CN112262973A - Preparation method of nicandra physaloides gel food - Google Patents
Preparation method of nicandra physaloides gel food Download PDFInfo
- Publication number
- CN112262973A CN112262973A CN202011211160.2A CN202011211160A CN112262973A CN 112262973 A CN112262973 A CN 112262973A CN 202011211160 A CN202011211160 A CN 202011211160A CN 112262973 A CN112262973 A CN 112262973A
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- nicandra physaloides
- total mass
- nicandra
- coagulant
- pectin
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- Granted
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- 244000135494 Nicandra physalodes Species 0.000 title claims abstract description 201
- 235000013305 food Nutrition 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 239000002002 slurry Substances 0.000 claims abstract description 86
- 238000011282 treatment Methods 0.000 claims abstract description 80
- 239000000701 coagulant Substances 0.000 claims abstract description 75
- 239000001814 pectin Substances 0.000 claims abstract description 63
- 235000010987 pectin Nutrition 0.000 claims abstract description 63
- 229920001277 pectin Polymers 0.000 claims abstract description 63
- 238000003756 stirring Methods 0.000 claims abstract description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 61
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 55
- 239000000679 carrageenan Substances 0.000 claims abstract description 50
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 50
- 229920001525 carrageenan Polymers 0.000 claims abstract description 50
- 229940113118 carrageenan Drugs 0.000 claims abstract description 50
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000000084 colloidal system Substances 0.000 claims abstract description 19
- 238000002791 soaking Methods 0.000 claims abstract description 14
- 238000000265 homogenisation Methods 0.000 claims description 47
- 239000007788 liquid Substances 0.000 claims description 31
- 239000006228 supernatant Substances 0.000 claims description 24
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- 235000015197 apple juice Nutrition 0.000 claims description 14
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 13
- 239000000920 calcium hydroxide Substances 0.000 claims description 12
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 238000011221 initial treatment Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
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- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
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- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
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- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 description 1
- ARVGMISWLZPBCH-UHFFFAOYSA-N Dehydro-beta-sitosterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)CCC(CC)C(C)C)CCC33)C)C3=CC=C21 ARVGMISWLZPBCH-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001106046 Nicandra Species 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
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- HZYXFRGVBOPPNZ-UHFFFAOYSA-N UNPD88870 Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)=CCC(CC)C(C)C)C1(C)CC2 HZYXFRGVBOPPNZ-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 230000003467 diminishing effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
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- 238000010791 quenching Methods 0.000 description 1
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- 238000011084 recovery Methods 0.000 description 1
- 238000013215 result calculation Methods 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 231100000019 skin ulcer Toxicity 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 1
- 235000016831 stigmasterol Nutrition 0.000 description 1
- 229940032091 stigmasterol Drugs 0.000 description 1
- BFDNMXAIBMJLBB-UHFFFAOYSA-N stigmasterol Natural products CCC(C=CC(C)C1CCCC2C3CC=C4CC(O)CCC4(C)C3CCC12C)C(C)C BFDNMXAIBMJLBB-UHFFFAOYSA-N 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method of nicandra physaloides gel food, which comprises the following steps: firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry; step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid; step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 20-30 ℃ and the pressure of 300-500 MPa for 3-6 min to obtain a nicandra physaloides gel food; in the first step, the water is 10-20 times of the total mass of the nicandra physaloides seeds. The method can effectively improve the formability of the nicandra physaloides gel food by adding the fruit and vegetable juice, the coagulant, the carrageenan and the pectin into the nicandra physaloides seed slurry and carrying out ultrahigh pressure treatment, and can prolong the shelf life of the nicandra physaloides gel food.
Description
Technical Field
The invention relates to the technical field of food processing. More particularly, the invention relates to a preparation method of a nicandra physaloides gel food.
