CN101991033A - Aronia melanocarpa jelly and preparation method thereof - Google Patents
Aronia melanocarpa jelly and preparation method thereof Download PDFInfo
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- CN101991033A CN101991033A CN2010105397372A CN201010539737A CN101991033A CN 101991033 A CN101991033 A CN 101991033A CN 2010105397372 A CN2010105397372 A CN 2010105397372A CN 201010539737 A CN201010539737 A CN 201010539737A CN 101991033 A CN101991033 A CN 101991033A
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Abstract
The invention discloses aronia melanocarpa jelly and a preparation method thereof. The method comprises the following steps: (1) immersing agar in water for 24 hours; (2) heating the immersed agar with water to the temperature of between 90 and 100 DEG C to ensure that the agar is completely dissolved; (3) adding aronia melanocarpa concentrate into the agar sugar solution to uniformly mix, heating to the temperature of between 100 and 105 DEG C to obtain aronia melanocarpa mixed sugar solution; and (5) pouring the aronia melanocarpa mixed sugar solution into a small jelly plate to cool at normal temperature until the sugar solution is cured to gel shaped aronia melanocarpa jelly. The aronia melanocarpa jelly ensures that the aronia melanocarpa is not sour while consumers can absorb the pharmacologically ingredient of the aronia melanocarpa, maintains the flavor and smell of jelly to attract the consumers, has the delicious taste of the jelly, and can be taken as snacks for people of all ages and both sexes, in particular for children.
Description
Technical field
The present invention relates to a kind of not old certain kind of berries product, particularly a kind of not old certain kind of berries jelly.The invention still further relates to a kind of preparation method of not old certain kind of berries jelly.
Background technology
Jelly is the gel carbohydrate food that contains 20% moisture, gives various tissue sense according to the kind of the gelating agent that combines with moisture, can make various product.The traditional preparation method of jelly is that gelating agent and carbohydrate mix back, concentrated, moulding, dry then.According to the gelating agent that uses, jelly is divided into pectin jelly, agar jelly, gelatin jelly, starch jelly etc.According to the kind rerum natura difference of above-mentioned gelating agent, wherein pectin jelly and agar jelly are chewed sense but are disconnected easily; Gelatin jelly is chewed sense and toughness than pectin jelly, but the pliability in the mouth reduces; Starch jelly has good tissue and texture.But jelly in the market just as delicious snacks, does not have pharmacological action.
Agar claims agar again, is to be raw material with seaweeds agar, ox hair dish etc., and Ex-all impurity dissolves with boiling water, the defecation sand, and drying the forming in back of condensing, colourless, no solid shape dissolves in the hot water.Agar is rich in mineral matter and multivitamin, and alginic acid salt material wherein has hypotensive effect, and the starch based sulfuric acid ester has lipid-reducing function, and hypertension, high fat of blood are had certain preventive and therapeutic effect, but clearing lung and eliminating phlegm, clearing heat and expelling damp, nourishing Yin and falling fire, cooling blood and hemostasis.Agar also contains rich dietary fiber, the protein content height, and heat is low, has toxin-expelling and face nourishing, purging intense heat, ease constipation, hypotensive, hypoglycemic and protective effect on cancer risk, is confirmed as the 21 century healthy food by FAO (Food and Agriculture Organization of the United Nation).
Malt sugar acts on the made a kind of sugar of starch in cracking rice by the carbohydrase in the Fructus Hordei Germinatus, is light yellow thickness transparency liquid.Main component is maltose, glucose and dextrin, and it is sweet gentle tasty and refreshing to distinguish the flavor of.Be widely used in candy, cake product, also be used for other industry.On the traditional Chinese medicine as in slow, qi-restoratives, the lung moistening medicine, slightly warm in nature, diseases such as empty stomachache, xeropulmonary cough in curing mainly.
The not old certain kind of berries is the brown trees that are grown in the rose section of cliff, has the characteristics of a lot of adjusting physical functions.Not old certain kind of berries pharmacological is gentle, distinguish the flavor of sweet, sour, avirulence, anthocyanidin that contains in its fruit and catechuic acid content are the highest in the certain kind of berries class fruit existing on the earth, have the strongest antioxidation in the certain kind of berries class, for treatment artery sclerosis, anticancer, diabetes have significant curative effect, in addition to the cleaning blood vessel, relieving fatigue, the eyesight of competing etc. has good effect.The recent antitumaous effect of the old certain kind of berries not strengthens functions such as immunocompetence, antiacidization and antibacterial effect by after the extensive cognitions, and every field is more active for the research of the old certain kind of berries not, and wherein the research that processes raw material of the not old certain kind of berries conduct of utilization is also being carried out.For obtaining the active ingredient in the not old certain kind of berries fruit, adopt usually at present and extract not old certain kind of berries concentrate and the fragrant extract of the not old certain kind of berries.
