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Composite bean jelly and preparation method thereof

A technology of jelly and starch, which is applied in the food field, can solve the problem of single nutrition, achieve the effect of rich nutrition, simple production, and lower cholesterol

Inactive Publication Date: 2012-09-19
张思东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional jelly is easy to make, and the nutrition is relatively single, which cannot meet people's various nutritional needs. With the gradual improvement of people's living standards, people's nutritional requirements for food are also gradually increasing. Buckwheat is a kind of coarse grain, and the starch prepared by it is more It has nutritional value and is more popular with consumers. The jelly is mixed with cucumber juice, carrot juice and wolfberry juice to make the jelly more comprehensive in nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take soaked and softened buckwheat, wash and grind it into a slurry, then sieve to remove slag, add water to precipitate repeatedly, take out and dry to obtain buckwheat starch; take fresh mung beans, wash and grind into a slurry, sieve and peel, add water to precipitate, and pour Take out the clear water, take out the sediment and dry it in the sun to obtain mung bean starch; wash cucumbers, carrots, and fresh wolfberry and put them in a juicer to squeeze the juice, filter the liquid and get pure juice; mix 20g of buckwheat starch and 30g of mung bean starch, Add 15g of water, 5g of cucumber juice, 5g of carrot juice and 5g of medlar juice to mix evenly and stir while heating, stop heating when it becomes solid state, and leave to cool to obtain the jelly.

Embodiment 2

[0018] Take soaked and softened buckwheat, wash and grind it into a slurry, then sieve to remove slag, add water to precipitate repeatedly, take out and dry to obtain buckwheat starch; take fresh mung beans, wash and grind into a slurry, sieve and peel, add water to precipitate, and pour Take out the clear water, take out the sediment and dry it in the sun to obtain mung bean starch; wash cucumbers, carrots, and fresh wolfberry and put them in a juicer to squeeze the juice, filter the liquid and get pure juice; mix 40g of buckwheat starch and 60g of mung bean starch, Add 30g of water, 10g of cucumber juice, 10g of carrot juice and 10g of medlar juice, mix evenly and stir while heating, stop heating when it becomes solid, and leave it to cool to obtain the jelly.

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PUM

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Abstract

The invention discloses composite bean jelly and a preparation method thereof. The composite bean jelly comprises the following components in percentage by mass: 15 to 25 percent of buckwheat starch, 25 to 35 percent of mung bean starch, 10 to 20 percent of water, 5 to 10 percent of cucumber juice, 5 to 10 percent of carrot juice, and 5 to 10 percent of Chinese wolfberry juice. The preparation method for the composite bean jelly comprises the following steps of: (1) preparing the buckwheat starch; (2) preparing the mung bean starch; (3) preparing the cucumber juice; (4) preparing the carrot juice; (5) preparing the Chinese wolfberry juice; and (6) preparing the bean jelly. The bean jelly is easy to make and rich in nutrition; and coarse grains are perfectly combined with vegetable and fruit juice, so that the defects of single nutrition and color of the conventional bean jelly are overcome.

Description

technical field [0001] The invention relates to a food field, in particular to a compound jelly and a preparation method of the jelly. Background technique [0002] The traditional jelly is easy to make, and the nutrition is relatively single, which cannot meet people's various nutritional needs. With the gradual improvement of people's living standards, people's nutritional requirements for food are also gradually increasing. Buckwheat is a kind of coarse grain, and the starch prepared by it is more It has nutritional value and can be loved by consumers. The jelly is mixed with cucumber juice, carrot juice and wolfberry juice to make the jelly more comprehensive in nutrition. Contents of the invention [0003] Purpose of the invention: the purpose of the present invention is to provide a kind of compound jelly to meet people's more comprehensive nutritional needs. [0004] Another object of the present invention is to provide a preparation method of compound jelly. [0...

Claims

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Application Information

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IPC IPC(8): A23L1/30
Inventor 张思东
Owner 张思东
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