CN108936487A - Chrysanthemum jujube compound health jelly and preparation method thereof - Google Patents
Chrysanthemum jujube compound health jelly and preparation method thereof Download PDFInfo
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- CN108936487A CN108936487A CN201811136218.4A CN201811136218A CN108936487A CN 108936487 A CN108936487 A CN 108936487A CN 201811136218 A CN201811136218 A CN 201811136218A CN 108936487 A CN108936487 A CN 108936487A
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- 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
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The invention belongs to the processing technique fields of fruit jelly food, and in particular to a kind of chrysanthemum jujube compound health jelly and preparation method thereof.Fresh chrysanthemum is added in jelly and is made, wherein the jelly is made of the raw material of following mass percent: chrysanthemum jujube juice 60%~70% for the chrysanthemum jujube compound health jelly；Xylitol 3%~5%；Citric acid solution 0.03%~0.05%；Carragheen and gelatin 0.86%~0.90%；Surplus is water.Jelly prepared by the present invention has the characteristics that formula is simple, materials are natural, nutrition arrangement is abundant, green and healthy, and has blood-enriching face-nourishing, tonifying Qi benefit spleen, anti-aging, clearing heat and detoxicating, the health-care efficacy to clear liver and improve vision；Preparation method, it is scientific and reasonable, simple to operation.
Description
Technical field
The invention belongs to the processing technique fields of fruit jelly food, and in particular to a kind of chrysanthemum jujube compound health jelly and its
Preparation method.
Background technique
Jelly is also known as gel, bright in luster because appearance is sparkling and crystal-clear, smooth in taste, and sweetness is moistened, and very popular.
Jelly currently on the market is mainly fruity jelly.Although fruity jelly, there is no fruit juice fruit in some production raw materials
Meat, but pulp essence and food colour；The fragrance of jelly is much the effect of artificial synthetic essence, these substances do not have human body
There is any nutritive value, or even there are also certain toxicity.Jelly kind with health care function is seldom in the market.In patent of invention
Jelly with health care function, composition of raw materials too complex.
Chrysanthemum is composite family perennation herbaceous plant, it is a kind of traditional Chinese herbal medicine, mainly with capitulum for.Chrysanthemum
Containing substances such as volatile oil, chrysanthemum glucoside, amino acid, flavonoids, vitamin, microelements in spending, the chrysanthemum juice for brewing out is in light
Yellow or yellow, faint scent is palatable, and have it is clearing heat and detoxicating, clear liver and improve vision, the multiple efficacies such as anti-inflammatory；Thus, chrysanthemum juice has
There is certain healthcare function.
The effect of jujube juice, is more common, and higher Vitamin C content is contained in jujube, often eats jujube, can increase
Body immunity.And the microelements such as calcium rich in, iron in jujube, can pre- preventing bone rarefaction and anaemia, for female
It is more satisfactory food source for property and children.
The effect of xylitol, has very much, most common to have preventing caries function, and edible xylitol, will not cause blood glucose liter
Height is a kind of good food source for diabetes patient.Xylitol provides energy for human body, synthesizes glycogen, reduces fat
With the consumption of the protein in hepatic tissue, liver is made to be protected and repair, reduces the generation of harmful ketoboidies in human body, Bu Huiyin
It eats and is worry of getting fat.
According to investigations, it yet there are no and jujube and chrysanthemum combined into the report for being used for processing food.
Summary of the invention
In view of the deficiencies of the prior art, the object of the present invention is to provide a kind of chrysanthemum jujube compound health jelly, have and match
Side is simple, materials are natural, nutrition arrangement is abundant, green and healthy feature, and has blood-enriching face-nourishing, tonifying Qi benefit spleen, anti-aging,
Health-care efficacy that is clearing heat and detoxicating, clearing liver and improving vision；It is scientific and reasonable, simple to operation the present invention also provides preparation method.
