Preparation method of grape-flavor summer heat relieving jelly

A technology of grape pulp and summer fruit, applied in the field of jelly preparation, which can solve the problems of toxicity and little nutritional value

Inactive Publication Date: 2016-10-26
梁相斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These artificial colorants are chemically synthesized from coal tar. These substances have no nutrit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The present embodiment provides a preparation method of grape-flavored summer summer jelly, comprising the following steps:

[0018] A: The raw materials include by weight: 90 parts of grape pulp, 45 parts of candied fruit, 75 parts of honey, 45 parts of dried tangerine peel, 15 parts of donkey-hide gelatin, 35 parts of mint, 15 parts of Poria, 30 parts of yam, and 350 parts of water;

[0019] B: squeeze the grape pulp, filter to obtain grape juice, add candied fruit to the remaining pulp, soak it in honey, and place it in a 20°C incubator for later use;

[0020] C: The dried tangerine peel, Poria, and Chinese yam are crushed to 50 mesh. After sieving, add the powder to the grape juice, add donkey-hide gelatin and water to boil, keep stirring during the cooking process, boil it on low heat for 30 minutes, and then add it to the bubble in step B. The prepared pulp, add mint, cover with a lid and simmer for 10 minutes, stop the fire and cool;

[0021] D: Pour the mixture...

Embodiment 2

[0024] The present embodiment provides a preparation method of grape-flavored summer summer jelly, comprising the following steps:

[0025] A: The raw materials include 100 parts by weight of grape pulp, 60 parts of candied fruit, 80 parts of honey, 60 parts of dried tangerine peel, 20 parts of donkey-hide gelatin, 60 parts of mint, 20 parts of Poria, 40 parts of yam, and 400 parts of water;

[0026] B: squeeze the grape pulp, filter to obtain grape juice, add candied fruit to the remaining pulp, soak it in honey, and place it in a 30°C incubator for later use;

[0027] C: The dried tangerine peel, Poria, and yam are crushed to 70 mesh. After sieving, add the powder to the grape juice, add donkey-hide gelatin and water to boil, keep stirring during the cooking process, boil it on low heat for 40 minutes, and then add it to the bubble in step B. The prepared pulp, add mint, cover with a lid and simmer for 15 minutes, stop the fire and cool;

[0028] D: Pour the mixture down to...

Embodiment 3

[0031] The present embodiment provides a preparation method of grape-flavored summer summer jelly, comprising the following steps:

[0032] A: The raw materials include by weight: 80 parts of grape pulp, 40 parts of candied fruit, 50 parts of honey, 40 parts of dried tangerine peel, 10 parts of donkey-hide gelatin, 30 parts of mint, 10 parts of Poria, 20 parts of yam, and 200 parts of water;

[0033] B: squeeze the grape pulp, filter to obtain grape juice, add candied fruit to the remaining pulp, soak it in honey, and place it in a 30°C incubator for later use;

[0034] C: The dried tangerine peel, Poria, and yam are crushed to 80 mesh. After sieving, add the powder to the grape juice, add donkey-hide gelatin and water to boil, keep stirring during the cooking process, boil it on low heat for 50 minutes, and then add it to step B. The prepared pulp, add mint, cover with a lid and simmer for 15 minutes, stop the fire and cool;

[0035] D: Pour the mixture down to room temperat...

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PUM

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Abstract

The invention aims at providing a preparation method of grape-flavor summer heat relieving jelly. The preparation method comprises the following steps that A, raw materials including grape pulp, glazed fruit, honey, pericarpium citri reticulatae, colla corii asini, herba menthae, poria cocos, Chinese yam and water are prepared; B, the grape pulp are squeezed into juice; grape juice is obtained after the filtering; the glazed fruit is added into the rest pulp; the mixture is soaked into the honey for use; C, the pericarpium citri reticulatae, the poria cocos and the Chinese yam are crashed into 50 to 80 meshes; after sieving, powder is added into the grape juice; the colla corii asini and the water are added for boiling; continuous stirring is performed in the boiling process; after the boiling by gentle for 30 to 50 minutes, the pulp soaked in the step B is added; the herba menthae is added; an upper cover is covered; the boiling by gentle fire is performed for 10 to 15 minutes; fire stop and cooling are performed; D, the mixture cooled to the room temperature is poured into a concentrating tank; the concentration is completed when the water content is 30 to 40 percent; E, a concentrated solution is put into a refrigerating cabinet; the temperature is 2 to 6 DEG C; after refrigeration for 12 hours, the jelly can be eaten. The preparation method has the advantages that the method is simple; the nutrition of the jelly is rich; the effects of clearing away heat and relieving summer heat are achieved.

Description

technical field [0001] The invention relates to the field of jelly preparation, in particular to a preparation method of grape-flavored summer summer jelly. Background technique [0002] Jelly is a Western sweet treat in semi-solid form, made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it is crystal clear in appearance, bright in color and soft in taste. Jelly is prepared by adding thickeners (sodium alginate, agar, edible gelatin, carrageenan, etc.) to various synthetic flavors, colorants, sweeteners, and sour agents. Although it comes from seaweed and terrestrial plants, it has undergone acid, alkali, bleaching and other processes during the extraction process, so that its original vitamins, inorganic salts and other nutrients are completely lost. Sodium alginate, agar, etc. belong to dietary fibers, but excessive intake will affect the body's absorption of fat and protein, especially the inorganic salts such as iron and zinc are combined...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 梁相斌
Owner 梁相斌
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