CN105380199A - Chinese mesona herb seed gum flavor food and processing method - Google Patents

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a Chinese mesona herb seed gum flavor food and a processing method thereof. The Chinese mesona herb seed gum flavor food is prepared from, by weight, 45-55 parts of Chinese mesona herb seed gum, 3-8 parts of taste seasoning liquid and 0.005-0.012 part of calcium chloride. The taste seasoning liquid is a soak solution obtained by soaking pericarpium citri reticulatae, chrysanthemum flowers, honeysuckle flowers, licorice roots, mint and honey in water. The Chinese mesona herb seed gum flavor food is a snack which is similar to jelly and is made by taking colloidal matter extracted from Chinese mesona herb seeds as the main material, and the Chinese mesona herb seed gum flavor food is different from general jelly products and does not contain artificially added jellies; due to the fact that the taste seasoning liquid is added, the Chinese mesona herb seed gum flavor food has the taste similar to Chinese herbal tea and is a food which is capable of relieving summer heat and particularly suitable for being eaten in summer. In addition, the low-sugar and low-calorie characteristics peculiar to the Chinese mesona herb seed gum serving as low-methoxy pectin determine the market universality of the Chinese mesona herb seed gum flavor food.

Description

A kind of jelly jelly seed gum flavor food and its processing method

technical field

The invention belongs to the technical field of food processing, and in particular relates to a jelly jelly seed gum-flavored food and a processing method thereof.

Background technique

Pectin, also known as methoxygalacturonan, is a natural polymer polysaccharide widely distributed in the cell walls of green plants on the earth. All countries in the world allow the use of pectin as a food additive. The FAO/WHO Joint Committee on Food Additives recommends pectin as a safe food additive that is not limited by the amount of addition.

Pectin has high commercial value. However, the annual domestic production of pectin is only a few hundred tons, and the demand is 2,000 tons per year, and the demand is increasing at an annual rate of 15%. 80% of pectin in my country depends on foreign imports, and there is a gap in the market. very big.

Commercial pectin is divided into high-methoxyl pectin and low-methoxyl pectin according to the degree of esterification. Usually, pectin with a degree of esterification higher than 50% (equivalent to 7%-16.3% of methoxyl content) It is called high methoxy pectin, and pectin with a degree of esterification of less than 50% (equivalent to a methoxy content of less than 7%) is called low methoxy pectin. As the degree of esterification increases, the gelling ability of pectin gradually increases. High methoxyl pectin can only gel when the soluble solid content is higher than 55%, and the pH value is 2.0-3.5, so it is mainly used for high Production of sugary foods. Low methoxyl pectin can form a gel with excellent properties in the presence of metal ions such as calcium or magnesium, with or without sugar in the solution, and is mainly used in low-sugar and low-calorie foods.

In recent years, with the improvement of living standards and the further enhancement of people's awareness of health care, some people are obese, or have special needs for people with high blood pressure and coronary heart disease. It can prevent obesity and eliminate harmful heavy metal elements in the human body, and can be used to make low-sugar and low-calorie health food, which undoubtedly conforms to the current consumption concept of people and stimulates the rapid development of low-methoxy pectin food.

Jellygrass, also known as fairy grass, fairy grass, fairy jelly, firewood, is an annual herb of the family Lamiaceae, and is an important economic and medicinal plant. There are 8-10 species in the world, scattered in Northeast India, Southeast Asia and southeastern provinces of my country. There are three kinds in my country, distributed in Fujian, Guangdong, Guangxi, Zhejiang, Jiangxi, Hainan, Yunnan, Taiwan and other places. Plants of this genus like moist and neutral, slightly acidic, slightly alkaline loose sandy soil environment, strong adaptability and resistance to diseases and insect pests, good shade tolerance, waterlogging tolerance and fertility resistance, but not cold and drought resistant, It can grow on slopes, among forests, beside ditches and streams, and in dry sandy grass. According to incomplete statistics, the cultivation area of jelly jelly in the whole country is about 6000-10000 hectares, among which the cultivation area in Fujian and Guangdong is the largest, accounting for about 50% of the whole country. According to the records of "Materia Medica Qiuyuan", jelly jelly can "clear summer heat, relieve Tibetan house heat and poison, and cure alcohol wind". According to the "Dictionary of Traditional Chinese Medicine", jelly is sweet and astringent in taste, cool in nature, and has the effects of clearing heat, quenching thirst and cooling blood. It can treat heat stroke, heat poisoning, thirst, high blood pressure, kidney disease, diabetes, joint and muscle pain, etc.