To achieve the above object, the technical solution adopted by the present invention are as follows:
Fresh chrysanthemum is added in jelly and is made, wherein the jelly is by as follows for the chrysanthemum jujube compound health jelly
The raw material of mass percent is made:
Preferably, the jelly is made of the raw material of following mass percent:
Wherein:
The chrysanthemum jujube juice the preparation method is as follows:
1) into the water by chrysanthemum, soak extraction, filtering, it is spare to obtain chrysanthemum juice；
2) firstly, jujube is crushed, then drying is put into pot and is cooked, and is added in beater and is beaten, obtains red jujube pulp,
Water is added in red jujube pulp, is uniformly mixed, staticly settles, then be filtered with gauze, it is spare to obtain jujube juice；
3) chrysanthemum juice and jujube juice are mixed, obtains chrysanthemum jujube juice.
In step 1), the mass ratio of chrysanthemum and water is 1:90~1:110, and the temperature of soak extraction is 85~100 DEG C, is impregnated
Time is 55~65min.
In step 2), the mass ratio of jujube and water is 1:8~1:12.
In step 3), the mass ratio of chrysanthemum juice and jujube juice is 4:5~4:7.
The mass concentration of the citric acid solution is 0.4%~0.6%.
The mass ratio of the carragheen and gelatin is 8:1~12:1.
The preparation method of chrysanthemum jujube compound health jelly of the present invention, comprising the following steps:
(1) xylitol is dissolved in chrysanthemum jujube juice；
(2) by after fresh chrysanthemum boiling, separation after drying, immerses in chrysanthemum essential oil solution, after taking-up, is put into Guo Donghe Nei；
(3) it after mixing carragheen and gelatin, inwardly plus water, heats while stirring to abundant dissolution；It is molten that citric acid is added
Liquid is uniformly mixed, obtains mixed glue solution；Water supplement boils mixed glue solution, filters, cooling, injects in Fruit yelly case, and encapsulation is killed
Bacterium, it is cooling, it packs to obtain the final product.
In step (2), time of fresh chrysanthemum boiling is 8~15min, the time immersed in chrysanthemum essential oil solution is 15~
25min。
Preferably, the preparation method of the chrysanthemum jujube compound health jelly, specifically includes the following steps:
1, chrysanthemum is put into 90 DEG C of pure water, soak extraction 60min, filter chrysanthemum juice is spare；The matter of chrysanthemum and water
Amount is than being 1:100；
The chrysanthemum is that flower is complete, and color is preferable, does not have damaged by vermin high-quality chrysanthemum；
2, jujube is crushed, is first put into drying box, in 60 DEG C of drying 30min, then jujube is put into pot be cooked it is well-done,
Then jujube is put into beater and is beaten；It accomplishes fluently and water is added in the jujube juice of slurry, mix jujube paste and water, will first mix
Jujube juice, which is placed in the vessel, to be staticly settled, then is filtered with 2 layers of gauze, is retained spare；The mass ratio of jujube and water is 1:10；
The jujube requires no lesion, and without insect pest, maturity is high, and jujube gives off a strong fragrance, and jujube meat is thicker and jujube core
Lesser jujube；
3, it is mixed using ready chrysanthemum juice and jujube juice as raw material, modulates moderate taste, both with chrysanthemum juice
Faint scent has the fragrant and sweet Normal juice of jujube juice, i.e. chrysanthemum jujube juice again, wherein the mass ratio of chrysanthemum juice and jujube juice is 4:6；
4, xylitol is dissolved in chrysanthemum jujube juice；
5, the citric acid of 0.5g is dissolved in 100ml distilled water, obtains citric acid solution；
6, fresh chrysanthemum is put into after boiling 10min in 100 DEG C of water and is isolated, after slightly dry, immerse 20min in chrysanthemum essential oil solution
After take out, be put into Guo Donghe Nei；
7, carragheen and gelatin (mass ratio 10:1) are mixed, adds water, heated while stirring to abundant dissolution, add
Citric acid solution is uniformly mixed, obtains mixed glue solution；Add pure water；Mixed glue solution is boiled, is filtered, it is slightly cooling；
8, it injects in Fruit yelly case, encapsulation；
9, it sterilizes, it is cooling, it packs to obtain the final product.
