Paper mulberry stamen jelly and preparation method thereof

A technique for stamen and paper mulberry, which is applied to the formulation of paper mulberry jelly and the field of preparation thereof, can solve problems such as insufficient research, and achieve the effects of bright red color, improving human immunity, and soft and smooth taste.

Inactive Publication Date: 2013-10-09
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because most of the pistil juice is wild, its research is not deep enough. At present, about the utilization of the pistil juice, there is patent 200510200775.4 which discloses "Mulberry Peach Health Red Wine Brewing Method", which is to brew red wine with the pistil juice. There are also reports in the literature that the juice of the mulberry flower pistil is made into a beverage or nutritional fruit vinegar, but it is developed into a jelly product, and there is no report at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Make a product with a net content of 1000g

[0022] Product formula: 25% pistil juice, 0.6% compound glue, 15% syrup, 8% honey, 0.05% sodium citrate, add purified water to adjust to 100%, compound glue: edible agar: 40%, carrageenan 40%, konjac powder 20%.

[0023] (1) Select fresh pistils of mulberry fruit, select, wash, collect the pulp by centrifugation, filter with gauze, and obtain 250 g of pistil juice.

[0024] (2) Accurately weigh 2.4g of edible agar, 2.4g of carrageenan, and 1.2g of konjac fine powder. After mixing, add 150g of syrup and 80g of honey according to the recipe, add 400g of water to boil, and keep it in the boiling state for 10 minutes to make it fully dissolve.

[0025] (3) Add the mulberry stamen juice to the boiled compound gum syrup solution, boil for 3-5 minutes and add 1000g of water according to the recipe.

[0026] (4) According to the recipe, add 0.5g of sodium citrate, mix well, fill and seal.

[0027] (5) Use ultraviolet germicidal l...

Embodiment 2

[0030] Make a product with a net content of 1000g

[0031] Product formula: 30% pistil juice, compound glue 0.8%, syrup 10%, honey 5%, sodium citrate 0.03%, add purified water to adjust to 100%, compound glue: edible agar: 40%, carrageenan 40%, konjac powder 20%.

[0032] (1) Select fresh pistils of mulberry fruit, select, wash, centrifuge and collect pulp, filter with gauze, and obtain 300g of mulberry juice.

[0033] (2) Accurately weigh 3.2g of edible agar, 3.2g of carrageenan, and 1.6g of konjac fine powder. After mixing, add 100g of syrup and 50g of honey according to the recipe, add 400g of water to boil, and keep it in the boiling state for 10 minutes to make it fully dissolve.

[0034] (3) Add the mulberry stamen juice to the boiled compound gum syrup solution, boil for 3-5 minutes and add 1000g of water according to the recipe.

[0035] (4) According to the recipe, add 0.3g of sodium citrate, mix well, fill and seal.

[0036] (5) Use ultraviolet germicidal lamps t...

Embodiment 3

[0039] Make a product with a net content of 1000g

[0040] Product formula: 35% pistil juice, 1% compound gum, 12% syrup, 6% honey, 0.04% sodium citrate, add purified water to adjust to 100%, compound gel: edible agar: 50%, carrageenan 30%, konjac powder 20%.

[0041] (1) Select fresh pistils of mulberry fruit, select, wash, centrifuge and collect the pulp, filter with gauze, and obtain 350g of mulberry juice.

[0042] (2) Accurately weigh 5g of edible agar, 3g of carrageenan, and 2g of konjac fine powder. After mixing, add 120g of syrup and 60g of honey according to the recipe, add 400g of water and boil, and keep it in the boiling state for 10 minutes to fully dissolve.

[0043] (3) Add the mulberry stamen juice to the boiled compound gum syrup solution, boil for 3-5 minutes and add 1000g of water according to the formula.

[0044] (4) According to the formula, add 0.4g of sodium citrate, mix well, fill and seal.

[0045] (5) Use ultraviolet germicidal lamps to sterilize ...

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PUM

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Abstract

The invention discloses paper mulberry stamen jelly and a preparation method thereof. The paper mulberry stamen jelly is obtained by blending the following components in proportion: 25-45% of paper mulberry stamen juice, 0.6-1.5% of complex gum, 0.03-0.08% of sodium citrate, 10-15% of sugar syrup, 5-8% of honey and the balance of purified water. The preparation method of the paper mulberry stamen jelly comprises the following steps of: centrifuging paper mulberry stamen to obtain syrup, filtering to obtain stamen juice, then adding the stamen juice into preboiled mixed liquor of complex gum and syrup, fully mixing and stirring, then filling and sealing, sterilizing, and cooling so as to obtain the paper mulberry stamen jelly product. The obtained paper mulberry stamen jelly product is bright red in colour, soft and smooth in taste and is scour, sweet and delicious, and polyphenol oxides such as organic acid, vitamin, trace elements and pigments are transferred into jelly, so that the paper mulberry stamen jelly product has the effects of resisting oxidation, beautifying, building body, relieving fatigue and improving immunity of a human body. The paper mulberry stamen raw material of the paper mulberry stamen jelly belongs to a green healthy plant and is widely available, a preparation technology is simple, and industrial production is easy to realize, so that the paper mulberry stamen jelly product has a broad market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula of pistil jelly and a preparation method thereof. Background technique [0002] There are 5 species in this genus, which are distributed in eastern Asia and the Pacific islands; there are 3 species in China: paper tree, small paper tree, and rattan tree, which are mainly distributed in the south of the Yellow River Basin area. Various plants of the genus Sulmus have a wide range of economic and medicinal uses. Among them, the ripe fruit of the mulberry tree (Chu Shizi) is a common traditional Chinese medicine. Traditional Chinese medicine believes that the fruit of the mulberry tree has the effects of nourishing the kidney, clearing the liver and improving eyesight, and diuresis. It is recorded in the Chinese Pharmacopoeia in all editions. The stamen juice of mulberry fruit is rich in nutrients, such as amino acids, sugars, mineral elements and other biologi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/08A23L21/10A23L21/25
Inventor 苏伟王瑜王胜威解春芝母应春朱秋劲徐本刚
Owner GUIZHOU UNIV
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