Roselle lilium brownie purple sweet potato jelly for relieving summer heat and decreasing blood pressure and preparation method thereof

Abstract

The invention discloses a roselle lilium brownie purple sweet potato jelly for relieving summer heat and decreasing blood pressure, the roselle lilium brownie purple sweet potato jelly is prepared from, by weight, 70-80 parts of purple sweet potato, 20-30 parts of grapefruit, 2-3 parts of flax seeds, 3-4 parts of agaric, 6-8 parts of macadamia nuts, 5-9 parts of air bladder dry powder, 0.6-0.8 part of soybean lecithin, 3-5 parts of roselle, 7-9 parts of lilium brownie, 5-6 parts of euryale ferox, 4-6 parts of fagopyrum tararicum powder, 15-20 parts of white granulated sugar, 0.2-0.4 part of citric acid, 1.5-2.5 part of sodium alginate tech grade, 0.3-0.5 part of calcium hydrophosphate, a proper amount of lactobacillus bulgaricus, a proper amount of streptococcus thermophilus and a proper amount of sodium carbonate. According to the making method, calcium hydrophosphate is added into mixed liquor containing the raw materials of sodium alginate tech grade, purple sweet potato and the like for lactic acid fermentation, and lactic acid produced in the process of fermentation and calcium hydrophosphate react, thus a gel phase jelly with strong elasticity and toughness is formed. The added flax seeds and the like include rich unsaturated fattyacid and mineral substances, and have the functions of relieving summer heat and decreasing blood pressure.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a roselle lily purple sweet potato jelly for relieving summer heat and reducing blood pressure and a preparation method thereof. Background technique [0002] Jelly is one of the favorite foods of consumers, especially by children, and the market prospect is very good. It is mainly made of jelly gel, sweetener, thickener, flavor and so on. The jelly glue currently used in the jelly sold on the market is generally carrageenan. Carrageenan belongs to the konjac gum system, and its solubility is relatively low, so it needs to be kept warm. If the holding time is not enough and the dissolution is not complete, the jelly taste will not be good, and the jelly will be very tender and not formed; but at the same time, the holding time is too long, the carrageenan is too alkaline or sodium citrate is added. Buffer, it is prone to deacetylation and denaturation, resulting in the ...

AI Technical Summary

Problems solved by technology

In the "Development of Purple Sweet Potato Healthy Jelly" developed by Yu Xiaoling, Zhao Feng and others, purple sweet potato was used as raw material to produce jelly, which increased the application of purple sweet potato, but they used carrageenan and other colloids as jelly in the development process. Although the gel agent has improved the shortcomings of a single colloid when used, it still has poor elasticity and toughness of the jelly in actual production. The added citric acid will also affect the taste, and the production process is relatively simple and cannot fully Harnessing the Nutritional Value of Purple Sweet Potatoes