Nutrient grain jelly and manufacturing method thereof

A technology for grain freezing and nutrition, applied in the field of food processing, can solve the problems of single nutrition, small nutritional value, insufficient nutrition, etc.

Inactive Publication Date: 2015-06-10
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Jelly is one of the foods that people like very much in people's daily life because of its crystal clear appearance, bright color, soft taste, sweet and moist, but jelly food (for example, fruit jelly, etc.) generally uses thickeners and various essences, sweeteners, etc. It is formulated with flavoring agents, etc., and its nutrition is not sufficient, and there is no protein component; at the same time, jelly contains too many additives that are not beneficial to the human body, especially coloring agents and sweeteners, etc., and its nutritional value is small, so jelly can only be used as a snack food
Publication No. CN201210103404.4 (a preparation method of jelly) Chinese invention patent application specification is to dissolve the mixed gum and some auxiliary materials, add the fruit of the same medicine and food, and add some nutritional food additive solution and lemon juice after cooling down slightly. Potassium acid, and then finalized to obtain jelly, although this invention contains some amino acids and carbohydrates, its nutrition is single, and it only depends on some additives to supplement its nutrition

Method used

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  • Nutrient grain jelly and manufacturing method thereof
  • Nutrient grain jelly and manufacturing method thereof
  • Nutrient grain jelly and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0172] Embodiment 1: the determination of mixed glue process

[0173] In order to make the product in good condition, coagulation, elasticity, brittleness and production cost should be considered comprehensively. Carrageenan, agar and locust bean gum were selected as experimental raw materials, and L9(3 4 ) designed an orthogonal experiment design, the mixed glue obtained in the test process was used to make corn jelly, and the optimal proportioning scheme of the mixed glue was screened. The sensory evaluation table is shown in Table 1, and the sensory evaluation standard is shown in Table 3.

[0174] Table 1 Sensory evaluation table of corn jelly with different mixing ratios

[0175]

[0176] It can be seen from Table 1 that the effect of carrageenan, agar and locust bean gum on the sensory quality of corn jelly is agar > carrageenan > locust bean gum. In formulas No. 3, 5 and 9, the sensory evaluation of corn jelly reached the highest Good, but due to the different rati...

Embodiment 2

[0177] Embodiment 2: Nutrition change experiment in raw material germination

[0178]Take clean raw materials (corn or miscellaneous beans), soak mung beans in clean water with a volume ratio of 2:1~4:1 for raw materials for 4-6 hours, put the soaked raw materials into 1g / L hypochlorite Germinate in a germination machine (CB-A33, Kornit) sterilized with calcium acid acid, and the raw materials are changed (or added) with clean water every 12 hours during the germination process. After the raw materials are germinated, the changes of their main nutritional indicators are detected, as shown in Table 2.

[0179] Table 2 Variations of main nutrients in different raw materials during germination

[0180]

[0181] It can be seen from Table 3 that the contents of the main nutritional components of several raw materials after slight germination have the same trend of change. In the early stage of germination, the water-absorbing swelling of raw seeds stimulates the activity of in...

Embodiment 3

[0182] Example 3: Corn nutritional jelly

[0183] Step 1: Take 10 kg of clean corn (germinated or not), crush, peel, and pass through a 40-20 mesh sieve to obtain 6 kg of corn grits, and obtain material 1.

[0184] Step 2: Weigh 7.2 kg of white sugar, 0.36 kg of carrageenan, 0.72 kg of agar, and 0.36 kg of locust bean gum, mix well and add 120 kg of water, heat to boil, and keep stirring until the materials are completely dissolved after 10-20 minutes. The material is filtered with gauze to obtain the material 2.

[0185] Step 3: Mix the material obtained in step 2 with the cleaned material 1, and cook in a pressure cooker at 105°C for 20 minutes to partially gelatinize the starch inside the corn and emit the unique aroma of corn.

[0186] Step 4: Hot-fill the materials obtained in Step 3, sterilize at 121°C for 20 minutes, and cool to obtain the finished nutritional corn jelly. After evaluation, the product is novel in style, soft in taste and long in aftertaste.

[0187] ...

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Abstract

The invention belongs to the technical field of grain processing, and particularly relates to nutrient grain jelly and a manufacturing method thereof. The nutrient grain jelly is manufactured by mixing budded or non-budded corn, sticky rice, long-shaped rice, and budded or non-budded mung bean, pea, bean, ormosia and red kidney bean with mixed glue, raisins, pineapple, pumpkin, Chinese yam, animal protein, seasoner, water and the like. The main raw materials of the nutrient grain jelly are basis materials of grains and coarse cereals, and have wide sources. After compounding, the ingredients of vegetable protein and animal protein are enriched, andt the nutrients are comprehensive and nutrient. Particularly, after cereals sprout, some beneficial ingredients such as gamma-aminobutyric acid are obviously increased and are beneficial for human health. According to the nutrient grain jelly, the manufacturing process is simple, the product is smooth and elastic, and nutrients of the raw materials are kept to the utmost extent. The nutrient grain jelly provided by the invention is convenient to eat, good in taste, and can meet edibility requirements of people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a deep-processing product and method of cereals, in particular to a nutritious cereal jelly and a production method thereof. Background technique [0002] With the improvement of people's living standards, the change of food structure and the continuous adjustment of the food consumption market, people gradually advocate eating coarse grains and miscellaneous grains, and miscellaneous grains have broad market prospects. Cereals, especially miscellaneous grains, are rich in dietary fiber and biochemical substances beneficial to the human body. They are rich in nutrition and meet the needs of people for a healthy and nutritious diet. [0003] Jelly is one of the foods that people like very much in people's daily life because of its crystal clear appearance, bright color, soft taste, sweet and moist, but jelly food (for example, fruit jelly, etc.) generally uses ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L1/09A23L29/30
Inventor 赵思明李江涛熊善柏韩文芳余小映陈芸苏钰婷黄丽
Owner HUAZHONG AGRI UNIV
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