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Herb jelly

A technology of grass jelly and grass jelly juice, applied in the field of grass jelly, which can solve the problems of bad flavor and low extraction rate of the product, and achieve the effect of rich honey aroma, smooth taste and sweet taste

Inactive Publication Date: 2013-07-24
广西灵山县宇峰保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, jelly jelly generally adopts high-pressure leaching or high-pressure lye extraction method, the extraction rate of high-pressure leaching method is low, and the extraction rate of high-pressure lye method increases with the increase of lye concentration, but gives the product cause bad flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Formula: 10kg honey, 0.02kg carrageenan, 20kg cassava flour, 0.5kg white sugar, 69.48kg jelly juice.

[0017] Preparation method: crush jelly grass, add water 15 times the weight of jelly jelly, boil until boiling, cool, then add 0.35% cellulase by weight jelly jelly, extract at 50°C and pH 5 for 2 hours, inactivate the enzyme, filter , and the filtrate is grass jelly juice. Take jelly grass juice, add cassava flour, white sugar and carrageenan, mix well, sterilize at high temperature, cool to 40°C, then add honey, mix evenly, cool down, that is jelly jelly.

Embodiment 2

[0019] Formula: 20kg honey, 1kg pectin, 30kg sweet potato powder, 1.5kg white sugar, 47.5kg jelly juice.

[0020] Preparation method: crush jelly grass, add water 20 times the weight of jelly jelly, boil until boiling, cool, then add 0.45% cellulase by weight jelly jelly, extract at 60°C, pH5.8 for 4 hours, inactivate the enzyme , filter, and the filtrate is grass jelly juice. Take grass jelly juice, add sweet potato powder, white sugar and pectin, mix well, sterilize at high temperature, cool to 50°C, then add honey and mix evenly, cool to get grass jelly.

Embodiment 3

[0022] Formula: 15kg honey, 0.5kg gelatin, 25kg indica rice flour, 1kg white sugar, 58.5kg jelly juice.

[0023] Preparation method: crush jelly grass, add water 18 times the weight of jelly jelly, boil until boiling, cool, then add 0.4% cellulase by weight jelly jelly, extract at 55°C, pH5.5 for 3 hours, inactivate the enzyme , filter, and the filtrate is grass jelly juice. Take jelly grass juice, add indica rice flour, white granulated sugar and gelatin, mix well, sterilize at high temperature, cool to 45°C, add honey and mix evenly, cool down, that is jelly jelly.

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Abstract

The invention discloses herb jelly which is prepared by the following raw materials according to the weight proportioning: 10-20% of honey, 0.02-1% of a stabilizer, 20-30% of starch, 0.5-1.5% of white granulated sugar and the balance of herb juice. The preparation method of the herb juice comprises the following steps of: crushing the herb, adding water in the herb, decocting the mixture until boiling, cooling the mixture, adding cellulose accounting for 0.35-0.45% by weight of the herb, extracting for 2-4h at the temperature of 50-60 DEG C and pH of 2-5.8, deactivating enzyme and filtering, and the filtrate is the herb juice. The herb jelly disclosed by the invention is smooth in taste and fresh and sweet in flavor and has rich honey fragrance. The contents of the effective ingredients of the herb in the invention are high, and the product has a healthcare function, so that the herb jelly is suitable for all kinds to people to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a grass jelly made from grass jelly. Background technique [0002] Mesona Blume (Mesona Blume), also known as fairy grass and herb powder, is an annual herb of the Lamiaceae genus Mesona Blume, and is a traditional medicinal and edible plant resource in my country. Grass jelly is rich in polysaccharides, pigments, ursolic acid, oleanolic acid, aroma tree essence, flavonoids, pectin, phenols and other trace elements and vitamins. Among the above components, flavonoids can inhibit the growth of cancer cells and lower blood pressure; polysaccharides can enhance and improve the body's immunity; ursolic acid and oleanolic acid have the effects of cooling, calming and lowering blood sugar. Fragrant tree essence has the effects of calming, cooling, detoxifying and diuretic; trace elements can inhibit the formation of free radicals, anti-aging, and anti-cancer; vitamins can...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
Inventor 杨志坚
Owner 广西灵山县宇峰保健食品有限公司
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