The jelly seeds are the seeds of jelly grass, which contain a lot of colloidal substances, and are often used to make jelly-like snacks. If it is used to replace the synthetic jelly gel to make jelly, its benefits and prospects are considerable in terms of resource development, cost reduction, and rich flavor. The research published by Qin Dan, Lin Qinlu, and Hu Yaping in the 21st issue of Food Science in 2000 shows that the seed gum is placed in water four times the weight of the seed, the pH value is adjusted to 1.8-2.7 with hydrochloric acid, and then heated to Keep at 90 degrees for 1 hour, stir at any time during the period, press and filter the seed dregs with an 80-mesh sieve, boil the obtained clear liquid, concentrate on low heat for 0.5 hours, and then add alcohol to the concentrated liquid to make the alcohol content reach more than 60% , it can be seen that the colloid is precipitated, filter the precipitate and dry it, let it stand to evaporate the alcohol, take an appropriate amount of fruit juice, and make it under the conditions of pH 3.5, calcium chloride dosage 60mg/g finished product, and glue dosage 1.5%. Jelly seed gum flavor food. Seed jelly flavor food is similar to commercially available jelly products in terms of appearance, color, texture, taste and storage method, while common jelly products mostly use carrageenan as a gelling agent. Carrageenan itself is non-toxic but has no nutrition , cannot be digested and absorbed by the human body.

Contents of the invention

The first object of the present invention is to provide a kind of jelly jelly gum flavor food, which is prepared by comprising the following components in parts by weight: 45-55 parts of jelly jelly jelly, 3-8 parts of mouthfeel seasoning liquid, chlorinated 0.005-0.012 parts of calcium; the taste seasoning liquid is a soaking liquid obtained by soaking tangerine peel, chrysanthemum, honeysuckle, licorice, mint and honey in water.

The present invention adopts the natural colloid extracted from the seeds of jelly jelly as the gel substance. The colloid substance belongs to low-methoxyl pectin, which can not only be digested and absorbed, but also low in sugar and calories, and has the functions of lowering blood sugar and blood fat. , prevent obesity and eliminate harmful heavy metal elements in the human body.

Preferably, the soaking solution is soaked in 40-60 parts by including 4-6 parts of tangerine peel, 4-6 parts of chrysanthemum, 2-4 parts of honeysuckle, 3-5 parts of licorice, 3-5 parts of mint, and 6-12 parts of honey. parts of water.

More preferably, the soaking solution is obtained by soaking 5 parts of tangerine peel, 5 parts of chrysanthemum, 3 parts of honeysuckle, 3 parts of licorice, 5 parts of mint and 9 parts of honey in 50 parts of water.

Preferably, the present invention provides a kind of jelly jelly seed gum flavor food, which is prepared by including the following components in parts by weight: 50 parts of jelly jelly jelly gum, 5 parts of mouthfeel seasoning liquid, 0.01 part of calcium chloride, the mouthfeel The seasoning liquid is a soaking liquid obtained by soaking 5 parts of tangerine peel, 5 parts of chrysanthemum, 3 parts of honeysuckle, 3 parts of licorice, 5 parts of mint and 9 parts of honey in 50 parts of water.

Preferably, any one of the jelly jelly and seed gum flavored foods above also includes 0.0188 parts of preservative, and the preservative is preferably potassium sorbate.

Second object of the present invention is to provide the processing method of above-mentioned any kind of jelly jelly seed gum flavor food, comprises the steps:

(1) extract the colloid in jelly jelly seed

Put jelly seeds into an aqueous solution with a pH value of 1-3, heat the aqueous solution at 70-110°C to dissolve the colloidal substances in the jelly seeds, and then remove the seed dregs to obtain the product;

(2) Deploy taste seasoning liquid

Soak tangerine peel, chrysanthemum, honeysuckle, licorice, mint, and honey in water for 0.5-1.5 hours, and take the soaking solution;

(3) Preparation of jelly jelly seed gum flavor food

Calcium chloride, the soaking solution obtained in step (2), and further, preservatives are added to the colloid in step (1), dispersed evenly, and cooled to obtain the product.

