CN106262357A - A kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly and preparation method thereof - Google Patents
A kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly and preparation method thereof Download PDFInfo
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- CN106262357A CN106262357A CN201610686183.6A CN201610686183A CN106262357A CN 106262357 A CN106262357 A CN 106262357A CN 201610686183 A CN201610686183 A CN 201610686183A CN 106262357 A CN106262357 A CN 106262357A
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- rhizoma dioscoreae
- dioscoreae esculentae
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Abstract
The invention discloses a kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly, be made up of the raw material of following weight portion: Rhizoma Dioscoreae esculentae 70 80, Hylocereus undatus 15 20, Pedicellus et Pericarpium Trapae 68, Caulis Sacchari sinensis juice 20 25, Semen Lablab Album 78, Salvia Hispanica L. seed powder 57, Fructus Citri Limoniae lyophilized powder 23, collagen protein powder 46, dried small shrimps powder 23, Radix Glycyrrhizae 8 10, Rhizoma Curculiginis 47, white sugar 15 20, citric acid 0.2 0.4, sodium alginate 1.5 2.5, calcium hydrogen phosphate 0.3 0.5, Lactobacillus bulgaricus is appropriate, streptococcus thermophilus is appropriate, sodium carbonate is appropriate.The present invention carries out lactate fermentation by adding calcium hydrogen phosphate in the mixed liquor of the raw material such as sodium alginate, Rhizoma Dioscoreae esculentae, and the lactic acid and the calcium hydrogen phosphate that produce in sweat react, and defines elastic and that toughness is stronger gel state fruit jelly.The Hylocereus undatus etc. added improves the taste of product, and fruity is strong, and the Chinese medicine such as the Radix Glycyrrhizae of interpolation, Rhizoma Curculiginis has good health-care effect.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly and preparation side thereof
Method.
Background technology
Fruit jelly is one of food of liking of consumer, is especially made earnest efforts by children, and market prospect is fine.It is mainly
Formed by modulation such as fruit juice gel, sweeting agent, thickening agent, essence.The fruit juice gel that the fruit jelly sold in the market uses is generally
Carrageenan, carrageenan belongs to Konjac glucomannan system, and its dissolubility is the highest, to be therefore incubated.As temperature retention time is inadequate, molten
Solving not exclusively, the fruit jelly mouthfeel made is the most bad, and serious meeting causes the tenderest not molding of fruit jelly；But temperature retention time mistake simultaneously
Long, carrageenan meta-alkali again or add the buffer agent of sodium citrate etc, it is easy for deacetylation degeneration, produces " egg
Flower soup " phenomenon, fruit jelly still may not molding.And carrageenan is the most acidproof, acid adding temperature is the lowest more good, typically at 70 DEG C-80
Carrying out before DEG C fruit jelly fill or according to actual process condition, otherwise the highest carrageenan of temperature is more more easily damaged, and affects mouthfeel.
Rhizoma Dioscoreae esculentae, potato meat be purple to darkviolet, be the peculiar kind of Rhizoma Dioscoreae esculentae.Rhizoma Dioscoreae esculentae removes starch-containing, protein and fat
Outside fat, possibly together with the mineral such as abundant vitamin, carotene and calcium, phosphorus, ferrum；Also rich in the title with " anticancer king "
The anthocyanidin of selenium element and relatively strong anti-oxidation ability.The key component of pigment contained by Rhizoma Dioscoreae esculentae is cyanidin and peonidin, should
Pigment is not only good coloring agent, and has the effects such as antioxidation, mutation, the liver protecting, prevention cardiovascular disease,
The fields such as food, medicine, cosmetics have broad application prospects." the Rhizoma Dioscoreae esculentae health-care fruit jelly that Yu little Ling, Zhao Feng et al. develop
Development " in be exactly with Rhizoma Dioscoreae esculentae for raw material production fruit jelly, add the application of Rhizoma Dioscoreae esculentae, but they in development process with
The compounding gel as fruit jelly of carrageenan isocolloid, although improve shortcoming when single colloid uses, but raw in reality
Still can produce the elasticity of fruit jelly and the phenomenon that toughness is poor in product, the citric acid of interpolation also can affect mouthfeel, and produces work
Skill is fairly simple, it is impossible to make full use of the nutritive value of Rhizoma Dioscoreae esculentae.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly, is made up of the raw material of following weight portion: Rhizoma Dioscoreae esculentae 70-80, Hylocereus undatus 15-20, Pedicellus et Pericarpium Trapae
Angle 6-8, Caulis Sacchari sinensis juice 20-25, Semen Lablab Album 7-8, Salvia Hispanica L. seed powder 5-7, Fructus Citri Limoniae lyophilized powder 2-3, collagen protein powder 4-6, dried small shrimps powder 2-
3, Radix Glycyrrhizae 8-10, Rhizoma Curculiginis 4-7, white sugar 15-20, citric acid 0.2-0.4, sodium alginate 1.5-2.5, calcium hydrogen phosphate 0.3-0.5,
Lactobacillus bulgaricus is appropriate, streptococcus thermophilus is appropriate, sodium carbonate is appropriate.
