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Vegetable bean jelly and preparation method thereof

A production method and technology of jelly, applied in the directions of food preparation, application, food science, etc., can solve the problems of insufficiency and low nutritional value of jelly

Inactive Publication Date: 2012-05-23
金少军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of jelly has been continuing the traditional method, and the ingredients and production process are relatively simple, so the nutritional value of jelly is low and cannot meet people's requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Get the raw material of following weight portion:

[0030] 9 parts of mung bean starch, 30 parts of water, 30 parts of vegetable juice, and 0.1 part of alum; put the above raw materials in a pot and make them according to the conventional jelly making method.

Embodiment 2

[0032] Get the raw material of following weight portion:

[0033] 12 parts of potato starch, 30 parts of water, 50 parts of vegetable juice, and 0.2 part of alum; put the above-mentioned raw materials in a pot and make them according to the conventional jelly making method.

Embodiment 3

[0035] Get the raw material of following weight portion:

[0036] 12 parts of sweet potato starch, 40 parts of water, 50 parts of vegetable juice, and 0.2 part of alum; put the above raw materials in a pot and make them according to the conventional jelly making method.

[0037] Vegetable jelly of the present invention can also be made by following method:

[0038] Get the raw material of following weight portion:

[0039] 8-15 parts of mung bean starch, potato starch or sweet potato starch, 30-50 parts of water, 30-50 parts of vegetable juice, 0.1-0.3 parts of alum;

[0040] 1) After mixing the above water and vegetable juice and heating to 25°C-35°C, put in starch and alum, and stir quickly and fully;

[0041] 2) Continue heating and stirring. When the temperature of the mixture in the pot reaches 90°C-120°C, turn off the heat and continue stirring for 3-5 minutes;

[0042] 3) Pour the powder into a box or bag to cool naturally.

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PUM

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Abstract

The invention discloses a vegetable bean jelly and a preparation method thereof. The vegetable bean jelly solves the problem that the existing bean jelly contains a single nutrient. In preparation of the vegetable bean jelly, vegetable juice is utilized, wherein the weight of the added vegetable juice is 25 to 60% of the total weight of raw materials. Because of utilization of a mass of the vegetable juice, the vegetable bean jelly obtained by the preparation method has a high nutritive value, can be absorbed easily, and is especially suitable for old people who have bad teeth and do not chew vegetables. The preparation method is simple and convenient and can be operated easily. The vegetable bean jelly has good quality, can be stored easily and does not go bad. Mechanized and industrialized production of the vegetable bean jelly can be realized.

Description

technical field [0001] The invention relates to a vegetable jelly and a preparation method thereof. Background technique [0002] Jelly jelly has many varieties, different flavors, exquisite production, and unique materials. Delicacy is loved by people. [0003] At present, the production process of jelly has continued the traditional way, and the ingredients and production process are relatively simple, so the nutritional value of jelly is low and cannot meet people's requirements. Contents of the invention [0004] For overcoming above-mentioned defect, the object of the present invention is to provide a kind of preparation method of the vegetable jelly with high nutritive value. [0005] In order to achieve the above object, the preparation method of vegetable jelly of the present invention may further comprise the steps: [0006] Get the raw material of following weight portion: [0007] 8-15 parts of mung bean starch, potato starch or sweet potato starch, 30-50 pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30
Inventor 金少军
Owner 金少军
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