CN104187234A - Black soybean healthcare jelly capable of clearing summer heat and preparation method of black soybean healthcare jelly - Google Patents
Black soybean healthcare jelly capable of clearing summer heat and preparation method of black soybean healthcare jelly Download PDFInfo
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- CN104187234A CN104187234A CN201410424166.6A CN201410424166A CN104187234A CN 104187234 A CN104187234 A CN 104187234A CN 201410424166 A CN201410424166 A CN 201410424166A CN 104187234 A CN104187234 A CN 104187234A
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- 244000068988 Glycine max Species 0.000 title claims abstract description 133
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 81
- 235000015110 jellies Nutrition 0.000 title claims abstract description 45
- 239000008274 jelly Substances 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 80
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 79
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- 239000008267 milk Substances 0.000 claims abstract description 55
- 210000004080 milk Anatomy 0.000 claims abstract description 55
- 239000002253 acid Substances 0.000 claims abstract description 31
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- 230000001070 adhesive effect Effects 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 22
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 22
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 22
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 22
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 239000006286 aqueous extract Substances 0.000 claims description 52
- 150000001875 compounds Chemical class 0.000 claims description 28
- 238000001914 filtration Methods 0.000 claims description 18
- 238000002791 soaking Methods 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 6
- 239000008236 heating water Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 235000019154 vitamin C Nutrition 0.000 abstract 1
- 239000011718 vitamin C Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000000499 gel Substances 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000209477 Nymphaeaceae Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses black soybean healthcare jelly capable of clearing summer heat and a preparation method of black soybean healthcare jelly. The black soybean healthcare jelly is prepared from the following raw materials in parts by weight: 85-95 parts of black soybean milk, 5-15 parts of lotus plumule water extract liquid, complex adhesive, complex acid, white granulated sugar and potassium sorbate, wherein the complex adhesive, the complex acid, the white granulated sugar and the potassium sorbate are respectively account for 1.0-1.6%, 0.1-0.2%, 8-12% and 0.05% of the total weight of the black soybean milk and the lotus plumule water extract liquid; the complex adhesive is prepared from carrageenan and xanthan gum in a weight ratio of 15:1 by virtue of mixing and boiling water bath; and the complex acid is prepared from citric acid and lactic acid in a weight ratio of 40:1 by virtue of mixing. The preparation method comprises the following steps: (1) the preparation of the black soybean milk, (2) the preparation of the lotus plumule water extract liquid, and (3) the preparation of the jelly. The jelly disclosed by the invention is prepared by taking black soybeans and lotus palmules as raw materials, so that the shortage that traditional jelly is lack of nutrients such as protein and vitamin C is made up for, the nutritive value of the jelly is improved, the jelly has the function of clearing the summer heat, the preparation method is simple and feasible and the preparation cost is low.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of black soybean health-care fruit jelly that can clearing away summerheat and preparation method thereof.
Background technology
Black soybean is the black seed of legume soybean, and the sweet property of taste is flat, nutritious, contains the multiple nutritional components such as protein, fat, vitamin, trace element, has again multiple biologically active position, as studies on black soybean pigment, black soya bean polysaccharide and isoflavones etc. simultaneously.There is high protein, characteristic low in calories, have invigorate blood circulation, Li Shui, dispel the wind, clearing heat and detoxicating, the effect of nourishing strong blood.
Lotus nut, is the green plumule of the mature seed of nymphaeaceae plant lotus, and nature and flavor hardship is cold, has clearing away the heart fire and tranquillizing, reduce phlegm and internal heat, and hemostasis, effect of step-down degrease.
