CN110742254A - Skin-care beauty health jelly and preparation method thereof - Google Patents
Skin-care beauty health jelly and preparation method thereof Download PDFInfo
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Images
Classifications
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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
- 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 provides a preparation method of skin-care, beauty and health care jelly, which comprises the following steps: sequentially adding carrageenan and konjac glucomannan into the vine tea juice, the medlar juice, the sweet tea juice and the citric acid solution according to the proportion to dissolve; the skin-care, beauty-treatment and health-care jelly is obtained after the processes of boiling, filtering, molding and cooling. The invention also provides a skin-care, beauty and health care jelly. The preparation method of the skin-care, beauty-treatment and health-care jelly provided by the invention has the advantages of simple steps, green and healthy ingredients, no preservative and skin-care, beauty-treatment and health-care effects.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of foods, in particular to skin-care, beauty-treatment and health-care jelly and a preparation method thereof.
[ background of the invention ]
With the development of times, a large number of novel foods, particularly foods with health care functions, are more and more popular, and the future mainstream of jelly products gradually tends to be natural and functional.
The Ampelopsis grossedentata is a novel food raw material, contains a large amount of flavonoid compounds, has the effects of resisting aging and eliminating free radicals, and has nutritional value and body building effects; the Ampelopsis grossedentata has strong antibacterial effect, and can be used as antiseptic to be added into various foods.
The sweet tea has sweet taste, and can be added into jelly to regulate taste of jelly, so that the sweet tea has pure and natural unique sweet taste.
The medlar has the effects of resisting aging, maintaining beauty and keeping young.
In the related technology, the jelly prepared by directly proportioning the ampelopsis grossedentata, the sweet tea and the medlar is not available.
Therefore, there is a need to provide a new skin-care, beauty-care and health-care jelly and a preparation method thereof to solve the above problems.
[ summary of the invention ]
The invention aims to overcome the technical problems and provides skin-care, beauty-treatment and health-care jelly prepared by directly proportioning vine tea, sweet tea and medlar and a preparation method thereof.
In order to realize the purpose, the invention provides a method for preparing skin-care, beauty-treatment and health-care jelly, which comprises the following steps:
sequentially adding carrageenan and konjac glucomannan into the vine tea juice, the medlar juice, the sweet tea juice and the citric acid solution according to the proportion to dissolve;
the skin-care, beauty-treatment and health-care jelly is obtained after the processes of boiling, filtering, molding and cooling.
Preferably, the addition amount of the vine tea juice is 1% -12%, the addition amount of the sweet tea juice is 1% -12%, and the addition amount of the medlar juice is 1% -12%.
Preferably, the addition amount of the vine tea juice is 8%, the addition amount of the sweet tea juice is 8%, and the addition amount of the medlar juice is 8%.
Preferably, the ratio of the carrageenan to the konjac glucomannan is 4: 1.
preferably, before the step of sequentially adding the vine tea juice, the medlar juice, the sweet tea juice and the citric acid solution into the carrageenan and the konjac glucomannan according to the proportion to dissolve, the method further comprises the following steps: preparing citric acid solution, vine tea juice, sweet tea juice and fructus Lycii juice.
Preferably, the preparation of the citric acid solution, the vine tea juice, the sweet tea juice and the medlar juice specifically comprises the following steps:
weighing 2g of citric acid powder, and dissolving in 100g of purified water to obtain a citric acid solution;
cleaning Ampelopsis grossedentata leaves, deactivating enzyme, oven drying, and pulverizing; soaking the vine tea leaves in purified water according to the material-liquid ratio of 1:15 for 12 hours, extracting the vine tea leaves at 45 ℃ for 30 minutes, filtering the vine tea leaves, repeating the operations on filter residues, combining the filtrates, concentrating the filtrate to obtain an extracting solution, dissolving the extracting solution in hot water at 80 ℃, cooling the extracting solution, passing the cooled extracting solution through D-101 type macroporous resin, eluting the extracting solution with distilled water and 60% ethanol solution in sequence, collecting the eluates respectively, concentrating the eluates, drying the eluates at 65 ℃ to obtain vine tea flavone powder, and dissolving the vine tea flavone powder in water to obtain vine tea juice;
weighing sweet tea leaves, washing the sweet tea leaves for 5 seconds by using purified water at 90 ℃, and pouring off tea washing water; then 10 times of 90 ℃ water is added, and the tea juice is drained after the tea is soaked in 90 ℃ water bath for 45 minutes; processing the tea residues twice by the method, combining the tea juice for three times to obtain sweet tea extract, and concentrating the sweet tea extract under reduced pressure to 1g/mL to obtain sweet tea juice;
selecting dry fructus Lycii, adding purified water according to the material-liquid ratio of 1:15, soaking in 65 deg.C water bath for 20 min, mashing to obtain homogenate, adding 0.2% citric acid, and filtering to obtain fructus Lycii juice.
