Pulp mesona blume jelly and preparation method thereof

A technology of pulp and grass jelly, applied in the direction of bacteria used in food preparation, acid-containing food ingredients, food ingredients, etc., can solve poor taste, bad alkaline flavor and bitter taste of jelly jelly, low extraction rate, etc. Problems, achieve the effect of improving skin moisture, enhancing health benefits, and improving taste

Inactive Publication Date: 2016-06-22
天津保元堂生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, jelly jelly generally uses high-pressure extraction or high-pressure lye extraction valve, the extraction rate of high-pressure leaching method is low, and the extraction rate of high-pressure lye extraction method increases with the increase of lye concentration, making The prepared grass jelly has a bad alkaline flavor and bitter taste, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] This embodiment provides a kind of pulp jelly jelly, its raw material components include:

[0034] 50 parts by weight of grass jelly juice, 50 parts by weight of pulp, 20 parts by weight of aloe vera juice, 30 parts by weight of starch, 5 parts by weight of cellulose, 15 parts by weight of stabilizer, 5 parts by weight of sucralose, and 20 parts by weight of honey.

[0035] Wherein, the grass jelly juice is prepared by the following method:

[0036] S1: Weigh jelly grass, dry and pulverize successively to obtain jelly jelly powder with a particle size of 120 mesh;

[0037] S2: Add water 15 times the mass of the jellybean powder to the jellybean powder, decoct for the first time for 1 hour, and then cool to 40°C to obtain the first mixed material, which is ready for use;

[0038] S3: adding fruit acid to the first mixed material and adjusting the pH to 4.5 to obtain a second mixed material;

[0039] S4: Add 0.3wt% cellulase, β-glucanase and pectinase to the second mixe...

Embodiment 2

[0050] This embodiment provides a kind of pulp jelly jelly, its raw material components include:

[0051] 70 parts by weight of grass jelly juice, 30 parts by weight of pulp, 30 parts by weight of prepared aloe vera juice, 20 parts by weight of starch, 15 parts by weight of cellulose, 0.2 parts by weight of stabilizer, 15 parts by weight of sucralose, and 10 parts by weight of honey.

[0052] Wherein, the grass jelly juice is prepared by the following method:

[0053] S1: Weigh jelly grass, dry and pulverize successively to obtain jelly jelly powder with a particle size of 200 mesh;

[0054] S2: Add water 20 times the mass of the jellybean powder to the jellybean powder, decoct for the first time for 2 hours, and then cool to 50°C to obtain the first mixed material, which is ready for use;

[0055] S3: adding fruit acid to the first mixed material and adjusting the pH to 5.5 to obtain a second mixed material;

[0056] S4: Add 1.5wt% cellulase, β-glucanase and pectinase to th...

Embodiment 3

[0067] This embodiment provides a kind of pulp jelly jelly, its raw material components include:

[0068] 60 parts by weight of grass jelly juice, 40 parts by weight of pulp, 25 parts by weight of aloe vera juice, 25 parts by weight of starch, 10 parts by weight of cellulose, 10 parts by weight of sucralose, 8 parts by weight of stabilizer, and 15 parts by weight of honey.

[0069] Wherein, the grass jelly juice is prepared by the following method:

[0070] S1: Weigh jelly grass, dry and pulverize successively to obtain jelly jelly powder with a particle size of 150 mesh;

[0071] S2: Add water 18 times the mass of the jellybean powder to the jellybean powder, decoct for the first time for 1.5 hours, and then cool to 45°C to obtain the first mixed material, which is ready for use;

[0072] S3: adding fruit acid to the first mixed material and adjusting the pH to 5.0 to obtain a second mixed material;

[0073] S4: Adding 1.2wt% cellulase, β-glucanase and pectinase to the seco...

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PUM

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Abstract

The invention relates to pulp mesona blume jelly which is prepared from mesona blume juice, starch and cellulose which serve as raw materials and are reasonably added with proper weight parts of aloes and pulps. The pulp mesona blume jelly has the taste of pulp, is enriched by vitamins, amino acids and trace elements, and has an extremely good health effect; on the basis of retaining the effects of decreasing the internal heat, protecting the liver and resolving toxin with clearing coolness, the pulp mesona blume jelly has such effects of improving the skin moisture, nourishing the skin, resisting cancers and radiation and reducing blood fat, so that the pulp mesona blume jelly improves the taste and enhances the health effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a jelly jelly with pulp and a preparation method thereof. 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 can cool down, calm, and lower blood sugar; tree essence has sedative , Cooling, detoxification and diuresis; trace elements have the functions of inhibiting the formation of free radicals, anti-aging and anti-cancer; vitamins have the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L21/12A23L21/15A23L33/00
CPCA23V2002/00A23V2400/11A23V2200/20A23V2200/30A23V2200/318A23V2200/308A23V2200/3262A23V2250/5118A23V2250/5108A23V2250/21A23V2250/264A23V2250/502A23V2250/5072A23V2250/5036A23V2250/02A23V2250/1614A23V2250/16
Inventor 郭信涛
Owner 天津保元堂生物科技有限公司
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