CN103355606A - Pea bean jelly - Google Patents
Pea bean jelly Download PDFInfo
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- CN103355606A CN103355606A CN2013102125810A CN201310212581A CN103355606A CN 103355606 A CN103355606 A CN 103355606A CN 2013102125810 A CN2013102125810 A CN 2013102125810A CN 201310212581 A CN201310212581 A CN 201310212581A CN 103355606 A CN103355606 A CN 103355606A
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- pea
- bean jelly
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- juice
- water
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Abstract
The invention discloses pea bean jelly. The pea bean jelly is prepared from pea starch, green bean starch, sugarcane, honey pomelo and water, wherein the weight ratio of the pea starch to the water is preferably 1: 3. Comparative tests show that compared with the conventional bean jelly, the pea bean jelly has more delicious and tasty flavor and has the effects of clearing away heat and toxic materials and removing heat from the lung to relieve cough.
Description
Technical field
The present invention relates to food technology field, being specifically related to a kind of raw material is the bean jelly that pea starch and green starch are processed into.
Background technology
Pea is a kind of nourishment food, and particularly the trace element such as cupric, chromium is more, and copper is conducive to the growth of hematopoiesis and bone and brain; Chromium is conducive to the metabolism of sugar and fat, can keep the normal function of insulin.Choline, methionine contained in the pea help to prevent artery sclerosis; And the contained vitamin C of pea fresh goods, in all bright beans, rank first.Diabetes, hypertension, coronary disease patient, the elderly, children, the food pea all is beneficial to.The effect of the contained phytohemagglutinin of pea and lima bean, the contained agglutinin of French beans is similar, and the red blood cell of energy aggegation human body promotes mitosis; Can activate the lymphocyte of tumour patient, produce lymphotoxin, various zooblasts are had nonspecific injury effect.Therefore, the effect of anti-curing oncoma is arranged.
Summary of the invention
The present invention is achieved through the following technical solutions.
A kind of pea bean jelly, raw material are pea starch and green starch, sugarcane, sweet shaddock and water.The weight ratio 1:3 of preferred pea starch and water.Its preparation method is: with sugarcane, sweet shaddock peeling, squeeze the juice for subsequent use; Get again the half cup powder, add entry and sugar-cane juice, sweet shaddock juice, with its furnishing scattered paste shape, after being in harmonious proportion evenly, put into the boiled water pot of 2 times of amounts, stir while heat, until stop when becoming solid-state shape, be transparent pasty state, from fire, leave standstill and add again capsicum, spring onion, vinegar, mustard oil, cucumber silk after the cooling and namely make this bean jelly.
The specific embodiment
With sugarcane, sweet shaddock peeling, squeeze the juice for subsequent use; Get again the half cup powder, add entry and sugar-cane juice, sweet shaddock juice, with its furnishing scattered paste shape, after being in harmonious proportion evenly, put into the boiled water pot of 2 times of amounts, stir while heat, until stop when becoming solid-state shape, be transparent pasty state, from fire, leave standstill and add again capsicum, spring onion, vinegar, mustard oil, cucumber silk after the cooling and namely make this bean jelly.
Claims (3)
1. a pea bean jelly is characterized in that raw material is pea starch and green starch, sugarcane, sweet shaddock and water.
2. a kind of pea bean jelly according to claim 1, wherein the weight ratio of pea bean jelly and water is 1:3.
3. pea bean jelly according to claim 1 and 2, its preparation method is: with sugarcane, sweet shaddock peeling, squeeze the juice for subsequent use; Get again the half cup powder, add entry and sugar-cane juice, sweet shaddock juice, with its furnishing scattered paste shape, after being in harmonious proportion evenly, put into the boiled water pot of 2 times of amounts, stir while heat, until stop when becoming solid-state shape, be transparent pasty state, from fire, leave standstill and add again capsicum, spring onion, vinegar, mustard oil, cucumber silk after the cooling and namely make this bean jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102125810A CN103355606A (en) | 2013-05-31 | 2013-05-31 | Pea bean jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102125810A CN103355606A (en) | 2013-05-31 | 2013-05-31 | Pea bean jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103355606A true CN103355606A (en) | 2013-10-23 |
Family
ID=49358556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102125810A Pending CN103355606A (en) | 2013-05-31 | 2013-05-31 | Pea bean jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103355606A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783385A (en) * | 2014-02-20 | 2014-05-14 | 吴桂林 | Natural herb bean jelly |
| CN107232583A (en) * | 2017-07-12 | 2017-10-10 | 陇东学院 | The preparation method of whole wheat pea bean jelly |
-
2013
- 2013-05-31 CN CN2013102125810A patent/CN103355606A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783385A (en) * | 2014-02-20 | 2014-05-14 | 吴桂林 | Natural herb bean jelly |
| CN107232583A (en) * | 2017-07-12 | 2017-10-10 | 陇东学院 | The preparation method of whole wheat pea bean jelly |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131023 |