CN116491640A - Jelly containing composite plant and fruit extracts and preparation method thereof - Google Patents

Jelly containing composite plant and fruit extracts and preparation method thereof Download PDF

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Publication number
CN116491640A
CN116491640A CN202310615763.6A CN202310615763A CN116491640A CN 116491640 A CN116491640 A CN 116491640A CN 202310615763 A CN202310615763 A CN 202310615763A CN 116491640 A CN116491640 A CN 116491640A
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jelly
sugarcane
fruit extract
dried
composite plant
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杨彩珍
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Guangdong Fresh Juice Biology Technology Co ltd
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Guangdong Fresh Juice Biology Technology Co ltd
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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
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • 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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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention belongs to the technical field of jelly and discloses jelly containing composite plant and fruit extracts and a preparation method thereof, wherein the jelly comprises the following components of composite plant and fruit extracts, sugarcane juice concentrate, sugarcane crystal sugar syrup, high fructose syrup, konjak flour, carrageenan, locust bean gum, potassium chloride, glucono-delta-lactone, potassium sorbate and softened water. The invention uses the extracts of five plants and fruits of submarine coconut slices, dried bamboo and sugarcane, dried flower-free fruit, candied date and dried snow pear, and the sugarcane condensed juice is used as the auxiliary material to prepare the jelly containing the extracts of the compound plants and fruits, which has light brown transparent jelly shape in appearance, has the compound aroma and flavor of submarine coconut, snow pear and sugarcane, has the taste of Q-shaped and sweet, can be used as a small material source to be applied to novel tea beverages, increases the diversification of small material products, has the effects of clearing heat, resolving phlegm and relieving cough, and accords with the trend of health foods.

Description

Jelly containing composite plant and fruit extracts and preparation method thereof
Technical Field
The invention belongs to the technical field of jelly, and particularly relates to jelly containing composite plant and fruit extracts and a preparation method thereof.
Background
The jelly products disclosed at present do not contain the composite plant and fruit extracts. The traditional jelly product is prepared by adding essence, pigment and flavoring agent, and does not accord with the popular trend of modern consumers for health care.
The thailand submarine coconut plant is sugar palm, also called leaf tree and palm, and the fruit is named as "Dan" in thailand. The dry and wet submarine coconuts sold in the market at present are sugar palm fruits which mainly grow in southeast Asia, belong to tropical plants, and do not grow in large quantities in China at present. The fruit of the Pterocarpus marsupium has rich polysaccharide and amino acids required by human body, and has health promotion effect on human body. The submarine coconut has high medicinal value, is also called as brown nature cold in China herbal, and can clear heat, remove phlegm and relieve cough, so that people with heat cough can eat. According to the observation of modern pharmacological tests, palm is proved to have the effects of eliminating phlegm and relieving cough, and the effect of eliminating phlegm is stronger than the effect of relieving cough. "it is said to" treating cough due to wind-heat injury "in Yunnan Ben Cao", which is actually cough due to wind-heat. A single use of "Qing Shang Hua Hu, lian Yan Yu, for treating wind-heat" by submarine coconut is also introduced in the simple prescription. So it is suitable for people who cough due to wind-heat type common cold or cough due to lung heat to use submarine coconut. And these effects were confirmed by modern studies. The teaching of Liu Xinchun of Guangzhou university of traditional Chinese medicine, after long-time research and development, the submarine coconut in Thailand has rich amino acids, and the journal of amino acid composition analysis of the submarine coconut in Thailand is written, wherein 17 amino acids of the submarine coconut in Thailand are detected, and 6 amino acids are required by human bodies. In terms of content, aspartic acid, glutamic acid, amino acid, leucine, lysine and arginine are high, and the total amino acid content is 3.78%. It can be seen that the amino acids are rich. Under the same test conditions, the total amount was lower if the ratio of the african submarine coco was found (total amount of african submarine coco amino acids was 4.18%), while the various amino acid contents were high and low. But the total polysaccharide content of the thailand submarine coconuts is higher than that of the african submarine coconuts. And in view of the evolution of the commodity, in recent years, the main stream commodity is the thailand submarine coconut, and the african submarine coconut is rare. Therefore, the Thailand submarine coconut is promising as a natural nutritional health food, and the medicinal value is the balanced regulation effect of the nutritional ingredients on human bodies. Traditional Chinese medicines for nourishing yin and moistening lung are often used for treating cough due to yin deficiency in medicine, and the submarine coconut is often used for selecting dietary therapy for moistening lung and relieving cough. Cough is a common symptom of respiratory diseases, and when the cough is severe, the pharynx of a patient is dry, has cancer itching and uncomfortable feeling, and is stimulated to make paroxysmal cough, the patient can open the mouth by facing a mirror, the surface of a mucous membrane of the back wall of the pharynx is rough, a plurality of expanded small blood vessels exist, and transparent small white bubbles exist. The traditional Chinese medicine suggests that if the situation exists, the submarine coconut can be selected for preliminary treatment, and the method has good effect.
