CN106617007A - Reshaped jelly type cubilose and preparation method thereof - Google Patents
Reshaped jelly type cubilose and preparation method thereof Download PDFInfo
- Publication number
- CN106617007A CN106617007A CN201710082458.XA CN201710082458A CN106617007A CN 106617007 A CN106617007 A CN 106617007A CN 201710082458 A CN201710082458 A CN 201710082458A CN 106617007 A CN106617007 A CN 106617007A
- Authority
- CN
- China
- Prior art keywords
- nest
- bird
- jelly
- water
- auxiliary material
- 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 37
- 239000008274 jelly Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000002778 food additive Substances 0.000 claims abstract description 14
- 235000013373 food additive Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 12
- 229920001817 Agar Polymers 0.000 claims abstract description 6
- 102000008186 Collagen Human genes 0.000 claims abstract description 6
- 108010035532 Collagen Proteins 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 6
- 244000179886 Moringa oleifera Species 0.000 claims abstract description 6
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 6
- 239000008272 agar Substances 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 6
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 5
- 239000008367 deionised water Substances 0.000 claims abstract description 4
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 4
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000020095 red wine Nutrition 0.000 claims abstract 2
- 244000000626 Daucus carota Species 0.000 claims description 47
- 235000005770 birds nest Nutrition 0.000 claims description 47
- 235000005765 wild carrot Nutrition 0.000 claims description 47
- 238000003756 stirring Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 5
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 5
- 235000010419 agar Nutrition 0.000 claims description 5
- 244000013123 dwarf bean Species 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000021278 navy bean Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 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 description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 2
- 239000001509 sodium citrate Substances 0.000 claims 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims 1
- 229920001221 xylan Polymers 0.000 claims 1
- 150000004823 xylans Chemical class 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 241000219780 Pueraria Species 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000021332 kidney beans Nutrition 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to reshaped jelly type cubilose. The reshaped jelly type cubilose is prepared by mixing the following ingredients: cubilose, water and/or deionized water, xylooligosaccharide, comprehensive fruit and vegetable enzyme powder, collagen powder, pueraria extract, red wine polyphenols, moringa oleifera, white kidney beans, agar, konjaku flour and food additives; the cubilose of the reshaped jelly type cubilose is crushed after being cured. A process is optimized on the basis of the original preparation method; soaked, crushed and cured edible cubilose is added, so that the excellent quality of the cubilose is maintained very well.
Description
Technical field
The present invention relates to one kind reinvents jelly type bird's nest and preparation method thereof.
Background technology
Be in existing jelly preparation method directly dispensing is crushed after be mixed, the local flavor of original dispensing can not be whole
It is excited out.
The content of the invention
The technical problem to be solved is to provide for a kind of basic to keep dispensing original local flavor and nutrient content
Jelly and preparation method thereof, realizes that the technical scheme of above-mentioned purpose is as follows：Reinvent jelly type bird's nest, mixed by following dispensings and
Into：
Extract including bird's nest, water and/or deionized water, xylo-oligosaccharide, comprehensive pectase powder, collagen protein powder, the root of kudzu vine
Thing, Red Wine Polyphenols, Moringa, navy bean, agar, konjaku flour, food additives, the bird's nest in the present invention is carried out again after being cured
Crush.
The present invention has carried out technique plus excellent on the basis of original preparation method, with the addition of be soaked, crush, cure after eat
Bird's nest, it is extraordinary to remain its excellent quality.
Specific embodiment
The present invention relates to a kind of preparation method of jelly, the preparation method of following detailed description jelly.
Reinvent jelly type bird's nest and preparation method thereof to comprise the steps：
Step (1) bird's nest is soaked：Bird's nest is put at least 4 hours that are soaked in water or pure water, makes bird's nest abundant
Moisture after-tack, curing are absorbed, the purpose of maturation stage can be such that bird's nest is sufficiently mixed with other auxiliary materials, and soften
Bird's nest can also fully absorb the fragrance and taste of other auxiliary materials, the nutrient content being maximally maintained in bird's nest and mouth
Taste.
Step (2) is crushed：Bird's nest fully after water suction curing is crushed into standby, the purpose of crushing also for ensure and its
His auxiliary material can be well mixed, and make the mouthfeel of feed more soft glutinous.
Step (3 dispensings：Make auxiliary material mixture；Auxiliary material mixture can increase the taste of jelly.
Step (4) boiling：Auxiliary material mixture enters boil house, and cold water is put in boiling container, and auxiliary material mixture is thrown
In being put into boiling container, stirring system is started afterwards, make auxiliary material mixture be thoroughly mixed to form auxiliary material mixed liquor with water, cold water is stirred
After mixing 20 to 40 minutes, start heating system, heat while stirring to 80 to 120 DEG C；It is preferred that the time of cold water stirring is 30 points
Clock, the temperature control for heating while stirring is at 100 DEG C.
Step (5) is filtered：With 100 to 140 mesh sieve net filtration auxiliary material mixed liquors, filtering is isolated can larger dispensing
Out, it is ensured that the quality of jelly.
Step (6) constant volume：By the auxiliary material mixed liquor after filtration in cool-bag constant volume, and be cooled to 65 to 85 DEG C；
Step (7) adds bird's nest：Prepare cool-bag, and food additives, such as pectin added in cool-bag,
The standby bird's nest of step (3) is added and is mixed in pectin, while starting the stirring system of cool-bag, make bird's nest and food
Additive is well mixed, and keeping temperature is 65 to 85 DEG C, is stirred 20 to 30 minutes, forms bird's nest jelly；Insulation duration
Preferably 75 DEG C, mixing time is 30 minutes.
Step (8) is filling：Taking-up stir after bird's nest jelly carry out into racking room it is filling；
Step (9) sterilizes：Canned bird's nest jelly is put into into sterilizing pond, is sterilized in 80 DEG C of -85 DEG C of water 10-15 point
Clock；
Step (10) is cooled down：Bird's nest jelly is salvaged to be cooled down from sterilizing pond；The purpose of cooling is to carry
The mouthfeel and local flavor of high jelly.
Step (11) is dried：Bird's nest jelly after sterilizing cooling is dried again.The purpose of drying is to remove fruit
Unnecessary moisture in jelly, further improves the mouthfeel of jelly.
The auxiliary material of jelly includes that water, xylo-oligosaccharide, comprehensive pectase powder, collagen protein powder, the root of kudzu vine are extracted in the present invention
Thing, Red Wine Polyphenols, Moringa, navy bean, agar, konjaku flour, food additives, food additives can be pectin, citric acid, lemon
Any one of lemon acid sodium, carragheen, potassium sorbate, flavoring essence or its mixture.
Jelly in the present invention is mixed by following dispensings：
Extract including bird's nest, water and/or deionized water, xylo-oligosaccharide, comprehensive pectase powder, collagen protein powder, the root of kudzu vine
Thing, Red Wine Polyphenols, Moringa, navy bean, agar, konjaku flour, food additives.
Due to being of high nutritive value, therefore in the jelly in 100 grams, the ratio of bird's nest can be controlled bird's nest in the present invention
In 15-30 gram of ratio.
Its nutrient content is as follows：
When storage by this product be stored in cool place, ventilation, be dried at.
The present invention has carried out technique plus excellent on the basis of original preparation method, with the addition of be soaked, crush, cure after eat
Bird's nest, farthest remains the original nutrient content of bird's nest and mouthfeel.
The preferred embodiment of the embodiment of the present invention is these are only, it is all at this not to limit the embodiment of the present invention
Within the spirit and principle of inventive embodiments, any modification, equivalent substitution and improvements made etc. should be included in of the invention real
Apply in the protection domain of example.
