Bean jelly and preparation method thereof

A technology of jelly powder and tuo powder, applied in the field of food processing, can solve the problems of unsightly shape and proportion, unattainable color of jelly powder, aging surface of jelly powder, etc., and achieves the effects of pure color, good demoulding performance, and easy processing and molding.

Inactive Publication Date: 2015-05-06
四川川北凉粉饮食文化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Another object of the present invention is to provide a preparation method of jelly, which solves the problems of jelly surface aging, poor elasticity, uneven texture, sticky mouth, etc.; solves the problem that jelly is not easy to demold and has high loss; The effect is opaque until tomorrow, and the appearance problem of unattractive shape and proportion

Method used

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Examples

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preparation example Construction

[0058] The present invention also provides a kind of preparation method of jelly, specifically implement according to the following steps:

[0059] Step 1, prepare pea powder;

[0060] Step 1.1, raw material pretreatment, the peas are screened to remove impurities;

[0061] Step 1.2, cleaning and soaking, soaking the pretreated peas in water for 12h to 18h at a temperature of 20°C to 50°C, so that the water absorption rate of the peas can reach 100%-120%, and the produced pea tuo The nutritional value of powder is high, and the mass ratio of water to peas is 3:1-4.5:1;

[0062] Step 1.3, filing, filing and grinding the soaked peas to obtain pea starch slurry, wherein the speed of the refiner is 6000r / min-8000r / min, the refining temperature is 20°C-25°C, and the refining time is 20min ~30min;

[0063] Step 1.4, four-stage slurry separation, the crushed peas are separated four times through four centrifugal sieves to obtain pea starch slurry, wherein the particle size of the ...

Embodiment 1

[0082] Step 1, prepare pea powder;

[0083] Step 1.1, raw material pretreatment, the peas are screened to remove impurities;

[0084] Step 1.2, cleaning and soaking: the peas are subjected to two conventional elutriation treatments, and then soaked in clean water. The soaking material-liquid ratio of the peas is 1:3, the soaking temperature is 20°C, and the soaking time is 12 hours, so that the peas can absorb water rate reached 110%;

[0085] Step 1.3, filing: file the soaked peas, the file grinding process parameters are: the speed of the refiner is 6000r / min, the refining temperature is 20°C, and the refining time is 20min;

[0086] Step 1.4, four-stage slurry separation: the pea milk after file grinding is subjected to four times of slurry separation through a centrifugal sieve to obtain pea starch slurry, wherein the particle size of the centrifugal sieve is 200 mesh;

[0087] Step 1.5, desanding: the obtained pea starch slurry is desanded through a desanding device;

...

Embodiment 2

[0104] Step 1, prepare pea powder,

[0105] Step 1.1. Raw material pretreatment: choose alpine hemp skin pea as raw material, and pick out the visible sundries;

[0106] Step 1.2, cleaning and soaking: the peas are subjected to two conventional elutriation treatments, and then soaked in clean water. The soaking material-liquid ratio of the peas is 1:4.5, the soaking temperature is 50°C, and the soaking time is 18 hours, so that the peas can absorb water rate reached 100%.

[0107] Step 1.3, filing: filing the soaked peas, the filing process parameters are: the speed of the refiner is 8000r / min, the refining temperature is 25°C, and the refining time is 30min.

[0108] Step 1.4, four-stage slag-slurry separation: pass the file-grinded pea milk through a centrifugal sieve for four slag-slurry separations to obtain pea starch slurry, wherein the centrifugal sieve has a particle size of 200 mesh.

[0109] Step 1.5, desanding: the obtained pea starch slurry is desanded through a ...

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PUM

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Abstract

The invention discloses bean jelly. The bean jelly comprises the following components in parts by weight: 15-25 parts of pea meal, 90-110 parts of water and 0.02-0.04 part of rapeseed oil. The invention further provides a preparation method of the bean jelly. The preparation method comprises the following steps: slurrying, weighing, stirring, brushing oil, decocting, sizing in a basin, stewing for ageing and shredding. The prepared finished product bean jelly is in the color of rice flower, is bright but not transparent, soft and continuous and is unique in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to jelly, and also relates to a preparation method of jelly. Background technique [0002] Bean jelly belongs to Chinese characteristic snacks, is a kind of starch gel food, has the function of relieving heat and dietotherapy. Since its appearance in the late Qing Dynasty, North Sichuan jelly has been well-known in Bashu for its unique Sichuan style of red, spicy, mellow, fresh and refreshing. The traditional jelly in my country is basically made of pure starch. The taste varies greatly, the quality is not uniform, the surface is easy to age, and alum is often used in the production. Alum contains a lot of aluminum. Excessive aluminum will affect human health. . Contents of the invention [0003] The object of the present invention is to provide a kind of jelly, which uses natural ingredients as raw materials to ensure food safety, does not add food additives,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/20A23L29/212A23L29/30A23L33/125
Inventor 任其胜杜志刚李中平
Owner 四川川北凉粉饮食文化有限公司
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