Amaranthus hypochondriacus and horseradish tree leaf high-nutrition purple sweet potato jelly and preparation method thereof

Abstract

The invention discloses Amaranthus hypochondriacus and horseradish tree leaf high-nutrition purple sweet potato jelly, which is composed of the following raw materials (by weight): 70-80 parts of purple sweet potato, 10-12 parts of carrot, 6-8 parts of Amaranthus hypochondriacus, 10-14 parts of horseradish tree leaf, 8-10 parts of desiccated coconut, 3-5 parts of ganoderma spore, 4-7 parts of black garlic, 6-9 parts of germinated brown rice, 5-7 parts of wolfberry, 4-6 parts of enzymatic beef powder, 3-4 parts of pine pollen, 15-20 parts of white granulated powder, 0.2-0.4 part of citric acid, 1.5-2.5 parts of sodium alginate, 0.3-0.5 part of calcium hydrogen phosphate, a proper amount of Lactobacillus bulgaricus, a proper amount of Streptococcus thermophilus and a proper amount of sodium carbonate. Lactic acid fermentation is carried out by adding calcium hydrogen phosphate into mixed liquor of raw materials such as sodium alginate, purple sweet potato and the like, and lactic acid produced during the fermentation process reacts with calcium hydrogen phosphate. Then, the gel-state jelly with strong elasticity and toughness is formed. The added Amaranthus hypochondriacus and the like contain rich nutrient elements such as protein, mineral matter and the like, thus increasing nutritive value of the jelly.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high-nutrition purple sweet potato jelly from Moringa oleifera leaves 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 phenomenon of "egg drop...

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