CN108740903A - A kind of technique that Japanese Premna dry powder makes jelly - Google Patents
A kind of technique that Japanese Premna dry powder makes jelly Download PDFInfo
- Publication number
- CN108740903A CN108740903A CN201810449827.9A CN201810449827A CN108740903A CN 108740903 A CN108740903 A CN 108740903A CN 201810449827 A CN201810449827 A CN 201810449827A CN 108740903 A CN108740903 A CN 108740903A
- Authority
- CN
- China
- Prior art keywords
- japanese premna
- dry powder
- fresh leaf
- weight
- parts
- 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
- 241000131771 Premna Species 0.000 title claims abstract description 70
- 239000000843 powder Substances 0.000 title claims abstract description 35
- 235000015110 jellies Nutrition 0.000 title claims abstract description 23
- 239000008274 jelly Substances 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000001035 drying Methods 0.000 claims abstract description 28
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000008030 elimination Effects 0.000 claims abstract description 6
- 238000003379 elimination reaction Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 description 3
- 241000579895 Chlorostilbon Species 0.000 description 2
- 229910052876 emerald Inorganic materials 0.000 description 2
- 239000010976 emerald Substances 0.000 description 2
- 241001164374 Calyx Species 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 241000006479 Cyme Species 0.000 description 1
- 240000004487 Cynoglossum officinale Species 0.000 description 1
- 235000004266 Cynoglossum officinale Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241001674048 Phthiraptera Species 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000021038 drupes Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 techniques that a kind of Japanese Premna dry powder makes jelly, it is characterized in that：Include the following steps：To Japanese Premna fresh leaf destemming impurity elimination；It cleans and impregnates 19-21 minutes；The Japanese Premna fresh leaf of immersion is dried by dryer；The Japanese Premna fresh leaf of drying is dried by baking oven, drying temperature is 40-60 °, and drying time is 8-15 hours, until Japanese Premna fresh leaf water content is 25-40%；Oven temperature is adjusted to 70-95 °, until Japanese Premna fresh leaf water content is 10-15%；It is crushed to 180-400 mesh sieve, obtains Japanese Premna dry powder；The water of 60-85 parts by weight is poured into container for boiled to 90-100 ° simultaneously with the Japanese Premna dry powder of 1-5 parts by weight and the potassium sorbate of 0.03-0.08 parts by weight, and is stirred by blender；Finished product is obtained into luggage cup, sterilization and cooling.One aspect of the present invention shortens manufacture craft；On the other hand, production method is simplified；There is heat-clearing, fall fire, constipation and toxin-expelling and face nourishing and other effects while increasing mouthfeel.
Description
Technical field
The present invention relates to field of food, specifically, the technique that more particularly to a kind of Japanese Premna dry powder makes jelly.
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.
In existing market jelly because mouthfeel it is good, deep to be liked by consumers in general, the prior art makes jelly generally use
Jelly powder makes, but uses this production method one side, and Production Time is longer；On the other hand, production method is not easy to grasp；
In another aspect, without heat-clearing, fall fire, constipation and toxin-expelling and face nourishing and other effects.
Therefore those skilled in the art, which are dedicated to exploitation one kind, simplifying manufacture craft and contracting while improving mouthfeel
Short Production Time.
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 to improve
While mouthfeel, simplifies manufacture craft and shorten Production Time.
To achieve the above object, the present invention provides the technique that a kind of Japanese Premna dry powder makes jelly, include the following steps：
S1：To Japanese Premna fresh leaf destemming impurity elimination；
S2：It cleans and impregnates 19-21 minutes；
S3：The Japanese Premna fresh leaf of immersion is dried by dryer；
S4：The Japanese Premna fresh leaf of drying is dried by baking oven, drying temperature is 40-60 °, drying time 8-15
Hour, until Japanese Premna fresh leaf water content is 25-40%；
S5：Oven temperature is adjusted to 70-95 °, until Japanese Premna fresh leaf water content is 10-15%；
S6：It is crushed to 180-400 mesh sieve, obtains Japanese Premna dry powder；
S7：The water of 60-85 parts by weight is boiled to 90-100 ° heavy with the Japanese Premna dry powder and 0.03-0.08 of 1-5 parts by weight
The potassium sorbate for measuring part pours into container simultaneously, and is stirred by blender；
S8：Finished product is obtained into luggage cup, sterilization and cooling.
Preferably, in S2, soaking time is 20 minutes.
Preferably, in S4, drying temperature is 50 °, and drying time is 11 hours, and fresh leaf water content is 32%.
Preferably, in S5, oven temperature is 80 °, until Japanese Premna fresh leaf water content is 13%.
Preferably, in S7, by the Japanese Premna dry powder and 0.05 weight of boiled to 95 ° of the water of 70 parts by weight and 3 parts by weight
The potassium sorbate of part pours into container simultaneously, and is stirred by blender.
Preferably, in S7, carry out disinfection sterilization processing to blender before stirring.