Jelly is a kind of leisure food, is loved by the people with its smooth mouthfeel and pleasant taste.Along with growth in the living standard, people require leisure food not only to want safety and sanitation, tasty, also should have certain health care.Midsummer is scorching; heat is unbearable; often can make people occur the malaise symptoms such as thirsty vexed, apocleisis, insomnia; the jelly of making as raw material taking black soybean and lotus nut at present is not also reported; particularly hot summer, people's ratio is easier to get angry, even heatstroke; and general jelly does not have the function of clearing away summerheat, therefore develop taking black soybean and lotus nut as the health-care fruit jelly with clearing away summerheat effect of raw material and will have very large market prospects.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of black soybean health-care fruit jelly that can clearing away summerheat is provided, jelly of the present invention, is of high nutritive value, unique flavor and have the effect of clearing away summerheat.
Another object of the present invention is to provide the preparation method of above-mentioned jelly.
The present invention adopts following technical scheme to achieve these goals:
Black soybean health-care fruit jelly that can clearing away summerheat, is made up of the raw material of following weight portion: black soybean soya-bean milk 85-95 part, lotus nut aqueous extract 5-15 part, edible additive;
Described edible additive comprises compound adhesive, Compound-acid, white granulated sugar and potassium sorbate, the addition of compound adhesive is the 1.0-1.6% of black soybean soya-bean milk and lotus nut aqueous extract gross weight by weight percentage, the addition of Compound-acid is the 0.1-0.2% of black soybean soya-bean milk and lotus nut aqueous extract gross weight, the addition of white granulated sugar is the 8-12% of black soybean soya-bean milk and lotus nut aqueous extract gross weight, and the addition of potassium sorbate is 0.05% of black soybean soya-bean milk and lotus nut aqueous extract gross weight;
Described compound adhesive is to mix boiling water bath heating by carragheen and xanthans by weight the ratio for 15:1 to make;
Described Compound-acid is that the ratio that is 40:1 by citric acid and ammonium lacate weight ratio is mixed.
Preferably, described black soybean health-care fruit jelly that can clearing away summerheat, raw material by following weight portion is made: 90 parts of black soybean soya-bean milk, 10 parts of lotus nut aqueous extracts, the addition of compound adhesive be black soybean soya-bean milk and lotus nut aqueous extract gross weight 1.4%, the addition of Compound-acid be black soybean soya-bean milk and lotus nut aqueous extract gross weight 0.1%, the addition of white granulated sugar be black soybean soya-bean milk and lotus nut aqueous extract gross weight 10%, the addition of potassium sorbate is 0.05% of black soybean soya-bean milk and lotus nut aqueous extract gross weight;
Described compound adhesive is to mix boiling water bath heating by carragheen and xanthans by weight the ratio for 15:1 to make;
Described Compound-acid is that the ratio that is 40:1 by citric acid and ammonium lacate weight ratio is mixed.
The preparation method of described black soybean health-care fruit jelly that can clearing away summerheat, comprises following preparation process:
(1) preparation of black soybean soya-bean milk: raw material → selecting → wash beans → immersion → blanching → making beating → filtration → homogeneous → black soybean soya-bean milk;
(2) preparation of lotus nut aqueous extract: raw material → selecting → cleaning → immersion → filtration → lotus nut aqueous extract;
(3) jelly preparation: mixed glue → add black soybean soya-bean milk → water-bath heat → filter → add lotus nut aqueous extract → allotment → filtration → homogeneous → filling sterilization → cooling → inspection → finished product.