Compared with prior art, beneficial effects of the present invention are as follows:
1, chrysanthemum jujube compound health jelly prepared by the present invention, rich in nutrition content, chrysanthemum contain volatile oil, chrysanthemum glucoside,
The substances such as a variety of amino acid, flavonoids, vitamin, microelement, have effects that it is clearing heat and detoxicating, clear liver and improve vision, can be used for wind
Thermal sensation emits, headache, the dim-sighted adjuvant treatment of dizziness red eye, swell pain knowledge；Jujube contains protein, fat, carbohydrate, organic acid, more
The various nutrient elements such as kind amino acid, vitamin A have tonifying middle-Jiao and Qi, and nourishing blood and tranquilization mitigates the function of pharmacological property, and xylitol is behaved
Body provides energy, reduces the consumption of the protein in fat and hepatic tissue, reduces the generation of harmful ketoboidies in human body, both meets mouth
Sense will not get fat again because edible.
2, jelly of the present invention is prepared using jujube and chrysanthemum as primary raw material, and manufactured jelly is not only full of nutrition, fragrant
Cunning is palatable, and color is orange, has strong fragrance, has a complete fresh chrysanthemum to be embedded in jelly, lucuriant in design, enhancing
Appetite；And having certain blood-enriching face-nourishing, tonifying Qi benefit spleen is anti-aging, clearing heat and detoxicating, and it is one that clear liver and improve vision equal health-care efficacies
The delicious natural health care of kind health green.
3, preparation method of the present invention, it is scientific and reasonable, simple to operation.
Specific embodiment
Below with reference to embodiment, the present invention will be further described.
Embodiment 1
A kind of chrysanthemum jujube compound health jelly, according to mass percent, including ingredient as following formula: chrysanthemum jujube Normal juice
70%, xylitol 3%, citric acid solution 0.05%, colloid 0.88%, remaining is pure water.
Preparation method is as follows:
1, chrysanthemum and pure water are subjected to soak extraction according to the mass ratio of 1:100,90 DEG C of Extracting temperature, soaking time
60min, filter chrysanthemum juice is spare；
2, jujube is crushed, is first put into 60 DEG C of drying 30min in drying box, then jujube is put into pot be cooked it is well-done, so
Jujube is put into beater afterwards and is beaten；A certain proportion of water is added in the jujube juice for accomplishing fluently slurry, mixes jujube paste and water, jujube
Mass ratio with water is 1:10, and first the jujube juice mixed is placed in the vessel and staticly settles, then is filtered with 2 layers of gauze,
It retains spare；
3, moderate taste is modulated, both according to the mass ratio of 4:6 using ready chrysanthemum juice and jujube juice as raw material
Faint scent with chrysanthemum juice has the fragrant and sweet Normal juice of jujube juice again；
4,3% xylitol is weighed to be dissolved in Normal juice；
5, the citric acid of 0.5g is dissolved in 100ml distilled water；
6, fresh chrysanthemum is put into after boiling 10min in 100 DEG C of water, is isolated, after slightly dry, immersed in chrysanthemum essential oil solution,
It is taken out after 20min, it is spare to be put into Guo Donghe Nei；
7,0.8% carragheen and 0.08% gelatin are mixed and adds suitable quantity of water, heated while stirring to abundant dissolution, then plus
Enter the 70% chrysanthemum jujube Normal juice containing xylitol, is uniformly mixed, obtains mixed glue solution；It takes mixed glue solution to boil, is added 0.05%
Citric acid solution；Remaining addition pure water, is uniformly mixed；Filtering, it is slightly cold；It injects in Fruit yelly case, encapsulation；Sterilization, it is cooling；Packaging
To obtain the final product.
Embodiment 2
A kind of chrysanthemum jujube compound health jelly, according to mass percent, including ingredient as following formula: chrysanthemum jujube Normal juice
65%, xylitol 3%, citric acid solution 0.04%, colloid 0.90%, remaining is pure water.
