CN112568408A - Preparation method of traditional Chinese medicine compound jelly with homology of medicine and food - Google Patents
Preparation method of traditional Chinese medicine compound jelly with homology of medicine and food Download PDFInfo
- Publication number
- CN112568408A CN112568408A CN202011440705.7A CN202011440705A CN112568408A CN 112568408 A CN112568408 A CN 112568408A CN 202011440705 A CN202011440705 A CN 202011440705A CN 112568408 A CN112568408 A CN 112568408A
- Authority
- CN
- China
- Prior art keywords
- lily
- jelly
- water
- traditional chinese
- acid
- 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
- 239000003814 drug Substances 0.000 title claims abstract description 36
- 235000015110 jellies Nutrition 0.000 title claims abstract description 34
- 239000008274 jelly Substances 0.000 title claims abstract description 34
- 150000001875 compounds Chemical class 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013305 food Nutrition 0.000 title claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 241000234435 Lilium Species 0.000 claims abstract description 44
- 239000000463 material Substances 0.000 claims abstract description 42
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 30
- 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 30
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 28
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 28
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 28
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 28
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 28
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 28
- 238000009835 boiling Methods 0.000 claims abstract description 22
- 239000002131 composite material Substances 0.000 claims abstract description 21
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 14
- 229920001525 carrageenan Polymers 0.000 claims abstract description 14
- 235000010987 pectin Nutrition 0.000 claims abstract description 13
- 229920001277 pectin Polymers 0.000 claims abstract description 13
- 239000001814 pectin Substances 0.000 claims abstract description 13
- 239000000126 substance Substances 0.000 claims abstract description 13
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 10
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 10
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 229940116298 l- malic acid Drugs 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000001188 Peltandra virginica Nutrition 0.000 claims abstract description 8
- 241000219094 Vitaceae Species 0.000 claims abstract description 8
- 238000009924 canning Methods 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 235000019674 grape juice Nutrition 0.000 claims abstract description 8
- 235000021021 grapes Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 14
- 239000000498 cooling water Substances 0.000 claims description 11
- 206010033546 Pallor Diseases 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 4
- 240000008866 Ziziphus nummularia Species 0.000 claims description 2
- 239000004480 active ingredient Substances 0.000 claims description 2
- 239000000853 adhesive Substances 0.000 claims description 2
- 230000001070 adhesive effect Effects 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 13
- 238000002560 therapeutic procedure Methods 0.000 abstract description 3
- 235000007866 Chamaemelum nobile Nutrition 0.000 abstract description 2
- 244000042664 Matricaria chamomilla Species 0.000 abstract description 2
- 235000007232 Matricaria chamomilla Nutrition 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 244000248825 Peltandra virginica Species 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 5
- 210000000582 semen Anatomy 0.000 description 5
- 235000019614 sour taste Nutrition 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- DRLFMBDRBRZALE-UHFFFAOYSA-N melatonin Chemical compound COC1=CC=C2NC=C(CCNC(C)=O)C2=C1 DRLFMBDRBRZALE-UHFFFAOYSA-N 0.000 description 4
- 210000005036 nerve Anatomy 0.000 description 3
- 239000002613 pineal body hormone Substances 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000003860 sleep quality Effects 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- YJPIGAIKUZMOQA-UHFFFAOYSA-N Melatonin Natural products COC1=CC=C2N(C(C)=O)C=C(CCN)C2=C1 YJPIGAIKUZMOQA-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000032140 Sleepiness Diseases 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 239000003326 hypnotic agent Substances 0.000 description 1
- 230000000147 hypnotic effect Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229960003987 melatonin Drugs 0.000 description 1
- 210000004560 pineal gland Anatomy 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000037321 sleepiness Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 229940126673 western medicines Drugs 0.000 description 1
Images
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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
-
- 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
-
- 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)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of a traditional Chinese medicine dietotherapy compound jelly, belonging to the field of creative functional food development, and the method comprises the following steps: (1) boiling carrageenan and pectin according to a specific proportion to prepare composite gum, soaking and heating for later use; (2) selecting lily, tuckahoe, spina date seed, medlar and longan with specific weight, cleaning, juicing and repeatedly filtering to obtain compound soup for later use; (3) selecting fresh grapes with a certain weight, cleaning, removing peels and seeds, juicing, and repeatedly filtering to obtain grape juice for later use; (4) heating in a cooking pot to prepare shaped jelly, adding a certain amount of white granulated sugar, citric acid, D-L malic acid and L-tartaric acid, flavoring with composite acid prepared according to a specific ratio, and inspecting physical and chemical indexes of the finished jelly; (5) canning, sterilizing, and cooling in room temperature water containing chlorine dioxide. The invention defines the process for preparing the sleep-aiding jelly by utilizing the traditional Chinese medicinal materials of lily, tuckahoe, chamomile and spina date seed, and determines that the sleep-aiding jelly has the optimal scientific dietary therapy sleep-aiding function, has the characteristics of convenience in carrying, health and delicious taste, is innovative in form and has higher feasibility.
