CN112167578A - Method for making natural konjak jelly - Google Patents

Method for making natural konjak jelly Download PDF

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Publication number
CN112167578A
CN112167578A CN202010983547.3A CN202010983547A CN112167578A CN 112167578 A CN112167578 A CN 112167578A CN 202010983547 A CN202010983547 A CN 202010983547A CN 112167578 A CN112167578 A CN 112167578A
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jelly
filtering
dragon fruit
konjak
gel
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公宇航
张泰毓
何姗
苑懿
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Northeast Agricultural University
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Northeast Agricultural University
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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
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a leisure instant natural pollution-free konjak jelly, and mainly relates to the field of novel jelly food development. The method is characterized by comprising the following steps: (1) mixing pulverized fresh Plantago ovata forsk shell with first-class rhizoma Amorphophalli refined powder, adding sterile spring water containing erythritol, swelling and dissolving, adding egg protein, stirring, mixing, filtering to obtain gel solution (2), cleaning fresh organic dragon fruit, peeling, cutting into pieces, adding sterile spring water to obtain concentrated juice, and filtering for several times, wherein a little citric acid is added. The invention uses the purely natural food additive for seasoning, and the natural pigment of the dragon fruit is colored, thereby meeting the pursuit of consumers on the leisure snack jelly and also bringing the effects of relaxing the bowels, losing weight and the like.

Description

Method for making natural konjak jelly
Technical Field
The invention belongs to the field of novel food development, and particularly relates to a leisure instant konjak jelly food.
Background
The jelly 1 is a snack widely accepted by the public, has lovely appearance, and is full and juicy. The jelly has the advantages of low calorie, low protein, low vitamins, and high dietary fiber. Nowadays, more and more jelly varieties are frequently seen in the market, but the audiences of the jelly are limited, and the jelly is not suitable for eating more due to the use of the traditional jelly food additives. Based on the above, the product is supplemented with fruit and rhizoma Amorphophalli as auxiliary materials instead of conventional additives.
2, the egg white is used as a protein source, the erythritol is used as a sweetening agent, the Plantago ovata husk powder is used as a swelling agent and is matched with the egg white gel, the dragon fruit juice is used as essence and pigment, and the konjak with the effects of reducing blood fat, reducing blood sugar, preventing cancer, relaxing bowels and the like is added, so that the nutritional value of the jelly can be improved, the public needs can be met to a great extent, and a purely natural leisure snack is made.
Disclosure of Invention
The invention mainly solves the technical problem that the jelly in the market has single nutrition and audience, and is not suitable for frequent eating. The natural additive used in the product has no harm to human body, is rich in nutrition, and has body constitution strengthening effect when being eaten more. Meets the requirements of people on leisure food at home and outside to a certain extent, and enlarges the sale market of konjak jelly food.
The invention solves the technical problems through the following technical scheme:
(1) a leisure natural konjak jelly is characterized in that: the preparation method comprises the steps of taking konjac fine powder as a main raw material, erythritol as a sweetening agent, milled plantain seed husk powder and chicken protein as gelling agents, taking organic dragon fruit juice as a pigment source and providing vitamins, soaking, dissolving, decocting, filtering, blending and cooling to obtain the jelly.
(2) The leisure natural konjak jelly according to claim 1, wherein the preparation method of the gel solution comprises the following steps:
s1, soaking and dissolving: grinding fresh Plantago ovata forsk shells into fine powder by using an original stone grinding method, and then mixing the fine powder with first-class konjac refined powder in a ratio of 1: 2, mixing uniformly, adding sterile spring water, soaking, stirring slowly until it absorbs water and expands, heating slowly with slow fire to make it fully swell and dissolve, standing for use after 20min to obtain a mixed gel substance with uniform color.
S2, nutrition boiling: dissolving erythritol in sterile spring water to form a solution of 1: 1 erythritol mixed solution, slightly heated and stirred constantly, and mixing the freshly prepared solution in a ratio of 12: 1, adding the mixed colloidal substances, decocting with medium fire for 7-8min, continuously stirring, slowly adding 4-5% of chicken protein, and fully mixing to obtain the formed gel liquid.
