CN101288442A - White fungus fruit jelly and uses thereof - Google Patents
White fungus fruit jelly and uses thereof Download PDFInfo
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- CN101288442A CN101288442A CNA2007100397139A CN200710039713A CN101288442A CN 101288442 A CN101288442 A CN 101288442A CN A2007100397139 A CNA2007100397139 A CN A2007100397139A CN 200710039713 A CN200710039713 A CN 200710039713A CN 101288442 A CN101288442 A CN 101288442A
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- white fungus
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Abstract
The invention discloses a white fungus jelly which takes white fungus, fruits, jelly colloid, water and crystal sugar as raw materials and is prepared by the following process: 1. water-swollen white fungus is added with the crystal sugar with required amount and well boiled to obtain white fungus soup; 2. fruits with required quantity are cut into blocks; 3. after being blended with water, the jelly colloid is heated up to be melted and then is added with the white fungus soup and fruit blocks for evenly stirring; 4. the mixture is poured into dies when the mixture is still hot, then is placed in a refrigerator after being cooled and is taken out ready for use after cold storage. The white fungus jelly can be coated with a layer of chocolate at outside to prepare chocolate food, can be placed in yoghourt for preparing yogurt drink, or can be cut into required shapes for preparing pastry stuffing. By preparing white fungus, nata de coco, kiwi fruit, orange, pineapple and medlar into jelly, the white fungus jelly is not only colorful, but also has rich nutrition, thus being a food which organically combines precious material for nourishing the body and health care and a common snack. On that basis, the white fungus jelly is added with some other accessories to be prepared into white fungus jelly series.
Description
Technical field
The present invention relates to a kind of fruit jelly food, particularly a kind of white fungus fruit jelly and uses thereof.
Technical field
White fungus is a kind of tonic of top grade as everyone knows, and it has the brain of benefit cardiac stimulant, moistening lung kidney tonifying, tonifying-Yin and nourishing-stomach, beneficial gas and blood, the effect of the cough-relieving of promoting the production of body fluid.Common way one is and boils into custard after auxiliary materials such as red date, lotus seeds add rock sugar and eat.Generally be family manufacture, promptly do instantly that mouthfeel is single, the shelf-life is short, and has certain seasonality, and it is edible generally to be suitable for autumn and winter season.Way two is to make sweet can with some fruit, and the moisture height carries inconvenience, be not suitable for travelling on official business, and mouthfeel is sweeter.
Summary of the invention
One of technical problem to be solved by this invention is to provide a kind of white fungus fruit jelly, to enrich the jelly kind.
Two of technical problem to be solved by this invention is to provide the purposes of above-mentioned white fungus fruit jelly.
As white fungus fruit jelly of the present invention, it is characterized in that it being the raw material of following column weight amount ratio: white fungus 1-2 part, fruit 9-11 part, jelly colloid 1-2 part, water 6-8 part, rock sugar 0.1-0.3 part make by following process:
1, after white fungus water is sent out 12 hours, adds the well-done White fungus broth that gets of the rock sugar that requires component;
2, will require the fruit of deal to be cut into bulk
3, jelly colloid and water are mixed after, be heated to 75-85 ℃ the jelly colloid melted, add White fungus broth again and fruit chunk stirs;
4, pour into while hot in the mould, place in the refrigerator cooling back, and refrigeration was taken out and got final product in 2-3 hour under 2-8 ℃ of condition.
Above-mentioned white fungus fruit jelly can coat one deck chocolate in its outside and make chocolate food.Can put it into and make boruga in the sour milk.Can also be cut into needed shape and make millet cake filling material.
Above-mentioned fruit is coconut palm fruit, Kiwi berry, orange, pineapple, matrimony vine.
The present invention makes jelly with white fungus and coconut palm fruit, Kiwi berry, orange, pineapple, matrimony vine, and is not only riotous with colour, and nutritious, is the food that the treasure that takes care of health of a nourishing and popular snacks organically combine.And on this basis, add some other auxiliary material again, make white fungus fruit jelly series, can be subjected to consumer's favor deeply.
