Jelly containing composite plant extract and preparation method thereof

Abstract

The invention discloses a preparation method of jelly containing a composite plant extract and the jelly. The invention relates to the technical field of composite plant extracts. And mixing the composite plant extract solution with the jelly basic raw materials, and starting shearing and emulsifying treatment. The key point of the step lies in that the raw materials are fully dispersed and uniformly mixed through mechanical action, bubbles are reduced by utilizing a vacuum environment, and the fineness and the stability of the product are improved. Particularly, the addition amount of gels such as gelidium amansii powder is controlled (0.2-0.25% of gelidium amansii powder, 0.08-0.18% of konjaku flour, 0.05-0.15% of carrageenan and 0.07-0.09% of locust bean gum), so that the gel strength and taste of the jelly are ensured. According to the invention, the composite plant extract obtained by extracting plants such as roses (double-petal red roses), jasmine flowers, honeysuckle flowers and the like is added, so that the jelly is endowed with unique fragrance, and the nutritional ingredients and flavor levels of the jelly are also remarkably enriched.

Description

Technical Field

[0001] The invention relates to the technical field of composite plant extracts, in particular to the development of a jelly formula containing the composite plant extracts, and in particular to a jelly preparation method containing the composite plant extracts and the jelly. Background Art

[0002] Gelidium amansii belongs to the Rhodophyta, Gelidiales, and Gelidiaceae. This species is cold in nature, sweet and salty in taste, rich in nutrients, and exhibits significant lipid-lowering and blood sugar-lowering biological activities. It also has good antibacterial, anti-inflammatory and antioxidant effects. However, there is a lack of deep-processing products of Gelidium amansii on the current market, and sales are limited. This situation is mainly attributed to the lack of consumer awareness of Gelidium amansii. In recent years, initial progress has been made in the field of deep processing of Gelidium amansii, and a series of products such as Gelidium amansii health drinks and Gelidium amansii yogurt have been successfully developed. In view of this, the development of a new type of Gelidium amansii jelly can not only effectively expand the processing and utilization of Gelidium amansii, but also lay an important foundation for the diversified development of subsequent products.

[0003] In view of the strong seaweed smell and lack of compound plant extracts in existing agar-agar jelly products, an innovative preparation process of agar-agar jelly with compound plant extracts needs to be developed. The plant essence is extracted through extraction technology, the activity of the ingredients is ensured by cold blending method, and finally the product safety is ensured by heat sterilization process, finally a new agar-agar jelly is obtained that effectively removes the seaweed smell and is rich in compound plant extracts.

[0004] Therefore, the present invention provides a method for preparing a jelly containing a composite plant extract and the jelly. Summary of the invention

[0005] In view of this, the present invention hopes to provide a method for preparing jelly containing composite plant extracts and jelly thereof, so as to solve or alleviate the technical problems existing in the prior art, that is, the agar jelly products currently disclosed have a strong seaweed smell and do not yet contain composite plant extracts. In view of this shortcoming, it is necessary to develop a method for preparing agar jelly containing composite plants, using rose (double red rose), jasmine, honeysuckle plant extracts, supplemented with sugarcane concentrated juice, sugarcane rock sugar syrup, fructose syrup, glucono-δ-lactone, potassium sorbate, agar powder, konjac powder, carrageenan, locust bean gum as gelling agents, and adopting extraction, cold blending, heat sterilization and other processes to prepare, thereby eliminating the seaweed smell and making it rich in composite plant extracts. The technical scheme of the present invention is achieved as follows:

[0006] In the first aspect, a method for preparing jelly containing a composite plant extract:

[0007] The method comprises the following preparation steps:

[0008] Prepare compound plant extract solution and jelly basic raw materials. Compound plant extract is obtained by extracting rose (double red rose), jasmine, honeysuckle and other plants. These plant ingredients not only have aromatic aroma, but also provide rich nutrition and flavor for jelly. The jelly basic raw materials include gelling agents such as agar powder, konjac powder, carrageenan and locust bean gum, which together constitute the skeleton structure of jelly. ;

