Process for preparing jelly from Japanese premna leaf dry powder

A technology of bean curd and dry powder, which is applied in the field of food, can solve the problems of not having heat-clearing, fire-reducing, constipation, detoxification and beautifying, long production time, and difficult to master the production method, so as to simplify the production method, increase the taste and shorten the production process Effect

Inactive Publication Date: 2018-11-06
WUSHAN TIANYU QIYE AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing market, the jelly is very popular among consumers because of its good taste. The jelly powder is usually used in the prior art, but this production method takes a long time to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A process for making jelly from bean curd dry powder, comprising the following steps:

[0026] S1: Remove the stems and impurities from the fresh leaves of Doufuchai; especially the mutated leaves.

[0027] S2: Wash and soak for 19-21 minutes; in this embodiment, the soaking time is 19 minutes. The number of times of cleaning is 3-5 times. In this embodiment, the number of times of cleaning is 3 times, and the pools for each cleaning are different.

[0028] S3: Dry the soaked fresh leaves of bean curd by a dryer; thereby removing excess water, easy drying and energy saving.

[0029] S4: Dry the dried fresh leaves of bean curd in an oven, the drying temperature is 40-60°, and the drying time is 8-15 hours, until the water content of the fresh leaves of bean curd is 25-40%; this implementation In the example, the drying temperature is 40°, the drying time is 8 hours, and the moisture content of fresh leaves is 25%.

[0030] S5: Adjust the temperature of the oven to 70-...

Embodiment 2

[0035] A process for making jelly from bean curd dry powder, comprising the following steps:

[0036] S1: Remove the stems and impurities from the fresh leaves of Doufuchai; especially the mutated leaves.

[0037] S2: Wash and soak for 19-21 minutes; in this embodiment, the soaking time is 20 minutes. The number of times of cleaning is 3-5 times, and the number of times of cleaning in this embodiment is 4 times, and the pools of each cleaning are all different.

[0038] S3: Dry the soaked fresh leaves of bean curd by a dryer; thereby removing excess water, easy drying and energy saving.

[0039] S4: Dry the dried fresh leaves of bean curd in an oven, the drying temperature is 40-60°, and the drying time is 8-15 hours, until the water content of the fresh leaves of bean curd is 25-40%; this implementation In the example, the drying temperature is 50°, the drying time is 11 hours, and the moisture content of fresh leaves is 32%.

[0040] S5: Adjust the temperature of the oven...

Embodiment 3

[0045] A process for making jelly from bean curd dry powder, comprising the following steps:

[0046] S1: Remove the stems and impurities from the fresh leaves of Doufuchai; especially the mutated leaves.

[0047] S2: Wash and soak for 19-21 minutes; in this embodiment, the soaking time is 21 minutes. The number of times of cleaning is 3-5 times, and the number of times of cleaning in this embodiment is 5 times, and the pools of each cleaning are all different.

[0048] S3: Dry the soaked fresh leaves of bean curd by a dryer; thereby removing excess water, easy drying and energy saving.

[0049] S4: Dry the dried fresh leaves of bean curd in an oven, the drying temperature is 40-60°, and the drying time is 8-15 hours, until the water content of the fresh leaves of bean curd is 25-40%; this implementation In the example, the drying temperature is 60°, the drying time is 15 hours, and the moisture content of fresh leaves is 40%.

[0050] S5: Adjust the temperature of the oven...

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PUM

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Abstract

The invention discloses a process for preparing jelly from Japanese premna leaf dry powder. The process is characterized by comprising the following steps: performing stalk and impurity removing on fresh Japanese premna leaves; washing the fresh Japanese premna leaves, and soaking the fresh Japanese premna leaves for 19-21 minutes; performing spin-drying on the soaked fresh Japanese premna leaveswith a spin-dryer; drying the spin-dried fresh Japanese premna leaves in an oven at the temperature of 40-60 DEG C for 8-15 hours until the moisture content of the fresh Japanese premna leaves is 25-40 percent; regulating the oven temperature to 70-95 DEG C, and performing drying until the moisture content of the fresh Japanese premna leaves is 10-15 percent; grinding the fresh Japanese premna leaves to 180-400 meshes to obtain the Japanese premna leaf dry powder; boiling 60-85 parts by weight of water to 90-100 DEG C, pouring the boiled water into a container together with 1-5 parts by weightof the Japanese premna leaf dry powder and 0.03-0.08 part by weight of potassium sorbate, and performing stirring with a stirrer; and performing cup-filling, sterilizing and cooling to obtain a finished product. The preparation process is shortened on the one hand, and on the other hand, the preparation method is simplified; and the jelly has the effects of clearing internal heat, lowering internal fire, relieving constipation, removing toxicity, nourishing skin and the like while the jelly taste is improved.

Description

technical field [0001] The invention relates to the field of food, in particular to a process for making jelly from bean curd dry powder. Background technique [0002] Tofuchai is a perennial deciduous erect shrub or tree plant of the Verbenaceae family, also known as rotten maid. Alias: Tofu Chai, Earth Changshan, Stinky Lady, Smelly Changshan, Jelly Leaf, Tie Huopan, June Jelly, Stinky Yellow Vitex, Guanyin Chai, Lima Chai, Stinky Tea, Small Green Tree, Glutinous Rice Paste, Pinch Dan Paste, Mo Ziren, tofu wood. [0003] Tofu wood is mostly 1-3 meters high, and individual varieties can grow to more than 10 meters. Branches cylindrical, brown, young branches, peduncles and inflorescence branches densely covered with brown slightly curly tomentose, posterior branches become glabrous, striate, lenticels densely connected into lines. Leaves are papery, smelly when rubbed, alternately opposite, ovate, ovate-lanceolate or elliptic, 4-11 cm long, 1.5-9.5 cm wide. Apex acute o...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/00
CPCA23V2002/00A23L21/12A23L33/00A23V2200/30A23V2200/32A23V2200/318
Inventor 杨小明
Owner WUSHAN TIANYU QIYE AGRI DEV CO LTD
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