CN115708573A - DHA multi-vitamin nutritional burdock jelly and preparation method thereof - Google Patents
DHA multi-vitamin nutritional burdock jelly and preparation method thereof Download PDFInfo
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- CN115708573A CN115708573A CN202211683139.1A CN202211683139A CN115708573A CN 115708573 A CN115708573 A CN 115708573A CN 202211683139 A CN202211683139 A CN 202211683139A CN 115708573 A CN115708573 A CN 115708573A
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- burdock
- parts
- powder
- jelly
- water
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Abstract
The invention discloses a DHA multivitamin burdock fruit jelly and a preparation method thereof, wherein the fruit jelly is mainly prepared from the following raw materials in parts by weight: 0.5-1 part of konjac powder, 3-6 parts of maltose powder, 0.01-0.05 part of sodium citrate, 5-15 parts of high fructose corn syrup, 0.5-1 part of compound thickening agent, 0.01-0.02 part of acesulfame potassium, 0.001-0.002 part of sucralose, 2-4 parts of fruity concentrated juice, 0.1-0.5 part of citric acid, 0.01-0.05 part of compound vitamin, 0.01-0.03 part of compound mineral substance, 0.1-0.3 part of compound probiotics, 55-65 parts of burdock root concentrated membrane separation liquid, 10-20 parts of burdock root concentrated paste, 2-4 parts of fructo-oligosaccharide, 1.5-2.5 parts of fish oil powder, 0.5-0.8 part of walnut oil powder, 0.5-1 part of linseed oil powder, 0.4-0.6 part of blueberry juice, 0.01-0.02 part of taurine and 0.001-0.003 part of edible essence; the preparation method comprises the following steps: s1, preparing materials, S2, dissolving sol, S3, blending, S4, packaging, S5, sterilizing, S6, cooling, S7, drying, and adding the health-care function of the jelly and improving the health of human bodies while endowing the jelly with good taste and diversified tastes.
Description
Technical Field
The invention relates to a DHA multi-vitamin nutritional burdock jelly and a preparation method thereof, belonging to the technical field of food processing.
Background
The jelly is popular among consumers, especially children, with smooth mouthfeel and pleasant taste, and becomes a popular leisure food at present. Most of the jelly sold in the market has low nutritive value and is mainly prepared by jelly glue, a sweetening agent, a thickening agent, essence and the like. Some jelly is added with excessive synthetic pigment and preservative, which not only has no health care effect, but also is harmful to the health of consumers. With the continuous improvement of living standard and the demand for nutritional value of food, the nutritional value and health care function of jelly are more emphasized, jelly products tend to be nutritional, natural and functional, and the nutritional health care jelly in the market, such as the aged bamboo shoots, becomes a new favorite in the food market, such as vitamin E jelly, collagen jelly, vitamin D + calcium jelly and the like.
The burdock is rich in various vitamins and minerals needed by human bodies, such as inulin, cellulose, protein, calcium, phosphorus, iron and the like, particularly the content of the carotene is 150 times higher than that of the carrot, and the content of the protein and the calcium is the first of the rhizome crops. The burdock root contains inulin and volatile oil, burdock acid, a plurality of polyphenol substances and aldehydes, and is rich in cellulose, various amino acids necessary for human bodies, ca, mg, fe, mn, zn and other macro elements and trace elements necessary for human bodies. Especially, the burdock root extract mainly has the pharmacological activities of resisting bacteria, mutation, cancer, oxidation, fatigue, blood sugar and blood fat, regulating immunity and the like.
Meanwhile, DHA (Docosahexaenoic acid), docosahexaenoic acid, commonly known as NAOHUANG, is a polyunsaturated fatty acid very important to human body and belongs to an important member of the Omega-3 polyunsaturated fatty acid family. DHA is a main element for the growth and maintenance of cells of the nervous system, is an important constituent of the brain and retina, has a content of up to 20% in the cerebral cortex of a human body and accounts for about 50% in the retina of eyes, and contributes to the vision and eye development of teenagers and children.
Moreover, jelly products containing burdock extraction components and polyunsaturated fatty acids are very rare in the market, so that more DHA-containing multi-vitamin nutritional burdock jelly products are developed, the variety of the jelly products in the market and the demands of people are enriched, and the great benefit is realized.
Disclosure of Invention
Aiming at the existing technical problems, the invention provides the DHA multivitamin nutritional burdock jelly and the preparation method thereof.
In order to achieve the purpose, the invention provides DHA multivitamin nutritional burdock jelly which is mainly prepared from the following raw materials in parts by weight: 0.5-1 part of konjac powder, 3-6 parts of maltose powder, 0.01-0.05 part of sodium citrate, 5-15 parts of high fructose corn syrup, 0.5-1 part of compound thickening agent, 0.01-0.02 part of acesulfame potassium, 0.001-0.002 part of sucralose, 2-4 parts of fruity concentrated juice, 0.1-0.5 part of citric acid, 0.01-0.05 part of compound vitamin, 0.01-0.03 part of compound mineral substance, 0.1-0.3 part of compound probiotics, 55-65 parts of burdock root concentrated membrane separation liquid, 10-20 parts of burdock root concentrated paste, 2-4 parts of fructo-oligosaccharide, 1.5-2.5 parts of fish oil powder, 0.5-0.8 part of walnut oil powder, 0.5-1 part of linseed oil powder, 0.4-0.6 part of blueberry juice, 0.01-0.02 part of taurine and 0.001-0.003 part of edible essence.
The invention further discloses a compound thickener which is mainly prepared from the following raw materials in parts by weight: 60-70 parts of seaweed powder, 20-30 parts of konjak powder and 10-20 parts of potassium chloride.
The invention further discloses a composite probiotic which is mainly prepared from the following raw materials in parts by weight: 60-70 parts of lactobacillus plantarum, 20-30 parts of lactobacillus paracasei and 10-20 parts of lactobacillus acidophilus.
Furthermore, the viable count of the composite probiotics is more than or equal to 40 hundred million CFU/100g.
The invention further discloses a vitamin complex which is mainly prepared from the following raw materials in parts by weight: 0.4-0.5 part of vitamin A acetate, 0.007-0.009 part of vitamin D, 11-13 parts of dl-alpha-tocopherol acetate, 0.8-1 part of thiamine hydrochloride, 0.8-1 part of riboflavin, 0.8-1 part of pyridoxine hydrochloride, 0.001-0.002 part of cyanocobalamine, 70-86 parts of L-sodium ascorbate, 0.02-0.04 part of folic acid and 0.9-1.8 part of D-calcium pantothenate.
Further, the composite mineral substance is mainly prepared from the following raw materials in parts by weight: 85-96 parts of calcium carbonate, 2-3 parts of ferric pyrophosphate and 1.5-2.5 parts of zinc gluconate.
Moreover, the invention also provides a preparation method of the DHA multivitamin nutritional burdock jelly, which comprises the following steps:
s1, preparing materials: the raw materials were prepared and weighed for use.
S2, sol: boiling purified water, cooling to no more than 25 ℃, and adding into a stainless steel barrel; heating purified water to 25-30 deg.C, adding rhizoma Amorphophalli powder into stainless steel barrel, stirring for 5-10min until the powder becomes paste to obtain rhizoma Amorphophalli paste; standing rhizoma Amorphophalli paste for 1-1.5 hr.
In the above technical solution, the reason for boiling and reusing the purified water is as follows: the bacillus that is difficult to kill contains in the pure water, can not once thoroughly kill the bacillus in order to prevent later stage sterilization process, so boil the pure water earlier, carry out preliminary sterilization, again with subsequent sterilization process cooperation to thoroughly kill the bacillus. The reason why purified water is heated to 25-30 ℃ is that: at this temperature, the paste can be dissolved in purified water sufficiently to prevent rapid agglomeration and gel destruction. The reason why the rhizoma Amorphophalli paste is used after standing for 1-1.5h is that: standing for enough time to make rhizoma Amorphophalli paste fully absorb purified water and swell into colloid, and the jelly has Q elasticity effect.
S3, blending:
s3-1, boiling purified water, cooling to the temperature of below 75 ℃, and adding the water into an emulsification tank; adding maltose powder into the emulsifying tank while stirring at 35-45Hz, adding sodium citrate into the emulsifying tank, adding the mixture of fructose-glucose syrup and compound thickener into the emulsifying tank, adding rhizoma Amorphophalli paste into the emulsifying tank, and stirring.
In the technical scheme, the purpose of boiling the purified water for reuse is to kill the bacillus in the purified water. Especially, the order of addition of the raw materials is fixed and should not be reversed, and if the konjac paste is added first, maltose powder is difficult to dissolve in a viscous liquid. The setting of the rotating speed frequency of 35-45HZ can make the jelly more delicate and elastic in taste.
S3-2, adjusting the temperature of an emulsification tank to 80-85 ℃, homogenizing for 5min, and adding acesulfame potassium and sucralose into the emulsification tank; then adjusting the vacuum degree of the emulsification tank to-0.15 MPA, and stirring at the rotating speed frequency of 15HZ for 15min.
In the above technical scheme, the emulsification tank is kept at 80-85 deg.C to promote the rhizoma Amorphophalli paste to be fully dissolved, and the activity of the colloid of rhizoma Amorphophalli paste is destroyed when the temperature is too high, so that the jelly loses Q elasticity. The main reason for vacuumizing the emulsifying tank to-0.15 MPa is that a large amount of bubbles are easily generated in the materials under the condition of high-speed operation, so that the quality of jelly products is influenced, and the vacuumizing is to ensure that the materials in the tank are instantly and uniformly dispersed and emulsified in a vacuum state under the condition of negative pressure in the emulsifying tank, so that bubbles are not generated in the production and stirring processes, and the fineness and stability of the jelly products are ensured.
And S3-3, vacuumizing the emulsification tank, adding the fruity concentrated juice into the emulsification tank, washing a weighing bag of the fruity concentrated juice with water, and adding the washing water into the emulsification tank.
