CN101288442A - Tremella jelly and its uses - Google Patents

Abstract

The white fungus jelly disclosed by the invention is made from white fungus, fruit, jelly colloid, water and rock sugar as raw materials through the following process: 1. After the white fungus water is made, add the required amount of rock sugar and cook until it is rotten to obtain a white fungus soup; 3. Mix the jelly colloid with water, heat to melt the jelly colloid, then add tremella soup and fruit pieces and stir evenly; 4. Pour it into the mold while it is hot, and put it in the refrigerator after cooling. Just take it out. The purpose of the above-mentioned tremella jelly is that it can be coated with a layer of chocolate to make chocolate food. It can be added to yogurt to make a yogurt drink. It can also be cut into desired shapes to make pasta fillings. The present invention makes white fungus, coconut fruit, kiwi fruit, orange, pineapple and medlar into jelly, which is not only colorful but also rich in nutrition. And on this basis, add some other accessories to make tremella jelly series.

Description

Tremella jelly and its uses

technical field

The invention relates to a jelly food, in particular to a white fungus jelly and its application.

technical field

Tremella is well known as a high-end tonic. It has the effects of nourishing the brain and strengthening the heart, nourishing the lungs and kidneys, nourishing yin and nourishing the stomach, nourishing qi and blood, promoting body fluid and relieving cough. The common method is to add rock sugar with red dates, lotus seeds and other auxiliary materials and cook them into soup for consumption. It is generally made at home, ready-to-eat, with a single taste, a short shelf life, and a certain seasonality, which is generally suitable for consumption in autumn and winter. The second method is to make canned syrup with some fruits. The water content is high, it is inconvenient to carry, it is not suitable for business trips, and the taste is sweet.

Contents of the invention

One of the technical problems to be solved by the present invention is to provide a white fungus jelly to enrich jelly varieties.

The second technical problem to be solved by the present invention is to provide the application of the above-mentioned white fungus jelly.

As Tremella jelly of the present invention, it is characterized in that be the raw material of following weight ratio: Tremella 1-2 part, fruit 9-11 part, jelly colloid 1-2 part, water 6-8 part, rock sugar 0.1-0.3 part, pass Made by the following process:

1. After the white fungus water is fermented for 12 hours, add the required amount of rock sugar and boil the white fungus soup;

2. Cut the required amount of fruit into chunks

3. After mixing the jelly colloid and water, heat to 75-85°C to melt the jelly colloid, then add white fungus soup and fruit pieces and stir evenly;

4. Pour it into the mold while it is hot, put it in the refrigerator after cooling, and refrigerate at 2-8°C for 2-3 hours and take it out.

The above-mentioned white fungus jelly can be coated with a layer of chocolate outside to make chocolate food. It can be added to yogurt to make a yogurt drink. It can also be cut into desired shapes to make pasta fillings.

The above-mentioned fruits are coconut fruit, kiwi fruit, orange, pineapple, wolfberry.

The present invention makes white fungus, coconut fruit, kiwi fruit, orange, pineapple and medlar into jelly, which is not only colorful but also rich in nutrition. And on this basis, some other auxiliary materials are added to make tremella jelly series, which will be deeply favored by consumers.

The nutritional value of the present invention is as follows: white fungus has another name called white fungus, and those with high quality are called white fungus. Tremella contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, potassium, vitamin B1, vitamin B2, vitamin D, etc., and has high nutritional value. Known as "the crown of fungi", it is not only a valuable nutritional and nourishing product, but also a tonic for strengthening the body and a traditional nourishing treasure in my country. The royal nobles of all dynasties regarded tremella as "a product that prolongs life" and "a good medicine for immortality".

Tremella can improve liver detoxification ability and protect liver function. It can not only enhance the body's anti-tumor immunity, but also enhance the tolerance of tumor patients to radiotherapy and chemotherapy. It is nourishing but not greasy. It has the functions of sleeping, invigorating the stomach, nourishing the brain, nourishing yin, clearing away heat, and moistening dryness.

Tremella is rich in natural colloid, plus it has the function of nourishing yin. Long-term use can moisturize the skin, and has the effect of removing chloasma and freckles on the face. Tremella is a kind of diet food containing dietary fiber. Its dietary fiber can help gastrointestinal motility and reduce fat absorption.

Jelly, also known as jelly, is very popular among women and children because of its crystal appearance, bright color, soft and smooth taste, sweet and moist.

The raw materials for jelly production are mainly white sugar, carrageenan, mannose gum, calcium, sodium, and potassium salts. Calculated by adding 15% sugar, every 15 grams of jelly produces 8.93 kcal of heat in the body, while the daily heat supply of ordinary adults is about 2500 kcal, so the proportion of heat generated by jelly in the body is extremely low .

The colloid of the jelly is formed by boiling carrageenan and mannose mixed sugar, cooling and coagulating, and the addition amount of these two substances in the jelly is 0.8%-1.0%. Carrageenan is a seaweed plant, and manna gum is glucomannan extracted from araceae plants. Both are natural plant polysaccharides, safe and harmless. These two gums belong to water-soluble dietary fiber, and dietary fiber is a very important and internationally recognized functional food base material, according to investigations. The intake of meat, protein and fat in the diet of many urban residents in my country far exceeds the national average level and is close to the level of developed countries. This "high protein, high fat" diet structure can easily lead to cardiovascular and cerebrovascular diseases, gastrointestinal discomfort, obesity diseases, etc., and the rich dietary fiber in jelly has positive significance for preventing the above "diseases of modern civilization".

During the manufacturing process of jelly, calcium, potassium, sodium and other minerals need to be added, which are also elements needed by the human body. For example, the bones of the human body need a large amount of calcium, and the cell fluid and tissue fluid contain a certain proportion of sodium and potassium ions. These ions play an important role in maintaining the osmotic pressure of cells, the acid-base balance of the body, and the transmission of nerve information.

Detailed ways

In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

Example 1:

Tremella jelly, raw materials with the following weight proportions: 1 part of tremella, 9 parts of fruit, 1 part of jelly colloid, 6 parts of water, 0.1 part of rock sugar, made through the following process:

1. After the white fungus water is fermented for 12 hours, add the required amount of rock sugar and boil the white fungus soup;

2. Cut the required amount of fruit into chunks

3. After mixing the jelly colloid and water, heat to 75°C to melt the jelly colloid, then add white fungus soup and fruit pieces and stir evenly;

4. Pour it into the mold while it is hot, put it in the refrigerator after cooling, and refrigerate at 2°C for 2 hours and take it out.

Example 2:

Tremella jelly, raw materials with the following weight proportions: 1 part of tremella, 10 parts of fruit, 1 part of jelly colloid, 6 parts of water, 0.3 part of rock sugar, made through the following process:

1. After the white fungus water is fermented for 12 hours, add the required amount of rock sugar and boil the white fungus soup;

2. Cut the required amount of fruit into chunks

3. After mixing the jelly colloid and water, heat to 80°C to melt the jelly colloid, then add white fungus soup and fruit pieces and stir evenly;

4. Pour it into the mold while it is hot, put it in the refrigerator after cooling, and refrigerate at 5°C for 3 hours and take it out.

The above-mentioned fruits are coconut fruit, kiwi fruit, orange, pineapple, wolfberry.

Example 3

1. Put the chopped chocolate in the pot, heat it with water to 50°C and add a small amount of peanut oil, stir constantly, wait until it is completely melted and set aside.

2. Spread chocolate sauce on the sides and top of the bottom of the mold while it is still hot. After it hardens slightly, quickly add the above-mentioned tremella jelly in the cooled microgel state, cover with a lid coated with chocolate sauce, press lightly and put it in the refrigerator , when the chocolate hardens can be made into chocolate food.

Accompanied by chocolate series, white fungus jelly is wrapped with a layer of chocolate. Chocolate is rich and mellow, with a smooth and delicate taste, ethereal aftertaste, and a feeling of deep love and sweetness. It has always been the first choice for Valentine's Day gifts. When the silky feeling of chocolate fades slowly in the mouth, the softness of jelly, the softness and sweetness of white fungus, the crispness, tenderness and elasticity of coconut fruit, the sweet and sour taste of kiwi, orange and pineapple, the sweetness and stimulation of wolfberry Touching the taste buds is a different kind of enjoyment. Just like when the romance on the outer layer of love gradually fades, it is replaced by sweet and sour, a warm feeling of all kinds of flavors integrated into one.

Example 4

Tremella jelly made from various fruits and put into a container of desired shape, frozen and gelled, put into yogurt, and then refrigerated to make yogurt drink.

Dancing with yogurt series, white fungus jelly is put in yogurt. In the hot summer, there is a special need for a food with a cool taste to cool down. If it is rich in nutrition, it can stimulate the taste buds and increase appetite. Yogurt is the best choice to meet these requirements. It is well known for its thick and full taste, comprehensive nutrition and easy digestion. Though also have fruit yogurt on the market, kind is still more single, can't satisfy the needs of people of all walks of life, especially can't reach new and new mankind's pursuit new, strange, special requirements. If various fruit juices are added to tremella jelly, and then served with yogurt, the visual and taste can be constantly renewed, and it is a very suitable drink for summer.

Example 5

Cut the white fungus jelly made of various fruits into desired shapes and use it directly as a filling. If necessary, it can be refrigerated in the refrigerator.

Tremella jelly is used as the filling of moon cakes, the sandwich layer of biscuits and so on. The fillings of traditional pastries are mainly sweets such as cream, chocolate, and shredded coconut, or some are mixed with a small amount of fruit and nuts. The content of sugar is high, and the taste of eating too much is greasy, which is not good for health. And tremella jelly as a filling, you can choose more, it can be fruity, coffee, or salty. In addition, it is rich in color and stimulates appetite. It is a food suitable for all ages.

The present invention is not limited by the above-mentioned embodiments, and what described in the above-mentioned embodiments and the description only illustrates the principle of the present invention, and without departing from the spirit and scope of the present invention, the present invention also has various changes and improvements, these changes All modifications and improvements are within the scope of the claimed invention. The protection scope of the present invention is defined by the appended claims and their equivalents.

Claims (5)

1, white fungus fruit jelly is characterized in that it being the raw material of following column weight amount ratio: white fungus 1-2 part, fruit 9-11 part, jelly colloid 1-2 part, water 6-8 part, rock sugar 0.1-0.3 part make by following process:

(1), after white fungus water sends out 12 hours, add the rock sugar that requires component well-done White fungus broth;

(2), will require the fruit of deal to be cut into bulk

(3), jelly colloid and water mixed after, be heated to 75-85 ℃ the jelly colloid melted, add White fungus broth again and fruit chunk stirs;

(4), while hot pour in the mould, place in the refrigerator cooling back, and refrigeration was taken out and got final product in 2-3 hour under 2-8 ℃ of condition.

2, white fungus fruit jelly according to claim 1 is characterized in that, described fruit is coconut palm fruit, Kiwi berry, orange, pineapple, matrimony vine.

3, a kind of white fungus fruit jelly as claimed in claim 1 can coat one deck chocolate in its outside and make chocolate food.

4, a kind of white fungus fruit jelly as claimed in claim 1 can put it into and make boruga in the sour milk.

5, a kind of white fungus fruit jelly as claimed in claim 1 can be cut into needed shape and makes millet cake filling material.