Natural aloe acetic acid jellies and preparation method thereof

A technology of fruit acetic acid and aloe, applied in the field of aloe acetic acid jelly and preparation thereof, can solve the problems such as affecting the stability of the gel, and achieve the effect of good stability

Inactive Publication Date: 2016-07-13
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The alcohol and acetic acid produced by the mixed fermentation of aloe by acetic acid bacteria and yeast will have a great impact on the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention provides an aloe acetic acid jelly, which is prepared from the following material ratios: 0.44% konjac gum, 0.1% pectin, 0.22% xanthan gum, 0.22% carrageenan, 0.11% agar, 0.2% acid modified starch, 14% sucrose, 0.20% citric acid, 15% aloe acetic acid fermentation broth, 0.1% pigment, and the balance is water.

[0027] The reagents described in this example are all food grade, the acetic acid bacteria used for fermentation were purchased from Shanghai Difa Brewing Biological Products Co., Ltd., and the yeasts are common active dry yeasts sold on the market.

[0028] The preparation process step of aloe acetic acid jelly described in the present embodiment is as follows:

[0029] 1) Aloe selection: select aloe leaves with no spots, no pests, fresh and plump, and fleshy. Wash and peel with flowing water, blanching with hot water at 90-95°C for about 3 minutes to inactivate enzymes and cut into regular-shaped aloe vera grains, then add 0.03% vitamin C, and be...

Embodiment 2

[0039] The invention provides an aloe acetic acid jelly, which is prepared from the following material ratios: 0.3% konjac gum, 0.1% pectin, 0.1% xanthan gum, 0.1% carrageenan, 0.1% agar, 0.1% acid modified starch, Sucrose 5%, citric acid 0.1%, aloe acetic acid fermentation liquid 10%, pigment 0.05%, and the balance is water.

[0040] The reagents described in this example are all food grade, the acetic acid bacteria used for fermentation were purchased from Shanghai Difa Brewing Biological Products Co., Ltd., and the saccharomyces were brewer's yeast sold on the market.

[0041] The preparation process step of aloe acetic acid jelly described in the present embodiment is as follows:

[0042] 1) Aloe selection: select aloe leaves with no spots, no pests, fresh and plump, and fleshy. Wash and peel with flowing water, blanching with hot water at 90-95°C for about 3 minutes to inactivate enzymes and cut into regular-shaped aloe vera grains, then add 0.03% vitamin C, and beat in ...

Embodiment 3

[0052] The invention provides an aloe vera acetic acid jelly, which is prepared from the following ingredients: 0.5% konjac gum, 0.4% pectin, 0.5% xanthan gum, 0.5% carrageenan, 0.25% agar, 0.5% acid modified starch, Sucrose 20%, citric acid 0.50%, aloe acetic acid fermentation broth 30%, pigment 0.15%, and the balance is water.

[0053] The reagents described in this example are all food grade, the acetic acid bacteria used for fermentation were purchased from Shanghai Difa Brewing Biological Products Co., Ltd., and the saccharomyces were brewer's yeast sold on the market.

[0054] The preparation process step of aloe acetic acid jelly described in the present embodiment is as follows:

[0055] 1) Aloe selection: select aloe leaves with no spots, no pests, fresh and plump, and fleshy. Wash and peel with flowing water, blanching with hot water at 90-95°C for about 3 minutes to inactivate enzymes and cut into regular-shaped aloe vera grains, then add 0.03% vitamin C, and beat ...

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Abstract

The invention discloses natural aloe acetic acid jellies and a preparation method thereof and belongs to the technical field of a jelly process. The invention provides the natural aloe acetic acid jellies. The natural aloe acetic acid jellies are prepared from the following raw materials: an aloe acetic acid fermentation solution, konjac glucomannan, pectin, xanthan gum, carrageenan, agar, sucrose and acidic modified starch. Meanwhile, the invention further provides the preparation method of the natural aloe acetic acid jellies. The preparation method comprises the following steps: hotly ironing and chopping aloes, pulping, carrying out enzymolysis with cellulase and hemicellulase, sterilizing, fermenting with an activated yeast and fermenting with an acetic acid; mixing all the raw materials according to a formula at different temperatures; and filling the raw materials into a mold and cooling to obtain natural aloe acetic acid jelly finished products. The natural aloe acetic acid jellies and the preparation method thereof have the advantages of common preparation raw materials, simple process and low preparation cost; and the acetic acid content in the jelly finished products is relatively high and nutritional and health values are very high.

Description

technical field [0001] The invention relates to an aloe acetic acid jelly and a preparation method thereof, in particular to an aloe acetic acid jelly and a preparation method thereof. Background technique [0002] Aloe, as early as the beginning of the century, the Germans included it in the Pharmacopoeia, Japan also included it in the Pharmacopoeia in the last century, and aloe was included in the dishes. The United States has developed aloe vera into an industry, and there are nearly a hundred large companies and farms engaged in planting and sales. Aloe is valued abroad because its mesophyll can improve the immune ability of the human body, delay aging, and provide health care and beauty. In my country, there are a large number of plantings in Hainan, Yunnan, Jilin and other places, but they are mainly regarded as ornamental potted plants. It has been used as medicine since ancient times in our country, because its juice has special effects on purging fire, laxative, c...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L29/219A23L29/231A23L29/244A23L29/256A23L29/269A23L29/30A23L33/00
CPCA23V2002/00A23V2200/228A23V2200/30A23V2200/32A23V2200/324A23V2200/3262A23V2200/328A23V2250/032A23V2250/5024A23V2250/5036A23V2250/5066A23V2250/5072A23V2250/5086A23V2250/5118A23V2250/628
Inventor 郭丽周昕张娟娟王水林
Owner ANHUI AGRICULTURAL UNIVERSITY
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