CN114668145A - Jelly with saffron flavor and preparation method thereof - Google Patents
Jelly with saffron flavor and preparation method thereof Download PDFInfo
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- CN114668145A CN114668145A CN202210194980.8A CN202210194980A CN114668145A CN 114668145 A CN114668145 A CN 114668145A CN 202210194980 A CN202210194980 A CN 202210194980A CN 114668145 A CN114668145 A CN 114668145A
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- 244000124209 Crocus sativus Species 0.000 title claims abstract description 59
- 235000015655 Crocus sativus Nutrition 0.000 title claims abstract description 59
- 235000013974 saffron Nutrition 0.000 title claims abstract description 45
- 239000004248 saffron Substances 0.000 title claims abstract description 45
- 235000015110 jellies Nutrition 0.000 title claims abstract description 43
- 239000008274 jelly Substances 0.000 title claims abstract description 41
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 26
- 235000019634 flavors Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 38
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 34
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 34
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 34
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 30
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 24
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 24
- 235000008434 ginseng Nutrition 0.000 claims abstract description 24
- 150000001875 compounds Chemical class 0.000 claims abstract description 23
- 239000000499 gel Substances 0.000 claims abstract description 23
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 20
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims abstract description 20
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 20
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 239000001103 potassium chloride Substances 0.000 claims abstract description 19
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 19
- 239000001509 sodium citrate Substances 0.000 claims abstract description 19
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 238000005303 weighing Methods 0.000 claims description 33
- 241000208340 Araliaceae Species 0.000 claims description 23
- 238000001914 filtration Methods 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 11
- 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 description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 9
- 229920002581 Glucomannan Polymers 0.000 claims description 9
- 229920002752 Konjac Polymers 0.000 claims description 9
- 239000000679 carrageenan Substances 0.000 claims description 9
- 235000010418 carrageenan Nutrition 0.000 claims description 9
- 229920001525 carrageenan Polymers 0.000 claims description 9
- 229940113118 carrageenan Drugs 0.000 claims description 9
- 229940046240 glucomannan Drugs 0.000 claims description 9
- 239000000252 konjac Substances 0.000 claims description 9
- 235000010485 konjac Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- 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 description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 231100000957 no side effect Toxicity 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 15
- 235000021433 fructose syrup Nutrition 0.000 description 3
- 230000007774 longterm Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001599 crocus sativus l. flower extract Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229940076591 saffron extract Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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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)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food. The jelly prepared by the method has the health-care functions of regulating qi, resolving depression, promoting blood circulation, nourishing qi, beautifying, resisting aging and the like, has good mouthfeel and no side effect, can be used for daily health care of women, and can be eaten for a long time. The technical scheme is as follows: a jelly with a saffron flavor is prepared from the following extracting solutions in parts by weight: 0.2 to 1.0 portion of saffron, 6 to 10 portions of ginseng, 2 to 8 portions of Chinese date, 2 to 8 portions of longan pulp, 0.5 to 1.5 portions of broccoli, 0.2 to 0.8 portion of dried ginger powder, 5 to 15 portions of white granulated sugar, 2 to 10 portions of high fructose corn syrup, 1.4 to 2.0 portions of compound gel, 0.1 to 0.3 portion of citric acid, 0.1 to 0.6 portion of sodium citrate and 0.1 to 0.5 portion of potassium chloride.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a saffron flavor jelly and a preparation method thereof.
Background
The jelly is very popular with consumers because of crystal appearance, bright color and soft and smooth taste. In 2015, the jelly industry broke through 200 billion yuan, and China surpassed Japan, becoming the largest jelly producing country and consumer market all over the world. In 2020, the scale of jelly industry reaches 300 billion yuan. With the improvement of living standard of people, the requirements on food are gradually improved, green and healthy food is favored by consumers more and more, and the jelly begins to change from leisure snacks to healthy snacks. At present, the varieties of jellies on the market are many, but the health-care jellies for women are few, and further improvement is needed.
