CN105146241A - Mandarin orange jelly - Google Patents
Mandarin orange jelly Download PDFInfo
- Publication number
- CN105146241A CN105146241A CN201510613614.1A CN201510613614A CN105146241A CN 105146241 A CN105146241 A CN 105146241A CN 201510613614 A CN201510613614 A CN 201510613614A CN 105146241 A CN105146241 A CN 105146241A
- Authority
- CN
- China
- Prior art keywords
- parts
- orange
- jelly
- honey
- tangerine orange
- 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
- 235000015110 jellies Nutrition 0.000 title claims abstract description 18
- 239000008274 jelly Substances 0.000 title claims abstract description 18
- 241001672694 Citrus reticulata Species 0.000 title abstract 4
- 229920002752 Konjac Polymers 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000675108 Citrus tangerina Species 0.000 claims description 24
- 235000010443 alginic acid Nutrition 0.000 claims description 13
- 229920000615 alginic acid Polymers 0.000 claims description 13
- 240000001417 Vigna umbellata Species 0.000 claims description 12
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 230000000694 effects Effects 0.000 abstract description 5
- 230000003796 beauty Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 241001474374 Blennius Species 0.000 abstract 1
- 235000006089 Phaseolus angularis Nutrition 0.000 abstract 1
- 240000007098 Vigna angularis Species 0.000 abstract 1
- 235000010711 Vigna angularis Nutrition 0.000 abstract 1
- 239000000499 gel Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses mandarin orange jelly. The jelly is prepared from, by weight, 20-40 parts of mandarin oranges, 10-30 parts of oranges, 3-6 parts of seaweed gel, 5-15 parts of honey, 5-15 parts of konjac flour, 5-15 parts of vigna angularis and 60-80 parts of water. The mandarin orange jelly tastes smooth, fresh, sweet and tasty when being eaten, and the beauty treatment and health care effects are achieved.
Description
Technical field
The present invention relates to field of food, in particular to a kind of tangerine orange jelly.
Background technology
The algin used in jelly, this is a kind of natural food additive, in nutrition, it is called soluble dietary fiber.We know in fruit, vegetables, coarse food grain contains certain dietary fiber, is regulating intestinal canal function, particularly relaxes bowel to the Major Nutrient effect of human body.Jelly is the same with the effect that they play, and eats the wettability that can increase in enteron aisle more, improves constipation.
Summary of the invention
The present invention proposes a kind of tangerine orange jelly, and entrance is smooth, fresh and sweet good to eat, has effect of beauty and health care.
For achieving the above object, the invention provides following technical scheme:
A kind of tangerine orange jelly, calculates according to parts by weight, comprises following raw material:
Tangerine orange 20-40 part, orange 10-30 part, algin 3-6 part, honey 5-15 part, konjaku flour 5-15 part, red bean 5-15 part, water 60-80 part.
Further, calculate according to parts by weight, comprise following raw material:
Tangerine orange 20 parts, orange 10 parts, algin 3 parts, honey 5 parts, konjaku flour 5 parts, 5 parts, red bean, 60 parts, water.
Further, calculate according to parts by weight, comprise following raw material:
Tangerine orange 30 parts, orange 20 parts, algin 4.5 parts, honey 10 parts, konjaku flour 10 parts, 10 parts, red bean, 70 parts, water.
Further, calculate according to parts by weight, comprise following raw material:
Tangerine orange 40 parts, orange 30 parts, algin 6 parts, honey 15 parts, konjaku flour 15 parts, 15 parts, red bean, 80 parts, water.
Beneficial effect of the present invention is as follows:
1, entrance of the present invention is smooth, fresh and sweet good to eat.
2, the present invention has effect of beauty and health care.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described the technical scheme in embodiments of the invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite not making creative work, all belongs to the scope of protection of the invention.
Embodiment one:
A kind of tangerine orange jelly, calculates according to parts by weight, comprises following raw material:
Tangerine orange 20-40 part, orange 10-30 part, algin 3-6 part, honey 5-15 part, konjaku flour 5-15 part, red bean 5-15 part, water 60-80 part.
Embodiment two:
A kind of tangerine orange jelly according to embodiment one, calculates according to parts by weight, comprises following raw material:
Tangerine orange 20 parts, orange 10 parts, algin 3 parts, honey 5 parts, konjaku flour 5 parts, 5 parts, red bean, 60 parts, water.
Embodiment three:
A kind of tangerine orange jelly according to embodiment one, calculates according to parts by weight, comprises following raw material:
Tangerine orange 30 parts, orange 20 parts, algin 4.5 parts, honey 10 parts, konjaku flour 10 parts, 10 parts, red bean, 70 parts, water.
Embodiment four:
A kind of tangerine orange jelly according to embodiment one, calculates according to parts by weight, comprises following raw material:
Tangerine orange 40 parts, orange 30 parts, algin 6 parts, honey 15 parts, konjaku flour 15 parts, 15 parts, red bean, 80 parts, water.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. a tangerine orange jelly, is characterized in that, calculates, comprise following raw material according to parts by weight:
Tangerine orange 20-40 part, orange 10-30 part, algin 3-6 part, honey 5-15 part, konjaku flour 5-15 part, red bean 5-15 part, water 60-80 part.
2. a kind of tangerine orange jelly according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
Tangerine orange 20 parts, orange 10 parts, algin 3 parts, honey 5 parts, konjaku flour 5 parts, 5 parts, red bean, 60 parts, water.
3. a kind of tangerine orange jelly according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
Tangerine orange 30 parts, orange 20 parts, algin 4.5 parts, honey 10 parts, konjaku flour 10 parts, 10 parts, red bean, 70 parts, water.
4. a kind of tangerine orange jelly according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
Tangerine orange 40 parts, orange 30 parts, algin 6 parts, honey 15 parts, konjaku flour 15 parts, 15 parts, red bean, 80 parts, water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510613614.1A CN105146241A (en) | 2015-09-24 | 2015-09-24 | Mandarin orange jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510613614.1A CN105146241A (en) | 2015-09-24 | 2015-09-24 | Mandarin orange jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146241A true CN105146241A (en) | 2015-12-16 |
Family
ID=54787639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510613614.1A Pending CN105146241A (en) | 2015-09-24 | 2015-09-24 | Mandarin orange jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146241A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183632A (en) * | 2016-12-07 | 2017-09-22 | 湖南生物机电职业技术学院 | A kind of preparation method of citrus jelly |
| CN108713718A (en) * | 2018-06-07 | 2018-10-30 | 益家元品实业（厦门）有限公司 | Jelly and its production method |
-
2015
- 2015-09-24 CN CN201510613614.1A patent/CN105146241A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183632A (en) * | 2016-12-07 | 2017-09-22 | 湖南生物机电职业技术学院 | A kind of preparation method of citrus jelly |
| CN108713718A (en) * | 2018-06-07 | 2018-10-30 | 益家元品实业（厦门）有限公司 | Jelly and its production method |
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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: 20151216 |
|
| WD01 | Invention patent application deemed withdrawn after publication |