In the technical scheme, the weighing bag for washing the fruity concentrated juice by water mainly aims at: the feeding amount of the formula is more accurate, so that the optimal taste of the jelly is ensured.
S3-4, respectively dissolving citric acid, compound vitamins, compound mineral substances, compound probiotics, fructo-oligosaccharide, fish oil powder, walnut oil powder, linseed oil powder, taurine and burdock root concentrated extract with water, and adding the mixture, blueberry juice and burdock root concentrated membrane separation liquid into an emulsifying tank; then, the weighing bags of the raw materials are rinsed with water, the rinsing water is added into an emulsification tank, and the mixture is stirred for 2min at the rotating speed frequency of 40 HZ.
In the technical scheme, rinsing water is added into the emulsifying tank, so that the feeding amount of the formula is more accurate. Furthermore, citric acid is added in this step in order to shorten the time of citric acid in the solution as much as possible because citric acid has a certain destructive effect on konjac paste colloid.
S3-5, firstly adding edible essence into an emulsifying tank; then, the weighing bags of the edible essence are rinsed by water, the rinsing water is added into an emulsifying tank, and the mixture is stirred and homogenized for 1min at the rotating speed frequency of 45 HZ.
In the technical scheme, the edible essence is added at last mainly to avoid the loss of aroma in the process of vacuumizing and ensure that the taste of the jelly reaches the standard.
And S3-6, stirring and homogenizing at the rotating speed frequency of 15HZ until the feed liquid in the emulsifying tank is not agglomerated and is uniformly pasty, the solid content is more than or equal to 15%, and the pH is 3.6-4.0, and stopping stirring and homogenizing.
In the technical scheme, the solid content, the pH value and the like are specific indexes of the jelly product and can be determined according to the taste.
And S3-7, conveying the feed liquid in the emulsifying tank to a transfer tank, and keeping the temperature of the transfer tank at 85 ℃.
In the technical scheme, the transfer tank is kept at 85 ℃, so that the feed liquid has better fluidity in the starting process, and once the temperature is lower than the temperature, the feed liquid starts to gradually form a jelly shape; above this temperature, the jelly is easily broken, thereby affecting the formation of the jelly.
S4, packaging: and (4) conveying the feed liquid in the transfer tank to a packaging machine, and filling and sealing.
S5, sterilization: and (3) carrying out bus sterilization on the packaged feed liquid by using steam, wherein the sterilization temperature is 87 ℃, and the sterilization time is 30min.
In the technical scheme, the sterilization temperature is 87 ℃, and the sterilization time is 30min, so that the microbes in the jelly can be killed, and the taste of the jelly can be guaranteed.
S6, cooling: cooling the sterilized feed liquid by using cooling water, wherein the temperature of the cooling water is less than or equal to 12 ℃.
In the technical scheme, particularly in summer, the temperature of the cooling water is less than or equal to 12 ℃, so that the sterilized feed liquid can be rapidly cooled, the colloid is rapidly condensed, and the Q-shaped jelly is more obvious in feeling.
S7, drying: and (3) drying the cooled feed liquid by utilizing hot air at the drying temperature of 35 ℃ to obtain a DHA multivitamin nutritional burdock fruit jelly finished product.
In the technical scheme, the hot air drying mainly aims to remove water on the surface of the jelly so as to dry the jelly without mildewing.
In the method of the present invention, in step S2, the purified water is heated at 30 ℃, and the mass ratio of the konjac flour to the purified water is 1:45, stirring time is 5min, and standing time is 1h.
In step S3-1, the preparation method of the mixture of the high fructose corn syrup and the compound thickener comprises the following steps:
firstly, adding the high fructose corn syrup into a stainless steel barrel, then slowly adding the compound thickening agent into the high fructose corn syrup while stirring, uniformly stirring, and adding the mixture into an emulsification tank at a time interval of not more than 10min after stirring.
In step S3-4, the preparation method of the concentrated membrane separation solution of burdock root comprises the following steps:
a1, washing burdock roots, drying in the sun, and crushing into burdock root powder for later use.
A2, mixing fresh burdock root powder and water according to the mass ratio of 1: 1-3, and pulping to obtain burdock pulp; and then adding water into the burdock pulp and mixing to form burdock pulp mixed liquor, wherein the mass ratio of the burdock root powder to the water in the burdock pulp mixed liquor is 1: 5-15.
And A3, performing ultrasonic microwave extraction on the burdock pulp mixed solution.
And A4, centrifugally separating the extract obtained by extraction, adding active carbon accounting for 0.1-0.8% of the mass of the burdock root powder into the supernatant, decoloring, and performing RO membrane separation and filtration to obtain the burdock root concentrated membrane separation solution containing the burdock inulin.
In step S3-4, the preparation method of the concentrated burdock root paste comprises the following steps:
b1, washing the burdock roots, and cutting the burdock roots into burdock slices for later use.
B2, putting the burdock slices into a frying pan, and drying until the water content is not higher than 8%; then heating and frying until the color is golden yellow and the fragrance is emitted.