In order to further increase cleaning performance, preferably, in S2, wash number is 3-5 times, and the pond cleaned every time is equal
It is different.
The beneficial effects of the invention are as follows：One aspect of the present invention shortens manufacture craft；On the other hand, making side is simplified
Method；There is heat-clearing, fall fire, constipation and toxin-expelling and face nourishing and other effects while increasing mouthfeel.
Specific implementation mode
With reference to embodiment, the invention will be further described：
Embodiment 1
A kind of Japanese Premna dry powder makes the technique of jelly, includes the following steps：
S1：To Japanese Premna fresh leaf destemming impurity elimination；Especially variation blade is cleared up.
S2：It cleans and impregnates 19-21 minutes；In the present embodiment, soaking time is 19 minutes.Wash number is 3-5 times, this
In embodiment, wash number is 3 times, and the pond cleaned every time is different.
S3：The Japanese Premna fresh leaf of immersion is dried by dryer；To remove excessive moisture, it is easily dried saving
The energy.
S4：The Japanese Premna fresh leaf of drying is dried by baking oven, drying temperature is 40-60 °, drying time 8-15
Hour, until Japanese Premna fresh leaf water content is 25-40%；In the present embodiment, drying temperature is 40 °, and drying time is 8 small
When, fresh leaf water content is 25%.
S5：Oven temperature is adjusted to 70-95 °, until Japanese Premna fresh leaf water content is 10-15%；In the present embodiment,
Oven temperature is 70 °, and fresh leaf water content is 10%.
S6：It is crushed to 180-400 mesh sieve, obtains Japanese Premna dry powder；
S7：The water of 60-85 parts by weight is boiled to 90-100 ° heavy with the Japanese Premna dry powder and 0.03-0.08 of 1-5 parts by weight
The potassium sorbate for measuring part pours into container simultaneously, and is stirred by blender；In the present embodiment, the parts by weight of water are 60,
Water temperature is 90 °, and the parts by weight of Japanese Premna dry powder are 1, and the parts by weight of potassium sorbate are 0.03.And blender is carried out before stirring
Disinfection processing.
S8：Finished product is obtained into luggage cup, sterilization and cooling.
Embodiment 2
A kind of Japanese Premna dry powder makes the technique of jelly, includes the following steps：
S1：To Japanese Premna fresh leaf destemming impurity elimination；Especially variation blade is cleared up.
S2：It cleans and impregnates 19-21 minutes；In the present embodiment, soaking time is 20 minutes.Wash number is 3-5 times, this
Embodiment wash number is 4 times, and the pond cleaned every time is different.
S3：The Japanese Premna fresh leaf of immersion is dried by dryer；To remove excessive moisture, it is easily dried saving
The energy.
S4：The Japanese Premna fresh leaf of drying is dried by baking oven, drying temperature is 40-60 °, drying time 8-15
Hour, until Japanese Premna fresh leaf water content is 25-40%；In the present embodiment, drying temperature is 50 °, drying time 11
Hour, fresh leaf water content is 32%.
S5：Oven temperature is adjusted to 70-95 °, until Japanese Premna fresh leaf water content is 10-15%；In the present embodiment,
Oven temperature is 80 °, and fresh leaf water content is 13%.
S6：It is crushed to 180-400 mesh sieve, obtains Japanese Premna dry powder；
S7：The water of 60-85 parts by weight is boiled to 90-100 ° heavy with the Japanese Premna dry powder and 0.03-0.08 of 1-5 parts by weight
The potassium sorbate for measuring part pours into container simultaneously, and is stirred by blender；In the present embodiment, the parts by weight of water are 70,
Water temperature is 95 °, and the parts by weight of Japanese Premna dry powder are 3, and the parts by weight of potassium sorbate are 0.05.And blender is carried out before stirring
Disinfection processing.
S8：Finished product is obtained into luggage cup, sterilization and cooling.
Embodiment 3
A kind of Japanese Premna dry powder makes the technique of jelly, includes the following steps：
S1：To Japanese Premna fresh leaf destemming impurity elimination；Especially variation blade is cleared up.
S2：It cleans and impregnates 19-21 minutes；In the present embodiment, soaking time is 21 minutes.Wash number is 3-5 times, this
Embodiment wash number is 5 times, and the pond cleaned every time is different.
S3：The Japanese Premna fresh leaf of immersion is dried by dryer；To remove excessive moisture, it is easily dried saving
The energy.
S4：The Japanese Premna fresh leaf of drying is dried by baking oven, drying temperature is 40-60 °, drying time 8-15
Hour, until Japanese Premna fresh leaf water content is 25-40%；In the present embodiment, drying temperature is 60 °, drying time 15
Hour, fresh leaf water content is 40%.
S5：Oven temperature is adjusted to 70-95 °, until Japanese Premna fresh leaf water content is 10-15%；In the present embodiment,
Oven temperature is 95 °, and fresh leaf water content is 15%.