[0009] In the vacuum emulsifying machine, the compound plant extract solution is mixed with the jelly base raw material, and the shearing and emulsification treatment is turned on. The key to this step is to fully disperse and evenly mix the raw materials through mechanical action, while using the vacuum environment to reduce the generation of bubbles and improve the fineness and stability of the product. In particular, the amount of gelling agents such as agar powder is controlled (0.2-0.25% agar powder, 0.08-0.18% konjac flour, 0.05-0.15% carrageenan, 0.07%-0.09% locust bean gum) to ensure the gel strength and taste of the jelly.

[0010] Add flavoring and preservative ingredients to the standing tank, including flavoring ingredients such as sugarcane concentrated juice, sugarcane rock sugar syrup, fructose syrup, and preservatives such as potassium sorbate. The addition of these ingredients not only improves the sweetness and flavor of the jelly, but also effectively extends the shelf life of the product. Stir to fully dissolve and mix the ingredients to ensure the uniformity and consistency of the jelly;

[0011] The mixed solution is left to stand for a period of time to allow the gel to fully absorb water and swell to form a stable gel network structure. Then, after filtering and filling steps, the jelly solution is put into a PE bag and vacuum-sealed;

[0012] The filled jelly glue is sterilized to kill possible microorganisms to ensure the safety of the product. After sterilization, the glue is transferred to a low temperature environment for cooling and molding, and finally agar jelly containing compound plant extracts is obtained.

[0013] In one embodiment, it specifically includes adding a composite plant extract solution into a vacuum emulsifying integrated machine, and after turning on shearing in this solution, adding agar powder, konjac powder, carrageenan and locust bean gum that are mixed in advance, then vacuuming and emulsifying for 10 minutes, and transferring the glue to a standing tank through a 120-mesh filter and standing for hydration for 20 minutes. After gelling agents such as agar powder, konjac powder, carrageenan and locust bean gum are dissolved in water, a three-dimensional network structure is formed through intermolecular interactions, thereby giving the jelly gel properties. The selection and proportion of these gelling agents have an important influence on the gel strength, taste and stability of the jelly. The vacuum shearing function of the vacuum emulsifying integrated machine prevents a large number of bubbles from entering during the glue-making process, resulting in pores in the finished product, and the sol can be fully completed with normal temperature water, saving the energy consumption cost of the traditional hot blending process.

[0014] In one embodiment, it also includes adding 0.2%-0.8% of sugarcane concentrated juice, 8%-10% of sugarcane rock sugar syrup, and 6%-9% of fructose syrup into the standing tank and stirring for 10 minutes. The aromatic components in the composite plant extract can interact with the components in the basic raw materials of the jelly to form new flavor substances, thereby covering up the fishy smell of seaweed. At the same time, the addition of plant extracts also enriches the nutritional components and flavor levels of the jelly. Flavoring ingredients such as sugarcane concentrated juice, sugarcane rock sugar syrup and fructose syrup not only provide sweetness, but also inhibit the growth of microorganisms through the penetration of sugars, thereby extending the shelf life of the jelly. Preservatives such as potassium sorbate further enhance the antiseptic effect of the product.

[0015] In one embodiment, the method further comprises adding the composite plant extract solution into the vacuum emulsifier again, starting shearing and emulsification to dissolve 0.065% potassium sorbate and 0.13% glucono-δ-lactone, and after shearing for 3 minutes, pumping the mixture into a standing tank through a 120-mesh filter.

[0016] In one embodiment, the method further includes adding the remaining composite plant extract solution into a vacuum emulsifying machine, starting shearing to dissolve 0.09%-0.15% potassium chloride, and after shearing for 3 minutes, pumping the solution into a standing tank through a 120-mesh filter, stirring the solution in the standing tank for 10 minutes, and then filtering the solution through a 40-mesh filter for filling.

