Mung bean and yellow peach jelly capable of clearing heat and preparation method thereof

A technology of mung bean and yellow peach, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of unfavorable health, single product, low nutritional value of jelly, etc. Effects of appetite, delaying cell aging, and increasing chewiness

Inactive Publication Date: 2016-03-09
WUHU HYK FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 fr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A heat-clearing mung bean and yellow peach jelly is made from the following raw materials in parts by weight:

[0016] Fish gelatin powder 5, carrageenan 20, konjac powder 10, mung bean 40, ginger 6, green radish 35, yellow peach 40, chrysanthemum leaf 1, sealwort 1, dandelion 1, rice flour 15, citric acid, white sugar, vegetable oil and water to taste .

[0017] The preparation method of described heat-clearing mung bean yellow peach jelly comprises the following steps:

[0018] (1) Heat and decoct chrysanthemum leaves, sealwort and dandelion twice with 5 times of water, filter and combine the filtrates, concentrate to obtain the medicinal solution; soak the mung beans in water for 2 hours, peel and chop the ginger, mix the mung beans and ginger Add an appropriate amount of water for beating and filtering, and take the filtrate to obtain mung bean juice;

[0019] (2) Wash and dice the green radish, and dice the pulp of the yellow peach. The diced green radish and dic...

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PUM

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Abstract

The invention discloses mung bean and yellow peach jelly capable of clearing heat. The mung bean and yellow peach jelly is prepared from, by weight, 5-10 parts of gelatine powder, 20-25 parts of carrageenan, 10-15 parts of konjaku flour, 40-50 parts of mung beans, 6-7 parts of fresh ginger, 35-45 parts of green turnip, 40-45 parts of yellow peaches, 1-2 parts of chrysanthemum leaves, 1-2 parts of polygonatum sibiricum, 1-2 parts of mongolian dandelion herb, 15-20 parts of rice flour, a proper amount of citric acid, a proper amount of white granulated sugar, a proper amount of vegetable oil and a proper amount of water. Crisp green turnip dices and crisp yellow peach dices are starched in rice paste and then dried, so that a layer of edible rice paper thin film is formed on the surface of the crisp green turnip dices and the surface of the crisp yellow peach dices; then the crisp green turnip dices and the crisp yellow peach dices are placed in the vegetable oil for 2-3 seconds, so that a layer of oil film is formed on the surface of the crisp green turnip dices and the surface of the crisp yellow peach dices, the crispness of the crisp green turnip dices and the crisp yellow peach dices can be kept in the jelly, and the chewiness of the jelly is improved. The mung beans have the effects of reducing blood fat, lowering cholesterol, being antiallergic, antibacterial and antineoplastic, enhancing appetite, protecting the liver and kidney, and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a heat-clearing mung bean and yellow peach 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 jell...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/10A23L33/105A23L33/17A23P20/25
CPCA23V2002/00A23V2200/14A23V2200/30A23V2200/302A23V2200/308A23V2200/3262A23V2250/21A23V2250/543
Inventor 秦义山
Owner WUHU HYK FOOD CO LTD
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