CN113080405A - Osmanthus seed oil jelly and preparation method thereof - Google Patents

Osmanthus seed oil jelly and preparation method thereof Download PDF

Info

Publication number
CN113080405A
CN113080405A CN202110524171.4A CN202110524171A CN113080405A CN 113080405 A CN113080405 A CN 113080405A CN 202110524171 A CN202110524171 A CN 202110524171A CN 113080405 A CN113080405 A CN 113080405A
Authority
CN
China
Prior art keywords
jelly
powder
water
cassia oil
decoction
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202110524171.4A
Other languages
Chinese (zh)
Inventor
傅麟雅
汪洁
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hunan Sanfa Catering Management Co ltd
Original Assignee
Hunan Sanfa Catering Management Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hunan Sanfa Catering Management Co ltd filed Critical Hunan Sanfa Catering Management Co ltd
Priority to CN202110524171.4A priority Critical patent/CN113080405A/en
Publication of CN113080405A publication Critical patent/CN113080405A/en
Pending legal-status Critical Current

Links

Abstract

The invention provides an cinnamon oil jelly and a preparation method thereof, and relates to the technical field of foods. The cassia oil jelly comprises the following raw materials in parts by weight: 100-120 parts of water, 10-12 parts of rubber powder, 1-3 parts of cassia oil, 1-3 parts of flavoring agent and 3-8 parts of stomach-nourishing and fat-reducing component, wherein the rubber powder comprises jelly powder and white bean jelly. The invention also provides a preparation method of the cassia oil jelly. The invention has the advantages that the cassia oil jelly has the characteristics of clearing heat and reducing internal heat, nourishing the stomach and promoting the production of body fluid and melting in the mouth, and the preparation method is simple and easy to operate, does not need large-scale equipment and the like, and is convenient to popularize.