Particularly, the preparation method of described black soybean health-care fruit jelly that can clearing away summerheat, comprises following preparation process:
(1) preparation of black soybean soya-bean milk: select black soybean and clean up, by weight for the ratio of 1:5 adds water to soak 8～10h in 40 DEG C of insulating boxs, soybean is fully moistened and risen, then filter the black soybean and the black soybean soak that obtain soaking; Again by 100 DEG C of boiling water blanching 5min for the black soybean soaking, take out, the beans water that is 1:5 by black soybean and water weight ratio is than carrying out defibrination with fiberizer, and water temperature is 85-100 DEG C, then filter with 80-120 object screen, finally obtain black soybean soya-bean milk with high pressure homogenizer homogeneous;
(2) preparation of lotus nut aqueous extract: select lotus nut and clean up, be then that 1:4-6 is added to the water lotus nut to soak 24-48 hour by the weight ratio of lotus nut and water, then with the filtration of 80-120 object screen, obtain lotus nut aqueous extract;
(3) jelly preparation: take according to the above ratio black soybean soya-bean milk, lotus nut aqueous extract, compound adhesive, Compound-acid, white granulated sugar and potassium sorbate, first compound adhesive and white granulated sugar are dry mixed, then add in black soybean soya-bean milk and fully mix, be placed on heating water bath in 95-100 DEG C of water takes out for 20 minutes, with the filtration of 80-120 object screen, obtain the mixed solution of transparent clarification; When solution to be mixed is cooled to 30-40 DEG C, add lotus nut aqueous extract, Compound-acid and potassium sorbate, be uniformly mixed 10 minutes, filter homogeneous; Last filling sterilization, cooling, inspection gets product.
Preferably, the preparation method of described black soybean health-care fruit jelly that can clearing away summerheat, the beans water that is 1:5 by black soybean and water weight ratio described in step (1) is than carrying out defibrination with fiberizer, the black soybean soak that water wherein filters while being soaking soybean, insufficient section water is filled.
Jelly prepared by the present invention, protein content >=3.3%, soluble solid >=10%, meets the national standard of jelly.
Compared with the prior art, beneficial effect of the present invention is as follows:
The present invention adopts black soybean and lotus nut to be the jelly that primary raw material is made, homogeneous, smooth, pale red, translucent, be elasticity, gel state is good, separates out without water droplet, and toughness is strong, smell is pure and fresh, sour and sweet palatability, had both made up the deficiency that traditional jelly lacks the nutrients such as protein, vitamin c, had improved the nutritive value of jelly, give again the effect of jelly clearing away summerheat, there is green, nutrition, health care.And preparation method's simple possible provided by the invention, preparation cost is cheap.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiment, under the prerequisite that does not depart from aim of the present invention, within any improvement of doing all drops on protection scope of the present invention.
Black soybean health-care fruit jelly that can clearing away summerheat, is made up of the raw material of following weight portion: black soybean soya-bean milk 85-95 part, lotus nut aqueous extract 5-15 part, edible additive;
Described edible additive comprises compound adhesive, Compound-acid, white granulated sugar and potassium sorbate, the addition of compound adhesive is the 1.0-1.6% of black soybean soya-bean milk and lotus nut aqueous extract gross weight by weight percentage, the addition of Compound-acid is the 0.1-0.2% of black soybean soya-bean milk and lotus nut aqueous extract gross weight, the addition of white granulated sugar is the 8-12% of black soybean soya-bean milk and lotus nut aqueous extract gross weight, and the addition of potassium sorbate is 0.05% of black soybean soya-bean milk and lotus nut aqueous extract gross weight;
Described compound adhesive is to mix boiling water bath heating by carragheen and xanthans by weight the ratio for 15:1 to make;
Described Compound-acid is that the ratio that is 40:1 by citric acid and ammonium lacate weight ratio is mixed.
The preparation method of black soybean health-care fruit jelly that can clearing away summerheat, comprises following preparation process:
(1) preparation of black soybean soya-bean milk: select black soybean and clean up, by weight for the ratio of 1:5 adds water to soak 8～10h in 40 DEG C of insulating boxs, soybean is fully moistened and risen, then filter the black soybean and the black soybean soak that obtain soaking; Again by 100 DEG C of boiling water blanching 5min for the black soybean soaking, take out, the beans water that is 1:5 by black soybean and water weight ratio is than carrying out defibrination with fiberizer, water temperature is 85-100 DEG C, the black soybean soak that water wherein filters while being soaking soybean, insufficient section water is filled, and then filters with 80-120 object screen, finally obtains black soybean soya-bean milk with high pressure homogenizer homogeneous;
(2) preparation of lotus nut aqueous extract: select lotus nut and clean up, be then that 1:4-6 is added to the water lotus nut to soak 24-48 hour by the weight ratio of lotus nut and water, then with the filtration of 80-120 object screen, obtain lotus nut aqueous extract;
(3) jelly preparation: take according to the above ratio black soybean soya-bean milk, lotus nut aqueous extract, compound adhesive, Compound-acid, white granulated sugar and potassium sorbate, first compound adhesive and white granulated sugar are dry mixed, then add in black soybean soya-bean milk and fully mix, be placed on heating water bath in 95-100 DEG C of water takes out for 20 minutes, with the filtration of 80-120 object screen, obtain the mixed solution of transparent clarification; When solution to be mixed is cooled to 30-40 DEG C, add lotus nut aqueous extract, Compound-acid and potassium sorbate, be uniformly mixed 10 minutes, filter homogeneous; Last filling sterilization, cooling, inspection gets product.
