CN103976206B - Jelly of a kind of alternative breakfast and preparation method thereof - Google Patents
Jelly of a kind of alternative breakfast and preparation method thereof Download PDFInfo
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- CN103976206B CN103976206B CN201410240128.5A CN201410240128A CN103976206B CN 103976206 B CN103976206 B CN 103976206B CN 201410240128 A CN201410240128 A CN 201410240128A CN 103976206 B CN103976206 B CN 103976206B
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 31
- 239000008274 jelly Substances 0.000 title claims abstract description 31
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 102000008186 Collagen Human genes 0.000 claims abstract description 21
- 108010035532 Collagen Proteins 0.000 claims abstract description 21
- 229920001436 collagen Polymers 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 19
- 235000013311 vegetables Nutrition 0.000 claims abstract description 19
- 241000251468 Actinopterygii Species 0.000 claims abstract description 18
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 17
- 241000238366 Cephalopoda Species 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 238000004040 coloring Methods 0.000 claims abstract description 15
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000276331 Citrus maxima Species 0.000 claims abstract description 14
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 14
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 14
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- 240000007049 Juglans regia Species 0.000 claims abstract description 14
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 14
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- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 14
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- 239000011670 zinc gluconate Substances 0.000 claims abstract description 14
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- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 13
- 244000028550 Auricularia auricula Species 0.000 claims abstract description 12
- 235000000023 Auricularia auricula Nutrition 0.000 claims abstract description 12
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 12
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- 102000004190 Enzymes Human genes 0.000 claims description 22
- 229940088598 enzyme Drugs 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000706 filtrate Substances 0.000 claims description 18
- 108010059892 Cellulase Proteins 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 15
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- 108090000526 Papain Proteins 0.000 claims description 13
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- 238000002386 leaching Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
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- 244000221633 Brassica rapa subsp chinensis Species 0.000 claims description 6
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- 241000031003 Monascus ruber Species 0.000 claims description 6
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- 235000013372 meat Nutrition 0.000 claims description 6
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- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
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- 235000019418 amylase Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 244000298715 Actinidia chinensis Species 0.000 claims description 4
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 4
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
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- 238000001914 filtration Methods 0.000 claims description 4
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- 108091005804 Peptidases Proteins 0.000 claims description 2
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- 238000002156 mixing Methods 0.000 claims 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 244000241257 Cucumis melo Species 0.000 claims 1
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- 244000067505 Xanthium strumarium Species 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
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- 241000221377 Auricularia Species 0.000 description 2
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- 239000008187 granular material Substances 0.000 description 2
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- 229920002521 macromolecule Polymers 0.000 description 2
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- 210000000813 small intestine Anatomy 0.000 description 2
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- 238000001291 vacuum drying Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 235000015895 biscuits Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- -1 decoction liquor Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
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- 230000003203 everyday effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
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- 239000010977 jade Substances 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
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- 239000000661 sodium alginate Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses jelly of a kind of alternative breakfast and preparation method thereof, jelly raw material is: 50 parts of bone collagens, royal jelly 15-20 part, rose 15-20 part, sweet osmanthus 5-10 part, auricularia auriculajudae 5-10 part, walnut powder 5-10 part, tamarind 1-5 part, balloonflower root 1-5 part, Poria cocos 10-15 part, longan 1-5 part, sesame 1-5 part, red date 5-10 part, fruit 20-25 part, vegetables 15-20 part, red colouring agent for food, also used as a Chinese medicine 5-10 part, shaddock ped 1-5 part, pearl powder 1-5 part, bean dregs 10-15 part, wheat bran 5-10 part, yolk 5-10 part, marine alga 10-15 part, squid liver 5-10 part, fish-bone 1-5 part, fish-skin 1-5 part, fish scale 1-5 part, calcium gluconae 1-5 part, zinc gluconate 0.1-0.3 part. the present invention can substitute breakfast, takes and carry convenient.
Description
Technical field
The present invention relates to a kind of health food that contains collagen, be specifically related to a kind of alternative breakfast and preparationMethod, belongs to food and health product technology field.