Description

Osmanthus seed oil jelly and preparation method thereof
Technical Field
The invention relates to the technical field of foods, and particularly relates to cassia oil jelly and a preparation method thereof.
Background
The jelly is a common food in the market and is popular among people of all ages. The traditional jelly preparation method is generally prepared by adding fruit juice, fruit pulp, water, sugar, thickening agent and essence and blending and sterilizing.
With the continuous development of economy and the continuous improvement of the living standard of people, people pursue more and more diversifications on the taste of the jelly, for example, in recent years, some jellies added with milk, chocolate and other types are appeared, but the jellies with the function of medicated diet are extremely rare, and in the traditional cognition of people, the jellies are some snacks, which can be eaten once by a while, but are certainly not beneficial to health. Therefore, although the jelly is suitable for people of all ages, the jelly is really eaten by more people, adolescents and children, and is eaten by less people for adults or the elderly.
Therefore, there is an urgent need to develop a jelly with medicinal diet function, which is suitable for people of all ages and can achieve the effect of regulating body functions in the process of eating.
Disclosure of Invention
The invention aims to provide the cassia oil jelly which has the characteristics of clearing heat, reducing internal heat, nourishing stomach, promoting the secretion of saliva or body fluid and melting in the mouth.
The invention also aims to provide a preparation method of the cassia oil jelly, which is simple and easy to operate, does not need large-scale equipment and the like, and is convenient to popularize.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
On one hand, the embodiment of the application provides the cassia oil jelly which comprises the following raw materials in parts by weight: 100-120 parts of water, 10-12 parts of rubber powder, 1-3 parts of cassia oil, 1-3 parts of flavoring agent and 3-8 parts of stomach-nourishing and fat-reducing component, wherein the rubber powder comprises jelly powder and white bean jelly.
On the other hand, the embodiment of the application provides a preparation method of the cassia oil jelly, which comprises the following steps of grinding the components for nourishing stomach and eliminating fat respectively, adding water for decocting, concentrating the decocted liquid, collecting extract, and mixing to obtain a first mixture; dissolving a flavoring agent in water to obtain a second mixture; decocting cortex Cinnamomi in water, and removing cortex Cinnamomi to obtain oleum Cinnamomi; and mixing the mixture I and the mixture II, adding the glue powder and the cassia oil, mixing, boiling, cooling and sterilizing to obtain the cassia oil jelly.
In summary, compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:
the sweet-scented osmanthus oil jelly provided by the invention is added with a certain amount of white bean jelly, the white bean jelly is prepared from plant bean jelly glue and other raw materials, and is tender, smooth, glittering, translucent, refreshing and delicious after being formed. Meanwhile, the cassia oil jelly is added with a certain amount of cassia oil, so that the cassia oil jelly has the effects of warming spleen and stomach, removing cold accumulation, promoting blood circulation, regulating intestines and stomach of a user by using components for nourishing stomach and reducing fat, avoiding food retention and unsmooth eating, reducing accumulation of fat in a body and avoiding obesity caused by excessive eating.
In addition, according to the preparation method provided by the invention, the raw materials are subjected to classification pretreatment and then are mixed, and beneficial nutrient substances in the components are fully extracted, so that the prepared cinnamon oil jelly is higher in nutritional value. Meanwhile, the preparation method is simple in preparation process, low in manufacturing cost and convenient to popularize, and large-scale equipment is not needed.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The embodiment of the application provides an cinnamon oil jelly which comprises the following raw materials in parts by weight: 100-120 parts of water, 10-12 parts of rubber powder, 1-3 parts of cassia oil, 1-3 parts of flavoring agent and 3-8 parts of stomach-nourishing and fat-reducing component, wherein the rubber powder comprises jelly powder and white bean jelly. The traditional jelly is mostly prepared from gelatin, wherein the gelatin is white or light yellow, semitransparent and slightly glossy flakes or particles formed by degrading collagen in connective tissues such as animal skins, bones and muscle membranes, is a colorless and tasteless, nonvolatile, transparent and hard amorphous substance, can be dissolved in hot water and not dissolved in cold water, but can slowly absorb water to swell and soften, and the gelatin can absorb 5-10 times of water equivalent to the weight of the gelatin. The gelatin has good forming effect, the prepared jelly is crystal clear, but in daily life, many children or old people who like to eat the jelly are easy to inhale in one mouth and are choked, so that danger is caused. Therefore, the jelly is added with a certain amount of white bean jelly which is made of plant bean jelly glue and other raw materials, the jelly is tender and smooth, crystal, transparent, fresh and delicious after being formed, the hardness of the jelly is reduced by adding the certain amount of white bean jelly into the jelly powder, the jelly is more smooth and is melted in the mouth, and the life risk caused by choke when the jelly is sucked by one mouth carelessly is avoided. Meanwhile, a certain amount of cassia oil is added into the cassia oil jelly, so that the functions of warming spleen and stomach, removing cold accumulation and promoting blood circulation can be provided, the stomach and fat removing components are used for conditioning the intestines and stomach of a user, the food retention is prevented from being unsmooth, the accumulation of fat in the body can be reduced, and the obesity caused by excessive eating is avoided.
