CN108477567A - A kind of Japanese Premna dried leaf makes the processing technology of emerald bean jelly - Google Patents
A kind of Japanese Premna dried leaf makes the processing technology of emerald bean jelly Download PDFInfo
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- CN108477567A CN108477567A CN201810448552.7A CN201810448552A CN108477567A CN 108477567 A CN108477567 A CN 108477567A CN 201810448552 A CN201810448552 A CN 201810448552A CN 108477567 A CN108477567 A CN 108477567A
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- japanese premna
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- emerald
- dried
- bean jelly
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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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 the processing technologys that a kind of Japanese Premna dried leaf makes emerald bean jelly, include the following steps：Japanese Premna fresh leaf is subjected to impurity elimination；Japanese Premna fresh leaf after impurity elimination is cleaned and impregnated, the Japanese Premna fresh leaf after immersion is dried by dryer, is dried by low temperature；Carry out flash baking；Japanese Premna dried leaf finished product is made；Blade after immersion is leached, by soaking water down in powder, is then stirred evenly；It is filtered the powder stirred evenly to obtain magma；It places shady place and carries out cooling finished product.One aspect of the present invention, simple production process, mouthfeel is good and operating procedure easy to get started；On the other hand, by the way that cured leaf is made in fresh leaf, ensure Japanese Premna leaf problem out of stock；In another aspect, the stabilization of the content in Japanese Premna cured leaf, emerald bean jelly mouthfeel obtained is smooth.
Description
Technical field
The present invention relates to a kind of processing technologys, specifically, more particularly to a kind of Japanese Premna dried leaf makes emerald bean jelly
Processing technology.
Background technology
The upright shrub of the perennial fallen leaves of Premna Verenaceae or magaphanerophytes also known as Japanese Premna Herb.Alias：Japanese Premna, soil
Changshan, smelly wife, smelly Changshan, bean jelly leaf, ceylon houndstongue leaf or root-bark, jelly in June, Japanese premna, kwan-yin bavin, lice fiber crops bavin, smelly tea, little Qing Shu, glutinous rice
It pastes, pinch load paste, Mo-tse is harvested, bean curd wood.
Japanese Premna is mostly 1-3 meters high, and individual plants can grow to 10 meters or more.Cylindric, the sepia of branch, sprout, branch handle
And inflorescence branch is close that by brown slightly scroll pile, rear principal deformation is hairless, has striped, hole skin is closeer to be linked to be line.Leaf papery, having for rubbing are different
Taste, interaction is 4-11 centimetres long to life, oval, ovum shape lanceolar or ellipse, 1.5-9.5 centimetres wide.The anxious point or tapering of apex,
Base portion wedge shape is downward, and the edge first half has irregular sawtooth, lower part full edge, or full edge is in wavy sometimes.3-8 pairs of lateral vein, in
It slightly swells on two sides.Cyme forms basidixed turriform panicle.Calyx cup-shaped, corolla funnel-form are white or faint yellow.Drupe
Obovate is to subsphaeroidal, about 4-5 millimeters of diameter, atropurpureus when ripe, bright, bony nodule matter.The month in growth period 3-11.The month at florescence 5-6, fruiting period
The 7-10 months.
Emerald bean jelly is commonly called as smelly leaf bean jelly, kwan-yin bean curd, bavin bean curd, bean curd, terrible bean curd, bean curd of banjiuye, tradition
Way be to squeeze the blade of wild Japanese Premna at juice, a kind of translucent glue being process by traditional handicraft
" bean curd ", because its color is like emerald also known as emerald bean jelly.
Contain a large amount of pectin, bata-carotene, protein and cellulose, chlorophyll and vitamin C in emerald bean jelly.Thick
In protein, amino acid content account for 10.5%, wherein threonine, isoleucine, leucine, phenylpropyl alcohol ammonia in 17 kinds of amino acid
Acid, lysine etc., account for total amino acid 34.91%, gross dry weight 3.68.
