Dioscorea opposita fruit jelly and production method thereof

A production method and a technology for yam fruit, applied in the field of food processing, can solve the problems of not understanding the nutritional components of jelly, low nutritional value, health effects, etc., and achieve the effects of bright color, rich nutrition, and increased digestion.

Inactive Publication Date: 2015-09-30
姚婷婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under the general background of the market economy, most jellies only pursue the taste, color, and appearance of jelly, but do not understand the nutritional content of jelly, and various pigments, flavors, sweeteners, and sticky ingredients are added in the production process. Thickener and high cost, low nutritional value, eating similar jelly will undoubtedly have a greater impact on people's health
Currently on the market, most of them are fruit jelly, dairy product jelly and pulp jelly. Yam is used to process high-nutrition, low-cost jelly, which has not yet been produced, processed and sold on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A Chinese yam jelly and a preparation method thereof, comprising the following steps:

[0028] (1) Weigh raw materials by weight: made from the following raw materials by weight: 180 parts of Chinese yam, 50 parts of fresh milk, 60 parts of sucrose, 10 parts of sesame, 5 parts of alfalfa, 6 parts of hemp, 10 parts of gelatin, lemon 0.4 parts acid, 0.2 parts potassium sorbate, 1 part starter, 220 parts water;

[0029] (2) Fried sesame, alfalfa, and hemp respectively, and then put them into a grinder to grind them into 260-280 mesh powders for use as a spare;

[0030] (3) Preparation of sucrose soaking solution: get 20 parts of sucrose to prepare sucrose soaking solution for subsequent use;

[0031] (4) Preparation of yam powder: select fresh and undamaged yams, peel them, wash them, cut them into pieces, soak them in sucrose soaking liquid for 12 minutes, steam them, cool them, dry them, and put them into a grinder Grind it into 260-280 mesh powder for later use; the t...

Embodiment 2

[0037] A Chinese yam jelly and a preparation method thereof, comprising the following steps:

[0038] (1) Weigh raw materials by weight: made of the following raw materials by weight: 250 parts of Chinese yam, 80 parts of fresh milk, 90 parts of sucrose, 20 parts of sesame, 12 parts of alfalfa, 18 parts of hemp, 25 parts of gelatin, lemon 2 parts acid, 1.2 parts potassium sorbate, 5 parts starter, 280 parts water;

[0039] (2) Fried sesame, alfalfa, and hemp respectively, and then put them into a grinder to grind them into 260-280 mesh powders for use as a spare;

[0040] (3) Preparation of sucrose soaking solution: get 20 parts of sucrose to prepare sucrose soaking solution for subsequent use;

[0041] (4) Preparation of yam powder: select fresh and undamaged yams, peel them, wash them, and cut them into pieces, soak them in sucrose soaking liquid for 20 minutes, steam them, cool them, dry them, and put them into a grinder Grind it into 260-280 mesh powder for later use, an...

Embodiment 3

[0047] A Chinese yam jelly and a preparation method thereof, comprising the following steps:

[0048] (1) Weigh raw materials by weight: 220 parts of Chinese yam, 70 parts of fresh milk, 80 parts of sucrose, 15 parts of sesame, 8 parts of alfalfa, 13 parts of hemp, 18 parts of gelatin, 1.2 parts of citric acid, 0.8 parts of potassium sorbate , 3 parts of starter, 250 parts of water. ;

[0049] (2) Fried sesame, alfalfa, and hemp respectively, and then put them into a grinder to grind them into 260-280 mesh powders for use as a spare;

[0050] (3) Preparation of sucrose soaking solution: get 20 parts of sucrose to prepare sucrose soaking solution for subsequent use;

[0051] (4) Preparation of yam powder: select fresh and undamaged yams, peel them, wash them, cut them into pieces, soak them in sucrose soaking liquid for 16 minutes, steam them, cool them, dry them, and put them into a grinder Grind it into 260-280 mesh powder for later use; the thickness of Huaishan slices is...

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PUM

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Abstract

The present invention relates to the technical field of food processing, more particularly to a dioscorea opposita fruit jelly and a production method thereof, wherein the dioscorea opposita fruit jelly is prepared from the following raw materials by weight: 180-250 parts of dioscorea opposita, 50-80 parts of fresh milk, 60-90 parts of sucrose, 10-20 parts of sesame powder, 5-12 parts of alfalfa, 6-18 parts of cannabis sativa, 10-25 parts of gelatin, 0.4-2 parts of citric acid, 0.2-1.2 parts of potassium sorbate, 1-5 parts of starter culture, and 220-280 parts of water. The production method comprises: (1) weighing raw materials according to the weight part ratio; (2) preparing the sesame, the alfalfa and the cannabis sativa; (3) preparing a sucrose soaking liquid; (4) preparing the dioscorea opposita and the lotus seed powder; (5) blending; (6) preparing the dioscorea opposita powder; (7) fermenting; (8) decocting; (9) cooling; and (10) filling, sealing, sterilizing and cooling. The dioscorea opposita fruit jelly of the present invention is easy to process, and has high nutritional value and market value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a yam jelly and a preparation method thereof. Background technique [0002] Huaishan, also known as Huaishan medicine, is the finished product name of yam (scientific name: Dioscorea opposita). It is the root tuber of the perennial herbaceous vine plant yam. Huaishan has been planted and cultivated in my country for thousands of years. It is not only a good edible vegetable and miscellaneous grain, but also a widely used medicinal material. It is known as "Huaishen". Yam is rich in a variety of nutrients, which have the functions of invigorating the spleen and stomach, helping digestion, nourishing the kidney and essence, benefiting the lung and relieving cough, and lowering blood sugar. It has extremely high value and effect on the growth and development of the human body and the maintenance of normal physiological functions Therefore, Chinese yam is processed into a w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/36A23L1/09A23L1/0562A23L21/12A23L25/00A23L29/281
CPCA23V2002/00A23V2200/328A23V2200/32A23V2250/628
Inventor 姚婷婷
Owner 姚婷婷
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