Purple potato leaf jelly and processing method thereof

A technology of purple sweet potato leaves and jelly, which is applied to the functions of food ingredients, food science, and applications. It can solve problems such as difficulty in adapting to consumer needs, single taste, and poor nutritional value, and achieve novel taste and enhance blood vessel elasticity. , Improve the effect of health care effect

Inactive Publication Date: 2016-01-13
ANHUI BAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, there have been various kinds of jelly in the market, but all jelly formulas on the market only contain colloid, white sugar, glucose, spices, pigments and other ingredients, which have a single taste and poor nutritional value, making it difficult to adapt to the needs of consumers. need

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A purple sweet potato leaf jelly, made from the following components in parts by weight: 600 parts of water, 80 parts of high fructose syrup, 40 parts of superfine purple sweet potato leaf powder, 5 parts of jelly powder, 0.4 part of citric acid, 0.4 part of yam polysaccharide 0.5 part of flavoring agent, 0.2 part of cyclamate, 0.2 part of potassium sorbate, 5.5 parts of puffed wheat flour, 0.4 part of corn peptide, 0.2 part of Sanqi ginseng extract, 0.2 part of clove extract, 0.2 part of rape flower extract;

[0024] The preparation method of above-mentioned jelly is as follows:

[0025] (1) Put a certain amount of water into the sugar pot according to the proportion of the above formula and turn on the steam to heat it. When the temperature rises to 70-90°C, put in the pre-weighed ultrafine purple potato leaf powder, puffed wheat flour and jelly powder. Dry mixture, dissolving time is 15min, then add fructose syrup, heat and stir to dissolve, boil for 20min under stea...

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PUM

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Abstract

A purple potato leaf jelly is characterized by being prepared from the following components in parts by weight: 600 parts of water, 80 parts of fructose-glucose syrup, 40 parts of a superfine purple potato leaf powder, 5 parts of a jelly powder, 0.4 part of citric acid, 0.4 part of Chinese yam polysaccharide, 0.5 part of a flavoring agent, 0.2 part of sodium cyclamate, 0.2 part of potassium sorbate, 5.5 parts of puffed wheat flour, 0.4 part of corn peptide, 0.2 part of a panax notoginseng extract, 0.2 part of a clove extract, and 0.2 part of a rape flower extract. A traditional formula is changed, and the purple potato leaf and various effective components are added, so that the jelly has the efficacies of resisting cancer, preventing aging, enhancing the elasticity of blood vessels, improving a circulation system and improving the smoothness of skin and the like; the product is rich in taste and novel in mouthfeel; besides ensuring the original flavor, the product is more nutritious, conforms to the modern consumer taste demand, also is more beneficial for people to absorb nutrition, and improves the health-care effect.

Description

technical field [0001] The invention relates to the technical field of functional foods, in particular to a purple sweet potato leaf jelly and a processing method thereof. Background technique [0002] Jelly is a kind of western sweet food. Jelly is also called jelly. It is very popular because of its crystal appearance, bright color, soft and smooth taste, sweet and moist. Jelly is not only cute in appearance, but also a healthy food with low calorie and high dietary fiber. [0003] In recent years, there have been various kinds of jelly in the market, but all jelly formulas on the market only contain colloid, white sugar, glucose, spices, pigments and other ingredients, which have a single taste and poor nutritional value, making it difficult to adapt to the needs of consumers. need. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a purple sweet potato leaf jelly with simple preparation, high nutritional valu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/00A23L19/00
CPCA23V2002/00A23V2200/308A23V2200/302A23V2200/30A23V2200/318
Inventor 黄国有
Owner ANHUI BAIYI FOOD
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