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Mangosteen bean jelly and preparation method thereof

A technology of jelly and mangosteen, applied in food preparation, application, food science and other directions, can solve problems such as single nutrition, and achieve the effects of rich nutrition, enhanced immunity and simple production

Inactive Publication Date: 2013-10-30
QIDONG TIANDI MACHINERY MFG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional jelly is easy to make, and the nutrition is relatively single, which cannot meet people's various nutritional needs. With the gradual improvement of people's living standards, people's nutritional requirements for food are also gradually increasing. Buckwheat is a kind of coarse grain, and the starch prepared by it is more It has nutritional value and is more popular with consumers. Mangosteen juice, carrot juice and bitter gourd juice are added to the jelly to make the jelly more comprehensive in nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take soaked and softened buckwheat, wash and grind it into a slurry, then sieve to remove slag, add water to precipitate repeatedly, take out and dry to obtain buckwheat starch; take fresh mung beans, wash and grind into a slurry, sieve and peel, add water to precipitate, and pour Take out the clear water, take out the sediment and dry it in the sun to obtain mung bean starch; wash the mangosteen, carrot, and fresh bitter gourd, put the meat in a juicer to squeeze the juice, filter the liquid and get the pure juice; take 15g of buckwheat starch and 25g of mung bean starch Mix, add 10g of water, 5g of mangosteen juice, 5g of carrot juice and 5g of balsam pear juice, mix evenly, stir while heating, stop heating when it becomes solid state, leave it to stand and cool to obtain the jelly.

Embodiment 2

[0017] Take soaked and softened buckwheat, wash and grind it into a slurry, then sieve to remove slag, add water to precipitate repeatedly, take out and dry to obtain buckwheat starch; take fresh mung beans, wash and grind into a slurry, sieve and peel, add water to precipitate, and pour Take out the clear water, take out the sediment and dry it in the sun to obtain mung bean starch; wash the mangosteen, carrot, and fresh bitter gourd, put the meat in a juicer to squeeze the juice, filter the liquid and get the pure juice; take 25g of buckwheat starch and 35g of mung bean starch Mix, add 20g of water, 10g of mangosteen juice, 10g of carrot juice and 10g of balsam pear juice, mix evenly, stir while heating, stop heating when it becomes solid, and leave to cool to obtain the jelly.

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PUM

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Abstract

The invention discloses mangosteen bean jelly. The mangosteen bean jelly comprises the following materials in parts by weight: 15-25 parts of buckwheat starch, 25-35 parts of mung bean starch,10-20 parts of water, 5-10 parts of mangosteen juice, 5-10 parts of carrot juice, and 5-10 parts of balsam pear juice. A preparation method of the mangosteen bean jelly comprises the following steps of: (1) preparing the buckwheat starch; (2) preparing the mung bean starch; (3) preparing the mangosteen juice; (4) preparing the carrot juice; (5) preparing the balsam pear juice; and (6) preparing the bean jelly. The bean jelly provided by the invention is simple to manufacture and rich in nutrient, roughage and vegetable and fruit juice are perfectly combined, and the disadvantages that the nutritions and colors of traditional bean jelly are monotonous are remedied.

Description

technical field [0001] The invention relates to a food field, in particular to a mangosteen jelly and a preparation method of the jelly. Background technique [0002] The traditional jelly is easy to make, and the nutrition is relatively single, which cannot meet people's various nutritional needs. With the gradual improvement of people's living standards, people's nutritional requirements for food are also gradually increasing. Buckwheat is a kind of coarse grain, and the starch prepared by it is more It has nutritional value and is more popular with consumers. Mangosteen juice, carrot juice and bitter gourd juice are added to the jelly to make the jelly more comprehensive in nutrition. Contents of the invention [0003] Purpose of the invention: the purpose of the present invention is to provide a kind of mangosteen jelly, to meet people's more comprehensive nutritional needs. [0004] Another object of the present invention is to provide a kind of preparation method of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
Inventor 张兵
Owner QIDONG TIANDI MACHINERY MFG
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