In some embodiments of the invention, the above cinnamon oil jelly comprises one or more of winter-cold vegetables, bitter gourds, white gourds, dendrobium officinale and Chinese yams. According to the invention, winter cold vegetable, balsam pear, white gourd, dendrobium officinale, Chinese yam and the like are added, after beneficial components enter a human body, under the action of digestive enzymes such as pepsin, pancreatin, intestinal enzyme and the like, the decomposition, absorption and metabolism of the digestive enzymes on sweetening agents, gelatine powder and the like in the jelly can be promoted, excessive sugar is prevented from being converted into fat to be accumulated in the body, the fat is reduced, the sweet osmanthus oil jelly is very beneficial to the bodies of children and old people, meanwhile, due to the addition of a certain amount of components for nourishing the stomach and eliminating fat, the forming capability of the sweet osmanthus oil jelly is reduced, the shape of the sweet osmanthus oil jelly can be maintained, the shape is not damaged in the transportation process, and the effect of melting in the mouth is further improved.
Cold winter vegetables: has effects of clearing heat, promoting diuresis, and smoothing intestine. Can treat cough due to lung heat, dysentery due to toxic heat, jaundice, constipation, and erysipelas, and is a vegetable for people to eat frequently. In addition to the functions of clearing heat and moistening dryness, every 100g of fresh winter cold vegetable contains 90 g of water, 3.1 g of protein, 0.5 g of fat, 3.4 g of carbohydrate, 315 mg of calcium, 56 mg of phosphorus, 2.2 mg of iron, 8.98 mg of carotene, 0.13 mg of vitamin D, 20.3 mg of B, 2 mg of nicotinic acid and 55 mg of vitamin C, so that the winter cold vegetable can also provide a large amount of protein, calcium, vitamin and the like for eaters, the positioning of the traditional jelly belonging to snacks can be changed, and rich nutrition is provided for the eaters.
Bitter gourd: has effects in caring skin, soothing liver, reducing noise, relieving summer-heat, and dissipating heat. Meanwhile, the balsam pear also has the function of reducing blood sugar, and mainly the crude extract of the balsam pear has the function of similar insulin substances. In addition, the balsam pear also has the functions of nourishing blood and liver, and is bitter in taste, cold in nature in case of raw materials and warm in nature in case of ripe materials. Uncooked food can clear summer heat and purge fire, and relieve fever and restlessness; cooked food has effects of nourishing blood, nourishing liver, moistening spleen, invigorating kidney, removing pathogenic heat, relieving fatigue, clearing heart fire, improving eyesight, invigorating qi, and tonifying yang.
White gourd: sweet taste and cold nature, and has effects of relieving summer heat, quenching thirst, clearing heat, eliminating phlegm, inducing diuresis, and relieving swelling. The white gourd has low sodium content, and has good adjuvant treatment effect on arteriosclerosis, ascites due to cirrhosis, coronary heart disease, hypertension, nephritis, edema, and distention. The wax gourd is added into the cassia oil jelly, so that the phenomenon that sugar and the like are converted into fat accumulation in vivo to cause obesity and the like is avoided.
Cinnamon: is a middle arbors of Lauraceae, Lauraceae. It has effects of invigorating primordial yang, warming spleen and stomach, removing cold accumulation, promoting blood circulation, regulating gastrointestinal function of eater, and preventing excessive consumption of jelly from increasing gastrointestinal burden.
Chinese yam: the rhizoma Dioscoreae tuber is rich in starch, and can be used for vegetable; it can tonify spleen and stomach deficiency, and is used for treating qi deficiency, asthenia, dyspepsia, spermatorrhea, enuresis, and innominate toxic swelling. The cassia oil jelly can be added into the cassia oil jelly to supplement the deficiency of the spleen and the stomach, and can also increase the solid content of the cassia oil jelly, so that the binding force between glue powder molecules is reduced, and the cassia oil jelly is convenient to melt in the mouth.
Dendrobium officinale: has effects in promoting salivation, nourishing stomach, nourishing yin, clearing away heat, moistening lung, invigorating kidney, improving eyesight, strengthening waist, and promoting health.
In some embodiments of the invention, the weight ratio of the jelly powder to the white bean jelly is (0.8-2): 1. the jelly powder and the white bean jelly are in a proper proportion, a colloid with proper binding power can be provided for the cassia oil jelly, and the cassia oil jelly can be ensured to melt in the mouth with the assistance of other materials.
In some embodiments of the invention, the flavoring agent comprises a sweetening agent and fruit powder, the weight ratio of the sweetening agent to the fruit powder is 1 (5-10), and the fruit powder comprises one or more of blueberry powder, dragon fruit powder, pineapple powder and mango powder.
On the other hand, the embodiment of the application provides a preparation method of the cassia oil jelly, which comprises the following steps of grinding the components for nourishing stomach and eliminating fat respectively, adding water for decocting, concentrating the decocted liquid, collecting extract, and mixing to obtain a first mixture; dissolving a flavoring agent in water to obtain a second mixture; decocting cortex Cinnamomi in water, and removing cortex Cinnamomi to obtain oleum Cinnamomi; and mixing the mixture I and the mixture II, adding the glue powder and the cassia oil, mixing, boiling, cooling and sterilizing to obtain the cassia oil jelly.
In some embodiments of the present invention, in the above preparation method, the solid-to-liquid ratio during decoction is 1: (4-8).
In some embodiments of the invention, in the preparation method, the decoction time is 1.5-2.5 h.
In some embodiments of the invention, in the above preparation method, the relative density of the extract is 1.13-1.2.
In some embodiments of the invention, in the preparation method, the boiling time is 3-8 min.
In some embodiments of the invention, in the preparation method, the boiling time is 25-35 min, the material-liquid ratio during boiling is 1:10, and the boiling temperature is 85-95 ℃.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment aims to provide the cassia oil jelly which is mainly prepared by the following operation steps:
