Needle mushroom nutritional healthcare jelly high in mineral content and preparing method thereof

Abstract

The invention discloses needle mushroom nutritional healthcare jelly high in mineral content. The jelly is prepared from, by weight, 98-102 parts of needle mushroom, 2-4 parts of gelatin, 3-5 parts of agar, 2-4 parts of towel gourd, 1-2 parts of lycium barbarum polysaccharide powder, 2-3 parts of bovine bone marrow, 2-4 parts of tomato, 3-4 parts of hami melon, 1-2 parts of sea buckthron oil, 2-4 parts of konjac glucomannan, 13-15 parts of saccharose, citric acid and a proper amount of sodium citrate. By soaking needle mushroom in cold water and conducting blanching treatment in boiled water on needle mushroom, the harmful substance colchicine in needle mushroom is effectively removed; processing techniques including high-temperature concentration are omitted during production, so that the color, taste and nutrients in raw materials are kept to the greatest extent; furthermore, towel gourd and hami melon contain rich minerals, so that supplement of microelements required by human body can be achieved; the produced jelly is sweet and sour, smooth and unique in flavor, and is an ideal nutritional food for children, teenagers and the old, and a new approach is provided for deep development of needle mushroom.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mineral-rich enoki mushroom nutritional health jelly and a preparation method thereof. Background technique [0002] Flammulina velutipes, commonly known as structure bacteria, mushrooms, winter mushrooms, etc., because of its slender stipe, like day lilies, it is called Flammulina velutipes. It is famous for its smooth and tender mushroom cap and crisp handle. It is rich in nutrition and has a good taste. It contains 18 kinds of amino acids, including 8 kinds of amino acids necessary for the human body, especially rich in lysine, which can promote the healthy growth and intellectual development of children. It is called "wisdom-enhancing mushroom" abroad. Flammulina velutipes contains pectin, which has significant anti-cancer ability, and is known as "anti-cancer food". In addition, Flammulina velutipes can also lower cholesterol, prevent hypertension and myocardial ...

AI Technical Summary

Problems solved by technology

However, due to the short storage time of fresh Flammulina velutipes, it brings difficulties to transportation and sales, and the preservation and processing technology have not kept up with it in time. During the peak season of mushroom production, it often causes a backlog and deterioration, which reduces or loses the value of the product, resulting in economic losses.

At present, the health food developed with Flammulina velutipes as raw materials in the market is mainly canned products, and other forms of Flammulina velutipes food are relatively rare

Moreover, fresh Flammulina velutipes contains colchicine. After people eat it, it is easy to produce toxic dicolchicine due to oxidation. It has a strong stimulating effect on the gastrointestinal mucosa and respiratory mucosa, and poisoning symptoms will appear if eaten in large quantities.