[0017] In one embodiment, the filling process uses an automatic filling machine to put the prepared jelly liquid into a PE bag and vacuum seal it, then the filled jelly liquid is framed and transferred to a water bath sterilization tank, sterilized at 83°C for 30 minutes, and finally the sterilized semi-finished jelly liquid is transferred to a water bath at ≤20°C for cooling and forming.

[0018] In the second aspect, the jelly prepared by the method for preparing jelly containing composite plant extracts:

[0019] The jelly is prepared according to the preparation method; the raw materials of the jelly are as follows by mass percentage: 30%-68% of composite plant extract, 0.2%-0.8% of sugarcane concentrated juice, 8%-10% of sugarcane rock sugar syrup, 6%-9% of fructose syrup, 0.2%-0.25% of agar powder, 0.08%-0.18% of konjac powder, 0.05%-0.15% of carrageenan, 0.07%-0.09% of locust bean gum, 0.09%-0.15% of potassium chloride, 0.13% of glucono-delta-lactone, 0.065% of potassium sorbate, and the balance is softened water.

[0020] (I) Compound plant extracts:

[0021] Rose 0.6%-0.9%, jasmine 0.7%-1%, honeysuckle 0.1%-0.3%, and the rest is softened water. Add the above raw materials in the mixing tank in turn, soak and heat to 80℃, keep warm and stir for 2 hours. In this process, the plant cell wall is destroyed, releasing aromatic substances and effective ingredients. Then cool to 35℃ and filter through a 200-mesh filter before filling for use. Rose, jasmine and honeysuckle are rich in volatile oils and compounds such as coumarins, which have an aromatic aroma, can cover up the smell of seaweed, and provide a unique flavor for jelly.

[0022] (2) Basic ingredients for jelly:

[0023] Agar powder: 0.2-0.25%. Agar powder is mainly composed of polysaccharides, which have good gel properties. After dissolving in water, it forms a three-dimensional network structure through the interaction between molecules, giving jelly gel properties.

[0024] Konjac flour: 0.08-0.18%. Konjac flour is rich in glucomannan, has excellent thickening and stabilizing effects, and can improve the taste and texture of jelly. Konjac flour is a low-calorie, low-protein, high-dietary fiber food, and is rich in more than a dozen amino acids and trace elements required by the human body. As a functional food, it has a certain effect on hypertension, obesity, diabetes, and constipation, can detoxify toxins and garbage in the body, and prevent colon cancer. It also has a variety of physical and chemical properties such as water solubility, thickening, stability, suspension, gelation, film formation, and bonding, so it is a natural health food and an ideal food raw material.

[0025] Carrageenan: 0.05-0.15%. Carrageenan is a natural seaweed extract with excellent gel properties and thermal stability, which can enhance the gel strength and elasticity of jelly.

[0026] Locust bean gum: 0.07%-0.09%. Locust bean gum is a natural plant gum with good dispersibility and stability, which can improve the fineness and taste of jelly.

[0027] The compound use of konjac flour, carrageenan and locust bean gum ensures the gelling effect and gel stability of the jelly. Locust bean gum also has a water-retaining effect to prevent the jelly from precipitating water; potassium chloride provides potassium ions and has a chelating effect with the compound colloid, making the jelly taste more chewy and tough and not easy to break; glucono-δ-lactone plays a role in regulating the pH, so that the pH of the jelly is maintained at <4.6; potassium sorbate plays a preservative role.

[0028] (III) Seasoning and preservative ingredients:

[0029] Sugarcane concentrated juice, sugarcane rock sugar syrup, fructose syrup: add 0.2%-0.8%, 8%-10%, 6%-9% respectively. These sweeteners not only provide sweetness, but also inhibit the growth of microorganisms through the penetration of sugars and extend the shelf life of jelly. At the same time, they can also interact with other ingredients in jelly to form new flavor substances.

