CN105380205A - Slimming solanum tuberdsm jelly and preparation method thereof - Google Patents
Slimming solanum tuberdsm jelly and preparation method thereof Download PDFInfo
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- CN105380205A CN105380205A CN201510743665.6A CN201510743665A CN105380205A CN 105380205 A CN105380205 A CN 105380205A CN 201510743665 A CN201510743665 A CN 201510743665A CN 105380205 A CN105380205 A CN 105380205A
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Abstract
The invention discloses slimming solanum tuberdsm jelly. The slimming solanum tuberdsm jelly is prepared from, by weight, 6-10 parts of gelatine powder, 15-20 parts of carrageenan, 10-12 parts of konjaku flour, 40-50 parts of solanum tuberdsm, 20-30 parts of onions, 10-15 parts of oyster mushrooms, 25-35 parts of cucumbers, 1-2 parts of pumpkin leaves, 1-2 parts of broom, 1-2 parts of herba leonuri, 15-20 parts of rice flour, and a proper amount of citric acid, white granulated sugar, vegetable oil and water. Prepared crisp onion slices and oyster mushroom slices are pasted with paste in rice paste and then dried, edible rice paper films are formed on the surfaces of the crisp onion slices and the surfaces of the oyster mushroom slices, then the crisp onion slices and the oyster mushroom slices are placed in the vegetable oil for 2-3 seconds, oil films are formed on the surfaces of the crisp onion slices and the surfaces of the oyster mushroom slices, the crisp onion slices and the oyster mushroom slices are kept crisp in the jelly, and chewiness of the jelly is improved. A large amount of cellulose and pectin which are contained in the solanum tuberdsm and cannot be damaged by absorption and digestion enzymes easily can stimulate digestive juice secretion and gastrointestinal peristalsis, and the slimming solanum tuberdsm jelly is an ideal weight losing product.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to purple potato jelly of a kind of weight reducing and preparation method thereof.
Background technology
Jelly is a kind of leisure food, and in semi-solid, outward appearance is sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel.Jelly is with water, white granulated sugar, carragheen, konjaku flour etc. for primary raw material, makes through multiple working procedures such as colloidal sol, allotment, filling, sterilization, coolings.Containing a large amount of dietary fiber in jelly, adjustable function of intestinal canal, particularly relax bowel, normal food can increase the wettability in enteron aisle, improve constipation, and the energy that jelly contains is low, hardly containing protein, fat etc., can digestion be promoted, improve in people's diet the phenomenon taken in higher fatty acid, energy-dense foods and exceed standard.
Jelly in the market mainly pulp jelly and fruity jelly is main, product is single, and does not have fruit juice pulp in the raw materials for production of some jelly, but fruity flavor and food colour, such jelly is of low nutritive value, and long-term eating is unfavorable for that people's is healthy.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides purple potato jelly of a kind of weight reducing and preparation method thereof.
The present invention is achieved by the following technical solutions:
The purple potato jelly of a kind of weight reducing, be made up of following raw material:
Fish glue powder 6-10, carragheen 15-20, konjaku flour 10-12, purple potato 40-50, onion 20-30, flat mushroom 10-15, cucumber 25-35, cushaw leaf 1-2, broom top 1-2, motherwort 1-2, ground rice 15-20, citric acid, white granulated sugar, vegetable oil and water are appropriate.
The preparation method of the purple potato jelly of described weight reducing, comprises the following steps:
(1) cushaw leaf, broom top and motherwort are added 5-6 times of water heating decoction twice, filter and merging filtrate, concentrated, obtain liquid; Purple potato peeling is cleaned and cooks; Cucumber is cleaned and adds suitable quantity of water and squeeze the juice; Purple potato is put into Fresh Cucumber Juice mash, then pour in colloid mill and grind, cross leaching filtrate, obtain purple potato Fresh Cucumber Juice;
(2) onion and flat mushroom are cleaned cut small pieces, make crisp onion sheet and flat mushroom sheet through techniques such as vacuum frying dehydrations; In ground rice, add suitable quantity of water stir into paste, stand-by by cooling after plant rusting heat; Crisp onion sheet and flat mushroom sheet are put into paste hanging post-drying, then puts it in vegetable oil 2-3 second, after pulling out, drain oil content;
(3) fish glue powder, carragheen, konjaku flour, white granulated sugar mixing are added suitable quantity of water, heat while stirring to abundant dissolving, then add liquid and purple potato Fresh Cucumber Juice, mix, obtain mixed glue solution; Mixed glue solution is boiled 10-20 minute, adds citric acid, filter, after glue is cooled to 60-70 DEG C, add crisp onion sheet and the flat mushroom sheet of step (2) gained, homogeneous, obtains jelly liquid;
(4) be filled in container by jelly liquid, sterilizing cools rear packaging and get final product.
