阅读说明：本技术 一种百合乳酸冻及其制备方法 (Lily lactic acid jelly and preparation method thereof ) 是由 易佑铁 于 2019-11-16 设计创作，主要内容包括：本发明了公开了一种百合乳酸冻,其特征在于：以重量份计,其原料组份为：百合20-35份、猪皮20-30份、糖5-15份、牛奶8-13份、盐2-4份、果胶4-8份、营养强化剂1-3份、甜味剂1-5份。上述方案提供一种营养且口感新颖的百合制作的美食,百合乳酸冻口感软糯,且甜味十足,具有非常好的口感,且营养丰富。(The invention discloses lily lactic acid jelly which is characterized by comprising the following components in parts by weight: the material composition comprises the following raw materials in parts by weight: 20-35 parts of lily, 20-30 parts of pigskin, 5-15 parts of sugar, 8-13 parts of milk, 2-4 parts of salt, 4-8 parts of pectin, 1-3 parts of nutrition enhancer and 1-5 parts of sweetener. The lily lactic acid jelly is soft and glutinous in taste, full in sweet taste, good in taste and rich in nutrition.)

1. The lily lactic acid jelly is characterized in that: comprises lily, pigskin, sugar, milk, salt, pectin, nutrition enhancer and sweetener.

2. The lily lactic acid jelly according to claim 1, characterized in that: the material composition comprises the following raw materials in parts by weight: 20-35 parts of lily, 20-30 parts of pigskin, 5-15 parts of sugar, 8-13 parts of milk, 2-4 parts of salt, 4-8 parts of pectin, 1-3 parts of nutrition enhancer and 1-5 parts of sweetener.

3. The lily lactic acid jelly according to claim 2, characterized in that: the material comprises the following principle components in parts by weight: 15 parts of lily, 25 parts of pigskin, 10 parts of sugar, 10 parts of milk, 3 parts of salt, 5 parts of pectin, 2 parts of a nutrition enhancer and 3 parts of a sweetening agent.

4. The preparation method of lily lactic acid jelly according to claim 3, characterized in that: the method comprises the following steps:

the method comprises the following steps: cleaning fresh lily, and grinding into pulp in a pulping machine; and pasteurizing the lily pulp;

step two: adding lactobacillus into the sterilized lily slurry, stirring, and fermenting in an anaerobic fermentation tank at 30-45 deg.C for 30-48 hr to obtain lactic acid fermentation broth;

step three: stewing pigskin in a pressure cooker under 2-5MPa for 20-40 min to obtain homogeneous suspension;

step four: filtering the suspension with 50-80 filter cloth to obtain clear solution;

step five: putting the clear liquid into a centrifuge to centrifuge for 5-8 minutes at 5000-7000 r/min;

step six: heating the centrifuged clear liquid to 80-100 ℃, adding sugar, salt, fruit pulp, nutrition enhancer, sweetener and lactic acid fermentation liquid, stirring uniformly, and refrigerating in a refrigerator.

5. The preparation method of the lily lactic acid jelly as claimed in claim 4, wherein the method comprises the following steps: the sugar is crystal sugar.

6. The preparation method of the lily lactic acid jelly as claimed in claim 4, wherein the method comprises the following steps: and the fermentation temperature in the second step is 35 ℃, and the fermentation time is 40 hours.

7. The preparation method of the lily lactic acid jelly as claimed in claim 4, wherein the method comprises the following steps: the pressure in the third step is 3MPa, and the stewing time is 30 minutes.

8. The preparation method of the lily lactic acid jelly as claimed in claim 4, wherein the method comprises the following steps: the mesh number of the filter cloth in the fourth step is 60 meshes.

9. The preparation method of the lily lactic acid jelly as claimed in claim 4, wherein the method comprises the following steps: in the fifth step, the rotating speed is 6000r/min, and the centrifugation time is 7 minutes.

10. The preparation method of the lily lactic acid jelly as claimed in claim 4, wherein the method comprises the following steps: and the heating temperature in the sixth step is 90 ℃.

Technical Field

The invention relates to the field of food processing, in particular to a preparation method of lily lactic acid jelly.

