CN111011784A - Lucid ganoderma and momordica grosvenori jelly and preparation method thereof - Google Patents
Lucid ganoderma and momordica grosvenori jelly and preparation method thereof Download PDFInfo
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- CN111011784A CN111011784A CN201911212460.XA CN201911212460A CN111011784A CN 111011784 A CN111011784 A CN 111011784A CN 201911212460 A CN201911212460 A CN 201911212460A CN 111011784 A CN111011784 A CN 111011784A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 48
- 239000008274 jelly Substances 0.000 title claims abstract description 47
- 241000222336 Ganoderma Species 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001409321 Siraitia grosvenorii Species 0.000 title 1
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 47
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 40
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 40
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
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- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 12
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- 229920000161 Locust bean gum Polymers 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 11
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- 240000008397 Ganoderma lucidum Species 0.000 claims description 10
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 10
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 10
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 10
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 10
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- 229920002581 Glucomannan Polymers 0.000 claims description 7
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 229940046240 glucomannan Drugs 0.000 claims description 7
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
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- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
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- 238000004806 packaging method and process Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 239000003349 gelling agent Substances 0.000 claims 2
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- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 244000274050 Platycodon grandiflorum Species 0.000 description 1
- 235000006753 Platycodon grandiflorum Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 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
- 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
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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a lucid ganoderma and momordica grosvenori jelly and a preparation method thereof, wherein the lucid ganoderma and momordica grosvenori jelly is prepared from the following raw materials in parts by weight: 20-40 parts of fresh sweet osmanthus, 40-100 parts of fresh momordica grosvenori, 10-30 parts of lucid ganoderma, 5-15 parts of liquorice, 30-70 parts of xylitol, 30-80 parts of water-retaining agent, 10-30 parts of gel, 0.1-0.3 part of sucralose and 0.2-0.5 part of stevioside. The jelly product disclosed by the invention combines the flower fragrance of fresh sweet osmanthus and the characteristic fragrance of momordica grosvenori, the flower fragrance is elegant, the momordica grosvenori fragrance is fresh and sweet, the fragrance after combination is strong and lasting, the prepared jelly is pleasant in flower fragrance, fresh and sweet in taste and rich in elasticity, good in water-retaining property and unique in flavor, has good effects of moistening lung and relieving sore throat, and clearing heat and removing toxicity, and is a healthy instant food for clearing heat and moistening throat.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to ganoderma lucidum and momordica grosvenori jelly and a preparation method thereof.
Background
The jelly is popular because of its elastic and smooth texture, sour, sweet and delicious taste, and bright and attractive appearance. Meanwhile, the instant noodle has the advantage of being ready to eat, and meets the requirements of people on fast-paced life. With the continuous improvement of the living standard of people, the requirements of people on the taste and health of the jelly are higher and higher, and the jelly is expected to have good color, fragrance and taste, a certain food therapy effect and improve some sub-health states of the body.
There are some patents on momordica grosvenori jelly, such as: patent 201310625654.9 discloses a health jelly prepared from fructus Momordicae, radix Glycyrrhizae, and flos Lonicerae, and its preparation method; patent 201310599170.1 discloses a cattail-flavored health-care jelly prepared from fructus momordicae, platycodon grandiflorum, rhizoma smilacis glabrae and the like which are common health-care functional Chinese herbal medicines as raw materials, and kudzu root starch and carrageenan. The existing method mainly extracts and prepares the jelly by taking dried momordica grosvenori fruits as raw materials, and the prepared product has dark color and heavy bad sweet taste.
Therefore, in order to meet the requirements of consumers, the research on the instant momordica grosvenori jelly product with both good taste and efficacy is of great significance.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention firstly aims to provide the lucid ganoderma-momordica grosvenori jelly which is pleasant in flower fragrance, sweet and elastic in taste, good in water retention property, unique in flavor and good in effects of moistening lung, relieving sore throat, clearing heat and detoxifying.
