CN114052229A - Preparation method of black rice and red date compound jelly - Google Patents
Preparation method of black rice and red date compound jelly Download PDFInfo
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- CN114052229A CN114052229A CN202111284001.XA CN202111284001A CN114052229A CN 114052229 A CN114052229 A CN 114052229A CN 202111284001 A CN202111284001 A CN 202111284001A CN 114052229 A CN114052229 A CN 114052229A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 34
- 239000008274 jelly Substances 0.000 title claims abstract description 34
- 150000001875 compounds Chemical class 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 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 15
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 15
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 15
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 15
- 229920002752 Konjac Polymers 0.000 claims abstract description 15
- 239000000679 carrageenan Substances 0.000 claims abstract description 15
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 15
- 229920001525 carrageenan Polymers 0.000 claims abstract description 15
- 229940113118 carrageenan Drugs 0.000 claims abstract description 15
- 229940046240 glucomannan Drugs 0.000 claims abstract description 15
- 239000000252 konjac Substances 0.000 claims abstract description 15
- 235000010485 konjac Nutrition 0.000 claims abstract description 15
- 239000000230 xanthan gum Substances 0.000 claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 15
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 15
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 15
- 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 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 23
- 235000020418 red date juice Nutrition 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000003892 spreading Methods 0.000 description 4
- 230000007480 spreading Effects 0.000 description 4
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- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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Classifications
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- 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
- 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
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- 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of black rice and red date compound jelly, which is reasonable in design, adopts black rice and red date as main raw materials, adds carrageenan, konjac glucomannan, xanthan gum and white granulated sugar, and prepares the prepared jelly through blending, so that the nutritional values of the black rice and the red date are kept, the jelly has good taste, the deep processing field of the black rice and the red date is further developed, the economic benefit is improved, and the consumption requirement is met.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a method for preparing black rice and red date compound jelly.
Background
The black rice is a kind of rice used as both medicine and food, is made up by using black rice as raw material, and belongs to the field of rice or polished round-grained rice. The multi-eating black rice has good nourishing effects on promoting appetite, tonifying spleen, warming liver, improving eyesight, promoting blood circulation, smoothing astringency, tonifying deficiency, and treating asthenia after illness, anemia and kidney deficiency;
fructus Jujubae, a plant of Ziziphus of Rhamnaceae, turns red after ripening, and is dried in the sun to make dried fructus Jujubae. For human bodies, the red dates have good blood replenishing effect and very high vitamin content, are common food when being applied to the market, and can be deeply processed into various beverages;
the jelly is a sweet food in semisolid state, and is prepared from edible gelatin, water, sugar, and fruit juice. Has glittering and translucent appearance, bright color and soft and smooth mouthfeel. The main component of the jelly is pectin, which is beneficial to the intestinal function of human body. Most of the current marketed jelly is prepared from additives, pigments and essence components, so that the nutritive value is low, and the health is adversely affected by excessive eating; therefore, a novel jelly is needed, which not only can increase the variety and taste of the jelly, but also has high nutritional value.
Disclosure of Invention
The invention aims to overcome the technical defects and provides a method for making black rice and red date compound jelly.
In order to solve the technical problems, the technical scheme provided by the invention is a method for preparing black rice and red date compound jelly, which comprises the following steps:
step 1), selecting high-quality clean black rice without mildew, placing the black rice in a container, and mixing the black rice and water according to the ratio of 1: adding water at the ratio of 40, decocting for 20min, decocting fructus Zizaniae Caduciflorae until it is cooked, and filtering to obtain fructus Zizaniae Caduciflorae juice;
step 2), selecting high-quality clean and mildew-free red dates, cleaning, removing kernels, chopping, and mixing the red dates and water in a ratio of 1: adding water according to the proportion of 10, decocting until the mixture is cooked, filtering the mixture by using 200-mesh filter cloth, and collecting supernatant to obtain red date juice;
step 3) taking the carrageenan, the konjac glucomannan and the xanthan gum according to the proportion, placing the carrageenan, the konjac glucomannan and the xanthan gum into a container, adding water according to the proportion, heating and stirring, decocting for 5min, and filtering by using a 100-mesh screen after the colloid is completely dissolved to obtain the composite gum;
step 4) adding white granulated sugar into the compound gum according to a proportion, then adding black rice juice and red date juice according to a proportion, stirring until the mixture is uniform, finally adding citric acid according to a proportion, and continuously stirring in the mixing process until the jelly is formed;
and 5) sealing the jelly, sterilizing the jelly in water bath at the temperature of 80-85 ℃ for 15-20 min, cooling at room temperature, and naturally solidifying and forming the jelly to obtain a finished product.
