CN1947561A - Nutrient jelly contg. ground jew's-ear, and its prodn. method - Google Patents

Abstract

A nutritious jelly, characterized by containing ground fungus granules, powder or crude extract of ground fungus, the jelly comprising: 0.5-1.5 parts by weight of ground fungus, 0.4-0.8 gelling agent, 5-10 sweeteners, water 80-85. It can also contain citric acid and an appropriate amount of essence. Production method: (1) Select the ground fungus first, soak, dry, and make small particles, powder or extract, add 30-40 parts of water, and heat to 45-55°C; the powder or extract also needs beating, homogeneous; (2) add 45-50 parts of water and sweetener to the gelling agent, mix well, heat and melt; (3) mix the two materials prepared in steps (1) and (2) at 40- Mix at 50°C, fully stir, fill, sterilize, cool, and make jelly. The jelly is rich in nutrition, delicate and smooth in taste, transparent and full in flesh, and is deeply loved by people.

Description

Ground fungus nutritional jelly and production method thereof

technical field

The invention relates to a jelly, in particular to a nutritional jelly and a production method thereof.

Background technique

Jelly is very popular among women and children because of its crystal appearance, bright color, soft taste, sweet and moist. However, most of the existing jellies on the market are made of sodium alginate as a gelling agent, and their nutritional components and health care functions are very low.

Nostoc commune, also known as common nostoc, also known as ground vegetable, gexianmi, etc., is widely distributed in all parts of my country, and mostly grows on non-polluted shady hillsides and moist soil surfaces, and grows more in calcium-rich soil . Its nutrients are very rich: the total protein content generally accounts for 23.8%-30.1% of the dry weight, and the total sugar content is 24%. The protein content of ground fungus is similar to that of peanuts, which is a high-quality protein; it contains a variety of amino acids, and the amino acid content is similar to that of mushrooms , 8 kinds of amino acids necessary for the human body are contained in ground fungus, including 3.83% aspartic acid, 1.8% threonine, 1.16% serine, 2.3% glutamic acid, 1.03% proline, 1.75% glycine, alanine Acid 1.55%, cystine trace. In addition, it also contains valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine and other amino acids. The content of trace elements in ground fungus is very rich, with iron being the highest, followed by manganese, zinc, copper, cobalt, and selenium. The content of trace elements manganese and zinc in ground fungus is more than 20 times that of other fungi. Therefore, the research and development potential of wild fungus is very great. In addition, the fungus also has the ability to fix nitrogen, so it is a kind of organism with great economic value.

There is very little product development for ground fungus at present. People mainly use ground fungus as the raw material of vegetables or soup, and no one has made ground fungus into jelly products.

Contents of the invention

The object of the present invention is to provide a nutritional jelly made from ground fungus and a production method thereof.

The nutritional jelly provided by the invention contains the granule, powder or crude extract of the fungus.

The components and contents of the jelly include: 0.5-1.5 parts by weight of ground fungus, 0.4-0.8 parts of gelling agent, 5-10 parts of sweetener and 80-85 parts of water.

In order to improve the taste of the jelly, it may contain 0.05-0.1% citric acid, and an appropriate amount of essence such as apple essence, orange essence, lemon essence, etc. may be added.

The gelling agent is carrageenan, mannose, agar, pectin, etc., preferably carrageenan or mannose. Carrageenan, from seaweed products; or manna gum, from Pagan polysaccharides extracted from Araceae plants, are plant polysaccharides, safe and harmless. Described sweetener is other natural sweet products such as white granulated sugar, rock sugar or honey.

The production method of ground fungus granule or powder nutritional jelly comprises the steps:

(1) Select the ground fungus first, soak, dry, crush into small particles or powder, add 30-40 parts of water, and heat to 45-55°C; the powder needs to be beaten and homogenized;

(2) Add 45-50 parts of water and sweetener to the gelling agent, mix well, and heat to melt;

(3) Mix the two materials prepared in steps (1) and (2) at a temperature of 40-50° C., fully stir, fill, sterilize, and cool to obtain a finished product.

The production method of ground fungus crude extract nutrient jelly comprises the steps:

(1) Select ground fungus, soak, dry, crush, add 30-40 parts of water, adjust pH to 8.5-9.5, heat to 45-55°C, stir for 1-2 hours, filter, and the obtained solution is ground Fungus crude extract;

(2) Add 45-50 parts of water and sweetener to the gelling agent, mix well, and heat to melt;

(3) Mix the two materials prepared in steps (1) and (2) at a temperature of 40-50° C., fully stir, fill, sterilize, and cool to obtain a finished product.

