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Processing method of field sowthistle herb jelly

A processing method, the technology of stalk fern, which is applied in the field of processing stalk jelly, can solve the problems such as there is no report on the development of hair fern food, and achieve good economic value, good stability, and the effect of enhancing immunity

Active Publication Date: 2018-09-28
FUJIAN JINJIANG CLEVERMAMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the development of food for P.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method of lettuce jelly, carried out according to the following steps:

[0022] (1) Select 30g of fresh fern, add hot water 8 times the weight of fern to extract, control the temperature of hot water at 70°C, extract for 7 hours, when the solution temperature drops to 28°C, add 20% ethanol, shake Filter after 30 minutes, using a 120-mesh filter, and the filtrate is the extract of the fern;

[0023] (2) Get 8g of fresh Chickweed leaves, cut them into pieces, control the blade size at 3cm, and immerse in the fern extract prepared in step (1) for 20 hours;

[0024] (3) Remove the lettuce leaves submerged in step (2), wash and beat for 2 minutes with drinking water, remove the sediment after filtering the slurry, filter with a 60-mesh filter, add 5g of glucose, and make the filtrate;

[0025] (4) Take 10g of konjac gum, 10g of carrageenan, and 5g of agar, mix them evenly to make a compound glue, sieve (use a 40-mesh sieve), add to drinking water (400ml) at 50°...

Embodiment 2

[0028] A processing method of lettuce jelly, carried out according to the following steps:

[0029] (1) Select 30g of fresh bracken, add hot water 8 times the weight of bracken for extraction, control the temperature of hot water at 70°C, extract for 7h, when the temperature of the solution drops to 28°C, add 20% ethanol, shake for 30min Filtration, using a 120-mesh filter, the filtrate is the bracken extract;

[0030] (2) Get 8g of fresh lettuce leaves, cut them into pieces, control the size of the leaves at 3cm, and immerse them in the bracken extract prepared in step (1) for 20 hours;

[0031] (3) Remove the lettuce leaves submerged in step (2), wash and beat for 2 minutes with drinking water, remove the sediment after filtering the slurry, filter with a 60-mesh filter, add 5g of glucose, and make the filtrate;

[0032] (4) Take 10g of konjac gum, 10g of carrageenan, and 5g of agar, mix them evenly to make a compound glue, sieve (use a 40-mesh sieve), add to drinking water...

Embodiment 3

[0035] A processing method of lettuce jelly, carried out according to the following steps:

[0036] (1) Select 30g of fresh fern, add hot water 8 times the weight of fern to extract, control the temperature of hot water at 70°C, extract for 7 hours, when the solution temperature drops to 28°C, add 20% ethanol, shake Filter after 30 minutes, using a 120-mesh filter, and the filtrate is the extract of the fern;

[0037] (2) Get 8g of fresh Chickweed leaves, cut them into pieces, control the blade size at 3cm, and immerse in the fern extract prepared in step (1) for 20 hours;

[0038] (3) Remove the lettuce leaves submerged in step (2), wash and beat with drinking water for 2 minutes, remove the sediment after filtering the slurry, filter with a 60-mesh filter, add 5g of glucose and 0.3g of santalol to prepare filtrate;

[0039] (4) Take 10g of konjac gum, 10g of carrageenan, and 5g of agar, mix them evenly to make a compound glue, sieve (use a 40-mesh sieve), add to drinking w...

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PUM

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Abstract

The invention discloses a processing method of field sowthistle herb jelly. The method comprises the following steps: preparation of a callistopteris apiifolia extraction liquid, field sowthistle leafimmersing, pulping, filtration, colloid dissolution and solidification. The method subjects field sowthistle leaves to soaking treatment by using the callistopteris apiifolia extraction liquid so asto remove the bitter taste of the field sowthistle leaves with good removing effect. Auxiliary materials such as honey, citric acid and edible glue are added to endow the finished field sowthistle herb jelly with a mixed smell of the field sowthistle leaves and the honey, so that the jelly is unique in taste. The product also has the functions of moistening the lung, tonifying the kidney, relaxingmuscles and tendons, promoting blood circulation and enhancing immunity, and has good functional value. With processes such as sterilization, the product has good stability, a shelf life of 6 monthsor above, and good economic value.

Description

technical field [0001] The invention relates to a processing method of jelly food, in particular to a processing method of lettuce jelly. Background technique [0002] Lettuce, which belongs to Compositae, is a sharp-leaved lettuce with young shoots and leaves as its products. The leaves are long lanceolate, green in color, crisp and tender in texture, and extremely fresh, fragrant and unique in taste. It contains a lot of vitamins and nutrients such as calcium, iron, protein, fat, vitamin A, vitamin B1, and vitamin B2. The tender stems and leaves of lettuce contain 88% water, 3% protein, 1% fat, and 17 kinds of amino acids, among which arginine, histidine and glutamic acid have the highest content, accounting for 43% of the total amino acid content. These three kinds of amino acids all have a certain effect on invasive hepatitis. Arginine also has the effect of eliminating fatigue and improving sexual function; glutamic acid can combine with blood ammonia in the body to f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L5/20A23L21/25A23L29/00A23L29/256A23L29/244A23L33/00A23L3/00
CPCA23L3/00A23L5/27A23L21/15A23L21/25A23L29/035A23L29/244A23L29/256A23L33/00A23V2002/00A23V2200/16A23V2200/15A23V2200/314A23V2200/30A23V2200/324A23V2250/21A23V2250/5024A23V2250/5036A23V2250/5066A23V2250/61A23V2300/14
Inventor 解慧王号黄婷婷陈红刘艳辉陈也萍
Owner FUJIAN JINJIANG CLEVERMAMA FOOD
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