The 'materia medica outline' records that the bamboo cane has the effects of clearing heat and descending qi, helping spleen and invigorating stomach, benefiting large and small intestines, quenching thirst and resolving phlegm, relieving restlessness and alleviating hangover, and can improve symptoms such as polydipsia, constipation, drunk, halitosis, cough due to lung heat, sore throat and the like.
Fructus fici contains malic acid, citric acid, lipase, protease, hydrolase, etc., and can help human body digest food, promote appetite, and has effects of loosening bowel and relieving constipation due to its multiple lipid content.
Candied date recorded in Ben Cao gang mu Shi Yi (compendium of materia Medica): "tonify middle-jiao and Qi, strengthen kidney and tonify spleen". The candied date has the effects of invigorating spleen and replenishing qi, nourishing blood and tranquillizing, and has auxiliary dietary therapy effect on spleen deficiency, anorexia, hypodynamia, fecal filtration, female viscera dryness and other symptoms.
The pharmacopoeia records that the snow pear has the effects of promoting the production of body fluid, moistening dryness, clearing heat and resolving phlegm, is used for treating febrile and body fluid consumption polydipsia, thirst quenching, heat cough, phlegm heat convulsion, dysphagia and constipation, and is just suitable for eating in dryness-heat areas.
Disclosure of Invention
In view of the above-mentioned problems with the background art, the present invention has as its object: aims at providing jelly containing composite plant and fruit extracts and a preparation method thereof.
In order to achieve the technical purpose, the invention adopts the following technical scheme:
a jelly containing composite plant and fruit extract comprises the following components,
the plant and fruit extract, sugarcane juice concentrate, sugarcane sugar syrup, high fructose corn syrup, konjak flour, carrageenan, locust bean gum, potassium chloride, glucono-delta-lactone, potassium sorbate and softened water.
Further defined, the mass percentages of the components are 30-68% of the extract of the composite plant and the fruit, 0.2-0.8% of the concentrated sugarcane juice, 8-10% of the sugar cane syrup, 6-9% of the fructose syrup, 0.14-0.18% of the konjak powder, 0.1-0.17% of the carrageenan, 0.07-0.09% of the locust bean gum, 0.09-0.15% of the potassium chloride, 0.13% of the gluconic acid-delta-lactone, 0.065% of the potassium sorbate and the balance of the softened water.
Further defined, the composite plant and fruit extract comprises the following components,
submarine coconut slices, dried bamboo cane, dried flower-free fruits, candied dates, dried snow pears and softened water.
Further defined, in the composite plant and fruit extract, the mass percentages of the components are as follows,
0.6 to 0.9 percent of submarine coconut slices, 0.7 to 1 percent of dried bamboo cane, 0.1 to 0.3 percent of dried flower-free fruits, 0.8 to 1.5 percent of candied dates, 0.2 to 0.4 percent of dried snow pears and the balance of softened water.
