Ficus Ficus Seeds, Ayu Seeds
Calcium ions, magnesium ions, acidic substances
Handmade homemade ficus jelly (love jade jelly, ice powder, white cold powder, wood lotus jelly, ghost steamed buns, Wang Bu Liu Xing, natural jelly) practice
1, why ficus (love jade) can make jelly
The inner part of the ficus fruit is densely packed with small seeds, similar in shape to rice grains.
The seeds are as small as sesame seeds, but they make a smooth natural jelly.
Simply place the seeds in clean water and squeeze out the gelatin from the seeds.
Then, a bowl of clear and transparent water will have a chance to congeal into a smooth and elastic jelly.
Ficus seeds to make jelly cool, especially in Fujian, Taiwan and other regions, and burn fairy grass with the summer heat is regarded as holy.
The cause of Ficus jelly, is its low-fat pectin and water bivalent ions (calcium ions, copper ions, magnesium ions, etc.) the result of the reaction.
2, ficus and love jade what is different
Aiyu is ficus, but it is not ficus. It is a variant of the ficus fruit in Taiwan.
Both effects and smell similar, the peel can be used in medicine, the fruit seeds are used to extract pectin, or made into natural jelly.
Both are low-fat pectin, easily coagulated with divalent ions in water.
Only female pome seeds can be used to make jelly.
In terms of gelability, Aiyu is stronger than Ficus. There are also subtle differences in the taste of the jellies made from the two.
As for the jagged aspect, love jade is more expensive than ficus.
3、What kind of water can make Ficus jelly
Hard water suitable, such as groundwater or spring water, rich in minerals.
The bivalent ion components in the water (calcium, magnesium, copper, iron and other bivalent ions), for the ficus jelly solidification of the most critical.
If it is inconvenient to obtain ficus water, purchase commercially available mineral water can be, such as farmer’s spring, hundred-year-old mountain.
It can also be made with tap water, which usually contains ionic components. Just bring it to a boil and let it cool. (Cool white water)
Avoid using pure or filtered water. If the ionic components of the water is filtered, then no matter how many fruit seeds are used to make, will not condense into jelly.
4, what is the nature of ficus pectin
Judged by the ph value, ficus pectin is acidic, with a ph value of 6 or less, between about 3-5.
Made in alkaline water, its coagulation capacity is weak or even non-coagulation.
In neutral water, the solidifying power of pectin is fine.
And in acidic water, ph value of about 4-5, coagulation force is strong, and even shorten the coagulation time.
Note: ph on the coagulation of ficus jelly influence, much lower than the divalent ion.
5, how to increase bivalent ions in water, adjust the ph value
Add calcium chloride (caci2), magnesium chloride (mgci2), clarified lime water, etc., can increase the content of calcium ions and magnesium ions respectively.
Or will contain calcium, magnesium, copper, iron plasma components of health products, the right amount of water.
Usually, calcium ions, copper ions, etc. affect the ficus jelly coagulation, magnesium ions affect the taste and elasticity.
The use of citric acid (C6h807), or with fresh lemon juice water, vinegar and other acidic substances, can reduce the ph value in the water.
The use of baking soda (NaHCO₃), alkaline substances such as edible soda, can increase the ph value.
Note: divalent ions for ficus jelly coagulation of the most critical point.
The addition of clarified lime water, calcium chloride, magnesium chloride and other plasma components will change the gelatinous properties (hardness), the solidification time and the elasticity (mouthfeel) of Ficus jelly.
The principle of solidification is applicable to low-fat pectin, such as orange pectin.
Family consumption without any additives, generally with cold water or commercially available mineral water can be made.
6, how to prevent ficus ficus freezing water
Handmade ficus jelly will gradually melt over time.
This state is irreversible.
The water will not solidify again, but will only melt more and more, until the whole piece of Ficus jelly turns into a puddle of water.
After cutting the ficus jelly, the melting of water is more obvious, especially if it is cut into small pieces.
How much is recommended to eat, how much to do.
7, what is the ratio of water and seeds
Ficus is usually about 1:25-1:50.
That is, 10 grams of ficus seeds and about 250-500 ml of water.
Ficus is usually about 1:50-1:70
That is, 10 grams of love jade seeds, about 500-700 ml of water.
Note: This ratio applies to spring water, ground water, tap water (cool white water), and commercially available mineral water such as Nongfu Mountain Spring, Baisi Mountain.
If you add ionic components to the water, adjust the amount of water appropriately.
8、How much rubbing is needed
Ficus seeds into a gauze bag (or stocking), placed in water, repeatedly and carefully, slowly squeezed and rubbed.
No fixed time, rubbing until the original clear water has a slippery feeling, gauze bag with bubbles overflow, the original slippery feel of the fruit seeds thoroughly dry can be.
9、Can I put it in a food processor and mix it
Normal cooking machines or home wall breakers are fine, but the lowest setting is recommended.
If you mix with high grade, may cause the ficus seeds broken, unable to coagulate.
10, why can’t Ficus jelly coagulation
A ficus fruit into male and female, the seeds of the female fruit before they can be made into jelly.
Second, the water must contain divalent ions, priority with groundwater or spring water. Or cool boiled water, buy farmer’s spring, mountain and other commercially available mineral water.
The water quality is different in different provinces, and the mineral and ion content in the water is different, which may lead to different taste and condensation time of the finished product.
Fourth, oil and other debris will affect the Ficus jelly coagulation strength, and even lead to coagulation failure.
11、What auxiliary ingredients can add Ficus jelly taste
The jelly made from ficus seeds is acidic and is usually served with brown sugar or honey water, which is also acidic.
The principle of acid-alkaline neutralization can be properly utilized, choosing alkaline ingredients as a supplement, in addition to adding flavor, more subtle increase in the taste of Ficus jelly.
Such as dried fruit raisins, walnuts, or taro and so on.
12, how to identify the real ficus jelly
Compared to powdered ice (pseudo-acid syrup), ficus jelly is expensive to make and the finished product will gradually melt over time.
It is not easy to preserve and is expensive, so it is not strictly for commercial use.
In addition to the avid consumption of jelly love jelly Hakka region, other regions usually use pseudo-acid syrup seeds, jelly powder, gelatin and other production.
They are usually classified as follows
1, Ficus jelly color dark yellow or light yellow, with a light fruit flavor. Ice powder and jelly powder products are usually white and transparent, no aroma of fruit seeds.
2, Ficus jelly taste quite soft and smooth, with a subtle sense of the mouth that melts. And jelly powder products are usually “strong Q elastic ", refreshing sense is particularly obvious.
There are special circumstances, although the ficus seeds for the production, but the use of water heavy metal content is high. Lead to the finished product is relatively strong and hard.
3, regardless of room temperature or refrigerated preservation, handmade ficus jelly will be slowly watered. But it is quite heat-resistant, even if heated by an open flame will not easily melt.
Jelly powder products are no water, but the heat that immediately melted.
I. Preparation of materials
1, Ficus seeds 20 grams, fresh seeds or dried seeds can be.
2. 500-700ml of spring water (or cool white water, Nongfu Spring, Centennial Mountain).
3. 1 filtering gauze bag (or stocking)
4. 1 soup pot (or large bowl)
5, sugar and other accessories with their own, the most simple for the sprinkle of sugar, or brown sugar and honey with water are delicious.
2, the spring water into the soup pot, the pot must not have oil, oily ingredients will affect the pectin coagulation.
Third, 20 grams of ficus seeds into a filter bag, soak in water 5-10 minutes or so, so that dry seeds absorb water (such as fresh fruit seeds do not have to soak).
Fourth, in the water slowly rubbing filter bag, do not have to force, fingers will soon feel the sticky gelatin. Repeatedly, carefully rub and squeeze the filter bag, taking care of the seeds everywhere.
Fifth, rub and squeeze until the bubbles overflow, or feel the ficus seeds are no longer slippery, touch thoroughly dry.
4, room temperature, or refrigerated (non-frozen) can be solidified, with honey, lemon juice, brown sugar and water. Add your favorite accessories, taro, sweet wine raisins, etc., that is cool and delicious ficus jelly.
1, made with ficus seeds, can be adjusted up the water ratio, 20 grams of ficus seeds with about 1000-1200 ml of water.
2, good ficus jelly condensation will soon overflow. If no water overflow, generally still in the process of condensation.
3, ficus fruit and love jade fruit with male and female, only the mother fruit can be made of jelly.
4, there are areas to make Ficus jelly, cooked rice and fruit seeds with water rubbing, the use of acidic rice and calcium to promote pectin coagulation. If the coagulation is not ideal, can be appropriate reference to the practice.