CN104222720A - Nutritional jelly - Google Patents
Nutritional jelly Download PDFInfo
- Publication number
- CN104222720A CN104222720A CN201410509662.1A CN201410509662A CN104222720A CN 104222720 A CN104222720 A CN 104222720A CN 201410509662 A CN201410509662 A CN 201410509662A CN 104222720 A CN104222720 A CN 104222720A
- Authority
- CN
- China
- Prior art keywords
- jelly
- nutrition
- wolfberry juice
- mass percentage
- wolfberry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 36
- 239000008274 jelly Substances 0.000 title claims abstract description 36
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims description 25
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 244000241872 Lycium chinense Species 0.000 claims description 14
- 230000035764 nutrition Effects 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 240000002624 Mespilus germanica Species 0.000 abstract 4
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 4
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 4
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 4
- 244000005700 microbiome Species 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 description 17
- 230000036541 health Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 206010067125 Liver injury Diseases 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- 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
- 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
- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a nutritional jelly, and relates to the field of food treatment. The nutritional jelly contains medlar juice. A preparation technology of the medlar juice comprises the steps of selecting fresh and full fructus lycii, soaking the fructus lycii in clean water for 10 min, putting the fructus lycii into water at the temperature of 100 DEG C for blanching for 15-25 seconds for pulping, filtering to obtain the medlar juice, and boiling the medlar juice for later use. The nutritional jelly disclosed by the invention has a rich nutritional value; the jelly finished product has a good sensory state and tastes delicious; physical and chemical indexes and microorganism indexes meet the national standard.
Description
Technical field
The present invention relates to health products, specifically a kind of nutrition jelly.
Background technology
The fruit of Chinese wolfberry is the ripening fruits of matrimony vine of solanaceae plant.Pluck when summer, autumn fruit maturation, removing carpopodium, put after shady and cool place dries in the air and corrugate to pericarp, then be exposed to the sun stiff to crust, pulp is soft and get final product.Meet overcast and rainy available low baking temperature to dry.The fruit of Chinese wolfberry has various health care functions, is the medicine-food two-purpose food of Ministry of Public Health's approval.Matrimony vine not only can be nourishing liver and kidney, benefiting shrewd head, and lose for consumptive disease essence, soreness of waist and knee joint, dizzy tinnitus, interior heat is quenched one's thirst, and the deficiency of blood is sallow, and blurred vision is failed to understand; And can conditioner body immunity function, delay senility, anti-liver injury, reduces blood sugar, and can antiatherosclerosis.In view of matrimony vine has above medicinal, edibility, the fabricated product of development matrimony vine, makes it play its health-care efficacy larger, has market potential and good application prospect.
Summary of the invention
The present invention aims to provide a kind of auxotype jelly with health care, unique flavor.
The technical scheme realizing the object of the invention is:
This kind of nutrition jelly, containing wolfberry juice in jelly.
Further, the preparation technology of described wolfberry juice is as follows: select fresh, the full fruit of Chinese wolfberry, soak 10min with clear water, then the fruit of Chinese wolfberry to be put in the water of 100 DEG C into defibrination after blanching 15s-25s, filters and obtains wolfberry juice, boil for subsequent use.
Further, the boiling time that described wolfberry juice boils controls at 2min-3min.
Further, the preparation technology of described nutrition jelly is as follows:
(1) glue: by carragheen and konjaku flour 6:4 mixing in mass ratio, be dry mixed with white granulated sugar, stir and add cold-water solution, after soaking 15min-20min, be placed on electric furnace and be heated to boiling while stirring, filter after azeotropic 2min-3min;
(2) allocate: add wolfberry juice for subsequent use after glue boiling, treat that temperature reduces to about 70 DEG C, add citric acid, acid adding limit, limit is stirred, and mixes;
(3) filling: to filter and remove insoluble matter and bubble in solution, then the liquid filtered is loaded rapidly in packing container, seal sterilization 10min-15min in the water-bath of 85 DEG C, naturally cool;
Further, the addition of described wolfberry juice is 20% of jelly mass percentage, described white granulated sugar addition is 13% of jelly mass percentage, the addition of described carragheen and konjaku flour is 0.9% of jelly mass percentage, and the addition of described citric acid is 0.1% of jelly mass percentage.
The invention has the beneficial effects as follows:
Jelly of the present invention take matrimony vine as raw material, remains the original local flavor of matrimony vine, nutritional labeling and functional component preferably, is the higher health leisure food of a kind of nutritive value.Jelly of the present invention adopts carragheen and konjaku flour, and jelly transparency can be made moderate, and bubble is small, flexible, has good chewiness.Jelly color and luster of the present invention acid attractive in appearance, sweet is smooth, unique flavor, nutritious, be the nutrition leisure food that children and youth and the elderly are desirable.
Other advantages of the present invention, target and feature will be set forth to a certain extent in the following description, and to a certain extent, based on will be apparent to those skilled in the art to investigating hereafter, or can be instructed from the practice of the present invention.