The invention also provides a preparation method of the jelly, which is used for preparing the jelly containing the composite plant and fruit extracts and comprises the following steps,
s1, adding a compound plant and fruit extract solution into a vacuum emulsification integrated machine, starting shearing, adding 0.14% -0.18% of konjak flour, 0.1% -0.17% of carrageenan and 0.07% -0.09% of locust bean gum which are uniformly mixed in advance, vacuumizing, emulsifying and shearing for 10min, and transferring the glue solution to a standing tank through a 120-mesh filter screen;
s2, standing and hydrating for 20min after fully stirring in a standing tank;
s3, adding 0.2% -0.8% of sugarcane concentrated juice, 8% -10% of sugarcane rock candy syrup and 6% -9% of fructose syrup into a standing tank, and stirring for 10min;
s4, adding the composite plant and fruit extract solution into a vacuum emulsification integrated machine, starting shearing and emulsifying to dissolve 0.065% of potassium sorbate and 0.13% of gluconic acid-delta-lactone, shearing for 3min, and pumping into a standing tank through a 120-mesh filter screen;
s5, adding the rest compound plant and fruit extract solution into a vacuum emulsification integrated machine, starting shearing to dissolve potassium chloride by 0.09% -0.15%, shearing for 3min, and pumping into a standing tank through a 120-mesh filter screen;
s6, in a standing tank, stirring for 10min, and then filling through a 40-mesh filter screen;
s7, placing the prepared jelly glue solution into a PE bag in a standing tank by using an automatic filling machine, and vacuumizing and sealing;
s8, framing and transferring the filled jelly glue solution to a water bath sterilization tank, and sterilizing for 30min at 83 ℃; and
s9, transferring the sterilized semi-finished glue solution to a water bath tank with the temperature less than or equal to 20 ℃ for cooling and molding, and obtaining the jelly containing the composite plant and fruit extracts.
Further defined, in S6, sterilization is performed prior to filling.
Further limited, in S7, the jelly glue solution after vacuum sealing by using the PE bag is detected by a metal detector, and then S8 is performed.
The invention also provides an extraction method of the compound plant and the fruit, which is used for obtaining the compound plant and the fruit extract in the jelly containing the compound plant and the fruit extract, and comprises the following steps,
s1, sequentially adding submarine coconut slices, dried bamboo cane, dried peanut, candied date and dried snow pear into a stirring tank, wherein the balance is softened water at 95+/-5 ℃;
s2, soaking and heating to 100 ℃ in a stirring tank, and preserving heat and stirring for 2 hours;
s3, cooling to 35 ℃ in a plate heat exchanger; and
s4, filtering in a standing tank by using a 200-mesh filter screen, and filling for later use.
The invention has the beneficial effects that: the invention relates to a preparation method of a health-care jelly, which is prepared from five extracts of plants and fruits with fire clearing effects, namely submarine coconut slices, dried bamboo cane, dried peanut, candied date and dried snow pear, and sugar cane concentrated juice, sugar cane syrup, fructose syrup, glucono-delta-lactone and potassium sorbate, and konjak powder, carrageenan and locust bean gum serving as gelling agents.
Drawings
The invention can be further illustrated by means of non-limiting examples given in the accompanying drawings;
FIG. 1 is a flow chart of an embodiment of a method for preparing jelly;
FIG. 2 is a flow chart of an embodiment of a method for extracting a composite plant and fruit.
Detailed Description
In order that those skilled in the art will better understand the present invention, the following technical scheme of the present invention will be further described with reference to the accompanying drawings and examples.
The invention relates to a jelly containing composite plant and fruit extracts, which comprises the following components,
the plant and fruit extract, sugarcane juice concentrate, sugarcane sugar syrup, high fructose corn syrup, konjak flour, carrageenan, locust bean gum, potassium chloride, glucono-delta-lactone, potassium sorbate and softened water.
In the present embodiment of the present invention,
the fruit jelly is prepared from the plant and fruit extracts, the sugarcane concentrated juice, the sugarcane rock candy syrup, the high fructose corn syrup, the konjak flour, the carrageenan, the locust bean gum, the potassium chloride, the glucono delta-lactone, the potassium sorbate and the softened water, so that the use of essence, pigment and flavoring agent is avoided, the taste and flavor of the jelly product are ensured, and the health of consumers is facilitated;
specifically, the invention uses the extracts of five plants and fruits of submarine coconut slices, dried bamboo sugar, dried flower-free fruits, candied dates and dried snow pears, and is supplemented with sugarcane concentrated juice to prepare the jelly containing the extracts of the compound plants and fruits, which is light brown transparent jelly-like in appearance, has the compound aroma and flavor of submarine coconut, snow pears and sugarcane, has proper taste Q, sweet taste, can be used as a small material source in novel tea, increases the diversification of small material products, has the effects of clearing heat, resolving phlegm and relieving cough, and accords with the trend of healthy foods;
in particular to the components of the composition,
the submarine coconut has rich amino acids, 17 amino acids of the submarine coconut in thailand are detected, and 6 amino acids are required by human bodies. In terms of content, aspartic acid, glutamic acid, amino acid, leucine, lysine and arginine are high, the total amino acid is 3.78%, and in addition, the submarine coconut is also used for clearing up phlegm, relieving sore throat and treating wind heat;
the bamboo cane has effects of clearing heat and descending qi, invigorating spleen and stomach, benefiting large intestine and small intestine, quenching thirst and resolving phlegm, relieving restlessness and alleviating hangover, and can improve symptoms such as vexation and thirst, constipation, drunk, halitosis, cough due to lung heat, and sore throat;
the fig contains malic acid, citric acid, lipase, protease, hydrolase and the like, can help human bodies digest food and promote appetite, and has the effect of relaxing bowel because the fig contains various lipids;
candied date recorded in Ben Cao gang mu Shi Yi (compendium of materia Medica): "tonify middle-jiao and Qi, strengthen kidney and tonify spleen". The candied date has the effects of tonifying middle-jiao and Qi, nourishing blood and tranquillizing, and has auxiliary dietary therapy complex effects on spleen deficiency, anorexia, hypodynamia, fecal filtration, female dryness and other symptoms;
the pharmacopoeia records that the snow pear has the effects of promoting the production of body fluid, moistening dryness, clearing heat and resolving phlegm, is used for treating the febrile and body fluid consumption polydipsia, thirst quenching, heat cough, phlegm heat convulsion, dysphagia and constipation, and is just suitable for eating in dryness-heat areas;
the konjaku flour is a food with low heat energy, low protein and high dietary fiber, is rich in more than ten amino acids and microelements required by human body, is used as a functional food, has a certain curative effect on hypertension, obesity, diabetes and constipation, can expel toxin and garbage in human body, and prevent colon cancer. The product also has various physical and chemical properties such as water solubility, thickening, stabilization, suspension, gel, film formation, adhesion and the like, so the product is a natural health food and is an ideal food raw material;
the konjak flour, the carrageenan and the locust bean gum are compounded and used as a gel agent, so that the gel effect and the gel stability of the jelly are ensured, the locust bean gum also has a water-retaining effect, and the jelly is prevented from water separation;
potassium chloride provides potassium ions and has chelation with the compound colloid, so that the jelly has more Q-shaped taste, is flexible and is not fragile;
the gluconic acid-delta-lactone plays a role in regulating the pH value, so that the pH value of the jelly is maintained to be less than 4.6;
the potassium sorbate plays a role in corrosion prevention.
Preferably, the mass percentages of the components are 30-68% of the extract of the composite plant and the fruit, 0.2-0.8% of the concentrated sugarcane juice, 8-10% of the sugar cane syrup, 6-9% of the fructose syrup, 0.14-0.18% of the konjak powder, 0.1-0.17% of the carrageenan, 0.07-0.09% of the locust bean gum, 0.09-0.15% of the potassium chloride, 0.13% of the gluconic acid-delta-lactone, 0.065% of the potassium sorbate and the balance of the softened water. In practice, other mass percentages of the components may also be specifically considered according to specific circumstances to obtain different tastes and flavors.
Preferably, the composite plant and fruit extract comprises the following components,
submarine coconut slices, dried bamboo cane, dried flower-free fruits, candied dates, dried snow pears and softened water. In practice, other constituents of the extract of the complex plant and fruit may be specifically considered as the case may be.
Preferably, in the composite plant and fruit extract, the mass percentages of the components are as follows,
0.6 to 0.9 percent of submarine coconut slices, 0.7 to 1 percent of dried bamboo cane, 0.1 to 0.3 percent of dried flower-free fruits, 0.8 to 1.5 percent of candied dates, 0.2 to 0.4 percent of dried snow pears and the balance of softened water. In practice, other mass percentages of the components in the composite plant and fruit extracts may also be specifically considered according to specific circumstances.
