CN106036687A - High-protein jelly with fermented soybeans - Google Patents
High-protein jelly with fermented soybeans Download PDFInfo
- Publication number
- CN106036687A CN106036687A CN201610520981.1A CN201610520981A CN106036687A CN 106036687 A CN106036687 A CN 106036687A CN 201610520981 A CN201610520981 A CN 201610520981A CN 106036687 A CN106036687 A CN 106036687A
- Authority
- CN
- China
- Prior art keywords
- parts
- jelly
- water
- protein
- standby
- 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 32
- 239000008274 jelly Substances 0.000 title claims abstract description 32
- 244000068988 Glycine max Species 0.000 title claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 38
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 5
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 5
- 235000012735 amaranth Nutrition 0.000 claims abstract description 5
- 239000004178 amaranth Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 150000002333 glycines Chemical class 0.000 claims description 24
- 241000209094 Oryza Species 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 244000024893 Amaranthus tricolor Species 0.000 claims description 7
- 235000014748 Amaranthus tricolor Nutrition 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000001828 Gelatine Substances 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 description 6
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- 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 description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 208000002720 Malnutrition Diseases 0.000 abstract description 2
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 230000001071 malnutrition Effects 0.000 abstract description 2
- 235000000824 malnutrition Nutrition 0.000 abstract description 2
- 208000015380 nutritional deficiency disease Diseases 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 4
- 241000911418 Cucumis hystrix Species 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 241000371652 Curvularia clavata Species 0.000 abstract 1
- 241000978092 Cynanchum rostellatum Species 0.000 abstract 1
- 108010010803 Gelatin Proteins 0.000 abstract 1
- 240000004922 Vigna radiata Species 0.000 abstract 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 238000004043 dyeing Methods 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses high-protein jelly with fermented soybeans. The high-protein jelly comprises, by weight, 10-15 parts of rice, 15-20 parts of black rice, 120-130 parts of fresh milk, 30-35 parts of soybeans, 5-6 parts of glucose, 2-3 parts of lactic acid bacteria, 25-30 parts of pigskin, 25-30 parts of amaranth, 25-30 parts of honey, 8-10 parts of mung bean starch, 35-40 parts of glutinous rice flour, 26-30 parts of fish gelatin powder, 6-8 parts of cucumis hystrix and the like. The high-protein jelly with the fermented soybeans has the advantages that juice made of baked rice is added into the high-protein jelly, and accordingly the high-protein jelly contains large quantities of pyrazine flavor substances and has special strong baked aroma and unique flavor; special glutinous rice balls are added into the high-protein jelly, and accordingly the high-protein jelly has good taste; the amaranth is used as a natural dyeing material, contains abundant nutrition and has bright colors, the fermented soybeans are added into the high-protein jelly, accordingly, nutrition in the high-protein jelly can be easily absorbed, and the content of protein in the jelly can be increased; extract of the cucumis hystrix, metaplexis japonica fruits, semen ziziphi spinosae and the like is added into the high-protein jelly, and accordingly malnutrition, weak constitution and the like due to indigestion can be eliminated.
Description
Technical field
The present invention relates to a kind of fermentation Semen Glycines high protein fruit jelly, particularly relate to a kind of fermentation Semen Glycines high protein fruit jelly and system thereof
Preparation Method.
Background technology
Fruit jelly is semi-solid, thickening agent add water, fruit juice etc. is made, and its outward appearance is sparkling and crystal-clear, bright in colour, fresh and sweet moisten,
The soft cunning of mouthfeel, is a kind of snack food deeply liked by consumers in general.Along with the raising of people's quality of life, to snack food
Nutrient health there has also been higher pursuit, fruit jelly often adds some sarcocarp, but the kind of sarcocarp is little, be the most all with
Fresh fruit is main, and the solid added in novel fruit jelly, particularly fruit jelly is developed in allotment, needs more Ensure Liquid, and mouthfeel is more preferable.