B3, putting the fried burdock slices into a fermentation tank, and firstly adding aspergillus niger spore powder for primary fermentation, wherein the conditions of the primary fermentation are as follows: the adding amount of the Aspergillus niger spore powder is 0.3-3% of the weight of the burdock slices, the fermentation temperature is 37 ℃, and the fermentation time is 15 days; then adding yeast for secondary fermentation, wherein the conditions of the secondary fermentation are as follows: the addition amount of yeast is 0.3-1% of the weight of the burdock tablet, the fermentation temperature is 36 ℃, and the fermentation time is 7 days.
B4, putting the fermented burdock slices into an enzyme leaching solution, wherein the enzyme leaching solution is prepared by mixing pectinase, cellulase and protease according to a mass ratio of 1; and then, leaching the burdock slices in a water bath at 35-50 ℃ for 3-6h under heat preservation, filtering an enzyme leaching liquor by adopting an RO (reverse osmosis) membrane to obtain burdock tea soup, and inactivating enzymes for later use.
And B5, adding the burdock tea soup into a container, concentrating at the low temperature of 40-47 ℃ for 8-24 hours, and continuously stirring until the water in the burdock tea soup is volatilized and is in a thick paste state to obtain the burdock root concentrated paste.
In summary, the present invention has the following technical advantages:
1. the elasticity is better: the fruit jelly has bright color, good taste, mellow taste, strong fragrance and various tastes, has high nutritive value and provides a new burdock byproduct.
2. Zero addition: the production process of the jelly does not add sucrose, preservatives and synthetic pigments.
3. Multiple nutrition: the DHA multivitamin nutritional burdock jelly contains the following components: two kinds of big prebiotics, namely burdock root concentrated membrane separation liquid and burdock root concentrated paste; three major complex probiotics, namely lactobacillus plantarum, lactobacillus paracasei and lactobacillus acidophilus; three DHA components, namely fish oil powder, walnut oil powder and linseed oil powder; ten vitamins, three minerals, anthocyanins, and taurine.
4. Burdock health care: the burdock root concentrated membrane separation liquid and the burdock root concentrated paste are added into the jelly prepared by the invention, so that the health-care function of the jelly is increased and the health of a human body is promoted while the jelly is endowed with good taste and diversified tastes. Compared with the traditional burdock food, the burdock jelly prepared by the invention can be preserved for a long time at normal temperature, has the characteristics of transparent appearance, good elasticity, smooth mouthfeel, sweet and sour taste, various tastes and the like, and can meet the requirements of different crowds.
5. DHA health care: the jelly prepared by the invention is added with the fish oil powder, the walnut oil powder and the linseed oil powder, so that the jelly is endowed with rich nutritional value and health care function, the product grade of the jelly is improved, the DHA supplement of children is facilitated, the development of the mental power and the eyesight of the children is promoted, and the value view of modern parents and the long-term development requirement of the society are very met.
6. The preparation method of the jelly is simple and easy to implement, low in preparation cost, wide in applicable population and wide in market prospect.
Drawings
FIG. 1 is a schematic flow diagram of the process of the present invention.
Detailed Description
To facilitate an understanding of the present invention, the present invention is further described below with reference to the accompanying drawings and examples.
Example 1: as shown in figure 1, the preparation method of the DHA multivitamin burdock fruit jelly comprises the following steps:
s1, preparing materials: firstly, the DHA multivitamin nutritional burdock jelly needs to prepare the following raw materials by weight:
0.5kg of konjac powder, 3kg of maltose powder, 0.015kg of sodium citrate, 5kg of fructose-glucose syrup, 0.5kg of compound thickening agent, 0.01kg of acesulfame-K, 0.001kg of sucralose, 2kg of fruit-flavored concentrated juice, 0.1kg of citric acid, 0.01kg of vitamin complex, 0.01kg of compound mineral, 0.1kg of compound probiotics, 55kg of burdock root concentrated membrane separation liquid (containing burdock inulin), 10kg of burdock root concentrated paste, 2kg of fructo-oligosaccharide, 1.5kg of fish oil powder, 0.5kg of walnut oil powder, 0.5kg of linseed oil powder, 0.4kg of blueberry juice (containing anthocyanin), 0.01kg of taurine and 0.001kg of edible essence.
Wherein, the compound thickener comprises: seaweed powder 0.3kg, konjaku flour 0.1kg, potassium chloride 0.1kg.
The composite probiotics comprise: 0.06kg of lactobacillus plantarum, 0.02kg of lactobacillus paracasei and 0.02kg of lactobacillus acidophilus, and the viable count of the composite probiotics is more than or equal to 40 hundred million CFU/100g.
The compound vitamin comprises: 0.00004kg of vitamin A acetate, 0.0000007kg of vitamin D, 0.0011kg of dl-alpha-tocopherol acetate, 0.00008kg of thiamine hydrochloride, 0.00008kg of riboflavin, 0.00008kg of pyridoxine hydrochloride, 0.0000001kg of cyanocobalamine, 0.0085272kg of L-sodium ascorbate, 0.000002kg of folic acid and 0.00009kg of D-calcium pantothenate.
The composite mineral comprises: 0.0096kg of calcium carbonate, 0.0002kg of ferric pyrophosphate and 0.0002kg of zinc gluconate.