S3, multiple filtering: slowly pouring the gel solution into a filter, filtering out foam and insoluble substances generated in the decocting process to obtain filtrate, repeating the above operation for 2-3 times, and shortening the time as much as possible in the filtering process to prevent the gel from cooling and solidifying. (3) the method for preparing a gel liquid according to claim 2, characterized in that: 50-60% of konjak fine powder, 20-30% of milled plantain seed husk powder and 10-20% of erythritol solution.
(4) The method for preparing a gel liquid according to claim 2, characterized in that: the step S1 of grinding fresh Plantago ovata forsk shell powder adopts an original stone grinding method, so that nutrients in Plantago ovata forsk shells are kept from being damaged by mechanical grinding, fine powder is ground in a mode of the best taste, sterile spring water used in the steps S1 and S2 comes from spring under Changbai mountain veins, and healthy and slightly sweet spring water is obtained through steps of physical sedimentation, high-temperature boiling, chemical degradation and the like for sterilization and disinfection.
(5) The leisure natural konjak jelly according to claim 2, wherein the subsequent preparation method of the konjak jelly comprises the following steps: s4, juice extraction: cleaning fresh organic dragon fruit, peeling, cutting into pieces, adding appropriate amount of sterile spring water 30-40%, placing into a high-speed rotating juice extracting cup, and repeatedly extracting twice to obtain preliminarily extracted dragon fruit juice. Filtering the fresh concentrated juice of the dragon fruit by using filter cloth to remove seeds and residues, thus obtaining the dragon fruit juice which is glittering and bright and has fine and smooth and sweet taste.
S5, cooling and blending: naturally cooling the gel liquid for 20min, and cooling the gel liquid in a temperature range of 3.5: adding the organic dragon fruit juice which is just prepared according to the proportion of 1, and stirring continuously until the organic dragon fruit juice is uniformly mixed. Continuously cooling to about 70 ℃, adding a little citric acid solution, and stirring until the mixture is uniformly mixed.
S6, sterilization and disinfection: sterilizing the cooled mixed gel liquid by pasteurization at 85 deg.C for 5-10 min.
S7, packaging and selling: and (4) continuously and naturally cooling the semi-finished product of the jelly to the normal temperature, and packaging to obtain the finished product of the jelly.
(6) The subsequent konjak jelly manufacturing method according to claim 5, characterized in that: the content of sterile spring water in the dragon fruit juice is 30-40%, and the content of citric acid solution is 5-7%.
(7) The subsequent konjak jelly manufacturing method according to claim 5, characterized in that: in the step S4, the dragon fruit juice is required to be finely squeezed, and the fine fruit juice can be better guaranteed by filtering with filter cloth, so that the subsequent mixing process can be better carried out and the taste is more smooth, in the step S6, the pasteurization is carried out by completely killing pathogens at proper temperature and heat preservation time by utilizing the characteristic that the pathogens are not very heat-resistant, and a small part of harmless or beneficial and heat-resistant bacteria or bacterial spores are still reserved after the pasteurization.
(8) The invention uses natural food additives, natural fruits, natural sterile spring water and the like as much as possible, adopts pasteurization for achieving a thick taste and meets the requirements of consumers on natural jelly food.
Drawings
FIG. 1 is a flow chart of a product processing process.
Detailed Description
The following detailed description of the present invention will be made with reference to the accompanying drawings and examples, which are provided for illustration of the present invention and are not intended to limit the scope of the present invention.
A leisure natural konjak jelly is characterized in that: the preparation method comprises the steps of taking konjac fine powder as a main raw material, erythritol as a sweetening agent, milled plantain seed husk powder and egg albumen as gelling agents, providing pigment and vitamins by organic dragon fruit juice, soaking, dissolving, decocting, filtering, blending and cooling to obtain the jelly.
Example 1
The preparation method of the gel liquid of the leisure natural konjak jelly comprises the following steps:
s1, soaking and dissolving: grinding fresh Plantago ovata forsk shells into fine powder by using an original stone grinding method, and then mixing the fine powder with first-class konjac refined powder in a ratio of 1: 2, mixing uniformly, adding sterile spring water, soaking, stirring slowly until it absorbs water and expands, heating slowly with slow fire to make it fully swell and dissolve, standing for use after 20min to obtain a mixed gel substance with uniform color.
