CN106107760A - A kind of petal Rhizoma Nelumbinis fruit jelly and preparation method thereof - Google Patents
A kind of petal Rhizoma Nelumbinis fruit jelly and preparation method thereof Download PDFInfo
- Publication number
- CN106107760A CN106107760A CN201610661654.8A CN201610661654A CN106107760A CN 106107760 A CN106107760 A CN 106107760A CN 201610661654 A CN201610661654 A CN 201610661654A CN 106107760 A CN106107760 A CN 106107760A
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- CN
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- Prior art keywords
- rhizoma
- rhizoma nelumbinis
- herba
- water
- petal
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 22
- 235000015110 jellies Nutrition 0.000 title claims abstract description 22
- 239000008274 jelly Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000628997 Flos Species 0.000 claims abstract description 13
- 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 12
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 241000746375 Andrographis Species 0.000 claims abstract description 8
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 239000000679 carrageenan Substances 0.000 claims abstract description 8
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 8
- 229920001525 carrageenan Polymers 0.000 claims abstract description 8
- 229940113118 carrageenan Drugs 0.000 claims abstract description 8
- 229940046240 glucomannan Drugs 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 8
- 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 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 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
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 13
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 13
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 13
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 239000003814 drug Substances 0.000 claims description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 240000005717 Dioscorea alata Species 0.000 claims description 3
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 3
- 244000046101 Sophora japonica Species 0.000 claims description 3
- 235000010586 Sophora japonica Nutrition 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000834 fixative Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000005213 imbibition Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 229940079593 drug Drugs 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 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
- 210000004243 sweat Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of petal Rhizoma Nelumbinis fruit jelly, be made up of following raw material: Rhizoma Nelumbinis 50 60, dry Flos Sophorae 10 15, Flos Robiniae Pseudoacaciae petal 35 40, the saline solution 70 80 of Rhizoma Dioscoreae 53 55,2% mass concentration, fresh milk 30 32, lactic acid bacteria 5.5 6.5, Fructus Lycopersici esculenti 60 70, Rhizoma Coptidis 56, Herba Lophatheri 67, Radix Scutellariae 34, Herba Andrographis 56, Herba Artemisiae Scopariae 56, Rhizoma Phragmitis 34, Herba Erigerontis 12, sucrose 80 85, Konjac glucomannan 15 20, carrageenan 34, citric acid 0.4 0.5, water are appropriate.
Description
Technical field
The present invention relates to Rhizoma Nelumbinis fruit jelly technical field, particularly relate to a kind of petal Rhizoma Nelumbinis fruit jelly and preparation method thereof.
Background technology
Rhizoma Nelumbinis contains the compositions such as starch, protein, asparagine, vitamin C and antioxidase, nutrition and abundant,
And the sweet crisp and refreshing mouth of mouthfeel, eat raw prepared food all can, fruit jelly is the snacks that people often eat, and plays tender smooth, is deeply liked by consumer
Like, but rarely found Rhizoma Nelumbinis fruit jelly on market, and there is the fruit jelly of health care.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of petal Rhizoma Nelumbinis fruit jelly and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of petal Rhizoma Nelumbinis fruit jelly, is made up of following raw material: Rhizoma Nelumbinis 50-60, dry Flos Sophorae 10-15, Flos Robiniae Pseudoacaciae petal 35-
40, Rhizoma Dioscoreae 53-55, the saline solution 70-80 of 2% mass concentration, fresh milk 30-32, lactic acid bacteria 5.5-6.5, Fructus Lycopersici esculenti 60-70, rice juice
25-30, vitamin C 0.001-0.002, Rhizoma Coptidis 5-6, Herba Lophatheri 6-7, Radix Scutellariae 3-4, Herba Andrographis 5-6, Herba Artemisiae Scopariae 5-6, Rhizoma Phragmitis 3-4,
Herba Erigerontis 1-2, sucrose 80-85, Konjac glucomannan 15-20, carrageenan 3-4, citric acid 0.4-0.5, water are appropriate.
