阅读说明：本技术 仙草冻的制备方法、仙草冻及含有仙草冻的海红米八宝粥 (Preparation method of mesona blume jelly, mesona blume jelly and crab roe rice eight-treasure porridge containing mesona blume jelly ) 是由 李益群 王剑峰 苏昆铭 陈一郴 于 2021-07-26 设计创作，主要内容包括：仙草冻的制备方法、仙草冻及含有仙草冻的海红米八宝粥。本发明公开了仙草冻的制备方法,包括以下步骤：1)将仙草干燥,粉碎,置于～(60)Co-γ条件下辐射,辐射剂量为1-1.8kGy,得到仙草干粉；2)将仙草干粉置于碳酸氢钠溶液中煎煮2-3h；3)将煎煮液过滤,取滤液与淀粉混合制成仙草冻。本发明还公开了上述方法制得的仙草冻以及含有仙草冻的海红米八宝粥。本发明制得的仙草冻仅需要添加极少量的碳酸氢钠,即可确保仙草冻凝胶性能好,硬度、弹性和强度指标均较好,且不会产生不良的碱味及苦涩味。(Preparation method of Mesona chinensis jelly, Mesona chinensis jelly and Haihong rice eight-treasure porridge containing Mesona chinensis jelly. The invention discloses a preparation method of Mesona chinensis jelly, which comprises the following steps: 1) drying herba mesonae chinensis, pulverizing, and placing in 60 Irradiating under Co-gamma condition with radiation dose of 1-1.8kGy to obtain dry Mesona powder; 2) putting the dry Mesona chinensis powder into sodium bicarbonate solution, and decocting for 2-3 h; 3) filtering the decoction, mixing the filtrate with starch, and making into XIANCAO jelly. The invention also discloses the mesona chinensis benth jelly prepared by the method and the eight-treasure porridge containing the mesona chinensis benth jelly. The Mesona chinensis jelly prepared by the invention can ensure good gel performance, and better hardness, elasticity and strength indexes by only adding a very small amount of sodium bicarbonateGood taste and no generation of bad alkaline taste and bitter taste.)

1. The preparation method of the mesona chinensis benth jelly is characterized by comprising the following steps: the method comprises the following steps:

1) drying herba mesonae chinensis, pulverizing, and placing in⁶⁰Irradiating under Co-gamma condition with radiation dose of 1-1.8kGy to obtain dry Mesona powder;

2) placing the dry Mesona chinensis powder in sodium bicarbonate solution with mass concentration of 0.05-0.08%, and decocting for 2-3 h;

3) filtering the decoction, mixing the filtrate with starch, and making into XIANCAO jelly.

2. The method for preparing Mesona procumbens jelly according to claim 1, which is characterized in that: the radiation dose was 1.2 kGy.

3. The method for preparing Mesona procumbens jelly according to claim 1, which is characterized in that: pulverizing dried Mesona chinensis Benth to 60-100 mesh.

4. The method for preparing Mesona procumbens jelly according to claim 1, which is characterized in that: the feed-liquid ratio of the mesona chinensis benth dry powder to the sodium bicarbonate solution is 1g to 20-30 ml.

5. The method for preparing Mesona procumbens jelly according to claim 1, which is characterized in that: the weight ratio of the filtrate to the starch is 20-30: 70-80.

6. Mesona chinensis jelly prepared by the method of any one of claims 1-5.

7. A crab apple rice eight-ingredient porridge containing the jelly of mesona chinensis benth of claim 6.

8. The eight-ingredient porridge with sea red rice according to claim 7, characterized in that: the mesona blume jelly accounts for 1-5% of the weight of the eight-treasure porridge with the extra red rice.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of mesona chinensis benth jelly, the mesona chinensis benth jelly and a crab apple-rice eight-treasure porridge containing the mesona chinensis benth jelly.