The invention also provides a skin-care, beauty-treatment and health-care jelly which is prepared by adopting the preparation method.
Compared with the prior art, the skin-care, beauty-treatment and health-care jelly is prepared by mixing the ampelopsis grossedentata, the sweet tea and the medlar, has good freezing effect, light orange red color, higher transparency, no floccule, no bubbles, smooth mouthfeel and natural flavor, has the special tea taste of the ampelopsis grossedentata and the sweet tea, also has the light fragrance of the medlar, and is sour, sweet and delicious; no preservative is added, and the product is green and healthy. The raw materials are natural and safe, and the product is nutritional and healthy, has the effects of skin care, beauty treatment and health care, and has good market prospect.
[ description of the drawings ]
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments are briefly introduced below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without inventive efforts, wherein:
FIG. 1 is a flow chart of a manufacturing method of the skin-care, beauty-care and health-care jelly provided by the invention;
FIG. 2 is a graph of jelly sensory score versus vine tea juice addition;
FIG. 3 is a graph of jelly sensory score versus sweet tea juice addition;
FIG. 4 is a graph showing the sensory evaluation of jelly and the amount of wolfberry juice added.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the invention provides a method for making a skin-care, beauty-treatment and health-care jelly, comprising the following steps:
s1: preparing citric acid solution, vine tea juice, sweet tea juice and fructus Lycii juice.
Specifically, the preparation process of the citric acid solution comprises the following steps: 2g of citric acid powder was weighed and dissolved in 100g of purified water to obtain a citric acid solution.
The citric acid is mainly used as an acidity regulator and an acidulant, and is used for regulating the pH value on one hand and coordinating with fruit taste on the other hand, so that the product has richer taste. And the use of citric acid in gel food such as jam and jelly can effectively reduce the negative charge of pectin, so that pectin molecules are bonded through hydrogen bonds to form gel. The citric acid has chelating effect and pH value regulating effect, and can increase antioxidant performance, inhibit enzyme activity, and prolong food shelf life.
The preparation process of the vine tea juice comprises the following steps: cleaning Ampelopsis grossedentata leaves, deactivating enzyme, oven drying, and pulverizing; soaking the vine tea leaves in purified water according to the material-liquid ratio of 1:15 for 12 hours, extracting the vine tea leaves at 45 ℃ for 30 minutes, filtering the vine tea leaves, repeating the operations on filter residues, combining the filtrates, concentrating the filtrate to obtain an extracting solution, dissolving the extracting solution in hot water at 80 ℃, cooling the extracting solution, passing the cooled extracting solution through D-101 type macroporous resin, eluting the extracting solution with distilled water and 60% ethanol solution in sequence, collecting the eluates respectively, concentrating the eluates, drying the eluates at 65 ℃ to obtain vine tea flavone powder, and dissolving the vine tea flavone powder in water to obtain vine tea juice.
The Ampelopsis grossedentata leaves are determined by the food safety standard and the monitoring and evaluation department of the national health committee and can be used as food processing raw materials. The Ampelopsis grossedentata juice prepared from Ampelopsis grossedentata contains a large amount of flavonoids, has antiaging and free radical scavenging effects, and has nutritive value and body constitution strengthening effects; and has strong antibacterial effect, and can be used as antiseptic to be added into various foods.
The preparation process of the sweet tea juice comprises the following steps: weighing sweet tea leaves, washing the sweet tea leaves for 5 seconds by using purified water at 90 ℃, and pouring off tea washing water; then 10 times of 90 ℃ water is added, and the tea juice is drained after the tea is soaked in 90 ℃ water bath for 45 minutes; and then, repeatedly treating the tea residues twice by the method, combining the tea juice for three times to obtain sweet tea extract, and concentrating the sweet tea extract under reduced pressure to 1g/mL to obtain the sweet tea juice.
The sweet tea has sweet taste, and can be added into jelly to regulate taste of jelly, so that the sweet tea has pure and natural unique sweet taste.