Claims (7)
1. jelly type bird's nest is reinvented, it is characterised in that：Mixed by following dispensings：
Including bird's nest, water and/or deionized water, xylo-oligosaccharide, comprehensive pectase powder, collagen protein powder, kudzu root extract, red
Wine polyphenol, Moringa, navy bean, agar, konjaku flour, food additives.
2. jelly type bird's nest preparation method is reinvented, it is characterised in that：
Comprise the steps：
Step (1) bird's nest is soaked：Bird's nest is put at least 4 hours that are soaked in water or pure water, bird's nest is fully absorbed
Moisture after-tack, curing；
Step (2) is crushed：Bird's nest after fully water suction curing is crushed into standby；
Step (3 dispensings：Make auxiliary material mixture；
Step (4) boiling：Auxiliary material mixture enters boil house, is put into cold water in boiling container, auxiliary material mixture throw in into
In boiling container, stirring system is started afterwards, make auxiliary material mixture be thoroughly mixed to form auxiliary material mixed liquor, cold water stirring 20 with water
To after 40 minutes, start heating system, heat while stirring to 80 to 120 DEG C；
Step (5) is filtered：With 100 to 140 mesh sieve net filtration auxiliary material mixed liquors；
Step (6) constant volume：By the auxiliary material mixed liquor after filtration in cool-bag constant volume, and be cooled to 65 to 85 DEG C；
Step (7) adds bird's nest：Prepare cool-bag, and food additives are added in cool-bag, step (3) is standby
Bird's nest add food additives in mixed, while start cool-bag stirring system, make bird's nest and food additives
It is well mixed, keeping temperature is 65 to 85 DEG C, is stirred 20 to 30 minutes, forms bird's nest jelly；
Step (8) is filling：Bird's nest jelly after taking-up stirs is filling into racking room；
Step (9) sterilizes：Canned bird's nest jelly is put into into sterilizing pond, is sterilized 10-15 minutes in 80 DEG C of -85 DEG C of water；
Step (10) is cooled down：Bird's nest jelly is salvaged to be cooled down from sterilizing pond；
Step (11) is dried：Bird's nest jelly after sterilizing cooling is dried again.
It is 3. according to claim 2 to reinvent jelly type bird's nest preparation method, it is characterised in that：The auxiliary material includes water, low
Xylan, comprehensive pectase powder, collagen protein powder, kudzu root extract, Red Wine Polyphenols, Moringa, navy bean, agar, konjaku flour,
Food additives.
It is 4. according to claim 3 to reinvent jelly type bird's nest preparation method, it is characterised in that：The food additives are fruit
Any one of glue, citric acid, sodium citrate, carragheen, potassium sorbate, flavoring essence or its mixture.
It is 5. according to claim 2 to reinvent jelly type bird's nest preparation method, it is characterised in that：The time of cold water stirring is 30
Minute.
It is 6. according to claim 3 to reinvent jelly type bird's nest preparation method, it is characterised in that：The food additives are fruit
Glue.