Disclosure of Invention
The invention aims to overcome the defects in the background technology and provides a saffron flavor jelly and a preparation method thereof.
The technical scheme of the invention is as follows:
a jelly with a saffron flavor is prepared from the following extracting solutions in parts by weight: 0.2 to 1.0 portion of saffron, 6 to 10 portions of ginseng, 2 to 8 portions of Chinese date, 2 to 8 portions of longan pulp, 0.5 to 1.5 portions of broccoli, 0.2 to 0.8 portion of dried ginger powder, 5 to 15 portions of white granulated sugar, 2 to 10 portions of high fructose corn syrup, 1.4 to 2.0 portions of compound gel, 0.1 to 0.3 portion of citric acid, 0.1 to 0.6 portion of sodium citrate and 0.1 to 0.5 portion of potassium chloride.
The jelly is prepared from the following extracting solutions in parts by weight: 0.4 to 0.8 portion of saffron, 7 to 9 portions of ginseng, 4 to 6 portions of Chinese date, 4 to 6 portions of longan pulp, 0.8 to 1.2 portions of broccoli, 0.4 to 0.6 portion of dried ginger powder, 8 to 12 portions of white granulated sugar, 4 to 8 portions of high fructose corn syrup, 1.6 to 1.8 portions of compound gel, 0.15 to 0.25 portion of citric acid, 0.2 to 0.5 portion of sodium citrate and 0.2 to 0.4 portion of potassium chloride.
The jelly is prepared from the following extracting solutions in parts by weight: 0.6 part of saffron, 8 parts of ginseng, 5 parts of Chinese date, 5 parts of longan pulp, 1 part of broccoli, 0.5 part of dried ginger, 10 parts of white granulated sugar, 6 parts of high fructose corn syrup, 1.7 parts of compound gel, 0.2 part of citric acid, 0.35 part of sodium citrate and 0.3 part of potassium chloride.
The compound gel is prepared by mixing carrageenan, konjac glucomannan and xanthan gum.
The mass ratio of carrageenan, konjac glucomannan and xanthan gum in the compound gel is 25: 50: 25.
the ginseng is derived from ginseng artificially cultivated for 5 years or less and 5 years or less.
A preparation method of jelly with saffron flavor comprises the following steps:
(1) weighing saffron crocus according to a formula proportion, adding water with the weight 20 times of the weight of the materials, extracting in water bath at 55-65 ℃ for 25-35min, and filtering to obtain a saffron crocus extracting solution;
(2) weighing ginseng, Chinese date, longan pulp and dry ginger powder according to the formula proportion in the step (1), adding water with the weight 30 times that of the raw materials, decocting for 55-65min, and filtering to obtain a mixture extracting solution;
(3) taking the broccoli according to the formula proportion in the step (1), adding water with the weight being 20 times of the weight of the raw materials, juicing, and filtering to obtain a broccoli extracting solution;
(4) weighing the high fructose corn syrup according to the formula proportion in the step (1), and adding water with the weight being 20-40 times of the weight of the materials to obtain a high fructose corn syrup solution; weighing the compound gel, the white granulated sugar and the potassium chloride according to the formula proportion in the step (1), mixing, adding into the high fructose corn syrup solution, stirring, heating to 75-85 ℃, and adding the mixture extract; continuously heating to 92-98 deg.C, and maintaining for 10-15 min;
(5) And (4) cooling the solution obtained in the step (4), adding a saffron extracting solution and a broccoli extracting solution, adding citric acid and sodium citrate according to the formula proportion in the step (1), and filling into a absorbable pocket packaging bag to obtain the saffron flavor jelly.
The invention has the beneficial effects that:
the invention utilizes the combination of traditional Chinese medicine compatibility and modern processing technology, the saffron, the ginseng, the Chinese date, the longan pulp, the broccoli, the dried ginger and the like are scientifically processed and reasonably blended, active ingredients are retained to the maximum extent, the product is suitable for long-term eating by women, has the health care functions of regulating qi, relieving depression, promoting blood circulation, nourishing qi, beautifying, resisting aging and the like, has good taste and no side effect, and can be used for daily health care and long-term eating by women.
