CN113367301A - Heat-resistant mesona chinensis benth jelly and preparation method thereof - Google Patents
Heat-resistant mesona chinensis benth jelly and preparation method thereof Download PDFInfo
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- CN113367301A CN113367301A CN202110650677.XA CN202110650677A CN113367301A CN 113367301 A CN113367301 A CN 113367301A CN 202110650677 A CN202110650677 A CN 202110650677A CN 113367301 A CN113367301 A CN 113367301A
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- 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
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- 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
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- Chemical & Material Sciences (AREA)
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- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses heat-resistant Mesona chinensis Benth jelly, which comprises dried Mesona chinensis Benth, honey, white granulated sugar, sodium citrate, Poria cocos powder, Chinese angelica powder, sweet potato powder, soda ash and a stabilizer, wherein the weight ratio is as follows: the heat-resistant mesona blume jelly has the advantages of clearing away heat and toxic materials, reducing internal heat and relieving fever, relieving summer heat and helping digestion, promoting the production of body fluid to quench thirst and inducing diuresis, is suitable for dyspepsia, abdominal pain and diarrhea, headache and tiredness, discomfort of limbs and the like, improves the edible mouthfeel, is low in cost and high in nutrition content, is worthy of popularization and use, and is recommended to be used in sweet products such as milk tea and the like.
Description
Technical Field
The invention relates to the technical field of Mesona chinensis Benth jelly preparation, in particular to heat-resistant Mesona chinensis Benth jelly and a preparation method thereof.
Background
The Xiancao jelly is made of dry Xiancao, is one of famous snacks in Fujian, and has two eating methods. One of these is also popular in hong Kong and Macao, but in these areas it is called a jelly. Translucent Mesona chinensis Benth is frozen and slippery, and optionally sugar water or molasses, and sodium citrate. Because summer heat can be relieved, the summer food is better to eat in summer, if the crushed ice is added, the summer heat relieving holy product is more excellent, and the term "bean jelly" also refers to the summer heat relieving holy product.
The existing mesona chinensis benth jelly cannot be suitable for dyspepsia, fullness, abdominal pain, vomiting and diarrhea, headache, tiredness, discomfort of limbs, poor taste, low nutrient content, difficulty in popularization and use and high cost, so that a heat-resistant mesona chinensis benth jelly and a preparation method thereof are provided.
Disclosure of Invention
The invention provides heat-resistant Mesona chinensis Benth jelly and a preparation method thereof, aiming at the defects in the background art.
The invention aims to solve the phenomenon, adopts the following technical scheme that the heat-resistant Mesona chinensis jelly comprises dry Mesona chinensis, honey, white granulated sugar, sodium citrate, Poria cocos powder, Chinese angelica powder, sweet potato powder, soda ash and a stabilizer, wherein the Mesona chinensis jelly is prepared from the following components in parts by weight: the dry mesona chinensis benth accounts for 50-60%, the honey accounts for 10-15%, the white granulated sugar accounts for 3-6%, the sodium citrate accounts for 0.02-0.05%, the poria cocos powder accounts for 8-15%, the angelica sinensis powder accounts for 10-15%, the sweet potato powder accounts for 3-5%, the soda ash accounts for 1-2%, and the stabilizer accounts for 1-4%.
The invention further preferably comprises dried mesona chinensis benth, honey, white granulated sugar, sodium citrate, tuckahoe powder, angelica powder, sweet potato powder and a stabilizer, wherein the weight ratio is as follows: the dry mesona chinensis benth proportion is set to be 54.02%, the honey proportion is set to be 15%, the white granulated sugar proportion is set to be 6%, the sodium citrate proportion is set to be 0.05%, the poria cocos powder proportion is set to be 8%, the angelica sinensis powder proportion is set to be 10%, the sweet potato powder proportion is set to be 3%, the soda ash proportion is set to be 1%, and the stabilizer proportion is set to be 1%.
The invention further preferably comprises dried mesona chinensis benth, honey, white granulated sugar, sodium citrate, tuckahoe powder, angelica powder, sweet potato powder and a stabilizer, wherein the weight ratio is as follows: the dry mesona chinensis benth proportion is 55.95%, the honey proportion is 10%, the white granulated sugar proportion is 3%, the sodium citrate proportion is 0.02%, the poria cocos powder proportion is 15%, the angelica sinensis powder proportion is 15%, the sweet potato powder proportion is 5%, the soda ash proportion is 2%, and the stabilizer proportion is 4%.
