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Rose flower fragrant capsella bursa-pastoris jelly and preparation method thereof

A technology of roses and fragrant shepherd's purse, which is applied in the field of food processing, can solve problems such as no deep-processed products, and achieve the effects of preventing oxidation, facilitating processing, and improving product quality

Inactive Publication Date: 2016-09-28
MAANSHAN JUNJUN FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Shepherd's purse extract has been made into antihypertensive drugs and medicines for treating various hemorrhagic diseases abroad, but in China, except for eating and directly using shepherd's purse as medicine, there is no extraction and application of important physiologically active components contained in shepherd's purse. No deep processing products have been seen

Method used

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Examples

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Effect test

Embodiment Construction

[0016] A rose-flavored shepherd's purse jelly is made from the following raw materials in parts by weight:

[0017] Fresh shepherd's purse 80, rose 9, honey 5, acacia skin 1, American ginseng 4, Ophiopogon japonicus 2, sugar 80, citric acid 1.2, gelatin 40, agar 2.8, copper acetate solution, carboxymagnesium solution, water.

[0018] The preparation method of described rose fragrance shepherd's purse jelly, comprises the following steps:

[0019] (1) Take the fresh and tender shepherd's purse without dead leaves or diseased leaves, wash and remove impurities, and put it into a copper acetate solution with a concentration of 300 mg / kg at 95°C for 30 seconds; rinse the blanched shepherd's purse with cold water to cool, soak Protect the color in a carboxymagnesium solution with a pH of 7 and a concentration of 0.03% for 5in; add 1 times the water to the shepherd's purse after the color protection, put it in a food processor for beating, and centrifugally filter to get the juice, ...

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Abstract

The present invention discloses rose flower fragrant capsella bursa-pastoris jelly. The jelly is prepared from the following raw materials in parts by weight: 80-100 parts of fresh capsella bursa-pastoris, 9-10 parts of rose flowers, 5-6 parts of honey, 1-2 parts of cortex albiziae, 4-5 parts of American ginsengs, 2-3 parts of radix ophiopogonis, 80-100 parts of white sugar, 1.2-1.5 parts of citric acid, 40-50 parts of gelatin, 2.8-3 parts of agar, an appropriate amount of copper acetate solution, an appropriate amount of carboxyl magnesium solution and an appropriate amount of water. The added rose flowers have functions of promoting the circulation of qi and dispelling depression, and harmonizing blood and stopping pain. In addition, the jelly also contains various traditional Chinese medicinal ingredients of the radix ophiopogonis, etc., so that the jelly has efficacies of nourishing yin and promoting salivation, and moistening lungs and clearing heart.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rose-flavored shepherd's purse jelly and a preparation method thereof. Background technique [0002] Shepherd's purse, also known as protective grass and ground vegetable, is an annual or biennial herb of the family Cruciferae, widely growing in fields, roadsides and gardens, and is a medicinal and edible plant. According to the determination, the chemical composition of shepherd's purse is very complex, containing protein, crude fiber, vitamins, mineral elements, amino acids, alkaloids, flavonoids and other ingredients. Among them, the protein content is 4.24%, second only to edamame, pea, and wolfberry, and contains 18 kinds of amino acids needed by the human body (including 8 kinds of essential amino acids). The carotene contained in shepherd's purse is equivalent to that of carrots. Shepherd's purse not only has high nutritional value, but also has a variety of he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L29/281A23L29/256A23L19/00A23L5/41A23L33/105A23L33/10
CPCA23V2002/00
Inventor 何松
Owner MAANSHAN JUNJUN FOOD TECH
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