CN105146242A - Beautifying black fungus jelly with aloe and lychee flavor and method for manufacturing beautifying black fungus jelly - Google Patents
Beautifying black fungus jelly with aloe and lychee flavor and method for manufacturing beautifying black fungus jelly Download PDFInfo
- Publication number
- CN105146242A CN105146242A CN201510533747.8A CN201510533747A CN105146242A CN 105146242 A CN105146242 A CN 105146242A CN 201510533747 A CN201510533747 A CN 201510533747A CN 105146242 A CN105146242 A CN 105146242A
- Authority
- CN
- China
- Prior art keywords
- black fungus
- jelly
- parts
- aloe
- beautifying
- 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.)
- Withdrawn
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 38
- 235000015110 jellies Nutrition 0.000 title claims abstract description 28
- 239000008274 jelly Substances 0.000 title claims abstract description 28
- 241001116389 Aloe Species 0.000 title claims abstract description 19
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 235000015742 Nephelium litchi Nutrition 0.000 title abstract 3
- 244000108452 Litchi chinensis Species 0.000 title 1
- 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
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 18
- 108010059892 Cellulase Proteins 0.000 claims abstract description 13
- 229940106157 cellulase Drugs 0.000 claims abstract description 13
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- 244000146486 Glehnia littoralis Species 0.000 claims abstract description 7
- 235000004036 Glehnia littoralis Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000001509 sodium citrate Substances 0.000 claims abstract description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 3
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 244000028550 Auricularia auricula Species 0.000 claims description 7
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000013036 cure process Methods 0.000 claims description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 3
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 3
- 235000019800 disodium phosphate Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- -1 mixed serum Substances 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000006187 pill Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000000499 gel Substances 0.000 abstract description 2
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 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
- 241001247821 Ziziphus Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 230000002265 prevention Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 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
- Jellies, Jams, And Syrups (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses beautifying black fungus jelly with aloe and lychee flavor. The beautifying black fungus jelly comprises, by weight, 140-150 parts of black fungi, 4-8 parts of edible starch, 20-30 parts of lychee pulp, 6-7 parts of cabbage, 8-10 parts of the aloe, 15-18 parts of honey, 4-5 parts of stevia rebaudiana, 1-2 parts of bruised ginger, 2-4 parts of glehnia littoralis, 6-8 parts of black jujube, 0.1-0.2 part of citric acid, 13-17 parts of cane sugar and an appropriate quantity of cellulase. The beautifying black fungus jelly has the advantages that the cellulase is solidified and treated by the aid of sodium citrate and carrageenan at first, accordingly, the heat resistance of the cellulase can be improved, steps for adding gel during follow-up production can be omitted, and production processes can be simplified; the stability and the dispersibility of ingredients in the jelly can be improved by the aid of black fungus dietary fibers which are subjected to enzymatic hydrolysis by the aid of the cellulase, accordingly, the water-holding capacity and the stickiness of the jelly can be improved, the jelly is loose and soft, the volume of the jelly can be increased, and the shelf life of the jelly can be prolonged.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of aloe U.S. face litchi flavor black fungus jelly and preparation method thereof.
Background technology
Jelly outward appearance is sparkling and crystal-clear, smooth in taste, is a kind of food of high dietary-fiber low in calories, enjoys liking of people.The primary raw material carragheen of jelly goods, sodium alginate are natural dietary fibers, and dietary fiber is very important Material for Health Food.Dietary fiber has stronger retentiveness, and weight losing function and adjustment gastrointestinal function, have combination, exchange capacity to cation, reducing blood lipid and prevention cardiovascular disease, hypoglycemic and prevention diabetes function, regulates intestinal flora and strengthens immunologic function, the health-care efficacy such as scavenging free radicals and preventing cancer function.