S2, sol: boiling purified water, cooling to a temperature not higher than 25 ℃, and adding into a stainless steel barrel; heating purified water to 25-30 deg.C, adding rhizoma Amorphophalli powder into stainless steel barrel, stirring for 5-10min until the powder becomes paste to obtain rhizoma Amorphophalli paste; standing rhizoma Amorphophalli paste for 1-1.5 hr.
In the above steps, comparing the taste, the Q elasticity and the viscosity of the final jelly product, it can be known that: the optimal temperature for heating purified water is 30 deg.C, see Table 1. And the optimal mass ratio of the konjac flour to the purified water is 1. The optimal stirring time is 5min, which is beneficial to improving the elasticity and toughness of the jelly and meeting the requirements of consumers on the mouthfeel. Especially, after dissolving rhizoma Amorphophalli powder in purified water to obtain rhizoma Amorphophalli paste, standing for 1 hr is required, as shown in Table 3.
Table 1 influence of purified water temperature on the dissolving effect of konjac flour.
Table 2 influence of the quality ratio of the konjac flour and the purified water on the taste of the jelly.
Table 3 influence of standing time of konjac paste on dissolution effect of konjac paste.
S3, blending:
s3-1, boiling purified water, cooling to the temperature below 75 ℃, and adding the mixture into an emulsification tank. The dosage of the purified water in the emulsifying tank is 50-70% of the weight of all the raw materials, the specific dosage can be confirmed according to the taste, the dosage of the purified water is more in winter generally, and the jelly product has good Q elasticity due to the fact that the temperature is low in winter; the consumption of the pure water in summer is less, and the proportion of the jelly colloid needs to be adjusted to be relatively higher because the temperature in summer is high and the high temperature has certain destructiveness to the jelly colloid, so that the consumption of the pure water can be reduced.
Then, adding maltose powder into the emulsifying tank while stirring at 35-45Hz, adding sodium citrate into the emulsifying tank, adding mixture of fructose-glucose syrup and compound thickener into the emulsifying tank, adding rhizoma Amorphophalli paste into the emulsifying tank, and stirring.
In the steps, the addition sequence of the mixture of the maltose powder, the sodium citrate, the fructose-glucose syrup and the compound thickener and the addition sequence of the konjac paste are fixed and cannot be reversed, otherwise, the influence on the mouthfeel of the jelly product is large, and the jelly loses Q elasticity and chewiness.
The preparation method of the mixture of the high fructose corn syrup and the thickening agent comprises the following steps: firstly, adding the high fructose corn syrup into a stainless steel barrel, then slowly adding the compound thickening agent into the high fructose corn syrup while stirring, uniformly stirring, and adding the mixture into an emulsification tank at a time interval of not more than 10min after stirring. Therefore, the mixture of the high fructose corn syrup and the compound thickener can be stirred well in advance for several minutes, but the stirring time cannot exceed 10min, and the table 4 shows.
Table 4 effect of time of prior stirring of the mixture of high fructose corn syrup and built thickener on the mouthfeel of the jelly.
S3-2, adjusting the temperature of an emulsification tank to 80-85 ℃, homogenizing for 5min, and adding acesulfame potassium and sucralose into the emulsification tank; then adjusting the vacuum degree of the emulsifying tank to-0.15 MPA, and stirring at the rotating speed frequency of 15HZ for 15min.
And S3-3, vacuumizing the emulsification tank, adding the fruity concentrated juice into the emulsification tank, washing a weighing bag of the fruity concentrated juice with water, and adding the washing water into the emulsification tank.
In the above steps, the fruit-flavored condensed juice can be juicy peach juice, can be apple juice, and can adjust the taste of the jelly according to the needs.
S3-4, respectively dissolving citric acid, compound vitamins, compound mineral substances, compound probiotics, fructo-oligosaccharide, fish oil powder, walnut oil powder, linseed oil powder, taurine and burdock root concentrated extract with water, and adding the dissolved substances, blueberry juice and burdock root concentrated membrane separation liquid into an emulsification tank; then, the weighing bags of the raw materials are rinsed with water, the rinsing water is added into an emulsification tank, and the mixture is stirred for 2min at the rotating speed frequency of 40 HZ.
S3-5, adding edible essence into the emulsifying tank; then, washing a weighing bag of the edible essence by using water, adding the washing water into an emulsifying tank, and stirring and homogenizing for 1min at the rotating speed frequency of 45 HZ.
In the above steps, the edible essence can be juicy peach essence, litchi essence, and the taste of the jelly can be adjusted according to the requirement.
And S3-6, continuously stirring and homogenizing at the rotating speed frequency of 15HZ until the feed liquid is not agglomerated and is uniform to be pasty, and stopping stirring and homogenizing when the solid content is more than or equal to 15% and the PH is 3.6-4.0.
And S3-7, conveying the feed liquid in the emulsifying tank to a transfer tank, and keeping the temperature of the transfer tank at 85 ℃.
S4, packaging: and (4) conveying the feed liquid in the transfer tank to a packaging machine, and filling and sealing.
