CN104783032A - Polypeptide and inulin compound jelly and preparation method thereof - Google Patents
Polypeptide and inulin compound jelly and preparation method thereof Download PDFInfo
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- CN104783032A CN104783032A CN201510156349.9A CN201510156349A CN104783032A CN 104783032 A CN104783032 A CN 104783032A CN 201510156349 A CN201510156349 A CN 201510156349A CN 104783032 A CN104783032 A CN 104783032A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 38
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- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- -1 inulin compound Chemical class 0.000 title claims abstract description 6
- 229920001202 Inulin Polymers 0.000 title abstract 5
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Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to polypeptide and inulin compound jelly and a preparation method thereof. The polypeptide and inulin compound jelly is prepared from raw materials in parts by mass as follows: 0.35-0.45 parts of konjac glucomannan, 0.35-0.45 parts of carrageenan, 0.18-0.22 parts of agar, 0.13-0.17 parts of xanthan gum, 8-12 parts of white granulated sugar, 0.5-1.5 parts of honey, 4-8 parts of apple cider vinegar, 0.05-0.10 parts of citric acid monohydrate, 1-3 parts of hydrolyzed wheat protein, 1-2 parts of skim milk powder, 0.2-0.5 parts of burdock root inulin and 80-100 parts of water; the raw materials are subjected to jelly cooking, blending, filling, sealing, sterilizing and cooling, and a product is obtained. The product is rich in multiple active ingredients such as polypeptide, inulin and the like and integrates health care and nutrition; the apple cider vinegar and the citric acid monohydrate are taken as main sour agents, and the product has refreshing sour taste and lasting aftertaste through compounding.
Description
Technical field
The present invention relates to a kind of jelly and preparation method thereof, be specifically related to peptide species synanthrin composite jelly and preparation method thereof, belong to jelly processing technique field.
Background technology
Polypeptide is that a-amino acid links together with peptide bond and the compound that formed, and it is also the intermediate product of proteolysis, is called dipeptides by the compound of two amino acid molecular dehydrating condensations, in like manner analogizes and also has tripeptides, tetrapeptide, pentapeptide etc.Usually can be become by the compound of more than three or three amino acid molecular dehydrating condensations and be polypeptide.Polypeptide has anti-oxidant, antifatigue, immunity moderation, the effect such as hypoglycemic.Radix bardanae another name dislikes real root, mouse glues root, ox dish, and be the root of feverfew burdock, be rich in synanthrin, protein, carrotene, vitamin and mineral matter etc., wherein carotene carotene content is higher than carrot 150 times, and the content of protein and calcium is first of roots vegetable.It has anti-oxidant, hypoglycemic, hypotensive, anticancer and anti-ageing effect of waiting for a long time.
Composite jelly is now very general, as a kind of lotus seeds composite milk jelly that number of patent application is 201310697831.4 records and preparation method thereof, as preparation method and goods that number of patent application is a kind of compound nutritional jelly of 201410128580.2 records, as Plants compound protein jelly that license number is recorded for ZL201310029333.2 and preparation method thereof, as the development of the red date white fungus composite jelly that food research and development (2012) is published, the technical study that the ginger pineapple compound published as Food Science (2011) freezes, etc.Can find out that many raw materials can be prepared into composite jelly from the particular content analysis of above-mentioned data, but polypeptide and synanthrin are prepared into composite jelly have not been reported.
Summary of the invention
For solving the problem, the object of the present invention is to provide a kind of not only instant but also nutritious polypeptide synanthrin composite jelly.
Another object of the present invention is to the preparation method that a peptide species synanthrin composite jelly is provided.
For realizing above-mentioned first object, the technical scheme that the present invention takes is: a peptide species synanthrin composite jelly, and its each raw material and mass parts thereof are: konjac glucomannan 0.35 part ~ 0.45 part, carragheen 0.35 part ~ 0.45 part, 0.18 part ~ 0.22 part, agar, xanthans 0.13 part ~ 0.17 part, white granulated sugar 8 parts ~ 12 parts, honey 0.5 part ~ 1.5 parts, the former vinegar of apple 4 parts ~ 8 parts, Citric Acid Mono 0.05 part ~ 0.10 part, hydrolyzed wheat protein 1 part ~ 3 parts, skimmed milk power 1 part ~ 2 parts, 0.2 part ~ 0.5 part, radix bardanae synanthrin powder, 80 parts ~ 100 parts, water.
