CN107136285A - A kind of haw jelly containing spirulina and Compound Water fruit - Google Patents
A kind of haw jelly containing spirulina and Compound Water fruit Download PDFInfo
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- CN107136285A CN107136285A CN201710325077.XA CN201710325077A CN107136285A CN 107136285 A CN107136285 A CN 107136285A CN 201710325077 A CN201710325077 A CN 201710325077A CN 107136285 A CN107136285 A CN 107136285A
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- Prior art keywords
- spirulina
- hawthorn
- fruit
- haw jelly
- matrimony vine
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
Abstract
The present invention relates to a kind of haw jelly containing spirulina and Compound Water fruit, belong to food processing technology field, the main component of its haw jelly is hawthorn and auxiliary ingredients, including hawthorn, spirulina, matrimony vine, Kiwi berry dried fruit, pineapple dried fruit, Malus spectabilis dried fruit, agar glue and xylitol etc., its preparation technology includes five steps such as raw material apolegamy, spirulina deodorization, matrimony vine processing, fruit pelletizing drying and haw jelly preparation.The present invention has carried out specially treated for the extraction of mint juice simultaneously.Its manufacture craft is simple, raw material is easy to get, this haw jelly contains spirulina and fruit grain, sweet and sour taste, softness is moderate, can supplement linolenic acid, vitamin and various mineral matter compositions, reach nutrition and health care effect, the elderly's meal one hour after is eaten, and can have the anti-effect for the treatment of constipation, and with sleep effect of calming the nerves.
Description
Technical field：
The invention belongs to technical field of food preparation, it is related to a kind of haw jelly containing spirulina and Compound Water fruit, and then
Be related to the preparation method of its haw jelly, and Compound Water fruit therein selection and processing.
Background technology：
At present, extremely paid close attention to for spirulina both at home and abroad, especially in food and field of pharmaceutical technology.Currently on the market
Non-staple food is more and more, but most non-staple food is that can solve people's primary demand, with constantly carrying for living standard
Height, people are to the nutritional requirement of non-staple food also more and more higher.Spirulina has high nutritive value and health-care efficacy, spirulina
Containing substantial amounts of protein, net weight about 55-77% is accounted for, spirulina has abundant linolenic acid, vitamin and various mineral matters, spiral shell
There is rotation algae reducing blood lipid, anti-aging, antifatigue, raising immunity of organisms, raising hematopoiesis function, improvement digestive system function etc. to protect
Strong effect；But spirulina has heavier fishy smell, therefore it is difficult from mouthfeel to be received by most people.Made and eaten using spirulina
During product, deodorization processing should be carried out first.
In the prior art, deodorization first has to carry out broken wall treatment to spirulina, weighs a certain amount of fresh spirulina, uses
Twice of sterilizing seawater flushing.Broken wall treatment, broken wall condition are carried out using the method for enzymolysis-homogeneous：Temperature is 45 DEG C, enzyme dosage
Broken using homogeneous after 100U/mL, action time 3h, homogenization pressure is 50kPa, homogeneous 3 times.Taken out from high pressure homogenizer
The spirulina solution shell-broken liquid of broken wall, then adds appropriate yeast, and fermentation temperature is 30 DEG C, and fermentation time is 30min, so
The spirulina in zymotic fluid is taken out afterwards, spirulina drying machine drying is put into, the zymotic fluid obtained on this condition is imperceptible
The presence of spirulina fishy smell, with light fragrant, the color color intrinsic for spirulina, while having saved fermentation time
And the energy.But spirulina and fruit are coordinated and cake-like food is made not yet is come out in market, particularly by seaweeds raw material with
The flesh of fruits is added to the technology in hawthorn cake product there is not yet open report, also has no that product comes out.
The content of the invention：
It is an object of the invention to overcome the shortcoming that prior art is present, the fishy smell problem for spirulina proposes solution
Measure, while add various fruit grain in haw jelly, not only has haw jelly attractive in appearance external, with more unique mouth
Without preservative in sense, haw jelly, nutrient health, health-care effect is good.