In a further preferred embodiment of the present invention, the production steps include the following:
s1, heating and stirring: cutting dry Mesona chinensis Benth into segments, cleaning, mixing Mel, white sugar and sodium citrate at a certain ratio, pouring into a barrel, adding appropriate amount of water and soda ash, boiling with strong fire, turning to slow fire, timing for 1 hr, mixing Poria powder, radix Angelicae sinensis powder and sweet potato powder, placing into the barrel, heating with electric heating wire at outer side end of the barrel, and stirring slowly with stirring equipment;
s2, filtering and removing impurities: filtering the boiled solution by a 200-mesh filter screen or filter bag, and keeping the temperature at 80-85 ℃;
s3, shearing and mixing: adding a mesona chinensis benth jelly stabilizer under a high-speed shearing condition, and stirring and dissolving for 5-20 min;
s4, defoaming and cooling: adding a proper amount of defoaming agent, and cooling the dissolved colloidal solution to below 5-10 ℃;
s5, forming and cutting: and cutting into blocks to the required size after molding.
As a further preferable mode of the present invention, in step S1, the top of the equipment barrel is connected to a barrel cover through a screw thread, a rubber seal ring is embedded and bonded to a circumference of the inner side of the barrel cover, an observation hole is fixedly installed at the front end of the equipment barrel, and the bottom of the equipment barrel is electrically connected to a stirring device.
As a further preferable mode of the present invention, in step S1, the outer end of the heating wire is electrically connected to a control display screen and a setting button, the top of the stirring device is connected to and distributed with stirring blades, and the rotation speed of the stirring device is controlled to be 60r/min to 100 r/min.
As a further preferable aspect of the present invention, in step S2, the filter screen has a combined structure, a metal net rack filter screen, pp cotton and a non-woven fabric filter screen are mounted at the upper end of the filter screen, and the mesh number of the non-woven fabric filter screen is 200 meshes.
In a further preferred embodiment of the present invention, in step S3, Mesona chinensis Benth is pulverized by a pulverizing and shearing machine, stirring blades are connected and distributed inside the pulverizing and shearing machine, and the rotation speed of the pulverizing and shearing machine is controlled to be 500r/min-800 r/min.
The heat-resistant mesona chinensis benth jelly disclosed by the invention has the effects of clearing away heat and toxic materials, reducing pathogenic fire, relieving fever, relieving summer heat, helping digestion, promoting the production of body fluid, quenching thirst and promoting urination, is suitable for dyspepsia, fullness, abdominal pain, vomiting and diarrhea, headache, tiredness, discomfort of limbs and the like, improves the edible mouthfeel, is low in cost and high in nutrition content, is worthy of popularization and application, and is recommended to be used in sweet products such as milk tea.
Drawings
FIG. 1 is a schematic diagram of a heat-resistant Mesona chinensis jelly and a step frame of a preparation method thereof.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a heat-resistant mesona chinensis benth jelly comprises dried mesona chinensis benth, honey, white granulated sugar, sodium citrate, tuckahoe powder, angelica powder, sweet potato powder, soda ash and a stabilizer, wherein the heat-resistant mesona chinensis benth jelly is prepared from the following components in parts by weight: the dry mesona chinensis benth accounts for 50-60%, the honey accounts for 10-15%, the white granulated sugar accounts for 3-6%, the sodium citrate accounts for 0.02-0.05%, the poria cocos powder accounts for 8-15%, the angelica sinensis powder accounts for 10-15%, the sweet potato powder accounts for 3-5%, the soda ash accounts for 1-2%, and the stabilizer accounts for 1-4%.
The manufacturing steps comprise:
s1, heating and stirring: cutting dry Mesona chinensis Benth into segments, cleaning, mixing Mel, white sugar and sodium citrate at a certain ratio, pouring into a barrel, adding appropriate amount of water and soda ash, boiling with strong fire, turning to slow fire, timing for 1 hr, mixing Poria powder, radix Angelicae sinensis powder and sweet potato powder, placing into the barrel, heating with electric heating wire at outer side end of the barrel, and stirring slowly with stirring equipment;
s2, filtering and removing impurities: filtering the boiled solution by a 200-mesh filter screen or filter bag, and keeping the temperature at 80-85 ℃;
s3, shearing and mixing: adding a mesona chinensis benth jelly stabilizer under a high-speed shearing condition, and stirring and dissolving for 5-20 min;
s4, defoaming and cooling: adding a proper amount of defoaming agent, and cooling the dissolved colloidal solution to below 5-10 ℃;
s5, forming and cutting: and cutting into blocks to the required size after molding.
