Jelly and preparation method thereof

A technology for jelly and thickening agent, which is applied in the directions of food preparation, food ingredients as thickeners, and food ingredients as odor modifiers, etc., can solve the problems of insufficient diversification and nutrition, single nutrition and taste, and achieve uniform taste. Delicious, easy to operate, delicious and delicious effect

Active Publication Date: 2014-04-16
江苏维尼食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the current jelly types are pulp type, and the nutrition and taste are relatively simple, not diversified and nutritious enough.
On the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 80 grams of lotus seeds, 100 grams of jelly powder, 50 grams of honey, 80 grams of water chestnut extract, 10 grams of aloe juice, 150 grams of roses, 200 grams of beans, 30 grams of white sugar, and 20 grams of carrageenan.

[0022] Soak carrageenan in cold water for 10 minutes, then soak in 100°C hot water to completely melt the carrageenan, stir and place in a cool room; dissolve white sugar into sugar water with 100°C hot water for later use; put lotus seeds and roses Put it into a crushing device together with the beans to form a 200-mesh powder; add water chestnut extract, aloe vera juice and honey to the prepared powder and stir evenly to obtain jelly puree; pour white sugar water and Thickener, stir in the same direction for 20 minutes, and store at low temperature -20°C for 15 minutes.

Embodiment 2

[0024] Weigh 100 grams of lotus seeds, 50 grams of jelly powder, 50 grams of honey, 100 grams of water chestnut extract, 20 grams of aloe juice, 200 grams of sweet-scented osmanthus, 300 grams of mung beans, 50 grams of white sugar, and 20 grams of agar.

[0025] Soak the agar in cold water for 10 minutes, then soak it in hot water at 100°C to completely melt the carrageenan, stir it and place it in a cool room; dissolve white sugar in hot water at 100°C for later use; The beans are put into a crushing device together and powdered into 300-mesh powder; the prepared powder is mixed with water chestnut extract, aloe vera juice and honey in equal amounts to obtain jelly puree; Thickener, stir in the same direction for 20 minutes, and store at low temperature -25°C for 10 minutes.

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PUM

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Abstract

The invention provides a jelly and a preparation method thereof. The jelly is characterized by comprising the following raw materials in parts by weight: 5-10 parts of lotus seed, 1-30 parts of honey, 2-10 parts of chufa extractive, 5-15 parts of aloe juice, 10-20 parts of edible flower, 15-30 parts of bean, 20-30 parts of white granulated sugar and 5-8 parts of a thickening agent. The invention further provides the method for preparing the jelly. The preparation method is simple and feasible; through adding lotus seeds, honey, chufa and aloe juice, the prepared jelly is crystal clear, tastes delicious, tender and unique, and is balanced in nutrition.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a jelly and a preparation method thereof. Background technique [0002] Jelly, also known as jelly, is mainly composed of water and carrageenan. It is loved by women and children because of its crystal appearance, bright color, soft and smooth taste, sweet and moist. Jelly is not only cute in appearance, but also a healthy food with low calorie and high dietary fiber. However, most of the current jelly types are pulp type, and the nutrition and taste are relatively simple, not diversified and nutritious enough. On the market, few fresh flowers are added to the jelly, and at present, no soy products and beans are added to the jelly to make a nutritionally diverse jelly. [0003] Lotus seeds have the effects of clearing the heart and refreshing the spleen, invigorating the spleen and stopping diarrhea, nourishing the heart, calming the mind and improving eyesight, nourishing the mi...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/068A23L1/30A23L33/105
CPCA23L21/10A23L21/15A23L33/10A23L33/105A23V2002/00A23V2200/242A23V2200/30A23V2200/15A23V2250/2102A23V2250/21A23V2250/5036A23V2250/5024
Inventor 梁皓瑜
Owner 江苏维尼食品有限公司
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