Summary of the invention
The technical problem to be solved in the present invention is, a kind of preparation method of not old certain kind of berries jelly is provided, and the not old certain kind of berries jelly that this method manufacturing forms not only can be used as delicious snacks, and has very high pharmacology health-care effect.
For solving above technical problem, the preparation method of a kind of not old certain kind of berries jelly provided by the present invention in turn includes the following steps: soaked agar 24 hours (1) in water; (2) agar after will soaking is heated to 90～100 ℃ with water, and agar is dissolved fully; (3) agar solution is cooled to 80～85 ℃ and keep, in agar solution, adds to mix after white sugar class and the malt sugar and obtain the agar liquid glucose; (4) in described agar liquid glucose, add not old certain kind of berries concentrate and mix, be heated to 100～105 ℃, obtain not old certain kind of berries mixed sugar liquid; (5) described not old certain kind of berries mixed sugar liquid is poured into cooling at normal temperatures in the little jelly dish, until being fixed into gelatinous not old certain kind of berries jelly.
With respect to prior art, the present invention has obtained following beneficial effect: agar is to be difficult to dissolving below 80～85 ℃, so will be higher than this temperature it to be dissolved, adding white sugar class and malt sugar at agar solution, this moment, temperature will be kept 80～85 ℃, was beneficial to white sugar class and malt sugar and combined equably with agar.The jelly that this method manufacturing forms can allow the consumer when can absorbing the pharmaceutical component of the old certain kind of berries not, there is not the original tart flavour of the not old certain kind of berries, the taste and the fragrance that have kept jelly attract the consumer, delicious food sense with jelly itself, men and women, old and young no matter particularly can be used as child's snacks; The not old certain kind of berries is made jelly, can improve commodity of products according to the taste and the color sensation manufacturing of taste and preference.
As preferred version of the present invention, in described step (5), earlier described not old certain kind of berries mixed sugar liquid is cooled off at normal temperatures, in cooling procedure, in not old certain kind of berries mixed sugar liquid, add the fragrant extract of the not old certain kind of berries, be poured into again after stirring evenly and continue cooling in the jelly dish.After adding the fragrant extract of the not old certain kind of berries, the not old certain kind of berries jelly of making has better fragrance and mouthfeel.
As preferred version of the present invention, the weight ratio of the water described in the manufacture process, agar, white sugar class, malt sugar, not old certain kind of berries concentrate, the fragrant extract of the not old certain kind of berries is water: agar: white sugar class: malt sugar: not old certain kind of berries concentrate: the fragrant extract of the not old certain kind of berries=240: (3～5): (110～130): (100～120): (15～20): (0.1～0.5).Do not contain the not tart flavour of the old certain kind of berries in the jelly that forms by this proportioning manufacturing, can keep the taste and the fragrance of jelly, color is more pleasant, and pol is low, modest viscosity, whole synthesis degree and chew sense well.
As the present invention further optimization scheme, the weight ratio of described water, agar, white sugar class, malt sugar, not old certain kind of berries concentrate, the fragrant extract of the not old certain kind of berries is water: agar: white sugar class: malt sugar: not old certain kind of berries concentrate: the fragrant extract of the not old certain kind of berries=240: 3: 120: 120: 20: 0.3.By the jelly that this proportioning manufacturing forms, the whole synthesis degree is best.
As the present invention further optimization scheme, the weight ratio of described water, agar, white sugar class, malt sugar, not old certain kind of berries concentrate, the fragrant extract of the not old certain kind of berries is water: agar: white sugar class: malt sugar: not old certain kind of berries concentrate: the fragrant extract of the not old certain kind of berries=240: 5: 130: 110: 20: 0.5.The jelly that forms by this proportioning manufacturing, fragrance, color, chew aspect the sense best.
As preferred version of the present invention, described not old certain kind of berries concentrate is made by following method: not old certain kind of berries fruit juice is placed in-80 ℃ the environment after the IQF, moisture exists with the form of ice, in the freeze dehydration machine, will ice separation then and obtain not old certain kind of berries powder, produce not old certain kind of berries concentrate with this not old certain kind of berries powder again.After the cryogenic freezing dehydration, it is in order to guarantee that the pharmaceutical component that the not old certain kind of berries contains can be not destroyed, also can to keep the not taste and the freshness of the old certain kind of berries that the powder of formation is produced not old certain kind of berries concentrate.