Detailed Description
The present invention will be further described below, but the present invention is not limited to the following examples.
Example 1
The invention provides a saffron flavor jelly which is prepared from the following extracting solutions in parts by weight: 0.6 part of saffron, 8 parts of ginseng, 5 parts of Chinese date, 5 parts of longan pulp, 1 part of broccoli, 0.5 part of dried ginger, 10 parts of white granulated sugar, 6 parts of high fructose corn syrup, 1.7 parts of compound gel (carrageenan, konjac glucomannan and xanthan gum in a mass ratio of 25: 50: 25), 0.2 part of citric acid, 0.35 part of sodium citrate and 0.3 part of potassium chloride.
The preparation method of the jelly comprises the following steps:
(1) weighing saffron crocus according to a formula proportion, adding water with the weight 20 times of the weight of the materials, extracting in water bath at 55 ℃ for 30min, and filtering to obtain a saffron crocus extracting solution;
(2) weighing ginseng, Chinese date, dried longan pulp and dried ginger according to the formula proportion in the step (1), adding water with the weight 30 times that of the raw materials, decocting for 58min, and filtering to obtain a mixture extracting solution;
(3) weighing broccoli according to the formula proportion in the step (1), adding water with the weight being 20 times that of the raw materials, juicing, and filtering to obtain broccoli extracting solution;
(4) weighing high fructose corn syrup according to the formula proportion in the step (1), adding water with the weight 30 times that of the feed to obtain a high fructose corn syrup solution, weighing the compound gel, white granulated sugar and potassium chloride according to the formula proportion in the step (1), mixing, adding the mixture into the high fructose corn syrup solution, stirring, heating to 82 ℃, adding the mixture extract, continuously heating to 96 ℃, and keeping for 12 min;
(5) and (3) cooling the solution obtained in the last step, adding a saffron extracting solution and a broccoli extracting solution, adding citric acid and sodium citrate according to the formula proportion in the step (1), and filling into a absorbable pocket packaging bag to obtain the saffron flavor jelly.
Example 2
The invention provides a jelly with a saffron flavor, which consists of the following extracting solutions in parts by weight: 0.8 part of saffron, 6 parts of ginseng, 6 parts of Chinese date, 6 parts of longan pulp, 0.8 part of broccoli, 0.2 part of dried ginger powder, 12 parts of white granulated sugar, 4 parts of high fructose corn syrup, 1.4 parts of compound gel (carrageenan, konjac glucomannan and xanthan gum in a mass ratio of 25: 50: 25), 0.1 part of citric acid, 0.5 part of sodium citrate and 0.2 part of potassium chloride.
The preparation method of the jelly comprises the following steps:
(1) weighing saffron crocus according to a formula proportion, adding water with the weight 20 times of the weight of the materials, extracting in a water bath at 56 ℃ for 25min, and filtering to obtain a saffron crocus extracting solution;
(2) weighing ginseng, Chinese date, dried longan pulp and dried ginger according to the formula proportion in the step (1), adding water with the weight 30 times that of the raw materials, decocting for 55min, and filtering to obtain a mixture extracting solution;
(3) weighing broccoli according to the formula proportion in the step (1), adding water with the weight being 20 times that of the raw materials, juicing, and filtering to obtain broccoli extracting solution;
(4) weighing high fructose corn syrup according to the formula proportion in the step (1), adding water with the weight 35 times that of the feed to obtain a high fructose corn syrup solution, weighing the compound gel, white granulated sugar and potassium chloride according to the formula proportion in the step (1), mixing, adding the mixture into the high fructose corn syrup solution, stirring, heating to 85 ℃, adding the mixture extract, continuously heating to 95 ℃, and keeping for 10 min;
(5) And (3) cooling the solution obtained in the last step, adding a saffron extracting solution and a broccoli extracting solution, adding citric acid and sodium citrate according to the formula proportion in the step (1), and filling into a absorbable pocket packaging bag to obtain the saffron flavor jelly.