Background
Nicandra physaloides (Nicandra physalodes) Solanaceae Nicandra, also known as Nippon amanita, an annual herbaceous plant. Native south America is distributed in Yunnan, Guizhou, Sichuan, Gansu, Tibet, Hebei provinces and other provinces. Cultivated or wild. The whole herb is used as a medicine, and according to records in the compendium of materia medica, the plant has the effects of resisting tumor, resisting aging, strengthening kidney, securing essence, dispelling wind, promoting diuresis, promoting blood circulation, removing toxicity and the like. The seeds can be used as medicine and are named as Nicandra physaloides seeds. Nicandra physaloides seed contains 18.6% of oil, 11.1% of saturated fatty acid, 20.8% of linoleic acid, 64.4% of oleic acid and 0.83% of unsaponifiable matter (stigmasterol and sitosterol). Has effects of clearing heat, relieving fever, promoting urination, dispelling pathogenic wind, and relieving inflammation, and can be used for treating fever, rheumatic arthritis, skin ulcer, carbuncle, and swelling and pain. Nicandra physaloides seeds are kneaded out of pulp in folk, added with lime water and the like for solidification, and then added with sugar water to prepare the Nicandra physaloides gel food (ice powder) for eating. The ice powder is tender and smooth in taste, cool, fragrant and sweet, and capable of promoting the production of body fluid and relieving summer heat, is a health food capable of diminishing inflammation, promoting urination, relieving summer heat and quenching thirst, and is popular with the public. In the traditional ice powder making process, divalent metal ions (calcium ions) are added to improve the thickening effect on the solution, but the addition of excessive calcium ions can change the electrical properties of the nicandra physaloides seed colloid, so that the gel forming property is poor.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
Still another object of the present invention is to provide a method for preparing a nicandra physaloides gel food, which can effectively improve the formability of the nicandra physaloides gel food by adding fruit and vegetable juice, a coagulant, carrageenan and pectin to the nicandra physaloides seed slurry and performing ultra-high pressure treatment.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for preparing a nicandra physaloides gel food, comprising the steps of:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 20-30 ℃ and the pressure of 300-500 MPa for 3-6 min to obtain the nicandra physaloides gel food.
Preferably, in the step one, the water is 10-20 times of the total mass of the nicandra physaloides seeds.
Preferably, in the first step, the stirring conditions are as follows: the rotating speed is 100-1000 r/min, the time is 5-20 min, and the temperature is 20-30 ℃.
Preferably, in the second step, after the fruit and vegetable juice is added, high-pressure homogenization treatment is performed for 1-3 times, wherein the conditions of each homogenization treatment are as follows: the pressure is 20-100 MPa, and the time is 2-5 min.
Preferably, in the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1: 10-50, standing for 5-10 min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.2-0.3 times of the total mass of the nicandra physaloides seed slurry.
Preferably, in the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
Preferably, in the second step, the fruit and vegetable juice is 0.3-0.7 times of the total mass of the nicandra physaloides seeds.
Preferably, in the second step, the fruit and vegetable juice is one or more of apple juice, dragon fruit juice, passion fruit juice, orange juice and carrot juice.
Preferably, in the second step, the method for treating the nicandra physaloides seed slurry comprises the following steps:
s1, adding fruit and vegetable juice into the nicandra physaloides seed slurry, stirring at 40 ℃, introducing nitrogen into the nicandra physaloides seed slurry, stirring for 20min, and then carrying out high-pressure homogenization treatment on the nicandra physaloides seed slurry to obtain primary treatment liquid;
s2, adding a first batch of carrageenan, a first batch of pectin and a first batch of coagulant into the primary treatment liquid, stirring at 30 ℃, introducing nitrogen into the primary treatment liquid, stirring for 30min, and then carrying out high-pressure homogenization on the primary treatment liquid to obtain a secondary treatment liquid, wherein the amount of the first batch of carrageenan is 1/2 of the total mass of the carrageenan, the amount of the first batch of pectin is 1/2 of the total mass of the pectin, the amount of the first batch of coagulant is 2/5 of the total mass of the coagulant, the pressure of the high-pressure homogenization is 100MPa, and the time is 3 min;
s3, adding a second batch of carrageenan and a second batch of pectin into the secondary treatment liquid, stirring at 30 ℃, introducing nitrogen into the secondary treatment liquid, stirring for 20min, and then carrying out high-pressure homogenization treatment on the secondary treatment liquid to obtain a third treatment liquid, wherein the amount of the second batch of carrageenan is 1/2 of the total mass of carrageenan, the amount of the second batch of pectin is 1/2 of the total mass of pectin, the pressure of the high-pressure homogenization treatment is 100MPa, and the time is 2 min;
and S4, adding a second batch of coagulant into the three treatment liquids and stirring to obtain the colloid, wherein the amount of the second batch of coagulant is 3/5 of the total mass of the coagulants.
The invention at least comprises the following beneficial effects:
firstly, the method for preparing the nicandra physaloides gel food is simple and easy to operate, has high automation degree and is suitable for large-scale production and processing.