Polypeptide synanthrin composite jelly of the present invention is further: active dry yeast alcohol fermentation time 10d ~ 12d under the condition of initial pol 14% ~ 18%, initial pH value 4.4 ~ 5.0, inoculum concentration 5% ~ 7%, fermentation temperature 34 DEG C ~ 38 DEG C selected by the former vinegar of described apple; Select acetic acid bacteria dry powder acetic fermentation time 9d ~ 12d under the condition of initial alcohol content 9% ~ 11%, inoculum concentration 7% ~ 9%, initial pH value 4.6 ~ 5.0, fermentation temperature 32 DEG C ~ 36 DEG C, after cooling, diatomite filter filters, and namely obtains the former vinegar of apple.
Polypeptide synanthrin composite jelly of the present invention is further: described hydrolyzed wheat protein is adopted and prepared with the following method: 1 part of wheat gluten raw material is added 10 parts ~ 15 parts pure water by (1), with NaOH, material liquid pH value is adjusted to 8.0 ~ 9.0, then the alkali protease adding 0.006 part ~ 0.012 part carries out first time enzymolysis, in this process, temperature maintains 45 DEG C ~ 55 DEG C, duration 100min ~ 150min, obtains first time enzymolysis liquid; (2) with sodium hydrogen phosphate and citric acid, material liquid pH value is adjusted to 6.0 ~ 7.0, the papain adding 0.004 part ~ 0.008 part carries out second time enzymolysis, in this process, temperature maintains 55 DEG C ~ 65 DEG C, duration 80min ~ 120min, obtains second time enzymolysis liquid; (3) in second time enzymolysis liquid, add 1 portion of maltodextrin to stir, after 300 mesh filter screens filter, 50MPa ~ 60MPa homogeneous 2 ~ 3 times, spraying dry under the condition of EAT 180 DEG C ~ 200 DEG C and temperature of outgoing air 80 DEG C ~ 90 DEG C, obtains hydrolyzed wheat protein.
Polypeptide synanthrin composite jelly of the present invention is further: described radix bardanae synanthrin powder is adopted and prepared with the following method: the burdock root powder of 1 part of mistake 60 mesh sieve, cellulase consumption 0.003 part ~ 0.006 part, protease consumption 0.003 part ~ 0.006 part, the sodium hydrogen phosphate of pH value 4.0 ~ 4.8 and citrate buffer solution 8 parts ~ 14 parts, enzymolysis 80min ~ 100min under the condition that hydrolysis temperature is 40 DEG C ~ 50 DEG C, after 300 mesh filter screens filter, 30% lower than initial volume is concentrated under the condition of vacuum 0.08MPa ~ 0.10MPa and temperature 50 C ~ 60 DEG C, be less than the condition of 20Pa and condenser temperature-45 DEG C ~-60 DEG C in freeze drier vacuum under, drying totally, obtain radix bardanae synanthrin powder.
Polypeptide synanthrin composite jelly of the present invention is further: described each raw material and quality thereof are specially: the former vinegar 8kg of konjac glucomannan 0.40kg, carragheen 0.45kg, agar 0.20kg, xanthans 0.13kg, white granulated sugar 8kg, honey 0.5kg, apple, Citric Acid Mono 0.05kg, hydrolyzed wheat protein 1kg, skimmed milk power 2kg, radix bardanae synanthrin powder 0.5kg, water 80kg.
Polypeptide synanthrin composite jelly of the present invention is further: described each raw material and quality thereof are specially: the former vinegar 6kg of konjac glucomannan 0.35kg, carragheen 0.35kg, agar 0.22kg, xanthans 0.17kg, white granulated sugar 12kg, honey 1.5kg, apple, Citric Acid Mono 0.08kg, hydrolyzed wheat protein 2kg, skimmed milk power 1kg, radix bardanae synanthrin powder 0.2kg, water 100kg.
Polypeptide synanthrin composite jelly of the present invention also can be: described each raw material and quality thereof are specially: the former vinegar 4kg of konjac glucomannan 0.45kg, carragheen 0.40kg, agar 0.18kg, xanthans 0.15kg, white granulated sugar 10kg, honey 1.0kg, apple, Citric Acid Mono 0.10kg, hydrolyzed wheat protein 3kg, skimmed milk power 1.5kg, radix bardanae synanthrin powder 0.3kg, water 90kg.
