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New-flavor cordyceps militaris jelly and production method thereof

A technology for obtaining and jelly, applied in the field of food processing, can solve problems such as lack of chewing feeling, and achieve the effects of enhancing appetite, unique taste and convenient eating.

Inactive Publication Date: 2016-10-05
SHANDONG JIANZHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, except for the difference in formula, the jelly on the market is basically similar in taste and lacks "chewy feeling", which limits it to meet the needs of people with different tastes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Raw material preparation: The formula is calculated by weight, 44 parts of purified water, 10 parts of white granulated sugar, 10 parts of fructose syrup, 34 parts of milk, 1.6 parts of jelly powder, 0.3 parts of citric acid, and 0.1 part of malic acid.

[0022] 2. Cooking and blending: put the sweetener and jelly powder into water and cook together, heat to 90-100°C to make the raw materials completely gelatinized, then cool to 70-80°C, add citric acid and malic acid, stir Evenly, the jelly glue is obtained.

[0023] 3. Cut into pieces and sterilize: After the jelly gel is solidified, cut into small pieces of 5cm×5cm×5cm, sterilize at 80°C for 25min, and then cool at room temperature.

[0024] 4. Preparation of Cordyceps strains: Inoculate the Cordyceps militaris strains on PDA slant medium, culture at 25°C for 7 days, and place them in an environment of 2-8°C for later use

[0025] 5. Expand the cultivation of Cordyceps strains: put the PDA liquid medium in the st...

Embodiment 2

[0028] 1. Raw material preparation: The formula is calculated by weight, 42 parts of purified water, 10 parts of white granulated sugar, 10 parts of fructose syrup, 36 parts of milk, 1.6 parts of jelly powder, 0.3 parts of citric acid, and 0.1 part of malic acid.

[0029] 2. Cooking and blending: put the sweetener and jelly powder into water and cook together, heat to 90-100°C to make the raw materials completely gelatinized, then cool to 70-80°C, add citric acid and malic acid, stir Evenly, the jelly glue is obtained.

[0030] 3. Cut into pieces and sterilize: After the jelly gel is solidified, cut into small pieces of 5cm×5cm×5cm, sterilize at 80°C for 25min, and then cool at room temperature.

[0031] 4. Preparation of Cordyceps strains: Inoculate the Cordyceps militaris strains on PDA slant medium, culture at 25°C for 7 days, and place them in an environment of 2-8°C for later use

[0032] 5. Expand the cultivation of Cordyceps strains: put the PDA liquid medium in the st...

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Abstract

The invention provides new-flavor cordyceps militaris jelly and a production method thereof. The new-flavor cordyceps militaris jelly comprises, by weight, 42-44 parts of purified water, 10 parts of white granulated sugar, 10 parts of fructose corn syrup, 34-36 parts of milk, 1.6 parts of jelly powder, 0.3 part of citric acid and 0.1 part of malic acid. The production method includes: well mixing the raw materials to obtain jelly gel, sterilizing, naturally cooling, inoculating the surface of the jelly gel with cordyceps militaris suspension, and fermenting; obtaining the cordyceps militaris jelly after mycelia grow on the surface of the jelly gel. The production method has the advantages that the method is unique, simple in process flow and low in cost, and the produced jelly is unique in taste and high in nutritional value.

Description

technical field [0001] The invention relates to a preparation method of a new-taste cordyceps jelly and the obtained product, belonging to the technical field of food processing. Background technique [0002] As a kind of snack food, jelly is deeply loved by consumers, especially women and children, because of its crystal appearance, bright color, soft taste, sweetness and moistness, and is a healthy food with low calorie and high dietary fiber. Jelly is a jelly food made from edible gum, sugar, and food additives, and processed through boiling, blending, filling, and sterilization. [0003] However, the jelly on the market is basically similar in taste except for the difference in formula, and lacks "chewy feeling", which limits it to meet the needs of people with different tastes. Contents of the invention [0004] In view of the above problems, the object of the present invention is to provide a preparation method of a new-taste Cordyceps jelly and the resulting produc...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L31/00
Inventor 张超马永山薛维纳陈文兵李培刚
Owner SHANDONG JIANZHU UNIV
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