In step S1, the top of the equipment barrel is connected with a barrel cover through threads, a rubber sealing ring is embedded and bonded on the periphery of the inner side of the barrel cover, an observation hole is fixedly installed at the front end of the equipment barrel, and the bottom of the equipment barrel is electrically connected with stirring equipment, so that the sealing performance is high, the observation is convenient, and the stirring and mixing are stable.
In step S1, the outer end of the heating wire is electrically connected with a control display screen and a setting button, the top of the stirring device is connected and distributed with stirring blades, the rotating speed of the stirring device is controlled at 60r/min-100r/min, and the stirring device is convenient to control, good in stirring effect, stable and reliable.
In step S2, the filter screen is of a combined structure, the upper end of the filter screen is provided with a metal net rack filter screen, a pp cotton and a non-woven fabric filter screen, the mesh number of the non-woven fabric filter screen is 200 meshes, and the non-woven fabric filter screen filters and purifies the air bubbles and the floating foam layer by layer and removes the air bubbles and the floating foam.
In the step S3, Mesona chinensis Benth is crushed by a crushing and shearing machine, stirring blades are connected and distributed inside the crushing and shearing machine, the rotating speed of the crushing and shearing machine is controlled to be 500r/min-800r/min, and the crushing effect is good.
Example 1
The invention provides a technical scheme that: comprises dried mesona blume, honey, white granulated sugar, sodium citrate, tuckahoe powder, angelica powder, sweet potato powder and a stabilizer, wherein the weight ratio is as follows: the dry mesona chinensis benth proportion is set to be 54.02%, the honey proportion is set to be 15%, the white granulated sugar proportion is set to be 6%, the sodium citrate proportion is set to be 0.05%, the poria cocos powder proportion is set to be 8%, the angelica sinensis powder proportion is set to be 10%, the sweet potato powder proportion is set to be 3%, the soda ash proportion is set to be 1%, and the stabilizer proportion is set to be 1%.
The manufacturing steps comprise:
s1, heating and stirring: cutting dry Mesona chinensis Benth into segments, cleaning, mixing Mel, white sugar and sodium citrate at a certain ratio, pouring into a barrel, adding appropriate amount of water and soda ash, boiling with strong fire, turning to slow fire, timing for 1 hr, mixing Poria powder, radix Angelicae sinensis powder and sweet potato powder, placing into the barrel, heating with electric heating wire at outer side end of the barrel, and stirring slowly with stirring equipment;
s2, filtering and removing impurities: filtering the boiled solution by a 200-mesh filter screen or filter bag, and keeping the temperature at 80-85 ℃;
s3, shearing and mixing: adding a mesona chinensis benth jelly stabilizer under a high-speed shearing condition, and stirring and dissolving for 5-20 min;
s4, defoaming and cooling: adding a proper amount of defoaming agent, and cooling the dissolved colloidal solution to below 5-10 ℃;
s5, forming and cutting: and cutting into blocks to the required size after molding.
In step S1, the top of the equipment barrel is connected with a barrel cover through threads, a rubber sealing ring is embedded and bonded on the periphery of the inner side of the barrel cover, an observation hole is fixedly installed at the front end of the equipment barrel, and the bottom of the equipment barrel is electrically connected with stirring equipment, so that the sealing performance is high, the observation is convenient, and the stirring and mixing are stable.
In step S1, the outer end of the heating wire is electrically connected with a control display screen and a setting button, the top of the stirring device is connected and distributed with stirring blades, the rotating speed of the stirring device is controlled at 60r/min-100r/min, and the stirring device is convenient to control, good in stirring effect, stable and reliable.
In step S2, the filter screen is of a combined structure, the upper end of the filter screen is provided with a metal net rack filter screen, a pp cotton and a non-woven fabric filter screen, the mesh number of the non-woven fabric filter screen is 200 meshes, and the non-woven fabric filter screen filters and purifies the air bubbles and the floating foam layer by layer and removes the air bubbles and the floating foam.
In the step S3, Mesona chinensis Benth is crushed by a crushing and shearing machine, stirring blades are connected and distributed inside the crushing and shearing machine, the rotating speed of the crushing and shearing machine is controlled to be 500r/min-800r/min, and the crushing effect is good.