Embodiment 1:
Selecting black soybean cleans up, by weight adding water to soak 8h in 40 DEG C of insulating boxs for the ratio of 1:5, make soybean fully moisten and rise, then filter the black soybean and the black soybean soak that obtain soaking, again by 100 DEG C of boiling water blanching 5min for the black soybean soaking, take out, the beans water that is 1:5 by black soybean and water weight ratio is than carrying out defibrination with fiberizer, water temperature is 85 DEG C, the black soybean soak that water wherein filters while being soaking soybean, insufficient section water is filled, then filter with 80 object screens, finally obtain black soybean soya-bean milk with high pressure homogenizer homogeneous, select lotus nut and clean up, be then that 1:4 is added to the water lotus nut to soak 24 hours by the weight ratio of lotus nut and water, then with 80 object screens filtrations, obtain lotus nut aqueous extract, take black soybean soya-bean milk 8.5kg, lotus nut aqueous extract 1.5kg, compound adhesive 0.1kg, Compound-acid 0.015kg, white granulated sugar 0.8kg and potassium sorbate 0.005kg, compound adhesive is to mix boiling water bath heating by carragheen and xanthans by weight the ratio for 15:1 to make, Compound-acid is that the ratio that is 40:1 by citric acid and ammonium lacate weight ratio is mixed, first compound adhesive and white granulated sugar are dry mixed, then add in black soybean soya-bean milk and fully mix, be placed on heating water bath in 95 DEG C of water takes out for 20 minutes, with 80 object screens filtrations, obtain the mixed solution of transparent clarification, when solution to be mixed is cooled to 30 DEG C, add lotus nut aqueous extract, Compound-acid and potassium sorbate, be uniformly mixed 10 minutes, filter homogeneous, last filling sterilization, cooling, inspection gets product.
Jelly prepared by the present embodiment 1 is homogeneous, smooth, and pale red is translucent, is elasticity, and gel state is good, separates out without water droplet, and toughness is strong, and smell is pure and fresh, and sour and sweet palatability has effect of clearing away summerheat.
Embodiment 2:
Select black soybean and clean up, by weight for the ratio of 1:5 adds water to soak 9h in 40 DEG C of insulating boxs, soybean is fully moistened and risen, then filter the black soybean and the black soybean soak that obtain soaking; Again by 100 DEG C of boiling water blanching 5min for the black soybean soaking, take out, the beans water that is 1:5 by black soybean and water weight ratio is than carrying out defibrination with fiberizer, water temperature is 90 DEG C, the black soybean soak that water wherein filters while being soaking soybean, insufficient section water is filled, and then filters with 100 object screens, finally obtains black soybean soya-bean milk with high pressure homogenizer homogeneous; Select lotus nut and clean up, be then that 1:5 is added to the water lotus nut to soak 35 hours by the weight ratio of lotus nut and water, then with 100 object screens filtrations, obtain lotus nut aqueous extract; Take black soybean soya-bean milk 9kg, lotus nut aqueous extract 1kg, compound adhesive 0.14, Compound-acid 0.01kg, white granulated sugar 1kg and potassium sorbate 0.005kg, compound adhesive is to mix boiling water bath heating by carragheen and xanthans by weight the ratio for 15:1 to make, Compound-acid is that the ratio that is 40:1 by citric acid and ammonium lacate weight ratio is mixed, first compound adhesive and white granulated sugar are dry mixed, then add in black soybean soya-bean milk and fully mix, be placed on heating water bath in 100 DEG C of water takes out for 20 minutes, with 100 object screens filtrations, obtain the mixed solution of transparent clarification; When solution to be mixed is cooled to 35 DEG C, add lotus nut aqueous extract, Compound-acid and potassium sorbate, be uniformly mixed 10 minutes, filter homogeneous; Last filling sterilization, cooling, inspection gets product.
