CN111588011A - Ginseng peptide honey jelly and preparation method thereof - Google Patents
Ginseng peptide honey jelly and preparation method thereof Download PDFInfo
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- CN111588011A CN111588011A CN202010438807.9A CN202010438807A CN111588011A CN 111588011 A CN111588011 A CN 111588011A CN 202010438807 A CN202010438807 A CN 202010438807A CN 111588011 A CN111588011 A CN 111588011A
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Images
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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- 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 discloses ginseng peptide honey jelly and a preparation method thereof, wherein the ginseng peptide honey jelly comprises the following raw materials in parts by weight: ginseng peptide is 0.02% -0.08%; the amount of linden honey is 8 to 32 percent; 0.6 to 1.6 percent of citric acid; 65 to 85 percent of distilled water; potassium sorbate 0.04-0.05%; agar accounts for 2% -8%; 5.6 to 8.9 percent of cosolvent; 3.2 to 5.5 percent of emulsifier. The optimal process formula of the ginseng peptide honey jelly prepared by the invention is obtained through experimental research and is as follows: the addition amount of ginseng peptide is 0.04%, the addition amount of honey is 16%, the addition amount of agar is 8%, the addition amount of citric acid is 0.6%, the addition amount of distilled water is 75.31%, and the addition amount of potassium sorbate is 0.05%; the ginseng peptide honey jelly produced under the test condition is light brown yellow in color, sour, sweet, delicious and soft in taste, the fragrance of the ginseng peptide and the fragrance of the honey are mutually fused, the product is light brown yellow in appearance, good in frozen state, free of floccules, bubbles, smooth, free of cracks, fine and smooth in feeling, and good in elasticity and toughness.
Description
Technical Field
The invention relates to the technical field of food, in particular to ginseng peptide honey jelly and a preparation method thereof.
Background
The ginseng peptide is extracted by advanced biological enzymolysis process, the extraction technology is mature, and the process is stable. Has the characteristics of faster absorption, better absorption rate, higher biological value and the like compared with the free amino acid, and is easy to be absorbed and utilized by human bodies. Pharmacological research shows that the ginseng peptide has the effects of delaying fatigue, enhancing muscle content and strength, maintaining or improving the motor capacity of an organism, recovering and enhancing physical strength and the like, and simultaneously can enhance cell-mediated immune response, improve the stability of immunity and the immune monitoring function. At present, the ginseng peptide injection is applied to clinic and used for tonifying qi, promoting the production of body fluid and quenching thirst as a clinical immunopotentiator. In addition, the ginseng peptide has the function of reducing blood sugar of rats in a model of diabetes mellitus with deficiency of both qi and yin, the action mechanism of the ginseng peptide can be the function of improving abnormal glycolipid metabolism and insulin resistance, honey is rich in glucose and fructose, a small amount of sucrose is also contained, the honey is a main source of sweetness of the honey, the honey accounts for about 70 to 80 percent of the honey, and the ginseng peptide contains amino acid, vitamins, organic acid, a plurality of trace elements and enzymes. The honey contains various nutrient substances required by human metabolism, has the functions of tonifying middle-jiao, moistening dryness, relieving pain and inhibiting and killing bacteria, is not only a commonly used tonic and an accessory food, but also a good sweetener, a binder, an antioxidant and the like in the production of medicines. In the food, the honey substitute sugar is obviously superior to the sucrose in the aspects of digestion, absorption and nutrient balance.
Although the ginseng peptide has good antioxidant activity, the ginseng peptide has unstable property, is difficult to store and easy to inactivate, and is bitter in taste and poor in mouthfeel. The existing ginseng products are mostly solid preparations or oral liquids such as tablets, capsules, granules and the like. The solid preparation is generally taken with water, while the oral liquid is packaged in a glass bottle, which has the risk of frangibility and is inconvenient to take and carry.
Disclosure of Invention
The invention aims to provide ginseng peptide honey jelly and a preparation method thereof, and solves the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a ginseng peptide honey jelly comprises the following raw materials in parts by weight: ginseng peptide is 0.02% -0.08%; the amount of linden honey is 8 to 32 percent; 0.6 to 1.6 percent of citric acid; 65 to 85 percent of distilled water; potassium sorbate 0.04-0.05%; agar accounts for 2 to 8 percent.
