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Preparation method of pumpkin leaf green puree

The technology of pumpkin leaves and lime water is applied in the field of preparation of natural plant pigments, which can solve the problems of few large-scale manufacturing, human injury, and high requirements on the manufacturing process of natural plant pigments, and achieves rich colors, simple methods and good fresh-keeping effect. Effect

Inactive Publication Date: 2015-04-22
DEQING CHANGSHETOU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the food color additives in the market are synthetic pigments. Eating food with these synthetic pigments as color additives will cause some harm to the human body. However, natural plant pigments are rarely manufactured on a large scale due to high manufacturing process requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Wash and remove the gluten from the fresh pumpkin leaves;

[0021] 2. Add it to 50℃ hot water and boil for 25 seconds;

[0022] 3. Pick up the pumpkin leaves and put them in cold water;

[0023] 4. Add saturated lime water to fully soak, and place in a cool place for February;

[0024] 5. Take out the pumpkin leaves, wash and mash to obtain the pumpkin leaf green mud.

Embodiment 2

[0026] 1. Wash and remove the gluten from the fresh pumpkin leaves;

[0027] 2. Add 80℃ hot water and boil for 35 seconds;

[0028] 3. Pick up the pumpkin leaves and rinse with running cold water;

[0029] 4. Add saturated lime water to fully soak, and place in a cool place for January;

[0030] 5. Take out the pumpkin leaves, wash and mash to obtain the pumpkin leaf green mud.

Embodiment 3

[0032] 1. Wash and remove the gluten from the fresh pumpkin leaves;

[0033] 2. Add 90°C hot water and boil for 35 seconds;

[0034] 3. Pick up the pumpkin leaves and rinse with running cold water;

[0035] 4. Add saturated lime water to fully soak, and place in a cool place for June;

[0036] 5. Take out the pumpkin leaves, wash and mash to obtain the pumpkin leaf green mud.

[0037] The pumpkin leaf green mud obtained in Examples 1, 2, and 3 is mixed with rice flour or flour and other food raw materials in a certain ratio, which can be used to wrap the color of food and increase nutrition, so the pumpkin leaf green mud prepared by the present invention can be used Make all kinds of pastries, the prepared pastries are not only good in color, but also nutritious and delicious.

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Abstract

The invention relates to a preparation method of a pigment, and especially relates to a method used for preparing pumpkin leaf green puree from fresh pumpkin leaves. The preparation method comprises following steps: 1) fresh pumpkin leaves are washed, and veins are removed; 2) the processed leaves are delivered into boiling water for 25 to 35s of boiling; 3) the pumpkin leaves are collected and cooled; 4) the pumpkin leaves are immersed in lime water, and are stored at shade places for more than one month; and 5) the pumpkin leaves are collected, washed, and crushed. The preparation method is simple; fresh keeping effect is excellent; and on-demand preparation is realized.

Description

technical field [0001] The invention relates to a method for preparing natural plant pigments, in particular to a method for preparing pumpkin leaf green mud. Background technique [0002] At present, most of the food color additives on the market are synthetic pigments. Eating food with these synthetic pigments as color additives is somewhat harmful to the human body. However, natural plant pigments are rarely produced on a large scale due to high manufacturing process requirements. [0003] Pumpkin leaves include leaf tendons and leaf greens. Pumpkin green leaves contain natural chlorophyll, a variety of vitamins and minerals, and the content of vitamin C is very high. In addition, it has excellent heat-clearing and detoxifying effects, which can relieve summer heat and troubles. effect. At present, the use of pumpkin leaves is only the direct utilization of its raw materials, without further processing, and pumpkin leaves are seasonal and will not be available all year r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/27A23L1/29C09B61/00A23L5/40A23L33/00
Inventor 姚爱平
Owner DEQING CHANGSHETOU FOOD
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