Secondly, the fruit and vegetable juice is added into the nicandra physaloides gel liquid, and the high-pressure homogenization and ultrahigh-pressure treatment are adopted, so that the forming effect of the nicandra physaloides gel food can be improved, and the preparation method can delay the hydration time and the quality guarantee period of the nicandra physaloides gel food.
Thirdly, the carrageenan, the coagulant and the pectin are treated in batches, and the high-pressure homogenization treatment and the nitrogen treatment are combined to effectively improve the texture characteristics and the mouthfeel of the pseudo-acid syrup gel food.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
The preparation method of the nicandra physaloides gel food comprises the following steps:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 20 ℃, the pressure of 300MPa for 3min to obtain the nicandra physaloides gel food.
In the first step, the water is 10 times of the total mass of the nicandra physaloides seeds.
In the first step, the stirring conditions are as follows: the rotating speed is 100r/min, the time is 5min, and the temperature is 20 ℃.
In the second step, the fruit and vegetable juice is added and then the high-pressure homogenization treatment is carried out for 1 time, and the conditions of each homogenization treatment are as follows: the pressure is 20MPa, and the time is 2 min.
In the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1:10, standing for 5min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.2 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the fruit and vegetable juice is 0.3 times of the total mass of the nicandra physaloides seeds.
In the second step, the fruit and vegetable juice is dragon fruit juice.
< example 2>
The preparation method of the nicandra physaloides gel food comprises the following steps:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, performing ultrahigh pressure treatment on the pectin at the temperature of 25 ℃ and the pressure of 499MPa for 4min to obtain the nicandra physaloides gel food.
In the first step, the water is 15 times of the total mass of the nicandra physaloides seeds.
In the first step, the stirring conditions are as follows: the rotating speed is 600r/min, the time is 12min, and the temperature is 25 ℃.
In the second step, after adding the fruit and vegetable juice, carrying out high-pressure homogenization treatment for 2 times, wherein the conditions of each homogenization treatment are as follows: the pressure is 60MPa, and the time is 4 min.
In the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1:30, standing for 7min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.25 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the fruit and vegetable juice is 0.5 times of the total mass of the nicandra physaloides seeds.
In the second step, the fruit and vegetable juice is passion fruit juice.
< example 3>
The preparation method of the nicandra physaloides gel food comprises the following steps:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 30 ℃, the pressure of 500MPa for 6min to obtain the nicandra physaloides gel food.
In the first step, the water is 20 times of the total mass of the nicandra physaloides seeds.
In the first step, the stirring conditions are as follows: the rotating speed is 1000r/min, the time is 20min, and the temperature is 30 ℃.
In the second step, the fruit and vegetable juice is added and then the high-pressure homogenization treatment is carried out for 3 times, and the conditions of each homogenization treatment are as follows: the pressure is 100MPa, and the time is 5 min.
In the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1:50, standing for 10min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.3 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the fruit and vegetable juice is 0.7 times of the total mass of the nicandra physaloides seeds.
In the second step, the fruit and vegetable juice is orange juice.
< example 4>
The preparation method of the nicandra physaloides gel food comprises the following steps:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 30 ℃, the pressure of 500MPa for 6min to obtain the nicandra physaloides gel food.
In the first step, the water is 20 times of the total mass of the nicandra physaloides seeds.
In the first step, the stirring conditions are as follows: the rotating speed is 1000r/min, the time is 20min, and the temperature is 30 ℃.
In the second step, the fruit and vegetable juice is added and then the high-pressure homogenization treatment is carried out for 3 times, and the conditions of each homogenization treatment are as follows: the pressure is 100MPa, and the time is 5 min.
In the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1:50, standing for 10min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.3 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the fruit and vegetable juice is 0.7 times of the total mass of the nicandra physaloides seeds.
In the second step, the fruit and vegetable juice is carrot juice.
< example 5>
The preparation method of the nicandra physaloides gel food comprises the following steps:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 30 ℃, the pressure of 500MPa for 6min to obtain the nicandra physaloides gel food.
In the first step, the water is 20 times of the total mass of the nicandra physaloides seeds.
In the first step, the stirring conditions are as follows: the rotating speed is 1000r/min, the time is 20min, and the temperature is 30 ℃.