The dried bamboo cane has the effects of clearing heat and descending qi, helping spleen and invigorating stomach, benefiting large and small intestine, quenching thirst and resolving phlegm, relieving restlessness and alleviating hangover, and can improve symptoms such as vexation and thirst, constipation, drunk, halitosis, cough due to lung heat, sore throat and the like;
as shown in FIG. 1, a method for preparing the jelly containing the composite plant and fruit extracts comprises the following steps,
s1, adding a compound plant and fruit extract solution into a vacuum emulsification integrated machine, starting shearing, adding 0.14% -0.18% of konjak flour, 0.1% -0.17% of carrageenan and 0.07% -0.09% of locust bean gum which are uniformly mixed in advance, vacuumizing, emulsifying and shearing for 10min, and transferring the glue solution to a standing tank through a 120-mesh filter screen;
s2, standing and hydrating for 20min after fully stirring in a standing tank;
s3, adding 0.2% -0.8% of sugarcane concentrated juice, 8% -10% of sugarcane rock candy syrup and 6% -9% of fructose syrup into a standing tank, and stirring for 10min;
s4, adding the composite plant and fruit extract solution into a vacuum emulsification integrated machine, starting shearing and emulsifying to dissolve 0.065% of potassium sorbate and 0.13% of gluconic acid-delta-lactone, shearing for 3min, and pumping into a standing tank through a 120-mesh filter screen;
s5, adding the rest compound plant and fruit extract solution into a vacuum emulsification integrated machine, starting shearing to dissolve potassium chloride by 0.09% -0.15%, shearing for 3min, and pumping into a standing tank through a 120-mesh filter screen;
s6, in a standing tank, stirring for 10min, and then filling through a 40-mesh filter screen;
s7, placing the prepared jelly glue solution into a PE bag in a standing tank by using an automatic filling machine, and vacuumizing and sealing;
s8, framing and transferring the filled jelly glue solution to a water bath sterilization tank, and sterilizing for 30min at 83 ℃; and
s9, transferring the sterilized semi-finished glue solution to a water bath tank with the temperature less than or equal to 20 ℃ for cooling and molding, and obtaining the jelly containing the composite plant and fruit extracts.
Preferably, in S6, sterilization is performed prior to filling. In practice, other ways of ensuring that the hygiene of each component meets the standard in the production process can be specifically considered according to specific situations.
In the embodiment, the vacuum emulsification integrated machine has a vacuum shearing function, so that air holes are prevented from being formed in a finished product due to a large amount of air bubbles entering in the gluing process, and the sol can be fully completed by normal-temperature water, so that the energy consumption cost of the traditional heat blending process is saved.
Preferably, in S7, the jelly glue solution after vacuum sealing using the PE bag is detected by a metal detector, and then S8 is performed. In practice, other means for detecting whether the jelly glue is doped with a metal substance due to production accidents may be considered in detail according to the specific circumstances.
As shown in fig. 2, a method for extracting composite plants and fruits, which is used for obtaining the composite plant and fruit extracts in the jelly containing the composite plant and fruit extracts, comprises the following steps,
s1, sequentially adding submarine coconut slices, dried bamboo cane, dried peanut, candied date and dried snow pear into a stirring tank, wherein the balance is softened water at 95+/-5 ℃;
s2, soaking and heating to 100 ℃ in a stirring tank, and preserving heat and stirring for 2 hours;
s3, cooling to 35 ℃ in a plate heat exchanger; and
s4, filtering in a standing tank by using a 200-mesh filter screen, and filling for later use.
The above embodiments are merely illustrative of the principles of the present invention and its effectiveness, and are not intended to limit the invention. Modifications and variations may be made to the above-described embodiments by those skilled in the art without departing from the spirit and scope of the invention. Accordingly, it is intended that all equivalent modifications and variations of the invention be covered by the claims of this invention, which are within the skill of those skilled in the art, can be made without departing from the spirit and scope of the invention disclosed herein.

Claims (8)

1. A jelly containing composite plant and fruit extract is characterized in that: comprises the following components in part by weight,
the plant and fruit extract, sugarcane juice concentrate, sugarcane sugar syrup, high fructose corn syrup, konjak flour, carrageenan, locust bean gum, potassium chloride, glucono-delta-lactone, potassium sorbate and softened water.
2. The jelly containing the composite plant and fruit extract as claimed in claim 1, wherein: the components comprise, by mass, 30% -68% of composite plant and fruit extracts, 0.2% -0.8% of sugarcane juice concentrate, 8% -10% of sugarcane rock sugar syrup, 6% -9% of high fructose corn syrup, 0.14% -0.18% of konjak flour, 0.1% -0.17% of carrageenan, 0.07% -0.09% of locust bean gum, 0.09% -0.15% of potassium chloride, 0.13% of gluconic acid-delta-lactone, 0.065% of potassium sorbate and the balance of softened water.
