Jelly food making method based on tremella aurantialba liquid and tea leaf extracting solution

Abstract

The invention discloses a jelly food making method based on tremella aurantialba liquid and a tea leaf extracting solution, and belongs to the technical field of jelly foods.The jelly food making method comprises the steps that tea leaf micro-capsule powder is prepared through the tea leaf extracting solution, then compound gelatin powder, cane sugar and distilled water are stirred and mixed, standing is conducted for a period of time, then stirring is conducted, a sugar gelatin solution is obtained, then the tremella aurantialba liquid is added and boiled, and the jelly food is obtained. And boiling with soft fire, cooling, adding the tea leaf microcapsule powder and citric acid, uniformly mixing, filling, sealing, pasteurizing and cooling to obtain the jelly food based on the tremella aurantialba liquid and the tea leaf extracting solution. The tremella aurantialba liquid is rich in tremella aurantialba polysaccharide, colloid and the like, the nutritional value of jelly food can be improved, the tea leaf extracting solution is added in a tea leaf micro-capsule powder embedding mode, the stability of active ingredients in the tea leaf extracting solution can be improved, the stimulation effect of tea polyphenol and other substances on gastrointestinal tracts is reduced, and the jelly is suitable for old people and children to eat. And consumer groups can be increased.

Description

Technical Field

[0001] The invention belongs to the technical field of jelly food, and particularly relates to a method for preparing jelly food based on auricularia auricula liquid and tea extract. Background Art

[0002] Jelly is loved by people for its crystal appearance, sweet and sour taste, smooth taste and ready to eat. Although there are many types of jellies on the market, most of them are high-sugar and acid products, mainly made of gelling agents, sweeteners, flavors and pigments. Not only are the nutritional value low, but some jellies are added with excessive amounts of artificial synthetic pigments and preservatives, which will have an adverse effect on consumers' health.

[0003] Golden ear is rich in colloids, polysaccharides, amino acids, proteins, vitamins, minerals and other chemical components, as well as multiple biological activities such as anti-oxidation. Golden ear polysaccharides can enhance the body's immunity and inhibit the growth of tumor cells; they can prevent the formation of fatty liver by accelerating the decomposition of fat in the liver. Golden ear also has the functions of beautifying and nourishing the skin, and anti-wrinkle. The dietary fiber in golden ear helps regulate blood sugar levels and maintain the health of the digestive system.

[0004] Tea is a traditional food. Tea extract is rich in natural active ingredients such as tea polyphenols, amino acids, vitamins and minerals. Tea polyphenols are the core functional ingredients, which have antioxidant, antibacterial and anti-inflammatory effects. Tea polyphenols can delay food oxidation by scavenging free radicals and inhibiting enzyme activity. Experiments have shown that the shelf life of jelly with tea polyphenols can be extended to more than 6 months, significantly extending the shelf life of jelly while reducing the use of synthetic preservatives.

[0005] As the living standards of the Chinese people continue to improve, the sensory and taste of food are no longer the main factors people pursue. Whether the food is nutritious, convenient to eat, and whether it has functional characteristics have also become factors to pursue. Not only do they require food to be green, pure and natural, and convenient and quick to eat, but they also require it to have high nutrition and high quality. Obviously, the nutrition and quality of traditional jelly cannot meet such demands. Summary of the invention

[0006] The invention aims to provide a method for preparing jelly food based on golden ear liquid and tea extract, and adds effective ingredients in golden ear and tea into jelly to improve the nutritional value of the jelly product.

[0007] The purpose of the present invention can be achieved through the following technical solutions: A method for preparing jelly food based on golden ear liquid and tea extract comprises the following steps: The compound gum powder, sucrose and distilled water are stirred and mixed, and allowed to stand for 10-15 minutes at 20-25°C to allow the compound gum powder to fully swell, and then stirred for 15-20 minutes at 75-80°C to obtain a sugar gum solution, and then golden ear liquid is added and boiled, and boiled for 1.5-2.5 minutes at 80-90°C, cooled to 45-50°C, tea microcapsule powder and citric acid are added, mixed evenly, filled and sealed, pasteurized, and cooled to obtain a jelly food based on golden ear liquid and tea extract, thereby completing the preparation method of a jelly food based on golden ear liquid and tea extract.

[0008] Furthermore, the dosage ratio of the compound rubber powder, sucrose, distilled water, golden ear liquid, tea microcapsule powder and citric acid is 1.55-1.65g:1.35-1.45g:30mL:70mL:1-1.2g:0.1-0.12g.

