A kind of polyphenol-rich South Suanzao bark nutrition jelly and its preparation method
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A technology of jujube and soft candy, which is applied in the field of food processing, can solve the problems of lack of nutritional value and single taste, and achieve the effect of increasing nutritional value, uniform distribution of nutrients and increasing economic value
Active Publication Date: 2016-08-24
江西齐云山食品有限公司
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Problems solved by technology
At present, most of the soft candy products on the market use food additives as coloring and seasoning raw materials, which lack nutritional value and have a single taste
Method used
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Examples
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Effect test
Embodiment 1
[0022] 1) Material selection and peeling: select 8-9 mature, the color of the fruit skin turns yellow or light yellow, and there is no disease, pest, mildew and deterioration. Wash it and put it in a refrigerator at -20°C to freeze it, then take it out and thaw it under running water for 3 minutes. The outer skin is not frozen, but the inner pulp is still in a frozen state. Use a peeling machine or manual peeling to get the southern jujube skin.
[0023] 2) Preparation of jujube peel juice: Grind the jujube peel by high-speed cutting wet crushing technology at a speed of 8000 r / min, 600 kg / h; add 5 times of water, and treat with pectinase at a weight ratio of 0.06% After 3 hours, it is made into southern jujube peel juice.
[0024] 3) Colloidal dissolution and swelling: Take 4 kg of edible gelatin, 1 kg of psyllium seed gum, and 1 kg of Suanli seed gum into 30 kg of South Suanzao peel juice, and stir overnight.
[0025] 4) Boil sugar: Put 7 kg of white sugar and 10 kg of gluc...
Embodiment 2
[0032] 1) Material selection and peeling: select 8-9 mature, the color of the fruit skin turns yellow or light yellow, and there is no disease, pest, mildew and deterioration. Wash and freeze in a refrigerator at -20°C, take out and thaw in running water for 2 minutes, the outer skin is not frozen, but the inner pulp is still in a frozen state, use a peeling machine or manual peeling to get the southern jujube skin.
[0033] 2) Preparation of jujube peel juice: Grind the jujube peel by high-speed cutting wet crushing technology at a speed of 8000 r / min, 600 kg / h; add 5 times of water, and treat with pectinase at a weight ratio of 0.06% After 3 hours, it is made into southern jujube peel juice.
[0034] 3) Colloidal dissolution and expansion: Take 3 kg of edible gelatin, 0.5 kg of psyllium seed gum, and 0.5 kg of succulent lily seed gum and add it to 20 kg of southern jujube peel juice, and stir overnight.
[0035] 4) Boil sugar: Put 6 kg of white sugar and 9 kg of glucose syr...
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Abstract
The invention provides choerospondias axillaris peel nutritional jelly drops enriched with polyphenol and a preparation method thereof. The choerospondias axillaris peel nutritional jelly drops are composed of 10.5%-15.5% of choerospondias axillaris peels, 30%-40% of white granulated sugar, 20%-30% of glucose syrup, 7%-12% of edible gelatin, 6%-9.5% of sweet potato starch, 1.0%-3.0% of semen plantaginis glue and 1.0%-3.0% of ficus pumila seed glue. The choerospondias axillaris peel nutritional jelly drops take the choerospondias axillaris peels as main raw materials; the choerospondias axillaris peels are crushed by a wet method and is treated by pectinase to prepare choerospondias axillaris juice; the choerospondias axillaris juice and the gelatin are sufficiently dissolved and expanded and are added into boiled liquid glucose; a mixture is uniformly mixed, cooled and chopped. The choerospondias axillaris peels are treated by the pectinase to release abundant polyphenol substances in the choerospondias axillaris peels and an outer source, namely a polyphenol extract, does not need to be added. The jelly drops prepared by the process have a unique mouth feel and are enriched with abundant phenols compounds and dietary fibers; food additives including citric acid, malic acid, essence and the like do not need to be added so that the choerospondias axillaris peel nutritional jelly drops have the advantages of being green and natural, having the unique mouth feel, and being nutritional and healthy and the like.
Description
technical field [0001] The invention belongs to the technical field of food processing. Background technique [0002] Polyphenolic chemicals, a class of compounds commonly found in plants, have attracted increasing attention due to their diverse biological activities. For example, it has anti-allergic, anti-inflammatory, anti-bacterial, anti-atherosclerosis, anti-oxidation, anti-thrombotic, vasodilation, and heart-protecting effects. Therefore, regular consumption of polyphenol-rich foods is believed to help delay aging and improve immunity. With the improvement of people's living standards and the continuous improvement of dietary consumption awareness, the demand for polyphenol-rich foods is also increasing. [0003] The current high-polyphenol foods mostly adopt the method of adding polyphenols from exogenous sources, the steps are relatively cumbersome, or the product form is relatively simple. For example, Chinese authorized patent CN 102028285 B first extracts polyp...
Claims
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Application Information
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