1, chrysanthemum and pure water are subjected to soak extraction according to the mass ratio of 1:110,85 DEG C of Extracting temperature, soaking time
65min, filter chrysanthemum juice is spare；
2, jujube is crushed, is first put into 60 DEG C of drying 30min in drying box, then jujube is put into pot be cooked it is well-done, so
Jujube is put into beater afterwards and is beaten；A certain proportion of water is added in the jujube juice for accomplishing fluently slurry, mixes jujube paste and water, jujube
Mass ratio with water is 1:8, and first the jujube juice mixed is placed in the vessel and staticly settles, then is filtered with 2 layers of gauze, stays
It deposits spare；
3, moderate taste is modulated, both according to the mass ratio of 4:7 using ready chrysanthemum juice and jujube juice as raw material
Faint scent with chrysanthemum juice has the fragrant and sweet Normal juice of jujube juice again；
4,3% xylitol is weighed to be dissolved in Normal juice；
5, the citric acid of 0.4g is dissolved in 100ml distilled water；
6, fresh chrysanthemum is put into after boiling 8min in 100 DEG C of water and is isolated, after slightly dry, immersed in chrysanthemum essential oil solution, 25min
After take out, it is spare to be put into Guo Donghe Nei；
7,0.8% carragheen and 0.1% gelatin are mixed and adds suitable quantity of water, heated while stirring to abundant dissolution, then plus
Enter the 65% chrysanthemum jujube Normal juice containing xylitol, is uniformly mixed, obtains mixed glue solution；It takes mixed glue solution to boil, is added 0.04%
Citric acid solution；Remaining addition pure water, is uniformly mixed；Filtering, it is slightly cold；It injects in Fruit yelly case, encapsulation；Sterilization, it is cooling；Packaging
To obtain the final product.
Embodiment 3
A kind of chrysanthemum jujube compound health jelly, according to mass percent, including ingredient as following formula: chrysanthemum jujube Normal juice
70%, xylitol 5%, citric acid solution 0.04%, colloid 0.86%, remaining is pure water.
1, chrysanthemum and pure water are subjected to soak extraction according to the mass ratio of 1:90,100 DEG C of Extracting temperature, soaking time
55min, filter chrysanthemum juice is spare；
2, jujube is crushed, is first put into 60 DEG C of drying 30min in drying box, then jujube is put into pot be cooked it is well-done, so
Jujube is put into beater afterwards and is beaten；A certain proportion of water is added in the jujube juice for accomplishing fluently slurry, mixes jujube paste and water, jujube
Mass ratio with water is 1:12, and first the jujube juice mixed is placed in the vessel and staticly settles, then is filtered with 2 layers of gauze,
It retains spare；
3, moderate taste is modulated, both according to the mass ratio of 4:5 using ready chrysanthemum juice and jujube juice as raw material
Faint scent with chrysanthemum juice has the fragrant and sweet Normal juice of jujube juice again；
4,5% xylitol is weighed to be dissolved in Normal juice；
5, the citric acid of 0.6g is dissolved in 100ml distilled water；
6, fresh chrysanthemum is put into after boiling 15min in 100 DEG C of water and is isolated, after slightly dry, immersed in chrysanthemum essential oil solution,
It is taken out after 15min, it is spare to be put into Guo Donghe Nei；
7,0.8% carragheen and 0.07% gelatin are mixed and adds suitable quantity of water, heated while stirring to abundant dissolution, then plus
Enter the 70% chrysanthemum jujube Normal juice containing xylitol, is uniformly mixed, obtains mixed glue solution；It takes mixed glue solution to boil, is added 0.04%
Citric acid solution；Remaining addition pure water, is uniformly mixed；Filtering, it is slightly cold；It injects in Fruit yelly case, encapsulation；Sterilization, it is cooling；Packaging
To obtain the final product.