Nutritive value of the present invention is as follows: white fungus has another name called tremella, and the person of having good quality is called tremella.White fungus contains protein, fat, carbohydrate, crude fibre, calcium, phosphorus, iron, potassium, vitamin through B1, vitamin B2, vitamin D etc., and nutritive value is very high.It is described as " hat in the bacterium " by people, be famous and precious nutritious tonifying good merchantable brand, is again to set upright strong tonic, is the tradition nourishing treasure of China.Successive dynasties, the noble of imperial family regarded white fungus as in " product of promoting longevity ", " good medicine alive for evermore ".
White fungus can improve the liver detoxification ability, the protection liver function, and it not only can strengthen the antineoplastic immunocompetence of body, can also strengthen the tolerance of tumor patient to radiotherapy, chemotherapy.Its moist and oiliness stagnates, the merit that having sleeps peacefully is good for the stomach, mends brain, replenishing the vital essence and removing heat, moisturizes, not to be subjected to the patient of warm nourishings such as ginseng and pilose antler be a kind of good tonic to fire excess from yin deficiency.
White fungus is rich in the natural characteristic colloid, adds its nourishing yin effect, and taking for a long time can skin moisten, and the effect of dispeling face's chloasma, freckle is arranged.White fungus is the diet food that contains dietary fiber with kind, and its dietary fiber can help gastrointestinal peristalsis, reduces fat absorption.
Jelly also claims to have a liking for curry, because of outward appearance sparkling and crystal-clear, lovely luster, the soft cunning of mouthfeel, fresh and sweet moisten and be subjected to liking of women and children deeply.
The raw materials for production of jelly mainly are white sugar, carragheen, sweet dew glue, calcium, sodium, sylvite etc.Press white sugar addition 15% and calculate, the heat energy that the jelly of per 15 grammes per square metres produces in vivo is 8.93 kilocalories, and normal adult human heat energy every day quantity delivered is about 2500 kilocalories, thus jelly to produce the heat energy proportion in vivo extremely low.
The colloid of jelly is to cool off to condense after being boiled by carragheen, sweet dew glue muscovado to form, and the addition of these two kinds of materials in jelly is 0.8%-1.0%.Carragheen is a seaweed plant, and sweet dew glue is the Glucomannan that extracting goes out from aroid, all is natural plant polyose, and is safe and harmless.These two kinds of glue belong to water-soluble dietary fiber, and dietary fiber is a kind of extremely important and be international consistent functional food ingredient of generally acknowledging, demonstration according to investigations.Meat, protein and fatty intake far surpass average national level in the many city dweller's diet of China, near developed country's level, this " high protein, higher fatty acid " dietary structure easily causes cardiovascular and cerebrovascular diseases, digestive discomfort disease, obesity etc., and rich dietary fiber above to preventing " modern civilization disease " has positive effect in the jelly.
Jelly needs to add mineral matters such as calcium, potassium, sodium in manufacture process, and these mineral matters also are the needed by human body elements.Need a large amount of calcareously as human skeleton, contain a certain proportion of sodium, potassium ion in cell liquid, the tissue fluid, these ion pairs are kept osmotic pressure, the body acid-base balance of cell, the conduction of nerve information plays an important role.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with the specific embodiment, further set forth the present invention.
Embodiment 1:
White fungus fruit jelly, the raw material of following column weight amount ratio: 1 part in white fungus, 9 parts of fruit, 1 part in jelly colloid, 6 parts in water, 0.1 part in rock sugar make by following process:
1, after white fungus water is sent out 12 hours, adds the well-done White fungus broth that gets of the rock sugar that requires component;
2, will require the fruit of deal to be cut into bulk
3, jelly colloid and water are mixed after, be heated to 75 ℃ the jelly colloid melted, add White fungus broth again and fruit chunk stirs;
4, pour into while hot in the mould, place in the refrigerator cooling back, and refrigeration was taken out and got final product in 2 hours under 2 ℃ of conditions.