Preferably, in step (1), the pH value of the aqueous solution is 2, and the heating temperature is 90°C.

Preferably, it also includes the step of sterilizing the jelly jelly and seed gum flavored food, specifically: sterilizing at 70-120°C for 25-40 minutes; more preferably, sterilizing at 90°C for 30 minutes.

As the most preferred processing method of the present invention, specifically comprise the following steps:

(1) extract the colloid in jelly jelly seed

According to the weight ratio of the jelly seeds and water being 1:4, weigh the jelly seeds and water respectively, adjust the pH of the water to 2, then put the jelly seeds into the water, heat the water at 90°C, and keep stirring, The colloidal substance in jelly seeds is dissolved, and the product obtained after heating is passed through a No. 6 sieve to remove the seed dregs, to obtain final product;

(2) Deploy taste seasoning liquid

By weight, soak 5 parts of tangerine peel, 5 parts of chrysanthemum, 3 parts of honeysuckle, 3 parts of licorice, 5 parts of peppermint, and 9 parts of honey in 50 parts of water for 1 hour, and take the soaking solution;

(3) prepare jelly jelly seed gum flavor food and sterilize

By weight, 0.01 part of calcium chloride and 0.0188 parts by weight of potassium sorbate are added to 5 parts of the soaking solution obtained in step (2), then heated to 90°C for subsequent use; 50 parts of the colloid described in step (1) are taken Heat to 90°C to melt it and set it aside; add the heated soaking solution into the melted colloid, stir continuously to disperse it evenly, and cool to obtain the product; sterilize the product for 30 minutes under the condition of 90°C water bath During the process, the product is constantly shaken to mix the ingredients evenly, and after cooling, it is stored at a low temperature to obtain the jelly jelly flavor food.

The present invention has advantages and beneficial effects: the method adopted in the existing jelly jelly seed gum flavor food is to add jelly jelly jelly jelly into fruit juice as a gel to make a finished product, and there are many inconvenient operations in this mode: first, When the colloid is ground after removing moisture, due to the structure of the colloid itself, it is not easy to grind into powder for storage, usually in the form of irregular hard lumps; secondly, the intrusion of water should be strictly controlled during the storage process to prevent the seed gum from being damp and causing its properties to change. Change; finally, after adding the fruit juice, it must be reheated to the gelling temperature of the seed gum for deployment, and it is very easy for the seed gum to mix and disperse unevenly, resulting in uneven gelation. Because the source of seed gum is abundant, the yield of gelatin is high, there is no toxic substance that is not suitable for a large amount of consumption, and it is not mixed with fruit juice to highlight the sweet and sour taste of seed gum itself, so this product directly uses the seed gum Glue is formulated as a base substance. At the same time, the existing jelly jelly and seed gum flavor food has not been further processed, and the suitable eating period and the crowd are not clear. The product involved in the present invention uses tangerine peel, chrysanthemum, honeysuckle, licorice, mint, and honey as raw materials to carry out more in-depth research on the seed gum. It is processed to give it a richer taste and is suitable as a refreshing product for the general population in summer.

detailed description

The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

Tangerine peel, chrysanthemum, honeysuckle, mint, and licorice were all purchased from Yangtianhe Pharmacy of Hunan Agricultural University, and Mingyuan Honey was purchased from Xinxianghua Cooperative Supermarket of Hunan Agricultural University. Hydrochloric acid, calcium chloride, and potassium sorbate were all purchased from Sinopharm Chemical Reagent Co., Ltd., and hydrochloric acid was of analytical grade.

