CN116570012A - Preparation method of colorful leaf juice - Google Patents
Preparation method of colorful leaf juice Download PDFInfo
- Publication number
- CN116570012A CN116570012A CN202310667754.1A CN202310667754A CN116570012A CN 116570012 A CN116570012 A CN 116570012A CN 202310667754 A CN202310667754 A CN 202310667754A CN 116570012 A CN116570012 A CN 116570012A
- Authority
- CN
- China
- Prior art keywords
- gorgeous
- leaves
- leaf
- container
- leaf juice
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 239000012634 fragment Substances 0.000 claims abstract description 8
- 239000003651 drinking water Substances 0.000 claims abstract description 7
- 235000020188 drinking water Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 description 6
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- MJVAVZPDRWSRRC-UHFFFAOYSA-N Menadione Chemical compound C1=CC=C2C(=O)C(C)=CC(=O)C2=C1 MJVAVZPDRWSRRC-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- PROQIPRRNZUXQM-UHFFFAOYSA-N (16alpha,17betaOH)-Estra-1,3,5(10)-triene-3,16,17-triol Natural products OC1=CC=C2C3CCC(C)(C(C(O)C4)O)C4C3CCC2=C1 PROQIPRRNZUXQM-UHFFFAOYSA-N 0.000 description 1
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 239000001707 (E,7R,11R)-3,7,11,15-tetramethylhexadec-2-en-1-ol Substances 0.000 description 1
- BLUHKGOSFDHHGX-UHFFFAOYSA-N Phytol Natural products CC(C)CCCC(C)CCCC(C)CCCC(C)C=CO BLUHKGOSFDHHGX-UHFFFAOYSA-N 0.000 description 1
- HNZBNQYXWOLKBA-UHFFFAOYSA-N Tetrahydrofarnesol Natural products CC(C)CCCC(C)CCCC(C)=CCO HNZBNQYXWOLKBA-UHFFFAOYSA-N 0.000 description 1
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 1
- BOTWFXYSPFMFNR-OALUTQOASA-N all-rac-phytol Natural products CC(C)CCC[C@H](C)CCC[C@H](C)CCCC(C)=CCO BOTWFXYSPFMFNR-OALUTQOASA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 1
- PROQIPRRNZUXQM-ZXXIGWHRSA-N estriol Chemical compound OC1=CC=C2[C@H]3CC[C@](C)([C@H]([C@H](O)C4)O)[C@@H]4[C@@H]3CCC2=C1 PROQIPRRNZUXQM-ZXXIGWHRSA-N 0.000 description 1
- 229960001348 estriol Drugs 0.000 description 1
- 238000010413 gardening Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- BOTWFXYSPFMFNR-PYDDKJGSSA-N phytol Chemical compound CC(C)CCC[C@@H](C)CCC[C@@H](C)CCC\C(C)=C\CO BOTWFXYSPFMFNR-PYDDKJGSSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229940031439 squalene Drugs 0.000 description 1
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 229940098465 tincture Drugs 0.000 description 1
- 235000012711 vitamin K3 Nutrition 0.000 description 1
- 239000011652 vitamin K3 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Manufacturing & Machinery (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of gorgeous leaf juice, which comprises the following steps: step 1), soaking picked fresh gorgeous leaves in clear water for 20-40min, sterilizing, and then cleaning; step 2) taking out the soaked gorgeous leaves and wiping the gorgeous leaves, then placing the wiped gorgeous leaves in a clean container, and placing the container at normal temperature for 10-15min; step 3) taking out the gorgeous leaves in the container and cutting the gorgeous leaves into fragments with different sizes; step 4) adding the gorgeous leaf fragments into a wall breaking machine used in the food processing industry, adding direct drinking water according to a proportion, carrying out wall breaking treatment for 15-21min, filtering by a 200-mesh filter screen, and removing leaf residues to obtain gorgeous leaf juice; and 5) injecting the obtained gorgeous leaf juice into a die with the diameter of 30mm and the length of 60mm, performing quick-freezing treatment, demolding after the quick-freezing treatment, packaging to obtain a finished product, and freezing and preserving.
Description
Technical Field
The invention relates to the technical field of colorful leaf processing, in particular to a preparation method of colorful leaf juice.
Background
The gorgeous She Youchen placard leaves are native to the Indonesia Ma Lugu islands, are planted and spread to the countries such as Singapore, malaysia, style Ranka, india, china, thailand and the like, the annual fresh leaves are over 400 ten thousand tons worldwide, wherein the southeast Asia accounts for more than 80 percent, the market sales products mainly comprise raw materials and intermediate products such as fresh leaves, tincture, placard powder and the like, and end products such as cakes, ice cream, beverages and the like, the Hainan is a placard planting origin place and dominant producing area in China, the planting area mainly comprises Vanning, jones sea, kyozhou, ling water, kiosks, and the like, the planting area is mainly used in a main distribution area and a traditional utilization area, and at present, the southern China has rich placard utilization cultures mainly comprises a carrier and a comprehensive utilization mode in China, and is widely applied in industries such as special catering, ornamental gardening, leisure, tourism and the like;
the colorful She Fuhan has the beneficial nutritional ingredients for human body, such as linoleic acid, squalene, vitamin K3, phytol, estriol and the like, but the colorful leaves are mainly processed into sauce and smeared on bread for eating at present, so that more processing modes are required to be expanded for the development of colorful leaves.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the technology and provide a preparation method of gorgeous juice.
