Colorful fruit jello and preparing method thereof

Abstract

The invention relates to colorful fruit jello and a preparing method thereof. The method comprises the steps of preparing primary fruit pulp, preparing composite edible glutin, preparing a pulp mixing system, preparing konjac glucomannan syrup, conducting homogenizing, preparing konjac glucomannan milk gel and preparing the colorful fruit jello. The colorful fruit jello has the advantages that konjac glucomannan is good soluble dietary fiber, can regulate nutrition imbalance, improve satiety and reduce hunger sensation, and can also prevent and treat hyperlipidemia, high cholesterol, diabetes, obesity, constipation and the like; by adding fruit pudding with a fruit flavor to konjac glucomannan gel as sandwich to be frozen and shaped, nutrition values of fruit are preserved to the maximum degree, storage time is longer than that of fruit pulp, and mouth feel is rich, smooth and not greasy; aspartame is added to improve sweetness, and blood glucose increase is avoided; no preservative is added, and therefore the colorful fruit jello is harmless to people.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a colorful fruit sorbet and a preparation method thereof. Background technique [0002] Existing sorbet is generally to take milk powder, cream (or vegetable fat), sugar etc. as main raw material, the frozen food of volume expansion that is made through processes such as mixing, sterilizing, homogenizing, aging, freezing, hardening, eat more It is easy to cause endocrine disorders. With the change of people's eating and living habits in today's society, people pay more attention to the health and nutrition of the diet. Therefore, konjac glucomannan is used as raw material to make fruit cakes, and then konjac glucomannan is added to the fruit cakes as a sandwich layer In the milk gel, the fruit sandwich ice cream integrating nutrition, health care and flavor is made, which not only meets the needs of the society, but also meets the needs of the market. [0003] The main...

AI Technical Summary

Problems solved by technology

This sorbet uses sucrose as a sweetener, which is high in calories and not suitable for diabetics

And the taste is single, limited to a certain taste, without layering

[0006] The patent application number is 201020514799, the utility model patent "Jiuxin Sorbet" (application date: 2011-03-25), which introduces a kind of sorbet products of various shapes and sizes added to the ice cream. Although the prepared ice cream satisfies the public The pursuit of fresh tastes and novelties, but the mixture of wine heart products sandwiched with sorbet has high calories, poor taste, and does not contain dietary fiber, which is not suitable for modern people's requirements for high-quality sorbet

[0007] Patent application number 95110376.8 for the invention patent "health ice cream" (application date: 1995-03-17), introduced a variety of natural plants that are both food and medicine as raw materials. Taste, but this sorbet raw material is expensive and complicated to make, the cost is higher, and does not contain dietary fiber

[0008] The patent application number is 200610146208 "a kind of salty nutritious sorbet" (application date: December 13, 2006), which introduces a kind of sorbet, which consists of thick bone broth boiled with spices, and appropriate amount Therefore, it is easier to store and still maintain a good taste. However, the taste of salty sorbet is poor, and it cannot attract consumers in hot seasons, and it is difficult to bring good economic benefits.

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