Tremella jelly and preparation method thereof

A technology of white fungus and jelly, which is applied in the directions of food ingredients as taste improver, function of food ingredients, food science, etc., can solve the problems of low edible value, single variety of jelly, and many additives, and achieve good taste and broad market prospects. Effect

Pending Publication Date: 2020-09-22
福建天天源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Jelly is a kind of jelly food mainly made of water, sugar and thickener, processed through sol, blending, filling, sterilization, cooling and other processes. It has the characteristics of crystal clear appearance, bright color and soft taste , as a snack food is very popular among consumers, but the current jelly varieties are relatively single, with too many additives, low edible value, and no health care function.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention discloses a tremella jelly. The tremella jelly consists of the following raw materials: 10 parts of tremella, 6 parts of agar, 10 parts of coconut milk, 5 parts of granulated sugar and 30 parts of purified water.

[0022] A kind of preparation method of white fungus jelly, concrete preparation steps are as follows:

[0023] (1) Soak the white fungus fully in cold water, cut into 3mm pieces, then put the white fungus pieces and purified water in a heating container, and stew for 3 hours to obtain a white fungus solution;

[0024] (2) Pour the agar, coconut milk and granulated sugar into the boiled white fungus solution, and stew for 10 minutes to obtain the boiled white fungus jelly;

[0025] (3) Cool the boiled tremella jelly to 35°C, pour it into a jelly mold, put it in the refrigerator, take it out after one hour, and take the jelly out of the mold.

Embodiment 2

[0027] A tremella jelly consists of the following raw materials: 15 parts of tremella, 7 parts of agar, 15 parts of coconut milk, 6 parts of granulated sugar and 35 parts of purified water.

[0028] A kind of preparation method of white fungus jelly, concrete preparation steps are as follows:

[0029] (1) Soak the white fungus in cold water, cut into pieces of 4 mm, put the broken pieces of white fungus and purified water in a heating container, and simmer for 4 hours to obtain a white fungus solution;

[0030] (2) Pour the agar, coconut milk and granulated sugar into the boiled white fungus solution, and stew for 15 minutes to obtain the boiled white fungus jelly;

[0031] (3) Cool the boiled white fungus jelly to 40°C, pour it into a jelly mold, put it in the refrigerator, take it out after one hour, and take the jelly out of the mold.

Embodiment 3

[0033] The invention discloses a tremella jelly. The tremella jelly consists of the following raw materials: 20 parts of tremella, 8 parts of agar, 20 parts of coconut milk, 7 parts of granulated sugar and 40 parts of purified water.

[0034] A kind of preparation method of white fungus jelly, concrete preparation steps are as follows:

[0035] (1) Soak the white fungus fully in cold water, cut into 5mm pieces, then put the white fungus pieces and purified water in a heating container, and stew for 5 hours to obtain a white fungus solution;

[0036] (2) Pour the agar, coconut milk and granulated sugar into the boiled white fungus solution, and stew for 20 minutes to obtain the boiled white fungus jelly;

[0037] (3) Cool the boiled tremella jelly to 45°C, pour it into a jelly mold, put it in the refrigerator, take it out after one hour, and take the jelly out of the mold.

[0038] In summary, the present invention stews white fungus, agar, coconut milk and fine sugar to obtai...

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PUM

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Abstract

The invention relates to the technical field of food processing, and discloses tremella jelly. The tremella jelly comprises the following raw materials in parts by weight: 10-20 parts of tremella, 6-8parts of agar, 10-20 parts of coconut juice, 5-7 parts of berry sugar and 30-40 parts of purified water. The tremella, the agar, the coconut juice and the berry sugar are stewed to obtain jelly liquid rich in tremella efficacy, and the jelly prepared from the jelly liquid has the taste and efficacy of the tremella and also contains high protein and vitamins of the coconut juice, so that the jellyis excellent in taste, also has the health-care effect, is suitable for people of all ages, and has the wide market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to tremella jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of jelly food mainly made of water, sugar and thickener, processed through sol, blending, filling, sterilization, cooling and other processes. It has the characteristics of crystal clear appearance, bright color and soft taste , are popular among consumers as a snack food, but the current jelly varieties are relatively single, have too many additives, have low edible value, and do not have health care functions. [0003] Tremella is a kind of fungus with both medicinal and edible functions. It has the effects of invigorating the spleen and appetizing, benefiting qi and clearing the intestines. Long-term use can moisturize the skin and remove freckles, and can also provide sufficient nutrients for skin cells to slow down skin aging. The inventor considers that it can be The whit...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L31/00
CPCA23L21/15A23L31/00A23V2002/00A23V2200/14A23V2200/30
Inventor 魏孝传杜昌铿张婷蓝少明
Owner 福建天天源生物科技有限公司
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