Example 3
The invention provides a saffron flavor jelly which is prepared from the following extracting solutions in parts by weight: 1.0 part of saffron, 7 parts of ginseng, 4 parts of Chinese date, 4 parts of longan pulp, 1.2 parts of broccoli, 0.6 part of dried ginger powder, 8 parts of white granulated sugar, 10 parts of high fructose corn syrup, 1.6 parts of compound gel (carrageenan, konjac glucomannan and xanthan gum in a mass ratio of 25: 50: 25), 0.15 part of citric acid, 0.2 part of sodium citrate and 0.4 part of potassium chloride.
The preparation method of the jelly comprises the following steps:
(1) weighing saffron crocus according to a formula proportion, adding water with the weight 20 times of the weight of the materials, extracting in water bath at 60 ℃ for 28min, and filtering to obtain a saffron crocus extracting solution;
(2) weighing ginseng, Chinese date, dried longan pulp and dried ginger according to the formula proportion in the step (1), adding water with the weight 30 times that of the raw materials, decocting for 65min, and filtering to obtain a mixture extracting solution;
(3) weighing broccoli according to the formula proportion in the step (1), adding water with the weight being 20 times that of the raw materials, juicing, and filtering to obtain broccoli extracting solution;
(4) Weighing high fructose syrup according to the formula proportion in the step (1), adding water with the weight 20 times that of the fed materials to obtain a high fructose syrup solution, weighing the compound gel, white granulated sugar and potassium chloride according to the formula proportion in the step (1), mixing, adding the mixture into the high fructose syrup solution, stirring, heating to 75 ℃, adding the mixture extract, continuing heating to 92 ℃, and keeping for 15 min;
(5) and (2) cooling the solution obtained in the last step, adding a saffron extract and a broccoli extract, adding citric acid and sodium citrate according to the formula proportion in the step (1), and filling into a absorbable pocket packaging bag to obtain the saffron flavor jelly.
Example 4
The invention provides a saffron flavor jelly which is prepared from the following extracting solutions in parts by weight: 0.2 part of saffron, 10 parts of ginseng, 2 parts of Chinese date, 2 parts of longan pulp, 0.5 part of broccoli, 0.8 part of dried ginger powder, 5 parts of white granulated sugar, 2 parts of high fructose corn syrup, 2 parts of compound gel (carrageenan, konjac glucomannan and xanthan gum in a mass ratio of 25: 50: 25), 0.3 part of citric acid, 0.1 part of sodium citrate and 0.1 part of potassium chloride.
The preparation method of the jelly comprises the following steps:
(1) weighing saffron crocus according to a formula proportion, adding water with the weight 20 times of the weight of the materials, extracting in water bath at 62 ℃ for 35min, and filtering to obtain a saffron crocus extracting solution;
(2) Weighing ginseng, Chinese date, dried longan pulp and dried ginger according to the formula proportion in the step (1), adding water with the weight 30 times that of the raw materials, decocting for 60min, and filtering to obtain a mixture extracting solution;
(3) weighing broccoli according to the formula proportion in the step (1), adding water with the weight being 20 times that of the raw materials, juicing, and filtering to obtain broccoli extracting solution;
(4) weighing high fructose corn syrup according to the formula proportion in the step (1), adding water with the weight 40 times that of the feed to obtain a high fructose corn syrup solution, weighing the compound gel, white granulated sugar and potassium chloride according to the formula proportion in the step (1), mixing, adding the mixture into the high fructose corn syrup solution, stirring, heating to 77 ℃, adding the mixture extract, continuously heating to 98 ℃, and keeping for 11 min;
(5) and (3) cooling the solution obtained in the last step, adding a saffron extracting solution and a broccoli extracting solution, adding citric acid and sodium citrate according to the formula proportion in the step (1), and filling into a absorbable pocket packaging bag to obtain the saffron flavor jelly.
