CN108030030A - A kind of sheep breast jelly and preparation method - Google Patents
A kind of sheep breast jelly and preparation method Download PDFInfo
- Publication number
- CN108030030A CN108030030A CN201711063382.2A CN201711063382A CN108030030A CN 108030030 A CN108030030 A CN 108030030A CN 201711063382 A CN201711063382 A CN 201711063382A CN 108030030 A CN108030030 A CN 108030030A
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- jelly
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- sheep breast
- filtrate
- preparation
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- 241001494479 Pecora Species 0.000 title claims abstract description 32
- 210000000481 breast Anatomy 0.000 title claims abstract description 31
- 235000015110 jellies Nutrition 0.000 title claims abstract description 25
- 239000008274 jelly Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000756943 Codonopsis Species 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000009636 Huang Qi Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 6
- 239000000706 filtrate Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 244000241257 Cucumis melo Species 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 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 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 4
- 239000000499 gel Substances 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 230000002421 anti-septic effect Effects 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 239000008279 sol Substances 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000219051 Fagopyrum Species 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 230000008821 health effect Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 230000001502 supplementing effect Effects 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000208671 Campanulaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 150000001875 compounds Chemical group 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
-
- 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)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of sheep breast jelly and preparation method.Select the raw materials such as sheep breast, Radix Codonopsis, cultivated land, radix astragali, buckwheat, through scientific composition, using crush, extraction, add colloidal sol, allotment concentration, sterilization cool down and etc. be made.Jelly made of the method for the present invention is not only delicious tasty and refreshing, it is and homogeneous, high resilience, smooth in taste, sour-sweet moderate, also there is supplementing qi and nourishing yin, eliminating the phlegm moistening lung, adjust blood fat, reduce the effect of blood glucose, prevention of cardiovascular disease, with good medical health effect, people are met to the health of food, the demand of environmental protection.
Description
Technical field：
The present invention relates to a kind of jelly production method, especially a kind of sheep breast jelly production method.
Background technology：
Jelly is the food liked by people especially children.The jelly of market sale be mainly fruit juice gel, sweetener,
The modulation such as acid, coagulator and buffer form, its nutritive value is not high and expensive.
Sheep breast also known as lance asiabell root, are campanulaceae of the genus codonopsis.It is distributed in China northeast, North China, East China and Central-South various regions.
Sheep breast has the effect of supplementing qi and nourishing yin, removing toxicity for detumescence, apocenosis, promoting lactation.For sheep breast as medical and edible dual purpose plant, its root matter is fresh and tender, rich
Containing multivitamin, trace element, nutritional ingredient sugar, polyoses content are high.Sheep breast medical value is very high, and Traditional Chinese Medicine makees sheep breast
For common tonifying middle-Jiao and Qi medicine, modern medicine study shows that sheep breast also has antifatigue effect.Sheep breast is used as industrial crops, and market is wide
It is wealthy.Europe, Southeast Asia people are often newborn as food using sheep, but still rare with the product of sheep breast exploitation currently on the market.
The content of the invention：
The purpose of the present invention is providing a kind of making tasty, sheep breast jelly full of nutrition and preparation method.The present invention
Jelly made of method is not only delicious tasty and refreshing, but also homogeneous, high resilience, smooth in taste, sour-sweet moderate, also with QI invigorating
Yin-nourishing, eliminating the phlegm moistening lung, adjust blood fat, reduce the effect of blood glucose, prevention of cardiovascular disease, has good medical health effect,
People are met to the health of food, the demand of environmental protection.
Embodiment：
A kind of sheep breast jelly and preparation method, it is characterised in that it is formulated：
Sheep breast 25-35 components, Radix Codonopsis 10-15 components, cultivated land 3-5 components, radix astragali 3-5 components, hawthorn 6-8 components, buckwheat 6-8
Component, white granulated sugar 15-20 ancestrals part, xanthans 8-12 components, agar 3-5 components, melon bean gum 5-8 components, potassium sorbate 0.3-
0.5 component, xylitol 2-5 components.
A kind of specific production method of sheep breast jelly is following steps：
(1) wash：Sheep breast, Radix Codonopsis, cultivated land, radix astragali are cleaned up first, dried spare；
(2) extract：Sheep breast, Radix Codonopsis, cultivated land, radix astragali are put into frying pan in the ratio is formulated, add 2-3 times of mixture quality
Pure water, is heated to 90-95 DEG C, when the time is 4-6 small, with 4 layers of filter-cloth filtering after natural cooling, obtains filtrate a and mixture is residual
Slag b, mixture residue b and 1-1.5 times of pure water of mass of residue are mixed and heated to 95-97 DEG C, the time for 2-3 it is small when, it is naturally cold
But filtrate c is obtained with 6 layers of filter-cloth filtering afterwards, stand for standby use after filtrate a and filtrate c is merged；
(3) colloidal sol is added：After xanthans, agar, melon bean gum, xylitol are mixed in the formula ratio, colloidal sol weight is added
2 times of amount, in the pure water of 72-76 DEG C of temperature, is stirred continuously after being allowed to uniform water absorption swelling, adds white sand described in formula rate
Sugar, is warming up to 82-92 DEG C, keeps the temperature 20-30min, forms transparent jelly;
(4) allotment concentration：Filtrate, step (3) gained colloidal sol and the formula ratio hawthorn, buckwheat obtained by step (2) are mixed
After closing uniformly, 75-80 DEG C is heated to while stirring, is added the formula ratio potassium sorbate and is allocated, then while stirring
It is filling into jelly cup after heating 50-55min, sealing；
(5) sterilization cooling：To be sterilized using instantaneous high-temperature bactericidal assay, temperature is 121 DEG C, after the time is 5-8s sterilization, cooling gel,
Sheep breast jelly is made after packed.
