CN105475934A - Apricot kernel jelly - Google Patents
Apricot kernel jelly Download PDFInfo
- Publication number
- CN105475934A CN105475934A CN201510931539.3A CN201510931539A CN105475934A CN 105475934 A CN105475934 A CN 105475934A CN 201510931539 A CN201510931539 A CN 201510931539A CN 105475934 A CN105475934 A CN 105475934A
- Authority
- CN
- China
- Prior art keywords
- parts
- jelly
- almond
- mango
- agar
- 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 48
- 239000008274 jelly Substances 0.000 title claims abstract description 48
- 235000009827 Prunus armeniaca Nutrition 0.000 title abstract 6
- 244000018633 Prunus armeniaca Species 0.000 title abstract 6
- 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 48
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 18
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 18
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 18
- 229920001817 Agar Polymers 0.000 claims abstract description 17
- 239000008272 agar Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 244000144725 Amygdalus communis Species 0.000 claims description 47
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 47
- 235000020224 almond Nutrition 0.000 claims description 47
- 241001093152 Mangifera Species 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 15
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 240000007228 Mangifera indica Species 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000183278 Nephelium litchi Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000011962 puddings Nutrition 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
- 241001116389 Aloe Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Proteins 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 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
- 239000007787 solid Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 apricot kernel jelly. The apricot kernel jelly is made from, by weight, 50-70 parts of apricot kernels, 20-30 parts of mango, 1-2 parts of agar, 20-30 parts of honey, 1-2 parts of citric acid, 20-30 parts of milk and 60-80 parts of water. The apricot kernel jelly has the functions of strengthening bone, helping digestion, reducing phlegm, tonifying kidneys, refreshing, invigorating blood circulation, strengthening bodies, conducting calming, relieving pain, reducing pressure and lipid, and the like, and nutritional ingredients and the taste of apricot kernels are kept.
Description
Technical field
The present invention relates to a kind of jelly, specifically relate to a kind of almond jelly.
Background technology
Jelly is a kind of west sweet food, in semi-solid, is added water by edible gelatin, sugar, fruit juice makes.Also known as gel, outward appearance is sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel.Jelly kind is more, as: yellow peach pulp jelly, fragrant citrus taste jelly are refreshing, tangerine orange pulp jelly, lemon jelly refreshing, blueberry pulp is frozen, fruit juice jelly, grape flavor jelly are refreshing, pineapple taste jelly, mango taste pudding, aloe litchi flavor coconut palm fruit jelly, litchi flavor pudding, apple local flavor jelly are refreshing, assorted taste jelly etc.; Jelly be with thickener (sodium alginate, agar, edible gelatin, carragheen etc.) add various Prof. Du Yucang essence, colouring agent, sweetener, acid are formulated.
Almond is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron.Wherein the content of carrotene is only second to mango in fruit, and people are called anticancer fruit by flat greatly.Almond-apricot benevolence contains abundant fat oil, and have the effect reducing cholesterol, therefore, flat greatly have good effect to preventing and treating disease of cardiovascular system; Traditional Chinese medicine theory is thought, flat greatly have promote the production of body fluid to quench thirst, effect of moistening lung Dingchuan, be usually used in the dryness of the lung and the health care of patient and the treatment such as breath with cough.
Summary of the invention
The object of the present invention is to provide a kind of almond jelly.
For achieving the above object, the invention provides following technical scheme:
A kind of almond jelly, it is characterized in that, described almond jelly comprises following raw material by weight: almond 50-70 part, mango 20-30 part, agar 1-2 part, honey 20-30 part, citric acid 1-2 part, milk 20-30 part and water 60-80 part.
Further, described almond jelly comprises following raw material by weight: 50 parts, almond, mango 20 parts, 1 part, agar, honey 20 parts, citric acid 1 part, 20 parts, milk and 60 parts, water.
Further, described almond jelly comprises following raw material by weight: 60 parts, almond, mango 25 parts, 1.5 parts, agar, honey 25 parts, citric acid 1.5 parts, 25 parts, milk and 70 parts, water.