Description
Technical Field
The invention belongs to the field of development of innovative functional foods, and mainly relates to a preparation method of a traditional Chinese medicine compound jelly with homology of medicine and food.
Background
With the gradual acceleration of the rhythm of life and work at present, more and more people have the problems of insomnia, dyspepsia, anxiety and the like, thereby causing a series of chronic diseases. Some people put their eyes on food therapy, and the latest data shows that the food is the first of health-care lists of traditional Chinese medicine health-care foods with traditional characteristics, melatonin/pineal hormone, tranquilization and brain tonifying on the list of sleep-aiding and nerve-soothing commodities.
In the traditional Chinese medicine, the lily, the tuckahoe, the spina date seed, the medlar, the longan and other natural traditional Chinese medicinal materials have the function of improving the sleep quality, and have no obvious side effect on a human body. Therefore, the sleep-aiding jelly responds to social requirements and develops the traditional Chinese medicine therapy. The pure natural traditional Chinese medicinal materials are used as main raw materials, so that the effects of helping sleep and soothing nerves are exerted, and the side effect influence of the traditional western medicines on the body is reduced; the grape-flavor jelly is integrated, the conflict psychology of people to the traditional hypnotics is eliminated, and the eating interestingness is enhanced. The sleep-aiding jelly which is more convenient to eat and safer in sleep aiding appears under urgent needs, and a new choice for aiding sleep and soothing nerves is provided for people.
The fact that pineal enriched food improves sleep is due to the fact that the quality of human sleep is closely related to a substance called pineal voxel in the brain. At night, the dark stimulates the human body to synthesize and secrete pineal hormone, which acts on the sleep center through blood circulation to make the human body generate thick sleepiness. When the user is bright, the light stimulation on the pineal body can be reduced, so that the user can wake up from the sleep state. Sleep can be promoted by supplementing food rich in pineal hormone. The food comprises the natural Chinese medicinal materials of lily, tuckahoe, spina date seed, medlar and longan. According to the invention, the sleep-aiding jelly is prepared by taking natural Chinese herbal medicines of lily, tuckahoe, spina date seed, medlar and longan as raw materials, and is ingeniously fused together under the mixing and processing of carrageenan, so that a novel healthy and delicious sleep-aiding product which is tender and smooth in taste, natural in function and convenient to eat in form is prepared. The jelly is adopted to eliminate the abstinence feeling of people to the traditional sleep-aiding products, and the traditional Chinese medicinal materials for aiding sleep, such as lily, tuckahoe, chamomile, spina date seed and the like, are added, so that the effects of soothing the nerves and aiding sleep are achieved by means of the traditional Chinese dietotherapy, and the sleep quality is guaranteed.
