CN105767991A - Chinese yam jelly and preparation method thereof - Google Patents
Chinese yam jelly and preparation method thereof Download PDFInfo
- Publication number
- CN105767991A CN105767991A CN201610129109.4A CN201610129109A CN105767991A CN 105767991 A CN105767991 A CN 105767991A CN 201610129109 A CN201610129109 A CN 201610129109A CN 105767991 A CN105767991 A CN 105767991A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- jelly
- water
- citric acid
- preparation
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- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 55
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 55
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 55
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 55
- 235000015110 jellies Nutrition 0.000 title claims abstract description 28
- 239000008274 jelly Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 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 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 8
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000001527 calcium lactate Substances 0.000 claims abstract description 8
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 8
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 8
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 8
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 8
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 6
- 239000003292 glue Substances 0.000 claims description 16
- 239000000686 essence Substances 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 241000206575 Chondrus crispus Species 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 244000281702 Dioscorea villosa Species 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 2
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 230000002745 absorbent Effects 0.000 claims description 2
- 239000002250 absorbent Substances 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 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
- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 0.000 description 2
- 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
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 229960000458 allantoin Drugs 0.000 description 2
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 2
- 229960001231 choline Drugs 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 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
- 241000234272 Dioscoreaceae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 208000012902 Nervous system disease Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229940062353 acid jelly Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E 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
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of Chinese yam jelly. The Chinese yam jelly includes the following components by weight: 35-36% of Chinese yams, 8-10% of honey, 0.8-1.0% of carrageenan, 0.17-0.18% of citric acid, 0.1-0.2% of essence, 0.05-0.06% of potassium sorbate, 0.1-0.2% of calcium lactate, and the balanced pure water. The prepared Chinese yam jelly does not contain more milk powder and fat, solves the problems of high fat and high protein, and is suitable for more people to eat.
Description
Technical field
The present invention relates to food processing field, particularly relate to the preparation method of a kind of Chinese yam jelly.
Background technology
Chinese yam is the dry rhizome of Dioscoreaceae plant Chinese yam, containing much starch and glycoprotein, B family vitamin,
Vitamin C, vitamin E, choline (choline), allantoin (allantoin) etc..The traditional Chinese medical science is thought,
Chinese yam have invigorating the spleen, tonifying lung, reinforce the kidney, benefit essence etc. multiple efficacies.Modern pharmacological research shows, Chinese yam has
Strengthen the physiological function such as immune, hypoglycemic, reducing blood lipid, antitumor, regulation intestines and stomach.Honey does not contains only
Multivitamin and enzyme isoreactivity material, possibly together with 8 kinds of amino acid and 20 multi mineral of needed by human
Prime element, can prevent and treat carious tooth, treatment enterogastric diseases, the nervous system disease and various wound, also have U.S.
Hold effect.Jelly refers to the jelly food processed with edible glue and sugar etc. for primary raw material, because of outside it
Seeing sparkling and crystal-clear penetrating, bright in colour various, mouthfeel is soft smooth crisp, and local flavor is fresh and sweet to be moistened and extremely people like,
Also it is a kind of low calorie food simultaneously.Along with improving constantly of living standard, consumer increasingly pays close attention to food
Nutrition, the following main flow of jelly production tends to naturalization, functional.
Chinese patent CN 104171779 A discloses a kind of jelly and preparation method, the jelly that the present invention makes
Milk powder that middle interpolation is more and grease, fat content is high, is unfavorable for that the crowds such as obesity eat, cuts preparation method
Loaded down with trivial details.
Summary of the invention
Existing acid jelly production technology, for the problems referred to above, is improved, is solved higher fatty acid, high by this technology
The problem of albumen, makes Chinese yam jelly more be applicable to numerous clients, and the present invention provides a kind of Chinese yam jelly
Preparation method, concrete scheme is as follows:
A kind of Chinese yam jelly, including following components by weight percent: Chinese yam 35-36%, honey 8-10%, carragheen
0.8-1.0%, citric acid 0.17-0.18%, essence 0.1-0.2%, potassium sorbate 0.05-0.06%, calcium lactate
0.1-0.2%, remaining is pure water.
