Processing method of gelled food with gynura procumbens

A technology of notoginseng gel food and flat lying chrysanthemum notoginseng, which is applied in the field of food processing, can solve the problems of restriction, easy deterioration, single color, etc., and achieve the effect of preventing deterioration, convenient consumption and good effect

Inactive Publication Date: 2015-05-20
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
View PDF8 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the problems of perishability, air bubbles and single color of gel food have restricted

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of gelled food with gynura procumbens
  • Processing method of gelled food with gynura procumbens

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] The processing method of described flat lying chrysanthemum notoginseng gel food comprises the steps:

[0025] (1) Raw material crushing

[0026] Take the dried chrysanthemum notoginseng plant containing branches and leaves and cut it into 1.5-2.5cm long twigs with a chopping machine, then pulverize it with a universal grinder, pass through a 40 mesh sieve, and get the chrysanthemum notoginseng powder ;

[0027] (2) Microwave extraction

[0028] Weigh a certain amount of flat lying chrysanthemum notoginseng powder in a container, add pure water to the mass ratio of 1:3.0, soak at room temperature for 16 hours, and then extract with a microwave oven for the experiment; the power of the microwave oven used for extraction is 200W, and the processing time is 10min; the extract was filtered with a 120-mesh filter to obtain the filtrate; the residue was re-added with purified water twice its mass for the second microwave extraction, and the extraction conditions were the sa...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing method of gelled food with gynura procumbens. The processing method comprises the following steps of (1) material crushing; (2) microwave extraction; (3) decoloration; (4) refined filtration; (5) ultrafiltration; (6) dissolving colloidal; (7) material batching and color matching; (8) high-pressure homogenization; (9) electromagnetic excitation and defoaming; (10) filling; (11) cold-storage and sizing; (12) ultra-high-pressure sterilization; and (13) inspection and warehousing. The processing method disclosed by the invention has the advantages that the functional components in the gynura procumbens are extracted by a microwave extraction method, and the electromagnetic excitation and defoaming method is adopted for solving the common bubble problem of the gelled food; different-color substances are respectively added into the formula to form three different gel layers with the colors being red, white and green, so that the food is more attractive; after sealing and ultra-high-pressure sterilization, not only can the spoilage of the gelled food be effectively prevented and can the shelf life be prolonged, but also the effective components can be effectively protected, and the effects of clearing heat, removing toxicity, eliminating inflammation and diminishing swelling of the food are improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of flat lying chrysanthemum notoginseng gel food. Background technique [0002] Pingwo chrysanthemum notoginseng is a perennial herbaceous plant of the genus Compositae, also known as Xumingcao and Immortal Grass. It is rich in chlorogenic acid, neochlorogenic acid, alkaloids, hydroxylactic acid and other biologically active substances. The root or whole plant of Ju Sanqi is used as medicine, which has the effects of relieving pain, reducing swelling, clearing away heat and detoxification, and is used for the treatment of symptoms such as toothache, bruises, sore throat, carbuncle, sore and furuncle. After years of hard work, researchers have successfully developed many medicines or daily chemicals. For example, in patent ZL2007140051827.5 disclosed in the compound chrysanthemum notoginseng oral spray, it is introduced that the extract of chrysanthe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/29A23L33/00
CPCA23L3/0155A23V2002/00A23V2200/30A23V2250/21
Inventor 李安平余江帆孟醒
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap