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Pumpkin jelly and preparation method thereof

A technology of pumpkin jelly and raw materials, which is applied in the field of pumpkin jelly and its preparation, can solve the problems of unfavorable health and single jelly components, achieve good medicinal health value, promote children's growth, and increase immunity

Inactive Publication Date: 2012-12-19
LIM KUM KEE FOODSTUFF CO LTD ANHUI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is loved by teenagers and children, but the existing jelly has a single component, and children eat it for a long time, which is not conducive to their health. At present, there is no jelly with rich nutrition and good health care effect on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The pumpkin jelly is characterized in that its raw materials are composed of 900 parts by weight of pure water, 25 parts of gelatin, 45 parts of honey, 15 parts of sucrose, 7 parts of green tea, 5 parts of mustard, 5 parts of houttuynia cordata, and 5 parts of purslane , 3 parts of grape seeds, 3 parts of pumpkin seeds, 12 parts of fried black beans, 10 parts of carrots, 10 parts of green vegetables, 8 parts of apples, 10 parts of pumpkins, 1 part of wolfberry polysaccharide, food coloring, and appropriate amount of potassium sorbate.

[0019] The preparation method comprises the following steps:

[0020] (1) After soaking the fried black beans for 1-2 days, add pumpkin meat and water to grind, boil for 10-20 minutes, and filter to filtrate A;

[0021] (2) Add water to decoct green tea, mustard, Houttuynia cordata, and purslane, and combine the decoctions to obtain filtrate B;

[0022] (3) Grind grape seeds and pumpkin seeds, add water to decoct, and concentrate to obt...

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PUM

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Abstract

The invention discloses a pumpkin jelly and a preparation method thereof. Raw materials for the pumpkin jelly comprise, by weight, 900 to 1000 parts of purified water, 20 to 40 parts of gelatin, 10 to 20 parts of agar, 40 to 55 parts of honey, 13 to 18 parts of cane sugar, 6 to 8 parts of green tea, 5 to 6 parts of mustard, 5 to 6 parts of heartleaf houttuynia herb, 5 to 6 parts of purslane herb, 3 to 5 parts of grape seeds, 3 to 5 parts of pumpkin seeds, 8 to 10 parts of carrot, 8 to 10 parts of brassica chinensis, 8 to 10 parts of apples, 10 to 12 parts of fried black soya bean, 10 to 12 parts of pumpkin, 1 to 2 parts of lycium barbarum polysaccharide and a proper amount of food coloring and potassium sorbate. According to the invention, gelatin and agar are mixed and used a gelatinizing agent, so pumpkin jelly not only contains collagen components but also has a softer and more delicious taste, is wet and slippery in mouth and dissolves as one chews, which enables the severe accident of choking because of swallowing to be completely prevented. The pumpkin jelly provided by the invention not only tastes like traditional jellies, but also can enhance health of human beings and promote growth of children and produces no side-effects when eaten for a long time.

Description

technical field [0001] The invention relates to a pumpkin jelly and a preparation method thereof, belonging to the field of food. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. Be subject to liking of teenagers and children, but existing jelly component is single, and children eat for a long time, is unfavorable for health, also does not have a kind of jelly that is rich in nutrition, has better health-care effect to come out on the market at present. Contents of the invention [0003] The invention provides a pumpkin jelly and a preparation method thereof. [0004] In order to achieve the above object, the present invention adopts the following technical solutions: [0005] A pumpkin jelly is characterized in that the weight parts of its raw materials are: 900-1000 parts of pure water, 20-40 parts of g...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/29A23L1/0562A23L1/0532A23L21/10A23L29/256A23L29/281A23L33/00
Inventor 林明传
Owner LIM KUM KEE FOODSTUFF CO LTD ANHUI
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