1. removing impurities, rhizomes, silt and the like from fresh winter cold vegetables, cleaning and airing to obtain cleaned winter cold vegetables; then crushing 1.5g of cleaned winter cold vegetable into powder at low temperature, adding water into the powder and water according to a ratio of 1:4, decocting for 1.5h, removing floating foam after the decoction is finished, and filtering by using a 200-mesh filter screen to obtain a winter cold vegetable decoction;
peeling fructus Benincasae, removing pulp and seed, cleaning, cutting into pieces, and air drying to obtain cleaned fructus Benincasae; then crushing 1.5g of cleaned white gourd into powder at low temperature, adding water into the powder and water according to a ratio of 1:4, decocting for 1.5h, removing floating foam after the decoction is finished, and filtering by using a 200-mesh filter screen to obtain a white gourd decoction;
concentrating the cold vegetable decoction and the wax gourd decoction to 1.13, and collecting the extract;
2. dissolving fruit powder in the flavoring agent in water, adding a sweetening agent, wherein the mass ratio of the sweetening agent to the fruit powder is 1:5, and uniformly stirring at a low speed to obtain a mixture II; wherein the fruit powder is blueberry powder, fresh blueberries are subjected to impurity removal, are cleaned, are dried in the air and have surface moisture, are dried at low temperature and are crushed into powder of about 200 meshes, and the blueberry powder is the blueberry powder;
3. putting cinnamon into a cloth bag, adding water according to a material-liquid ratio of 1:10, boiling with strong fire, decocting at 85-95 ℃ for 25min while stirring, and removing the cinnamon to obtain cinnamon oil after the decoction is finished;
4. mixing the mixture I and the mixture II, adding 100g of water, adding 10g of rubber powder (the mass ratio of jelly powder to white bean jelly is 0.8: 1) and 1g of cassia oil, mixing, boiling for 3min, shaping, cooling and sterilizing to obtain the cassia oil jelly.
Example 2
The embodiment aims to provide the cassia oil jelly which is mainly prepared by the following operation steps:
1. removing impurities, rhizomes, silt and the like from fresh winter cold vegetables, cleaning and airing to obtain cleaned winter cold vegetables; then crushing 1.5g of cleaned winter cold vegetable into powder at low temperature, adding water into the powder and water according to a ratio of 1:8, decocting for 2.5 hours, removing floating foam after the decoction is finished, and filtering by using a 200-mesh filter screen to obtain a winter cold vegetable decoction;
peeling fructus Momordicae Charantiae, removing pulp and seed, cleaning, cutting into pieces, and air drying to obtain cleaned fructus Momordicae Charantiae; then, 1.5g of cleaned bitter gourd is pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:8 for decoction for 2.5 hours, floating foam is removed after the decoction is finished, and then the bitter gourd decoction is filtered by a 200-mesh filter screen to obtain bitter gourd decoction;
removing impurities, silt and the like from fresh dendrobium officinale, cleaning and airing to obtain cleaned dendrobium officinale; then, 1g of cleaned dendrobium officinale is pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:8 for decoction, the decoction time is 2.5 hours, floating foam is removed after the decoction is finished, and the powder is filtered by a 200-mesh filter screen to obtain dendrobium officinale decoction;
concentrating the cold vegetable decoction and the wax gourd decoction to 1.18, and collecting the extract;
2. dissolving fruit powder in the flavoring agent in water, adding a sweetening agent, wherein the mass ratio of the sweetening agent to the fruit powder is 1:7, and uniformly stirring at a low speed to obtain a mixture II; wherein the fruit powder is dragon fruit powder, fresh dragon fruits are subjected to impurity removal, cleaning, air drying and surface moisture drying, and then are subjected to low-temperature drying and crushed into powder of about 200 meshes, namely the dragon fruit powder;
3. putting cinnamon into a cloth bag, adding water according to a material-liquid ratio of 1:10, boiling with strong fire, decocting for 30min at 85-95 ℃, stirring while decocting, and removing the cinnamon to obtain cinnamon oil after decocting is finished;
4. and mixing the mixture I and the mixture II, adding 100g of water, adding 11g of rubber powder (the mass ratio of jelly powder to white bean jelly is 2: 1) and 3g of cassia oil, mixing, boiling for 5min, shaping, cooling and sterilizing to obtain the cassia oil jelly.
Example 3
The embodiment aims to provide the cassia oil jelly which is mainly prepared by the following operation steps:
1. removing impurities, rhizomes, silt and the like from fresh winter cold vegetables, cleaning and airing to obtain cleaned winter cold vegetables; then crushing 1g of cleaned winter cold vegetable into powder at low temperature, adding water into the powder and water according to a ratio of 1:6, decocting for 2 hours, removing floating foam after the decoction is finished, and filtering by using a 200-mesh filter screen to obtain a winter cold vegetable decoction;
removing impurities, silt and the like from fresh dendrobium officinale, cleaning and airing to obtain cleaned dendrobium officinale; then 2g of cleaned dendrobium officinale is pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:6 for decoction for 2 hours, floating foam is removed after the decoction is finished, and the powder is filtered by a 200-mesh filter screen to obtain dendrobium officinale decoction;
peeling and cleaning the Chinese yam, cutting into blocks, and airing to obtain the cleaned Chinese yam; then 2g of cleaned yam is pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:6 for decoction for 2 hours, floating foam is removed after the decoction is finished, and the yam decoction is filtered by a 200-mesh filter screen to obtain yam decoction;
concentrating the cold vegetable decoction, the dendrobium officinale decoction and the Chinese yam decoction to 1.15, and collecting extractum;