S2, nutrition boiling: dissolving erythritol in sterile spring water to form a solution of 1: 1 erythritol mixed solution, slightly heated and stirred constantly, and mixing the freshly prepared solution in a ratio of 12: 1, adding the mixed colloidal substances, decocting for 7min with medium fire, continuously stirring, slowly adding 4% of the chicken protein, and fully mixing to obtain the formed gel liquid.
S3, multiple filtering: slowly pouring the obtained gel solution into a filter, filtering out foam and insoluble substances generated in the decocting process to obtain filtrate, repeating the above operation for 2 times, and shortening the time as much as possible in the filtering process to prevent the gel from cooling and solidifying.
The preparation method of the gel liquid is characterized by comprising the following steps: 50% of konjak refined powder, 20% of milled plantain seed hull powder and 10% of erythritol solution.
The preparation method of the gel liquid is characterized by comprising the following steps: the step S1 of grinding fresh Plantago ovata forsk shell powder adopts an original stone grinding method, so that nutrients in Plantago ovata forsk shells are kept from being damaged by mechanical grinding, fine powder is ground in a mode of the best taste, sterile spring water used in the steps S1 and S2 comes from spring under Changbai mountain veins, and healthy and slightly sweet spring water is obtained through steps of physical sedimentation, high-temperature boiling, chemical degradation and the like for sterilization and disinfection.
A preparation method of leisure natural konjak jelly and subsequent konjak jelly comprises the following steps:
s4, juice extraction: cleaning fresh organic dragon fruit, peeling, cutting into pieces, adding appropriate amount of sterile spring water 35%, placing into a high-speed rotating juice-squeezing cup, and repeatedly squeezing twice to obtain preliminarily squeezed dragon fruit juice. Filtering the fresh concentrated juice of the dragon fruit by using filter cloth to remove seeds and residues, thus obtaining the dragon fruit juice which is glittering and bright and has fine and smooth and sweet taste.
S5, cooling and blending: naturally cooling the gel liquid for 20min, and cooling the gel liquid in a temperature range of 3.5: adding the organic dragon fruit juice which is just prepared according to the proportion of 1, and stirring continuously until the organic dragon fruit juice is uniformly mixed. Continuously cooling to about 70 ℃, adding a little citric acid solution, and stirring until the mixture is uniformly mixed.
S6, sterilization and disinfection: sterilizing the cooled mixed gel liquid by pasteurization at 85 deg.C for 6 min.
S7, packaging and selling: and (4) continuously and naturally cooling the semi-finished product of the jelly to the normal temperature, and packaging to obtain the finished product of the jelly.
The subsequent preparation method of the konjak jelly is characterized by comprising the following steps: the dragon fruit juice contains 30% of sterile spring water and 5% of citric acid solution.
The subsequent preparation method of the konjak jelly is characterized by comprising the following steps: in the step S4, the dragon fruit juice is required to be finely squeezed, and the fine fruit juice can be better guaranteed by filtering with filter cloth, so that the subsequent mixing process can be better carried out and the taste is more smooth, in the step S6, the pasteurization is carried out by completely killing pathogens at proper temperature and heat preservation time by utilizing the characteristic that the pathogens are not very heat-resistant, and a small part of harmless or beneficial and heat-resistant bacteria or bacterial spores are still reserved after the pasteurization.
Example 2
The preparation method of the gel liquid of the leisure natural konjak jelly comprises the following steps:
s1, soaking and dissolving: grinding fresh Plantago ovata forsk shells into fine powder by using an original stone grinding method, and then mixing the fine powder with first-class konjac refined powder in a ratio of 1: 2, mixing uniformly, adding sterile spring water, soaking, stirring slowly until it absorbs water and expands, heating slowly with slow fire to make it fully swell and dissolve, standing for use after 20min to obtain a mixed gel substance with uniform color.
S2, nutrition boiling: dissolving erythritol in sterile spring water to form a solution of 1: 1 erythritol mixed solution, slightly heated and stirred constantly, and mixing the freshly prepared solution in a ratio of 12: 1, adding the mixed colloidal substances, decocting for 7min with medium fire, continuously stirring, slowly adding 4% of the chicken protein, and fully mixing to obtain the formed gel liquid.
