Production method of premna jelly

Abstract

The invention relates to a production method of premna jelly. The method comprises the following steps: uniformly mixing 18 parts by weight of premna pulp with 1-2 parts by weight of raw spice liquor, stirring and heating to 80-85 DEG C; adding 0.5 part by weight of pectin liquor, keeping temperature and cooking for 20-25min; after cooking, packaging while the mixture is hot; after packaging, performing pasteurization, thus obtaining the end product of jelly. The pectin liquor is prepared by mixing 1.2 parts by weight of carrageenan, 1 part by weight of konjac glucomannan, 0.2 part by weight of xanthan gum, 0.1 part by weight of citric acid, 0.2 part by weight of calcium lactate and 0.05 part by weight of Vc. According to the invention, the premna is taken as the raw material for producing jelly. Compared with the traditional premna bean curd, the premna jelly has the advantages of longer storage period and wide market prospect of premna.

Description

technical field [0001] The invention relates to the technical field of bean curd leaves, in particular to a production method of bean curd jelly. Background technique [0002] Natural pectin substances widely exist in the fruits, roots, stems, and leaves of plants in the form of protopectin, pectin, and pectic acid. The above-mentioned natural pectin has excellent taste and nutritional value, and can be used to make plant-based tofu or gelatinous food. The above-mentioned food made of plant pectin has a sticky taste, high nutritional value, and is a pure green food. It is widely eaten in parts of our country. Among them, Fumai (also known as Doufuchai, Guanyincao) is the most representative. It is a perennial small tree distributed in the south of the Yangtze River Basin and Japan. The fresh young leaves of Doufuchai contain a large amount of pectin and, Protein and other mineral elements can be processed into tofu from the fresh young leaves of Tofu Chai. It is commonly kn...

AI Technical Summary

Problems solved by technology

[0003] When the above-mentioned rotten leaves are processed, firstly, the picked young leaves are cleaned, and the sludge, hair, and miscellaneous branches on the young leaves are removed, and then the cleaned young leaves are crushed and rubbed, because pectin is soluble in water, When crushing and kneading, add clear water, after kneading for a while, filter out the mince in the raw materials, keep the leaf juice, add brine to the leaf juice, and after standing for a while, you can form fumai tofu, which can be eaten directly Or cooking, most of the current Fumai tofu is still made in the traditional way, and most of them are made at home for consumption. This is also an important reason restricting the development of the Fumai tofu market.

[0004] In addition, the bean curd slurry produced by the traditional process has a certain grassy taste, the taste is not very good, and the color is relatively dark, which does not meet the standard of complete color, fragrance and taste in the diet. It is easier to dehydrate, has a short storage period, and is difficult to adapt to market promotion

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