Example 5
The invention provides a saffron flavor jelly which is prepared from the following extracting solutions in parts by weight: 0.4 part of saffron, 9 parts of ginseng, 8 parts of Chinese date, 8 parts of longan pulp, 1.5 parts of broccoli, 0.4 part of dried ginger powder, 15 parts of white granulated sugar, 8 parts of high fructose corn syrup, 1.8 parts of compound gel (carrageenan, konjac glucomannan and xanthan gum in a mass ratio of 25: 50: 25), 0.25 part of citric acid, 0.6 part of sodium citrate and 0.5 part of potassium chloride.
The preparation method of the jelly comprises the following steps:
(1) weighing saffron crocus according to a formula proportion, adding water with the weight 20 times of the weight of the materials, extracting in water bath at 65 ℃ for 33min, and filtering to obtain a saffron crocus extracting solution;
(2) weighing ginseng, Chinese date, dried longan pulp and dried ginger according to the formula proportion in the step (1), adding water with the weight 30 times that of the raw materials, decocting for 62min, and filtering to obtain a mixture extracting solution;
(3) weighing broccoli according to the formula proportion in the step (1), adding water with the weight 20 times that of the fed materials, juicing, and filtering to obtain broccoli extracting solution;
(4) weighing high fructose corn syrup according to the formula proportion in the step (1), adding water with the weight 30 times that of the feed to obtain a high fructose corn syrup solution, weighing the compound gel, white granulated sugar and potassium chloride according to the formula proportion in the step (1), mixing, adding the mixture into the high fructose corn syrup solution, stirring, heating to 80 ℃, adding the mixture extract, continuously heating to 94 ℃, and keeping for 13 min;
(5) and (3) cooling the solution obtained in the last step, adding a saffron extracting solution and a broccoli extracting solution, adding citric acid and sodium citrate according to the formula proportion in the step (1), and filling into a absorbable pocket packaging bag to obtain the saffron flavor jelly.
Claims (7)
1. The jelly with the saffron flavor consists of the following extracting solutions in parts by weight: 0.2 to 1.0 portion of saffron, 6 to 10 portions of ginseng, 2 to 8 portions of Chinese date, 2 to 8 portions of longan pulp, 0.5 to 1.5 portions of broccoli, 0.2 to 0.8 portion of dried ginger powder, 5 to 15 portions of white granulated sugar, 2 to 10 portions of high fructose corn syrup, 1.4 to 2.0 portions of compound gel, 0.1 to 0.3 portion of citric acid, 0.1 to 0.6 portion of sodium citrate and 0.1 to 0.5 portion of potassium chloride.
2. The saffron flavor jelly according to claim 1, wherein: the jelly is prepared from the following extracting solutions in parts by weight: 0.4 to 0.8 portion of saffron, 7 to 9 portions of ginseng, 4 to 6 portions of Chinese date, 4 to 6 portions of longan pulp, 0.8 to 1.2 portions of broccoli, 0.4 to 0.6 portion of dried ginger powder, 8 to 12 portions of white granulated sugar, 4 to 8 portions of high fructose corn syrup, 1.6 to 1.8 portions of compound gel, 0.15 to 0.25 portion of citric acid, 0.2 to 0.5 portion of sodium citrate and 0.2 to 0.4 portion of potassium chloride.
3. The saffron flavor jelly according to claim 2, wherein: the jelly is prepared from the following extracting solutions in parts by weight: 0.6 part of saffron, 8 parts of ginseng, 5 parts of Chinese date, 5 parts of longan pulp, 1 part of broccoli, 0.5 part of dried ginger, 10 parts of white granulated sugar, 6 parts of high fructose corn syrup, 1.7 parts of compound gel, 0.2 part of citric acid, 0.35 part of sodium citrate and 0.3 part of potassium chloride.
