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Red date and small red bean jelly and preparation method thereof

A technology of adzuki bean and red dates is applied in food ingredients as taste improver, food science, application and other directions to achieve the effect of improving taste and flavor.

Inactive Publication Date: 2017-05-17
YULIN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of jujube red bean jelly and its preparation method, which solves the existing technical problems

Method used

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  • Red date and small red bean jelly and preparation method thereof
  • Red date and small red bean jelly and preparation method thereof

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Experimental program
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Effect test

preparation example Construction

[0034] (1) Preparation of jujube juice

[0035] The first step is to remove unqualified red dates and sundries such as moldy, deteriorated, moths, etc., and steam the red dates for 30 minutes until they are cooked;

[0036] In the second step, the steamed red dates are extracted with warm water for 40 minutes, and 0.25% citric acid of the total mass of the cooked red dates is added during the extraction process to prevent browning;

[0037] In the third step, the red dates extracted in step 2 are pitted and peeled, an appropriate amount of water is added, and the jujube meat is crushed with a multifunctional food processor to obtain red date paste;

[0038] The fourth step is to heat and extract the jujube paste obtained in step 3 at a temperature of 70° C. for 30 minutes, and then cool it down;

[0039] The fifth step is to add 0.4% pectinase of the total mass of red jujube pulp to the cooled jujube paste in step 4, enzymatically hydrolyze it for 40 minutes and filter it wit...

Embodiment

[0057]

[0058]

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PUM

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Abstract

The invention provides red date and small red bean jelly. The formula of the red date and small red bean jelly comprises the following components in percentage by mass: 2.68 to 6.46 percent of red date juice, 4.88 to 7.38 percent of small red bean juice, 7.01 to 8.22 percent of jelly powder, 8.69 to 12.04 percent of soft sugar and carrageenan, and the balance of water, wherein the ratio of the carrageenan to the jelly powder ranges from 1:22.22 to 1:16. According to the jelly prepared through the proportion, the red date and small red bean pulp is moderate in viscosity and brownish red; the jelly has good flavor and the jelly finished product is semi-transparent brown; the elasticity and the toughness are just proper.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a jujube red bean jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of western snack food, which is semi-solid, with crystal appearance, bright color and soft taste. The jelly is made of water, soft white sugar, jelly powder, jelly powder, carrageenan, jujube juice and red bean juice, etc., and is made through multiple processes such as enzymatic hydrolysis, boiling, blending, filling, sterilization and cooling. . Jelly contains a lot of dietary fiber, which can regulate intestinal function, especially laxative. Regular consumption can increase the moisture in the intestinal tract and improve constipation. Some jellies are also added with oligosaccharides, which can regulate the intestinal flora, increase beneficial bacteria such as bifidobacteria, strengthen digestion and absorption, and reduce the probability of illness. In addition,...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L11/00
CPCA23V2002/00A23V2200/14A23V2250/5036
Inventor 相微微王建武郭建华陈妙妙苏乐平孙林涛张拓刘吉青
Owner YULIN UNIV