CN103262976A - Low fat and low sugar bean jelly preparation method - Google Patents
Low fat and low sugar bean jelly preparation method Download PDFInfo
- Publication number
- CN103262976A CN103262976A CN201310163961XA CN201310163961A CN103262976A CN 103262976 A CN103262976 A CN 103262976A CN 201310163961X A CN201310163961X A CN 201310163961XA CN 201310163961 A CN201310163961 A CN 201310163961A CN 103262976 A CN103262976 A CN 103262976A
- Authority
- CN
- China
- Prior art keywords
- bean jelly
- low fat
- low
- preparation
- sugar bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention discloses a low fat and low sugar bean jelly containing a spiral algae component. The low fat and low sugar bean jelly comprises, by mass, 30-50% of potato starch, 20-30% of buckwheat starch, 5-10% of spiral algae powder and the balance of water. The preparation method comprises: taking potato starch, buckwheat starch and spiral algae powder, adding water, uniformly mixing, stirring into a paste, heating, continuously stirring until achieving a gelatinous state, standing, and cooling to prepare the low fat and low sugar bean jelly. According to the present invention, coarse food grain and algae protein are perfectly combined so as to make up for the disadvantage of monotonous nutrition of the traditional bean jelly, and functions of human immunity improvement, cancer prevention, radiation resistance, blood lipid, blood glucose and cholesterol lowering in blood, and the like are provided. The preparation method has characteristics of simpleness and easy performing.
Description
Technical field
The present invention relates to a kind of field of food, specifically is the preparation method that a kind of low fat and sugar contains the bean jelly of spirulina components.
Background technology
Bean jelly is one of leisure food of liking of the common people.Traditional bean jelly preparation method is simple, and nutrition is relatively single, can not satisfy the many-sided nutritional need of people, and along with the raising gradually of people's living standard, people also improve gradually for the nutritional requirement of food.Buckwheat is as a kind of coarse food grain, and it has higher nutritive value, more can be subjected to liking of consumer; That spirulina has is antitumor, radioresistance, antithrombotic, adjusting blood sugar, improve multiple effect such as body immunity.The food that the buckwheat of these low fat and sugars, spirulina etc. are made as raw material more meets the theory of modern's health diet.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of low fat and sugar bean jelly, mainly adopting buckwheat, the spirulina of low fat and sugar is raw material, prepares a kind of more comprehensively bean jelly of green health of body immunity, nutrition that improves.
A kind of pure natural low fat and sugar bean jelly provided by the invention, its component be by mass percentage: farina 30～50%, buckwheat starch 20～30%, the water of spirulina powder 5～10% and surplus.
Its preparation method comprises:
Get farina, buckwheat starch and spirulina powder according to the above ratio, add water and mix, heat after stirring into pasty state, continue to be stirred to gel, leave standstill, cool off, make low fat and sugar health care bean jelly.
Beneficial effect: contain rich in protein, bata-carotene, vitamin B1, B2, B5, B6, B11, B12, C, E in one of raw material of the present invention spirulina, the human body trace elements necessary can improve body immunity, pre-anti-cancer; Contain chlorophyll A simultaneously, have unique clean blood function of hematopoiesis; Also contain very high acid and gamma-linolenic in the spirulina in addition, can promote calcium to absorb, improve immunity, prevent metabolic disorder and prevent aging, polysaccharide has radiation-resisting functional.Two buckwheats of raw material can reduce blood fat, blood sugar and the cholesterol in the blood.With coarse food grain buckwheat and the perfect adaptation of algae albumen, prepare the bean jelly of green health, remedied the shortcoming of traditional bean jelly nutrition dullness.The bean jelly nutrient health of preparation, abundant is easy to digestion, and old man and children easily can eat.
The specific embodiment
Embodiment 1:
Get potato and peel, clean, sieve, remove slag behind the grinding pulping, taking-up is dried and is made farina after the adding clear water repeated precipitation.Buckwheat is soaked afterwash, sieve, remove slag behind the grinding pulping, take out after the adding clear water repeated precipitation and dry, obtain buckwheat starch.Get farina 50g, buckwheat starch 25g, spirulina powder 5g adds 20g water and mixes, and stirs into pasty state, stirs while heat, and stops heating when becoming, and leaves standstill, cools off, makes bean jelly.
Embodiment 2:
Get potato and peel, clean, sieve, remove slag behind the grinding pulping, taking-up is dried and is made farina after the adding clear water repeated precipitation.Buckwheat is soaked afterwash, sieve, remove slag behind the grinding pulping, take out after the adding clear water repeated precipitation and dry, obtain buckwheat starch.Get farina 40g, buckwheat starch 30g, spirulina powder 10g adds 20g water and mixes, and stirs into pasty state, stirs while heat, and stops heating when becoming gel, leaves standstill, cools off, makes bean jelly.
Embodiment 2:
Get potato and peel, clean, sieve, remove slag behind the grinding pulping, taking-up is dried and is made farina after the adding clear water repeated precipitation.Buckwheat is soaked afterwash, sieve, remove slag behind the grinding pulping, take out after the adding clear water repeated precipitation and dry, obtain buckwheat starch.Get farina 40g, buckwheat starch 30g, spirulina powder 10g adds 20g water and mixes, and stirs into pasty state, stirs while heat, and stops heating when becoming gel, leaves standstill, cools off, makes bean jelly.