The jelly jelly seed gum involved in each of the following embodiments is prepared by the following method:

The method for extracting the colloid in jelly jelly seeds comprises the following steps: putting jelly jelly seeds into. In an aqueous solution with a pH value of 2, heat the aqueous solution at 90°C, stir continuously during the heating process to fully separate the coagulated jelly seeds, and stop heating when stirring until the colloid produces obvious resistance; then heat to obtain The product is passed through a 60-mesh sieve, the colloidal substance produced is collected, and the seed dregs are discarded; the obtained colloidal substance is stored in a dry and dark place at low temperature. Wherein, the addition amount of water is 4 times of jelly seed weight, uses 1M hydrochloric acid to adjust the pH value of water.

Example 1

The jelly jelly seed gum flavor food is prepared by the following components by weight: 50 g of jelly jelly jelly gum, 10 mg of calcium chloride, 18.8 mg of potassium sorbate, and 5 g of mouthfeel seasoning liquid.

The preparation method of the above-mentioned jelly jelly seed gum flavor food is: soak 5g tangerine peel, 5g chrysanthemum, 3g honeysuckle, 3g licorice, and 5g peppermint in 50g water, get 5g soaking liquid, add calcium chloride, potassium sorbate wherein, then water bath heating Dissolve the two completely at 90°C, and prepare a mixed solution for later use; take 50g jelly jelly gum, heat it to 90°C, melt it, and set aside; slowly add the above mixed solution into the colloid, stir continuously to disperse it evenly, cool The product is obtained; finally, the above product is sterilized in a water bath at 90°C for 30 minutes, and the product is continuously shaken during this period to mix the ingredients evenly.

Example 2

The jelly jelly seed gum flavor food is prepared by the following components by weight: 45 g of jelly jelly jelly gum, 5 mg of calcium chloride, 18.8 mg of potassium sorbate, and 5 g of mouthfeel seasoning liquid.

The processing method of above-mentioned jelly jelly seed gum flavor food is the same as embodiment 1.

Example 3

The jelly jelly seed gum flavor food is prepared by comprising the following components by weight: 55 g of jelly jelly jelly gum, 12 mg of calcium chloride, 18.8 mg of potassium sorbate, and 8 g of mouthfeel seasoning liquid.

The processing method of above-mentioned jelly jelly seed gum flavor food is the same as embodiment 1.

Example 4

The jelly jelly seed gum flavor food is prepared by the following components by weight: 50 g of jelly jelly jelly gum, 10 mg of calcium chloride, 18.8 mg of potassium sorbate, and 5 g of mouthfeel seasoning liquid.

The processing method of above-mentioned jelly jelly seed gum flavor food is the same as embodiment 1, and its difference is: mouthfeel seasoning liquid is to obtain by soaking in 40g water by 5g tangerine peel, 5g chrysanthemum, 2g honeysuckle, 5g licorice, 3g peppermint, 6g honey.

Example 5

The jelly jelly seed gum flavor food is prepared by the following components by weight: 50 g of jelly jelly jelly gum, 10 mg of calcium chloride, 18.8 mg of potassium sorbate, and 5 g of mouthfeel seasoning liquid.

The processing method of above-mentioned jelly jelly seed gum flavor food is the same as embodiment 1, and its difference is: mouthfeel seasoning liquid is to obtain by soaking in 60g water by 5g tangerine peel, 5g chrysanthemum, 4g honeysuckle, 4g licorice, 4g peppermint, 12g honey.

The jelly jelly seed gum flavor food prepared in Examples 1-5 is transparent and bright yellow, and the overall gelation is uniform, and there is no condensation phenomenon in which the local color is too dark. The colloid has relatively large hardness and good elasticity. The taste is mainly refreshing, with a little sweetness and cooling feeling of honey.

Although, the present invention has been described in detail with general description, specific implementation and test above, but on the basis of the present invention, some modifications or improvements can be made to it, which will be obvious to those skilled in the art . Therefore, the modifications or improvements made on the basis of not departing from the spirit of the present invention all belong to the protection scope of the present invention.

Claims (9)

1. a bean jelly seed glue typical local food, is characterized in that: with parts by weight, prepares by comprising following component: bean jelly seed glue 45-55 part, calcium chloride 0.005-0.012 part, mouthfeel baste 3-8 part; Described mouthfeel baste is by comprising dried orange peel, chrysanthemum, honeysuckle, Radix Glycyrrhizae, peppermint, the soak of soaking in Mel gained in water.

2. bean jelly seed glue typical local food according to claim 1, is characterized in that: described soak is by comprising 4-6 part dried orange peel, 4-6 part chrysanthemum, 2-4 part honeysuckle, 3-5 part Radix Glycyrrhizae, 3-5 part peppermint, 6-12 part soaking in Mel gained in the water of 40-60 part.

3. bean jelly seed glue typical local food according to claim 2, is characterized in that: described soak is by comprising 5 parts of dried orange peels, 5 parts of chrysanthemums, 3 portions of honeysuckles, 3 portions of Radix Glycyrrhizaes, 5 portions of peppermints, 9 parts of soaking in Mel gained in 50 parts of water.

4. bean jelly seed glue typical local food according to claim 1, it is characterized in that: with parts by weight, prepare by comprising following component: 50 parts, bean jelly seed glue, 0.01 part, calcium chloride, mouthfeel baste 5 parts, described mouthfeel baste is by comprising 5 parts of dried orange peels, 5 parts of chrysanthemums, 3 portions of honeysuckles, 3 portions of Radix Glycyrrhizaes, 5 portions of peppermints, the soak of 9 parts of soaking in Mel gained in 50 parts of water.

5., according to the arbitrary described bean jelly seed glue typical local food of claim 1-4, it is characterized in that: also comprise 0.0188 portion of anticorrisive agent, described anticorrisive agent is preferably potassium sorbate.

6. the processing method of the arbitrary described bean jelly seed glue typical local food of claim 1-5, is characterized in that, comprise the steps:

(1) colloid in bean jelly seed is extracted

Bean jelly seed is put into the aqueous solution that pH value is 1-3, under 70-110 DEG C of condition, heats the described aqueous solution, make the colloidal substance stripping in bean jelly seed, then remove seed slag, to obtain final product;

(2) mouthfeel baste is allocated

By dried orange peel, chrysanthemum, honeysuckle, Radix Glycyrrhizae, peppermint, honey is placed in water and soaks 0.5-1.5h, gets soak and get final product;

(3) bean jelly seed glue typical local food is prepared

By calcium chloride, the described soak that step (2) obtains, further, also has anticorrisive agent, joins in step (1) described colloid, make it be uniformly dispersed, cool and get final product.

7. method according to claim 6, is characterized in that: in step (1), and the pH value of the described aqueous solution is 2, and heating-up temperature is 90 DEG C.

8. method according to claim 6, is characterized in that: also comprise the step of described bean jelly seed glue typical local food being carried out sterilizing, be specially: under 70-120 DEG C of condition, sterilizing 25-40min; Be preferably, under 90 DEG C of conditions, sterilizing 30min.

9. method according to claim 6, is characterized in that: comprise the steps:

(1) colloid in bean jelly seed is extracted

Be the ratio of 1:4 according to the weight ratio of bean jelly seed and water, take bean jelly seed and water respectively, the pH regulating water is 2, then bean jelly seed is put into water, heating water under 90 DEG C of conditions, and constantly stir, make the colloidal substance stripping in bean jelly seed, the product obtained after heating is crossed No. 6 and screens out seed slag, to obtain final product;

(2) mouthfeel baste is allocated

By weight, by 5 parts of dried orange peels, 5 parts of chrysanthemums, 3 portions of honeysuckles, 3 portions of Radix Glycyrrhizaes, 5 portions of peppermints, 9 parts of soaking in Mel 1h in 50 parts of water, get soak and get final product;

(3) bean jelly seed glue typical local food is prepared and sterilizing

By weight, 0.01 part of calcium chloride and 0.0188 weight portion potassium sorbate are joined the described soak that 5 parts of steps (2) obtain, be then heated to 90 DEG C, for subsequent use; Get 50 parts, the described colloid of step (1), and be heated 90 DEG C, make it melt, for subsequent use; Soak after heating is joined in the colloid of fusing, constantly stirs and make it be uniformly dispersed, cool and obtain product; Under 90 DEG C of water bath condition, by described product sterilizing 30min, period constantly shakes product makes composition mix, and after cooling, namely Cord blood obtains bean jelly seed glue typical local food.