A method for preparing mulberry jelly by using edible fungus precooking liquid

Abstract

The invention relates to a method for preparing mulberry jelly from an edible fungus pre-boiled liquid. The method comprises the following steps that: edible fungi are boiled; then, centrifugal separation is carried out for obtaining the edible fungus pre-boiled liquid; konjac glucomannan, carrageenan and sodium alginate are mixed with cabombaceae jelly powder obtained through ultrasonic extraction and freeze drying; the mixture is added into the edible fungus pre-boiled liquid; the soaking is carried out so that the jelly is dissolved and swelled; citric acid, malic acid and isomaltooligosaccharide are added; mulberry juice and concentrated rose juice are added, and boiling and filtering are carried out; filling, sealing and sterilization are carried out when the filtrate is still hot; and cooling is carried out, and the mulberry jelly is obtained. The method has the advantages that the edible fungus pre-boiled liquid is adopted as a substrate, and the nutrition of the jelly can be enriched through amino acid, nucleotide, protein and the like in the edible fungus pre-boiled liquid; the gelation of the jelly can be improved through the cabombaceae jelly, and mineral substances such as zinc can be provided as supplements; the mulberry juice adopts a mixture of black mulberry juice with high anthocyanin content and white mulberry juice with high sweetness, so that additional white granulated sugar is not needed; and rose extracts can achieve a copigment effect on the anthocyanin in mulberries so as to stabilize the color of the jelly, and also can enhance the fragrance of the jelly, thereby improving the flavor of the jelly.

Description

technical field [0001] The invention belongs to the technical field of food technology, and relates to a method for preparing jelly, in particular to a method for preparing mulberry jelly by using edible mushroom precooking liquid. Background technique [0002] Jelly is a kind of snack food suitable for all ages. It is in semi-solid shape and is deeply loved by consumers. At present, most jelly products on the market, especially fruit jelly, are mainly prepared by adding various artificial essences, colorants, sweeteners, and sour agents to thickeners. Although the color is attractive, the juice and pulp content Extremely low, the nutritional value is not high, especially for children who use it for a long time, which is not conducive to health. [0003] In the process of canning and salting, edible mushrooms will produce wastes such as precooking liquid. About 1 / 3 of the nutritional components of the mushroom body are dissolved in the pre-cooking liquid to varying degrees...

AI Technical Summary

Problems solved by technology

The preparation method is: stir-fry millet with lotus leaf juice, grind wax gourd, decoct, fry sesame seeds, grind pine nuts, decoct, grind ginger, tomato, paeonol, mix and add gelatin, agar, then add wolfberry, mulberry, Hongjing Tian, ​​Polygonatum decocted, concentrated extract, which did not control and protect the color of mulberry juice