Claims (2)
1. a pure natural low fat and sugar bean jelly is characterised in that, its component by mass percentage: farina 30～50%, buckwheat starch 20～30%, the water of spirulina powder 5～10% and surplus.
2. the preparation method of a pure natural low fat and sugar bean jelly, be characterised in that, step comprises: get farina, buckwheat starch and spirulina powder in the described ratio of claim 1, adding water mixes, heat after stirring into pasty state, continue to be stirred to gel, leave standstill, cool off, make low fat and sugar health care bean jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310163961XA CN103262976A (en) | 2013-05-07 | 2013-05-07 | Low fat and low sugar bean jelly preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310163961XA CN103262976A (en) | 2013-05-07 | 2013-05-07 | Low fat and low sugar bean jelly preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103262976A true CN103262976A (en) | 2013-08-28 |
Family
ID=49006678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310163961XA Pending CN103262976A (en) | 2013-05-07 | 2013-05-07 | Low fat and low sugar bean jelly preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103262976A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734617A (en) * | 2014-01-10 | 2014-04-23 | 张晓鹏 | Buckwheat powder |
| CN104886496A (en) * | 2015-06-29 | 2015-09-09 | 福建万亿店中店电子商务有限责任公司 | Bean jelly with blood fat lowering effect |
| CN115428937A (en) * | 2022-08-26 | 2022-12-06 | 孙孝成 | Starch food and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408258A (en) * | 2002-10-11 | 2003-04-09 | 范锐 | Nutrient wet noodles made from bean or sweet potato starch |
| JP2009136244A (en) * | 2007-12-10 | 2009-06-25 | Guran Kotoji:Kk | Coagulating liquid for jelly-like confectionery production, jelly-like confectionery, and method for producing them |
| CN100588330C (en) * | 2007-06-14 | 2010-02-10 | 李�瑞 | Convenient bean jelly and method for producing the same |
| CN102919905A (en) * | 2012-11-21 | 2013-02-13 | 青岛一球通海产品专业合作社 | Marine plant agar-agar jelly |
-
2013
- 2013-05-07 CN CN201310163961XA patent/CN103262976A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408258A (en) * | 2002-10-11 | 2003-04-09 | 范锐 | Nutrient wet noodles made from bean or sweet potato starch |
| CN100588330C (en) * | 2007-06-14 | 2010-02-10 | 李�瑞 | Convenient bean jelly and method for producing the same |
| JP2009136244A (en) * | 2007-12-10 | 2009-06-25 | Guran Kotoji:Kk | Coagulating liquid for jelly-like confectionery production, jelly-like confectionery, and method for producing them |
| CN102919905A (en) * | 2012-11-21 | 2013-02-13 | 青岛一球通海产品专业合作社 | Marine plant agar-agar jelly |
Non-Patent Citations (1)
| Title |
|---|
| 青海省科技厅: "《农产品加工技术》", 31 October 2007, 青海人民出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734617A (en) * | 2014-01-10 | 2014-04-23 | 张晓鹏 | Buckwheat powder |
| CN103734617B (en) * | 2014-01-10 | 2015-05-27 | 张晓鹏 | Buckwheat powder |
| CN104886496A (en) * | 2015-06-29 | 2015-09-09 | 福建万亿店中店电子商务有限责任公司 | Bean jelly with blood fat lowering effect |
| CN115428937A (en) * | 2022-08-26 | 2022-12-06 | 孙孝成 | Starch food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103815282B (en) | Preparation method for sea cucumber wheaten food | |
| CN102511728A (en) | Purple sweet potato noodles and manufacturing method thereof | |
| CN106173772A (en) | A kind of vegetables and fruits ferment solid beverage and preparation method thereof | |
| CN103704302B (en) | A kind of black peanut honey banana cake | |
| CN107853525A (en) | More nutritious food solid beverages that a kind of natural plants based on Konjak dietary fiber are made | |
| CN103392759A (en) | Composite flour for pregnant women | |
| CN103598521A (en) | Preparation method of ginkgo-flavored nutritious noodle | |
| CN103349052A (en) | Biscuits suitable for constipated crowd and preparation method thereof | |
| CN102599217A (en) | Health biscuits for lowering blood glucose and lipid | |
| CN102763879A (en) | Black drink and production method thereof | |
| CN107114681A (en) | A kind of yellow vermicelli rich in carrotene and preparation method thereof | |
| CN104161100A (en) | Biscuit with cassava and lemons and making method thereof | |
| CN103262976A (en) | Low fat and low sugar bean jelly preparation method | |
| CN103141758A (en) | Method for producing yam and corn fine dried noodles | |
| CN101669661B (en) | Technology for making compound beverage of garlic and lily | |
| CN102178163A (en) | Purple potato noodles | |
| CN104381556A (en) | Konjac jelly and production technology thereof | |
| CN103039847A (en) | Manufacturing method of taro buckwheat fine dried noodles | |
| CN106260964A (en) | Sauerkraut beef paste formula | |
| CN102293380B (en) | Chewable banana tablet and preparation method thereof | |
| CN108813304A (en) | A kind of purple sweet potato health-care rice flour | |
| CN103932011B (en) | A kind of chick-pea health-care rice with anti-fatigue effect and preparation method thereof | |
| CN104055013A (en) | Combined nutrition breakfast | |
| CN103829154A (en) | Maca-spirulina noodles and preparation method thereof | |
| CN102246859A (en) | Fructus cannabis and cashew nut milk drink and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130828 |