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Preparation method of high-fiber digestion-promoting haw jelly

A hawthorn cake and digestion technology, applied in the field of food processing, can solve the problems of restricting the development of hawthorn cake and many additives, and achieve the effects of being beneficial to gastrointestinal peristalsis, full color and lowering calories.

Pending Publication Date: 2022-01-04
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the formula process is simple, and there are many additives, which limit the development of hawthorn cake

Method used

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Examples

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Effect test

example 1

[0019] The invention discloses a preparation method of high-fiber and food-reducing hawthorn jelly. The raw material formula of the hawthorn jelly is 200g, 10% of white fungus, 10% of konjac powder, 8% of carrot puree and 8% of xylitol.

[0020] Its preparation method is:

[0021] Step 1: Select fresh hawthorn as raw material, remove the seed nest, calyx, and fruit stalk after washing, cut into small pieces, add water and pre-boil for 20 to 30 minutes until soft and rotten, the ratio of water to hawthorn is 7:1, Squeeze fresh carrots with drinking water to make carrot puree, soak white fungus in warm water until softened, and then make puree with a beater;

[0022] Step 2: Let the precooked hawthorn pulp cool and beat the remaining soup after precooking until there are no large pieces of pulp;

[0023] Step 3: Boil and concentrate the beaten hawthorn puree, carrot puree, white fungus puree, and konjac powder until thick, stirring constantly, and adding xylitol;

[0024] Step...

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Abstract

The invention discloses a preparation method of high-fiber digestion-promoting haw jelly, which comprises the following steps: selecting fresh haw as a raw material, cleaning, removing seed nests, calyx and carpopodium, cutting the haw into small pieces, adding clear water, pre-cooking for 20-30 minutes, and cooking the haw pulp to be soft and rotten; cooling the precooked hawthorn pulp, pouring the precooked hawthorn pulp and the decocted residual soup into a stirring machine for pulping, and smashing the hawthorn fruits into fine particles; cleaning the ingredient carrot, adding purified water, and squeezing into carrot paste; soaking tremella to be soft with warm water and pulping into paste with a stirring machine. And decocting and concentrating the pulped haw jelly primary pulp, carrot paste, tremella paste and konjaku flour, adding xylitol for seasoning during the process, and concentrating to be thick paste. And smearing the fruit paste on a mold to form a thin layer with a certain thickness, drying until the product is in a tough rubber shape, and taking out and cutting. The haw jelly provided by the invention is added with the tremella and the konjaku flour, so that the haw jelly is low in calorie, high in dietary fiber content and beneficial to gastrointestinal motility of a human body; the carrot paste is used as an ingredient, so that the color and luster of the haw jelly can be adjusted, the nutritional value of the haw jelly is improved, and the taste of the traditional haw jelly is enriched.

Description

technical field [0001] The invention relates to a preparation method of hawthorn jelly with high fiber content for digestion and belongs to the technical field of food processing. Background technique [0002] Hawthorn is a well-known fruit in China. Its fruit is sweet and sour, appetizing, rich in nutrients, and has certain medicinal value. Haw jelly is a kind of leisure food suitable for all ages. It tastes sweet and sour, and is deeply loved by people. But the recipe process is simple, and there are many additives, which limit the development of haw jelly. [0003] Carrot is a home-cooked vegetable, containing vitamins, sugar, potassium and other nutrients, as well as many amino acids needed by the human body. It has considerable nutritional value and enjoys the reputation of "little ginseng". Tremella is a high-grade natural nourishing edible and medicinal fungus. It is one of the famous "mountain treasures" and is known as "the crown of fungi". Tremella contains amino...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L19/00A23L19/10A23L31/00A23L33/125
CPCA23L21/15A23L19/01A23L19/115A23L31/00A23L33/125A23V2002/00A23V2200/32A23V2200/332A23V2200/044A23V2200/16A23V2250/6422
Inventor 郭红莲季小诗
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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