On the basis of technique scheme, the present invention can also do following improvement.
Further, described a kind of Chinese yam jelly, it is made up of the raw material of following weight portion:
A kind of jelly, including following components by weight percent: Chinese yam 35g, honey 8%, carragheen 0.8%, citric acid
0.17%, essence 0.1%, potassium sorbate 0.05%, calcium lactate 0.1%, remaining is pure water.
The preparation method of a kind of above-mentioned jelly, comprises the following steps:
S1. weighing peeling Chinese yam 35g, raw material selects and pretreatment, select without rotting, without going mouldy, free from insect pests,
Mechanical damage unconspicuous Chinese yam rhizome, rinses the impurity such as earth, the grains of sand with flowing water, scrapes off gently with cutter
Yam skin, is cut into rapidly 3～4mm thin slices, to prevent brown stain；
S2. defibrination, protects look, and Chinese yam is protected look by the method using color stabilizer to soak；
S3. filtering, slurrying, Chinese yam and a certain amount of water after protecting look are put into screenings and are automatically separated in fiberizer
Defibrination, water temperature about 60 DEG C, filter by absorbent gauze or 120 mesh filter screen essences while hot, take supernatant after standing, wash
The slag water of 2 times of Chinese yam dry weights cleans, and water temperature should be 50～60 DEG C, pulp washing filtering requirement 2-3 time；
S4. mashing off allotment, mixing preparation, be first heated to Chinese yam pulp 60～70 DEG C, by carragheen, join
The Chinese yam pulp heated boils, stirs in one direction when enduring glue, treat that glue temperature drops to about 70 DEG C
Time, add the honey previously dissolved, be subsequently adding citric acid；
The most filling sterilizing, filling, sterilizing, finished product, deployed glue is loaded in jelly cup and seals,
Prevent pickup rim of a cup, then sterilizing 30min in 95 DEG C of hot water.
Color stabilizer described in step S2 is: the one in the 0.2%Vc aqueous solution or 4.0% aqueous citric acid solution.
In place of beneficial effects of the present invention:
Preparation method of the present invention is simple, the normal temperature lower shelf-life up to 4 months, meanwhile, the fruit that the present invention makes
In freezing and be not added with more milk powder and grease, solve higher fatty acid, the problem of high protein, make Chinese yam jelly more
Many is applicable to numerous clients.
Detailed description of the invention
In order to more fully understand the technology contents of the present invention, below in conjunction with the specific embodiment technology to the present invention
Scheme is further described and illustrates.
In following example, described pure water hardness is with calcium carbonate≤10mg/L, pH6.0-7.0；
Embodiment 1
Weigh peeling Chinese yam 35g, scrape off yam skin with cutter gently, be cut into rapidly 4mm thin slice, be immersed in
The 0.2%Vc aqueous solution, protects look to Chinese yam；It is automatic that Chinese yam after protecting look and the water of 500ml put into screenings
Separate defibrination in fiberizer, water temperature about 60 DEG C, while hot with 120 mesh filter screen essence filters, after standing, take supernatant,
The washery slag water of 2 times of Chinese yam dry weights cleans, and water temperature should be 60 DEG C, pulp washing filter 23；Mashing off is allocated, mixed
Close allotment, first Chinese yam pulp is heated to 60 DEG C, by 0.8g carragheen, joins in the Chinese yam pulp heated and endure
System, stirs when enduring glue in one direction, when glue temperature drops to about 70 DEG C, adds the honeybee previously dissolved
Honey, is subsequently adding citric acid 0.17g, essence 0.1g, potassium sorbate 0.05g, calcium lactate 0.1g；
Deployed glue is loaded in jelly cup and seals by filling sterilizing, prevents pickup rim of a cup, then at 95 DEG C
Sterilizing 30min in hot water, is cooled to 20-25 DEG C, packed products.