Background

Mesona chinensis Benth is also called Mesona chinensis Benth and Liangcao powder, is an annual herbaceous plant in the genus of Mesona in the family of Labiatae, and is a traditional plant resource used as both medicine and food in China. And (3) whole grass: sweet, bland and cool, has the effects of clearing heat, promoting diuresis and cooling blood, and can be used for treating heatstroke, diabetes, hypertension and muscle and joint pain. Among the ingredients contained in Mesona Procumbens Hemsl, flavonoids have effects of inhibiting cancer cell growth and lowering blood pressure; the polysaccharide has the effects of enhancing and improving organism immunity; the essence of lignum Aquilariae Resinatum has tranquilizing, refreshing, toxic materials clearing away, and diuretic effects; the microelements have effects of inhibiting free radical formation, resisting aging, and resisting cancer; vitamins can regulate and enhance physiological functions, etc. The Mesona chinensis Benth jelly is made from Mesona chinensis Benth powder, and is one of famous snacks of Fujian province. Translucent Mesona chinensis Benth is frozen and slippery, and optionally sugar water or molasses and lemon juice. 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. Therefore, the immortal grass product is very popular with consumers.

Decocting herba Mesonae chinensis, filtering to obtain crude polysaccharide, adding appropriate amount of starch to form dark brown gel, and has effects of inhibiting free radical formation, lowering blood pressure, and enhancing immunity. The Mesona chinensis Benth is extracted by water, the performance of the obtained Mesona chinensis Benth jelly is poor, the Mesona chinensis Benth jelly gel performance can be enhanced by adopting alkali liquor extraction, but the addition of alkaline components can cause poor alkaline taste and bitter taste in the Mesona chinensis Benth jelly.

Disclosure of Invention

The invention aims to provide a preparation method of mesona chinensis benth jelly with good taste and good gel property, the mesona chinensis benth jelly prepared by the method and eight-treasure porridge containing the same.

The technical scheme provided by the invention is a preparation method of Mesona chinensis jelly, which is characterized by comprising the following steps: the method comprises the following steps:

1) drying herba mesonae chinensis, pulverizing, and placing in⁶⁰Irradiating under Co-gamma condition with radiation dose of 1-1.8kGy to obtain dry Mesona powder;

2) placing the dry Mesona chinensis powder in sodium bicarbonate solution with mass concentration of 0.05-0.08%, and decocting for 2-3 h;

3) filtering the decoction, mixing the filtrate with starch, and making into XIANCAO jelly.

Preferably, the radiation dose is 1.2 kGy.

Pulverizing dried Mesona chinensis Benth to 60-100 mesh.

The feed-liquid ratio of the mesona chinensis benth dry powder to the sodium bicarbonate solution is 1g to 20-30 ml.

The weight ratio of the filtrate to the starch is 20-30: 70-80.

The invention also provides another technical scheme of the Mesona chinensis jelly prepared by the method.

The invention also provides the eight-treasure porridge with the sea red rice containing the mesona chinensis benth jelly.

The haihong rice is called the tidal rice in the coast of the southern region of Qinzhou, and is a national geographical marking product. The red rice is rich in essential iron, zinc, selenium, flavone, alkaloid, cardiac glycoside, anthocyanin, lignan, sterol, vitamins and dietary fiber. The obtained product has effects in scavenging free radicals, delaying aging, increasing high density lipoprotein cholesterol (HDL) in blood plasma, and improving antioxidant ability of organism. The Mesona chinensis Benth jelly is added into the eight-treasure porridge with the sea red rice, is nutritious, and tastes Q elasticity.

The Mesona chinensis Benth jelly prepared by the invention can ensure good gel performance, good hardness, elasticity and strength indexes and no bad alkali taste and bitter taste by only adding a very small amount of sodium bicarbonate.

Detailed Description

The following specific examples further illustrate the invention but are not intended to limit the invention thereto.

