CN115715583A - Low-sugar coarse grain jelly containing mung bean and oat kernels and preparation method of jelly - Google Patents
Low-sugar coarse grain jelly containing mung bean and oat kernels and preparation method of jelly Download PDFInfo
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- CN115715583A CN115715583A CN202211662207.6A CN202211662207A CN115715583A CN 115715583 A CN115715583 A CN 115715583A CN 202211662207 A CN202211662207 A CN 202211662207A CN 115715583 A CN115715583 A CN 115715583A
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Abstract
The invention belongs to the technical field of food jelly, and particularly relates to low-sugar coarse grain jelly containing mung bean and oat kernels and a preparation method of the jelly. The composition comprises the following raw materials in parts by weight: 11 to 13 parts of mung bean, 7 to 9 parts of oat kernel, 2 to 4 parts of white granulated sugar, 0.1 to 0.2 part of konjac flour, 0.2 to 0.3 part of carrageenan, 0.01 to 0.03 part of xanthan gum, 0.05 to 0.15 part of potassium chloride, 0.05 to 0.15 part of sodium citrate, 0.03 to 0.05 part of caramel color, 0.01 to 0.03 part of sucralose and 60 to 80 parts of water. The mung beans and the oat kernels are used as main raw materials and added into the jelly, and the purpose is to manufacture a health food which is attractive in appearance, fine and smooth in taste, pure in grain flavor, and capable of clearing summer heat, tonifying qi, promoting urination, quenching thirst, reducing fat and removing acnes.
Description
Technical Field
The invention belongs to the technical field of food jelly, and particularly relates to white mung bean and oat kernel-containing low-sugar coarse grain jelly and a preparation method thereof.
Background
Jelly is a kind of western dessert, in semisolid form, and is generally made from edible gelatin, water, sugar, and fruit juice; also known as jelly. The jelly also contains pudding, and has crystal appearance, bright color and soft and smooth mouthfeel, and is popular with consumers. The traditional jelly only focuses on the appearance, taste and other factors of the jelly, and some jelly contains more added sweetening agents, sour agents, coloring agents and synthetic essences, so that the absorption of fat and protein by a human body is influenced by eating more jelly, and some negative effects are caused to the human body.
With the change of diet concept, people pay more attention to the problem of healthy diet, and the development of a green, natural, nutritional and health-care jelly is urgently needed.
Disclosure of Invention
Aiming at solving the problems of the defects and the shortcomings of the prior art; the invention aims to provide a low-sugar coarse food grain jelly containing mung beans and oat kernels and a preparation method thereof; the mung bean and oat kernel coarse cereals are used as main raw materials and added into the jelly, and the purpose is to manufacture a health food which is attractive in appearance, fine and smooth in taste, pure in cereal flavor, and capable of clearing summer heat, tonifying qi, promoting urination, quenching thirst, reducing fat and removing acnes.
In order to achieve the purpose, the invention adopts the technical scheme that: the composition comprises the following raw materials in parts by weight: 11 to 13 parts of mung bean, 7 to 9 parts of oat kernel, 2 to 4 parts of white granulated sugar, 0.1 to 0.2 part of konjaku flour, 0.2 to 0.3 part of carrageenan, 0.01 to 0.03 part of xanthan gum, 0.05 to 0.15 part of potassium chloride, 0.05 to 0.15 part of sodium citrate, 0.03 to 0.05 part of caramel color, 0.01 to 0.03 part of sucralose and 60 to 80 parts of water.
Preferably, the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 11 parts of mung bean, 7 parts of oat kernel, 2 parts of white granulated sugar, 0.1 part of konjac flour, 0.2 part of carrageenan, 0.01 part of xanthan gum, 0.05 part of potassium chloride, 0.05 part of sodium citrate, 0.03 part of caramel color, 0.01 part of sucralose and 60 parts of water.
Preferably, the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 12 parts of mung bean, 8 parts of oat kernel, 3 parts of white granulated sugar, 0.15 part of konjac flour, 0.25 part of carrageenan, 0.02 part of xanthan gum, 0.1 part of potassium chloride, 0.1 part of sodium citrate, 0.04 part of caramel color, 0.02 part of sucralose and 70 parts of water.
Preferably, the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 13 parts of mung bean, 9 parts of oat kernel, 4 parts of white granulated sugar, 0.2 part of konjac flour, 0.3 part of carrageenan, 0.03 part of xanthan gum, 0.15 part of potassium chloride, 0.15 part of sodium citrate, 0.05 part of caramel color, 0.03 part of sucralose and 80 parts of water.
Preferably, the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 12 parts of mung bean, 8 parts of oat kernel, 3 parts of white granulated sugar, 0.15 part of agar, 0.25 part of carrageenan, 0.02 part of xanthan gum, 0.1 part of potassium chloride, 0.1 part of sodium citrate, 0.04 part of caramel color, 0.02 part of sucralose and 70 parts of water.
Agar is one of vegetable gums and is usually made from marine products such as eucheuma, gelidium and gracilaria.
Preferably, the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 11 parts of mung bean, 7 parts of oat kernel, 2 parts of white granulated sugar, 0.1 part of konjaku flour, 0.2 part of pectin, 0.01 part of carrageenan, 0.05 part of potassium chloride, 0.05 part of sodium citrate, 0.03 part of caramel color, 0.01 part of sucralose and 65 parts of water.
The invention relates to a low-sugar coarse food grain jelly containing mung bean and oat kernels, which comprises the following processing technological processes:
1. cleaning and soaking mung beans and oat kernels of specified amounts for 3 hours, and then cleaning for 3 times for later use;
2. hydrating and decocting colloid and white sugar, adding warm water of about 60 deg.C into the jar, adding white sugar and colloid, stirring to 70% of the rated amount, heating and decocting to 90 deg.C;
3. adding pH buffer, potassium chloride, sodium citrate and caramel color to reach a rated water level line, detecting each index parameter, and filtering with a 160-mesh filter screen;
4. mixing the coarse food grains reserved in the step 1 with the ingredients in the step 3;
5. adding the mixed materials into the feed liquid, canning, and sealing;
6. sterilizing at 121 deg.C, cooling, and packaging.
The low-sugar coarse grain jelly containing the mung beans and the oat kernels and the preparation method thereof provided by the invention have the advantages of crystal-clear and transparent appearance, fine and smooth taste, pure flavor of the oat kernels and beans, functions of supplementing water and regulating electrolytes of the traditional jelly, certain health-care effect, and capabilities of tonifying qi, enriching blood, inducing diuresis, reducing blood fat, lowering blood pressure, losing weight and relaxing bowels. In addition, the mung beans and the oat kernels are processed into the jelly, so that the taste and the nutritional ingredients of various coarse cereals can be reserved, and the fact that consumers can eat the jelly all the year round can be guaranteed.
Drawings
To more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the present invention is described in detail by the following specific embodiments and the accompanying drawings.
FIG. 1 is a schematic structural diagram of the present invention.
Detailed Description
In order that the objects, aspects and advantages of the invention will become more apparent, the invention will be described by way of example only, and in connection with the accompanying drawings. It is to be understood that such description is merely illustrative and not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
It should be noted that, in order to avoid obscuring the present invention with unnecessary details, only the structures and/or processing steps closely related to the scheme according to the present invention are shown in the drawings, and other details not so relevant to the present invention are omitted.
Referring to fig. 1, the present embodiment employs the following five examples:
the first embodiment is as follows:
the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 11 parts of mung bean, 7 parts of oat kernel, 2 parts of white granulated sugar, 0.1 part of konjac flour, 0.2 part of carrageenan, 0.01 part of xanthan gum, 0.05 part of potassium chloride, 0.05 part of sodium citrate, 0.03 part of caramel color, 0.01 part of sucralose and 60 parts of water.
The second embodiment:
the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 12 parts of mung bean, 8 parts of oat kernel, 3 parts of white granulated sugar, 0.15 part of konjac flour, 0.25 part of carrageenan, 0.02 part of xanthan gum, 0.1 part of potassium chloride, 0.1 part of sodium citrate, 0.04 part of caramel color, 0.02 part of sucralose and 70 parts of water.
Example three:
the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 13 parts of mung bean, 9 parts of oat kernel, 4 parts of white granulated sugar, 0.2 part of konjac flour, 0.3 part of carrageenan, 0.03 part of xanthan gum, 0.15 part of potassium chloride, 0.15 part of sodium citrate, 0.05 part of caramel color, 0.03 part of sucralose and 80 parts of water.
Example four:
the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 12 parts of mung bean, 8 parts of oat kernel, 3 parts of white granulated sugar, 0.15 part of agar, 0.25 part of carrageenan, 0.02 part of xanthan gum, 0.1 part of potassium chloride, 0.1 part of sodium citrate, 0.04 part of caramel color, 0.02 part of sucralose and 70 parts of water.
Example five:
the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 11 parts of mung bean, 7 parts of oat kernel, 2 parts of white granulated sugar, 0.1 part of konjac flour, 0.2 part of pectin, 0.01 part of carrageenan, 0.05 part of potassium chloride, 0.05 part of sodium citrate, 0.03 part of caramel color, 0.01 part of sucralose and 65 parts of water.
The process adopted in the above example is as follows:
1. cleaning and soaking mung beans and oat kernels of specified amounts for 3 hours, and then cleaning for 3 times for later use;
2. hydrating colloid and white sugar, decocting, adding 60 deg.C warm water, adding white sugar and colloid, stirring to 70%, heating, and decocting to 90 deg.C;
3. adding pH buffer, potassium chloride, sodium citrate, and caramel color to rated water level, detecting index parameters, and filtering with 160 mesh filter screen;
4. mixing the coarse food grains reserved in the step 1 with the ingredients in the step 3;
5. adding the mixed materials into the feed liquid, canning, and sealing;
6. sterilizing at 121 deg.C, cooling, and packaging.
The mung bean is a medicinal and edible food material, is sweet in taste and cold in nature, and has the effects of clearing heat and removing toxicity, relieving summer heat, promoting urination and removing acne. The health-care food has better treatment effect on hypertension, arteriosclerosis, diabetes and nephritis after being eaten frequently, and can provide high-quality protein for a human body.
Oat kernel is a digestible cereal product with high content of dietary fiber, vitamins and minerals in its tissue. Has effects in regulating intestine and stomach health, reducing blood lipid, lowering blood pressure, and lowering blood sugar.
The konjak is a perennial plant of herbaceous rhizomes of the family arisaematis, contains glucan and also contains soluble dietary fiber, and the fiber is very effective for inhibiting the rise of postprandial blood sugar, so the konjak fine powder and the product thereof are ideal hypoglycemic food for diabetics.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present specification describes embodiments, not every embodiment includes only a single embodiment, and such description is for clarity purposes only, and those skilled in the art will recognize that the embodiments described in the present specification can be combined as a whole to form other embodiments as would be understood by those skilled in the art.
Claims (7)
1. A low-sugar coarse grain jelly containing mung bean and oat kernels is characterized in that: the composition comprises the following raw materials in parts by weight: 11 to 13 parts of mung bean, 7 to 9 parts of oat kernel, 2 to 4 parts of white granulated sugar, 0.1 to 0.2 part of konjac flour, 0.2 to 0.3 part of carrageenan, 0.01 to 0.03 part of xanthan gum, 0.05 to 0.15 part of potassium chloride, 0.05 to 0.15 part of sodium citrate, 0.03 to 0.05 part of caramel color, 0.01 to 0.03 part of sucralose and 60 to 80 parts of water.
2. The low-sugar coarse grain jelly containing mung bean and oat kernel as claimed in claim 1, is characterized in that: the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 11 parts of mung bean, 7 parts of oat kernel, 2 parts of white granulated sugar, 0.1 part of konjac flour, 0.2 part of carrageenan, 0.01 part of xanthan gum, 0.05 part of potassium chloride, 0.05 part of sodium citrate, 0.03 part of caramel color, 0.01 part of sucralose and 60 parts of water.
3. The low-sugar coarse food grain jelly containing mung bean and oat kernels as claimed in claim 1 is characterized in that: the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 12 parts of mung bean, 8 parts of oat kernel, 3 parts of white granulated sugar, 0.15 part of konjac flour, 0.25 part of carrageenan, 0.02 part of xanthan gum, 0.1 part of potassium chloride, 0.1 part of sodium citrate, 0.04 part of caramel color, 0.02 part of sucralose and 70 parts of water.
4. The low-sugar coarse food grain jelly containing mung bean and oat kernels as claimed in claim 1 is characterized in that: the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 13 parts of mung bean, 9 parts of oat kernel, 4 parts of white granulated sugar, 0.2 part of konjac flour, 0.3 part of carrageenan, 0.03 part of xanthan gum, 0.15 part of potassium chloride, 0.15 part of sodium citrate, 0.05 part of caramel color, 0.03 part of sucralose and 80 parts of water.
5. The low-sugar coarse food grain jelly containing mung bean and oat kernels as claimed in claim 1 is characterized in that: the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 12 parts of mung bean, 8 parts of oat kernel, 3 parts of white granulated sugar, 0.15 part of agar, 0.25 part of carrageenan, 0.02 part of xanthan gum, 0.1 part of potassium chloride, 0.1 part of sodium citrate, 0.04 part of caramel color, 0.02 part of sucralose and 70 parts of water.
6. The low-sugar coarse food grain jelly containing mung bean and oat kernels as claimed in claim 1 is characterized in that: the mung bean and oat kernel jelly is prepared from the following raw materials in parts by weight: 11 parts of mung bean, 7 parts of oat kernel, 2 parts of white granulated sugar, 0.1 part of konjaku flour, 0.2 part of pectin, 0.01 part of carrageenan, 0.05 part of potassium chloride, 0.05 part of sodium citrate, 0.03 part of caramel color, 0.01 part of sucralose and 65 parts of water.
7. The low-sugar coarse food grain jelly containing mung beans and oat kernels according to claim 1 is characterized in that: the manufacturing method comprises the following steps:
(1) Cleaning and soaking the mung beans and the oat kernels for 3 hours, and then cleaning for 3 times for later use;
(2) Adding water of about 60 deg.C into the jar, adding white sugar and colloid, stirring to 70% of the rated amount, heating and decocting to 90 deg.C;
(3) Adding a pH value buffering agent, potassium chloride, sodium citrate and caramel color to reach a rated water level line, detecting each index parameter, and filtering by using a 160-mesh filter screen;
(4) Mixing the coarse food grains reserved in the step (1) with the ingredients in the step (3);
(5) Adding the mixed materials into the feed liquid, canning and sealing;
(6) Sterilizing at 121 deg.C, cooling, and packaging.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116268338A (en) * | 2023-04-08 | 2023-06-23 | 东莞市金旺食品有限公司 | Soybean peptide metazoan inhalable jelly and preparation method thereof |
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| CN101731503A (en) * | 2010-01-08 | 2010-06-16 | 蒲乾坤 | Grain jelly |
| CN102106495A (en) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Konjac jelly powder and method for making jellies by using same |
| CN107198187A (en) * | 2016-03-16 | 2017-09-26 | 中粮集团有限公司 | Red bean jelly and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731503A (en) * | 2010-01-08 | 2010-06-16 | 蒲乾坤 | Grain jelly |
| CN102106495A (en) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Konjac jelly powder and method for making jellies by using same |
| CN107198187A (en) * | 2016-03-16 | 2017-09-26 | 中粮集团有限公司 | Red bean jelly and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268338A (en) * | 2023-04-08 | 2023-06-23 | 东莞市金旺食品有限公司 | Soybean peptide metazoan inhalable jelly and preparation method thereof |
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