As a preferred embodiment of the invention, the ginseng peptide honey jelly comprises the following raw materials in parts by weight: ginseng peptide is 0.04%; the content of linden honey is 16%; citric acid is 0.6%; 75.31% of distilled water; potassium sorbate 0.05%; the agar content was 8%.
As a preferred embodiment of the invention, the preparation method of the ginseng peptide honey jelly comprises the following production steps:
a. soaking Ginseng radix peptide powder, heating at about 50 deg.C to dissolve Ginseng radix peptide, filtering with absorbent gauze, standing to obtain supernatant, centrifuging to obtain supernatant again, and removing water insoluble impurities;
b. after the step a is finished, the feed liquid is subjected to constant volume to 1000mL by using distilled water, and is homogenized after being blended;
c. after the step b is finished, swelling agar with cold water in advance, adding the agar into the heated ginseng peptide water for decocting, stirring the agar in one direction during gelatin decocting, adding the dissolved honey, and then adding citric acid and potassium sorbate;
d. after the step c is finished, filling the homogenized feed liquid firstly and then sterilizing;
e. and d, after the step d is finished, placing the sterilized product under natural conditions and cooling to room temperature.
As a preferred embodiment of the present invention, in the step a, the heating time is 5min, the centrifugal speed is 4000r/min, and the centrifugal time is 15 min.
In a preferred embodiment of the present invention, the homogenization pressure in step b is 20MPa, the time is 5min, and the temperature is 55 ℃ to 60 ℃.
As a preferred embodiment of the invention, in the step c, when the temperature is heated to 60-70 ℃, honey is added, and citric acid is dissolved by a small amount of water, so that the pH of the mixed solution is prevented from being reduced, the gel is easy to hydrolyze and becomes thin, the forming of the jelly colloid is influenced, and the jelly colloid is rapidly and uniformly stirred after being added.
In a preferred embodiment of the present invention, the sterilization temperature in step b is 121 ℃ and the sterilization time is 15 min.
Compared with the prior art, the invention has the following beneficial effects:
the optimal process formula (calculated by 1000 mL) of the ginseng peptide honey jelly produced by the invention is obtained through experimental research and is as follows: the addition amount of ginseng peptide is 0.04%, the addition amount of honey is 16%, the addition amount of agar is 8%, the addition amount of citric acid is 0.6%, the addition amount of distilled water is 75.31%, and the addition amount of potassium sorbate is 0.05%; the ginseng peptide honey jelly produced under the test condition is light brown yellow in color, sour, sweet, delicious and soft in taste, the fragrance of the ginseng peptide and the fragrance of the honey are mutually fused, the product is light brown yellow in appearance, good in frozen state, free of floccules, bubbles, smooth, free of cracks, fine and smooth in feeling, and good in elasticity and toughness.
Drawings
Fig. 1 is a process flow diagram of the preparation method of ginseng peptide honey jelly.
Detailed Description
Technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example one
The invention provides a technical scheme that: a ginseng peptide honey jelly comprises the following raw materials in parts by weight: ginseng peptide is 0.02% -0.08%; the amount of linden honey is 8 to 32 percent; 0.6 to 1.6 percent of citric acid; 65 to 85 percent of distilled water; potassium sorbate 0.04-0.05%; agar accounts for 2 to 8 percent.
Further, the ginseng peptide honey jelly comprises the following raw materials in parts by weight: ginseng peptide is 0.04%; the content of linden honey is 16%; citric acid is 0.6%; 75.31% of distilled water; potassium sorbate 0.05%; the agar content was 8%.
Further, the preparation method of the ginseng peptide honey jelly comprises the following production steps:
a. soaking Ginseng radix peptide powder, heating at about 50 deg.C to dissolve Ginseng radix peptide, filtering with absorbent gauze, standing to obtain supernatant, centrifuging to obtain supernatant again, and removing water insoluble impurities;
b. after the step a is finished, the feed liquid is subjected to constant volume to 1000mL by using distilled water, and is homogenized after being blended;
c. after the step b is finished, swelling agar with cold water in advance, adding the agar into the heated ginseng peptide water for decocting, stirring the agar in one direction during gelatin decocting, adding the dissolved honey, and then adding citric acid and potassium sorbate;
d. after the step c is finished, filling the homogenized feed liquid firstly and then sterilizing;
e. and d, after the step d is finished, placing the sterilized product under natural conditions and cooling to room temperature.