Furthermore, the black rice juice is filtered by spreading 8 layers of gauze on the strainer.
Further, the weight ratio of the raw materials of each component is as follows: the total content of the black rice juice and the red date juice is 40-50%, the content of white granulated sugar is 10-15%, the content of compound gum is 2.5-4%, the content of citric acid is 0.04-0.06%, and the balance is water, wherein the ratio of the black rice juice to the red date juice is 2: 1.
further, the compound gum comprises carrageenan, konjac glucomannan and xanthan gum, wherein the ratio of the carrageenan, the konjac glucomannan and the xanthan gum is 1: 2: 1.
compared with the prior art, the invention has the advantages that: the preparation process of the invention is reasonable in design, and the jelly prepared by the invention not only retains the nutritional value of the black rice and the red dates, but also has good taste, and further develops the deep processing field of the black rice and the red dates, thereby improving the economic benefit and meeting the consumption requirement.
Drawings
FIG. 1 is a schematic view of a manufacturing process of the black rice and red date compound jelly.
Detailed Description
The following describes the making method of the black rice and red date compound jelly in detail with reference to the examples.
Example 1
Selecting high-quality clean black rice without mildew, placing the black rice in a container, and mixing the black rice and water according to the ratio of 1: adding water at the ratio of 40, decocting for 20min, decocting fructus Zizaniae Caduciflorae until it is cooked, spreading onto strainer with 8 layers of gauze, and filtering to obtain fructus Zizaniae Caduciflorae juice; selecting high-quality clean and mildew-free red dates, cleaning, removing kernels, chopping, and mixing the red dates and water in a ratio of 1: adding water according to the proportion of 10, decocting until the mixture is cooked, filtering the mixture by using 200-mesh filter cloth, and collecting supernatant to obtain red date juice; the ratio of the carrageenan, the konjac glucomannan and the xanthan gum is 1: 2: 1, placing carrageenan, konjac glucomannan and xanthan gum in a container according to a proportion, adding water according to a proportion, heating and stirring, decocting for 5min, and filtering by using a 100-mesh screen after the colloid is completely dissolved to obtain a composite gum; adding white granulated sugar into the compound gum according to a proportion, wherein the content of the white granulated sugar is 10 percent, the content of the compound gum is 2.5 percent, and then adding black rice juice and red date juice according to a proportion, the total content of the black rice juice and the red date juice is 40 percent, and the proportion of the black rice juice to the red date juice is 2: 1, stirring uniformly, and finally adding citric acid according to a proportion, wherein the content of the citric acid is 0.04%, and continuously stirring in the mixing process until the jelly is formed; sealing the jelly, sterilizing in 80 deg.C water bath for 15min, cooling at room temperature, and naturally solidifying and molding to obtain the final product.
Example 2
Selecting high-quality clean black rice without mildew, placing the black rice in a container, and mixing the black rice and water according to the ratio of 1: adding water at the ratio of 40, decocting for 20min, decocting fructus Zizaniae Caduciflorae until it is cooked, spreading onto strainer with 8 layers of gauze, and filtering to obtain fructus Zizaniae Caduciflorae juice; selecting high-quality clean and mildew-free red dates, cleaning, removing kernels, chopping, and mixing the red dates and water in a ratio of 1: adding water according to the proportion of 10, decocting until the mixture is cooked, filtering the mixture by using 200-mesh filter cloth, and collecting supernatant to obtain red date juice; the ratio of the carrageenan, the konjac glucomannan and the xanthan gum is 1: 2: 1, placing carrageenan, konjac glucomannan and xanthan gum in a container according to a proportion, adding water according to a proportion, heating and stirring, decocting for 5min, and filtering by using a 100-mesh screen after the colloid is completely dissolved to obtain a composite gum; adding white granulated sugar into the compound gum according to a proportion, wherein the content of the white granulated sugar is 13 percent, the content of the compound gum is 3 percent, then adding black rice juice and red date juice according to a proportion, the total content of the black rice juice and the red date juice is 45 percent, and the proportion of the black rice juice to the red date juice is 2: 1, stirring uniformly, and finally adding citric acid according to a proportion, wherein the content of the citric acid is 0.05%, and continuously stirring in the mixing process until the jelly is formed; sealing the jelly, sterilizing in 83 deg.C water bath for 18min, cooling at room temperature, and naturally solidifying and molding to obtain the final product.