Detailed description of the invention
Below will be described in detail the preferred embodiments of the present invention.Should be appreciated that preferred embodiment only in order to the present invention is described, instead of in order to limit the scope of the invention.
The nutrition jelly of the present embodiment, made by following steps:
(1) glue: by carragheen and konjaku flour 6:4 mixing in mass ratio, be dry mixed with white granulated sugar, stir and add cold-water solution, after soaking 15min-20min, be placed on electric furnace and be heated to boiling while stirring, filter after azeotropic 2min-3min;
(2) allocate: add wolfberry juice for subsequent use after glue boiling, treat that temperature reduces to about 70 DEG C, add citric acid, acid adding limit, limit is stirred, and mixes;
(3) filling: to filter and remove insoluble matter and bubble in solution, then the liquid filtered is loaded rapidly in packing container, seal sterilization 10min-15min in the water-bath of 85 DEG C, naturally cool.
Wherein, the addition of wolfberry juice is 20% of jelly mass percentage, white granulated sugar addition is 13% of jelly mass percentage, and the addition of carragheen and konjaku flour is 0.9% of jelly mass percentage, and the addition of described citric acid is 0.1% of jelly mass percentage.
The nutrition jelly of the present embodiment contains wolfberry juice, wherein the preparation technology of wolfberry juice is as follows: select fresh, the full fruit of Chinese wolfberry, 10min is soaked with clear water, then the fruit of Chinese wolfberry to be put in the water of 100 DEG C into defibrination after blanching 15s-25s, filtration obtains wolfberry juice, boil for subsequent use, boiling time controls at 2min-3min.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of the technical program, it all should be encompassed in the middle of right of the present invention.
Claims (5)
1. a nutrition jelly, is characterized in that: described nutrition jelly contains wolfberry juice.
2. nutrition jelly according to claim 1, it is characterized in that: the preparation technology of described wolfberry juice is as follows: select fresh, the full fruit of Chinese wolfberry, soak 10min with clear water, then the fruit of Chinese wolfberry to be put in the water of 100 DEG C into defibrination after blanching 15s-25s, filtration obtains wolfberry juice, boils for subsequent use.
3. nutrition jelly according to claim 2, is characterized in that: the boiling time that described wolfberry juice boils controls at 2min-3min.
4. nutrition jelly according to claim 2, is characterized in that: the preparation technology of described nutrition jelly is as follows:
(1) glue: by carragheen and konjaku flour 6:4 mixing in mass ratio, be dry mixed with white granulated sugar, stir and add cold-water solution, after soaking 15min-20min, be placed on electric furnace and be heated to boiling while stirring, filter after azeotropic 2min-3min;
(2) allocate: add wolfberry juice for subsequent use after glue boiling, treat that temperature reduces to about 70 DEG C, add citric acid, acid adding limit, limit is stirred, and mixes;
(3) filling: to filter and remove insoluble matter and bubble in solution, then the liquid filtered is loaded rapidly in packing container, seal sterilization 10min-15min in the water-bath of 85 DEG C, naturally cool.
5. nutrition jelly according to claim 4, it is characterized in that: the addition of described wolfberry juice is 20% of jelly mass percentage, described white granulated sugar addition is 13% of jelly mass percentage, the addition of described carragheen and konjaku flour is 0.9% of jelly mass percentage, and the addition of described citric acid is 0.1% of jelly mass percentage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410509662.1A CN104222720A (en) | 2014-09-28 | 2014-09-28 | Nutritional jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410509662.1A CN104222720A (en) | 2014-09-28 | 2014-09-28 | Nutritional jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104222720A true CN104222720A (en) | 2014-12-24 |
Family
ID=52212328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410509662.1A Pending CN104222720A (en) | 2014-09-28 | 2014-09-28 | Nutritional jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104222720A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970278A (en) * | 2015-06-19 | 2015-10-14 | 李金新 | Kiwi fruit nutritional jelly and making method thereof |
| CN105380207A (en) * | 2015-11-11 | 2016-03-09 | 赤水市丹霞生产力促进中心有限公司 | Health jellies |
| CN106490552A (en) * | 2016-11-04 | 2017-03-15 | 中南林业科技大学 | A kind of pitaya peel crystal fruit jelly and preparation method thereof |
-
2014
- 2014-09-28 CN CN201410509662.1A patent/CN104222720A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970278A (en) * | 2015-06-19 | 2015-10-14 | 李金新 | Kiwi fruit nutritional jelly and making method thereof |
| CN105380207A (en) * | 2015-11-11 | 2016-03-09 | 赤水市丹霞生产力促进中心有限公司 | Health jellies |
| CN106490552A (en) * | 2016-11-04 | 2017-03-15 | 中南林业科技大学 | A kind of pitaya peel crystal fruit jelly and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141224 |