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Processing method of acorn bean jelly

A kind of technology of acorns and jelly, which is applied to the functions of food ingredients, food science, applications, etc., can solve the problems of inability to remove bitter taste and discount of nutritional value, and achieve the effects of improving human immunity, preventing anemia, and removing bitter taste

Inactive Publication Date: 2017-01-11
陈键
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional processing method of acorn jelly can not remove its internal bitter taste, and the traditional processing method also greatly reduces its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of acorn jelly of the present embodiment is made of the following raw materials in proportion by weight: 200 parts of acorns, 30 parts of salt, 60 parts of medical stone, 50 parts of zeolite, 30 parts of soybeans, and 60 parts of chickpeas , 35 parts of peas, 0.6 parts of β-cyclodextrin, and 23 parts of edible gelatin.

Embodiment 2

[0021] A kind of acorn jelly of the present embodiment is made from the following raw materials proportioned by weight: 250 parts of acorns, 50 parts of table salt, 100 parts of medical stone, 80 parts of zeolite, 60 parts of soybeans, and 120 parts of chickpeas , 80 parts of cat's eye beans, 1 part of β-cyclodextrin, 50 parts of edible gelatin.

Embodiment 3

[0023] A kind of acorn jelly of the present embodiment is made of the following raw materials with the optimal ratio by weight: 220 parts of acorns, 40 parts of salt, 80 parts of medical stone, 65 parts of zeolite, 50 parts of soybeans, and garbanzo beans 80 parts, cat's eye peas 55 parts, β-cyclodextrin 0.8 parts, edible gelatin 35 parts.

[0024] The preparation method of above-mentioned acorn jelly, comprises the following steps:

[0025] (1) Clean the acorns, put them in the sun until the shells crack, remove the shells, and obtain the acorn pulp;

[0026] (2) Soak the acorn pulp in water three times, the first time soaking in water for 18 hours, the second time adding salt to the water for 28 hours, the third time adding medical stone and zeolite to the water for 22 hours;

[0027] (3) Soak soybeans, chickpeas, and peas in water for 16 hours;

[0028] (4) Add the soaked acorn pulp together with the soaked soybeans, chickpeas, and cat's eye peas into a water mill for gri...

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Abstract

The invention relates to a processing method of acorn bean jelly and belongs to the technical field of food processing methods. The acorn bean jelly is made of, by weight, 200-250 parts of acorn, 30-50 parts of edible salt, 60-100 parts of medical stone, 50-80 parts of zeolite, 30-60 parts of soybean, 60-120 parts of chickpea, 35-80 parts of pinto bean, 0.6-1 part of beta-cyclodextrin and 23-50 parts of edible gelatine. The processing method is an improvement on the basis of a conventional processing method, so that bitter and astringent taste in acorn can be removed effectively, and taste and nutritional value of the acorn bean jelly are further improved; the acorn bean jelly can effectively improve human immunity if being eaten frequently and can promote growing and development, cell metabolism and bone and collateral growth, enhance physiological function and prevent anemia.

Description

technical field [0001] The invention relates to a processing method of acorn jelly, and belongs to the technical field of food processing methods. Background technique [0002] Acorns are the fruit of a oak tree. There are many in the eastern mountainous area of ​​Hubei. They are shaped like silkworm cocoons, so they are also called chestnut cocoons. The acorn has a hard shell on the outside, brownish red, and the inner kernel is like a peanut kernel, which is rich in starch. Acorns are edible. But some acorns (especially the black acorns of red oak) contain a lot of tannins, which can be bitter if eaten directly without treatment. The green acorns of white oak have lower tannins and a sweeter taste, and can be eaten raw or cooking. The basic method of acorns is to boil them for a long time and change the water to remove the tannins contained in them, and then they can be eaten directly after being cooked. Acorns can also be baked or kneaded. Acorn flour often has a spec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/5112A23V2250/502A23V2200/32
Inventor 陈键
Owner 陈键
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