CN113197251A - Hyaluronic acid milk jelly and preparation method thereof - Google Patents
Hyaluronic acid milk jelly and preparation method thereof Download PDFInfo
- Publication number
- CN113197251A CN113197251A CN202110558538.4A CN202110558538A CN113197251A CN 113197251 A CN113197251 A CN 113197251A CN 202110558538 A CN202110558538 A CN 202110558538A CN 113197251 A CN113197251 A CN 113197251A
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- hyaluronic acid
- jelly
- milk
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- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 title claims abstract description 50
- 229920002674 hyaluronan Polymers 0.000 title claims abstract description 50
- 229960003160 hyaluronic acid Drugs 0.000 title claims abstract description 50
- 235000015110 jellies Nutrition 0.000 title claims abstract description 40
- 239000008274 jelly Substances 0.000 title claims abstract description 39
- 235000013336 milk Nutrition 0.000 title claims abstract description 38
- 239000008267 milk Substances 0.000 title claims abstract description 38
- 210000004080 milk Anatomy 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000248349 Citrus limon Species 0.000 claims abstract description 20
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 20
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 108010010803 Gelatin Proteins 0.000 claims abstract description 10
- 239000008273 gelatin Substances 0.000 claims abstract description 10
- 229920000159 gelatin Polymers 0.000 claims abstract description 10
- 235000019322 gelatine Nutrition 0.000 claims abstract description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 229920002385 Sodium hyaluronate Polymers 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 229940010747 sodium hyaluronate Drugs 0.000 claims abstract description 8
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000009833 condensation Methods 0.000 claims description 3
- 230000005494 condensation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 210000000988 bone and bone Anatomy 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000003755 preservative agent Substances 0.000 abstract description 7
- 230000002335 preservative effect Effects 0.000 abstract description 5
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- 239000000126 substance Substances 0.000 abstract description 4
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- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 210000001156 gastric mucosa Anatomy 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
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- 229910052742 iron Inorganic materials 0.000 description 2
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- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- AAWZDTNXLSGCEK-LNVDRNJUSA-N (3r,5r)-1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid Chemical compound O[C@@H]1CC(O)(C(O)=O)C[C@@H](O)C1O AAWZDTNXLSGCEK-LNVDRNJUSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- GOLORTLGFDVFDW-UHFFFAOYSA-N 3-(1h-benzimidazol-2-yl)-7-(diethylamino)chromen-2-one Chemical compound C1=CC=C2NC(C3=CC4=CC=C(C=C4OC3=O)N(CC)CC)=NC2=C1 GOLORTLGFDVFDW-UHFFFAOYSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AAWZDTNXLSGCEK-UHFFFAOYSA-N Cordycepinsaeure Natural products OC1CC(O)(C(O)=O)CC(O)C1O AAWZDTNXLSGCEK-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000003556 Dry Eye Syndromes Diseases 0.000 description 1
- 206010013774 Dry eye Diseases 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AAWZDTNXLSGCEK-ZHQZDSKASA-N Quinic acid Natural products O[C@H]1CC(O)(C(O)=O)C[C@H](O)C1O AAWZDTNXLSGCEK-ZHQZDSKASA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 230000004397 blinking Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
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- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 230000037231 joint health Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000001179 synovial fluid Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Abstract
The invention discloses a hyaluronic acid milk jelly and a preparation method thereof, wherein the hyaluronic acid milk jelly is prepared from the following raw materials in parts by weight: 5-10 parts of hyaluronic acid, 30-50 parts of gelatin, 6-12 parts of honey, 5-15 parts of lemon and 550-600 parts of fresh milk. Compared with the prior art, the invention has the advantages that: the jelly is prepared by elaborately processing the main raw materials of sodium hyaluronate, lemon juice and fresh milk, has the unique charm and most of nutrient components of functional food, has the faint scent of milk and fruits, and is fresh, sweet, tasty, smooth in mouthfeel, fresh and fashionable. Particularly, the jelly does not contain any chemical preservative, and has the effects of moistening and beautifying the skin. Meanwhile, the bone joint, the intestines, the stomach and the eyes which are very important to the human body have strong protection functions, and are not a green, ecological, healthy and safe natural food.
Description
Technical Field
The invention relates to the technical field of food, in particular to hyaluronic acid milk jelly and a preparation method thereof.
Background
Jelly is also called jelly. The jelly has bright and crystal appearance, fresh and sweet taste and soft and smooth touch. The jelly is deeply favored by consumers due to the unique visual sense, mouthfeel and hand feeling. Meanwhile, the jelly belongs to a low-heat high-dietary-fiber health food, and the existing jelly is various in taste and various in variety, and a plurality of special jellies have already applied for Chinese patents. However, many raw materials of the jelly contain preservatives, which have certain adverse effects on human bodies.
