Method for preparing mulberry jelly from edible fungus pre-boiled liquid

A technology of pre-cooking liquid and edible fungi is applied in the production of jelly. The pre-cooking liquid of edible fungi is used to prepare mulberry jelly. sexual effect

Active Publication Date: 2014-09-03
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method is: stir-fry millet with lotus leaf juice, grind wax gourd, decoct, fry sesame seeds, grind pine nuts, decoct, grind ginger, tomato, paeonol, mix ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Edible fungus pre-cooking liquid: wash the Pleurotus eryngii mushrooms and boil them in hot water at 85-95°C for 15 minutes according to the material-to-water ratio of 1:30, then take out the edible fungi, feed and pre-cook them again, repeat 5 times, Centrifuge the precooked liquid at 5000r / min for 15min, take the supernatant, and adjust the soluble solids to 2%;

[0032] (2) Brasenia gum: Homogenize water shield gum after washing and blanching, add 0.2mol / L NaOH, extract with 200W ultrasonic wave for 40min, filter and adjust the pH to neutral, and freeze-dry the extract to obtain water shield gum powder;

[0033] (3) Mulberry juice: After cleaning the mulberries, add 0.25% V C Color protection, beating and filtering to obtain mulberry juice.

[0034] (4) Concentrated rose juice: decoct rose petals with water, and concentrate in a vacuum to obtain concentrated juice with a concentration of 45%;

[0035](5) 0.40% mix konjac gum, 0.40% carrageenan, 0.1% sodium algi...

Embodiment 2

[0039] With embodiment 1, the difference is

[0040] (1) Edible fungus pre-cooking liquid: After washing the Agaricus bisporus, boil it in hot water at 85-95°C for 15 minutes at a material-to-water ratio of 1:10, take out the edible fungus, and pre-boil it again. After the cooking liquid was centrifuged at 5000r / min for 15min, the supernatant was taken, and the soluble solids were adjusted to 5%;

[0041] (5) Mix konjac gum, 0.20% carrageenan, 0.05% sodium alginate, and 0.5% water shield gum at 0.25%, add to 25% edible fungus pre-cooking liquid, stir and dissolve, soak for 20-30min to make the glue swell, add 1 % citric acid, 1% malic acid and 1% isomaltooligosaccharide, stirring and heating to boil for 5-30min;

[0042] (6) Add 60% mulberry juice and 10% rose concentrated juice to the solution in step (5) again, and filter the surface impurities after completely dissolving and boiling for 3 minutes;

Embodiment 3

[0044] With embodiment 1, the difference is

[0045] (1) Edible fungus pre-cooking solution: wash Bailing mushroom and boil it in hot water at 85-95°C for 15 minutes at a material-to-water ratio of 1:50, then take out the edible fungus, feed and pre-cook it again, repeat 5 times, Centrifuge the precooked liquid at 5000r / min for 15min, take the supernatant, and adjust the soluble solids to 1%;

[0046] (5) 1% mix konjac gum, 1% carrageenan, 0.5% sodium alginate, and 5% water shield gum, add to 80% edible mushroom pre-cooking liquid and stir to dissolve, soak for 20min to 30min to make the glue swell, add 0.05 % citric acid, 0.01% malic acid and 6.44% isomaltooligosaccharide, stir and boil for 5-30min;

[0047] (6) Add 5% mulberry juice to the solution in step (5) again, 1% rose concentrated juice, dissolve and boil 3min completely and filter surface impurities;

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Abstract

The invention relates to a method for preparing mulberry jelly from an edible fungus pre-boiled liquid. The method comprises the following steps that: edible fungi are boiled; then, centrifugal separation is carried out for obtaining the edible fungus pre-boiled liquid; konjac glucomannan, carrageenan and sodium alginate are mixed with cabombaceae jelly powder obtained through ultrasonic extraction and freeze drying; the mixture is added into the edible fungus pre-boiled liquid; the soaking is carried out so that the jelly is dissolved and swelled; citric acid, malic acid and isomaltooligosaccharide are added; mulberry juice and concentrated rose juice are added, and boiling and filtering are carried out; filling, sealing and sterilization are carried out when the filtrate is still hot; and cooling is carried out, and the mulberry jelly is obtained. The method has the advantages that the edible fungus pre-boiled liquid is adopted as a substrate, and the nutrition of the jelly can be enriched through amino acid, nucleotide, protein and the like in the edible fungus pre-boiled liquid; the gelation of the jelly can be improved through the cabombaceae jelly, and mineral substances such as zinc can be provided as supplements; the mulberry juice adopts a mixture of black mulberry juice with high anthocyanin content and white mulberry juice with high sweetness, so that additional white granulated sugar is not needed; and rose extracts can achieve a copigment effect on the anthocyanin in mulberries so as to stabilize the color of the jelly, and also can enhance the fragrance of the jelly, thereby improving the flavor of the jelly.

Description

technical field [0001] The invention belongs to the technical field of food technology, and relates to a method for preparing jelly, in particular to a method for preparing mulberry jelly by using edible mushroom precooking liquid. Background technique [0002] Jelly is a kind of snack food suitable for all ages. It is in semi-solid shape and is deeply loved by consumers. At present, most jelly products on the market, especially fruit jelly, are mainly prepared by adding various artificial essences, colorants, sweeteners, and sour agents to thickeners. Although the color is attractive, the juice and pulp content Extremely low, the nutritional value is not high, especially for children who use it for a long time, which is not conducive to health. [0003] In the process of canning and salting, edible mushrooms will produce wastes such as precooking liquid. About 1 / 3 of the nutritional components of the mushroom body are dissolved in the pre-cooking liquid to varying degrees...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
CPCA23L21/15A23L31/00A23L33/105A23V2002/00A23V2200/044A23V2200/15A23V2200/228A23V2200/308A23V2200/318A23V2200/324A23V2250/208A23V2250/502A23V2250/21
Inventor 乔宇廖李程薇高虹史德芳陈学玲汪兰吴文锦丁安子王俊
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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