CN1190148C - Fruit jelly and its preparation method - Google Patents
Fruit jelly and its preparation method Download PDFInfo
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- CN1190148C CN1190148C CNB031131409A CN03113140A CN1190148C CN 1190148 C CN1190148 C CN 1190148C CN B031131409 A CNB031131409 A CN B031131409A CN 03113140 A CN03113140 A CN 03113140A CN 1190148 C CN1190148 C CN 1190148C
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 34
- 239000008274 jelly Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 title abstract 7
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 17
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 241000233866 Fungi Species 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- 229930091371 Fructose Natural products 0.000 claims description 13
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 13
- 239000005715 Fructose Substances 0.000 claims description 13
- 235000012907 honey Nutrition 0.000 claims description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 12
- 229930003268 Vitamin C Natural products 0.000 claims description 12
- 235000015165 citric acid Nutrition 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000019154 vitamin C Nutrition 0.000 claims description 12
- 239000011718 vitamin C Substances 0.000 claims description 12
- 239000000499 gel Substances 0.000 claims description 9
- 241001092040 Crataegus Species 0.000 claims description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 235000013681 dietary sucrose Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 abstract 2
- 239000003349 gelling agent Substances 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000012913 prioritisation Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000060234 Gmelina philippensis Species 0.000 description 1
- 241000577951 Hydnum Species 0.000 description 1
- 244000197580 Poria cocos Species 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- -1 white fungus Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a prescription of a fruit jelly compound and a preparation method thereof, particularly to a prescription of a fruit jelly compound for sobering up and a preparation method thereof. The present invention has the purpose to provide a fruit jelly for sobering up and a preparation method, and the fruit jelly for sobering up has the advantages of simple preparation, low cost, proper taste, convenient admission, portability, etc. and is easy to be accepted by people. The fruit jelly is prepared from 20 to 50 weight portions of edible fungus, 10 to 40 weight portions of kudzuvine root, 10 to 30 weight portions of haw, 0.3 to 0.7 weight portion of gelling agent and 120 to 360 weight portions of water. The preparation method of the present invention comprises the steps that (1) three times of water is added after 20 to 50 weight portions of edible fungus, 10 to 40 weight portions of kudzuvine root and 10 to 20 weight portions of haw are preprocessed; (2) the mixture is heated and boiled for 15 minutes; (3) the mixture is filtered, and the filtrate is concentrated to one third of the original volume; (4) 0.3 to 0.7 weight portion of gelling agent is added into the concentrated liquid to prepare the fruit jelly. The present invention has the advantages of simple preparation, low cost, good taste, simple and convenient admission, portability, easy popularization and easy enforcement.
Description
Technical field
The present invention relates to a kind of jelly composite formula and preparation method thereof, jelly composite formula of particularly a kind of usefulness of sobering up and preparation method thereof.
Background technology
Drink for a long time or the excessive consumption of alcohol meeting injures heart, liver and stomach, because this excessive consumption of alcohol of a variety of causes or excessive drinking situation are in China and still very serious abroad, though various ways are also arranged, help alleviates the harm that health is caused because of drinking beyond one's capacity, as existing sobering-up beverage, drunkenness dispelling tea etc. in the market, but because of its DeGrain or use inconvenience or undesirable being difficult to of mouthfeel accepted by majority.
Summary of the invention
The objective of the invention is to overcome the deficiency of the above-mentioned thing of sobering up, provide a kind of have make simple, cost is low, mouthfeel is suitable, easily by people's acceptance, take jelly of sobering up with characteristics such as easy to carry and preparation method thereof.
The invention discloses a kind of jelly prescription of sobering up and preparation method, do raw material by selecting edible fungus, the root of kudzu vine, hawthorn, honey, fructose etc. for use, at a certain temperature, through cleaning, section, extracting, filter, concentrate and step such as allotment is made, do not contain pigment and anticorrisive agent in the prescription.
The present invention is achieved by the following technical solutions:
A kind of jelly contains gel and water, and it also contains edible fungus, the root of kudzu vine, hawthorn, and described composition weight scope is:
20～50 parts of edible mushrooms
10～40 parts of the roots of kudzu vine
10～30 parts of hawthorn
0.3～0.7 part of gel
120～360 parts in water
Edible fungus preparation or its extract; as the extract based on polysaccharide such as white fungus, mushroom, hedgehog hydnum, Poria cocos, cepe; liver had protective effect; have effects such as reconciling immunologic function and builds up resistance in addition; the root of kudzu vine, hawthorn are the food with the effect of sobering up of traditional traditional Chinese medical science approval, and its preparation can be alleviated the uncomfortable and infringement that brings because of excessive consumption of alcohol.Described gel can be gelatin, agar and jelly powder etc.All the other components can be sweetener, acid, spices or other flavor enhancement, can also add function ingredients such as vitamin.