The Mesona chinensis Benth jelly has the advantages that the ratio of the dry Mesona chinensis Benth to the honey to the white granulated sugar to the sodium citrate is increased, so that the Mesona chinensis Benth jelly is good in taste and high in sweetness and is suitable for people of all ages to eat.
Example 2
The invention provides a technical scheme that: comprises dried mesona blume, honey, white granulated sugar, sodium citrate, tuckahoe powder, angelica powder, sweet potato powder and a stabilizer, wherein the weight ratio is as follows: the dry mesona chinensis benth proportion is 55.95%, the honey proportion is 10%, the white granulated sugar proportion is 3%, the sodium citrate proportion is 0.02%, the poria cocos powder proportion is 15%, the angelica sinensis powder proportion is 15%, the sweet potato powder proportion is 5%, the soda ash proportion is 2%, and the stabilizer proportion is 4%.
The manufacturing steps comprise:
s1, heating and stirring: cutting dry Mesona chinensis Benth into segments, cleaning, mixing Mel, white sugar and sodium citrate at a certain ratio, pouring into a barrel, adding appropriate amount of water and soda ash, boiling with strong fire, turning to slow fire, timing for 1 hr, mixing Poria powder, radix Angelicae sinensis powder and sweet potato powder, placing into the barrel, heating with electric heating wire at outer side end of the barrel, and stirring slowly with stirring equipment;
s2, filtering and removing impurities: filtering the boiled solution by a 200-mesh filter screen or filter bag, and keeping the temperature at 80-85 ℃;
s3, shearing and mixing: adding a mesona chinensis benth jelly stabilizer under a high-speed shearing condition, and stirring and dissolving for 5-20 min;
s4, defoaming and cooling: adding a proper amount of defoaming agent, and cooling the dissolved colloidal solution to below 5-10 ℃;
s5, forming and cutting: and cutting into blocks to the required size after molding.
In step S1, the top of the equipment barrel is connected with a barrel cover through threads, a rubber sealing ring is embedded and bonded on the periphery of the inner side of the barrel cover, an observation hole is fixedly installed at the front end of the equipment barrel, and the bottom of the equipment barrel is electrically connected with stirring equipment, so that the sealing performance is high, the observation is convenient, and the stirring and mixing are stable.
In step S1, the outer end of the heating wire is electrically connected with a control display screen and a setting button, the top of the stirring device is connected and distributed with stirring blades, the rotating speed of the stirring device is controlled at 60r/min-100r/min, and the stirring device is convenient to control, good in stirring effect, stable and reliable.
In step S2, the filter screen is of a combined structure, the upper end of the filter screen is provided with a metal net rack filter screen, a pp cotton and a non-woven fabric filter screen, the mesh number of the non-woven fabric filter screen is 200 meshes, and the non-woven fabric filter screen filters and purifies the air bubbles and the floating foam layer by layer and removes the air bubbles and the floating foam.
In the step S3, Mesona chinensis Benth is crushed by a crushing and shearing machine, stirring blades are connected and distributed inside the crushing and shearing machine, the rotating speed of the crushing and shearing machine is controlled to be 500r/min-800r/min, and the crushing effect is good.
By increasing the proportion of the poria cocos powder, the angelica sinensis powder, the sweet potato powder and the stabilizer, the nutritional content of the mesona chinensis benth jelly is improved, the mesona chinensis benth jelly is more stable, direct scattering is avoided, and the heat resistance is high.
The table of the parameters of the invention is as follows:
| sugar content | Nutrient content | Heat resistance | Stability of | |
| Example 1 | 10％ | 50％ | 50％ | 70％ |
| Example 2 | 5％ | 90％ | 80％ | 85％ |
In conclusion, the heat-resistant mesona chinensis benth jelly has the effects of clearing away heat and toxic materials, reducing pathogenic fire, relieving fever, relieving summer heat, helping digestion, promoting the production of body fluid, quenching thirst and inducing diuresis, is suitable for dyspepsia, fullness, abdominal pain, vomiting and diarrhea, headache, tiredness, limb discomfort and the like, improves the edible mouthfeel, has low cost and high nutrient content, is worthy of popularization and use, and is recommended to be used in sweet products such as milk tea and the like.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (8)
1. The heat-resistant mesona chinensis benth jelly is characterized by comprising dried mesona chinensis benth, honey, white granulated sugar, sodium citrate, poria cocos powder, angelica sinensis powder, sweet potato powder, soda ash and a stabilizer, wherein the weight ratio is as follows: the dry mesona chinensis benth accounts for 50-60%, the honey accounts for 10-15%, the white granulated sugar accounts for 3-6%, the sodium citrate accounts for 0.02-0.05%, the poria cocos powder accounts for 8-15%, the angelica sinensis powder accounts for 10-15%, the sweet potato powder accounts for 3-5%, the soda ash accounts for 1-2%, and the stabilizer accounts for 1-4%.