The invention also aims to provide a preparation method of the ganoderma lucidum and momordica grosvenori jelly.
The invention is realized by the following technical scheme:
a jelly containing lucid ganoderma and momordica grosvenori is prepared from the following raw materials in parts by weight: 20-40 parts of fresh sweet osmanthus, 40-100 parts of fresh momordica grosvenori, 10-30 parts of lucid ganoderma, 5-15 parts of liquorice, 30-70 parts of xylitol, 30-80 parts of water-retaining agent, 10-30 parts of gel, 0.1-0.3 part of sucralose and 0.2-0.5 part of stevioside.
The fruit jelly product disclosed by the invention is prepared by using the compatibility of the fresh sweet osmanthus and the fresh momordica grosvenori and lucid ganoderma, the flower fragrance of the fresh sweet osmanthus and the characteristic fragrance of the momordica grosvenori are fused, the flower fragrance is elegant, the momordica grosvenori fragrance is fresh and sweet, the fused fragrance is strong and lasting, the bitter taste of the lucid ganoderma can be effectively covered, the water-retaining stability of the fruit jelly is good due to the addition of the water-retaining agent, the prepared fruit jelly is pleasant in flower fragrance, fresh and sweet in taste and rich in elasticity, good in water-retaining property and unique in flavor, has good effects of moistening lung and relieving sore throat, and clearing heat and removing toxicity.
The addition of the water-retaining agent enables the jelly to have better water-retaining stability, in order to better realize the technical effect of the invention, under the condition that other components and contents are not changed, the invention carries out optimization research on the type and the proportion of the water-retaining agent, and the water-separating rate is measured, and the result is shown in table 1:
TABLE 1
The results in the table show that the jelly has low water-separating rate and good water-retaining property when three components of high maltose, trehalose and sodium dihydrogen phosphate are compounded. Preferably, the high maltose, trehalose and sodium dihydrogen phosphate are mixed in a mass ratio of 4: 2: 1-6: 5: 0.8, the water retention is better, and the more preferable mass ratio is 4: 2: 0.8.
in order to better realize the technical effect of the invention, under the condition that other components and contents are not changed, the invention carries out optimization research on the type and the proportion of the gel, evaluates and scores the gel characteristics of the jelly, the scoring standard of the gel characteristics is shown in table 2, and the scoring result is shown in table 3:
TABLE 2
TABLE 3
The results in the table show that the carrageenan, the konjac gum and the locust bean gum are compounded, so that the gel strength and the elasticity are high, the hardness is proper, the brittleness is low, the gel performance is high, and the jelly gel Q is elastic and chewy. When the carrageenan is compounded with xanthan gum and agar, the gel strength and elasticity are low, the brittleness is high, and the jelly gel is not chewy and is fragile.
Therefore, the gel agent is preferably carrageenan, konjac glucomannan and locust bean gum according to the mass ratio of 2: 1: 1-3: 2: 1, more preferably in a mass ratio of 3: 2: 1.
