CN104996853A - Red bean fruit jelly and processing method thereof - Google Patents
Red bean fruit jelly and processing method thereof Download PDFInfo
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- CN104996853A CN104996853A CN201410157335.4A CN201410157335A CN104996853A CN 104996853 A CN104996853 A CN 104996853A CN 201410157335 A CN201410157335 A CN 201410157335A CN 104996853 A CN104996853 A CN 104996853A
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- red bean
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Abstract
The present invention provides a red bean fruit jelly, wherein the raw materials comprise, by mass, 30-40 parts of red beans, 10-15 parts of common yam rhizome, 5-10 parts of a coagulant, and 20-40 parts of sucrose. The present invention further provides a processing method of the red bean fruit jelly, wherein the method comprises: S1, steaming red beans and common yam rhizome to achieve a cooked state, and mashing into mud; S2, adding water and sucrose to the mashed red beans and the mashed common yam rhizome, stirring while heating, and adding a coagulant when cooling to a temperature of 70 DEG C; and S3, sterilizing. The red bean fruit jelly of the present invention has characteristics of rich nutrition and simple production method.
Description
Technical field
The present invention relates to a kind of red bean jelly and processing method thereof.
Background technology
Jelly is as a kind of leisure food, and outward appearance is sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel, fresh and sweetly moistens, dark in consumers in general's particularly the liking of women and children, is a kind of healthy food of low calorie high dietary-fiber.Jelly is for raw material with edible glue, sugar or sweetener and food additives etc., through boiling the jelly food that the operations such as glue, allotment, canned, sterilization process, in order to strengthen the trophism of jelly, mainly contain fruit type jelly in existing market, in production jelly, be added with fruit syrup or pulp exactly.But along with the growth in the living standard of people, people more thirst for having bought and have other wholesome jelly, but current market seldom has.
Summary of the invention
The features and advantages of the present invention are partly stated in the following description, or can be apparent from this description, or learn by putting into practice the present invention.
For overcoming the problem of prior art, the invention provides a kind of red bean jelly, it is characterized in that, in mass parts, composition of raw materials is: 30 ~ 40 parts, red bean, Chinese yam 10 ~ 15 parts, 5 ~ 10 parts, coagulating agent, sucrose 20 ~ 40 parts.
The present invention also provides the processing method of this red bean jelly, it is characterized in that, comprises step: S1, red bean and Chinese yam are cooked, and blends into mud; S2, the red bean of pureed and Chinese yam added water and sucrose heats while stirring, when being cooled to 70 DEG C, add coagulating agent; S3, carry out sterilization treatment.
By reading description, those of ordinary skill in the art will understand the characteristic sum content of these technical schemes better.
Accompanying drawing explanation
Below by with reference to accompanying drawing describe the present invention particularly in conjunction with example, advantage of the present invention and implementation will be more obvious, wherein content shown in accompanying drawing is only for explanation of the present invention, and does not form restriction of going up in all senses of the present invention, in the accompanying drawings:
Fig. 1 is the red bean jelly of the embodiment of the present invention and the schematic flow sheet of processing method thereof.
Detailed description of the invention
The invention provides a kind of red bean jelly, in mass parts, composition of raw materials is: 30 ~ 40 parts, red bean, Chinese yam 10 ~ 15 parts, 5 ~ 10 parts, coagulating agent, sucrose 20 ~ 40 parts.Such as adopt 38 parts, red bean, Chinese yam 12 parts, 7 parts, coagulating agent, sucrose 35 parts.Wherein this coagulating agent is agar or carragheen.
As shown in Figure 1, the present invention also provides the processing method of this red bean jelly, comprises step: S1, red bean and Chinese yam are cooked, and blends into mud; S2, the red bean of pureed and Chinese yam added water and sucrose heats while stirring, when being cooled to 70 DEG C, add coagulating agent; S3, carry out sterilization treatment.
Red bean jelly provided by the invention is nutritious, and its preparation method is simple.
Above with reference to the accompanying drawings of the preferred embodiments of the present invention, those skilled in the art do not depart from the scope and spirit of the present invention, and multiple flexible program can be had to realize the present invention.For example, to illustrate as the part of an embodiment or the feature that describes can be used for another embodiment to obtain another embodiment.These are only the better feasible embodiment of the present invention, not thereby limit to interest field of the present invention that the equivalence change that all utilizations description of the present invention and accompanying drawing content are done all is contained within interest field of the present invention.
Claims (2)
1. a red bean jelly, is characterized in that, in mass parts, composition of raw materials is: 30 ~ 40 parts, red bean, Chinese yam 10 ~ 15 parts, 5 ~ 10 parts, coagulating agent, sucrose 20 ~ 40 parts.
2. a processing method for red bean jelly as claimed in claim 1, is characterized in that, comprises step:
S1, red bean and Chinese yam to be cooked, and blend into mud;
S2, the red bean of pureed and Chinese yam added water and sucrose heats while stirring, when being cooled to 70 DEG C, add coagulating agent;
S3, carry out sterilization treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157335.4A CN104996853A (en) | 2014-04-18 | 2014-04-18 | Red bean fruit jelly and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157335.4A CN104996853A (en) | 2014-04-18 | 2014-04-18 | Red bean fruit jelly and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104996853A true CN104996853A (en) | 2015-10-28 |
Family
ID=54369945
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410157335.4A Pending CN104996853A (en) | 2014-04-18 | 2014-04-18 | Red bean fruit jelly and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104996853A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851993A (en) * | 2016-03-28 | 2016-08-17 | 沈根林 | Production method of mint and candied date jelly |
| CN106616693A (en) * | 2016-12-12 | 2017-05-10 | 榆林学院 | Jelly with small red beans and preparation method of jelly |
| CN106666587A (en) * | 2016-12-12 | 2017-05-17 | 榆林学院 | Red date and small red bean jelly and preparation method thereof |
-
2014
- 2014-04-18 CN CN201410157335.4A patent/CN104996853A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851993A (en) * | 2016-03-28 | 2016-08-17 | 沈根林 | Production method of mint and candied date jelly |
| CN106616693A (en) * | 2016-12-12 | 2017-05-10 | 榆林学院 | Jelly with small red beans and preparation method of jelly |
| CN106666587A (en) * | 2016-12-12 | 2017-05-17 | 榆林学院 | Red date and small red bean jelly and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151028 |
|
| WD01 | Invention patent application deemed withdrawn after publication |