Embodiment 2:
White fungus fruit jelly, the raw material of following column weight amount ratio: 1 part in white fungus, 10 parts of fruit, 1 part in jelly colloid, 6 parts in water, 0.3 part in rock sugar make by following process:
1, after white fungus water is sent out 12 hours, adds the well-done White fungus broth that gets of the rock sugar that requires component;
2, will require the fruit of deal to be cut into bulk
3, jelly colloid and water are mixed after, be heated to 80 ℃ the jelly colloid melted, add White fungus broth again and fruit chunk stirs;
4, pour into while hot in the mould, place in the refrigerator cooling back, and refrigeration was taken out and got final product in 3 hours under 5 ℃ of conditions.
Above-mentioned fruit is coconut palm fruit, Kiwi berry, orange, pineapple, matrimony vine.
Embodiment 3
1, put into the chocolate of chopping in the pot, put water and be heated to 50 ℃ and add a small amount of peanut oil, do not stop to stir, it is standby to treat that it melts the back fully.
2, around mould, reach the top, bottom while hot and coat chocolate cream, treat that it adds the above-mentioned white fungus fruit jelly of the microgel attitude of cooling a little after hardening rapidly, cover the lid that scribbles chocolate cream, put into refrigerator after light the pressure, treat that chocolate hardening promptly can be made into chocolate food.
Serial together with chocolate, white fungus fruit jelly outer wrapping one deck chocolate.Chocolate aromatic strong, the mouthfeel of soft and smooth exquisiteness, lingering fragrance is dimly discernible, and the sensation of great tenderness between lovers always is the first-selection of valentine gifts.When impression was slowly taken off in the oral cavity as chocolate silk was sliding, the soft cunning of jelly, white fungus gentle glutinous fragrant and sweet, coconut palm tender and crisp cunning, resilient enough really, the sour and sweet palatability of Kiwi berry, orange, pineapple, matrimony vine sweet stimulating taste bud, is a kind of enjoyment of other style.Just as the outer field romance of love when thin out gradually, it is sour-sweet sweet to the substitute is acid, the warmth sensation that all the different kinds flavour is integrated.
Embodiment 4
The white fungus fruit jelly made from various fruit fruit, and put into the container of required form, behind the freezing gel, put into sour milk, put into refrigerator cold-storage again and promptly can be made into boruga.
With the sour milk series of dancing together, white fungus fruit jelly is put as in the sour milk.Hot summer needs a kind of food of cool taste to lower the temperature especially, if nutritious, can stimulate taste bud to increase appetite what for add.Sour milk then is the only choosing that meets these requirements, mouthfeel thick and heavy full, nutrition be easy to digestion comprehensively, then be well-known.Though fruit yogurt is also arranged on the market, and kind is still more single, can not satisfy each stratum's human needs, particularly do not reach the newer mankind and pursue new, strange, special requirement.If add various fruit juice in white fungus fruit jelly, and then mix sour milk, then vision, sense of taste can constantly update, and are a drinks that is fit to very much summer.
Embodiment 5
The white fungus fruit jelly that various fruit fruit are made is cut into required form, directly gets final product as the filling material, if needed, can put into refrigerator cold-storage.
White fungus fruit jelly is as the filling material of moon cake, sandwich of layers of biscuit or the like.All use cream, chocolate, shredded coconut meat or the like sweet food be main to the filling material of tradition cake, and what perhaps have also is mixed with a spot of fruit and nut, and sugared content height is eaten mouthfeel more and felt sick of, and also is unfavorable for health.Being that the filling material then selects can be many with the white fungus fruit jelly, can be fruity, caf, also can make saline taste.Rich color stimulates appetite in addition, is a all-ages food.
The present invention is not restricted to the described embodiments; that describes in the foregoing description and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (5)
1, white fungus fruit jelly is characterized in that it being the raw material of following column weight amount ratio: white fungus 1-2 part, fruit 9-11 part, jelly colloid 1-2 part, water 6-8 part, rock sugar 0.1-0.3 part make by following process:
(1), after white fungus water sends out 12 hours, add the rock sugar that requires component well-done White fungus broth;
(2), will require the fruit of deal to be cut into bulk
(3), jelly colloid and water mixed after, be heated to 75-85 ℃ the jelly colloid melted, add White fungus broth again and fruit chunk stirs;
(4), while hot pour in the mould, place in the refrigerator cooling back, and refrigeration was taken out and got final product in 2-3 hour under 2-8 ℃ of condition.
