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Osmanthus fragrans flower flavored jelly preparation method

A flower-flavored and jelly-based technology, which is applied in food preparation, essential oils/spices, and the functions of food ingredients, can solve the problems of unfavorable consumer health and low nutritional value, achieve good market prospects, increase nutritional value, and enrich products flavor effect

Inactive Publication Date: 2015-10-07
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Jelly is a popular snack food prepared by consumers with jelly gel, sweetener, thickener, essence, etc. Flavors, pigments, etc., are not conducive to the health of consumers

Method used

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  • Osmanthus fragrans flower flavored jelly preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh the raw materials according to the weight percentages of 13% carrageenan, 70% water, 16.5% white sugar, 0.2% citric acid, and 0.3% cinnamon essential oil; then put the carrageenan, white sugar, and citric acid in a beaker and mix Evenly, add water, heat to fully swell, then cool to 65°C, then add osmanthus fragrans essential oil, mix evenly and quickly cool to obtain a scented osmanthus jelly with excellent color and fragrance.

Embodiment 2

[0018] Weigh the raw materials according to the weight percentages of carrageenan 19.2%, water 65%, white sugar 15%, citric acid 0.3%, and cinnamon essential oil 0.5%; then put carrageenan, white sugar, and citric acid in a beaker and mix Evenly, add water, heat to fully swell, then cool to 65°C, then add osmanthus fragrans essential oil, mix evenly and quickly cool to obtain a scented osmanthus jelly with excellent color and fragrance.

Embodiment 3

[0020] Weigh the raw materials according to the weight percentages of 15% carrageenan, 63.7% water, 20% white sugar, 0.5% citric acid, and 0.8% cinnamon essential oil; then put the carrageenan, white sugar, and citric acid in a beaker and mix Evenly, add water, heat to fully swell, then cool to 65°C, then add osmanthus fragrans essential oil, mix evenly and quickly cool to obtain a scented osmanthus jelly with excellent color and fragrance.

[0021] The osmanthus fragrans jelly and osmanthus jelly products (CN 104187235A) obtained in Examples 1-3 were subjected to sensory evaluation. The results are shown in Table 1.

[0022] Table 1 Sensory evaluation results

[0023]

[0024] The present invention is based on the fact that the essential oil of Osmanthus fragrans has many physiological activities such as promoting blood circulation and nourishing qi, invigorating the spleen and stomach. 2 After the osmanthus osmanthus essential oil is prepared by extraction technology, it is used to...

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Abstract

The present invention discloses an osmanthus fragrans flower flavored jelly preparation method which comprises the following steps: carrageenan is used as a main carrier, water, white granulated sugar and citric acid are added and mixed evenly, the mixture is heated to be sufficiently swelled, and then cooled to a temperature of 65 DEG C, then osmanthus fragrans flower flavored essential oil is added and mixed evenly, and the mixture is rapidly cooled to obtain the osmanthus fragrans flower flavored jelly product. The osmanthus fragrans flower flavored essential oil is prepared by supercritical CO<2> extraction and has a variety of physiological activities of invigorating blood circulation and benefit qi, strengthening spleen and tonifying stomach, etc. The osmanthus fragrans flower flavored jelly preparation method utilizes the osmanthus fragrans flower flavored essential oil to replace the traditional essence and pigment to prepare the jelly food, can increase the nutritional value of products, enrich the flavor of products, and overcome the problems that the existing jelly food has low nutritional value and single flavor, and thus has good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of sweet-scented osmanthus flower-flavored jelly. Background technique [0002] Osmanthus osmanthus is an evergreen tree of the genus Oleaceae Oleaceae Osmanthus osmanthus ( Osmanthus fragrans var. aurantiacus ) flowers, the volatile aromatic oil contained in it has various physiological functions such as promoting blood circulation and replenishing qi, invigorating the spleen and stomach, eliminating boredom, regulating emotions, etc., and is a good source of natural functional essential oils. [0003] At present, the extraction method of sweet-scented osmanthus essential oil mainly adopts the steam distillation method, which has a low extraction rate and is easy to destroy some heat-sensitive or unstable components in the essential oil, which will distort the fragrance of the natural essential oil and lose its original value. . Therefo...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/30C11B9/02
CPCC11B9/0003A23V2002/00C11B9/027A23V2200/15A23V2200/30A23V2250/032A23V2250/21A23V2250/5036A23V2250/628A23V2300/44
Inventor 梁鹏张惠婷陈丽娇程文健程新伟赵卉双钟机陈卫明
Owner FUJIAN AGRI & FORESTRY UNIV
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