CN106136153A - A kind of Herba mesonae chinensis freezes and preparation method thereof - Google Patents
A kind of Herba mesonae chinensis freezes and preparation method thereof Download PDFInfo
- Publication number
- CN106136153A CN106136153A CN201610477774.2A CN201610477774A CN106136153A CN 106136153 A CN106136153 A CN 106136153A CN 201610477774 A CN201610477774 A CN 201610477774A CN 106136153 A CN106136153 A CN 106136153A
- Authority
- CN
- China
- Prior art keywords
- herba mesonae
- mesonae chinensis
- preparation
- freezes
- rubber powder
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 229920000881 Modified starch Polymers 0.000 claims abstract description 13
- 239000004368 Modified starch Substances 0.000 claims abstract description 13
- 239000001913 cellulose Substances 0.000 claims abstract description 13
- 229920002678 cellulose Polymers 0.000 claims abstract description 13
- 235000019426 modified starch Nutrition 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000008213 purified water Substances 0.000 claims abstract description 7
- 235000011837 pasties Nutrition 0.000 claims abstract 2
- 229940088598 enzyme Drugs 0.000 claims description 17
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108010029182 Pectin lyase Proteins 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 239000004376 Sucralose Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- -1 pectase Proteins 0.000 claims description 6
- 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 description 6
- 235000019408 sucralose Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 239000000284 extract Substances 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 description 6
- 239000003513 alkali Substances 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000207923 Lamiaceae Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 240000005223 Malva parviflora Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 241001646828 Platostoma chinense Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003809 water extraction Methods 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
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Herba mesonae chinensis to freeze and preparation method thereof, comprise the steps: 1) preparation of Herba mesonae chinensis rubber powder；2) raw material is prepared；3) by Herba mesonae chinensis rubber powder, ative starch, modified starch, white sugar, cellulose mixing, it is initially charged pure water and stirs into pasty state, add purified water remainder and stir, high temperature sterilize after heated and boiled, is cooled to 40 50 DEG C, adds Mel mix homogeneously, cooling, is Herba mesonae chinensis and freezes.The method using the present invention, enzymolysis time, extraction time be greatly reduced, and extracts water consumption and also reduces, and production cost reduces by more than 30%, and yield improves more than 20%, and the products taste obtained is more preferable.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of Herba mesonae chinensis and freeze and preparation method thereof.
Background technology
Herba mesonae chinensis (MesonachiensisBenth), has another name called Herba mesonae chinensis, firewood grass, Mesona chinensis Benth's (" Zhifang allusion quotation "), celestial being freeze (" guiding principle
Mesh is picked up any lost article from the road "), belong to (MesonaBI.) plant for Labiatae (Labiatae) Herba mesonae chinensis.The whole world there are about 8-10 kind Herba mesonae chinensis genus and plants
Thing, mainly there are Herba mesonae chinensis (M.chiensisBenth) and little Hua Herba mesonae chinensis (M.par-viflora (Benth) Briq.) two in China
Plant (" Chinese Plants will ").Herba mesonae chinensis suitable growth at micro-alkali sour, micro-and the loose sandy soil environment of neutrality, its disease and insect resistance and
Adaptation ability is the strongest, resistance to shade, fertility waterlogging, resistance to, but can not resist cold and arid, in hillside fields, field, woodland or Gou Xi limit thick grass
All can grow, be also suitable for plantation in farmyard, its root system is more flourishing, fits again and plants in desertification soil, therefore has good
Ecological effect, be to administer to desertify and the good selection of Courtyard Economy.
Herba mesonae chinensis is a kind of medicine-food two-purpose east plant resources, records according to " Chinese medicine voluminous dictionary ", and Herba mesonae chinensis nature and flavor are puckery, sweet, cold, tool
Clearing away summer-heat quenches one's thirst, removing heat from blood expelling summer-heat and effect of diuresis；Heatstroke that what the traditional Chinese medical science was conventional cure mainly, quench one's thirst, catch a cold, jaundice, hypertension, kidney
The diseases such as disease, diabetes and pain of joint muscle；The medical analysis in modern times measures to be thought, Herba mesonae chinensis have calmness, cooling, blood sugar lowering,
Anti-hypoxia etc. act on, therefore Herba mesonae chinensis has the highest medical value.Though Herba mesonae chinensis should not directly eat, but be suitable to extract Herba mesonae chinensis polysaccharide,
Each effective constituents such as pigment, is processed or adds to making functional food with health role in food, is a kind of
The edible raw material of great DEVELOPMENT PROSPECT.
