Purple sweet potato jelly with effects of promoting secretion of saliva or body fluid and relieving cough and preparation method of purple sweet potato jelly

Abstract

The invention discloses purple sweet potato jelly with effects of promoting secretion of saliva or body fluid and relieving cough. The purple sweet potato jelly is composed of the following raw materials in parts by weight: 70-80 parts of purple sweet potatoes, 6-8 parts of milled rice with embryo, 2-4 parts of wax gourd seeds, 1-2 parts of day lily, 3-5 parts of semen coicis, 1-2 parts of oleum morrhuae, 8-10 parts of xylitol, 4-7 parts of milk powder, 3-5 parts of dried scallops, 7-9 parts of sanchi flower, 5-8 parts of ginseng leaf, 15-20 parts of white granulated sugar, 0.2-0.4 part of citric acid, 1.5-2.5 parts of sodium alga acid, 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 invention, the calcium hydrophosphate is added into a mixed solution of the raw materials such as the sodium alga acid, purple sweet potatoes and the like for performing lactic acid fermentation, the lactic acid produced in the fermentation process reacts with the calcium hydrophosphate, and gel state jelly with high elasticity and toughness is formed. The added milled rice with embryo, wax gourd seeds and the like are rich in nutritive materials and high in mineral content, the nutritive value of the product is increased, and the purple sweet potato jelly has the effects of promoting secretion of saliva or body fluid and relieving cough.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a purple sweet potato jelly for producing body fluid and relieving cough and a preparation method thereof. Background technique [0002] Jelly is one of the favorite foods of consumers, especially by children and teenagers, and has a bright market prospect. It is mainly made of jelly gum, sweetener, thickener, flavor, etc. At present, the jelly gum used in the jelly sold in the market is generally carrageenan, which 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 made will not taste good, and serious will cause the jelly to be very tender and not formed; but at the same time, if the holding time is too long, the carrageenan will be alkaline or added with sodium citrate. Buffering agent is prone to deacetylation and denaturation, resulting in "...

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