Further, described almond jelly comprises following raw material by weight: 70 parts, almond, mango 30 parts, 2 parts, agar, honey 30 parts, citric acid 2 parts, 30 parts, milk and 80 parts, water.
Further, described almond jelly comprises following raw material by weight: 70 parts, almond, mango 25 parts, 1 part, agar, honey 25 parts, citric acid 1.5 parts, 20 parts, milk and 70 parts, water.
The invention has the beneficial effects as follows: a kind of almond jelly provided by the invention, there is strengthening bone, help digest, reduce phlegm, kidney tonifying, produce refreshing effect to the mind, invigorate blood circulation keep fit, sedation-analgesia, the effect such as decompression lipopenicillinase, remain nutritional labeling and the taste of almond.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present 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, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of almond jelly, it is characterized in that, described almond jelly comprises following raw material by weight: almond 50-70 part, mango 20-30 part, agar 1-2 part, honey 20-30 part, citric acid 1-2 part, milk 20-30 part and water 60-80 part.
Embodiment two
A kind of almond jelly, described almond jelly comprises following raw material by weight: 50 parts, almond, mango 20 parts, 1 part, agar, honey 20 parts, citric acid 1 part, 20 parts, milk and 60 parts, water.
Embodiment three
A kind of almond jelly, described almond jelly comprises following raw material by weight: 60 parts, almond, mango 25 parts, 1.5 parts, agar, honey 25 parts, citric acid 1.5 parts, 25 parts, milk and 70 parts, water.
Embodiment four
A kind of almond jelly, described almond jelly comprises following raw material by weight: 70 parts, almond, mango 30 parts, 2 parts, agar, honey 30 parts, citric acid 2 parts, 30 parts, milk and 80 parts, water.
Embodiment five
A kind of almond jelly, described almond jelly comprises following raw material by weight: 70 parts, almond, mango 25 parts, 1 part, agar, honey 25 parts, citric acid 1.5 parts, 20 parts, milk and 70 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 (5)
1. an almond jelly, is characterized in that, described almond jelly comprises following raw material by weight: almond 50-70 part, mango 20-30 part, agar 1-2 part, honey 20-30 part, citric acid 1-2 part, milk 20-30 part and water 60-80 part.
2. a kind of almond jelly according to claim 1, is characterized in that, described almond jelly comprises following raw material by weight: 50 parts, almond, mango 20 parts, 1 part, agar, honey 20 parts, citric acid 1 part, 20 parts, milk and 60 parts, water.
3. a kind of almond jelly according to claim 1, is characterized in that, described almond jelly comprises following raw material by weight: 60 parts, almond, mango 25 parts, 1.5 parts, agar, honey 25 parts, citric acid 1.5 parts, 25 parts, milk and 70 parts, water.
4. a kind of almond jelly according to claim 1, is characterized in that, described almond jelly comprises following raw material by weight: 70 parts, almond, mango 30 parts, 2 parts, agar, honey 30 parts, citric acid 2 parts, 30 parts, milk and 80 parts, water.
5. a kind of almond jelly according to claim 1, is characterized in that, described almond jelly comprises following raw material by weight: 70 parts, almond, mango 25 parts, 1 part, agar, honey 25 parts, citric acid 1.5 parts, 20 parts, milk and 70 parts, water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510931539.3A CN105475934A (en) | 2015-12-14 | 2015-12-14 | Apricot kernel jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510931539.3A CN105475934A (en) | 2015-12-14 | 2015-12-14 | Apricot kernel jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475934A true CN105475934A (en) | 2016-04-13 |
Family
ID=55663507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510931539.3A Pending CN105475934A (en) | 2015-12-14 | 2015-12-14 | Apricot kernel jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475934A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184069A (en) * | 2020-01-20 | 2020-05-22 | 黑龙江八一农垦大学 | Preparation method of low-sugar low-energy multi-flavor almond jelly |
-
2015
- 2015-12-14 CN CN201510931539.3A patent/CN105475934A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184069A (en) * | 2020-01-20 | 2020-05-22 | 黑龙江八一农垦大学 | Preparation method of low-sugar low-energy multi-flavor almond jelly |
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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: 20160413 |
|
| WD01 | Invention patent application deemed withdrawn after publication |