阅读说明：本技术 一种人参肽蜂蜜果冻及其制备方法 (Ginseng peptide honey jelly and preparation method thereof ) 是由 杨颖� 李娜 于 2020-05-21 设计创作，主要内容包括：本发明公开了一种人参肽蜂蜜果冻及其制备方法,包括以下原料及其重量分数：人参肽为0.02％-0.08％；椴树蜂蜜为8％-32％；柠檬酸为0.6％-1.6％；蒸馏水为65％-85％；山梨酸钾为0.04％-0.05％；琼脂为2％-8％；助溶剂为5.6％-8.9％；乳化剂为3.2％-5.5％。本发明生产的人参肽蜂蜜果冻,通过试验研究得出人参肽饮料的最佳工艺配方为：人参肽添加量为0.04％、蜂蜜添加量为16％、琼脂添加量为8％、柠檬酸添加量为0.6％、蒸馏水添加量为75.31％、山梨酸钾添加量为0.05％；在此试验条件下生产的人参肽蜂蜜果冻颜色淡棕黄色、酸甜可口、滋味柔和,人参肽的芳香与蜂蜜的香味相互融合,产品外观呈淡棕黄色,凝冻状态好,无絮状物,无气泡,光滑无裂痕,感细腻,弹性和韧性良好。(The invention discloses ginseng peptide honey jelly and a preparation method thereof, wherein the ginseng peptide honey jelly comprises the following raw materials in parts by weight: ginseng peptide is 0.02% -0.08%; the amount of linden honey is 8 to 32 percent; 0.6 to 1.6 percent of citric acid; 65 to 85 percent of distilled water; potassium sorbate 0.04-0.05%; agar accounts for 2% -8%; 5.6 to 8.9 percent of cosolvent; 3.2 to 5.5 percent of emulsifier. The optimal process formula of the ginseng peptide honey jelly prepared by the invention is obtained through experimental research and is as follows: the addition amount of ginseng peptide is 0.04%, the addition amount of honey is 16%, the addition amount of agar is 8%, the addition amount of citric acid is 0.6%, the addition amount of distilled water is 75.31%, and the addition amount of potassium sorbate is 0.05%; the ginseng peptide honey jelly produced under the test condition is light brown yellow in color, sour, sweet, delicious and soft in taste, the fragrance of the ginseng peptide and the fragrance of the honey are mutually fused, the product is light brown yellow in appearance, good in frozen state, free of floccules, bubbles, smooth, free of cracks, fine and smooth in feeling, and good in elasticity and toughness.)

1. A ginseng peptide honey jelly is characterized in that: comprises the following raw materials in parts by weight: ginseng peptide is 0.02% -0.08%; the amount of linden honey is 8 to 32 percent; 0.6 to 1.6 percent of citric acid; 65 to 85 percent of distilled water; potassium sorbate 0.04-0.05%; agar accounts for 2 to 8 percent.

2. The ginseng peptide honey jelly of claim 1, which is characterized in that: comprises the following raw materials in parts by weight: ginseng peptide is 0.04%; the content of linden honey is 16%; citric acid is 0.6%; 75.31% of distilled water; potassium sorbate 0.05%; the agar content was 8%.

3. The preparation method of the ginseng peptide honey jelly according to claim 1, which is characterized in that: the production steps are as follows:

a. soaking Ginseng radix peptide powder, heating at about 50 deg.C to dissolve Ginseng radix peptide, filtering with absorbent gauze, standing to obtain supernatant, centrifuging to obtain supernatant again, and removing water insoluble impurities;

b. after the step a is finished, the feed liquid is subjected to constant volume to 1000mL by using distilled water, and is homogenized after being blended;

c. after the step b is finished, swelling agar with cold water in advance, adding the agar into the heated ginseng peptide water for decocting, stirring the agar in one direction during gelatin decocting, adding the dissolved honey, and then adding citric acid and potassium sorbate;

d. after the step c is finished, filling the homogenized feed liquid firstly and then sterilizing;

e. and d, after the step d is finished, placing the sterilized product under natural conditions and cooling to room temperature.

4. The preparation method of the ginseng peptide honey jelly according to claim 3, which is characterized in that: in the step a, the heating time is 5min, the centrifugal speed is 4000r/min, and the centrifugal time is 15 min.

5. The preparation method of the ginseng peptide honey jelly according to claim 3, which is characterized in that: in the step b, the homogenizing pressure is 20MPa, the homogenizing time is 5min, and the homogenizing temperature is 55-60 ℃.

6. The preparation method of the ginseng peptide honey jelly according to claim 3, which is characterized in that: and c, adding honey when the temperature is heated to 60-70 ℃ in the step c, dissolving citric acid with a small amount of water to avoid lowering the pH value of the mixed solution, easily hydrolyzing gel to change the gel from thick to thin to influence the forming of jelly colloid, and quickly and uniformly stirring after adding.

7. The preparation method of the ginseng peptide honey jelly according to claim 3, which is characterized in that: and c, sterilizing at 121 ℃ for 15min in the step b.

Technical Field

The invention relates to the technical field of food, in particular to ginseng peptide honey jelly and a preparation method thereof.

