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Water caltrop jelly and preparation method thereof

A water chestnut and jelly technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem of fresh water chestnut being difficult to store, and achieve the effect of enhancing commercial value, enriching nutrients, and improving utilization.

Inactive Publication Date: 2017-07-18
湖南双晟科技信息咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problem that fresh water chestnut is difficult to store, the present invention provides a water chestnut jelly and its preparation method, which can not only add the unique taste of water chestnut to jelly products, enrich the nutritional elements of jelly, improve the commercial value of water chestnut, but also make water chestnut The discarded water chestnut shells produced in the processing process are effectively utilized to improve the utilization rate of water chestnut raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] In the present embodiment, the components of water chestnut jelly and their proportions by weight are: 8 parts of diced water chestnut, 20 parts of water chestnut juice, 0.5 part of water extract of water chestnut shell, 0.3 part of alcohol extract of water chestnut shell, 10 parts of jelly powder, wood 4 parts of sugar alcohol, 1 part of pectin, appropriate amount of water.

[0030] The preparation method is:

[0031] Step 1, preparation of raw materials:

[0032] Preparation of diced water chestnut: take fresh water chestnut, wash and remove the shell to obtain water chestnut pulp; cut water chestnut pulp into cubes, steam for 10 minutes, cool to obtain diced water chestnut, and set aside;

[0033] Preparation of water chestnut juice: take fresh water chestnut, wash and remove the shell to obtain water chestnut pulp; put the water chestnut pulp into the color protection solution and soak for 1 hour, take it out, squeeze the juice, filter and take the filtrate to obta...

Embodiment 2

[0041] In the present embodiment, the components of water chestnut jelly and their proportions by weight are: 10 parts of diced water chestnut, 17 parts of water chestnut juice, 0.8 part of water extract of water chestnut shell, 0.4 part of alcohol extract of water chestnut shell, 8 parts of jelly powder, wood 6 parts of sugar alcohol, 2 parts of pectin, appropriate amount of water.

[0042] The preparation method is:

[0043] Step 1, preparation of raw materials:

[0044] Preparation of diced water chestnut: take fresh water chestnut, wash and remove the shell to obtain water chestnut pulp; cut water chestnut pulp into cubes, steam for 12 minutes, cool to obtain diced water chestnut, and set aside;

[0045] Preparation of water chestnut juice: take fresh water chestnut, wash and remove the shell to obtain water chestnut pulp; put the water chestnut pulp into the color protection solution and soak for 1.5 hours, take it out, squeeze the juice, filter to get the filtrate, and th...

Embodiment 3

[0053] In the present embodiment, the components of water chestnut jelly and their proportions by weight are: 12 parts of diced water chestnut, 15 parts of water chestnut juice, 1 part of water extract of water chestnut shell, 0.5 part of alcohol extract of water chestnut shell, 7 parts of jelly powder, wood 8 parts of sugar alcohol, 4 parts of pectin, appropriate amount of water.

[0054] The preparation method is:

[0055] Step 1, preparation of raw materials:

[0056] Preparation of diced water chestnut: take fresh water chestnut, wash and remove the shell to obtain water chestnut pulp; cut water chestnut pulp into cubes, steam for 15 minutes, cool to obtain diced water chestnut, and set aside;

[0057] Preparation of water chestnut juice: take fresh water chestnut, wash and remove the shell to obtain water chestnut pulp; put the water chestnut pulp into the color protection solution and soak for 2 hours, take it out, squeeze the juice, filter to get the filtrate, and then...

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Abstract

The present invention discloses a water caltrop jelly. The water caltrop jelly comprises the following ingredients, in parts by weight: 8-12 parts of water caltrop pulp dices, 15-20 parts of water caltrop pulp juice, 0.5-1 part of a water extract from water caltrop pericarp, 0.3-0.5 part of an ethanol extract from the water caltrop pericarp, 7-10 parts of jelly powder, 4-8 parts of xylitol, 1-4 parts of pectin, and a suitable amount of water. The invention further discloses a preparation method of the water caltrop jelly. The water caltrop jelly and the preparation method of the water caltrop jelly, which are provided by the invention, can not only add a unique water caltrop taste to jelly products, enrich nutrient elements of the jelly products, and promote commercial values of water caltrop, but also allow for an effective use of the water caltrop pericarp which is discarded in processing procedures of the water caltrop, and improve raw material utilization rates of the water caltrop.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a water chestnut jelly and a preparation method thereof. Background technique [0002] Water chestnut, also known as water water chestnut and wind water chestnut, is a plant of the genus Lingaceae, an annual aquatic herb. Water chestnut is rich in starch, protein, amino acid, glucose, unsaturated fatty acid and multivitamins. It has the functions of diuresis and breast milk, quenching thirst, and detoxification. It is an auxiliary food for weight loss. It is recorded in "Compendium of Materia Medica": Water chestnut can nourish the spleen and stomach, strengthen the thigh and knee, strengthen strength and Qi, and water chestnut porridge is beneficial to the stomach and intestines, which can relieve internal heat, and it is beneficial to eat it regularly in the elderly. The pulp of water chestnut is edible and has high nutritional value. The pulp, stems and leaves, fruit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L33/105A23L29/30
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/6422A23V2250/5072
Inventor 不公告发明人
Owner 湖南双晟科技信息咨询有限公司
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