The emerald bean jelly mouthfeel made by existing processing technology is general, the process is more complicated, and operative employee is difficult to
Hand；In addition, the emerald bean jelly in tradition only can just taste this delicious food in the Japanese Premna fresh leaf duration, every
The May of October to the next year in year causes this cuisines to have the sale out of stock close to 7 months without fresh leaf.
Therefore those skilled in the art be dedicated to develop one kind can effective simplification of flowsheet while improve smash it is cool
The mouthfeel of powder.
Invention content
In view of the drawbacks described above of the prior art, technical problem to be solved by the invention is to provide one kind being capable of effectively letter
The mouthfeel for smashing bean jelly is improved while changing technological process.
To achieve the above object, the present invention provides the processing technology that a kind of Japanese Premna dried leaf makes emerald bean jelly, packets
Include following steps：
S1：Japanese Premna fresh leaf is subjected to impurity elimination；
S2：Japanese Premna fresh leaf after impurity elimination is cleaned and impregnated, soaking time is 19-21 minutes；
S3：The Japanese Premna fresh leaf after immersion is dried by dryer, until residual moisture 1.5-2.5%；
S4：It is dried by low temperature, drying temperature is 40-65 °, and drying time is 3-5 hours；Wait for residual moisture extremely
It is carried out in next step when 40-70%；
S5：Flash baking is carried out, drying temperature is 85-98 °, and drying time is 1-3 hours；Be made Japanese Premna dried leaf at
Product；
S6：30-55 kg of water is heated to 55-90 ° down to container；
S7：By 0.5-1 kilograms of Japanese Premna dried leaf down to impregnating 10-35 minutes in water；
S8：Blade after immersion is leached, the leaf of bleeding is crushed to the powder of 3mm square by pulverizer；
S9：By the soaking water in S7 down in powder, then stir evenly；
S10：It is filtered the powder stirred evenly to obtain magma；
S11：Thick gravy addition is modulated into the calcium carbonate of magma 0.1-2% in 1 to 50 ratio with cold boiled water to mix thoroughly and carry out
Gel；
S12：It places shady place and carries out cooling finished product.
Preferably, in S1, test after impurity elimination, confirms the Japanese Premna leaf without variation.
Preferably, in S2, wash number is that three times, cleaning every time is cleaned in different service sinks, service sink
It is separated with fermentation vat, soaking time is 20 minutes.
Preferably, in S3, until residual moisture 2%.
Preferably, in S4, low temperature drying temperature is 50 °, and drying time is 4 hours；When residual moisture is to 55% into
Row is in next step.
Preferably, in S5, drying temperature is 90 °, and drying time is 2 hours.
Preferably, in S6,40 kg of water are heated to 75 ° down to container.
Preferably, in S7, by 0.8 kilogram of Japanese Premna dried leaf down to impregnating 20 minutes in water.
Preferably, in S10, it is filtered by gauze, in the S11, is pressed with cold boiled water with the calcium carbonate of magma 1%
1 to 50 ratio is modulated into thick gravy addition and mixes carry out gel thoroughly.
Preferably, after wherein S12, refrigerator can be adjusted to 0-4 DEG C, then place and preserved in refrigerator.
The beneficial effects of the invention are as follows：One aspect of the present invention, simple production process, mouthfeel is good and operating procedure it is easy on
Hand；On the other hand, by the way that cured leaf is made in fresh leaf, ensure Japanese Premna leaf problem out of stock；In another aspect, in Japanese Premna cured leaf
Content stabilization, emerald bean jelly mouthfeel obtained is smooth, and color is emerald green, rich in pectin, protein, cellulose, chlorophyll and
Vitamin C, nutritive value is high, has effects that heat-clearing, fall fire, moistening lung, toxin-expelling and face nourishing, is significantly improved to constipation.