[0009] Furthermore, the compound rubber powder is obtained by mixing carrageenan and locust bean gum in a mass ratio of 3:2.

[0010] Further, the golden ear solution is prepared by the following steps: Slice fresh golden ear and place in an oven, dry at 55-65°C, grind the dried golden ear slices into powder and pass through a 120-mesh sieve to obtain golden ear powder, then mix the golden ear powder with water in a mass ratio of 1:70, extract in a water bath at 85-95°C for 3-3.5h, filter to remove solids, and obtain golden ear liquid.

[0011] Furthermore, the tea extract is prepared by the following steps: The tea leaves are ground and crushed, and then passed through a 100-mesh sieve to obtain tea powder. The tea powder and distilled water are mixed in a mass ratio of 1:8-10, ultrasonically extracted for 30-40 minutes, and then distilled at 100°C for 1.5-2 hours by steam distillation. The condensed distillate is collected to obtain a tea extract. The content of tea polyphenols in the tea extract is greater than 3%.

[0012] Furthermore, tea leaves include but are not limited to yellow tea, green tea, black tea and oolong tea.

[0013] Furthermore, casein, soy lecithin, soluble dietary fiber, maltodextrin and tea extract are added to a stirring kettle in a mass ratio of 1:1:1.5:0.5-0.8:80-95, stirred for 40-60 minutes at 500-800 r / min, the pH value is adjusted to 5-6 with acetic acid, and shear mixed for 30-40 minutes at 10000 r / min to obtain a composite emulsion, and the composite emulsion is spray dried and passed through a 200-mesh sieve to obtain tea microcapsule powder.

[0014] Furthermore, the soluble dietary fiber is any one of pectin, gum arabic and seaweed polysaccharide.

[0015] Beneficial effects of the present invention: In the production process of the jelly food of the present invention, golden ear liquid and tea extract are added, which helps to improve the nutrition and quality of the jelly food and meet the edible needs of consumers.

[0016] Golden ear liquid is rich in golden ear polysaccharides and colloids, which help to improve the nutritional value of jelly food. The color of golden ear itself can be used as a natural pigment to provide golden color for jelly food, which helps to attract consumers. The active ingredients in golden ear can not only enhance immunity, but also inhibit enzyme activity, resist oxidation and promote digestion, and reduce sugar burden.

[0017] Tea extract is rich in tea polyphenols and aromatic substances. The selection of tea types can help provide jelly food with a specific tea aroma and rich taste. Among them, tea polyphenols have antioxidant effects, which help promote digestion, improve intestinal flora balance and other health functions. Tea polyphenols can also reduce the fat oxidation products of jelly, reduce calories, and inhibit the growth and reproduction of mold and spoilage bacteria in jelly, further reducing the risk of jelly food being contaminated by microorganisms and reducing the addition of artificial synthetic preservatives. Adding tea extract in the form of tea microcapsule powder embedding can help improve the stability of active ingredients in tea extract, reduce the irritation of tea polyphenols and other substances on the gastrointestinal tract, make it suitable for the elderly and children, and help increase the consumer group. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The present invention will be further described below in conjunction with the accompanying drawings.

[0019] Figure 1 The invention discloses a flow chart of a method for preparing jelly food based on fuciformis liquid and tea extract. DETAILED DESCRIPTION

[0020] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] Example 1: A method for preparing jelly food based on golden ear liquid and tea extract, please refer to Figure 1 , including the following steps: S1: Slice fresh golden ear and place in an oven to dry at 55°C. Powder the dried golden ear slices and pass through a 120-mesh sieve to obtain golden ear powder. Mix the golden ear powder with water in a mass ratio of 1:70, extract in a water bath at 85°C for 3h, filter to remove solids, and obtain golden ear liquid.

[0022] S2: Grind the tea leaves and pass them through a 100-mesh sieve to obtain tea powder, mix the tea powder and distilled water in a mass ratio of 1:8, extract them by ultrasonic for 30 minutes, and then distill them by steam distillation at 100°C for 1.5 hours, collect the condensed distillate, and obtain tea extract. The content of tea polyphenols in the tea extract is greater than 3%.

[0023] S3: Add casein, soy lecithin, pectin, maltodextrin and tea extract into a stirring tank at a mass ratio of 1:1:1.5:0.5:80, stir at 500 r / min for 40 min, adjust the pH value to 5 with acetic acid, shear mix at 10000 r / min for 30 min to obtain a composite emulsion, spray dry the composite emulsion, the heating temperature of the spray drying equipment is 175°C, the atomization pressure is 0.025 MPa, and the product is sieved through a 200-mesh sieve to obtain tea microcapsule powder.

