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Sweet potato bean jelly and preparation method thereof

A technology of sweet potato starch and jelly, applied in the food field, can solve problems such as unstable quality, poor water retention of jelly, improper use of additives, etc., and achieve the effects of enhancing food safety and sanitation, enhancing water retention, and improving product quality

Inactive Publication Date: 2015-11-18
ANQING HONGWANG FOOD
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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

[0024] 100g sweet potato jelly, its formula is as follows:

[0025] 65g sweet potato starch,

[0026] Mung bean starch 28g,

[0027] Compound phosphate 1.5g,

[0028] Salt 1.5g,

[0029] Carrot 3.5g,

[0030] Xanthan gum 0.5g,

[0031] The configuration method of sweet potato jelly is as follows:

[0032] (1) Add 100g of the above formula to 300g of water to dissolve, and stir evenly;

[0033] (2) Take 300g of clear water and put it into a pot to boil;

[0034] (3) Slowly pour the solution in step (1) into boiling water and stir evenly;

[0035] (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;

[0036] (5) Flatten the starch paste and let it cool, seal it with plastic wrap and put it in the refrigerator to refrigerate;

[0037] (6) Take it out after 12 hours, cut the solidified jelly into pieces, and add condiments according to your personal taste.

Embodiment 2

[0039] 100g of sweet potato jelly, its formula is as follows:

[0040] 70g sweet potato starch,

[0041] Mung bean starch 25g,

[0042] Compound phosphate 0.5g,

[0043] Salt 0.5g,

[0044] Carrot 3.5g,

[0045] Xanthan gum 0.5g,

[0046] The configuration method of sweet potato jelly is as follows:

[0047] (1) Add 100g of the above formula into 500g of water to dissolve, and stir evenly;

[0048] (2) Take 500g of clear water and put it into a pot to boil;

[0049] (3) Slowly pour the solution in step (1) into boiling water and stir evenly;

[0050] (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;

[0051] (5) Flatten the starch paste and let it cool, seal it with plastic wrap and put it in the refrigerator to refrigerate;

[0052] (6) Take it out after 12 hours, cut the solidified jelly into pieces, and add condiments according to your personal taste.

[0053] The eating effect...

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PUM

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Abstract

The present invention relates to a sweet potato bean jelly and a preparation method thereof. The sweet potato bean jelly contains the following components in mass percentage: sweet potato starch 60-70%, mung bean starch 20-30%, compound phosphate 0.1-1.5%, edible salt 0.2-2%, carrots 1-5%, and xanthan gum 0.1-1%. Compared with the prior art, the provided sweet potato bean jelly production method can improve the product quality, reduce the production costs, enhance the water-retaining property, and enhance food safety and hygiene.

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, generally all is made with starch, as cornstarch, pea starch, mung bean starch etc., but the cost of mung bean and pea is 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, improper use of additives and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
CPCA23V2002/00
Inventor 王义
Owner ANQING HONGWANG FOOD
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