CN109601816A - A kind of konjaku glucomannan red bean jelly and preparation method thereof - Google Patents
A kind of konjaku glucomannan red bean jelly and preparation method thereof Download PDFInfo
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- CN109601816A CN109601816A CN201811585846.0A CN201811585846A CN109601816A CN 109601816 A CN109601816 A CN 109601816A CN 201811585846 A CN201811585846 A CN 201811585846A CN 109601816 A CN109601816 A CN 109601816A
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Classifications
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of konjaku glucomannan red bean jellys and preparation method thereof.The preparation method of konjaku glucomannan red bean jelly, including raw material preprocessing, the preparation of KGM Sol liquid, formula modulation and plastotype.Konjaku glucomannan red bean jelly is to remove the peel chestnut, konjaku glucomannan, trehalose, red bean paste, sweet-scented osmanthus sauce, cider etc. as main material, keep red bean jelly delicate mouthfeel smooth using the gelling property of konjaku glucomannan, and it can be reduced absorption with delay glucose, the synthesis for inhibiting fatty acid has effects that fat reducing weight reducing；Using trehalose instead sucrose, food deterioration can be prevented, food fresh flavor is kept, promotes food quality, to keep the mouthfeel of red bean jelly more preferable, shelf life is longer；Red bean paste can clearing heat and detoxicating, inducing diuresis to remove edema, have relieve the effect of alcohol, anticancer, beneficial to heart and other effects.Konjaku glucomannan red bean jelly of the invention, thick taste, entrance silk floss yarn can cater to the theory of health of people health well, be suitble to the edible of each types of populations.
Description
Technical field
The present invention relates to a kind of snack food and preparation method thereof, and in particular to a kind of konjaku glucomannan red bean jelly and its system
Preparation Method belongs to food processing technology field.
Background technique
Red bean jelly is a kind of common snack food in China, and famous one of the traditional dessert of Japan, mainly by small bean powder,
The materials such as flour, sugar and water are made, and for external form in gelatin, delicate mouthfeel is smooth, deep to be liked by broad masses.Currently, commercially available
The higher carbohydrate of the heats such as sucrose is mostly used in traditional red bean jelly, eats a series of symptoms such as excessive easily initiation obesity, hypertension,
It is not particularly suitable for the edible of old man and " three high " crowd, it is growing to health delicious pursuit to have been unable to meet people.
Konjaku glucomannan is a kind of natural macromolecule soluble dietary fiber, for the quality product in all dietary fibers,
It does not contain heat, and can be reduced the absorption with delay glucose, inhibit the synthesis of fatty acid, therefore develop with konjaku glucomannan
For the red bean jelly product of raw material, it is up to fat reducing weight reducing, balance blood sugar, reducing blood lipid and lipotropic effect, is also more suitable for each
Class crowd's is edible.
Application No. is 201510842047.7 patent of invention " a kind of production method of health care burdock red bean jelly " (applying date:
2015.11.28) use fructus arctii stoste, sweet potato powder, kudzuvine root starch, brown sugar, purple rice powder, peppermint, Fructus Lycii juice for formula, it is fresh and sweet palatable,
Rich in a variety of nutriments, it can improve a poor appetite, help digest, be conducive to the immune function for enhancing human body, improve human body and resist
Power.However the sugar of brown sugar and heat are still higher in its raw material for using, are not able to satisfy disappearing including Weight loss group and the elderly
The health demand of the person of expense.
Application No. is the patent of invention of 201510426278.X " a kind of production method of ganoderma lucidum chestnut jelly " (applying date:
2015.07.20 it) is made with raw materials such as ganoderma lucidum stoste, maltose, peeling chestnut, blueberry juices, there is adjustable, enhancing
Body immunity, it is antifatigue, the effect of beautifying face and moistering lotion, anti-aging.But due to the price of ganoderma lucidum this medicinal material costly and
Taste is partially bitter, reduces the acceptance of consumer, and Group-oriented does not have generality.
Application No. is 201611176975.5 patents of invention " a kind of compound red bean jelly product of pueraria lobata-red bean and its preparation side
Method " (applying date: 2016.12.19) is boiled using Kudzu Flavonoids Extracts, red bean paste, agar solution and white granulated sugar mixing, is collected
The functions such as nutrition, health care, dietotherapy are in one.But which employs sugar and the higher white granulated sugars of heat, cannot meet people instantly
Demand to low sugar health-preserving food, still has much room for improvement.