Disclosure of Invention
The invention aims to solve the problem that the best effects of jelly elasticity, hardness, section smoothness and transparency are achieved by seeking the optimal mixing ratio of carrageenan and pectin in the jelly composite gel. The sleeping aid jelly is combined with natural Chinese herbal medicines of lily, poria cocos, spina date seeds, medlar and longan which are rich in pine cone voxels with sleeping aid efficacy, so that the aim of attracting consumers from the aspects of functionality, appearance form and taste effect is fulfilled.
The technical problem to be solved by the invention is realized by the following technical scheme:
1. a preparation method of a traditional Chinese medicine compound jelly with homology of medicine and food is characterized by comprising the following steps: (1) according to the ratio of carrageenin pectin to 3:2, weighing 3g of the compound gum in a beaker of 150ml, adding 10ml of cold boiled water, soaking for 30min, and heating for 30min in a boiling water bath. (2) Selecting lily, poria cocos, spina date seeds, medlar and longan, respectively taking 35g of the lily, poria cocos, spina date seeds, medlar and longan, cleaning the lily, poria cocos, spina date seeds, medlar and longan, blanching the lily with hot water at the temperature of 97-100 ℃ for 4-6 seconds, quickly putting the lily into a juicer to squeeze juice, repeating the steps for many times, removing residues, and filtering the residue with 4 layers of gauze to obtain mixed juice. (3) Selecting 50g of fresh grapes, cleaning, removing peels and seeds, repeatedly juicing, removing residues, and filtering with double-layer gauze to obtain 39g of grape juice for later use. (4) Firstly, adding 100g of water into a material boiling pot, and starting stirring; then adding 75g of white granulated sugar into the material cooking pot, and starting heating; 3g of the prepared composite glue and 214g of the mixed juice are uniformly mixed, in the whole feeding process, the water temperature in a material boiling pot is less than 40 ℃, the materials are heated and stirred simultaneously to prevent the materials from caking, and citric acid is added: D-L malic acid: 3g of L-tartaric acid which is 3:2:2 composite acid, stirring for 2min, and detecting physical and chemical indexes: the content of soluble solid is 14-16%, and the pH value is 3.8-4.2. (5) Canning, and pasteurizing at 85-88 deg.C for 15 min. Immediately after sterilization, the mixture is cooled in cooling water (room temperature water, containing chlorine dioxide).
2. The preparation method of the traditional Chinese medicine compound jelly with homology of medicine and food according to claim 1, which is characterized by comprising the following steps: the preferable mixing ratio of the carrageenan and the pectin in the composite adhesive is 3:2, the temperature of the cold water soaking is preferably-4 ℃.
3. The preparation method of the traditional Chinese medicine compound jelly with homology of medicine and food according to claim 1, which is characterized by comprising the following steps: the lily, the tuckahoe, the wild jujube, the medlar and the longan account for 50 percent of the real object; citric acid in the composite acid: D-L malic acid: the proportion of L-tartaric acid is 1% in a substance with a ratio of 3:2: 2; compound carrageenan, pectin ═ 3:2, the proportion of the active ingredients in the substance is 1 percent; the preferable proportion of the white granulated sugar in the material is 25 percent.
4. The preparation method of the traditional Chinese medicine compound jelly with homology of medicine and food according to claim 1, which is characterized by comprising the following steps: when the sterilized water is immediately cooled by putting it into cooling water containing 20ppm of chlorine dioxide, the cooling water is most preferable.
