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Rosa roxburghii tratt bean jelly and preparation method thereof

A kind of prickly pear jelly and prickly pear technology, applied in the field of food processing, can solve the problems of large taste differences, uneven quality, easy aging of the surface, etc., and achieve the effect of good elasticity and uniform texture

Inactive Publication Date: 2017-08-18
蒙佳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional jelly in my country is basically made of pure starch. The taste varies greatly, the quality is not uniform, the surface is easy to age, and alum is often used in the production. Alum contains a lot of aluminum. Excessive aluminum will affect human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of Rosa roxburghii jelly, comprising the following steps:

[0022] (1) Raw material preparation: select high-quality peas for screening, cleaning and cleaning. Under the condition of temperature of 40°C, soak the peas in water for 12 hours, so that the water absorption rate of the peas can reach 120%, and set aside;

[0023] (2) Juicing: put 15Kg of prickly pears in a juicer, squeeze them into prickly pear juice, and set aside;

[0024] (3) File grinding: Pour the soaked peas into a refiner at a speed of 8000r / min, and grind for 30 minutes at a temperature of 20°C to obtain pea starch slurry, which is set aside;

[0025] (4) Slag slurry separation: the crushed peas are separated three times through 3 centrifugal sieves and passed through a 300-mesh sieve to obtain pea starch slurry for later use;

[0026] (5) Sand removal and defoaming: pass the pea starch slurry through a desander for sand removal treatment, and use a defoamer to defoam the pea st...

Embodiment 2

[0031] A preparation method of Rosa roxburghii jelly, comprising the following steps:

[0032] (1) Material preparation: select high-quality peas for screening, cleaning and cleaning. Under the condition of temperature of 30°C, soak the peas in water for 14 hours, so that the water absorption rate of the peas can reach 110%, and set aside;

[0033] (2) Juicing: Put 16Kg of prickly pears in a juicer and squeeze them into prickly pear juice for later use;

[0034] (3) File grinding: Pour the soaked peas into a refiner at a speed of 7000r / min, and grind for 25 minutes at a temperature of 23°C to obtain pea starch slurry for later use;

[0035] (4) Slag slurry separation: the crushed peas are separated 4 times through 4 centrifugal sieves and passed through a 250-mesh sieve to obtain pea starch slurry for later use;

[0036] (5) Sand removal and defoaming: pass the pea starch slurry through a desander for sand removal treatment, and use a defoamer to defoam the pea starch slurry ...

Embodiment 3

[0041] A preparation method of Rosa roxburghii jelly, comprising the following steps:

[0042] (1) Raw material preparation: select high-quality peas for screening, cleaning and cleaning. Under the condition of temperature of 20°C, soak the peas in water for 16 hours to make the water absorption rate of the peas reach 100%, and set aside;

[0043] (2) Juicing: Put 17Kg of prickly pears in a juicer and squeeze them into prickly pear juice for later use;

[0044] (3) File and grind: Pour the soaked peas into a refiner at a speed of 6000r / min, and grind for 20 minutes at a temperature of 25°C to obtain pea starch slurry, which is set aside;

[0045] (4) Slag slurry separation: the crushed peas are separated 5 times through 5 centrifugal sieves and passed through a 200-mesh sieve to obtain pea starch slurry for later use;

[0046] (5) Sand removal and defoaming: pass the pea starch slurry through a desander for sand removal treatment, and use a defoamer to defoam the pea starch s...

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PUM

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Abstract

The invention discloses rosa roxburghii tratt bean jelly and a preparation method thereof. The rosa roxburghii tratt bean jelly is prepared from raw materials in parts by weight as follows: 32-34 parts of peas, 15-17 parts of rosa roxburghii tratt, 90-110 parts of water, 8-10 parts of winter cherry and 0.03-0.05 parts of rapeseed oil. The rosa roxburghii tratt bean jelly prepared through material preparation, juicing, rasping and grinding, residue and pulp separation, sand removal, defoaming, winter cherry fermentation, secondary winter cherry fermentation, dewatering of starch and other steps contains rich sugar, vitamins, carotene, organic acid, 20 or more of amino acids and more than 10 microelements beneficial to a human body and particularly contains a large quantity of vitamins C. Meanwhile, the prepared rosa roxburghii tratt bean jelly has uniform texture and good elasticity and is not sticky.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a prickly pear jelly and a preparation method thereof. Background technique [0002] Prickly pear, reeling flower (scientific name: Rosa roxburg ii Tratt.) is a spreading shrub, 1-2.5 meters high; the bark is taupe, the branchlets are cylindrical, and there are paired prickles. Small leaves 9-15, leaves elliptic or oblong, flowers solitary or 2-3, born on the top of short branches; bracteoles 2-3, ovate, sepals are usually broadly ovate, petals double to half Double petals, light red or pink, slightly fragrant, obovate, oblate fruit, green-red, flowering May-July, fruiting August-October. [0003] Rosa roxburghii is rich in superoxide dismutase (SOD for short). SOD is a well-known active substance with anti-aging and cancer-fighting effects. It also has certain anti-virus and anti-radiation effects. It is widely used in the prevention and treatment of variou...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L19/00
Inventor 蒙佳
Owner 蒙佳