Example 3
Selecting high-quality clean black rice without mildew, placing the black rice in a container, and mixing the black rice and water according to the ratio of 1: adding water at the ratio of 40, decocting for 20min, decocting fructus Zizaniae Caduciflorae until it is cooked, spreading onto strainer with 8 layers of gauze, and filtering to obtain fructus Zizaniae Caduciflorae juice; selecting high-quality clean and mildew-free red dates, cleaning, removing kernels, chopping, and mixing the red dates and water in a ratio of 1: adding water according to the proportion of 10, decocting until the mixture is cooked, filtering the mixture by using 200-mesh filter cloth, and collecting supernatant to obtain red date juice; the ratio of the carrageenan, the konjac glucomannan and the xanthan gum is 1: 2: 1, placing carrageenan, konjac glucomannan and xanthan gum in a container according to a proportion, adding water according to a proportion, heating and stirring, decocting for 5min, and filtering by using a 100-mesh screen after the colloid is completely dissolved to obtain a composite gum; adding white granulated sugar into the compound gum according to a proportion, wherein the content of the white granulated sugar is 15%, the content of the compound gum is 4%, then adding black rice juice and red date juice according to a proportion, the total content of the black rice juice and the red date juice is 50%, and the proportion of the black rice juice to the red date juice is 2: 1, stirring uniformly, and finally adding citric acid according to a proportion, wherein the content of the citric acid is 0.06 percent, and continuously stirring in the mixing process until the jelly is formed; sealing the jelly, sterilizing in 85 deg.C water bath for 20min, cooling at room temperature, and naturally solidifying and molding to obtain the final product.
The invention and its embodiments have been described above, without this being limitative. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. The preparation method of the black rice and red date compound jelly is characterized by comprising the following steps:
step 1), selecting high-quality clean black rice without mildew, placing the black rice in a container, and mixing the black rice and water according to the ratio of 1: adding water at the ratio of 40, decocting for 20min, decocting fructus Zizaniae Caduciflorae until it is cooked, and filtering to obtain fructus Zizaniae Caduciflorae juice;
step 2), selecting high-quality clean and mildew-free red dates, cleaning, removing kernels, chopping, and mixing the red dates and water in a ratio of 1: adding water according to the proportion of 10, decocting until the mixture is cooked, filtering the mixture by using 200-mesh filter cloth, and collecting supernatant to obtain red date juice;
step 3) taking the carrageenan, the konjac glucomannan and the xanthan gum according to the proportion, placing the carrageenan, the konjac glucomannan and the xanthan gum into a container, adding water according to the proportion, heating and stirring, decocting for 5min, and filtering by using a 100-mesh screen after the colloid is completely dissolved to obtain the composite gum;
step 4) adding white granulated sugar into the compound gum according to a proportion, then adding black rice juice and red date juice according to a proportion, stirring until the mixture is uniform, finally adding citric acid according to a proportion, and continuously stirring in the mixing process until the jelly is formed;
and 5) sealing the jelly, sterilizing the jelly in water bath at the temperature of 80-85 ℃ for 15-20 min, cooling at room temperature, and naturally solidifying and forming the jelly to obtain a finished product.
2. The making method of the black rice and red date compound jelly according to claim 1, which is characterized in that: the filtering of the black rice juice adopts 8 layers of folded gauze to be flatly paved on a colander for filtering the black rice juice.
3. The making method of the black rice and red date compound jelly according to claim 1, wherein the raw materials of the components are as follows by mass: the total content of the black rice juice and the red date juice is 40-50%, the content of white granulated sugar is 10-15%, the content of compound gum is 2.5-4%, the content of citric acid is 0.04-0.06%, and the balance is water, wherein the ratio of the black rice juice to the red date juice is 2: 1.
4. the making method of the black rice and red date compound jelly according to claim 1, which is characterized in that: the compound gum comprises carrageenan, konjac glucomannan and xanthan gum, wherein the proportion of the carrageenan, the konjac glucomannan and the xanthan gum is 1: 2: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111284001.XA CN114052229A (en) | 2021-11-01 | 2021-11-01 | Preparation method of black rice and red date compound jelly |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111284001.XA CN114052229A (en) | 2021-11-01 | 2021-11-01 | Preparation method of black rice and red date compound jelly |
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| Publication Number | Publication Date |
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| CN114052229A true CN114052229A (en) | 2022-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202111284001.XA Withdrawn CN114052229A (en) | 2021-11-01 | 2021-11-01 | Preparation method of black rice and red date compound jelly |
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2021
- 2021-11-01 CN CN202111284001.XA patent/CN114052229A/en not_active Withdrawn
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