Background technology
Jelly is a kind of west food, and it generally by thickener (sodium alginate, agar, edible gelatin, carragheen etc.) alsoAdd each nutritional labeling, essence, colouring agent, sweetener etc. to be prepared from. Although jelly outward appearance is lovely, generally its instituteThe nutriment containing too lacks, and has therefore increased again in recent years milk, chocolate and some other in the composition of jellyNutriment, thus in the situation that meeting people's oral erotism, be also unlikely to cause nutritional deficiency.
Modern society's work rhythm is fast, and a lot of white collars have little time to cook breakfast morning, and the breakfast that sell outside is mostly unhygienic again,This is very unfavorable for health. And the food such as some biscuits are because not comprehensive nutrition also cannot meet breakfast requirement.
Summary of the invention
The object of this invention is to provide a kind of jelly of alternative breakfast, its sweet mouthfeel is smooth, take with easy to carry,And nutritious, can provide sufficient nutritional labeling for human body, can be used as breakfast edible, save time and safety and Health.
Another object of the present invention is to provide the preparation method of this jelly, and the method is simple, adds special each raw materialWork, has fully extracted the nutritional labeling in raw material, make its mouthfeel, nutrition better, and product success rate is high, is convenient to the large life of industrializationProduce.
Product of the present invention, mainly for female consumer, is achieved through the following technical solutions:
The jelly of alternative breakfast, is characterized in that comprising the raw material of following weight portion: 50 parts of bone collagens, queen beeSlurry 15-20 part, rose 15-20 part, sweet osmanthus 5-10 part, auricularia auriculajudae 5-10 part, walnut powder 5-10 part, tamarind 1-5 part, balloonflower root 1-5 part,Poria cocos 10-15 part, longan 1-5 part, sesame 1-5 part, red date 5-10 part, fruit 20-25 part, vegetables 15-20 part, red colouring agent for food, also used as a Chinese medicine 5-10Part, shaddock ped 1-5 part, pearl powder 1-5 part, bean dregs 10-15 part, wheat bran 5-10 part, yolk 5-10 part, marine alga 10-15 part, squid liverDirty 5-10 part, fish-bone 1-5 part, fish-skin 1-5 part, fish scale 1-5 part, calcium gluconae 1-5 part, zinc gluconate 0.1-0.3 part.
In above-mentioned formula, each raw material combines according to specific proportions, and best results preferably includes the raw material of following weight portion:50 parts of bone collagens, 18 parts of royal jelly, 18 parts, rose, 6 parts of sweet osmanthus, 6 parts, auricularia auriculajudae, 6 parts of walnut powders, 4 parts of tamarinds, 4 parts of balloonflower roots,11 parts, Poria cocos, 2 parts of longan, 2 parts of sesames, 8 parts of red dates, 22 parts of fruit, 18 parts of vegetables, 8 parts, red colouring agent for food, also used as a Chinese medicine, 4 parts of shaddock peds, 2 parts of pearl powders,14 parts, bean dregs, 6 parts, wheat bran, 8 parts, yolk, 12 parts of marine algas, 8 parts of squid livers, 3 parts of fish-bones, 3 parts, fish-skin, 3 parts, fish scale, glucose3 parts of acid calcium, 0.2 part of zinc gluconate.
In above-mentioned formula, fruit is the mixture of coconut meat, strawberry and Kiwi berry; Vegetables are spinach, pakchoi, tomatoMixture.
In above-mentioned formula, fish-bone used, fish-skin and fish scale are preferably fish-bone, fish scale and the fish-skin of saltwater fish, for example Luo FeiFish, yellow croaker, hairtail etc.