The preparation method of described a kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly, comprises the following steps:
(1) remove epidermis after being cleaned up by Rhizoma Dioscoreae esculentae, put into after being cut into elongated strip temperature be 30-40 DEG C, concentration be 1%
Aqueous citric acid solution extracts 10-12h, again the hot water of filtering residue 90-95 DEG C is extracted again after filtered through gauze, close after filtration
And the filtrate of twice extraction, obtain Rhizoma Dioscoreae esculentae lixiviating solution；
(2) pulverize after Radix Glycyrrhizae, Rhizoma Curculiginis being cleaned, be then placed in the ethanol solution of 75% extraction, filter after 2-3h, filtrate is removed
Remove ethanol, obtain medicinal plant extraction；
(3) squeeze the juice after Hylocereus undatus being removed the peel, then mix with Caulis Sacchari sinensis juice, add defibrination after Pedicellus et Pericarpium Trapae, Semen Lablab Album immersion 2-3h, then
Filter, obtain fruity serosity；
(4) adding sodium carbonate regulation pH after being cooled to 60 DEG C after water boil is 8-9, is subsequently adding sodium alginate and stirs to entirely
Portion dissolve, be subsequently adding Rhizoma Dioscoreae esculentae lixiviating solution, Salvia Hispanica L. seed powder, Fructus Citri Limoniae lyophilized powder, collagen protein powder, dried small shrimps powder, white sugar and
The material that step (2), (3) obtain, adjusting the pH of mixed liquor is that to add calcium hydrogen phosphate aqueous solution after 6.3-6.5 uniform,
To mixed liquor；
(5) mixed liquor maintains under the vacuum of 45-50KPa 3-5min make evacuation process, then at a temperature of 90-95 DEG C
45-50 DEG C is cooled the temperature to after water dip sterilization 15-20min, then according to the Bao Jiali through overactivation of the ratio inoculation 4% of 1:1
Sub-lactobacillus and streptococcus thermophilus mixed bacteria, seal in loading the Fruit yelly case after sterilization after stirring；
(6) cultivation and fermentation 12-14h under the conditions of postvaccinal Fruit yelly case being placed in 40-42 DEG C, the pH to fruit jelly is down to 4.0-4.5,
After-ripening 24h under the conditions of the most again the fruit jelly that primary fermentation is good being placed in 4-6 DEG C, is then placed in the hot water of 85-90 DEG C the 15-that sterilizes
20min, preserves after cooling under conditions of 0-5 DEG C.
The invention have the advantage that the present invention to pass through in the mixed liquor of the raw material such as sodium alginate, Rhizoma Dioscoreae esculentae and add phosphoric acid hydrogen
Calcium carries out lactate fermentation, and the lactic acid and the calcium hydrogen phosphate that produce in sweat react, and obtain free calcium ions and alginic acid
The carbanion of sodium combines, and defines elastic and that toughness is stronger gel state fruit jelly, is possible not only to replace traditional carrageenan
Isogel agent, and add the calcium constituent being easily absorbed by the body.Fruit jelly composition processes by fermentation can increase mouthfeel, makes
Its most sour-sweet smooth, unique flavor.The Hylocereus undatus of interpolation, Caulis Sacchari sinensis juice etc. improve the taste of product, and fruity is strong, interpolation
The Chinese medicine such as Radix Glycyrrhizae, Rhizoma Curculiginis has good health-care effect.
Detailed description of the invention
A kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly, is made up of the raw material of following weight portion (kg): Rhizoma Dioscoreae esculentae 70, Hylocereus undatus 15,
Pedicellus et Pericarpium Trapae 6, Caulis Sacchari sinensis juice 20, Semen Lablab Album 7, Salvia Hispanica L. seed powder 5, Fructus Citri Limoniae lyophilized powder 2, collagen protein powder 4, dried small shrimps powder 2, Radix Glycyrrhizae 8, Rhizoma Curculiginis 4,
White sugar 15, citric acid 0.2, sodium alginate 1.5, calcium hydrogen phosphate 0.3, Lactobacillus bulgaricus is appropriate, streptococcus thermophilus is appropriate,
Sodium carbonate is appropriate.
The preparation method of described a kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly, comprises the following steps:
(1) remove epidermis after being cleaned up by Rhizoma Dioscoreae esculentae, put into after being cut into elongated strip temperature be 30 DEG C, concentration be the Fructus Citri Limoniae of 1%
Aqueous acid extracts 10h, again filtering residue is extracted again with the hot water of 90 DEG C after filtered through gauze, after filtration, merge twice extraction
Filtrate, obtain Rhizoma Dioscoreae esculentae lixiviating solution；
(2) pulverize after Radix Glycyrrhizae, Rhizoma Curculiginis being cleaned, be then placed in the ethanol solution of 75% extraction, filter after 2h, filtrate is removed
Ethanol, obtains medicinal plant extraction；
(3) squeeze the juice after Hylocereus undatus being removed the peel, then mix with Caulis Sacchari sinensis juice, add defibrination, then mistake after Pedicellus et Pericarpium Trapae, Semen Lablab Album immersion 2h
Filter, obtains fruity serosity；
(4) adding sodium carbonate regulation pH after being cooled to 60 DEG C after water boil is 8, is subsequently adding sodium alginate and stirs to all
Dissolve, be subsequently adding Rhizoma Dioscoreae esculentae lixiviating solution, Salvia Hispanica L. seed powder, Fructus Citri Limoniae lyophilized powder, collagen protein powder, dried small shrimps powder, white sugar and step
Suddenly the material that (2), (3) obtain, adjusting the pH of mixed liquor is that to add calcium hydrogen phosphate aqueous solution after 6.3 uniform, is mixed
Liquid；
(5) mixed liquor maintains under the vacuum of 45KPa 3min make evacuation process, then water dip sterilization at a temperature of 90 DEG C
45 DEG C are cooled the temperature to after 15min, then according to the ratio inoculation Lactobacillus bulgaricus through overactivation of 4% of 1:1 and thermophilic
Streptococcus mixed bacteria, seals in loading the Fruit yelly case after sterilization after stirring；
(6) cultivation and fermentation 12h under the conditions of postvaccinal Fruit yelly case being placed in 40 DEG C, the pH to fruit jelly is down to 4.0, the most again by front
The fruit jelly fermented be placed in 4 DEG C under the conditions of after-ripening 24h, be then placed in the hot water of 85 DEG C sterilize 15min, at 0 DEG C after cooling
Under the conditions of preserve.
Claims (2)
1. a compound fruity Rhizoma Dioscoreae esculentae fruit jelly, it is characterised in that be made up of the raw material of following weight portion: Rhizoma Dioscoreae esculentae 70-80, fire
Dragon fruit 15-20, Pedicellus et Pericarpium Trapae 6-8, Caulis Sacchari sinensis juice 20-25, Semen Lablab Album 7-8, Salvia Hispanica L. seed powder 5-7, Fructus Citri Limoniae lyophilized powder 2-3, collagen protein powder
4-6, dried small shrimps powder 2-3, Radix Glycyrrhizae 8-10, Rhizoma Curculiginis 4-7, white sugar 15-20, citric acid 0.2-0.4, sodium alginate 1.5-2.5, phosphoric acid
Hydrogen calcium 0.3-0.5, Lactobacillus bulgaricus is appropriate, streptococcus thermophilus is appropriate, sodium carbonate is appropriate.