For realizing above-mentioned second object, the technical scheme that the present invention takes is: the preparation method of a peptide species synanthrin composite jelly, it comprises the steps: first konjac glucomannan, carragheen, agar, xanthans and white granulated sugar to be soaked in water, stir 10min ~ 15min, make it mix, fully swelling, be heated to 95 DEG C ~ 100 DEG C, after colloid dissolves completely, 200 mesh filter screens filter, and obtain carbohydrate gum liquid; Then when carbohydrate gum liquid temp is down to 60 DEG C ~ 80 DEG C, then join in carbohydrate gum liquid by hydrolyzed wheat protein, skimmed milk power, honey, the former vinegar of apple, Citric Acid Mono and radix bardanae synanthrin powder, after stirring, 200 mesh filter screens filter, and obtain seasoning liquid; Finally filling, sealing, sterilization and cooling, obtain a peptide species synanthrin composite jelly product.
The preparation method of polypeptide synanthrin composite jelly of the present invention is further: described sterilization is 90 DEG C ~ 95 DEG C, keeps 15min ~ 20min.
Compared with prior art, the present invention has following beneficial effect:
1, products obtained therefrom of the present invention is rich in the various active compositions such as polypeptide, synanthrin, carrotene, vitamin and mineral matter, integrates health care and nutrition.
2, the present invention is main acid with the former vinegar of apple and Citric Acid Mono, makes that product tart flavour is tasty and refreshing and aftertaste is long by composite.
Detailed description of the invention
Method of the present invention and effect is further illustrated below in conjunction with embodiment.
embodiment 1:
Each raw material and mass fraction thereof: the former vinegar 8kg of konjac glucomannan 0.40kg, carragheen 0.45kg, agar 0.20kg, xanthans 0.13kg, white granulated sugar 8kg, honey 0.5kg, apple, Citric Acid Mono 0.05kg, hydrolyzed wheat protein 1kg, skimmed milk power 2kg, radix bardanae synanthrin powder 0.5kg, water 80kg.
Prepared by the former vinegar of apple: select active dry yeast alcohol fermentation time 12d under the condition of initial pol 14%, initial pH value 4.4, inoculum concentration 5%, fermentation temperature 34 DEG C, select acetic acid bacteria dry powder acetic fermentation time 9d under the condition of initial alcohol content 11%, inoculum concentration 8%, initial pH value 4.6, fermentation temperature 36 DEG C, after cooling, diatomite filter filters, and namely obtains the former vinegar of apple.For subsequent use.
Prepared by hydrolyzed wheat protein: 1kg wheat gluten raw material is added 10kg pure water by (1), with NaOH, material liquid pH value is adjusted to 9.0, then the alkali protease adding 0.006kg carries out first time enzymolysis, in this process, temperature maintains 55 DEG C, duration 100min, obtains first time enzymolysis liquid; (2) with sodium hydrogen phosphate and citric acid, material liquid pH value is adjusted to 6.0, the papain adding 0.006kg carries out second time enzymolysis, and in this process, temperature maintains 60 DEG C, duration 100min, obtains second time enzymolysis liquid; (3) in second time enzymolysis liquid, add 1kg maltodextrin to stir, after 300 mesh filter screens filter, 55MPa homogeneous 2 times, spraying dry under the condition of EAT 180 DEG C and temperature of outgoing air 80 DEG C, obtains hydrolyzed wheat protein.For subsequent use.
Prepared by radix bardanae synanthrin powder: 1kg crosses the burdock root powder of 60 mesh sieves, enzymolysis 100min under the condition of the sodium hydrogen phosphate of cellulase consumption 0.003kg, protease consumption 0.006kg, pH value 4.0 and citrate buffer solution 14kg, hydrolysis temperature 40 DEG C, after 300 mesh filter screens filter, 30% lower than initial volume is concentrated under the condition of vacuum 0.10MPa and temperature 60 C, be less than the condition of 20Pa and condenser temperature-45 DEG C in freeze drier vacuum under, drying totally, obtains radix bardanae synanthrin powder.For subsequent use.
Jelly preparation process: first konjac glucomannan, carragheen, agar, xanthans and white granulated sugar are soaked in water, stirs 13min, makes it mix, fully swelling, is heated to 100 DEG C, and after colloid dissolves completely, 200 mesh filter screens filter, and obtain carbohydrate gum liquid; Then when carbohydrate gum liquid temp is down to 60 DEG C, then join in carbohydrate gum liquid by hydrolyzed wheat protein, skimmed milk power, honey, the former vinegar of apple, Citric Acid Mono and radix bardanae synanthrin powder, after stirring, 200 mesh filter screens filter, and obtain seasoning liquid; Finally filling, sealing, sterilization and cooling, described sterilization is 93 DEG C and keeps 18min.Obtain a peptide species synanthrin composite jelly product.