Example 1

Preparing the mesona chinensis benth jelly:

1) drying Mesona chinensis Benth, pulverizing to 60 mesh, and placing⁶⁰Irradiating under Co-gamma condition with radiation dose of 1kGy to obtain dry Mesona chinensis powder;

2) putting the dry Mesona chinensis powder into a sodium bicarbonate solution with the mass concentration of 0.05 percent, and decocting for 2 hours; the feed-liquid ratio of the mesona chinensis benth dry powder to the sodium bicarbonate solution is 1g to 20 ml;

3) filtering the decoction, mixing the filtrate with starch at a weight ratio of 20:80, sterilizing at 100 deg.C for 15min, cooling, and cutting into blocks of 0.3mm x 0.3mm to obtain XIANCAO jelly.

After the test, the test paper is tested,

the preparation method of the sea red rice eight-treasure porridge containing the mesona chinensis benth jelly comprises the following steps:

1) the dry materials are prepared according to the following weight portions:

40kg of malus micromalus makino (dry material);

12kg of red beans (dry materials);

12kg of glutinous rice (dry material);

8kg of wheat kernels (dry materials);

8kg of oatmeal (dry material);

8kg of red kidney beans (dry materials);

8kg of waxy corn (dry material);

4kg of coix seed (dry material);

10kg of rock sugar;

mixing the raw materials to obtain a dry material;

2) adding water into the dry materials and soaking for 3 hours to obtain mixed materials;

3) boiling the mixed material at the temperature of 100-120 ℃ for 40min to obtain a pasting liquid;

4) adding the Mesona chinensis jelly into the gelatinized liquid, filling, and sterilizing at high temperature to obtain the Haihong rice eight-treasure porridge. The adding amount of the mesona blume jelly is 1 percent of the total weight of the crab grass rice baby porridge.

Example 2

Preparing the mesona chinensis benth jelly:

1) drying Mesona chinensis Benth, pulverizing to 100 mesh, and placing in⁶⁰Irradiating under Co-gamma condition with radiation dose of 1.8kGy to obtain Mesona chinensis dry powder;

2) putting the dry Mesona chinensis powder into a sodium bicarbonate solution with the mass concentration of 0.08 percent, and decocting for 3 hours; the feed-liquid ratio of the mesona chinensis benth dry powder to the sodium bicarbonate solution is 1g to 30 ml;

3) filtering the decoction, mixing the filtrate with starch at a weight ratio of 30:70, sterilizing at 100 deg.C for 15min, cooling, and cutting into blocks of 0.3mm x 0.3mm to obtain XIANCAO jelly.

The preparation method of the sea red rice eight-treasure porridge containing the mesona chinensis benth jelly comprises the following steps:

1) the dry materials are prepared according to the following weight portions:

40kg of malus micromalus makino (dry material);

12kg of red beans (dry materials);

12kg of glutinous rice (dry material);

8kg of wheat kernels (dry materials);

8kg of oatmeal (dry material);

8kg of red kidney beans (dry materials);

8kg of waxy corn (dry material);

4kg of coix seed (dry material);

10kg of rock sugar;

mixing the raw materials to obtain a dry material;

2) adding water into the dry materials and soaking for 3 hours to obtain mixed materials;

3) boiling the mixed material at the temperature of 100-120 ℃ for 40min to obtain a pasting liquid;

4) adding the Mesona chinensis jelly into the gelatinized liquid, filling, and sterilizing at high temperature to obtain the Haihong rice eight-treasure porridge. The adding amount of the mesona blume jelly is 5 percent of the total weight of the crab grass rice baby porridge.

Example 3

Preparing the mesona chinensis benth jelly:

1) drying Mesona chinensis Benth, pulverizing to 80 mesh, and placing⁶⁰Irradiating under Co-gamma condition with radiation dose of 1.2kGy to obtain Mesona chinensis dry powder;

2) putting the dry Mesona chinensis powder into a sodium bicarbonate solution with the mass concentration of 0.06 percent, and decocting for 2.5 hours; the feed-liquid ratio of the mesona chinensis benth dry powder to the sodium bicarbonate solution is 1g to 25 ml;

3) filtering the decoction, mixing the filtrate with starch at a weight ratio of 25:75, sterilizing at 100 deg.C for 15min, cooling, and cutting into blocks of 0.3mm x 0.3mm to obtain XIANCAO jelly.