As preferred version of the present invention, described white sugar class can in white sugar, glucose or the maltose one or two.
Another technical problem that the present invention will solve is, a kind of not old certain kind of berries jelly is provided, and not only can be used as delicious snacks, and has very high pharmacology health-care effect.
For solving above technical problem, the manufacturing step of a kind of not old certain kind of berries jelly provided by the present invention is as follows successively: soaked agar 24 hours (1) in water; (2) agar after will soaking is heated to 90～100 ℃ with water, and agar is dissolved fully; (3) agar solution is cooled to 80～85 ℃ and keep, in agar solution, adds to mix after white sugar class and the malt sugar and obtain the agar liquid glucose; (4) in described agar liquid glucose, add not old certain kind of berries concentrate and mix, be heated to 100～105 ℃, obtain not old certain kind of berries mixed sugar liquid; (5) described not old certain kind of berries mixed sugar liquid is poured into cooling at normal temperatures in the little jelly dish, until being fixed into gelatinous not old certain kind of berries jelly.
With respect to prior art, the present invention has obtained following beneficial effect: agar is to be difficult to dissolving below 80～85 ℃, so will be higher than this temperature it to be dissolved, adding white sugar class and malt sugar at agar solution, this moment, temperature will be kept 80～85 ℃, was beneficial to white sugar class and malt sugar and combined equably with agar.This not old certain kind of berries jelly can allow the consumer when can absorbing the pharmaceutical component of the old certain kind of berries not, do not have the original tart flavour of the not old certain kind of berries, the taste and the fragrance that have kept jelly attract the consumer, have the delicious food sense of jelly itself, men and women, old and young no matter particularly can be used as child's snacks; The not old certain kind of berries is made jelly, can improve commodity of products according to the taste and the color sensation manufacturing of taste and preference.
As preferred version of the present invention, in described step (5), earlier described not old certain kind of berries mixed sugar liquid is cooled off at normal temperatures, in cooling procedure, in not old certain kind of berries mixed sugar liquid, add the fragrant extract of the not old certain kind of berries, be poured into again after stirring evenly and continue cooling in the jelly dish.After adding the fragrant extract of the not old certain kind of berries, the not old certain kind of berries jelly of making has better fragrance and mouthfeel.
As preferred version of the present invention, the weight ratio of the water described in the manufacture process, agar, white sugar class, malt sugar, not old certain kind of berries concentrate, the fragrant extract of the not old certain kind of berries is water: agar: white sugar class: malt sugar: not old certain kind of berries concentrate: the fragrant extract of the not old certain kind of berries=240: (3～5): (110～130): (100～120): (15～20): (0.1～0.5).Do not contain the not tart flavour of the old certain kind of berries in the jelly that forms by this proportioning manufacturing, can keep the taste and the fragrance of jelly, color is more pleasant, and pol is low, modest viscosity, whole synthesis degree and chew sense well.
As the present invention further optimization scheme, the weight ratio of described water, agar, white sugar class, malt sugar, not old certain kind of berries concentrate, the fragrant extract of the not old certain kind of berries is water: agar: white sugar class: malt sugar: not old certain kind of berries concentrate: the fragrant extract of the not old certain kind of berries=240: 3: 120: 120: 20: 0.3.By the jelly that this proportioning manufacturing forms, the whole synthesis degree is best.
As the present invention further optimization scheme, the weight ratio of described water, agar, white sugar class, malt sugar, not old certain kind of berries concentrate, the fragrant extract of the not old certain kind of berries is water: agar: white sugar class: malt sugar: not old certain kind of berries concentrate: the fragrant extract of the not old certain kind of berries=240: 5: 130: 110: 20: 0.5.The jelly that forms by this proportioning manufacturing, fragrance, color, chew aspect the sense best.
As preferred version of the present invention, described not old certain kind of berries concentrate is made by following method: not old certain kind of berries fruit juice is placed in-80 ℃ the environment after the IQF, moisture exists with the form of ice, in the freeze dehydration machine, will ice separation then and obtain not old certain kind of berries powder, produce not old certain kind of berries concentrate with this not old certain kind of berries powder again.After the cryogenic freezing dehydration, it is in order to guarantee that the pharmaceutical component that the not old certain kind of berries contains can be not destroyed, also can to keep the not taste and the freshness of the old certain kind of berries that the powder of formation is produced not old certain kind of berries concentrate.
