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Jelly Jelly

A technology of jelly grass and strips, which is applied in the field of jelly jelly jelly, which can solve the problems of bad flavor, single eating method, and low extraction rate, and achieve the effect of enriching honey aroma, good effect, and improving extraction rate

Active Publication Date: 2015-09-02
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
[0005] At present, the common grass jelly in the market is mostly lumpy, and the eating method is single and inconvenient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Grass jelly is made from the following ingredients by weight:

[0022] Honey 10kg, tapioca flour 20kg, white sugar 0.5kg, carrageenan 0.02kg, grass jelly juice 69.48kg.

[0023] Preparation method: crush jelly grass, add pure water 15 times the weight of jelly jelly, boil until boiling, cool, then add compound enzyme with 0.35% jelly jelly weight, extract at 50°C and pH5.0 for 2 hours, then add Adjust the pH to 7.0 with sodium carbonate, boil for 2 hours, filter, and the filtrate is grass jelly juice; add cassava flour, white sugar and carrageenan to the grass jelly juice, mix well, sterilize at high temperature, cool to 40°C, add honey and Mix evenly, cool, cut into strips of required specifications, and calcify with 1.2% calcium lactate for 1 hour to obtain strip-shaped jelly grass jelly.

Embodiment 2

[0025] Grass jelly is made from the following ingredients by weight:

[0026] Honey 20kg, sweet potato powder 30kg, white sugar 1.5kg, pectin 1kg, grass jelly juice 47.5kg.

[0027] Preparation method: crush jelly grass, add pure water 20 times the weight of jelly jelly, boil until boiling, cool, then add compound enzyme with 0.45% jelly jelly weight, extract at 60°C and pH5.8 for 4 hours, then add Adjust the pH to 8.0 with sodium carbonate, boil for 2 hours, filter, and the filtrate is grass jelly juice; take grass jelly juice, add tapioca flour, white sugar and carrageenan, mix well, sterilize at high temperature, cool to 50°C, add honey and Mix evenly, cool, cut into strips of required specifications, and calcify with 1% calcium lactate for 1 hour to obtain strip-shaped jelly grass jelly.

Embodiment 3

[0029] Grass jelly is made from the following ingredients by weight:

[0030] Honey 15kg, indica rice flour 25kg, white sugar 1kg, gelatin 0.5kg, jelly juice 58.5kg.

[0031] Preparation method: crush jelly grass, add pure water 18 times the weight of jelly jelly, boil until boiling, cool, then add compound enzyme with 0.4% jelly jelly weight, extract at 55°C and pH5.5 for 3 hours, then add Potassium carbonate to adjust the pH to 7.5, boil for 2 hours, filter, and the filtrate is grass jelly juice; take grass jelly juice, add tapioca flour, white sugar and carrageenan, mix well, sterilize at high temperature, cool to 45°C, add honey and Mix evenly, cool, cut into strips of required specifications, and calcify with 0.8% calcium lactate for 1.5 hours to obtain strip-shaped jelly grass jelly.

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PUM

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Abstract

The invention discloses strip-shaped mesona jelly. The strip-shaped mesona jelly is prepared from the following raw materials by weight percent: 10 to 20 percent of honey, 20 to 30 percent of starch, 0.5 to 1.5 percent of white granulated sugar, 0.02 to 1 percent of a stabilizer and the balance being mesona juice, wherein the preparation method of the mesona juice comprises the following steps: crushing the mesona, boiling the mesona in pure water with the weight being 15 to 20 times that of the mesona, cooling, adding compound enzyme of cellulose, pectinase and pectate lyase, which accounts for 0.35 to 0.45 percent of the weight of the mesona, extracting the mesona for 2h to 4h under the conditions that the temperature is 50 to 60 DEG C and the pH value is 5.0 to 5.8, adding sodium carbonate or potassium carbonate to adjust the pH value to 7.0 to 8.0, boiling the extract for 2h, and filtering the extract solution, wherein the filter liquid is the mesona juice; and uniformly mixing the mesona juice with starch, the white granulated sugar and the stabilizing agent, sterilizing the mixture at a high temperature, cooling the mixture to 40 to 50 DEG C, adding the honey, uniformly mixing the mixture with the honey, cooling the mixture, cutting the mixture into strips of the needed specifications, and calcificating the strips for 1h to 2h by utilizing 0.6 to 1.2 percent of calcium lactate to obtain the strip-shaped mesona jelly finished product. The strip-shaped mesona jelly is tender in taste, good in flexibility, sweet in taste, rich in honey fragrance, and suitable for different people to eat, with high content of active ingredients.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a strip-shaped grass jelly made from grass jelly. Background technique [0002] Mesona Blume (Mesona Blume), also known as Mesona Blume, 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 r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L1/076A23L1/29A23L21/10A23L21/20A23L33/00
CPCA23L21/11A23L21/20A23L33/00A23V2002/00A23V2250/5118A23V2200/216A23V2300/14
Inventor 王海华
Owner 广西灵山县宇峰保健食品有限公司
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