Method for making premna microphylla jelly

Abstract

The invention relates to a method for making premna microphylla jelly. The method uses the raw materials of premna microphylla leaf liquid and cassava starch which are mixed together, and comprises the following steps of preparing materials, getting extracts of the materials, and disinfecting and cooling the leached materials. The jelly made by using the method not only is delicious and refreshing, but also has health-care functions of strengthening endurance, resisting fatigue, promoting muscle growth, preventing people from getting fat, reducing serum cholesterol, and the like. The method disclosed by the invention meets the people's requirements for healthy and environment friendly food.

Description

technical field

[0001] The invention relates to a method for making rotten jelly. Background technique

[0002] Jelly is a food that is loved by people, especially children. Most of the jellies sold in the market are formulated with sodium alginate, agar, edible gelatin, carrageenan, etc. by adding various synthetic flavors, colorants, sweeteners, and sour agents. The nutritional value is not high and the price is high.

[0003] Fumai, also known as tofuchai, is a perennial deciduous shrub belonging to the family Verbenaceae. It is distributed in East China, South China and Southwest my country, and the wild resources are very rich. Bean curd leaves are rich in pectin, protein, cellulose and peroxidase, of which the natural pectin content reaches 30-40%. Modern medicine shows that rotten maidservants can effectively enhance endurance, resist fatigue, promote muscle growth, prevent obesity, and lower blood cholesterol. It is a health food with high medicinal value. Conten...

Examples

Embodiment Construction

[0005] A method for making rotten jelly, comprising the following steps:

[0006] (1). Preparation: Rinse the fresh rotten leaves with clean water and drain;

[0007] (2). Leaching: boil the rotten leaves after raw material pretreatment with 5-10 times the volume of sodium carbonate aqueous solution for 15-20 minutes, and then use 80 mesh filter cloth to remove rotten residues to obtain rotten juice;

[0008] (3). Mixing and stirring: mix the obtained bean curd juice with cassava starch with a weight ratio of 30-35%, and stir to 75-80°C while heating, during which time, potassium citrate with a weight ratio of 0.1%-0.2% is added;

[0009] (4). Filling and forming: keep the resulting thick liquid at a temperature of 75-85°C for filling and sealing;

[0010] (5) Sterilization and cooling: Microwave sterilization is used, medium and low firepower is selected, after 3-5 minutes of sterilization, the gel is cooled to make rotten jelly.

technical field

[0001] The invention relates to a method for making rotten jelly. Background technique

[0002] Jelly is a food that is loved by people, especially children. Most of the jellies sold in the market are formulated with sodium alginate, agar, edible gelatin, carrageenan, etc. by adding various synthetic flavors, colorants, sweeteners, and sour agents. The nutritional value is not high and the price is high.

[0003] Fumai, also known as tofuchai, is a perennial deciduous shrub belonging to the family Verbenaceae. It is distributed in East China, South China and Southwest my country, and the wild resources are very rich. Bean curd leaves are rich in pectin, protein, cellulose and peroxidase, of which the natural pectin content reaches 30-40%. Modern medicine shows that rotten maidservants can effectively enhance endurance, resist fatigue, promote muscle growth, prevent obesity, and lower blood cholesterol. It is a health food with high medicinal value. Conten...

Examples

Embodiment Construction

[0005] A method for making rotten jelly, comprising the following steps:

[0006] (1). Preparation: Rinse the fresh rotten leaves with clean water and drain;

[0007] (2). Leaching: boil the rotten leaves after raw material pretreatment with 5-10 times the volume of sodium carbonate aqueous solution for 15-20 minutes, and then use 80 mesh filter cloth to remove rotten residues to obtain rotten juice;

[0008] (3). Mixing and stirring: mix the obtained bean curd juice with cassava starch with a weight ratio of 30-35%, and stir to 75-80°C while heating, during which time, potassium citrate with a weight ratio of 0.1%-0.2% is added;

[0009] (4). Filling and forming: keep the resulting thick liquid at a temperature of 75-85°C for filling and sealing;

[0010] (5) Sterilization and cooling: Microwave sterilization is used, medium and low firepower is selected, after 3-5 minutes of sterilization, the gel is cooled to make rotten jelly.