CN105533589A - Premna microphylla leaf paste and preparation method thereof - Google Patents
Premna microphylla leaf paste and preparation method thereof Download PDFInfo
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- CN105533589A CN105533589A CN201510930428.0A CN201510930428A CN105533589A CN 105533589 A CN105533589 A CN 105533589A CN 201510930428 A CN201510930428 A CN 201510930428A CN 105533589 A CN105533589 A CN 105533589A
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- premna microphylla
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- 241000531314 Premna microphylla Species 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 43
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 26
- 239000000499 gel Substances 0.000 claims abstract description 23
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 21
- 229920001817 Agar Polymers 0.000 claims abstract description 18
- 239000008272 agar Substances 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 239000006071 cream Substances 0.000 claims description 49
- 235000017550 sodium carbonate Nutrition 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 241000131771 Premna Species 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 235000015192 vegetable juice Nutrition 0.000 claims description 12
- 239000000701 coagulant Substances 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000011670 zinc gluconate Substances 0.000 claims description 6
- 235000011478 zinc gluconate Nutrition 0.000 claims description 6
- 229960000306 zinc gluconate Drugs 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 16
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 6
- 229910052742 iron Inorganic materials 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000003349 gelling agent Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 28
- 235000013527 bean curd Nutrition 0.000 description 18
- 235000012055 fruits and vegetables Nutrition 0.000 description 15
- 241000196324 Embryophyta Species 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 239000000243 solution Substances 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 238000007670 refining Methods 0.000 description 5
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910001413 alkali metal ion Inorganic materials 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- 239000011344 liquid material Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000014644 Butia capitata Nutrition 0.000 description 1
- 244000295877 Butia yatay Species 0.000 description 1
- 235000004556 Butia yatay Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food and especially relates to a green healthy leisure food premna microphylla leaf paste which is prepared from the plant premna microphylla leaves using as the raw material and a preparation method thereof. The premna microphylla leaf paste disclosed by the invention is prepared from the following raw materials: premna microphylla leaf powder, honey, sodium carbonate, agar and water. The preparation comprises the followings steps: mixing the premna microphylla leaf powder with the water, soaking at 60-70 DEG C and then filtrating to obtain a material liquid; adding the honey as sweetener into the material liquid, uniformly mixing, adding the sodium carbonate as gelling agent and the agar as solidifying agent into the mixture and then uniformly blending so as to obtain a mixed material liquid; and then cooling the mixed material liquid to lower than 40 DEG C and standing for 20-30 minutes, so that the premna microphylla leaf paste is obtained. The premna microphylla leaf paste disclosed by the invention is exquisite and transparent in texture as well as refreshing, tender and smooth in taste; the shelf life of the premna microphylla leaf paste is 3-5 times higher than that of the prior art; moreover, no gel resolution occurs when the premna microphylla leaf paste meets with iron and salt. The preparation method is simple in process, convenient to operate and suitable for industrialized continuous mass production.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of green health leisure food premna microphylla cream produced for raw material with plant premna microphylla and preparation method thereof.
Background technology
Japanese Premna, ancients' cloud " Japanese Premna Herb " also, also known as jelly palm flower, is a kind of xylophyta of shrub type.Modern age, botanist can name as " Japanese Premna " according among the people in the legend of leaf tofu processed, whip draft of being born in the year of horse, and Japanese Premna Herb belongs to, and is distributed widely in each province on the south Southeast Asia and China the Changjiang river, grew on ground, the mound, vast hills of height above sea level 500m-800m.
Among the people Japanese Premna (Premamicrophella) leaf is carried out homogenate by certain material-water ratio example, after its homogenate filtration after adjusting pH to micro-neutrality (pH5.8-6.5), add the aqueous solution being fired the foam that incinerates by branch hay completely again, through fully stirring, leave standstill 10-20 minute, namely among the people chatted " kwan-yin bean curd " (BambusadoufuorBambusabeamcurad).Since modern age, the scientific and technical personnel's Japanese Premna described in the ancient books and records such as Compendium of Material Medica (Ming Dynasty) being engaged in food work " only quenching one's thirst ", " treating drunk " etc. can carry out developmental research, proves that Japanese Premna is rich in pectin.Premna microphylla and spray contain a large amount of pectin, protein and cellulose, vitamin and amino acid etc.Be rich in the multi mineral prime elements such as copper, iron, zinc, calcium, magnesium, potassium, manganese, phosphorus in leaf, especially the content of the trace element such as zinc, magnesium, potassium, phosphorus exceedes general leafy vegetable.Premna microphylla rich in nutrition content, both can be used as the raw material of natural pectin, can be used as development of functional food again, also can be used as medicinal ingredient raw material, there is great value of exploiting and utilizing, be a kind ofly novel integrate food, medicine, raise, industrial multi-purpose type plant.
