CN113907307A - Making method of bamboo shoot jelly - Google Patents
Making method of bamboo shoot jelly Download PDFInfo
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- CN113907307A CN113907307A CN202111227280.6A CN202111227280A CN113907307A CN 113907307 A CN113907307 A CN 113907307A CN 202111227280 A CN202111227280 A CN 202111227280A CN 113907307 A CN113907307 A CN 113907307A
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- bamboo shoot
- water
- jelly
- juice
- bamboo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Abstract
The invention discloses a method for making bamboo shoot jelly, belongs to the technical field of food processing, and mainly solves the problems of storage and sale of bamboo shoots in the prior art, wherein the method specifically comprises the following steps: (1) cleaning and juicing: peeling and dicing bamboo shoot, putting the bamboo shoot into boiled saline water for cooking, taking out the bamboo shoot, soaking the bamboo shoot in clear water, squeezing the juice, and filtering the juice to obtain bamboo shoot juice; (2) homogenizing: adding erythritol and citric acid into the bamboo shoot juice, and homogenizing; (3) sol and gel boiling: softening konjac gum and agar in water respectively, taking out, and dissolving in water respectively; (4) mixing and stirring uniformly: mixing the homogenized bamboo shoot juice and the dissolved glue solution together, and stirring the mixture until the mixture is fully mixed; (5) and (3) sterilization and refrigeration: filling the fully mixed solution, sterilizing, standing, cooling, and refrigerating in a refrigerator to obtain the final product. The invention can solve the problems of storage and sale of the bamboo shoots, bring economic benefits to the planting industry, improve the economic income of vegetable farmers and contribute to forming an industrial chain of the bamboo shoots.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing bamboo shoot jelly.
Background
Bamboo shoots are also called Cynanchum glaucescens and are mainly grown in Taiwan, Guangxi, Guangdong, Fujian, Hainan and other places at present. The bamboo shoot is yellowish green in appearance and light white in interior. Bamboo shoots are rich in protein, fat, amino acids, saccharides, carotene, vitamin C, vitamin B group and trace elements such as calcium, magnesium, iron, phosphorus and the like, and have the effects of stimulating appetite, tonifying spleen, relaxing bowel, expelling toxin, beautifying and the like. Bamboo shoots contain lysine, tryptophan, threonine, etc. necessary for human body, and can effectively promote protein synthesis, ensure protease activity, and enhance body resistance. Bamboo shoots are also a typical low calorie food, and are particularly suitable for people who lose weight due to their rich dietary fiber and low fat properties. Not only can promote gastrointestinal peristalsis, but also can reduce the absorption and accumulation of fat by the body and increase satiety.
Bamboo shoots have great application value, and are ideal materials for developing various foods, containing various nutrients. The bamboo shoot juice can be eaten, and can be further processed into fruit juice beverages, dishes and the like or added into fruit and vegetable salad, ice cream, cakes and other products to increase the flavor. Especially, bamboo shoot fiber shows a therapeutic potential in controlling metabolic diseases, has been recommended as a novel functional food ingredient, and is considered as a vegetable beneficial to health.
Disclosure of Invention
The invention aims to provide a method for making a bamboo shoot jelly. Can solve the problems of storage and sale of the bamboo shoots, bring economic benefits to the planting industry, improve the economic income of vegetable farmers and contribute to forming an industrial chain of the bamboo shoots.
The technical scheme of the invention is as follows: a method for preparing bamboo shoot jelly comprises the following steps:
(1) cleaning and juicing: peeling and dicing bamboo shoots, putting the bamboo shoots in boiled saline water, taking out the bamboo shoots, soaking the bamboo shoots in clear water, juicing, and filtering to obtain bamboo shoot juice;
(2) homogenizing: adding erythritol and citric acid into the bamboo shoot juice, and homogenizing;
(3) sol and gel boiling: softening konjac gum and agar in water respectively, taking out, draining, and dissolving in water respectively;
(4) mixing and stirring uniformly: mixing the homogenized bamboo shoot juice and the dissolved glue solution together, and stirring the mixture until the mixture is fully mixed;
(5) and (3) sterilization and refrigeration: filling the fully mixed solution, placing the fully mixed solution in a constant-temperature water bath kettle for sterilization, standing, cooling and placing the fully mixed solution in a refrigerator for refrigeration.
As a further improvement, the main reagents are konjac gum, agar, citric acid and erythritol, and the reagents are all food-grade.
Furthermore, the length of the bamboo shoots is 25-30cm, the weight is 300-330g, and the bamboo shoots have sufficient moisture, and are free from mildew and insect pests.
Further, in the step (1), the mass ratio of salt to water is 3:500, the bamboo shoot jelly is boiled in the salt water for 10-15min, and the soaking time in clear water is 20-30min, so that the bitter taste of the prepared bamboo shoot jelly is prevented.