Drawings
FIG. 1 Process route of the invention
Detailed Description
Specific embodiments of the present invention are described in detail below with reference to the accompanying drawings:
example 1:
a preparation method of a traditional Chinese medicine compound jelly with homology of medicine and food is characterized by comprising the following steps: (1) according to the ratio of carrageenin pectin 1: 2, weighing 3g of the compound gum in a beaker of 150ml, adding 10ml of cold boiled water, soaking for 30min, and heating for 30min in a boiling water bath. (2) Selecting lily, poria cocos, spina date seeds, medlar and longan, respectively taking 35g of the lily, poria cocos, spina date seeds, medlar and longan, cleaning the lily, poria cocos, spina date seeds, medlar and longan, blanching the lily with hot water at the temperature of 97-100 ℃ for 4-6 seconds, quickly putting the lily into a juicer to squeeze juice, repeating the steps for many times, removing residues, and filtering the residue with 4 layers of gauze to obtain mixed juice. (3) Selecting 50g of fresh grapes, cleaning, removing peels and seeds, repeatedly juicing, removing residues, and filtering with double-layer gauze to obtain 39g of grape juice for later use. (4) Firstly, adding 100g of water into a material boiling pot, and starting stirring; then adding 75g of white granulated sugar into the material cooking pot, and starting heating; 3g of the prepared composite glue and 214g of the mixed juice are uniformly mixed, in the whole feeding process, the water temperature in a material boiling pot is less than 40 ℃, the materials are heated and stirred simultaneously to prevent the materials from caking, and citric acid is added: D-L malic acid: 3g of L-tartaric acid which is 3:2:2 composite acid, stirring for 2min, and detecting physical and chemical indexes: the content of soluble solid is 14-16%, and the pH value is 3.8-4.2. (5) Canning, and pasteurizing at 85-88 deg.C for 15 min. Immediately after sterilization, the mixture is cooled in cooling water (room temperature water, containing chlorine dioxide).
The obtained jelly has slow gel speed, low transparency and rough surface. Has uniform and reddish brown color, deep color, good taste, and sour and sweet taste, and has slight taste of Bulbus Lilii, Poria, and semen Ziziphi Spinosae.
Example 2:
a preparation method of a traditional Chinese medicine compound jelly with homology of medicine and food is characterized by comprising the following steps: (1) according to the ratio of carrageenin pectin to 3: 4, weighing 3g of the compound gum in a beaker of 150ml, adding 10ml of cold boiled water, soaking for 30min, and heating for 30min in a boiling water bath. (2) Selecting lily, poria cocos, spina date seeds, medlar and longan, respectively taking 35g of the lily, poria cocos, spina date seeds, medlar and longan, cleaning the lily, poria cocos, spina date seeds, medlar and longan, blanching the lily with hot water at the temperature of 97-100 ℃ for 4-6 seconds, quickly putting the lily into a juicer to squeeze juice, repeating the steps for many times, removing residues, and filtering the residue with 4 layers of gauze to obtain mixed juice. (3) Selecting 50g of fresh grapes, cleaning, removing peels and seeds, repeatedly juicing, removing residues, and filtering with double-layer gauze to obtain 39g of grape juice for later use. (4) Firstly, adding 100g of water into a material boiling pot, and starting stirring; then adding 75g of white granulated sugar into the material cooking pot, and starting heating; 3g of the prepared composite glue and 214g of the mixed juice are uniformly mixed, in the whole feeding process, the water temperature in a material boiling pot is less than 40 ℃, the materials are heated and stirred simultaneously to prevent the materials from caking, and citric acid is added: D-L malic acid: 3g of L-tartaric acid which is 3:2:2 composite acid, stirring for 2min, and detecting physical and chemical indexes: the content of soluble solid is 14-16%, and the pH value is 3.8-4.2. (5) Canning, and pasteurizing at 85-88 deg.C for 15 min. Immediately after sterilization, the mixture is cooled in cooling water (room temperature water, containing chlorine dioxide).
The obtained jelly has good elasticity, and low transparency, and can be easily pressed by fingers and restored to original shape. Has uniform and reddish brown color, deep color, good taste, and sour and sweet taste, and has slight taste of Bulbus Lilii, Poria, and semen Ziziphi Spinosae.
