CN106036801A - Strawberry flavored bean jellies and preparation method thereof - Google Patents
Strawberry flavored bean jellies and preparation method thereof Download PDFInfo
- Publication number
- CN106036801A CN106036801A CN201610512397.1A CN201610512397A CN106036801A CN 106036801 A CN106036801 A CN 106036801A CN 201610512397 A CN201610512397 A CN 201610512397A CN 106036801 A CN106036801 A CN 106036801A
- Authority
- CN
- China
- Prior art keywords
- sugar
- fructus fragariae
- fragariae ananssae
- parts
- bean jelly
- 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.)
- Withdrawn
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 46
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims description 19
- 235000016623 Fragaria vesca Nutrition 0.000 title abstract description 8
- 235000011363 Fragaria x ananassa Nutrition 0.000 title abstract description 8
- 244000307700 Fragaria vesca Species 0.000 title 1
- 239000008274 jelly Substances 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- 244000066764 Ailanthus triphysa Species 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000003651 drinking water Substances 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000020188 drinking water Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 230000009965 odorless effect Effects 0.000 claims description 5
- 241000209051 Saccharum Species 0.000 claims description 3
- 235000012206 bottled water Nutrition 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000005453 pelletization Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims 1
- 230000009967 tasteless effect Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000006071 cream Substances 0.000 abstract description 5
- 239000000843 powder Substances 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 241000220223 Fragaria Species 0.000 abstract 8
- 235000021012 strawberries Nutrition 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 244000005700 microbiome Species 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 241001251949 Xanthium sibiricum Species 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008029 eradication Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a production method of strawberry flavored bean jellies. The production method of the strawberry flavored bean jellies comprises the following steps of: immersing strawberries into saline water for 3-5 minutes; then washing, removing stems and dicing for later use; boiling sugar, salt and drinking water in a pot with big fire and dissolving to form sugar saline water; standing for later use; adding cold water into white bean jelly powder and blending into core-free paste; then adding the paste into the sugar saline water and heating and continuously stirring until the mixture is boiled; pouring the boiled mixture of the white bean jelly powder and the sugar saline water into a container and adding strawberry dices; and after cooling to a room temperature, forming cream. The strawberry flavored bean jellies are prepared from the following components in parts by weight: 30-50 parts of the strawberries, 30 parts of the white bean jelly powder, 50 parts of the sugar, 10 parts of the salt, 100 parts of the drinking water and 10 parts of the cold water. The strawberry dices and the sugar are added so that the strawberry flavored bean jellies are relatively unique in vision, have abundant nutrients, have the effects of clearing away heat and removing summer heat and can also promote digestion.
Description
Technical field
The present invention relates to food production field, in particular, relate to a kind of Fructus Fragariae Ananssae bean jelly and preparation method thereof.
Background technology
Bean jelly is one of Han nationality's food, is now popular in all over China.And use bean jelly cream, the Testudinis that Herba mesonae chinensis produces on the market
Siberian cocklebur cream is a feast for the eyes, and the white bean jelly cream kind that existing day produces frequently with white bean jelly is dull, and mouthfeel is general, nocompetitive.This Shen
Please the processing method of a kind of white bean jelly paste, in the bean jelly cream of glittering and translucent circle, after adding Fructus Fragariae Ananssae grain, mouthfeel is the abundantest, how skill
Art product, allow client be so fond that will not let out of one's hand, are reluctant to tasting.
But, how to prepare the problem that Fructus Fragariae Ananssae bean jelly safer, that nutrition is more rich is needs thinking.
Summary of the invention
Present invention aims to the deficiencies in the prior art, it is provided that the manufacture method of a kind of Fructus Fragariae Ananssae bean jelly, tradition is cool
Powder manufacturing process is single.This road dessert is health preserving good merchantable brand, adds salt and adds the sweet of sugar part, and with the addition of sugar and have profit in bean jelly
Tianjin lung moistening；Add Fructus Fragariae Ananssae grain and ensure that the vitamin content of this road dessert, being the most pleasing bean jelly of one health care.
