CN105380205A - Slimming solanum tuberdsm jelly and preparation method thereof - Google Patents
Slimming solanum tuberdsm jelly and preparation method thereof Download PDFInfo
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- CN105380205A CN105380205A CN201510743665.6A CN201510743665A CN105380205A CN 105380205 A CN105380205 A CN 105380205A CN 201510743665 A CN201510743665 A CN 201510743665A CN 105380205 A CN105380205 A CN 105380205A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 35
- 239000008274 jelly Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000002634 Solanum Nutrition 0.000 title abstract 6
- 241000207763 Solanum Species 0.000 title abstract 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 241000234282 Allium Species 0.000 claims abstract description 25
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 244000007853 Sarothamnus scoparius Species 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 235000004976 Solanum vernei Nutrition 0.000 claims description 28
- 241000352057 Solanum vernei Species 0.000 claims description 28
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 12
- 235000020379 cucumber juice Nutrition 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 239000004833 fish glue Substances 0.000 claims description 7
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 6
- 235000003949 Cucurbita mixta Nutrition 0.000 claims description 6
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 208000005156 Dehydration Diseases 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 240000007890 Leonurus cardiaca Species 0.000 claims 2
- 239000001913 cellulose Substances 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000001814 pectin Substances 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 235000010980 cellulose Nutrition 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 6
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 6
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 239000001828 Gelatine Substances 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- 241000207925 Leonurus Species 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000036445 liquid secretion Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses slimming solanum tuberdsm jelly. The slimming solanum tuberdsm jelly is prepared from, by weight, 6-10 parts of gelatine powder, 15-20 parts of carrageenan, 10-12 parts of konjaku flour, 40-50 parts of solanum tuberdsm, 20-30 parts of onions, 10-15 parts of oyster mushrooms, 25-35 parts of cucumbers, 1-2 parts of pumpkin leaves, 1-2 parts of broom, 1-2 parts of herba leonuri, 15-20 parts of rice flour, and a proper amount of citric acid, white granulated sugar, vegetable oil and water. Prepared crisp onion slices and oyster mushroom slices are pasted with paste in rice paste and then dried, edible rice paper films are formed on the surfaces of the crisp onion slices and the surfaces of the oyster mushroom slices, then the crisp onion slices and the oyster mushroom slices are placed in the vegetable oil for 2-3 seconds, oil films are formed on the surfaces of the crisp onion slices and the surfaces of the oyster mushroom slices, the crisp onion slices and the oyster mushroom slices are kept crisp in the jelly, and chewiness of the jelly is improved. A large amount of cellulose and pectin which are contained in the solanum tuberdsm and cannot be damaged by absorption and digestion enzymes easily can stimulate digestive juice secretion and gastrointestinal peristalsis, and the slimming solanum tuberdsm jelly is an ideal weight losing product.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to purple potato jelly of a kind of weight reducing and preparation method thereof.
Background technology
Jelly is a kind of leisure food, and in semi-solid, outward appearance is sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel.Jelly is with water, white granulated sugar, carragheen, konjaku flour etc. for primary raw material, makes through multiple working procedures such as colloidal sol, allotment, filling, sterilization, coolings.Containing a large amount of dietary fiber in jelly, adjustable function of intestinal canal, particularly relax bowel, normal food can increase the wettability in enteron aisle, improve constipation, and the energy that jelly contains is low, hardly containing protein, fat etc., can digestion be promoted, improve in people's diet the phenomenon taken in higher fatty acid, energy-dense foods and exceed standard.
Jelly in the market mainly pulp jelly and fruity jelly is main, product is single, and does not have fruit juice pulp in the raw materials for production of some jelly, but fruity flavor and food colour, such jelly is of low nutritive value, and long-term eating is unfavorable for that people's is healthy.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides purple potato jelly of a kind of weight reducing and preparation method thereof.
The present invention is achieved by the following technical solutions:
The purple potato jelly of a kind of weight reducing, be made up of following raw material:
Fish glue powder 6-10, carragheen 15-20, konjaku flour 10-12, purple potato 40-50, onion 20-30, flat mushroom 10-15, cucumber 25-35, cushaw leaf 1-2, broom top 1-2, motherwort 1-2, ground rice 15-20, citric acid, white granulated sugar, vegetable oil and water are appropriate.
The preparation method of the purple potato jelly of described weight reducing, comprises the following steps:
(1) cushaw leaf, broom top and motherwort are added 5-6 times of water heating decoction twice, filter and merging filtrate, concentrated, obtain liquid; Purple potato peeling is cleaned and cooks; Cucumber is cleaned and adds suitable quantity of water and squeeze the juice; Purple potato is put into Fresh Cucumber Juice mash, then pour in colloid mill and grind, cross leaching filtrate, obtain purple potato Fresh Cucumber Juice;
(2) onion and flat mushroom are cleaned cut small pieces, make crisp onion sheet and flat mushroom sheet through techniques such as vacuum frying dehydrations; In ground rice, add suitable quantity of water stir into paste, stand-by by cooling after plant rusting heat; Crisp onion sheet and flat mushroom sheet are put into paste hanging post-drying, then puts it in vegetable oil 2-3 second, after pulling out, drain oil content;
(3) fish glue powder, carragheen, konjaku flour, white granulated sugar mixing are added suitable quantity of water, heat while stirring to abundant dissolving, then add liquid and purple potato Fresh Cucumber Juice, mix, obtain mixed glue solution; Mixed glue solution is boiled 10-20 minute, adds citric acid, filter, after glue is cooled to 60-70 DEG C, add crisp onion sheet and the flat mushroom sheet of step (2) gained, homogeneous, obtains jelly liquid;
(4) be filled in container by jelly liquid, sterilizing cools rear packaging and get final product.
The preparation method of the purple potato jelly of described weight reducing, in step (3), white granulated sugar pressed by white granulated sugar: the component of water=7:100 adds, and citric acid presses citric acid: the component of water=0.3:100 adds.
Advantage of the present invention is: the hanging in rice paste of the crisp onion sheet made in the present invention and flat mushroom sheet is dry again, the edible rice paper film of one deck is formed at crisp onion sheet and flat mushroom sheet surface, put into vegetable oil 2-3 second again, its surface is made to form one deck oil film, rice paper film can prevent crisp onion sheet and flat mushroom sheet hyperabsorption oil content, and rice paper film and oil film can make crisp onion sheet and flat mushroom sheet keep brittleness in jelly, increase the chewiness of jelly; The fish glue powder added can supplement a large amount of collagens, delaying cell aging; Purple potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, also be rich in selenium element and anthocyanidin simultaneously, a large amount of cellulose that zymigen destroys and the pectin not easily inhaled contained can stimulate digestion liquid secretion and enterogastric peristalsis, thus play defecating feces excretion, or a kind of desirable diet food; The Chinese herbal medicine added has health-care efficacy, as broom top and blood invigorating the spleen etc.
Detailed description of the invention
The purple potato jelly of a kind of weight reducing, be made up of following raw material:
Fish glue powder 6, carragheen 15, konjaku flour 10, purple potato 40, onion 20, flat mushroom 10, cucumber 25, cushaw leaf 1, broom top 1, motherwort 1, ground rice 15, citric acid, white granulated sugar, vegetable oil and water are appropriate.
The preparation method of the purple potato jelly of described weight reducing, comprises the following steps:
(1) cushaw leaf, broom top and motherwort are added 5 times of water heating decoctions twice, filter and merging filtrate, concentrated, obtain liquid; Purple potato peeling is cleaned and cooks; Cucumber is cleaned and adds suitable quantity of water and squeeze the juice; Purple potato is put into Fresh Cucumber Juice mash, then pour in colloid mill and grind, cross leaching filtrate, obtain purple potato Fresh Cucumber Juice;
(2) onion and flat mushroom are cleaned cut small pieces, make crisp onion sheet and flat mushroom sheet through techniques such as vacuum frying dehydrations; In ground rice, add suitable quantity of water stir into paste, stand-by by cooling after plant rusting heat; Crisp onion sheet and flat mushroom sheet are put into paste hanging post-drying, then to put it in vegetable oil 2 seconds, after pulling out, drain oil content;
(3) fish glue powder, carragheen, konjaku flour, white granulated sugar mixing are added suitable quantity of water, heat while stirring to abundant dissolving, then add liquid and purple potato Fresh Cucumber Juice, mix, obtain mixed glue solution; Mixed glue solution is boiled 10 minutes, add citric acid, filter, after glue is cooled to 60 DEG C, add crisp onion sheet and the flat mushroom sheet of step (2) gained, homogeneous, obtains jelly liquid;
(4) be filled in container by jelly liquid, sterilizing cools rear packaging and get final product.
The preparation method of the purple potato jelly of described weight reducing, in step (3), white granulated sugar pressed by white granulated sugar: the component of water=7:100 adds, and citric acid presses citric acid: the component of water=0.3:100 adds.
Claims (3)
1. the purple potato jelly of weight reducing, is characterized in that, be made up of following raw material:
Fish glue powder 6-10, carragheen 15-20, konjaku flour 10-12, purple potato 40-50, onion 20-30, flat mushroom 10-15, cucumber 25-35, cushaw leaf 1-2, broom top 1-2, motherwort 1-2, ground rice 15-20, citric acid, white granulated sugar, vegetable oil and water are appropriate.
2. the preparation method of the purple potato jelly of weight reducing according to claim 1, is characterized in that, comprise the following steps:
(1) cushaw leaf, broom top and motherwort are added 5-6 times of water heating decoction twice, filter and merging filtrate, concentrated, obtain liquid; Purple potato peeling is cleaned and cooks; Cucumber is cleaned and adds suitable quantity of water and squeeze the juice; Purple potato is put into Fresh Cucumber Juice mash, then pour in colloid mill and grind, cross leaching filtrate, obtain purple potato Fresh Cucumber Juice;
(2) onion and flat mushroom are cleaned cut small pieces, make crisp onion sheet and flat mushroom sheet through techniques such as vacuum frying dehydrations; In ground rice, add suitable quantity of water stir into paste, stand-by by cooling after plant rusting heat; Crisp onion sheet and flat mushroom sheet are put into paste hanging post-drying, then puts it in vegetable oil 2-3 second, after pulling out, drain oil content;
(3) fish glue powder, carragheen, konjaku flour, white granulated sugar mixing are added suitable quantity of water, heat while stirring to abundant dissolving, then add liquid and purple potato Fresh Cucumber Juice, mix, obtain mixed glue solution; Mixed glue solution is boiled 10-20 minute, adds citric acid, filter, after glue is cooled to 60-70 DEG C, add crisp onion sheet and the flat mushroom sheet of step (2) gained, homogeneous, obtains jelly liquid;
(4) be filled in container by jelly liquid, sterilizing cools rear packaging and get final product.
3. the preparation method of the purple potato jelly of weight reducing according to claim 2, is characterized in that: in step (3), white granulated sugar is by white granulated sugar: the component of water=7:100 adds, and citric acid presses citric acid: the component of water=0.3:100 adds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510743665.6A CN105380205A (en) | 2015-11-05 | 2015-11-05 | Slimming solanum tuberdsm jelly and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510743665.6A CN105380205A (en) | 2015-11-05 | 2015-11-05 | Slimming solanum tuberdsm jelly and preparation method thereof |
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| CN105380205A true CN105380205A (en) | 2016-03-09 |
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| CN201510743665.6A Withdrawn CN105380205A (en) | 2015-11-05 | 2015-11-05 | Slimming solanum tuberdsm jelly and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107800A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Rhizoma Steudnerae Henryanae anti-cancer health preserving high calcium fruit jelly |
| CN106106747A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Konjac glucomannan weight reducing fruit jelly |
| CN106165866A (en) * | 2016-07-05 | 2016-11-30 | 安徽省林锦记食品工业有限公司 | A kind of cold-type yellow (clear) fruit jelly of clearing away liver-fire |
| CN106165868A (en) * | 2016-07-05 | 2016-11-30 | 安徽省林锦记食品工业有限公司 | A kind of health-care fruit jelly rich in dietary fiber |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256227A (en) * | 2014-09-26 | 2015-01-07 | 陈国勇 | Blood-replenishing and qi-tonifying jelly |
| CN104286611A (en) * | 2014-09-25 | 2015-01-21 | 王美华 | Heat-clearing and fire-lowering jellies |
-
2015
- 2015-11-05 CN CN201510743665.6A patent/CN105380205A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286611A (en) * | 2014-09-25 | 2015-01-21 | 王美华 | Heat-clearing and fire-lowering jellies |
| CN104256227A (en) * | 2014-09-26 | 2015-01-07 | 陈国勇 | Blood-replenishing and qi-tonifying jelly |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107800A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Rhizoma Steudnerae Henryanae anti-cancer health preserving high calcium fruit jelly |
| CN106106747A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Konjac glucomannan weight reducing fruit jelly |
| CN106165866A (en) * | 2016-07-05 | 2016-11-30 | 安徽省林锦记食品工业有限公司 | A kind of cold-type yellow (clear) fruit jelly of clearing away liver-fire |
| CN106165868A (en) * | 2016-07-05 | 2016-11-30 | 安徽省林锦记食品工业有限公司 | A kind of health-care fruit jelly rich in dietary fiber |
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