CN106562331A - Sugar-free common cattail-quince leaf fermented dual-network gel jelly and a preparing method thereof - Google Patents
Sugar-free common cattail-quince leaf fermented dual-network gel jelly and a preparing method thereof Download PDFInfo
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- 239000008274 jelly Substances 0.000 title claims abstract description 32
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- 238000000034 method Methods 0.000 title claims description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 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 21
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- 239000000463 material Substances 0.000 claims abstract description 17
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Classifications
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- 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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- Jellies, Jams, And Syrups (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Sugar-free common cattail-quince leaf fermented dual-network gel jelly is disclosed. The gel jelly includes pineapple juice, corn pulp, glucomannan, amino acid chelated calcium, amino acid chelated magnesium, acetobacter xylinus, common cattail, quince leaves, citric acid, cellulase, peach gum, porous starch, zein, sinapic acid, a proper amount of deionized water and a proper amount of water. The pineapple juice and the corn pulp which are cooked are adopted as main materials, are matched with nutritious compounds which are the common cattail and the quince leaves, and care subjected to acetobacter xylinus fermentation to prepare cellulase fermented jelly, and the jelly has good sensory quality. In addition, through adding the nutritious compound which is common cattail emulsion, a product has rich common cattail flavor. Through adding the nutritious compound that is the quince leaves, the jelly has certain effects for reducing blood glucose, regulating blood lipids and improving diabetes. Through a nutritious compound that is the sinapic acid, stability of the nutritious compounds which are the common cattail and quince leaf emulsions is ensured, and antibacterial, anticancer, inflammation-diminishing, anti-anxiety and memory-improving effects and the like of the product are enhanced.
Description
Technical field
The present invention relates to fruit jelly technical field, more particularly to a kind of sugar-free Pu Cai Fructus cydoniae oblongae leaf fermentation dual network gel fruit jelly and
Its preparation method.
Background technology
Fruit jelly is also known as curry, is Jing colloidal sols, allotment, fill, sterilization, cooling etc. with water, sugar and thickening agent etc. as raw material
The jelly food of working procedure processing, its outward appearance are sparkling and crystal-clear penetrating, and mouthfeel is soft smooth crisp, and local flavor is fresh and sweet to be moistened, deep to receive women and children
Like, be on current market suit the taste of both old and young a kind of leisure food.Although fruit jelly species in the market is various, mostly
Number is of low nutritive value, and health care effectively, and often adds excessive food additive, meeting in the preparation process of fruit jelly
Consumer is exerted an adverse impact.Therefore exploitation is of high nutritive value, and the fruit with certain health-care effect is significant.
Bacterial cellulose be one kind can dietary fiber, the features such as with good retentiveness, gel characteristic, stability, can
Forming agent, viscosifier as food, while as health fiber food, can reduce cholesterol, strengthens digestive function.Zhang Hai
Happy, Yan little Juan, Zhao Wei《The development of Bacterial cellulose fermentation fruit jelly》Pineapple juice and Semen Maydis pulp are adopted for raw material, Jing acetobacter xylinums are sent out
Bacterial cellulose fermentation fruit jelly prepared by ferment, with nutritious, sweet and sour taste, high resilience and enhancing digestive function, prevention
The characteristics of multiple health cares such as constipation, prophylaxis of tumours and anti-cancer.But the raw material sources of the fruit jelly are dull, and nutrition is single, such as
Fruit enriches fruit jelly impact by adding raw material, and the yield of Bacterial cellulose is also subject to raw material type, quantity and yeasting
Impact, nutrition, mouthfeel, quality and economic effect that these all have impact on Bacterial cellulose fermentation fruit jelly to a certain extent
Benefit.
The Bacterial cellulose fermentation development of the fruit jelly to fruit jelly industry of exploitation high-quality has great importance.
Resina persicae (peachresin), be that the trunk of peach tree (rosaceous plant) is mechanically damaged (such as insect bite, incised wound etc.) or
The colloid vitrina being secreted after causing a disease.Resina persicae be it is pink or faint yellow to the translucent solid block of yellowish-brown, outward
Table is smoothed, typically can only swelling, it is not easy to be completely dissolved, aqueous solution is tacky, belongs to polysaccharose substance, and its main component is many
Sugar, protein etc., other content of material are few.Its polysaccharide is by compositions such as galactose, arabinose, rhamnose, glucuronic acids
Composition.Resina persicae cures mainly stranguria caused by urinary stone, stranguria with blood, dysentery, and modern study shows, Resina persicae has blood sugar lowering and blood fat reducing, alleviates pressure, crease-resistant
Effect of skin care.And Resina persicae is only capable of swelling in water at normal temperatures, therefore addition is very few, so the utilization of Resina persicae is often received
To restriction.Report with regard to Resina persicae as fermentation medium is even more fresh few simultaneously.
The content of the invention
The object of the invention is exactly for the defect for making up prior art, there is provided a kind of sugar-free Pu Cai Fructus cydoniae oblongae leaf fermentation dual network
Gel fruit jelly and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of sugar-free Pu Cai Fructus cydoniae oblongae leaf fermentation dual network gel fruit jelly, including following parts by weight of component：Pineapple juice 66-67, Semen Maydiss
Slurry 11-12, glucomannoglycan 2.3-2.4, calcium amino acid chelate 0.1-0.2, magnesium amino acid chelate 0.1-0.2, acetobacter xylinum 0.5-
0.7th, Typha latifolia L. 12-14, Fructus cydoniae oblongae leaf 15-16, citric acid 0.2-0.3, cellulase 0.2-0.3, Resina persicae 1.2-1.3, porous-starch
0.45-0.5, zein 0.001-0.002, meson acid 0.001-0.002, appropriate deionized water, appropriate water.
A kind of preparation method of described sugar-free Pu Cai Fructus cydoniae oblongae leaf fermentation dual network gel fruit jelly, comprises the following steps：
（1）By the water of pineapple juice, Semen Maydis pulp, glucomannoglycan, calcium amino acid chelate, magnesium amino acid chelate and gross weight 2-3 times
Mixing and stirring, then small fire infusion 23-30min, obtains serosity one standby；
（2）After taking the washing totally of Typha latifolia L., Fructus cydoniae oblongae leaf, the scalding treatment 6s at 110 DEG C adds citric acid and gross weight afterwards
After 2-3 times of water mixing, beating in being put into beater processes 3-5min, obtains serosity, will add cellulase mixing in serosity,
In 30 DEG C of stirring enzymolysis 20min, 3min is processed in being put into colloid mill afterwards, obtain composite emulsifying liquid, will add in composite emulsifying liquid
Zein, meson acid mixing and stirring in 90 DEG C of destroy the enzyme treatments 5s, obtain compound one standby；
（3）2-3 times of deionized water, the swelling 10h at 38 DEG C will be added in Resina persicae to add porous-starch to mix afterwards equal
It is even, it is uniform using mixer grinder grinding distribution, in the acetobacter xylinum mixing and stirring for adding half, Resina persicae is able to for culture
The bacterium solution one of base is standby；
（4）The acetobacter xylinum of remaining half is uniformly inoculated with after serosity one is sterilized in gnotobasiss, fermentation material one is obtained；Will mixing
Material one neutralizes one mixing and stirring of bacterium solution with Resina persicae as culture medium in gnotobasiss, obtains fermentation material two；
（5）First by fermentation material one at 28 DEG C standing for fermentation 2-3h, by fermentation material two at 36 DEG C oscillation and fermentation 2-3h, afterwards will
Both mixing, and oscillation and fermentation 20-25h at 32 DEG C, obtain final product.
