Preparation method of waxberry-flavoured summer heat relieving jelly

A technology of jelly and pulp, applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve problems such as toxicity and lack of nutritional value.

Inactive Publication Date: 2016-11-16
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 nutritional value for the human body, and eating too much is not beneficial, and even has certain toxicity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

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

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

[0020] C: Grind tangerine peel, poria cocos, and Chinese yam to 50 mesh, sieve and add the powder to bayberry juice, add donkey-hide gelatin and water to cook, keep stirring during the cooking process, cook on low heat for 30 minutes, add to step B and soak For the prepared pulp, add mint, cover and simmer for 10 minutes on low heat, then stop the fire and cool down;

[0021] D: Po...

Embodiment 2

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

[0025] A: The raw materials include according to parts by weight: 100 parts of red bayberry pulp, 60 parts of candied fruit, 80 parts of honey, 60 parts of tangerine peel, 20 parts of donkey-hide gelatin, 60 parts of mint, 20 parts of poria cocos, 40 parts of yam, and 400 parts of water;

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

[0027] C: Grind tangerine peel, poria cocos, and Chinese yam to 70 mesh, sieve and add the powder to bayberry juice, add donkey-hide gelatin and water to cook, keep stirring during the cooking process, cook on low heat for 40 minutes, add to step B and soak Prepared pulp, add mint, cover and simmer for 15 minutes on low heat, then stop the fire and cool down;

[0028] D: Pour the ...

Embodiment 3

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

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

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

[0034] C: Grind tangerine peel, poria cocos, and yam to 80 meshes, sieve and add the powder to bayberry juice, add donkey-hide gelatin and water to cook, keep stirring during the cooking process, cook on low heat for 50 minutes, add to step B and soak Prepared pulp, add mint, cover and simmer for 15 minutes on low heat, then stop the fire and cool down;

[0035] D: Pour the mixture...

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PUM

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Abstract

The invention aims at providing a preparation method of waxberry-flavoured summer heat relieving jelly. The preparation method comprises the following steps: A, preparing raw materials, namely waxberry flesh, preserved fruit, honey, dried tangerine or orange peel, donkey-hide gelatin, mint, poria cocos, Chinese yam and water; B, juicing the waxberry flesh, filtering to obtain waxberry juice, adding the preserved fruit into residual flesh, and soaking in honey, so as to be used later; C, smashing dried tangerine or orange peel, poria cocos and Chinese yam to be 50-80 meshes, sieving, then adding powder into the waxberry juice, adding donkey-hide gelatin and water, boiling, continuously stirring while boiling, boiling for 30-50 minutes with small fire, then adding the soaked flesh obtained in the step B, adding mint, covering with a lid, boiling for 10-15 minutes with small fire, stopping heating, and cooling; D, pouring mixture cooled to room temperature into a concentration tank, wherein concentration is finished after moisture content is 30-40%; and E, putting concentrated solution into a refrigerated cabinet, and refrigerating for 12 hours at the temperature of 2-6 DEG C, so that the obtained jelly can be eaten. The preparation method provided by the invention has the advantages of simplicity, rich nutrients of the jelly as well as heat clearing and summer heat relieving effects.

Description

technical field [0001] The invention relates to the field of jelly preparation, in particular to a preparation method of bayberry-flavored heat-relieving jelly. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. Jelly is prepared by adding various artificial flavors, colorants, sweeteners, and sour agents with thickeners (sodium alginate, agar, edible gelatin, carrageenan, etc.). 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 and agar belong to dietary fiber, but excessive intake will affect the body's absorption of fat and protein, especially inorganic salts such as iron and zinc are combined into insoluble mi...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/00
CPCA23V2002/00A23V2200/14A23V2250/21A23V2200/16A23V2200/30
Inventor 梁相斌
Owner 梁相斌
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