CN101288444A - Combined gel fruit jelly and preparation method thereof - Google Patents
Combined gel fruit jelly and preparation method thereof Download PDFInfo
- Publication number
- CN101288444A CN101288444A CNA200710039711XA CN200710039711A CN101288444A CN 101288444 A CN101288444 A CN 101288444A CN A200710039711X A CNA200710039711X A CN A200710039711XA CN 200710039711 A CN200710039711 A CN 200710039711A CN 101288444 A CN101288444 A CN 101288444A
- Authority
- CN
- China
- Prior art keywords
- white
- granulated sugar
- water
- fungus
- black fungus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a compound gel jelly which is prepared by combining black fungus jelly and white fungus jelly; wherein the black fungus jelly is prepared by the following raw materials according to weight percentage: black fungus juice, sugar, citric acid, gels and water for the rest; wherein, the sugar is the combination of brown granulated sugar and white granulated sugar; the white fungus jelly is prepared by the following raw materials by weight percentage: 25-35 wt% of white fungus juice, 10-20 wt% white granulated sugar, 0.1-0.3 wt% of citric acid, 5-7 wt% of gels and water for the rest; the gels is the combination of glutin and agar. The compound gel jelly of the invention has complete jelly formation, no wall adhesion, good elasticity and toughness, smooth surface and even texture; the color of the black fungus jelly is semitransparent and black red and that of the white fungus jelly is white and transparent, thus having sharp contrast of color. The compound gel jelly has exquisite, smooth, delicious, sour and sweet taste and has the fragrant flavor of black fungus and white fungus.
Description
Technical field
The present invention relates to a kind of fruit jelly food and preparation method thereof, particularly a kind of combined gel fruit jelly and preparation method thereof.
Technical field
The taste form of jelly is varied on market, mainly contains gel fruit jelly and can inhale jelly; Fruit-flavor type, fruit juice type, fruit pulp type are arranged on taste, close newborn type and other type jelly.The consumer buys jelly and is used for eating and giving a present, and jelly is small and exquisite, delicious, so certain nutritive value is arranged. and its purchase frequency is higher; Jelly is merrily and lightheartedly attractive in appearance, nutritious, becomes the good merchantable brand that courtesy demands reciprocity.
Be not the fruit jelly food that raw material is made also at present with the edible mushroom.And White fungus with sugar candy cream, White fungus with sugar candy custard, White fungus with sugar candy soup or the like are subjected to liking of people especially.Generally people more get used to oneself buying the self-control at home of raw materials such as white fungus, rock sugar.White fungus is a kind of tonic of top grade as everyone knows, and it has the brain of benefit cardiac stimulant, moistening lung kidney tonifying, tonifying-Yin and nourishing-stomach, beneficial gas and blood, the effect that the mouth that promotes the production of body fluid is coughed.Common way one is and boils into custard after auxiliary materials such as red date, lotus seeds add rock sugar and eat.Generally be family manufacture, promptly do instantly that mouthfeel is single, the shelf-life is short, and has certain seasonality, and it is edible generally to be suitable for autumn and winter season.Way two is to make sweet can with some fruit, and the moisture height carries inconvenience, be not suitable for travelling on official business, and mouthfeel is sweeter.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of combined gel fruit jelly, and this combined gel fruit jelly combines the contrast color characteristics of white fungus and black fungus and their nutritive effect, can more meet people's taste, to enrich the jelly kind.
Two of technical problem to be solved by this invention is to provide the preparation method of above-mentioned combined gel fruit jelly.
Combined gel fruit jelly as one of the object of the invention, it is characterized in that it being to freeze to freeze by black fungus to combine with white fungus, wherein black fungus freezes following row raw materials by weight percent: black fungus juice 25-35wt%, sugared 10-20wt%, citric acid 0.1-0.3wt%, gel 5-7wt%, surplus is that water is prepared from, wherein said sugar is the composition of brown granulated sugar and white granulated sugar, brown granulated sugar: the weight ratio of white granulated sugar is 2: 1; Described gel is the composition of gelatin and agar, gel: the weight ratio of agar is 5: 1; White fungus freezes following row raw materials by weight percent: white fungus juice 25-35wt%, white granulated sugar 10-20wt%, citric acid 0.1-0.3wt%, gel 5-7wt%, surplus is that water is prepared from, wherein said gel is the composition of gelatin and agar, gel: the weight ratio of agar is 5: 1.