It is an advantage of the invention that：
The present invention adopts the pineapple juice of infusion, Semen Maydis pulp and coordinates nutrient substance Typha latifolia L., the fermentation of Fructus cydoniae oblongae leaf Jing acetobacter xylinums for major ingredient
Cellulose fermentation fruit jelly is prepared, fruit jelly has good organoleptic quality；Meanwhile, by adding nutrient substance Typha latifolia L. emulsion, make
Obtain product and there is strong Typha latifolia L. local flavor, while logical overnutrition thing matter Fructus cydoniae oblongae leaf makes which to blood sugar lowering, Adjust-blood lipid and improves sugar
Urine disease has certain effect；By nutrient substance sinapic acid, nutrient substance Typha latifolia L. Yi is on the one hand ensure that Ji Fructus cydoniae oblongae leaf emulsifying
The stability of liquid, on the other hand, the effects such as enhancing the antibacterial of product, anticancer and antiinflammatory, anxiety, improve memory.
For nutrient substance and the problem of the direct mixed influence fruit jelly quality of major ingredient, the present invention is using with strong nutritive effect
High viscosity can coordinate porous-starch as the culture medium of acetobacter xylinum using the Resina persicae of thickening, and the mixed liquor of nutrient substance is carried out
Ferment, and acetobacter xylinum directly realizes synergic fermentation by vibration to the fermentation of major ingredient, forms the fiber of dual network gel structure
Element fermentation fruit jelly, improves the organoleptic qualities such as gelling performance, the elasticity of cellulose fermentation fruit jelly and nutritional health function, together
When, effect of the nourishing healthy of the product is enhanced by nutrient substance with the Bacterial cellulose collaboration for generating.
Specific embodiment
A kind of sugar-free Pu Cai Fructus cydoniae oblongae leaf fermentation dual network gel fruit jelly, including following parts by weight of component：Pineapple juice 66, Semen Maydiss
Slurry 11, glucomannoglycan 2.3, calcium amino acid chelate 0.1, magnesium amino acid chelate 0.1, acetobacter xylinum 0.5,12, Fructus cydoniae oblongae leaf 15 of Typha latifolia L.,
It is citric acid 0.2, cellulase 0.2, Resina persicae 1.2, porous-starch 0.45, zein 0.001, meson acid 0.001, appropriate
Deionized water, appropriate water.
A kind of preparation method of described sugar-free Pu Cai Fructus cydoniae oblongae leaf fermentation dual network gel fruit jelly, comprises the following steps：
（1）The water of 2 times of pineapple juice, Semen Maydis pulp, glucomannoglycan, calcium amino acid chelate, magnesium amino acid chelate and gross weight is mixed
Conjunction stirs, then small fire infusion 23min, obtains serosity one standby；
（2）After taking the washing totally of Typha latifolia L., Fructus cydoniae oblongae leaf, the scalding treatment 6s at 110 DEG C adds citric acid and gross weight afterwards
After 2 times of water mixing, beating in being put into beater processes 3min, obtains serosity, will add cellulase mixing, 30 in serosity
DEG C stirring enzymolysis 20min, process 3min in being put into colloid mill afterwards, obtain composite emulsifying liquid, Semen Maydiss will be added in composite emulsifying liquid
Alcohol soluble protein, meson acid mixing and stirring in 90 DEG C of destroy the enzyme treatments 5s, obtain compound one standby；
（3）2 times of deionized water, the swelling 10h at 38 DEG C will be added in Resina persicae to add porous-starch to mix afterwards equal
It is even, it is uniform using mixer grinder grinding distribution, in the acetobacter xylinum mixing and stirring for adding half, Resina persicae is able to for culture
The bacterium solution one of base is standby；
（4）The acetobacter xylinum of remaining half is uniformly inoculated with after serosity one is sterilized in gnotobasiss, fermentation material one is obtained；Will mixing
Material one neutralizes one mixing and stirring of bacterium solution with Resina persicae as culture medium in gnotobasiss, obtains fermentation material two；
（5）First by fermentation material one at 28 DEG C standing for fermentation 2h, by fermentation material two at 36 DEG C oscillation and fermentation 2h, afterwards will both
Mixing, and oscillation and fermentation 20h at 32 DEG C, obtain final product.