Background

The ginseng peptide is extracted by advanced biological enzymolysis process, the extraction technology is mature, and the process is stable. Has the characteristics of faster absorption, better absorption rate, higher biological value and the like compared with the free amino acid, and is easy to be absorbed and utilized by human bodies. Pharmacological research shows that the ginseng peptide has the effects of delaying fatigue, enhancing muscle content and strength, maintaining or improving the motor capacity of an organism, recovering and enhancing physical strength and the like, and simultaneously can enhance cell-mediated immune response, improve the stability of immunity and the immune monitoring function. At present, the ginseng peptide injection is applied to clinic and used for tonifying qi, promoting the production of body fluid and quenching thirst as a clinical immunopotentiator. In addition, the ginseng peptide has the function of reducing blood sugar of rats in a model of diabetes mellitus with deficiency of both qi and yin, the action mechanism of the ginseng peptide can be the function of improving abnormal glycolipid metabolism and insulin resistance, honey is rich in glucose and fructose, a small amount of sucrose is also contained, the honey is a main source of sweetness of the honey, the honey accounts for about 70 to 80 percent of the honey, and the ginseng peptide contains amino acid, vitamins, organic acid, a plurality of trace elements and enzymes. The honey contains various nutrient substances required by human metabolism, has the functions of tonifying middle-jiao, moistening dryness, relieving pain and inhibiting and killing bacteria, is not only a commonly used tonic and an accessory food, but also a good sweetener, a binder, an antioxidant and the like in the production of medicines. In the food, the honey substitute sugar is obviously superior to the sucrose in the aspects of digestion, absorption and nutrient balance.

Although the ginseng peptide has good antioxidant activity, the ginseng peptide has unstable property, is difficult to store and easy to inactivate, and is bitter in taste and poor in mouthfeel. The existing ginseng products are mostly solid preparations or oral liquids such as tablets, capsules, granules and the like. The solid preparation is generally taken with water, while the oral liquid is packaged in a glass bottle, which has the risk of frangibility and is inconvenient to take and carry.

Disclosure of Invention

The invention aims to provide ginseng peptide honey jelly and a preparation method thereof, and solves the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: a ginseng peptide honey jelly comprises the following raw materials in parts by weight: ginseng peptide is 0.02% -0.08%; the amount of linden honey is 8 to 32 percent; 0.6 to 1.6 percent of citric acid; 65 to 85 percent of distilled water; potassium sorbate 0.04-0.05%; agar accounts for 2 to 8 percent.

As a preferred embodiment of the invention, the ginseng peptide honey jelly comprises the following raw materials in parts by weight: ginseng peptide is 0.04%; the content of linden honey is 16%; citric acid is 0.6%; 75.31% of distilled water; potassium sorbate 0.05%; the agar content was 8%.

As a preferred embodiment of the invention, the preparation method of the ginseng peptide honey jelly comprises the following production steps:

a. soaking Ginseng radix peptide powder, heating at about 50 deg.C to dissolve Ginseng radix peptide, filtering with absorbent gauze, standing to obtain supernatant, centrifuging to obtain supernatant again, and removing water insoluble impurities;

b. after the step a is finished, the feed liquid is subjected to constant volume to 1000mL by using distilled water, and is homogenized after being blended;

c. after the step b is finished, swelling agar with cold water in advance, adding the agar into the heated ginseng peptide water for decocting, stirring the agar in one direction during gelatin decocting, adding the dissolved honey, and then adding citric acid and potassium sorbate;

d. after the step c is finished, filling the homogenized feed liquid firstly and then sterilizing;

e. and d, after the step d is finished, placing the sterilized product under natural conditions and cooling to room temperature.

As a preferred embodiment of the present invention, in the step a, the heating time is 5min, the centrifugal speed is 4000r/min, and the centrifugal time is 15 min.

In a preferred embodiment of the present invention, the homogenization pressure in step b is 20MPa, the time is 5min, and the temperature is 55 ℃ to 60 ℃.

As a preferred embodiment of the invention, in the step c, when the temperature is heated to 60-70 ℃, honey is added, and citric acid is dissolved by a small amount of water, so that the pH of the mixed solution is prevented from being reduced, the gel is easy to hydrolyze and becomes thin, the forming of the jelly colloid is influenced, and the jelly colloid is rapidly and uniformly stirred after being added.

In a preferred embodiment of the present invention, the sterilization temperature in step b is 121 ℃ and the sterilization time is 15 min.

Compared with the prior art, the invention has the following beneficial effects:

the optimal process formula (calculated by 1000 mL) of the ginseng peptide honey jelly produced by the invention is obtained through experimental research and is as follows: the addition amount of ginseng peptide is 0.04%, the addition amount of honey is 16%, the addition amount of agar is 8%, the addition amount of citric acid is 0.6%, the addition amount of distilled water is 75.31%, and the addition amount of potassium sorbate is 0.05%; the ginseng peptide honey jelly produced under the test condition is light brown yellow in color, sour, sweet, delicious and soft in taste, the fragrance of the ginseng peptide and the fragrance of the honey are mutually fused, the product is light brown yellow in appearance, good in frozen state, free of floccules, bubbles, smooth, free of cracks, fine and smooth in feeling, and good in elasticity and toughness.

Drawings

Fig. 1 is a process flow diagram of the preparation method of ginseng peptide honey jelly.

Detailed Description

Technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.