Preparation method as two the above-mentioned combined gel fruit jelly of the object of the invention may further comprise the steps
1, the preparation of black fungus juice is a raw material with dried black fungus, pulverizes with pulverizer, and 20 orders sieve.With dried black fungus powder: water (g: be 1 mL): the ratio of 40-60 was carried out in 85-95 ℃ of water bath with thermostatic control lixiviate 3-3.5 hour, filter then, black fungus juice is standby;
2, the preparation of white fungus juice is a raw material with the dry tremella, pulverizes with pulverizer, and 20 orders sieve, with the dry tremella powder: water (g: be 1 mL): the ratio of 30-50 was carried out in 85-95 ℃ of water bath with thermostatic control lixiviate 3-3.5 hour, filter then, white fungus juice is standby;
3, Tang preliminary treatment adds suitable quantity of water with brown granulated sugar, white granulated sugar and makes it dissolving, filters standby system black fungus and freeze; White granulated sugar is added suitable quantity of water to be made it dissolving, filters standby system white fungus and freeze;
4, gel preliminary treatment, gelatin add 5-6 times of weight water, agar and add 20-25 times of weight water, treat abundant imbibition after, heating for dissolving;
5, infusion carbohydrate gum is mixed together brown granulated sugar, white granulated sugar mixed sugar liquid and black fungus juice after filtering and is heated to 85-95 ℃, the agar of dissolving is filtered while hot add the people, gelatin is filtered to add at last, infusion 10-12 minute black fungus juice carbohydrate gum liquid; White granulated sugar liquid glucose after filtering and white fungus juice is mixed together is heated to 85-95 ℃, the agar of dissolving is filtered adding while hot, gelatin is filtered add at last, infusion 10-12 minute white fungus juice carbohydrate gum liquid;
6, the adding of citric acid, the water dissolving of citric acid elder generation adds when the black fungus juice carbohydrate gum liquid of step 5 preparation or white fungus juice carbohydrate gum liquid are cooled to 68-72 ℃ again, stirs;
7, can sterilization, black fungus juice carbohydrate gum liquid that step 6 is deployed or white fungus juice carbohydrate gum liquid are filled in the jelly cup of separation layer respectively and seal, and put the 5～10min that sterilizes in the people 85-90 ℃ hot water;
8, cooling, cooling or spray cooling naturally, making it to congeal gets product.
Combined gel fruit jelly gelation of the present invention is complete, not sticking wall, and elasticity, good toughness, smooth surface, quality is even, and it is translucent dark red that black fungus freezes color and luster, and it is transparent that white fungus freezes white, and the color and luster contrast is obviously.Its delicate mouthfeel, smooth, sweet and sour taste has the delicate fragrance local flavor of black fungus and white fungus.
Nutrition work efficiency of the present invention is estimated as follows:
Black fungus another name mulberry ear, belong to wild edible fungus, contain rich in protein, iron, calcium, vitamin, crude fibre, multiple beneficial amino acid and trace element and anti-tumor active substance, have that beneficial gas is kept fit, the nourshing kidney nourishing the stomach, invigorate blood circulation and function such as cancer-resisting.Especially iron content is more than 7 times of pork liver in the black fungus, often eats auricularia auriculajudae and can nourish blood and preserve youthful looks, and it is ruddy, radiant to make us skin, and can prevent and treat hypoferric anemia.Its delicious flavour is referred to as " meat or fish in the element ".
White fungus, have another name called tremella, belong to the edible and medicinal fungi of senior natural nourishing, contain abundant colloid, multivitamin, inorganic salts, amino acid are famous and precious nutritious tonifying good merchantable brands, the function that has tonifying spleen appetizing, beneficial gas gut purge, sleeps peacefully and be good for the stomach, mend brain, replenishing the vital essence and removing heat, moisturize, be one of famous " mountain delicacy ", be described as " hat in the bacterium " by people.Shuangzi of the present invention freezes the nutritional advantage of collection white fungus and black fungus, and is rich in natural dietary fiber, promotes enterogastric peristalsis, has aid digestion.