S3, multiple filtering: slowly pouring the obtained gel solution into a filter, filtering out foam and insoluble substances generated in the decocting process to obtain filtrate, repeating the above operation for 3 times, and shortening the time as much as possible in the filtering process to prevent the gel from cooling and solidifying.
The preparation method of the gel liquid is characterized by comprising the following steps: 55% of konjak refined powder, 25% of milled plantain seed shell powder and 15% of erythritol solution.
The preparation method of the gel liquid is characterized by comprising the following steps: the step S1 of grinding fresh Plantago ovata forsk shell powder adopts an original stone grinding method, so that nutrients in Plantago ovata forsk shells are kept from being damaged by mechanical grinding, fine powder is ground in a mode of the best taste, sterile spring water used in the steps S1 and S2 comes from spring under Changbai mountain veins, and healthy and slightly sweet spring water is obtained through steps of physical sedimentation, high-temperature boiling, chemical degradation and the like for sterilization and disinfection.
A preparation method of leisure natural konjak jelly and subsequent konjak jelly comprises the following steps:
s4, juice extraction: cleaning fresh organic dragon fruit, peeling, cutting into pieces, adding appropriate amount of sterile spring water 35%, placing into a high-speed rotating juice-squeezing cup, and repeatedly squeezing twice to obtain preliminarily squeezed dragon fruit juice. Filtering the fresh concentrated juice of the dragon fruit by using filter cloth to remove seeds and residues, thus obtaining the dragon fruit juice which is glittering and bright and has fine and smooth and sweet taste.
S5, cooling and blending: naturally cooling the gel liquid for 20min, and cooling the gel liquid in a temperature range of 3.5: adding the organic dragon fruit juice which is just prepared according to the proportion of 1, and stirring continuously until the organic dragon fruit juice is uniformly mixed. Continuously cooling to about 70 ℃, adding a little citric acid solution, and stirring until the mixture is uniformly mixed.
S6, sterilization and disinfection: sterilizing the cooled mixed gel liquid by pasteurization at 85 deg.C for 8 min.
S7, packaging and selling: and (4) continuously and naturally cooling the semi-finished product of the jelly to the normal temperature, and packaging to obtain the finished product of the jelly.
The subsequent preparation method of the konjak jelly is characterized by comprising the following steps: the proportion of sterile spring water in the dragon fruit juice is 35 percent, and the citric acid solution is 6 percent.
The subsequent preparation method of the konjak jelly is characterized by comprising the following steps: in the step S4, the dragon fruit juice is required to be finely squeezed, and the fine fruit juice can be better guaranteed by filtering with filter cloth, so that the subsequent mixing process can be better carried out and the taste is more smooth, in the step S6, the pasteurization is carried out by completely killing pathogens at proper temperature and heat preservation time by utilizing the characteristic that the pathogens are not very heat-resistant, and a small part of harmless or beneficial and heat-resistant bacteria or bacterial spores are still reserved after the pasteurization.
Example 3
The preparation method of the gel liquid of the leisure natural konjak jelly comprises the following steps:
s1, soaking and dissolving: grinding fresh Plantago ovata forsk shells into fine powder by using an original stone grinding method, and then mixing the fine powder with first-class konjac refined powder in a ratio of 1: 2, mixing uniformly, adding sterile spring water, soaking, stirring slowly until it absorbs water and expands, heating slowly with slow fire to make it fully swell and dissolve, standing for use after 20min to obtain a mixed gel substance with uniform color.
S2, nutrition boiling: dissolving erythritol in sterile spring water to form a solution of 1: 1 erythritol mixed solution, slightly heated and stirred constantly, and mixing the freshly prepared solution in a ratio of 12: 1, adding the mixed colloidal substances, decocting for 8min with medium fire, continuously stirring, slowly adding 5% of the chicken protein, and fully mixing to obtain the formed gel liquid.
S3, multiple filtering: slowly pouring the obtained gel solution into a filter, filtering out foam and insoluble substances generated in the decocting process to obtain filtrate, repeating the above operation for 3 times, and shortening the time as much as possible in the filtering process to prevent the gel from cooling and solidifying.