Summary of the invention
For developing Herba mesonae chinensis resource further, give full play to its economic benefit, it is an object of the invention to provide a kind of celestial
Grass freezes and preparation method thereof, reduces production cost.
The present invention is achieved by the following technical solution:
The preparation method that a kind of Herba mesonae chinensis freezes, comprises the steps:
1) preparation of Herba mesonae chinensis rubber powder: Herba mesonae chinensis is pulverized, puts in hermetic container, be heated to 120-130 DEG C, be pressurized to 3-
5MPa, is decompressed to suddenly normal pressure after keeping 8-10s, and the pure water adding 5-6 times decocts extremely boiling, cooling, adds Herba mesonae chinensis weight
The cellulase of 0.35-0.45%, pectase, the compound enzyme of pectin lyase, at 50-60 DEG C, enzymolysis under the conditions of pH5.0-5.8
1-1.5 hour, then regulate pH6.0-6.5, to boil 0.5-1 hour, filter, filtrate is Herba mesonae chinensis juice, then by after the concentration of Herba mesonae chinensis juice
Drying in 90 DEG C of baking ovens, grind, gained powder is Herba mesonae chinensis rubber powder；
2) raw material is prepared: according to weight ratio: Herba mesonae chinensis rubber powder 0.5-1%, ative starch 2-5%, modified starch 0.5-1.5%,
White sugar 1-4%, cellulose 1-4%, sucralose 0.005-0.012%, Mel 2.0-4.0%, surplus is pure water；
3) by Herba mesonae chinensis rubber powder, ative starch, modified starch, white sugar, cellulose mixing, it is initially charged pure water and stirs into paste
Shape, adds purified water remainder and stirs, and high temperature sterilize after heated and boiled is cooled to 40-50 DEG C, adds Mel and mixes
Uniformly, cooling, it is Herba mesonae chinensis and freezes.
Step 1 of the present invention) described in compound enzyme be that cellulase, pectase, pectin lyase are according to the weight ratio of 5:3:2
Composition.
Step 2) described in the preferred tapioca starch of ative starch, tapioca flour or long rice flour.
Present invention additionally comprises the Herba mesonae chinensis using method made above to obtain to freeze.
Compared with prior art, present invention have the advantage that
1, prior art, Herba mesonae chinensis glue typically uses high pressure extraction or high pressure base immersion lifting manipulation, the extraction ratio of high pressure extraction
Relatively low, and the extraction ratio of high pressure soda solution grouting improves along with the increase of concentration of lye, but causes bad flavor to product, is also adopted by
Multiplex-enzyme extraction, but the time of multiplex-enzyme extraction is long, and steam usage amount is big, causes production cost high.The present invention by pressurization,
Heat treated Herba mesonae chinensis raw material extracts the most again, and " being decompressed to suddenly normal pressure after keeping 8-10s ", Herba mesonae chinensis raw material is cut at high pressure and height
Shear force, high-moisture environment in, by continuously mixing, quenched, heat up, make after supercharging and blood pressure lowering suddenly, cooling water soluble polysaccharide,
The backbone such as protein, soluble fiber becomes the degree of short-chain structure to be increased, and meanwhile, the time is short, to the color of Herba mesonae chinensis, perfume (or spice),
Taste destroys few.By such pre-treatment, the extraction time of follow-up Herba mesonae chinensis, enzymolysis time can reduce more than half, carry meanwhile
The consumption of the pure water added when taking also reduces more than half so that production cost is greatly lowered.
2, Herba mesonae chinensis glue belongs to acidic polysaccharose, is soluble in alkaline solution, in the experimental study of prior art and actual production
Employing alkali liquor extraction Herba mesonae chinensis adhesive process, such as employing alkali liquor boiling water extraction technique or alkali liquor ultrasonic extracting process mostly, one
As pH when extracting higher at 7.0-8.0 or alkalescence, so obtain Herba mesonae chinensis rubber powder, in mouthfeel, on local flavor, have bad
Taste, it is difficult to meet the mouthfeel requirement that present consumer is the most fastidious.The present invention is by " being decompressed to suddenly after keeping 8-10s
Normal pressure ", after pre-treatment Herba mesonae chinensis raw material, when extracting, can control to extract under the slightly acidic condition of pH6.0-6.5, it is to avoid
Destruction to Herba mesonae chinensis local flavor, the products taste obtained is good, good springiness.
3, the method using the present invention, production cost reduces by more than 30%, and yield can improve more than 20%.
Detailed description of the invention
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1:
The preparation method that a kind of Herba mesonae chinensis freezes, comprises the steps:
1) preparation of Herba mesonae chinensis rubber powder: pulverized by Herba mesonae chinensis, put in hermetic container, be heated to 120 DEG C, be pressurized to 5MPa, protects
Suddenly being decompressed to normal pressure after holding 8-10s, the pure water adding 5 times decocts extremely boiling, cooling, adds the fibre of Herba mesonae chinensis weight 0.35%
Dimension element enzyme, pectase, the compound enzyme of pectin lyase, 50 DEG C, enzymolysis 1 hour under the conditions of pH5.8, then regulate pH6.0, boil
0.5 hour, filtering, filtrate is Herba mesonae chinensis juice, then dries after the concentration of Herba mesonae chinensis juice in 90 DEG C of baking ovens, grinds, and gained powder is i.e.
For Herba mesonae chinensis rubber powder；
2) raw material is prepared: according to weight ratio: Herba mesonae chinensis rubber powder 0.5%, tapioca starch 5%, modified starch 0.5%, white sugar
4%, cellulose 1%, sucralose 0.012%, Mel 2.0%, surplus is pure water；
3) by Herba mesonae chinensis rubber powder, tapioca starch, modified starch, white sugar, cellulose mixing, it is initially charged pure water and stirs into paste
Shape, adds purified water remainder and stirs, and high temperature sterilize after heated and boiled is cooled to 50 DEG C, adds Mel and mixes all
Even, cooling, it is Herba mesonae chinensis and freezes.
Step 1 of the present invention) described in compound enzyme be that cellulase, pectase, pectin lyase are according to the weight ratio of 5:3:2
Composition.
Embodiment 2:
The preparation method that a kind of Herba mesonae chinensis freezes, comprises the steps:
1) preparation of Herba mesonae chinensis rubber powder: pulverized by Herba mesonae chinensis, put in hermetic container, be heated to 130 DEG C, be pressurized to 3MPa, protects
Suddenly being decompressed to normal pressure after holding 8-10s, the pure water adding 6 times decocts extremely boiling, cooling, adds the fibre of Herba mesonae chinensis weight 0.45%
Dimension element enzyme, pectase, the compound enzyme of pectin lyase, 60 DEG C, enzymolysis 1.5 hours under the conditions of pH5.0, then regulate pH6.5, boil
Boiling 1 hour, filter, filtrate is Herba mesonae chinensis juice, then dries after the concentration of Herba mesonae chinensis juice in 90 DEG C of baking ovens, grinds, and gained powder is i.e.
For Herba mesonae chinensis rubber powder；
2) raw material is prepared: according to weight ratio: Herba mesonae chinensis rubber powder 1%, long rice flour 2%, modified starch 1.5%, white sugar 1%,
Cellulose 4%, sucralose 0.005%, Mel 4.0%, surplus is pure water；
3) by Herba mesonae chinensis rubber powder, long rice flour, modified starch, white sugar, cellulose mixing, it is initially charged pure water and stirs into paste
Shape, adds purified water remainder and stirs, and high temperature sterilize after heated and boiled is cooled to 40 DEG C, adds Mel and mixes all
Even, cooling, it is Herba mesonae chinensis and freezes.
Step 1 of the present invention) described in compound enzyme be that cellulase, pectase, pectin lyase are according to the weight ratio of 5:3:2
Composition.
Embodiment 3:
The preparation method that a kind of Herba mesonae chinensis freezes, comprises the steps:
1) preparation of Herba mesonae chinensis rubber powder: pulverized by Herba mesonae chinensis, put in hermetic container, be heated to 125 DEG C, be pressurized to 4MPa, protects
Suddenly being decompressed to normal pressure after holding 8-10s, the pure water adding 5 times decocts extremely boiling, cooling, adds the fibre of Herba mesonae chinensis weight 0.40%
Dimension element enzyme, pectase, the compound enzyme of pectin lyase, 55 DEG C, enzymolysis 1.5 hours under the conditions of pH5.5, then regulate pH6.5, boil
Boiling 1 hour, filter, filtrate is Herba mesonae chinensis juice, then dries after the concentration of Herba mesonae chinensis juice in 90 DEG C of baking ovens, grinds, and gained powder is i.e.
For Herba mesonae chinensis rubber powder；
2) raw material is prepared: according to weight ratio: Herba mesonae chinensis rubber powder 0.8%, tapioca flour 3%, modified starch 1.0%, white sugar
2%, cellulose 2%, sucralose 0.01%, Mel 3.0%, surplus is pure water；
3) by Herba mesonae chinensis rubber powder, tapioca flour, modified starch, white sugar, cellulose mixing, it is initially charged pure water and stirs into paste
Shape, adds purified water remainder and stirs, and high temperature sterilize after heated and boiled is cooled to 45 DEG C, adds Mel and mixes all
Even, cooling, it is Herba mesonae chinensis and freezes.
Step 1 of the present invention) described in compound enzyme be that cellulase, pectase, pectin lyase are according to the weight ratio of 5:3:2
Composition.
Comparative example:
The preparation method that a kind of Herba mesonae chinensis freezes, comprises the steps:
1) preparation of Herba mesonae chinensis rubber powder:
Being pulverized by Herba mesonae chinensis, the pure water adding Herba mesonae chinensis weight 15 times decocts to boiling, cooling, adds Herba mesonae chinensis weight
The cellulase of 0.40%, pectase, the compound enzyme of pectin lyase, 55 DEG C, extract 4 hours under the conditions of pH5.5, regulation
PH8.0, boils 2 hours, filters, and filtrate is Herba mesonae chinensis juice, then dries after the concentration of Herba mesonae chinensis juice in 90 DEG C of baking ovens, grinds, institute
Obtain powder and be Herba mesonae chinensis rubber powder；
2) raw material is prepared: according to weight ratio: Herba mesonae chinensis rubber powder 0.8%, tapioca flour 3%, modified starch 1.0%, white sugar
2%, cellulose 2%, sucralose 0.01%, Mel 3.0%, surplus is pure water；
3) by Herba mesonae chinensis rubber powder, tapioca flour, modified starch, white sugar, cellulose mixing, it is initially charged pure water and stirs into paste
Shape, adds purified water remainder and stirs, and high temperature sterilize after heated and boiled is cooled to 45 DEG C, adds Mel and mixes all
Even, cooling, it is Herba mesonae chinensis and freezes.
Step 1 of the present invention) described in compound enzyme be that cellulase, pectase, pectin lyase are according to the weight ratio of 5:3:2
Composition.
By embodiment 3 and the comparison of comparative example, the enzymolysis time of embodiment 3, extraction time compare comparative example, and the time is big
For reducing, extracting water consumption and also reduce, production cost reduces by 32%, and yield improves 21.8%, and the products taste obtained is more preferable.
Claims (4)
1. the preparation method that a Herba mesonae chinensis freezes, it is characterised in that comprise the steps:
1) preparation of Herba mesonae chinensis rubber powder: Herba mesonae chinensis is pulverized, puts in hermetic container, be heated to 120-130 DEG C, be pressurized to 3-5MPa,
Suddenly being decompressed to normal pressure after keeping 8-10s, the pure water adding 5-6 times decocts extremely boiling, cooling, adds Herba mesonae chinensis weight 0.35-
The cellulase of 0.45%, pectase, the compound enzyme of pectin lyase, at 50-60 DEG C, enzymolysis 1-1.5 under the conditions of pH5.0-5.8
Hour, then regulating pH6.0-6.5, boil 0.5-1 hour, filter, filtrate is Herba mesonae chinensis juice, then in 90 DEG C after Herba mesonae chinensis juice is concentrated
Drying in baking oven, grind, gained powder is Herba mesonae chinensis rubber powder；
2) raw material is prepared: according to weight ratio: Herba mesonae chinensis rubber powder 0.5-1%, ative starch 2-5%, modified starch 0.5-1.5%, white sand
Sugar 1-4%, cellulose 1-4%, sucralose 0.005-0.012%, Mel 2.0-4.0%, surplus is pure water；
3) by Herba mesonae chinensis rubber powder, ative starch, modified starch, white sugar, cellulose mixing, it is initially charged pure water and stirs into pasty state, then
Add purified water remainder to stir, high temperature sterilize after heated and boiled, be cooled to 40-50 DEG C, add Mel mix homogeneously,
Cooling, is Herba mesonae chinensis and freezes.
The preparation method that a kind of Herba mesonae chinensis the most according to claim 1 freezes, it is characterised in that: step 1) described in compound enzyme be
Cellulase, pectase, pectin lyase form according to the weight ratio of 5:3:2.
The preparation method that a kind of Herba mesonae chinensis the most according to claim 1 freezes, it is characterised in that: step 2) described in ative starch be
Tapioca starch, tapioca flour or long rice flour.
4. the Herba mesonae chinensis that the preparation method according to any one of claim 1-3 obtains freezes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610477774.2A CN106136153A (en) | 2016-06-24 | 2016-06-24 | A kind of Herba mesonae chinensis freezes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610477774.2A CN106136153A (en) | 2016-06-24 | 2016-06-24 | A kind of Herba mesonae chinensis freezes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106136153A true CN106136153A (en) | 2016-11-23 |
Family
ID=57349423
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610477774.2A Pending CN106136153A (en) | 2016-06-24 | 2016-06-24 | A kind of Herba mesonae chinensis freezes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106136153A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740998A (en) * | 2018-04-04 | 2018-11-06 | 安徽顺鑫盛源生物食品有限公司 | A kind of celestial grass flavored syrups and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103989038A (en) * | 2014-05-23 | 2014-08-20 | 广西灵山县宇峰保健食品有限公司 | Strip-shaped mesona jelly |
| CN103989039A (en) * | 2014-05-23 | 2014-08-20 | 广西灵山县宇峰保健食品有限公司 | Mesona chinensis benth jelly |
-
2016
- 2016-06-24 CN CN201610477774.2A patent/CN106136153A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103989038A (en) * | 2014-05-23 | 2014-08-20 | 广西灵山县宇峰保健食品有限公司 | Strip-shaped mesona jelly |
| CN103989039A (en) * | 2014-05-23 | 2014-08-20 | 广西灵山县宇峰保健食品有限公司 | Mesona chinensis benth jelly |
Non-Patent Citations (1)
| Title |
|---|
| 冯建东等: "凉粉草提取物的研究进展", 《农产品加工（学刊）》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740998A (en) * | 2018-04-04 | 2018-11-06 | 安徽顺鑫盛源生物食品有限公司 | A kind of celestial grass flavored syrups and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522601A (en) | Red sour soup hotpot condiment | |
| CN105482957A (en) | Rhizoma polygonati extract, rhizoma polygonati wine thereof and rhizoma polygonati wine preparation method | |
| CN103535410A (en) | Body-nourishing healthcare biscuit and preparation method thereof | |
| CN103275846A (en) | Prepraring method of mulberry and honeysuckle fruit wine | |
| CN102199225B (en) | Method for preparing agrocybe cylindracea hydrolysate by using compound enzyme method | |
| CN102911282A (en) | Decolorization and deproteinization process of mesona chinensis benth polysaccharide solution | |
| CN100494390C (en) | Method for preparing low citrinin monascus pigment from rice | |
| CN106867858A (en) | A kind of preparation method of health-care vinegar | |
| CN109400752A (en) | The microwave-assisted enzyme process extracting method of pectin in passion flower-fruit peel | |
| CN105368646A (en) | Method for preparing maple-flavor Baijiu by sugar maple | |
| CN101181027A (en) | Method for extracting tea polyoses from tea seed cake | |
| CN102344872A (en) | Method for preparing sweet potato yellow wine containing anthocyanidin | |
| CN101974096A (en) | Method for efficiently extracting polysaccharides from sporophyll of Undaria pinnatifida Suringar | |
| CN103232916B (en) | Fragrant solomonseal rhizome-containing tea rice wine and preparation method thereof | |
| CN104147071B (en) | A kind of method of effective component extracting in saussurea involucrata | |
| CN106072258A (en) | A kind of strip Herba mesonae chinensis freezes and preparation method thereof | |
| CN106591078A (en) | Preparation method of black rice vinegar | |
| CN109170885A (en) | A method of extracting ginseng effective component | |
| CN106136153A (en) | A kind of Herba mesonae chinensis freezes and preparation method thereof | |
| CN106107748A (en) | Herba mesonae chinensis freezes and preparation method thereof | |
| CN103518943A (en) | Method for extracting proteins from rape seed cakes by utilizing multi-frequency ultrasonic waves | |
| CN106833878A (en) | A kind of method for squeezing joint aqueous enzymatic extraction linseed oil of colding pressing | |
| CN103351940A (en) | Manufacturing technology of camellia sinensis seed oil through biological fermentation method | |
| CN106071557A (en) | Herba mesonae chinensis beverage and preparation method thereof | |
| CN106135573A (en) | A kind of Fructus Tritici aestivi tea powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161123 |