S6：It is crushed to 180-400 mesh sieve, obtains Japanese Premna dry powder；
S7：The water of 60-85 parts by weight is boiled to 90-100 ° heavy with the Japanese Premna dry powder and 0.03-0.08 of 1-5 parts by weight
The potassium sorbate for measuring part pours into container simultaneously, and is stirred by blender；In the present embodiment, the parts by weight of water are 85,
Water temperature is 100 °, and the parts by weight of Japanese Premna dry powder are 5, and the parts by weight of potassium sorbate are 0.08.And before stirring to blender into
The processing of row disinfection.
S8：Finished product is obtained into luggage cup, sterilization and cooling.
Emerald jelly is made with Japanese Premna dry powder, is made simply, is more easy to grasp making than the jelly powder that existing market is sold
Method.It is suitable for family and various cold drink shops, only needing emerald jelly overall process can be completed within 3 minutes in terms of processing and fabricating.
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 (7)
1. a kind of Japanese Premna dry powder makes the technique of jelly, it is characterized in that：Include the following steps：
S1：To Japanese Premna fresh leaf destemming impurity elimination；
S2：It cleans and impregnates 19-21 minutes；
S3：The Japanese Premna fresh leaf of immersion is dried by dryer；
S4：The Japanese Premna fresh leaf of drying is dried by baking oven, drying temperature is 40-60 °, and drying time is that 8-15 is small
When, until Japanese Premna fresh leaf water content is 25-40%；
S5：Oven temperature is adjusted to 70-95 °, until Japanese Premna fresh leaf water content is 10-15%；
S6：It is crushed to 180-400 mesh sieve, obtains Japanese Premna dry powder；
S7：By the Japanese Premna dry powder and 0.03-0.08 parts by weight of boiled to 90-100 ° of the water of 60-85 parts by weight and 1-5 parts by weight
Potassium sorbate pour into container simultaneously, and be stirred by blender；
S8：Finished product is obtained into luggage cup, sterilization and cooling.
2. Japanese Premna dry powder as described in claim 1 makes the technique of jelly, it is characterized in that：In the S2, soaking time is
20 minutes.
3. Japanese Premna dry powder as described in claim 1 makes the technique of jelly, it is characterized in that：In the S4, drying temperature is
50 °, drying time is 11 hours, and fresh leaf water content is 32%.
4. Japanese Premna dry powder as described in claim 1 makes the technique of jelly, it is characterized in that：In the S5, oven temperature is
80 °, until Japanese Premna fresh leaf water content is 13%.
5. Japanese Premna dry powder as described in claim 1 makes the technique of jelly, it is characterized in that：In the S7, by 70 parts by weight
Boiled to 95 ° of water poured into container simultaneously with the Japanese Premna dry powder of 3 parts by weight and the potassium sorbate of 0.05 parts by weight, and pass through
Blender is stirred.
6. Japanese Premna dry powder as described in claim 1 makes the technique of jelly, it is characterized in that：It is right before stirring in the S7
Blender carries out disinfection sterilization processing.
7. Japanese Premna dry powder as described in claim 1 makes the technique of jelly, it is characterized in that：In the S2, wash number is
3-5 times, the pond cleaned every time is different.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810449827.9A CN108740903A (en) | 2018-05-11 | 2018-05-11 | A kind of technique that Japanese Premna dry powder makes jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810449827.9A CN108740903A (en) | 2018-05-11 | 2018-05-11 | A kind of technique that Japanese Premna dry powder makes jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740903A true CN108740903A (en) | 2018-11-06 |
Family
ID=64010485
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810449827.9A Pending CN108740903A (en) | 2018-05-11 | 2018-05-11 | A kind of technique that Japanese Premna dry powder makes jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740903A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511976A (en) * | 2018-11-09 | 2019-03-26 | 章茨伍 | A kind of Japanese Premna Herb peppermint health preservation powder production method |
| CN111480853A (en) * | 2020-05-09 | 2020-08-04 | 吴清俐 | Bean jelly production process for making premna microphylla dry powder |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750491A (en) * | 2013-12-30 | 2014-04-30 | 安徽新华学院 | Premna microphylla pectin health-care drink convenient and fast to eat |
| 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 |
| CN106262112A (en) * | 2016-08-29 | 2017-01-04 | 杨兴才 | A kind of preparation method of premna microphylla dry powder |
-
2018
- 2018-05-11 CN CN201810449827.9A patent/CN108740903A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750491A (en) * | 2013-12-30 | 2014-04-30 | 安徽新华学院 | Premna microphylla pectin health-care drink convenient and fast to eat |
| 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 |
| CN106262112A (en) * | 2016-08-29 | 2017-01-04 | 杨兴才 | A kind of preparation method of premna microphylla dry powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511976A (en) * | 2018-11-09 | 2019-03-26 | 章茨伍 | A kind of Japanese Premna Herb peppermint health preservation powder production method |
| CN111480853A (en) * | 2020-05-09 | 2020-08-04 | 吴清俐 | Bean jelly production process for making premna microphylla dry powder |
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| PB01 | Publication | ||
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Application publication date: 20181106 |