Jelly made from freeze-dried tender moringa leaves and preparation method thereof

Abstract

The invention discloses jelly made from freeze-dried tender moringa leaves. The jelly made from the freeze-dried tender moringa leaves comprises the following raw materials in parts by weight: 50-80 parts of de-ionized water, 5-20 parts of white granulated sugar, 10-30 parts of composite gum, 6-18 parts of citric acid, 10-30 parts of gelatin powder, 5-15 parts of long pepper extract, 4-12 parts of potassium sorbate, 10-30 parts of tartary buckwheat and 20-50 parts of tender moringa leaves. The invention has the advantages that the jelly made from the freeze-dried tender moringa leaves is good in nutrients, delicious in taste, convenient to eat and so on.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a jelly made from freeze-dried young leaves of Moringa oleifera and a preparation method thereof. Background technique [0002] At present, freeze-drying is widely used as a food or drug processing method. Freeze-drying technology can fully retain the nutritional components of food or drugs, and can effectively prevent the nutritional components of food or drugs from being destroyed. When freeze-drying, first Cool the food in the freeze-drying chamber to freeze the water in the food, and then sublimate the frozen water through decompression or overheating, so as to achieve the purpose of drying. The young leaves of Moringa oleifera are very rich in vitamins A, B, C and protein, and the young leaves of Moringa contain a kind of antibiotic of Moringa resin, if the young leaves of Moringa can be fully utilized, it will have a very good effect on people’s nutritional supplement, so the...

AI Technical Summary

Problems solved by technology

[0003] As a kind of snack, jelly is liked by children because of its unique taste and crystal appearance. The processing of jelly generally uses edible gum and food additives as raw materials and is made through a series of processing operations. However, the existing jelly is only made by adding some food Additives, the jelly processed in this way only has the advantage of good taste, and long-term consumption cannot provide children with sufficient nutrition, which is not conducive to the growth and development of children