In order to solve the technical problems, the technical scheme provided by the invention is a preparation method of colorful leaf juice, which comprises the following steps:
step 1), soaking picked fresh gorgeous leaves in clear water for 20-40min, sterilizing, and then cleaning;
step 2) taking out the soaked gorgeous leaves and wiping the gorgeous leaves, then placing the wiped gorgeous leaves in a clean container, and placing the container at normal temperature for 10-15min;
step 3) taking out the gorgeous leaves in the container and cutting the gorgeous leaves into fragments with different sizes;
step 4) adding the gorgeous leaf fragments into a wall breaking machine used in the food processing industry, adding direct drinking water according to a proportion, carrying out wall breaking treatment for 15-21min, filtering by a 200-mesh filter screen, and removing leaf residues to obtain gorgeous leaf juice;
and 5) injecting the obtained gorgeous leaf juice into a die with the diameter of 30mm and the length of 60mm, performing quick-freezing treatment, demolding after the quick-freezing treatment, packaging to obtain a finished product, and freezing and preserving.
Further, in the step 4, the mass ratio of the gorgeous leaves to the direct drinking water is 1:2.
Compared with the prior art, the invention has the advantages that: the preparation method of the gorgeous leaf juice provided by the invention has reasonable step design and convenient operation, and the prepared gorgeous leaf juice not only completely retains the nutrients contained in gorgeous leaves, but also can be used for processing and manufacturing foods, and is more convenient to store and transport.
Detailed Description
The method for preparing the gorgeous juice of the present invention is further described in detail with reference to the examples.
Example 1
A preparation method of colorful leaf juice comprises the following steps:
step 1), soaking picked fresh gorgeous leaves in clear water for 20-40min, sterilizing, and then cleaning;
step 2) taking out the soaked gorgeous leaves and wiping the gorgeous leaves, then placing the wiped gorgeous leaves in a clean container, and placing the container at normal temperature for 10-15min;
step 3) taking out the gorgeous leaves in the container and cutting the gorgeous leaves into fragments with different sizes;
step 4) adding the gorgeous leaf fragments into a wall breaking machine used in the food processing industry, and adding direct drinking water according to a proportion, wherein the mass ratio of the gorgeous leaves to the direct drinking water is 1:2, carrying out wall breaking treatment for 15-21min, filtering by a 200-mesh filter screen, and removing leaf residues to obtain gorgeous leaf juice;
and 5) injecting the obtained gorgeous leaf juice into a mould with the diameter of 30mm and the length of 60mm, performing quick-freezing treatment, demoulding after the quick-freezing treatment, packaging to obtain a finished product, wherein 20 products can be used as a packaging unit, and freezing and preserving.
The finished product can be used for processing and preparing daily food, such as steaming rice, a finished product can be taken, the rice is added with proper water, the rice can be eaten after being steamed, and the prepared rice is not only rich in nutrients of colorful leaves, but also has faint scent of the colorful leaves, and has finer mouthfeel.
The invention and its embodiments have been described above without limitation. In summary, if one of ordinary skill in the art is informed by this disclosure, a structural manner and an embodiment similar to the technical solution should not be creatively devised without departing from the gist of the present invention.
Claims (2)
1. The preparation method of the colorful leaf juice is characterized by comprising the following steps:
step 1), soaking picked fresh gorgeous leaves in clear water for 20-40min, sterilizing, and then cleaning;
step 2) taking out the soaked gorgeous leaves and wiping the gorgeous leaves, then placing the wiped gorgeous leaves in a clean container, and placing the container at normal temperature for 10-15min;
step 3) taking out the gorgeous leaves in the container and cutting the gorgeous leaves into fragments with different sizes;
step 4) adding the gorgeous leaf fragments into a wall breaking machine used in the food processing industry, adding direct drinking water according to a proportion, carrying out wall breaking treatment for 15-21min, filtering by a 200-mesh filter screen, and removing leaf residues to obtain gorgeous leaf juice;
and 5) injecting the obtained gorgeous leaf juice into a die with the diameter of 30mm and the length of 60mm, performing quick-freezing treatment, demolding after the quick-freezing treatment, packaging to obtain a finished product, and freezing and preserving.
2. The method for preparing the gorgeous juice according to claim 1, characterized in that: in the step 4, the mass ratio of the colorful leaves to the direct drinking water is 1:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310667754.1A CN116570012A (en) | 2023-06-07 | 2023-06-07 | Preparation method of colorful leaf juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310667754.1A CN116570012A (en) | 2023-06-07 | 2023-06-07 | Preparation method of colorful leaf juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116570012A true CN116570012A (en) | 2023-08-11 |
Family
ID=87534108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310667754.1A Pending CN116570012A (en) | 2023-06-07 | 2023-06-07 | Preparation method of colorful leaf juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116570012A (en) |
-
2023
- 2023-06-07 CN CN202310667754.1A patent/CN116570012A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20230811 |