To achieve these goals, the haw jelly preparation technology of spirulina and Compound Water fruit of the present invention, including
Following steps：
(1) raw material are matched：First raw material, wherein spirulina 15-25, sterilizing seawater 150- are matched respectively by following parts by weight
250th, yeast 1-2, matrimony vine 5-15, dried orange peel 15-25, apple vinegar 50-150, pineapple pulp 5-15, Kiwi berry pulp 5-15, Malus spectabilis
Preserved fruit 5-15, yoghurt 80-150, agar glue 40-80, fresh hawthorn 150-250,500-1100, mint juice 100-200, sucrose
30-80, xylitol 60-120 and honey 20-60, in gram；After each raw material is assorted by food hygienic standard respectively 5~
Deposit standby in 20 DEG C of environment；
(2) spirulina deodorization：Fresh spirulina is weighed, sterilizing seawater flushing is first used twice, then using enzymolysis-homogeneous side
Method carries out broken wall treatment, its broken wall condition：Temperature is 45 DEG C, enzyme dosage is 100U/mL, action time 2-3h, then using equal
Matter is crushed, and homogenization pressure is 50kPa, homogeneous 3 times；The spirulina solution shell-broken liquid of 100mL broken walls is taken from high pressure homogenizer, so
1 gram of yeast is added afterwards, and fermentation temperature is 30~35 DEG C, and fermentation time is 25~35min, then takes the spirulina in zymotic fluid
Go out, be put into spirulina drying machine drying；The zymotic fluid obtained on this condition is without spirulina fishy smell, and with fragrant, color is
The intrinsic color of spirulina, fermentation time is few and saves the energy, finally takes out no fishy smell spirulina and is cut into the length of side nearly 5
~10mm fragment shape is standby；
(3) matrimony vine is handled：It is that 3~5 centimetres of dried orange peel is put into fruit vinegar to take length, and matrimony vine is cut into segment-like, be put into containing
In the fruit vinegar of dried orange peel soak 20~30 hours, then by the fruit vinegar mixed liquor obtained with 120 mesh food-grade nylon filters dried orange peel and
Matrimony vine, removes dried orange peel, takes the matrimony vine after immersion to leave standby；
(4) fruit pelletizing is dried：Fresh pineapple pulp, Kiwi berry pulp, calophyllum inophyllum paving are cut into 1cm or so bulk,
Then by the pulp cut bubble 2~2.5 hours in yoghurt, then filtering type takes out and is put into fruit and vegetable drying machine, temperature control 40
DEG C~55 DEG C, drying takes out standby to water content after 30~50%；
(5) prepared by haw jelly：By fresh hawthorn wash clean, remove bottom and Chinese hawthorn seed, be then placed in heating container, point
Not Jia Ru hawthorn and the pure water with 3~5 times of weight of hawthorn, add honey and mint juice mixing after, be heated to after boiling again
Boiling with soft fire 10~30 minutes is soft to hawthorn, and after hawthorn is slightly cool, hawthorn is put into mixer together with remaining juice
Hawthorn puree is beaten into, then sucrose, xylitol and agar glue are put into high-temperature resistant container again, is heated to after sugared body thawing
Hawthorn puree is added, until puree becomes sticky and bubble of emerging, matrimony vine, pineapple stem, dried Chinese gooseberry, Malus spectabilis dried fruit is then added
Fire is closed after stirring, treats that hawthorn puree chilling temperature is down to less than 60 DEG C, spirulina fragment is sprinkled on hawthorn puree surface, then
It is set to naturally ring to after normal temperature, its spirulina fragment is bonded at the hard solid in hawthorn puree surface into haw jelly product；Suitable for person in middle and old age
People eats after meal, with stomach invigorating and sleep effect of calming the nerves, and prevents and treats constipation of old people.
Compared with prior art, its manufacture craft is simple, and raw material is easy to get, and spirulina has after defishying by the present invention
Light fragrant, various fruit grains are added in haw jelly, haw jelly is had appearance attractive in appearance, with more unique mouth
Without preservative in sense, haw jelly, nutritious, health-care effect is good.
Embodiment：
Below by specific embodiment, the present invention is further elaborated.
