Medicinal and edible homologous plant powder suckable jelly and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to medicinal and edible plant powder suckable jelly and a preparation method thereof. The absorbable jelly with the medicinal and edible plant powder is prepared from the following raw material components in percentage by mass: 3 to 5 percent of medicinal and edible plant powder, 0.1 to 0.2 percent of carrageenan, 0.2 to 0.4 percent of konjaku flour, 0.1 to 0.2 percent of low-ester pectin, 0.05 to 0.1 percent of acidulant, 2 to 4 percent of pericarp powder, 5 to 8 percent of sugar and the balance of water. According to the invention, the fruit peel and the medicinal and edible plant powder are used as the base material, and the added fruit peel powder has the health-care effects of tonifying spleen, promoting appetite, replenishing qi and enriching blood, so that the problems that the existing jelly is rich in additives, starch jelly is poor in sucking property and the like are solved. In addition, the preparation process is simple, the raw materials are cheap and easy to obtain, preservatives are not contained, the food safety is improved, and the production cost is reduced.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a medicinal and edible plant powder suckable jelly and a preparation method thereof. BACKGROUND

[0002] As a food category with both leisure attributes and palatability, jelly is deeply loved by consumers due to its crystal appearance and soft and smooth taste. However, the traditional product has problems such as high dependence on additives, single nutritional value, and the like, and the existing starch jelly also faces technical bottlenecks such as contradiction between gel performance and sucking property, single function, and process limitation. Therefore, the market urgently needs a suckable jelly technology meeting specific conditions, and the present application proposes a corresponding preparation method to fill the technical gap and promote the healthy development of the industry. SUMMARY

[0003] The present application aims to solve the problems of the prior art and provide a medicinal and edible plant powder suckable jelly and a preparation method thereof. The following technical solutions are specifically adopted: In a first aspect, the present application provides a medicinal and edible plant powder suckable jelly. The raw materials of the medicinal and edible plant powder suckable jelly include the following components in mass percentage: 3-5% medicinal and edible plant powder, 0.1-0.2% carrageenan, 0.2-0.4% konjac powder, 0.1-0.2% low-ester pectin, 0.05-0.1% acidulant, 2-4% peel powder, 5-8% sugar, and the balance being water.

[0004] The present application uses single or composite medicinal and edible plant powder as raw material, introduces peel powder and composite colloid, and combines enzyme treatment and dynamic gelatinization process to effectively improve the gel properties, sucking taste and functional value of the product. The added peel powder has the health care effects of invigorating the spleen, stimulating appetite, tonifying qi and nourishing blood, solving the problems of existing jelly rich in additives and starch jelly sucking property.

[0005] As a further preferred embodiment, the raw materials of the medicinal and edible plant powder suckable jelly include the following components in mass percentage: 4% medicinal and edible plant powder, 0.12% carrageenan, 0.36% konjac powder, 0.12% low-ester pectin, 2% peel powder, 5% sugar, and 0.05% acidulant, and the balance being water.

[0006] As a further preferred embodiment, the medicinal and edible plant powder includes at least one of lotus root powder, kudzu root powder, and lily powder.

[0007] As a further preferred embodiment, the peel powder includes at least one of apple peel powder, lemon peel powder, grape peel powder, and mango peel powder.

[0008] In a second aspect, the present application provides a preparation method of the edible and medicinal plant powder sucking jelly, comprising the following steps: S1, mixing carrageenan, konjac powder, low-ester pectin, peel powder and sugar, dissolving in 10 times mass of water, heating in water bath to completely dissolve, obtaining solution A; S2, dissolving the edible and medicinal plant powder in water, stirring uniformly and adding alpha-amylase, carrying out enzymolysis, obtaining solution B; S3, adding solution B to solution A, mixing uniformly, then placing in water bath to carry out dynamic gelatinization, obtaining solution C; S4, cooling solution C to 70 DEG C, adding acidulant to adjust pH to 4.2-5.5, then placing in 45 DEG C-55 DEG C to keep warm, after keeping warm, carrying out pasteurization, cooling, obtaining the lotus root powder sucking jelly.

