Haw jelly capable of nourishing yin and clearing heat and preparation method thereof

Abstract

The invention relates to the technical field of food processing and specifically relates to a haw jelly capable of nourishing yin and clearing heat and a preparation method thereof. The haw jelly capable of nourishing yin and clearing heat is prepared from the following raw materials: 54-68 parts of hawthorn, 12-20 parts of pear, 7-17 parts of snake fruit, 5-15 parts of polygonatum odoratum, 5-10 parts of lily, 5-15 parts of mung bean, 6-14 parts of sago powder, 10-20 parts of puerarin powder, 10-20 parts of sugarcane, 1-5 parts of elaeagnus conferta, 0.1-0.3 part of papain, 0.05-0.15 parts of tomatin and 0.1-0.5 part of lactobacillus casei. The haw jelly capable of nourishing yin and clearing heat has the characteristics of pure natural raw materials, no chemical preservative, coagulator or food coloring, beautiful appearance and nice taste as well as rich nutrition of the prepared haw jelly and effects of nourishing yin and clearing heat. The invention also aims to provide the preparation method for the haw jelly.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a hawthorn jelly for nourishing yin and clearing heat and a preparation method thereof. [0003] 【Background technique】 [0004] Hawthorn (Crataegus pinnatifida Bunge), also known as Shanliguo and Shanlihong, is a deciduous tree in the Rosaceae family, up to 6 meters high. Drupe fruit with hard core, thin flesh and slightly sour taste. The fruit can be eaten raw or made into preserved fruit cake, and can be used as medicine after drying. It is a unique tree species with both medicinal and fruit uses in China. It has the effects of lowering blood fat, blood pressure, strengthening the heart, and anti-arrhythmia. , a good medicine for promoting blood circulation and resolving phlegm, and has a good curative effect on diseases such as chest, diaphragm and spleen fullness, hernia, blood stasis, and amenorrhea. Vitexin, a flavonoid compound in hawthorn, is a drug wit...

AI Technical Summary

Problems solved by technology

In addition, the appearance of traditional cakes is not good, and the prepared hawthorn jelly is not firm enough, rough in mouthfeel, lacks elasticity, and has low nutritional value, which does not conform to modern people's concept of healthy diet and consumption concept

Due to the preparation method or the addition of too many hot ingredients in traditional pastries, on the other hand, due to the high sugar content in desserts, eating them often leads to fire, dry mouth, and skin deterioration.