The preparation method of the gel liquid is characterized by comprising the following steps: 60% of konjak fine powder, 30% of milled plantain seed hull powder and 20% of erythritol solution.
The preparation method of the gel liquid is characterized by comprising the following steps: the step S1 of grinding fresh Plantago ovata forsk shell powder adopts an original stone grinding method, so that nutrients in Plantago ovata forsk shells are kept from being damaged by mechanical grinding, fine powder is ground in a mode of the best taste, sterile spring water used in the steps S1 and S2 comes from spring under Changbai mountain veins, and healthy and slightly sweet spring water is obtained through steps of physical sedimentation, high-temperature boiling, chemical degradation and the like for sterilization and disinfection.
A preparation method of leisure natural konjak jelly and subsequent konjak jelly comprises the following steps:
s4, juice extraction: cleaning fresh organic dragon fruit, peeling, cutting into pieces, adding a proper amount of sterile mineral water 40%, and repeatedly squeezing twice in a high-speed rotating juice-squeezing cup to obtain the preliminarily squeezed dragon fruit juice. Filtering the fresh concentrated juice of the dragon fruit by using filter cloth to remove seeds and residues, thus obtaining the dragon fruit juice which is glittering and bright and has fine and smooth and sweet taste.
S5, cooling and blending: naturally cooling the gel liquid for 20min, and cooling the gel liquid in a temperature range of 3.5: adding the organic dragon fruit juice which is just prepared according to the proportion of 1, and stirring continuously until the organic dragon fruit juice is uniformly mixed. Continuously cooling to about 70 ℃, adding a little citric acid solution, and stirring until the mixture is uniformly mixed.
S6, sterilization and disinfection: sterilizing the cooled mixed gel liquid by pasteurization at 85 deg.C for 10 min.
S7, packaging and selling: and (4) continuously and naturally cooling the semi-finished product of the jelly to the normal temperature, and packaging to obtain the finished product of the jelly.
(6) The subsequent konjak jelly manufacturing method according to claim 5, characterized in that: the proportion of sterile spring water in the dragon fruit juice is 40 percent, and the proportion of the citric acid solution is 7 percent.
The subsequent preparation method of the konjak jelly is characterized by comprising the following steps: in the step S4, the dragon fruit juice is required to be finely squeezed, and the fine fruit juice can be better guaranteed by filtering with filter cloth, so that the subsequent mixing process can be better carried out and the taste is more smooth, in the step S6, the pasteurization is carried out by completely killing pathogens at proper temperature and heat preservation time by utilizing the characteristic that the pathogens are not very heat-resistant, and a small part of harmless or beneficial and heat-resistant bacteria or bacterial spores are still reserved after the pasteurization.
Experiments show that the invention can well meet the requirements of consumers on healthy and low-calorie jelly snacks, and also expand the jelly market and the sale of jelly products.

Claims (7)

1. A leisure natural konjak jelly is characterized in that: the leisure konjak jelly is prepared by taking konjak fine powder as a main raw material, erythritol as a sweetening agent, milled plantain seed husk powder and chicken protein as gelling agents, providing pigments and vitamins for organic dragon fruit juice, soaking and dissolving, decocting, filtering, blending and cooling.
2. The leisure natural konjak jelly according to claim 1, wherein the preparation method of the gel solution comprises the following steps:
s1, soaking and dissolving: grinding fresh Plantago ovata forsk seed husk into fine powder by original stone grinding method, mixing with first-class rhizoma Amorphophalli refined powder, soaking in sterile mineral water, stirring slowly until it absorbs water and expands, slowly heating with slow fire to fully swell and dissolve, standing for use after 20min to obtain mixed gel-like substance with uniform color;
s2, nutrition boiling: dissolving a certain amount of erythritol in sterile spring water, slightly heating and stirring to obtain an erythritol solution, mixing the freshly prepared solution with a mixed solution of 12: 1, adding the mixed colloidal substances, decocting with medium fire for 7-8min, continuously stirring, slowly adding the chicken protein, and fully mixing to obtain a formed gel liquid;
s3, multiple filtering: slowly pouring the obtained gel solution into a filter, filtering out foam and insoluble substances generated in the decocting process to obtain filtrate, repeating the above operation for 2-3 times, and shortening the time as much as possible in the filtering process to prevent the gel from cooling and solidifying.
