Natural composite gastrodia elata jelly and preparation method thereof

Abstract

The embodiment of the invention discloses natural composite gastrodia elata jelly and a preparation method thereof. The natural composite gastrodia elata jelly comprises the following components in parts by weight: 3-4 parts of mashed gastrodia elata, 2-5 parts of lotus root starch, 2-4 parts of jelly composite glue solution and 3-5 parts of fruit paste or vegetable paste. The medicinal characteristics of gastrodia elata are ingeniously combined with the nutritional values of fruits and vegetables, so that a new field of gastrodia elata application is created, the market additional value of gastrodia elata is improved, new vitality and creativity are injected into the jelly industry, and both middle-aged and elderly people pursuing health and health preservation and young people loving fresh food have a good market prospect. And the health enjoyment of the user can be found in the multifunctional and multi-layer jelly. Meanwhile, due to the rich nutritional ingredients and diversified tastes, the pursuit of modern people for green and healthy diet is met, and the dried bean curd is a novel functional food.

Description

Technical Field

[0001] The embodiments of the present invention relate to the technical field of food processing, and in particular to a natural composite gastrodia elata jelly and a preparation method thereof. Background Art

[0002] Most of the jellies currently on the market have low nutritional value and limited variety. They are mainly formed by adding a large amount of thickeners, and artificial synthetic pigments and flavors of various flavors are added to attract consumers, and preservatives and antioxidants are added to extend their shelf life.

[0003] Jelly has a crystal clear appearance, bright color, soft and smooth taste, sweet and moist, and high nutritional value, and is deeply loved by consumers, especially children. However, most of the jellies on the market are fruit-flavored jellies, which have relatively single functions and limited preference groups, and can no longer fully meet the pursuit of jelly food by consumers of different ages. In addition, parents are worried that their children will get stuck when swallowing jelly. Therefore, the development of new high-nutrition, easy-to-melt jelly has great market potential.

[0004] Gastrodia elata is a high-starch, low-fat, low-cost tuber plant that contains all eight essential amino acids, proteins, vitamins, minerals, and various dietary fibers needed by the human body. In addition, Gastrodia elata is also rich in bioactive substances, such as dietary fiber, pectin, polyphenols, and alkaloids. Gastrodia elata starch has a high content of branched starch, which leads to a high viscosity and rarely gels and ages. The market often uses its gelatinization and viscosity properties to apply it to the production of noodles, bread, vermicelli, jelly, and candy, but it is rarely used in the production of jelly. The most common ways to eat Gastrodia elata are boiling, steaming, frying, and baking, but the types of new products developed for Gastrodia elata are still relatively limited.

[0005] In view of this, the present invention is proposed. Summary of the invention

[0006] To this end, the embodiment of the present invention provides a natural composite gastrodia elata jelly and a preparation method. The scientific ratio of the raw materials of the present invention ensures the elastic taste and stability of the jelly, while retaining the original flavor and health attributes of the ingredients. It is particularly worth mentioning that the present invention, by cleverly combining the medicinal properties of gastrodia elata with the nutritional value of fruits and vegetables, not only creates a new field of application of gastrodia elata, improves its market added value, but also injects new vitality and creativity into the jelly industry. Whether it is the middle-aged and elderly people who pursue health and wellness, or the young people who like to try new things, they can find their own health enjoyment in this multifunctional and multi-layered jelly. Gastrodia elata jelly is not only a delicious and healthy snack, it also integrates the unique effects of gastrodia elata, such as calming the mind and improving intelligence, calming the liver and calming the wind, etc., to bring double nourishment to the body and mind for the eater. At the same time, its rich nutrients and diverse taste meet the modern people's pursuit of green and healthy diet, and is a new type of functional food.

[0007] In order to achieve the above purpose, the embodiment of the present invention provides the following technical solutions:

[0008] According to a first aspect of an embodiment of the present invention, the present invention provides a natural composite gastrodia elata jelly, which comprises, by weight: 3-4 parts of gastrodia elata paste, 2-5 parts of lotus root starch, 2-4 parts of jelly composite colloid, and 3-5 parts of fruit or vegetable paste, wherein the jelly composite colloid is made of water, konjac flour, kudzu root powder, gelatin, agar and sugar in a mass ratio of 35:5:5:0.3:0.8:1.

[0009] Furthermore, the preparation method of the gastrodia elata mud comprises:

[0010] Select Gastrodia elata, wash it thoroughly, steam it with water until it is soft, and then grind it finely to obtain the Gastrodia elata paste; or,

[0011] Slowly add cold water to the whole Gastrodia elata powder at a mass ratio of 2-3:1 while continuously stirring until the Gastrodia elata powder fully absorbs water and becomes moist, and can be manually kneaded into a mud-like state to obtain the Gastrodia elata mud.

[0012] Furthermore, the preparation method of the fruit puree or vegetable puree is as follows: fresh vegetables or fruits are selected for pulping, the mass ratio of vegetables / fruits to water is controlled to be 1-6:1, and then filtered through a 120-150 mesh sieve to obtain a fruit puree or vegetable puree with a mass concentration of 40%-70%.

[0013] Furthermore, the fruit puree or vegetable puree is carrot puree or tomato puree.

[0014] According to a second aspect of an embodiment of the present invention, the present invention provides a method for preparing the natural composite gastrodia elata jelly as described in any one of the above items, the method comprising the following steps:

[0015] (1) Weighing: Weigh the corresponding weight of Gastrodia elata paste, lotus root starch, konjac starch, kudzu root starch, gelatin, agar, sugar and water;

[0016] (2) Boiling and blending: pre-dry-mix konjac flour, kudzu root flour, gelatin, agar and sugar, then slowly add water and stir continuously. After the agar is fully soaked, heat to 75-80° C. to completely gelatinize all the ingredients. Boil over low heat and stir continuously until bubbles appear in the liquid and the liquid rolls and becomes transparent. At this time, add lotus root powder and stir evenly. Continue to boil for 3-4 minutes. When the temperature drops to 65-70° C., a jelly liquid is obtained.

[0017] (3) Mixing: adding the Gastrodia elata puree, fruit puree and / or vegetable puree to the jelly liquid, and stirring thoroughly to obtain the Gastrodia elata jelly liquid;

[0018] (4) Canning and sterilization: Pour the mixed Gastrodia elata jelly liquid into the pre-prepared jelly mold, then put the mold into a sterilizing tank and process it by pasteurization to obtain the finished product of natural composite Gastrodia elata jelly.

[0019] Furthermore, the pasteurization conditions are: maintaining at 65-70° C. for 25-30 minutes.

[0020] The embodiments of the present invention have the following advantages:

[0021] 1. The core of the present invention is to use Gastrodia elata as the main ingredient, and to skillfully integrate the thickening properties of natural ingredients such as Gastrodia elata starch, konjac flour, kudzu root powder and lotus root powder, thereby significantly reducing the demand for chemical thickeners. This innovation not only enriches the nutritional composition of jelly, but also further enhances the functionality and taste diversity of the product by introducing diversified fruit and vegetable elements. The natural light color tone of Gastrodia elata is skillfully combined with the colors of fruits and vegetables, konjac, kudzu root, lotus root powder, etc., which not only improves the nutritional added value of the product, but also gives the jelly a colorful appearance, which perfectly meets the pursuit of green and healthy consumption in the modern market. At the same time, the addition of Gastrodia elata has brought a new perspective to the traditional jelly market, which has not only improved the economic value of Gastrodia elata, but also opened up a novel and promising road for the research and development of new jelly. This diversified and multifunctional Gastrodia elata jelly will undoubtedly win the favor and recognition of a wide range of consumer groups.

[0022] 2. Another highlight of the present invention is that, through the synergistic effect of natural ingredients such as gastrodia starch, konjac flour, kudzu root powder and lotus root starch, the texture and taste of the jelly are effectively improved, and a significant reduction in the amount of chemical thickeners and antioxidants is achieved. This measure not only meets the modern food industry's pursuit of health and environmental protection, but also further improves the safety and purity of the product.

[0023] 3. In terms of production technology, the loose characteristics of Gastrodia elata mud, the high viscosity of konjac powder and kudzu root powder, and the delicate lubrication of lotus root powder are combined to give this natural compound jelly of Gastrodia elata a unique viscoelasticity and taste experience. The jelly melts in the mouth, which is not only delicious, but also greatly reduces the risk of choking when children eat it, reflecting the deep concern for children's safety.