3. The jelly containing the composite plant and fruit extract as claimed in claim 1, wherein: the composite plant and fruit extract comprises the following components,
submarine coconut slices, dried bamboo cane, dried flower-free fruits, candied dates, dried snow pears and softened water.
4. A jelly containing a composite plant and fruit extract as claimed in claim 3, wherein: in the composite plant and fruit extract, the mass percentages of the components are as follows,
0.6 to 0.9 percent of submarine coconut slices, 0.7 to 1 percent of dried bamboo cane, 0.1 to 0.3 percent of dried flower-free fruits, 0.8 to 1.5 percent of candied dates, 0.2 to 0.4 percent of dried snow pears and the balance of softened water.
5. A preparation method of jelly is characterized by comprising the following steps: a jelly comprising a composite plant and fruit extract according to any one of claims 1 to 4, comprising the steps of,
s1, adding a compound plant and fruit extract solution into a vacuum emulsification integrated machine, starting shearing, adding 0.14% -0.18% of konjak flour, 0.1% -0.17% of carrageenan and 0.07% -0.09% of locust bean gum which are uniformly mixed in advance, vacuumizing, emulsifying and shearing for 10min, and transferring the glue solution to a standing tank through a 120-mesh filter screen;
s2, standing and hydrating for 20min after fully stirring in a standing tank;
s3, adding 0.2% -0.8% of sugarcane concentrated juice, 8% -10% of sugarcane rock candy syrup and 6% -9% of fructose syrup into a standing tank, and stirring for 10min;
s4, adding the composite plant and fruit extract solution into a vacuum emulsification integrated machine, starting shearing and emulsifying to dissolve 0.065% of potassium sorbate and 0.13% of gluconic acid-delta-lactone, shearing for 3min, and pumping into a standing tank through a 120-mesh filter screen;
s5, adding the rest compound plant and fruit extract solution into a vacuum emulsification integrated machine, starting shearing to dissolve potassium chloride by 0.09% -0.15%, shearing for 3min, and pumping into a standing tank through a 120-mesh filter screen;
s6, in a standing tank, stirring for 10min, and then filling through a 40-mesh filter screen;
s7, placing the prepared jelly glue solution into a PE bag in a standing tank by using an automatic filling machine, and vacuumizing and sealing;
s8, framing and transferring the filled jelly glue solution to a water bath sterilization tank, and sterilizing for 30min at 83 ℃; and
s9, transferring the sterilized semi-finished glue solution to a water bath tank with the temperature less than or equal to 20 ℃ for cooling and molding, and obtaining the jelly containing the composite plant and fruit extracts.
6. The method for preparing jelly according to claim 5, wherein: in the step S6, sterilization is performed before filling.
7. The method for preparing jelly according to claim 6, wherein: in the step S7, the jelly glue solution after the PE bag is vacuumized and sealed is detected by a metal detector, and then the step S8 is performed.
8. A method for extracting composite plants and fruits is characterized in that: a compound plant and fruit extract for use in obtaining a jelly containing the compound plant and fruit extract as claimed in claim 1, comprising the steps of,
s1, sequentially adding submarine coconut slices, dried bamboo cane, dried peanut, candied date and dried snow pear into a stirring tank, wherein the balance is softened water at 95+/-5 ℃;
s2, soaking and heating to 100 ℃ in a stirring tank, and preserving heat and stirring for 2 hours;
s3, cooling to 35 ℃ in a plate heat exchanger; and
s4, filtering in a standing tank by using a 200-mesh filter screen, and filling for later use.
CN202310615763.6A 2023-05-29 2023-05-29 Jelly containing composite plant and fruit extracts and preparation method thereof Pending CN116491640A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202310615763.6A CN116491640A (en) 2023-05-29 2023-05-29 Jelly containing composite plant and fruit extracts and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202310615763.6A CN116491640A (en) 2023-05-29 2023-05-29 Jelly containing composite plant and fruit extracts and preparation method thereof

Publications (1)

Publication Number Publication Date
CN116491640A true CN116491640A (en) 2023-07-28

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Family Applications (1)

Application Number Title Priority Date Filing Date
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Country Link
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