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A kind of sweet potato jelly without alum and preparation method thereof

A technology of sweet potato starch and jelly, which is applied in the preservation of food ingredients as anti-microbial, food heat treatment, food science and other directions, can solve problems such as serious human injury, influence on children's growth and development, etc., and achieve the effect of improving health attributes

Active Publication Date: 2020-04-14
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of making jelly, it is generally necessary to use alum (also known as alum, potassium aluminum alum, aluminum potassium dodecahydrate) as a coagulant. However, long-term consumption of alum is very harmful to the human body, especially affecting the growth and development of children. , can also lead to dementia

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Prepare the sweet potato jelly without alum of the present invention according to following formula and steps:

[0021] (1) Starch mixing

[0022] Take by weighing 3.75g pea starch and 3.75g corn starch respectively, mix with 50g sweet potato starch again after mixing, obtain mixed starch;

[0023] (2) Thick Gorgon

[0024] Add 345mL of pure water to the mixed starch obtained in step (1), stir until it becomes a thin paste, then add 3.45g of sodium alginate and 0.0575g of sodium dehydroacetate, and stir to obtain a paste solution;

[0025] (3) ripening

[0026] Pour the paste solution obtained in step (2) into a pot to heat, and keep stirring. When the temperature rises to 83°C, keep it warm for 2 minutes, and a white translucent jelly is formed;

[0027] (4) cooling

[0028] Quickly pour the jelly obtained in step (3) into a mold and cool to obtain the sweet potato jelly of the present invention.

Embodiment 2

[0030] Prepare the sweet potato jelly without alum of the present invention according to following formula and steps:

[0031] (1) Starch mixing

[0032] Take by weighing 3.3g pea starch and 2.7g corn starch respectively, mix with 50g sweet potato starch again after mixing, obtain mixed starch;

[0033] (2) Thick Gorgon

[0034] Add 280mL of pure water to the mixed starch obtained in step (1), stir until it becomes a thin paste, then add 2.8g of sodium alginate and 0.0448g of sodium dehydroacetate, and stir to obtain a paste solution;

[0035] (3) ripening

[0036] Pour the paste solution obtained in step (2) into a pot to heat, and keep stirring. When the temperature rises to 78°C, keep it warm for 3 minutes, and a white translucent jelly is formed;

[0037] (4) cooling

[0038] Quickly pour the jelly obtained in step (3) into a mold and cool to obtain the sweet potato jelly of the present invention.

Embodiment 3

[0040] Prepare the sweet potato jelly without alum of the present invention according to following formula and steps:

[0041] (1) Starch mixing

[0042] Take by weighing 4.1g pea starch and 4.9g corn starch respectively, mix with 50g sweet potato starch again after mixing, obtain mixed starch;

[0043] (2) Thick Gorgon

[0044] Add 354mL of pure water to the mixed starch obtained in step (1), stir until it becomes a thin paste, then add 4.13g of sodium alginate and 0.0708g of sodium dehydroacetate, and stir to obtain a paste solution;

[0045] (3) ripening

[0046] Pour the paste solution obtained in step (2) into a pot to heat, and keep stirring. When the temperature rises to 81°C, keep it warm for 2.5 minutes, and a white translucent jelly is formed;

[0047] (4) cooling

[0048] Quickly pour the jelly obtained in step (3) into a mold and cool to obtain the sweet potato jelly of the present invention.

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PUM

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Abstract

The invention relates to alum-free sweet potato jelly and a preparation method thereof. The main raw materials of the sweet potato jelly comprise sweet potato starch, corn starch, pea starch, sodium alginate and sodium dehydroacetate. The sweet potato jelly disclosed by the invention can be used as a good substitute of alum sweet potato jelly. Compared with sweet potato jelly to which alum is added, the sweet potato jelly disclosed by the invention reserves original organoleptic quality and quality guarantee period, and besides, greatly increases the health attributes of products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an alum-free sweet potato jelly and a preparation method thereof. Background technique [0002] Sweet potato, also known as sweet potato, yam, sweet potato, etc., has the characteristics of high yield, stable yield, and strong adaptability. It is one of the main food crops in my country. Sweet potatoes are rich in starch; dietary fiber; carotene; vitamins A, B, C, E; and trace elements such as potassium, iron, copper, selenium, and calcium. They have high nutritional value and are deeply loved by people. Sweet potato starch is a high-quality starch with high viscosity and can prepare a high-consistency paste. After further heating and stirring, the viscosity decreases rapidly, and it has the characteristics of strong adhesion and low gelatinization temperature. [0003] Jelly is a kind of starch gel food, which is crystal clear, tender and refreshing, and has...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30A23L29/256A23L3/3544
CPCA23L3/3544A23L29/256A23L29/30A23V2002/00A23V2200/10A23V2250/5118A23V2250/5026A23V2300/24
Inventor 孙军涛张智超肖付刚张永清赵梦丹
Owner XUCHANG UNIV
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