Disclosure of Invention
The invention aims to overcome the technical defects and provides the hyaluronic acid milk jelly and the preparation method thereof, wherein the hyaluronic acid milk jelly is healthy and safe, unique in function, fragrant and delicious, rich in lasting appeal and free of preservatives.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: the hyaluronic acid milk jelly is prepared from the following raw materials in parts by weight: 5-10 parts of hyaluronic acid, 30-50 parts of gelatin, 6-12 parts of honey, 5-15 parts of lemon and 550-600 parts of fresh milk.
Preferably, the hyaluronic acid is 7 parts, the gelatin is 40 parts, the honey is 10 parts, the lemon is 8 parts, and the fresh milk is 550 parts.
A preparation method of hyaluronic acid milk jelly comprises the following steps:
the method comprises the following steps: taking fresh Yunnan special lemon, cleaning, peeling, removing seeds, and squeezing to obtain lemon juice;
step two: uniformly mixing 5-10 parts by weight of hyaluronic acid, 500-600 parts by weight of fresh milk and 5-15 parts by weight of lemon juice to obtain a mixed solution;
step three: uniformly mixing 30-50 parts by weight of gelatin and 6-12 parts by weight of honey to obtain mixed powder;
step four: heating the mixed solution obtained in the step two to 68-78 ℃, adding the mixed powder obtained in the step three, boiling for 10-15 minutes with soft fire under a stirring state, homogenizing, and filtering to obtain a jelly liquid;
step five: pouring the obtained jelly liquid into a product model, then placing the product model into a freezer at the temperature of between 4 ℃ below zero and 11 ℃ below zero for freezing for more than 30 minutes, taking out the product after condensation forming, demoulding and preparing the hyaluronic acid milk jelly.
Preferably, the hyaluronic acid is sodium hyaluronate specially used for food by Huaxi biotechnology.
Compared with the prior art, the invention has the advantages that: the jelly is prepared by elaborately processing the main raw materials of sodium hyaluronate, lemon juice and fresh milk, has the unique charm and most of nutrient components of functional food, has the faint scent of milk and fruits, and is fresh, sweet, tasty, smooth in mouthfeel, fresh and fashionable. Particularly, the jelly does not contain any chemical preservative, and has the effects of moistening and beautifying the skin. Meanwhile, the bone joint, the intestines, the stomach and the eyes which are very important to the human body have strong protection functions, and are not a green, ecological, healthy and safe natural food.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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.
The invention discloses hyaluronic acid milk jelly which is prepared from the following raw materials in parts by weight: 5-10 parts of hyaluronic acid, 30-50 parts of gelatin, 6-12 parts of honey, 5-15 parts of lemon and 550-600 parts of fresh milk.
Preferably, the hyaluronic acid is 7 parts, the gelatin is 40 parts, the honey is 10 parts, the lemon is 8 parts, and the fresh milk is 550 parts.
A preparation method of hyaluronic acid milk jelly comprises the following steps:
the method comprises the following steps: taking fresh Yunnan special lemon, cleaning, peeling, removing seeds, and squeezing to obtain lemon juice;
step two: uniformly mixing 5-10 parts by weight of hyaluronic acid, 500-600 parts by weight of fresh milk and 5-15 parts by weight of lemon juice to obtain a mixed solution;
step three: uniformly mixing 30-50 parts by weight of gelatin and 6-12 parts by weight of honey to obtain mixed powder;
step four: heating the mixed solution obtained in the step two to 68-78 ℃, adding the mixed powder obtained in the step three, boiling for 10-15 minutes with soft fire under a stirring state, homogenizing, and filtering to obtain a jelly liquid;
step five: pouring the obtained jelly liquid into a product model, then placing the product model into a freezer at the temperature of between 4 ℃ below zero and 11 ℃ below zero for freezing for more than 30 minutes, taking out the product after condensation forming, demoulding and preparing the hyaluronic acid milk jelly.
Preferably, the hyaluronic acid is sodium hyaluronate specially used for food by Huaxi biotechnology.
The hyaluronic acid is edible sodium hyaluronate, and comprises: A. nourishing skin, caring skin and retaining youthful looks. About 50% of Hyaluronic Acid (HA) is present in the skin, which, absent HA, becomes rough and non-shiny; B. lubricating and protecting bone joints. The HA concentration in joint synovial fluid is very high, and when the lubrication protection of HA is lacked in the bone joints, pain and difficulty in movement can be caused; C. moisten eyes and prevent dry eyes. HA protects our eyes, makes our eyes bright, and makes the eyes move freely and do not dry when blinking. D. Protecting gastric mucosa. After the edible HA enters the gastrointestinal tract, the gastric mucosa of people is not easy to damage.
