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Nerve-soothing blancmange and manufacture method thereof
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A production method and milk technology, applied in the field of food processing, can solve problems such as the absence of milk jelly products, and achieve the effect of maintaining healthy skin and excellent taste
Pending Publication Date: 2019-02-15
BOZHOU UNIV
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Problems solved by technology
[0004] At present, the milk jelly on the market mainly advocates "health and nutrition", but there are no functional milk jelly products on the market, especially the milk jelly products with the function of calming the nerves.
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Embodiment 1
[0027] An nerve-soothing milk jelly is made from the following components by mass: 15 parts of jujube seed, 10 parts of schisandra, 3 parts of medlar, 192 parts of coconut milk, 120 parts of milk, 28 parts of white sugar, 25 parts of gelatine tablets, 8 servings of dried cranberries.
[0028] The preparation method of calming the nerves milk jelly comprises the following steps:
[0029] S1, weigh each component according to the following formula in parts by weight: 15 parts of jujube seed, 10 parts of schisandra, 3 parts of medlar, 192 parts of coconut milk, 120 parts of milk, 28 parts of white sugar, 25 parts of gelatine tablets, cranberry dry 8 servings;
[0030] S2, mix and fry the jujube kernels and schisandra until the skin of the jujube kernels bulges and turns slightly yellow, and at the same time, crush the medlar;
[0031] Mix the fried jujube kernels, schisandra and crushed medlar to obtain a mixed Chinese medicine, add water according to the mass ratio of mixed Ch...
Embodiment 2
[0038] 20 parts of jujube seed, 14 parts of schisandra, 5 parts of medlar, 220 parts of coconut milk, 140 parts of milk, 30 parts of fine sugar, 30 parts of gelatine tablets, and 9 parts of dried cranberries.
[0039] The preparation method of calming the nerves milk jelly is with embodiment 1, and difference is that formula is changed into the formula of embodiment 2, and
[0040] Embodiment 2, in S1, the addition amount of white granulated sugar is 5 parts; Embodiment 2, in S3, the addition amount of gelatine is 7.5 parts.
Embodiment 3
[0042] 20 parts of jujube seed, 14 parts of schisandra, 5 parts of medlar, 240 parts of coconut milk, 150 parts of milk, 32 parts of white sugar, 30 parts of gelatine tablets, and 10 parts of dried cranberries.
[0043] The preparation method of calming the nerves milk jelly is with embodiment 1, and difference is that formula is changed into the formula of embodiment 3, and
[0044] Embodiment 3, in S1, the addition amount of white granulated sugar is 6 parts; Embodiment 3, in S3, the addition amount of gelatine is 8 parts.
[0045] Category inspection and evaluation of eating effect:
[0046] 1. Adopt category inspection methods and descriptive tests: evaluate product differences, degree of preference, and product quality indicators such as product color, sweetness, hardness, and overall flavor for products with different ratios.
[0047] 2. Testers: general consumer groups with normal senses of vision, touch, taste and smell and able to make correct evaluations. The tester...
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Abstract
The present invention belongs to the field of food processing and relates to a nerve-soothing blancmange and a manufacture method thereof. The nerve-soothing blancmange is prepared from the followingcomponents in parts by weight: 15-20 parts of semen ziziphi spinosae, 10-14 parts of fructus schizandrae, 3-5 parts of Chinese wolfberry fruits, 194-240 parts of coconut milk, 120-150 parts of milk, 28-32 parts of white granulated sugar, 25-30 parts of gelatine tablets and 8-10 parts of dried cranberries. The semen ziziphi spinosae, Chinese wolfberry fruits and fructus schizandrae are subjected dry frying, crushing and boiling; soup is collected; mixing and evenly mixing is conducted; the mixture is poured into molds; then the dried cranberries are added; the gelatin is added; a gelatinous state is formed; refrigerating is conducted; the refrigerated mixture is used as a first layer; then the milk and coconut milk are mixed evenly at a mass ratio of 5:8; the mixture is heated; the heated mixture is cooled; gelatin tablets are added; the mixture is poured on the formed first layer of the molds; the whole mixture is refrigerated for six to eight hours; and the finished product is obtained. The blancmange has high nutritional value and a nerve-soothing function.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to a calming milk jelly and a preparation method thereof. Background technique [0002] With the quickening pace of life, people are under great pressure physically and mentally. In this case, there are a large number of sub-healthy people such as neurasthenia, lack of sleep or laziness. Traditional Chinese medicine believes that due to mental stress, it will lead to poor blood circulation in the body, which will lead to various diseases over time. Although some western medicines can play a certain role in sleeping, taking too much will damage people's nerves. Traditional Chinese medicines are taken alone, because the taste is not good, and it is difficult to drink. [0003] Blancmange is a homely dessert that can be made in a variety of ways. You can choose different ingredient formulas and preparation methods according to your own preferences and material sources. The milk jelly ta...
Claims
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Application Information
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