Premna microphylla is because containing abundant pectin thus providing condition for making leaf tofu, " kwan-yin bean curd " that existing significant market is sold is still and is prepared (namely plant ash filters) by traditional method among the people, because of exist denseer herbaceous taste and because of add plant ash introduce alkali metal ion and the bitter taste that exists, consumer passes different judgements on to sense index (as color, mouthfeel etc.).
More to the preparation method research of bean curd mixed with Premna microphylla Turcz. leaves at present, application number be 00114439.1 to patent discloses a kind of take premna microphylla as the method that class bean curd food prepared by raw material, specifically: premna microphylla through selecting materials, cleaning, mash, filter, dilute, sterilizing, add buck (saturated aqueous solution of sodium bicarbonate of 1%) and solidifying process process, produce and obtain class bean curd food.Application number is the processing method that patent discloses a kind of bean curd mixed with Premna microphylla Turcz. leaves of 200910116017.2, fresh bean curd bavin leaf is cleaned steam or the hot air water-removing 5-20 minute of rear 85-100 DEG C, then add 4-6 water doubly and carry out homogenate, be separated the slurries adjust pH that obtains to 5.5-6.7, then add to leave standstill after 0.1-0.2% gel and 0.01-0.03% glucolactone stir and obtain bean curd mixed with Premna microphylla Turcz. leaves.Application number is the preparation method that patent discloses a kind of bean curd mixed with Premna microphylla Turcz. leaves of 201010203251.1, select Japanese Premna to set fresh leaf to clean, then control temperature is at 80-100 DEG C after airtight stifling 5-15 minute, fresh leaf after stifling is smashed to pieces, is undertaken mixing, filtering to get filtrate by the weight part ratio of 1:15-20 with water; Filtrate is after sterilizing, and aobvious faintly acid, adjust ph is 5-6.7, then adds the biological gel of 0.8-1.5% and the biogel promoter of 0.012-0.017% by volume, stirs 2-5 minute, leaves standstill and carries out sterilizing, packaging after 10-20 minute, obtain finished product.The bean curd that these methods make, formula for a product composition is too dull, and poor stability, easily turns to water, and the shelf-life is too short, not easily preserves, and leaf original flavor is too dense, loses taste and the color of normal pot foods.
The making focus of existing market to " kwan-yin bean curd " walks out laboratory, family workshop type intermittence is produced and changes successional batch process into, next to be attached gel process remove on the basis keeping natural colored green grass property smell and because of add hand fit's gel or plant ash introduce alkali metal ion and the bitter taste that exists, the mouthfeel needs of more multi-user can be met.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of premna microphylla cream, meat is fine and smooth, transparent, tasty and refreshing soft, and the shelf-life improves 3-5 doubly than prior art, and product meets iron and salt there will not be gel to resolve phenomenon.Another object of the present invention is to the preparation method providing a kind of described premna microphylla cream, its preparation method is simple, easy to operate, is easy to the batch production of industrialization continuity.
For achieving the above object, technical scheme of the present invention is:
A kind of premna microphylla cream, is prepared from by following raw material: premna microphylla powder, refining honey, soda ash, agar and pure water.
Soda ash of the present invention is food soda ash, refers to sodium carbonate.
Further, described a kind of premna microphylla cream, described premna microphylla powder and water are mixed to form total feed liquid by weight 1:25-30, described honey is the 1.0%-2.0% of total feed liquid weight, described soda ash is the 1.0%-2.0% of total feed liquid weight, and described agar is the 0.3%-0.5% of total feed liquid weight.
The present invention's sweetener used is refining natural honey, and its consumption is the 1.0%-2.0% of liquid material weight used; The present invention's gel used is food-grade soda ash, more safer than traditional formula plant ash, health, and consumption more can be grasped, and its consumption is the 0.5%-1.0% of liquid material weight used; The present invention's coagulating agent used is food-grade agar, and its consumption is the 0.3%-0.5% of feed liquid weight used, serves thickening and stable effect to product, and the product hardness more obtained than conventional method is higher, and obviously extends the shelf-life of product.