Further, in the step (1), the mass-to-volume ratio of the bamboo shoot to the water in g/mL is 1: 3.
Further, in the step (2), the addition amount of the bamboo shoot juice is 30-35%, the addition amount of the erythritol is 1-5%, and the addition amount of the citric acid is 0.1-0.2%.
Further, in the step (3), the konjac glucomannan is softened in water at 30-45 ℃, taken out and drained, and then dissolved in water at 70-90 ℃; softening agar in water of 30-45 deg.C, taking out, draining, and dissolving in water of 85-95 deg.C.
Furthermore, the mass ratio of the konjac glucomannan to the agar is 1:1, the addition amount of the konjac glucomannan is 4-6%, and the addition amount of the agar is 4-6%.
Further, in the step (4), the stirring temperature is 80-90 ℃, and the stirring time is 3-5 min.
Further, in the step (5), the temperature of the constant-temperature water bath is 80-90 ℃, and the sterilization time is 10-20 min.
Further, in the step (5), the cooling temperature is 50-60 ℃, and the refrigerating time of a refrigerator is 12-24 h.
Advantageous effects
Compared with the prior art, the invention has the advantages that:
1. the preparation method of the bamboo shoot jelly provided by the invention can solve the problems of storage and sale of the bamboo shoots, bring economic benefits to the planting industry, improve the economic income of vegetable farmers, and contribute to forming an industrial chain of the bamboo shoots.
2. According to the preparation method of the bamboo shoot jelly, provided by the invention, the used erythritol can be used as a flavoring agent for diabetics, and has a slightly cool taste, so that the jelly has a fresh taste, and a finished product is rich in elasticity and fresh taste, has a crystal clear appearance, and is fresh and cool in taste but not sweet and greasy.
3. The invention provides a method for preparing bamboo shoot jelly, which has the preferable scheme that the adding amount of bamboo shoot juice is 32%, and the ratio of konjac glucomannan to agar is 1:1, the addition amount of konjac glucomannan is 6%, the addition amount of agar is 6%, the addition amount of citric acid is 0.12%, and the addition amount of erythritol is 1.5%.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1
(1) Cleaning and juicing: selecting a single bamboo shoot which is full, smooth in appearance, bright yellow in appearance color and bright white in internal bamboo shoot meat, wherein the length of the single bamboo shoot is 25cm (+ -10%), the weight of the single bamboo shoot is 300g (+ -10%), stripping the bamboo shoot skin outside the bamboo shoot, dicing, putting the bamboo shoot into boiled saline water for boiling for 10min, taking out, putting into clear water for soaking for 20min, juicing, and filtering with gauze to obtain the bamboo shoot juice.
(2) Homogenizing: adding erythritol and citric acid into bamboo shoot juice, homogenizing, wherein the addition amount of erythritol is 1%, and the addition amount of citric acid is 0.1%.
(3) Sol and gel boiling: softening konjac gum with the addition of 4% in water at 30 ℃, taking out the konjac gum, draining, and dissolving the konjac gum in warm water at 70 ℃; placing agar with the addition of 4% in 30 deg.C water for softening, taking out, draining, and dissolving in 85 deg.C warm water.
(4) Mixing and stirring uniformly: mixing the homogenized bamboo shoot juice and the decocted gelatin solution, and stirring at 80 deg.C for 3min to mix the three materials thoroughly.
(5) And (3) sterilization and refrigeration: filling the mixed solution, sterilizing in 80 deg.C water bath for 10min, standing at room temperature for 3 hr, cooling to 50 deg.C, and refrigerating in refrigerator for more than 12 hr.
Example 2
(1) Cleaning and juicing: selecting a single bamboo shoot which is full, smooth in appearance, bright yellow in appearance color and bright white in internal bamboo shoot meat, wherein the length of the single bamboo shoot is 25cm (+ -10%), the weight of the single bamboo shoot is 300g (+ -10%), the external bamboo shoot skin of the bamboo shoot is peeled off, the single bamboo shoot is diced, the diced bamboo shoot is placed in boiled saline water for boiling for 15min, the diced bamboo shoot is fished up and placed in clear water for soaking for 30min, and juice is squeezed and filtered by gauze to obtain the bamboo shoot juice.
(2) Homogenizing: adding erythritol and citric acid into bamboo shoot juice, homogenizing, wherein the addition amount of erythritol is 5%, and the addition amount of citric acid is 0.2%.
(3) Sol and gel boiling: placing 6% of konjac glucomannan in 45 deg.C water for softening, taking out, draining, and dissolving in 90 deg.C warm water; placing agar with the addition of 6% in water of 45 deg.C for softening, taking out, draining, and dissolving in warm water of 95 deg.C.
(4) Mixing and stirring uniformly: mixing the homogenized bamboo shoot juice and the decocted gelatin solution, and stirring at 90 deg.C for 5min to mix the three materials thoroughly.
