阅读说明：本技术 一种蜂蜜酵素果冻及其制备方法 (Honey enzyme jelly and preparation method thereof ) 是由 刘梦 孙毅 易中华 于 2021-07-01 设计创作，主要内容包括：本发明公开了一种蜂蜜酵素果冻及其制备方法,包括质量份比如下的成份：4～7份吉利丁片、23～35份蜂蜜酵素、12～23份水果汁、4～12份茶多酚、2～7份乳品、10～19份水果粒、15～23份蜂蜜、13～24份低聚果糖、11～13魔芋粉、4～7荷叶粉,本发明通过在果冻内添加蜂蜜制备成酵素,同时利用蜂蜜替代传统工艺中的甜味剂、同时添加天然的水果汁,使得果冻减少食品添加剂的含量,使得果冻具有蜂蜜的多种营养成分的同时,利用酵素提高人体的代谢,可以改善肠胃消化,使蜂蜜中和果汁中的营养物质能更好的被人体所吸收,本发明制备的蜂蜜酵素果冻富含维生素和各种营养物质。(The invention discloses a honey enzyme jelly and a preparation method thereof, wherein the honey enzyme jelly comprises the following components in parts by mass: 4-7 parts of gilliding tablets, 23-35 parts of honey enzyme, 12-23 parts of fruit juice, 4-12 parts of tea polyphenol, 2-7 parts of dairy products, 10-19 parts of fruit particles, 15-23 parts of honey, 13-24 parts of fructo-oligosaccharide, 11-13 konjaku flour and 4-7 parts of lotus leaf powder.)

1. The honey enzyme jelly is characterized in that: comprises the following components in parts by mass:

4-7 parts of gilliding tablets, 23-35 parts of honey ferment, 12-23 parts of fruit juice, 4-12 parts of tea polyphenol, 2-7 parts of dairy products, 10-19 parts of fruit granules, 15-23 parts of honey, 13-24 parts of fructo-oligosaccharide, 11-13 parts of konjac flour and 4-7 parts of lotus leaf powder.

2. The honey ferment jelly of claim 1, wherein: comprises the following components in parts by mass: 4 parts of geretia chinensis slices, 23 parts of honey ferment, 12 parts of fruit juice, 4 parts of tea polyphenol, 2 parts of dairy product, 10 parts of fruit particles, 15 parts of honey, 13 parts of fructo-oligosaccharide, 11 parts of konjac flour and 4 parts of lotus leaf powder.

3. The honey ferment jelly of claim 1, wherein: comprises the following components in parts by mass: 5 parts of geretia chinensis bunge slices, 24 parts of honey ferment, 17 parts of fruit juice, 8 parts of tea polyphenol, 5 parts of dairy product, 14 parts of fruit particles, 19 parts of honey, 18 parts of fructo-oligosaccharide, 12 parts of konjac flour and 6 parts of lotus leaf powder.

4. The honey ferment jelly of claim 1, wherein: comprises the following components in parts by mass: 7 parts of geretia chinensis slices, 35 parts of honey ferment, 23 parts of fruit juice, 12 parts of tea polyphenol, 7 parts of dairy product, 19 parts of fruit particles, 23 parts of honey, 24 parts of fructo-oligosaccharide, 13 parts of konjac powder and 7 parts of lotus leaf powder.

5. The honey ferment jelly of claim 1, wherein: the fruits in the fruit juice and the fruit particles can be selected according to seasons, the fruits comprise blueberries, mulberries, grapes, watermelons, apples, peaches and the like, and the dairy product is pure milk.