The preparation method of the sea red rice eight-treasure porridge containing the mesona chinensis benth jelly comprises the following steps:

1) the dry materials are prepared according to the following weight portions:

40kg of malus micromalus makino (dry material);

12kg of red beans (dry materials);

12kg of glutinous rice (dry material);

8kg of wheat kernels (dry materials);

8kg of oatmeal (dry material);

8kg of red kidney beans (dry materials);

8kg of waxy corn (dry material);

4kg of coix seed (dry material);

10kg of rock sugar;

mixing the raw materials to obtain a dry material;

2) adding water into the dry materials and soaking for 3 hours to obtain mixed materials;

3) boiling the mixed material at the temperature of 100-120 ℃ for 40min to obtain a pasting liquid;

4) adding the Mesona chinensis jelly into the gelatinized liquid, filling, and sterilizing at high temperature to obtain the Haihong rice eight-treasure porridge. The adding amount of the mesona blume jelly is 3 percent of the total weight of the crab grass rice baby porridge.

Example 4

Preparing the mesona chinensis benth jelly:

1) drying Mesona chinensis Benth, pulverizing to 60 mesh, and placing⁶⁰Irradiating under Co-gamma condition with radiation dose of 1.8kGy to obtain Mesona chinensis dry powder;

2) putting the dry Mesona chinensis powder into a sodium bicarbonate solution with the mass concentration of 0.05 percent, and decocting for 2-3 h; the feed-liquid ratio of the mesona chinensis benth dry powder to the sodium bicarbonate solution is 1g to 30 ml;

3) filtering the decoction, mixing the filtrate with starch at a weight ratio of 20:70, sterilizing at 100 deg.C for 15min, cooling, and cutting into blocks of 0.3mm x 0.3mm to obtain XIANCAO jelly.

The preparation method of the sea red rice eight-treasure porridge containing the mesona chinensis benth jelly comprises the following steps:

1) the dry materials are prepared according to the following weight portions:

40kg of malus micromalus makino (dry material);

12kg of red beans (dry materials);

12kg of glutinous rice (dry material);

8kg of wheat kernels (dry materials);

8kg of oatmeal (dry material);

8kg of red kidney beans (dry materials);

8kg of waxy corn (dry material);

4kg of coix seed (dry material);

10kg of rock sugar;

mixing the raw materials to obtain a dry material;

2) adding water into the dry materials and soaking for 3 hours to obtain mixed materials;

3) boiling the mixed material at the temperature of 100-120 ℃ for 40min to obtain a pasting liquid;

4) adding the Mesona chinensis jelly into the gelatinized liquid, filling, and sterilizing at high temperature to obtain the Haihong rice eight-treasure porridge. The adding amount of the mesona blume jelly is 5 percent of the total weight of the crab grass rice baby porridge.

Comparative example 1

Preparing the mesona chinensis benth jelly:

1) drying Mesona chinensis Benth, and pulverizing to 80 mesh to obtain Mesona chinensis Benth powder;

2) putting the dry Mesona chinensis powder into a sodium bicarbonate solution with the mass concentration of 0.06 percent, and decocting for 2.5 hours; the feed-liquid ratio of the mesona chinensis benth dry powder to the sodium bicarbonate solution is 1g to 25 ml;

3) filtering the decoction, mixing the filtrate with starch at a weight ratio of 25:75, sterilizing at 100 deg.C for 15min, cooling, and cutting into blocks of 0.3mm x 0.3mm to obtain XIANCAO jelly.

