CN109380688A - A kind of Yoghourt strawberry jelly and preparation method thereof - Google Patents
A kind of Yoghourt strawberry jelly and preparation method thereof Download PDFInfo
- Publication number
- CN109380688A CN109380688A CN201710649709.8A CN201710649709A CN109380688A CN 109380688 A CN109380688 A CN 109380688A CN 201710649709 A CN201710649709 A CN 201710649709A CN 109380688 A CN109380688 A CN 109380688A
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- yoghourt
- strawberry
- jelly
- boiling water
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 35
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 34
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 34
- 235000015110 jellies Nutrition 0.000 title claims abstract description 31
- 239000008274 jelly Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000001828 Gelatine Substances 0.000 claims abstract description 21
- 229920000159 gelatin Polymers 0.000 claims abstract description 21
- 235000019322 gelatine Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 235000021028 berry Nutrition 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 238000002803 maceration Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 241001122767 Theaceae Species 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 3
- 240000003553 Leptospermum scoparium Species 0.000 description 3
- 235000015459 Lycium barbarum Nutrition 0.000 description 3
- 208000001431 Psychomotor Agitation Diseases 0.000 description 2
- 206010038743 Restlessness Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000018927 edible plant Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000001900 immune effect Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 241000209507 Camellia Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses a kind of Yoghourt strawberry jelly and preparation method thereof.The jelly comprises the following components in parts by weight: 50-80 parts of Yoghourt, 80-120 parts of cold boiling water, 50-70 parts of berry sugar, 5-10 parts of gelatine leaves, 5-10 parts of strawberry powder.The invention also discloses the preparation methods of the jelly.Present invention production is simple, at low cost, in good taste, easy to carry, is easy to popularize, easy to implement.
Description
Technical field
The invention belongs to field of food, it is related to a kind of jelly and preparation method thereof, more particularly to a kind of Yoghourt strawberry fruit
Freeze and preparation method thereof.
Background technique
Tea was the good wood of southern china originally, and for tealeaves as a kind of famous health beverages, it is the ancient china south people
The contribution of contribution and Chinese people to world's cooking culture to Chinese food culture.The legendary god of farming in Three August Ones and the Five Lords's epoch have with
The story of tea removing toxic substances is spread, and then the surname Ji bitter edible plants, the bitter edible plant are ancient tea word to Yellow Emperor, a legendary ruler.Camellia is that evergreen shrubs or dungarunga are planted in Theaceae
Object, plant are up to 1-6 meters.Tea tree likes wet weather, has extensive cultivation in China, areas to the south, the Yangtze river basin.Tea tree leaf
Tealeaves is made, is used after soaked, there is the effect of heart tonifying, diuresis.It tea tree planting 3 years can picking leaves.It adopts general clear and bright front and back
The tender shoots for growing 4-5 leaf is plucked, the tea quality made of this tender shoots is very good, belongs to the treasure in tea.Modern science is big
Quantity research confirms that tealeaves contains the biochemical closely related with human health really, tealeaves not only have refresh oneself clear away heart-fire, heat-clearing
Relieving summer-heat, eliminate indigestion and phlegm, the pharmacology such as eliminating greasiness weight-reducing, relieving restlessness and restlessness, removing toxic substances sober up, promote the production of body fluid to quench thirst, fall fire improving eyesight, stop dysentery dehumidifying are made
With having certain pharmacological effect also to modern diseases, such as Radiation sickness, cardiovascular and cerebrovascular diseases, cancer disease.
With expanding rapidly for demand, jelly industry gradually forms industry.It is developed to today, jelly industry is in our countries
Alreading exceed Japan becomes maximum jelly producing country and country of sale in the world.Following mainstream trend naturalization of jelly production,
It is functional.Jelly market is just fast-developing with the growth rate of annual 20%-30%, and the market more than 10,000,000,000 also just waits for looking forward to
The further exploitation of industry and investor.In recent years, there are some miscellaneous jelly in market, increases milk, chocolate etc.,
There are also fruit jelly, the fruit pulp being layered in jelly is glittering and translucent, very bright-coloured tempting, not only increases fancy, but also has certain
Nutritive value.The present invention is based on this and provides a kind of Yoghourt strawberry jelly and preparation method thereof, currently, there is not been reported.
Summary of the invention
The purpose of the present invention is to provide a kind of Yoghourt strawberry jelly and preparation method thereof, to solve to exist in the prior art
: the single problem of taste.Tea fruit jelly of the invention can promote human metabolism, enhance immunological regulation effect.Take this fruit
Jelly does not interfere or influences normal fragrance and mouthfeel, without any side effects, has the function of nutrition and health care.
The technical solution adopted by the invention is as follows:
A kind of Yoghourt strawberry jelly, comprises the following components in parts by weight: 50-80 parts of Yoghourt, cold boiling water 80-120
Part, 50-70 parts of berry sugar, 5-10 parts of gelatine leaves, 5-10 parts of strawberry powder.
Above-described Yoghourt strawberry jelly, preferably includes the component of following parts by weight: 60-70 parts of Yoghourt, cold
90-110 parts of boiled water, 55-65 parts of berry sugar, 6-9 parts of gelatine leaves, 6-9 parts of strawberry powder.
Above-described Yoghourt strawberry jelly, most preferably preferably includes the component of following parts by weight: 65 parts of Yoghourt,
100 parts of cold boiling water, 60 parts of berry sugar, 7 parts of gelatine leaves, 8 parts of strawberry powder.