6. The preparation method of the honey ferment jelly according to any one of claims 1 to 5, characterized by comprising the following steps:

s1, preparing fruit ingredients: selecting fresh fruits without bad fruits, putting the fruits into clear water for cleaning, fishing out and airing, peeling and removing the kernels of the fruits, then dividing the fruits into two parts, putting one part of the fruits into a juicer for juicing the fruit juice for standby, and chopping the other part of the fruits into paste for standby;

s2, sol: soaking the gilding tablets in deionized water, and after the gilding tablets are soaked to be soft, melting the gilding tablets in water to obtain a gilding solution, wherein the water temperature is controlled at 50-60 ℃;

s3, boiling glue: weighing konjac flour and lotus leaf powder according to a proper proportion, uniformly mixing the konjac flour and the lotus leaf powder, slowly adding the konjac flour and the lotus leaf powder into cold water under a stirring condition to disperse the konjac flour and the lotus leaf powder, soaking for 20-30 minutes to prevent agglomeration, heating the konjac flour and the lotus leaf powder after soaking is finished, heating the konjac flour and the lotus leaf powder under a stirring condition to boil, keeping a slightly boiling state for 5-6 minutes, removing foams on the surface layer, pouring a Geliding solution after the temperature of the solution is reduced to 50-60 ℃, and continuously stirring to uniformly mix the konjac flour and the lotus leaf powder to obtain a sol solution;

s4, filtering: filtering the sol solution while the sol solution is hot, and filtering large-particle substances in the sol solution;

s5, preparing a seasoning solution: adding honey and fructo-oligosaccharide into water at the temperature of 20-25 ℃ to melt into sugar water, weighing a certain proportion of honey ferment and tea polyphenol, pouring the honey ferment and tea polyphenol into a container to be uniformly mixed, continuously adding fruit juice and dairy product in the mixing process to be uniformly stirred, then adding sugar water to be uniformly stirred, and finally adding fruit particles according to the requirement to obtain a seasoning solution;

s6, sterilizing and mixing: sterilizing the seasoning solution and the sol solution at ultrahigh pressure, mixing the sterilized seasoning solution and the sol solution uniformly to obtain a jelly solution;

s7, cooling and packaging: and (3) filling the jelly solution into a corresponding sterilized packaging container, and then cooling at the temperature of-4-6 ℃.

7. The preparation method of the honey ferment jelly according to claim 6, characterized in that: the proportion of deionized water to the gilding tablets is 200: 1.

8. the preparation method of the honey ferment jelly according to claim 6, characterized in that: the preparation method of the honey ferment comprises the following steps:

(1) filtering collected fresh honey to remove impurities for later use, cleaning the peel of oranges by using saline water, removing seeds, crushing the orange peel into orange fruit paste, adding honey and sugar into the orange fruit paste, uniformly stirring, standing at room temperature for 30-40 minutes, adding a mixture of salt and water, uniformly stirring, heating to 40-50 ℃ for 30-45 minutes, and finally cooling to room temperature to obtain a mixed solution;

(2) selecting fresh fruits and vegetables, cleaning and airing, cutting the fruits, the vegetables and other raw materials into granules, adding sugar, uniformly mixing, placing in a fermentation vessel, fermenting at 35 ℃ for 120-150 hours in a closed environment, and then placing the fermented product in a filtering device for filtering and extracting to obtain fruit and vegetable ferment clear solution;

(3) 1/2 in the cooled mixed liquid is placed into a fermentation vessel, 4% of lactobacillus plantarum activating liquid is added and uniformly stirred, fermentation is carried out for 24-30 hours at 35 ℃ in a closed environment, after the primary fermentation is finished, honey enzyme clear liquid is obtained, the rest 1/2 mixed liquid is placed into the fermented honey enzyme clear liquid, fruit and vegetable enzyme clear liquid is added at the same time, zymogen liquid is added again for secondary fermentation, the temperature is kept at 25 ℃ in a sealed state, the honey enzyme original liquid is obtained after 150 days in a cellar, the honey enzyme original liquid is placed into a concentrator for sterilization, and the sterilization time is 35-45 minutes.

9. The preparation method of the honey ferment jelly according to claim 8, characterized in that: the proportion of the honey, the orange fruit paste and the sugar is 800: 100: 10.

Technical Field

The invention relates to the technical field of jelly processing, in particular to honey enzyme jelly and a preparation method thereof.

Background

The honey contains carbohydrate, glucose, fructose and various mineral substances, the edible honey has a plurality of benefits for human bodies, can promote metabolism of the human bodies, promote gastrointestinal peristalsis and prevent obesity, and jelly is a dessert which is popular with people of all ages.

