CN102440357B

CN102440357B - Alums-free mung bean jelly

Info

Publication number: CN102440357B
Application number: CN2011101244264A
Authority: CN
Inventors: 王宝顺
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-05-16
Filing date: 2011-05-16
Publication date: 2013-03-27
Anticipated expiration: 2031-05-16
Also published as: CN102440357A

Abstract

The invention discloses a manufacturing method for an alums-free mung bean jelly. The manufacturing method can be used for preventing people from taking in alums while eating the mung bean jelly and avoiding potential harm of aluminum ion to a human body, thereby being beneficial to the health of the human body. According to the technical scheme, the manufacturing method comprises the following steps: after diluting mung bean starch with water at a certain ratio, pouring into a boiling utensil; stirring all the time and heating with big fire; while forming semitransparent irregular floccules at a curing critical point at 70 DEG C, switching to small fire and heating for 4-7 minutes; after crushing the floccules and generating no floccule any more, heating the slurry to 72 DEG C, wherein the slurry is milk white and turbid; switching to big fire and heating till generating a white semitransparent gelatin fluid; immediately pouring into a mould; and cooling, thus obtaining the alums-free mung bean jelly.

Description

Without alum mung bean bean jelly

Technical field

The invention relates to mung bean bean jelly preparation method, in particular, is about the preparation method without alum mung bean bean jelly.

Technical background

At present, the method of traditional fabrication mung bean bean jelly is: hot with large baked wheaten cake a certain proportion of water, add a little alum, as tackifier, again the wet or dried green starch of dilute with water is in proportion poured in the hot water, is continued to heat with big fire, stir always well-done till, then pour in the mould device, the cooling after traditional bean jelly.Its deficiency of this kind method is to heat with big fire to part always, bean jelly must be used the alum tackify, and alum affects the growth of brain nervous cell and causes intelligence to weaken, even the heavy dementia that then causes, aluminium ion affects human body to iron, calcium, absorption, the easy osteoporosis of human body, anaemia.Secondly, traditional bean jelly adds the vinegar seasoning when mixing cold dish or stir-fry, and easily broken of bean jelly is easily broken.

Summary of the invention

The objective of the invention is to substitute the weak point of traditional fabrication method, provide a kind of subversiveness to produce the method for mung bean bean jelly, this law is done coagulating agent (tackifier) without alum, but with controlling the duration and degree of heating, time, temperature, allow green starch self viscosity be discharged into ultimate attainment, make the richer chewiness of mung bean bean jelly, smooth, also unbroken noodles, not broken when adding vinegar, more be conducive to health.

The present invention is achieved by following technical proposals: control temperature with large and small fire, control time, natural tackify method.

Get wet or 1 part of dried starch adds to pour into after water 5-8 part is mixed and boils in the vessel, heat with big fire, do not stop ever since to stir, when treating that the starch slurry temperature is raised to 70 ℃ of slaking critical points, there is translucent irregular floccule to occur, change immediately be adjusted to little fire heat 4-7 minute simultaneously starch slurry begin muddiness, simultaneously the uninterrupted floccule that occurs is smashed, slurry becomes the muddy shape of milky (if without this 4-7 minute process, must add the alum tackify), change again and be adjusted to big fire and heat and stir to the translucent gluey fluid that is white in color, pour into immediately in the mould device and cool off.

The specific embodiment

Below in conjunction with embodiment the present invention is described further.

After green starch put into the utensil dilute with water, filter with crocus cloth and to remove impurity, remove again remaining sediment deposition thing.

Getting a certain proportion of wet or dried green starch pours among the vessel A, get a part of thinned starch of the 5-8 water doubly of wet or dried starch, be filled into crocus cloth and boil among the vessel B, jointly heat with big fire together with remaining water and to boil, uninterruptedly stir ever since, when treating that slurries are raised to 70 ℃ of slaking critical points, translucent irregular floccule appears in the starch slurry, slurry begins muddiness, turns immediately fire down and heats 4-7 minute, after floccule being blended no longer appearance, temperature is raised to 72 ℃, the slurry muddy shape that is creamy white changes and tunes up fire and heat and boil to the translucent gluey fluid that is white in color, and pours into immediately in the mould device namely to get without alum mung bean bean jelly after the cooling.

Alum is conducive to health to the potential hazard of human body in the bean jelly by having stopped without alum mung bean bean jelly of making of said method, promotes simultaneously mouthfeel, chewiness more, not broken and unbroken noodles.

The below is the embodiment that makes the mung bean bean jelly, can recognize under the different duration and degree of heating, time, the temperature conditions impact on the bean jelly quality by embodiment.

Comparative Examples:

1 part of wet or dried green starch adds 5-8 part water, stir after big fire is heated always well-done till, cooled bean jelly is mixed cold dish, very easily disconnected bar, fragmentation when frying, chewiness not, mouthfeel extreme difference.

Embodiment 1:

1 part of wet or dried green starch adds 5-8 part water, and whole process is stirred always, when big fire is warmed to 70 ℃ of slaking critical points, changes and turns fire down and heated two minutes, and at this moment, finishing appears in translucent floccule, then change tune up fire be warmed to well-done till.Cooled bean jelly is mixed cold dish, easily broken, fragmentation when frying, chewiness not too, and mouthfeel is slightly poor.

1 part of wet or dried green starch adds 5-8 part water, and whole process is stirred always, when big fire is warmed to 70 ℃ of slaking critical points, changes and turns fire down and heated 4-7 minute, and this moment, finishing appearred in translucent floccule, change again tune up fire be warmed to well-done till.Cooled without alum mung bean bean jelly mix cold dish, unbroken noodles, not broken when frying, be rich in chewiness, excellent taste.

Claims

1. without alum mung bean bean jelly, it is characterized in that making of following method: get wet or 1 part of dried green starch adds water 5-8 part, pour into after the mixing and boil in the vessel, heat with big fire, do not stop ever since to stir, when treating that the starch slurry temperature is raised to 70 ℃ of slaking critical points, there is translucent irregular floccule to occur, change immediately and be adjusted to little fire and heated 4-7 minute, temperature rises to 72 ℃, and starch slurry begins muddiness simultaneously, simultaneously the uninterrupted floccule that occurs is smashed, slurry becomes the muddy shape of milky, changes to be adjusted to big fire and to heat and stir to the translucent gluey fluid that is white in color again, and pours into immediately in the mould device and cools off.