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Preparation method of jicama jelly

A technology of jelly and jelly, which is applied in the field of preparation of jelly jelly, can solve the problems of human health and other problems, and achieve the effect of fine and refreshing taste, rich nutrition and good toughness

Inactive Publication Date: 2014-07-09
江拥军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, most of the jellies on the market are added with pigments or flavors, which are not beneficial to human health, and there is no jelly in the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of sweet potato jelly is realized through the following steps:

[0019] (1) Peeling hot soup: Blanch the trimmed jicama in boiling water for 2 minutes, then chop it, add water at a ratio of 1:1.2, soak for 10 minutes, then put it into a juicer for beating and squeeze the juice, pass 120 purpose filter filtering;

[0020] (2) Sol and boiled gelatin: put konjac gum, agar and gelatin in a ratio of 2:3:2 into a pot and boil for 8 minutes at a temperature of 75°C;

[0021] (3) Mixing: Add jicama juice and sucrose when the glue drops to 70°C, stir until even when adding, and then filter with a 120-mesh filter cloth;

[0022] (4) Preparation: Heat the mixed glue in a water bath at 65°C for 20 minutes, then dissolve citric acid and sugar with an appropriate amount of water, add and stir for 10 minutes, then take it out;

[0023] (5) Filling and sterilization: Keep the prepared sugar glue solution at 85°C for 10 minutes, then sterilize it, then fil...

Embodiment 2

[0027] A kind of preparation method of sweet potato jelly is realized through the following steps:

[0028] (1) Peeling hot soup: Blanch the trimmed jicama in boiling water for 2.5 minutes, then chop it, add water at a ratio of 1:1.2, soak for 12 minutes, then put it in a juicer for beating and squeeze the juice, pass 120 mesh filter;

[0029] (2) Colloidal sol and boiled gelatin: Put konjac gum, agar and gelatin in a ratio of 2:3:2 into a pot and boil for 10 minutes at a temperature of 75°C;

[0030] (3) Mixing: Add jicama juice and sucrose when the glue drops to 70°C, stir until even when adding, and then filter with a 120-mesh filter cloth;

[0031] (4) Preparation: Heat the mixed glue in a water bath at 65°C for 20 minutes, then dissolve citric acid and sugar with an appropriate amount of water, add and stir for 10 minutes, then take it out;

[0032] (5) Filling and sterilization: Keep the prepared sugar glue solution at 85°C for 10 minutes, then sterilize it, then fill ...

Embodiment 3

[0036] A kind of preparation method of sweet potato jelly is realized through the following steps:

[0037] (1) Peeling hot soup: Blanch the trimmed jicama in boiling water for 3 minutes, then chop it, add water at a ratio of 1:1.2, soak for 15 minutes, then put it into a juicer for beating and squeeze the juice, pass 120 purpose filter filtering;

[0038] (2) Colloidal sol and boiled gelatin: Put konjac gum, agar and gelatin in a ratio of 2:3:2 into a pot and boil for 12 minutes at a temperature of 75°C;

[0039] (3) Mixing: Add jicama juice and sucrose when the glue drops to 70°C, stir until even when adding, and then filter with a 120-mesh filter cloth;

[0040] (4) Preparation: Heat the mixed glue in a water bath at 65°C for 20 minutes, then dissolve citric acid and sugar with an appropriate amount of water, add and stir for 10 minutes, then take it out;

[0041] (5) Filling and sterilization: Keep the prepared sugar glue solution at 85°C for 10 minutes, then sterilize i...

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PUM

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Abstract

The invention discloses a preparation method of jicama jelly. The preparation method is as follows: hot soup peeling, dissolving and cooking sol, mixing, conditioning, filling and sterilizing, and cooling. The preparation method disclosed by the invention has the advantages that jelly prepared by the preparation method disclosed by the invention is fine and refreshing in taste, good in elasticity, good in toughness and excellent in gel property, thereby being ideal nutrition food of children and the elderly; such processing techniques as high temperature concentration and the like are decreased, no pigment or essence is added to increase fragrance and increase color, the jicama jelly is healthcare functional environment-friendly food, and a new way is provided for the development and utilization of jicama.

Description

technical field [0001] The invention belongs to the field of jelly processing, and in particular relates to a method for preparing jelly from jelly. Background technique [0002] Yam potato, also known as jicama, jicama, is a cultivar that can form tubers in the leguminous genus Jicama, and is an annual or perennial twining herbaceous vine. The roots of jicama are large, the meat is white, tender, juicy and nutritious, rich in sugar and protein, rich in vitamin C and various trace elements such as calcium, iron, zinc, copper, phosphorus, sun, etc. necessary for the human body. Promote body fluid and quench thirst, cool and heat, relieve alcohol poisoning, lower blood pressure, blood lipids and other effects. It has good curative effect on cardiovascular diseases. The yield of jicama is abundant, and the development of deep-processed jicama products will play a certain role in promoting my country's economic development. [0003] Jelly, also known as jelly, is mainly compo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L1/29A23L21/15A23L33/00
CPCA23L21/15A23L29/206A23L33/00
Inventor 江拥军
Owner 江拥军
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