The types of jelly products on the market are various, a manufacturer can add a large amount of food additives to improve the taste and flavor of the jelly, so that the nutritional ingredients in the jelly are reduced, and for the taste jelly, edible essence and pigment are added to achieve certain taste, so that the health is not facilitated.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides honey ferment jelly and a preparation method thereof.

In order to achieve the purpose, the invention provides the following technical scheme: the honey enzyme jelly comprises the following components in parts by mass:

4-7 parts of gilliding tablets, 23-35 parts of honey ferment, 12-23 parts of fruit juice, 4-12 parts of tea polyphenol, 2-7 parts of dairy products, 10-19 parts of fruit granules, 15-23 parts of honey, 13-24 parts of fructo-oligosaccharide, 11-13 parts of konjac flour and 4-7 parts of lotus leaf powder.

Preferably, the composition comprises the following components in parts by mass: 4 parts of geretia chinensis slices, 23 parts of honey ferment, 12 parts of fruit juice, 4 parts of tea polyphenol, 2 parts of dairy product, 10 parts of fruit particles, 15 parts of honey, 13 parts of fructo-oligosaccharide, 11 parts of konjac flour and 4 parts of lotus leaf powder.

Preferably, the composition comprises the following components in parts by mass: 5 parts of geretia chinensis bunge slices, 24 parts of honey ferment, 17 parts of fruit juice, 8 parts of tea polyphenol, 5 parts of dairy product, 14 parts of fruit particles, 19 parts of honey, 18 parts of fructo-oligosaccharide, 12 parts of konjac flour and 6 parts of lotus leaf powder.

Preferably, the composition comprises the following components in parts by mass: 7 parts of geretia chinensis slices, 35 parts of honey ferment, 23 parts of fruit juice, 12 parts of tea polyphenol, 7 parts of dairy product, 19 parts of fruit particles, 23 parts of honey, 24 parts of fructo-oligosaccharide, 13 parts of konjac powder and 7 parts of lotus leaf powder.

Preferably, the fruits in the fruit juice and the fruit particles can be selected according to seasons, the fruits comprise blueberries, mulberries, grapes, watermelons, apples, peaches and the like, and the dairy product is pure milk.

A preparation method of honey enzyme jelly,

s1, preparing fruit ingredients: selecting fresh fruits without bad fruits, putting the fruits into clear water for cleaning, fishing out and airing, peeling and removing the kernels of the fruits, then dividing the fruits into two parts, putting one part of the fruits into a juicer for juicing the fruit juice for standby, and chopping the other part of the fruits into paste for standby;

s2, sol: soaking the gilding tablets in deionized water, and after the gilding tablets are soaked to be soft, melting the gilding tablets in water to obtain a gilding solution, wherein the water temperature is controlled at 50-60 ℃;

s3, boiling glue: weighing konjac flour and lotus leaf powder according to a proper proportion, uniformly mixing the konjac flour and the lotus leaf powder, slowly adding the konjac flour and the lotus leaf powder into cold water under a stirring condition to disperse the konjac flour and the lotus leaf powder, soaking for 20-30 minutes to prevent agglomeration, heating the konjac flour and the lotus leaf powder after soaking is finished, heating the konjac flour and the lotus leaf powder under a stirring condition to boil, keeping a slightly boiling state for 5-6 minutes, removing foams on the surface layer, pouring a Geliding solution after the temperature of the solution is reduced to 50-60 ℃, and continuously stirring to uniformly mix the konjac flour and the lotus leaf powder to obtain a sol solution;

s4, filtering: filtering the sol solution while the sol solution is hot, and filtering large-particle substances in the sol solution;

s5, preparing a seasoning solution: adding honey and fructo-oligosaccharide into water at the temperature of 20-25 ℃ to melt into sugar water, weighing a certain proportion of honey ferment and tea polyphenol, pouring the honey ferment and tea polyphenol into a container to be uniformly mixed, continuously adding fruit juice and dairy product in the mixing process to be uniformly stirred, then adding sugar water to be uniformly stirred, and finally adding fruit particles according to the requirement to obtain a seasoning solution;

s6, sterilizing and mixing: sterilizing the seasoning solution and the sol solution at ultrahigh pressure, mixing the sterilized seasoning solution and the sol solution uniformly to obtain a jelly solution;

s7, cooling and packaging: and (3) filling the jelly solution into a corresponding sterilized packaging container, and then cooling at the temperature of-4-6 ℃.

