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Sweet potato bean jelly and making method thereof

A technology of sweet potato starch and jelly, which is applied in the food field, can solve the problems of improper use of additives, poor water retention of jelly, unstable quality, etc., and achieves the effects of good edible effect, prominent substantive characteristics, and enhanced safety and hygiene.

Inactive Publication Date: 2015-03-25
SHANDONG BIO SUNKEEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention aims at the deficiencies of the existing technology, provides a new idea for making jelly, solves the problems of poor water retention, unstable quality, and improper use of additives in traditional jelly, and provides consumers with a safe and hygienic jelly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 100g of sweet potato jelly, its formula is as follows:

[0028] 60g sweet potato starch,

[0029] Cornstarch 36.5g,

[0030] Disodium hydrogen phosphate 1g,

[0031] Salt 1g,

[0032] Sodium pyrophosphate 1g

[0033] Xanthan gum 0.5g,

[0034] The preparation method of sweet potato jelly is as follows:

[0035] (1) Dissolve 100g of the above formula in 300g of water and stir evenly;

[0036] (2) Take 300g of clear water and put it into a pot to boil;

[0037] (3) Slowly pour the solution in step (1) into boiling water and stir evenly;

[0038] (4) Heat over low heat and continue to stir to make it evenly heated until it becomes a transparent starch paste, then turn off the heat;

[0039] (5) Flatten the starch paste and let it cool, seal it with plastic wrap and put it in the refrigerator to refrigerate;

[0040] (6) Take it out after 12 hours, cut the solidified jelly into pieces, and add condiments according to your personal taste.

Embodiment 2

[0042] 100g of sweet potato jelly, its formula is as follows:

[0043] 55g of sweet potato starch,

[0044] 40g cornstarch,

[0045] Disodium hydrogen phosphate 1.5g,

[0046] Salt 1.5g,

[0047] Sodium pyrophosphate 1.5g

[0048] Xanthan gum 0.5g,

[0049] The preparation method of sweet potato jelly is as follows:

[0050] (1) Add 100g of the above formula to dissolve in 500g of water and stir evenly;

[0051] (2) Take 500g of clear water and put it into a pot to boil;

[0052] (3) Slowly pour the solution in step (1) into boiling water and stir evenly;

[0053] (4) Heat over low heat and continue to stir to make it evenly heated until it becomes a transparent starch paste, then turn off the heat;

[0054] (5) Flatten the starch paste and let it cool, seal it with plastic wrap and put it in the refrigerator to refrigerate;

[0055] (6) Take it out after 15 hours, cut the solidified jelly into pieces, and add condiments according to your personal taste.

Embodiment 3

[0057] 100g of sweet potato jelly, its formula is as follows:

[0058] 65g of sweet potato starch,

[0059] 32g cornstarch,

[0060] Disodium hydrogen phosphate 1.5g,

[0061] Salt 0.5g,

[0062] Sodium pyrophosphate 0.5g

[0063] Xanthan gum 0.5g,

[0064] The preparation method of sweet potato jelly is as follows:

[0065] (1) Add 100g of the above formula into 400g of water to dissolve, and stir evenly;

[0066] (2) Take 300g of clear water and put it into a pot to boil;

[0067] (3) Slowly pour the solution in step (1) into boiling water and stir evenly;

[0068] (4) Heat over low heat and continue to stir to make it evenly heated until it becomes a transparent starch paste, then turn off the heat;

[0069] (5) Flatten the starch paste and let it cool, seal it with plastic wrap and put it in the refrigerator to refrigerate;

[0070] (6) After taking it out after 8 hours, cut the solidified jelly into pieces, and add condiments according to personal taste.

[0071...

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PUM

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Abstract

The invention relates to sweet potato bean jelly and a making method of the sweet potato bean jelly. The sweet potato bean jelly comprises the following ingredients of, by mass, 50% to 70% of sweet potato starch, 20% to 40% of corn starch, 0.2% to 2% of disodium hydrogen phosphate, 0.2% to 2% of salt, 0.2% to 2% of sodium pyrophosphate and 0.1% to 1% of xanthan gum. Compared with the prior art, according to the sweet potato bean jelly and the making method of the sweet potato bean jelly, product quality can be improved, production cost can be reduced, the water-retaining property can be enhanced, and food safety and sanitation can be improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sweet potato jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of food that people often eat, and generally all is to make with starch, as cornstarch, pea starch, mung bean starch etc., but mung bean and pea cost are higher, can increase jelly production cost. Because sweet potato has a large planting area, high annual output, good taste, high nutritional value and added value, most of the jelly available in the market is sweet potato jelly. Many small vendors add some additives such as alum in order to pursue the quality of jelly when making jelly. Abuse or excessive addition of additives will cause harm to human health. Contents of the invention [0003] The invention aims at the deficiencies in the prior art, provides a new idea for making jelly, solves the problems of poor water retention, unstable quality, and improper use of additives i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L29/30
Inventor 刘玉奉从浩朱昌雄余明华
Owner SHANDONG BIO SUNKEEN
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