Example 3:
a preparation method of a traditional Chinese medicine compound jelly with homology of medicine and food is characterized by comprising the following steps: (1) according to the ratio of carrageenin pectin 1: 1, weighing 3g of the compound gum in a beaker of 150ml, adding 10ml of cold boiled water, soaking for 30min, and heating for 30min in a boiling water bath. (2) Selecting lily, poria cocos, spina date seeds, medlar and longan, respectively taking 35g of the lily, poria cocos, spina date seeds, medlar and longan, cleaning the lily, poria cocos, spina date seeds, medlar and longan, blanching the lily with hot water at the temperature of 97-100 ℃ for 4-6 seconds, quickly putting the lily into a juicer to squeeze juice, repeating the steps for many times, removing residues, and filtering the residue with 4 layers of gauze to obtain mixed juice. (3) Selecting 50g of fresh grapes, cleaning, removing peels and seeds, repeatedly juicing, removing residues, and filtering with double-layer gauze to obtain 39g of grape juice for later use. (4) Firstly, adding 100g of water into a material boiling pot, and starting stirring; then adding 75g of white granulated sugar into the material cooking pot, and starting heating; 3g of the prepared composite glue and 214g of the mixed juice are uniformly mixed, in the whole feeding process, the water temperature in a material boiling pot is less than 40 ℃, the materials are heated and stirred simultaneously to prevent the materials from caking, and citric acid is added: D-L malic acid: 3g of L-tartaric acid which is 3:2:2 composite acid, stirring for 2min, and detecting physical and chemical indexes: the content of soluble solid is 14-16%, and the pH value is 3.8-4.2. (5) Canning, and pasteurizing at 85-88 deg.C for 15 min. Immediately after sterilization, the mixture is cooled in cooling water (room temperature water, containing chlorine dioxide).
The obtained jelly has good elasticity, high toughness, smooth surface, rough texture, and uneven cut surface. Has uniform and reddish brown color, deep color, good taste, and sour and sweet taste, and has slight taste of Bulbus Lilii, Poria, and semen Ziziphi Spinosae.
Example 4:
a preparation method of a traditional Chinese medicine compound jelly with homology of medicine and food is characterized by comprising the following steps: (1) according to the ratio of carrageenin pectin to 3:2, weighing 3g of the compound gum in a beaker of 150ml, adding 10ml of cold boiled water, soaking for 30min, and heating for 30min in a boiling water bath. (2) Selecting lily, poria cocos, spina date seeds, medlar and longan, respectively taking 35g of the lily, poria cocos, spina date seeds, medlar and longan, cleaning the lily, poria cocos, spina date seeds, medlar and longan, blanching the lily with hot water at the temperature of 97-100 ℃ for 4-6 seconds, quickly putting the lily into a juicer to squeeze juice, repeating the steps for many times, removing residues, and filtering the residue with 4 layers of gauze to obtain mixed juice. (3) Selecting 50g of fresh grapes, cleaning, removing peels and seeds, repeatedly juicing, removing residues, and filtering with double-layer gauze to obtain 39g of grape juice for later use. (4) Firstly, adding 100g of water into a material boiling pot, and starting stirring; then adding 75g of white granulated sugar into the material cooking pot, and starting heating; 3g of the prepared composite glue and 214g of the mixed juice are uniformly mixed, in the whole feeding process, the water temperature in a material boiling pot is less than 40 ℃, the materials are heated and stirred simultaneously to prevent the materials from caking, and citric acid is added: D-L malic acid: 3g of L-tartaric acid which is 3:2:2 composite acid, stirring for 2min, and detecting physical and chemical indexes: the content of soluble solid is 14-16%, and the pH value is 3.8-4.2. (5) Canning, and pasteurizing at 85-88 deg.C for 15 min. Immediately after sterilization, the mixture is cooled in cooling water (room temperature water, containing chlorine dioxide).
The obtained jelly is full and elastic, can be slightly pressed by fingers, and has good toughness, good hardness, smooth section and high transparency. Has uniform and reddish brown color, deep color, good taste, and sour and sweet taste, and has slight taste of Bulbus Lilii, Poria, and semen Ziziphi Spinosae.
