Crystal ice jelly and making method thereof

Abstract

The invention relates to crystal ice jelly and a making method thereof. The making method comprises the following steps: treating a main material, an auxiliary material and seasoning through a low-temperature ultrahigh-pressure technology to obtain nicandra physaloides; uniformly mixing the prepared nicandra physaloides, auxiliary material liquid and seasoning liquid; adding a coagulant; performing freeze drying through a freeze dryer to obtain crystal ice jelly powder; mixing the obtained crystal ice jelly powder and hot water according to the weight ratio of 1 to (70-160) to obtain the crystal ice jelly, wherein the main material is the nicandra physaloides; the auxiliary material is a health-care food material; the seasoning is a saccharide and / or a substance rich in vitamins; the coagulant is carrageenan or agar; the weight percentage of the main material is 35 to 50 percent; the weight percentage of the auxiliary material is 9 to 44.75 percent; the weight percentage of the seasoning is 20 to 40 percent; the weight percentage of the of the coagulant is 0.25 to 1.0 percent; the total percentage by weight of the components is 100 percent.

Description

technical field [0001] The invention relates to an ice powder, in particular to a crystal ice powder and a preparation method thereof. Background technique [0002] Ice powder is a favorite cold drink in summer. It is a very refreshing thing to eat a bowl of ice powder in the scorching heat of summer. The ready-made ice powder in the market is only supplied by retail stalls, and the hygienic conditions are poor. Many people are afraid to eat because they want to eat and worry about hygiene problems. Although there are small packages of ice powder raw materials available in supermarkets and other large shopping malls, they cannot be eaten directly after purchase. Pure cold food has no more nutritional and health benefits. [0003] In order to solve the problems existing in the prior art, Chinese patent CN1802980A discloses a kind of ready-to-eat convenient and healthy ice powder. In this invention, main ingredients, auxiliary materials and nutritional condiments are proces...

AI Technical Summary

Problems solved by technology

[0004] (1) The ready-to-eat convenient and healthy ice powder needs to be heated to 85°C-100°C during the production process. High temperature is likely to cause damage to the nutritional components and taste of each material, which is not conducive to the preparation of ice powder with smooth and delicate taste and rich nutritional components;

[0005] (2) The ready-to-eat convenient and healthy ice powder uses konjac extract as raw material. Because the bonding mode of konjac glucomannan monosaccharide in konjac extract is similar to that of cellulose, it cannot be degraded into monosaccharide absorption in the small intestine, so it is used The instant and healthy ice powder provided by this patent is not suitable for people with diabetes;

[0006] (3) The ready-to-eat convenient and healthy ice powder uses carrageenan, konjac flour and konjac gum as raw materials, which contain insoluble starch and suspended small particle impurities. The prepared ice powder has low transparency and poor visual effect

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