[0024] 4. The gastrodia elata jelly of the present invention is characterized by its unique gastrodia elata aroma, and provides a variety of flavor options such as original flavor, slightly burnt flavor, and mixed fruit and vegetable flavor, satisfying the taste preferences of different consumers. The addition of a large amount of gastrodia elata makes this jelly unique in flavor, breaking the conventional impression of the traditional jelly market, and making it a healthy snack that transcends age boundaries and is deeply loved by people of all ages. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the implementation methods of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for the implementation methods or the description of the prior art. Obviously, the drawings in the following description are only exemplary, and for ordinary technicians in this field, other implementation drawings can be derived from the provided drawings without creative work.

[0026] Figure 1 The figure is a graph showing the influence of the composite jelly gel solution of the present invention on the sensory score of jelly. DETAILED DESCRIPTION

[0027] The following is a description of the implementation of the present invention by specific embodiments. People familiar with the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. Obviously, the described embodiments are 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.

[0028] The raw materials used in the present invention, unless otherwise specified, are conventional commercially available products; the methods used in the present invention, unless otherwise specified, are conventional methods in the art.

[0029] Example 1

[0030] The present embodiment provides a natural composite gastrodia elata jelly, the raw materials of which are: 3 parts of gastrodia elata paste, 2 parts of lotus root starch, 3 parts of jelly composite glue, and 3 parts of carrot paste.

[0031] Among them, the preparation of Gastrodia elata paste: weigh a certain amount of whole Gastrodia elata powder and stir-fry it on low heat until it turns dark yellow and has a distinct burnt smell. After cooling, slowly add cold water to the burnt Gastrodia elata powder at a mass ratio of 3:1, and continue stirring until the Gastrodia elata powder fully absorbs water and becomes moist, and can be manually kneaded into a paste to obtain burnt Gastrodia elata paste.

[0032] The jelly composite glue liquid is made of water, konjac flour, kudzu root powder, gelatin, agar and sugar in a mass ratio of 35:5:5:0.3:0.8:1. In the present embodiment, the amounts of water, konjac flour, kudzu root powder, gelatin, agar and sugar are 2.23 parts, 0.318 parts, 0.318 parts, 0.019 parts, 0.051 parts and 0.064 parts respectively.

[0033] Preparation of carrot puree: weigh fresh carrots and beat them into pulp with a mass ratio of carrots to water of 4:1. Filter through a 120-mesh sieve to obtain carrot puree.

[0034] The preparation method of the natural composite gastrodia elata jelly of the present embodiment comprises the following steps:

[0035] (1) Weighing: Weigh each raw material according to the proportion.

[0036] (2) Boiling and blending: First, mix konjac flour, kudzu root flour, gelatin, agar and sugar evenly, then slowly add water and stir continuously. After the agar is soaked, continue to heat to 80°C to completely gelatinize the raw materials. Stir and simmer over low heat until bubbles appear and the liquid rolls continuously and becomes transparent to obtain a jelly composite gelatin liquid. Add lotus root powder and stir evenly. Continue to boil for 3 minutes, and then cool to 70°C to obtain a jelly liquid.

[0037] (3) Mixing: Add the weighed Gastrodia elata puree and carrot puree into the jelly liquid and mix evenly to obtain a Gastrodia elata jelly mixed liquid.

[0038] (4) Canning and sterilization: Take out the mixed solution of Gastrodia elata jelly and pour it into the jelly mold prepared in advance, put it into the sterilization can and sterilize it by pasteurization (maintaining at 65° C. for 30 minutes), so as to obtain the finished product of natural composite Gastrodia elata jelly.

[0039] Example 2

[0040] The present embodiment provides a natural composite gastrodia elata jelly, the raw materials of which are: 4 parts of gastrodia elata paste, 3.5 parts of jelly composite glue, 5 parts of tomato paste, and 5 parts of lotus root starch.

[0041] Among them, the preparation of Gastrodia elata paste is as follows: a certain amount of Gastrodia elata is weighed, the Gastrodia elata is cleaned, and then it is steamed, boiled, and ground with clean water to obtain original Gastrodia elata paste.