Further, described a kind of premna microphylla cream, the particle diameter of described premna microphylla powder is 100-120 order.
Further, present invention also offers a kind of premna microphylla cream, described raw material also comprises fruit syrup and/or vegetable juice, add the fruits and vegetables cream that different fruit syrup and/or vegetable juice are made, local flavor is more unique, not only has leaf nature fragrant, also has the sour-sweet taste of fruits and vegetables, delicate mouthfeel is smooth, meat is transparent full, and the dark favor by consumers in general is especially subject to liking of children, and can add different Juices as required and present various fruit-vegetable flavor in making.
Further, described a kind of premna microphylla cream, described premna microphylla powder and water are mixed to form total feed liquid by weight 1:25-30, and described fruit syrup and/or vegetable juice are the 3.0%-5.0% of described total feed liquid weight.
Further, described a kind of premna microphylla cream, 80-100 mesh sieve crossed by described fruit syrup and/or vegetable juice.
Further, described a kind of premna microphylla cream, the preparation method of described premna microphylla powder is: the fresh vanes cleaning of Japanese Premna, blanching, cooling are immersed afterwards in the mixing colour protecting liquid containing citric acid, calcium chloride, zinc gluconate and carried out protecting look, then drain, dry, pulverize and to obtain premna microphylla powder.
Further, described a kind of premna microphylla cream, in described mixing colour protecting liquid, the mass fraction of citric acid is 0.03%-0.04%, and the mass fraction of calcium chloride is 0.2%-0.3%, zinc gluconate 0.1%-0.2%.
Inventor is for many years by selecting the preparation of Japanese Premna cured leaf, amount of water and coagulating agent and working concentration, obtaining the production basic technological parameters of good premna microphylla cream, object is in order to this green natural food development out, to meet the demand of people to natural green food.In addition also by groping and comparison test analysis the collocation of fruits and vegetables additive, obtain the premna microphylla fruits and vegetables cream of quality better, features good taste, the dark favor by consumers in general is especially subject to liking of children.
In view of above-mentioned discovery, present invention also offers a kind of preparation method of premna microphylla cream, comprise the step of carrying out as follows:
(1) mixed with water by premna microphylla powder, 60 DEG C-70 DEG C are soaked 30min, filter to obtain feed liquid;
(2) in feed liquid, add sweetener honey to stir, then add gel soda ash and coagulating agent agar, stir to obtain mixed liquor;
(3) mixed liquor of step (2) gained is cooled to less than 40 DEG C, leaves standstill 20-30 minute, obtain product.
Further, described preparation method, described raw material also comprises fruit syrup and/or vegetable juice; In described step (2), add sweetener honey, fruit syrup and/or vegetable juice and stir in feed liquid, then add gel soda ash and coagulating agent agar, stir to obtain mixed liquor.
The premna microphylla cream that the present invention makes for primary raw material with premna microphylla powder, this product is also untapped at home at present.
Beneficial aspects of the present invention:
(1) premna microphylla cream of the present invention, with premna microphylla powder for prepared by raw material, fine and smooth, transparent, tasty and refreshing soft, the full high resilience of its meat, green nature, nutritious.Overcome and existingly prepare with the fresh leaf of Japanese Premna the product quality defect that bean curd mixed with Premna microphylla Turcz. leaves brings, in addition, Japanese Premna dry powder can preserve more than 1 year, and uses compared with fresh leaf in prior art, eliminates the defect of raw material by region and the restriction in season.And the premna microphylla cream product gel effect of formula preparation of the present invention is better, extended shelf-life 24 hours be that fresh leaf prepares the 3-5 of premna microphylla food doubly, and product meets iron and salt there will not be gel to resolve phenomenon.
(2) present invention also offers a kind of premna microphylla fruits and vegetables cream adding different fruit syrup and/or vegetable juice and make, local flavor is more unique, not only there is leaf nature fragrant, also there is the sour-sweet taste of fruits and vegetables, delicate mouthfeel is smooth, meat is transparent full, dark liking by consumers in general, and can different Juices be added as required and present various fruit-vegetable flavor in making.
(3) preparation method of the present invention is simple for process, simple to operate, is easy to suitability for industrialized production.The versatility of required equipment is good, and equipment investment is few, is well suited for medium and small food processing enterprises, and processing premna microphylla pot foods of suiting measures to local conditions, with the demand of satisfied society to green natural food.