The preparation process of the medlar juice comprises the following steps: selecting dry fructus Lycii, adding purified water according to the material-liquid ratio of 1:15, soaking in 65 deg.C water bath for 20 min, mashing to obtain homogenate, adding 0.2% citric acid, and filtering to obtain fructus Lycii juice.
The medlar has the effects of resisting aging and maintaining beauty and keeping young, and the fruit taste of the medlar can be adjusted by adding citric acid, so that the fruit taste of the medlar is prevented from being too strong.
S2: sequentially adding the vine tea juice, the medlar juice, the sweet tea juice and the citric acid solution into the carrageenan and the konjac glucomannan according to the proportion for dissolving.
Wherein, the gel property, the texture, the elasticity and the mouthfeel of the jelly are influenced to different degrees by the too high or too low proportion of the carrageenan and the konjac gum. Preferably, in this embodiment, the ratio of the carrageenan to the konjac gum is 4: 1, the prepared jelly has the advantages of optimal shape, texture, elasticity and mouthfeel and highest sensory score.
The addition amount of the vine tea juice is 1% -12%, the addition amount of the sweet tea juice is 1% -12%, and the addition amount of the medlar juice is 1% -12%.
Please refer to fig. 2, wherein fig. 2 is a graph of jelly sensory score and vine tea juice addition. If the addition amount of the vine tea juice is too high, a small amount of insoluble particles and bitter taste are generated; if the content is too low, the unique flavor of the vine tea cannot be tasted. According to sensory evaluation, when the addition amount of the vine tea is 6%, the taste of the jelly is optimal.
Please refer to fig. 3, wherein fig. 3 is a graph of jelly sensory score and sweet tea juice addition. The sweet tea juice can add the sweet taste of the jelly but has bitter taste, if the content is too high, the jelly is extremely bitter, and if the content is too low, the jelly is tasteless. According to sensory evaluation, when the addition amount of the sweet tea juice is 6%, the taste of the jelly is optimal.
Please refer to fig. 4, wherein fig. 4 is a graph of sensory evaluation of jelly and the amount of wolfberry juice added. When the content of the medlar is too high, the prepared jelly medlar has thick taste, uneven color and luster, more particles and difficult jelly forming; if the content is too low, the prepared jelly has poor taste. According to sensory evaluation, when the addition amount of the medlar is 6%, the taste of the jelly is optimal.
However, in the preparation of the jelly, the taste of the vine tea juice, the sweet tea juice and the medlar juice can influence each other, so the invention adopts L9(33) Orthogonal experiments determine the optimal addition amount of the vine tea liquid, the sweet tea juice and the medlar juice. Wherein, the table 1 shows the orthogonal factor level of the skin-care, beauty and health care jelly; TABLE 2 is L9(33) Orthogonal experimental results of the skin-care, beauty-care and health-care jelly.
TABLE 1 skin care, beauty and health jelly orthogonal factor levels
TABLE 2L9(33) Orthogonal experimental result of skin-care, beauty and health care jelly
The results of orthogonal experiments and computational analysis can obtain that: the extreme difference R (A) R (C) R (B) shows that the factor A (vine tea juice) has the largest influence on the product quality, then the factor C (medlar juice) and the factor B (sweet tea juice) are sequentially adopted, and the optimal formula is A3B3C3, namely the vine tea juice adding amount is 8%, the sweet tea juice adding amount is 8%, and the medlar juice adding amount is 8%. According to the optimal formula, a verification test is carried out, when the addition amount of the vine tea juice is 8%, the addition amount of the sweet tea juice is 8% and the addition amount of the medlar juice is 8%, the jelly is found to have the best forming effect, is smooth and has no crack, and the obtained sensory score is 90.
That is, in the present embodiment, the addition amount of the vine tea juice is 8%, the addition amount of the sweet tea juice is 8%, and the addition amount of the wolfberry juice is 8%.
S3: the skin-care, beauty-treatment and health-care jelly is obtained after the processes of boiling, filtering, molding and cooling.
The processes of boiling, filtering, molding, cooling and the like all adopt the conventional technical means in the field, and the invention is not described in detail.
Compared with the prior art, the skin-care, beauty-treatment and health-care jelly is prepared by mixing the ampelopsis grossedentata, the sweet tea and the medlar, has good freezing effect, light orange red color, higher transparency, no floccule, no bubbles, smooth mouthfeel and natural flavor, has the special tea taste of the ampelopsis grossedentata and the sweet tea, also has the light fragrance of the medlar, and is sour, sweet and delicious; no preservative is added, and the product is green and healthy. The raw materials are natural and safe, and the product is nutritional and healthy, has the effects of skin care, beauty treatment and health care, and has good market prospect.