The preparation method of the jelly of the alternative breakfast of the present invention, comprises the following steps:
(1) auricularia auriculajudae, tamarind, balloonflower root, Poria cocos, longan, red date powder are broken into fine powder, add its quality 3-5 water doubly, microwaveExtract 2-3h;
(2) after Microwave Extraction, filter, in extract, add papain and cellulase, enzymolysis at 50-60 DEG C0.5-1h, enzymolysis carries out the cold enzyme that goes out later, filters, and gets filtrate for subsequent use;
(3) rose, sweet osmanthus, shaddock ped are pulverized, added its quality 5-6 decocting doubly to boil 2-3h, leaching filtrate is for subsequent use excessively;
(4) fruit, vegetables are cut into small pieces, mix with sesame, add they quality 3-4 water doubly to squeeze into juice, to gainedIn juice, add calcium gluconae and zinc gluconate, stir, then add Mixed Microbes according to the inoculum concentration of 3-5%,28-35 DEG C of bottom fermentation 10-12h, the rear filtration of having fermented, gets filtrate for subsequent use;
(5) red colouring agent for food, also used as a Chinese medicine, bean dregs, yolk, marine alga, squid liver, fish-bone, fish-skin, fish scale are cleaned, shredded, then by themMix with wheat bran, add they quality 6-8 water doubly in mixture, heating poach, stops mixed liquor after water boiling 15minTemperature adds cellulase, pectase and amylase while being down to 35-50 DEG C, enzymolysis 0.5-1h, and enzymolysis carries out the cold enzyme that goes out later; SoAfter temperature is controlled to 30-45 DEG C, in mixed liquor, add papain, trypsase and lipase, enzymolysis 1.5-2.5h,Enzymolysis carries out the cold enzyme that goes out later, filters;
(6) by the filtrate of step (5) according to the inoculum concentration inoculation yeast bacterium of 5-8%, 25-30 DEG C fermentation 3-4h, cross leachingFiltrate is for subsequent use;
(7) solution of step (2), (3), (4), (6) is mixed, add in vacuum decker, cryogenic vacuum is concentrated into former2/3 of volume;
(8) in concentrate, add bone collagen, royal jelly, walnut powder and pearl powder, be heated to 50-60 DEG C and make each one-tenthPoint fully dissolve, then solution is poured in mould, obtain jelly after cooling.
In step (1), adopt Microwave Extraction, make active ingredient can be more fast, comprehensively soluble in water. Microwave powerFor 15-20w, microwave frequency is 2450MHz, and extraction temperature is 80-100 DEG C.
In step (2), by the effect of enzyme, macromolecular substances is degraded, the absorption of human body of being more convenient for. PapainConsumption is 1.5 ‰ of extract, and the consumption of cellulase is extract 3.5 ‰.
In step (4), the raw material such as fruit, vegetables is fermented by Mixed Microbes, it is unfavorable to have removed human body by fermentationComposition, the product after fermentation be more convenient for absorb. Mixed Microbes used is the mixture of saccharomycete, Bifidobacterium and monascus ruber,Saccharomycete: Bifidobacterium: the mass ratio of monascus ruber is 2.5:1:4.3.
In step (5), by heating, raw material is carried out to taste removal, by the effect of enzyme, macromolecular substances is degraded, moreBe convenient to absorption of human body. The consumption of cellulase be mixed liquor quality 0.5 ‰, the consumption of pectase is mixed liquor quality0.8 ‰, diastatic consumption is 1.5 ‰ of mixed liquor quality; The consumption of papain be mixed liquor quality 3.5 ‰, pancreasThe consumption of protease is 1.8 ‰ of mixed liquor quality, and the consumption of lipase is 0.8 ‰ of mixed liquor quality.
In step (6), further remove the fishy smell in raw material by fermenting.
In step (7), thickening temperature is 50-65 DEG C, and vacuum is 0.095-0.1MPa.
In step (2) and (5), cold enzyme inactivating method is: at room temperature, enzyme 4-7 minute goes out under 250-300MPa pressure.
The present invention breaks through traditional idea, and breakfast food is made to jelly shape, selects bone collagen as collagenRaw material, it is low one's share of expenses for a joint undertaking collagen, helps absorption, can run off by replenishing collagen, expands cell water space, for skin is mendedWater-filling part, softening skin cell, make skin more elasticity, Shui Run, gloss, compact. In addition, in formula, contain and multiple human body is hadThe composition of benefit, by the collaborative onset between them, can provide more comprehensive nutrition, both can play the effect of health care, again canBeautifying face and moistering lotion, is particularly suitable for women edible.
Every 20g of jelly of the present invention, eats 2-3 and can meet human body requirements every morning, simple and convenient. In addition, canCoordinate milk, soya-bean milk, fruit juice etc. edible together.
