CN105614863A - Processing process of premna microphylla leaf emerald bean jellies - Google Patents
Processing process of premna microphylla leaf emerald bean jellies Download PDFInfo
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- CN105614863A CN105614863A CN201610056733.6A CN201610056733A CN105614863A CN 105614863 A CN105614863 A CN 105614863A CN 201610056733 A CN201610056733 A CN 201610056733A CN 105614863 A CN105614863 A CN 105614863A
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- premnae microphyllae
- herba premnae
- blade
- leaves
- bean jelly
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- 238000000034 method Methods 0.000 title claims abstract description 44
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 32
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 32
- 235000015110 jellies Nutrition 0.000 title claims abstract description 32
- 241000531314 Premna microphylla Species 0.000 title abstract description 7
- 241000579895 Chlorostilbon Species 0.000 title abstract 6
- 229910052876 emerald Inorganic materials 0.000 title abstract 6
- 239000010976 emerald Substances 0.000 title abstract 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 26
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 13
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 241000726128 Aeshna Species 0.000 claims description 27
- 239000008274 jelly Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 229930002875 chlorophyll Natural products 0.000 abstract description 6
- 235000019804 chlorophyll Nutrition 0.000 abstract description 6
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 239000001814 pectin Substances 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000009987 spinning Methods 0.000 abstract 1
- 229910001220 stainless steel Inorganic materials 0.000 abstract 1
- 239000010935 stainless steel Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000013527 bean curd Nutrition 0.000 description 5
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229960003136 leucine Drugs 0.000 description 1
- 229960003646 lysine Drugs 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 229960005190 phenylalanine Drugs 0.000 description 1
Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing process of premna microphylla leaf emerald bean jellies. The processing process comprises the following steps: (1) picking premna microphylla fresh leaves and removing impurities; (2) washing and soaking; (3) spinning and drying; (4) carrying out fixation and grinding; (5) adding a calcium carbonate solution into paste and adjusting pH value to be 5.0-6.8; (6) emulsifying; (7) filling emulsified paste into a stainless steel container and cooling and molding; packaging; and (8) sterilizing a packaged finished product by adopting ultraviolet light and putting the finished product into a cabinet freezer and storing. The production process of the emerald bean jellies, disclosed by the invention, is simple; the stability of the content of chlorophyll in premna microphylla leaves can be guaranteed, and the prepared emerald bean jellies have a smooth and tasty mouth feel and an emerald color, contain rich pectin, proteins, cellulose, the chlorophyll and vitamin C, and have an extremely high nutritional value; and the premna microphylla leaf emerald bean jellies have the effects of clearing internal heat, cooling, moistening lung, and eliminating toxin and maintaining beauty, and can be used for remarkably improving constipation.
Description
Technical field
The present invention relates to food processing field, be specially the processing technique of a kind of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly.
Background technology
Aeschna melanictera bean jelly is commonly called as smelly leaf bean jelly, kwan-yin bean curd, bavin bean curd, bean curd, bean curd of banjiuye, traditional way is that the blade of wild Herba Premnae Microphyllae (having another name called Herba Premnae Ligustroidis) is squeezed into juice, by the translucent glue of the one " bean curd " that traditional handicraft processes, because its color is like Aeschna melanictera, have another name called Aeschna melanictera bean jelly.
Aeschna melanictera bean jelly is contained within substantial amounts of pectin, protein and cellulose, chlorophyll and vitamin C. In thick protein, amino acid content account for 10.5%, the wherein threonine in 17 seed amino acids, isoleucine, leucine, phenylalanine, lysine etc., account for the 34.91% of total amino acids, gross dry weight 3.68.
Aeschna melanictera bean jelly also has the effects such as heat clearing away, pathogenic fire reducing, lung moistening, eliminating toxin and beautifying the skin, and constipation is significantly improved.
But the processing technique of Aeschna melanictera bean jelly is comparatively laborious in prior art, consuming time long so that Aeschna melanictera bean jelly can not produce by bulk industrial, and the mouthfeel of the Aeschna melanictera bean jelly prepared is fine and smooth not, the step of very complicated also easily makes nutritional labeling inactivate, and nutritive value reduces.
Summary of the invention
The technical problem to be solved in the present invention is to overcome the processing technique of Aeschna melanictera bean jelly in prior art comparatively laborious, consuming time long, and the mouthfeel of the Aeschna melanictera bean jelly prepared is fine and smooth not, the defect being of low nutritive value, it is provided that the processing technique of a kind of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly
In order to solve above-mentioned technical problem, the invention provides following technical scheme:
The processing technique of a kind of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly, comprises the following steps:
1) after Herba Premnae Microphyllae leaf picking, leaf stalk, rotted leaf and impurity will be removed;
2) to step 1) process after Herba Premnae Microphyllae blade be carried out, soak;
3) by step 2) process after Herba Premnae Microphyllae blade drier dry;
4) by step 3) process after Herba Premnae Microphyllae blade join in the water of 85 DEG C��100 DEG C, carry out completing and defibrination;
5), adding calcium carbonate soln in serosity, adjusting pH value is 5.0��6.8;
6), by step 5) serosity put into mulser and carry out emulsifying;
7), by the serosity after emulsifying load cooling molding in rustless steel container, pack;
8), adopt ultraviolet that the finished product after packaging is sterilized, put into reach in freezer cold preservation.
Further, step 2) in cleaning, soak include following steps:
2-1), by step 1) process after Herba Premnae Microphyllae blade put into clear water reserviors carry out first time slightly wash;
2-2), the Herba Premnae Microphyllae blade after slightly washing is put into fine purifiation pond, carry out fine purifiation;
2-3), by the Herba Premnae Microphyllae blade after fine purifiation put into fermentation vat, soak 15 minutes to 30 minutes.
Premna microphylla is carried out through three process, particularly three process, soaks 15 minutes to 30 minutes, it is possible to allowing Herba Premnae Microphyllae blade absorb moisture, to make it fresh and alive, emerald green, chlorophyll content is more stable, not easily runs off.
Further, described step 4) in the mass ratio of Herba Premnae Microphyllae blade and water be 1:10��15.
Further, colloid mill is used to carry out defibrination, it is preferred that defibrination is to 250��400 orders.
Further, described step 5) in the mass concentration of calcium carbonate soln be 0.8%��1.2%, addition is the 1��5% of serosity quality. This parameter calcium carbonate soln is one of key technology of this technique, it is ensured that Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly mouthfeel smooth.
The Aeschna melanictera bean jelly processing technology of the present invention is simple, can ensure that stablizing of the chlorophyll content in premna microphylla, the Aeschna melanictera bean jelly mouthfeel prepared is smooth, color is emerald green, rich in pectin, protein, cellulose, chlorophyll and vitamin C, high nutritive value, there is effect of heat clearing away, pathogenic fire reducing, lung moistening, eliminating toxin and beautifying the skin, constipation is significantly improved.
Detailed description of the invention
Hereinafter the preferred embodiments of the present invention are illustrated, it will be appreciated that preferred embodiment described herein is merely to illustrate and explains the present invention, is not intended to limit the present invention.
Embodiment 1
The processing technique of a kind of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly, comprises the following steps:
1) after Herba Premnae Microphyllae leaf picking, leaf stalk, rotted leaf and impurity will be removed;
2) to step 1) process after Herba Premnae Microphyllae blade be carried out, soak:
2-1), by step 1) process after Herba Premnae Microphyllae blade put into clear water reserviors carry out first time slightly wash;
2-2), the Herba Premnae Microphyllae blade after slightly washing is put into fine purifiation pond, carry out fine purifiation;
2-3), by the Herba Premnae Microphyllae blade after fine purifiation put into fermentation vat, soak 15 minutes;
3) by step 2) process after Herba Premnae Microphyllae blade drier dry;
4) by step 3) process after Herba Premnae Microphyllae blade join in the water of 85 DEG C, the mass ratio of Herba Premnae Microphyllae blade and water is 1:10, carries out completing and defibrination, and defibrination is to 250 orders;
5), adding calcium carbonate soln in serosity, the mass concentration of calcium carbonate soln is 1.2%, and addition is the 5% of serosity quality, and adjusting pH value is 6.8;
6), by step 5) serosity put into mulser and carry out emulsifying;
7), by the serosity after emulsifying load cooling molding in rustless steel container, pack;
8), adopt ultraviolet that the finished product after packaging is sterilized, put into reach in freezer cold preservation.
Embodiment 2
The processing technique of a kind of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly, comprises the following steps:
1) after Herba Premnae Microphyllae leaf picking, leaf stalk, rotted leaf and impurity will be removed;
2) to step 1) process after Herba Premnae Microphyllae blade be carried out, soak:
2-1), by step 1) process after Herba Premnae Microphyllae blade put into clear water reserviors carry out first time slightly wash;
2-2), the Herba Premnae Microphyllae blade after slightly washing is put into fine purifiation pond, carry out fine purifiation;
2-3), by the Herba Premnae Microphyllae blade after fine purifiation put into fermentation vat, soak 30 minutes;
3) by step 2) process after Herba Premnae Microphyllae blade drier dry;
4) by step 3) process after Herba Premnae Microphyllae blade join in the water of 100 DEG C, the mass ratio of Herba Premnae Microphyllae blade and water is 1:15, completes, uses colloid mill to carry out defibrination, and defibrination is to 300 orders;
5), adding calcium carbonate soln in serosity, the mass concentration of calcium carbonate soln is 0.8%, and addition is the 1% of serosity quality, and adjusting pH value is 5.0;
6), by step 5) serosity put into mulser and carry out emulsifying;
7), by the serosity after emulsifying load cooling molding in rustless steel container, pack;
8), adopt ultraviolet that the finished product after packaging is sterilized, put into reach in freezer cold preservation.
Embodiment 3
The processing technique of a kind of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly, comprises the following steps:
1) after Herba Premnae Microphyllae leaf picking, leaf stalk, rotted leaf and impurity will be removed;
2) to step 1) process after Herba Premnae Microphyllae blade be carried out, soak:
2-1), by step 1) process after Herba Premnae Microphyllae blade put into clear water reserviors carry out first time slightly wash;
2-2), the Herba Premnae Microphyllae blade after slightly washing is put into fine purifiation pond, carry out fine purifiation;
2-3), by the Herba Premnae Microphyllae blade after fine purifiation put into fermentation vat, soak 20 minutes;
3) by step 2) process after Herba Premnae Microphyllae blade drier dry;
4) by step 3) process after Herba Premnae Microphyllae blade join in the water of 95 DEG C, the mass ratio of Herba Premnae Microphyllae blade and water is 1:12, completes, uses colloid mill to carry out defibrination, and defibrination is to 400 orders;
5), adding calcium carbonate soln in serosity, the mass concentration of calcium carbonate soln is 1.0%, and addition is the 3% of serosity quality, and adjusting pH value is 6;
6), by step 5) serosity put into mulser and carry out emulsifying;
7), by the serosity after emulsifying load cooling molding in rustless steel container, pack;
8), adopt ultraviolet that the finished product after packaging is sterilized, put into reach in freezer cold preservation.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention, although the present invention being described in detail with reference to previous embodiment, for a person skilled in the art, technical scheme described in foregoing embodiments still can be modified by it, or wherein portion of techniques feature carries out equivalent replacement. All within the spirit and principles in the present invention, any amendment of making, equivalent replacement, improvement etc., should be included within protection scope of the present invention.
Claims (7)
1. the processing technique of a Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly, it is characterised in that comprise the following steps:
1) after Herba Premnae Microphyllae leaf picking, leaf stalk, rotted leaf and impurity will be removed;
2) to step 1) process after Herba Premnae Microphyllae blade be carried out, soak;
3) by step 2) process after Herba Premnae Microphyllae blade drier dry;
4) by step 3) process after Herba Premnae Microphyllae blade join in the water of 85 DEG C��100 DEG C, carry out completing and defibrination;
5), adding calcium carbonate soln in serosity, adjusting pH value is 5.0��6.8;
6), by step 5) serosity put into mulser and carry out emulsifying;
7), by the serosity after emulsifying load cooling molding in rustless steel container, pack;
8), adopt ultraviolet that the finished product after packaging is sterilized, put into reach in freezer cold preservation.
2. the processing technique of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly as claimed in claim 1, it is characterised in that step 2) in cleaning, soak and include following steps:
2-1), by step 1) process after Herba Premnae Microphyllae blade put into clear water reserviors carry out first time slightly wash;
2-2), the Herba Premnae Microphyllae blade after slightly washing is put into fine purifiation pond, carry out fine purifiation;
2-3), by the Herba Premnae Microphyllae blade after fine purifiation put into fermentation vat, soak 15 minutes to 30 minutes.
3. the processing technique of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly as claimed in claim 1, it is characterised in that described step 4) in the mass ratio of Herba Premnae Microphyllae blade and water be 1:10��15.
4. the processing technique of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly as claimed in claim 1, it is characterised in that described step 4) in use colloid mill to carry out defibrination.
5. the processing technique of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly as claimed in claim 4, it is characterised in that described step 4) in defibrination to 250��400 orders.
6. the processing technique of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly as claimed in claim 1, it is characterised in that described step 5) in the mass concentration of calcium carbonate soln be 0.8%��1.2%.
7. the processing technique of Herba Premnae Microphyllae leaves Aeschna melanictera bean jelly as claimed in claim 6, it is characterised in that described step 5) in calcium carbonate soln addition is serosity quality 1��5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610056733.6A CN105614863A (en) | 2016-01-27 | 2016-01-27 | Processing process of premna microphylla leaf emerald bean jellies |
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| CN201610056733.6A CN105614863A (en) | 2016-01-27 | 2016-01-27 | Processing process of premna microphylla leaf emerald bean jellies |
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| CN105614863A true CN105614863A (en) | 2016-06-01 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995721A (en) * | 2016-05-27 | 2016-10-12 | 合肥本盛生物科技有限公司 | Premna microphylla turcz green juice powder and preparation method thereof |
| CN108185420A (en) * | 2018-01-29 | 2018-06-22 | 安徽农业大学 | A kind of production method of passion fruit leaf tofu |
| CN108477567A (en) * | 2018-05-11 | 2018-09-04 | 巫山县天煜奇叶农业开发有限公司 | A kind of Japanese Premna dried leaf makes the processing technology of emerald bean jelly |
| CN108740903A (en) * | 2018-05-11 | 2018-11-06 | 巫山县天煜奇叶农业开发有限公司 | A kind of technique that Japanese Premna dry powder makes jelly |
| CN108813493A (en) * | 2018-05-11 | 2018-11-16 | 巫山县天煜奇叶农业开发有限公司 | A kind of manufacture craft of Japanese Premna dry powder production emerald bean jelly |
| CN109221439A (en) * | 2018-11-14 | 2019-01-18 | 贵州大学 | A method of angle's bean curd is made with body odour bavin cured leaf |
| CN112841614A (en) * | 2021-02-02 | 2021-05-28 | 杨洪生 | Method for preparing emerald bean jelly from dry powder of vitex negundo leaves |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455301A (en) * | 2009-01-07 | 2009-06-17 | 徐云 | Processing method of bean curd mixed with Premna microphylla Turcz.leaves |
-
2016
- 2016-01-27 CN CN201610056733.6A patent/CN105614863A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455301A (en) * | 2009-01-07 | 2009-06-17 | 徐云 | Processing method of bean curd mixed with Premna microphylla Turcz.leaves |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995721A (en) * | 2016-05-27 | 2016-10-12 | 合肥本盛生物科技有限公司 | Premna microphylla turcz green juice powder and preparation method thereof |
| CN108185420A (en) * | 2018-01-29 | 2018-06-22 | 安徽农业大学 | A kind of production method of passion fruit leaf tofu |
| CN108477567A (en) * | 2018-05-11 | 2018-09-04 | 巫山县天煜奇叶农业开发有限公司 | A kind of Japanese Premna dried leaf makes the processing technology of emerald bean jelly |
| CN108740903A (en) * | 2018-05-11 | 2018-11-06 | 巫山县天煜奇叶农业开发有限公司 | A kind of technique that Japanese Premna dry powder makes jelly |
| CN108813493A (en) * | 2018-05-11 | 2018-11-16 | 巫山县天煜奇叶农业开发有限公司 | A kind of manufacture craft of Japanese Premna dry powder production emerald bean jelly |
| CN109221439A (en) * | 2018-11-14 | 2019-01-18 | 贵州大学 | A method of angle's bean curd is made with body odour bavin cured leaf |
| CN112841614A (en) * | 2021-02-02 | 2021-05-28 | 杨洪生 | Method for preparing emerald bean jelly from dry powder of vitex negundo leaves |
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Application publication date: 20160601 |