A kind of sheep breast jelly and preparation method, it is characterised in that filter cloth used is 80 mesh antiseptic gauzes.
Embodiment：
Example:
(1) wash：Sheep breast, Radix Codonopsis, cultivated land, radix astragali are cleaned up first, dried spare；
(2) extract：3kg sheep breast, 1kg Radix Codonopsis, 0.5kg cultivated lands, 0.5kg radix astragalis are put into frying pan, add 2 times of mixture quality
Pure water, is heated to 95 DEG C, when the time is 4 small, with 4 layers of filter-cloth filtering after natural cooling, obtains filtrate a and mixture residue b, mix
Compound residue b is mixed and heated to 97 DEG C, when the time is 2 small with 1.5 times of pure water of mass of residue, with 6 layers of filter cloth after natural cooling
Filtering, obtains filtrate c, stand for standby use after filtrate a and filtrate c is merged；
(3) colloidal sol is added：After 1kg xanthans, 0.5kg agar, 0.3kg melons bean gum, 0.2kg xylitols are mixed, add molten
2 times of glue weight, in the pure water that 74 DEG C of temperature, is stirred continuously after being allowed to uniform water absorption swelling, adds 2kg white granulated sugars and is warming up to 92
DEG C, 20min is kept the temperature, forms transparent jelly;
(4) allotment concentration：By gained filtrate, gained colloidal sol, 0.8kg hawthorn and 0.8kg buckwheats after mixing, while stirring
It is heated to 80 DEG C, adds 0.03kg potassium sorbates and allocated, it is filling into jelly cup after then heating 55min while stirring,
Sealing；
(5) sterilization cooling：To be sterilized using instantaneous high-temperature bactericidal assay, temperature is 121 DEG C, after the time is 5s sterilization, cooling gel, bag
Sheep breast jelly is made after dress.
Claims (3)
1. a kind of sheep breast jelly and preparation method, it is characterised in that its each formula：Sheep breast 25-35 components, Radix Codonopsis 10-15 components,
Cultivated land 3-5 components, radix astragali 3-5 components, hawthorn 6-8 components, buckwheat 6-8 components, white granulated sugar 15-20 ancestrals part, xanthans 8-12
Component, agar 3-5 components, melon bean gum 5-8 components, potassium sorbate 0.3-0.5 components, xylitol 2-5 components.
2. a kind of sheep breast jelly and preparation method, its making step are：
(a) wash：Sheep breast, Radix Codonopsis, cultivated land, radix astragali described in claim 1 are cleaned up first, dried spare；
(b) extract：Sheep breast, Radix Codonopsis, cultivated land, radix astragali described in claim 1 are put into frying pan, add 2-3 times of mixture quality
Pure water, is heated to 90-95 DEG C, when the time is 4-6 small, with 4 layers of filter-cloth filtering after natural cooling, obtains filtrate a and mixture is residual
Slag b, mixture residue b and 1-1.5 times of pure water of mass of residue are mixed and heated to 95-97 DEG C, the time for 2-3 it is small when, it is naturally cold
But filtrate c is obtained with 6 layers of filter-cloth filtering afterwards, stand for standby use after filtrate a and filtrate c is merged；
(c) colloidal sol is added：After xanthans, agar, melon bean gum, xylitol are mixed in ratio described in claim 1, add molten
2 times of glue weight, the pure water of 72-76 DEG C of temperature, is stirred continuously after being allowed to uniform water absorption swelling, adds white described in claim 1
Granulated sugar, is warming up to 82-92 DEG C, keeps the temperature 20-30min, forms transparent jelly;
(d) allotment concentration：Hawthorn, buckwheat described in colloidal sol obtained by step (b) gained filtrate, step (c) and claim 1 are mixed
After closing uniformly, 75-80 DEG C is heated to while stirring, potassium sorbate described in addition claim 1 is allocated, then while stirring
It is filling into jelly cup after heating 50-55min, sealing；
(e) sterilization cooling：To be sterilized using instantaneous high-temperature bactericidal assay, temperature is 121 DEG C, after the time is 5-8s sterilization, cooling gel,
Sheep breast jelly is made after packed.
3. a kind of sheep breast jelly and preparation method according to claim 2, it is characterised in that：Filter cloth used in the step b is
80 mesh antiseptic gauzes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711063382.2A CN108030030A (en) | 2017-11-02 | 2017-11-02 | A kind of sheep breast jelly and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711063382.2A CN108030030A (en) | 2017-11-02 | 2017-11-02 | A kind of sheep breast jelly and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108030030A true CN108030030A (en) | 2018-05-15 |
Family
ID=62092445
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711063382.2A Withdrawn CN108030030A (en) | 2017-11-02 | 2017-11-02 | A kind of sheep breast jelly and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108030030A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115462514A (en) * | 2021-11-09 | 2022-12-13 | 吉林医药学院 | Compound jelly containing dog jujubes and kiwi fruits and preparation process of compound jelly |
-
2017
- 2017-11-02 CN CN201711063382.2A patent/CN108030030A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115462514A (en) * | 2021-11-09 | 2022-12-13 | 吉林医药学院 | Compound jelly containing dog jujubes and kiwi fruits and preparation process of compound jelly |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180515 |