It is an object of the invention to be achieved through the following technical solutions:
A kind of preparation method of Fructus Fragariae Ananssae bean jelly, including step:
Fructus Fragariae Ananssae is soaked in saline 3-5 minute, and afterwash, stalk pelletizing shape are standby；
By the big fire boiling in pot together with drinking water of sugar, salt, it is melted into sugar-salt-water, places standby；
White bean jelly is added the seedless pasty state of cold water furnishing, joins afterwards in sugar-salt-water and heat and be continuously agitated to boiling；
White bean jelly after boiling is poured in container with sugar-salt-water mixture, is simultaneously introduced Fructus Fragariae Ananssae grain；
Paste is become after being cooled to room temperature；
Wherein, in parts by weight: Fructus Fragariae Ananssae 30-50 part, 30 parts of white bean jelly, sugar 15 parts, salt 10 parts, drinking water 100 parts, cool
10 parts of water.
Preferably, the brine strength soaking Fructus Fragariae Ananssae grain is 0.9%, and saline need to soak does not crosses whole Fructus Fragariae Ananssae grains.
Preferably, described sugar is crystal sugar or/and remelt sugar is or/and Saccharum Sinensis Roxb..
Preferably, the requirement of described cold water cools after boiling, colorless and odorless, and impure less than 150ppm.
Preferably, described potable water guidelines colorless and odorless, and impure less than 150ppm.
Preferably, the size of described Fructus Fragariae Ananssae grain is 0.5 to 2 centimetre.
Preferably, also include after becoming the step of paste after being cooled to room temperature described in: by paste vacuum sealed fresh-keeping or
Cold storing and fresh-keeping.
A kind of Fructus Fragariae Ananssae bean jelly, is prepared by an any of the above-described described preparation method.
The open a kind of Fructus Fragariae Ananssae bean jelly of the present invention, is prepared by an any of the above-described described preparation method.
Using in the preparation method of Fructus Fragariae Ananssae bean jelly disclosed by the invention, saline need to soak does not crosses whole Fructus Fragariae Ananssae grains, in order to kill
The harmful microorganism of weed eradication certain kind of berries remained on surface；In order to reduce the harmful substance that raw material is brought into the water during using, make to boil
Make more health and safety；Used preserving type can allow the quality guarantee period the most fresh-keeping.And add Fructus Fragariae Ananssae grain and sugar, no
But it is unique visually to seem, and nutritious, clearing away summer-heat, it is also possible to facilitating digestion.
Detailed description of the invention
The present embodiment discloses the preparation method of a kind of Fructus Fragariae Ananssae bean jelly, including step:
A kind of preparation method of Fructus Fragariae Ananssae bean jelly, including step:
Fructus Fragariae Ananssae is soaked in saline 3-5 minute, and afterwash, stalk pelletizing shape are standby；
By the big fire boiling in pot together with drinking water of sugar, salt, it is melted into sugar-salt-water, places standby；
White bean jelly is added the seedless pasty state of cold water furnishing, joins afterwards in sugar-salt-water and heat and be continuously agitated to boiling；
White bean jelly after boiling is poured in container with sugar-salt-water mixture, is simultaneously introduced Fructus Fragariae Ananssae grain；
Paste is become after being cooled to room temperature；
Wherein, in parts by weight: Fructus Fragariae Ananssae 30-50 part, 30 parts of white bean jelly, sugar 15 parts, salt 10 parts, drinking water 100 parts, cool
10 parts of water.
Using in the preparation method of Fructus Fragariae Ananssae bean jelly disclosed by the invention, Fructus Fragariae Ananssae grain is all through salt blister, in order to kill grass
The harmful microorganism of certain kind of berries remained on surface.And use drinking water boiling, and relatively sanitary and healthy, improve what Fructus Fragariae Ananssae bean jelly produced
Safety, and add Fructus Fragariae Ananssae grain and sugar, the most visually seem unique, and nutritious, clearing away summer-heat, also may be used
With facilitating digestion.
In the present embodiment, the brine strength soaking Fructus Fragariae Ananssae grain is 0.9%, and saline need to soak does not crosses whole Fructus Fragariae Ananssae grains, in order to
Kill the harmful microorganism of strawberry surface residual.
Described sugar is crystal sugar or/and remelt sugar is or/and Saccharum Sinensis Roxb., i.e. clearing away summer-heat promoting the production of body fluid to quench thirst again.