Embodiment 2
Weigh peeling Chinese yam 36g, scrape off yam skin with cutter gently, be cut into rapidly 4mm thin slice, be immersed in
In 4.0% aqueous citric acid solution, Chinese yam is protected look；Chinese yam and the water of 500ml after protecting look put into slurry
Slag is automatically separated defibrination in fiberizer, water temperature about 60 DEG C, while hot with 120 mesh filter screen essence filters, takes after standing
Clear liquid, the washery slag water of 2 times of Chinese yam dry weights cleans, and water temperature should be 60 DEG C, pulp washing filter 23；Mashing off is adjusted
Join, mixing preparation, first Chinese yam pulp is heated to 60 DEG C, by 0.8g carragheen, join the Chinese yam heated
Slurry boils, stirs in one direction when enduring glue, when glue temperature drops to about 70 DEG C, add the most molten
The honey solved, is subsequently adding citric acid 0.17g, essence 0.1g, potassium sorbate 0.05g, calcium lactate 0.1g；
Deployed glue is loaded in jelly cup and seals by filling sterilizing, prevents pickup rim of a cup, then at 95 DEG C
Sterilizing 30min in hot water, is cooled to 20-25 DEG C, packed products.
Embodiment 1
Weigh peeling Chinese yam 35g, scrape off yam skin with cutter gently, be cut into rapidly 3mm thin slice, be immersed in
In 4.0% aqueous citric acid solution, Chinese yam is protected look；Chinese yam and the water of 500ml after protecting look put into slurry
Slag is automatically separated defibrination in fiberizer, water temperature about 60 DEG C, while hot with 120 mesh filter screen essence filters, takes after standing
Clear liquid, the washery slag water of 2 times of Chinese yam dry weights cleans, and water temperature should be 60 DEG C, pulp washing filter 23；Mashing off is adjusted
Join, mixing preparation, first Chinese yam pulp is heated to 60 DEG C, by 0.8g carragheen, join the Chinese yam heated
Slurry boils, stirs in one direction when enduring glue, when glue temperature drops to about 70 DEG C, add the most molten
The honey solved, is subsequently adding citric acid 0.17g, essence 0.1g, potassium sorbate 0.05g, calcium lactate 0.1g；
Deployed glue is loaded in jelly cup and seals by filling sterilizing, prevents pickup rim of a cup, then at 95 DEG C
Sterilizing 30min in hot water, is cooled to 20-25 DEG C, packed products.
Claims (4)
1. a Chinese yam jelly, it is characterised in that include following components by weight percent: Chinese yam 35-36%, honey 8-10%,
Carragheen 0.8-1.0%, citric acid 0.17-0.18%, essence 0.1-0.2%, potassium sorbate 0.05-0.06%,
Calcium lactate 0.1-0.2%, remaining is pure water.
A kind of Chinese yam jelly the most according to claim 1, it is characterised in that by the raw material group of following weight portion
Become:
A kind of jelly, including following components by weight percent: Chinese yam 35%, honey 8%, carragheen 0.8%, citric acid
0.17%, essence 0.1%, potassium sorbate 0.05%, calcium lactate 0.1%, remaining is pure water.
3. a Chinese yam jelly preparation method as claimed in claim 1, it is characterised in that comprise the following steps:
S1. weighing peeling Chinese yam 35g, raw material selects and pretreatment, select without rotting, without going mouldy, free from insect pests,
Mechanical damage unconspicuous Chinese yam rhizome, rinses the impurity such as earth, the grains of sand with flowing water, scrapes off gently with cutter
Yam skin, is cut into rapidly 3～4mm thin slices, to prevent brown stain；
S2. defibrination, protects look, and Chinese yam is protected look by the method using color stabilizer to soak；
S3. filtering, slurrying, Chinese yam and a certain amount of water after protecting look are put into screenings and are automatically separated in fiberizer
Defibrination, water temperature about 60 DEG C, filter by absorbent gauze or 120 mesh filter screen essences while hot, take supernatant after standing, wash
The slag water of 2 times of Chinese yam dry weights cleans, and water temperature should be 50～60 DEG C, pulp washing filtering requirement 2-3 time；
S4. mashing off allotment, mixing preparation, be first heated to Chinese yam pulp 60～70 DEG C, by carragheen, join
The Chinese yam pulp heated boils, stirs in one direction when enduring glue, treat that glue temperature drops to about 70 DEG C
Time, add the honey previously dissolved, be subsequently adding citric acid；
The most filling sterilizing, filling, sterilizing, finished product, deployed glue is loaded in jelly cup and seals,
Prevent pickup rim of a cup, then sterilizing 30min in 95 DEG C of hot water.
Chinese yam jelly preparation method the most according to claim 3, it is characterised in that protecting in described step S2
Toner is: the one in the 0.2%Vc aqueous solution or 4.0% aqueous citric acid solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610129109.4A CN105767991A (en) | 2016-03-03 | 2016-03-03 | Chinese yam jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610129109.4A CN105767991A (en) | 2016-03-03 | 2016-03-03 | Chinese yam jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767991A true CN105767991A (en) | 2016-07-20 |
Family
ID=56387281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610129109.4A Pending CN105767991A (en) | 2016-03-03 | 2016-03-03 | Chinese yam jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767991A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036688A (en) * | 2016-07-29 | 2016-10-26 | 梁相斌 | Preparation method of grape-flavor summer heat relieving jelly |
| CN106174306A (en) * | 2016-07-29 | 2016-12-07 | 梁相斌 | A kind of hami melon taste is relieved summer heat the preparation method of fruit jelly |
| CN106213370A (en) * | 2016-07-29 | 2016-12-14 | 梁相斌 | A kind of Citrullus vulgaris taste is relieved summer heat the preparation method of fruit jelly |
| CN106490554A (en) * | 2016-12-12 | 2017-03-15 | 榆林学院 | A kind of red date jelly and preparation method thereof |
| CN106974240A (en) * | 2016-11-22 | 2017-07-25 | 佛山市恩正生物医药科技有限公司 | A kind of Chinese yam, tuckahoe jelly and preparation method thereof |
| CN107836683A (en) * | 2017-12-25 | 2018-03-27 | 湖南宇山玉月农业科技有限公司 | A kind of sweet potato leaves jelly |
| CN111588011A (en) * | 2020-05-21 | 2020-08-28 | 吉林省香辰有机农业有限责任公司 | Ginseng peptide honey jelly and preparation method thereof |
-
2016
- 2016-03-03 CN CN201610129109.4A patent/CN105767991A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036688A (en) * | 2016-07-29 | 2016-10-26 | 梁相斌 | Preparation method of grape-flavor summer heat relieving jelly |
| CN106174306A (en) * | 2016-07-29 | 2016-12-07 | 梁相斌 | A kind of hami melon taste is relieved summer heat the preparation method of fruit jelly |
| CN106213370A (en) * | 2016-07-29 | 2016-12-14 | 梁相斌 | A kind of Citrullus vulgaris taste is relieved summer heat the preparation method of fruit jelly |
| CN106974240A (en) * | 2016-11-22 | 2017-07-25 | 佛山市恩正生物医药科技有限公司 | A kind of Chinese yam, tuckahoe jelly and preparation method thereof |
| CN106490554A (en) * | 2016-12-12 | 2017-03-15 | 榆林学院 | A kind of red date jelly and preparation method thereof |
| CN107836683A (en) * | 2017-12-25 | 2018-03-27 | 湖南宇山玉月农业科技有限公司 | A kind of sweet potato leaves jelly |
| CN111588011A (en) * | 2020-05-21 | 2020-08-28 | 吉林省香辰有机农业有限责任公司 | Ginseng peptide honey jelly and preparation method thereof |
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Application publication date: 20160720 |