In the second step, the fruit and vegetable juice is added and then the high-pressure homogenization treatment is carried out for 3 times, and the conditions of each homogenization treatment are as follows: the pressure is 100MPa, and the time is 5 min.
In the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1:50, standing for 10min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.3 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the fruit and vegetable juice is 0.7 times of the total mass of the nicandra physaloides seeds.
In the second step, the fruit and vegetable juice is a mixture of apple juice and dragon fruit juice.
< example 6>
The preparation method of the nicandra physaloides gel food comprises the following steps:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 30 ℃, the pressure of 500MPa for 6min to obtain the nicandra physaloides gel food.
In the first step, the water is 20 times of the total mass of the nicandra physaloides seeds.
In the first step, the stirring conditions are as follows: the rotating speed is 1000r/min, the time is 20min, and the temperature is 30 ℃.
In the second step, the fruit and vegetable juice is added and then the high-pressure homogenization treatment is carried out for 3 times, and the conditions of each homogenization treatment are as follows: the pressure is 100MPa, and the time is 5 min.
In the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1:50, standing for 10min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.3 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the fruit and vegetable juice is 0.7 times of the total mass of the nicandra physaloides seeds.
In the second step, the fruit and vegetable juice is a mixture of apple juice, dragon fruit juice and passion fruit juice.
< example 7>
The preparation method of the nicandra physaloides gel food comprises the following steps:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 30 ℃, the pressure of 500MPa for 6min to obtain the nicandra physaloides gel food.
In the first step, the water is 20 times of the total mass of the nicandra physaloides seeds.
In the first step, the stirring conditions are as follows: the rotating speed is 1000r/min, the time is 20min, and the temperature is 30 ℃.
In the second step, the fruit and vegetable juice is added and then the high-pressure homogenization treatment is carried out for 3 times, and the conditions of each homogenization treatment are as follows: the pressure is 100MPa, and the time is 5 min.
In the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1:50, standing for 10min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.3 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the fruit and vegetable juice is 0.7 times of the total mass of the nicandra physaloides seeds.
In the second step, the fruit and vegetable juice is a mixture of apple juice, dragon fruit juice, passion fruit juice and carrot juice.
< example 8>
The preparation method of the nicandra physaloides gel food comprises the following steps:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 30 ℃, the pressure of 500MPa for 6min to obtain the nicandra physaloides gel food.
In the first step, the water is 20 times of the total mass of the nicandra physaloides seeds.
In the first step, the stirring conditions are as follows: the rotating speed is 1000r/min, the time is 20min, and the temperature is 30 ℃.
In the second step, the fruit and vegetable juice is added and then the high-pressure homogenization treatment is carried out for 3 times, and the conditions of each homogenization treatment are as follows: the pressure is 100MPa, and the time is 5 min.
In the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1:50, standing for 10min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.3 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the fruit and vegetable juice is 0.7 times of the total mass of the nicandra physaloides seeds.
In the second step, the fruit and vegetable juice is a mixture of apple juice, dragon fruit juice, passion fruit juice, orange juice and carrot juice.
< example 9>
The preparation method of the nicandra physaloides gel food comprises the following steps:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 30 ℃, the pressure of 500MPa for 6min to obtain the nicandra physaloides gel food.
In the first step, the water is 20 times of the total mass of the nicandra physaloides seeds.
In the first step, the stirring conditions are as follows: the rotating speed is 1000r/min, the time is 20min, and the temperature is 30 ℃.
In the second step, the fruit and vegetable juice is added and then the high-pressure homogenization treatment is carried out for 3 times, and the conditions of each homogenization treatment are as follows: the pressure is 100MPa, and the time is 5 min.
In the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1:50, standing for 10min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.3 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the fruit and vegetable juice is 0.7 times of the total mass of the nicandra physaloides seeds.
In the second step, the fruit and vegetable juice is apple juice.
< example 10>
The preparation method of the nicandra physaloides gel food comprises the following steps:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 30 ℃, the pressure of 500MPa for 6min to obtain the nicandra physaloides gel food.
In the first step, the water is 20 times of the total mass of the nicandra physaloides seeds.
In the first step, the stirring conditions are as follows: the rotating speed is 1000r/min, the time is 20min, and the temperature is 30 ℃.
In the second step, the fruit and vegetable juice is added and then the high-pressure homogenization treatment is carried out for 3 times, and the conditions of each homogenization treatment are as follows: the pressure is 100MPa, and the time is 5 min.
In the second step, the preparation method of the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1:50, standing for 10min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.3 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
In the second step, the fruit and vegetable juice is 0.7 times of the total mass of the nicandra physaloides seeds.
In the second step, the fruit and vegetable juice is apple juice.
In the second step, the treatment method of the nicandra physaloides seed slurry comprises the following steps:
s1, adding fruit and vegetable juice into the nicandra physaloides seed slurry, stirring at 40 ℃, introducing nitrogen into the nicandra physaloides seed slurry, stirring for 20min, and then carrying out high-pressure homogenization treatment on the nicandra physaloides seed slurry to obtain primary treatment liquid;
s2, adding a first batch of carrageenan, a first batch of pectin and a first batch of coagulant into the primary treatment liquid, stirring at 30 ℃, introducing nitrogen into the primary treatment liquid, stirring for 30min, and then carrying out high-pressure homogenization treatment on the primary treatment liquid to obtain a secondary treatment liquid, wherein the amount of the first batch of carrageenan is 1/2 of the total mass of the carrageenan (the total mass of the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry), the amount of the first batch of pectin is 1/2 of the total mass of the pectin (the total mass of the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry), the amount of the first batch of coagulant is 2/5 of the total mass of the coagulant (the total mass of the coagulant is 0.3 times of the total mass of the nicandra physaloides seed slurry), the pressure of the high-pressure homogenization treatment is 100MPa, and the time is 3 min;
s3, adding a second batch of carrageenan and a second batch of pectin into the secondary treatment liquid, stirring at 30 ℃, introducing nitrogen into the secondary treatment liquid, stirring for 20min, and then carrying out high-pressure homogenization treatment on the secondary treatment liquid to obtain a third treatment liquid, wherein the amount of the second batch of carrageenan is 1/2 of the total mass of carrageenan, the amount of the second batch of pectin is 1/2 of the total mass of pectin, the pressure of the high-pressure homogenization treatment is 100MPa, and the time is 2 min;
and S4, adding a second batch of coagulant into the three treatment liquids and stirring to obtain the colloid, wherein the amount of the second batch of coagulant is 3/5 of the total mass of the coagulants.
< comparative example 1>
The preparation method of the nicandra physaloides gel food by adopting the traditional method comprises the following steps: wrapping the seeds of Nicandra physaloides with gauze, soaking in cold water, repeatedly kneading, and adding coagulant after discharging to obtain Nicandra physaloides gel food.
< comparative example 2>
The method of example 9 was used to prepare a nicandra physaloides gel food, except for the treatment of nicandra physaloides seed slurry, which specifically comprises: adding apple juice, coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and stirring to obtain nicandra physaloides gel food (without high-pressure homogenization after adding apple juice).
< comparative example 3>
The method of example 9 was used to prepare a nicandra physaloides gel food, except for the treatment of nicandra physaloides seed slurry, which specifically comprises: adding apple juice, coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain the nicandra physaloides gel food, wherein the apple juice is added and then the high-pressure homogenization treatment is carried out for 3 times, and the conditions of the homogenization treatment for each time are as follows: the pressure is 100MPa, and the time is 5 min.
< comparative example 4>
The method of example 9 was used to prepare a nicandra physaloides gel food, except for the treatment of nicandra physaloides seed slurry, which specifically comprises: adding apple juice, coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, stirring uniformly to obtain colloid, and then carrying out ultrahigh pressure treatment on the colloid at the temperature of 30 ℃ and the pressure of 500MPa for 6min to obtain nicandra physaloides gel food, namely adding the apple juice into the nicandra physaloides seed slurry without carrying out high pressure homogenization treatment.