2, white fungus fruit jelly according to claim 1 is characterized in that, described fruit is coconut palm fruit, Kiwi berry, orange, pineapple, matrimony vine.
3, a kind of white fungus fruit jelly as claimed in claim 1 can coat one deck chocolate in its outside and make chocolate food.
4, a kind of white fungus fruit jelly as claimed in claim 1 can put it into and make boruga in the sour milk.
5, a kind of white fungus fruit jelly as claimed in claim 1 can be cut into needed shape and makes millet cake filling material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100397139A CN101288442A (en) | 2007-04-20 | 2007-04-20 | White fungus fruit jelly and uses thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100397139A CN101288442A (en) | 2007-04-20 | 2007-04-20 | White fungus fruit jelly and uses thereof |
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| Publication Number | Publication Date |
|---|---|
| CN101288442A true CN101288442A (en) | 2008-10-22 |
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| CNA2007100397139A Pending CN101288442A (en) | 2007-04-20 | 2007-04-20 | White fungus fruit jelly and uses thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102084947B (en) * | 2009-12-07 | 2012-10-17 | 浙江大学 | Method for producing 'dual-fungus' fruit jelly having golden fungus and white fungus by curdlan polysaccharide |
| CN103053888A (en) * | 2013-02-21 | 2013-04-24 | 李卫旗 | Method for preparing wax apple jelly |
| CN101606734B (en) * | 2009-07-15 | 2013-06-12 | 童跃斌 | Sesame oil-free glue pudding and manufacturing method thereof |
| CN103549102A (en) * | 2013-11-08 | 2014-02-05 | 河南科技学院 | Tremella gel food and preparation method thereof |
| CN103609925A (en) * | 2013-11-15 | 2014-03-05 | 陈安均 | White fungus jelly |
| CN103719521A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Making method of instant tremella |
| CN106852491A (en) * | 2017-01-16 | 2017-06-16 | 四川省大真科技有限责任公司 | A kind of white fungus fruit jelly and preparation method thereof |
| CN107307360A (en) * | 2017-07-25 | 2017-11-03 | 杨在侠 | A kind of preparation method of rush pineapple jelly |
| CN108936589A (en) * | 2018-09-04 | 2018-12-07 | 四川大学 | A kind of sandwich tremella fructus lycii jelly of Yoghourt and preparation method thereof |
| CN111685299A (en) * | 2020-07-02 | 2020-09-22 | 福建天天源生物科技有限公司 | Tremella jelly and preparation method thereof |
-
2007
- 2007-04-20 CN CNA2007100397139A patent/CN101288442A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606734B (en) * | 2009-07-15 | 2013-06-12 | 童跃斌 | Sesame oil-free glue pudding and manufacturing method thereof |
| CN102084947B (en) * | 2009-12-07 | 2012-10-17 | 浙江大学 | Method for producing 'dual-fungus' fruit jelly having golden fungus and white fungus by curdlan polysaccharide |
| CN103053888A (en) * | 2013-02-21 | 2013-04-24 | 李卫旗 | Method for preparing wax apple jelly |
| CN103053888B (en) * | 2013-02-21 | 2014-08-06 | 杭州鹏龙科技有限公司 | Method for preparing wax apple jelly |
| CN103549102A (en) * | 2013-11-08 | 2014-02-05 | 河南科技学院 | Tremella gel food and preparation method thereof |
| CN103609925A (en) * | 2013-11-15 | 2014-03-05 | 陈安均 | White fungus jelly |
| CN103719521A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Making method of instant tremella |
| CN106852491A (en) * | 2017-01-16 | 2017-06-16 | 四川省大真科技有限责任公司 | A kind of white fungus fruit jelly and preparation method thereof |
| CN107307360A (en) * | 2017-07-25 | 2017-11-03 | 杨在侠 | A kind of preparation method of rush pineapple jelly |
| CN108936589A (en) * | 2018-09-04 | 2018-12-07 | 四川大学 | A kind of sandwich tremella fructus lycii jelly of Yoghourt and preparation method thereof |
| CN111685299A (en) * | 2020-07-02 | 2020-09-22 | 福建天天源生物科技有限公司 | Tremella jelly and preparation method thereof |
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Open date: 20081022 |