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Mango flavor summer-heat removing fruit jelly preparation method

A technology of mango and summer fruit, which is applied in the field of preparation of mango-flavored summer jelly, which can solve the problems of toxicity and little nutritional value

Inactive Publication Date: 2017-10-13
梁相斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These artificial colorants are chemically synthesized from coal tar. These substances have no nutritional value for the human body, and eating too much is not beneficial, and even has certain toxicity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] This embodiment provides a preparation method of mango-flavored summer jelly, comprising the following steps:

[0018] A: The raw materials include 90 parts by weight of mango pulp, 45 parts of candied fruit, 75 parts of honey, 45 parts of tangerine peel, 15 parts of donkey-hide gelatin, 35 parts of mint, 15 parts of poria cocos, 30 parts of yam, and 350 parts of water;

[0019] B: Squeeze the mango pulp, filter it to get mango juice, add candied fruit to the remaining pulp, soak it in honey, and put it in an incubator at 20°C for later use;

[0020] C: Grind tangerine peel, poria cocos, and yam to 50 mesh, sieve and add the powder to mango juice, add donkey-hide gelatin and water to cook, keep stirring during the cooking process, cook on low heat for 30 minutes, add to step B and soak For the prepared pulp, add mint, cover and simmer for 10 minutes on low heat, then stop the fire and cool down;

[0021] D: Pour the mixture down to room temperature into a concentration...

Embodiment 2

[0024] This embodiment provides a preparation method of mango-flavored summer jelly, comprising the following steps:

[0025] A: The raw materials include 100 parts by weight of mango pulp, 60 parts of candied fruit, 80 parts of honey, 60 parts of tangerine peel, 20 parts of donkey-hide gelatin, 60 parts of mint, 20 parts of poria cocos, 40 parts of yam, and 400 parts of water;

[0026] B: Squeeze the mango pulp, filter it to get mango juice, add candied fruit to the remaining pulp, soak it in honey, and put it in an incubator at 30°C for later use;

[0027] C: Grind tangerine peel, poria cocos, and yam to 70 mesh, sieve and add the powder to mango juice, add donkey-hide gelatin and water to cook, keep stirring during the cooking process, cook on low heat for 40 minutes, add to step B and soak Prepared pulp, add mint, cover and simmer for 15 minutes on low heat, then stop the fire and cool down;

[0028] D: Pour the mixture down to room temperature into a concentration tank w...

Embodiment 3

[0031] This embodiment provides a preparation method of mango-flavored summer jelly, comprising the following steps:

[0032] A: The raw materials include 80 parts by weight of mango pulp, 40 parts of candied fruit, 50 parts of honey, 40 parts of tangerine peel, 10 parts of donkey-hide gelatin, 30 parts of mint, 10 parts of poria cocos, 20 parts of yam, and 200 parts of water;

[0033] B: Squeeze the mango pulp, filter it to get mango juice, add candied fruit to the remaining pulp, soak it in honey, and put it in an incubator at 30°C for later use;

[0034] C: Grind tangerine peel, poria cocos, and yam to 80 mesh, sieve and add the powder to mango juice, add donkey-hide gelatin and water to cook, keep stirring during the cooking process, cook on low heat for 50 minutes, add to step B and soak Prepared pulp, add mint, cover and simmer for 15 minutes on low heat, then stop the fire and cool down;

[0035] D: Pour the mixture down to room temperature into a concentration tank wi...

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Abstract

A purpose of the invention is to provide a mango flavor summer-heat removing fruit jelly preparation method, which comprises: A, preparing raw materials, wherein the raw materials comprise mango pulp, preserved fruit, honey, dried tangerine peel, donkey-hide gelatin, peppermint, tuckahoe, common yam rhizome, and water; B, juicing the mango pulp, filtering to obtain a mango juice, adding the preserved fruit to the remaining mango pulp, and soaking in the honey so as to be spare; C, crushing the dried tangerine peel, the tuckahoe and the common yam rhizome to achieve a particle size of 50-80 mesh, screening, adding the obtained powder to the mango juice, adding the donkey-hide gelatin and the water, decocting for 30-50 min with small fire while continuously stirring, adding the pulp obtained in the step B, adding the peppermint, covering, decocting for 10-15 min with small fire, stopping the heating, and cooling; D, pouring the mixture cooled to a room temperature into a concentration tank, and concentrating until the water content is 30-40%; and E, placing the concentrated liquid into a cold preservation cabinet, and carrying out cold preservation for 12 h at a temperature of 2-6 DEG C so as to be eaten. According to the present invention, the method is simple, and the prepared mango flavor summer-heat removing fruit jelly has advantages of rich nutrition, heat clearing, and summer-heat removing.

Description

technical field [0001] The invention relates to the field of jelly preparation, in particular to a preparation method of mango-flavored heat-relieving jelly. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. Jelly is prepared by adding various artificial flavors, colorants, sweeteners, and sour agents with thickeners (sodium alginate, agar, edible gelatin, carrageenan, etc.). Although it comes from seaweed and terrestrial plants, it has undergone acid, alkali, bleaching and other processes during the extraction process, so that its original vitamins, inorganic salts and other nutrients are completely lost. Sodium alginate and agar belong to dietary fiber, but excessive intake will affect the body's absorption of fat and protein, especially inorganic salts such as iron and zinc are combined into insoluble mixtu...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/322A23V2200/14A23V2250/204
Inventor 梁相斌
Owner 梁相斌
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