Embodiment 1：
The manufacture craft of the present embodiment includes raw material apolegamy, spirulina deodorization, matrimony vine processing, fruit pelletizing drying and mountain
Short, bristly hair or beard cake prepares five steps.
(1) raw material are matched：First (g) matches raw material, including spirulina 20, sterilizing seawater 200, yeast respectively by weight
1st, matrimony vine 10, dried orange peel 20, apple vinegar 100, pineapple pulp 10, Kiwi berry pulp 10, Malus spectabilis preserved fruit 8, yoghurt 100, agar
Glue 60, fresh hawthorn 200, pure water 800, mint juice 160, sucrose 50, xylitol 100 and honey 20；Each raw material is defended by food
Raw standard deposits standby in 5~20 DEG C of environment respectively after assorting；
(2) spirulina deodorization：Fresh spirulina is weighed, sterilizing seawater flushing is first used twice, then using enzymolysis-homogeneous side
Method carries out broken wall treatment, its broken wall condition：Temperature is 45 DEG C, enzyme dosage is 100U/mL, action time 2-3h, then using equal
Matter is crushed, and homogenization pressure is 50kPa, homogeneous 3 times；The spirulina solution shell-broken liquid of 100mL broken walls is taken from high pressure homogenizer, so
1 gram of yeast is added afterwards, and fermentation temperature is 30~35 DEG C, and fermentation time is 25~35min, then takes the spirulina in zymotic fluid
Go out, be put into spirulina drying machine drying；The zymotic fluid obtained on this condition is without spirulina fishy smell, and with fragrant, color is
The intrinsic color of spirulina, fermentation time is few and saves the energy, finally take out no fishy smell spirulina be cut into the length of side 5~
10mm fragment shape is standby；
(3) matrimony vine is handled：The dried orange peel for taking length to be 3~5 centimetres is put into apple vinegar, and matrimony vine is cut into segment-like, is put into and contains
Have in the apple vinegar of dried orange peel and soak 20~30 hours, then obtain the apple vinegar mixed liquor with 120 mesh food-grade nylon filters
Dried orange peel and matrimony vine, remove dried orange peel, take the matrimony vine after immersion to leave standby；
(4) fruit pelletizing is dried：Fresh pineapple pulp, Kiwi berry pulp, calophyllum inophyllum paving are cut into 1cm or so bulk,
Then by the pulp cut bubble 2~2.5 hours in yoghurt, then filtering type takes out and is put into fruit and vegetable drying machine, after drying
Take out standby after 30~50% to water content；
(5) prepared by haw jelly：By fresh hawthorn wash clean, remove bottom and Chinese hawthorn seed, be then placed in heating container, point
Not Jia Ru hawthorn and pure water, add after honey and mint juice mixing, after boiling again boiling with soft fire 10~30 minutes to hawthorn pine
It is soft, after hawthorn is slightly cool, hawthorn is put into mixer together with remaining juice and beats into hawthorn puree, then by sucrose,
Xylitol and agar glue are put into high-temperature resistant container, are heated to adding hawthorn puree after sugared body melts, until puree becomes viscous
Thick and bubble of emerging, then adds after matrimony vine, pineapple stem, dried Chinese gooseberry, Malus spectabilis dried fruit stir and closes fire, treat that hawthorn puree is cold
But temperature is down to less than 60 DEG C, and spirulina fragment is sprinkled on hawthorn puree surface, then it is naturally rung to after normal temperature, its spirulina
Fragment is bonded at the hard solid in hawthorn puree surface into haw jelly product.
Haw jelly product manufactured in the present embodiment, without preservative, green and healthy are added in haw jelly preparation process
Agar glue and the gelatin in unconventional process, agar glue contain abundant mineral matter and algae albumen.Promethean addition spiral shell
Algae composition is revolved, the defishying of spirulina had both removed the fishy smell of spirulina, while remaining the nutritional ingredient of spirulina；By this
Haw jelly softness prepared by method is moderate, and sweet and sour taste can supplement linolenic acid, vitamin and various mineral matter compositions, reach
Nutrition and health care effect；Kiwi berry, pineapple, Malus spectabilis fruit are added simultaneously, various vitamins are not only supplemented, while fruit is a variety of
It is attractive in appearance external that colour match has haw jelly, and haw jelly has the function of food digesting stomach fortifying, is applicable the elderly and children
Colony eats after meal.
Embodiment 2：
The specific preparation process of the present embodiment is identical with embodiment, and its difference is the apolegamy of parts by weight of raw materials (g)：Its
In, spirulina 15, sterilizing seawater 150, yeast 1, dry wolfberry 5, dried orange peel 15, apple vinegar 50, pineapple pulp 5, Kiwi berry pulp 5,
Malus spectabilis preserved fruit 5, yoghurt 80, agar glue 40, fresh hawthorn 150,500, mint juice 160, sucrose 30, xylitol 60 and honey
20；The content of appropriate many addition xylitols and mint juice, is favorably improved the mouthfeel of haw jelly, makes haw jelly more in the present embodiment
Sense is chewed, while the exclusive taste of mint juice, makes haw jelly more salubrious tasty, it is edible suitable for the elderly, 30 are eaten daily
~50 grams, with preventing the effect of constipation of old people.
Embodiment 3：
The specific preparation process of the present embodiment is same as Example 1, and its difference is the apolegamy of parts by weight of raw materials (g)：
Wherein, spirulina 25, sterilizing seawater 250, yeast 2, dry wolfberry 15, dried orange peel 25, apple vinegar 150, pineapple pulp 15, kiwi fruit
Meat 15, Malus spectabilis preserved fruit 15, yoghurt 150, agar glue 80, fresh hawthorn 250, pure water 1000, mint juice 180, sucrose 50, wood
Sugar alcohol 120 and honey 60；It is appropriate in the present embodiment to reduce the addition of sucrose, and increase the addition of agar glue, xylitol；
And increase the content that sucrose is reduced in the addition of agar glue, xylitol, the present embodiment, do not have an impact the mouth of haw jelly
Sense, and xylitol provides cell with nutrition and energy, and blood glucose value will not be caused to raise, the addition of agar glue makes haw jelly more
Easy-formation；More than 60 years old designed for old people, daily 30~50 grams, meal one hour after is eaten, and can have the anti-effect that treats constipation, and have
There is sleep effect of calming the nerves.
Embodiment 4：
The fresh mint leaf and stalk in 5~June of Jiaodong Areas are chosen, the lowermost end of stalk should be more than 2cm from the ground, put it into
Soaked 5~8 hours in the Ji Me Lao Jiu of ethanol weight percent concentration 10~13%, soaking temperature is 10~15 DEG C, then, soon
Speed stirring, is crushed to peppermint stem and leaf powdered, 20~30 minutes time, crosses the sieving of 80~120 mesh food-grade nylon, takes juice
After liquid precipitate 24 hours, then its supernatant is taken just to be peppermint juice raw material.
Claims (3)
1. a kind of haw jelly containing spirulina and Compound Water fruit, it is characterised in that the weight proportion number of raw material composition is：Spiral shell
Revolve algae 15-25, sterilizing seawater 150-250, yeast 1-2, matrimony vine 5-15, dried orange peel 15-25, apple vinegar 50-150, pineapple pulp 5-
15th, Kiwi berry pulp 5-15, Malus spectabilis preserved fruit 5-15, yoghurt 80-150, agar glue 40-80, fresh hawthorn 150-250, pure
Water 500-1100, mint juice 100-200, sucrose 30-80, xylitol 60-120 and honey 20-60, with parts by weight in gram.
2. the haw jelly according to claim 1 containing spirulina and Compound Water fruit is characterized in that preparation technology, including
Following steps：
(1) raw material are matched：First (g) matches raw material, spirulina 15-25, sterilizing seawater 150-250, yeast respectively by weight
1-2, matrimony vine 5-15, dried orange peel 15-25, apple vinegar 50-150, pineapple pulp 5-15, Kiwi berry pulp 5-15, Malus spectabilis preserved fruit 5-15,
Yoghurt 80-150, agar glue 40-80, fresh hawthorn 150-250, pure water 500-1100, mint juice 100-200, sucrose 30-
80th, xylitol 60-120 and honey 20-60；Deposited respectively in 5~20 DEG C of environment after each raw material is assorted by food hygienic standard
Put standby；
(2) spirulina deodorization：Fresh spirulina is weighed, sterilizing seawater flushing is first used twice, then is entered using enzymolysis-homogenizing method
Row broken wall treatment, its broken wall condition：Temperature is 45 DEG C, enzyme dosage is 100U/mL, action time 2-3h, is then broken using homogeneous
Broken, homogenization pressure is 50kPa, homogeneous 3 times；The spirulina solution shell-broken liquid of 100mL broken walls, Ran Houjia are taken from high pressure homogenizer
Enter 1 gram of yeast, fermentation temperature is 30~35 DEG C, and fermentation time is 25~35min, then takes out the spirulina in zymotic fluid,
It is put into spirulina drying machine drying；The zymotic fluid obtained on this condition is without spirulina fishy smell, with fragrant, and color is spiral
The intrinsic color of algae, fermentation time is few and saves the energy, finally takes out no fishy smell spirulina and is cut into 5~10mm of the length of side
Fragment shape it is standby；
(3) matrimony vine is handled：The dried orange peel for taking length to be 3~5 centimetres is put into apple vinegar, and matrimony vine is cut into segment-like, is put into containing old
Soaked 20~30 hours in the apple vinegar of skin, the apple vinegar mixed liquor is then obtained into dried orange peel with 120 mesh food-grade nylon filters
With matrimony vine, dried orange peel is removed, takes the matrimony vine after immersion to leave standby；
(4) fruit pelletizing is dried：Fresh pineapple pulp, Kiwi berry pulp, calophyllum inophyllum paving are cut into 1cm or so bulk, then
By the pulp cut bubble 2~2.5 hours in yoghurt, then filtering type takes out and is put into fruit and vegetable drying machine, to containing after drying
Water is taken out standby after 30~50%；
(5) prepared by haw jelly：By fresh hawthorn wash clean, remove bottom and Chinese hawthorn seed, be then placed in heating container, add respectively
Enter hawthorn and pure water, add after honey and mint juice mixing, boiling with soft fire 10~30 minutes is soft to hawthorn again after boiling, and treats
After hawthorn is slightly cool, hawthorn is put into mixer together with remaining juice and beats into hawthorn puree, then by sucrose, xylitol
It is put into agar glue in high-temperature resistant container, is heated to adding hawthorn puree after sugared body melts, until puree becomes sticky and emits
Go out bubble, then add after matrimony vine, pineapple stem, dried Chinese gooseberry, Malus spectabilis dried fruit stir and close fire, treat hawthorn puree chilling temperature
Less than 60 DEG C are down to, spirulina fragment is sprinkled on hawthorn puree surface, then it is naturally rung to after normal temperature, its spirulina fragment glues
In the hard solid in hawthorn puree surface into haw jelly product.
3. the haw jelly according to claim 1 containing spirulina and Compound Water fruit, it is characterised in that the preparation of mint juice
Processing step is chooses the fresh mint leaf and stalk in 5~June of Jiaodong Areas, and the lowermost end of stalk should be more than 2cm from the ground, be put
Enter in the Ji Me Lao Jiu of ethanol weight percent concentration 10~13% and soak 5~8 hours, soaking temperature is 10~15 DEG C, then
Quick stirring, is crushed to peppermint stem and leaf powdered, 20~30 minutes time, crosses the sieving of 80~120 mesh food-grade nylon, takes
After juice is precipitated 24 hours, then its supernatant is taken just to be peppermint juice raw material.
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| CN201710325077.XA CN107136285A (en) | 2017-05-10 | 2017-05-10 | A kind of haw jelly containing spirulina and Compound Water fruit |
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| CN201710325077.XA CN107136285A (en) | 2017-05-10 | 2017-05-10 | A kind of haw jelly containing spirulina and Compound Water fruit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113498850A (en) * | 2021-06-22 | 2021-10-15 | 承德怡达食品股份有限公司 | Method for preparing prebiotics hawthorn fruit cake from hawthorn seed xylo-oligosaccharide |
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Application publication date: 20170908 |