In the step a, the heating time is 5min, the centrifugal speed is 4000r/min, and the centrifugal time is 15 min; in the step b, the homogenizing pressure is 20MPa, the time is 5min, and the temperature is 55-60 ℃; c, when the temperature is heated to 60-70 ℃, adding honey, dissolving citric acid with a small amount of water to avoid lowering the pH of the mixed solution, easily hydrolyzing gel to change the gel from thick to thin and influence the forming of jelly colloid, and quickly and uniformly stirring after adding; in the step b, the sterilization temperature is 121 ℃ and the sterilization time is 15 min.
And (3) carrying out sensory evaluation on the color, smell, taste and tissue state of the ground beverage by taking the proportions of the ginseng peptide, the honey, the agar and the citric acid as variables respectively, and taking an average value as a final scoring result. The scoring criteria are shown in table 2. L9 (3) is designed based on the contents of ginseng peptide, honey, agar and citric acid determined by single factor test4) Orthogonal test, optimize the product formulation (by 1000 mL), get the best technological parameter.
TABLE 1 orthogonal test factor horizon
10 sensory evaluation experts are hired to form a sensory evaluation group, and sensory evaluation is carried out on the color, smell, taste and tissue state of the researched beverage, and the average value is taken as the final scoring result. The scoring criteria are shown in table 2.
TABLE 2 beverage sensory Scoring criteria
When the honey, the agar and the citric acid have certain quality, 0.04 percent of ginseng peptide has better color, smell, taste and tissue state; when the ginseng peptide, the agar and the citric acid are constant in quality, the 16% honey is good in color, smell, taste and tissue state; when the ginseng peptide, the honey and the citric acid have certain quality, the 8 percent agar has better color, smell, taste and tissue state; when the ginseng peptide, the honey and the agar are in a certain amount, the 0.6 percent citric acid has better color, smell, taste and tissue state. See tables 3-6.
TABLE 3 Effect of different proportions of Ginseng peptides on their sensory properties
TABLE 4 influence of different proportions of honey on its sensory
TABLE 5 influence of different proportions of agar on its organoleptic properties
TABLE 6 Effect of citric acid in different proportions on its sensory properties
In order to further obtain the optimal process formula, the factors influencing the taste quality of the ginseng peptide beverage are determined to be subjected to orthogonal tests, and the test results and the analysis of variance are shown in table 7.
As can be seen from the intuitive analysis in table 7, A2B2C3D1 is the optimal process formula (in 1000 mL) of the ginseng peptide beverage, i.e., the ginseng peptide content is 0.04%, the honey content is 16%, the agar content is 8%, the citric acid content is 0.6%, and the sensory score of the product prepared under the test condition is 84.6. The product has yellow-brown color, sour-sweet taste and soft taste, and the fragrance of the ginseng peptide and the sweet taste of the honey are fused with each other.
TABLE 7 visual analysis table of orthogonal test results of beverage formula
The optimal process formula (in 1000 mL) of the ginseng peptide beverage is obtained through experimental research and comprises the following steps: the addition amount of ginseng peptide is 0.04%, the addition amount of honey is 16%, the addition amount of agar is 8%, the addition amount of citric acid is 0.6%, the addition amount of distilled water is 75.31%, and the addition amount of potassium sorbate is 0.05%; the ginseng peptide honey jelly produced under the test condition is light brown yellow in color, sour, sweet, delicious and soft in taste, the fragrance of the ginseng peptide and the fragrance of the honey are mutually fused, the product is light brown yellow in appearance, good in frozen state, free of floccules, bubbles, smooth, free of cracks, fine and smooth in feeling, and good in elasticity and toughness.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A ginseng peptide honey jelly is characterized in that: comprises the following raw materials in parts by weight: ginseng peptide is 0.02% -0.08%; the amount of linden honey is 8 to 32 percent; 0.6 to 1.6 percent of citric acid; 65 to 85 percent of distilled water; potassium sorbate 0.04-0.05%; agar accounts for 2 to 8 percent.