While the foregoing is directed to embodiments of the present invention, it will be understood by those skilled in the art that various changes may be made without departing from the spirit and scope of the invention.
Claims (7)
1. The preparation method of the skin-care, beauty-treatment and health-care jelly is characterized by comprising the following steps:
sequentially adding carrageenan and konjac glucomannan into the vine tea juice, the medlar juice, the sweet tea juice and the citric acid solution according to the proportion to dissolve;
the skin-care, beauty-treatment and health-care jelly is obtained after the processes of boiling, filtering, molding and cooling.
2. The preparation method according to claim 1, wherein the addition amount of the vine tea juice is 1% -12%, the addition amount of the sweet tea juice is 1% -12%, and the addition amount of the medlar juice is 1% -12%.
3. The preparation method according to claim 2, wherein the addition amount of the vine tea juice is 8%, the addition amount of the sweet tea juice is 8%, and the addition amount of the medlar juice is 8%.
4. The method according to claim 3, wherein the ratio of carrageenan to konjac gum is 4: 1.
5. the preparation method according to claim 1, wherein before the steps of sequentially adding carrageenan and konjac glucomannan to the vine tea juice, the medlar juice, the sweet tea juice and the citric acid solution according to the proportion and dissolving, the method further comprises the following steps: preparing citric acid solution, vine tea juice, sweet tea juice and fructus Lycii juice.
6. The manufacturing method according to claim 5, wherein the preparing of the citric acid solution, the vine tea juice, the sweet tea juice and the medlar juice specifically comprises:
weighing 2g of citric acid powder, and dissolving in 100g of purified water to obtain a citric acid solution;
cleaning Ampelopsis grossedentata leaves, deactivating enzyme, oven drying, and pulverizing; soaking the vine tea leaves in purified water according to the material-liquid ratio of 1:15 for 12 hours, extracting the vine tea leaves at 45 ℃ for 30 minutes, filtering the vine tea leaves, repeating the operations on filter residues, combining the filtrates, concentrating the filtrate to obtain an extracting solution, dissolving the extracting solution in hot water at 80 ℃, cooling the extracting solution, passing the cooled extracting solution through D-101 type macroporous resin, eluting the extracting solution with distilled water and 60% ethanol solution in sequence, collecting the eluates respectively, concentrating the eluates, drying the eluates at 65 ℃ to obtain vine tea flavone powder, and dissolving the vine tea flavone powder in water to obtain vine tea juice;
weighing sweet tea leaves, washing the sweet tea leaves for 5 seconds by using purified water at 90 ℃, and pouring off tea washing water; then 10 times of 90 ℃ water is added, and the tea juice is drained after the tea is soaked in 90 ℃ water bath for 45 minutes; processing the tea residues twice by the method, combining the tea juice for three times to obtain sweet tea extract, and concentrating the sweet tea extract under reduced pressure to 1g/mL to obtain sweet tea juice;
selecting dry fructus Lycii, adding purified water according to the material-liquid ratio of 1:15, soaking in 65 deg.C water bath for 20 min, mashing to obtain homogenate, adding 0.2% citric acid, and filtering to obtain fructus Lycii juice.
7. A skin-care, beauty-treatment and health-care jelly characterized by being prepared by the preparation method of any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911224156.7A CN110742254A (en) | 2019-12-04 | 2019-12-04 | Skin-care beauty health jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911224156.7A CN110742254A (en) | 2019-12-04 | 2019-12-04 | Skin-care beauty health jelly and preparation method thereof |
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| CN104351601A (en) * | 2014-11-03 | 2015-02-18 | 天津商业大学 | Black wolfberry jelly and preparation method thereof |
| 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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| CN110353220A (en) * | 2018-04-09 | 2019-10-22 | 东北农业大学 | A kind of preparation method of green starch health jelly |
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| CN104351601A (en) * | 2014-11-03 | 2015-02-18 | 天津商业大学 | Black wolfberry jelly and preparation method thereof |
| 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 |
| CN110353220A (en) * | 2018-04-09 | 2019-10-22 | 东北农业大学 | A kind of preparation method of green starch health jelly |
| CN109090536A (en) * | 2018-10-31 | 2018-12-28 | 百色学院 | A kind of Sweet tea low sugar health care jelly and its processing method |
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