Jelly processing method
(2) Raw material treatment: First rinse the fruit with flowing clean water, and then use a stainless steel knife to remove the stem and fruit nucleus. Then, cut the pulp into 0.3-0.5 cm thick slices as raw materials. Pour the ingredients into a stainless steel pot, add 1 to 2 times the amount of water, and boil for 20 to 30 minutes. However, when the juicy fruit is boiled, it is no longer possible to add water, and only the pulp is crushed and boiled for 3 to 5 minutes. Use boiled meat to make it easy to squeeze juice. Do not boil the pulp.
(iii) Press juice: boiled pulp, hot-pressed with wooden utensils (press and filter press available). The fruit residue is boiled twice more and the resulting juice and boiled juice are filtered with a bag to obtain a clear juice.
(4) Sugar Concentration: Before adding sugar and concentrating, measure the pectin content of the juice. When the pectin content is higher than 1% to 1.5%, it can be used to make jelly. The determination method is: take 15 ml of juice, add 15 ml of 95% edible alcohol, mixed shake in the test tube, if there are a lot of flocculent white precipitate, indicating that the pectin content is more than 1%, can be used, if The sparse material indicates that the pectin content is low. At this time, the fruit juice should be added with a coagulant (agar or pectin powder) to make the jelly. The juice is adjusted to pH 3.1~3.3 with citric acid or tartaric acid. The filtered juice is weighed and poured into a ladle pot, heated and boiled, and concentrated to about 3/5 of the original juice volume. The sugar is added (the amount of added sugar is 50% of the weight of the original juice obtained by pressure filtration), generally divided into 2~ 3 times to join. A sodium benzoate preservative was added to the syrup and the amount was 0.08% of the juice. During the cooking process, it is necessary to constantly stir to prevent crucibles and to remove the foam floating on the liquid at any time.
(5) Concentration end point and finished product: The end point of concentration can be determined by the following methods: First, the boiling point is measured with a thermometer; when the concentration temperature reaches 105-106° C.; second, the soluble solids content is measured, and the soluble solids reach 65%. Left and right can be; Third, a little sample with a stirring plate, first cooled in the air for more than ten seconds, if the plate is tilted, the sample condenses into a block when dripping, then the concentration has reached the end. When reaching the end point, the heating should be stopped immediately, and the surface film should be removed and poured into a flat-bottomed shallow pan. The thickness should be 1.5 to 2 cm. After cooling, the gel should be transparent. Cut into small pieces wrapped with cellophane or glutinous rice paper, or cans, and seal them.
(Triangular leaf Coptis) Ranunculaceae, Coptis. Rhizome yellow, internodes obvious, mostly densely rooted, with transverse stolons. Leaves 3-11; leaf blade ovate, slightly leathery; petiole glabrous. Scapes yellow-green, narrowly ovate, apical apex; petals nearly lanceolate, apex acuminate, Middle slightly widened, with honey groove; stamens long only about 1/2 of the petals; anthers yellow, filaments narrowly linear; style slightly curved. Oval oblong, carpels stalked puberulent. March-April flowering, April-June results. Specialty Chongqing pillars yellow water. Health elevation of 1600-2200 meters between the mountain forest, often cultivated, wild rare. Rhizome is a famous traditional Chinese medicine ("Coptis"), with berberine, Coptidis base, Coptis base, tetrandrine and other alkaloids, can cure acute conjunctivitis, acute bacillary dysentery, acute gastroenteritis, hematemesis, Embolism.
Plant Triangular Leaves Coptis
Plant Triangular Leaves Coptis
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