Preparation method of burdock carrot jelly

A carrot and carrot juice technology, applied in the field of preparation of burdock carrot jelly, can solve the problems of unguaranteed taste and quality, easy browning, etc., and achieve the effects of promoting gelation, increasing nutrition, and good taste

Inactive Publication Date: 2014-12-17
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although burdock is rich in nutrition, it has an earthy taste, and it is easy to brown after peeling the burdock. Therefore, the taste and quality of the product cannot be guaranteed when the burdock is used to make jelly. Related reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Prepare color protection solution

[0021] Add citric acid, vitamin C and NaCl to water to prepare a color protection solution with a mass fraction of citric acid of 0.8%, a mass fraction of vitamin C of 0.6%, and a mass fraction of NaCl of 1.5%;

[0022] (2) Pretreatment of raw materials

[0023] Wash 500g burdock, peel it, cut it into burdock slices with a thickness of 1cm~2cm, take 1750g of the color protection solution prepared in step (1) and heat it to 85°C, put the burdock slices in hot water and soak for 20mim, put the burdock slices and color protection solution The liquid is poured into a juice extractor to squeeze the juice and then filtered, and the filtrate is retained to obtain the burdock juice, which is set aside;

[0024] Wash 500g carrots, peel them, and cut them into carrot slices with a thickness of 1cm~2cm. Take 1750g of the color protection solution prepared in step (1) and heat it to 85°C. The liquid is poured into a juice extractor to squee...

Embodiment 2

[0028] (1) Prepare color protection solution

[0029] Adding citric acid, vitamin C and NaCl to water, it is mixed with 0.9% citric acid mass fraction, vitamin C mass fraction is 0.3%, NaCl mass fraction is 2.0% color protection solution;

[0030] (2) Pretreatment of raw materials

[0031] Wash 500g burdock, peel it, cut it into burdock slices with a thickness of 1cm~2cm, take 2000g of the color protection solution prepared in step (1) and heat it to 95°C, put the burdock slices in hot water and soak for 10mim, put the burdock slices and color protection solution The liquid is poured into a juice extractor to squeeze the juice and then filtered, and the filtrate is retained to obtain the burdock juice, which is set aside;

[0032] Wash 500g of carrots, peel them, cut them into carrot slices with a thickness of 1cm to 2cm, take 2000g of the color protection solution prepared in step (1) and heat to 95°C, put carrot slices in blanching and soak for 10mim, put carrot slices and ...

Embodiment 3

[0036] (1) Prepare color protection solution

[0037] Add citric acid, vitamin C and NaCl to water to prepare a color protection solution with a mass fraction of citric acid of 0.3%, a mass fraction of vitamin C of 0.9%, and a mass fraction of NaCl of 1.0%;

[0038] (2) Pretreatment of raw materials

[0039] Wash 500g burdock, peel it, cut it into burdock slices with a thickness of 1cm-2cm, take 1900g of the color protection solution prepared in step (1) and heat it to 85°C, put the burdock slices in hot water and soak for 15mim, put the burdock slices and color protection solution The liquid is poured into a juice extractor to squeeze the juice and then filtered, and the filtrate is retained to obtain the burdock juice, which is set aside;

[0040] Wash 500g carrots, peel them, and cut them into carrot slices with a thickness of 1cm to 2cm. Take 1900g of the color protection solution prepared in step (1) and heat it to 85°C. The liquid is poured into a juice extractor to sq...

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PUM

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Abstract

A preparation method of a burdock carrot jelly is as below: adding citric acid, vitamin C and NaCl into water to prepare a color protecting liquid; washing, peeling and slicing burdock and carrot, subjecting the burdock and carrot to hot dipping in the color protecting liquid; juicing in a juice machine, filtering, and reserving the filtrate to obtain the carrot juice and burdock juice; mixing burdock juice and carrot juice, adding konjac flour and carrageenan, heating and insulating; and naturally cooling, adding white sugar, xylitol and citric acid and water, stirring evenly, sealing and sterilizing, and natural cooling to get the jelly. The burdock carrot jelly has the advantages of rich nutrient, a variety of dietary fiber, vitamins and minerals, and health care function; the jelly made from burdock and carrot as raw materials of makes up for the disadvantage of less vitamin and mineral content in jelly products, has lubricating texture, good taste, and is suitable for old people and children to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of burdock carrot jelly. Background technique [0002] Burdock is a plant with both medicine and food, also known as rat sticky grass, night fork head, burdock root, commonly known as Dongyang radish, a biennial herb of Compositae, containing protein, crude fiber, carotene, inulin, vitamins, 17 kinds of amino acids, and dietary fiber etc. It has the effects of clearing away heat and detoxifying, invigorating the spleen and nourishing the stomach, reducing swelling and pain, laxative, lowering blood pressure and regulating blood sugar. The carotene contained in it ranks the second among vegetables, the content of protein and calcium is the highest among root vegetables, rich in dietary fiber and unique flavor, people often drink burdock into tea. [0003] Carrots are named after Li Shizhen of the Ming Dynasty recorded in "Compendium of Materia Medic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/29A23L1/302A23L21/10A23L33/00A23L33/15
CPCA23L29/37A23L5/41A23L21/15A23L29/244A23L33/105A23L33/16A23L33/21A23V2002/00A23V2250/21A23V2200/048A23V2250/708A23V2250/6422A23V2250/5116A23V2250/156A23V2250/5066
Inventor 曹雪慧朱丹实李雨露蔡菲菲
Owner BOHAI UNIV
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