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A kind of Tremella Fructus Lily jelly and preparation method thereof

A technology of white fungus and lily, which is applied in the field of white fungus and lily jelly and its preparation, and can solve the problems of loss, resource utilization of lily leaves and the like

Active Publication Date: 2021-09-14
FUJIAN GUTIAN FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, there are seldom methods for resourceful utilization of Fructus Lily leaves, and as the older generation of craftsmen go away, and the new generation of young people pursue a quick and easy way of life, the traditional method of making Fructus Fructus Fructus jelly will face challenges. possibility of loss

Method used

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  • A kind of Tremella Fructus Lily jelly and preparation method thereof
  • A kind of Tremella Fructus Lily jelly and preparation method thereof
  • A kind of Tremella Fructus Lily jelly and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] A kind of preparation method of tremella fennel jelly comprises the following steps:

[0039] (1) Preparation of white fungus: select fresh white fungus, remove the stalks, wash, sterilize with ultraviolet light for 30 minutes (the porphyrins of fresh white fungus can be removed while sterilizing), and then cut into pieces with a length of 2-3cm shape, ripening;

[0040] (2) Preparation of the extract of the leaves of Sapura chinensis: mix the leaves of Sapura chinensis and licorice at a mass ratio of 3:1, add 15 times the weight of water, soak for 15 minutes, heat to boil, extract for 30-60 minutes, and filter to obtain the extract , extracted 3 times in this way, combined the extracts, which is the extract of the leaves of Sapura chinensis, and let it stand at room temperature for later use;

[0041] (3) Preparation of excipient liquid: take food-grade lime or soda water, mix food-grade lime or soda water and Sagittarius seeds at a mass ratio of 1:10, mix with 30 tim...

Embodiment 2

[0052] A kind of preparation method of tremella fennel jelly comprises the following steps:

[0053] (1) Preparation of white fungus: select fresh white fungus, remove the stalks, wash, sterilize by ultraviolet light for 45 minutes (the porphyrins of fresh white fungus can be removed while sterilizing), and then cut into blocks with a length of 2cm. to ripen;

[0054] (2) Preparation of the extract of the leaves of the Ficus chinensis: Mix the leaves of the Lily cypress and licorice at a mass ratio of 4:1, add 12 times the weight of water, soak for 20 minutes, heat to boil, extract for 45 minutes, and filter to obtain the extract. Extract 3 times, combine the extracts, which is the extract of the leaves of Sapura chinensis, and let it stand at room temperature for later use;

[0055] (3) Preparation of excipient liquid: take food-grade lime or soda water, mix food-grade lime or soda water and Sagittarius seeds at a mass ratio of 1:12, mix with 40 times water, let it stand unt...

Embodiment 3

[0066] A kind of preparation method of tremella fennel jelly comprises the following steps:

[0067] (1) Preparation of white fungus: select fresh white fungus, remove the stalks, wash, sterilize by ultraviolet light for 60 minutes (the porphyrins of fresh white fungus can be removed while sterilizing), and then cut into pieces with a length of 2-3cm shape, ripening;

[0068] (2) Preparation of the extract of the leaves of Sapura chinensis: mix the leaves of Sapura chinensis and licorice at a mass ratio of 5:1, add 10 times the weight of water, soak for 30 minutes, heat to boil, extract for 30 minutes, and filter to obtain the extract. Extract 3 times, combine the extracts, which is the extract of the leaves of Sapura chinensis, and let it stand at room temperature for later use;

[0069] (3) Preparation of excipient liquid: take food-grade lime or soda water, mix food-grade lime or soda water and Sagittarius seeds at a mass ratio of 1:15, mix with 30 times water, let it stan...

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Abstract

The invention belongs to the field of food preparation, and in particular relates to tremella jelly and a preparation method thereof. The method comprises the following steps: (1) ripening of white fungus; (2) preparation of the extract of the leaves of the scallops; (3) preparation of the excipient liquid; (4) preparation of the jelly solution of the stalks; . The present invention has made a breakthrough in the traditional technical formula, using the extracts of the leaves of Sapura chinensis and roasted licorice as the raw material liquid for the colloid extraction of Sapia chinensis, and adding mature white fungus, which is more beautiful in shape, and has the effects of relieving cough and moistening the lungs, and at the same time Tremella is rich in collagen and also has certain beauty and beauty effects.

Description

technical field [0001] The invention belongs to the field of food preparation, and in particular relates to tremella jelly and a preparation method thereof. Background technique [0002] Also known as "Wangbuliuxing", it is a creeping fig that often grows on broken walls, rocky cliffs, and old trees. Sapphire is the hidden flower fruit of the moraceae plant Sapling, also known as ghost steamed bun. The pectin is rich in pectin, which is a kind of plant coagulant, so it is used by farmers in mountainous areas to make jelly. [0003] The earliest records about the Fructus Lycii in my country can be found in ancient books such as "Shan Hai Jing" and "Chu Ci". In the Tang Dynasty, Fuli was not only used as medicine, but its leaves were also used in the world as anti-aging medicine. In the Ming and Qing Dynasties, it was very common to eat Xueli. The production, sale and drinking of Xueli jelly has been popular among the people for a long time, and it has been more than 150 y...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L33/105A23L29/206
CPCA23V2002/00A23L29/206A23L31/00A23L33/105A23V2200/314A23V2200/318A23V2250/21
Inventor 陈燕梅元萍林水珍黄生有
Owner FUJIAN GUTIAN FOOD TECH CO LTD
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