Japanese premna herb jelly and preparation method thereof

A technology for rotten fruit and jelly, which is applied in the field of rotten jelly and its preparation, can solve the problems of poor molding state, difficult dehydration, heavy quality and the like, and achieves the effects of easy portability and storage, low cost and light weight.

Inactive Publication Date: 2019-11-15
成都子之源绿能科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But if only carbonate is used for the preparation of jelly, the molding state is not good
Moreover, try to freeze-dry the jelly, it is more difficult to dehydrate, and the quality is heavier after freeze-drying

Method used

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  • Japanese premna herb jelly and preparation method thereof
  • Japanese premna herb jelly and preparation method thereof
  • Japanese premna herb jelly and preparation method thereof

Examples

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Comparison scheme
Effect test

preparation example Construction

[0043] The preparation method of bean curd jelly comprises the following steps:

[0044] a. Mix pulping with bean curd leaves and water in a weight ratio of 1:8-12, after filtering, obtain filtrate A;

[0045] b. Mix the filtrate A and the coagulant obtained in step a to obtain the mixed solution B; wherein, the preparation method of the coagulant is: mix the salt mixture and water in a weight ratio of 1:8-12; the salt The amount of the mixture is taken by weighing 20:0.1-2 according to the weight ratio of the rot leaves and the salt mixture; the salt mixture is prepared by mixing carbonate and phosphate in a weight ratio of 1:4-6;

[0046] c. Leave the mixed solution B for 1-3 hours to obtain the rotten maid jelly.

[0047] The pulping method can be as follows: mix the rotten maidservant leaves with water and then squeeze the juice. After the juice from the leaves is squeezed out, the clear water will turn into a faint green viscous liquid. Filtration can use clean gauze to...

Embodiment 1

[0071] Step 1. Juicing

[0072] Mix 20g of washed rotten leaves with 200g of pure water and squeeze out the juice. After the juice from the leaves is squeezed out, the water will turn into a faint green viscous liquid. Use clean gauze to filter out the dregs in the liquid to obtain samples a.

[0073] Step 2, prepare coagulant

[0074] The weight ratio of carbonate and phosphate is 1:5 to take the salt mixture, and the total mass of the salt mixture is 0.1g, wherein the carbonate is mixed with potassium carbonate and calcium carbonate in a weight ratio of 6:1; for potassium phosphate. Mix the weighed salt mixture with deionized water at a ratio of 1:10, stir at room temperature until completely dissolved, and obtain a coagulant.

[0075] Step 3. Add coagulant: blend the coagulant produced in step 2 into sample A, pour the coagulant while stirring in one direction. Note that the two are fully integrated, but the stirring time should not be too long.

[0076] Step 4, formin...

Embodiment 2

[0081] Compared with Example 1, the difference between Example 2 and Example 1 is that the addition amount of the salt mixture in step 2 becomes 0.5 g, and the ratio of the salt substance remains unchanged; the rest of the steps are the same as in Example 1.

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Abstract

The invention relates to a Japanese premna herb jelly and a preparation method thereof and belongs to the field of food preparation. The preparation method of the Japanese premna herb jelly comprisesthe following steps that a, Japanese premna herb leaves and water are mixed according to the weight ratio of 1:(8-12) and made into pulp, and after filtering is conducted, a filtrate A is obtained; b,the filtrate A obtained in step a is evenly mixed with a coagulator to obtain a mixed solution B, wherein a preparation method for the coagulator is prepared by mixing a salt mixture with water according to the weight ratio of 1:(8-12); based on the application amount, the salt mixture is weighed according to the weight ratio of the Japanese premna herb leaves to the salt mixture of 20:(0.1-2); the salt mixture is prepared by mixing carbonate with phosphate according to the weight ratio of 1:(4-6); c, the mixed solution B is subjected to standing for 1-3 hours, and the Japanese premna herb jelly is obtained. The prepared jelly is good in formation, has the advantages of being low in weight, density and cost and good and stable in sample performance after being freeze-dried and is suitablefor being used as a space food.

Description

technical field [0001] The invention relates to bean curd jelly and a preparation method thereof, belonging to the field of aerospace food preparation. Background technique [0002] Space food generally refers to the food and drinking water used by astronauts during their missions in space and when they return to land and wait for rescue. Astronaut food is the food with the highest requirements. Although it is essentially the same as ordinary food on the ground, it provides energy and nutrition for the human body, but the difference in the space environment and the characteristics of astronauts’ life and work determine the requirements for the development of space food. Subject to weight requirements, it must have the characteristics of light weight, small size, and good nutrition. In order to facilitate the astronauts to eat under the condition of weightlessness in space and prevent the food from floating around in the spacecraft cabin, space food must be processed into a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10
CPCA23L21/10
Inventor 廖宇龙陈佳惠
Owner 成都子之源绿能科技有限公司
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