Black fungus be a kind of high nutritive value black-food, be rich in protein, crude fibre, contained physiological activator has good nutrition health-care functions to human body.Can blood clotting be reduced, prevent thrombosis, there is stronger suction-operated; The polysaccharide body contained in black fungus has certain antitumor action.For many years, the preparation method of black fungus is single, product type is less, can often eater is very few, therefore, strengthen deep processing technique for black fungus and comprehensive utilizating research, the Social and economic benef@tool of the diet structure and raising China mushroom industry of improving people is of great significance.。
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of aloe U.S. face litchi flavor black fungus jelly and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of aloe U.S. face litchi flavor black fungus jelly, is made up of the raw material of following weight portion: black fungus 140-150, food starch 4-8, litchi pulp 20-30, cabbage 6-7, aloe 8-10, honey 15-18, STEVIA REBAUDIANA 4-5, bruised ginger 1-2, glehnia littoralis 2-4, smoked jujube 6-8, citric acid 0.1-0.2, sucrose 13-17, cellulase are appropriate.
The preparation method of described a kind of aloe U.S. face litchi flavor black fungus jelly, comprises the following steps:
(1) clean up after black fungus being removed impurity, pour in 40-50 water doubly and be heated to 90-95 DEG C after drying and crushing, filter out residue after insulation lixiviate 3-4h, obtain black fungus juice, black fungus residue is for subsequent use;
(2) respectively by natrium citricum and carragheen according to the ratio of 1:30 be dissolved in PH be 5.5 sodium hydrogen phosphate and citric acid mixed solution in, first in sodium citrate solution, add cellulase, carragheen mixing and emulsifying 10-12min is added again after stirring, rapid stirring in the calcium chloride solution of 2% is joined after being cooled to 5-10 DEG C, after 2-3h, gelled pill is placed in the glutaraldehyde solution cure process of 25 DEG C, re-use clear water washing after first using sodium chloride solution to wash after 2-3h, obtain cured fiber element enzyme;
(3) 28-30 water is doubly added in the black fungus residue obtained to step (1), adding citric acid regulates PH to be 4.5-5.5, then cured fiber element enzyme is added according to the dosage of 100U/g, be extract 90-100min under the condition of 80-85 DEG C in temperature, the enzyme that filtrate intensification carried out going out after filtration concentrates, and obtains water-soluble auricularia auriculajudae dietary fiber concentrate;
(4) litchi pulp, smoked jujube are squeezed the juice, cabbage, aloe, STEVIA REBAUDIANA, glehnia littoralis wear into slurry after cleaning, and add food starch, bruised ginger carries out the process that homogenizes, and obtains mixed serum after both mixing;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, mixed serum, sucrose mixing, heat at the temperature of 95-100 DEG C and stir, then add honey after being cooled to about 70 DEG C, citric acid stirs, load in jelly cup the hot water sterilization 15-20min putting into 85-95 DEG C after sealing, after cooling and get final product.
Advantage of the present invention is: first the present invention uses natrium citricum and carragheen to be cured process to cellulase, both the heat resistance of cellulase can have been improved, the step of adding gel can be reduced in subsequent production again, simplify production technology, utilize the auricularia auriculajudae dietary fiber of cellulase degradation can improve the stability and dispersiveness of preparing burden in jelly, the water-holding capacity of jelly is increased, viscosity increases, make jelly more loose soft, volume increases, and extends the shelf life.The litchi pulp, honey etc. that add increase the mouthfeel of jelly, and improve taste, the aloe, smoked jujube etc. of interpolation have the health-care effect of beautifying face and moistering lotion.
Detailed description of the invention
A kind of aloe U.S. face litchi flavor black fungus jelly, is made up of the raw material of following weight portion (kg): black fungus 140, food starch 4, litchi pulp 20, cabbage 6, aloe 8, honey 15, STEVIA REBAUDIANA 4, bruised ginger 1, glehnia littoralis 2, smoked jujube 6, citric acid 0.1, sucrose 13, cellulase are appropriate.