[0042] The jelly composite glue liquid is made of water, konjac flour, kudzu root powder, gelatin, agar and sugar in a mass ratio of 35:5:5:0.3:0.8:1. In the present embodiment, the amounts of water, konjac flour, kudzu root powder, gelatin, agar and sugar are 2.601 parts, 0.372 parts, 0.372 parts, 0.022 parts, 0.059 parts and 0.074 parts respectively.

[0043] Preparation of tomato puree: weigh a certain amount of tomatoes and pulp them, with the ratio of tomatoes to water being 3:1. Filter through a 120-mesh sieve to obtain the puree.

[0044] The preparation method of the natural composite gastrodia elata jelly of this embodiment comprises the following steps:

[0045] (1) Weighing: Weigh each raw material according to the proportion.

[0046] (2) Boiling and blending: First, mix konjac flour, kudzu root flour, gelatin, agar and sugar evenly, then slowly add water and stir continuously. After the agar is soaked, continue to heat to 75°C to completely gelatinize the raw materials. Stir and simmer over low heat until bubbles appear and the liquid rolls continuously and becomes transparent to obtain a jelly composite gelatin solution. Add lotus root powder and stir evenly. Continue to boil for 4 minutes, and then cool to 70°C to obtain a jelly solution.

[0047] (3) Mixing: Add the weighed Gastrodia elata puree and tomato puree into the jelly liquid and mix evenly to obtain a Gastrodia elata jelly mixed liquid.

[0048] (4) Canning and sterilization: Take out the mixed solution of Gastrodia elata jelly and pour it into the jelly mold prepared in advance, put it into the sterilization can and sterilize it by pasteurization (maintaining at 65° C. for 30 minutes), so as to obtain the finished product of natural composite Gastrodia elata jelly.

[0049] Test Case

[0050] (1) Sensory evaluation

[0051] Taking the finished product of natural composite gastrodia elata jelly of Example 1 as an example, the sensory evaluation of the jelly was carried out. The four items of taste, color gloss, taste and tissue state of the jelly were mainly scored. According to the sensory quality consideration standard, the sensory quality of the finished product of natural composite gastrodia elata jelly was uniformly evaluated and scored by the scoring team (29 people), with a full score of 100 points. The evaluation results are shown in Table 1.

[0052] Table 1

[0053]

[0054]

[0055] The results showed that: according to the sensory results, it can be seen that the jelly has excellent sensory quality and is well received by consumers.

[0056] (2) Effect of different ratios of agar and gelatin on jelly quality

[0057] On the basis of Example 1, the mass ratio of agar and gelatin is studied, that is: the jelly composite glue liquid uses water, konjac flour, kudzu root powder, gelatin, agar and sugar in a mass ratio of 35:5:5:0.2:0.8:1 as raw materials; the jelly composite glue liquid uses water, konjac flour, kudzu root powder, gelatin, agar and sugar in a mass ratio of 35:5:5:0.3:0.8:1 as raw materials; the jelly composite glue liquid uses water, konjac flour, kudzu root powder, gelatin, agar and sugar in a mass ratio of 35:5:5:0.4:0.8:1 as raw materials. Other conditions are the same as in Example 1, and the quality evaluation results of the prepared jelly finished products under different agar and gelatin mass ratios are shown in Table 2 below.

[0058] Table 2

[0059] The mass ratio of gelatin to agar Finished product quality 0.2:0.8 Poor taste, poor elasticity, and poor chewing feeling 0.3:0.8 Delicate taste, moderate elasticity, good chewing feeling 0.4:0.8 Poor taste, insufficient elasticity, poor chewing feeling

[0060] The results showed that according to the influence of different ratios of agar and gelatin on the quality of jelly, the optimal ratio was 0.3:0.8.

[0061] (3) Effects of different ratios of konjac flour and kudzu root flour on jelly quality

[0062] On the basis of embodiment 1, the mass ratio of konjac flour and kudzu root powder is studied, that is: the jelly composite glue liquid is raw material with water, konjac flour, kudzu root powder, gelatin, agar and sugar in a mass ratio of 35:4:6:0.3:0.8:1; the jelly composite glue liquid is raw material with water, konjac flour, kudzu root powder, gelatin, agar and sugar in a mass ratio of 35:5:5:0.3:0.8:1; the jelly composite glue liquid is raw material with water, konjac flour, kudzu root powder, gelatin, agar and sugar in a mass ratio of 35:6:4:0.3:0.8:1. Other conditions are the same as in embodiment 1, and the quality evaluation results of the prepared jelly finished products under different konjac flour and kudzu root powder mass ratios are shown in the following table 3.