S5, sterilization: and (3) carrying out bus sterilization on the packaged feed liquid by using steam, wherein the sterilization temperature is 87 ℃, and the sterilization time is 30min.
S6, cooling: and cooling the sterilized feed liquid by using cooling water, wherein the temperature of the cooling water is less than or equal to 12 ℃.
S7, drying: and drying the cooled feed liquid by utilizing hot air at the drying temperature of 35 ℃ to obtain the DHA multi-vitamin nutritional burdock jelly finished product.
In the steps, the jelly preparation process in the prior art does not need such low-temperature cooling, but the method is different, and after the jelly is sterilized at 87 ℃, the taste of the jelly is greatly changed if the process of low-temperature cooling is not carried out. In particular, the order of sterilization, cooling and drying cannot be reversed, which would affect the elastic mouthfeel of the jelly.
Example 2: the preparation method of the DHA multivitamin nutritional burdock jelly comprises the following steps:
firstly, the DHA multivitamin nutritional burdock jelly needs to prepare the following raw materials by weight:
1kg of konjac powder, 6kg of maltose powder, 0.05kg of sodium citrate, 15kg of high fructose corn syrup, 1kg of compound thickening agent, 0.02kg of acesulfame potassium, 0.002kg of sucralose, 4kg of fruity concentrated juice, 0.5kg of citric acid, 0.05kg of vitamin complex, 0.03kg of compound mineral, 0.3kg of compound probiotics, 65kg of burdock root concentrated membrane separation liquid (containing burdock inulin), 20kg of burdock root concentrated paste, 4kg of fructo-oligosaccharide, 2.5kg of fish oil powder, 0.8kg of walnut oil powder, 1kg of linseed oil powder, 0.6kg of blueberry juice (containing anthocyanin), 0.02kg of taurine and 0.003kg of edible essence.
Wherein, the compound thickener comprises: seaweed powder 0.7kg, konjak powder 0.2kg, potassium chloride 0.1kg.
The composite probiotics comprise: lactobacillus plantarum 0.21kg, lactobacillus paracasei 0.06kg, lactobacillus acidophilus 0.03kg; and the viable bacteria amount of the composite probiotics is more than or equal to 40 hundred million CFU/100g.
The compound vitamin comprises: 0.00025kg of vitamin A acetate, 0.0000045kg of vitamin D, 0.0065kg of dl-alpha-tocopherol acetate, 0.0005kg of thiamine hydrochloride, 0.0005kg of riboflavin, 0.0005kg of pyridoxine hydrochloride, 0.000001kg of cyanocobalamine, 0.0412245kg of L-sodium ascorbate, 0.00002kg of folic acid and 0.0005kg of D-calcium pantothenate.
The compound mineral comprises: 0.0288 kg of calcium carbonate, 0.0006kg of ferric pyrophosphate and 0.0006kg of zinc gluconate.
In the present embodiment, the burdock root concentrated membrane separation liquid and the burdock root concentrated cream are prepared by oneself, and the rest raw materials are obtained by purchasing.
Secondly, preparing the concentrated membrane separation liquid of the burdock root, which comprises the following steps:
a1, washing burdock roots, drying in the sun, and crushing into burdock root powder for later use.
A2, mixing fresh burdock root powder and water according to the mass ratio of 1: 1-3, and pulping to obtain burdock pulp; and then adding water into the burdock pulp and mixing to form burdock pulp mixed liquor, wherein the mass ratio of the burdock root powder to the water in the burdock pulp mixed liquor is 1: 5-15.
And A3, performing ultrasonic microwave extraction on the burdock pulp mixed solution.
And A4, performing centrifugal separation on the extract obtained by extraction, adding active carbon accounting for 0.1-0.8% of the mass of the burdock root powder into supernate, firstly decoloring, and then performing RO membrane separation and filtration to obtain burdock root concentrated membrane separation liquid containing burdock inulin.
And, the preparation of the burdock root concentrated paste comprises the following steps:
b1, washing the burdock roots, and cutting the burdock roots into burdock slices for later use.
B2, putting the burdock slices into a frying pan, and drying until the water content is not higher than 8%; then heating and frying until the color is golden yellow and the fragrance is emitted.
B3, putting the fried burdock slices into a fermentation tank, and firstly adding aspergillus niger spore powder for primary fermentation, wherein the conditions of the primary fermentation are as follows: the adding amount of the Aspergillus niger spore powder is 0.3-3% of the weight of the burdock slices, the fermentation temperature is 37 ℃, and the fermentation time is 15 days; then adding yeast for secondary fermentation, wherein the conditions of the secondary fermentation are as follows: the adding amount of the microzyme is 0.3 to 1 percent of the weight of the burdock slices, the fermentation temperature is 36 ℃, and the fermentation time is 7 days.
B4, putting the fermented burdock slices into an enzyme leaching solution, wherein the enzyme leaching solution is prepared by mixing pectinase, cellulase and protease according to a mass ratio of 1; then, the burdock slices are subjected to heat preservation and extraction for 3-6h in a water bath at 35-50 ℃, enzyme leaching liquor is filtered by an RO membrane to obtain burdock tea soup, and the burdock tea soup is used for standby after enzyme deactivation.