the invention also provides a preparation method of the ganoderma lucidum and momordica grosvenori jelly, which comprises the following steps:
a) taking fresh sweet osmanthus, removing impurities, cleaning, adopting a four-section drying method of a heat pump dryer to enable the water content of the fresh sweet osmanthus to reach 12-13%, and simultaneously collecting condensed water, namely sweet osmanthus distillate;
b) removing impurities from fresh fructus Siraitiae Grosvenorii, cleaning, draining, cutting each fruit into four pieces, drying with heat pump dryer to make fructus Siraitiae Grosvenorii fruit water content reach 25-30%, and collecting condensate water, i.e. fructus Siraitiae Grosvenorii juice;
c) removing impurities from Ganoderma, cleaning, moistening, and cutting into thick pieces; crushing the dried momordica grosvenori in the step b);
d) uniformly mixing the gel with xylitol, a water-retaining agent, sucralose and stevioside to obtain a gum mixture;
e) decocting the lucid ganoderma and the momordica grosvenori in the step c) with water twice, adding 8-10 times of water for decocting for 1-3 hours for the first time, adding 6-8 times of water for decocting for 1-2 hours for the second time, filtering, combining the filtrates, and concentrating under reduced pressure at 70 ℃ to obtain a concentrated solution with the relative density of 1.1-1.15;
f) taking the dried fresh osmanthus fragrans in the step a), crushing, adding 10-14 times of hot water to soak for 10-30min, filtering, and standing the filtrate to normal temperature to obtain osmanthus fragrans liquid for later use;
g) taking a gum sugar mixture, adding the sweet osmanthus solution obtained in the step f), stirring and dissolving until the sweet osmanthus solution is uniformly dispersed to obtain a gum solution;
h) heating and boiling the glue solution obtained in the step g), adding the osmanthus flower syrup obtained in the step a), the momordica grosvenori syrup obtained in the step b) and the concentrated solution obtained in the step e), quickly stirring, uniformly mixing, packaging and sterilizing to obtain the osmanthus flower tea.
The fresh osmanthus fragrans raw material is prepared by collecting water rich in aromatic substances in buds by adopting a heat pump drying technology in advance to obtain the floral water, and the optimal heat pump drying technological parameters are optimized to retain the aroma of the floral water to the maximum extent. In addition, the heat pump drying technology is also adopted for drying the fresh fructus momordicae, the collected condensate, namely the fructus momordicae juice, is added into the jelly liquid, the characteristic aroma of the fructus momordicae is kept, the fructus momordicae juice is fully fused with the flower aroma, the aroma is strong and lasting, the product color and luster are clear, and the taste is sweet without bad aftertaste.
Preferably, in step a), the process parameters of the heat pump drying are as follows: in the first stage, the temperature is 40-45 ℃, the humidity is 55-60%, and the drying time is 2.5-3 h; in the second stage, the temperature is 45-50 ℃, the humidity is 45-50%, and the drying time is 2.5-3 h; in the third stage, the temperature is 50-55 ℃, the humidity is 30-35%, and the drying time is 4-5 h; and in the fourth stage, the temperature is 55-60 ℃, the humidity is 20-30%, and the drying time is 1-2 h.
Preferably, in step b), the process parameters of the heat pump drying are as follows: in the first stage, the temperature is 45-50 ℃, the humidity is 45-50%, and the drying time is 3-4 h; in the second stage, the temperature is 50-55 ℃, the humidity is 35-40%, and the drying time is 3-4 h; in the third stage, the temperature is 55-60 ℃, the humidity is 25-30%, and the drying time is 2-2.5 h; and in the fourth stage, the temperature is 60-65 ℃, the humidity is 20-25%, and the drying time is 1-1.5 h.
Compared with the prior art, the invention has the following beneficial effects:
the jelly product disclosed by the invention takes fresh sweet osmanthus and fresh momordica grosvenori as raw materials, the aroma is preserved by adopting a heat pump drying technology, the flower aroma of the fresh sweet osmanthus and the characteristic aroma of the momordica grosvenori are fused, the flower aroma is elegant, the aroma of the momordica grosvenori is fresh and sweet, the fused aroma is strong and lasting, the bleeding stability of the jelly is enhanced by screening the types and the proportion of the gel, the water-retaining agent and the water-retaining agent, and the prepared jelly has pleasant flower aroma, fresh and sweet taste, high elasticity, good water-retaining property and unique flavor, has good effects of moistening lung, relieving sore throat, clearing heat and removing toxicity, and is an instant jelly product with both mouthfeel and efficacy.
Detailed Description
The present invention is further illustrated by the following specific embodiments, which are not intended to limit the scope of the invention.
Example 1:
the raw material ratio is as follows:
40 parts of fresh sweet osmanthus, 80 parts of fresh momordica grosvenori, 15 parts of lucid ganoderma, 8 parts of liquorice, 60 parts of xylitol, 40 parts of high maltose, 20 parts of trehalose, 8 parts of sodium dihydrogen phosphate, 7 parts of carrageenan, 5 parts of konjac glucomannan, 3 parts of locust bean gum, 0.25 part of sucralose and 0.2 part of stevioside.
The preparation process comprises the following steps:
a) taking fresh sweet osmanthus, removing impurities, cleaning, adopting a four-section drying method of a heat pump dryer to enable the water content of the fresh sweet osmanthus to reach 15-20%, and simultaneously collecting condensed water, namely sweet osmanthus distillate; the technological parameters of the heat pump drying are as follows: in the first stage, the temperature is 40-45 ℃, the humidity is 55-60%, and the drying time is 2.5-3 h; in the second stage, the temperature is 45-50 ℃, the humidity is 45-50%, and the drying time is 2.5-3 h; in the third stage, the temperature is 50-55 ℃, the humidity is 30-35%, and the drying time is 4-5 h; in the fourth stage, the temperature is 55-60 ℃, the humidity is 20-30%, and the drying time is 1-2 h;
b) removing impurities from fresh fructus Siraitiae Grosvenorii, cleaning, draining water, cutting each fruit into four pieces, drying with heat pump dryer to make fructus Siraitiae Grosvenorii fruit water content reach 25-30%, and collecting condensate water, i.e. fructus Siraitiae Grosvenorii juice; the technological parameters of the heat pump drying are as follows: in the first stage, the temperature is 45-50 ℃, the humidity is 45-50%, and the drying time is 3-4 h; in the second stage, the temperature is 50-55 ℃, the humidity is 35-40%, and the drying time is 3-4 h; in the third stage, the temperature is 55-60 ℃, the humidity is 25-30%, and the drying time is 2-2.5 h; in the fourth stage, the temperature is 60-65 ℃, the humidity is 20-25%, and the drying time is 1-1.5 h;
c) removing impurities from Ganoderma, cleaning, moistening, and cutting into 4-6mm thick slices; crushing the dried momordica grosvenori in the step b) by using a 1.0cm screen crusher;
d) mixing carrageenan, konjac gum and locust bean gum with xylitol, high maltose, trehalose, sodium dihydrogen phosphate, sucralose and stevioside to obtain a gum mixture;
e) decocting the lucid ganoderma and the momordica grosvenori in the step c) with water twice, adding 10 times of water for 3 hours for the first time, adding 6 times of water for the second time, decocting for 1 hour, filtering, combining the filtrates, and concentrating under reduced pressure at 70 ℃ to obtain a concentrated solution with the relative density of 1.1-1.15;
f) crushing the dried fresh sweet osmanthus of the step a) by using a 2.0mm screen crusher, adding water, decocting twice, adding 7 times of water for the first time, decocting for 40min, adding 5 times of water for the second time, decocting for 10min, filtering, combining the filtrates, and standing to normal temperature to obtain sweet osmanthus liquid for later use;
g) taking a gum sugar mixture, adding the sweet osmanthus solution obtained in the step f), stirring and dissolving until the sweet osmanthus solution is uniformly dispersed to obtain a gum solution;
h) heating the glue solution obtained in the step g), adding the osmanthus flower syrup obtained in the step a), the momordica grosvenori syrup obtained in the step b) and the concentrated solution obtained in the step d), quickly stirring, uniformly mixing, packaging and sterilizing to obtain the osmanthus flower tea.
Example 2:
the raw material ratio is as follows:
40 parts of fresh sweet osmanthus, 70 parts of fresh momordica grosvenori, 25 parts of lucid ganoderma, 8 parts of liquorice, 60 parts of xylitol, 40 parts of high maltose, 20 parts of trehalose, 8 parts of sodium dihydrogen phosphate, 7 parts of carrageenan, 5 parts of konjac glucomannan, 3 parts of locust bean gum, 0.25 part of sucralose and 0.2 part of stevioside.
The rest of the procedure was the same as in example 1.
