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Walnut and soybean milk brain-maintaining lotus root jelly and preparation method thereof

The technology of brain lotus root and soybean milk is applied in the field of walnut soybean milk nourishing brain lotus root jelly and its preparation, which can solve the problems of rare lotus root and achieve the effects of unique taste, improved nutritional value and unique flavor

Inactive Publication Date: 2016-12-07
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lotus root contains starch, protein, asparagine, vitamin C, and antioxidant enzymes. It is extremely nutritious, and tastes sweet, crisp and refreshing. It can be eaten raw or cooked. Jelly is a snack that people often eat. Consumers love it, but lotus root jelly and jelly with health care functions are rarely seen in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A lotus root jelly with walnut soybean milk for nourishing the brain, made of the following raw materials in parts by weight (Kg): 60-70 parts by weight of lotus root, 50-60 parts by basil juice, 25-30 parts by white vinegar, 45-50 parts by walnut kernels, 100-120 parts by weight of soybean milk, and 50-50 parts by weight of yam 55. 2% mass concentration of salt water 70-80, barley 10-12, white vinegar 35-40, rose essential oil 0.03-0.05 fresh milk 30-32, lactic acid bacteria 5.5-6.5, Agrimony 5-6, dodder 6-7, Antler 5-6, palm ginseng 6-7, mulberry 7-8, Polygonum multiflorum 5-6, edelweiss 1-2, konjac gum 15-20, carrageenan 3-4, citric acid 0.4-0.5, sucrose 75- 80. Appropriate amount of water.

[0016] A preparation method of walnut soybean milk nourishing brain lotus root jelly comprises the following steps:

[0017] (1) Wash the lotus root with clean water, cut it into slices, and heat-treat it with boiling water for 25 seconds to passivate the activity of PPO in the...

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Abstract

The invention discloses a walnut and soybean milk brain-maintaining lotus root jelly which is made of, by weight parts, 60-70 parts of lotus root, 50-60 parts of basil sauce, 25-30 parts of white vinegar, 45-50 parts of walnut kernel, 100-120 parts of soybean milk, 50-55 parts of yam, 70-80 parts of saline solution with a mass concentration of 2%, 30-32 parts of fresh milk, 5.5-6.5 parts of lactic acid bacteria, 5-6 parts of agrimonia pilosa ledeb, 6-7 parts of semen cuscutae, 5-6 parts of velvet antler, 6-7 parts of gymnadenia conopsea, 7-8 parts of mulberry, 5-6 parts of polygonum multiflorum, 1-2 parts of leontopodium leontopodioides, 15-20 parts of konjac glucomannan, 3-4 parts of carrageenan, 0.4-0.5 part of citric acid, 75-80 parts of sucrose and an appropriate amount of water.

Description

technical field [0001] The invention relates to the technical field of lotus root jelly, in particular to walnut soybean milk nourishing brain lotus root jelly and a preparation method thereof. Background technique [0002] Lotus root contains starch, protein, asparagine, vitamin C, and antioxidant enzymes. It is extremely nutritious, and tastes sweet, crisp and refreshing. It can be eaten raw or cooked. Jelly is a snack that people often eat. Consumers love it, but lotus root jelly and jelly with health care functions are rarely seen in the market. Contents of the invention [0003] The purpose of the present invention is to make up for the defects of the prior art, and to provide a lotus root jelly with walnut soybean milk and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A lotus root jelly with walnut soybean milk for nourishing the brain is made from the following raw materials in parts by...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/105A23L33/10A23L29/256A23L29/244
CPCA23V2002/00A23V2250/21A23V2200/30A23V2250/5066A23V2250/5036
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