CN101999657B - Method for producing mulberry leaf cool jelly - Google Patents
Method for producing mulberry leaf cool jelly Download PDFInfo
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- CN101999657B CN101999657B CN2010105506401A CN201010550640A CN101999657B CN 101999657 B CN101999657 B CN 101999657B CN 2010105506401 A CN2010105506401 A CN 2010105506401A CN 201010550640 A CN201010550640 A CN 201010550640A CN 101999657 B CN101999657 B CN 101999657B
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- mulberry leaf
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- mulberry
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Abstract
The invention relates to mulberry leaf cool jelly, which is fruit jelly-like leisure health-care food. A method for producing the mulberry leaf cool jelly comprises the following steps of: picking dried mulberry leaves, extracting the mulberry leaves for fixed time at a fixed temperature, filtering the extract, adding a dry mixture of white sugar, carrageenin, konjac glucomannan, locust bean gum and potassium citrate and grape pulp into the filtrate, keeping the mixture at a certain temperature, adding vitamin C into the mixture after the gum powder is fully dissolved, then adding high-temperature water to constant volume, and finally performing filtration, packing, sealing, high-temperature sterilization and cooling to obtain the mulberry leaf cool jelly. The method has low requirement for production equipment, and has no severe production conditions; and the obtained mulberry leaf cool jelly is a new product for deep processing of mulberry leaf, has fruit jelly shape with high elasticity, has smooth, fresh and tasty mouthfeel, and has the effects of cooling, detoxifying, removing summer heat and beautifying. On the other hand, the method for producing the mulberryleaf cool jelly increases a new product of mulberry leaf processing, promotes the additional value of the mulberry leaves, and brings great economic benefit to an enterprise.
Description
Technical field
The present invention relates to the health food processing industry, especially a kind of production method of mulberry leaf bean jelly.
Background technology
The purposes of mulberry leaf is limited at present, mainly is the food as silkworm, is nibbled usefulness, and silkworm is cooked cocoon again.After drying mulberry leaf on the other hand, dried mulberry leaf perhaps with after the dried mulberry leaf extraction, after the batching seasoning, are processed i.e. drink property mulberry leaf beverage as the prepared slices of Chinese crude drugs.At present the occupied market share of this type drink of processing of mulberry leaf is considerably less, and because its mouthfeel and taste are not good, not liked by the consumer, and especially children and teenager obtain in the drink industry carrying out so the mulberry leaf converted products is difficult in.And for the food of leisure, children and teen-age market then are maximum market, as long as can meet children and teen-age mouthfeel and hobby, the mulberry leaf converted products just can be promoted.On the other hand, the kind of the converted products of mulberry leaf is few, and each method for processing is with low content of technology, causes the mulberry leaf value-added content of product low, makes the processing of mulberry leaf product low to the profit that enterprise brings.
Summary of the invention
The objective of the invention is to provide the production method of the mulberry leaf bean jelly of the unique jelly shape casual health of a kind of mouthfeel for the deficiency that solves above-mentioned technology.
In order to achieve the above object, the mulberry leaf bean jelly that the present invention designed is a kind of casual health food of jelly shape.
The production method of mulberry leaf bean jelly is: selected dried mulberry leaf through the extracting of timing constant temperature, add doing of white sugar, carragheen, konjac glucomannan, locust bean gum and potassium citrate after filtering and mix thing and fruit grape slurry; And maintenance uniform temperature; Treat that rubber powder dissolves the back fully and adds vitamin C, increase the warm water constant volume again, filter at last; High-temperature sterilization behind the packaging seal can obtain the mulberry leaf bean jelly after the cooling.
The time of extracting is 10-30min, and extraction temperature is 95 ℃, adds doing of white sugar, carragheen, konjac glucomannan, locust bean gum and potassium citrate and is incubated when mixing thing at 95 ℃, and water temperature is at 95-100 ℃ when adding the high-temperature water constant volume.
The ratio of each composition is: 1 part of carragheen, and 0.5 part of konjac glucomannan, 1 part of locust bean gum, 1.5 parts of potassium citrates, 100 parts of white sugar, 100 parts in fruit grape slurry, 3 parts on dried mulberry leaf, 0.2 part of vitamin C, water are settled to 1000 parts, and umber wherein is weight portion.
The production method of the resulting mulberry leaf bean jelly of the present invention; This method requires lowly to production equipment, do not have harsh working condition, and it is low to produce the employed raw-material cost of mulberry leaf bean jelly; The required material quantity of the mulberry leaf bean jelly of production unit is few, has reduced the production cost of enterprise.But resulting mulberry leaf bean jelly is a new product of Hang Sangye deep processing, and its state is for being rich in flexible jelly shape, and mouthfeel is smooth, and is pure and fresh tasty and refreshing, has refreshing and detoxicating, the effect of relieving summer-heat beauty treatment.And in the composition of processing, having added carragheen and locust bean gum, the elasticity of the product of raising makes mouthfeel better.Also add konjac glucomannan in addition, improved the nutritive value of mulberry leaf bean jellies, but also had the effect of fat-reducing.These characteristics liking of women of being liked to be beautiful deeply.And the mouthfeel of its jelly and taste, will receive liking of children.On the other hand,, not only increased the new product of mulberry leaf processing, also promoted the added value of mulberry leaf, can also open children and young woman's consumption market simultaneously, brought huge economic benefit to enterprise for enterprise through the resulting mulberry leaf bean jelly of this method.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Through embodiment the present invention is done further description below.
Embodiment 1:
As shown in Figure 1, the FLOS CHRYSANTHEMI ALBA from Haizhou of China that present embodiment is described is spent the production method of bean jelly, and selected dried mulberry leaf 30 grams add water 5000 grams, are heated to 95 ℃, and insulation 30min filters with 120 order nylon yarn screen cloths, and waste residue gets filtered fluid.1 kilogram of white granulated sugar and carragheen 10 grams, locust bean gum 10 grams, konjac glucomannan 5 grams and potassium citrate 15 grams are mixed, in the adding mulberry leaf filtered fluid, in filtered fluid, add 1 kilogram of HFCS again; Be heated to 95 ℃, insulation 5min is with rubber powder degree of being dissolved as fully; After insulation finishes; Add 2 gram vitamin Cs, use the water constant volume more than 95 ℃ then, to the gross weight of its constant volume be 10 kilograms.Filter with 200 purpose screen packs then, filter the back, after sealing with polypropylene edible plastic film with the can of polypropylene edible plastic cup; Get into the sterilization of autoclave back-pressure, sterilization conditions is: 121 ℃, and insulation 15min; Sterilization finishes back fast cooling to 40 ℃, can obtain the mulberry leaf bean jelly.
Claims (1)
1. the production method of a mulberry leaf bean jelly is characterized in that: selected dried mulberry leaf through the extracting of timing constant temperature, add doing of white sugar, carragheen, konjac glucomannan, locust bean gum and potassium citrate after filtering and mix thing and fruit grape slurry; And the maintenance uniform temperature, treat that rubber powder dissolves the back fully and adds vitamin C, increase the warm water constant volume again, filter at last; High-temperature sterilization behind the packaging seal can obtain the mulberry leaf bean jelly after the cooling, and wherein the time of extracting is 10-20min; Extraction temperature is 95 ℃, adds doing of white sugar, carragheen, konjac glucomannan, locust bean gum and potassium citrate and is incubated when mixing thing at 95 ℃, and water temperature is at 95-100 ℃ when adding the high-temperature water constant volume; Wherein the ratio of each composition is: 1 part of carragheen, 0.5 part of konjac glucomannan, 1 part of locust bean gum; 1.5 parts of potassium citrates, 100 parts of white sugar, 100 parts in fruit grape slurry; 3 parts on dried mulberry leaf, 0.2 part of vitamin C, water are settled to 1000 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105506401A CN101999657B (en) | 2010-11-19 | 2010-11-19 | Method for producing mulberry leaf cool jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105506401A CN101999657B (en) | 2010-11-19 | 2010-11-19 | Method for producing mulberry leaf cool jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101999657A CN101999657A (en) | 2011-04-06 |
| CN101999657B true CN101999657B (en) | 2012-08-15 |
Family
ID=43807545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105506401A Expired - Fee Related CN101999657B (en) | 2010-11-19 | 2010-11-19 | Method for producing mulberry leaf cool jelly |
Country Status (1)
| Country | Link |
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| CN (1) | CN101999657B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637042A (en) * | 2013-11-05 | 2014-03-19 | 苏州金记食品有限公司 | Fruit and vegetable sheet jelly |
| CN103719816B (en) * | 2013-12-20 | 2015-10-28 | 江苏科技大学 | Mulberry leaf sauce and preparation method thereof |
| CN104799295A (en) * | 2015-05-14 | 2015-07-29 | 广州市东鹏食品饮料有限公司 | Sterculia lychnophora jelly manufacturing process |
| CN104872497A (en) * | 2015-05-14 | 2015-09-02 | 广州市东鹏食品饮料有限公司 | Scaphium scaphigerum bean jelly |
| CN106722750A (en) * | 2017-01-22 | 2017-05-31 | 天津商业大学 | Gel for solidifying tartar sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1849910A (en) * | 2006-05-23 | 2006-10-25 | 华南理工大学 | White-mulberry-leaf health-cave fruit jelly and preparing method |
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2010
- 2010-11-19 CN CN2010105506401A patent/CN101999657B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1849910A (en) * | 2006-05-23 | 2006-10-25 | 华南理工大学 | White-mulberry-leaf health-cave fruit jelly and preparing method |
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| Publication number | Publication date |
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| CN101999657A (en) | 2011-04-06 |
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