Method for preparing emerald bean jelly from dry powder of negundo chastetree leaves

A technology of stinky yellow wattle leaves and jadeite jelly, which is applied in the field of food technology, can solve problems such as bitterness, affecting product circulation, and water seepage

Pending Publication Date: 2021-05-28
杨洪生 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The control of temperature and concentration is not easy to grasp accurately, and the production is often unsuccessful. After the production is successful, due to sterilization and other reasons, the shelf life is extremely short, and the longest is no more than 12 hours;
[0005]

Method used

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  • Method for preparing emerald bean jelly from dry powder of negundo chastetree leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0044] (1) Wash 5 kg of fresh Vitex stinky leaves (1 kg of dried Vitex stinky leaves are soaked in water below 40°C for more than 5 minutes) and set aside. 2: Make X-type special curing liquid: add more than 1% food emulsifier to 10 kg of water, and heat to 80-95°C;

[0045] (2) Put the drained fresh leaves or soaked dried leaves into a pot container, pour in a special curing liquid, and control the curing time within 5 minutes;

[0046] (3) Filter out the ripening solution with a sieve to obtain ripened Vitex stinky leaves. After crushing the matured Vitex stinky leaves with a crusher, add 10 kg of pure water or cold boiled water, stir evenly, and centrifugally filter to obtain the stock solution. Add 5 kg of pure water or cold boiled water to the residue after centrifugal filtration, stir evenly, and then centrifugally filter again. This step is used many times, and only petioles and wood fibers remain in the residue. A total of about 20 kg of pure water or cold boiled wa...

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PUM

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Abstract

The invention discloses a method for preparing emerald bean jelly from dry powder of negundo chastetree leaves in the technical field of food process, which comprises the following steps: S1, cleaning the negundo chastetree leaves in a wet and heavy state, putting the cleaned negundo chastetree leaves into a basin container, adding an X-type special curing liquid, and controlling the curing time within 5 minutes; s2, screening and filtering the cured liquid, extracting the cured negundo chastetree leaves, crushing the negundo chastetree leaves by a crusher, and centrifuging the mixture to remove residues. According to the dry jadeite bean jelly powder prepared by the preparation method, negundo chastetree leaf primary pulp is extracted by controlling water and temperature, the primary pulp is extracted to the maximum extent through acid and an emulsifier, and the primary pulp is dried by spraying, freeze-drying and other drying methods and salt substances are used for promoting the raw pulp to be solidified into solids. According to the technical scheme, the safety, timeliness and seasonality of a traditional preparation method are solved, potential food safety hazards are solved through standardization of the preparation process and quantification of auxiliary agents and additives, and the shelf life is prolonged.

Description

technical field [0001] The invention relates to the technical field of food technology, in particular to a method for preparing emerald jelly from dry powder of Vitex stinky leaves. Background technique [0002] There are generally two ways to eat jelly: one is cold, and the other is fried powder. Song Meng Yuanlao's "Tokyo Menghualu" said that in the Northern Song Dynasty, Bianliang had already had "xisuo jelly". Production method: Soak the mung bean powder and stir it into a paste, boil the water until it is about to boil, add alum and pour in the prepared mung bean paste, let it cool and serve. White and transparent, crystal-like. [0003] Jade jelly, a local specialty snack, is traditionally made by washing, blanching, crushing, and filtering the fresh leaves of Vitex stinky in summer, adding plant ash to solidify into a jelly. But this kind emerald jelly has the following problems in the preparation process: [0004] (1) The control of temperature and concentration ...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L29/10
CPCA23L29/30A23L29/10
Inventor 杨洪生杨恒
Owner 杨洪生
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