As further optimization of the present invention, in above-mentioned prescription, add additive, additive is vitamin C, honey and fructose or table sugar etc., can be wherein a kind of, also can be several.
Its prioritization scheme is:
In above-mentioned prescription, add 0.1～0.3 part of vitamin C.Or
In above-mentioned prescription, add 0.5～10 part of honey.Or
In above-mentioned prescription, add 10～18 parts of fructose or table sugar.Or
In above-mentioned prescription, add 1.0～3.5 parts of citric acids.Or
In above-mentioned prescription, add 1.0～3.5 parts of citric acids, 0.1～0.3 part of vitamin C, 0.5～10 part of honey and 10～18 parts of fructose.
Above-mentioned substance is owing to have abundant vitamin and nutriment that trace element can effectively replenish long-term great drinker and lacked and with health role.
The optimum components by weight percent scope of this jelly is:
35 parts of edible mushrooms
24 parts of the roots of kudzu vine
16 parts of hawthorn
0.5 part of gel
2 parts of citric acids
0.2 part of vitamin C
4 parts of honey
15 parts in fructose
225 parts in water
The preparation method of this jelly is:
1, with after 20～50 parts of edible mushrooms, 10～40 parts of roots of kudzu vine, 10～20 parts of haw raw material preliminary treatment, adds triplication water;
2, heating is boiled and was kept 15 minutes;
3, filter, make filtrate be concentrated into 1/3 of original volume;
4, add 0.3～0.7 part of gel, make jelly.
Above-mentioned jelly preparation method's further prioritization scheme is:
Add following steps in step 3 back:
Add 1.0～3.5 parts of citric acids, transfer pH value to 4.0～5.0;
Or, adding 0.1～0.3 part of vitamin C, other step is constant.
Or, adding 0.5～10 part of honey, other step is constant.
Or, adding 10～18 parts of fructose, other step is constant.
Or above several steps, for example, add 1.0～3.5 parts of citric acids, transfer pH value to 4.0～5.0, add 0.1～0.3 part of vitamin C, 0.5～10 part of honey and 10～18 parts of fructose, to mix well, other step is constant.
Jelly among the present invention is edible before drinking can to increase capacity for liquor, edible after drinking, and sober-up function is arranged, edible also useful to health at ordinary times, can promote human body metabolism, strengthens the immunological regulation effect.Take this jelly not normal fragrance of interfere with or compromise and mouthfeel, without any side effects, have the nutrition and health care function.
Advantage of the present invention is: making is simple, cost is low, mouthfeel good, takes succinctly, is easy to carry, and popularizes easily, and is easy to implement.
The specific embodiment
Embodiment 1
After 50 parts of edible mushrooms, 40 parts of roots of kudzu vine, 20 parts of haw raw material preliminary treatment, add triplication water, heating is boiled and was kept 15 minutes, filter, make filtrate be concentrated into 1/3 of original volume, add 3.5 parts of citric acids, transfer pH value to 4.0, add 0.3 portion of jelly powder, make jelly.
Embodiment 2
After 20 parts of edible mushrooms, 10 parts of roots of kudzu vine, 10 parts of haw raw material preliminary treatment, add triplication water, add and boil and kept 15 minutes, filter, make filtrate be concentrated into 1/3 of original volume, add 1.0 parts of citric acids, transfer pH value to 5.0, add 0.1 part of vitamin C, 0.5 part honey, 10 parts of fructose are mixed well, add 0.7 part of gelatin, make jelly.
Embodiment 3
After 50 parts of edible mushrooms, 40 parts of roots of kudzu vine, 20 parts of haw raw material preliminary treatment, add triplication water, heating is boiled and was kept 15 minutes, filter, make filtrate be concentrated into 1/3 of original volume, add 3.5 parts of citric acids, transfer pH value to 5.0, add 0.3 part of vitamin C, 10 parts of honey, 18 parts of fructose are mixed well, add 0.7 part of agar, make jelly.
Embodiment 4
After 35 parts of edible mushrooms, 24 parts of roots of kudzu vine, 16 parts of haw raw material preliminary treatment, add triplication water, heating is boiled and was kept 15 minutes, filter, make filtrate be concentrated into 1/3 of original volume, add 2 parts of citric acids, transfer pH value to 4.5, add 0.2 part of vitamin C, 4 parts of honey, 15 parts of fructose are mixed well, add 0.5 portion of jelly powder, make jelly.