[0030] Glucono-δ-lactone: 0.13%. As an acidulant, it can adjust the acidity of jelly and improve the taste. At the same time, it can also interact with polysaccharides and other ingredients in jelly to form a stable gel structure.

[0031] Potassium sorbate: 0.065%. As a broad-spectrum preservative, it can effectively inhibit the growth and reproduction of microorganisms and extend the shelf life of jelly.

[0032] (IV) Preparation method and process flow:

[0033] Prepare the compound plant extract solution and jelly base material according to the above proportions.

[0034] In the vacuum emulsifier, the compound plant extract solution is mixed with the jelly base raw material, and the shearing and emulsification process is turned on. The raw materials are fully dispersed and evenly mixed through mechanical action, while the vacuum environment is used to reduce the generation of bubbles.

[0035] Add sugar cane concentrated juice, sugar cane rock sugar syrup, fructose syrup and other flavoring ingredients, as well as potassium sorbate and other preservatives into the standing tank and stir to fully dissolve and mix the ingredients.

[0036] The mixed solution is left to stand for a period of time to allow the gel to fully absorb water and swell. Then, after filtering and filling steps, the jelly solution is put into a PE bag and vacuum-sealed.

[0037] The filled jelly liquid is sterilized to kill possible microorganisms. After sterilization, the liquid is transferred to a low temperature environment for cooling and forming.

[0038] Compared with the prior art, the present invention has the following beneficial effects:

[0039] 1. Improve flavor and nutritional value: The present invention not only gives the jelly a unique aroma, but also significantly enriches the nutritional components and flavor levels of the jelly by adding a composite plant extract obtained by extracting roses (double-petal red roses), jasmine, honeysuckle and other plants. The volatile oils and coumarins contained in these plant ingredients can interact with the ingredients in the basic raw materials of the jelly to form new flavor substances, thereby effectively covering up the seaweed smell and improving the overall taste of the jelly.

[0040] 2. Optimizing gel performance and stability: The present invention accurately controls the amount of gelling agents such as agar powder, konjac powder, carrageenan and locust bean gum added. After these gelling agents are dissolved in water, they form a three-dimensional network structure through the interaction between molecules, giving the jelly excellent gel properties. At the same time, the shearing and emulsification treatment is carried out by a vacuum emulsifying machine to fully disperse and evenly mix the raw materials, reduce the generation of bubbles, and improve the fineness and stability of the jelly. This optimization allows the jelly to have excellent shape retention and texture uniformity while maintaining a good taste.

[0041] 3. Extending the shelf life and improving safety: The present invention adds flavoring ingredients such as sugarcane concentrated juice, sugarcane rock sugar syrup, fructose syrup, and preservatives such as potassium sorbate to the jelly. The addition of these ingredients not only improves the sweetness and flavor of the jelly, but also effectively extends the shelf life of the jelly through the penetration of sugars and the inhibition of preservatives. At the same time, through strict sterilization treatment and low-temperature cooling molding process, the safety of the jelly is ensured and the risk of microbial contamination is reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or technical descriptions will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0043] Figure 1 It is a schematic diagram of the method flow of the present invention;

[0044] Figure 2 The present invention is a process flow chart of the composite plant extract. DETAILED DESCRIPTION

[0045] In order to make the above-mentioned purposes, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the accompanying drawings. In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below;

[0046] Example 1: In view of the fact that traditional jelly products usually rely on the addition of artificial flavors, pigments and flavorings, which is contrary to the current trend of consumers' pursuit of healthy diet, this example aims to disclose a new type of jelly, the core of which is the integration of composite plant extracts, which not only enhances the natural flavor and nutritional value of the product, but also follows the preparation concept of healthy food. Figure 1 As shown:

[0047] Fusion of compound plant extracts and gel matrix: In the vacuum emulsifier, first add the compound plant extract solution obtained by extraction in advance. The solution is mainly composed of plant ingredients such as rose (double red rose), jasmine, honeysuckle, etc., and is rich in natural compounds such as volatile oils and coumarins, giving the jelly a unique aroma and flavor.