And B5, adding the burdock tea soup into a container, concentrating at the low temperature of 40-47 ℃ for 8-24 hours, and continuously stirring until the water in the burdock tea soup is volatilized and is in a thick paste state to obtain the burdock root concentrated paste.
In addition, the steps of S2, sol, S3, blending, S4, packaging, S5, sterilization, S6, cooling, S7, drying and the like adopted in this embodiment are the same as those of embodiment 1, and finally, a DHA multi-vitamin nutritional burdock fruit jelly product is obtained.
In conclusion, the DHA multivitamin nutritional burdock jelly prepared by the method utilizes the burdock root concentrated membrane separation liquid (containing burdock inulin) and the burdock root concentrated paste as main additive raw materials, so that the multivitamin nutrition of the jelly is increased, the elasticity and toughness of the jelly are improved, the defect that the jelly products contain a small amount of vitamins and minerals is overcome, the texture is smooth, the taste is good, and the DHA multivitamin nutritional burdock jelly is suitable for old people and children.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (10)
1. A DHA multivitamin nutritional burdock jelly is characterized by being mainly prepared from the following raw materials in parts by weight: 0.5-1 part of konjac powder, 3-6 parts of maltose powder, 0.01-0.05 part of sodium citrate, 5-15 parts of fructose-glucose syrup, 0.5-1 part of compound thickening agent, 0.01-0.02 part of acesulfame potassium, 0.001-0.002 part of sucralose, 2-4 parts of fruit-flavor concentrated juice, 0.1-0.5 part of citric acid, 0.01-0.05 part of compound vitamin, 0.01-0.03 part of compound mineral substance, 0.1-0.3 part of compound probiotics, 55-65 parts of burdock root concentrated membrane separation liquid, 10-20 parts of burdock root concentrated paste, 2-4 parts of fructo-oligosaccharides, 1.5-2.5 parts of fish oil powder, 0.5-0.8 part of walnut oil powder, 0.5-1 part of linseed oil powder, 0.4-0.6 part of blueberry juice, 0.01-0.02 part of taurine and 0.001-0.003 part of edible essence.
2. The DHA multivitamin nutritional burdock jelly according to claim 1, characterized in that the compound thickener is mainly prepared from the following raw materials in parts by weight: 60-70 parts of seaweed powder, 20-30 parts of konjak powder and 10-20 parts of potassium chloride.
3. The DHA multivitamin nutritional burdock jelly according to claim 1, wherein the composite probiotics are mainly prepared from the following raw materials in parts by weight: 60-70 parts of lactobacillus plantarum, 20-30 parts of lactobacillus paracasei and 10-20 parts of lactobacillus acidophilus.
4. The DHA multivitamin nutritional burdock jelly according to claim 1, wherein the multivitamin vitamin complex is mainly prepared from the following raw materials in parts by weight: 0.4 to 0.5 portion of vitamin A acetate, 0.007 to 0.009 portion of vitamin D, 11 to 13 portions of dl-alpha-tocopherol acetate, 0.8 to 1 portion of thiamine hydrochloride, 0.8 to 1 portion of riboflavin, 0.8 to 1 portion of pyridoxine hydrochloride, 0.001 to 0.002 portion of cyanocobalamine, 70 to 86 portions of L-sodium ascorbate, 0.02 to 0.04 portion of folic acid and 0.9 to 1.8 portions of D-calcium pantothenate.
5. The DHA multivitamin nutritional burdock jelly according to claim 1, wherein the compound minerals are mainly prepared from the following raw materials in parts by weight: 85-96 parts of calcium carbonate, 2-3 parts of ferric pyrophosphate and 1.5-2.5 parts of zinc gluconate.
6. The preparation method of the DHA multivitamin nutritional burdock jelly according to any one of claims 1 to 5, is characterized by comprising the following steps:
s1, preparing materials: preparing each raw material, and weighing for later use;
s2, sol: boiling purified water, cooling to a temperature not higher than 25 ℃, and adding into a stainless steel barrel; heating purified water to 25-30 deg.C, adding rhizoma Amorphophalli powder into stainless steel barrel, stirring for 5-10min until the rhizoma Amorphophalli powder becomes paste to obtain rhizoma Amorphophalli paste; standing for 1-1.5 hr;
s3, blending:
s3-1, boiling purified water, cooling to the temperature below 75 ℃, and adding the boiled purified water into an emulsification tank; stirring at 35-45Hz, adding maltose powder, sodium citrate, fructose-glucose syrup and thickener, adding rhizoma Amorphophalli paste, and stirring;
s3-2, adjusting the temperature of an emulsification tank to 80-85 ℃, homogenizing for 5min, and adding acesulfame potassium and sucralose into the emulsification tank; then adjusting the vacuum degree of the emulsifying tank to-0.15 MPA, and stirring for 15min at the rotating speed frequency of 15 HZ;
s3-3, vacuumizing the emulsification tank, adding the fruity concentrated juice into the emulsification tank, rinsing a weighing bag of the fruity concentrated juice with water, and adding the rinsing water into the emulsification tank;
s3-4, respectively dissolving citric acid, compound vitamins, compound mineral substances, compound probiotics, fructo-oligosaccharide, fish oil powder, walnut oil powder, linseed oil powder, taurine and burdock root concentrated extract with water, and adding the mixture, blueberry juice and burdock root concentrated membrane separation liquid into an emulsifying tank; then washing the weighing bags of the raw materials with water, adding the washing water into an emulsification tank, and stirring for 2min at the rotating speed frequency of 40 HZ;
s3-5, firstly adding edible essence into an emulsifying tank; then rinsing the weighing bag of the edible essence with water, adding the rinsing water into an emulsifying tank, and stirring and homogenizing for 1min at the rotating speed frequency of 45 HZ;
s3-6, stirring and homogenizing at the rotating speed frequency of 15HZ until the feed liquid in the emulsifying tank is not agglomerated and is uniformly pasty, the solid content is more than or equal to 15%, and the pH value is 3.6-4.0, stopping stirring and homogenizing;
s3-7, conveying the feed liquid in the emulsifying tank to a transfer tank, and keeping the temperature of the transfer tank at 85 ℃;
s4, packaging: conveying the feed liquid in the transfer tank to a packaging machine, and filling and sealing;
s5, sterilization: carrying out bus sterilization on the packaged feed liquid by using steam, wherein the sterilization temperature is 87 ℃, and the sterilization time is 30min;
s6, cooling: cooling the sterilized feed liquid by using cooling water, wherein the temperature of the cooling water is less than or equal to 12 ℃;
s7, drying: and drying the cooled feed liquid by utilizing hot air at the drying temperature of 35 ℃ to obtain the DHA multi-vitamin nutritional burdock jelly finished product.
7. The preparation method of the DHA multivitamin nutritional burdock jelly according to claim 6, wherein in the step S2, the heating temperature of purified water is 30 ℃, and the mass ratio of the konjac flour to the water is 1:45, stirring for 5min and standing for 1h.
8. The preparation method of the DHA multivitamin burdock jelly according to claim 6, wherein in the step S3-1, the mixture of high fructose corn syrup and compound thickener is prepared by the following steps:
firstly adding the high fructose corn syrup into a stainless steel barrel, then slowly adding the compound thickening agent into the high fructose corn syrup while stirring, uniformly stirring, and adding the mixture into an emulsification tank at a time interval of not more than 10min after stirring.
9. The preparation method of the DHA multivitamin burdock fruit jelly according to claim 6, wherein in the step S3-4, the preparation method of the burdock root concentrated membrane separation liquid comprises the following steps:
a1, cleaning and drying burdock roots, and then crushing the burdock roots into burdock root powder for later use;
a2, mixing fresh burdock root powder and water according to the mass ratio of 1: 1-3, and pulping to obtain burdock pulp; then adding water into the burdock pulp and mixing to form burdock pulp mixed liquor, wherein the mass ratio of the burdock root powder to the water in the burdock pulp mixed liquor is 1: 5-15;
a3, performing ultrasonic microwave extraction on the burdock pulp mixed solution;
and A4, centrifugally separating the extract obtained by extraction, adding active carbon accounting for 0.1-0.8% of the mass of the burdock root powder into the supernatant, decoloring, and performing RO membrane separation and filtration to obtain the burdock root concentrated membrane separation solution containing the burdock inulin.
10. The preparation method of the DHA multivitamin burdock fruit jelly according to claim 6, wherein in the step S3-4, the preparation method of the burdock root concentrated paste comprises the following steps:
b1, washing the burdock roots, and cutting the burdock roots into burdock slices for later use;
b2, putting the burdock slices into a frying pan, and drying until the water content is not higher than 8%; then heating and frying until the tea is golden yellow and gives off fragrance;
b3, putting the fried burdock slices into a fermentation tank, and firstly adding aspergillus niger spore powder for primary fermentation, wherein the conditions of the primary fermentation are as follows: the adding amount of the Aspergillus niger spore powder is 0.3-3% of the weight of the burdock slices, the fermentation temperature is 37 ℃, and the fermentation time is 15 days; then adding yeast for secondary fermentation, wherein the conditions of the secondary fermentation are as follows: the addition amount of yeast is 0.3-1% of the weight of the burdock slices, the fermentation temperature is 36 ℃, and the fermentation time is 7 days;
b4, putting the fermented burdock slices into an enzyme leaching solution, wherein the enzyme leaching solution is prepared by mixing pectinase, cellulase and protease according to a mass ratio of 1; then, leaching the burdock slices in a water bath at 35-50 ℃ for 3-6h under the condition of heat preservation, filtering an enzyme leaching solution by adopting an RO (reverse osmosis) membrane to obtain burdock tea soup, and inactivating enzymes for later use;
and B5, adding the burdock tea soup into a container, concentrating at the low temperature of 40-47 ℃ for 8-24h, and continuously stirring until the water of the burdock tea soup is volatilized and becomes thick paste to obtain the burdock root concentrated paste.
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