The specific embodiment
Below with example the present invention is described, but the invention is not restricted to this several examples.
The manufacturing step of not old certain kind of berries jelly is as follows successively: soaked agar 24 hours (1) in water; (2) agar after will soaking is heated to 90～100 ℃ with water, and agar is dissolved fully; (3) agar solution is cooled to 80～85 ℃ and keep, in agar solution, adds to mix after white sugar class and the malt sugar and obtain the agar liquid glucose; (4) in the agar liquid glucose, add not old certain kind of berries concentrate and mix, be heated to 100～105 ℃, obtain not old certain kind of berries mixed sugar liquid; (5) earlier not old certain kind of berries mixed sugar liquid is cooled off at normal temperatures, in cooling procedure, preferably in not old certain kind of berries mixed sugar liquid, added the fragrant extract of the not old certain kind of berries, after stirring evenly, not old certain kind of berries mixed sugar liquid is poured in the little jelly dish, in room temperature, fixed 12 hours, form gelatinous not old certain kind of berries jelly.
The white sugar class can in white sugar, glucose or the maltose one or two.Not old certain kind of berries concentrate is made by following method: not old certain kind of berries fruit juice is placed in-80 ℃ the environment after the IQF, moisture exists with the form of ice, in the freeze dehydration machine, will ice then to separate and obtain not old certain kind of berries powder, produce not old certain kind of berries concentrate with this not old certain kind of berries powder again, the pharmaceutical component that the not old certain kind of berries is contained can be not destroyed, can keep the not taste and the freshness of the old certain kind of berries yet.
Each proportion of raw materials such as table 1:
Table 1
The not old certain kind of berries jelly of making according to the method for above-mentioned example, carry out the test carrying out fragrance, color, pol, viscosity, comprehensively spend, chew six projects such as sense with adult men and women 20 objects by name, 5 fens point systems of cut in the employing are estimated best to 5 minutes, general gives 3 fens, very poorly gives 1 fen.Its result is reflected in the table 2.In order to prevent to disturb, taste a kind and must gargle later, have a rest and taste next kind again after 10 minutes, just can make fair evaluation like this.
Table 2
| Inspection item | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Fragrance | 3.27±1.03 | 2.97±0.92 | 3.40±1.06 | 2.60±0.91 | 2.97±1.19 |
| Colourity | 3.00±1.13 | 3.67±0.62 | 3.87±1.06 | 3.33±1.18 | 2.40±1.12 |
| Pol | 3.00±0.76 | 3.00±0.54 | 3.47±0.52 | 3.60±1.30 | 3.53±1.25 |
| Chew sense | 3.73±0.97 | 3.33±0.90 | 3.60±1.12 | 2.33±0.72 | 2.20±1.01 |
| Viscosity | 2.67±0.72 | 3.07±0.70 | 2.06±0.12 | 3.47±0.99 | 4.07±1.28 |
| Comprehensive degree | 2.67±0.72 | 3.33±0.82 | 3.27±1.62 | 2.87±0.74 | 2.73±1.16 |
As can be seen from Table 2, the result of the fragrance of not old certain kind of berries jelly is example 4 minimum branches, example 3 best results, colourity is that example 3 is the highest, example 5 minimum branches, pol big difference between each example, chewing sense is that example 1 and example 3 are than example 4 and 5 mark height, wherein example 1 is that mark is the highest, and viscosity is example 5 best results, and the whole synthesis degree is that example 2 is best.
Comprehensive not old certain kind of berries jelly to chew sense very important, use and chew sense well, the raw material that pol is low, example 2 is optimum in the example, example 3 is also proper.
In addition to the implementation, the present invention can also have other embodiments, also can replace with not old certain kind of berries inspissated juice as the fragrant extract of the not old certain kind of berries, and this moment is because sugariness increases the amount of putting into of minimizing sugar that will be suitable.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop in the protection domain of requirement of the present invention.
Claims (9)
1. the preparation method of not old certain kind of berries jelly is characterized in that, this preparation method in turn includes the following steps: soaked agar 24 hours (1) in water; (2) agar after will soaking is heated to 90 ℃～100 ℃ with water, and agar is dissolved fully; (3) agar solution is cooled to 80 ℃～85 ℃ and keep, in agar solution, adds to mix after white sugar class and the malt sugar and obtain the agar liquid glucose; (4) in described agar liquid glucose, add not old certain kind of berries concentrate and mix, be heated to 100 ℃～105 ℃, obtain not old certain kind of berries mixed sugar liquid; (5) described not old certain kind of berries mixed sugar liquid is poured into cooling at normal temperatures in the little jelly dish, until being fixed into gelatinous not old certain kind of berries jelly.