Example 5:
a preparation method of a traditional Chinese medicine compound jelly with homology of medicine and food is characterized by comprising the following steps: (1) according to the ratio of carrageenin pectin 2: 1, weighing 3g of the compound gum in a beaker of 150ml, adding 10ml of cold boiled water, soaking for 30min, and heating for 30min in a boiling water bath. (2) Selecting lily, poria cocos, spina date seeds, medlar and longan, respectively taking 35g of the lily, poria cocos, spina date seeds, medlar and longan, cleaning the lily, poria cocos, spina date seeds, medlar and longan, blanching the lily with hot water at the temperature of 97-100 ℃ for 4-6 seconds, quickly putting the lily into a juicer to squeeze juice, repeating the steps for many times, removing residues, and filtering the residue with 4 layers of gauze to obtain mixed juice. (3) Selecting 50g of fresh grapes, cleaning, removing peels and seeds, repeatedly juicing, removing residues, and filtering with double-layer gauze to obtain 39g of grape juice for later use. (4) Firstly, adding 100g of water into a material boiling pot, and starting stirring; then adding 75g of white granulated sugar into the material cooking pot, and starting heating; 3g of the prepared composite glue and 214g of the mixed juice are uniformly mixed, in the whole feeding process, the water temperature in a material boiling pot is less than 40 ℃, the materials are heated and stirred simultaneously to prevent the materials from caking, and citric acid is added: D-L malic acid: 3g of L-tartaric acid which is 3:2:2 composite acid, stirring for 2min, and detecting physical and chemical indexes: the content of soluble solid is 14-16%, and the pH value is 3.8-4.2. (5) Canning, and pasteurizing at 85-88 deg.C for 15 min. Immediately after sterilization, the mixture is cooled in cooling water (room temperature water, containing chlorine dioxide).
The obtained jelly has poor hardness, and can not recover the original shape by loosening the fingers under light pressure, and is obviously softer. Has uniform and reddish brown color, deep color, good taste, and sour and sweet taste, and has slight taste of Bulbus Lilii, Poria, and semen Ziziphi Spinosae.
Claims (4)
1. A preparation method of a traditional Chinese medicine compound jelly with homology of medicine and food is characterized by comprising the following steps: (1) according to the ratio of carrageenin pectin to 3:2, weighing 3g of the compound gum in a beaker of 150ml, adding 10ml of cold boiled water, soaking for 30min, and heating for 30min in a boiling water bath. (2) Selecting lily, poria cocos, spina date seeds, medlar and longan, respectively taking 35g of the lily, poria cocos, spina date seeds, medlar and longan, cleaning the lily, poria cocos, spina date seeds, medlar and longan, blanching the lily with hot water at the temperature of 97-100 ℃ for 4-6 seconds, quickly putting the lily into a juicer to squeeze juice, repeating the steps for many times, removing residues, and filtering the residue with 4 layers of gauze to obtain mixed juice. (3) Selecting 50g of fresh grapes, cleaning, removing peels and seeds, repeatedly juicing, removing residues, and filtering with double-layer gauze to obtain 39g of grape juice for later use. (4) Firstly, adding 100g of water into a material boiling pot, and starting stirring; then adding 75g of white granulated sugar into the material cooking pot, and starting heating; 3g of the prepared composite glue and 214g of the mixed juice are uniformly mixed, in the whole feeding process, the water temperature in a material boiling pot is less than 40 ℃, the materials are heated and stirred simultaneously to prevent the materials from caking, and citric acid is added: D-L malic acid: 3g of L-tartaric acid which is 3:2:2 composite acid, stirring for 2min, and detecting physical and chemical indexes: the content of soluble solid is 14-16%, and the pH value is 3.8-4.2. (5) Canning, and pasteurizing at 85-88 deg.C for 15 min. Immediately after sterilization, the mixture is cooled in cooling water (room temperature water, containing chlorine dioxide).
2. The preparation method of the traditional Chinese medicine compound jelly with homology of medicine and food according to claim 1, which is characterized by comprising the following steps: the preferable mixing ratio of the carrageenan and the pectin in the composite adhesive is 3:2, the temperature of the cold water soaking is preferably-4 ℃.
3. The preparation method of the traditional Chinese medicine compound jelly with homology of medicine and food according to claim 1, which is characterized by comprising the following steps: the lily, the tuckahoe, the wild jujube, the medlar and the longan account for 50 percent of the real object; citric acid in the composite acid: D-L malic acid: the proportion of L-tartaric acid is 1% in a substance with a ratio of 3:2: 2; compound carrageenan, pectin ═ 3:2, the proportion of the active ingredients in the substance is 1 percent; the preferable proportion of the white granulated sugar in the material is 25 percent.
4. The preparation method of the traditional Chinese medicine compound jelly with homology of medicine and food according to claim 1, which is characterized by comprising the following steps: when the sterilized water is immediately cooled by putting it into cooling water containing 20ppm of chlorine dioxide, the cooling water is most preferable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011440705.7A CN112568408A (en) | 2020-12-08 | 2020-12-08 | Preparation method of traditional Chinese medicine compound jelly with homology of medicine and food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011440705.7A CN112568408A (en) | 2020-12-08 | 2020-12-08 | Preparation method of traditional Chinese medicine compound jelly with homology of medicine and food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112568408A true CN112568408A (en) | 2021-03-30 |
Family
ID=75130659
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011440705.7A Pending CN112568408A (en) | 2020-12-08 | 2020-12-08 | Preparation method of traditional Chinese medicine compound jelly with homology of medicine and food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112568408A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875958A (en) * | 2021-10-25 | 2022-01-04 | 宣城柏维力生物工程有限公司 | Suction type functional sleep jelly and production process thereof |
-
2020
- 2020-12-08 CN CN202011440705.7A patent/CN112568408A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875958A (en) * | 2021-10-25 | 2022-01-04 | 宣城柏维力生物工程有限公司 | Suction type functional sleep jelly and production process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005298A (en) | Brown rice snow cake and preparation method thereof | |
| CN102987340A (en) | Method for preparing Randia cochinchinensis chilli sauce | |
| CN104206938A (en) | Preparation method of burdock carrot jelly | |
| CN105341912A (en) | Longan health care nutrition powder with functions of calming nerves and tonifying qi | |
| CN105249165A (en) | Heartleaf houttuynia herb healthcare nutrition powder with heat-clearing and detoxifying effects | |
| CN102845789A (en) | Ginkgo jam and its preparation method | |
| CN106539020A (en) | Jasmine nectar sauce and preparation method thereof | |
| CN104068433A (en) | Preparation method of red jujube and castanea mollissima vinegar beverage | |
| CN103478520A (en) | Compound fruit jam and production technique thereof | |
| CN104473261B (en) | A kind of natural fruit and vegetables composite beverage | |
| CN106173695A (en) | A kind of sapodilla Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN104970278A (en) | Kiwi fruit nutritional jelly and making method thereof | |
| CN112568408A (en) | Preparation method of traditional Chinese medicine compound jelly with homology of medicine and food | |
| CN105767674A (en) | Iron yam-purple sweet potato pudding | |
| CN106578096A (en) | Preparation method of nutritional soybean milk and application | |
| CN101744194A (en) | Novel compound fruit and vegetable paste and preparation method thereof | |
| CN104305447A (en) | Preparation method of morchell esculenta and red bean beverage | |
| CN105580933A (en) | Snow pear wax gourd honey tea production method | |
| CN106852480A (en) | A kind of banana jelly and preparation method thereof | |
| CN106256220A (en) | A kind of Fructus Mangifera Indicae Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN111374253A (en) | A beverage containing rhizoma Zingiberis recens and its preparation method | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| CN104560537A (en) | Cherry wine and preparation method thereof | |
| CN104381900A (en) | Preparation method of honeydew lotus root | |
| CN104000078A (en) | Purple rice dumpling and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210330 |