2. dissolving fruit powder in the flavoring agent in water, adding a sweetening agent, wherein the mass ratio of the sweetening agent to the fruit powder is 1:6, and uniformly stirring at a low speed to obtain a mixture II; wherein the fruit powder is pineapple powder, fresh pineapples are subjected to impurity removal, cleaned, air-dried and surface moisture, and then are subjected to low-temperature drying and crushed into powder of about 200 meshes, namely the pineapple powder;
3. putting cinnamon into a cloth bag, adding water according to a material-liquid ratio of 1:10, boiling with strong fire, decocting for 30min at 85-95 ℃, stirring while decocting, and removing the cinnamon to obtain cinnamon oil after decocting is finished;
4. and mixing the mixture I and the mixture II, adding 100g of water, adding 12g of rubber powder (the mass ratio of jelly powder to white bean jelly is 1: 1) and 2g of cassia oil, mixing, boiling for 8min, forming, cooling and sterilizing to obtain the cassia oil jelly.
Example 4
The embodiment aims to provide the cassia oil jelly which is mainly prepared by the following operation steps:
1. removing impurities, silt and the like from fresh dendrobium officinale, cleaning and airing to obtain cleaned dendrobium officinale; then, 3g of cleaned dendrobium officinale are pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:5 for decoction, the decoction time is 1.5h, floating foam is removed after the decoction is finished, and the powder is filtered by a 200-mesh filter screen to obtain dendrobium officinale decoction;
peeling fructus Benincasae, removing pulp and seed, cleaning, cutting into pieces, and air drying to obtain cleaned fructus Benincasae; then, 3g of cleaned white gourd is pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:5 for decoction for 1.5h, floating foam is removed after the decoction is finished, and the white gourd decoction is filtered by a 200-mesh filter screen to obtain white gourd decoction;
concentrating the dendrobium officinale decoction and the wax gourd decoction to 1.2, and collecting extractum;
2. dissolving fruit powder in the flavoring agent in water, adding a sweetening agent, wherein the mass ratio of the sweetening agent to the fruit powder is 1:8, and uniformly stirring at a low speed to obtain a mixture II; wherein the fruit powder is mango powder, fresh mangoes are subjected to impurity removal, are cleaned, are dried in the air and have surface moisture, and are dried at low temperature and are crushed into powder of about 200 meshes, namely the mango powder;
3. putting cinnamon into a cloth bag, adding water according to a material-liquid ratio of 1:10, boiling with strong fire, decocting at 85-95 ℃ for 35min, stirring while decocting, and removing cinnamon to obtain cinnamon oil after decocting is completed;
4. and mixing the mixture I and the mixture II, adding 100g of water, adding 11g of rubber powder (the mass ratio of the jelly powder to the white bean jelly is 1.2: 1) and 1.5g of cassia oil, mixing, boiling for 3min, shaping, cooling and sterilizing to obtain the cassia oil jelly.
Example 5
The embodiment aims to provide the cassia oil jelly which is mainly prepared by the following operation steps:
1. removing impurities, silt and the like from fresh dendrobium officinale, cleaning and airing to obtain cleaned dendrobium officinale; then 4g of cleaned dendrobium officinale are pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:7 for decoction for 2 hours, floating foam is removed after the decoction is finished, and the powder is filtered by a 200-mesh filter screen to obtain dendrobium officinale decoction;
peeling fructus Momordicae Charantiae, removing pulp and seed, cleaning, cutting into pieces, and air drying to obtain cleaned fructus Momordicae Charantiae; then, 3g of cleaned bitter gourd is pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:7 for decoction for 2 hours, floating foam is removed after the decoction is finished, and then the bitter gourd decoction is filtered by a 200-mesh filter screen to obtain bitter gourd decoction;
concentrating the dendrobium officinale decoction and the bitter gourd decoction to 1.15, and collecting extractum;
2. dissolving fruit powder in the flavoring agent in water, adding a sweetening agent, wherein the mass ratio of the sweetening agent to the fruit powder is 1:10, and uniformly stirring at a low speed to obtain a mixture II; wherein the fruit powder is blueberry powder, fresh blueberries are subjected to impurity removal, are cleaned, are dried in the air and have surface moisture, are dried at low temperature and are crushed into powder of about 200 meshes, and the blueberry powder is the blueberry powder;
3. putting cinnamon into a cloth bag, adding water according to a material-liquid ratio of 1:10, boiling with strong fire, decocting for 25min at 85-95 ℃, stirring while decocting, and removing cinnamon to obtain cinnamon oil after decocting is completed;
4. mixing the mixture I and the mixture II, adding 100g of water, adding 12g of rubber powder (the mass ratio of jelly powder to white bean jelly is 1.5: 1) and 1g of cassia oil, mixing, boiling for 5min, shaping, cooling and sterilizing to obtain the cassia oil jelly.
Example 6
The embodiment aims to provide the cassia oil jelly which is mainly prepared by the following operation steps:
1. removing impurities, silt and the like from fresh dendrobium officinale, cleaning and airing to obtain cleaned dendrobium officinale; then, 3.5g of cleaned dendrobium officinale are pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:6 for decoction, the decoction time is 2.5 hours, floating foam is removed after the decoction is finished, and the powder is filtered by a 200-mesh filter screen to obtain dendrobium officinale decoction;
peeling fructus Momordicae Charantiae, removing pulp and seed, cleaning, cutting into pieces, and air drying to obtain cleaned fructus Momordicae Charantiae; then, 1.5g of cleaned bitter gourd is pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:6 for decoction for 2.5 hours, floating foam is removed after the decoction is finished, and then the bitter gourd decoction is filtered by a 200-mesh filter screen to obtain bitter gourd decoction;
peeling and cleaning the Chinese yam, cutting into blocks, and airing to obtain the cleaned Chinese yam; then, 3g of cleaned Chinese yam is pulverized into powder at low temperature, the powder and water are added with water according to the ratio of 1:6 for decoction for 2.5 hours, floating foam is removed after the decoction is finished, and the Chinese yam decoction is filtered by a 200-mesh filter screen to obtain Chinese yam decoction;