Specific implementation mode
With reference to embodiment, the invention will be further described：
Embodiment 1
A kind of Japanese Premna dried leaf makes the processing technology of emerald bean jelly, includes the following steps：
S1：Japanese Premna fresh leaf is subjected to impurity elimination；It tests after impurity elimination, confirms the Japanese Premna leaf without variation.
S2：Japanese Premna fresh leaf after impurity elimination is cleaned and impregnated, soaking time is 19-21 minutes；In the present embodiment,
Wash number is that three times, cleaning every time is cleaned in different service sinks, and service sink is separated with fermentation vat, and soaking time is
20 minutes.
S3：The Japanese Premna fresh leaf after immersion is dried by dryer, until residual moisture 1.5-2.5%；
In the present embodiment, until residual moisture 2%.
S4：It is dried by low temperature, drying temperature is 40-65 °, and drying time is 3-5 hours；Wait for residual moisture extremely
It is carried out in next step when 40-70%；In the present embodiment, low temperature drying temperature is 50 °, and drying time is 4 hours；Wait for residual moisture extremely
It is carried out in next step when 55%.
S5：Flash baking is carried out, drying temperature is 85-98 °, and drying time is 1-3 hours；Be made Japanese Premna dried leaf at
Product；In the present embodiment, drying temperature is 90 °, and drying time is 2 hours.
S6：30-55 kg of water is heated to 55-90 ° down to container；In the present embodiment, 40 kg of water are added down to container
Heat is to 75 °.
S7：By 0.5-1 kilograms of Japanese Premna dried leaf down to impregnating 10-35 minutes in water；In the present embodiment, by 0.8 kilogram
Japanese Premna dried leaf is down to impregnating 20 minutes in water.
S8：Blade after immersion is leached, the leaf of bleeding is crushed to the powder of 3mm square by pulverizer；
S9：By the soaking water in S7 down in powder, then stir evenly；
S10：It is filtered the powder stirred evenly to obtain magma；In the present embodiment, it is filtered by gauze,
S11：Thick gravy addition is modulated into the calcium carbonate of magma 0.1-2% in 1 to 50 ratio with cold boiled water to mix thoroughly and carry out
Gel；In the present embodiment, thick gravy addition is modulated into 1 to 50 ratio with cold boiled water with the calcium carbonate of magma 1% and mixes thoroughly and carry out
Gel.
S12：It places shady place and carries out cooling finished product.After obtaining finished product, refrigerator can be adjusted to 0-4 DEG C, then place ice
It is preserved in case.
Embodiment 2
A kind of Japanese Premna dried leaf makes the processing technology of emerald bean jelly, includes the following steps：
S1：Japanese Premna fresh leaf is subjected to impurity elimination；It tests after impurity elimination, confirms the Japanese Premna leaf without variation.
S2：Japanese Premna fresh leaf after impurity elimination is cleaned and impregnated, soaking time is 19-21 minutes；In the present embodiment,
Wash number is that three times, cleaning every time is cleaned in different service sinks, and service sink is separated with fermentation vat, and soaking time is
19 minutes.
S3：The Japanese Premna fresh leaf after immersion is dried by dryer, until residual moisture 1.5-2.5%；
In the present embodiment, until residual moisture 1.5%.
S4：It is dried by low temperature, drying temperature is 40-65 °, and drying time is 3-5 hours；Wait for residual moisture extremely
It is carried out in next step when 40-70%；In the present embodiment, low temperature drying temperature is 40 °, and drying time is 3 hours；Wait for residual moisture extremely
It is carried out in next step when 40%.
S5：Flash baking is carried out, drying temperature is 85-98 °, and drying time is 1-3 hours；Be made Japanese Premna dried leaf at
Product；In the present embodiment, drying temperature is 85 °, and drying time is 1 hour.
S6：30-55 kg of water is heated to 55-90 ° down to container；In the present embodiment, 30 kg of water are added down to container
Heat is to 55 °.