< Experimental characterization >
1. Texture testing
Four groups of nicandra physaloides gel food are correspondingly prepared by the methods of example 9, example 10, comparative example 2, comparative example 3 and comparative example 4, and the four groups of nicandra physaloides gel food are subjected to texture test by a physical property tester under the conditions that a probe is P/0.5, the compression deformation amount is 50 percent, the test speed is 1.0mm/s, and the test structure of the texture test is shown in table 1;
table 1 shows the texture characteristics of Nicandra physaloides gel food
| Group of | Hardness per gram | Chewing/g | Elasticity/g | Recovery/g | Water binding capacity per gram |
| Example 9 | 594±8b | 0.927±0.009b | 128±3b | 0.083±0.008b | 0.032±0.008b |
| Example 10 | 613±21a | 0.980±0.012a | 137±7a | 0.091±0.004a | 0.039±0.011a |
| Comparative example 2 | 275±18d | 0.625±0.006d | 64±5e | 0.048±0.012d | 0.016±0.003d |
| Comparative example 3 | 288±15d | 0.728±0.014c | 78±7d | 0.052±0.008d | 0.018±0.005d |
| Comparative example 4 | 397±3c | 0.736±0.017c | 92±10c | 0.068±0.018c | 0.028±0.003c |
Comparing and analyzing the example 9 with the comparative examples 2, 3 and 4, it can be seen that the texture characteristics of the pseudo-acid syrup gel food obtained in the example 9 are obviously better than those of the pseudo-acid syrup gel food obtained in the comparative examples 2, 3 and 4, which shows that the pseudo-acid syrup gel food of the invention can improve the performance of the pseudo-acid syrup gel food in the preparation process;
comparing the analysis of example 9 with example 10 shows that the texture characteristics of the pseudo-acid syrup gel food obtained in example 10 are significantly better than those of example 9, which indicates that the high-pressure homogenization treatment method of the pseudo-acid syrup gel food in the preparation process can improve the performance of the pseudo-acid syrup gel food.
2. Sensory characterization
Four groups of nicandra physaloides gel food are correspondingly prepared by the methods of example 9, example 10, comparative example 2, comparative example 3 and comparative example 4, and sensory evaluation is carried out on the four groups of nicandra physaloides gel food, 45 evaluators evaluate each group of nicandra physaloides gel food, the sensory evaluation result calculation method of each group of nicandra physaloides gel food is to remove the highest score and the lowest score of the 45 evaluators, the average score of the rest evaluators is taken as the sensory evaluation result, the criteria of the sensory evaluation are shown in table 2, and the sensory evaluation result is shown in table 3;
table 2 shows sensory evaluation criteria
Table 3 shows the results of sensory evaluation
| Group of | Color | Flavor (I) and flavor (II) | Tissue state | Taste of the product | Total score |
| Example 9 | 21.62 | 21.43 | 22.85 | 22.85 | 88.38 |
| Example 10 | 23.34 | 22.32 | 24.04 | 24.04 | 93.26 |
| Comparative example 2 | 13.26 | 16.97 | 16.37 | 18.12 | 64.72 |
| Comparative example 3 | 20.75 | 18.64 | 20.32 | 19.90 | 79.61 |
| Comparative example 4 | 16.10 | 19.56 | 20.68 | 20.34 | 76.58 |
Comparing and analyzing the example 9 with the comparative examples 2, 3 and 4, it can be seen that the color, flavor, texture state and taste of the pseudo-acid syrup gel food obtained in the example 9 are obviously better than those of the pseudo-acid syrup gel food obtained in the comparative examples 2, 3 and 4, which shows that the preparation method of the pseudo-acid syrup gel food can improve the performance of the pseudo-acid syrup gel food;
comparing the analysis of example 9 with that of example 10, it can be seen that the color, flavor, texture and taste of the pseudo-acid syrup gel food obtained in example 10 are significantly better than those of example 9, which shows that the high pressure homogenization method of the pseudo-acid syrup gel food of the present invention during the preparation process can improve the performance of the pseudo-acid syrup gel food.
3. Change of state
Two groups of nicandra physaloides gel food are correspondingly prepared by the methods of example 9, example 10 and comparative example 1, and the state change of the two groups of nicandra physaloides gel food in 28 days is observed, and the result is shown in table 4;
table 4 shows the change of state of the pseudo-acid gel food
Comparative analysis of example 9 with comparative example 1 it can be seen that the nicandra physaloides gel food product obtained in example 9 appeared and was sol-like on day 28, whereas the nicandra physaloides gel food product obtained in comparative example 1 appeared and was sol-like and had more exudate on day seven and the nicandra physaloides gel food product of comparative example 1 was in solution on day 14, indicating that the process for preparing the nicandra physaloides gel food product of the present invention is effective in retarding the hydration of the nicandra physaloides gel.