The nutritional labeling tabulation of black fungus (doing) (containing in per 100 grams)
| The composition title | Content | The composition title | Content | The composition title | Content |
| Edible portion | 100 | Moisture (gram) | 15.5 | Energy (kilocalorie) | 205 |
| Energy (kilojoule) | 858 | Protein (gram) | 12.1 | Fat (gram) | 1.5 |
| Carbohydrate (gram) | 65.6 | Dietary fiber (gram) | 29.9 | Cholesterol (milligram) | 0 |
| Ash (gram) | 5.3 | Vitamin A (milligram) | 17 | Carrotene (milligram) | 100 |
| Retinol (milligram) | 0 | Thiamine (microgram) | 0.17 | Riboflavin (milligram) | 0.44 |
| Niacin (milligram) | 2.5 | Vitamin C (milligram) | 0 | Vitamin E (T) (milligram) | 11.34 |
| a-E | 3.65 | (β-Y)-E | 5.46 | δ-E | 2.23 |
| Calcium (milligram) | 247 | Phosphorus (milligram) | 292 | Potassium (milligram) | 757 |
| Sodium (milligram) | 48.5 | Magnesium (milligram) | 152 | Iron (milligram) | 97.4 |
| Zinc (milligram) | 3.18 | Selenium (microgram) | 3.72 | Copper (milligram) | 0.32 |
| Manganese (milligram) | 8.86 | Iodine (milligram) | 0 |
The nutritional labeling tabulation of white fungus (doing) (containing in per 100 grams)
| The composition title | Content | The composition title | Content | The composition title | Content |
| Edible portion | 96 | Moisture (gram) | 14.6 | Energy (kilocalorie) | 200 |
| Energy (kilojoule) | 837 | Protein (gram) | 10 | Fat (gram) | 1.4 |
| Carbohydrate (gram) | 67.3 | Dietary fiber (gram) | 30.4 | Cholesterol (milligram) | 0 |
| Ash (gram) | 6.7 | Vitamin A (milligram) | 8 | Carrotene (milligram) | 50 |
| Retinol (milligram) | 0 | Thiamine (microgram) | 0.05 | Riboflavin (milligram) | 0.25 |
| Niacin (milligram) | 5.3 | Vitamin C (milligram) | 0 | Vitamin E (T) (milligram) | 1.26 |
| a-E | 0 | (β-Y)-E | 0.96 | δ-E | 0.3 |
| Calcium (milligram) | 36 | Phosphorus (milligram) | 369 | Potassium (milligram) | 1588 |
| Sodium (milligram) | 82.1 | Magnesium (milligram) | 54 | Iron (milligram) | 4.1 |
| Zinc (milligram) | 3.03 | Selenium (microgram) | 2.95 | Copper (milligram) | 0.08 |
| Manganese (milligram) | 0.17 | Iodine (milligram) | 0 |
The present invention combines the contrast color characteristics of white fungus and black fungus and their nutritive effect, more meets people's taste.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with the specific embodiment, further set forth the present invention.
Embodiment 1:
Combined gel fruit jelly, be to freeze to freeze by black fungus to combine with white fungus, wherein black fungus freezes following row raw materials by weight percent: black fungus juice 25wt%, sugared 10wt%, citric acid 0.1wt%, gel 5wt%, surplus is that water is prepared from, wherein said sugar is the composition of brown granulated sugar and white granulated sugar, brown granulated sugar: the weight ratio of white granulated sugar is 2: 1; Described gel is the composition of gelatin and agar, gel: the weight ratio of agar is 5: 1; White fungus freezes following row raw materials by weight percent: white fungus juice 25wt%, white granulated sugar 10wt%, citric acid 0.1wt%, gel 5wt%, surplus is that water is prepared from, wherein said gel is the composition of gelatin and agar, gel: the weight ratio of agar is 5: 1.
The preparation method of above-mentioned combined gel fruit jelly may further comprise the steps:
1, the preparation of black fungus juice is a raw material with dried black fungus, pulverizes with pulverizer, and 20 orders sieve.With dried black fungus powder: water (g: be that 1: 40 ratio was carried out lixiviate 3 hours in 85 ℃ of waters bath with thermostatic control mL), filter then, black fungus juice is standby;
2, the preparation of white fungus juice is a raw material with the dry tremella, pulverizes with pulverizer, and 20 orders sieve, with the dry tremella powder: water (g: be that 1: 30 ratio was carried out lixiviate 3 hours in 85 ℃ of waters bath with thermostatic control mL), filter then, white fungus juice is standby;
3, Tang preliminary treatment adds suitable quantity of water with brown granulated sugar, white granulated sugar and makes it dissolving, filters standby system black fungus and freeze; White granulated sugar is added suitable quantity of water to be made it dissolving, filters standby system white fungus and freeze;
4, gel preliminary treatment, gelatin add 5 times of weight water, agar and add 20 times of weight water, treat abundant imbibition after, heating for dissolving;
5, infusion carbohydrate gum is mixed together brown granulated sugar, white granulated sugar mixed sugar liquid and black fungus juice after filtering and is heated to 85 ℃, the agar of dissolving is filtered while hot add the people, gelatin is filtered to add at last, infusion 10 minutes black fungus juice carbohydrate gum liquid; White granulated sugar liquid glucose after filtering and white fungus juice is mixed together is heated to 85 ℃, the agar of dissolving is filtered adding while hot, gelatin is filtered add at last, infusion 10 minutes white fungus juice carbohydrate gum liquid;
6, the adding of citric acid, the water dissolving of citric acid elder generation adds when the black fungus juice carbohydrate gum liquid of step 5 preparation or white fungus juice carbohydrate gum liquid are cooled to 68 ℃ again, stirs;
7, can sterilization, black fungus juice carbohydrate gum liquid that step 6 is deployed or white fungus juice carbohydrate gum liquid are filled in the jelly cup of separation layer respectively and seal, and put the 5min that sterilizes in 85 ℃ of hot water of people;
8, cooling, cooling or spray cooling naturally, making it to congeal gets product.
Embodiment 2:
Combined gel fruit jelly, be to freeze to freeze by black fungus to combine with white fungus, wherein black fungus freezes following row raw materials by weight percent: black fungus juice 30wt%, sugared 15wt%, citric acid 0.2wt%, gel 6wt%, surplus is that water is prepared from, wherein said sugar is the composition of brown granulated sugar and white granulated sugar, brown granulated sugar: the weight ratio of white granulated sugar is 2: 1; Described gel is the composition of gelatin and agar, gel: the weight ratio of agar is 5: 1; White fungus freezes following row raw materials by weight percent: white fungus juice 30wt%, white granulated sugar 15wt%, citric acid 0.2wt%, gel 6wt%, surplus is that water is prepared from, wherein said gel is the composition of gelatin and agar, gel: the weight ratio of agar is 5: 1.
The preparation method of above-mentioned combined gel fruit jelly may further comprise the steps:
1, the preparation of black fungus juice is a raw material with dried black fungus, pulverizes with pulverizer, and 20 orders sieve.With dried black fungus powder: water (g: be that 1: 50 ratio was carried out lixiviate 3.2 hours in 90 ℃ of waters bath with thermostatic control mL), filter then, black fungus juice is standby;
2, the preparation of white fungus juice is a raw material with the dry tremella, pulverizes with pulverizer, and 20 orders sieve, with the dry tremella powder: water (g: be that 1: 40 ratio was carried out lixiviate 3.2 hours in 90 ℃ of waters bath with thermostatic control mL), filter then, white fungus juice is standby;
3, Tang preliminary treatment adds suitable quantity of water with brown granulated sugar, white granulated sugar and makes it dissolving, filters standby system black fungus and freeze; White granulated sugar is added suitable quantity of water to be made it dissolving, filters standby system white fungus and freeze;
4, gel preliminary treatment, gelatin add 5.5 times of weight water, agar and add 22.5 times of weight water, treat abundant imbibition after, heating for dissolving;
5, infusion carbohydrate gum is mixed together brown granulated sugar, white granulated sugar mixed sugar liquid and black fungus juice after filtering and is heated to 90 ℃, the agar of dissolving is filtered while hot add the people, gelatin is filtered to add at last, infusion 11 minutes black fungus juice carbohydrate gum liquid; White granulated sugar liquid glucose after filtering and white fungus juice is mixed together is heated to 90 ℃, the agar of dissolving is filtered adding while hot, gelatin is filtered add at last, infusion 11 minutes white fungus juice carbohydrate gum liquid;
6, the adding of citric acid, the water dissolving of citric acid elder generation adds when the black fungus juice carbohydrate gum liquid of step 5 preparation or white fungus juice carbohydrate gum liquid are cooled to 70 ℃ again, stirs;
7, can sterilization, black fungus juice carbohydrate gum liquid that step 6 is deployed or white fungus juice carbohydrate gum liquid are filled in the jelly cup of separation layer respectively and seal, and put the 7min that sterilizes in 87 ℃ of hot water of people;
8, cooling, cooling or spray cooling naturally, making it to congeal gets product.
Embodiment 3
Combined gel fruit jelly, be to freeze to freeze by black fungus to combine with white fungus, wherein black fungus freezes following row raw materials by weight percent: black fungus juice 35wt%, sugared 20wt%, citric acid 0.3wt%, gel 7wt%, surplus is that water is prepared from, wherein said sugar is the composition of brown granulated sugar and white granulated sugar, brown granulated sugar: the weight ratio of white granulated sugar is 2: 1; Described gel is the composition of gelatin and agar, gel: the weight ratio of agar is 5: 1; White fungus freezes following row raw materials by weight percent: white fungus juice 35wt%, white granulated sugar 20wt%, citric acid 0.3wt%, gel 7wt%, surplus is that water is prepared from, wherein said gel is the composition of gelatin and agar, gel: the weight ratio of agar is 5: 1.
The preparation method of above-mentioned combined gel fruit jelly may further comprise the steps:
1, the preparation of black fungus juice is a raw material with dried black fungus, pulverizes with pulverizer, and 20 orders sieve.With dried black fungus powder: water (g: be that 1: 60 ratio was carried out lixiviate 3.5 hours in 95 ℃ of waters bath with thermostatic control mL), filter then, black fungus juice is standby;
2, the preparation of white fungus juice is a raw material with the dry tremella, pulverizes with pulverizer, and 20 orders sieve, with the dry tremella powder: water (g: be that 1: 50 ratio was carried out lixiviate 3.5 hours in 95 ℃ of waters bath with thermostatic control mL), filter then, white fungus juice is standby;
3, Tang preliminary treatment adds suitable quantity of water with brown granulated sugar, white granulated sugar and makes it dissolving, filters standby system black fungus and freeze; White granulated sugar is added suitable quantity of water to be made it dissolving, filters standby system white fungus and freeze;
4, gel preliminary treatment, gelatin add 6 times of weight water, agar and add 25 times of weight water, treat abundant imbibition after, heating for dissolving;
5, infusion carbohydrate gum is mixed together brown granulated sugar, white granulated sugar mixed sugar liquid and black fungus juice after filtering and is heated to 95 ℃, the agar of dissolving is filtered while hot add the people, gelatin is filtered to add at last, infusion 12 minutes black fungus juice carbohydrate gum liquid; White granulated sugar liquid glucose after filtering and white fungus juice is mixed together is heated to 95 ℃, the agar of dissolving is filtered adding while hot, gelatin is filtered add at last, infusion 12 minutes white fungus juice carbohydrate gum liquid;
6, the adding of citric acid, the water dissolving of citric acid elder generation adds when the black fungus juice carbohydrate gum liquid of step 5 preparation or white fungus juice carbohydrate gum liquid are cooled to 72 ℃ again, stirs;
7, can sterilization, black fungus juice carbohydrate gum liquid that step 6 is deployed or white fungus juice carbohydrate gum liquid are filled in the jelly cup of separation layer respectively and seal, and put the 10min that sterilizes in 90 ℃ of hot water of people;
8, cooling, cooling or spray cooling naturally, making it to congeal gets product.
The present invention is not restricted to the described embodiments; that describes in the foregoing description and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1, combined gel fruit jelly, it is characterized in that it being to freeze to freeze by black fungus to combine with white fungus, wherein black fungus freezes following row raw materials by weight percent: black fungus juice 25-35wt%, sugared 10-20wt%, citric acid 0.1-0.3wt%, gel 5-7wt%, surplus is that water is prepared from, wherein said sugar is the composition of brown granulated sugar and white granulated sugar, brown granulated sugar: the weight ratio of white granulated sugar is 2: 1; Described gel is the composition of gelatin and agar, gel: the weight ratio of agar is 5: 1; White fungus freezes following row raw materials by weight percent: white fungus juice 25-35wt%, white granulated sugar 10-20wt%, citric acid 0.1-0.3wt%, gel 5-7wt%, surplus is that water is prepared from, wherein said gel is the composition of gelatin and agar, gel: the weight ratio of agar is 5: 1.
2, a kind of method for preparing the described combined gel fruit jelly of claim 1 is characterized in that may further comprise the steps:
(1), the preparation of black fungus juice, be raw material with dried black fungus, pulverize with pulverizer, 20 orders sieve.With dried black fungus powder: water (g: be 1 mL): the ratio of 40-60 was carried out in 85-95 ℃ of water bath with thermostatic control lixiviate 3-3.5 hour, filter then, black fungus juice is standby;
(2), the preparation of white fungus juice, be raw material with the dry tremella, pulverize with pulverizer, 20 orders sieve, with the dry tremella powder: water (g: be 1 mL): the ratio of 30-50 was carried out in 85-95 ℃ of water bath with thermostatic control lixiviate 3-3.5 hour, filter then, white fungus juice is standby;
(3), the preliminary treatment of sugar, brown granulated sugar, white granulated sugar are added suitable quantity of water make it dissolving, filter standby system black fungus and freeze; White granulated sugar is added suitable quantity of water to be made it dissolving, filters standby system white fungus and freeze;
(4), the gel preliminary treatment, gelatin adds 5-6 times of weight water, agar and adds 20-25 times of weight water, treat abundant imbibition after, heating for dissolving;
3, infusion carbohydrate gum is mixed together brown granulated sugar, white granulated sugar mixed sugar liquid and black fungus juice after filtering and is heated to 85-95 ℃, the agar of dissolving is filtered while hot add the people, gelatin is filtered to add at last, infusion 10-12 minute black fungus juice carbohydrate gum liquid; White granulated sugar liquid glucose after filtering and white fungus juice is mixed together is heated to 85-95 ℃, the agar of dissolving is filtered adding while hot, gelatin is filtered add at last, infusion 10-12 minute white fungus juice carbohydrate gum liquid;
(1), the adding of citric acid, the water dissolving of citric acid elder generation adds when the black fungus juice carbohydrate gum liquid of step 5 preparation or white fungus juice carbohydrate gum liquid are cooled to 68-72 ℃ again, stirs;
(2), can sterilization, black fungus juice carbohydrate gum liquid that step 6 is deployed or white fungus juice carbohydrate gum liquid are filled in the jelly cup of separation layer respectively and seal, and put the 5～10min that sterilizes in the people 85-90 ℃ hot water;
(3), cooling, cooling or spray cool off naturally, making it to congeal gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710039711XA CN101288444A (en) | 2007-04-20 | 2007-04-20 | Combined gel fruit jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710039711XA CN101288444A (en) | 2007-04-20 | 2007-04-20 | Combined gel fruit jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101288444A true CN101288444A (en) | 2008-10-22 |
Family
ID=40033032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710039711XA Pending CN101288444A (en) | 2007-04-20 | 2007-04-20 | Combined gel fruit jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101288444A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
| CN103202417A (en) * | 2013-04-22 | 2013-07-17 | 青岛利邦达海洋科技有限公司 | Absorbable agar jelly |
| CN103549102A (en) * | 2013-11-08 | 2014-02-05 | 河南科技学院 | Tremella gel food and preparation method thereof |
| CN103609925A (en) * | 2013-11-15 | 2014-03-05 | 陈安均 | White fungus jelly |
| CN103947920A (en) * | 2014-04-21 | 2014-07-30 | 福建农林大学 | Black fungus-red date sugar-free jelly and preparation method thereof |
| CN105105098A (en) * | 2015-07-07 | 2015-12-02 | 青岛农业大学 | Instant tremella cake and preparation method thereof |
| CN105266139A (en) * | 2015-10-10 | 2016-01-27 | 上海市农业科学院 | Health gel food |
| CN106036672A (en) * | 2016-07-21 | 2016-10-26 | 武汉生物工程学院 | Compound sweet osmanthus tea jelly and production method thereof |
| CN106852491A (en) * | 2017-01-16 | 2017-06-16 | 四川省大真科技有限责任公司 | A kind of white fungus fruit jelly and preparation method thereof |
| CN107410964A (en) * | 2017-06-12 | 2017-12-01 | 岭南师范学院 | A kind of preparation method of Portugal adlay parfait |
| CN107411001A (en) * | 2017-06-29 | 2017-12-01 | 塔里木大学 | A kind of black fruit fructus lycii jelly prescription and preparation method thereof |
| CN107997073A (en) * | 2017-12-12 | 2018-05-08 | 苏州卫生职业技术学院 | A kind of children eat decorporation lead jelly and preparation method thereof |
| CN110613110A (en) * | 2019-11-04 | 2019-12-27 | 大连工业大学 | Preparation method of gel compound fruit and vegetable health-preserving jelly |
-
2007
- 2007-04-20 CN CNA200710039711XA patent/CN101288444A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874575A (en) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | Green plum fruit jelly and preparation method thereof |
| CN103202417A (en) * | 2013-04-22 | 2013-07-17 | 青岛利邦达海洋科技有限公司 | Absorbable agar jelly |
| CN103202417B (en) * | 2013-04-22 | 2015-07-22 | 青岛利邦达海洋科技有限公司 | Absorbable agar jelly |
| CN103549102A (en) * | 2013-11-08 | 2014-02-05 | 河南科技学院 | Tremella gel food and preparation method thereof |
| CN103609925A (en) * | 2013-11-15 | 2014-03-05 | 陈安均 | White fungus jelly |
| CN103947920A (en) * | 2014-04-21 | 2014-07-30 | 福建农林大学 | Black fungus-red date sugar-free jelly and preparation method thereof |
| CN105105098A (en) * | 2015-07-07 | 2015-12-02 | 青岛农业大学 | Instant tremella cake and preparation method thereof |
| CN105266139A (en) * | 2015-10-10 | 2016-01-27 | 上海市农业科学院 | Health gel food |
| CN106036672A (en) * | 2016-07-21 | 2016-10-26 | 武汉生物工程学院 | Compound sweet osmanthus tea jelly and production method thereof |
| CN106852491A (en) * | 2017-01-16 | 2017-06-16 | 四川省大真科技有限责任公司 | A kind of white fungus fruit jelly and preparation method thereof |
| CN107410964A (en) * | 2017-06-12 | 2017-12-01 | 岭南师范学院 | A kind of preparation method of Portugal adlay parfait |
| CN107411001A (en) * | 2017-06-29 | 2017-12-01 | 塔里木大学 | A kind of black fruit fructus lycii jelly prescription and preparation method thereof |
| CN107997073A (en) * | 2017-12-12 | 2018-05-08 | 苏州卫生职业技术学院 | A kind of children eat decorporation lead jelly and preparation method thereof |
| CN110613110A (en) * | 2019-11-04 | 2019-12-27 | 大连工业大学 | Preparation method of gel compound fruit and vegetable health-preserving jelly |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101288444A (en) | Combined gel fruit jelly and preparation method thereof | |
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| CN101856107B (en) | Cream sweet potato chips and preparation method thereof | |
| CN103168850B (en) | Miracle fruit lactic acid bacteria health-care beverage for regulating blood sugar level | |
| CN101584365B (en) | Three in one animal and plant protein beverage and prepartion method thereof | |
| CN104687061B (en) | A kind of health care's ice powder and preparation method thereof and a kind of preparation method of ice powder powder | |
| CN102084947B (en) | Method for producing 'dual-fungus' fruit jelly having golden fungus and white fungus by curdlan polysaccharide | |
| CN105249130A (en) | Premna microphylla tofu solid beverage | |
| CN105029142A (en) | Snow pear-osmanthus fragrans jam as well as preparation method and application thereof | |
| CN101288442A (en) | White fungus fruit jelly and uses thereof | |
| CN104206938A (en) | Preparation method of burdock carrot jelly | |
| CN105211286A (en) | A kind of active lactic acid bacteria drink and preparation method thereof | |
| CN105146657A (en) | Processing method of nutrient tremella fermented beverage | |
| CN113397153A (en) | A multicolored food and its preparation method | |
| CN101028066A (en) | Sandwiched mushroom cake | |
| CN1994110A (en) | Health fruit jelly containing snow lotus pulp and preparation process thereof | |
| CN103719655A (en) | Psidium guajava-plantain compound jam and preparation method thereof | |
| CN103478520A (en) | Compound fruit jam and production technique thereof | |
| CN105248646A (en) | Milk beverage and making method thereof | |
| KR101314568B1 (en) | Making method of lotus root | |
| CN102144755A (en) | Nutrient health food and production technology thereof | |
| CN102960592A (en) | Mushroom parfait and manufacture method thereof | |
| CN105613925A (en) | Osmanthus-flavored pear pickle and preparation method thereof | |
| CN104322694A (en) | Preparation method of banana-flavored milk product | |
| CN104543649A (en) | Preparation method of honeydew melon contained jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20081022 |