Method for producing mulberry leaf cool jelly

A production method and technology of jelly, applied in the fields of application, food preparation, food science, etc., can solve the problems of low added value, low technical content, and few types of mulberry leaf products, so as to improve elasticity, increase nutritional value, and reduce the amount of raw materials Effect

Inactive Publication Date: 2011-04-06
浙江果然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

On the other hand, there are few types of mulberry leaf processed products, and the technical content of each processing method is low, resulting in low added value of mulberry leaf products and low profits brought by the processing of mulberry leaf products to enterprises

Method used

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  • Method for producing mulberry leaf cool jelly
  • Method for producing mulberry leaf cool jelly

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Embodiment 1

[0012] Such as figure 1 As shown, the production method of Hangbai chrysanthemum jelly described in this embodiment is to select 30 grams of dried mulberry leaves, add 5000 grams of water, heat to 95°C, keep for 30 minutes, filter with 120 mesh nylon mesh cloth, discard the residue, and filter liquid. Mix 1 kg of white granulated sugar with 10 g of carrageenan, 10 g of locust bean gum, 5 g of konjac gum and 15 g of potassium citrate, add it to the mulberry leaf filtrate, and then add 1 kg of fructose syrup to the filtrate. Heat Incubate for 5 minutes at 95°C, with the rubber powder completely dissolved as the degree. After the incubation, add 2 grams of vitamin C, and then dilute the volume with water above 95°C until the total weight of the fixed volume is 10 kg. Then filter with a 200-mesh filter, fill with polypropylene edible plastic cups after filtration, seal with polypropylene edible plastic film, and enter into autoclave back pressure sterilization. Sterilization condi...

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Abstract

The invention relates to mulberry leaf cool jelly, which is fruit jelly-like leisure health-care food. A method for producing the mulberry leaf cool jelly comprises the following steps of: picking dried mulberry leaves, extracting the mulberry leaves for fixed time at a fixed temperature, filtering the extract, adding a dry mixture of white sugar, carrageenin, konjac glucomannan, locust bean gum and potassium citrate and grape pulp into the filtrate, keeping the mixture at a certain temperature, adding vitamin C into the mixture after the gum powder is fully dissolved, then adding high-temperature water to constant volume, and finally performing filtration, packing, sealing, high-temperature sterilization and cooling to obtain the mulberry leaf cool jelly. The method has low requirement for production equipment, and has no severe production conditions; and the obtained mulberry leaf cool jelly is a new product for deep processing of Hangzhou white chrysanthemum, has fruit jelly shape with high elasticity, has smooth, fresh and tasty mouthfeel, and has the effects of cooling, detoxifying, removing summer heat and beautifying. On the other hand, the method for producing the mulberry leaf cool jelly increases a new product of mulberry leaf processing, promotes the additional value of the mulberry leaves, and brings great economic benefit to an enterprise.

Description

Technical field [0001] The invention relates to the health food processing industry, in particular to a production method of mulberry leaf jelly. Background technique [0002] At present, mulberry leaves are used for limited purposes, mainly as food for silkworms, which are fed to silkworms and then made cocoons. On the other hand, after mulberry leaves are dried, dried mulberry leaves are used as Chinese medicine decoction pieces, or dried mulberry leaves are extracted and seasoned with ingredients to make ready-to-drink mulberry leaf beverages. At present, the market share of such beverages processed by mulberry leaves is very small, and because of their poor taste and taste, they are not liked by consumers, especially children and teenagers. Therefore, mulberry leaf processed products are difficult to obtain in the beverage industry. Implement. And for leisure food, the market for children and adolescents is the largest market. As long as they can meet the taste and preferen...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/09A23L29/30
Inventor 钟掌春
Owner 浙江果然食品有限公司
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