embodiment 2:
Each raw material and mass fraction thereof: the former vinegar 6kg of konjac glucomannan 0.35kg, carragheen 0.35kg, agar 0.22kg, xanthans 0.17kg, white granulated sugar 12kg, honey 1.5kg, apple, Citric Acid Mono 0.08kg, hydrolyzed wheat protein 2kg, skimmed milk power 1kg, radix bardanae synanthrin powder 0.2kg, water 100kg;
Prepared by the former vinegar of apple: select active dry yeast alcohol fermentation time 10d under the condition of initial pol 18%, initial pH value 4.6, inoculum concentration 6%, fermentation temperature 38 DEG C, select acetic acid bacteria dry powder acetic fermentation time 12d under the condition of initial alcohol content 9%, inoculum concentration 7%, initial pH value 5.0, fermentation temperature 32 DEG C, after cooling, diatomite filter filters, and namely obtains the former vinegar of apple; For subsequent use.
Prepared by soyabean polypeptide powder: 1kg wheat gluten raw material is added 15kg pure water by (1), with NaOH, material liquid pH value is adjusted to 8.0, the alkali protease then adding 0.012kg carries out first time enzymolysis, and in this process, temperature maintains 45 DEG C, duration 150min, obtains first time enzymolysis liquid; (2) with sodium hydrogen phosphate and citric acid, material liquid pH value is adjusted to 6.6, the papain adding 0.004kg carries out second time enzymolysis, and in this process, temperature maintains 55 DEG C, duration 120min, obtains second time enzymolysis liquid; (3) in second time enzymolysis liquid, add 1kg maltodextrin to stir, after 300 mesh filter screens filter, 60MPa homogeneous 2 times, spraying dry under the condition of EAT 190 DEG C and temperature of outgoing air 85 DEG C, obtains hydrolyzed wheat protein; For subsequent use.
Described radix bardanae synanthrin powder preparation: 1kg crosses the burdock root powder of 60 mesh sieves, enzymolysis 90min under the condition of the sodium hydrogen phosphate of cellulase consumption 0.006kg, protease consumption 0.003kg, pH value 4.8 and citrate buffer solution 10kg, hydrolysis temperature 45 DEG C, after 300 mesh filter screens filter, 30% lower than initial volume is concentrated under the condition of vacuum 0.08MPa and temperature 55 DEG C, be less than the condition of 20Pa and condenser temperature-50 DEG C in freeze drier vacuum under, drying totally, obtains radix bardanae synanthrin powder; For subsequent use.
Jelly preparation process: first konjac glucomannan, carragheen, agar, xanthans and white granulated sugar are soaked in water, stirs 15min, makes it mix, fully swelling, is heated to 98 DEG C, and after colloid dissolves completely, 200 mesh filter screens filter, and obtain carbohydrate gum liquid; Then when carbohydrate gum liquid temp is down to 80 DEG C, then join in carbohydrate gum liquid by soyabean polypeptide powder, skimmed milk power, honey, the former vinegar of apple, Citric Acid Mono and radix bardanae synanthrin powder, after stirring, 200 mesh filter screens filter, and obtain seasoning liquid; Finally filling, sealing, sterilization and cooling, described sterilization is 90 DEG C and keeps 20min.Obtain a peptide species synanthrin composite jelly product.
embodiment 3:
Each raw material and mass fraction thereof: the former vinegar 4kg of konjac glucomannan 0.45kg, carragheen 0.40kg, agar 0.18kg, xanthans 0.15kg, white granulated sugar 10kg, honey 1.0kg, apple, Citric Acid Mono 0.10kg, hydrolyzed wheat protein 3kg, skimmed milk power 1.5kg, radix bardanae synanthrin powder 0.3kg, water 90kg.
Prepared by the former vinegar of apple: select active dry yeast alcohol fermentation time 11d under the condition of initial pol 16%, initial pH value 5.0, inoculum concentration 7%, fermentation temperature 36 DEG C, select acetic acid bacteria dry powder acetic fermentation time 11d under the condition of initial alcohol content 10%, inoculum concentration 9%, initial pH value 4.8, fermentation temperature 34 DEG C, after cooling, diatomite filter filters, and namely obtains the former vinegar of apple.