S7：By 0.5-1 kilograms of Japanese Premna dried leaf down to impregnating 10-35 minutes in water；In the present embodiment, by 0.5 kilogram
Japanese Premna dried leaf is down to impregnating 10 minutes in water.
S8：Blade after immersion is leached, the leaf of bleeding is crushed to the powder of 3mm square by pulverizer；
S9：By the soaking water in S7 down in powder, then stir evenly；
S10：It is filtered the powder stirred evenly to obtain magma；In the present embodiment, it is filtered by gauze,
S11：Thick gravy addition is modulated into the calcium carbonate of magma 0.1-2% in 1 to 50 ratio with cold boiled water to mix thoroughly and carry out
Gel；In the present embodiment, thick gravy addition is modulated into 1 to 50 ratio with cold boiled water with the calcium carbonate of magma 1% and mixes thoroughly and carry out
Gel.
S12：It places shady place and carries out cooling finished product.After obtaining finished product, refrigerator can be adjusted to 0-4 DEG C, then place ice
It is preserved in case.
Embodiment 3
A kind of Japanese Premna dried leaf makes the processing technology of emerald bean jelly, includes the following steps：
S1：Japanese Premna fresh leaf is subjected to impurity elimination；It tests after impurity elimination, confirms the Japanese Premna leaf without variation.
S2：Japanese Premna fresh leaf after impurity elimination is cleaned and impregnated, soaking time is 19-21 minutes；In the present embodiment,
Wash number is that three times, cleaning every time is cleaned in different service sinks, and service sink is separated with fermentation vat, and soaking time is
21 minutes.
S3：The Japanese Premna fresh leaf after immersion is dried by dryer, until residual moisture 1.5-2.5%；
In the present embodiment, until residual moisture 2.5%.
S4：It is dried by low temperature, drying temperature is 40-65 °, and drying time is 3-5 hours；Wait for residual moisture extremely
It is carried out in next step when 40-70%；In the present embodiment, low temperature drying temperature is 65 °, and drying time is 5 hours；Wait for residual moisture extremely
It is carried out in next step when 70%.
S5：Flash baking is carried out, drying temperature is 85-98 °, and drying time is 1-3 hours；Be made Japanese Premna dried leaf at
Product；In the present embodiment, drying temperature is 98 °, and drying time is 3 hours.
S6：30-55 kg of water is heated to 55-90 ° down to container；In the present embodiment, 55 kg of water are added down to container
Heat is to 90 °.
S7：By 0.5-1 kilograms of Japanese Premna dried leaf down to impregnating 10-35 minutes in water；In the present embodiment, by 1 kilogram of beans
Rotten bavin dried leaf is down to impregnating 35 minutes in water.
S8：Blade after immersion is leached, the leaf of bleeding is crushed to the powder of 3mm square by pulverizer；
S9：By the soaking water in S7 down in powder, then stir evenly；
S10：It is filtered the powder stirred evenly to obtain magma；In the present embodiment, it is filtered by gauze,
S11：Thick gravy addition is modulated into the calcium carbonate of magma 0.1-2% in 1 to 50 ratio with cold boiled water to mix thoroughly and carry out
Gel；In the present embodiment, thick gravy addition is modulated into 1 to 50 ratio with cold boiled water with the calcium carbonate of magma 1% and mixes thoroughly and carry out
Gel.
S12：It places shady place and carries out cooling finished product.After obtaining finished product, refrigerator can be adjusted to 0-4 DEG C, then place ice
It is preserved in case.
In the present invention, embodiment 1 is most preferred embodiment.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that those skilled in the art without
It needs creative work according to the present invention can conceive and makes many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be in the protection domain being defined in the patent claims.