Advantages and effects:

The jelly made from the ground fungus of the invention has rich nutrition, fine and smooth taste, transparent and plump flesh, and is deeply loved by people. The invention utilizes the fungus extract to prepare the jelly, which can reduce the usage amount of the gelling agent and increase the nutritional value of the jelly. The ground fungus jelly not only meets people's demand for natural health-care green food, but also develops a new natural jelly product, and provides a new way of thinking for the development and application of the ground fungus.

Detailed ways

Example 1

Raw material formula of ground fungus granule nutritional jelly:

The parts by weight include: 1.5 pieces of ground fungus, 0.7 pieces of gelling agent carrageenan, 6 pieces of white sugar as a sweetener, and 85 pieces of water.

production method:

(1) Select the ground fungus, soak, dry, crush into small particles or cut into small pieces (0.5-6mm) of various shapes, add 40 parts of water, heat to about 50°C and soak;

(2) Add 45 parts of water to the gelling agent, add white sugar, mix well, and heat to melt;

(3) Mix the materials in step (1) and step (2) at 45° C., fully stir, fill, pasteurize, and cool; inspect the product to obtain the finished product.

The jelly product has granular or blocky fungus pulp and is uniform in texture. It has obvious fleshy texture of fungus.

Example 2

Raw material formula of ground fungus powder nutritional jelly:

The parts by weight include: 0.5-1.5 pieces of ground fungus, 0.6 pieces of manna gum as a gelling agent, 8 pieces of white sugar as a sweetener, 85 pieces of water, and 0.05 pieces of citric acid for food.

production method:

(1) Select the ground fungus, soak, dry, crush into powder (<0.5mm), add 45 parts of water, heat to about 50°C, beat and homogenize;

(2) Add 40 parts of water to manna gum, add white sugar, mix well, and heat to melt;

(3) Mix the two materials prepared in steps (1) and (2), add citric acid for deployment, fully stir, filter, fill, pasteurize, and cool; product inspection to obtain the finished product;

The jelly product contains ground fungus pulp, has a uniform texture, and has a certain creamy and fleshy texture.

Example 3

Raw material formula of ground fungus crude extract nutritional jelly:

The parts by weight include: 1.5 pieces of ground fungus, 0.4 pieces of carrageenan, 80 pieces of honey, 80 pieces of water, 0.05 pieces of citric acid for food, and an appropriate amount of orange essence.

production method:

(1) Select the ground fungus, soak, dry, crush into small particles, add appropriate amount of water (accounting for 0.5-1% of the total product weight), adjust the pH to 9, heat to about 50°C, stir for 1 hour, filter, The resulting solution is the crude extract of the fungus;

(2) Carrageenan, add water and honey, mix well, heat and melt;

(3) Mix the two materials prepared in step (1) and step (2), add orange essence and citric acid to mix, fully stir, filter, fill, pasteurize, and cool; product inspection to obtain the finished product;

The jelly product is almost transparent, has smooth and fine taste, uniform texture and richer nutrition.

Claims (8)

1, a kind of nutrition jelly is characterized in that containing in the jelly particle, powder or the Nostoc commune crude extract of Nostoc commune.

2, jelly according to claim 1 is characterized in that, its component and content thereof are counted by weight and comprised: Nostoc commune 0.5-1.5, gelling agent 0.4-0.8, sweetener 5-10, water 80～85.

3, jelly according to claim 2 is characterized in that, it also contains the citric acid of 0.05-0.1%.

4, according to claim 2 or 3 described jelly, it is characterized in that it also contains an amount of essence.

5, jelly according to claim 2 is characterized in that described gelling agent is carragheen or sweet dew glue.

6, jelly according to claim 2 is characterized in that described sweetener is white granulated sugar, rock sugar or honey.

7,, it is characterized in that comprising the steps: according to the production method of the described jelly of claim 2

(1) earlier that Nostoc commune is selected, to soak, oven dry is ground into granule or powder, adds 30-40 part water, is heated to 45-55 ℃; Powder also needs making beating, homogeneous;

(2) in gelling agent, add 45-50 part water and sweetener, behind the mixing, heating and melting;

(3) two kinds of materials that step (1), (2) are made mix when temperature is 40-50 ℃, fully stir, and can, sterilization, cooling makes Nostoc commune particle or powder jelly.

8,, it is characterized in that comprising the steps: according to the production method of the described jelly of claim 2

(1) Nostoc commune is selected, to soak, oven dry is pulverized, and adds 30-40 part water, transfers pH8.5-9.5, is heated to 45-55 ℃, stirs 1-2 hour, filters, and gained solution is the Nostoc commune CE;

(2) in gelling agent, add 45-50 part water and sweetener, behind the mixing, heating and melting;

(3) two kinds of materials that step (1), (2) are made mix when temperature is 40-50 ℃, fully stir, and can, sterilization, cooling makes Nostoc commune CE jelly.