In the experiment of the efficacy of hyaluronic acid for increasing skin moisture and the anti-aging efficacy, the skin moisture is increased by 9 percent after continuously eating sodium hyaluronate for 45 days; after the hyaluronic acid is continuously eaten for 6 months, the skin elasticity is increased by 15 percent. In the hyaluronic acid antioxidant efficacy test, after continuous consumption of hyaluronic acid for 6 months, serum MDA level comparison, serum SOD level comparison and serum GSH-Px level comparison before and after test feeding can effectively remove free radicals in vivo and improve antioxidant level.
After the hyaluronic acid is continuously eaten for 6 months in the efficacy test of the hyaluronic acid on the bone joint health, the joint pain and the stiffness can be relieved, the bone can be strengthened, and the joint discomfort can be improved. In the test of efficacy of the hyaluronic acid on gastrointestinal tract health, the healing of gastric ulcer is promoted and the effect of protecting gastric mucosa is obvious after the hyaluronic acid is continuously eaten for a period of time. HA was first discovered from the bovine vitreous body and also exists in the vitreous body of our human eye, and the effect of eating hyaluronic acid is obvious for the health of eyes.
The milk has high nutrient content and rich mineral substances, and besides the well-known calcium, the milk also has rich contents of phosphorus, iron, zinc, copper, manganese and molybdenum. The milk is the best source of calcium for human body, and the proportion of calcium and phosphorus is very proper, thus being beneficial to the absorption of calcium. In addition, water, protein, lactose, fat, phospholipid, inorganic salt and the like are beneficial to human bodies. And a certain amount of honey is added, so that the taste of the jelly is enhanced, and the effect of improving the nutritional value of the jelly is unique.
The lemon is one of fruits with medicinal value in the world, is rich in vitamin C, saccharides, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quinic acid, citric acid, malic acid, hesperidin, naringin, coumarin, high-content potassium elements, low-content sodium elements and the like, and is very beneficial to human bodies. The citric acid has a killing effect on partial bacteria, can replace the function of the preservative, has no negative influence of the preservative, and better meets the pursuit of green and environment-friendly food.
The hyaluronic acid milk jelly is prepared by elaborately using sodium hyaluronate, lemon juice and fresh milk as main raw materials, has the unique charm and most of nutritional ingredients of functional food, has the faint scent of milk and fruits, and is fresh, sweet, tasty, smooth, fresh and fashionable in taste. Particularly, the jelly does not contain any chemical preservative, and has the effects of moistening and beautifying the skin. Meanwhile, the bone joint, the intestines, the stomach and the eyes which are very important to the human body have strong protection functions, and are not a green, ecological, healthy and safe natural food.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (4)
1. The hyaluronic acid milk jelly is characterized in that: the composition is characterized by comprising the following raw materials in parts by weight: 5-10 parts of hyaluronic acid, 30-50 parts of gelatin, 6-12 parts of honey, 5-15 parts of lemon and 550-600 parts of fresh milk.
2. The hyaluronic acid milk jelly of claim 1, which is characterized in that: 7 parts of hyaluronic acid, 40 parts of gelatin, 10 parts of honey, 8 parts of lemon and 550 parts of fresh milk.
3. A preparation method of hyaluronic acid milk jelly is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: taking fresh Yunnan special lemon, cleaning, peeling, removing seeds, and squeezing to obtain lemon juice;
step two: uniformly mixing 5-10 parts by weight of hyaluronic acid, 500-600 parts by weight of fresh milk and 5-15 parts by weight of lemon juice to obtain a mixed solution;
step three: uniformly mixing 30-50 parts by weight of gelatin and 6-12 parts by weight of honey to obtain mixed powder;
step four: heating the mixed solution obtained in the step two to 68-78 ℃, adding the mixed powder obtained in the step three, boiling for 10-15 minutes with soft fire under a stirring state, homogenizing, and filtering to obtain a jelly liquid;
step five: pouring the obtained jelly liquid into a product model, then placing the product model into a freezer at the temperature of between 4 ℃ below zero and 11 ℃ below zero for freezing for more than 30 minutes, taking out the product after condensation forming, demoulding and preparing the hyaluronic acid milk jelly.
4. The preparation method of the hyaluronic acid milk jelly according to claim 1, which is characterized in that: the hyaluronic acid is sodium hyaluronate specially used for eating by Huaxi biotechnology.
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| CN115997903A (en) * | 2022-12-14 | 2023-04-25 | 云南省农业科学院农产品加工研究所 | Green fermented pickled radish food and preparation method thereof |
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