Summary of the invention
Instant invention overcomes prior art not enough, it is provided that a kind of fermentation Semen Glycines high protein fruit jelly.
The present invention is achieved by the following technical solutions:
A kind of fermentation Semen Glycines high protein fruit jelly, is made up of following raw material: rice 10-15, fructus zizaniae caduciflorae 15-20, fresh milk
120-130, Semen Glycines 30-35, glucose 5-6, lactic acid bacteria 2-3, Corii Sus domestica 25-30, Amaranthus mangostanus L. 25-30, Mel 25-30, green starch
8-10, glutinous rice flour 35-40, gelatine powder 26-30, Herba dichocarpi fargesii 6-8, Pericarpium Citri Reticulatae 5-6, trailing plants 6-7, Semen Ziziphi Spinosae 5-7, Semen Platycladi 6-7,
Lycii radicis,cortex 4-6, Radix Rehmanniae 5-6, sodium citrate 0.1-0.2, white sugar 60-65, water are appropriate.
A kind of preparation method of fermented soybean milk high protein fruit jelly, including following technique:
(1) Amaranthus mangostanus L. is cleaned, be concurrently placed in juice extractor, pour appropriate water into, squeeze the juice, by 3 layers of filtered through gauze, obtain filtrate standby
With；
(2) being in harmonious proportion by green starch boiling water, become thick, addition glutinous rice flour, step (1) process filtrate, the Mel obtained, and fill
Divide stirring, mix homogeneously, in dough, put into the amaranth Herba Gonostegiae Hirtae making diameter 0.5cm in model, pour in pot, add
Fresh milk, takes out after being boiled by Herba Gonostegiae Hirtae, cools down standby, and milk is standby；
(3) rice, fructus zizaniae caduciflorae being cleaned, put in baking machine after draining the water, regulation temperature, at 180 DEG C, toasts 30min, baking knot
Shu Hou, takes out rice, fructus zizaniae caduciflorae, is placed in container, pours milk into, after soaking 30-35 minute, enters beater making beating, by serosity mistake
Colloid mill, obtains screened stock liquid, i.e. baking rice breast is standby；
(4) Semen Glycines is cleaned, mix with glucose, lactic acid bacteria, stir and be placed in container, issue 38-40 DEG C of condition
Ferment 36 hours, Semen Glycines of must fermenting, with the water mixing defibrination of its quality 4-5 times amount, the Semen Glycines soybean milk that must ferment is standby；
(5) being cleaned by Corii Sus domestica, be concurrently placed in pot with fermentation Semen Glycines soybean milk after chopping, heating boils 1-1.5 hour, then is cooled to
To room temperature, by 3 layers of filtered through gauze, obtain filtrate standby；
(6) Herba dichocarpi fargesii, Pericarpium Citri Reticulatae, trailing plants, Semen Ziziphi Spinosae, Semen Platycladi, lycii radicis,cortex, the Radix Rehmanniae water heating of 5-10 times amount are carried
Take, filter, obtain Chinese medicine extraction liquid standby；
(7) by gelatine powder, white sugar mix homogeneously, it is placed in container, soaks after 5-10min in the water-bath of 80 DEG C with cold boiled water
In, heating in water bath, to dissolving completely, boils and filters with 4 layers of gauze after glue completes, and removes the foam in glue and impurity；
(8) step (2), (3), (5), (6) are processed the material obtained and are added sequentially in well-done glue with sodium citrate, fill
Dividing stirring, after mix homogeneously, fill, after capping, sterilize under conditions of fruit jelly is placed in 85 DEG C 10min.
