CN103989039A - Mesona chinensis benth jelly - Google Patents
Mesona chinensis benth jelly Download PDFInfo
- Publication number
- CN103989039A CN103989039A CN201410221556.3A CN201410221556A CN103989039A CN 103989039 A CN103989039 A CN 103989039A CN 201410221556 A CN201410221556 A CN 201410221556A CN 103989039 A CN103989039 A CN 103989039A
- Authority
- CN
- China
- Prior art keywords
- celestial
- mesona chinensis
- chinensis benth
- cellulose
- grass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241001646828 Platostoma chinense Species 0.000 title abstract description 12
- 235000015110 jellies Nutrition 0.000 title abstract description 4
- 239000008274 jelly Substances 0.000 title abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 239000001913 cellulose Substances 0.000 claims abstract description 22
- 229920002678 cellulose Polymers 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000008213 purified water Substances 0.000 claims abstract description 8
- 239000004376 Sucralose Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 239000000706 filtrate Substances 0.000 claims abstract description 7
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 7
- 235000019408 sucralose Nutrition 0.000 claims abstract description 7
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 51
- 235000010980 cellulose Nutrition 0.000 claims description 18
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 240000003183 Manihot esculenta Species 0.000 claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 108010029182 Pectin lyase Proteins 0.000 claims description 6
- 229920001100 Polydextrose Polymers 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000011837 pasties Nutrition 0.000 claims description 6
- 239000001259 polydextrose Substances 0.000 claims description 6
- 229940035035 polydextrose Drugs 0.000 claims description 6
- 235000013856 polydextrose Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 229940072033 potash Drugs 0.000 claims description 4
- 235000015320 potassium carbonate Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- -1 pectase Proteins 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 abstract description 9
- 239000000047 product Substances 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000001828 Gelatine Substances 0.000 abstract 3
- 229920000159 gelatin Polymers 0.000 abstract 3
- 235000019322 gelatine Nutrition 0.000 abstract 3
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 108010087558 pectate lyase Proteins 0.000 abstract 1
- 229910000027 potassium carbonate Inorganic materials 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 210000000170 cell membrane Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 description 2
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 2
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 2
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 2
- JFSHUTJDVKUMTJ-QHPUVITPSA-N beta-amyrin Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C JFSHUTJDVKUMTJ-QHPUVITPSA-N 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 229940100243 oleanolic acid Drugs 0.000 description 2
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 2
- 229940096998 ursolic acid Drugs 0.000 description 2
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 241001646834 Mesona Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a mesona chinensis benth jelly, which is prepared from the following raw materials by weight percent: 0.5-1% of mesona chinensis benth gelatine powder, 2-5% of native starch, 0.5-1.5% of modified starch, 1-4% of white granulated sugar, 1-4% of cellulose, 0.005-0.012% of sucralose, 2.0-4.0% of honey, and the balance of purified water. The preparation method of the mesona chinensis benth gelatine powder comprises the following steps: crushing the mesona chinensis benth, adding purified water which is 15-20 times of the weight of the mesona chinensis benth to decoct to boil; cooling and then adding a compound enzyme of cellulose, pectinase and pectate lyase, which is 0.35-0.45% of the weight of the mesona chinensis benth; extracting for 2-4 hours under the conditions that the temperature is 50-60 DEG C and the pH is 5.0-5.8; adding sodium carbonate or potassium carbonate to adjust the pH to 7.0-8.0, boiling for 2 hours and filtering to obtain filtrate, namely mesona chinensis benth juice; and baking and grinding in an oven at 90 DEG C after concentrating the mesona chinensis benth juice, so as to obtain the powder, namely the mesona chinensis benth gelatine powder. The mesona chinensis benth jelly with low sugar and high fiber disclosed by the invention is smooth in mouthfeel, fresh and sweet in taste, abundant in honey fragrance, high in content of effective components, low in sugar content, and high in cellulose content, and the product is more abundant in healthcare function, and applicable to eating by all people.
Description
Technical field
The invention belongs to food processing technology field, relate generally to the high fine celestial grass of a kind of low sugar making taking celestial grass as raw material and freeze.
Background technology
Celestial grass (Mesona Blume), has another name called Mesona chinensis Benth, cool grass meal, is that the celestial grass of Labiatae belongs to annual herb plant, is the plant resources of the traditional medicine-food two-purpose of China.Celestial grass is rich in polysaccharide, pigment, ursolic acid, oleanolic acid, amyrin, flavones, pectin, phenols and other trace element and vitamin.In mentioned component, flavones has the effect that suppresses cancer cell growth, reduces blood pressure; Polysaccharide has the effect that strengthens and improve body immunity; Ursolic acid and oleanolic acid have cooling, calmness, hypoglycemic effect.Amyrin has effect of calmness, refreshing and detoxicating Li Shui; Trace element has the free radical of inhibition formation, anti-ageing, anticancer; Vitamin can regulate and strengthen human physiological functions.Modern study shows that celestial grass can treat heatstroke, antipyretic Li Shui, quench one's thirst, treat hypertension, ephrosis, diabetes, pain of joint muscle, gonorrhoea.
Celestial herb rubber is the comparatively complicated water-soluble polysaccharide with gel-type of a kind of composition containing in celestial grass, is extensively present in celestial careless leaf, root, stem.Celestial herb rubber has good gel-type, and has the heat endurance that exceedes normal food glue, and it is for making jelly, and elasticity and toughness are all fine, and mouthfeel is soft, unique flavor.
At present, celestial herb rubber generally adopts high pressure lixiviate or high pressure base immersion formulation, and the recovery rate of high pressure extraction is lower, and the recovery rate of high pressure soda solution grouting improves along with the increase of concentration of lye, but causes bad flavor to product.
Summary of the invention
It is that the high fine celestial grass of low sugar that raw material is made freezes by celestial grass that the technical problem to be solved in the present invention is to provide a kind of, and this products taste is soft, unique flavor, without bad flavor, and in product, content of cellulose is higher, and sugared content is lower, hyperglycaemia, obese people are applicable equally, richer health-care efficacy.
The present invention is achieved through the following technical solutions, and a kind of celestial grass freezes, and is made up of the raw material of following weight proportion:
Celestial herb rubber powder 0.5-1%, ative starch 2-5%, converted starch 0.5-1.5%, white granulated sugar 1-4%, cellulose 1-4%, Sucralose 0.005-0.012%, honey 2.0-4.0%, surplus is pure water;
The preparation method of described celestial herb rubber powder is as follows: by broken celestial grass meal, add celestial careless weight 15-20 pure water doubly to decoct to boiling, cooling, add again cellulase, the pectase of celestial careless weight 0.35-0.45%, the complex enzyme of pectin lyase, under 50-60 DEG C, pH5.0-5.8 condition, extract 2-4 hour, add again sodium carbonate or potash to regulate pH7.0-8.0, boil 2 hours, filter, filtrate is celestial grass juice factor, after more celestial grass juice factor being concentrated, dry, grind in 90 DEG C of baking ovens, gained powder is celestial herb rubber powder.
Described cellulose also can replace with polydextrose.
The preferred tapioca starch of described ative starch, tapioca flour or long-grained nonglutinous rice powder.
Described complex enzyme is that cellulase, pectase, pectin lyase are according to the weight ratio composition of 5:3:2.
The preparation method that above-mentioned celestial grass freezes is as follows:
Celestial herb rubber powder, ative starch, converted starch, white granulated sugar, cellulose and polydextrose are mixed, first add pure water to stir into pasty state, then add purified water remainder to stir, rear high-temperature sterilization is boiled in heating, is cooled to 40-50 DEG C, then adds honey and mix, cooling, be celestial grass and freeze.
Compared to existing technology, the invention has the advantages that:
1, the cell membrane of celestial grass is to be made up of cellulose, the active ingredient of celestial grass is often wrapped in cell membrane, cellulose is by β-D-cellulose and 1,4-beta cellulose glycosidic bond connects, and can destroy this key with cellulase degradation, makes celestial careless cell membrane destruction, but celestial grass contains a large amount of colloid compositions, combine closely with cellulose, use separately cellulase, effect is bad.In the present invention, adopt the complex enzyme of cellulase, pectase, pectin lyase composition, can play the effect of mutually promoting to colloid and cellulosic decomposition, compare independent use cellulase, pectase or pectin lyase, more be conducive to the extraction of active ingredient,, under alkali condition, extract meanwhile, improve the recovery rate of active ingredient, recovery rate improves 20-40%, better effects if, and local flavor is better.
2, the celestial being grass that the present invention makes freezes that mouthfeel is smooth, taste is fresh and sweet, there is abundant honey fragrance, contain the careless active ingredient of a large amount of celestial beings, be rich in health-care efficacy, be rich in multivitamin, amino acid and trace element, particularly sugared content is lower, content of cellulose is higher, being that the high fine celestial grass of a kind of low sugar freezes, is natural green food, is applicable to extensive crowd edible.
Detailed description of the invention
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiment.
Embodiment 1
Celestial grass freezes, and it is to be made up of the raw material of following weight proportion:
Celestial herb rubber powder 1kg, tapioca flour 4kg, converted starch 1kg, white granulated sugar 3kg, cellulose 1kg, Sucralose 0.005kg, honey 4kg, pure water 86kg.
Preparation method: by broken celestial grass meal, add the pure water of 15 times of celestial careless weight to decoct to boiling, cooling, then add the complex enzyme of celestial careless weight 0.35%, under 50 DEG C, pH5.0 condition, extract 2 hours, add again sodium carbonate to regulate pH8.0, boil 2 hours, filter, filtrate is celestial grass juice factor, again celestial grass juice factor is concentrated, in 90 DEG C of baking ovens, dries, ground, gained powder is celestial herb rubber powder; Celestial herb rubber powder, starch, cellulose and white granulated sugar are mixed, first add pure water to stir into pasty state, then add purified water remainder to stir, rear high-temperature sterilization is boiled in heating, is cooled to 40 DEG C, then adds honey and mix, cooling, be the high fine celestial grass of low sugar and freeze.
Embodiment 2
Celestial grass freezes, and it is to be made up of the raw material of following weight proportion:
Celestial herb rubber powder 0.5kg, tapioca flour 2kg, converted starch 1kg, white granulated sugar 3kg, cellulose 2kg, Sucralose 0.01kg, honey 4kg, pure water 87.5kg.
Preparation method: by broken celestial grass meal, add the pure water of 15 times of celestial careless weight to decoct to boiling, cooling, then add the complex enzyme of celestial careless weight 0.35%, under 55 DEG C, pH5.8 condition, extract 2 hours, add again sodium carbonate to regulate pH7.0, boil 2 hours, filter, filtrate is celestial grass juice factor, again celestial grass juice factor is concentrated, in 90 DEG C of baking ovens, dries, ground, gained powder is celestial herb rubber powder; Celestial herb rubber powder, starch, cellulose and white granulated sugar are mixed, first add pure water to stir into pasty state, then add purified water remainder to stir, rear high-temperature sterilization is boiled in heating, is cooled to 50 DEG C, then adds honey and mix, cooling, be the high fine celestial grass of low sugar and freeze.
Embodiment 3
Celestial grass freezes, and it is to be made up of the raw material of following weight proportion:
Celestial herb rubber powder 1kg, long-grained nonglutinous rice powder 5kg, converted starch 0.5kg, white granulated sugar 1kg, polydextrose 3kg, Sucralose 0.012kg, honey 3kg, pure water 86.5kg.
Preparation method: by broken celestial grass meal, add the pure water of 20 times of celestial careless weight to decoct to boiling, cooling, then add the complex enzyme of celestial careless weight 0.45%, under 60 DEG C, pH5.5 condition, extract 4 hours, add again potash to regulate pH7.5, boil 2 hours, filter, filtrate is celestial grass juice factor, again celestial grass juice factor is concentrated, in 90 DEG C of baking ovens, dries, ground, gained powder is celestial herb rubber powder; Celestial herb rubber powder, starch, cellulose and white granulated sugar are mixed, first add pure water to stir into pasty state, then add purified water remainder to stir, rear high-temperature sterilization is boiled in heating, is cooled to 45 DEG C, then adds honey and mix, cooling, be the high fine celestial grass of low sugar and freeze.
Embodiment 4
Celestial grass freezes, and it is to be made up of the raw material of following weight proportion:
Celestial herb rubber powder 1kg, tapioca starch 4kg, converted starch 1.5kg, white granulated sugar 4kg, polydextrose 4kg, Sucralose 0.005kg, honey 2kg, pure water 83.5kg.
Preparation method: by broken celestial grass meal, add the pure water of 18 times of celestial careless weight to decoct to boiling, cooling, then add the complex enzyme of celestial careless weight 0.40%, under 55 DEG C, pH5.0 condition, extract 3 hours, add again potash to regulate pH8.0, boil 2 hours, filter, filtrate is celestial grass juice factor, again celestial grass juice factor is concentrated, in 90 DEG C of baking ovens, dries, ground, gained powder is celestial herb rubber powder; Celestial herb rubber powder, starch, cellulose and white granulated sugar are mixed, first add pure water to stir into pasty state, then add purified water remainder to stir, rear high-temperature sterilization is boiled in heating, is cooled to 40 DEG C, then adds honey and mix, cooling, be the high fine celestial grass of low sugar and freeze.
Claims (4)
1. a celestial grass freezes, and it is characterized in that: it is to be made up of the raw material of following weight proportion:
Celestial herb rubber powder 0.5-1%, ative starch 2-5%, converted starch 0.5-1.5%, white granulated sugar 1-4%, cellulose 1-4%, Sucralose 0.005-0.012%, honey 2.0-4.0%, surplus is pure water;
The preparation method of described celestial herb rubber powder is as follows: by broken celestial grass meal, add celestial careless weight 15-20 pure water doubly to decoct to boiling, cooling, add again cellulase, the pectase of celestial careless weight 0.35-0.45%, the complex enzyme of pectin lyase, under 50-60 DEG C, pH5.0-5.8 condition, extract 2-4 hour, add again sodium carbonate or potash to regulate pH7.0-8.0, boil 2 hours, filter, filtrate is celestial grass juice factor, after more celestial grass juice factor being concentrated, dry, grind in 90 DEG C of baking ovens, gained powder is celestial herb rubber powder;
Described complex enzyme is that cellulase, pectase, pectin lyase are according to the weight ratio composition of 5:3:2.
2. celestial grass according to claim 1 freezes, and it is characterized in that: described ative starch is tapioca starch, tapioca flour or long-grained nonglutinous rice powder.
3. celestial grass according to claim 1 freezes, and it is characterized in that: described cellulose polydextrose replaces.
4. freeze according to the arbitrary described celestial being grass of claim 1-3, it is characterized in that: the preparation method that above-mentioned celestial grass freezes is as follows: celestial herb rubber powder, ative starch, converted starch, white granulated sugar, cellulose and polydextrose are mixed, first add pure water to stir into pasty state, add again purified water remainder to stir, rear high-temperature sterilization is boiled in heating, is cooled to 40-50 DEG C, then adds honey and mix, cooling, be celestial grass and freeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410221556.3A CN103989039B (en) | 2014-05-23 | 2014-05-23 | Celestial grass freezes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410221556.3A CN103989039B (en) | 2014-05-23 | 2014-05-23 | Celestial grass freezes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103989039A true CN103989039A (en) | 2014-08-20 |
| CN103989039B CN103989039B (en) | 2015-09-30 |
Family
ID=51303579
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410221556.3A Active CN103989039B (en) | 2014-05-23 | 2014-05-23 | Celestial grass freezes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103989039B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072258A (en) * | 2016-06-24 | 2016-11-09 | 广西灵山县宇峰保健食品有限公司 | A kind of strip Herba mesonae chinensis freezes and preparation method thereof |
| CN106107748A (en) * | 2016-06-24 | 2016-11-16 | 广西灵山县宇峰保健食品有限公司 | Herba mesonae chinensis freezes and preparation method thereof |
| CN106136153A (en) * | 2016-06-24 | 2016-11-23 | 广西灵山县宇峰保健食品有限公司 | A kind of Herba mesonae chinensis freezes and preparation method thereof |
| CN107183209A (en) * | 2017-06-23 | 2017-09-22 | 广西灵山县宇峰保健食品有限公司 | A kind of celestial grass bean curd and preparation method thereof |
| CN115590190A (en) * | 2022-09-28 | 2023-01-13 | 贺琦（Cn） | Mesona chinensis jelly ball and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756240A (en) * | 2010-01-19 | 2010-06-30 | 上海应用技术学院 | Fast Mesona powder and preparation method and application thereof |
| CN102919833A (en) * | 2012-11-02 | 2013-02-13 | 龙岩嘉麒生物科技有限公司 | Energy-saving efficient glass jelly preparation method capable of retaining natural flavor |
| CN103211135A (en) * | 2013-04-28 | 2013-07-24 | 广西灵山县宇峰保健食品有限公司 | Herb jelly |
| CN103598495A (en) * | 2013-11-14 | 2014-02-26 | 江门市生和堂食品有限公司 | Mesona chinensis polysaccharide extraction method capable of lowering sodium ion content in Mesona chinensis juice |
-
2014
- 2014-05-23 CN CN201410221556.3A patent/CN103989039B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756240A (en) * | 2010-01-19 | 2010-06-30 | 上海应用技术学院 | Fast Mesona powder and preparation method and application thereof |
| CN102919833A (en) * | 2012-11-02 | 2013-02-13 | 龙岩嘉麒生物科技有限公司 | Energy-saving efficient glass jelly preparation method capable of retaining natural flavor |
| CN103211135A (en) * | 2013-04-28 | 2013-07-24 | 广西灵山县宇峰保健食品有限公司 | Herb jelly |
| CN103598495A (en) * | 2013-11-14 | 2014-02-26 | 江门市生和堂食品有限公司 | Mesona chinensis polysaccharide extraction method capable of lowering sodium ion content in Mesona chinensis juice |
Non-Patent Citations (3)
| Title |
|---|
| 刘富来等: "高温高压碱液提取仙草多糖研究", 《广东农业科学》 * |
| 尹怀霞等: "纤维素酶提取仙草多糖的研究", 《食品科技》 * |
| 秦星等: "酶制剂在果汁生产中的应用研究进展", 《中国农业科技导报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072258A (en) * | 2016-06-24 | 2016-11-09 | 广西灵山县宇峰保健食品有限公司 | A kind of strip Herba mesonae chinensis freezes and preparation method thereof |
| CN106107748A (en) * | 2016-06-24 | 2016-11-16 | 广西灵山县宇峰保健食品有限公司 | Herba mesonae chinensis freezes and preparation method thereof |
| CN106136153A (en) * | 2016-06-24 | 2016-11-23 | 广西灵山县宇峰保健食品有限公司 | A kind of Herba mesonae chinensis freezes and preparation method thereof |
| CN107183209A (en) * | 2017-06-23 | 2017-09-22 | 广西灵山县宇峰保健食品有限公司 | A kind of celestial grass bean curd and preparation method thereof |
| CN115590190A (en) * | 2022-09-28 | 2023-01-13 | 贺琦（Cn） | Mesona chinensis jelly ball and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103989039B (en) | 2015-09-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103989038B (en) | The celestial grass of strip freezes | |
| CN103989039B (en) | Celestial grass freezes | |
| CN103211135A (en) | Herb jelly | |
| CN103989231B (en) | Celestial careless drink | |
| CN104171774B (en) | A kind of enzymolysis local flavor gold Fructus Citri grandis cream and preparation method thereof | |
| CN102239978B (en) | Konjak matrimony vine jelly and its preparation method | |
| CN103876228A (en) | Blood pressure-reducing corn stigma drink | |
| CN103583647A (en) | Biscuit with fermented bean curd and fishskin and biscuit preparation method | |
| CN103421671B (en) | Method for producing privet vinegar | |
| CN103333785B (en) | Preparation method of ottelia alismoides vinegar | |
| CN102715389A (en) | Health-care honeysuckle functional jelly and method for preparing same | |
| CN106857934A (en) | A kind of white gourd tea capsule powder and preparation method | |
| CN103815476A (en) | Processing and manufacturing method of pumpkin beverage | |
| CN112823654A (en) | Wolfberry composite beverage and preparation method thereof | |
| CN102229875A (en) | Panax notoginseng wine and preparation method thereof | |
| CN103230072A (en) | Mesona blume syrup | |
| CN107047852A (en) | Preparation method of multifunctional burdock health-care tea pulp | |
| CN102524868A (en) | Concentrated pulp containing red jujube, autumn pear and loquat | |
| CN103393185B (en) | Application of cynura bicolor water solution in sugarcane juice | |
| CN103211077A (en) | Ice cream containing herb jelly and preparation method of ice cream | |
| CN104982825A (en) | Rice steamed sponge cake easy to digest and preparation method thereof | |
| CN105231341A (en) | Bamboo shoot powder and preparation method thereof | |
| CN103229836A (en) | Grass jelly milk tea | |
| CN104783129A (en) | Apple flavored soy and preparation method thereof | |
| CN105410567A (en) | Jujube peanut Mesona Blume beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |