Coffee-flavored jellies and production method thereof

Abstract

The invention discloses coffee-flavored jellies. The coffee-flavored jellies are produced from, by weight, 5-10 parts of gelatin powder, 15-25 parts of carrageenan, 10-15 parts of konjaku flour, 20-25 parts of coffee powder, 30-40 parts of okras, 15-20 parts of shiitake mushrooms, 25-30 parts of pears, 1-2 parts of grape leaves, 1-2 parts of peach blossoms, 1-2 parts of endothelium corneum gigeriae galli, 15-20 parts of rice flour, an appropriate amount of citric acid, an appropriate amount of white granulated sugar, an appropriate amount of vegetable oil and an appropriate amount of water. The crisp mushroom slices made for the coffee-flavored jellies are coated in rice paste and then are dried, an edible rice paper film is formed on the surface of each crisp shiitake mushroom slice, then the crisp shiitake mushroom slices are added into the vegetable oil for 2 to 3 seconds to form an oil film layer on the surface of each slice and keep the crispness of the shiitake mushroom slices in the jellies, and the chewiness of the jellies is increased. The viscous substances contained in the okras can promote digestion and protect the intestines and stomach, and pectin and polysaccharide can protect the liver. The added Chinese herbal medicines have a health-care effect, for example, the endothelium corneum gigeriae galli removes food retention, strengthens the spleen and stomach and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coffee-flavored jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of snack food, which is semi-solid, with crystal appearance, bright color and soft taste. Jelly is made of water, white sugar, carrageenan, konjac powder, etc. as the main raw materials, and is made through multiple processes such as sol, blending, filling, sterilization, and cooling. Jelly contains a lot of dietary fiber, which can regulate intestinal function, especially laxative. Regular food can increase the humidity in the intestinal tract and improve constipation. Moreover, jelly contains low energy and contains almost no protein, fat, etc., which can improve digestion. , to improve the phenomenon of excessive intake of high-fat and high-energy foods in people's daily diet. [0003] At present, the jelly on the market is mainly pulp jelly and fruity jelly, and t...

AI Technical Summary

Problems solved by technology

[0003] At present, the jelly on the market is mainly pulp jelly and fruity jelly, and the product is single, and some jelly raw materials do not have fruit juice pulp, but fruit flavor and food coloring. Such jelly has low nutritional value and is not conducive to long-term consumption. people's health