Detailed description of the invention
Illustrated embodiment is to be described content of the present invention better, but is not that content of the present invention is only limitted to illustrated embodiment.So those of ordinary skill in the art carry out nonessential improvement and adjustment according to foregoing invention content to embodiment, still belong to protection scope of the present invention.In order to make the object, technical solutions and advantages of the present invention clearly, below in conjunction with embodiment, the invention will be further described.
The experimental technique of unreceipted actual conditions in preferred embodiment, usually conveniently condition, or carry out according to the condition that manufacturer advises.The test material that the present invention is used, if no special instructions, is commercially available purchase product.
The preparation of premna microphylla powder involved in embodiments of the invention is specially:
(1) clean: the selected Japanese Premna blade without disease and pest, selected blade is soaked in water and carries out cleaning to remove sediment contamination, eluriate clean, dry for subsequent use.
(2) blanching: clean blade is put into 95 DEG C of boiling water blanching 10-12s, cool with clear water.
(3) look is protected: immersed by the blade of blanching in the mixing colour protecting liquid containing citric acid, calcium chloride, zinc gluconate and carry out protecting look 20min, then drain.In described mixing colour protecting liquid, the mass fraction of citric acid is 0.03%-0.04%, and the mass fraction of calcium chloride is 0.2%-0.3%, zinc gluconate 0.1%-0.2%.
(4) dry: by the blade drained after protecting look, the hot air drier putting into 50 DEG C is dried.
(5) pulverize: with plant pulverizer abrasive dust, cross 100-120 mesh sieve, obtain premna microphylla fine powder, pack for subsequent use.
Embodiment 1 premna microphylla cream
(1) the raw material composition of premna microphylla cream: premna microphylla powder, refining honey, food-grade soda ash, food-grade agar and water.
(2) preparation method:
1. soak: weigh in premna microphylla powder and water ratio 1:25-30, proceed to stainless steel proportion container, soak 30min with the boiling water of 60 DEG C-70 DEG C and obtain total feed liquid;
2. filter: filter by 100 mesh sieve, obtain feed liquid;
3. allocate: in feed liquid, add sweetener refining honey stir, then add gel soda ash, coagulating agent agar, limit edged stir, batching is uniformly dispersed mixed liquor.Described honey is 1.5% of total feed liquid weight, and described soda ash is 0.6% of total feed liquid weight, and described agar is 0.4% of total feed liquid weight.
4. solidify: by the mixed liquor stirred, be cooled to less than 40 DEG C and leave standstill 20-30 minute, obtain premna microphylla cream.
5. sterilizing: carry out disinfection with the premna microphylla cream product of pasteurization to preparation, to ensure the color and luster of product, mouthfeel and quality.
The examination and test of products result of the present embodiment is as follows:
The premna microphylla cream hardness that the present invention obtains is 299.61g, and gel strength is 271.85g, and diffusate is 10.47mL/100g, and yield rate is 89.53%, product sensory and fine texture.Main physical and chemical index and microbiological indicator testing result are as table 1 and table 2.
The main physical and chemical index of table 1 premna microphylla cream
| Project | Index |
| Energy (kj/100g) | 30 |
| Carbohydrate (g/100g) | 0.3 |
| Protein (g/100g) | 1 |
| Fat (g/100g) | 0.2 |
| Sodium (mg/100g) | 3 |
| Calcium (mg/100g) | 131 |
| Iron (mg/100g) | 3.6 |
| Zinc (mg/100g) | 0.14 |
| Plumbous (mg/kg) | ≤1.0 |
| Arsenic (mg/kg) | ≤0.5 |
Table 2 premna microphylla cream microbiological indicator
| Project | To dispatch from the factory requirement |
| Total plate count (individual/g) | ≤ 4 ten thousand |
| Coliform (individual/100g) | ≤ 60 ten thousand 4--> |
| Pathogenic bacteria | Must not detect |
Embodiment 2 premna microphylla fruits and vegetables cream
(1) the raw material composition of premna microphylla fruits and vegetables cream: premna microphylla powder, Juice, refining honey, food-grade soda ash, food-grade agar and water.
(2) preparation method of Juice: the selected fruits and vegetables without disease and pest, soak in water and clean up, to remove sediment contamination, peeling and corning of fruits, is cut into small pieces, and vegetables chop up, fiberizer defibrination is put in the fruits and vegetables cut mixing, filter by 80-100 mesh sieve, extrude to obtain concentrated Juice, for subsequent use.In the present embodiment, fruit and vegetables is according to 2:1 ratio collocation fruits and vegetables amount.