The preparation method of described a kind of aloe U.S. face litchi flavor black fungus jelly, comprises the following steps:
(1) clean up after black fungus being removed impurity, pour in the water of 40 times and be heated to 90 DEG C after drying and crushing, filter out residue after insulation lixiviate 3h, obtain black fungus juice, black fungus residue is for subsequent use;
(2) respectively by natrium citricum and carragheen according to the ratio of 1:30 be dissolved in PH be 5.5 sodium hydrogen phosphate and citric acid mixed solution in, first in sodium citrate solution, add cellulase, carragheen mixing and emulsifying 10min is added again after stirring, rapid stirring in the calcium chloride solution of 2% is joined after being cooled to 5 DEG C, after 2h, gelled pill is placed in the glutaraldehyde solution cure process of 25 DEG C, re-use clear water washing after first using sodium chloride solution to wash after 2h, obtain cured fiber element enzyme;
(3) water of 28 times is added in the black fungus residue obtained to step (1), adding citric acid regulates PH to be 4.5, then cured fiber element enzyme is added according to the dosage of 100U/g, be extract 90min under the condition of 80 DEG C in temperature, the enzyme that filtrate intensification carried out going out after filtration concentrates, and obtains water-soluble auricularia auriculajudae dietary fiber concentrate;
(4) litchi pulp, smoked jujube are squeezed the juice, cabbage, aloe, STEVIA REBAUDIANA, glehnia littoralis wear into slurry after cleaning, and add food starch, bruised ginger carries out the process that homogenizes, and obtains mixed serum after both mixing;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, mixed serum, sucrose mixing, heat at the temperature of 95 DEG C and stir, then add honey after being cooled to about 70 DEG C, citric acid stirs, load in jelly cup the hot water sterilization 15min putting into 85 DEG C after sealing, after cooling and get final product.
Claims (2)
1. an aloe U.S. face litchi flavor black fungus jelly, it is characterized in that, be made up of the raw material of following weight portion: black fungus 140-150, food starch 4-8, litchi pulp 20-30, cabbage 6-7, aloe 8-10, honey 15-18, STEVIA REBAUDIANA 4-5, bruised ginger 1-2, glehnia littoralis 2-4, smoked jujube 6-8, citric acid 0.1-0.2, sucrose 13-17, cellulase are appropriate.
2. the preparation method of a kind of aloe according to claim 1 U.S. face litchi flavor black fungus jelly, is characterized in that, comprise the following steps:
(1) clean up after black fungus being removed impurity, pour in 40-50 water doubly and be heated to 90-95 DEG C after drying and crushing, filter out residue after insulation lixiviate 3-4h, obtain black fungus juice, black fungus residue is for subsequent use;
(2) respectively by natrium citricum and carragheen according to the ratio of 1:30 be dissolved in PH be 5.5 sodium hydrogen phosphate and citric acid mixed solution in, first in sodium citrate solution, add cellulase, carragheen mixing and emulsifying 10-12min is added again after stirring, rapid stirring in the calcium chloride solution of 2% is joined after being cooled to 5-10 DEG C, after 2-3h, gelled pill is placed in the glutaraldehyde solution cure process of 25 DEG C, re-use clear water washing after first using sodium chloride solution to wash after 2-3h, obtain cured fiber element enzyme;
(3) 28-30 water is doubly added in the black fungus residue obtained to step (1), adding citric acid regulates PH to be 4.5-5.5, then cured fiber element enzyme is added according to the dosage of 100U/g, be extract 90-100min under the condition of 80-85 DEG C in temperature, the enzyme that filtrate intensification carried out going out after filtration concentrates, and obtains water-soluble auricularia auriculajudae dietary fiber concentrate;
(4) litchi pulp, smoked jujube are squeezed the juice, cabbage, aloe, STEVIA REBAUDIANA, glehnia littoralis wear into slurry after cleaning, and add food starch, bruised ginger carries out the process that homogenizes, and obtains mixed serum after both mixing;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, mixed serum, sucrose mixing, heat at the temperature of 95-100 DEG C and stir, then add honey after being cooled to about 70 DEG C, citric acid stirs, load in jelly cup the hot water sterilization 15-20min putting into 85-95 DEG C after sealing, after cooling and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533747.8A CN105146242A (en) | 2015-08-27 | 2015-08-27 | Beautifying black fungus jelly with aloe and lychee flavor and method for manufacturing beautifying black fungus jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533747.8A CN105146242A (en) | 2015-08-27 | 2015-08-27 | Beautifying black fungus jelly with aloe and lychee flavor and method for manufacturing beautifying black fungus jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146242A true CN105146242A (en) | 2015-12-16 |
Family
ID=54787640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510533747.8A Withdrawn CN105146242A (en) | 2015-08-27 | 2015-08-27 | Beautifying black fungus jelly with aloe and lychee flavor and method for manufacturing beautifying black fungus jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146242A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995813A (en) * | 2016-05-30 | 2016-10-12 | 安徽省继红食品有限公司 | Black fungus nutritional jelly |
| CN106107801A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of snow lotus live body fruit jelly improving appetite |
| CN106343456A (en) * | 2016-08-19 | 2017-01-25 | 安徽省林锦记食品工业有限公司 | Purple sweet potato jelly containing dietary fiber and preparation method thereof |
| CN107319451A (en) * | 2017-07-23 | 2017-11-07 | 杨在侠 | A kind of preparation method of root bark of white mulberry litchi jelly |
-
2015
- 2015-08-27 CN CN201510533747.8A patent/CN105146242A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995813A (en) * | 2016-05-30 | 2016-10-12 | 安徽省继红食品有限公司 | Black fungus nutritional jelly |
| CN106107801A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of snow lotus live body fruit jelly improving appetite |
| CN106343456A (en) * | 2016-08-19 | 2017-01-25 | 安徽省林锦记食品工业有限公司 | Purple sweet potato jelly containing dietary fiber and preparation method thereof |
| CN107319451A (en) * | 2017-07-23 | 2017-11-07 | 杨在侠 | A kind of preparation method of root bark of white mulberry litchi jelly |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105146242A (en) | Beautifying black fungus jelly with aloe and lychee flavor and method for manufacturing beautifying black fungus jelly | |
| CN106983064A (en) | A kind of glutinous rice cakes and preparation method thereof | |
| CN105995348A (en) | Abelmoschus esculentus dietary fiber beverage and preparation method thereof | |
| CN105146252A (en) | Red-jujube medlar qi-tonifying and blood-nourishing black fungus jelly and preparation method thereof | |
| CN105146243A (en) | Black fungus jelly with flavor of mangos and yam and method for manufacturing black fungus jelly | |
| CN105146244A (en) | Slimming black fungus jelly and production method thereof | |
| CN107484984A (en) | A kind of stichopus japonicus oral liquid and its manufacture method rich in sea cucumber active polysaccharide | |
| CN110495545A (en) | A kind of green plum fermented tea composite beverage and preparation method thereof | |
| CN107712532A (en) | A kind of full pulp Chinese chestnut juice beverage and its processing technology | |
| CN105661212B (en) | The preparation method of corn tremella clear-juice beverage | |
| CN107815388A (en) | A kind of shaddock vinegar and preparation method thereof | |
| CN105146250A (en) | Sea cucumber spirulina sugar-free black fungus jelly and production method thereof | |
| CN105146253A (en) | Black fungus jelly with compound fruit flavor and method for manufacturing black fungus jelly | |
| CN105146256A (en) | Healthcare rice vinegar-natto composite black fungus jelly and preparation method thereof | |
| CN105212126A (en) | A kind of apple smell of vinegar black fungus jelly and preparation method thereof | |
| CN103549102B (en) | Tremella gel food and preparation method thereof | |
| CN105192503A (en) | Butterflybush flower propolis nutrition and health care black fungus jelly and preparation method thereof | |
| CN105146254A (en) | Healthcare black fungus jelly with anthocyanin-rich natural berries and method for manufacturing black fungus jelly | |
| CN105146257A (en) | Lipid-lowering healthcare black fungus jelly with moringa seeds and method for manufacturing lipid-lowering healthcare black fungus jelly | |
| CN105192498A (en) | Peanut protein and black fungus jellies and making method thereof | |
| CN105146251A (en) | Red-yeast rice digestion-improving black fungus jelly and preparation method thereof | |
| CN105146239A (en) | Bushen Jianpi black fungus jelly and production method thereof | |
| CN107788284A (en) | A kind of preparation method of Wolfberry hawthron composite beverage | |
| CN108112926A (en) | A kind of shatian pomelo fruitcake and its processing method | |
| CN105876627A (en) | Composite fruit-flavored nutrient resistant flour and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151216 |
|
| WW01 | Invention patent application withdrawn after publication |