Mung bean and yellow peach jelly capable of clearing heat and preparation method thereof

Abstract

The invention discloses mung bean and yellow peach jelly capable of clearing heat. The mung bean and yellow peach jelly is prepared from, by weight, 5-10 parts of gelatine powder, 20-25 parts of carrageenan, 10-15 parts of konjaku flour, 40-50 parts of mung beans, 6-7 parts of fresh ginger, 35-45 parts of green turnip, 40-45 parts of yellow peaches, 1-2 parts of chrysanthemum leaves, 1-2 parts of polygonatum sibiricum, 1-2 parts of mongolian dandelion herb, 15-20 parts of rice flour, a proper amount of citric acid, a proper amount of white granulated sugar, a proper amount of vegetable oil and a proper amount of water. Crisp green turnip dices and crisp yellow peach dices are starched in rice paste and then dried, so that a layer of edible rice paper thin film is formed on the surface of the crisp green turnip dices and the surface of the crisp yellow peach dices; then the crisp green turnip dices and the crisp yellow peach dices are placed in the vegetable oil for 2-3 seconds, so that a layer of oil film is formed on the surface of the crisp green turnip dices and the surface of the crisp yellow peach dices, the crispness of the crisp green turnip dices and the crisp yellow peach dices can be kept in the jelly, and the chewiness of the jelly is improved. The mung beans have the effects of reducing blood fat, lowering cholesterol, being antiallergic, antibacterial and antineoplastic, enhancing appetite, protecting the liver and kidney, and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a heat-clearing mung bean and yellow peach jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of snack food, which is semi-solid, with crystal appearance, bright color and soft taste. Jelly is made of water, white sugar, carrageenan, konjac powder, etc. as the main raw materials, and is made through multiple processes such as sol, blending, filling, sterilization, and cooling. Jelly contains a lot of dietary fiber, which can regulate intestinal function, especially laxative. Regular food can increase the humidity in the intestinal tract and improve constipation. Moreover, jelly contains low energy and contains almost no protein, fat, etc., which can improve digestion. , to improve the phenomenon of excessive intake of high-fat and high-energy foods in people's daily diet. [0003] At present, the jelly on the market is mainly pulp jell...

AI Technical Summary

Problems solved by technology

[0003] At present, the jelly on the market is mainly pulp jelly and fruity jelly, and the product is single, and some jelly raw materials do not have fruit juice pulp, but fruit flavor and food coloring. Such jelly has low nutritional value and is not conducive to long-term consumption. people's health