Prepared by hydrolyzed wheat protein: 1kg wheat gluten raw material is added 12kg pure water by (1), with NaOH, material liquid pH value is adjusted to 8.4, then the alkali protease adding 0.008kg carries out first time enzymolysis, in this process, temperature maintains 50 DEG C, duration 120min, obtains first time enzymolysis liquid; (2) with sodium hydrogen phosphate and citric acid, material liquid pH value is adjusted to 7.0, the papain adding 0.008kg carries out second time enzymolysis, and in this process, temperature maintains 65 DEG C, duration 80min, obtains second time enzymolysis liquid; (3) in second time enzymolysis liquid, add 1kg maltodextrin to stir, after 300 mesh filter screens filter, 50MPa homogeneous 3 times, spraying dry under the condition of EAT 200 DEG C and temperature of outgoing air 90 DEG C, obtains hydrolyzed wheat protein.
Prepared by radix bardanae synanthrin powder: 1kg crosses the burdock root powder of 60 mesh sieves, enzymolysis 80min under the condition of the sodium hydrogen phosphate of cellulase consumption 0.005kg, protease consumption 0.004kg, pH value 4.4 and citrate buffer solution 8kg, hydrolysis temperature 50 DEG C, after 300 mesh filter screens filter, 30% lower than initial volume is concentrated under the condition of vacuum 0.09MPa and temperature 50 C, be less than the condition of 20Pa and condenser temperature-60 DEG C in freeze drier vacuum under, drying totally, obtains radix bardanae synanthrin powder;
Jelly preparation process: first konjac glucomannan, carragheen, agar, xanthans and white granulated sugar are soaked in water, stirs 10min, makes it mix, fully swelling, is heated to 95 DEG C, and after colloid dissolves completely, 200 mesh filter screens filter, and obtain carbohydrate gum liquid; Then when carbohydrate gum liquid temp is down to 70 DEG C, then join in carbohydrate gum liquid by hydrolyzed wheat protein, skimmed milk power, honey, the former vinegar of apple, Citric Acid Mono and radix bardanae synanthrin powder, after stirring, 200 mesh filter screens filter, and obtain seasoning liquid; Finally filling, sealing, sterilization and cooling, described sterilization is 95 DEG C and keeps 15min.Obtain a peptide species synanthrin composite jelly product.
Above detailed description of the invention is only the preferred embodiment of this creation, and not in order to limit this creation, any amendment made within all spirit in this creation and principle, equivalent replacement, improvement etc., within the protection domain that all should be included in this creation.
Claims (9)
1. a peptide species synanthrin composite jelly, is characterized in that: each raw material and mass parts thereof are: konjac glucomannan 0.35 part ~ 0.45 part, carragheen 0.35 part ~ 0.45 part, 0.18 part ~ 0.22 part, agar, xanthans 0.13 part ~ 0.17 part, white granulated sugar 8 parts ~ 12 parts, honey 0.5 part ~ 1.5 parts, the former vinegar of apple 4 parts ~ 8 parts, Citric Acid Mono 0.05 part ~ 0.10 part, hydrolyzed wheat protein 1 part ~ 3 parts, skimmed milk power 1 part ~ 2 parts, 0.2 part ~ 0.5 part, radix bardanae synanthrin powder, 80 parts ~ 100 parts, water.
2. polypeptide synanthrin composite jelly as claimed in claim 1, is characterized in that: active dry yeast alcohol fermentation time 10d ~ 12d under the condition of initial pol 14% ~ 18%, initial pH value 4.4 ~ 5.0, inoculum concentration 5% ~ 7%, fermentation temperature 34 DEG C ~ 38 DEG C selected by the former vinegar of described apple; Select acetic acid bacteria dry powder acetic fermentation time 9d ~ 12d under the condition of initial alcohol content 9% ~ 11%, inoculum concentration 7% ~ 9%, initial pH value 4.6 ~ 5.0, fermentation temperature 32 DEG C ~ 36 DEG C, after cooling, diatomite filter filters, and namely obtains the former vinegar of apple.
3. polypeptide synanthrin composite jelly as claimed in claim 1, it is characterized in that: described hydrolyzed wheat protein is adopted and prepared with the following method: 1 part of wheat gluten raw material adds 10 parts ~ 15 parts pure water by (1), with NaOH, material liquid pH value is adjusted to 8.0 ~ 9.0, then the alkali protease adding 0.006 part ~ 0.012 part carries out first time enzymolysis, in this process, temperature maintains 45 DEG C ~ 55 DEG C, duration 100min ~ 150min, obtains first time enzymolysis liquid; (2) with sodium hydrogen phosphate and citric acid, material liquid pH value is adjusted to 6.0 ~ 7.0, the papain adding 0.004 part ~ 0.008 part carries out second time enzymolysis, in this process, temperature maintains 55 DEG C ~ 65 DEG C, duration 80min ~ 120min, obtains second time enzymolysis liquid; (3) in second time enzymolysis liquid, add 1 portion of maltodextrin to stir, after 300 mesh filter screens filter, 50MPa ~ 60MPa homogeneous 2 ~ 3 times, spraying dry under the condition of EAT 180 DEG C ~ 200 DEG C and temperature of outgoing air 80 DEG C ~ 90 DEG C, obtains hydrolyzed wheat protein.
