CN101874576A - Fruit jelly containing honeysuckle - Google Patents
Fruit jelly containing honeysuckle Download PDFInfo
- Publication number
- CN101874576A CN101874576A CN2009102416608A CN200910241660A CN101874576A CN 101874576 A CN101874576 A CN 101874576A CN 2009102416608 A CN2009102416608 A CN 2009102416608A CN 200910241660 A CN200910241660 A CN 200910241660A CN 101874576 A CN101874576 A CN 101874576A
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- honeysuckle
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Abstract
The invention discloses a fruit jelly containing honeysuckle. The jelly is characterized by comprising honeysuckle serving as a raw material, and gel, sweetener and preservative which serve as auxiliary materials, wherein the weight ratio of the honeysuckle to the gel is 1:1-10, and the weight ratio of the honeysuckle to the sweetener is 1:5-20. The fruit jelly has the advantages of lubricating taste, agreeable sweetness, nice appearance and the like.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of jelly that contains honeysuckle, promptly the jelly raw material is a honeysuckle, adds or do not add the fruit of often eating.
Background technology
Jelly also claims to have a liking for curry, because of outward appearance sparkling and crystal-clear, lovely luster, the soft cunning of mouthfeel, fresh and sweet moisten and be subjected to liking of women and children deeply.Jelly not only outward appearance is lovely, also is a kind of healthy food of low heat energy high dietary-fiber simultaneously.Jelly is many to be that feedstock production forms with fruit juice, pulp, change along with concept of health, it is edible that people wish that Chinese medicine is made jelly, but there are tastes such as bitter, puckery after the traditional Chinese medicine extraction, the color of jelly becomes pitchy, can't address the above problem in preparation jelly, causes the relatively poor shortcoming of Chinese herbal medicine jelly mouthfeel and color, how to address the above problem, become the difficulty of preparation Chinese herbal medicine jelly.
Honeysuckle is the evergreen prehensile bejuco of Caprifoliaceae perennial half bud of honeysuckle, has another name called honeysuckle, honeysuckle flower, honeysuckle etc.Cold in nature, the flavor sweet; Return lung, the heart, stomach warp.Effect clearing heat and detoxicating, dispelling wind and heat from the body is arranged.The traditional Chinese medical science is thought: illness such as " that honeysuckle has is clearing heat and detoxicating, the effect of cooling blood and removing stasis, cures mainly affection of exogenous wind-heat, red and swollen heat pain ".Be described as clearing heat and detoxicating good medicine from ancient times.Honeysuckle can dispelling wind-heat, and also kind removing summer-heat blood poison cures mainly the warm disease heating, toxic-heat and blood stasis, ulcer serious case of furuncles etc. are the key medicine of the swollen furunculosis yang syndrome of treatment carbuncle, be used for various febrile diseases, as diseases such as body heat, dermexanthesis, a spot, hot carbuncle malignant boil, abscesss of throat, all effect is remarkable.
Summary of the invention
For these reasons, the inventor adjusts the ratio of honeysuckle and gel, sweetener in research honeysuckle jelly process, just can solve traditional Chinese medicine jelly hardship, puckery mouthfeel; Become emerald greenly after again Flos Lonicerae extractive solution acid being regulated, changed the shortcoming of fruit jelly food impression difference, be prepared into the jelly that contains honeysuckle that mouthfeel is good, impression is good.
The present invention is achieved through the following technical solutions.
A kind of jelly that contains honeysuckle, this jelly raw material comprises honeysuckle, and auxiliary material is gel, sweetener, anticorrisive agent, and wherein the weight ratio of honeysuckle and gel is 1: 1-10, the weight ratio of honeysuckle and sweetener is 1: 5-20.
Raw material can also add in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
A kind of preparation method who contains the jelly of honeysuckle is:
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate, filters to 1-4 with the hydrochloric acid adjust pH, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.
Comparative test
Experimental technique:
Honeysuckle according to traditional jelly preparation method, is prepared into 1 group of jelly;
Honeysuckle jelly of the present invention obtains 2 groups of jelly;
Gel in the above-mentioned jelly, sweetener, anticorrisive agent kind are identical with weight.
The volunteer tastes, and the result is as follows:
1 group of mouthfeel of jelly is very bitter, and puckery sense is arranged, and what feel to eat is not jelly, but Chinese medicine; Outward appearance jelly blackish green is not very refined.
2 groups of taste lubrications of jelly, it is agreeably sweet to enter the mouth, and has better mouthfeel than common fruit jelly, and outward appearance is emerald green, and is very attractive in appearance, and innervation is arranged.
Conclusion: above-mentioned test shows, adopts the jelly of the inventive method preparation, meets the requirement of fruit jelly food, has obtained unexpected technique effect.
Embodiment
Embodiment 1
Honeysuckle 100g; Gel is 100g; Sweetener 500g; Anticorrisive agent is an amount of;
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate filters with hydrochloric acid adjust pH to 4, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.Adding fruit be in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
Embodiment 2
Honeysuckle 100g; Gel is 1000g; Sweetener 2000g; Anticorrisive agent is an amount of;
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate filters with hydrochloric acid adjust pH to 1, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.Adding fruit be in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
Embodiment 3
Honeysuckle 100g; Gel is 500g; Sweetener 1000g; Anticorrisive agent is an amount of;
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate filters with hydrochloric acid adjust pH to 3.5, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.Adding fruit be in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
Embodiment 4
Honeysuckle 100g; Gel is 200g; Sweetener 1800g; Anticorrisive agent is an amount of;
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate filters with hydrochloric acid adjust pH to 1.5, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.Adding fruit be in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
Embodiment 5
Honeysuckle 100g; Gel is 800g; Sweetener 750g; Anticorrisive agent is an amount of;
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate filters with hydrochloric acid adjust pH to 3.5, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.Adding fruit be in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
Embodiment 6
Honeysuckle 100g; Gel is 750g; Sweetener 1350g; Anticorrisive agent is an amount of;
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate filters with hydrochloric acid adjust pH to 3, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.Adding fruit be in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
Embodiment 7
Honeysuckle 100g; Gel is 450g; Sweetener 1200g; Anticorrisive agent is an amount of;
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate filters with hydrochloric acid adjust pH to 2.5, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.Adding fruit be in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
Embodiment 8
Honeysuckle 100g; Gel is 400g; Sweetener 1300g; Anticorrisive agent is an amount of;
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate filters with hydrochloric acid adjust pH to 2.5, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.Adding fruit be in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
Embodiment 9
Honeysuckle 100g; Gel is 650g; Sweetener 1450g; Anticorrisive agent is an amount of;
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate filters with hydrochloric acid adjust pH to 1.5, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.Adding fruit be in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
Embodiment 10
Honeysuckle 100g; Gel is 650g; Sweetener 1450g; Anticorrisive agent is an amount of;
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate filters with hydrochloric acid adjust pH to 2.5, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.Adding fruit be in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
Wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
Sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
Claims (5)
1. a jelly that contains honeysuckle is characterized in that this jelly raw material comprises honeysuckle, and auxiliary material is gel, sweetener, anticorrisive agent, and wherein the weight ratio of honeysuckle and gel is 1: 1-10, the weight ratio of honeysuckle and sweetener is 1: 5-20.
2. a kind of jelly that contains honeysuckle according to claim 1, raw material can also add in plum, watermelon, strawberry, apple, pears, peach, cherry, orange, grape, pawpaw, pineapple, apricot and the plum one or more.
3. a kind of jelly that contains honeysuckle according to claim 1, wherein gel is carragheen, sweet dew glue, gelatin, sodium alginate agar or fish glue powder.
4. a kind of jelly that contains honeysuckle according to claim 1, sweetener is white sugar, sucrose, xylitol, sweet mellow wine, sorbierite or Stevioside.
5. according to each described a kind of jelly that contains honeysuckle of claim 1-4, its preparation method is:
Extracting honeysuckle, extracting in water, extract filters, and concentrates, and concentrate, filters to 1-4 with the hydrochloric acid adjust pH, and filtrate adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is standby; Get gel, melt fully, the sweetener that adds residue 1/2 weight stirs, and adds standby concentrate and stirs, and adds or do not add fruit, and add anticorrisive agent and stir, cooling, can, promptly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102416608A CN101874576A (en) | 2009-12-07 | 2009-12-07 | Fruit jelly containing honeysuckle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102416608A CN101874576A (en) | 2009-12-07 | 2009-12-07 | Fruit jelly containing honeysuckle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101874576A true CN101874576A (en) | 2010-11-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102416608A Pending CN101874576A (en) | 2009-12-07 | 2009-12-07 | Fruit jelly containing honeysuckle |
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| CN (1) | CN101874576A (en) |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187960A (en) * | 2010-12-01 | 2011-09-21 | 李良 | Almond snow pear honeysuckle flower health care jelly |