concentrating the dendrobium officinale decoction, the bitter gourd decoction and the Chinese yam decoction to 1.15, and collecting extractum;
2. dissolving fruit powder in the flavoring agent in water, adding a sweetening agent, wherein the mass ratio of the sweetening agent to the fruit powder is 1:9, and uniformly stirring at a low speed to obtain a mixture II; wherein the fruit powder is dragon fruit powder, fresh dragon fruits are subjected to impurity removal, cleaning, air drying and surface moisture drying, and then are subjected to low-temperature drying and crushed into powder of about 200 meshes, namely the dragon fruit powder;
3. putting cinnamon into a cloth bag, adding water according to a material-liquid ratio of 1:10, boiling with strong fire, decocting for 30min at 85-95 ℃, stirring while decocting, and removing the cinnamon to obtain cinnamon oil after decocting is finished;
4. and mixing the mixture I and the mixture II, adding 100g of water, adding 11g of rubber powder (the mass ratio of the jelly powder to the white bean jelly is 1.8: 1) and 1g of cassia oil, mixing, boiling for 5min, shaping, cooling and sterilizing to obtain the cassia oil jelly.
The jelly powder used in the invention comprises the following components: one or more of locust bean gum, carrageenan, konjac gum, gelatin, yogurt jelly powder, transparent jelly powder, jelly stick powder, mousse jelly powder, jelly absorption powder, pudding powder and pulp jelly powder. In addition, depending on the shelf life, a certain amount of preservative may be added to increase the shelf life, and 0.04-0.06% of aged moxa water may be added thereto to extend the shelf life. The decocting method of folium Artemisiae Argyi in water is the same as conventional method.
Examples of effects
First, the detection of bacteria-containing property
The bacterial content of the cassia oil jelly provided by the embodiment 1-6 is detected, and the detection result shows that the cassia oil jelly meets the detection standard.
Second, pressure resistance detection
The cassia oil jelly was subjected to a pressure test using the same pressure. The cassia oil jellies provided in the embodiments 1 to 6 are taken as test examples, and three kinds of jellies (the shapes of which are basically the same as those of the cassia oil jellies provided in the embodiments 1 to 6) purchased at random are taken as comparison examples, and the results show that the withstand voltage of the cassia oil jellies provided in the embodiments 1 to 6 of the invention is lower than that of the three kinds of jellies purchased at random, and the cassia oil jellies can be instantly melted in the mouth.
Third, taste testing
1. Collector volunteers
Grouping standard: the sweet osmanthus oil jelly provided by the invention has no history of allergy to the raw materials in the sweet osmanthus oil jelly, is 18-50 years old and has no other basic diseases.
180 volunteers from different places were collected randomly according to the above criteria and divided into 9 groups at random. The number is 1-9, wherein 1-6 groups of the osmanthus oil jellies provided by the embodiments 1-6 of the invention are eaten, and 7-9 groups of the osmanthus oil jellies randomly purchased in the market are eaten. The randomly purchased jellies were substantially the same in shape as the jellies provided in examples 1-6.
2. Results
The results show that the cassia oil jelly provided by the embodiments 1-6 is sweet and delicious, has certain fruit fragrance, can be melted in the mouth immediately, and has no obvious chewing requirement, but three kinds of jelly purchased randomly can be broken into small pieces only by chewing. Danger is likely to occur during use by children.
In conclusion, the cinnamon oil jelly provided by the embodiment of the invention has the following advantages:
the jelly is tender and smooth, glittering and limpid, refreshing and delicious after being formed, and the jelly is reduced in hardness and is more smooth and limpid due to the fact that a certain amount of white bean jelly is added into the jelly powder, and life risks caused by choke when the jelly is inhaled by one mouth carelessly are avoided. Meanwhile, a certain amount of cassia oil is added into the cassia oil jelly, so that the functions of warming spleen and stomach, removing cold accumulation and promoting blood circulation can be provided, the stomach and fat removing components are used for conditioning the intestines and stomach of a user, the food retention is prevented from being unsmooth, the accumulation of fat in the body can be reduced, and the obesity caused by excessive eating is avoided.
The sweet-scented osmanthus oil jelly provided by the invention has the advantages that after beneficial components enter a human body, the sweet-scented osmanthus oil jelly can promote the decomposition, absorption and metabolism of sweetening agents, rubber powder and the like in the jelly by digestive enzymes such as pepsin, pancreatin, intestinal enzyme and the like under the action of the digestive enzymes such as pepsin, pancreatin and intestinal enzyme and the like, so that excessive sugar is prevented from being converted into fat which is accumulated in the body, the fat is reduced, the sweet-scented osmanthus oil jelly is very beneficial to the bodies of children and old people, meanwhile, due to the addition of a certain amount of components for nourishing the stomach and eliminating the fat, the forming capability of the sweet-scented osmanthus oil jelly is reduced, the shape of the sweet-scented osmanthus oil jelly can be maintained, the shape of the sweet-scented osmanthus oil jelly is not damaged in the transportation process.
The sweet-scented osmanthus oil jelly provided by the invention has the advantages that a certain amount of jelly powder and white bean jelly are added into the jelly powder in a proper proportion, a colloid with proper binding power can be provided for the sweet-scented osmanthus oil jelly, and the sweet-scented osmanthus oil jelly can be ensured to melt in the mouth with the aid of other materials.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims (10)