Background

Lily, also called Qiangshu, chive, Shandan, Fanxian, Dahlian, Zhongting, Moluo, double box, Zhongzhao, Lily Garlic, Master Garlic, Kalanchow, evening primrose, etc., is a perennial herb bulbous plant of Lilium of Liliaceae, originally produced in China, mainly distributed in northern hemisphere temperate regions such as east Asia, Europe, North America, etc., and at least 120 varieties have been found in the world, of which 55 varieties are produced in China. In recent years, there are more and more new varieties produced by artificial hybridization, such as Asian lily, perfume lily, lilium brownie and the like. The bulbs contain rich starch, are edible and are also used as medicines, so the bulbs have extremely high nutritional value, but the existing lily eating method is single and is difficult to be accepted by people for a long time, so that the lily frozen dessert which is nutritional and has novel mouthfeel is needed.

Disclosure of Invention

The invention provides lily lactic acid jelly and a preparation method thereof.

The first technical scheme adopted by the invention is as follows:

a Bulbus Lilii lactic acid jelly comprises Bulbus Lilii, Corii Sus Domestica, sugar, milk, salt, pectin, nutrition enhancer, and sweetener.

Preferably, the raw material components are as follows by weight: 20-35 parts of lily, 20-30 parts of pigskin, 5-15 parts of sugar, 8-13 parts of milk, 2-4 parts of salt, 4-8 parts of pectin, 1-3 parts of nutrition enhancer and 1-5 parts of sweetener.

Preferably, 15 parts of lily, 25 parts of pigskin, 10 parts of sugar, 10 parts of milk, 3 parts of salt, 5 parts of pectin, 2 parts of nutrition enhancer and 3 parts of sweetener.

The raw materials are as follows: lily, also called Qiangshu, chive, Shandan, Fanxian, Dahlian, Zhongting, Moluo, double box, Zhongzhao, Lily Garlic, Master Garlic, Kalanchow, evening primrose, etc., is a perennial herb bulbous plant of Lilium of Liliaceae, originally produced in China, mainly distributed in northern hemisphere temperate regions such as east Asia, Europe, North America, etc., and at least 120 varieties have been found in the world, of which 55 varieties are produced in China. In recent years, there are more and more new varieties produced by artificial hybridization, such as Asian lily, perfume lily, lilium brownie and the like. The bulb is rich in starch, and is edible and medicinal.

The pigskin has relatively low fat content, is rich in protein, particularly collagen, and has positive significance for skin health care.

The second technical scheme adopted by the invention is as follows:

a preparation method of lily lactic acid jelly comprises the following steps:

the method comprises the following steps: cleaning fresh lily, and grinding into pulp in a pulping machine; and pasteurizing the lily pulp;

step two: adding lactobacillus into the sterilized lily slurry, stirring, and fermenting in an anaerobic fermentation tank at 30-45 deg.C for 30-48 hr to obtain lactic acid fermentation broth;

step three: stewing pigskin in a pressure cooker under 2-5MPa for 20-40 min to obtain homogeneous suspension;

step four: filtering the suspension with 50-80 filter cloth to obtain clear solution;

step five: putting the clear liquid into a centrifuge to centrifuge for 5-8 minutes at 5000-7000 r/min;

step six: heating the centrifuged clear liquid to 80-100 ℃, adding sugar, salt, fruit pulp, nutrition enhancer, sweetener and lactic acid fermentation liquid, stirring uniformly, and refrigerating in a refrigerator.

Preferably, the sugar is rock candy.

Preferably, the fermentation temperature in the second step is 35 ℃, and the fermentation time is 40 hours.

Preferably, the pressure in the third step is 3MPa, and the stewing time is 30 minutes.

Preferably, the mesh number of the filter cloth in the fourth step is 60 meshes.

Preferably, the rotating speed in the fifth step is 6000r/min, and the centrifugation time is 7 minutes.

Preferably, the heating temperature in the sixth step is 90 degrees.

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

the lily lactic acid jelly is soft and glutinous in taste, full in sweetness, good in taste and rich in nutrition.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.