Jelly prepared by the present embodiment is homogeneous, smooth, and pale red is translucent, is elasticity, and gel state is good, separates out without water droplet, and toughness is strong, and smell is pure and fresh, and sour and sweet palatability has effect of clearing away summerheat.
Embodiment 3:
Select black soybean and clean up, by weight for the ratio of 1:5 adds water to soak 10h in 40 DEG C of insulating boxs, soybean is fully moistened and risen, then filter the black soybean and the black soybean soak that obtain soaking, again by 100 DEG C of boiling water blanching 5min for the black soybean soaking, take out, the beans water that is 1:5 by black soybean and water weight ratio is than carrying out defibrination with fiberizer, water temperature is 100 DEG C, the black soybean soak that water wherein filters while being soaking soybean, insufficient section water is filled, and then filters with 120 object screens, finally obtains black soybean soya-bean milk with high pressure homogenizer homogeneous, select lotus nut and clean up, be then that 1:6 is added to the water lotus nut to soak 48 hours by the weight ratio of lotus nut and water, then with 120 object screens filtrations, obtain lotus nut aqueous extract, take black soybean soya-bean milk 9.5kg, lotus nut aqueous extract 0.5kg, compound adhesive 0.16kg, Compound-acid 0.02kg, white granulated sugar 1.2kg and potassium sorbate 0.005kg, compound adhesive is to mix boiling water bath heating by carragheen and xanthans by weight the ratio for 15:1 to make, Compound-acid is that the ratio that is 40:1 by citric acid and ammonium lacate weight ratio is mixed, first compound adhesive and white granulated sugar are dry mixed, then add in black soybean soya-bean milk and fully mix, be placed on heating water bath in 100 DEG C of water takes out for 20 minutes, with 120 object screens filtrations, obtain the mixed solution of transparent clarification, when solution to be mixed is cooled to 40 DEG C, add lotus nut aqueous extract, Compound-acid and potassium sorbate, be uniformly mixed 10 minutes, filter, homogeneous, last filling sterilization, cooling, inspection gets product.
Jelly prepared by the present embodiment is homogeneous, smooth, and pale red is translucent, is elasticity, and gel state is good, separates out without water droplet, and toughness is strong, and smell is pure and fresh, and sour and sweet palatability has effect of clearing away summerheat.
Claims (5)
1. a black soybean health-care fruit jelly that can clearing away summerheat, is characterized in that: the raw material by following weight portion is made: black soybean soya-bean milk 85-95 part, lotus nut aqueous extract 5-15 part, edible additive;
Described edible additive comprises compound adhesive, Compound-acid, white granulated sugar and potassium sorbate, the addition of compound adhesive is the 1.0-1.6% of black soybean soya-bean milk and lotus nut aqueous extract gross weight by weight percentage, the addition of Compound-acid is the 0.1-0.2% of black soybean soya-bean milk and lotus nut aqueous extract gross weight, the addition of white granulated sugar is the 8-12% of black soybean soya-bean milk and lotus nut aqueous extract gross weight, and the addition of potassium sorbate is 0.05% of black soybean soya-bean milk and lotus nut aqueous extract gross weight;
Described compound adhesive is to mix boiling water bath heating by carragheen and xanthans by weight the ratio for 15:1 to make;
Described Compound-acid is that the ratio that is 40:1 by citric acid and ammonium lacate weight ratio is mixed.