[0048] Then, under the action of shear force, accurately weighed agar powder (0.2%), konjac flour (0.08%), carrageenan (0.05%) and locust bean gum (0.07%) were slowly added. The selection of these gelling agents is based on their chemical properties: agar powder forms a three-dimensional network structure with its polysaccharide components, providing a basic gel framework for jelly; konjac flour, with its high dietary fiber and glucomannan content, enhances the thickening and stability of jelly; carrageenan, as a natural seaweed extract, further enhances the gel strength and thermal stability of jelly; locust bean gum ensures the delicate taste of jelly and prevents water precipitation through its good dispersibility and water retention.

[0049] Emulsification shearing treatment is carried out for 10 minutes under vacuum environment to effectively reduce bubble generation and improve product fineness. At the same time, it is filtered through a 120-mesh filter to ensure the uniformity and purity of the mixed liquid, and then transferred to a standing tank.

[0050] Addition of flavoring and preservation ingredients: After being fully stirred in the standing tank, the mixture is allowed to stand for 20 minutes to allow the gelling agent to fully absorb water and swell, forming a stable gel network. Then, sugarcane concentrated juice (0.2%), sugarcane rock sugar syrup (8%), and fructose syrup (6%) are added. These sweeteners not only provide natural sweetness, but also inhibit the growth of microorganisms through the penetration of sugars, thus extending the shelf life. At the same time, sugars interact with other ingredients in the jelly to form new flavor complexes and enhance the overall flavor.

[0051] Preservation and acidity adjustment: The vacuum emulsifier is used again to add the compound plant extract solution, and shearing and emulsification are turned on to dissolve potassium sorbate (0.065%) and glucono-δ-lactone (0.13%). Potassium sorbate is a broad-spectrum preservative that effectively inhibits the reproduction of microorganisms; glucono-δ-lactone is used as an acidulant to adjust the jelly to an appropriate acidity (pH < 4.6), and at the same time interacts with components such as polysaccharides to stabilize the gel structure.

[0052] Potassium ion strengthening and final preparation: add the remaining compound plant extract solution and dissolve potassium chloride (0.09%). The potassium ions provided by potassium chloride will chelate with the compound colloid to enhance the elasticity and resistance to crushing of the jelly. After 3 minutes of shearing, it is pumped into the static tank through a 120-mesh filter and stirred for 10 minutes to ensure that all ingredients are fully dissolved and mixed. Finally, it is filtered through a 40-mesh filter for filling preparation.

[0053] Filling, sterilization and molding: Use an automatic filling machine to put the prepared jelly glue into PE bags and vacuum seal them to ensure the sealing and hygienic safety of the product. After the filled jelly glue is framed, it is transferred to a water bath sterilization tank and sterilized at 83°C for 30 minutes to effectively kill potential microorganisms and ensure product safety. The sterilized semi-finished glue is transferred to a water bath with a temperature not exceeding 20°C for cooling and molding, and finally a healthy jelly containing compound plant extracts is obtained.

[0054] In summary, this embodiment not only gives the jelly a unique natural flavor and rich nutritional value, but also ensures the stability, safety and long-term preservation of the product by combining natural plant extracts with scientifically proportioned gelling agents, flavoring agents, preservatives and acidity regulators, thus meeting the high standards of modern consumers for healthy food.