(5) And (3) sterilization and refrigeration: filling the mixed solution, sterilizing in a constant temperature water bath kettle at 90 deg.C for 20min, standing at room temperature for 3 hr, cooling to 60 deg.C, and refrigerating in refrigerator for more than 12 hr.
Comparison of results
Description of the drawings: randomly testing the sex of 20 people with the age of 19-24 years;
0-1 is not accepted; 1-2 is common; 2 to 3 are preferred; 3 to 4 are good; 4-5 is very good;
nutrient composition table unit g/100g
| Index (I) | (Energy) | Protein | Fat | Carbohydrate compound | Sodium salt | Amino acids |
| Example 1 | 19KJ | 0 | 0 | 10.0±0.14 | 0 | 4.7±0.17 |
| Example 2 | 19KJ | 0 | 0 | 11.0±0.11 | 0 | 4.6±0.15 |
The above is only a preferred embodiment of the present invention, and it should be noted that it is obvious to those skilled in the art that several variations and modifications can be made without departing from the structure of the present invention, which will not affect the effect and practicality of the present invention.
Claims (10)
1. The method for preparing the bamboo shoot jelly is characterized by comprising the following steps:
(1) cleaning and juicing: peeling and dicing bamboo shoot, putting the bamboo shoot into boiled saline water for cooking, taking out the bamboo shoot, soaking the bamboo shoot in clear water, squeezing the juice, and filtering the juice to obtain bamboo shoot juice;
(2) homogenizing: adding erythritol and citric acid into the bamboo shoot juice, and homogenizing;
(3) sol and gel boiling: softening konjac gum and agar in water respectively, taking out, draining, and dissolving in water respectively;
(4) mixing and stirring uniformly: mixing the homogenized bamboo shoot juice and the dissolved glue solution together, and stirring the mixture until the mixture is fully mixed;
(5) and (3) sterilization and refrigeration: filling the fully mixed solution, placing the fully mixed solution in a constant-temperature water bath kettle for sterilization, standing, cooling and placing the fully mixed solution in a refrigerator for refrigeration.
2. The method for preparing the bamboo shoot jelly as claimed in claim 1, wherein the length of the bamboo shoot is 25-30cm, the weight is 300-330g, and the bamboo shoot has sufficient water content, no mildew and no plant diseases and insect pests.
3. The method for preparing the bamboo shoot jelly as claimed in claim 1, wherein in the step (1), the salt and the water are boiled in the salt water for 10-15min at a mass ratio of 3:500, and the soaking time in the clear water is 20-30 min.
4. The method for preparing the bamboo shoot jelly as claimed in claim 1, wherein in the step (1), the mass-to-volume ratio of the bamboo shoots to the water in g/mL is 1: 3.
5. The method for preparing the bamboo shoot jelly as claimed in claim 1, wherein in the step (2), the addition amount of the bamboo shoot juice is 30-35%, the addition amount of the erythritol is 1-5%, and the addition amount of the citric acid is 0.1-0.2%.
6. The method for preparing the bamboo shoot jelly as claimed in claim 1, wherein in the step (3), the konjac glucomannan is softened in water at 30-45 ℃, taken out, drained and dissolved in water at 70-90 ℃; softening agar in water of 30-45 deg.C, taking out, draining, and dissolving in water of 85-95 deg.C.
7. The method for preparing the bamboo shoot jelly as claimed in claim 6, wherein the mass ratio of the konjac gum to the agar is 1:1, the addition amount of the konjac gum is 4-6%, and the addition amount of the agar is 4-6%.
8. The method for preparing the bamboo shoot jelly as claimed in claim 1, wherein in the step (4), the stirring temperature is 80-90 ℃ and the stirring time is 3-5 min.
9. The method for preparing the bamboo shoot jelly as claimed in claim 1, wherein in the step (5), the temperature of the constant-temperature water bath is 80-90 ℃ and the sterilization time is 10-20 min.
10. The method for preparing the bamboo shoot jelly as claimed in claim 1, wherein in the step (5), the cooling temperature is 50-60 ℃ and the refrigerating time of a refrigerator is 12-24 h.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946874A (en) * | 2010-09-26 | 2011-01-19 | 济南圣泉唐和唐生物科技有限公司 | Fruit jelly capable of relieving asthenopia |
| CN104351601A (en) * | 2014-11-03 | 2015-02-18 | 天津商业大学 | Black wolfberry jelly and preparation method thereof |
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2021
- 2021-10-21 CN CN202111227280.6A patent/CN113907307A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946874A (en) * | 2010-09-26 | 2011-01-19 | 济南圣泉唐和唐生物科技有限公司 | Fruit jelly capable of relieving asthenopia |
| CN104351601A (en) * | 2014-11-03 | 2015-02-18 | 天津商业大学 | Black wolfberry jelly and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 邱坚: "龙竹系列竹笋制品加工工艺的研究", 西南林学院学报, no. 04, pages 35 - 37 * |
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