[0063] Table 3

[0064] Mass ratio of konjac flour to kudzu root flour Finished product quality 4:6 Delicate taste, moderate elasticity, good chewing feeling 5:5 Delicate taste, moderate elasticity, good chewing feeling 6:4 Poor taste, insufficient elasticity, poor chewing feeling

[0065] The results showed that according to the influence of different ratios of Gastrodia elata paste and konjac flour paste on the quality of jelly, the optimal ratio was 5:5.

[0066] (4) The effect of composite jelly gel on the sensory score of jelly.

[0067] On the basis of Example 1, the dosage of the jelly composite glue solution (1.0, 2.0, 3.0, 4.0, 5.0, 6.0 parts) was studied, and the other conditions were the same as in Example 1. The quality evaluation results of the jelly products prepared by adding different amounts of jelly composite glue solution are shown in Figure 1 .

[0068] The results showed that the composite jelly solution had a great influence on the quality of the finished product, with the preferred range being 2-4 parts, and more preferably 3 parts.

[0069] Although the present invention has been described in detail above by general description and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements can be made to the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all belong to the scope of protection claimed by the present invention.

Claims

1. A natural composite gastrodia elata jelly, characterized in that: The natural composite gastrodia elata jelly comprises, by weight: 3-4 parts of gastrodia elata paste, 2-5 parts of lotus root starch, 2-4 parts of jelly composite colloid, and 3-5 parts of fruit or vegetable paste, wherein the jelly composite colloid is made of water, konjac flour, kudzu root powder, gelatin, agar and sugar in a mass ratio of 35:5:5:0.3:0.8:

1.

2. The natural composite gastrodia elata jelly according to claim 1, characterized in that: The preparation method of the gastrodia elata mud comprises: Select Gastrodia elata, wash it thoroughly, steam it with water until it is soft, and then grind it finely to obtain the Gastrodia elata paste; or, Slowly add cold water to the whole Gastrodia elata powder at a mass ratio of 2-3:1 while continuously stirring until the Gastrodia elata powder fully absorbs water and becomes moist, and can be manually kneaded into a mud-like state to obtain the Gastrodia elata mud.

3. The natural composite gastrodia elata jelly according to claim 1, characterized in that: The preparation method of the fruit or vegetable puree is as follows: fresh vegetables or fruits are selected for pulping, the mass ratio of vegetables / fruits to water is controlled to be 1-6:1, and then filtered through a 120-150 mesh sieve to obtain a fruit or vegetable puree with a mass concentration of 40%-70%.

4. The natural composite gastrodia elata jelly according to claim 1, characterized in that: The fruit puree or vegetable puree is carrot puree or tomato puree.

5. The method for preparing the natural composite gastrodia elata jelly according to any one of claims 1 to 4, characterized in that: The method comprises the following steps: (1) Weighing: Weigh the corresponding weight of Gastrodia elata paste, lotus root starch, konjac starch, kudzu root starch, gelatin, agar, sugar and water; (2) Boiling and blending: pre-dry-mix konjac flour, kudzu root flour, gelatin, agar and sugar, then slowly add water and stir continuously. After the agar is fully soaked, heat to 75-80° C. to completely gelatinize all the ingredients. Boil over low heat and stir continuously until bubbles appear in the liquid and the liquid rolls and becomes transparent. At this time, add lotus root powder and stir evenly. Continue to boil for 3-4 minutes. When the temperature drops to 65-70° C., a jelly liquid is obtained. (3) Mixing: adding the Gastrodia elata puree, fruit puree and / or vegetable puree to the jelly liquid, and stirring thoroughly to obtain the Gastrodia elata jelly liquid; (4) Canning and sterilization: Pour the mixed Gastrodia elata jelly liquid into the pre-prepared jelly mold, then put the mold into a sterilizing tank and process it by pasteurization to obtain the finished product of natural composite Gastrodia elata jelly.

6. The method for preparing the natural composite gastrodia elata jelly according to claim 5, characterized in that: The pasteurization conditions are: maintaining at 65-70° C. for 25-30 minutes.

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