[0055] Example 2: This example discloses a method for preparing jelly containing a composite plant extract. The difference from Example 1 is that:

[0056] In a vacuum emulsifying machine, add the composite plant extract solution, start shearing, add 0.22% agar powder, 0.13% konjac powder, 0.1% carrageenan, and 0.08% locust bean gum that have been mixed evenly in advance, and after vacuum emulsification and shearing for 10 minutes, transfer the glue solution to a standing tank through a 120-mesh filter;

[0057] In a standing tank, stir thoroughly and let stand for 20 minutes to hydrate;

[0058] In a standing tank, add 0.5% of sugarcane concentrated juice, 9% of sugarcane rock sugar syrup, and 3% of fructose syrup, and stir for 10 minutes;

[0059] In a vacuum emulsifying machine, add the composite plant extract solution, start shearing and emulsifying to dissolve 0.065% potassium sorbate and 0.13% glucono-δ-lactone, and after shearing for 3 minutes, pump through a 120-mesh filter into a static tank;

[0060] In the vacuum emulsifier, add the remaining compound plant extract solution, turn on the shearing to dissolve 0.12% potassium chloride, and after shearing for 3 minutes, pump through a 120-mesh filter into a static tank;

[0061] In a static tank, stir for 10 minutes and then filter through a 40-mesh screen for filling;

[0062] In the static tank, use an automatic filling machine to put the prepared jelly solution into a PE bag and vacuum seal it;

[0063] Transfer the filled jelly solution into a frame and transfer it to a water bath sterilization tank, sterilize at 83℃ for 30 minutes;

[0064] The sterilized semi-finished colloid solution is transferred to a water bath at ≤20°C for cooling and forming, thereby obtaining a jelly containing a composite plant extract.

[0065] Example 3: This example discloses a method for preparing jelly containing composite plant extracts. The difference from Example 1 is that:

[0066] In a vacuum emulsifying machine, add the composite plant extract solution, start shearing, add 0.25% agar powder, 0.18% konjac powder, 0.15% carrageenan, and 0.09% locust bean gum that have been mixed evenly in advance, and after vacuum emulsification and shearing for 10 minutes, transfer the glue solution to a standing tank through a 120-mesh filter;

[0067] In a standing tank, stir thoroughly and let stand for 20 minutes to hydrate;

[0068] In a standing tank, add 0.8% of sugarcane concentrated juice, 10% of sugarcane rock sugar syrup, and 9% of fructose syrup, and stir for 10 minutes;

[0069] In a vacuum emulsifying machine, add the composite plant extract solution, start shearing and emulsifying to dissolve 0.065% potassium sorbate and 0.13% glucono-δ-lactone, and after shearing for 3 minutes, pump through a 120-mesh filter into a static tank;

[0070] In the vacuum emulsifier, add the remaining compound plant extract solution, turn on the shearing to dissolve 0.15% potassium chloride, and after shearing for 3 minutes, pump through a 120-mesh filter into a static tank;

[0071] In a static tank, stir for 10 minutes and then filter through a 40-mesh screen for filling;

[0072] In the static tank, use an automatic filling machine to put the prepared jelly solution into a PE bag and vacuum seal it;

[0073] Transfer the filled jelly solution into a frame and transfer it to a water bath sterilization tank, sterilize at 83℃ for 30 minutes;

[0074] The sterilized semi-finished colloid solution is transferred to a water bath at ≤20°C for cooling and forming, thereby obtaining a jelly containing a composite plant extract.

[0075] Embodiment 4: Figure 2 As shown, this embodiment discloses a jelly prepared by a method for preparing a jelly containing a composite plant extract, and the jelly is prepared based on the method described in Embodiments 1, 2 or 3. The raw material composition of the jelly in terms of mass percentage is:

[0076] Compound plant extract: 30%. As the core component of jelly, compound plant extract not only gives jelly a unique natural aroma and flavor, but also contains rich bioactive substances, such as volatile oils, flavonoids, etc. These ingredients have a positive effect on human health.

[0077] Sugarcane concentrated juice: 0.2%. As a natural sweetener, sugarcane concentrated juice not only provides pure sweetness, but also contains a variety of trace elements that are beneficial to the human body, enhancing the nutritional value of the jelly.