4. polypeptide synanthrin composite jelly as claimed in claim 1, it is characterized in that: described radix bardanae synanthrin powder is adopted and prepared with the following method: the burdock root powder of 1 part of mistake 60 mesh sieve, cellulase consumption 0.003 part ~ 0.006 part, protease consumption 0.003 part ~ 0.006 part, the sodium hydrogen phosphate of pH value 4.0 ~ 4.8 and citrate buffer solution 8 parts ~ 14 parts, enzymolysis 80min ~ 100min under the condition that hydrolysis temperature is 40 DEG C ~ 50 DEG C, after 300 mesh filter screens filter, 30% lower than initial volume is concentrated under the condition of vacuum 0.08MPa ~ 0.10MPa and temperature 50 C ~ 60 DEG C, be less than the condition of 20Pa and condenser temperature-45 DEG C ~-60 DEG C in freeze drier vacuum under, drying totally, obtain radix bardanae synanthrin powder.
5. polypeptide synanthrin composite jelly as claimed in claim 1, is characterized in that: described each raw material and quality thereof are specially: the former vinegar 8kg of konjac glucomannan 0.40kg, carragheen 0.45kg, agar 0.20kg, xanthans 0.13kg, white granulated sugar 8kg, honey 0.5kg, apple, Citric Acid Mono 0.05kg, hydrolyzed wheat protein 1kg, skimmed milk power 2kg, radix bardanae synanthrin powder 0.5kg, water 80kg.
6. polypeptide synanthrin composite jelly as claimed in claim 1, is characterized in that: described each raw material and quality thereof are specially: the former vinegar 6kg of konjac glucomannan 0.35kg, carragheen 0.35kg, agar 0.22kg, xanthans 0.17kg, white granulated sugar 12kg, honey 1.5kg, apple, Citric Acid Mono 0.08kg, hydrolyzed wheat protein 2kg, skimmed milk power 1kg, radix bardanae synanthrin powder 0.2kg, water 100kg.
7. polypeptide synanthrin composite jelly as claimed in claim 1, is characterized in that: described each raw material and quality thereof are specially: the former vinegar 4kg of konjac glucomannan 0.45kg, carragheen 0.40kg, agar 0.18kg, xanthans 0.15kg, white granulated sugar 10kg, honey 1.0kg, apple, Citric Acid Mono 0.10kg, hydrolyzed wheat protein 3kg, skimmed milk power 1.5kg, radix bardanae synanthrin powder 0.3kg, water 90kg.
8. the preparation method of a peptide species synanthrin composite jelly, it is characterized in that: comprise the steps: first konjac glucomannan, carragheen, agar, xanthans and white granulated sugar to be soaked in water, stir 10min ~ 15min, make it mix, fully swelling, be heated to 95 DEG C ~ 100 DEG C, after colloid dissolves completely, 200 mesh filter screens filter, and obtain carbohydrate gum liquid; Then when carbohydrate gum liquid temp is down to 60 DEG C ~ 80 DEG C, then join in carbohydrate gum liquid by hydrolyzed wheat protein, skimmed milk power, honey, the former vinegar of apple, Citric Acid Mono and radix bardanae synanthrin powder, after stirring, 200 mesh filter screens filter, and obtain seasoning liquid; Finally filling, sealing, sterilization and cooling, obtain a peptide species synanthrin composite jelly product.
9. the preparation method of polypeptide synanthrin composite jelly as claimed in claim 8, is characterized in that: described sterilization is 90 DEG C ~ 95 DEG C, keeps 15min ~ 20min.
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| CN107712769A (en) * | 2017-11-01 | 2018-02-23 | 安徽省林锦记食品工业有限公司 | A kind of processing method of walnut polypeptide honeydew jelly |
| CN115708573A (en) * | 2022-12-27 | 2023-02-24 | 天益食品（徐州）有限公司 | DHA multi-vitamin nutritional burdock jelly and preparation method thereof |
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