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Ginger-lotus root jelly for keeping out of cold and preparation method thereof

A technology of ginger and lotus root is applied in the direction of food ingredients as odor modifiers, functions of food ingredients, food ingredients containing natural extracts, etc. It can solve the problems of rare lotus root, and achieve crisp and tender taste, fragrant taste and unique flavor. Effect

Inactive Publication Date: 2017-01-04
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  • Abstract
  • Description
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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 ginger to keep out the cold is made from the following raw materials in parts by weight (Kg): 20 parts by weight of ginger, 130 parts by weight of brown sugar juice, 55 parts by lotus root, 80 parts by southern candle leaf juice, 50 parts by weight of yam, 70 parts by weight of salt water with 2% mass concentration, 30 parts by weight of fresh milk, Lactic acid bacteria 5.5, broad beans 35, fresh bamboo leaves 10, corn oil 60, cordyceps 6, antler 4, donkey-hide gelatin 5, ginseng 4, cinnamon 5, safflower 5, Tianmudihuang 1, konjac gum 15, carrageenan 3, citric acid 0.4, Sucrose 25, appropriate amount of water.

[0016] A kind of preparation method of ginger warming lotus root jelly comprises the following steps:

[0017] (1) Wash the ginger with clean water, put it into a blender and crush it, put the crushed ginger and brown sugar juice in the pot at the same time, heat to boil, keep boiling for 30 minutes after boiling, filter to get ginger br...

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PUM

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Abstract

The invention discloses a ginger-lotus root jelly for keeping out of cold. The jelly is prepared from the following raw materials in parts by weight: 20-25 parts of ginger, 130-140 parts of brown sugar solution, 55-60 parts of lotus root, 80-90 parts of asiatic bilberry leaf juice, 50-55 parts of Chinese yam, 70-80 parts of 2 wt% saline solution, 30-32 parts of fresh milk, 5.5-6.5 parts of lactobacillus, 6-7 parts of aweto, 4-5 parts of hartshorn, 5-6 parts of donkey-hide gelatin, 4-5 parts of ginseng, 5-6 parts of cassia bark, 5-6 parts of safflower, 1-2 parts of Rehmannia chingii, 15-20 parts of konjac glucomannan, 3-4 parts of carrageenin, 0.4-0.5 part of citric acid, 25-30 parts of sucrose and a right amount of water.

Description

technical field [0001] The invention relates to the technical field of lotus root jelly, in particular to a ginger cold-proof 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 provide a kind of ginger warm lotus root jelly and its preparation method in order to make up for the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A lotus root jelly with ginger to protect against cold is made from the following raw materials in parts by weight: 20-25 parts by weight of ging...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L29/244A23L29/256A23L31/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/15A23V2200/228A23V2200/30A23V2250/032A23V2250/208A23V2250/21A23V2250/2124A23V2250/5036A23V2250/5066A23V2250/628
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