4. Microbial detection
Microbiological indicators of the nicandra physaloides gel food prepared in example 9 and example 10 on the 28 th day of standing were measured, and the results are shown in table 5;
table 5 shows the microbiological indicators of nicandra physaloides gel food
As can be seen from the data in Table 5, the microbial indicators of the nicandra physaloides gel food prepared by the method disclosed by the invention all meet the national standard at day 28, and the method disclosed by the invention can effectively prolong the shelf life of the nicandra physaloides gel food.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (9)
1. The preparation method of the nicandra physaloides gel food is characterized by comprising the following steps of:
firstly, adding water into the nicandra physaloides seeds for soaking, and stirring to obtain nicandra physaloides seed slurry;
step two, adding fruit and vegetable juice, a coagulant, carrageenan and pectin into the nicandra physaloides seed slurry, and uniformly stirring to obtain colloid;
and step three, carrying out ultrahigh pressure treatment on the pectin at the temperature of 20-30 ℃ and the pressure of 300-500 MPa for 3-6 min to obtain the nicandra physaloides gel food.
2. The method for preparing the nicandra physaloides gel food according to claim 1, wherein in the first step, the water is 10-20 times of the total mass of the nicandra physaloides seeds.
3. The method of claim 1, wherein in step one, the stirring conditions are as follows: the rotating speed is 100-1000 r/min, the time is 5-20 min, and the temperature is 20-30 ℃.
4. The method for preparing nicandra physaloides gel food as claimed in claim 1, wherein in the second step, the fruit and vegetable juice is added and then the high pressure homogenization treatment is performed for 1-3 times, and the conditions of the homogenization treatment are as follows: the pressure is 20-100 MPa, and the time is 2-5 min.
5. The method for preparing the nicandra physaloides gel food as claimed in claim 1, wherein in the second step, the method for preparing the coagulant comprises the following steps: mixing calcium hydroxide and water in a mass ratio of 1: 10-50, standing for 5-10 min, and filtering to obtain a supernatant, wherein the supernatant is a coagulant, and the coagulant is 0.2-0.3 times of the total mass of the nicandra physaloides seed slurry.
6. The method for preparing the nicandra physaloides gel food according to claim 5, wherein in the second step, the carrageenan is 0.02 times of the total mass of the nicandra physaloides seed slurry, and the pectin is 0.01 times of the total mass of the nicandra physaloides seed slurry.
7. The method for preparing the nicandra physaloides gel food as claimed in claim 6, wherein in the second step, the fruit and vegetable juice is 0.3-0.7 times of the total mass of the nicandra physaloides seeds.
8. The method of claim 7, wherein in step two, the fruit and vegetable juice is one or more of apple juice, dragon fruit juice, passion fruit juice, orange juice, and carrot juice.
9. The method for preparing the nicandra physaloides gel food as claimed in claim 4, wherein in the second step, the method for treating the nicandra physaloides seed slurry comprises:
s1, adding fruit and vegetable juice into the nicandra physaloides seed slurry, stirring at 40 ℃, introducing nitrogen into the nicandra physaloides seed slurry, stirring for 20min, and then carrying out high-pressure homogenization treatment on the nicandra physaloides seed slurry to obtain primary treatment liquid;
s2, adding a first batch of carrageenan, a first batch of pectin and a first batch of coagulant into the primary treatment liquid, stirring at 30 ℃, introducing nitrogen into the primary treatment liquid, stirring for 30min, and then carrying out high-pressure homogenization on the primary treatment liquid to obtain a secondary treatment liquid, wherein the amount of the first batch of carrageenan is 1/2 of the total mass of the carrageenan, the amount of the first batch of pectin is 1/2 of the total mass of the pectin, the amount of the first batch of coagulant is 2/5 of the total mass of the coagulant, the pressure of the high-pressure homogenization is 100MPa, and the time is 3 min;
s3, adding a second batch of carrageenan and a second batch of pectin into the secondary treatment liquid, stirring at 30 ℃, introducing nitrogen into the secondary treatment liquid, stirring for 20min, and then carrying out high-pressure homogenization treatment on the secondary treatment liquid to obtain a third treatment liquid, wherein the amount of the second batch of carrageenan is 1/2 of the total mass of carrageenan, the amount of the second batch of pectin is 1/2 of the total mass of pectin, the pressure of the high-pressure homogenization treatment is 100MPa, and the time is 2 min;
and S4, adding a second batch of coagulant into the three treatment liquids and stirring to obtain the colloid, wherein the amount of the second batch of coagulant is 3/5 of the total mass of the coagulants.
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| CN108272052A (en) * | 2018-01-30 | 2018-07-13 | 廖优桃 | A kind of fruit ice powder and preparation method thereof |
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