Claims (2)
1. a kind of sugar-free Pu Cai Fructus cydoniae oblongae leaf ferments dual network gel fruit jelly, it is characterised in that including following parts by weight of component：Fructus Ananadis comosi
Juice 66-67, Semen Maydis pulp 11-12, glucomannoglycan 2.3-2.4, calcium amino acid chelate 0.1-0.2, magnesium amino acid chelate 0.1-0.2,
Acetobacter xylinum 0.5-0.7, Typha latifolia L. 12-14, Fructus cydoniae oblongae leaf 15-16, citric acid 0.2-0.3, cellulase 0.2-0.3, Resina persicae 1.2-
1.3rd, porous-starch 0.45-0.5, zein 0.001-0.002, meson acid 0.001-0.002, appropriate deionization
Water, appropriate water.
2. a kind of sugar-free Pu Cai Fructus cydoniae oblongae leaf as claimed in claim 1 ferments the preparation method of dual network gel fruit jelly, its feature
It is to comprise the following steps：
（1）By the water of pineapple juice, Semen Maydis pulp, glucomannoglycan, calcium amino acid chelate, magnesium amino acid chelate and gross weight 2-3 times
Mixing and stirring, then small fire infusion 23-30min, obtains serosity one standby；
（2）After taking the washing totally of Typha latifolia L., Fructus cydoniae oblongae leaf, the scalding treatment 6s at 110 DEG C adds citric acid and gross weight afterwards
After 2-3 times of water mixing, beating in being put into beater processes 3-5min, obtains serosity, will add cellulase mixing in serosity,
In 30 DEG C of stirring enzymolysis 20min, 3min is processed in being put into colloid mill afterwards, obtain composite emulsifying liquid, will add in composite emulsifying liquid
Zein, meson acid mixing and stirring in 90 DEG C of destroy the enzyme treatments 5s, obtain compound one standby；
（3）2-3 times of deionized water, the swelling 10h at 38 DEG C will be added in Resina persicae to add porous-starch to mix afterwards equal
It is even, it is uniform using mixer grinder grinding distribution, in the acetobacter xylinum mixing and stirring for adding half, Resina persicae is able to for culture
The bacterium solution one of base is standby；
（4）The acetobacter xylinum of remaining half is uniformly inoculated with after serosity one is sterilized in gnotobasiss, fermentation material one is obtained；Will mixing
Material one neutralizes one mixing and stirring of bacterium solution with Resina persicae as culture medium in gnotobasiss, obtains fermentation material two；
（5）First by fermentation material one at 28 DEG C standing for fermentation 2-3h, by fermentation material two at 36 DEG C oscillation and fermentation 2-3h, afterwards will
Both mixing, and oscillation and fermentation 20-25h at 32 DEG C, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610916003.9A CN106562331A (en) | 2016-10-21 | 2016-10-21 | Sugar-free common cattail-quince leaf fermented dual-network gel jelly and a preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610916003.9A CN106562331A (en) | 2016-10-21 | 2016-10-21 | Sugar-free common cattail-quince leaf fermented dual-network gel jelly and a preparing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191509A (en) * | 2022-07-04 | 2022-10-18 | 江南大学 | Ice cream for middle-aged and old people with bowel relaxing function |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191509A (en) * | 2022-07-04 | 2022-10-18 | 江南大学 | Ice cream for middle-aged and old people with bowel relaxing function |
| CN115191509B (en) * | 2022-07-04 | 2023-09-26 | 江南大学 | Middle-aged and elderly ice cream with intestine moistening and bowel relaxing functions |
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Application publication date: 20170419 |