The requirement of described cold water cools after boiling, colorless and odorless, and impure less than 150ppm.Reduce raw material to bring into
Harmful substance, make boiling more health and safety.
Described potable water guidelines colorless and odorless, and impure less than 150ppm.Reduce the harmful substance that raw material is brought into, make
Boiling more health and safety.
The size of described Fructus Fragariae Ananssae grain is 0.5 to 2 centimetre, is for more rich visual effect and mouthfeel.
Described be cooled to room temperature after become paste step after also include: paste vacuum sealed fresh-keeping or cold preservation are protected
Fresh, make the quality guarantee period the most fresh-keeping.
The open a kind of Fructus Fragariae Ananssae bean jelly of the present invention, is prepared by an any of the above-described described preparation method.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert
Being embodied as of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of present inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to the present invention's
Protection domain.
Claims (8)
1. the preparation method of a Fructus Fragariae Ananssae bean jelly, it is characterised in that include step:
Fructus Fragariae Ananssae is soaked in saline 3-5 minute, and afterwash, stalk pelletizing shape are standby；
By the big fire boiling in pot together with drinking water of sugar, salt, it is melted into sugar-salt-water, places standby；
White bean jelly is added the seedless pasty state of cold water furnishing, joins afterwards in sugar-salt-water and heat and be continuously agitated to boiling；
White bean jelly after boiling is poured in container with sugar-salt-water mixture, is simultaneously introduced Fructus Fragariae Ananssae grain；
Paste is become after being cooled to room temperature；
Wherein, in parts by weight: Fructus Fragariae Ananssae 30-50 part, 30 parts of white bean jelly, sugar 50 parts, salt 10 parts, drinking water 100 parts, cold water 10
Part.
2. according to the preparation method of the above-mentioned a kind of Fructus Fragariae Ananssae bean jelly of claim 1, it is characterised in that the saline soaking Fructus Fragariae Ananssae grain is dense
Degree is 0.9%, and saline need to soak does not crosses whole Fructus Fragariae Ananssae grains.
3. according to the preparation method of the above-mentioned a kind of Fructus Fragariae Ananssae bean jelly of claim 1, it is characterised in that described sugar be crystal sugar or/and
Remelt sugar is or/and Saccharum Sinensis Roxb..
4. according to the preparation method of the above-mentioned a kind of Fructus Fragariae Ananssae bean jelly of claim 1, it is characterised in that described cold water requires through over-cooking
Cool after opening, colorless and odorless, and impure less than 150ppm.
5. according to the preparation method of the above-mentioned a kind of Fructus Fragariae Ananssae bean jelly of claim 1, it is characterised in that described potable water guidelines is colourless
Tasteless and impure less than 150ppm.
6. according to the preparation method of the above-mentioned a kind of Fructus Fragariae Ananssae bean jelly of claim 1, it is characterised in that the size of described Fructus Fragariae Ananssae grain is
0.5 to 2 centimetre.
7. according to the preparation method of the above-mentioned a kind of Fructus Fragariae Ananssae bean jelly of claim 1, it is characterised in that described in be cooled to room temperature after become
Also include after the step of paste: by paste vacuum sealed fresh-keeping or cold storing and fresh-keeping.
8. a Fructus Fragariae Ananssae bean jelly, is prepared by the arbitrary described preparation method of claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610512397.1A CN106036801A (en) | 2016-06-30 | 2016-06-30 | Strawberry flavored bean jellies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610512397.1A CN106036801A (en) | 2016-06-30 | 2016-06-30 | Strawberry flavored bean jellies and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036801A true CN106036801A (en) | 2016-10-26 |
Family
ID=57201662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610512397.1A Withdrawn CN106036801A (en) | 2016-06-30 | 2016-06-30 | Strawberry flavored bean jellies and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036801A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901146A (en) * | 2017-02-04 | 2017-06-30 | 南昌大学 | A kind of sweet buckwheat bean jelly of fruit and preparation method thereof |
-
2016
- 2016-06-30 CN CN201610512397.1A patent/CN106036801A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901146A (en) * | 2017-02-04 | 2017-06-30 | 南昌大学 | A kind of sweet buckwheat bean jelly of fruit and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161026 |
|
| WW01 | Invention patent application withdrawn after publication |