1. The cassia oil jelly is characterized by comprising the following raw materials in parts by weight: 100-120 parts of water, 10-12 parts of rubber powder, 1-3 parts of cassia oil, 1-3 parts of flavoring agent and 3-8 parts of stomach-nourishing and fat-reducing component, wherein the rubber powder comprises jelly powder and white bean jelly.
2. The cinnamon oil jelly of claim 1, wherein the stomach-nourishing and fat-reducing component comprises one or more of winter cold vegetable, balsam pear, white gourd, dendrobium officinale and Chinese yam.
3. The cassia oil jelly as claimed in claim 1, wherein the weight ratio of the jelly powder to the white bean jelly is (0.8-2): 1.
4. the cinnamon oil jelly as claimed in claim 1, wherein the flavoring agent comprises a sweetening agent and fruit powder, the weight ratio of the sweetening agent to the fruit powder is 1 (5-10), and the fruit powder comprises one or more of blueberry powder, dragon fruit powder, pineapple powder and mango powder.
5. The preparation method of the cassia oil jelly as claimed in any one of claims 1 to 4, which is characterized by comprising the following steps: grinding the stomach nourishing and fat eliminating components respectively, adding water, decocting, concentrating the decocted liquid, collecting extract, and mixing to obtain a first mixture; dissolving a flavoring agent in water to obtain a second mixture; decocting cortex Cinnamomi in water, and removing cortex Cinnamomi to obtain oleum Cinnamomi; and mixing the mixture I and the mixture II, adding the glue powder and the cassia oil, mixing, boiling, cooling and sterilizing to obtain the cassia oil jelly.
6. The method according to claim 5, wherein the solid-to-liquid ratio during decoction is 1: (4-8).
7. The preparation method according to claim 5, wherein the decoction time is 1.5-2.5 h.
8. The preparation method according to claim 5, wherein the relative density of the extract is 1.13-1.2.
9. The method according to claim 5, wherein the boiling time is 3 to 8 min.
10. The preparation method of claim 5, wherein the decocting time is 25-35 min, the material-liquid ratio during the decocting is 1:10, and the decocting temperature is 85-95 ℃.
CN202110524171.4A 2021-05-13 2021-05-13 Osmanthus seed oil jelly and preparation method thereof Pending CN113080405A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110524171.4A CN113080405A (en) 2021-05-13 2021-05-13 Osmanthus seed oil jelly and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110524171.4A CN113080405A (en) 2021-05-13 2021-05-13 Osmanthus seed oil jelly and preparation method thereof

