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White fungus jelly and preparation process thereof

A production method and technology of white fungus, applied in food preparation, application, food science, etc., can solve problems such as inability to adapt to eating convenience, troublesome cooking of white fungus, etc.

Inactive Publication Date: 2006-02-22
上海大山农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tremella also has many functions such as clearing the throat, moisturizing the throat, beautifying the skin, and reducing blood lipids. As a common edible fungus, people have always had the habit of cooking Tremella, but Tremella cooking is more troublesome and cannot meet the requirements of modern people's convenience
There is a lack of a kind of leisure food that takes white fungus as the main raw material and is very popular among consumers in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] 1. Dissolve. Heat 700g of pure water to boiling, slowly add 5g of konjac gum, 2.5g of carrageenan, 0.2g of gellan gum and 150g of white sugar, stir while adding, keep the solution at 100°C, and stir for 5-10 minutes.

[0007] 2. Tremella processing. Soak the white fungus in clean water for 20 minutes, wash it with clean water, and cut it into small pieces of 3.5g.

[0008] 3. Filter. The solution was filtered through two layers of gauze.

[0009] 4. Add accessories. Cool the solution to 60°C, add 3ml of water-soluble vanilla essence, 0.1g of curcumin, and add purified water to dissolve to 1000g.

[0010] 5. Adjust acidity. The solution was acidified to 3.5-3.7 with citric acid.

[0011] 6. Enter the film. Use 70g jelly cups, put 3.5g of processed white fungus into each cup, and then inject the jelly until the cup is full.

[0012] 7. Seal. Seal with a jelly sealer.

[0013] 8. Sterilization. Sterilize at 100°C for 15 minutes.

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Abstract

The invention provides a white fungus jelly wherein each 70g content of the cup contains colloid 66.5g, white fungus 3.5g, 81% of pure water, 0.5% of konjak glue, 0.25% of carrageenan, 0.02% of cold glue, 15% of refined white sugar, 3% of water soluble vanilla essence, 0.1% of curcumin and 0.1% of citric acid.

Description

technical field [0001] The invention belongs to a jelly food and a preparation method thereof. Background technique [0002] Edible fungi can not only provide people with a large amount of vegetable protein, is a natural food for nourishing and strengthening the body, but also has high medicinal value. It can regulate the body's metabolism, lower blood pressure, reduce cholesterol levels, prevent and treat various diseases, and prolong life. The best daily diet recommended by the Food and Agriculture Organization of the United Nations is "one meat, one vegetable and one bacteria". But most teenagers in modern times do not like to eat edible mushrooms. Tremella also has many functions such as clearing the throat, moistening the throat, beautifying the skin, and lowering blood fat. As a common edible fungus, people have always had the habit of cooking tremella, but tremella cooking is more troublesome and cannot meet the requirements of modern people's convenience. Lack a k...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/28A23L31/00
Inventor 桂纯伟
Owner 上海大山农业发展有限公司