Mesona chinensis benth beverage

A technology of grass jelly and beverages, which is applied in food preparation, food extraction, food ingredients, etc. It can solve the problems of unsatisfactory diversification, bad flavor of products, and insufficient taste, and achieve rich taste, prevention of stones, and better flavor Effect

Active Publication Date: 2014-08-20
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 metho

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0022] Grass jelly grains 55kg, red beans 3kg, lotus seeds 2kg, white sugar 10kg, purified water 30kg.

[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 2% tapioca flour and 0.5% pectin by weight to the grass jelly juice, mix well, sterilize at high temperature, and cool to 40°C , after dicing, soak in 0.6% calcium lactate for 2 hours to become grass jelly; then put grass jelly, red beans, lotus seeds, white sugar and water into a tank, and sterilize at high temperature to get the finished product.

Embodiment 2

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

[0026] Grass jelly grains 65kg, red beans 4kg, lotus seeds 2kg, white sugar 12kg, purified water 17kg.

[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; add 3% sweet potato powder and 0.02% carrageenan by weight to the grass jelly, mix well, sterilize at high temperature, and cool to 40°C , after dicing, soak in 0.8% calcium lactate for 1.5 hours to become the grass jelly; then put the grass jelly, red beans, lotus seeds, white sugar and water into the tank, and sterilize at high temperature to get the finished product.

Embodiment 3

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

[0030] Grass jelly grains 55kg, red beans 6kg, lotus seeds 3kg, white sugar 11kg, purified water 25kg.

[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 adjusts the pH to 7.5, boils for 2 hours, filters, and the filtrate is grass jelly; add 4% indica rice flour and 0.1% gelatin by weight to the grass jelly, mix well, sterilize at high temperature, and cool to 40°C. After dicing, soak in 1% calcium lactate for 1 hour to form grass jelly; then put grass jelly, red beans, lotus seeds, white sugar and water into a tank, and sterilize at high temperature to become the finished product.

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PUM

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Abstract

The invention discloses a mesona chinensis benth beverage, which is prepared from the following raw materials by weight percent: 55-65% of mesona chinensis benth grains, 2-6% of jumble beads, 1-3% of lotus seeds, 10-15% of white granulated sugar and the balance of purified water; crushing the mesona chinensis benth, adding purified water which is 15-20 times of the weight of the mesona chinensis benth to decoct to boil; cooling and then adding a compound enzyme of cellulose, pectinase and pectate lyase, which is 0.35-0.45% of the weight of the mesona chinensis benth; extracting for 2-4 hours under the conditions that the temperature is 50-60 DEG C and the pH is 5.0-5.8, then adding sodium carbonate or potassium carbonate to adjust the pH to 7.0-8.0, boiling for 2 hours, and filtering to obtain filtrate, namely mesona chinensis benth juice; adding starch and a stabilizer to the mesona chinensis benth juice, evenly mixing, sterilizing at a high temperature and cooling to 40-50 DEG C; soaking for 1-2 hours by using 0.6-1% calcium lactate after dicing, so as to form the mesona chinensis benth grains; and enclosing the mesona chinensis benth grains, the jumble beads, the lotus seeds, the white granulated sugar and the purified water to a container, and sterilizing to obtain the mesona chinensis benth beverage. The mesona chinensis benth beverage disclosed by the invention has abundant mouthfeel, fresh and sweet taste, smooth mesona chinensis benth grains, and sweet, soft and sticky jumble beads and lotus seeds, contains a plurality of vitamins, amino acids and microelements, and is applicable to eating by all people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a grass jelly drink made from grass jelly, red beans and lotus seeds. 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-ca...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2200/32A23V2200/326A23V2200/3262A23V2200/308A23V2200/30A23V2200/332A23V2300/14
Inventor 王海华
Owner 广西灵山县宇峰保健食品有限公司
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