Manufacturing method of quinoa jelly and milk tea with quinoa jelly

Abstract

The invention discloses a manufacturing method of quinoa jelly. The method comprises the following steps: putting quinoa and water in a pot, bringing to a boil, and keeping for 5-10 min; taking konjacrefined powder, calcium lactate and potassium chloride and putting into a polishing pot for mixing, draining boiled quinoa and putting into the polishing pot for flour coating; taking white granulated sugar, the konjac refined powder, sodium alginate, carrageenan, the calcium lactate, the potassium chloride and citric acid and putting into 40-55 DEG C of water to obtain colloid mixing liquid; dispersedly pouring flour-coated quinoa into the colloid mixing liquid with a leakage sieve, wherein each grain of the quinoa is adhered to colloid continuously and swells slowly to become bigger; stirring for 5-10 min, and then draining gelatinized quinoa grains; taking the white granulated sugar, the citric acid, sodium citrate, the calcium lactate and the potassium chloride to prepare a water solution, and boiling to obtain saccharic acid protective liquid; filling the gelatinized quinoa grains and the saccharic acid protective liquid into a plastic cup to obtain the quinoa jelly, and then sealing; performing sterilization treatment on the encapsulated and sealed quinoa jelly, then cooling and drying. Meanwhile, the invention further discloses milk tea.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making quinoa jelly and milk tea with the quinoa jelly. Background technique [0002] Milk tea currently on the market is usually pearl milk tea, red bean milk tea, etc., but pearl fruit and red bean have low nutritional value and cannot meet people's needs. [0003] As we all know, quinoa is the only food that can basically meet the basic nutritional needs of the human body. It is a whole grain, complete nutrition, complete protein alkaline food. The germ accounts for 30% of the seeds, and it has nutritional activity. High-quality quinoa The protein content is as high as 16%-22%, and its quality is equivalent to that of milk powder and meat. It is rich in a variety of amino acids, including all 9 essential amino acids necessary for the human body. The proportion is appropriate and easy to absorb, especially rich in lysine, which is lacking in plants. Acid, ...

AI Technical Summary

Problems solved by technology

However, although quinoa has high nutritional value, its particle size is small. If you drink it directly with milk tea, the chewing taste will be poor, and the fun and leisure of eating will be greatly reduced.

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