2. black soybean health-care fruit jelly that can clearing away summerheat according to claim 1, it is characterized in that: the raw material by following weight portion is made: 90 parts of black soybean soya-bean milk, 10 parts of lotus nut aqueous extracts, the addition of compound adhesive is 1.4% of black soybean soya-bean milk and lotus nut aqueous extract gross weight, the addition of Compound-acid is 0.1% of black soybean soya-bean milk and lotus nut aqueous extract gross weight, the addition of white granulated sugar is 10% of black soybean soya-bean milk and lotus nut aqueous extract gross weight, the addition of potassium sorbate is 0.05% of black soybean soya-bean milk and lotus nut aqueous extract gross weight,
Described compound adhesive is to mix boiling water bath heating by carragheen and xanthans by weight the ratio for 15:1 to make;
Described Compound-acid is that the ratio that is 40:1 by citric acid and ammonium lacate weight ratio is mixed.
3. a preparation method for black soybean health-care fruit jelly that can clearing away summerheat as claimed in claim 1, is characterized in that: comprise following preparation process:
(1) preparation of black soybean soya-bean milk: raw material → selecting → wash beans → immersion → blanching → making beating → filtration → homogeneous → black soybean soya-bean milk;
(2) preparation of lotus nut aqueous extract: raw material → selecting → cleaning → immersion → filtration → lotus nut aqueous extract;
(3) jelly preparation: mixed glue → add black soybean soya-bean milk → water-bath heat → filter → add lotus nut aqueous extract → allotment → filtration → homogeneous → filling sterilization → cooling → inspection → finished product.
4. the preparation method of black soybean health-care fruit jelly that can clearing away summerheat according to claim 3, is characterized in that: comprise following preparation process:
(1) preparation of black soybean soya-bean milk: select black soybean and clean up, by weight for the ratio of 1:5 adds water to soak 8～10h in 40 DEG C of insulating boxs, soybean is fully moistened and risen, then filter the black soybean and the black soybean soak that obtain soaking; Again by 100 DEG C of boiling water blanching 5min for the black soybean soaking, take out, the beans water that is 1:5 by black soybean and water weight ratio is than carrying out defibrination with fiberizer, and water temperature is 85-100 DEG C, then filter with 80-120 object screen, finally obtain black soybean soya-bean milk with high pressure homogenizer homogeneous;
(2) preparation of lotus nut aqueous extract: select lotus nut and clean up, be then that 1:4-6 is added to the water lotus nut to soak 24-48 hour by the weight ratio of lotus nut and water, then with the filtration of 80-120 object screen, obtain lotus nut aqueous extract;
(3) jelly preparation: take according to the above ratio black soybean soya-bean milk, lotus nut aqueous extract, compound adhesive, Compound-acid, white granulated sugar and potassium sorbate, first compound adhesive and white granulated sugar are dry mixed, then add in black soybean soya-bean milk and fully mix, be placed on heating water bath in 95-100 DEG C of water takes out for 20 minutes, with the filtration of 80-120 object screen, obtain the mixed solution of transparent clarification; When solution to be mixed is cooled to 30-40 DEG C, add lotus nut aqueous extract, Compound-acid and potassium sorbate, be uniformly mixed 10 minutes, filter homogeneous; Last filling sterilization, cooling, inspection gets product.
5. the preparation method of black soybean health-care fruit jelly that can clearing away summerheat according to claim 4, it is characterized in that: the beans water that is 1:5 by black soybean and water weight ratio described in step (1) is than carrying out defibrination with fiberizer, the black soybean soak that water wherein filters while being soaking soybean, insufficient section water is filled.
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| CN106036690A (en) * | 2016-05-24 | 2016-10-26 | 佛山科学技术学院 | Honey-vinegar-black soybean jelly and preparation method thereof |
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