CN101564123A - Konjak vinegar health-care fruit jelly and preparation method thereof - Google Patents

Abstract

The invention discloses a konjak vinegar health-care fruit jelly and preparation method thereof, wherein the fruit jelly comprises the following raw materials by weight percentage: konjak gum 0.3-0.6%, carrageenin 0.5-0.2%, sucrose 8-12%, neotame 1-3ppm, rice vinegar 10-15%, citric acid 0.04-0.05%, malic acid 0.03-0.05%, potassium citrate 0.05-0.11% and water as the residual and the fruit jelly uses the konjak and the rice vinegar as the main raw material with features of better die therapy health-care function, fresh natural vinegar fragrance, natural color, special flavor, sweet-sour, simple preparation method, short preparation time, low cost and good market prospect and no essence and pigment.

Description

Konjak vinegar health-care fruit jelly and preparation method thereof

Technical field

The present invention relates to field of food, particularly a kind of konjak vinegar health-care fruit jelly and preparation method thereof.

Background technology

Jelly is subjected to particularly liking of women, children, young man of consumers in general with its smooth mouthfeel and pleasant taste, is a kind of leisure food of fast sale.Along with growth in the living standard, the enhancing of health care consciousness, people are more and more higher to the requirement of leisure food, not only need tasty, safety and sanitation, and certain Dietotherapy health function also need be arranged.

Konjaku is the underground stem tuber of Araeceae Amorphophallus (Amorphophallus Bl.ex Decne.) herbaceos perennial, its main component is glucomannans (KGM), have medical health care functions such as reducing blood lipid, hypoglycemic, cleaning intestine, catharsis and toxin expelling, fat-reducing, long-term ediblely have prevention and therapeutic action to angiocardiopathy, diabetes, obesity, constipation and some cancer.

Vinegar is the food flavor that people like.Vinegar can be divided into by technological process and makes vinegar and prepare vinegar, to make vinegar to good, is good with rice vinegar again in making vinegar, and has that tart flavour is pure, an aromatic flavour, bright and lustrous characteristics.Nutrition and medical research show that rice vinegar has plurality of health care functions, as activating cell metabolism; Make blood maintain the alkalescence normal condition, help endocrine adjusting; Promote that lactic acid decomposes in the body, relieving fatigue is eliminated muscle and aching pain in should and back; Increase useful cholesterol concentration in the blood, help the control of cardiovascular and cerebrovascular diseases; Improve a poor appetite, promote digestion, prevent constipation; Antibiotic; Beauty and skin care; Prevention of obesity etc.

But up to now, do not see that with konjaku and rice vinegar be the research report that primary raw material prepares jelly.Therefore, the present invention is that the health-care fruit jelly that primary raw material prepares has good market prospects with konjaku and rice vinegar.

Summary of the invention

In view of this, the object of the present invention is to provide a kind of is the health-care fruit jelly of primary raw material with konjaku and rice vinegar, does not add essence and pigment, and unique flavor is tasty, and Dietotherapy health function is preferably arranged.

For reaching this purpose, the invention provides a kind of konjak vinegar health-care fruit jelly, made by following raw material by weight percentage: konjac glucomannan 0.3～0.6%, carragheen 0.2～0.5%, sucrose 8～12%, the sweet 1～3ppm of knob, rice vinegar 10～15%, citric acid 0.04～0.05%, malic acid 0.03～0.05%, potassium citrate 0.05～0.11%, surplus are water.

Further, the weight proportion of described raw material is: konjac glucomannan 0.45%, carragheen 0.35%, sucrose 10%, the sweet 2ppm of knob, rice vinegar 12.5%, citric acid 0.045%, malic acid 0.04%, potassium citrate 0.08%, surplus are water.

Another object of the present invention is to provide the preparation method of described konjak vinegar health-care fruit jelly, simple to operate, preparation time is short, and cost is low.

For reaching this purpose, the invention provides the preparation method of described konjak vinegar health-care fruit jelly, may further comprise the steps:

A, preparation sol solution: konjac glucomannan, carragheen and sucrose are mixed, cross 50 mesh sieves, be added to again in the water that is preheated to 40～50 ℃ of temperature, stir and made abundant swelling in 15～25 minutes, 80～90 ℃ of heating of temperature made dissolving fully in 40～50 minutes, cross 100～120 order filter clothes while hot, collect filtrate, get sol solution;

B, allotment jelly liquid: step a gained sol solution is cooled to 60～70 ℃, adds that knob is sweet, rice vinegar, citric acid, malic acid and potassium citrate, stir, jelly liquid;

C, can, sealing and sterilization: with the jelly liquid can while hot that step b makes, sealing, 85 ℃ of heating of temperature sterilization in 25～35 minutes, cooling rapidly promptly gets konjak vinegar health-care fruit jelly again.

Beneficial effect of the present invention is: the invention provides a kind of konjak vinegar health-care fruit jelly and preparation method thereof, this jelly is primary raw material with konjaku and rice vinegar, and Dietotherapy health function is preferably arranged, do not add essence and pigment, has fresh and clean vinegar fragrance, color and luster nature, unique flavor, sour and sweet palatability, smooth exquisiteness, and the preparation method is simple, and preparation time is short, cost is low, and market prospects are good.

The specific embodiment

Jelly of the present invention is sweet with konjac glucomannan, carragheen, sucrose, knob, rice vinegar, citric acid, malic acid, potassium citrate and water are that raw material is made.

Konjac glucomannan is to be made by the konjaku powder purifying, and KGM content is greater than 90%, makes health cares such as konjaku reducing blood lipid, hypoglycemic, cleaning intestine, catharsis and toxin expelling, fat-reducing more safe and reliable.In addition, multiple functions such as that konjac glucomannan has is water-soluble, thickening, bonding, emulsification, suspension, stable, film forming, glazing, figuration, very easily form the gel of the colorless and odorless high grade of transparency, can be directly as uses such as the thickener of food industry, gel, stabilizing agent, suspending agent, paste agents.When konjac glucomannan and carragheen are composite, have the gel synergizing effect, can form the thermal reversibility gel of excellent spring.Therefore, to select the compound gel of konjac glucomannan and carragheen be gelling agent in the present invention.Potassium citrate can improve gelling performance as the gel auxiliary agent.

The sucrose sweet taste is pure, can improve the gel characteristic and the mouthfeel of composite konjac glucomannan more significantly, but taking cost into account, the sucrose consumption is few more economical more.Knob is sweet to be a kind of new food additive that health ministry allowed use in 2003, have sugariness height (7000～13000 times), consumption is little, price is low (by identical sugariness, be lower than the price of sucrose) etc. advantage, being the sweetest in the world up to now synthetic sweetener, also is that the safest in the world, taste is near the sweetener of sucrose.The experimental results shows, the comfortable all groups that are used to comprise children, pregnant woman, women breast-feeding their children and diabetic of knob.Therefore, the present invention selects sucrose and the sweet composite agreeable to the taste sugariness of regulating jelly of knob.

Sour-sweet degree is suitable to be the key factor of jelly mouthfeel quality.Because the tart flavour of rice vinegar does not reach suitable sour-sweet degree, replenish so need to add acid.But single acid makes the tart flavour of product seem thin, mellow inadequately, and therefore, the present invention selects citric acid and the composite sour-sweet degree of regulating jelly of malic acid.

In order to make the purpose, technical solutions and advantages of the present invention clearer, below the preferred embodiments of the present invention are described in detail.

Embodiment 1

By preparation 100g, raw material and weight proportion thereof are: konjac glucomannan 0.30g, carragheen 0.20g, sucrose 8.00g, the sweet 1ppm of knob, rice vinegar 10.00g, citric acid 0.04g, malic acid 0.03g, potassium citrate 0.05g, surplus are water;

The preparation method is:

A, preparation sol solution: konjac glucomannan, carragheen and sucrose are mixed, cross 50 mesh sieves, be added to again in the water that is preheated to 40 ℃ of temperature, stir and made abundant swelling in 25 minutes, 80 ℃ of heating of temperature made dissolving fully in 50 minutes, crossed 100 order filter clothes while hot, collect filtrate, get sol solution;

B, allotment jelly liquid: step a gained sol solution is cooled to 60 ℃, adds that knob is sweet, rice vinegar, citric acid, malic acid and potassium citrate, stir, jelly liquid;

C, can, sealing and sterilization: with the jelly liquid can while hot that step b makes, sealing, 85 ℃ of heating of temperature sterilization in 35 minutes, cooling rapidly promptly gets konjak vinegar health-care fruit jelly again.

Embodiment 2

By preparation 100g, raw material and weight proportion thereof are: konjac glucomannan 0.45g, carragheen 0.35g, sucrose 10.00g, the sweet 2ppm of knob, rice vinegar 12.50g, citric acid 0.045g, malic acid 0.04g, potassium citrate 0.08g, surplus are water.

The preparation method is:

A, preparation sol solution: konjac glucomannan, carragheen and sucrose are mixed, cross 50 mesh sieves, be added to again in the water that is preheated to 45 ℃ of temperature, stir and made abundant swelling in 20 minutes, 85 ℃ of heating of temperature made dissolving fully in 45 minutes, crossed 100 order filter clothes while hot, collect filtrate, get sol solution;

B, allotment jelly liquid: step a gained sol solution is cooled to 65 ℃, adds that knob is sweet, rice vinegar, citric acid, malic acid and potassium citrate, stir, jelly liquid;

C, can, sealing and sterilization: with the jelly liquid can while hot that step b makes, sealing, 85 ℃ of heating of temperature sterilization in 30 minutes, cooling rapidly promptly gets konjak vinegar health-care fruit jelly again.

Embodiment 3

By preparation 100g, raw material and weight proportion thereof are: konjac glucomannan 0.60g, carragheen 0.50g, sucrose 12.00g, the sweet 3ppm of knob, rice vinegar 15.00g, citric acid 0.05g, malic acid 0.05g, potassium citrate 0.11g, surplus are water.

The preparation method is:

A, preparation sol solution: konjac glucomannan, carragheen and sucrose are mixed, cross 50 mesh sieves, be added to again in the water that is preheated to 50 ℃ of temperature, stir and made abundant swelling in 15 minutes, 90 ℃ of heating of temperature made dissolving fully in 40 minutes, crossed 120 order filter clothes while hot, collect filtrate, get sol solution;

B, allotment jelly liquid: step a gained sol solution is cooled to 70 ℃, adds that knob is sweet, rice vinegar, citric acid, malic acid and potassium citrate, stir, jelly liquid;

C, can, sealing and sterilization: with the jelly liquid can while hot that step b makes, sealing, 85 ℃ of heating of temperature sterilization in 25 minutes, cooling rapidly promptly gets konjak vinegar health-care fruit jelly again.

Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although by invention has been described with reference to the preferred embodiments of the present invention, but those of ordinary skill in the art is to be understood that, can make various changes to it in the form and details, and the spirit and scope of the present invention that do not depart from appended claims and limited.

Claims (3)

1, konjak vinegar health-care fruit jelly is characterized in that: made by following raw material by weight percentage: konjac glucomannan 0.3～0.6%, carragheen 0.2～0.5%, sucrose 8～12%, the sweet 1～3ppm of knob, rice vinegar 10～15%, citric acid 0.04～0.05%, malic acid 0.03～0.05%, potassium citrate 0.05～0.11%, surplus are water.

2, konjak vinegar health-care fruit jelly according to claim 1 is characterized in that: the weight proportion of described raw material is: konjac glucomannan 0.45%, carragheen 0.35%, sucrose 10%, the sweet 2ppm of knob, rice vinegar 12.5%, citric acid 0.045%, malic acid 0.04%, potassium citrate 0.08%, surplus are water.

3, the preparation method of the described konjak vinegar health-care fruit jelly of claim 1 is characterized in that: may further comprise the steps:

A, preparation sol solution: konjac glucomannan, carragheen and sucrose are mixed, cross 50 mesh sieves, be added to again in the water that is preheated to 40～50 ℃ of temperature, stir and made abundant swelling in 15～25 minutes, 80～90 ℃ of heating of temperature made dissolving fully in 40～50 minutes, cross 100～120 order filter clothes while hot, collect filtrate, get sol solution;

B, allotment jelly liquid: step a gained sol solution is cooled to 60～70 ℃, adds that knob is sweet, rice vinegar, citric acid, malic acid and potassium citrate, stir, jelly liquid;

C, can, sealing and sterilization: with the jelly liquid can while hot that step b makes, sealing, 85 ℃ of heating of temperature sterilization in 25～35 minutes, cooling rapidly promptly gets konjak vinegar health-care fruit jelly again.