In raw material of the present invention, contain a large amount of vitamin, amino acid, trace element, dietary fiber, polysaccharide, carbon hydrateThing, the composition such as anti-oxidant, can provide comprehensive nutrition for body, also has short digestion composition, can promote stomach activity.
The present invention adopts special preparation method to process raw material, has well extracted the useful component in raw material,And removed the raw meat in raw material, waited bitterly for peculiar smell by processing, mouthfeel is better. In addition, with various bacterial strains or enzyme to raw material placeReason, makes the active ingredient in raw material be easier to be absorbed fast by human body, better effects if.
Advantage of the present invention is:
1, the present invention's uniqueness of filling a prescription, makes jelly shape by food, and mouthfeel is good, is easier to be accepted by consumer, takes and takesBe with convenient. Product comprehensive nutrition of the present invention, can substitute breakfast, has good beautifying face and moistering lotion and health-care effect.
2, in the present invention, contain collagen because the performance of collagen, in product without adding carragheen, gelatin etc.Thickener can be made into jelly, good moldability.
3, the raw material of the present invention using bone collagen as collagen, can not be subject to human body various enzymes after being eaten by human bodyAnd acid-base material hydrolysis, directly enter small intestine, absorbed by small intestine, enter fast blood circulation of human body system, performance biologyFunction.
4, the present invention can improve the cytoactive of human body on the whole, improves body immunity, ensures healthy.
Detailed description of the invention
Below, by specific embodiment, the present invention is further detailed, should be understood that, following explanation is onlyIn order to explain the present invention, its content is not limited. If no special instructions, the raw materials used weight that is of following embodimentPart.
The present invention's bone collagen used is purchased from Huzhou Zhenlu Biological Products Co., Ltd.; Cellulase, pectin usedEnzyme, amylase, lipase are selected from Ningxia jade of the He family Bioisystech Co., Ltd; Papain, trypsase used are selected fromPattern ocean, Shanghai biotechnology is sold parent company. Bacterial classification used is purchased from logical (Shanghai) bio tech ltd that sends.
Embodiment 1
Choose raw material according to following formula: 50 parts of bone collagens, 18 parts of royal jelly, 18 parts, rose, 6 parts of sweet osmanthus, auricularia auriculajudae 6Part, 6 parts of walnut powders, 4 parts of tamarinds, 4 parts of balloonflower roots, 11 parts, Poria cocos, 2 parts of longan, 2 parts of sesames, 8 parts of red dates, 22 parts of fruit, vegetables 18Part, 8 parts, red colouring agent for food, also used as a Chinese medicine, 4 parts of shaddock peds, 2 parts of pearl powders, 14 parts, bean dregs, 6 parts, wheat bran, 8 parts, yolk, 12 parts of marine algas, 8 parts of squid livers, fish3 parts, bone, 3 parts, fish-skin, 3 parts, fish scale, 3 parts of calcium gluconaes, 0.2 part of zinc gluconate. Described fruit is coconut meat, strawberry and macaqueThe mixture of peach; Vegetables are the mixture of spinach, pakchoi, tomato.