Claims (5)
1, a kind of jelly contains gel and water, it is characterized in that, it also contains edible fungus, the root of kudzu vine, hawthorn, and the weight range of described component is:
20～50 parts of edible mushrooms
10～40 parts of the roots of kudzu vine
10～30 parts of hawthorn
0.3～0.7 part of gel
120～360 parts in water;
After edible mushroom, the root of kudzu vine, haw raw material preliminary treatment, add triplication water;
Heating is boiled and was kept 15 minutes;
Filter, make filtrate be concentrated into 1/3 of original volume;
Add gel, make jelly.
According to the described jelly of claim 1, it is characterized in that 2, it also contains a kind of in the following additive component or several: 1.0～3.5 parts of citric acids, 0.1～0.3 part of vitamin C, 0.5～10 part of honey, 10～18 parts of fructose or table sugar.
According to the described jelly of claim 2, it is characterized in that 3, the weight range of described component is:
35 parts of edible mushrooms
24 parts of the roots of kudzu vine
16 parts of hawthorn
0.5 part of jelly powder
2 parts of citric acids
0.2 part of vitamin C
4 parts of honey
15 parts in fructose
225 parts in water.
4, the preparation method according to the described jelly of claim 1 is:
Step 1 with 20～50 parts of edible mushrooms, 10～40 parts of roots of kudzu vine, 10～20 parts of haw raw material preliminary treatment after, add triplication water;
Step 2 heating is boiled and was kept 15 minutes;
Step 3 is filtered, and makes filtrate be concentrated into 1/3 of original volume;
Step 4 adds 0.3～0.7 part of gel, makes jelly.
5, the preparation method of the described jelly of claim 4 is characterized in that, adds with next or several steps in described step 3 back: add 1.0～3.5 parts of citric acids, transfer pH value to 4.0～5.0; Add 0.1～0.3 part of vitamin C; Add 0.5～10 part of honey; Add 10～18 parts of fructose or table sugar; Mix well.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031131409A CN1190148C (en) | 2003-04-09 | 2003-04-09 | Fruit jelly and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031131409A CN1190148C (en) | 2003-04-09 | 2003-04-09 | Fruit jelly and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1442079A CN1442079A (en) | 2003-09-17 |
| CN1190148C true CN1190148C (en) | 2005-02-23 |
Family
ID=27796969
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031131409A Expired - Fee Related CN1190148C (en) | 2003-04-09 | 2003-04-09 | Fruit jelly and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1190148C (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823791B (en) * | 2012-07-31 | 2013-11-06 | 安徽省林锦记食品工业有限公司 | Jelly matched for regulating blood sugar level and preparation method of jelly |
| CN102823790B (en) * | 2012-07-31 | 2013-11-06 | 安徽省林锦记食品工业有限公司 | Kudzuvine root jelly and preparation method of kudzuvine root jelly |
| CN102813097B (en) * | 2012-07-31 | 2014-02-12 | 安徽省林锦记食品工业有限公司 | Poria cocos jelly and preparation method |
| CN103478519A (en) * | 2013-08-30 | 2014-01-01 | 黄馨莹 | Onion jelly and production method thereof |
| CN103918960B (en) * | 2014-05-06 | 2015-11-25 | 宜兰食品工业股份有限公司 | A kind of jelly and preparation method thereof |
| CN105831658A (en) * | 2016-03-25 | 2016-08-10 | 广西大学 | Sparassis crispa health caring jelly |
| CN107484997A (en) * | 2017-09-14 | 2017-12-19 | 柳州衍生科技有限公司 | A kind of health-care fruit jelly with anti-alcohol function and preparation method thereof |
| CN107736594A (en) * | 2017-09-14 | 2018-02-27 | 柳州衍生科技有限公司 | A kind of health-care fruit jelly with Soboring-up liver-protecting function and preparation method thereof |
| CN107853650A (en) * | 2017-12-18 | 2018-03-30 | 广东方制药有限公司 | A kind of preparation method of root of kudzu vine peach kernel health-care fruit jelly |
| CN108578518A (en) * | 2018-05-28 | 2018-09-28 | 陕西科技大学 | A kind of oral disnitegration tablet and preparation method thereof for drunk crowd |
| CN113017051A (en) * | 2021-03-16 | 2021-06-25 | 蜡笔小新（福建）食品工业有限公司 | Health care type zero calorie jelly and preparation device thereof |
-
2003
- 2003-04-09 CN CNB031131409A patent/CN1190148C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1442079A (en) | 2003-09-17 |
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