The preparation method of a kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly the most according to claim 1, it is characterised in that include following
Step:
(1) remove epidermis after being cleaned up by Rhizoma Dioscoreae esculentae, put into after being cut into elongated strip temperature be 30-40 DEG C, concentration be 1%
Aqueous citric acid solution extracts 10-12h, again the hot water of filtering residue 90-95 DEG C is extracted again after filtered through gauze, close after filtration
And the filtrate of twice extraction, obtain Rhizoma Dioscoreae esculentae lixiviating solution；
(2) pulverize after Radix Glycyrrhizae, Rhizoma Curculiginis being cleaned, be then placed in the ethanol solution of 75% extraction, filter after 2-3h, filtrate is removed
Remove ethanol, obtain medicinal plant extraction；
(3) squeeze the juice after Hylocereus undatus being removed the peel, then mix with Caulis Sacchari sinensis juice, add defibrination after Pedicellus et Pericarpium Trapae, Semen Lablab Album immersion 2-3h, then
Filter, obtain fruity serosity；
(4) adding sodium carbonate regulation pH after being cooled to 60 DEG C after water boil is 8-9, is subsequently adding sodium alginate and stirs to entirely
Portion dissolve, be subsequently adding Rhizoma Dioscoreae esculentae lixiviating solution, Salvia Hispanica L. seed powder, Fructus Citri Limoniae lyophilized powder, collagen protein powder, dried small shrimps powder, white sugar and
The material that step (2), (3) obtain, adjusting the pH of mixed liquor is that to add calcium hydrogen phosphate aqueous solution after 6.3-6.5 uniform,
To mixed liquor；
(5) mixed liquor maintains under the vacuum of 45-50KPa 3-5min make evacuation process, then at a temperature of 90-95 DEG C
45-50 DEG C is cooled the temperature to after water dip sterilization 15-20min, then according to the Bao Jiali through overactivation of the ratio inoculation 4% of 1:1
Sub-lactobacillus and streptococcus thermophilus mixed bacteria, seal in loading the Fruit yelly case after sterilization after stirring；
(6) cultivation and fermentation 12-14h under the conditions of postvaccinal Fruit yelly case being placed in 40-42 DEG C, the pH to fruit jelly is down to 4.0-4.5,
After-ripening 24h under the conditions of the most again the fruit jelly that primary fermentation is good being placed in 4-6 DEG C, is then placed in the hot water of 85-90 DEG C the 15-that sterilizes
20min, preserves after cooling under conditions of 0-5 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610686183.6A CN106262357A (en) | 2016-08-19 | 2016-08-19 | A kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly and preparation method thereof |
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| CN201610686183.6A CN106262357A (en) | 2016-08-19 | 2016-08-19 | A kind of compound fruity Rhizoma Dioscoreae esculentae fruit jelly and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2682033C1 (en) * | 2018-03-22 | 2019-03-14 | Светлана Владимировна Егорова | Method of manufacture of functional jelly marmelade with chia seed gelifier |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178139A (en) * | 2010-12-01 | 2011-09-14 | 李良 | Poria cocos, white hyacinth bean and dried tangerine health-care jelly |
| CN104472975A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Preparation method of jelly with health preserving and health caring functions |
| CN105394670A (en) * | 2015-11-20 | 2016-03-16 | 刘书元 | Purple sweet potato jelly |
-
2016
- 2016-08-19 CN CN201610686183.6A patent/CN106262357A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178139A (en) * | 2010-12-01 | 2011-09-14 | 李良 | Poria cocos, white hyacinth bean and dried tangerine health-care jelly |
| CN104472975A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Preparation method of jelly with health preserving and health caring functions |
| CN105394670A (en) * | 2015-11-20 | 2016-03-16 | 刘书元 | Purple sweet potato jelly |
Non-Patent Citations (2)
| Title |
|---|
| 杜连启等: "紫甘薯果冻的研制", 《农产品加工》 * |
| 田金强等: "乳酸发酵海藻酸钠果冻的生产工艺", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2682033C1 (en) * | 2018-03-22 | 2019-03-14 | Светлана Владимировна Егорова | Method of manufacture of functional jelly marmelade with chia seed gelifier |
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Application publication date: 20170104 |