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White-mulberry-leaf health-cave fruit jelly and preparing method

A technology of mulberry leaves and jelly, which is applied in the field of mulberry leaf health jelly and its preparation, achieves the effects of low preparation cost, prevention of various diseases, and simple and feasible method

Inactive Publication Date: 2006-10-25
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, although the development of a series of products has been carried out with mulberry leaves as raw material, such as mulberry leaf tea, mulberry leaf nutrition powder, mulberry leaf noodles, mulberry leaf beverages, etc., it has not been reported that mulberry leaves are used as raw material to make jelly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Blanch fresh mulberry leaves in water at 100°C for 1 minute, beat at 1500r / min for 5 minutes, squeeze the juice, filter through 150-mesh silk cloth, take the filtrate and concentrate it to dryness at 40°C in vacuum to obtain mulberry leaf extract powder.

[0024] (2) Weigh 80 grams of white sugar and 5 grams of carrageenan for dry mixing, add the mixture to 450ml of water under stirring, continue to stir for 10 minutes, leave to soak for 3 hours, and stir for 1 minute every 10 minutes during the soaking process to make the carrageenan fully absorb water.

[0025] (3) Add water to the solution in step (2) until the total amount of the solution is 853.1 grams, heat to boil, and keep warm for 25 minutes in a boiling state to completely dissolve the mixture, add 45 grams of mulberry leaf extract powder, 100 grams of honey, and boil .

[0026] (4) Filtrate the mixed solution in step (3) with gauze while it is hot, remove air bubbles, particles, impurities, etc., and obt...

Embodiment 2

[0031] (1) Fresh mulberry leaves were blanched in 100°C water for 2 minutes, beaten at 1500r / min for 8 minutes, squeezed, filtered through 200-mesh silk cloth, and the filtrate was vacuum-concentrated to dryness at about 30°C to obtain mulberry leaf extract powder.

[0032] (2) Weigh 100 grams of white sugar and 7 grams of carrageenan dry mix, add the mixture to 500ml of water under stirring, stir for 10 minutes, leave to soak for 5 hours, stir for 1 minute every 10 minutes during the soaking process, so that the carrageenan can fully absorb water .

[0033] (3) Add water to the solution in step (2) until the total amount of the solution is 808.1 grams, heat to boil, and keep warm for 30 minutes in a boiling state to dissolve the mixture completely. Add 60 grams of mulberry leaf extract powder, 130 grams of honey, and boil.

[0034] (4) Filtrate the mixed solution in step (3) with gauze while it is hot, remove air bubbles, particles, impurities, etc., and obtain a filtrate am...

Embodiment 3

[0039] (1) Fresh mulberry leaves were blanched in 100°C water for 1.5 minutes, beaten at 1500r / min for 6 minutes, squeezed out, filtered through 150-mesh silk cloth, and the filtrate was vacuum-concentrated to dryness at about 60°C to obtain mulberry leaf extract powder.

[0040] (2) Weigh 90 grams of white sugar and 6 grams of carrageenan dry mix, add the mixture to 475ml of water under stirring, stir for 10 minutes, leave to soak for 4 hours, stir for 1 minute every 10 minutes during the soaking process, so that the carrageenan can fully absorb water .

[0041] (3) Add water to the solution in step (2) until the total amount of the solution is 828.1 grams, heat to boil, and keep warm for 25 minutes in a boiling state to dissolve the mixture completely. Add 50 grams of mulberry leaf extract powder, 120 grams of honey, and boil.

[0042] (4) Filtrate the mixed solution in the step (3) with gauze while it is hot, remove air bubbles, particles, impurities, etc., and obtain a fi...

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PUM

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Abstract

The present invention provides a mulberry leaf health-care jelly with high nutritive value, unique flavour and several health-care effects of reducing blood-lipid, reducing blood pressure and reducing blood sugar. Its formula composition includes (by wt%) 4.5-6% of mulberry leaf extract, 8-10% of white granular sugar, 10-13% of honey, 0.5-0.7% of carragheenin, 0.04% of essence, 0.15% of citric acid and adding water to 100%. Besides, said invention also provides its preparation method and concrete steps.

Description

technical field [0001] The invention relates to the technical field of snack food production, in particular to a mulberry leaf health-care jelly and a preparation method thereof. Background technique [0002] Mulberry leaves have high nutritional value and medicinal value, and the Ministry of Health lists mulberry leaves as one of the functional foods. Mulberry leaves are rich in carbohydrates, proteins, fatty acids, cellulose, multivitamins, mineral elements and extremely rich flavonoids such as rutin, quercetin and isoquercetin, which can effectively prevent stroke, The formation of cardiovascular and cerebrovascular diseases such as cerebral thrombosis and cerebral hemorrhage. Mulberry leaves also contain a special alkaloid, namely 1-deoxynobimycin DNJ, which can effectively inhibit the rise of blood sugar levels. Studies have shown that mulberry leaves have significant effects of lowering blood fat, blood pressure and blood sugar. Such as p...

Claims

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Application Information

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IPC IPC(8): A23L21/10
Inventor 王芙蓉李雪辉
Owner SOUTH CHINA UNIV OF TECH
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