4. Jelly with saffron flavor according to claim 3, characterized in that: the compound gel is prepared by mixing carrageenan, konjac glucomannan and xanthan gum.
5. Jelly with saffron flavor according to claim 4, characterized in that: the mass ratio of carrageenan, konjac glucomannan and xanthan gum in the compound gel is 25: 50: 25.
6. jelly with saffron flavor according to claim 5, characterized in that: the ginseng is derived from ginseng artificially cultivated for 5 years or less and 5 years or less.
7. The preparation method of claim 6, wherein the jelly with saffron flavor is prepared by the following steps:
(1) weighing saffron crocus according to a formula proportion, adding water with the weight 20 times of the weight of the materials, extracting in water bath at 55-65 ℃ for 25-35min, and filtering to obtain a saffron crocus extracting solution;
(2) weighing ginseng, Chinese date, longan pulp and dry ginger powder according to the formula proportion in the step (1), adding water with the weight 30 times that of the raw materials, decocting for 55-65min, and filtering to obtain a mixture extracting solution;
(3) taking the broccoli according to the formula proportion in the step (1), adding water with the weight being 20 times of the weight of the raw materials, juicing, and filtering to obtain a broccoli extracting solution;
(4) weighing high fructose corn syrup according to the formula proportion in the step (1), adding water with the weight being 20-40 times of the weight of the materials to obtain a high fructose corn syrup solution, weighing the compound gel, the white granulated sugar and the potassium chloride according to the formula proportion in the step (1), mixing, adding the mixture into the high fructose corn syrup solution, stirring, heating to 75-85 ℃, adding the mixture extract, continuously heating to 92-98 ℃, and keeping for 10-15 min;
(5) And (4) cooling the solution obtained in the step (4), adding a saffron extracting solution and a broccoli extracting solution, adding citric acid and sodium citrate according to the formula proportion in the step (1), and filling into a absorbable pocket packaging bag to obtain the saffron flavor jelly.
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Citations (6)
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|---|---|---|---|---|
| JPH10201436A (en) * | 1997-01-24 | 1998-08-04 | Sanei Gen F F I Inc | Syruped jelly |
| JP2003125715A (en) * | 2001-10-26 | 2003-05-07 | Sanei Gen Ffi Inc | Drink jelly |
| CN101156662A (en) * | 2006-10-07 | 2008-04-09 | 初暖 | An all-flower fruit jelly |
| CN106235215A (en) * | 2016-09-29 | 2016-12-21 | 西北师范大学 | A kind of Bulbus Lilii fruit jelly and processing technique thereof |
| CN107772368A (en) * | 2017-11-08 | 2018-03-09 | 宜兰食品工业股份有限公司 | A kind of green liquor jelly and preparation method thereof |
| CN113349381A (en) * | 2021-06-02 | 2021-09-07 | 橡果美健实业投资股份有限公司 | Food composition capable of relieving depression and preparation method thereof |
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2022
- 2022-03-01 CN CN202210194980.8A patent/CN114668145A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10201436A (en) * | 1997-01-24 | 1998-08-04 | Sanei Gen F F I Inc | Syruped jelly |
| JP2003125715A (en) * | 2001-10-26 | 2003-05-07 | Sanei Gen Ffi Inc | Drink jelly |
| CN101156662A (en) * | 2006-10-07 | 2008-04-09 | 初暖 | An all-flower fruit jelly |
| CN106235215A (en) * | 2016-09-29 | 2016-12-21 | 西北师范大学 | A kind of Bulbus Lilii fruit jelly and processing technique thereof |
| CN107772368A (en) * | 2017-11-08 | 2018-03-09 | 宜兰食品工业股份有限公司 | A kind of green liquor jelly and preparation method thereof |
| CN113349381A (en) * | 2021-06-02 | 2021-09-07 | 橡果美健实业投资股份有限公司 | Food composition capable of relieving depression and preparation method thereof |
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Application publication date: 20220628 |