CN106136244A - A kind of Fructus Litchi bean jelly and preparation method thereof - Google Patents
A kind of Fructus Litchi bean jelly and preparation method thereof Download PDFInfo
- Publication number
- CN106136244A CN106136244A CN201610513532.4A CN201610513532A CN106136244A CN 106136244 A CN106136244 A CN 106136244A CN 201610513532 A CN201610513532 A CN 201610513532A CN 106136244 A CN106136244 A CN 106136244A
- Authority
- CN
- China
- Prior art keywords
- fructus litchi
- bean jelly
- sugar
- parts
- salt
- 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
- 244000183278 Nephelium litchi Species 0.000 title claims abstract description 55
- 235000015110 jellies Nutrition 0.000 title claims abstract description 44
- 239000008274 jelly Substances 0.000 title claims abstract description 44
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 29
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 18
- 244000066764 Ailanthus triphysa Species 0.000 claims abstract description 15
- 239000003651 drinking water Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 235000020188 drinking water Nutrition 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 230000007159 enucleation Effects 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000011837 pasties Nutrition 0.000 claims abstract description 4
- 238000005453 pelletization Methods 0.000 claims abstract description 4
- 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
- 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 9
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 239000006071 cream Substances 0.000 description 4
- 238000009825 accumulation Methods 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000012267 brine Substances 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 241001251949 Xanthium sibiricum Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000843 powder Substances 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)
- Confectionery (AREA)
Abstract
The present invention discloses the manufacture method of a kind of Fructus Litchi bean jelly, and the manufacture method of this Fructus Litchi bean jelly comprises the steps: that Fructus Litchi removes the peel enucleation, pelletizing shape, and it is the most standby to be soaked in 3-5 minute afterflush of saline；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 Litchi grain；Paste is become after being cooled to room temperature；Wherein, in parts by weight: Fructus Litchi 30-50 part, 30 parts of white bean jelly, sugar 50 parts, salt 10 parts, drinking water 100 parts, 10 parts of cold water.Add Fructus Litchi grain and sugar, the most visually seem unique, and nutritious, clearing away summer-heat, also can spleen invigorating promote the production of body fluid.
Description
Technical field
The present invention relates to food production field, in particular, relate to a kind of Fructus Litchi 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 with Fructus Litchi 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 Litchi 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 Litchi 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 Litchi 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 Litchi bean jelly, including step:
Fructus Litchi peeling enucleation, pelletizing shape, and it is the most standby to be soaked in 3-5 minute afterflush of saline；
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 Litchi grain；
Paste is become after being cooled to room temperature；
Wherein, in parts by weight: Fructus Litchi 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 Litchi grain is 0.9%, and saline need to soak does not crosses whole Fructus Litchi 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 Litchi 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 Litchi bean jelly, is prepared by an any of the above-described described preparation method.
The open a kind of Fructus Litchi 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 Litchi bean jelly disclosed by the invention, saline need to soak does not crosses whole Fructus Litchi grains, in order to keep away
Exempt to cause because of edible Fructus Litchi internal acidic materials because of accumulation too much, easily get angry；In order to reduce raw material to use process
In the harmful substance brought into of water, make boiling more health and safety；Used preserving type can allow the quality guarantee period protect in a short time
Fresh.And add Fructus Litchi grain and sugar, the most visually seem unique, and nutritious, clearing away summer-heat, also can spleen invigorating
Promote the production of body fluid.
Detailed description of the invention
The present embodiment discloses the preparation method of a kind of Fructus Litchi bean jelly, including step:
A kind of preparation method of Fructus Litchi bean jelly, including step:
Fructus Litchi peeling enucleation, pelletizing shape, and it is the most standby to be soaked in 3-5 minute afterflush of saline；
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 Litchi grain；
Paste is become after being cooled to room temperature；
Wherein, in parts by weight: Fructus Litchi 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 Litchi bean jelly disclosed by the invention, Fructus Litchi grain is all through salt blister, in order to avoid because of
Eat Fructus Litchi and cause internal acidic materials because of accumulation too much, easily get angry.And use drinking water boiling, relatively sanitary and
Health, improves the safety that Fructus Litchi bean jelly produces, and adds Fructus Litchi grain and sugar, the most visually seem unique,
And nutritious, clearing away summer-heat, also can spleen invigorating promote the production of body fluid.
In the present embodiment, the brine strength soaking Fructus Litchi grain is 0.9%, and saline need to soak does not crosses whole Fructus Litchi grains, in order to
Avoid causing because of edible Fructus Litchi internal acidic materials because of accumulation too much, easily get angry.
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 Litchi 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 Litchi 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 Litchi bean jelly, it is characterised in that include step:
Fructus Litchi peeling enucleation, pelletizing shape, and it is the most standby to be soaked in 3-5 minute afterflush of saline；
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 Litchi grain；
Paste is become after being cooled to room temperature；
Wherein, in parts by weight: Fructus Litchi 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 Litchi bean jelly of claim 1, it is characterised in that the saline soaking Fructus Litchi grain is dense
Degree is 0.9%, and saline need to soak does not crosses whole Fructus Litchi grains.
3. according to the preparation method of the above-mentioned a kind of Fructus Litchi 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 Litchi 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 Litchi 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 Litchi bean jelly of claim 1, it is characterised in that the size of described Fructus Litchi grain is
0.5 to 2 centimetre.
7. according to the preparation method of the above-mentioned a kind of Fructus Litchi 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 Litchi bean jelly, is prepared by the arbitrary described preparation method of claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610513532.4A CN106136244A (en) | 2016-06-30 | 2016-06-30 | A kind of Fructus Litchi bean jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610513532.4A CN106136244A (en) | 2016-06-30 | 2016-06-30 | A kind of Fructus Litchi bean jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106136244A true CN106136244A (en) | 2016-11-23 |
Family
ID=57350999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610513532.4A Pending CN106136244A (en) | 2016-06-30 | 2016-06-30 | A kind of Fructus Litchi bean jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106136244A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208658A (en) * | 2018-02-08 | 2018-06-29 | 曹友娟 | A kind of dried litchi bean jelly |
-
2016
- 2016-06-30 CN CN201610513532.4A patent/CN106136244A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208658A (en) * | 2018-02-08 | 2018-06-29 | 曹友娟 | A kind of dried litchi bean jelly |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161123 |