Preparation method of grape-flavor summer heat relieving jelly

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...