CN112753978A - Poria cocos pulp jelly and preparation method thereof - Google Patents
Poria cocos pulp jelly and preparation method thereof Download PDFInfo
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- CN112753978A CN112753978A CN201911063625.1A CN201911063625A CN112753978A CN 112753978 A CN112753978 A CN 112753978A CN 201911063625 A CN201911063625 A CN 201911063625A CN 112753978 A CN112753978 A CN 112753978A
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- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 53
- 235000015110 jellies Nutrition 0.000 title claims abstract description 16
- 239000008274 jelly Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 241001619444 Wolfiporia cocos Species 0.000 title 1
- 244000197580 Poria cocos Species 0.000 claims abstract description 52
- 229920000881 Modified starch Polymers 0.000 claims abstract description 25
- 239000004368 Modified starch Substances 0.000 claims abstract description 25
- 235000019426 modified starch Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000002904 solvent Substances 0.000 claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 239000000230 xanthan gum Substances 0.000 claims abstract description 13
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 13
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 13
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 10
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 10
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 10
- 229920002752 Konjac Polymers 0.000 claims abstract description 10
- 239000000679 carrageenan Substances 0.000 claims abstract description 10
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 10
- 229920001525 carrageenan Polymers 0.000 claims abstract description 10
- 229940113118 carrageenan Drugs 0.000 claims abstract description 10
- 229940046240 glucomannan Drugs 0.000 claims abstract description 10
- 239000000252 konjac Substances 0.000 claims abstract description 10
- 235000010485 konjac Nutrition 0.000 claims abstract description 10
- 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 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 9
- 239000000499 gel Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000008223 sterile water Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 3
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 208000004880 Polyuria Diseases 0.000 abstract description 6
- 230000001914 calming effect Effects 0.000 abstract description 6
- 230000035619 diuresis Effects 0.000 abstract description 6
- 206010028980 Neoplasm Diseases 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- 206010030113 Oedema Diseases 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 4
- 230000001939 inductive effect Effects 0.000 abstract description 4
- 210000005036 nerve Anatomy 0.000 abstract description 4
- 235000001188 Peltandra virginica Nutrition 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 241000222382 Agaricomycotina Species 0.000 description 1
- 241000721047 Danaus plexippus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241001558929 Sclerotium <basidiomycota> Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses poria cocos pulp jelly which is prepared from the following raw materials: cooked poria cocos powder, xanthan gum, konjac glucomannan, carrageenan, a solvent and modified starch. The preparation method is simple, the formula is simple, the cost is low, the prepared poria cocos flesh jelly can effectively solve the problem of poor mouthfeel of granular poria cocos, bitter and astringent poria cocos and the like, and the poria cocos has various effects of resisting tumors, inducing diuresis to alleviate edema, enhancing immunity, calming nerves, resisting bacteria and the like, and promotes the comprehensive utilization of the poria cocos and drives the agricultural development of poria cocos planting.
Description
Technical Field
The invention belongs to the technical field of pharmaceutical engineering, and particularly relates to poria cocos flesh jelly and a preparation method thereof.
Background
Poria, also known as Yuling, Fu Ling, Wanling Gui and Fu Tu, is one of the traditional Chinese medicines, namely four monarch eight delicacies, is the dried sclerotium of the Poria cocos, which is a fungus of the family Hymenomycetes, is usually parasitic on the root of pine, is in the shape of a sweet potato, a sphere, light brown or dark brown in outer skin and pink or white in inner part, and has the effects of promoting diuresis, excreting dampness, strengthening spleen and calming heart. Medical research further proves that the tuckahoe has various effects of resisting tumor, inducing diuresis to alleviate edema, enhancing immunity, calming nerves, inhibiting bacteria and the like.
Poria has sweet and light taste, mild nature, and no toxicity, and has effects of promoting diuresis, eliminating dampness, invigorating spleen, and calming heart. The ancient people called tuckahoe as a four-season magical medicine can play its unique effect regardless of cold, warm, wind and dampness by combining it with various medicines because of its very wide effect and no four seasons. Modern medical research: poria can enhance immunity, and pachyman has obvious effects of resisting tumor and protecting liver.
Disclosure of Invention
In view of the above, the present invention provides a tuckahoe pulp jelly and a preparation method thereof, and aims to provide a tuckahoe pulp jelly which can improve the taste of tuckahoe, improve the granular and bitter related problems of tuckahoe, and promote the comprehensive utilization of tuckahoe to promote development.
The invention provides a poria cocos pulp jelly which is prepared from the following raw materials in parts by weight: 30-50 parts of cooked poria cocos powder, 5-7 parts of xanthan gum, 3-5 parts of konjac glucomannan, 1-3 parts of carrageenan, 50-70 parts of solvent and 2-3 parts of modified starch.
Preferably, the formula is prepared from the following raw materials in parts by weight: 40 parts of cooked poria cocos powder, 6 parts of xanthan gum, 4 parts of konjac glucomannan, 2 parts of carrageenan, 60 parts of solvent, 0.015 part of composite gel liquid and 2.5 parts of modified starch.
Preferably, the preparation method of the cooked poria cocos powder comprises the following steps: pulverizing Poria, sieving with 60 mesh sieve, adding 8-10 times of water, soaking for 20 min, boiling, stirring for 60-90 min, cooling, standing, removing upper floating Poria powder, and filtering to obtain cooked Poria powder.
Preferably, the preparation method comprises the following steps:
s1: preparing 30-50 parts of cooked poria cocos powder;
s2: uniformly mixing 5-7 parts of xanthan gum, 3-5 parts of konjac glucomannan and 1-3 parts of carrageenan, adding 30 times of sterile water, slowly heating to boil under stirring, and completely dissolving to prepare a composite gel solution;
s3: heating 50-70 parts of solvent to 85 ℃, adding 30-50 parts of cooked poria cocos powder, continuously stirring, and adding 1% of composite gel liquid;
s4: and (4) decocting the liquid obtained in the step (3) for 10-12 minutes, quickly subpackaging and sealing, cooling, sterilizing for 15-25 minutes at the temperature of 80-85 ℃ by a pasteurizer, airing water vapor, packaging and warehousing.
Preferably, the xanthan gum is a polysaccharide high molecular compound consisting of D-glucose, D-mannose and D-glucuronic acid according to a ratio of 2:2: 1.
Preferably, the solvent is sterile water.
Preferably, the modified starch is one of corn modified starch, potato modified starch, cassava modified starch, rice modified starch and wheat modified starch.
The invention has the following beneficial effects: the solvent and the auxiliary materials are selected, so that the problem of poor mouthfeel of granular poria cocos, bitter and astringent poria cocos and the like can be effectively solved, the poria cocos has various effects of resisting tumors, inducing diuresis to alleviate edema, enhancing immunity, calming nerves and resisting bacteria and the like, and the comprehensive utilization of the poria cocos is promoted, so that the agricultural development of the poria cocos planting is driven.
Detailed Description
The invention provides a poria cocos pulp jelly which is prepared from the following raw materials in parts by weight: 30-50 parts of cooked poria cocos powder, 5-7 parts of xanthan gum, 3-5 parts of konjac glucomannan, 1-3 parts of carrageenan, 50-70 parts of solvent and 2-3 parts of modified starch.
The first embodiment is as follows:
the formula is prepared from the following raw materials in parts by weight: 40 parts of cooked poria cocos powder, 6 parts of xanthan gum, 4 parts of konjac glucomannan, 2 parts of carrageenan, 60 parts of solvent, 0.015 part of composite gel liquid and 2.5 parts of modified starch.
Further, the preparation method of the cooked poria cocos powder comprises the following steps: pulverizing Poria, sieving with 60 mesh sieve, adding 8-10 times of water, soaking for 20 min, boiling, stirring for 60-90 min, cooling, standing, removing upper floating Poria powder, and filtering to obtain cooked Poria powder.
Further, the preparation method comprises the following steps:
s1: preparing 30-50 parts of cooked poria cocos powder;
s2: uniformly mixing 5-7 parts of xanthan gum, 3-5 parts of konjac glucomannan and 1-3 parts of carrageenan, adding 30 times of sterile water, slowly heating to boil under stirring, and completely dissolving to prepare a composite gel solution;
s3: heating 50-70 parts of solvent to 85 ℃, adding 30-50 parts of cooked poria cocos powder, continuously stirring, and adding 1% of composite gel liquid;
s4: and (4) decocting the liquid obtained in the step (3) for 10-12 minutes, quickly subpackaging and sealing, cooling, sterilizing for 15-25 minutes at the temperature of 80-85 ℃ by a pasteurizer, airing water vapor, packaging and warehousing.
Further, the xanthan gum is a polysaccharide high molecular compound consisting of D-glucose, D-mannose and D-glucuronic acid according to a ratio of 2:2: 1.
Further, the solvent is sterile water.
Further, the modified starch is one of corn modified starch, potato modified starch, cassava modified starch, rice modified starch and wheat modified starch.
The invention has the following beneficial effects: the solvent and the auxiliary materials are selected, so that the problem of poor mouthfeel of granular poria cocos, bitter and astringent poria cocos and the like can be effectively solved, the poria cocos has various effects of resisting tumors, inducing diuresis to alleviate edema, enhancing immunity, calming nerves and resisting bacteria and the like, and the comprehensive utilization of the poria cocos is promoted, so that the agricultural development of the poria cocos planting is driven.
The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, but should be considered as the scope of the present specification as long as there is no contradiction between the combinations of the technical features. The above examples only show some embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (7)
1. The poria cocos flesh jelly is characterized by being prepared from the following raw materials in parts by weight: 30-50 parts of cooked poria cocos powder, 5-7 parts of xanthan gum, 3-5 parts of konjac glucomannan, 1-3 parts of carrageenan, 50-70 parts of solvent and 2-3 parts of modified starch.
2. The poria cocos pulp jelly as claimed in claim 1, wherein the formula is prepared from the following raw materials in parts by weight: 40 parts of cooked poria cocos powder, 6 parts of xanthan gum, 4 parts of konjac glucomannan, 2 parts of carrageenan, 60 parts of solvent, 0.015 part of composite gel liquid and 2.5 parts of modified starch.
3. The poria cocos pulp jelly according to claim 1, wherein the cooked poria cocos powder is prepared by: pulverizing Poria, sieving with 60 mesh sieve, adding 8-10 times of water, soaking for 20 min, boiling, stirring for 60-90 min, cooling, standing, removing upper floating Poria powder, and filtering to obtain cooked Poria powder.
4. The poria cocos pulp jelly of claim 1, prepared by the following method:
s1: preparing 30-50 parts of cooked poria cocos powder;
s2: uniformly mixing 5-7 parts of xanthan gum, 3-5 parts of konjac glucomannan and 1-3 parts of carrageenan, adding 30 times of sterile water, slowly heating to boil under stirring, and completely dissolving to prepare a composite gel solution;
s3: heating 50-70 parts of solvent to 85 ℃, adding 30-50 parts of cooked poria cocos powder, continuously stirring, and adding 1% of composite gel liquid;
s4: and (4) decocting the liquid obtained in the step (3) for 10-12 minutes, quickly subpackaging and sealing, cooling, sterilizing for 15-25 minutes at the temperature of 80-85 ℃ by a pasteurizer, airing water vapor, packaging and warehousing.
5. The poria cocos flesh jelly according to claim 1, wherein the xanthan gum is a polysaccharide high-molecular compound consisting of D-glucose, D-mannose and D-glucuronic acid in a ratio of 2:2: 1.
6. The poria cocos pulp jelly of claim 1, wherein the solvent is sterile water.
7. The poria cocos pulp jelly of claim 1, wherein the modified starch is one of corn modified starch, potato modified starch, tapioca modified starch, rice modified starch and wheat modified starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911063625.1A CN112753978A (en) | 2019-11-04 | 2019-11-04 | Poria cocos pulp jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911063625.1A CN112753978A (en) | 2019-11-04 | 2019-11-04 | Poria cocos pulp jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112753978A true CN112753978A (en) | 2021-05-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911063625.1A Withdrawn CN112753978A (en) | 2019-11-04 | 2019-11-04 | Poria cocos pulp jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112753978A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690193A (en) * | 2016-11-25 | 2017-05-24 | 青岛源之林农业科技开发有限公司 | Thickening agent for jelly |
| CN106974240A (en) * | 2016-11-22 | 2017-07-25 | 佛山市恩正生物医药科技有限公司 | A kind of Chinese yam, tuckahoe jelly and preparation method thereof |
| CN109601932A (en) * | 2018-12-11 | 2019-04-12 | 黄冈师范学院 | Water-soluble pachymaran health-care fruit jelly and preparation method thereof |
-
2019
- 2019-11-04 CN CN201911063625.1A patent/CN112753978A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974240A (en) * | 2016-11-22 | 2017-07-25 | 佛山市恩正生物医药科技有限公司 | A kind of Chinese yam, tuckahoe jelly and preparation method thereof |
| CN106690193A (en) * | 2016-11-25 | 2017-05-24 | 青岛源之林农业科技开发有限公司 | Thickening agent for jelly |
| CN109601932A (en) * | 2018-12-11 | 2019-04-12 | 黄冈师范学院 | Water-soluble pachymaran health-care fruit jelly and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨东方;姚雪峰;冀小君;刘娜丽;: "茯苓营养保健果冻的研制", 农产品加工(学刊), no. 08, pages 82 - 83 * |
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