Adopt following methods to prepare jelly:
(1) auricularia auriculajudae, tamarind, balloonflower root, Poria cocos, longan, red date powder are broken into fine powder, add the water of 4 times of its quality, at 90 DEG CLower Microwave Extraction 2-3h, microwave power is 15-20w, microwave frequency is 2450MHz;
(2) after Microwave Extraction, filter, in extract, add papain and cellulase, enzymolysis 1h at 55 DEG C,Papain consumption is 1.5 ‰ of extract quality, and the consumption of cellulase is 3.5 ‰ of extract quality, after enzymolysisCarry out the cold enzyme that goes out (at room temperature, enzyme 4-7 minute goes out under 250-300MPa pressure), filter, get filtrate for subsequent use;
(3) rose, sweet osmanthus, shaddock ped are pulverized, added the decocting of 5 times of its quality to boil 2-3h, leaching filtrate is for subsequent use excessively;
(4) fruit, vegetables are cut into small pieces, mix with sesame, add the water of 3 times of their quality to squeeze into juice, to gained juiceIn liquid, add calcium gluconae and zinc gluconate, stir, then add saccharomycete, Bifidobacterium according to 4% inoculum concentrationWith the mixture (saccharomycete: Bifidobacterium: the mass ratio of monascus ruber is 2.5:1:4.3) of monascus ruber, at 30 DEG C of bottom fermentations11h, the rear filtration of having fermented, gets filtrate for subsequent use;
(5) marine alga, squid liver, fish-bone, fish-skin, fish scale are cleaned, chopping, then by they and red colouring agent for food, also used as a Chinese medicine, bean dregs, wheatBran, yolk mix, and add the water of 6 times of their quality in mixture, and heating poach stops after water boiling 15min, mixes liquid temperatureDegree add while being down to 45 DEG C cellulase, pectase and amylase (consumption of cellulase be mixed liquor quality 0.5 ‰, reallyThe consumption of glue enzyme is 0.8 ‰ of mixed liquor quality, diastatic consumption be mixed liquor quality 1.5 ‰), enzymolysis 0.5h, enzymolysisCarry out the cold enzyme that goes out later; Then temperature is controlled to 40 DEG C, in mixed liquor, adds papain, trypsase and lipase(consumption of papain be mixed liquor quality 3.5 ‰, tryptic consumption is 1.8 ‰ of mixed liquor quality, lipaseConsumption be mixed liquor quality 0.8 ‰), enzymolysis 2.5h, enzymolysis carries out the cold enzyme that goes out later, filter;
(6) by the filtrate of step (5) according to 8% inoculum concentration inoculation yeast bacterium, at 28 DEG C of fermentation 3-4h, cross leaching filtratesFor subsequent use;
(7) solution of step (2), (3), (4), (6) is mixed, add in vacuum decker, cryogenic vacuum is concentrated into former2/3 of volume, thickening temperature is 55 DEG C, vacuum is 0.095-0.1MPa;
(8) in concentrate, add bone collagen, royal jelly, walnut powder and pearl powder, be heated to 50-60 DEG C and make each one-tenthPoint fully dissolve, then solution is poured in mould, obtain jelly after cooling. Every granule jelly 20g.
Embodiment 2
Choose raw material according to following formula: 50 parts of bone collagens, 15 parts of royal jelly, 20 parts, rose, 5 parts of sweet osmanthus, auricularia auriculajudae10 parts, 5 parts of walnut powders, 5 parts of tamarinds, 1 part of balloonflower root, 15 parts, Poria cocos, 1 part of longan, 5 parts of sesames, 5 parts of red dates, 25 parts of fruit, vegetables15 parts, 10 parts, red colouring agent for food, also used as a Chinese medicine, 1 part of shaddock ped, 5 parts of pearl powders, 10 parts, bean dregs, 10 parts, wheat bran, 5 parts, yolk, 15 parts of marine algas, squid liver 5Part, 5 parts of fish-bones, 1 part, fish-skin, 5 parts, fish scale, 1 part of calcium gluconae, 0.3 part of zinc gluconate. Described fruit is coconut meat, strawberryMixture with Kiwi berry; Vegetables are the mixture of spinach, pakchoi, tomato.
Preparation method is with embodiment 1.
Embodiment 3
Choose raw material according to following formula: 50 parts of bone collagens, 20 parts of royal jelly, 15 parts, rose, 10 parts of sweet osmanthus, auricularia auriculajudae5 parts, 10 parts of walnut powders, 1 part of tamarind, 5 parts of balloonflower roots, 10 parts, Poria cocos, 5 parts of longan, 1 part of sesame, 10 parts of red dates, 20 parts of fruit, vegetables20 parts of dishes, 5 parts, red colouring agent for food, also used as a Chinese medicine, 5 parts of shaddock peds, 1 part of pearl powder, 15 parts, bean dregs, 5 parts, wheat bran, 10 parts, yolk, 10 parts of marine algas, squid liver10 parts, 1 part of fish-bone, 5 parts, fish-skin, 1 part, fish scale, 5 parts of calcium gluconaes, 0.1 part of zinc gluconate. Described fruit is coconut meat, grassThe mixture of the certain kind of berries and Kiwi berry; Vegetables are the mixture of spinach, pakchoi, tomato.
