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Fruit-vegetable sheet jelly and preparation method thereof

A fruit and vegetable powder and formula technology, applied in food preparation, function of food ingredients, food science and other directions, can solve problems such as affecting brain cell function, harmful to human health, interfering with consciousness and memory function, etc., to achieve high nutritional value and storage time. Long, improve the effect of the preparation method

Inactive Publication Date: 2014-03-12
SUZHOU JINJI FOODS
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive intake of aluminum sulfate by the human body will affect the function of brain cells, interfere with people's consciousness and memory function, and be harmful to human health

Method used

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Experimental program
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Embodiment Construction

[0020] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0021] Embodiments of the present invention include: a fruit and vegetable vermicelli and a preparation method thereof, wherein the raw material formula of the fruit and vegetable vermicelli consists of the following materials in mass percentage:

[0022] Water 85.00%;

[0023] Potato flour 15.00%;

[0024] Pea flour 4.73%;

[0025] Konjac flour 0.05%;

[0026] Potassium chloride 0.03%;

[0027] Carrageenan 0.04%;

[0028] Vegetable Juice 0.15%

[0029] According to the method for preparing the fruit and vegetable vermicelli according to the above raw material formula, the steps of the preparation method include:

[0030] Fir...

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Abstract

The invention discloses a fruit-vegetable sheet jelly and a preparation method thereof. The fruit-vegetable sheet jelly comprises the following raw materials in percentage by weight: 80.00 percent of water, 15.00 percent of potato powder, 4.73 percent of pea meal, 0.05 percent of konjaku flour, 0.03 percent of potassium chloride, 0.04 percent of carrageenan and 0.15 percent of vegetable juice. The preparation method comprises the following steps: I, burdening: preparing the needed raw materials according to a working formula; II, putting into water and blending: continuously stirring to prevent precipitates; III, filtering the precipitates out: filtering impurity particles through a fine filter screen; IV, filling and cooking; and V, cooling rapidly. According to the fruit-vegetable sheet jelly and the preparation method thereof, the conventional preparation method is improved, so that the use of food additives and the like which are harmful to human bodies is avoided. The fruit-vegetable sheet jelly prepared with the method has the advantages of no pigment, no additive, high nutrient value, high glossiness, high toughness, low possibility of frangibility and long shelf life.

Description

technical field [0001] The invention relates to the field of soybean food processing, in particular to a fruit and vegetable vermicelli and a preparation method thereof. Background technique [0002] Fenpi is mainly made of starch through preparation, cooking, cooling and other steps. The processing raw materials of vermicelli can be multiple, such as rice, sweet potato starch, potato starch, trembling starch, etc. Traditional vermicelli is mostly made of potato starch or bean starch, and alum is added during the processing of vermicelli to enhance its color. However, excessive intake of aluminum sulfate by the human body will affect the function of brain cells, interfere with people's consciousness and memory function, and be harmful to human health. Contents of the invention [0003] The technical problem mainly solved by the present invention is to provide a kind of fruit and vegetable vermicelli and its preparation method, improve the traditional fruit and vegetable ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/30A23L29/30
CPCA23L33/105A23L29/30A23V2002/00A23V2200/30
Inventor 兰颖辉
Owner SUZHOU JINJI FOODS
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