Preferably, the ratio of deionized water to gilidine tablets is 200: 1.

preferably, the preparation method of the honey ferment comprises the following steps:

(1) filtering collected fresh honey to remove impurities for later use, cleaning the peel of oranges by using saline water, removing seeds, crushing the orange peel into orange fruit paste, adding honey and sugar into the orange fruit paste, uniformly stirring, standing at room temperature for 30-40 minutes, adding a mixture of salt and water, uniformly stirring, heating to 40-50 ℃ for 30-45 minutes, and finally cooling to room temperature to obtain a mixed solution;

(2) selecting fresh fruits and vegetables, cleaning and airing, cutting the fruits, the vegetables and other raw materials into granules, adding sugar, uniformly mixing, placing in a fermentation vessel, fermenting at 35 ℃ for 120-150 hours in a closed environment, and then placing the fermented product in a filtering device for filtering and extracting to obtain fruit and vegetable ferment clear solution;

(3) 1/2 in the cooled mixed liquid is placed into a fermentation vessel, 4% of lactobacillus plantarum activating liquid is added and uniformly stirred, fermentation is carried out for 24-30 hours at 35 ℃ in a closed environment, after the primary fermentation is finished, honey enzyme clear liquid is obtained, the rest 1/2 mixed liquid is placed into the fermented honey enzyme clear liquid, fruit and vegetable enzyme clear liquid is added at the same time, zymogen liquid is added again for secondary fermentation, the temperature is kept at 25 ℃ in a sealed state, the honey enzyme original liquid is obtained after 150 days in a cellar, the honey enzyme original liquid is placed into a concentrator for sterilization, and the sterilization time is 35-45 minutes.

Preferably, the proportion of the honey, the orange fruit paste and the sugar is 800: 100: 10.

the invention has the technical effects and advantages that:

1. according to the honey enzyme jelly, honey is added into the jelly to prepare the enzyme, the honey is used for replacing a sweetening agent in the traditional process, and natural fruit juice is added, so that the content of a food additive in the jelly is reduced, the jelly has various nutritional ingredients of the honey, the enzyme is used for improving the metabolism of a human body, the gastrointestinal digestion can be improved, and the nutritional substances in the honey and the fruit juice can be better absorbed by the human body.

2. According to the honey ferment liquid, when the honey ferment is prepared, honey is fermented to prepare the honey ferment clear liquid, the fruit and vegetable ferment clear liquid prepared from vegetables and fruits is added into the honey ferment clear liquid, the honey ferment clear liquid and the fruit and vegetable ferment clear liquid are mixed and then fermented to form the honey ferment raw liquid, the vitamin content of the prepared honey ferment raw liquid is effectively improved, and the honey ferment liquid is higher in nutrient content.

3. According to the preparation method disclosed by the invention, when the honey ferment and the seasoning solution are prepared, the temperature is controlled below 60 ℃, the honey is prevented from being processed in a high-temperature environment, and the active ingredients in the honey can be retained to the greatest extent.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

4 parts of geretia chinensis slices, 23 parts of honey ferment, 12 parts of fruit juice, 4 parts of tea polyphenol, 2 parts of dairy product, 10 parts of fruit particles, 15 parts of honey, 13 parts of fructo-oligosaccharide, 11 parts of konjac flour and 4 parts of lotus leaf powder.