(3) preparation method of premna microphylla fruits and vegetables cream:
1. soak: weigh in premna microphylla powder and water ratio 1:25-30, proceed to stainless steel proportion container, soak 30min with the boiling water of 60 DEG C-70 DEG C and obtain total feed liquid;
2. filter: filter by 100 mesh sieve, obtain feed liquid;
3. allocate: in feed liquid, add sweetener honey, Juice stirs, then add gel soda ash, coagulating agent agar, limit edged stirs, batching is uniformly dispersed mixed liquor.Described honey is 1.5% of total feed liquid weight, and described Juice is 4% of total feed liquid weight.Described soda ash is 0.8% of total feed liquid weight, and described agar is 0.4% of total feed liquid weight.
4. solidify: by the mixed liquor stirred, be cooled to less than 40 DEG C and leave standstill 20-30 minute, obtain premna microphylla cream.
5. sterilizing: carry out disinfection with the premna microphylla cream product of pasteurization to preparation, to ensure the color and luster of product, mouthfeel and quality.
The premna microphylla fruits and vegetables cream of the present embodiment is compared with the premna microphylla cream of embodiment 1, fruit, vegetables mixing inspissated juice is with the addition of in batching, local flavor is more unique, not only there is leaf nature fragrant, also there is the sour-sweet taste of fruits and vegetables, delicate mouthfeel is smooth, meat is transparent full, and the dark favor by consumers in general is especially subject to liking of children, and can add different fruit and/or vegetables in season in making as required and present various fruit-vegetable flavor.
Embodiment 3 different material ratio is on the impact of premna microphylla cream quality
Below in test, with premna microphylla powder for raw material, weigh in water ratio 1:25, proceed to stainless steel proportion container, obtain total feed liquid with the emerge in worm water 30min of 60 DEG C-70 DEG C; The addition of sweetener honey, gel soda ash, coagulating agent agar operates according to the setting of table 3, limit edged stir, batching is uniformly dispersed mixed liquor.Other methods of operating are carried out with reference to the method for embodiment 1.As shown in table 3 to the hardness of the premna microphylla cream product of different tests gained, gel strength, diffusate and yield rate test result.
Table 3 different material ratio is on the impact of premna microphylla cream quality
Embodiment 4 premna microphylla cream of the present invention compares with prior art products
Premna microphylla cream (being designated as S1) and application number prepared by Example 1 be 200910116017.2 patented product (being designated as S2) and application number be 201010203251.1 patented product (being designated as S3) compare.
The processing method of application number bean curd mixed with Premna microphylla Turcz. leaves disclosed in the patent of 200910116017.2 is as follows: the steam or the hot air water-removing 5-20 minute that fresh bean curd bavin leaf are cleaned rear 85-100 DEG C, then add 4-6 water doubly and carry out homogenate, be separated the slurries adjust pH that obtains to 5.5-6.7, then add to leave standstill after 0.1-0.2% gel and 0.01-0.03% glucolactone stir and obtain bean curd mixed with Premna microphylla Turcz. leaves; Described gel is the mixture of the medical calcium carbonate of 80-90% and 10-20% saleratus composition.
The preparation method of application number bean curd mixed with Premna microphylla Turcz. leaves disclosed in the patent of 201010203251.1 is as follows: select Japanese Premna to set fresh leaf and clean, then control temperature is at 80-100 DEG C after airtight stifling 5-15 minute, fresh leaf after stifling is smashed to pieces, is undertaken mixing, filtering to get filtrate by the weight part ratio of 1:15-20 with water; Filtrate is after sterilizing, and show faintly acid, adjust ph is 5-6.7, then adds the biological gel of 0.8-1.5% and the biogel promoter of 0.012-0.017% by volume, stirs 2-5 minute, leaves standstill and carries out sterilizing, packaging after 10-20 minute, obtain finished product; Described biological gel selects plant ash solution, and plant ash solution concentration is 0.7-1%; Described biogel promoter selects glucolactone solution, and glucolactone solution concentration is 0.1%-0.3%.
Get S1, S2, S3 product and carry out the test and comparison such as hardness, gel strength, diffusate, and stored under normal temperature by product, respectively the shelf-life of record product, result is as shown in table 4.
