Summer heat relieving fruit and vegetable jelly and preparation method thereof

Abstract

The present invention discloses a summer heat relieving fruit and vegetable jelly which is made from the following raw materials in parts by weight: 7-10 parts of fish gelatin powder, 15-20 parts of carrageenan, 9-12 parts of konjac flour, 20-30 parts of cowpeas, 30-40 parts of pineapples, 45-50 parts of musa basjoo, 10-15 parts of bitter gourds, 1-2 parts of lotus leaves, 1-2 parts of flos farfarae, 1-2 parts of moutan barks, 15-20 parts of rice flour, and an appropriate amount of citric acids, white granulated sugar, vegetable oil and water. The prepared crisp pineapple slices and musa basjoo slices are subjected to pulp hanging in the rice pulp and dried, a layer of edible rice paper thin membrane is formed on the surface of the crisp pineapple slices and musa basjoo slices, then the pineapple slices and musa basjoo slices are put into the vegetable oil for 2-3 seconds to form a layer of oil membrane, which can enable the pineapple slices and musa basjoo slices in the jelly to keep crispness and improve the chewiness of the jelly. The pineapple fruits are rich in nutrition and have efficacies of relieving summer heat and quenching thirst, promoting digestion and stopping diarrhea, supplementing spleen and stomach, solidifying vitality, benefiting qi and blood, promoting digestion, removing dampness, beautifying features and reducing weight, etc.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a heat-relieving fruit and vegetable 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 jelly and ...

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