The preparation method comprises the following steps:

s1, preparing fruit ingredients: selecting fruits without bad fruits according to seasons, putting the fruits into clear water for cleaning, fishing out and airing, peeling and removing the kernels of the fruits, then dividing the fruits into two parts, putting one part of the fruits into a juicer for juicing, and keeping for later use, and chopping the other part of the fruits into paste for later use;

s2, sol: soaking the gilding tablets in deionized water, after the gilding tablets are softened, melting the gilding tablets in water to obtain a gilding solution, wherein the water temperature is controlled to be 50-60 ℃, and the ratio of the deionized water to the gilding tablets is 200: 1.

s3, boiling glue: weighing konjac flour and lotus leaf powder according to a proper proportion, uniformly mixing the konjac flour and the lotus leaf powder, slowly adding the konjac flour and the lotus leaf powder into cold water under a stirring condition to disperse the konjac flour and the lotus leaf powder, soaking for 20-30 minutes to prevent agglomeration, heating the konjac flour and the lotus leaf powder after soaking is finished, heating the konjac flour and the lotus leaf powder under a stirring condition to boil, keeping a slightly boiling state for 5-6 minutes, removing foams on the surface layer, pouring a Geliding solution after the temperature of the solution is reduced to 50-60 ℃, and continuously stirring to uniformly mix the konjac flour and the lotus leaf powder to obtain a sol solution;

s4, filtering: filtering the sol solution while the sol solution is hot, and filtering large-particle substances in the sol solution;

s5, preparing honey ferment:

(1) filtering collected fresh honey to remove impurities for later use, cleaning the peel of the orange by using saline water, removing seeds, crushing the orange peel into orange fruit paste, and adding honey and sugar into the orange fruit paste, wherein the proportion of the honey, the orange fruit paste and the sugar is 800: 100: 10, stirring the three components uniformly, standing at room temperature for 30-40 minutes, adding a mixture of salt and water, stirring uniformly again, heating to 40-50 ℃ for 30-45 minutes, and finally cooling to room temperature to obtain a mixed solution;

(2) selecting fresh fruits and vegetables, cleaning and airing, cutting the fruits, the vegetables and other raw materials into granules, adding sugar, uniformly mixing, placing in a fermentation vessel, fermenting at 35 ℃ for 120-150 hours in a closed environment, and then placing the fermented product in a filtering device for filtering and extracting to obtain fruit and vegetable ferment clear solution;

(3) 1/2 in the cooled mixed liquid is placed into a fermentation vessel, 4% of lactobacillus plantarum activating liquid is added and uniformly stirred, fermentation is carried out for 24-30 hours at 35 ℃ in a closed environment, after the primary fermentation is finished, honey enzyme clear liquid is obtained, the rest 1/2 mixed liquid is placed into the fermented honey enzyme clear liquid, fruit and vegetable enzyme clear liquid is added at the same time, zymogen liquid is added again for secondary fermentation, the temperature is kept at 25 ℃ in a sealed state, the honey enzyme original liquid is obtained after 150 days in a cellar, the honey enzyme original liquid is placed into a concentrator for sterilization, and the sterilization time is 35-45 minutes.

S6, preparing a seasoning solution: adding honey and fructo-oligosaccharide into water at the temperature of 20-25 ℃ to melt into sugar water, weighing a certain proportion of honey ferment and tea polyphenol, pouring the honey ferment and tea polyphenol into a container to be uniformly mixed, continuously adding fruit juice and dairy product in the mixing process to be uniformly stirred, then adding sugar water to be uniformly stirred, finally adding fruit particles according to the requirement to obtain a seasoning solution,

s7, sterilizing and mixing: sterilizing the seasoning solution and the sol solution at ultrahigh pressure, mixing the sterilized seasoning solution and the sol solution uniformly to obtain a jelly solution;

s8, cooling and packaging: and (3) filling the jelly solution into a corresponding sterilized packaging container, and then cooling at the temperature of-4-6 ℃.