Comparative example 2

Preparing the mesona chinensis benth jelly:

1) drying Mesona chinensis Benth, and pulverizing to 80 mesh to obtain Mesona chinensis Benth powder;

2) placing the dry Mesona chinensis powder in 6% sodium bicarbonate solution, and decocting for 2.5 h; the feed-liquid ratio of the mesona chinensis benth dry powder to the sodium bicarbonate solution is 1g to 25 ml;

3) filtering the decoction, mixing the filtrate with starch at a weight ratio of 25:75, sterilizing at 100 deg.C for 15min, cooling, and cutting into blocks of 0.3mm x 0.3mm to obtain XIANCAO jelly.

Comparative example 3

Preparing the mesona chinensis benth jelly:

1) drying Mesona chinensis Benth, and pulverizing to 80 mesh to obtain Mesona chinensis Benth powder;

2) placing the dry Mesona chinensis powder in a sodium bicarbonate solution with the mass concentration of 2% to decoct for 2.5 h; the feed-liquid ratio of the mesona chinensis benth dry powder to the sodium bicarbonate solution is 1g to 25 ml;

4) filtering the decoction, mixing the filtrate with starch at a weight ratio of 25:75, sterilizing at 100 deg.C for 15min, cooling, and cutting into blocks of 0.3mm x 0.3mm to obtain XIANCAO jelly.

Comparative example 4

Preparing the mesona chinensis benth jelly:

1) drying Mesona chinensis Benth, and pulverizing to 80 mesh to obtain Mesona chinensis Benth powder;

2) decocting dry Mesona chinensis Benth powder with water for 2.5 hr; the feed-liquid ratio of the mesona chinensis benth dry powder to the water is 1g:25 ml;

5) filtering the decoction, mixing the filtrate with starch at a weight ratio of 25:75, sterilizing at 100 deg.C for 15min, cooling, and cutting into blocks of 0.3mm x 0.3mm to obtain XIANCAO jelly.

The jelly prepared in examples 1 to 4 and comparative examples 1 to 4 was subjected to the following gel property test:

1. water binding capacity measurement

Taking out the gel, placing the gel in a centrifuge tube, centrifuging for 15min at 3000r/min, sucking dry surface water by using filter paper, and weighing.

Water retention capacity (m2-m1)/(m1-m0) × 100

In the formula: m0 is the mass of the centrifuge tube; m1 is gel mass before centrifugation; m2 is the gel mass after centrifugation.

2. Mass Texture Property (TPA) measurement

The TMS-PRO texture analyzer uses probe TA25 (cylindrical probe 50mm in diameter and 20mm in length) for TPA measurements. The gel is allowed to stand at room temperature for 30min before measurement, and then placed on a texture analyzer for measurement. The measurement parameters were as follows: the speed before measurement is 60mm/min, the speed after measurement is 60mm/min, the compression ratio is 30%, the trigger force is 5g, the interval between two reciprocating motions is repeated for 5s, three groups of samples are parallel, and the average value is obtained.

3. Determination of gel Strength

The TMS-PRO texture analyzer adopts a 5mm circular probe for measurement. The gel is allowed to stand at room temperature for 30min before measurement, and then placed on a texture analyzer for measurement. The measurement parameters were as follows: the speed before measurement is 30mm/min, the return speed is 100mm/min, the trigger force is 5g, three groups of samples are parallel, and the average value is taken.

4. Test results

As can be seen from the above table, the gel properties of the Xiancao jellies prepared in examples 1-4 are significantly better than those of the Xiancao jellies prepared in comparative examples 1, 3 and 4.

In addition, the tissue test taker had a test of eating the Xiancao jelly prepared in examples 1 to 4 and comparative examples 1 to 4, and the Xiancao jelly prepared in examples 1 to 4 and comparative examples 1 and 4 had no alkaline taste and bitter taste. The Xiancao jellies obtained in comparative examples 2 and 3 had both alkaline taste and bitter taste, but the those obtained in comparative example 3 had stronger alkaline taste and bitter taste.