CN103621940A - Crystal sheet jelly - Google Patents
Crystal sheet jelly Download PDFInfo
- Publication number
- CN103621940A CN103621940A CN201310538487.4A CN201310538487A CN103621940A CN 103621940 A CN103621940 A CN 103621940A CN 201310538487 A CN201310538487 A CN 201310538487A CN 103621940 A CN103621940 A CN 103621940A
- Authority
- CN
- China
- Prior art keywords
- sheet jelly
- powder
- bean sheet
- raw materials
- crystal sheet
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses crystal sheet jelly which comprises the following raw materials by weight percent: 75% of water, 20% of potato powder, 4.9% of pea powder, 0.05% of konjak powder, 0.02% of potassium chloride and 0.03% of carrageenan. Due the mode, according to the crystal sheet jelly, a proper quantity of the konjak powder is added into the potato powder and the pea powder which are taken as main starch raw materials, so that the mouth feel of the sheet jelly is relatively good; meanwhile, a conventional formula that white alum is added into the raw materials is improved, so that the sheet jelly can be safe to eat, is relatively safe and sanitary, and does not injure bodies.
Description
Technical field
The present invention relates to food processing field, particularly a kind of crystal bean sheet jelly.
Background technology
Bean sheet jelly is the traditional food made from starch, and it is common is shaped as slice-shaped.Bean sheet jelly food materials are simple, economical and practical, and eat good to eat oilinessly, are extensively subject to popular favorable comment.It is multiple that the processing raw material of bean sheet jelly can have, as rice, starch from sweet potato, farina, starch etc. trembles.But traditional bean sheet jelly can add alum in process, alum is aluminum sulfate, and the aluminum sulfate of excess intake can affect the function of brain cell, disturbs people's consciousness and memory function, is harmful to the health of human body.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of crystal bean sheet jelly, is rich in carbohydrate and a small amount of protein, vitamin, can relievedly eat.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of crystal bean sheet jelly is provided, and the composition of raw materials of described crystal bean sheet jelly is comprised of the material of following quality percentage composition:
Water 75%;
Dehydrated potato powder 20%;
Peameal 4.9%;
Konjaku flour 0.05%;
Potassium chloride 0.02%;
Carragheen 0.03%.
The invention has the beneficial effects as follows: a kind of crystal bean sheet jelly is provided, take dehydrated potato powder and peameal as main starch material, and add therein appropriate konjaku flour, make the mouthfeel of bean sheet jelly become better.Meanwhile, improved the conventional formulation of adding alum in raw material, allowed bean sheet jelly relievedly eat, safer health, can not damage health.
The specific embodiment
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
The embodiment of the present invention comprises: a kind of crystal bean sheet jelly, and the composition of raw materials of described crystal bean sheet jelly is comprised of the material of following quality percentage composition:
Water 75%;
Dehydrated potato powder 20%;
Peameal 4.9%;
Konjaku flour 0.05%;
Potassium chloride 0.02%;
Carragheen 0.03%.
A kind of crystal bean sheet jelly of the present invention, take dehydrated potato powder and peameal as main starch material, and adds therein appropriate konjaku flour, makes the mouthfeel of bean sheet jelly become better.Meanwhile, improved the conventional formulation of adding alum in raw material, allowed bean sheet jelly relievedly eat, safer health, can not damage health.
Above-described embodiment is only explanation technical conceive of the present invention and feature; its object is to allow person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (1)
1. a crystal bean sheet jelly, is characterized in that: the composition of raw materials of described crystal bean sheet jelly is comprised of the material of following quality percentage composition:
Water 75%;
Dehydrated potato powder 20%;
Peameal 4.9%;
Konjaku flour 0.05%;
Potassium chloride 0.02%;
Carragheen 0.03%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538487.4A CN103621940A (en) | 2013-11-05 | 2013-11-05 | Crystal sheet jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538487.4A CN103621940A (en) | 2013-11-05 | 2013-11-05 | Crystal sheet jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103621940A true CN103621940A (en) | 2014-03-12 |
Family
ID=50203671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310538487.4A Pending CN103621940A (en) | 2013-11-05 | 2013-11-05 | Crystal sheet jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103621940A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146264A (en) * | 2015-08-06 | 2015-12-16 | 烟台东方蛋白科技有限公司 | Compound modified starch specially used for bean jelly |
| CN105919051A (en) * | 2016-04-05 | 2016-09-07 | 闫金亮 | Sandwich potato noodles and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341944A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Processing method for instant sheet jelly and bean jelly |
| CN101897450A (en) * | 2010-02-02 | 2010-12-01 | 黑龙江北大荒斯达奇生物科技有限公司 | Boilproof alumen-free sheet jellies and processing method thereof |
| CN103099073A (en) * | 2011-11-11 | 2013-05-15 | 郑州容大食品有限公司 | Aluminum-free composite additive for starch product |
-
2013
- 2013-11-05 CN CN201310538487.4A patent/CN103621940A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341944A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Processing method for instant sheet jelly and bean jelly |
| CN101897450A (en) * | 2010-02-02 | 2010-12-01 | 黑龙江北大荒斯达奇生物科技有限公司 | Boilproof alumen-free sheet jellies and processing method thereof |
| CN103099073A (en) * | 2011-11-11 | 2013-05-15 | 郑州容大食品有限公司 | Aluminum-free composite additive for starch product |
Non-Patent Citations (1)
| Title |
|---|
| 赵贵红: "食品添加剂在鸡皮糙山药营养粉皮中的应用", 《中国食品添加剂》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146264A (en) * | 2015-08-06 | 2015-12-16 | 烟台东方蛋白科技有限公司 | Compound modified starch specially used for bean jelly |
| CN105919051A (en) * | 2016-04-05 | 2016-09-07 | 闫金亮 | Sandwich potato noodles and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20140312 |