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Fruity shepherdspurse herb jelly and preparation method thereof

A technology of shepherd's purse and jelly, which is applied in the field of fruity shepherd's purse jelly and its preparation, can solve the problems of no deep-processed products, and achieve the effects of protecting eyesight, improving product quality, and preventing oxidation

Inactive Publication Date: 2016-10-05
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

Experimental program
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Effect test

Embodiment Construction

[0015] A fruity shepherd's purse jelly is made from the following raw materials in parts by weight:

[0016] Fresh shepherd's purse 80, blueberry 7, pear 6, gallinacea 3, chrysanthemum 2, mulberry leaf 4, sugar 80, citric acid 1.2, gelatin 40, agar 2.8, copper acetate solution, carboxymagnesium solution, water.

[0017] The preparation method of described fruity shepherd's purse jelly, comprises the following steps:

[0018] (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, and set aside;

[001...

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Abstract

The invention discloses fruity shepherdspurse herb jelly. The fruity shepherdspurse herb jelly is prepared from the following raw materials in parts by weight: 80-100 parts of fresh shepherdspurse herb, 7-8 parts of blueberries, 6-8 parts of snow pears, 3-4 parts of chicken gizzard-membrane, 2-3 parts of chrysanthemum, 4-5 parts of mulberry leaves, 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, proper amount of copper acetate solution, proper amount of carboxyl magnesium solution and proper amount of water. The fruity shepherdspurse herb jelly has the advantages that the added blueberries have the functions of slowing down aging, resisting cancers and protecting eyesight; besides, the fruity shepherdspurse herb jelly also contains various traditional Chinese medicine ingredients, such as the mulberry leaves, and has the effects of clearing away the lung-heat and moistening dryness and calming the liver and improving eyesight.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruity 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 health ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/12A23L33/105A23L29/281
CPCA23V2002/00
Inventor 何松
Owner MAANSHAN JUNJUN FOOD TECH
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