2. The ginseng peptide honey jelly of claim 1, which is characterized in that: comprises the following raw materials in parts by weight: ginseng peptide is 0.04%; the content of linden honey is 16%; citric acid is 0.6%; 75.31% of distilled water; potassium sorbate 0.05%; the agar content was 8%.
3. The preparation method of the ginseng peptide honey jelly according to claim 1, which is characterized in that: the production steps are as follows:
a. soaking Ginseng radix peptide powder, heating at about 50 deg.C to dissolve Ginseng radix peptide, filtering with absorbent gauze, standing to obtain supernatant, centrifuging to obtain supernatant again, and removing water insoluble impurities;
b. after the step a is finished, the feed liquid is subjected to constant volume to 1000mL by using distilled water, and is homogenized after being blended;
c. after the step b is finished, swelling agar with cold water in advance, adding the agar into the heated ginseng peptide water for decocting, stirring the agar in one direction during gelatin decocting, adding the dissolved honey, and then adding citric acid and potassium sorbate;
d. after the step c is finished, filling the homogenized feed liquid firstly and then sterilizing;
e. and d, after the step d is finished, placing the sterilized product under natural conditions and cooling to room temperature.
4. The preparation method of the ginseng peptide honey jelly according to claim 3, which is characterized in that: in the step a, the heating time is 5min, the centrifugal speed is 4000r/min, and the centrifugal time is 15 min.
5. The preparation method of the ginseng peptide honey jelly according to claim 3, which is characterized in that: in the step b, the homogenizing pressure is 20MPa, the homogenizing time is 5min, and the homogenizing temperature is 55-60 ℃.
6. The preparation method of the ginseng peptide honey jelly according to claim 3, which is characterized in that: and c, adding honey when the temperature is heated to 60-70 ℃ in the step c, dissolving citric acid with a small amount of water to avoid lowering the pH value of the mixed solution, easily hydrolyzing gel to change the gel from thick to thin to influence the forming of jelly colloid, and quickly and uniformly stirring after adding.
7. The preparation method of the ginseng peptide honey jelly according to claim 3, which is characterized in that: and c, sterilizing at 121 ℃ for 15min in the step b.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010438807.9A CN111588011A (en) | 2020-05-21 | 2020-05-21 | Ginseng peptide honey jelly and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010438807.9A CN111588011A (en) | 2020-05-21 | 2020-05-21 | Ginseng peptide honey jelly and preparation method thereof |
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| CN111588011A true CN111588011A (en) | 2020-08-28 |
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| CN202010438807.9A Pending CN111588011A (en) | 2020-05-21 | 2020-05-21 | Ginseng peptide honey jelly and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000245363A (en) * | 1999-03-04 | 2000-09-12 | Bk Kk | Honey jelly and its production |
| CN1864528A (en) * | 2006-04-27 | 2006-11-22 | 中国日用化学工业研究院 | Method for preparing polypeptide fruit jelly |
| CN105767991A (en) * | 2016-03-03 | 2016-07-20 | 赵雪兰 | Chinese yam jelly and preparation method thereof |
| CN107197946A (en) * | 2017-06-26 | 2017-09-26 | 吉林大学 | A kind of ginseng milk jelly and preparation method thereof |
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2020
- 2020-05-21 CN CN202010438807.9A patent/CN111588011A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000245363A (en) * | 1999-03-04 | 2000-09-12 | Bk Kk | Honey jelly and its production |
| CN1864528A (en) * | 2006-04-27 | 2006-11-22 | 中国日用化学工业研究院 | Method for preparing polypeptide fruit jelly |
| CN105767991A (en) * | 2016-03-03 | 2016-07-20 | 赵雪兰 | Chinese yam jelly and preparation method thereof |
| CN107197946A (en) * | 2017-06-26 | 2017-09-26 | 吉林大学 | A kind of ginseng milk jelly and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 任金威等: "吉林人参低聚肽的抗氧化作用", 《食品科学》 * |
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Application publication date: 20200828 |