[0009] As a further preferred embodiment, the temperature of water bath heating in S1 is 50 DEG C-70 DEG C.

[0010] As a further preferred embodiment, the mass ratio of alpha-amylase to edible and medicinal plant powder in S2 is 0.1%:1.

[0011] As a further preferred embodiment, the temperature of the enzymolysis is 25 DEG C-30 DEG C, and the enzymolysis time is 5 min-10 min.

[0012] As a further preferred embodiment, the specific process of the dynamic gelatinization in S3 is as follows: First stage: 60 DEG C preheating for 5 min, second stage: 85 DEG C keeping for 10 min, third stage: 95 DEG C maintaining for 5 min.

[0013] As a further preferred embodiment, the temperature of keeping warm in S4 is 50 DEG C, and the keeping warm time is 30 min.

[0014] As a further preferred embodiment, the temperature of pasteurization in S4 is 80 DEG C-90 DEG C, and the time is 15 min-30 min.

[0015] The present application has the following beneficial effects: The present application solves the problems of poor gel performance and poor flowability of traditional starch jelly through the three-dimensional network structure of the compound of konjac powder, carrageenan and pectin, the enzymolysis treatment of lotus root powder with alpha-amylase and the gradient temperature dynamic gelatinization process, avoids the excessive dependence of single colloid, and the finished product is a slowly flowing semi-liquid, which is smooth and has no particle feeling and is smooth in mouth, perfectly meeting the core needs of "stable gel" and "smooth sucking". Moreover, the added peel powder has the health care effects of invigorating the spleen, stimulating appetite, benefiting qi and tonifying blood, the preparation process of the present application is simple, the raw materials are cheap and easy to obtain, the present application does not contain preservatives, improves the edible safety and reduces the production cost. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 The image shows squeezable jellies made from powders of different medicinal and edible plants; Figure 2 The image shows squeezable jelly made from the enzymatic hydrolysis of powders from different medicinal and edible plants; Figure 3 The image shows absorbable jelly made from medicinal and edible plant powders with different sugar contents. Figure 4 The image shows absorbable jelly made from medicinal and edible plant powders with different composite adhesive contents. Figure 5 The graphs shown are the water separation rates of absorbable jelly made from medicinal and edible plant powders in Examples 1 and 5-7, and commercially available jelly products. Detailed Implementation

[0018] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0019] Example 1 A squeezable jelly made from plant powder that is both medicinal and edible is prepared from the following raw materials in the indicated mass percentages: The ingredients are: 4% lotus root powder, 0.12% carrageenan, 0.36% konjac powder, 0.12% low-ester pectin, 0.05% acidulant, 2% apple peel powder, 5% sugar, and the remainder water.

[0020] Its preparation method specifically includes the following steps: (1) Weigh the above-mentioned carrageenan, konjac powder, low-ester pectin, fruit peel powder and sugar, mix them evenly, add them to 10 times the weight of water, and stir evenly in a water bath at 60°C to obtain liquid A. (2) Weigh the above-mentioned amount of lotus root powder and add it to the remaining volume of water to dissolve. Stir evenly and add 0.1% of the lotus root powder mass of α-amylase. Stir at 200 r / min and enzymatically hydrolyze at 30℃ for 5 minutes to obtain liquid B. (3) Slowly add the material liquid B to the material liquid A, mix evenly, and put into a water bath for dynamic gelatinization, first stage: preheat at 60°C for 5 minutes, second stage: keep at 85°C for 10 minutes, third stage: keep at 95°C for 5 minutes, mix evenly to obtain material liquid C; (4) When the material liquid C is cooled to 70°C, add an acidulant to adjust the pH to 5.0; (5) Keep the material liquid C at 50°C for 30 minutes to obtain material liquid D; (6) Pasteurize the material liquid D at 80°C for 20 minutes, and then perform filling, cooling and packaging to obtain a lotus root powder suckable jelly.

[0021] Example 2 A medicinal and edible plant powder suckable jelly is prepared in a similar manner as in Example 1, except that the "lotus root powder" is replaced by "kudzu root powder", and other conditions remain unchanged, to obtain a kudzu root powder suckable jelly.

[0022] Example 3 A medicinal and edible plant powder suckable jelly is prepared in a similar manner as in Example 1, except that the "lotus root powder" is replaced by "lily powder", and other conditions remain unchanged, to obtain a lily powder suckable jelly.

[0023] Example 4 A medicinal and edible plant powder suckable jelly is prepared in a similar manner as in Example 1, except that the "0.12% carrageenan, 0.36% konjac powder, 0.12% low-ester pectin" is changed to "0.04% carrageenan, 0.12% konjac powder, 0.04% low-ester pectin", and other conditions remain unchanged, to obtain a lotus root powder suckable jelly.

[0024] Example 5 A medicinal and edible plant powder suckable jelly is prepared in a similar manner as in Example 1, except that the "0.12% carrageenan, 0.36% konjac powder, 0.12% low-ester pectin" is changed to "0.08% carrageenan, 0.24% konjac powder, 0.08% low-ester pectin", and other conditions remain unchanged, to obtain a lotus root powder suckable jelly.

[0025] Example 6 A medicinal and edible plant powder suckable jelly is prepared in a similar manner as in Example 1, except that the "0.12% carrageenan, 0.36% konjac powder, 0.12% low-ester pectin" is changed to "0.16% carrageenan, 0.48% konjac powder, 0.16% low-ester pectin", and other conditions remain unchanged, to obtain a lotus root powder suckable jelly.

[0026] Example 7 A kind of food and medicine plant powder suckable jelly, its preparation process is similar to example 1, the only difference is that "carrageenan 0.12%, konjac powder 0.36%, low ester pectin 0.12%" is changed into "carrageenan 0.2%, konjac powder 0.6%, low ester pectin 0.2", other unchanged, get lotus root powder suckable jelly.

[0027] Example 8 A kind of food and medicine plant powder suckable jelly, its preparation process is similar to example 1, the only difference is that "sugar 5%" is changed into "sugar 4%", other unchanged, get lotus root powder suckable jelly.

[0028] Example 9 A kind of food and medicine plant powder suckable jelly, its preparation process is similar to example 1, the only difference is that "sugar 5%" is changed into "sugar 6%", other unchanged, get lotus root powder suckable jelly.

[0029] Example 10 A kind of food and medicine plant powder suckable jelly, its preparation process is similar to example 1, the only difference is that "sugar 5%" is changed into "sugar 7%", other unchanged, get lotus root powder suckable jelly.

[0030] Example 11 A kind of food and medicine plant powder suckable jelly, its preparation process is similar to example 1, the only difference is that "sugar 5%" is changed into "sugar 8%", other unchanged, get lotus root powder suckable jelly.

[0031] Comparative example 1 A kind of food and medicine plant powder suckable jelly, its preparation process is similar to example 1-3, the only difference is that it is not used α-amylase for enzymolysis other unchanged, get unenzymolysis food and medicine plant powder suckable jelly.

[0032] According to Figure 1 Different food and medicine plant powder is made into suckable jelly, appearance, three kinds of jelly are presented uniform semi-fluid state, no obvious stratification, precipitation, verify the adaptability of multiple food and medicine raw materials in jelly system.

[0033] Comparative Figure 1 , Figure 2 Food and medicine plant powder made by non-enzymolysis suckable jelly has obvious difference: texture is more thick, poor flowability, surface glossiness reduces, and the whole presents "blocky feeling" rather than uniform semi-fluid.

[0034] Figure 3 Comparing food and medicine plant powder suckable jelly made by different sugar content, the sample of 4%-7% sugar content has moderate flowability, semi-fluid state is stable, surface is smooth;The sample of 8% has slightly thick texture, and the flowability slightly decreases.

[0035] Figure 4 The different composite glue content made of the homology of medicine and food plant powder can suck jelly, 0.2%-0.4% composite glue sample is thin, the fluidity is strong, the container is inclined and is easy to flow fast; 0.6% sample fluidity is moderate, semi-fluid form is stable; 0.8%-1.0% sample is thick, the fluidity is weakened, and the edge appears slight solidification feeling.

[0036] Figure 5 The water separation rate of the jelly products of examples 1, 5-7 and the commercially available jelly products is analyzed, and the water separation rate of the jelly products of examples 1, 5-7 is lower than that of the commercially available jelly products, which indicates that the jelly products made of the homology of medicine and food plant powder have good water retention, and can better maintain the product quality during storage.

[0037] The embodiments of the present application are described above in combination with the drawings, and the principles and implementation modes of the present application are described by applying specific examples. The above examples are only used to help understand the core idea of the present application, but the present application is not limited to the above specific implementation modes. The above specific implementation modes are only illustrative, but not restrictive. Those skilled in the art can make many forms under the inspiration of the present application without departing from the scope of the present application and the protection scope of the claims, which all belong to the protection scope of the present application.

Claims

1. A functional food of a plant powder of a medicinal food, characterized by, The raw materials of the medicinal and edible plant powder suckable jelly include the following components in percentage by mass: Medicinal and edible plant powder 3-5%, carrageenan 0.1-0.2%, konjac powder 0.2-0.4%, low-ester pectin 0.1-0.2%, acidulant 0.05-0.1%, peel powder 2-4%, sugar 5-8%, and the balance being water.

2. The functional food of claim 1, wherein the functional food is a jelly. The raw materials of the medicinal and edible plant powder suckable jelly include the following components in percentage by mass: Medicinal and edible plant powder 4%, carrageenan 0.12%, konjac powder 0.36%, low-ester pectin 0.12%, peel powder 2%, sugar 5%, acidulant 0.05%, and the balance being water.

3. The phytomedicine powder inhalable jelly according to any one of claims 1-2, characterized in that, The medicinal and edible plant powder includes at least one of lotus root powder, kudzu root powder, and lily powder.

4. The phytomedicine powder inhalable jelly according to any one of claims 1-2, characterized in that, The peel powder includes at least one of apple peel powder, lemon peel powder, grape peel powder, and mango peel powder.

5. The method of making a confectionery jelly of the herbs of any one of claims 1-4, characterized in that, The method includes the following steps: S1, mixing carrageenan, konjac powder, low-ester pectin, peel powder, and sugar, and dissolving them in 10 times mass of water, and heating in a water bath until completely dissolved to obtain solution A; S2, dissolving medicinal and edible plant powder in water, stirring uniformly, and adding α-amylase to perform enzymolysis to obtain solution B; S3, adding solution B to solution A, mixing uniformly, and then placing in a water bath to perform dynamic gelatinization to obtain solution C; S4, cooling solution C to 70°C, adding acidulant to adjust pH to 4.2-5.5, and then placing in 45°C-55°C for incubation, performing pasteurization after incubation is completed, cooling, and obtaining the medicinal and edible plant powder suckable jelly.

6. The preparation method according to claim 5, characterized in that, The temperature of the water bath heating in S1 is 50°C-70°C.

7. The preparation method according to claim 5, characterized in that, The mass ratio of α-amylase to medicinal and edible plant powder in S2 is 0.1%:

1.

8. The preparation method according to claim 7, characterized in that, The temperature of the enzymolysis is 25°C-30°C, and the enzymolysis time is 5 min-10 min.

9. The preparation method according to claim 5, characterized in that, The specific process of the dynamic gelatinization in S3 is as follows: First stage: preheating at 60°C for 5 min, second stage: maintaining at 85°C for 10 min, and third stage: maintaining at 95°C for 5 min.

10. The method of claim 5, wherein, The temperature during incubation in S4 is 50°C, and the incubation time is 30 min. The temperature of the pasteurization in S4 is 80°C-90°C, and the time is 15 min-30 min.

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