[0024] S4: Carrageenan and locust bean gum are mixed in a mass ratio of 3:2 to obtain a compound gum powder; 1.55 kg of the compound gum powder, 1.35 kg of sucrose and 30 L of distilled water are stirred and mixed, and the mixture is allowed to stand at 20°C for 10 min to allow the compound gum powder to fully swell, and then stirred at 75°C for 15 min to obtain a sugar gum solution, and then 70 L of golden ear liquid is added and boiled, and then boiled at 80°C for 1.5 min, cooled to 45°C, 1 kg of tea microcapsule powder and 0.1 kg of citric acid are added, mixed evenly and filled and sealed, and pasteurized at 85°C for 15 min, then transferred to cold water for cooling to obtain a jelly food based on golden ear liquid and tea extract, thereby completing the method for preparing a jelly food based on golden ear liquid and tea extract.

[0025] Example 2: A method for making jelly food based on golden ear liquid and tea extract, please refer to Figure 1 , including the following steps: S1: Slice fresh golden ear and place in an oven, dry at 60°C, grind the dried golden ear slices into powder and pass through a 120-mesh sieve to obtain golden ear powder, then mix the golden ear powder with water in a mass ratio of 1:70, extract in a water bath at 90°C for 3.2h, filter to remove solids, and obtain golden ear liquid.

[0026] S2: Grind the tea leaves and pass them through a 100-mesh sieve to obtain tea powder, mix the tea powder and distilled water in a mass ratio of 1:9, extract them by ultrasonic for 35 minutes, and then distill them by steam distillation at 100°C for 1.8 hours, collect the condensed distillate, and obtain tea extract. The content of tea polyphenols in the tea extract is greater than 3%.

[0027] S3: Add casein, soy lecithin, gum arabic, maltodextrin and tea extract into a stirring tank in a mass ratio of 1:1:1.5:0.65:88, stir at 650 r / min for 50 min, adjust the pH value to 5.5 with acetic acid, shear mix at 10000 r / min for 35 min to obtain a composite emulsion, spray dry the composite emulsion, the heating temperature of the spray drying equipment is 175°C, the atomization pressure is 0.025 MPa, and the product is sieved through a 200-mesh sieve to obtain tea microcapsule powder.

[0028] S4: Carrageenan and locust bean gum are mixed in a mass ratio of 3:2 to obtain a compound gum powder; 1.6 kg of the compound gum powder, 1.4 kg of sucrose and 30 L of distilled water are stirred and mixed, and the mixture is allowed to stand at 22°C for 12 min to allow the compound gum powder to fully swell, and then stirred at 78°C for 18 min to obtain a sugar gum solution, and then 70 L of golden ear liquid is added and boiled, and then boiled at 85°C for 2 min, cooled to 48°C, 1.1 kg of tea microcapsule powder and 0.11 kg of citric acid are added, and the mixture is mixed evenly and filled and sealed, and then pasteurized at 85°C for 15 min and then transferred to cold water for cooling to obtain a jelly food based on golden ear liquid and tea extract, thereby completing the method for preparing a jelly food based on golden ear liquid and tea extract.

[0029] Example 3: A method for preparing jelly food based on golden ear liquid and tea extract, please refer to Figure 1 , including the following steps: S1: Slice fresh golden ear and place in an oven to dry at 65°C. Powder the dried golden ear slices and pass through a 120-mesh sieve to obtain golden ear powder. Mix the golden ear powder with water in a mass ratio of 1:70, extract in a water bath at 95°C for 3.5 hours, filter and remove solids to obtain golden ear liquid.

[0030] S2: Grind the tea leaves and pass them through a 100-mesh sieve to obtain tea powder, mix the tea powder and distilled water in a mass ratio of 1:10, extract by ultrasonic for 40 minutes, and then distill at 100°C for 2 hours by steam distillation, collect the condensed distillate, and obtain tea extract. The content of tea polyphenols in the tea extract is greater than 3%.

[0031] S3: Add casein, soybean lecithin, seaweed polysaccharide, maltodextrin and tea extract into a stirring tank at a mass ratio of 1:1:1.5:0.8:95, stir at 800 r / min for 60 min, adjust the pH value to 6 with acetic acid, shear mix at 10000 r / min for 40 min to obtain a composite emulsion, spray dry the composite emulsion, the heating temperature of the spray drying equipment is 175°C, the atomization pressure is 0.025 MPa, and the product is sieved through a 200-mesh sieve to obtain tea microcapsule powder.

[0032] S4: Carrageenan and locust bean gum are mixed in a mass ratio of 3:2 to obtain a compound gum powder; 1.65 kg of the compound gum powder, 1.45 kg of sucrose and 30 L of distilled water are stirred and mixed, and the mixture is allowed to stand at 25°C for 15 min to allow the compound gum powder to fully swell, and then stirred at 80°C for 20 min to obtain a sugar gum solution, and then 70 L of golden ear liquid is added and boiled, and then boiled at 90°C for 2.5 min, cooled to 50°C, 1.2 kg of tea microcapsule powder and 0.12 kg of citric acid are added, and the mixture is mixed evenly and filled and sealed, and then pasteurized at 85°C for 15 min and then transferred to cold water for cooling to obtain a jelly food based on golden ear liquid and tea extract, thereby completing the method for preparing a jelly food based on golden ear liquid and tea extract.

[0033] The tea leaves selected in the embodiments include, but are not limited to, yellow tea, green tea, black tea and oolong tea. The above embodiments all use yellow tea, which is purchased from Anhui Baoer Zhongxiu Tea Co., Ltd.

[0034] The jelly food prepared by the preparation method in the embodiment has a crystal appearance, a golden color, a tea fragrance, a flexible taste and good chewiness.

[0035] It should be noted that, in this article, terms such as "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0036] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing jelly food based on Tremella fuciformis liquid and tea extract, characterized in that: The steps include: Tea microcapsule powder is prepared by using tea extract, and then the compound gum powder, sucrose and distilled water are stirred and mixed, and the mixture is allowed to stand at 20-25°C for 10-15 minutes, and stirred at 75-80°C for 15-20 minutes to obtain sugar gum solution, and then golden ear liquid is added and boiled, and boiled at 80-90°C for 1.5-2.5 minutes, cooled to 45-50°C, tea microcapsule powder and citric acid are added, and the mixture is evenly mixed, and then the mixture is filled and sealed, pasteurized, and cooled to obtain a jelly food based on golden ear liquid and tea extract.

2. The method for preparing jelly food based on Tremella fuciformis liquid and tea extract according to claim 1, characterized in that: The dosage ratio of the compound rubber powder, sucrose, distilled water, golden ear liquid, tea microcapsule powder and citric acid is 1.55-1.65g: 1.35-1.45g: 30mL: 70mL: 1-1.2g: 0.1-0.12g.

3. The method for making jelly food based on Tremella fuciformis liquid and tea extract according to claim 1, characterized in that: The compound rubber powder is obtained by mixing carrageenan and locust bean gum in a mass ratio of 3:

2.

4. The method for preparing jelly food based on Tremella fuciformis liquid and tea extract according to claim 1, characterized in that: Golden ear liquid is prepared by the following steps: Slice fresh golden ear and place in an oven to dry at 55-65℃. Grind the dried golden ear slices into powder and pass through a 120-mesh sieve to obtain golden ear powder. Mix the golden ear powder with water in a mass ratio of 1:

70. Leach the mixture in a water bath at 85-95℃ for 3-3.5h. Filter and remove the solid to obtain golden ear liquid.

5. The method for preparing jelly food based on Tremella fuciformis liquid and tea extract according to claim 1, characterized in that: The specific method for preparing tea microcapsule powder from tea extract is as follows: Casein, soybean lecithin, soluble dietary fiber, maltodextrin and tea extract are added into a stirring kettle in a mass ratio of 1:1:1.5:0.5-0.8:80-95, stirred at 500-800 r / min for 40-60 min, the pH value is adjusted to 5-6 with acetic acid, sheared and mixed at 10000 r / min for 30-40 min to obtain a composite emulsion, spray-dried the composite emulsion, and passed through a 200-mesh sieve to obtain tea microcapsule powder.

6. The method for making jelly food based on Tremella fuciformis liquid and tea extract according to claim 5, characterized in that: The soluble dietary fiber is any one of pectin, gum arabic and seaweed polysaccharide.

7. The method for making jelly food based on Tremella fuciformis liquid and tea extract according to claim 1, characterized in that: The tea extract is prepared by the following steps: The tea leaves are ground and passed through a 100-mesh sieve to obtain tea powder. The tea powder and distilled water are mixed in a mass ratio of 1:8-10, ultrasonically extracted for 30-40 minutes, and then distilled at 100°C for 1.5-2 hours using a steam distillation method. The condensed distillate is collected to obtain a tea extract.

8. The method for making jelly food based on Tremella fuciformis liquid and tea extract according to claim 7, characterized in that: The content of tea polyphenols in the tea extract is greater than 3%.

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