Publications (1)

Publication Number Publication Date
CN113080405A true CN113080405A (en) 2021-07-09

Family

ID=76665395

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202110524171.4A Pending CN113080405A (en) 2021-05-13 2021-05-13 Osmanthus seed oil jelly and preparation method thereof

Country Status (1)

Country Link
CN (1) CN113080405A (en)

Similar Documents

Publication Publication Date Title
KR100914065B1 (en) Natural powdered food using wild flowers and beverage thereof
CN102715610B (en) Yam coarse grain drink and method for preparing same
CN103999909A (en) Health care cake and making method of health care cake
CN106889233A (en) A kind of bag bubble ginseng Siberian cocklebur bighead atractylodes rhizome tea and preparation method thereof
CN105707599A (en) Compound fruit and vegetable beverage capable of removing fat and expelling toxin
CN106720777A (en) A kind of alternative tea with the turbid fat-reducing effect that relaxes bowel, changes
CN106173981A (en) A kind of sweet-scented cake and preparation method thereof
CN106261827A (en) A kind of lotus perfume (or spice) pig's feet and preparation method thereof
CN106307213A (en) Beauty-maintaining and young-keeping water chestnut cake and preparation method thereof
KR101160196B1 (en) Functional food and method of preparing thereof
CN105362132A (en) Health-care lotion
KR20040071845A (en) Method for preparing a duck extract using a duck meat, chinese medicines, a pear and a glutinous rice, and a duck extract prepared by the method
CN113080405A (en) Osmanthus seed oil jelly and preparation method thereof
CN106387762A (en) Healthcare sweet potato flour and preparation method thereof
CN106616098A (en) Health beverage capable of moistening lung to arrest cough and preparation method thereof
KR101293143B1 (en) Functionality laver process
CN105595133A (en) Preparation method of fresh ginger and blueberry health drink
KR100430916B1 (en) Functional drink and method thereof
CN111418832A (en) Millettia speciosa meal replacement powder and preparation method thereof
KR20130120094A (en) Composition for preventing or relieving hangover originating from alcohol intake and a method for preparing the same
KR101293141B1 (en) Functionality laver process
KR20170130756A (en) The method of functional korea traditional cracker using the jujube
CN112890107A (en) Appetizing bean and preparation method thereof
CN109907221A (en) One kind having antioxidant nutritious various-grain flour and preparation method
CN109965171A (en) A kind of low sweet tea directly drink type loquat leaf extract and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination