CN101156662A

CN101156662A - An all-flower fruit jelly

Info

Publication number: CN101156662A
Application number: CNA2006101390823A
Authority: CN
Inventors: 初暖
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-10-07
Filing date: 2006-10-07
Publication date: 2008-04-09

Abstract

The invention relates to jelly, which is mainly made by stirring and blending flowers and flavoring agent (salt, sugar, monosodium glutamate, honey, pollen, royal jelly, propolis and flavor, etc.), and taking (gelatin, carrageenan and agar, etc.) or (egg white or the mixture of the egg white and egg yolk) as the coagulant. The product of the invention has bright color, rich aroma and rich nutrient, and includes a variety of vitamins, amino acids and minerals, having promotion function to the development of human bone, the improvement of the skin and the hair, the enhancement of the digestive function, the protein synthesis and the differentiation of the bone cell, etc., thereby being a superior food of nutrients and a beauty food, and some products also have medicinal value. The benefit of the flower food draws the attention of more and more people. Wish people develop the green food-flower food with great effort, and thereby the flowers can blossom on tables. The flower food provides further tremendous strength for the human health and longevity while pleasing the people and cultivating the character, in addition, the interior of the body can give out light scent as body scent by eating the flower food for a long term, providing Eastern health caring.

Description

A kind of all-flower fruit jelly

What the present invention relates to is the goods of a kind of food, particularly a kind of all-flower fruit jelly.

Nowadays the kind of jelly is extremely limited, also relatively is in great demand with regard to fruit jelly, pulp jelly.Flowers can be viewed and admired, beautify the environment for the people, and some spend can people's medicine, make to treat the usefulness of disease.Moreover, a distinguishing feature of the Ancient Times in China cooking is to go into food with flowers.Make the color Artline, the sumptuous courses at a meal that delicate fragrance overflows, local flavor is different is come.Vast territory and abundant resources in China, and flowers are very abundant, and edible flower variety is various. reach unexpectedly more than hundred kinds.In recent years, to find behind the chemical constitution study of scientists to flower. flowers almost contain natural whole nutrition, contain 16～22 seed amino acids and rich in protein, starch, fat, and contain trace elements such as vitamin A, B, C and iron, magnesium, potassium, zinc, also contain antibiotic and antiviral substance.Can improving the health of anosis food. the disease of can treating of patient's food gets rid of illness.This subject study of scientists. each national flower food kind of horn of plenty. promoting the well-being of mankind provides scientific basis, especially heartening is. scientists has also been done such judgement, also may contain in the flowers not understand fully the vital again efficient bio-active material of useful health at present as yet.Owing to found this secret. the many sportsmen of the Soviet Union begin a large amount of edible flowers foods, to improve fitness.Help it to keep preeminent endurance.In other countries sporting world, also swept one " flower food whirlwind ".After the Finland athlete ate and is mixed with bread, cake and the beverage of flowers, achievement increased.

The flower food is more and more gazed at by people for the mankind benefit.Be willing to that people open up pollution-free food-flower food energetically.Allow flowers competitively be opened on the dining table. make us pleasing, when moulding a person's temperament, make colored food further be human health and long-lived its immense strength of performance, and can give out the light fragrance of a flower as body note in the edible for a long time body.The present invention considers that above factor research invents out fresh flower jelly.Its type, color are various, are the superfine product of jelly.

Its preparation method is as follows:

Example one: rose is cleaned, and its edible part is got in sterilization, is made as raw material 1 through honey, and as raw material 2, flavor enhancement is as raw material 3 with gelatin paracoagulation agent, and water is as raw material 4.With the raw material 2 of 0.1%-5%, stir to put into then with the raw material 4 that lefts in volume again with the raw material 3 of 0.01%-5% again and account for cumulative volume 1%-5% raw material 1 and make jelly.

Example two: violet, Flos Hibisci Mutabilis are cleaned, and petal is taken off in sterilization, is made as raw material 1 through honey, and as raw material 2, flavor enhancement is as raw material 3 with egg white class paracoagulation agent.The raw material 3 of the raw material 1 of 1%-5% and 0.01%-5% stirred with the raw material 2 that lefts in volume again make jelly then.

Example three: sweet osmanthus is cleaned, and its edible part is got in sterilization, breaks into sauce, is made as raw material 1 through honey, and as raw material 2, flavor enhancement is as raw material 3 with egg white class paracoagulation agent.The raw material 3 of the raw material 1 of 1%-5% and 0.01%-5% stirred with the raw material 2 that lefts in volume again make jelly then.

Example four: chrysanthemum is cleaned, and its edible part is got in sterilization, dries, and wears into powder, is made as raw material 1 through honey, and as raw material 2, flavor enhancement is as raw material 3 with gelatin paracoagulation agent, and water is as raw material 4.With the raw material 1 of 1%-5% and the raw material 2 of 0.1%-5%, stir with the raw material 4 that lefts in volume again with the raw material 3 of 0.01%-5% again and make jelly then.

Example five: Jasmine is cleaned, got its edible part, refine, select the essence, be made as raw material 1 through honey, as raw material 2, flavor enhancement is as raw material 3 with egg white class paracoagulation agent.The raw material 3 of the raw material 1 of 0.01%-0.1% and 0.01%-5% stirred with the raw material 2 that lefts in volume again make jelly then.

The volume that above percentage sign numeral all is meant is not a weight.

Claims

1. an all-flower fruit jelly is characterized in that: be by fresh flower 0.1%-5%, with (gelatin, carragheen, agar etc.) as coagulating agent 0.1%-5%, flavor enhancement 0.01%-5%, all the other are water.Its fresh flower form is (prototype, sauce, petal, dry powder, an elite).

2. an all-flower fruit jelly is characterized in that: be by fresh flower 0.1%-5%, flavor enhancement 0.01%-5%, all the other with (egg white or the yellow and white mixture) as coagulating agent.Its fresh flower form is (prototype, sauce, petal, dry powder, an elite).

3. fresh flower comprises: edibles such as rose, safflower, orchid, lotus flower, yulan magnolia, tree peony, chrysanthemum, peony, Flos Hibisci Mutabilis, flagger, sweet osmanthus, plum blossom, Jasmine, bitter citrus immature flower, lily, sophora flower, violet, Flos Albiziae, cucurbit, lavender flower, perhaps artificial edible flower.

4. prototype morphological feature: will spend cleanly, its edible part is got in sterilization, keeps prototype as far as possible, waits other processing modes through the honey system.

5. sauce morphological feature: will spend cleanly, sterilization is got its edible and is partly played sauce, waits other processing modes through the honey system.

6. petal morphological feature: will spend cleanly, sterilization separately as raw material, keeps the petal prototype with petal as far as possible, waits other processing modes through the honey system.

7. dry powder morphological feature: will spend clean, sterilization, get that its edible is partly dried or air-dry, wear into dry powder, wait other processing modes through the honey system.

8. elite morphological feature: will spend cleanly, its edible part is got in sterilization.Itself and water heating are selected the essence; Perhaps the fresh flower squeezing is elite; Perhaps the dried flower immersion being squeezed again is elite, waits other processing modes through the honey system.

9. coagulating agent feature: gelatin class (gelatin, carragheen, agar etc.) or egg white class (mixtures of egg white or the yellow and white) are as coagulating agent.

10. flavor enhancement feature: the refinement essential oil of sugar, salt, monosodium glutamate, flavoring essence, sweetener, pollen, honey, royal jelly, propolis, flower etc.

11. the form of above flower can be a kind of flower, also can be the mixture of multiple flower.

12. other shape jelly such as the jelly kenel is frozen for inhaling, cup type jelly, bowl type jelly, box type jelly, barrel shape.

13. the numeral before the above percentage sign can change according to the difference of market, individual taste.