Summary of the invention
The object of the present invention is to provide a kind of konjaku glucomannan red bean jellys and preparation method thereof.
The purpose of the present invention is achieved through the following technical solutions.
A kind of preparation method of konjaku glucomannan red bean jelly of the present invention, it is characterised in that preparation step is as follows:
(1) raw material preprocessing: by weight, 40-50 parts of skin chestnut are removed, slice is added pure water 200-500 parts, boiling 20-
It takes out, drains away the water after 40 min, and smash to thin mud shape, obtain chestnut thin mud；
(2) preparation of KGM Sol liquid: taking 100-200 parts of pure water, and heating water bath adjusts revolving speed to 50-60 DEG C
2-5 parts of konjaku glucomannans are added in 350-650 r/min, and constant temperature stirs 50-60 min, and it is molten that konjaku glucomannan is made in swelling
Glue；
(3) formula modulation: by the KGM Sol liquid of step (2), 5-10 portions of trehaloses, 30-40 parts of red bean pastes, with
The chestnut thin mud of step (1) mixes, and stirs 60min under the conditions of 60 DEG C, then, 1-2 parts of sweet-scented osmanthus sauces, 1-2 portions of ciders is added, after
Continuous stirring 30min, is made thick liquid；
(4) plastotype: thick liquid made from step (3) is poured into the rectangular mould for having served as a contrast masking foil, is placed in refrigerator and refrigerates
8-12 h, can depanning, after being packaged be made konjaku glucomannan red bean jelly finished product.
Advantages of the present invention and the utility model has the advantages that konjaku glucomannan red bean jelly of the present invention, to remove the peel chestnut, konjak portuguese gansu polyose
Sugar, trehalose, red bean paste, sweet-scented osmanthus sauce, cider etc. are main material.Make red bean jelly mouth using the gelling property of konjaku glucomannan
Sense is fine and smooth smooth, on the other hand can reduce the absorption with delay glucose, inhibit the synthesis of fatty acid, with fat reducing weight reducing
Effect；Using trehalose instead sucrose, the heat of the sweetener is lower for sucrose, and trehalose is a kind of safety
Reliable natural carbohydrate can prevent food deterioration, keep food fresh flavor, promote food quality, to make the mouth of red bean jelly
Sense is more preferable, and shelf life is longer；Red bean paste can clearing heat and detoxicating, inducing diuresis to remove edema, have relieve the effect of alcohol, anticancer, beneficial to heart and other effects.It is comprehensive
On, konjaku glucomannan red bean jelly of the invention, thick taste, entrance silk floss yarn can cater to the reason of health of people health well
It reads, is suitble to the edible of each types of populations.
The ratio of konjaku glucomannan red bean jelly and commercial like product of the invention in terms of quality, nutrition and health care and flavor
Compared with the results are shown in Table 1.
Table 1, konjaku glucomannan red bean jelly and commercial like product comparison result of the invention
The above comparing result shows konjaku glucomannan red bean jelly of the invention in the city the properties Jun compare such as quality, health care, flavor
It is excellent to sell similar product.
Specific embodiment
Invention is further described in detail combined with specific embodiments below.
Embodiment 1, a kind of preparation method of konjaku glucomannan red bean jelly, comprising the following steps:
(1) raw material preprocessing: by weight, 45 parts of skin chestnut are removed, slice is added 300 parts of pure water, takes after 25 min of boiling
Out, it drains away the water, and smashes to thin mud shape；
(2) preparation of KGM Sol liquid: taking 100 parts of pure water, and heating water bath adjusts 400 r/ of revolving speed to 50 DEG C
2.5 parts of konjaku glucomannans are added in min, and 50 DEG C of constant temperature stir 50 min, are allowed to sufficiently be swollen, and it is molten that konjaku glucomannan is made
Glue；
(3) formula modulation: the KGM Sol liquid prepared, 6 portions of trehaloses and 35 parts of red bean pastes are thin with chestnut
Mud mixes, and stirs 60min under the conditions of 60 DEG C, then, 1 part of sweet-scented osmanthus sauce, 1 portion of cider is added, and continues to stir 30min, is made thick
Shape object；
(4) plastotype: thick liquid made from step (3) is poured into the rectangular mould for having served as a contrast masking foil, is placed in refrigerator and refrigerates
10 h, can depanning, final obtained konjaku glucomannan red bean jelly finished product after being packaged.