| CN102349580A (en) * | 2011-10-19 | 2012-02-15 | 张芸薇 | Grape milk jelly and preparation method thereof |
| CN102406110A (en) * | 2011-11-28 | 2012-04-11 | 黄珊珊 | Gynura divaricata (L.) DC jelly |
| CN102488121A (en) * | 2011-11-28 | 2012-06-13 | 黄珊珊 | Camellia chrysantha healthcare jelly |
| RU2461227C1 (en) * | 2011-03-28 | 2012-09-20 | Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) | Jelly filler preparation composition |
| CN102715389A (en) * | 2012-06-18 | 2012-10-10 | 福建省宁德旭升综合农业开发有限公司 | Health-care honeysuckle functional jelly and method for preparing same |
| CN102813103A (en) * | 2012-07-31 | 2012-12-12 | 安徽省林锦记食品工业有限公司 | Sharpleaf galangal fruit jelly and preparation method thereof |
| CN102813099A (en) * | 2012-07-31 | 2012-12-12 | 安徽省林锦记食品工业有限公司 | Polygonatum odoratum jelly and preparation method of polygonatum odoratum jelly |
| CN103652297A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Papaya mousse powder |
| CN104222726A (en) * | 2013-12-13 | 2014-12-24 | 吴建彬 | Processing method of pineapple jelly |
| CN104905099A (en) * | 2015-05-20 | 2015-09-16 | 江西思科食品有限公司 | Blueberry jam and preparation method thereof |
| CN105558825A (en) * | 2015-12-14 | 2016-05-11 | 陈燕妮 | Bicolor honeysuckle flower cake |
| CN105639635A (en) * | 2016-01-28 | 2016-06-08 | 佛山市聚成生化技术研发有限公司 | Healthcare composition and healthcare wine containing same |
| CN106036687A (en) * | 2016-07-05 | 2016-10-26 | 安徽省林锦记食品工业有限公司 | High-protein jelly with fermented soybeans |
| CN106107786A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Resina persicae antioxidation novel nourishing fruit jelly |
| CN106509758A (en) * | 2016-11-22 | 2017-03-22 | 广西大学 | Crystal red berry cake and preparation method thereof |
| CN109329832A (en) * | 2018-11-01 | 2019-02-15 | 辽宁中医药大学 | A kind of health-care fruit jelly and preparation method thereof |
| CN109892608A (en) * | 2019-04-28 | 2019-06-18 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields Li Tian odor type jelly |
| CN110074411A (en) * | 2019-04-19 | 2019-08-02 | 华南农业大学 | A kind of golden flower camellia gel and preparation method thereof |
| RU2725479C1 (en) * | 2019-11-07 | 2020-07-02 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет", ФГБОУ ВО "АГТУ" | Apple-blackcurrant fruit whip with fish gelatine |
| RU2820829C1 (en) * | 2023-05-18 | 2024-06-10 | Федеральное государственное бюджетное научное учреждение "Федеральный аграрный научный центр Юго-Востока" | Method for production of candied fruit jelly from fruits and vegetables of functional purpose |
-
2009
- 2009-12-07 CN CN2009102416608A patent/CN101874576A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187960A (en) * | 2010-12-01 | 2011-09-21 | 李良 | Almond snow pear honeysuckle flower health care jelly |
| RU2461227C1 (en) * | 2011-03-28 | 2012-09-20 | Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) | Jelly filler preparation composition |
| CN102349580A (en) * | 2011-10-19 | 2012-02-15 | 张芸薇 | Grape milk jelly and preparation method thereof |
| CN102406110A (en) * | 2011-11-28 | 2012-04-11 | 黄珊珊 | Gynura divaricata (L.) DC jelly |
| CN102488121A (en) * | 2011-11-28 | 2012-06-13 | 黄珊珊 | Camellia chrysantha healthcare jelly |
| CN102715389A (en) * | 2012-06-18 | 2012-10-10 | 福建省宁德旭升综合农业开发有限公司 | Health-care honeysuckle functional jelly and method for preparing same |
| CN102813103A (en) * | 2012-07-31 | 2012-12-12 | 安徽省林锦记食品工业有限公司 | Sharpleaf galangal fruit jelly and preparation method thereof |
| CN102813099A (en) * | 2012-07-31 | 2012-12-12 | 安徽省林锦记食品工业有限公司 | Polygonatum odoratum jelly and preparation method of polygonatum odoratum jelly |
| CN103652297A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Papaya mousse powder |
| CN104222726A (en) * | 2013-12-13 | 2014-12-24 | 吴建彬 | Processing method of pineapple jelly |
| CN104905099A (en) * | 2015-05-20 | 2015-09-16 | 江西思科食品有限公司 | Blueberry jam and preparation method thereof |
| CN105558825A (en) * | 2015-12-14 | 2016-05-11 | 陈燕妮 | Bicolor honeysuckle flower cake |
| CN105639635A (en) * | 2016-01-28 | 2016-06-08 | 佛山市聚成生化技术研发有限公司 | Healthcare composition and healthcare wine containing same |
| CN106036687A (en) * | 2016-07-05 | 2016-10-26 | 安徽省林锦记食品工业有限公司 | High-protein jelly with fermented soybeans |
| CN106107786A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Resina persicae antioxidation novel nourishing fruit jelly |
| CN106509758A (en) * | 2016-11-22 | 2017-03-22 | 广西大学 | Crystal red berry cake and preparation method thereof |
| CN109329832A (en) * | 2018-11-01 | 2019-02-15 | 辽宁中医药大学 | A kind of health-care fruit jelly and preparation method thereof |
| CN110074411A (en) * | 2019-04-19 | 2019-08-02 | 华南农业大学 | A kind of golden flower camellia gel and preparation method thereof |
| CN109892608A (en) * | 2019-04-28 | 2019-06-18 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields Li Tian odor type jelly |
| RU2725479C1 (en) * | 2019-11-07 | 2020-07-02 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет", ФГБОУ ВО "АГТУ" | Apple-blackcurrant fruit whip with fish gelatine |
| RU2820829C1 (en) * | 2023-05-18 | 2024-06-10 | Федеральное государственное бюджетное научное учреждение "Федеральный аграрный научный центр Юго-Востока" | Method for production of candied fruit jelly from fruits and vegetables of functional purpose |
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Application publication date: 20101103 |