CN1810152A - Production process of nutritious ground cherry jelly - Google Patents
Production process of nutritious ground cherry jelly Download PDFInfo
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- CN1810152A CN1810152A CNA2005100096645A CN200510009664A CN1810152A CN 1810152 A CN1810152 A CN 1810152A CN A2005100096645 A CNA2005100096645 A CN A2005100096645A CN 200510009664 A CN200510009664 A CN 200510009664A CN 1810152 A CN1810152 A CN 1810152A
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- jelly
- ground cherry
- nutritious
- fruit
- mushroom
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Abstract
The present invention relates to the production process of nutritious ground cherry jelly, which has trace elements, vitamins, amino acids, etc. essential for human body, and contains no preservative and less sugar. The production process features squeezing ground cherry fruit to obtain ground cherry juice, and the ground cherry jelly contains ground cherry juice in 10-40 wt%, and mixed pectin of xanthan gum, carrageenan and konjack gum in 0.5-1.5 wt%.
Description
Technical field: the production method that the present invention relates to a kind of nutritious ground cherry jelly.
Background technology: mushroom ma fruit contains 21 kinds of trace elements such as 18 seed amino acids and zinc, selenium, silicon, lithium, germanium through Chinese People's Liberation Army's monitoring of hygiene center chemical examination, also contains vitamin and celluloses such as A, B, C, D, E.Especially carotene carotene content is far above many fruits and vegetables.The mushroom ma really contains two kinds of sterols-wintercherry alcohol A, B.Separate multiple 4a-methylsterol in the unsaponifiable matter of seed oil, be mainly this sterol of standing grain and obtusifoliol and 4 new steroidals.In addition, also contain multiple 4-demethylation sterol, as cholesterine, 24-ethyl cholesterine etc.In seed, also contain multiple triterpene 3 β-monohydric alcohol.Contain 5 kinds of alkaloids in the wintercherry root, so traditional Chinese medicine is applied to detoxifcation.The ripe back of mushroom ma fruit is orange-yellow, sweet and sour taste.Therefore, the mushroom ma really be Chinese medicine food hold concurrently can fruit.
Summary of the invention: the technical problem to be solved in the present invention provides a kind of production method of nutritious ground cherry jelly, nutritional labelings such as preservative free, low sugar, the trace element that contains needed by human, vitamin and several amino acids in the nutritious ground cherry jelly.Technical scheme: a kind of production method of nutritious ground cherry jelly, it is characterized in that: mushroom ma fruit is after squeezing, mushroom ma juice content is 10%-40% in the jelly, adds xanthans, carragheen, konjac glucomannan in mushroom ma fruit juice, and the content of aforementioned mixing pectin in jelly is 0.5%-1.5%.Beneficial effect: the jelly of producing through this method contains mushroom ma fruit juice, the trace element of needed by human, multivitamin, amino acid.
The specific embodiment:
1. the selection of raw material
The quality height of mushroom ma raw material is very big to the influence of end product quality, so the selection of raw material is very important.Size unanimity, color and luster Huang, mature fruit be should select, pityriasis simplex, insect pest, wound fruit and crude fruit rejected.
2. washing
After removing capsule clothing and base of fruit after the sorting of mushroom ma fruit, put it in the water of cleaning and remove pollutants such as mud, sand.If the use washing agent should guarantee food security, to rinse well with clear water after the washing.
3. blanching
The purpose of blanching, the one, destroy the enzyme in the mushroom ma fruit, the 2nd, make the deliquescing of mushroom ma fruit tissue, be convenient to pull an oar and squeeze the juice.The employing having one's hair waved is floated, and temperature is 85-90 ℃, time 1min-2min.Prevent the too high and overlong time of temperature, and nutriment is damaged.
4. pull an oar, squeeze the juice
The mushroom ma fruit of blanching is put into beater and is destroyed and pull an oar, and removes seed, pericarp etc.Pulp is put into squeezer and is squeezed, and fruit juice syrup is sieved after filtration from coming out.
5. prepare burden
5.1 the content of fruit juice
The content of fruit juice is 10-40% in this product, and with its product hierarchy difference, its content is different.
5.2 sugared, sour content
The content of sugar because the sugar amount is too high, increases blood sugar for human body about 30% in the general jelly, easily suffers from diabetes; Children Yi Yinqi carious tooth.Therefore, pol 10%-15% in the ground cherry jelly of the present invention substitutes white granulated sugar with xylitol, adds the xylitol of 10%-20%, adds 15% xylitol during enforcement, and xylitol is the glucide of health.Contain local flavor and mouthfeel that certain acidity can improve jelly in the jelly, add citric acid in this product as acid, its addition is 0.05%-0.15%, adds 0.1% during enforcement.
5.3 the selection of pectin and proportioning
The purpose of adding pectin in the jelly makes jelly become gel, and improves the quality and the mouthfeel of jelly.Pectin of a great variety, the choosing of this product has konjac glucomannan, xanthans, the carragheen of health care to human body, and three's proportioning is 8: 12: 5, and the content in jelly is 0.5%-1.5%, and content is 0.1% during enforcement.For promoting the gelling performance of pectin, in epoxy glue, add the calcium lactate of 0.1%-0.4%, add 0.2% during enforcement.
6. canned
Ratio in batching is carried out can 20-50g.
7. sealing, sterilization
Product after the jelly sealing also need carry out sterilization, and sterilization temperature is 85 ± 2 ℃, about 10-20min of time, and the product after the sterilization is cooled to below 35 ℃ as early as possible with the cold water spray process, and the moisture of last Fruit yelly case appearance gets final product with about 50 ℃ heated-air drying.
Claims (5)
1. the production method of a nutritious ground cherry jelly, it is characterized in that: mushroom ma fruit is after squeezing, mushroom ma juice content is 10%-40% in the jelly, adds xanthans, carragheen, konjac glucomannan in mushroom ma fruit juice, and the content of aforementioned mixing pectin in jelly is 0.5%-1.5%.
2. the production method of nutritious ground cherry jelly according to claim 1, it is characterized in that: xanthans, carragheen, konjac glucomannan, three's ratio are 8: 12: 5.
3. the production method of nutritious ground cherry jelly according to claim 2 is characterized in that: add calcium lactate in mixing pectin, the content of calcium lactate content in epoxy glue is 0.1%-0.4%.
4. the production method of nutritious ground cherry jelly according to claim 3 is characterized in that: the citric acid that also adds 0.5%-1.5%.
5. the production method of nutritious ground cherry jelly according to claim 4 is characterized in that: the xylitol of the 10%-20% of Jia Ruing also.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100096645A CN1810152A (en) | 2005-01-25 | 2005-01-25 | Production process of nutritious ground cherry jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100096645A CN1810152A (en) | 2005-01-25 | 2005-01-25 | Production process of nutritious ground cherry jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1810152A true CN1810152A (en) | 2006-08-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100096645A Pending CN1810152A (en) | 2005-01-25 | 2005-01-25 | Production process of nutritious ground cherry jelly |
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| CN (1) | CN1810152A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090554A (en) * | 2010-12-14 | 2011-06-15 | 广东石油化工学院 | Preparation method of garcinia xanthochymus jelly |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
| CN103340338A (en) * | 2013-07-03 | 2013-10-09 | 贵州大学 | Paper mulberry stamen jelly and preparation method thereof |
| CN104472975A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Preparation method of jelly with health preserving and health caring functions |
| CN105053211A (en) * | 2015-08-25 | 2015-11-18 | 长春科技学院 | Strawberry tomato milk beverage and preparation method thereof |
| CN109349573A (en) * | 2018-09-12 | 2019-02-19 | 通化师范学院 | The resistance to baking fruitcake of yellow mushroom creeping plant and its application in cake |
-
2005
- 2005-01-25 CN CNA2005100096645A patent/CN1810152A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090554A (en) * | 2010-12-14 | 2011-06-15 | 广东石油化工学院 | Preparation method of garcinia xanthochymus jelly |
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
| CN103340338A (en) * | 2013-07-03 | 2013-10-09 | 贵州大学 | Paper mulberry stamen jelly and preparation method thereof |
| CN104472975A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Preparation method of jelly with health preserving and health caring functions |
| CN105053211A (en) * | 2015-08-25 | 2015-11-18 | 长春科技学院 | Strawberry tomato milk beverage and preparation method thereof |
| CN109349573A (en) * | 2018-09-12 | 2019-02-19 | 通化师范学院 | The resistance to baking fruitcake of yellow mushroom creeping plant and its application in cake |
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