The preparation method of a kind of petal Rhizoma Nelumbinis fruit jelly, comprises the following steps:
(1) Rhizoma Nelumbinis clear water is cleaned, be cut into Rhizoma Nelumbinis slice, layer overlay gauze on steaming tray, dry Flos Sophorae is laid on gauze, puts
Upper Rhizoma Nelumbinis slice, closes the lid, and heating is stewing steams 30-35 minute, takes out Rhizoma Nelumbinis slice, obtains Chinese scholartree perfume (or spice) Rhizoma Nelumbinis slice standby；
(2) being cleaned up by Rhizoma Dioscoreae, peeling, section is placed in container, and the saline solution pouring 2% mass concentration into soaks color fixative, takes
Rinsing well with clear water after going out, the water with 6-7 times of its quality mixes, and crushes 3-4 minute with bruisher, obtains Chinese yam pulp, by mountain
Medicine slurry colloid mill fine grinding 3-4 minute, makes Rhizoma Dioscoreae granule refine further, obtains Chinese yam pulp standby；
(3) fresh milk is merged with Chinese yam pulp, lactic acid bacteria, sucrose, allocate later and 90-95 DEG C of sterilization 5-10min, be cooled to 42-
Access in lactic acid bacteria, with 42 DEG C of incubators when 43 DEG C and ferment 6-7 hour, place into placement 46-48h in the cold room of 4-5 DEG C standby
With；
(4) Fructus Lycopersici esculenti clear water is cleaned, mix with the pure water of its quality 0.5-1 times and be placed in paste mill grinding, defibrination 2-3 repeatedly
Secondary, obtain Fructus Lycopersici esculenti juice, mix with rice juice and be placed in concentration pan, heating concentrates, and is stirred continuously, treats that moisture evaporates in concentration process
Taking out after half, pour vitamin C after being cooled to room temperature into, stirring and evenly mixing is standby；
(5) by Rhizoma Coptidis, Herba Lophatheri, Radix Scutellariae, Herba Andrographis, Herba Artemisiae Scopariae, Rhizoma Phragmitis, the Herba Erigerontis water heating extraction of 5-10 times amount, filter,
Obtain Chinese medicine extraction liquid standby；
(6) Konjac glucomannan, carrageenan mixing are put in container, add suitable quantity of water, after abundant imbibition, heating for dissolving, add while hot
Enter in surplus stock unclassified stores in addition to water and Chinese yam pulp, Fructus Lycopersici esculenti juice, Chinese medicine extraction liquid mixing and stirring, be incubated standby,
First the Rhizoma Nelumbinis slice made is respectively charged in ready container, and rapidly collosol intermixture is loaded container while hot that fill Rhizoma Nelumbinis slice
In and seal, congeal after cooling.
The invention have the advantage that the Rhizoma Nelumbinis fruit jelly of the present invention, fruit jelly adds special Flos Sophorae XIANGLIAN Rhizoma Nelumbinis, and Flos Sophorae
Petal, the sense organ and the fragrance that improve fruit jelly are pleasant, make mixed gel with Konjac glucomannan and carrageenan according to rational proportion, make
Fruit jelly is tender smooth, elastic moderate, and the smooth bullet of fruit jelly is tender arranges in pairs or groups with Rhizoma Nelumbinis slice, and mouthfeel is unique, produces fruit jelly with Rhizoma Dioscoreae, Fructus Lycopersici esculenti
Different colors and transparency, natural tomato redness and milky, color is bright and beautiful moving, sweet and sour taste, and Rhizoma Dioscoreae is through breast
Acid fermentation, sweat will not reduce its nutritive value, and after fermentation, VB1, VB2, VB6, glutamic acid equal size all increase on the contrary,
Nutritive value improves, and the fruit jelly local flavor made is unique, and Rhizoma Dioscoreae itself has the effect of tonification health, in order to make the present invention couple
Purging liver-fire, damp-heat in the spleen and stomach curative effect more significantly, be especially added with the extraction of Rhizoma Coptidis, Herba Lophatheri, Radix Scutellariae, Herba Andrographis, Herba Artemisiae Scopariae etc.
Thing, has good health care..
