propose the technical solution of the present invention, and further explains the technical solution, the implementation process and the principle thereof, etc.
in one aspect of the embodiment of the invention, a processing method of dendrobium devonianum jelly is provided, which comprises the following steps:
Taking fresh dendrobium devoninum paxt strips, removing leaf sheaths, cleaning, cutting into sections, putting into a container, wherein the container is a squeezing device such as a juicer or an extractor, adding water into the container, squeezing or extracting, filtering, and collecting filtrate to obtain dendrobium devoninum paxt liquid;
Weighing water, white granulated sugar, ginseng, compound gum, citric acid, dendrobium devoninum paxt solution, preservative and maltose as raw materials, wherein the ginseng is artificially planted;
Boiling water, compound gum, white granulated sugar, ginseng, purple dendrobium liquid and maltose, uniformly stirring, sequentially adding citric acid and preservative, mixing and uniformly stirring to obtain jelly feed liquid;
Step three, uniformly stirring the jelly liquid prepared in the step two, and then sterilizing to prepare the dendrobium devoninum paxt jelly; in some embodiments, the mixture is stirred uniformly and then sealed in a container before being sterilized.
Preferably, the weight ratio of the dendrobium devonianum to the water in the container in the first step is 1: 5-1: 15.
preferably, the extraction speed of the extractor is 20-30 rpm.
Preferably, after the fresh purple-peel dendrobium strips are cut into sections, the length of each section is 40mm, and the length can be adjusted according to actual conditions in the specific implementation process.
Preferably, the first step comprises collecting the filter residue after juicing and filtering, draining the filter residue, drying in an oven, grinding the dried dendrobium devoninum into powder, and soaking the ground powder with American ginseng, medlar and the like in boiling water for drinking, or directly taking the powder together with water, white granulated sugar, ginseng, compound gum, citric acid, preservative and maltose as the raw materials in the second step.
preferably, the filter residue is drained and then placed into an oven with the temperature of 50-55 ℃ for drying for 1-2 h.
Preferably, the raw materials in the second step are respectively the following components in parts by weight: 50-60 parts of water, 2-15 parts of white granulated sugar, 0.2-0.5 part of ginseng (artificially planted), 1-2.5 parts of compound gum, 0.1-0.3 part of citric acid, 60-80 parts of dendrobium devoninum paxt liquid, 0.03-0.05 part of preservative and 2-5 parts of maltose.
preferably, the compound gum comprises 0.6-0.8 part of carrageenan, 0.4-0.7 part of konjac gum, 0.04-0.12 part of xanthan gum and 0.04-0.12 part of locust bean gum by weight.
According to a second aspect of the embodiments of the present invention, there is provided a dendrobium devonianum jelly prepared by the processing method.
According to a third aspect of the embodiments of the present invention, there is provided a product comprising the dendrobium devoninum paxt liquid; the product is any one of beverage, functional beverage, oral liquid, tablet, capsule and granule, but is not limited to the above.
The technical solution of the present invention is further described in detail by the following examples. However, the examples are chosen only for the purpose of illustrating the invention and are not to be construed as limiting the scope of the invention.
Example 1
As shown in fig. 1, the embodiment provides a processing method of dendrobium devonianum jelly, which comprises the following steps:
Taking fresh dendrobium devoninum paxt strips, removing leaf sheaths, cleaning, cutting into sections, putting the sections into a juicer, adding water into the juicer, juicing, filtering, and collecting filtrate to obtain dendrobium devoninum paxt liquid, wherein the sections of each section are 40 mm; wherein, the weight ratio of the dendrobium devonianum to the water in the juice extractor in the first step is 1: 5-1: 15;
weighing water, white granulated sugar, ginseng (artificially planted), compound gum, citric acid, dendrobium devoninum paxt solution, preservative and maltose as raw materials, wherein the raw materials comprise the following components in parts by weight: 50 parts of water, 2 parts of white granulated sugar, 2 parts of ginseng (artificially planted), 1.76 parts of compound gum, 0.1 part of citric acid, 60 parts of dendrobium devoninum paxt solution, 0.03 part of preservative and 2 parts of maltose; the Ginseng radix can be artificially planted;
The compound gum comprises 0.8 part of carrageenan, 0.8 part of konjac glucomannan, 0.08 part of xanthan gum and 0.08 part of locust bean gum by weight;
Boiling water, compound gum, white sugar, Ginseng radix (artificially planted), herba Dendrobii liquid, and maltose, stirring, sequentially adding citric acid and antiseptic, and stirring to obtain jelly liquid;
And step three, uniformly stirring the jelly liquid prepared in the step two, then placing the jelly liquid into a container for sealing, and then performing sterilization treatment to obtain the dendrobium devoninum paxt jelly.
Example 2
The embodiment provides a processing method of dendrobium devoninum paxt jelly, which comprises the following steps:
Taking fresh dendrobium devoninum paxt strips, removing leaf sheaths, cleaning, cutting into sections, putting the sections into an extraction machine, adding water into the extraction machine, extracting, filtering, and collecting filtrate to obtain dendrobium devoninum paxt liquid, wherein the length of each section is 40 mm; wherein, the weight ratio of the dendrobium devonianum to the water in the extractor in the first step is 1: 5-1: 15, and the extraction speed of the extractor is 20-30 rpm;
Weighing water, white granulated sugar, ginseng (artificially planted), compound gum, citric acid, dendrobium devoninum paxt solution, preservative and maltose as raw materials, wherein the raw materials comprise the following components in parts by weight: 50 parts of water, 3 parts of white granulated sugar, 0.2 part of ginseng (artificially planted), 0.88 part of compound gum, 0.1 part of citric acid, 60 parts of dendrobium devoninum liquid, 0.03 part of preservative and 2 parts of maltose; the Ginseng radix can be artificially planted;
the composite gum comprises 0.4 part of carrageenan, 0.4 part of konjac glucomannan, 0.04 part of xanthan gum and 0.04 part of locust bean gum by weight;
Boiling water, compound gum, white sugar, Ginseng radix (artificially planted), herba Dendrobii liquid, and maltose, stirring, sequentially adding citric acid and antiseptic, and stirring to obtain jelly liquid;
And step three, uniformly stirring the jelly liquid prepared in the step two, then placing the jelly liquid into a container for sealing, and then performing sterilization treatment to obtain the dendrobium devoninum paxt jelly.
example 3
On the basis of the technical scheme of the embodiment 1 or 2, the raw materials respectively comprise the following components in parts by weight: 60 parts of water, 15 parts of white granulated sugar, 0.5 part of ginseng (artificially planted), 1.84 parts of compound gum, 0.3 part of citric acid, 80 parts of dendrobium devoninum, 0.05 part of preservative and 5 parts of maltose; the Ginseng radix can be artificially planted; the compound gum comprises 0.8 part of carrageenan, 0.8 part of konjac glucomannan, 0.12 part of xanthan gum and 0.12 part of locust bean gum by weight.
example 4
on the basis of the technical scheme of the embodiment 1 or 2, the raw materials respectively comprise the following components in parts by weight: 55 parts of water, 9 parts of white granulated sugar, 3.5 parts of ginseng (artificially planted), 1.36 parts of compound gum, 0.2 part of citric acid, 70 parts of dendrobium devoninum liquid, 0.04 part of preservative and 3.5 parts of maltose; the Ginseng radix can be artificially planted; the compound gum comprises 0.6 part of carrageenan, 0.6 part of konjac glucomannan, 0.08 part of xanthan gum and 0.08 part of locust bean gum by weight.
Example 5
On the basis of the technical scheme of the embodiment 1 or 2, the filter residue after juicing and filtering can be recycled, for example, the filter residue is drained and then is dried in an oven at the temperature of 50-55 ℃ for 1-2 h, the dried dendrobium devoninum paxt is ground into powder, and the ground powder can be soaked with American ginseng, medlar and the like by boiling water for drinking.
example 6
The embodiment provides the dendrobium devoninum paxt jelly prepared by the processing method, develops a new direction of dendrobium devoninum paxt jelly variety, meets the requirements of consumers on functional leisure food and the requirements on eating and carrying convenience, and has great market popularization value.
finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (10)
1. The processing method of the dendrobium devoninum paxt jelly is characterized by comprising the following steps:
Taking fresh dendrobium devoninum paxt strips, removing leaf sheaths, cleaning, cutting into sections, putting into a container, adding water into the container, treating and filtering, and collecting filtrate to prepare dendrobium devoninum paxt liquid;
Weighing water, white granulated sugar, ginseng, compound gum, citric acid, dendrobium devoninum paxt solution, preservative and maltose as raw materials, wherein the ginseng is artificially planted;
Boiling water, compound gum, white granulated sugar, ginseng, purple dendrobium liquid and maltose, uniformly stirring, sequentially adding citric acid and preservative, mixing and uniformly stirring to obtain jelly liquid;
And step three, sterilizing the jelly liquid prepared in the step two to prepare the dendrobium devoninum paxt jelly.
2. The processing method of the dendrobium devonianum jelly according to claim 1, which is characterized in that: in the first step, the weight ratio of the dendrobium devonianum to the water in the container is 1: 5-1: 15.
3. the processing method of the dendrobium devonianum jelly according to claim 1, which is characterized in that: the container is a juicer or an extractor, the first step comprises adding water into the juicer or the extractor, juicing or extracting, filtering, and collecting filtrate to obtain the dendrobium devoninum paxt solution.
4. The processing method of the dendrobium devonianum jelly according to claim 3, which is characterized in that: the extraction speed of the extractor is 20-30 rpm.
5. The processing method of the dendrobium devonianum jelly according to claim 1, which is characterized in that: and after the fresh purple-peel dendrobium strips are cut into sections, the length of each section is 40-200 mm.
6. The processing method of the dendrobium devonianum jelly according to claim 1, which is characterized in that: and the first step comprises the steps of collecting filter residues obtained after juicing and filtering, draining the filter residues, putting the filter residues into an oven for drying, and grinding the dried dendrobium devoninum into powder for later use.
7. the processing method of the dendrobium devonianum jelly according to claim 6, which is characterized in that: and draining the filter residue, and drying in an oven at 50-55 ℃ for 1-2 h.
8. The processing method of the dendrobium devoninum paxt jelly according to claim 1, wherein the raw materials in the step two comprise the following components in parts by weight: 50-60 parts of water, 2-15 parts of white granulated sugar, 0.2-0.5 part of ginseng, 1-2.5 parts of compound gum, 0.1-0.3 part of citric acid, 60-80 parts of dendrobium devoninum, 0.03-0.05 part of preservative and 2-5 parts of maltose.
9. The processing method of the dendrobium devonianum jelly according to claim 1 or 8, which is characterized in that: the composite gum comprises 0.6-0.8 part of carrageenan, 0.4-0.7 part of konjac gum, 0.04-0.12 part of xanthan gum and 0.04-0.12 part of locust bean gum by weight.
10. dendrobium devonianum jelly prepared by the processing method of any one of claims 1-9.
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| CN112244250A (en) * | 2020-10-21 | 2021-01-22 | 湖南新中意食品有限公司 | Jelly and production method thereof |
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