Preparation method is with embodiment 1.
Comparative example
Choose raw material according to following formula: 50 parts of bone collagens, 18 parts of royal jelly, 18 parts, rose, 6 parts of sweet osmanthus, auricularia auriculajudae 6Part, 6 parts of walnut powders, 4 parts of tamarinds, 4 parts of balloonflower roots, 11 parts, Poria cocos, 2 parts of longan, 2 parts of sesames, 8 parts of red dates, 22 parts of fruit, vegetables 18Part, 8 parts, red colouring agent for food, also used as a Chinese medicine, 4 parts of shaddock peds, 2 parts of pearl powders, 14 parts, bean dregs, 6 parts, wheat bran, 8 parts, yolk, 12 parts of marine algas, 8 parts of squid livers, fish3 parts, bone, 3 parts, fish-skin, 3 parts, fish scale, 3 parts of calcium gluconaes, 0.2 part of zinc gluconate. Described fruit is coconut meat, strawberry and macaqueThe mixture of peach; Vegetables are the mixture of spinach, pakchoi, tomato.
Preparation method is:
(1) rose, sweet osmanthus, longan, sesame, red date, fruit, vegetables, red colouring agent for food, also used as a Chinese medicine, marine alga are added water defibrination, obtains slurries;
(2), by tamarind, balloonflower root, Poria cocos, shaddock ped boiling, cross leaching decoction liquor;
(3) auricularia auriculajudae, bean dregs, wheat bran, yolk are added water defibrination, then 15-20min is boiled in heating, crosses leaching filtrate;
(4) by squid liver defibrination, vacuum drying, cleans up fish-bone, fish-skin, fish scale, and then vacuum drying pulverizesBecome fine powder;
(5), by above-mentioned slurries, decoction liquor, filtrate, the fine powder of squid liver, fish-bone, fish-skin, fish scale mixes, and adds gelatineFormer albumen, royal jelly, walnut powder, pearl powder, calcium gluconae and zinc gluconate, be heated to 50-60 DEG C and make each composition abundantDissolve, then solution is poured in mould, obtain jelly after cooling. Every granule jelly 20g.
Enumerate the effect experiment of a part of jelly of the present invention below.
One, sensory test
Choose at random 100 citizen and freely taste the product of the embodiment of the present invention 1 and comparative example at this city, embodiment 1 HeThe products material formula of comparative example is consistent, just preparation method's difference. Wherein mouthfeel must be divided into 1-10 and divides, and 1 point represents that mouthfeelPoor, 10 points represent that mouthfeel is best. All trial persons all represent sweet and tasty mouthful of product acid of the present invention, free from extraneous odour, and comparative example product toolHave some hardships, fishy smell, mouthfeel is not fine. Concrete score situation is as follows:
Two, effects of beautification and nourishing face research
Find 300 women at this city and carry out voluntary experiment, the age, the mean age was 32.5 years old between 25-45. WillAbove experimenter is equally divided into three groups according to skin, age state, no difference of science of statistics between each group. Each group experimenter eats respectivelyWith the jelly of embodiment 1,2,3. Take every day as breakfast, each 2 jelly. Take after 3 months, respectively organize experimenter and all feed backBreakfast is taken jelly of the present invention can resist hunger, takes that skin after jelly of the present invention becomes smooth, water is tender simultaneously, and the colour of skin moreAdd bright, healthy.
Claims (10)
1. the jelly of alternative breakfast, is characterized in that comprising the raw material of following weight portion: 50 parts of bone collagens, royal jelly15-20 part, rose 15-20 part, sweet osmanthus 5-10 part, auricularia auriculajudae 5-10 part, walnut powder 5-10 part, tamarind 1-5 part, balloonflower root 1-5 part, FuSiberian cocklebur 10-15 part, longan 1-5 part, sesame 1-5 part, red date 5-10 part, fruit 20-25 part, vegetables 15-20 part, red colouring agent for food, also used as a Chinese medicine 5-10 part,Shaddock ped 1-5 part, pearl powder 1-5 part, bean dregs 10-15 part, wheat bran 5-10 part, yolk 5-10 part, marine alga 10-15 part, squid liver5-10 part, fish-bone 1-5 part, fish-skin 1-5 part, fish scale 1-5 part, calcium gluconae 1-5 part, zinc gluconate 0.1-0.3 part;
Its preparation method comprises the following steps:
(1) auricularia auriculajudae, tamarind, balloonflower root, Poria cocos, longan, red date powder are broken into fine powder, add its quality 3-5 water doubly, Microwave Extraction2-3h；
(2) after Microwave Extraction, filter, in extract, add papain and cellulase, enzymolysis 0.5-at 50-60 DEG C1h, enzymolysis carries out the cold enzyme that goes out later, filters, and gets filtrate for subsequent use;
(3) rose, sweet osmanthus, shaddock ped are pulverized, added its quality 5-6 decocting doubly to boil 2-3h, leaching filtrate is for subsequent use excessively;
(4) fruit, vegetables are cut into small pieces, mix with sesame, add they quality 3-4 water doubly to squeeze into juice, to gained juiceIn add calcium gluconae and zinc gluconate, stir, then add Mixed Microbes according to the inoculum concentration of 3-5%, at 28-35DEG C bottom fermentation 10-12h, the rear filtration of having fermented, gets filtrate for subsequent use;
(5) marine alga, squid liver, fish-bone, fish-skin, fish scale are cleaned, chopping, then by they and red colouring agent for food, also used as a Chinese medicine, bean dregs, wheat bran, eggYellow mixing adds they quality 6-8 water doubly in mixture, and heating poach stops mixeding liquid temperature after water boiling 15minWhile being down to 35-50 DEG C, add cellulase, pectase and amylase, enzymolysis 0.5-1h, enzymolysis carries out the cold enzyme that goes out later; Then willTemperature is controlled at 30-45 DEG C, adds papain, trypsase and lipase, enzymolysis 1.5-2.5h, enzymolysis in mixed liquorCarry out the cold enzyme that goes out later, filter;
(6) by the filtrate of step (5) according to the inoculum concentration inoculation yeast bacterium of 5-8%, at 25-30 DEG C of fermentation 3-4h, cross leaching filtrateFor subsequent use;
(7) solution of step (2), (3), (4), (6) is mixed, add in vacuum decker, cryogenic vacuum is concentrated into original volume2/3;
(8) in concentrate, add bone collagen, royal jelly, walnut powder and pearl powder, be heated to 50-60 DEG C each composition is filledPoint dissolve, then solution is poured in mould, obtain jelly after cooling.
2. the jelly of alternative breakfast according to claim 1, is characterized in that comprising the raw material of following weight portion: ossein50 parts, albumen, 18 parts of royal jelly, 18 parts, rose, 6 parts of sweet osmanthus, 6 parts, auricularia auriculajudae, 6 parts of walnut powders, 4 parts of tamarinds, 4 parts of balloonflower roots, Poria cocos 11Part, 2 parts of longan, 2 parts of sesames, 8 parts of red dates, 22 parts of fruit, 18 parts of vegetables, 8 parts, red colouring agent for food, also used as a Chinese medicine, 4 parts of shaddock peds, 2 parts of pearl powders, bean dregs 14Part, 6 parts, wheat bran, 8 parts, yolk, 12 parts of marine algas, 8 parts of squid livers, 3 parts of fish-bones, 3 parts, fish-skin, 3 parts, fish scale, calcium gluconae 30.2 part of part, zinc gluconate.
3. the jelly of alternative breakfast according to claim 1 and 2, is characterized in that: fruit is coconut meat, strawberry and Kiwi berryMixture; Vegetables are the mixture of spinach, pakchoi and tomato.
4. a preparation method for the jelly of the alternative breakfast described in claim 1 or 2, is characterized in that comprising the following steps:
(1) auricularia auriculajudae, tamarind, balloonflower root, Poria cocos, longan, red date powder are broken into fine powder, add its quality 3-5 water doubly, Microwave Extraction2-3h；
(2) after Microwave Extraction, filter, in extract, add papain and cellulase, enzymolysis 0.5-at 50-60 DEG C1h, enzymolysis carries out the cold enzyme that goes out later, filters, and gets filtrate for subsequent use;
(3) rose, sweet osmanthus, shaddock ped are pulverized, added its quality 5-6 decocting doubly to boil 2-3h, leaching filtrate is for subsequent use excessively;
(4) fruit, vegetables are cut into small pieces, mix with sesame, add they quality 3-4 water doubly to squeeze into juice, to gained juiceIn add calcium gluconae and zinc gluconate, stir, then add Mixed Microbes according to the inoculum concentration of 3-5%, at 28-35DEG C bottom fermentation 10-12h, the rear filtration of having fermented, gets filtrate for subsequent use;
(5) marine alga, squid liver, fish-bone, fish-skin, fish scale are cleaned, chopping, then by they and red colouring agent for food, also used as a Chinese medicine, bean dregs, wheat bran, eggYellow mixing adds they quality 6-8 water doubly in mixture, and heating poach stops mixeding liquid temperature after water boiling 15minWhile being down to 35-50 DEG C, add cellulase, pectase and amylase, enzymolysis 0.5-1h, enzymolysis carries out the cold enzyme that goes out later; Then willTemperature is controlled at 30-45 DEG C, adds papain, trypsase and lipase, enzymolysis 1.5-2.5h, enzymolysis in mixed liquorCarry out the cold enzyme that goes out later, filter;
(6) by the filtrate of step (5) according to the inoculum concentration inoculation yeast bacterium of 5-8%, at 25-30 DEG C of fermentation 3-4h, cross leaching filtrateFor subsequent use;
(7) solution of step (2), (3), (4), (6) is mixed, add in vacuum decker, cryogenic vacuum is concentrated into original volume2/3;
(8) in concentrate, add bone collagen, royal jelly, walnut powder and pearl powder, be heated to 50-60 DEG C each composition is filledPoint dissolve, then solution is poured in mould, obtain jelly after cooling.
5. preparation method according to claim 4, is characterized in that: in step (1), microwave power is 15-20w, Microwave FrequencyRate is 2450MHz, and extraction temperature is 80-100 DEG C.
6. preparation method according to claim 4, is characterized in that: in step (2), papain consumption is extract matter1.5 ‰ of amount, the consumption of cellulase is 3.5 ‰ of extract quality.
7. preparation method according to claim 4, is characterized in that: in step (4), Mixed Microbes used is saccharomycete, bifidThe mixture of bacillus and monascus ruber, saccharomycete: Bifidobacterium: the mass ratio of monascus ruber is 2.5:1:4.3.
8. preparation method according to claim 4, is characterized in that: in step (5), the consumption of cellulase is mixed liquor matterAmount 0.5 ‰, the consumption of pectase is 0.8 ‰ of mixed liquor quality, diastatic consumption is 1.5 ‰ of mixed liquor quality; WoodThe consumption of melon protease be mixed liquor quality 3.5 ‰, tryptic consumption is 1.8 ‰ of mixed liquor quality, lipaseConsumption is 0.8 ‰ of mixed liquor quality.
9. preparation method according to claim 4, is characterized in that: in step (7), thickening temperature is 50-65 DEG C, vacuumFor 0.095-0.1MPa.
10. preparation method according to claim 4, is characterized in that: in step (2) and (5), cold enzyme inactivating method is: in chamberUnder temperature, enzyme 4-7 minute goes out under 250-300MPa pressure.
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| KR100630865B1 (en) * | 2005-02-04 | 2006-10-02 | 강릉대학교산학협력단 | Process for manufacturing Jelly product using squid-peel |
| CN1849911A (en) * | 2006-05-23 | 2006-10-25 | 大连础明生物科技有限公司 | Fruit jelly containing full-valence animal bone powder |
| CN102178133A (en) * | 2011-04-26 | 2011-09-14 | 佛山科学技术学院 | Compound type fish scale and shaddock ped jelly and processing method thereof |
| 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 |
| CN103564474A (en) * | 2013-10-17 | 2014-02-12 | 青岛金佳慧食品有限公司 | Beauty treatment food for enhancing skin elasticity |
| CN103564465A (en) * | 2013-10-17 | 2014-02-12 | 青岛金佳慧食品有限公司 | Beauty treatment food for women |
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