The preparation method of Yoghourt strawberry jelly described in more than one, comprising the following steps:
(1) raw material is weighed by following parts by weight: 50-80 parts of Yoghourt, 80-120 parts of cold boiling water, 50-70 parts of berry sugar, lucky
5-10 parts of fourth piece, 5-10 parts of strawberry powder；
(2) Yoghourt is heated to 25-30 DEG C, it is gelatine leaves cool boiled water maceration, drained and standby；
(3) cold boiling water refinement granulated sugar is mixed thoroughly, is heated to 30-40 DEG C, is completely dissolved granulated sugar, is added strawberry powder and is mixed thoroughly；
(4) Gelatine that maceration is added is boiled to thawing, can be poured into model while hot, be deducted after waiting cooling and shapings.
Beneficial effects of the present invention are as follows:
1. Yoghourt strawberry jelly of the invention can promote human metabolism, enhance immunological regulation effect.Take this jelly
Normal fragrance and mouthfeel are not interfered or influence, it is without any side effects, have the function of nutrition and health care.
2. present invention production is simple, at low cost, in good taste, easy to carry, it is easy to popularize, it is easy to implement.
Specific embodiment
The invention will be further described combined with specific embodiments below, but does not limit the scope of the invention and apply
Range.
Embodiment 1
A kind of preparation method of Yoghourt strawberry jelly, comprising the following steps:
(1) raw material is weighed by following parts by weight: 50 parts of Yoghourt, 80 parts of cold boiling water, 50 parts of berry sugar, 5 parts of gelatine leaves, grass
5 parts of certain kind of berries powder；
(2) Yoghourt is heated to 25 DEG C, it is gelatine leaves cool boiled water maceration, drained and standby；
(3) cold boiling water refinement granulated sugar is mixed thoroughly, is heated to 30 DEG C, is completely dissolved granulated sugar, is added strawberry powder and is mixed thoroughly；
(4) Gelatine that maceration is added is boiled to thawing, can be poured into model while hot, be deducted after waiting cooling and shapings.
Embodiment 2
A kind of preparation method of Yoghourt strawberry jelly, comprising the following steps:
(1) weigh raw material by following parts by weight: 60 parts of Yoghourt, 100 parts of cold boiling water, 60 parts of berry sugar, 7 parts of gelatine leaves,
8 parts of strawberry powder；
(2) Yoghourt is heated to 28 DEG C, it is gelatine leaves cool boiled water maceration, drained and standby；
(3) cold boiling water refinement granulated sugar is mixed thoroughly, is heated to 35 DEG C, is completely dissolved granulated sugar, is added strawberry powder and is mixed thoroughly；
(4) Gelatine that maceration is added is boiled to thawing, can be poured into model while hot, be deducted after waiting cooling and shapings.
Embodiment 3
A kind of preparation method of Yoghourt strawberry jelly, comprising the following steps:
(1) weigh raw material by following parts by weight: 80 parts of Yoghourt, 120 parts of cold boiling water, 70 parts of berry sugar, 10 parts of gelatine leaves,
10 parts of strawberry powder；
(2) Yoghourt is heated to 30 DEG C, it is gelatine leaves cool boiled water maceration, drained and standby；
(3) cold boiling water refinement granulated sugar is mixed thoroughly, is heated to 40 DEG C, is completely dissolved granulated sugar, is added strawberry powder and is mixed thoroughly；
(4) Gelatine that maceration is added is boiled to thawing, can be poured into model while hot, be deducted after waiting cooling and shapings.
Claims (4)
1. a kind of Yoghourt strawberry jelly, which is characterized in that comprise the following components in parts by weight: 50-80 parts of Yoghourt, cold boiling water 80-
120 parts, 50-70 parts of berry sugar, 5-10 parts of gelatine leaves, 5-10 parts of strawberry powder.
2. Yoghourt strawberry jelly according to claim 1, which is characterized in that comprise the following components in parts by weight: Yoghourt 60-
70 parts, 90-110 parts of cold boiling water, 55-65 parts of berry sugar, 6-9 parts of gelatine leaves, 6-9 parts of strawberry powder.
3. Yoghourt strawberry jelly according to claim 2, which is characterized in that comprise the following components in parts by weight: Yoghourt 65
Part, 100 parts of cold boiling water, 60 parts of berry sugar, 7 parts of gelatine leaves, 8 parts of strawberry powder.
4. a kind of preparation method of Yoghourt strawberry jelly according to claim 1-3, which is characterized in that including with
Lower step:
(1) raw material is weighed by following parts by weight: 50-80 parts of Yoghourt, 80-120 parts of cold boiling water, 50-70 parts of berry sugar, gelatine leaves
5-10 parts, 5-10 parts of strawberry powder；
(2) Yoghourt is heated to 25-30 DEG C, it is gelatine leaves cool boiled water maceration, drained and standby；
(3) cold boiling water refinement granulated sugar is mixed thoroughly, is heated to 30-40 DEG C, is completely dissolved granulated sugar, is added strawberry powder and is mixed thoroughly；
(4) Gelatine that maceration is added is boiled to thawing, can be poured into model while hot, be deducted after waiting cooling and shapings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710649709.8A CN109380688A (en) | 2017-08-02 | 2017-08-02 | A kind of Yoghourt strawberry jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710649709.8A CN109380688A (en) | 2017-08-02 | 2017-08-02 | A kind of Yoghourt strawberry jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109380688A true CN109380688A (en) | 2019-02-26 |
Family
ID=65411964
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710649709.8A Pending CN109380688A (en) | 2017-08-02 | 2017-08-02 | A kind of Yoghourt strawberry jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109380688A (en) |
-
2017
- 2017-08-02 CN CN201710649709.8A patent/CN109380688A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190226 |