2. the preparation method of not old certain kind of berries jelly according to claim 1, it is characterized in that, in described step (5), earlier described not old certain kind of berries mixed sugar liquid is cooled off at normal temperatures, in cooling procedure, in not old certain kind of berries mixed sugar liquid, add the fragrant extract of the not old certain kind of berries, be poured into again after stirring evenly and continue cooling in the jelly dish.
3. the preparation method of not old certain kind of berries jelly according to claim 2, it is characterized in that, the weight ratio of the water described in the manufacture process, agar, white sugar class, malt sugar, not old certain kind of berries concentrate, the fragrant extract of the not old certain kind of berries is water: agar: white sugar class: malt sugar: not old certain kind of berries concentrate: the fragrant extract of the not old certain kind of berries=240: (3～5): (110～130): (100～120): (15～20): (0.1～0.5).
4. the preparation method of not old certain kind of berries jelly according to claim 3, it is characterized in that, the weight ratio of described water, agar, white sugar class, malt sugar, not old certain kind of berries concentrate, the fragrant extract of the not old certain kind of berries is water: agar: white sugar class: malt sugar: not old certain kind of berries concentrate: the fragrant extract of the not old certain kind of berries=240: 3: 120: 120: 20: 0.3.
5. the preparation method of not old certain kind of berries jelly according to claim 3, it is characterized in that, the weight ratio of described water, agar, white sugar class, malt sugar, not old certain kind of berries concentrate, the fragrant extract of the not old certain kind of berries is water: agar: white sugar class: malt sugar: not old certain kind of berries concentrate: the fragrant extract of the not old certain kind of berries=240: 5: 130: 110: 20: 0.5.
6. according to the preparation method of each described not old certain kind of berries jelly in the claim 1 to 5, it is characterized in that, described not old certain kind of berries concentrate is made by following method: not old certain kind of berries fruit juice is placed in-80 ℃ the environment after the IQF, moisture exists with the form of ice, in the freeze dehydration machine, will ice separation then and obtain not old certain kind of berries powder, produce not old certain kind of berries concentrate with this not old certain kind of berries powder again.
7. according to the preparation method of each described not old certain kind of berries jelly in the claim 1 to 5, it is characterized in that, described white sugar class can in white sugar, glucose or the maltose one or two.
8. not old certain kind of berries jelly is characterized in that, this not old certain kind of berries jelly is formed by each described preparation method manufacturing in the claim 1 to 5.
9. not old certain kind of berries jelly according to claim 8, it is characterized in that, described not old certain kind of berries concentrate is made by following method: not old certain kind of berries fruit juice is placed in-80 ℃ the environment after the IQF, moisture exists with the form of ice, in the freeze dehydration machine, will ice separation then and obtain not old certain kind of berries powder, produce not old certain kind of berries concentrate with this not old certain kind of berries powder again.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105397372A CN101991033A (en) | 2010-11-11 | 2010-11-11 | Aronia melanocarpa jelly and preparation method thereof |
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| CN2010105397372A CN101991033A (en) | 2010-11-11 | 2010-11-11 | Aronia melanocarpa jelly and preparation method thereof |
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Cited By (4)
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| CN103202417A (en) * | 2013-04-22 | 2013-07-17 | 青岛利邦达海洋科技有限公司 | Absorbable agar jelly |
| CN104366168A (en) * | 2014-11-20 | 2015-02-25 | 浙江良泰水产有限公司 | Method for preparing gracilaria lemaneiformis jelly |
| CN106490478A (en) * | 2016-10-13 | 2017-03-15 | 张辉 | A kind of casing fruit pudding and preparation method thereof |
| CN111685298A (en) * | 2019-03-15 | 2020-09-22 | 吉林省绿色食品工程研究院 | A compound Chinese medicinal jelly prepared from Aronia melanocarpa as main material |
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| CN106490478A (en) * | 2016-10-13 | 2017-03-15 | 张辉 | A kind of casing fruit pudding and preparation method thereof |
| CN111685298A (en) * | 2019-03-15 | 2020-09-22 | 吉林省绿色食品工程研究院 | A compound Chinese medicinal jelly prepared from Aronia melanocarpa as main material |
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Application publication date: 20110330 |