Example 3:
the raw material ratio is as follows:
40 parts of fresh sweet osmanthus, 80 parts of fresh momordica grosvenori, 15 parts of lucid ganoderma, 8 parts of liquorice, 70 parts of xylitol, 30 parts of high maltose, 25 parts of trehalose, 4 parts of sodium dihydrogen phosphate, 7 parts of carrageenan, 5 parts of konjac glucomannan, 3 parts of locust bean gum, 0.25 part of sucralose and 0.2 part of stevioside.
The rest of the procedure was the same as in example 1.
Comparative example 1:
the raw material ratio was the same as in example 1.
Step a): taking fresh sweet osmanthus, removing impurities, cleaning, and drying by using a blast drier at the temperature of 55-60 ℃ for 6-8 hours to enable the water content to reach 15-20%;
the rest of the procedure was the same as in example 1.
Comparative example 2:
the raw material ratio is as follows:
40 parts of fresh sweet osmanthus, 80 parts of dried momordica grosvenori, 15 parts of lucid ganoderma, 8 parts of liquorice, 60 parts of xylitol, 40 parts of high maltose, 20 parts of trehalose, 8 parts of sodium dihydrogen phosphate, 7 parts of carrageenan, 5 parts of konjac glucomannan, 3 parts of locust bean gum, 0.25 part of sucralose and 0.2 part of stevioside.
The preparation process comprises the following steps:
a) taking fresh sweet osmanthus, removing impurities, cleaning, adopting a four-section drying method of a heat pump dryer to enable the water content of the fresh sweet osmanthus to reach 15-20%, and simultaneously collecting condensed water, namely sweet osmanthus distillate; the technological parameters of the heat pump drying are as follows: in the first stage, the temperature is 40-45 ℃, the humidity is 55-60%, and the drying time is 2.5-3 h; in the second stage, the temperature is 45-50 ℃, the humidity is 45-50%, and the drying time is 2.5-3 h; in the third stage, the temperature is 50-55 ℃, the humidity is 30-35%, and the drying time is 4-5 h; in the fourth stage, the temperature is 55-60 ℃, the humidity is 20-30%, and the drying time is 1-2 h;
b) taking dried fructus Siraitiae Grosvenorii, removing impurities, and crushing with 1.0cm screen crusher; removing impurities from Ganoderma, cleaning, moistening, and cutting into 4-6mm thick slices;
c) mixing carrageenan, konjac gum and locust bean gum with xylitol, high maltose, trehalose, sodium dihydrogen phosphate, sucralose and stevioside to obtain a gum mixture;
d) decocting the lucid ganoderma and the momordica grosvenori in the step b) with water twice, adding 10 times of water for 3 hours for the first time, adding 6 times of water for the second time, decocting for 1 hour, filtering, combining the filtrates, and concentrating under reduced pressure at 70 ℃ to obtain a concentrated solution with the relative density of 1.1-1.15;
e) crushing the dried fresh sweet osmanthus of the step a) by using a 2.0mm screen crusher, adding water, decocting twice, adding 7 times of water for the first time, decocting for 40min, adding 5 times of water for the second time, decocting for 10min, filtering, combining the filtrates, and standing to normal temperature to obtain flower liquid for later use;
f) taking a gum sugar mixture, adding the flower liquid obtained in the step e), stirring and dissolving until the flower liquid is uniformly dispersed to obtain a gum liquid;
g) heating the glue solution in the step f), adding the flower juice in the step a), the momordica grosvenori juice in the step b) and the concentrated solution in the step d), quickly stirring, uniformly mixing, packaging and sterilizing to obtain the rose flower and hawthorn fruit juice.
Comparative example 3:
the raw material ratio is as follows:
40 parts of fresh sweet osmanthus, 80 parts of fresh momordica grosvenori, 15 parts of lucid ganoderma, 8 parts of liquorice, 60 parts of xylitol, 7 parts of carrageenan, 5 parts of konjac glucomannan, 3 parts of locust bean gum, 0.25 part of sucralose and 0.2 part of stevioside.