Detailed description of the invention
A kind of petal Rhizoma Nelumbinis fruit jelly, is made up of following weight portion (Kg) raw material: Rhizoma Nelumbinis 50, dry Flos Sophorae 10, Flos Robiniae Pseudoacaciae petal 35,
The saline solution 70 of Rhizoma Dioscoreae 53,2% mass concentration, fresh milk 30, lactic acid bacteria 5.5, Fructus Lycopersici esculenti 60, rice juice 25, vitamin C 0.001, Huang
Company 5, Herba Lophatheri 6, Radix Scutellariae 3, Herba Andrographis 5, Herba Artemisiae Scopariae 5, Rhizoma Phragmitis 3, Herba Erigerontis 1, sucrose 80, Konjac glucomannan 15, carrageenan 3, citric acid
0.4, water is appropriate.
The preparation method of a kind of petal Rhizoma Nelumbinis fruit jelly, comprises the following steps:
(1) Rhizoma Nelumbinis clear water is cleaned, be cut into Rhizoma Nelumbinis slice, layer overlay gauze on steaming tray, dry Flos Sophorae is laid on gauze, puts
Upper Rhizoma Nelumbinis slice, closes the lid, and heating is stewing steams 30 minutes, takes out Rhizoma Nelumbinis slice, obtains Chinese scholartree perfume (or spice) Rhizoma Nelumbinis slice standby；
(2) being cleaned up by Rhizoma Dioscoreae, peeling, section is placed in container, and the saline solution pouring 2% mass concentration into soaks color fixative, takes
Rinsing well with clear water after going out, the water with 6 times of its quality mixes, and crushes 3 minutes with bruisher, obtains Chinese yam pulp, by Chinese yam pulp
With colloid mill fine grinding 3 minutes, make Rhizoma Dioscoreae granule refine further, obtain Chinese yam pulp standby；
(3) fresh milk is merged with Chinese yam pulp, lactic acid bacteria, sucrose, with 90 DEG C of sterilization 5min after allotment, be cooled to when 42 DEG C access
Lactic acid bacteria, with 42 DEG C of incubators ferment 6 hours, places into placement 46h in the cold room of 4 DEG C standby；
(4) Fructus Lycopersici esculenti clear water is cleaned, mix with the pure water of its quality 0.5 times and be placed in paste mill grinding, defibrination 2 times repeatedly,
Obtaining Fructus Lycopersici esculenti juice, mix with rice juice and be placed in concentration pan, heating concentrates, and is stirred continuously, treats that moisture evaporates one in concentration process
Taking out after Ban, pour vitamin C after being cooled to room temperature into, stirring and evenly mixing is standby；
(5) by Rhizoma Coptidis, Herba Lophatheri, Radix Scutellariae, Herba Andrographis, Herba Artemisiae Scopariae, Rhizoma Phragmitis, the Herba Erigerontis water heating extraction of 5 times amount, filter,
Chinese medicine extraction liquid is standby；
(6) Konjac glucomannan, carrageenan mixing are put in container, add suitable quantity of water, after abundant imbibition, heating for dissolving, add while hot
Enter in surplus stock unclassified stores in addition to water and Chinese yam pulp, Fructus Lycopersici esculenti juice, Chinese medicine extraction liquid mixing and stirring, be incubated standby,
First the Rhizoma Nelumbinis slice made is respectively charged in ready container, and rapidly collosol intermixture is loaded container while hot that fill Rhizoma Nelumbinis slice
In and seal, congeal after cooling.
Claims (2)
1. a petal Rhizoma Nelumbinis fruit jelly, it is characterised in that be made up of following raw material: Rhizoma Nelumbinis 50-60, dry Flos Sophorae 10-15,
Flos Robiniae Pseudoacaciae petal 35-40, Rhizoma Dioscoreae 53-55, the saline solution 70-80 of 2% mass concentration, fresh milk 30-32, lactic acid bacteria 5.5-6.5, Fructus Lycopersici esculenti
60-70, rice juice 25-30, vitamin C 0.001-0.002, Rhizoma Coptidis 5-6, Herba Lophatheri 6-7, Radix Scutellariae 3-4, Herba Andrographis 5-6, Herba Artemisiae Scopariae
5-6, Rhizoma Phragmitis 3-4, Herba Erigerontis 1-2, sucrose 80-85, Konjac glucomannan 15-20, carrageenan 3-4, citric acid 0.4-0.5, water are appropriate.