3. The method for preparing a gel liquid according to claim 2, characterized in that: 50-60% of konjak refined powder, 20-30% of milled plantain seed shell powder and 10-20% of erythritol solution.
4. The method for preparing a gel liquid according to claim 2, characterized in that: the step S1 of grinding fresh Plantago ovata forsk shell powder adopts an original stone grinding method, so that nutrients in Plantago ovata forsk shells are kept from being damaged by mechanical grinding, fine powder is ground in a mode of the best taste, sterile spring water used in the steps S1 and S2 comes from spring under Changbai mountain veins, and healthy and slightly sweet spring water is obtained through steps of physical sedimentation, high-temperature boiling, chemical degradation and the like for sterilization and disinfection.
5. The method according to claim 2, which is a method for preparing a leisure natural konjak jelly, and a subsequent konjak jelly, comprising the steps of:
s4, juice extraction: cleaning, peeling and cutting fresh organic pitaya, adding a certain amount of sterile spring water, repeatedly squeezing twice in a high-speed rotating juicing cup to obtain preliminarily squeezed pitaya juice, and filtering seeds and residues of the freshly squeezed thick pitaya juice by using filter cloth to obtain sparkling, bright and soft and sweet pitaya juice with fine and smooth mouthfeel;
s5, cooling and blending: naturally cooling the gel liquid for 20min, and cooling the gel liquid in a temperature range of 3.5: 1, adding the organic dragon fruit juice which is just prepared, stirring continuously until the mixture is uniformly mixed, continuously cooling to about 70 ℃, adding a little citric acid solution, and stirring until the mixture is uniformly mixed;
s6, sterilization and disinfection: sterilizing the cooled mixed gel liquid by pasteurization at 85 deg.C for 5-10 min;
s7, packaging and selling: and (4) continuously and naturally cooling the semi-finished product of the jelly to the normal temperature, and packaging to obtain the finished product of the jelly.
6. The subsequent konjak jelly manufacturing method according to claim 5, characterized in that: the dragon fruit juice contains 30-40% of sterile spring water and 5-7% of citric acid solution.
7. The subsequent konjak jelly manufacturing method according to claim 5, characterized in that: in the step S4, the dragon fruit juice is required to be finely squeezed, and the fine fruit juice can be better guaranteed by filtering with filter cloth, so that the subsequent mixing process can be better carried out and the taste is more smooth, in the step S6, the pasteurization is carried out by completely killing pathogens at proper temperature and heat preservation time by utilizing the characteristic that the pathogens are not very heat-resistant, and a small part of harmless or beneficial and heat-resistant bacteria or bacterial spores are still reserved after the pasteurization.
CN202010983547.3A 2020-09-18 2020-09-18 Method for making natural konjak jelly Pending CN112167578A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113017050A (en) * 2021-04-14 2021-06-25 宜宾学院 Bamboo juice and konjak composite jelly and preparation method thereof
CN113854578A (en) * 2021-07-27 2021-12-31 上海百万遍科技有限公司 Edible dietary fiber hydrogel with hangover alleviating function and production process thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113017050A (en) * 2021-04-14 2021-06-25 宜宾学院 Bamboo juice and konjak composite jelly and preparation method thereof
CN113854578A (en) * 2021-07-27 2021-12-31 上海百万遍科技有限公司 Edible dietary fiber hydrogel with hangover alleviating function and production process thereof
CN113854579A (en) * 2021-07-27 2021-12-31 上海百万遍科技有限公司 Low-calorie edible hydrogel and production process thereof
CN113854579B (en) * 2021-07-27 2024-07-09 无锡百万遍科技有限公司 Low-calorie edible hydrogel and production process thereof
CN113854578B (en) * 2021-07-27 2024-07-09 无锡百万遍科技有限公司 Edible dietary fiber hydrogel with anti-alcohol function and production process thereof

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Application publication date: 20210105