Embodiment 2, a kind of preparation method of konjaku glucomannan red bean jelly, comprising the following steps:
(1) raw material preprocessing: by weight, 50 parts of skin chestnut are removed, slice is added 400 parts of pure water, takes after 35 min of boiling
Out, it drains away the water, and smashes to thin mud shape；
(2) preparation of KGM Sol liquid: taking 200 parts of pure water, and heating water bath adjusts 600 r/ of revolving speed to 60 DEG C
5 parts of konjaku glucomannans are added in min, and 60 DEG C of 60 min of stirring are allowed to sufficiently be swollen, and KGM Sol liquid is made；
(3) formula modulation: the KGM Sol liquid prepared, 8 portions of trehaloses and 40 parts of red bean pastes are thin with chestnut
Mud mixes, and stirs 60min under the conditions of 60 DEG C, then, 1.5 parts of sweet-scented osmanthus sauces, 2 portions of ciders is added, continue to be stirred until homogeneous mixing,
Thick liquid is made；
(4) plastotype: thick liquid made from step (3) is poured into the rectangular mould for having served as a contrast masking foil, is placed in refrigerator and refrigerates
12 h, can depanning, after being packaged be made konjaku glucomannan red bean jelly finished product.
The foregoing is merely the preferred embodiment in the present invention, all impartial changes done according to scope of the present invention patent
Change and modify, is all covered by the present invention.
Claims (5)
1. a kind of preparation method of konjaku glucomannan red bean jelly, it is characterised in that preparation step is as follows:
(1) raw material preprocessing: by weight, 40-50 parts of skin chestnut are removed, slice is added pure water 200-500 parts, boiling 20-
It takes out, drains away the water after 40 min, and smash to thin mud shape, obtain chestnut thin mud；
(2) preparation of KGM Sol liquid: taking 100-200 parts of pure water, and heating water bath adjusts revolving speed to 50-60 DEG C
2-5 parts of konjaku glucomannans are added in 350-650 r/min, stir 50-60 min, and KGM Sol liquid is made；
(3) formula modulation: by the KGM Sol liquid of step (2), 5-10 portions of trehaloses, 30-40 parts of red bean pastes, with
The chestnut thin mud of step (1) mixes, and stirs 60min under the conditions of 60 DEG C, then, 1-2 parts of sweet-scented osmanthus sauces, 1-2 portions of ciders is added, after
Continuous stirring 30min, is made thick liquid；
(4) plastotype: thick liquid made from step (3) is poured into the rectangular mould for having served as a contrast masking foil, is placed in refrigerator and refrigerates
8-12 h, can depanning, after being packaged be made konjaku glucomannan red bean jelly finished product.
2. a kind of preparation method of konjaku glucomannan red bean jelly according to claim 1, it is characterised in that the raw material pre-add
Work: by weight, removing 45 parts of skin chestnut, and slice is added 300 parts of pure water, takes out, drain away the water after 25 min of boiling, and
It smashes to thin mud shape.
3. a kind of preparation method of konjaku glucomannan red bean jelly according to claim 1, it is characterised in that the Amorphophallus rivieri glucomannan
The preparation of glycan sol solutions: taking 100 parts of pure water, and heating water bath adjusts 400 r/min of revolving speed, 2.5 parts of evil spirits are added to 50 DEG C
Taro Glucomannan, 50 DEG C of constant temperature stir 50 min, swelling.
4. a kind of preparation method of konjaku glucomannan red bean jelly according to claim 1, it is characterised in that the formula modulation:
It is mixed with the chestnut thin mud of step (1) by the KGM Sol liquid of step (2), 6 portions of trehaloses and 35 parts of red bean pastes
It closes, stirs 60min under the conditions of 60 DEG C, then, 1 part of sweet-scented osmanthus sauce, 1 portion of cider is added, continue stirring 30min and thick shape is made
Object.
5. the konjaku glucomannan red bean jelly that either as described in claim 1-4 prepared by method.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720589A (en) * | 2019-10-17 | 2020-01-24 | 福建农林大学 | Konjac glucomannan steamed bun filling and preparation method thereof |
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| CN105029388A (en) * | 2015-08-24 | 2015-11-11 | 张建新 | Making method of antrodia-chestnut sheep soup |
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