The rest of the procedure was the same as in example 1.
And (3) evaluating the mouthfeel and the flavor:
20 volunteers aged 20-50 years were collected, and the finished jellies of examples and comparative examples were scored for their sensory and flavor, respectively, and the water-out rate of the jelly was measured, with the sensory and flavor criteria shown in Table 4 and the scoring results shown in Table 5:
TABLE 4
TABLE 5
| Water separation rate/%) | Characteristic fragrance of sweet osmanthus | Taste of the product | Color and luster | Chewiness of jelly | |
| Example 1 | 4.7 | 91.3 | 93.5 | 94.3 | 90.6 |
| Example 2 | 5.0 | 89.6 | 89.3 | 90.5 | 91.3 |
| Example 3 | 6.2 | 90.8 | 91.6 | 91.2 | 90.0 |
| Comparative example 1 | 4.9 | 75.2 | 87.8 | 89.5 | 91.1 |
| Comparative example 2 | 5.2 | 85.5 | 78.0 | 73.6 | 89.5 |
| Comparative example 3 | 22.8 | 92.3 | 92.7 | 90.1 | 86.2 |
As can be seen from the results in the table above, the comparative example 3 without the water-holding agent added has severe water precipitation, and the water precipitation rate is obviously different from that of the example with the water-holding agent added; comparative example 1 adopts a direct drying method to dry the fresh osmanthus, and compared with other groups which use a heat pump to dry and collect the floral water, the characteristic aroma retention degree of the osmanthus is obviously lower; comparative example 2 the fruit jelly was prepared using dried momordica grosvenori, which was darker in color and heavier in aftertaste than other groups using heat pump process to dry momordica grosvenori and collect momordica grosvenori aromatic water, and thus was lower in both color and taste.
And (3) product experience test:
in order to illustrate the beneficial effects of the invention, the following product experience tests were also performed:
20 volunteers of 20-50 years old are collected, the effect experience is respectively carried out on the jelly products in the examples, and the cool moistening degree and the cool moistening duration of the throat are respectively scored and recorded after the jelly products in the examples 1-3 are eaten, and the average value is calculated; the evaluation criteria of the degree of cool and moist are shown in Table 6, and the duration of the cool and moist feeling is the time from the feeling of cool or moist feeling to the disappearance of the feeling after eating the jelly of example, and the results are shown in Table 7:
TABLE 6
TABLE 7
| Cool moistening degree score | Duration of refreshing and moistening feeling/second | |
| Example 1 | 90.1 | 330.5 |
| Example 2 | 88.7 | 292.2 |
| Example 3 | 88.2 | 311.0 |
As can be seen from the results in the table above, the jelly product in the embodiment of the patent has a certain throat moistening effect after being eaten by volunteer sensory evaluators, and the cool and moist comfortable sensation brought to the throat can last for about five minutes.
Claims (8)
1. The ganoderma lucidum and momordica grosvenori jelly is characterized by being prepared from the following raw materials in parts by weight: 20-40 parts of fresh sweet osmanthus, 40-100 parts of fresh momordica grosvenori, 10-30 parts of lucid ganoderma, 5-15 parts of liquorice, 30-70 parts of xylitol, 30-80 parts of water-retaining agent, 10-30 parts of gel, 0.1-0.3 part of sucralose and 0.2-0.5 part of stevioside.
2. The jelly of ganoderma lucidum and momordica grosvenori according to claim 1, wherein the water-retaining agent is one or a mixture of more of high maltose, trehalose or sodium dihydrogen phosphate.
3. The lucid ganoderma-momordica grosvenori jelly according to claim 2, wherein the water-retaining agent is a mixture of high maltose, trehalose and sodium dihydrogen phosphate in a mass ratio of 4: 2: 1-6: 5: 0.8, preferably in a mass ratio of 4: 2: 0.8.
