Making method of whole wheat-pea jelly

Abstract

The invention relates to whole wheat-pea jelly and a processing technique thereof, and particularly discloses a making method of the whole wheat-pea jelly. The processing technique comprises the following steps of (1), raw material proportioning: weighing whole wheat flour, pea starch, drinking water and sodium carbonate, and swelling the pea starch by using warm water for later use; (2), preparation of starch fluid: washing the whole wheat flour by using water to obtain starch fluid; (3), mixing and pouring into a pot: preheating a thick-bottom pot, then applying a small amount of boiled oil at a bottom, completely pouring the washed starch fluid into the pot, next, pouring dissolved sodium carbonate water and the swelled pea starch into the pot, finally, adding a proper amount of the water, and uniformly agitating; (4), heating and decoction: starting heating and increasing heat power, continuously agitating until the viscosity rises after the starch fluid is gelatinized, and decreasing the heat power; (5): taking out from the pot: stopping heating when the starch fluid is increased to a certain extent in viscosity and deepened in color and luster and becomes glossy and further hot air is continuously given off from a liquid level, moving out and holding in a stainless steel basin or bowl, cooling, solidifying, then slitting or slicing, coldly dressing with sauce, and taking as food.

Description

technical field [0001] The invention relates to a starchy food processing technology, in particular to a preparation method of whole wheat pea jelly. Background technique [0002] Whole wheat flour is a product made from the whole grain of wheat through grinding, sieving and other steps, including germ, most of the bran and endosperm. A large amount of dietary fiber, minerals and B vitamins, etc., so it is more nutritious than ordinary flour, and it is an important health food raw material. Therefore, foods made from whole wheat flour have good health functions, such as: improving blood lipid metabolism, reducing the incidence of heart failure and diabetes, improving gastrointestinal function, etc. For the elderly, eating regularly can lower cholesterol and control blood sugar , effectively prevent arteriosclerosis, fatty liver, cerebral infarction, myocardial infarction, diabetes and other diseases. For children, various trace elements can be supplemented to improve the d...

AI Technical Summary

Problems solved by technology

The jelly sold in the market is mainly processed with pea starch as raw material, but this kind of jelly tastes too chewy, has a hard and rough taste, and lacks the fragrance of general wheat flour food, and this kind of jelly belongs to pure starch food, with relatively high nutritional value. Low