Example 2

5 parts of geriding tablets, 24 parts of honey ferment, 17 parts of fruit juice, 8 parts of tea polyphenol, 5 parts of dairy product, 14 parts of fruit granules, 19 parts of honey, 18 parts of fructo-oligosaccharide, 12 parts of konjac flour and 6 parts of lotus leaf powder

The preparation method comprises the following steps:

s1, preparing fruit ingredients: selecting fruits without bad fruits according to seasons, putting the fruits into clear water for cleaning, fishing out and airing, peeling and removing the kernels of the fruits, then dividing the fruits into two parts, putting one part of the fruits into a juicer for juicing, and keeping for later use, and chopping the other part of the fruits into paste for later use;

s2, sol: soaking the gilding tablets in deionized water, after the gilding tablets are softened, melting the gilding tablets in water to obtain a gilding solution, wherein the water temperature is controlled to be 50-60 ℃, and the ratio of the deionized water to the gilding tablets is 200: 1.

s3, boiling glue: weighing konjac flour and lotus leaf powder according to a proper proportion, uniformly mixing the konjac flour and the lotus leaf powder, slowly adding the konjac flour and the lotus leaf powder into cold water under a stirring condition to disperse the konjac flour and the lotus leaf powder, soaking for 20-30 minutes to prevent agglomeration, heating the konjac flour and the lotus leaf powder after soaking is finished, heating the konjac flour and the lotus leaf powder under a stirring condition to boil, keeping a slightly boiling state for 5-6 minutes, removing foams on the surface layer, pouring a Geliding solution after the temperature of the solution is reduced to 50-60 ℃, and continuously stirring to uniformly mix the konjac flour and the lotus leaf powder to obtain a sol solution;

s4, filtering: filtering the sol solution while the sol solution is hot, and filtering large-particle substances in the sol solution;

s5, preparing honey ferment:

(1) filtering collected fresh honey to remove impurities for later use, cleaning the peel of the orange by using saline water, removing seeds, crushing the orange peel into orange fruit paste, and adding honey and sugar into the orange fruit paste, wherein the proportion of the honey, the orange fruit paste and the sugar is 800: 100: 10, stirring the three components uniformly, standing at room temperature for 30-40 minutes, adding a mixture of salt and water, stirring uniformly again, heating to 40-50 ℃ for 30-45 minutes, and finally cooling to room temperature to obtain a mixed solution;

(2) selecting fresh fruits and vegetables, cleaning and airing, cutting the fruits, the vegetables and other raw materials into granules, adding sugar, uniformly mixing, placing in a fermentation vessel, fermenting at 35 ℃ for 120-150 hours in a closed environment, and then placing the fermented product in a filtering device for filtering and extracting to obtain fruit and vegetable ferment clear solution;

(3) 1/2 in the cooled mixed liquid is placed into a fermentation vessel, 4% of lactobacillus plantarum activating liquid is added and uniformly stirred, fermentation is carried out for 24-30 hours at 35 ℃ in a closed environment, after the primary fermentation is finished, honey enzyme clear liquid is obtained, the rest 1/2 mixed liquid is placed into the fermented honey enzyme clear liquid, fruit and vegetable enzyme clear liquid is added at the same time, zymogen liquid is added again for secondary fermentation, the temperature is kept at 25 ℃ in a sealed state, the honey enzyme original liquid is obtained after 150 days in a cellar, the honey enzyme original liquid is placed into a concentrator for sterilization, and the sterilization time is 35-45 minutes.

S6, preparing a seasoning solution: adding honey and fructo-oligosaccharide into water at the temperature of 20-25 ℃ to melt into sugar water, weighing a certain proportion of honey ferment and tea polyphenol, pouring the honey ferment and tea polyphenol into a container to be uniformly mixed, continuously adding fruit juice and dairy product in the mixing process to be uniformly stirred, then adding sugar water to be uniformly stirred, finally adding fruit particles according to the requirement to obtain a seasoning solution,

s7, sterilizing and mixing: sterilizing the seasoning solution and the sol solution at ultrahigh pressure, mixing the sterilized seasoning solution and the sol solution uniformly to obtain a jelly solution;

s8, cooling and packaging: and (3) filling the jelly solution into a corresponding sterilized packaging container, and then cooling at the temperature of-4-6 ℃.

Example 3

7 parts of geretia chinensis slices, 35 parts of honey ferment, 23 parts of fruit juice, 12 parts of tea polyphenol, 7 parts of dairy product, 19 parts of fruit particles, 23 parts of honey, 24 parts of fructo-oligosaccharide, 13 parts of konjac powder and 7 parts of lotus leaf powder.

The preparation method comprises the following steps:

s1, preparing fruit ingredients: selecting fruits without bad fruits according to seasons, putting the fruits into clear water for cleaning, fishing out and airing, peeling and removing the kernels of the fruits, then dividing the fruits into two parts, putting one part of the fruits into a juicer for juicing, and keeping for later use, and chopping the other part of the fruits into paste for later use;

s2, sol: soaking the gilding tablets in deionized water, after the gilding tablets are softened, melting the gilding tablets in water to obtain a gilding solution, wherein the water temperature is controlled to be 50-60 ℃, and the ratio of the deionized water to the gilding tablets is 200: 1.

s3, boiling glue: weighing konjac flour and lotus leaf powder according to a proper proportion, uniformly mixing the konjac flour and the lotus leaf powder, slowly adding the konjac flour and the lotus leaf powder into cold water under a stirring condition to disperse the konjac flour and the lotus leaf powder, soaking for 20-30 minutes to prevent agglomeration, heating the konjac flour and the lotus leaf powder after soaking is finished, heating the konjac flour and the lotus leaf powder under a stirring condition to boil, keeping a slightly boiling state for 5-6 minutes, removing foams on the surface layer, pouring a Geliding solution after the temperature of the solution is reduced to 50-60 ℃, and continuously stirring to uniformly mix the konjac flour and the lotus leaf powder to obtain a sol solution;

s4, filtering: filtering the sol solution while the sol solution is hot, and filtering large-particle substances in the sol solution;

s5, preparing honey ferment:

(1) filtering collected fresh honey to remove impurities for later use, cleaning the peel of the orange by using saline water, removing seeds, crushing the orange peel into orange fruit paste, and adding honey and sugar into the orange fruit paste, wherein the proportion of the honey, the orange fruit paste and the sugar is 800: 100: 10, stirring the three components uniformly, standing at room temperature for 30-40 minutes, adding a mixture of salt and water, stirring uniformly again, heating to 40-50 ℃ for 30-45 minutes, and finally cooling to room temperature to obtain a mixed solution;

(2) selecting fresh fruits and vegetables, cleaning and airing, cutting the fruits, the vegetables and other raw materials into granules, adding sugar, uniformly mixing, placing in a fermentation vessel, fermenting at 35 ℃ for 120-150 hours in a closed environment, and then placing the fermented product in a filtering device for filtering and extracting to obtain fruit and vegetable ferment clear solution;

(3) 1/2 in the cooled mixed liquid is placed into a fermentation vessel, 4% of lactobacillus plantarum activating liquid is added and uniformly stirred, fermentation is carried out for 24-30 hours at 35 ℃ in a closed environment, after the primary fermentation is finished, honey enzyme clear liquid is obtained, the rest 1/2 mixed liquid is placed into the fermented honey enzyme clear liquid, fruit and vegetable enzyme clear liquid is added at the same time, zymogen liquid is added again for secondary fermentation, the temperature is kept at 25 ℃ in a sealed state, the honey enzyme original liquid is obtained after 150 days in a cellar, the honey enzyme original liquid is placed into a concentrator for sterilization, and the sterilization time is 35-45 minutes.

S6, preparing a seasoning solution: adding honey and fructo-oligosaccharide into water at the temperature of 20-25 ℃ to melt into sugar water, weighing a certain proportion of honey ferment and tea polyphenol, pouring the honey ferment and tea polyphenol into a container to be uniformly mixed, continuously adding fruit juice and dairy product in the mixing process to be uniformly stirred, then adding sugar water to be uniformly stirred, finally adding fruit particles according to the requirement to obtain a seasoning solution,

s7, sterilizing and mixing: sterilizing the seasoning solution and the sol solution at ultrahigh pressure, mixing the sterilized seasoning solution and the sol solution uniformly to obtain a jelly solution;

s8, cooling and packaging: and (3) filling the jelly solution into a corresponding sterilized packaging container, and then cooling at the temperature of-4-6 ℃.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.