4. the jelly of ganoderma lucidum and momordica grosvenori according to claim 1, wherein the gelling agent is one or a mixture of carrageenan, konjac gum and locust bean gum.
5. The jelly of ganoderma lucidum and momordica grosvenori according to claim 4, wherein the gelling agent is carrageenan, konjac glucomannan and locust bean gum in a mass ratio of 2: 1: 1-3: 2: 1, preferably in a mass ratio of 3: 2: 1.
6. the preparation method of the ganoderma lucidum and momordica grosvenori jelly according to any one of claims 1 to 5, which is characterized by comprising the following steps:
a) taking fresh sweet osmanthus, removing impurities, cleaning, drying by adopting a heat pump four-stage drying method to enable the water content to reach 12-13%, and collecting condensed water, namely sweet osmanthus distillate;
b) removing impurities from fresh fructus Siraitiae Grosvenorii, cleaning, draining, cutting each fruit into four pieces, drying with heat pump to make fructus Siraitiae Grosvenorii fruit water content reach 25-30%, and collecting condensate water, i.e. fructus Siraitiae Grosvenorii juice;
c) removing impurities from Ganoderma, cleaning, moistening, and cutting into thick pieces; crushing the dried momordica grosvenori in the step b);
d) uniformly mixing the gel with xylitol, a water-retaining agent, sucralose and stevioside to obtain a gum mixture;
e) decocting the lucid ganoderma and the momordica grosvenori in the step c) with water twice, adding 8-10 times of water for decocting for 1-3 hours for the first time, adding 6-8 times of water for decocting for 1-2 hours for the second time, filtering, combining the filtrates, and concentrating under reduced pressure at 70 ℃ to obtain a concentrated solution with the relative density of 1.1-1.15;
f) taking the dried fresh osmanthus fragrans in the step a), crushing, adding 10-14 times of hot water to soak for 10-30min, filtering, and standing the filtrate to normal temperature to obtain osmanthus fragrans liquid for later use;
g) taking a gum sugar mixture, adding the sweet osmanthus solution obtained in the step f), stirring and dissolving until the sweet osmanthus solution is uniformly dispersed to obtain a gum solution;
h) heating and boiling the glue solution obtained in the step g), adding the osmanthus flower syrup obtained in the step a), the momordica grosvenori syrup obtained in the step b) and the concentrated solution obtained in the step e), quickly stirring, uniformly mixing, packaging and sterilizing to obtain the osmanthus flower tea.
7. The preparation method of the ganoderma lucidum and momordica grosvenori jelly according to claim 6, wherein in the step a), the technological parameters of the heat pump drying four-stage drying method are as follows: in the first stage, the temperature is 40-45 ℃, the humidity is 55-60%, and the drying time is 2.5-3 h; in the second stage, the temperature is 45-50 ℃, the humidity is 45-50%, and the drying time is 2.5-3 h; in the third stage, the temperature is 50-55 ℃, the humidity is 30-35%, and the drying time is 4-5 h; and in the fourth stage, the temperature is 55-60 ℃, the humidity is 20-30%, and the drying time is 1-2 h.
8. The preparation method of the ganoderma lucidum and momordica grosvenori jelly according to claim 6, wherein in the step b), the technological parameters of the four-stage drying method of the heat pump dryer are as follows: in the first stage, the temperature is 45-50 ℃, the humidity is 45-50%, and the drying time is 3-4 h; in the second stage, the temperature is 50-55 ℃, the humidity is 35-40%, and the drying time is 3-4 h; in the third stage, the temperature is 55-60 ℃, the humidity is 25-30%, and the drying time is 2-2.5 h; and in the fourth stage, the temperature is 60-65 ℃, the humidity is 20-25%, and the drying time is 1-1.5 h.
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| CN112869157A (en) * | 2021-02-01 | 2021-06-01 | 昆明理工大学 | Solid preparation for inducing resuscitation and improving eyesight and preparation method thereof |
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