It is 7. according to claim 2 to reinvent jelly type bird's nest preparation method, it is characterised in that：In step (4) in heating
The temperature of stirring is 100 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710082458.XA CN106617007A (en) | 2017-02-15 | 2017-02-15 | Reshaped jelly type cubilose and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710082458.XA CN106617007A (en) | 2017-02-15 | 2017-02-15 | Reshaped jelly type cubilose and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106617007A true CN106617007A (en) | 2017-05-10 |
Family
ID=58846227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710082458.XA Pending CN106617007A (en) | 2017-02-15 | 2017-02-15 | Reshaped jelly type cubilose and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106617007A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252094A (en) * | 2017-06-01 | 2017-10-17 | 广东省阳春市信德生物科技发展有限公司 | A kind of bird's nest cake |
| CN107361362A (en) * | 2017-09-05 | 2017-11-21 | 广东粤润健康科技有限公司 | A kind of bird's nest meal replacement powder |
| CN107411069A (en) * | 2017-07-27 | 2017-12-01 | 杭州玖拾伍度鲜生物科技有限公司 | The cubilose product and its preparation technology of a kind of low temperature process |
| CN107485029A (en) * | 2017-07-27 | 2017-12-19 | 杭州玖拾伍度鲜生物科技有限公司 | One kind liquefaction cubilose product and its preparation technology |
| CN107950935A (en) * | 2017-12-01 | 2018-04-24 | 高州市客多多农产品开发有限公司 | A kind of bird's nest ferment |
| CN107950955A (en) * | 2017-12-01 | 2018-04-24 | 高州市客多多农产品开发有限公司 | A kind of bird's nest ferment jelly |
| CN108902612A (en) * | 2018-08-15 | 2018-11-30 | 燕之初健康美（厦门）食品有限公司 | A kind of uniform caramel bird nest drink of nutrition and preparation method thereof and application method |
| CN111743120A (en) * | 2020-08-06 | 2020-10-09 | 广东四季优美实业有限公司 | Production equipment and production process of cubilose jelly |
| CN114027497A (en) * | 2021-11-22 | 2022-02-11 | 夏津晶 | Hand-soaked edible bird's nest processed based on freeze-drying technology and manufacturing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101574165A (en) * | 2009-05-31 | 2009-11-11 | 东莞市德亨饮料食品有限公司 | Aloe bird nest drink food and preparation method thereof |
| CN106213385A (en) * | 2016-08-04 | 2016-12-14 | 厦门樱之美生物科技有限公司 | A kind of fruit jelly and production technology thereof |
-
2017
- 2017-02-15 CN CN201710082458.XA patent/CN106617007A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101574165A (en) * | 2009-05-31 | 2009-11-11 | 东莞市德亨饮料食品有限公司 | Aloe bird nest drink food and preparation method thereof |
| CN106213385A (en) * | 2016-08-04 | 2016-12-14 | 厦门樱之美生物科技有限公司 | A kind of fruit jelly and production technology thereof |
Non-Patent Citations (1)
| Title |
|---|
| MINIE_HONG: "Easy燕窝布丁", 《下厨房》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252094A (en) * | 2017-06-01 | 2017-10-17 | 广东省阳春市信德生物科技发展有限公司 | A kind of bird's nest cake |
| CN107411069A (en) * | 2017-07-27 | 2017-12-01 | 杭州玖拾伍度鲜生物科技有限公司 | The cubilose product and its preparation technology of a kind of low temperature process |
| CN107485029A (en) * | 2017-07-27 | 2017-12-19 | 杭州玖拾伍度鲜生物科技有限公司 | One kind liquefaction cubilose product and its preparation technology |
| CN107361362A (en) * | 2017-09-05 | 2017-11-21 | 广东粤润健康科技有限公司 | A kind of bird's nest meal replacement powder |
| CN107950935A (en) * | 2017-12-01 | 2018-04-24 | 高州市客多多农产品开发有限公司 | A kind of bird's nest ferment |
| CN107950955A (en) * | 2017-12-01 | 2018-04-24 | 高州市客多多农产品开发有限公司 | A kind of bird's nest ferment jelly |
| CN108902612A (en) * | 2018-08-15 | 2018-11-30 | 燕之初健康美（厦门）食品有限公司 | A kind of uniform caramel bird nest drink of nutrition and preparation method thereof and application method |
| CN108902612B (en) * | 2018-08-15 | 2021-07-16 | 燕之初健康美（厦门）食品有限公司 | Caramel cubilose beverage with uniform nutrition and preparation method and use method thereof |
| CN111743120A (en) * | 2020-08-06 | 2020-10-09 | 广东四季优美实业有限公司 | Production equipment and production process of cubilose jelly |
| CN114027497A (en) * | 2021-11-22 | 2022-02-11 | 夏津晶 | Hand-soaked edible bird's nest processed based on freeze-drying technology and manufacturing method thereof |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |