CN106418330A - Capsella bursa-pastoris vegetable jelly paste and processing technique thereof - Google Patents
Capsella bursa-pastoris vegetable jelly paste and processing technique thereof Download PDFInfo
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- CN106418330A CN106418330A CN201610869145.4A CN201610869145A CN106418330A CN 106418330 A CN106418330 A CN 106418330A CN 201610869145 A CN201610869145 A CN 201610869145A CN 106418330 A CN106418330 A CN 106418330A
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- 235000011305 Capsella bursa pastoris Nutrition 0.000 title claims abstract description 78
- 235000015110 jellies Nutrition 0.000 title claims abstract description 23
- 239000008274 jelly Substances 0.000 title claims abstract description 23
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title abstract 3
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- 235000019991 rice wine Nutrition 0.000 claims abstract description 22
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 84
- 239000006071 cream Substances 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 14
- 239000006210 lotion Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 238000000746 purification Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 2
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- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
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- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
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- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
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- 230000000968 intestinal effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
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- 206010034754 petechiae Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003856 quaternary ammonium compounds Chemical class 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
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- 239000002023 wood Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical group CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
Abstract
The invention discloses a Capsella bursa-pastoris vegetable jelly paste and a processing technique thereof. The Capsella bursa-pastoris vegetable jelly paste is composed of the following raw materials in parts by weight: 20-30 parts of Capsella bursa-pastoris, 5-8 parts of licorice root, 2-5 parts of honeysuckle flower, 1-3 parts of yerbadetajo, 0.5-1 part of honey, 2-5 parts of rice wine and 65-75 parts of pure water. The technique comprises the following steps: S1. juicing; S2. purifying juicing residues; S3. carrying out hybrid vibration; S4. heating; S5. pouring the paste into a mold, and cooling to -5 to 2 DEG C to obtain the jelly paste; and S6. subpackaging. By using the Capsella bursa-pastoris as the raw material and adding multiple auxiliary material components, the Capsella bursa-pastoris vegetable jelly paste has high medicinal value, implements development and utilization on Capsella bursa-pastoris, and obtains a flavored snack with favorable mouthfeel. The preservation period of the product at normal temperature is up to 20 days.
Description
Technical field
The present invention relates to a kind of shepherd's purse vegetable jelly cream and processing technology thereof, belong to making food technical field.
Background technology
Shepherd's purse（Formal name used at school：Capsella bursa-pastoris (Linn.) Medic.）Cruciferae shepherd's purse belong to annual or
Biennial herb plant, high up to 50 centimetres, stem is upright, and basal leaf is grown thickly in rosette-stape, and petiole long 5-40 millimeter, stem leaf is narrow
Lanceolar or lanceolar, raceme top is raw and armpit is raw, sepal Long Circle, petal white, the flowering fruit bearing stage 4-6 month, Chinese each provinces and regions
All having distribution, Temperate Region in China, the whole world is widely distributed.
Shepherd's purse nature and flavor are sweet flat, have and spleen, Li Shui, hemostasis, effect of improving eyesight, and the medical value of shepherd's purse is very high, main table
Now（1）, be used for treating dysentery, oedema, gonorrhoea, chyluria, spit blood, have blood in stool, metrorrhagia, menorrhalgia, hot eyes swell pain etc..Contained
Dithiol thioketones, there is antitumaous effect；（2）, shepherd's purse contain substantial amounts of crude fibre, edible after can strengthen intestinal peristalsis, promote
Excretion, thus Ginkgo Biloba, contribute to preventing and treating hypertension, coronary heart disease, obesity, diabetes, intestinal cancer and hemorrhoid etc.；（3）、
Bursic acid contained by shepherd's purse, is effective hemostatic compositions, can shorten bleeding and clotting time;Possibly together with fragrance wood former times, it is possible to decrease
The permeability of capillary, plays the effect for the treatment of capillary hemorrhage；（4）, shepherd's purse is containing abundant vitamin C and carrot
Element, contributes to strengthening body's immunity.Can also reduce blood pressure, stomach strengthening and digestion promoting, treatment gastrospasm, gastric ulcer, dysentery, enteritis etc.
Sick.Because carrotene is provitamin A, so being treatment scheroma, the good food of yctalopia.（5）, step on skin contained by shepherd's purse
Glucoside can antiphlogistic antibacterial, ascorbic content in having reinforcement, moreover it is possible to antiviral, prevent frostbite, sick to diabetic cataract
People is also effective in cure.（6）, leaf mustard contain acetylcholine, sitosterol and quaternary ammonium compound, be possible not only to reduce the courage in blood and in liver
Sterol and the content of triglycerides, and the effect also reducing blood pressure.But in the market to the exploitation of leaf mustard relatively
Few..
Content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, provide a kind of shepherd's purse vegetable jelly cream local delicacies and
Processing technology, can overcome the deficiencies in the prior art, it is achieved the exploitation to shepherd's purse, improves the mouth of leaf mustard deep processed product
Sense.
It is an object of the invention to be achieved through the following technical solutions：A kind of shepherd's purse vegetable jelly cream, it is by following weight
The raw material composition of part：Shepherd's purse 20-30 part, Radix Glycyrrhizae 5-8 part, honeysuckle 2-5 part, eclipta 1-3 part, honey 0.5-1 part, rice
Wine 8-15 part, starch 5-10 part, wherein, the alcohol content of rice wine is 10-15%.
The processing technology of a kind of shepherd's purse vegetable jelly cream, it comprises the steps of：
S1, squeeze the juice：It after the shepherd's purse of above-mentioned weight portion, Radix Glycyrrhizae, honeysuckle, eclipta are cleaned, is cut into the broken of diameter 1-3cm respectively
Section, is then respectively put in high pressure juice extractor and squeezes the juice, obtain shepherd's purse juice, succus liquiritiae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify：Plant slag after the press adds the pure water of its weight 3-5 times, and is heated to 85-100 DEG C,
Then extract is filtered or centrifugal removal insoluble matter, set aside for use under normal temperature, obtains purifying juice by leaching 45 ~ 80min；
S3, mixing vibration：The shepherd's purse juice, succus liquiritiae, honeysuckle juice, yerbadetajo juice and the purification juice that obtain above-mentioned steps are uniform
Mixing, obtains shepherd's purse mixed liquor；
S4, heating：Shepherd's purse mixed liquor is heated to 85-100 DEG C, is subsequently adding the starch of above-mentioned weight portion, stir 15-30min
Until formation pastel, then add honey and the rice wine of above-mentioned weight portion；
S5, pastel is poured in mould cool down, chilling temperature-5-2 DEG C, obtain freezing lotion；
S6, packing：To freeze lotion conveying goes automatic filling machine canned, canned good after be re-fed into the pressurization sterilization of high-temperature steam tank after,
Can pack.
High-temperature steam tank pressurization sterilization in described canned sterilisation step S6 refers to through 300-600MPa, 30-45min pressurization
Sterilization.
The invention has the beneficial effects as follows：With shepherd's purse as raw material, adding multiple auxiliary materials composition, medical value is high, it is achieved that
Exploitation to shepherd's purse, have obtained a kind of local delicacies good in taste, and under normal temperature, shelf life of products reaches 20 days.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is described in further detail, but protection scope of the present invention is not limited to
In the following stated.
Embodiment 1
A kind of shepherd's purse vegetable jelly cream, it is made up of the raw material of following weight portion：20 parts of shepherd's purse, 7 parts of Radix Glycyrrhizae, honeysuckle 3 parts, ink
2 parts of lotus of drought, honey 0.5 part, rice wine 8-15 part, starch 5-10 part, wherein, the alcohol content of rice wine is 12%.
The processing technology of a kind of shepherd's purse vegetable jelly cream, it comprises the steps of：
S1, squeeze the juice：It after the shepherd's purse of above-mentioned weight portion, Radix Glycyrrhizae, honeysuckle, eclipta are cleaned, is cut into broken section of diameter 2cm respectively,
Then it is respectively put in high pressure juice extractor and squeezes the juice, obtain shepherd's purse juice, succus liquiritiae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify：Plant slag after the press adds the pure water of its weight 3 times, and is heated to 85 DEG C, leaching
Then extract is filtered or centrifugal removal insoluble matter, set aside for use under normal temperature, obtains purifying juice by 55min；
S3, mixing vibration：The shepherd's purse juice, succus liquiritiae, honeysuckle juice, yerbadetajo juice and the purification juice that obtain above-mentioned steps are uniform
Mixing, obtains shepherd's purse mixed liquor；
S4, heating：Shepherd's purse mixed liquor being heated to 85 DEG C, being subsequently adding the starch of above-mentioned weight portion, stirring 20min is until forming
Pastel, then adds honey and the rice wine of above-mentioned weight portion；
S5, pastel is poured in mould cool down, chilling temperature 0 DEG C, obtain freezing lotion；
S6, packing：To freeze lotion conveying goes automatic filling machine canned, canned good after be re-fed into the pressurization sterilization of high-temperature steam tank after,
Can pack.
Embodiment 2
A kind of shepherd's purse vegetable jelly cream, it is made up of the raw material of following weight portion：25 parts of shepherd's purse, 5 parts of Radix Glycyrrhizae, honeysuckle 2 parts, ink
2 parts of lotus of drought, honey 1 part, rice wine 8-15 part, starch 5-10 part, wherein, the alcohol content of rice wine is 14%.
The processing technology of a kind of shepherd's purse vegetable jelly cream, it comprises the steps of：
S1, squeeze the juice：It after the shepherd's purse of above-mentioned weight portion, Radix Glycyrrhizae, honeysuckle, eclipta are cleaned, is cut into broken section of diameter 1cm respectively,
Then it is respectively put in high pressure juice extractor and squeezes the juice, obtain shepherd's purse juice, succus liquiritiae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify：Plant slag after the press adds the pure water of its weight 4 times, and is heated to 90 DEG C, leaching
Then extract is filtered or centrifugal removal insoluble matter, set aside for use under normal temperature, obtains purifying juice by 70min；
S3, mixing vibration：The shepherd's purse juice, succus liquiritiae, honeysuckle juice, yerbadetajo juice and the purification juice that obtain above-mentioned steps are uniform
Mixing, obtains shepherd's purse mixed liquor；
S4, heating：Shepherd's purse mixed liquor being heated to 90 DEG C, being subsequently adding the starch of above-mentioned weight portion, stirring 15min is until forming
Pastel, then adds honey and the rice wine of above-mentioned weight portion；
S5, pastel is poured in mould cool down, chilling temperature-3 DEG C, obtain freezing lotion；
S6, packing：To freeze lotion conveying goes automatic filling machine canned, canned good after be re-fed into the pressurization sterilization of high-temperature steam tank after,
Can pack.
Embodiment 3
A kind of shepherd's purse vegetable jelly cream, it is made up of the raw material of following weight portion：30 parts of shepherd's purse, 6 parts of Radix Glycyrrhizae, honeysuckle 5 parts, ink
3 parts of lotus of drought, honey 0.6 part, rice wine 8-15 part, starch 5-10 part, wherein, the alcohol content of rice wine is 12%.
The processing technology of a kind of shepherd's purse vegetable jelly cream, it comprises the steps of：
S1, squeeze the juice：It after the shepherd's purse of above-mentioned weight portion, Radix Glycyrrhizae, honeysuckle, eclipta are cleaned, is cut into broken section of diameter 3cm respectively,
Then it is respectively put in high pressure juice extractor and squeezes the juice, obtain shepherd's purse juice, succus liquiritiae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify：Plant slag after the press adds the pure water of its weight 5 times, and is heated to 100 DEG C, leaching
Then extract is filtered or centrifugal removal insoluble matter, set aside for use under normal temperature, obtains purifying juice by 60min；
S3, mixing vibration：The shepherd's purse juice, succus liquiritiae, honeysuckle juice, yerbadetajo juice and the purification juice that obtain above-mentioned steps are uniform
Mixing, obtains shepherd's purse mixed liquor；
S4, heating：Shepherd's purse mixed liquor being heated to 100 DEG C, being subsequently adding the starch of above-mentioned weight portion, stirring 30min is until shape
Become pastel, then add honey and the rice wine of above-mentioned weight portion；
S5, pastel is poured in mould cool down, chilling temperature 0 DEG C, obtain freezing lotion；
S6, packing：To freeze lotion conveying goes automatic filling machine canned, canned good after be re-fed into the pressurization sterilization of high-temperature steam tank after,
Can pack.
Embodiment 4
A kind of shepherd's purse vegetable jelly cream, it is made up of the raw material of following weight portion：22 parts of shepherd's purse, 7 parts of Radix Glycyrrhizae, honeysuckle 4 parts, ink
1 part of lotus of drought, honey 0.8 part, rice wine 8-15 part, starch 5-10 part, wherein, the alcohol content of rice wine is 10%.
The processing technology of a kind of shepherd's purse vegetable jelly cream, it comprises the steps of：
S1, squeeze the juice：It after the shepherd's purse of above-mentioned weight portion, Radix Glycyrrhizae, honeysuckle, eclipta are cleaned, is cut into broken section of diameter 2cm respectively,
Then it is respectively put in high pressure juice extractor and squeezes the juice, obtain shepherd's purse juice, succus liquiritiae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify：Plant slag after the press adds the pure water of its weight 4 times, and is heated to 95 DEG C, leaching
Then extract is filtered or centrifugal removal insoluble matter, set aside for use under normal temperature, obtains purifying juice by 80min；
S3, mixing vibration：The shepherd's purse juice, succus liquiritiae, honeysuckle juice, yerbadetajo juice and the purification juice that obtain above-mentioned steps are uniform
Mixing, obtains shepherd's purse mixed liquor；
S4, heating：Shepherd's purse mixed liquor being heated to 95 DEG C, being subsequently adding the starch of above-mentioned weight portion, stirring 25min is until forming
Pastel, then adds honey and the rice wine of above-mentioned weight portion；
S5, pastel is poured in mould cool down, chilling temperature 2 DEG C, obtain freezing lotion；
S6, packing：To freeze lotion conveying goes automatic filling machine canned, canned good after be re-fed into the pressurization sterilization of high-temperature steam tank after,
Can pack.
Embodiment 5
A kind of shepherd's purse vegetable jelly cream, it is made up of the raw material of following weight portion：28 parts of shepherd's purse, 8 parts of Radix Glycyrrhizae, honeysuckle 4 parts, ink
2 parts of lotus of drought, honey 0.9 part, rice wine 8-15 part, starch 5-10 part, wherein, the alcohol content of rice wine is 15%.
The processing technology of a kind of shepherd's purse vegetable jelly cream, it comprises the steps of：
S1, squeeze the juice：It after the shepherd's purse of above-mentioned weight portion, Radix Glycyrrhizae, honeysuckle, eclipta are cleaned, is cut into broken section of diameter 1cm respectively,
Then it is respectively put in high pressure juice extractor and squeezes the juice, obtain shepherd's purse juice, succus liquiritiae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify：Plant slag after the press adds the pure water of its weight 3 times, and is heated to 85 DEG C, leaching
Then extract is filtered or centrifugal removal insoluble matter, set aside for use under normal temperature, obtains purifying juice by 45min；
S3, mixing vibration：The shepherd's purse juice, succus liquiritiae, honeysuckle juice, yerbadetajo juice and the purification juice that obtain above-mentioned steps are uniform
Mixing, obtains shepherd's purse mixed liquor；
S4, heating：Shepherd's purse mixed liquor being heated to 85 DEG C, being subsequently adding the starch of above-mentioned weight portion, stirring 20min is until forming
Pastel, then adds honey and the rice wine of above-mentioned weight portion；
S5, pastel is poured in mould cool down, chilling temperature-5 DEG C, obtain freezing lotion；
S6, packing：To freeze lotion conveying goes automatic filling machine canned, canned good after be re-fed into the pressurization sterilization of high-temperature steam tank after,
Can pack.
The above is only the preferred embodiment of the present invention, it should be understood that the present invention is not limited to described herein
Form, is not to be taken as the eliminating to other embodiments, and can be used for other combinations various, modification and environment, and can be at this
It in the described contemplated scope of literary composition, is modified by the technology or knowledge of above-mentioned teaching or association area.And those skilled in the art are entered
The change of row and change, then all should be at the protection domains of claims of the present invention without departing from the spirit and scope of the present invention
In.
Claims (3)
1. a shepherd's purse vegetable jelly cream, it is characterised in that it is made up of the raw material of following weight portion：Shepherd's purse 20-30 part, Radix Glycyrrhizae
5-8 part, honeysuckle 2-5 part, eclipta 1-3 part, honey 0.5-1 part, rice wine 8-15 part, starch 5-10 part, wherein, rice wine
Alcohol content is 10-15%.
2. the processing technology of shepherd's purse vegetable jelly cream as claimed in claim 1, it is characterised in that it comprises the steps of：
S1, squeeze the juice：It after the shepherd's purse of above-mentioned weight portion, Radix Glycyrrhizae, honeysuckle, eclipta are cleaned, is cut into the broken of diameter 1-3cm respectively
Section, is then respectively put in high pressure juice extractor and squeezes the juice, obtain shepherd's purse juice, succus liquiritiae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify：Plant slag after the press adds the pure water of its weight 3-5 times, and is heated to 85-100 DEG C,
Then extract is filtered or centrifugal removal insoluble matter, set aside for use under normal temperature, obtains purifying juice by leaching 45 ~ 80min；
S3, mixing vibration：The shepherd's purse juice, succus liquiritiae, honeysuckle juice, yerbadetajo juice and the purification juice that obtain above-mentioned steps are uniform
Mixing, obtains shepherd's purse mixed liquor；
S4, heating：Shepherd's purse mixed liquor is heated to 85-100 DEG C, is subsequently adding the starch of above-mentioned weight portion, stir 15-30min
Until formation pastel, then add honey and the rice wine of above-mentioned weight portion；
S5, pastel is poured in mould cool down, chilling temperature-5-2 DEG C, obtain freezing lotion；
S6, packing：To freeze lotion conveying goes automatic filling machine canned, canned good after be re-fed into the pressurization sterilization of high-temperature steam tank after,
Can pack.
3. the processing technology of shepherd's purse vegetable jelly cream as claimed in claim 2, it is characterised in that：Described canned sterilisation step S6
The pressurization sterilization of middle high-temperature steam tank refers to through 300-600MPa, 30-45min pressurization sterilization.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962226A (en) * | 2016-03-25 | 2016-09-28 | 马鞍山菌菌食品科技有限公司 | Bamboo-flavored capsella bursa-pastoris jelly and preparation method thereof |
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2016
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105962226A (en) * | 2016-03-25 | 2016-09-28 | 马鞍山菌菌食品科技有限公司 | Bamboo-flavored capsella bursa-pastoris jelly and preparation method thereof |
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