Premna microphylla pectin jelly powder and preparation method thereof

Abstract

The invention relates to premna microphylla pectin jelly powder and a preparation method thereof. According to the preparation method of the premna microphylla pectin jelly powder, four raw materials,including dried premna microphylla leaf powder, low-ester-content premna microphylla leaf pectin powder, calcium carbonate and citric acid, are uniformly mixed at certain proportion so as to obtain the premna microphylla pectin jelly powder. By adding an appropriate amount of warm water, as well as performing uniform stirring and standing, the premna microphylla pectin jelly powder can be coagulated so as to form premna microphylla pectin jelly. No significant difference is observed between the pectin jelly prepared from the premna microphylla pectin jelly powder and pectin jelly prepared from fresh premna microphylla leaves in terms of quality indexes, including texture, the sensory quality and the like. The dried premna microphylla leaf powder is prepared by the following steps: juicingfresh premna microphylla leaves, filtrating the juice, and performing spray-drying on the filtrate; the low-ester-content premna microphylla leaf pectin powder is prepared by the step of performing extraction on fresh premna microphylla leaves; and the calcium carbonate and the citric acid are directly purchased from the market. The four raw materials are all dried powder which can be stored fora relatively long period of time; and thus, the problem of short supply of fresh premna microphylla leaf raw-materials for pectin jelly production in defoliation season of premna microphylla plants due to raw material restriction caused by difficult long-term storage of fresh premna microphylla leaves is solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bean curd pectin jelly powder and a preparation method thereof. technical background [0002] Tofuchai is a perennial deciduous shrub of the genus Tofuchai in the family Verbenaceae. The leaves of Tofuchai are rich in dietary fiber, especially pectin. Squeeze and filter the fresh leaves of Tofuchai, add the filtrate to the clarified liquid of plant ash and stir evenly, and then let it stand. Due to the gelation between the low-ester pectin in the tofu chai leaf juice and the divalent metal ions in the plant ash clarified liquid, jelly-like tofu chai jelly is formed, commonly known as Guanyin tofu. Tofu Chai Jelly is bright green in color, creamy and elastic, fragrant and cool. It is a good product for preventing heatstroke and cooling down. Regular consumption of Tofu Chai Jelly can also have the beneficial effects of laxative, liver protection and eyesight....

AI Technical Summary

Problems solved by technology

[0005] Tofu Chai Ye dry powder is obtained by spray drying the filtrate after squeezing and filtering the fresh leaves of Tofu Chai Leaf. Tofu Chai Leaf Low Ester Pectin Powder is extracted from fresh Doufu Chai Leaf. Calcium carbonate and citric acid are purchased directly from the market. The four raw materials are all in the form of dry powder, which can be stored for a long time, which solves the problem that the fresh leaves of Tofu Chai are not easy to store for a long time, and the production of pectin jelly in the defoliation stage of Tofu Chai seedlings is limited by the raw materials of fresh leaves.