The preparation method of the purple potato jelly of described weight reducing, in step (3), white granulated sugar pressed by white granulated sugar: the component of water=7:100 adds, and citric acid presses citric acid: the component of water=0.3:100 adds.
Advantage of the present invention is: the hanging in rice paste of the crisp onion sheet made in the present invention and flat mushroom sheet is dry again, the edible rice paper film of one deck is formed at crisp onion sheet and flat mushroom sheet surface, put into vegetable oil 2-3 second again, its surface is made to form one deck oil film, rice paper film can prevent crisp onion sheet and flat mushroom sheet hyperabsorption oil content, and rice paper film and oil film can make crisp onion sheet and flat mushroom sheet keep brittleness in jelly, increase the chewiness of jelly; The fish glue powder added can supplement a large amount of collagens, delaying cell aging; Purple potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, also be rich in selenium element and anthocyanidin simultaneously, a large amount of cellulose that zymigen destroys and the pectin not easily inhaled contained can stimulate digestion liquid secretion and enterogastric peristalsis, thus play defecating feces excretion, or a kind of desirable diet food; The Chinese herbal medicine added has health-care efficacy, as broom top and blood invigorating the spleen etc.
Detailed description of the invention
The purple potato jelly of a kind of weight reducing, be made up of following raw material:
Fish glue powder 6, carragheen 15, konjaku flour 10, purple potato 40, onion 20, flat mushroom 10, cucumber 25, cushaw leaf 1, broom top 1, motherwort 1, ground rice 15, citric acid, white granulated sugar, vegetable oil and water are appropriate.
The preparation method of the purple potato jelly of described weight reducing, comprises the following steps:
(1) cushaw leaf, broom top and motherwort are added 5 times of water heating decoctions twice, filter and merging filtrate, concentrated, obtain liquid; Purple potato peeling is cleaned and cooks; Cucumber is cleaned and adds suitable quantity of water and squeeze the juice; Purple potato is put into Fresh Cucumber Juice mash, then pour in colloid mill and grind, cross leaching filtrate, obtain purple potato Fresh Cucumber Juice;
(2) onion and flat mushroom are cleaned cut small pieces, make crisp onion sheet and flat mushroom sheet through techniques such as vacuum frying dehydrations; In ground rice, add suitable quantity of water stir into paste, stand-by by cooling after plant rusting heat; Crisp onion sheet and flat mushroom sheet are put into paste hanging post-drying, then to put it in vegetable oil 2 seconds, after pulling out, drain oil content;
(3) fish glue powder, carragheen, konjaku flour, white granulated sugar mixing are added suitable quantity of water, heat while stirring to abundant dissolving, then add liquid and purple potato Fresh Cucumber Juice, mix, obtain mixed glue solution; Mixed glue solution is boiled 10 minutes, add citric acid, filter, after glue is cooled to 60 DEG C, add crisp onion sheet and the flat mushroom sheet of step (2) gained, homogeneous, obtains jelly liquid;
(4) be filled in container by jelly liquid, sterilizing cools rear packaging and get final product.
The preparation method of the purple potato jelly of described weight reducing, in step (3), white granulated sugar pressed by white granulated sugar: the component of water=7:100 adds, and citric acid presses citric acid: the component of water=0.3:100 adds.
Claims (3)
1. the purple potato jelly of weight reducing, is characterized in that, be made up of following raw material:
Fish glue powder 6-10, carragheen 15-20, konjaku flour 10-12, purple potato 40-50, onion 20-30, flat mushroom 10-15, cucumber 25-35, cushaw leaf 1-2, broom top 1-2, motherwort 1-2, ground rice 15-20, citric acid, white granulated sugar, vegetable oil and water are appropriate.
2. the preparation method of the purple potato jelly of weight reducing according to claim 1, is characterized in that, comprise the following steps:
(1) cushaw leaf, broom top and motherwort are added 5-6 times of water heating decoction twice, filter and merging filtrate, concentrated, obtain liquid; Purple potato peeling is cleaned and cooks; Cucumber is cleaned and adds suitable quantity of water and squeeze the juice; Purple potato is put into Fresh Cucumber Juice mash, then pour in colloid mill and grind, cross leaching filtrate, obtain purple potato Fresh Cucumber Juice;
(2) onion and flat mushroom are cleaned cut small pieces, make crisp onion sheet and flat mushroom sheet through techniques such as vacuum frying dehydrations; In ground rice, add suitable quantity of water stir into paste, stand-by by cooling after plant rusting heat; Crisp onion sheet and flat mushroom sheet are put into paste hanging post-drying, then puts it in vegetable oil 2-3 second, after pulling out, drain oil content;
(3) fish glue powder, carragheen, konjaku flour, white granulated sugar mixing are added suitable quantity of water, heat while stirring to abundant dissolving, then add liquid and purple potato Fresh Cucumber Juice, mix, obtain mixed glue solution; Mixed glue solution is boiled 10-20 minute, adds citric acid, filter, after glue is cooled to 60-70 DEG C, add crisp onion sheet and the flat mushroom sheet of step (2) gained, homogeneous, obtains jelly liquid;
(4) be filled in container by jelly liquid, sterilizing cools rear packaging and get final product.
3. the preparation method of the purple potato jelly of weight reducing according to claim 2, is characterized in that: in step (3), white granulated sugar is by white granulated sugar: the component of water=7:100 adds, and citric acid presses citric acid: the component of water=0.3:100 adds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510743665.6A CN105380205A (en) | 2015-11-05 | 2015-11-05 | Slimming solanum tuberdsm jelly and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510743665.6A CN105380205A (en) | 2015-11-05 | 2015-11-05 | Slimming solanum tuberdsm jelly and preparation method thereof |
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| CN105380205A true CN105380205A (en) | 2016-03-09 |
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| CN201510743665.6A Withdrawn CN105380205A (en) | 2015-11-05 | 2015-11-05 | Slimming solanum tuberdsm jelly and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106747A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Konjac glucomannan weight reducing fruit jelly |
| CN106107800A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Rhizoma Steudnerae Henryanae anti-cancer health preserving high calcium fruit jelly |
| CN106165866A (en) * | 2016-07-05 | 2016-11-30 | 安徽省林锦记食品工业有限公司 | A kind of cold-type yellow (clear) fruit jelly of clearing away liver-fire |
| CN106165868A (en) * | 2016-07-05 | 2016-11-30 | 安徽省林锦记食品工业有限公司 | A kind of health-care fruit jelly rich in dietary fiber |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256227A (en) * | 2014-09-26 | 2015-01-07 | 陈国勇 | Blood-replenishing and qi-tonifying jelly |
| CN104286611A (en) * | 2014-09-25 | 2015-01-21 | 王美华 | Heat-clearing and fire-lowering jellies |
-
2015
- 2015-11-05 CN CN201510743665.6A patent/CN105380205A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286611A (en) * | 2014-09-25 | 2015-01-21 | 王美华 | Heat-clearing and fire-lowering jellies |
| CN104256227A (en) * | 2014-09-26 | 2015-01-07 | 陈国勇 | Blood-replenishing and qi-tonifying jelly |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106747A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Konjac glucomannan weight reducing fruit jelly |
| CN106107800A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Rhizoma Steudnerae Henryanae anti-cancer health preserving high calcium fruit jelly |
| CN106165866A (en) * | 2016-07-05 | 2016-11-30 | 安徽省林锦记食品工业有限公司 | A kind of cold-type yellow (clear) fruit jelly of clearing away liver-fire |
| CN106165868A (en) * | 2016-07-05 | 2016-11-30 | 安徽省林锦记食品工业有限公司 | A kind of health-care fruit jelly rich in dietary fiber |
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Application publication date: 20160309 |
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