2. The heat-resistant Mesona chinensis Benth jelly as claimed in claim 1, which comprises dried Mesona chinensis Benth, honey, white sugar, sodium citrate, Poria cocos powder, Angelica sinensis powder, sweet potato powder and stabilizer, wherein the weight ratio is: the dry mesona chinensis benth proportion is set to be 54.02%, the honey proportion is set to be 15%, the white granulated sugar proportion is set to be 6%, the sodium citrate proportion is set to be 0.05%, the poria cocos powder proportion is set to be 8%, the angelica sinensis powder proportion is set to be 10%, the sweet potato powder proportion is set to be 3%, the soda ash proportion is set to be 1%, and the stabilizer proportion is set to be 1%.
3. The heat-resistant Mesona chinensis Benth jelly as claimed in claim 1, which comprises dried Mesona chinensis Benth, honey, white sugar, sodium citrate, Poria cocos powder, Angelica sinensis powder, sweet potato powder and stabilizer, wherein the weight ratio is: the dry mesona chinensis benth proportion is 55.95%, the honey proportion is 10%, the white granulated sugar proportion is 3%, the sodium citrate proportion is 0.02%, the poria cocos powder proportion is 15%, the angelica sinensis powder proportion is 15%, the sweet potato powder proportion is 5%, the soda ash proportion is 2%, and the stabilizer proportion is 4%.
4. The method for preparing heat-resistant Mesona procumbens jelly according to any one of claims 1-3, wherein the preparation method comprises the following steps:
s1, heating and stirring: cutting dry Mesona chinensis Benth into segments, cleaning, mixing Mel, white sugar and sodium citrate at a certain ratio, pouring into a barrel, adding appropriate amount of water and soda ash, boiling with strong fire, turning to slow fire, timing for 1 hr, mixing Poria powder, radix Angelicae sinensis powder and sweet potato powder, placing into the barrel, heating with electric heating wire at outer side end of the barrel, and stirring slowly with stirring equipment;
s2, filtering and removing impurities: filtering the boiled solution by a 200-mesh filter screen or filter bag, and keeping the temperature at 80-85 ℃;
s3, shearing and mixing: adding a mesona chinensis benth jelly stabilizer under a high-speed shearing condition, and stirring and dissolving for 5-20 min;
s4, defoaming and cooling: adding a proper amount of defoaming agent, and cooling the dissolved colloidal solution to below 5-10 ℃;
s5, forming and cutting: and cutting into blocks to the required size after molding.
5. The preparation method of the heat-resistant Mesona chinensis Benth jelly as claimed in claim 4, wherein in step S1, the top of the equipment barrel is connected with a barrel cover through a screw thread, a rubber sealing ring is embedded and bonded on the periphery of the inner side of the barrel cover, the front end of the equipment barrel is fixedly provided with an observation hole, and the bottom of the equipment barrel is electrically connected with a stirring device.
6. The method for preparing a heat-resistant Mesona chinensis Benth jelly as claimed in claim 4, wherein in step S1, the outer end of the heating wire is electrically connected with a control display screen and a setting button, the top of the stirring device is connected and distributed with stirring blades, and the rotation speed of the stirring device is controlled at 60r/min-100 r/min.
7. The method of claim 4, wherein in step S2, the strainer is a combination type strainer, a metal net rack strainer, a pp cotton and a non-woven fabric strainer are mounted at the upper end of the strainer, and the non-woven fabric strainer has a mesh size of 200 meshes.
8. The method for preparing heat-resistant Mesona chinensis Benth jelly as claimed in claim 4, wherein in step S3, Mesona chinensis Benth is pulverized by pulverizing shears with stirring blades connected and distributed inside, and the rotation speed of pulverizing shears is controlled at 500-800 r/min.
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| CN1054524A (en) * | 1990-03-03 | 1991-09-18 | 张家泉 | Instant (convenience) celestial careless jelly making method |
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