The preparation method of a kind of petal Rhizoma Nelumbinis fruit jelly the most as claimed in claim 1, it is characterised in that comprise the following steps:
(1) Rhizoma Nelumbinis clear water is cleaned, be cut into Rhizoma Nelumbinis slice, layer overlay gauze on steaming tray, dry Flos Sophorae is laid on gauze, puts
Upper Rhizoma Nelumbinis slice, closes the lid, and heating is stewing steams 30-35 minute, takes out Rhizoma Nelumbinis slice, obtains Chinese scholartree perfume (or spice) Rhizoma Nelumbinis slice standby；
(2) being cleaned up by Rhizoma Dioscoreae, peeling, section is placed in container, and the saline solution pouring 2% mass concentration into soaks color fixative, takes
Rinsing well with clear water after going out, the water with 6-7 times of its quality mixes, and crushes 3-4 minute with bruisher, obtains Chinese yam pulp, by mountain
Medicine slurry colloid mill fine grinding 3-4 minute, makes Rhizoma Dioscoreae granule refine further, obtains Chinese yam pulp standby；
(3) fresh milk is merged with Chinese yam pulp, lactic acid bacteria, sucrose, allocate later and 90-95 DEG C of sterilization 5-10min, be cooled to 42-
Access in lactic acid bacteria, with 42 DEG C of incubators when 43 DEG C and ferment 6-7 hour, place into placement 46-48h in the cold room of 4-5 DEG C standby
With；
(4) Fructus Lycopersici esculenti clear water is cleaned, mix with the pure water of its quality 0.5-1 times and be placed in paste mill grinding, defibrination 2-3 repeatedly
Secondary, obtain Fructus Lycopersici esculenti juice, mix with rice juice and be placed in concentration pan, heating concentrates, and is stirred continuously, treats that moisture evaporates in concentration process
Taking out after half, pour vitamin C after being cooled to room temperature into, stirring and evenly mixing is standby；
(5) by Rhizoma Coptidis, Herba Lophatheri, Radix Scutellariae, Herba Andrographis, Herba Artemisiae Scopariae, Rhizoma Phragmitis, the Herba Erigerontis water heating extraction of 5-10 times amount, filter,
Obtain Chinese medicine extraction liquid standby；
(6) Konjac glucomannan, carrageenan mixing are put in container, add suitable quantity of water, after abundant imbibition, heating for dissolving, add while hot
Enter in surplus stock unclassified stores in addition to water and Chinese yam pulp, Fructus Lycopersici esculenti juice, Chinese medicine extraction liquid mixing and stirring, be incubated standby,
First the Rhizoma Nelumbinis slice made is respectively charged in ready container, and rapidly collosol intermixture is loaded container while hot that fill Rhizoma Nelumbinis slice
In and seal, congeal after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661654.8A CN106107760A (en) | 2016-08-14 | 2016-08-14 | A kind of petal Rhizoma Nelumbinis fruit jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661654.8A CN106107760A (en) | 2016-08-14 | 2016-08-14 | A kind of petal Rhizoma Nelumbinis fruit jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107760A true CN106107760A (en) | 2016-11-16 |
Family
ID=57258765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610661654.8A Pending CN106107760A (en) | 2016-08-14 | 2016-08-14 | A kind of petal Rhizoma Nelumbinis fruit jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106107760A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380186A (en) * | 2015-11-06 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | Papaya beauty maintaining and young keeping lotus root jelly and making method thereof |
| CN105380197A (en) * | 2015-11-06 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | Hericium-erinaceus blood-fat-reducing lotus-root jelly and preparing method thereof |
-
2016
- 2016-08-14 CN CN201610661654.8A patent/CN106107760A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380186A (en) * | 2015-11-06 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | Papaya beauty maintaining and young keeping lotus root jelly and making method thereof |
| CN105380197A (en) * | 2015-11-06 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | Hericium-erinaceus blood-fat-reducing lotus-root jelly and preparing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 付荣霞，等: "发酵型山药果冻的研制", 《贵州农业科学》 * |
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