The organoleptic quality standards of grading such as table 1 of chrysanthemum jujube compound health jelly of the present invention.
The organoleptic quality standards of grading of 1 chrysanthemum jujube compound health jelly of table
The jelly that Example formulations obtain has the due color of chrysanthemum jujube, and color uniformity is translucent shape, acid
Sweet tea is palatable, neither too hard, nor too soft, flexible, and chewiness is good, with chrysanthemum juice faint scent and jujube juice it is sweet, be a nutritive value
Height, raciness have the composite jelly of healthcare function concurrently.
Claims (10)
1. a kind of chrysanthemum jujube compound health jelly, it is characterised in that: fresh chrysanthemum is added in jelly and is made, wherein the fruit
Jelly is made of the raw material of following mass percent:
2. chrysanthemum jujube compound health jelly according to claim 1, it is characterised in that: the jelly is by following quality hundred
The raw material of score is made:
3. chrysanthemum jujube compound health jelly according to claim 1, it is characterised in that: the system of the chrysanthemum jujube juice
Preparation Method is as follows:
1) into the water by chrysanthemum, soak extraction, filtering, it is spare to obtain chrysanthemum juice；
2) firstly, jujube is crushed, then drying is put into pot and is cooked, and is added in beater and is beaten, red jujube pulp is obtained, in jujube
Water is added in slurry, is uniformly mixed, staticly settles, then be filtered with gauze, it is spare to obtain jujube juice；
3) chrysanthemum juice and jujube juice are mixed, obtains chrysanthemum jujube juice.
4. chrysanthemum jujube compound health jelly according to claim 3, it is characterised in that: in step 1), chrysanthemum and water
Mass ratio is 1:90~1:110, and the temperature of soak extraction is 85~100 DEG C, and soaking time is 55~65min.
5. chrysanthemum jujube compound health jelly according to claim 3, it is characterised in that: in step 2), jujube and water
Mass ratio is 1:8~1:12.
6. chrysanthemum jujube compound health jelly according to claim 3, it is characterised in that: in step 3), chrysanthemum juice with it is red
The mass ratio of jujube juice is 4:5~4:7.
7. chrysanthemum jujube compound health jelly according to claim 1, it is characterised in that: the matter of the citric acid solution
Measuring concentration is 0.4%~0.6%.
8. chrysanthemum jujube compound health jelly according to claim 1, it is characterised in that: the carragheen and gelatin
Mass ratio is 8:1~12:1.
9. a kind of preparation method of any chrysanthemum jujube compound health jelly of claim 1-8, it is characterised in that: including
Following steps:
(1) xylitol is dissolved in chrysanthemum jujube juice；
(2) by after fresh chrysanthemum boiling, separation after drying, immerses in chrysanthemum essential oil solution, after taking-up, is put into Guo Donghe Nei；
(3) it after mixing carragheen and gelatin, inwardly plus water, heats while stirring to abundant dissolution；Citric acid solution is added, mixes
It closes uniformly, obtains mixed glue solution；Water supplement boils mixed glue solution, filters, cooling, injects in Fruit yelly case, encapsulates, and sterilization is cold
But, it packs to obtain the final product.
10. the preparation method of chrysanthemum jujube compound health jelly according to claim 9, it is characterised in that: step (2)
In, the time of fresh chrysanthemum boiling is 8~15min, and the time immersed in chrysanthemum essential oil solution is 15~25min.
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| CN201811136218.4A CN108936487A (en) | 2018-09-28 | 2018-09-28 | Chrysanthemum jujube compound health jelly and preparation method thereof |
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| CN109480243A (en) * | 2018-12-21 | 2019-03-19 | 黑龙江八农垦大学 | A kind of sorghum jelly manufacture craft |
| CN112931827A (en) * | 2021-03-29 | 2021-06-11 | 范俐 | Health-care jelly and production process thereof |
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| CN112931827A (en) * | 2021-03-29 | 2021-06-11 | 范俐 | Health-care jelly and production process thereof |
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Application publication date: 20181207 |