Claims (10)
1. a kind of Japanese Premna dried leaf makes the processing technology of emerald bean jelly, it is characterized in that：Include the following steps：
S1：Japanese Premna fresh leaf is subjected to impurity elimination；
S2：Japanese Premna fresh leaf after impurity elimination is cleaned and impregnated, soaking time is 19-21 minutes；
S3：The Japanese Premna fresh leaf after immersion is dried by dryer, until residual moisture 1.5-2.5%；
S4：It is dried by low temperature, drying temperature is 40-65 °, and drying time is 3-5 hours；Wait for residual moisture to 40-
It is carried out in next step when 70%；
S5：Flash baking is carried out, drying temperature is 85-98 °, and drying time is 1-3 hours；Japanese Premna dried leaf finished product is made；
S6：30-55 kg of water is heated to 55-90 ° down to container；
S7：By 0.5-1 kilograms of Japanese Premna dried leaf down to impregnating 10-35 minutes in water；
S8：Blade after immersion is leached, the leaf of bleeding is crushed to the powder of 3mm square by pulverizer；
S9：By the soaking water in S7 down in powder, then stir evenly；
S10：It is filtered the powder stirred evenly to obtain magma；
S11：It is modulated into thick gravy addition in 1 to 50 ratio with cold boiled water with the calcium carbonate of magma 0.1-2% and is mixed thoroughly and coagulated
Glue；
S12：It places shady place and carries out cooling finished product.
2. Japanese Premna dried leaf as described in claim 1 makes the processing technology of emerald bean jelly, it is characterized in that：In the S1,
It tests after impurity elimination, confirms the Japanese Premna leaf without variation.
3. Japanese Premna dried leaf as described in claim 1 makes the processing technology of emerald bean jelly, it is characterized in that：In the S2,
Wash number is that three times, cleaning every time is cleaned in different service sinks, and service sink is separated with fermentation vat, and soaking time is
20 minutes.
4. Japanese Premna dried leaf as described in claim 1 makes the processing technology of emerald bean jelly, it is characterized in that：In the S3,
Until residual moisture 2%.
5. Japanese Premna dried leaf as described in claim 1 makes the processing technology of emerald bean jelly, it is characterized in that：In the S4,
Low temperature drying temperature is 50 °, and drying time is 4 hours；It is carried out in next step when residual moisture is to 55%.
6. Japanese Premna dried leaf as described in claim 1 makes the processing technology of emerald bean jelly, it is characterized in that：In the S5,
Drying temperature is 90 °, and drying time is 2 hours.
7. Japanese Premna dried leaf as described in claim 1 makes the processing technology of emerald bean jelly, it is characterized in that：In the S6,
40 kg of water are heated to 75 ° down to container.
8. Japanese Premna dried leaf as described in claim 1 makes the processing technology of emerald bean jelly, it is characterized in that：In the S7,
By 0.8 kilogram of Japanese Premna dried leaf down to impregnating 20 minutes in water.
9. Japanese Premna dried leaf as described in claim 1 makes the processing technology of emerald bean jelly, it is characterized in that：In the S10,
It is filtered by gauze, in the S11, is modulated into thick gravy in 1 to 50 ratio with cold boiled water with the calcium carbonate of magma 1% and adds
Add and mixes carry out gel thoroughly.
10. Japanese Premna dried leaf as described in claim 1 makes the processing technology of emerald bean jelly, it is characterized in that：Wherein S12
Afterwards, refrigerator can be adjusted to 0-4 DEG C, then place and preserved in refrigerator.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105614863A (en) * | 2016-01-27 | 2016-06-01 | 巫山县天煜奇叶农业开发有限公司 | Processing process of premna microphylla leaf emerald bean jellies |
| CN105685967A (en) * | 2016-01-27 | 2016-06-22 | 巫山县天煜奇叶农业开发有限公司 | Production method of premna microphylla dry powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105614863A (en) * | 2016-01-27 | 2016-06-01 | 巫山县天煜奇叶农业开发有限公司 | Processing process of premna microphylla leaf emerald bean jellies |
| CN105685967A (en) * | 2016-01-27 | 2016-06-22 | 巫山县天煜奇叶农业开发有限公司 | Production method of premna microphylla dry powder |
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