[0078] Sugarcane rock sugar syrup and fructose syrup: 8% and 6% respectively. The addition of these two syrups not only adjusts the sweetness and taste of the jelly, but also inhibits the growth of microorganisms through its high sugar concentration, thus extending the shelf life of the jelly.

[0079] Agar powder: 0.2%. Agar powder is rich in polysaccharides and is one of the key components in forming the gel structure of jelly. Its unique three-dimensional network structure provides a stable shape and taste for jelly.

[0080] Konjac flour: 0.08%. Konjac flour is known for its high dietary fiber and glucomannan content, which enhances the thickening effect and stability of jelly and gives jelly certain health benefits.

[0081] Carrageenan and locust bean gum: 0.05% and 0.07% respectively. These two natural colloids work synergistically with konjac flour to further enhance the gel strength and thermal stability of the jelly, ensuring the quality stability of the jelly during processing and storage.

[0082] Potassium chloride: 0.09%. The potassium ions provided by potassium chloride chelate with the colloidal components, enhancing the elasticity and breakage resistance of the jelly and improving the overall taste of the product.

[0083] Glucono-δ-lactone: 0.13%. As an acidity regulator, glucono-δ-lactone not only adjusts the pH value of the jelly to an appropriate range (usually below 4.6), but also stabilizes the gel structure of the jelly through interaction with components such as polysaccharides.

[0084] Potassium sorbate: 0.065%. As a broad-spectrum preservative, potassium sorbate effectively inhibits the reproduction of microorganisms, ensuring the hygienic safety and long-term preservation of the jelly.

[0085] Balance: Softened water. As a solvent and diluent, softened water ensures the full dissolution and mixing of each ingredient, forming a uniform and delicate jelly system.

[0086] The preparation of compound plant extracts is one of the key steps in the preparation of jelly. The specific method is as follows:

[0087] Raw material ratio and heating treatment: In a mixing tank, accurately weighed rose (0.6%), jasmine (0.7%), honeysuckle (0.1%) and 90°C softened water are added in sequence. These plant raw materials are rich in bioactive ingredients such as volatile oils, flavonoids, polyphenols, etc., and heating treatment can promote the dissolution and extraction of these ingredients.

[0088] Heat preservation and stirring: Heat the mixture to 80℃ and then stir for 2 hours. During this process, the plant cell walls are destroyed, the active ingredients are fully released, and are evenly dispersed in the water through stirring.

[0089] Cooling and filtration: The extract is cooled to 35°C in a plate heat exchanger. This step is to avoid high temperature damage to the active ingredients and facilitate subsequent filtration operations. Subsequently, the extract is filtered in a static tank with a 200-mesh filter to remove impurities and incompletely dissolved solid particles to ensure the purity and stability of the extract.

[0090] Filling preparation: The filtered compound plant extract can be filled and used

[0091] Embodiment 5: Figure 2 As shown, this embodiment discloses a jelly prepared by a method for preparing jelly containing a composite plant extract. The difference from Example 4 is that the raw material composition of the jelly in terms of mass percentage is: 68% composite plant extract, 0.8% sugarcane concentrated juice, 10% sugarcane rock sugar syrup, 9% fructose syrup, 0.25% agar powder, 0.18% konjac flour, 0.15% carrageenan, 0.09% locust bean gum, 0.15% potassium chloride, 0.13% glucono-δ-lactone, 0.065% potassium sorbate, and the balance is softened water.

[0092] The composite plant extract comprises the following raw materials in percentage by mass: 0.9% of rose, 1% of jasmine, 0.3% of honeysuckle, and the balance of softened water.

[0093] The preparation method of the compound plant extract is:

[0094] In a mixing tank, add 0.9% rose, 1% jasmine, 0.3% honeysuckle, and the balance is 100℃ softened water;

[0095] In a stirring tank, immerse and heat to 80°C, keep warm and stir for 2 hours;

[0096] In the plate heat exchanger, cool to 35°C;

[0097] In a standing tank, filter with a 200-mesh filter and fill for later use.

[0098] The above-mentioned embodiments only express the implementation methods of the relevant practical applications of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for preparing jelly containing a composite plant extract, characterized in that: The method comprises the following preparation steps: Provide compound plant extract solutions and jelly base materials; The composite plant extract solution and the jelly base raw material are mixed under specific conditions and subjected to shearing and emulsification treatment; Add seasoning and preservative ingredients and continue mixing; The mixed liquid is allowed to stand and hydrated and then filled; Sterilize the mixed liquid after filling; The mixture is cooled and formed to obtain a jelly containing compound plant extracts.

2. The preparation method according to claim 1, characterized in that: The basic raw materials of the jelly include agar powder, konjac flour, carrageenan and locust bean gum, and the added amounts thereof are: 0.2-0.25% of agar powder, 0.08-0.18% of konjac flour, 0.05-0.15% of carrageenan and 0.07%-0.09% of locust bean gum.

3. The preparation method according to claim 1 or 2, characterized in that: Specifically, the process includes adding a composite plant extract solution into a vacuum emulsifying machine, and after starting shearing in the solution, adding agar powder, konjac powder, carrageenan and locust bean gum that have been mixed evenly in advance, followed by vacuum emulsification and shearing for 10 minutes, and transferring the gelatin solution to a standing tank through a 120-mesh filter and standing it for hydration for 20 minutes.

4. The preparation method according to claim 3, characterized in that: 0.2%-0.8% of the concentrated sugar cane juice, 8%-10% of the sugar cane rock sugar syrup and 6%-9% of the fructose syrup as the seasoning and preservative ingredients are added into the static tank and stirred for 10 minutes.

5. The preparation method according to claim 4, characterized in that: The method further includes adding the composite plant extract solution into the vacuum emulsifier again, starting shearing and emulsification to dissolve 0.065% potassium sorbate and 0.13% glucono-δ-lactone, and after shearing for 3 minutes, pumping the solution into a standing tank through a 120-mesh filter.

6. The preparation method according to claim 5, characterized in that: The method also includes adding the remaining compound plant extract solution into the vacuum emulsifying machine, starting shearing to dissolve 0.09%-0.15% of potassium chloride, and after shearing for 3 minutes, pumping it into a standing tank through a 120-mesh filter, stirring it in the standing tank for 10 minutes, and then filling it through a 40-mesh filter.

7. The preparation method according to claim 6, characterized in that: During the filling process, an automatic filling machine is used to fill the prepared jelly liquid into a PE bag and seal it with vacuum. The filled jelly liquid is then framed and transferred to a water bath sterilization tank for sterilization at 83°C for 30 minutes. Finally, the sterilized semi-finished jelly liquid is transferred to a water bath at ≤20°C for cooling and molding.

8. Jelly prepared using the jelly preparation method according to any one of claims 1 to 7.

9. The jelly according to claim 8, characterized in that: The raw material composition by mass percentage is: 30%-68% of composite plant extract, 0.2%-0.8% of sugarcane concentrated juice, 8%-10% of sugarcane rock sugar syrup, 6%-9% of fructose syrup, 0.2%-0.25% of agar powder, 0.08%-0.18% of konjac powder, 0.05%-0.15% of carrageenan, 0.07%-0.09% of locust bean gum, 0.09%-0.15% of potassium chloride, 0.13% of glucono-δ-lactone, 0.065% of potassium sorbate, and the balance is softened water.

10. The jelly according to claim 9, characterized in that: The composite plant extract comprises the following raw materials in percentage by mass: 0.6%-0.9% of rose, 0.7%-1% of jasmine, 0.1%-0.3% of honeysuckle, and the remainder is softened water. The preparation method comprises the following steps: adding the above raw materials in a stirring tank in sequence, soaking and heating to 80° C., keeping the temperature and stirring for 2 hours, then cooling to 35° C., filtering through a 200-mesh filter, and then filling for use.

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