A kind of green jelly processing method

Abstract

The invention belongs to the technical field of green jelly processing, and specifically relates to a green jelly processing method, comprising the following steps: S1. Take fresh jelly grass, wash, cut into 2-4cm small segments, place in an electric rice cooker, add sodium carbonate and clean water, cook for 1-2h in porridge mode, pour into a filter bag for filtration, collect filtrate, and record as filtrate a; S2. Add clean water to the filter bag, press and rub, filter, repeat 2 times, collect filtrate, and record as filtrate b; S3. Combine filtrate a and filtrate b, heat to boiling over high heat, add starch liquid, turn high heat to low heat, continue stirring, turn off the fire after no longer seeing white starch liquid, and continue stirring until the jelly is smooth and free of bubbles. When the present invention selects jelly grass to prepare jelly grass, first cut the jelly grass into small segments, add sodium carbonate and clean water for boiling and filtering, and add water starch liquid to the collected filtrate, the prepared green jelly tastes smooth, delicate, and elastic; good molding, few bubbles; fragrant flavor, can provide support for the development and utilization of jelly grass.

Description

Technical Field

[0001] The invention belongs to the technical field of green jelly processing, and particularly relates to a green jelly processing method. Background Art

[0002] Mesona hinensis Benth. is an annual herbaceous plant of the genus Mesona in the family Lamiaceae. The whole plant can be used as medicine and is an important medicinal and edible plant resource in southern my country. Mesona hinensis Benth. contains a variety of nutrients such as polysaccharides, flavonoids and triterpenoids. Among them, polysaccharides have the effects of scavenging free radicals, resisting lipid peroxidation and enhancing human immunity; quercetin, the main component of flavonoids, has the effects of expectoration, cough relief and asthma relief; ursolic acid in triterpenoids has the effects of sedation, anti-inflammatory, enhancing immunity, antibacterial, whitening, anti-cancer, anti-diabetes, anti-ulcer and lowering blood sugar; oleanolic acid has the effects of anti-inflammatory, antibacterial, lowering transaminase, promoting liver cell regeneration, preventing liver cirrhosis, strengthening the heart, diuresis, enhancing the body's immune function and inhibiting allergic reactions. Pharmacological studies have also shown that Mesona hinensis Benth. has a variety of effects such as anti-oxidation, anti-injury, anti-hypoxia, lowering blood pressure, lowering blood sugar, lowering blood lipids and antibacterial.

[0003] There are no related reports on the use of agar-agar grass to process agar-agar in the prior art. Based on this, a method for processing agar-agar using agar-agar grass is provided, in order to provide support for the development and utilization of agar-agar grass.

[0004] The information disclosed in this background technology section is only intended to enhance the understanding of the overall background of the invention and should not be regarded as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art. Summary of the invention

[0005] The invention aims to provide a green jelly processing method.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A green jelly processing method comprises the following steps:

[0008] S1. Take fresh jelly grass, wash, cut into small pieces of 2-4 cm, place in a rice cooker, add sodium carbonate and water, cook for 1-2 hours in porridge mode, pour into a filter bag and filter, collect the filtrate, record as filtrate a;

[0009] S2. Add clean water to the filter bag, press and rub, filter, repeat 2 times, collect the filtrate, record it as filtrate b;

[0010] S3. Combine filtrate a and filtrate b, heat to boiling over high heat, add starch solution, turn down the heat and continue stirring until the white starch solution is no longer visible, turn off the heat, continue stirring until the jelly is smooth and free of bubbles, then cool to room temperature.

[0011] Preferably, in step S1, the mass ratio of grass agar to sodium carbonate is 30-40:1.

[0012] Preferably, in steps S1 and S2, the mass ratio of the herb agar-agar to clean water is 1:4-5.

[0013] Preferably, in steps S1 and S2, the filter pore size of the filter bag is 200 meshes.

[0014] Preferably, in step S3, the mass ratio of starch to water in the starch solution is 1:5-7; the mass ratio of starch to agar-agar grass is 1:5-7.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] When the invention selects the jelly grass to prepare the jelly grass, the jelly grass is first cut into small pieces, sodium carbonate and clean water are added to be boiled and filtered, and water starch liquid is added to the collected filtrate to prepare the green jelly. The prepared green jelly has a smooth, delicate and elastic taste, good shaping, few bubbles, and a fresh and fragrant flavor, which can provide support for the development and utilization of the jelly grass. DETAILED DESCRIPTION

[0017] The following is a clear and complete description of the technical solution of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by technicians in this field without creative work are within the scope of protection of the present invention.

[0018] Example 1

[0019] A green jelly processing method comprises the following steps:

[0020] S1. Wash fresh jelly grass, take 500g jelly grass cut into 2cm small segments, placed in a rice cooker, add 10 sodium carbonate and 4000g water, cook porridge mode for 2h, pour into a 200 mesh filter bag and filter, collect the filtrate, record as filtrate a;

[0021] S2. Add 4000g of water to the filter bag, press and rub, filter, repeat 2 times, collect the filtrate, record it as filtrate b;

[0022] S3. Combine filtrate a and filtrate b, heat to boiling over high heat, add starch liquid (dissolve 75g starch in 500g water), turn the heat to low, and continue stirring until the white starch liquid is no longer visible. Turn off the heat and continue stirring until the jelly is smooth and free of bubbles, then cool to room temperature.

[0023] Example 2

[0024] A green jelly processing method comprises the following steps:

[0025] S1. Wash fresh jelly grass, take 500g jelly grass cut into 2cm small segments, placed in a rice cooker, add 15 sodium carbonate and 4000g water, cook porridge mode for 2h, pour into a 200 mesh filter bag and filter, collect the filtrate, record as filtrate a;

[0026] S2. Add 4000g of water to the filter bag, press and rub, filter, repeat 2 times, collect the filtrate, record it as filtrate b;

[0027] S3. Combine filtrate a and filtrate b, heat to boiling over high heat, add starch liquid (dissolve 75g starch in 500g water), turn the heat to low, and continue stirring until the white starch liquid is no longer visible. Turn off the heat and continue stirring until the jelly is smooth and free of bubbles, then cool to room temperature.

[0028] Example 3

[0029] A green jelly processing method comprises the following steps:

[0030] S1. Wash fresh jelly grass, take 500g jelly grass cut into 2cm small segments, placed in a rice cooker, add 20 sodium carbonate and 4000g water, cook porridge mode for 2h, pour into a 200 mesh filter bag and filter, collect the filtrate, record as filtrate a;

[0031] S2. Add 4000g of water to the filter bag, press and rub, filter, repeat 2 times, collect the filtrate, record it as filtrate b;

[0032] S3. Combine filtrate a and filtrate b, heat to boiling over high heat, add starch liquid (dissolve 75g starch in 500g water), turn the heat to low, and continue stirring until the white starch liquid is no longer visible. Turn off the heat and continue stirring until the jelly is smooth and free of bubbles, then cool to room temperature.

[0033] Sensory evaluation

[0034] Table 1 Effects of different sodium carbonate addition amounts on the sensory properties of green jelly

[0035] Group Sensory Example 1 The taste is smooth, delicate and elastic; the shape is normal, with bubbles; the flavor is fresh and fragrant Example 2 The taste is smooth, delicate and elastic; good forming, few bubbles; fresh flavor Example 3 The taste is smooth and delicate, with average elasticity; good shaping, few bubbles; fresh flavor

[0036] It can be seen from Table 1 that the amount of sodium carbonate added will affect the sensory experience of green jelly. When the amount of sodium carbonate added is 10g, the prepared green jelly has a smooth, delicate and elastic taste; the molding is general, there are bubbles; and the flavor is fresh and fragrant. When the amount of sodium carbonate added is 15g, the prepared green jelly has a smooth, delicate and elastic taste; the molding is good, there are few bubbles; and the flavor is fresh and fragrant. When the amount of sodium carbonate added is 20g, the prepared green jelly has a smooth, delicate taste, general elasticity; the molding is good, there are few bubbles; and the flavor is fresh and fragrant. Overall, the sensory experience of the green jelly prepared in Example 2 of the present invention is better.

[0037] The foregoing description of specific exemplary embodiments of the present invention is for the purpose of illustration and demonstration. These descriptions are not intended to limit the present invention to the precise form disclosed, and it is clear that many changes and variations can be made based on the above teachings. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical application, so that those skilled in the art can realize and utilize various different exemplary embodiments of the present invention and various different selections and changes. The scope of the present invention is intended to be limited by the claims and their equivalents.

Claims

1. A method for processing green jelly, characterized in that: The following steps are involved: S1. Take fresh jelly grass, wash, cut into small pieces of 2-4 cm, place in a rice cooker, add sodium carbonate and water, cook for 1-2 hours in porridge mode, pour into a filter bag and filter, collect the filtrate, record as filtrate a; S2. Add clean water to the filter bag, press and rub, filter, repeat 2 times, collect the filtrate, record it as filtrate b; S3. Combine filtrate a and filtrate b, heat to boiling over high heat, add starch solution, turn down the heat and continue stirring until the white starch solution is no longer visible, turn off the heat, continue stirring until the jelly is smooth and free of bubbles, then cool to room temperature.

2. The green jelly processing method according to claim 1, characterized in that: In step S1, the mass ratio of the herb agar-agar to sodium carbonate is 30-40:

1.

3. The green jelly processing method according to claim 1, characterized in that: In steps S1 and S2, the mass ratio of the herb agar-agar to clean water is 1:4-5.

4. The green jelly processing method according to claim 1, characterized in that: In steps S1 and S2, the filter bag has a filter pore size of 200 meshes.

5. The green jelly processing method according to claim 1, characterized in that: In step S3, the mass ratio of starch to water in the starch solution is 1:5-7; the mass ratio of starch to agar-agar grass is 1:5-7.