Compared with prior art, the invention have the advantage that
A kind of fermentation Semen Glycines high protein fruit jelly of the present invention, adds the juice that the baking metric system becomes, has a large amount of Pyrazine flavor substance, make
This fruit jelly has a strong fragrance after special baking, unique flavor, add special Herba Gonostegiae Hirtae, in good taste, use Amaranthus mangostanus L. to make
For natural product dyed thereby, nutritious, bright in colour, add fermentation Semen Glycines so that it is nutrition is easier to be absorbed, and adds fruit jelly
Protein content, and the interpolation of the extract such as Herba dichocarpi fargesii, Pericarpium Citri Reticulatae, trailing plants, Semen Ziziphi Spinosae, it is possible to improve because dyspepsia is led
The malnutrition of cause, body are empty.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of fermentation Semen Glycines high protein fruit jelly, is made up of following weight portion (Kg) raw material: rice 10, fructus zizaniae caduciflorae 15, fresh milk 120,
Semen Glycines 30, glucose 5, lactic acid bacteria 2, Corii Sus domestica 25, Amaranthus mangostanus L. 25, Mel 25, green starch 8, glutinous rice flour 35, gelatine powder 26, wild Huang
Melon 6, Pericarpium Citri Reticulatae 5, trailing plants 6, Semen Ziziphi Spinosae 5, Semen Platycladi 6, lycii radicis,cortex 4, Radix Rehmanniae 5, sodium citrate 0.1, white sugar 60, water are fitted
Amount.
A kind of preparation method of fermented soybean milk high protein fruit jelly, including following technique:
(1) Amaranthus mangostanus L. is cleaned, be concurrently placed in juice extractor, pour appropriate water into, squeeze the juice, by 3 layers of filtered through gauze, obtain filtrate standby
With；
(2) being in harmonious proportion by green starch boiling water, become thick, addition glutinous rice flour, step (1) process filtrate, the Mel obtained, and fill
Divide stirring, mix homogeneously, in dough, put into the amaranth Herba Gonostegiae Hirtae making diameter 0.5cm in model, pour in pot, add
Fresh milk, takes out after being boiled by Herba Gonostegiae Hirtae, cools down standby, and milk is standby；
(3) rice, fructus zizaniae caduciflorae being cleaned, put in baking machine after draining the water, regulation temperature, at 180 DEG C, toasts 30min, baking knot
Shu Hou, takes out rice, fructus zizaniae caduciflorae, is placed in container, pours milk into, after soaking 30 minutes, enters beater making beating, serosity is crossed colloid
Mill, obtains screened stock liquid, i.e. baking rice breast is standby；
(4) Semen Glycines is cleaned, mix with glucose, lactic acid bacteria, stir and be placed in container, fermentation 36 under the conditions of 38 DEG C
Hour, Semen Glycines of must fermenting, with the water mixing defibrination of its quality 4 times amount, the Semen Glycines soybean milk that must ferment is standby；
(5) being cleaned by Corii Sus domestica, be concurrently placed in pot with fermentation Semen Glycines soybean milk after chopping, heating boils 1 hour, then is cooled to room
Temperature, by 3 layers of filtered through gauze, obtains filtrate standby；
(6) by Herba dichocarpi fargesii, Pericarpium Citri Reticulatae, trailing plants, Semen Ziziphi Spinosae, Semen Platycladi, lycii radicis,cortex, the Radix Rehmanniae water heating extraction of 5 times amount,
Filter, obtain Chinese medicine extraction liquid standby；
(7) by gelatine powder, white sugar mix homogeneously, it is placed in container, soaks after 5min in the water-bath of 80 DEG C with cold boiled water, water
Bath is heated to dissolving completely, boils and filters with 4 layers of gauze after glue completes, and removes the foam in glue and impurity；
(8) step (2), (3), (5), (6) are processed the material obtained and are added sequentially in well-done glue with sodium citrate, fill
Dividing stirring, after mix homogeneously, fill, after capping, sterilize under conditions of fruit jelly is placed in 85 DEG C 10min.
Claims (2)
1. a fermentation Semen Glycines high protein fruit jelly, it is characterised in that be made up of following raw material: rice 10-15, fructus zizaniae caduciflorae
15-20, fresh milk 120-130, Semen Glycines 30-35, glucose 5-6, lactic acid bacteria 2-3, Corii Sus domestica 25-30, Amaranthus mangostanus L. 25-30, Mel 25-
30, green starch 8-10, glutinous rice flour 35-40, gelatine powder 26-30, Herba dichocarpi fargesii 6-8, Pericarpium Citri Reticulatae 5-6, trailing plants 6-7, Semen Ziziphi Spinosae 5-
7, Semen Platycladi 6-7, lycii radicis,cortex 4-6, Radix Rehmanniae 5-6, sodium citrate 0.1-0.2, white sugar 60-65, water are appropriate.
The preparation method of a kind of fermented soybean milk high protein fruit jelly the most as claimed in claim 1, it is characterised in that include following work
Skill:
(1) Amaranthus mangostanus L. is cleaned, be concurrently placed in juice extractor, pour appropriate water into, squeeze the juice, by 3 layers of filtered through gauze, obtain filtrate standby
With；
(2) being in harmonious proportion by green starch boiling water, become thick, addition glutinous rice flour, step (1) process filtrate, the Mel obtained, and fill
Divide stirring, mix homogeneously, in dough, put into the amaranth Herba Gonostegiae Hirtae making diameter 0.5cm in model, pour in pot, add
Fresh milk, takes out after being boiled by Herba Gonostegiae Hirtae, cools down standby, and milk is standby；
(3) rice, fructus zizaniae caduciflorae being cleaned, put in baking machine after draining the water, regulation temperature, at 180 DEG C, toasts 30min, baking knot
Shu Hou, takes out rice, fructus zizaniae caduciflorae, is placed in container, pours milk into, after soaking 30-35 minute, enters beater making beating, by serosity mistake
Colloid mill, obtains screened stock liquid, i.e. baking rice breast is standby；
(4) Semen Glycines is cleaned, mix with glucose, lactic acid bacteria, stir and be placed in container, issue 38-40 DEG C of condition
Ferment 36 hours, Semen Glycines of must fermenting, with the water mixing defibrination of its quality 4-5 times amount, the Semen Glycines soybean milk that must ferment is standby；
(5) being cleaned by Corii Sus domestica, be concurrently placed in pot with fermentation Semen Glycines soybean milk after chopping, heating boils 1-1.5 hour, then is cooled to
To room temperature, by 3 layers of filtered through gauze, obtain filtrate standby；
(6) Herba dichocarpi fargesii, Pericarpium Citri Reticulatae, trailing plants, Semen Ziziphi Spinosae, Semen Platycladi, lycii radicis,cortex, the Radix Rehmanniae water heating of 5-10 times amount are carried
Take, filter, obtain Chinese medicine extraction liquid standby；
(7) by gelatine powder, white sugar mix homogeneously, it is placed in container, soaks after 5-10min in the water-bath of 80 DEG C with cold boiled water
In, heating in water bath, to dissolving completely, boils and filters with 4 layers of gauze after glue completes, and removes the foam in glue and impurity；
(8) step (2), (3), (5), (6) are processed the material obtained and are added sequentially in well-done glue with sodium citrate, fill
Dividing stirring, after mix homogeneously, fill, after capping, sterilize under conditions of fruit jelly is placed in 85 DEG C 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610520981.1A CN106036687A (en) | 2016-07-05 | 2016-07-05 | High-protein jelly with fermented soybeans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610520981.1A CN106036687A (en) | 2016-07-05 | 2016-07-05 | High-protein jelly with fermented soybeans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036687A true CN106036687A (en) | 2016-10-26 |
Family
ID=57201906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610520981.1A Pending CN106036687A (en) | 2016-07-05 | 2016-07-05 | High-protein jelly with fermented soybeans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036687A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625342A (en) * | 2002-03-25 | 2005-06-08 | 科学与工业技术研究委员会 | Nutrition pudding with enhanud shelf life and method preparation |
| CN101151992A (en) * | 2006-09-30 | 2008-04-02 | 初暖 | Egg fruit jelly |
| CN101874576A (en) * | 2009-12-07 | 2010-11-03 | 郭景龙 | Fruit jelly containing honeysuckle |
| CN102613495A (en) * | 2012-04-16 | 2012-08-01 | 中国农业大学 | Soybean yoghourt pudding and preparation method thereof |
| CN105380194A (en) * | 2015-11-05 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | Mung bean and yellow peach jelly capable of clearing heat and preparation method thereof |
-
2016
- 2016-07-05 CN CN201610520981.1A patent/CN106036687A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625342A (en) * | 2002-03-25 | 2005-06-08 | 科学与工业技术研究委员会 | Nutrition pudding with enhanud shelf life and method preparation |
| CN101151992A (en) * | 2006-09-30 | 2008-04-02 | 初暖 | Egg fruit jelly |
| CN101874576A (en) * | 2009-12-07 | 2010-11-03 | 郭景龙 | Fruit jelly containing honeysuckle |
| CN102613495A (en) * | 2012-04-16 | 2012-08-01 | 中国农业大学 | Soybean yoghourt pudding and preparation method thereof |
| CN105380194A (en) * | 2015-11-05 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | Mung bean and yellow peach jelly capable of clearing heat and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 成本诚 等: "《新编实用化工小商品配方与生产》", 30 June 1994, 中南工业大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106047566A (en) | Glutinous rice wine and production technology thereof | |
| CN105410860A (en) | Preparing method for dendrobe and stevia rebaudianum soy sauce | |
| CN106359803A (en) | Making method of candied passion fruits | |
| CN104171164A (en) | Highland barley and hawthorn tea | |
| CN106561822A (en) | Fermented yoghourt-flavored walnut juice supplementing nutrients | |
| CN105039043A (en) | Salivation-promoting banana and musa basjoo healthcare beer and processing method thereof | |
| CN108703221A (en) | A kind of cooking-starch residue and preparation method thereof | |
| CN106262332A (en) | A kind of Rhizoma Zingiberis Recens resisting cold Rhizoma Nelumbinis fruit jelly and preparation method thereof | |
| CN105558644A (en) | Dateplum persimmon and pomegranate rind composite health beverage and preparation method thereof | |
| CN104106662A (en) | Scallion-fragrant peeled shrimp dried bean curd and preparation method thereof | |
| CN106561812A (en) | Beautifying and health preserving fermentation yogurt walnut juice | |
| CN106036687A (en) | High-protein jelly with fermented soybeans | |
| CN106174300A (en) | A kind of walnut soybean milk supports brain Rhizoma Nelumbinis fruit jelly and preparation method thereof | |
| CN106106747A (en) | A kind of Konjac glucomannan weight reducing fruit jelly | |
| CN106106748A (en) | A kind of many fruit grain baking meter Xiang Guo freezes | |
| CN106165868A (en) | A kind of health-care fruit jelly rich in dietary fiber | |
| CN109588491A (en) | A kind of rose Fermented Soybean Milk and preparation method thereof | |
| CN106165867A (en) | A kind of Aloe gel Resina persicae compound nutritional fruit jelly | |
| CN108029937A (en) | A kind of HERBA DENDROBII juice glutinous rice wrapped in lotus leaves and preparation method thereof | |
| KR20140084404A (en) | The method for manufacturing platycodon grandiflorum confiture and red beans bread with it | |
| CN108991181A (en) | A kind of Poria cocos tea cream and preparation method thereof | |
| CN106174041A (en) | A kind of preparation method of booster immunization power Semen sojae atricolor beans | |
| CN106107758A (en) | A kind of glutelin nutrition Rhizoma Nelumbinis fruit jelly and preparation method thereof | |
| CN107475058A (en) | The brewing method of red certain kind of berries health care vinegar | |
| CN106036686A (en) | Organic-selenium-rich healthy jelly |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |