Fermented coriander jelly and production method thereof

A fermented, coriander technology, applied in the directions of bacteria and food ingredients used in food preparation as taste improvers, food ingredients as odor improvers, etc., can solve the problems of loss of nutrition and bright green, no coriander found, flocculation, etc., To achieve the effect of delicate taste, unique flavor and smooth color

Active Publication Date: 2020-05-29
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are not many studies on fruit and vegetable milk-containing jelly in my country. At present, there are pumpkin yogurt health jelly, fermented milk strawberry juice jelly, fermented yam jelly, lactic acid fermented cactus jelly, lactic acid konjac jelly and other vegetable jelly research and reports. However, no research has been found on the use of coriander for fruit and vegetable milk-containing jellies, and the use of coriander in the preparation of fruit and vegetable milk-containing jellies will lead to unstable phenomena such as precipitation, stratification, and flocculation, as well as oxidation and browning to lose nutrients. And bright green is difficult, so there is no coriander milk-containing jelly in the market

Method used

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  • Fermented coriander jelly and production method thereof
  • Fermented coriander jelly and production method thereof
  • Fermented coriander jelly and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 fermented coriander jelly preparation

[0035] 1. Composition

[0036] Coriander fermented milk is 28%, compound gum is 1.3%, sucrose is 15%, and citric acid is 0.18%.

[0037] 2. Preparation method

[0038] (1) Choose fresh coriander with neat branches and leaves, emerald green, no rot and miscellaneous leaves and branches, first rinse with tap water, then soak in distilled water for about 10 minutes, pick up and drain the water. Put the coriander into 1% salt water, blanching at 92°C, rinse with cold water to desalinate, and then put it into the coriander protective agent. Cut it into small pieces with an alcohol-sterilized knife, and then press m (coriander): m (water) = 1:1 to make a pulp, filter (first filter with 4 layers of gauze, and then filter with 8 layers of gauze), the filtrate is For the parsley juice.

[0039] (2) Prepare whole milk powder into 9% reconstituted milk, stir and dissolve at 40°C, filter twice through 8 layers of gauze, steri...

Embodiment 2

[0041] Embodiment 2 fermented coriander jelly preparation

[0042] 1. Composition

[0043] Coriander fermented milk is 15%, compound gum is 1.6%, sucrose is 19%, citric acid is 0.14%.

[0044]2. Preparation method

[0045] (1) With embodiment 1.

[0046] (2) Prepare whole milk powder into 9% reconstituted milk, stir and dissolve at 45°C, filter twice through 8 layers of gauze, sterilize at 80°C for 10 minutes, and rapidly cool to 42°C. Under aseptic conditions, inoculate Lactobacillus bulgaricus and Streptococcus thermophilus into sterilized milk, add coriander juice, and mix well. In a constant temperature incubator at 40°C, ferment and cultivate for 5 hours. After the fermentation is completed, put it into a refrigerator (4°C) and refrigerate for 8 hours.

[0047] (3) Add an appropriate amount of water to the composite glue, raise the temperature slowly, heat to boiling, and keep the temperature constant for 5 minutes. Dissolve citric acid with a small amount of water f...

Embodiment 3

[0048] Embodiment 3 fermented coriander jelly preparation

[0049] 1. Composition

[0050] Coriander fermented milk is 40%, compound gum is 0.8%, sucrose is 11%, and citric acid is 0.3%.

[0051] 2. Preparation method

[0052] (1) With embodiment 1.

[0053] (2) Prepare whole milk powder into 9% reconstituted milk, stir and dissolve at 38°C, filter twice through 8 layers of gauze, sterilize at 80°C for 10 minutes, and rapidly cool to 38°C. Under aseptic conditions, inoculate Lactobacillus bulgaricus and Streptococcus thermophilus into sterilized milk, add coriander juice, and mix well. In a constant temperature incubator at 44°C, ferment and cultivate for 3 hours. After the fermentation is completed, put it into a refrigerator (4°C) and refrigerate for 15 hours.

[0054] (3) Add an appropriate amount of water to the composite glue, raise the temperature slowly, heat to boiling, and keep the temperature constant for 15 minutes. Dissolve citric acid with a small amount of w...

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Abstract

The invention discloses fermented coriander jelly and a production method thereof. The fermented coriander jelly contains 15%-40% of coriander fermented milk, 0.8%-1.6% of compound gum, 11%-19% of sucrose and 0.14%-0.3% of citric acid. Through a large number of experiments, the formula components are selected, the content of each component is optimized, the unstable phenomena of sedimentation, layering, flocculation and the like are overcome, the problem of loss, due to oxidation and browning, of nutrition and emerald green color is solved, and the obtained fermented coriander jelly is not only smooth and flawless in appearance, delicate, chewy and elastic in taste, moderate in acidity and sweetness and rich in milk fragrance, but also has a significant antioxidant effect, a significant health care function of scavenging free radicals and extremely high nutritive value, and is suitable for being eaten by various people. Meanwhile, by means of the provided production technology of the fermented coriander jelly, the nutritive value of a product is protected furthest, operation is simple, and the production cost is low, so that the provided production technology of the fermented coriander jelly is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of microbial fermented food. More specifically, it relates to a fermented coriander jelly and a preparation method thereof. Background technique [0002] Cilantro has a distinctive refreshing flavor that makes it a popular addition to dishes and soups. According to traditional Chinese medicine, coriander has the effects of aroma and invigorating the stomach, dispelling wind and detoxification, and promoting blood circulation in the whole body. Coriander water extract has obvious inhibitory effect on bacteria, because coriander contains special antibacterial substances different from ordinary spices, which are non-peptide water-soluble substances with molecular weights in the range of 500-3000Da. Coriander has the effect of inhibiting lead deposition. The mechanism may be that the chelating agent in parsley chelates with lead in the intestine, which hinders the absorption of lead in the gastrointestinal tra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/10A23L33/15
CPCA23L21/15A23L33/10A23L33/15A23V2002/00A23V2400/123A23V2400/249A23V2200/15A23V2200/14A23V2200/318A23V2250/032A23V2250/5036A23V2250/5086A23V2250/51088A23V2250/628A23V2250/708A23V2250/214
Inventor 卢冬梅袁红旭欧阳嘉慧李雪鸿许玉婵冯换斌
Owner LINGNAN NORMAL UNIV
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