Method for producing 'dual-fungus' fruit jelly having golden fungus and white fungus by curdlan polysaccharide
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A technology of golden fungus, white fungus and binaural, which is applied in the field of production technology of edible fungus jelly, and can solve the problems of unhealthy eating, no nutrition and health care functions, etc.
Inactive Publication Date: 2011-06-08
ZHEJIANG UNIV
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But most of the currently commercially available jellies are made from gelling agents, sweeteners, essences and
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[0018] Below by process flow chart of the present invention figure 1 Describe in conjunction with a specific embodiment:
[0019] 1. Select 1kg of high-quality dried fruiting bodies of tremella tremella, mix them, wash them properly with clean water, add 30kg of distilled water to soak for 1-2 hours, wait until they are completely opened, heat to boiling, and cook until the fruiting bodies are soft and the soup is thick. Move it into a beater and grind it into a pulp, filter through 8 layers of gauze to obtain an extract, and concentrate in a vacuum to obtain an extract of "two ears".
[0020] 2. Preparation of peach juice: crush 1 kg of cleaned kiwi fruit with a multifunctional food grinder, then add pectinase (enzyme amount is 40mg / L), adjust the pH value to 3-4.5 at 35°C Keep warm for 50 minutes in the range, let the pectinase decompose the pectin substances in the juice to help the dissolution of Vc, and squeeze the juice with four layers of gauze to obtain fresh juice. ...
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Abstract
The invention provides a method for producing a 'dual-fungus' fruit jelly having a golden fungus and a white fungus by a curdlan polysaccharide, comprising the following steps of: fully boiling the golden fungus and white fungus substances with hot water, pulping the boiled substances, completely dissolving out active ingredients of the substances, concentrating the active ingredients to produce 'dual-fungus' concentrated solution, adding kiwi fruit juice and natural honey, adding the curdlan polysaccharide as a coagulating agent, and forming solid fruit jelly by heating at special temperature. In this way, a novel low-calorie healthy jelly, which has fragrant odor, sweet and sour flavor, flexible taste, yellowgreen and transparent appearance, rich nourishment and no artificial colors, is produced. With the composite nutrient jelly having aromatic flavor, smooth and delicious taste, excellent mouthfeel and health care function, consumers can enjoy the special flavors of advanced nutrition and health foods, such as the golden fungus, the white fungus, the kiwi fruit and the like, while eating the jelly snacks.
Description
technical field [0001] The invention relates to a production process of edible fungus jelly, in particular to a production process of making jelly with codran polysaccharide, white fungus, golden ear, kiwi fruit and honey as raw materials, and belongs to the technical field of jelly production. Background technique [0002] White fungus, also known as white fungus, has fruiting body paper white to milky white, colloidal, translucent, soft and elastic, and is known as the crown of fungi. Tremella is quite rich in nutrients, rich in protein, fat and a variety of amino acids, and also contains glycogen such as trehalose, pentosan, and mannitol. It has high nutritional value, and 8 of the 17 amino acids it contains are Essential amino acids for the human body. In addition, it also contains a large amount of tremella polysaccharides and various vitamins and minerals, such as calcium, phosphorus, iron, potassium, sodium, magnesium, sulfur, etc. Among them, the content of calcium ...
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