Table 4 premna microphylla cream of the present invention compares with prior art products
As shown in Table 4: the patented product hardness that the product that the present invention obtains is 201010203251.1 than application number improves more than 2 times, and yield rate improves 20.8%.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (10)
1. a premna microphylla cream, is characterized in that, is prepared from by following raw material: premna microphylla powder, honey, soda ash, agar and water.
2. a kind of premna microphylla cream according to claim 1, it is characterized in that: described premna microphylla powder and water are mixed to form total feed liquid by weight 1:25-30, described honey is the 2%-3% of total feed liquid weight, described soda ash is the 0.5%-1.0% of total feed liquid weight, and described agar is the 0.3%-0.5% of total feed liquid weight.
3. a kind of premna microphylla cream according to claim 1, is characterized in that: the particle diameter of described premna microphylla powder is 100-120 order.
4. a kind of premna microphylla cream according to claim 1, is characterized in that: described raw material also comprises fruit syrup and/or vegetable juice.
5. a kind of premna microphylla cream according to claim 4, is characterized in that: described premna microphylla powder and water are mixed to form total feed liquid by weight 1:25-30, and described fruit syrup and/or vegetable juice are the 3%-5% of described total feed liquid weight.
6. a kind of premna microphylla cream according to claim 4, is characterized in that: 80-100 mesh sieve crossed by described fruit syrup and/or vegetable juice.
7. a kind of premna microphylla cream according to any one of claim 1-6, it is characterized in that: the preparation method of described premna microphylla powder is: the fresh vanes cleaning of Japanese Premna, blanching, cooling are immersed afterwards in the mixing colour protecting liquid containing citric acid, calcium chloride, zinc gluconate and carried out protecting look, then drain, dry, pulverize and to obtain premna microphylla powder.
8. a kind of premna microphylla cream according to claim 7, is characterized in that: in described mixing colour protecting liquid, the mass fraction of citric acid is 0.03%-0.04%, the mass fraction of calcium chloride is 0.2%-0.3%, zinc gluconate 0.1%-0.2%.
9. the preparation method of premna microphylla cream according to claim 1, is characterized in that, comprises the step of carrying out as follows:
(1) mixed with water by premna microphylla powder, 60 DEG C of-70 DEG C of emerge in worm water, filter to obtain feed liquid;
(2) in feed liquid, add sweetener honey to stir, then add gel soda ash and coagulating agent agar, stir to obtain mixed liquor;
(3) mixed liquor of step (2) gained is cooled to less than 40 DEG C, leaves standstill 20-30 minute, obtain product.
10. preparation method according to claim 9, is characterized in that: described raw material also comprises fruit syrup and/or vegetable juice; In described step (2), add sweetener honey, fruit syrup and/or vegetable juice and stir in feed liquid, then add gel soda ash and coagulating agent agar, stir to obtain mixed liquor.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| EP3701809A4 (en) * | 2017-10-25 | 2021-07-28 | Sichuan Senlong Bio-Tech Co., Ltd. | Fine bamboo powder and preparation method therefor and use thereof |
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| CN101869286A (en) * | 2010-06-11 | 2010-10-27 | 吴季生 | Preparation method of premna leaf tofu |
| CN104430926A (en) * | 2014-12-03 | 2015-03-25 | 汪孟辉 | Guanyin bean curds and preparation method thereof |
| CN104472727A (en) * | 2014-12-19 | 2015-04-01 | 安徽农业大学 | Making process for Guanyin bean curd |
| CN104544102A (en) * | 2015-02-07 | 2015-04-29 | 邓家润 | Method for processing green bean curd by using original ecological shrub leaves |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266637A (en) * | 2000-03-21 | 2000-09-20 | 李宗银 | Process for preparing food similar to bean curd with Doufuchai leaves |
| CN101869286A (en) * | 2010-06-11 | 2010-10-27 | 吴季生 | Preparation method of premna leaf tofu |
| CN104430926A (en) * | 2014-12-03 | 2015-03-25 | 汪孟辉 | Guanyin bean curds and preparation method thereof |
| CN104472727A (en) * | 2014-12-19 | 2015-04-01 | 安徽农业大学 | Making process for Guanyin bean curd |
| CN104544102A (en) * | 2015-02-07 | 2015-04-29 | 邓家润 | Method for processing green bean curd by using original ecological shrub leaves |
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| EP3701809A4 (en) * | 2017-10-25 | 2021-07-28 | Sichuan Senlong Bio-Tech Co., Ltd. | Fine bamboo powder and preparation method therefor and use thereof |
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