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Functional bean jelly and preparation method thereof

A functional jelly technology, applied in the field of food processing, can solve the problems of traditional jelly with single taste, lack of nutritional value, single raw material, etc., and achieve the effect of increasing efficacy and eating quality, and promoting digestion and absorption

Inactive Publication Date: 2017-12-08
安徽天隆薯业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Bean jelly is a traditional food with cultural characteristics. It has a huge consumer market because of its unique taste. However, traditional bean jelly also has problems such as single taste, single raw material, and lack of nutritional value.

Method used

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  • Functional bean jelly and preparation method thereof
  • Functional bean jelly and preparation method thereof
  • Functional bean jelly and preparation method thereof

Examples

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preparation example Construction

[0024] In order to solve the above-mentioned technical problems, a technical solution adopted in the present invention is: a kind of preparation method of functional jelly is provided, adopts two-component mixing method, comprises the following specific steps:

[0025] a. Component 1 Dissolving: Mix the functional polysaccharide, guar gum, and calcium chloride evenly, then add the required water to dissolve all the solids;

[0026] b. Mixing of component two: Stir the sweet potato starch and glutinous rice flour in component two separately, eliminate agglomeration and mix evenly;

[0027] c. Packaging: add the above-mentioned component 1 and component 2 into the container through the double-tube quantitative feeding method, stir evenly, and seal the package.

[0028] d. Sterilization: Sterilize the above-mentioned package to get jelly finished product.

Embodiment 1-9

[0030] The raw materials involved in the invention are processed into functional jelly in different proportions, and the specific examples are shown in Table 1; wherein the sensory evaluation method and texture quality measurement are as follows:

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Abstract

The invention discloses functional bean jelly and a preparation method thereof. The functional bean jelly comprises components I and components II, wherein the components I comprise 2-10% of functional polysaccharide, 1-5% of guar gum, 30-50% of water, and 1-3% of calcium chloride; and the components II comprise 30-50% of sweet potato starch and 5-15% of glutinous rice flour. Through the manner, according to the functional bean jelly, gelation properties of the guar gum are used, and the sweet potato starch and the sweet rice starch are used as substrates for making the bean jelly, so that the texture properties of the bean jelly can be well adjusted and controlled. In addition, the functional polysaccharide used as a raw material is added to the bean jelly, so that on one hand, the efficacy properties of the functional polysaccharide are used, and the effects of resisting bacteria and keeping fresh are achieved; and on the other hand, through the properties of the functional polysaccharide capable of adjusting the digestion system of human bodies, the digestion and the absorption of the bean jelly in the human bodies can be facilitated. Therefore, the efficacy and the eating quality of the bean jelly can be improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a novel functional jelly and a preparation method thereof. Background technique [0002] The sweet potato in the sweet potato starch contains various nutrients needed by the human body such as trace elements and vitamin B. In particular, sweet potatoes are rich in lysine, which is not available in flour and rice noodles; in addition, according to scientific research, eating sweet potatoes will not make people fat, on the contrary sweet potatoes are also an ideal weight loss (weight loss food) food. Its calorie content is very low, much lower than ordinary rice, so you don't have to worry about getting fat after eating it, but it can play a role in losing weight. Sweet potatoes also contain a substance similar to estrogen, which has a certain effect on protecting human skin and delaying aging. Therefore, many foreign women (women's food) regard sweet potato as a beauty t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/125A23L29/238A23L29/00A23L3/3562
CPCA23L3/3562A23L29/015A23L29/238A23L29/30A23L33/125A23V2002/00A23V2200/32
Inventor 陈亮程芳
Owner 安徽天隆薯业有限责任公司